Currently I'm in a post exam haze, involving very late nights, lots of coffee and many nights out with the friends I have been neglecting in the process of my hibernation. This has resulted in an inability to use recipes at present.
Thus my urge to bake become one large experiment, for the most part, these quantities are consistent with what I did. However, the caramel in particular was more of a touch and go kind of thing. I made it very messily with constant additions of water, maple syrup and sugar to reach the right flavour and consistencey.
I didn't like them so much - I thought the pastry was a little too thick, but they were quickly devoured by the family which is a very good sign.
Shortcrust pastry - makes about 500g/1 lb
250g/8 oz plain flour
150g/5 oz chilled, chopped unsalted butter
5 tbsp chilled water
Shift the flour into a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Make a well in the centre and add the water, mix with a flat bladed knife in a cutting action until the mix forms a dough. Pinch together into a disk and cover in plastic wrap.
Refrigerate for at least 20 minutes.
Because I used a delicately sweet filling, I didn't add any sugar to the pastry. This pastry is perfect for tartlets as it isn't too sweet or savoury. However, 2 tbsp of caster sugar can be added to make it sweeter.
Maple Caramel (all measurements are approximations)
150g/5 oz Brown sugar
90g/3 oz Butter
2 tbsp maple syrup
2 tbsp water
1/4 cup / 4 fl oz milk
Melt butter in a small saucepan on low heat. Add 1/3 cup sugar, water and maple syrup. Stir frequently until beginning to thicken. Add milk and remaining sugar and stir until thick.
Take off the heat.
To make tartlets:
Baking paper
Blind baking beads, dried beans or rice
Tinned or stewed apples (I wasn't in the mood to stew my own and so just used a tin of pie apples)
Grease two twelve regular cup muffin pans (The quantity of tartlets depends on the thickness of the pastry and the size of tin used, I didn't get quite 24).
Roll out pastry onto a floured surface. I used a scallop edged scone cutter to cut circles of pastry. Line pans with pastry, pressing into the mould.
These need to be blind baked slightly so they don't go soggy. Take a sheet of baking paper and cut about 9x9 cm squares. Press on top of the pastry to cover pans. Fill with baking beads, dried beans or rice. Bake in a moderate oven 10 minutes.
Remove the baking paper and beads. Fill the cases with a teaspoon or so of apple so that they are almost full. Cover with a small layer of caramel. Return to the oven for 10 or so more minutes until the pastry is beginning to turn golden.
Set aside for 10 minutes until the caramel is cooled before eating.
Saturday, August 28, 2010
Salad...Bellisimo
After school last Friday I threw this together for lunch, combining a lot of different elements from my fridge. I really like the tastes and textures that resulted and have made it a few times since. It's simple, easy and tastes great.
The measurements are rough as this is more of a throw together deal, but I have attempted to give an estimation of each.
I tweaked and doubled the ingredients to make it for 3, but it could be a smaller meal for 4.
Baby spinach leaves
Cherry tomatoes (about 8)
Feta Cheese (A really creamy one like Danish Feta)
1 Large Avocado
2 Slices of White Bread
2-3 Slices of bacon
2 Eggs
1 Large spring onion
Lime
Olive oil
Firstly, chuck the spinach leaves into a large bowl, I use about two big handfuls. Slice the spring onion finely and add to the bowl. Cut about 5cm off the Feta and dice into cubes.
Slice the cherry tomatoes in half and grill on high until the edges begin to blacken. The juices are very hot so I tend to hold the bowl near the grill and quickly chuck them in.
Fry the bacon in a shallow fry pan on medium heat - don't use oil as the bacon has enough fat to grease the pan - drain over a folded paper towel to remove oil.
While the bacon is resting, whisk the two eggs in a small bowl with salt and pepper. Pour into pan to make an omelete. When the bottom is beginning to brown use a spatula to flip the omelete over - it only needs a small amount of time on the second side, so don't leave it for too long. Tip the omelete onto a plate and rest.
Cut or tear the bacon and omelete into small pieces and add to bowl.
Toast the bread. I like to cut off the crusts and slice the rest into squares as this makes it easier to eat.
I tend to leave the avocado til last to reduce the oxidation, but it doesn't really matter. Just split the avocado, dice the flesh and spoon into the bowl.
Use the lime and olive oil to make a light dressing. I generally use about 2 parts lime to 3 oil and shake this up with some seasoning.
I don't use much as it can clash with the flavour of the egg. Drizzle a little over the salad.
Toss the salad well, you want the feta to spread throughout to give a really nice creamy texture.
Eat immediately!
The measurements are rough as this is more of a throw together deal, but I have attempted to give an estimation of each.
I tweaked and doubled the ingredients to make it for 3, but it could be a smaller meal for 4.
Baby spinach leaves
Cherry tomatoes (about 8)
Feta Cheese (A really creamy one like Danish Feta)
1 Large Avocado
2 Slices of White Bread
2-3 Slices of bacon
2 Eggs
1 Large spring onion
Lime
Olive oil
Firstly, chuck the spinach leaves into a large bowl, I use about two big handfuls. Slice the spring onion finely and add to the bowl. Cut about 5cm off the Feta and dice into cubes.
Slice the cherry tomatoes in half and grill on high until the edges begin to blacken. The juices are very hot so I tend to hold the bowl near the grill and quickly chuck them in.
Fry the bacon in a shallow fry pan on medium heat - don't use oil as the bacon has enough fat to grease the pan - drain over a folded paper towel to remove oil.
While the bacon is resting, whisk the two eggs in a small bowl with salt and pepper. Pour into pan to make an omelete. When the bottom is beginning to brown use a spatula to flip the omelete over - it only needs a small amount of time on the second side, so don't leave it for too long. Tip the omelete onto a plate and rest.
Cut or tear the bacon and omelete into small pieces and add to bowl.
Toast the bread. I like to cut off the crusts and slice the rest into squares as this makes it easier to eat.
I tend to leave the avocado til last to reduce the oxidation, but it doesn't really matter. Just split the avocado, dice the flesh and spoon into the bowl.
Use the lime and olive oil to make a light dressing. I generally use about 2 parts lime to 3 oil and shake this up with some seasoning.
I don't use much as it can clash with the flavour of the egg. Drizzle a little over the salad.
Toss the salad well, you want the feta to spread throughout to give a really nice creamy texture.
Eat immediately!
New
Now, after having re-started my primary blog, essentially as my outlet of social and cultural commentary and criticism, I feel the need to blog recipies and food experiences.
Baking is an essential facet of my life and as such I find it difficult not to blog about what i'm currently atteempting to creates. As a result, this is 'The Scrutiny of Taste' which I aim to document, largely for myself, what and when I make different dishes.
Baking is an essential facet of my life and as such I find it difficult not to blog about what i'm currently atteempting to creates. As a result, this is 'The Scrutiny of Taste' which I aim to document, largely for myself, what and when I make different dishes.
Subscribe to:
Posts (Atom)