|
|
|
Recipes
Lemon Tart
Ingredients:
1 pckt short crust pastry (or a ready made pastry case)
you could make your own pastry, but it's too easy to over-work it and make it
all shrinky. I love baking but I cheat and buy the ready made stuff.
6 eggs
260g caster sugar
3½ unwaxed lemons, finely grated zest of 1 and juice of all
160ml double cream
To make the pastry case, you'll need to bake it 'blind' which means
covering it with foil or baking paper, weighted down to stop the base
fluffing up. You want the pastry case to stay flat rather than look
like the Millennium Dome.
pre-heat the oven to 180C and roll out the pastry.
Get your cake tin or pastry tin and (using the rolling pin) lift the
pastry into the tin and oh so carefully press the pastry into the
edges. Don't stretch it or it'll jsut end up shrinking in the oven
anyway. If you have gaps, plug it with pastry and use a dab of water to
plaster it in place.
Shortcurst pastry loves to shrink, so leave pastry hanging over the
edge of the tin. You can trim it neatly later. Use a fork to prick
holes into the base, to stop giant air bubbles forming.
Cover the pastry with foil or baking paper and add either baking beans
(waste of money) or rice (cheap, easy and re-usable) to weigh the paper
down. You don't need much
Bake for ten minutes.
After ten minutes, take the foil/paper and rice/beans out (I keep my
baking rice in a sandwich bag to use again another time) trim the edges now to the required depth and bake the
pastry for another ten minutes as it is.
meanwhile make the filling.
beat the eggs with the sugar, add the zest and juice of the lemons and
lastly the cream. Mix it all until the colour is nice and even. For a
flawless finish, remove the foam from the mix, but personally, I don't
bother.
As soon as the pastry comes out of hte oven, pour in the lemon filling
(the egg in it should seal the pastry, stopping it going soggy) turn
the oven down to 150C and bake the tart for 50 - 60 minutes (the middle
should have a bit of a wobble and will set as it cools)
|
|
|
Rhubarb Crumble
Ingredients
500g Rhubarb
175g plain flour
100g Butter
100g golden caster sugar (or brown sugar or light muscovado sugar)
40-50 minutes at 180C
chop the rhubarb into pieces about [________________________] long. and
put into an oven-proof dish, sprinkle over a tablespoon or two of sugar.
for the crumble, mix the remaining sugar into the flour and rub in the
butter using your fingers. It should become quite bread-crumby.
Sprinkle this over the rhubarb. It doesn't need to be very even.
Put the lot in the oven and bake for 40 minutes. When it's done, the
crumble will have turned golden brown in colour and the rhubarb will be
breaking through and bubbling at the edges.
Take it out of the oven and leave it to stand for 5-10 minutes. Serve with custard
|
|
|
White Chocolate Cheesecake with Raspberry Coulis
base:
1 packet of digestive biscuits
150g melted butter
1 tablespoon of cocoa powder
Cheesecake mix
200g White chocolate
70ml Double cream
500g Cream cheese
140g caster sugar
1 egg
oven 150C-120C for 60 minutes
put the white chocolate and cream over a pan of boiling water to melt.
pre-heat the oven to 150C and put a bowl of water at the bottom of the oven (the keep the humidity up)
crush the biscuits in a plastic bag with a rolling pin
add the melted butter and chocolate powder and press the chocolatey,
buttery crumb mix into the base of a cake tin. Put in fridge to chill
In another bowl mix the softened cream cheese with the sugar and add the egg.
Add the melted chocolate/cream mix and stir until it's quite gloopy.
Pour this cheesecake mix onto the biscuit base and put in the oven bake at the following temperatures:
150C for 15 minutes
130C for 15 minutes
120C for 30 minutes
when done, the centre of the cake might still be a bit wobbly. It will set further as it cools.
Keep in the fridge and serve with Raspberry coulis.
De-frosted tub (400g or so) of frozen raspberries.
Sugar
Use a sieve and plenty of elbow grease to seperate the lovely raspberry goodness from the seeds.
Put the raspberry sauce into a pan on a lowish heat, add about 4
tablespoons of sugar, (caster sugar is fine, although to be honest,
icing sugar is better) and keep stirring til the sugar is dissolved. No
need to let it boil,just heat it so the sugar dissolves the texture is
evened out.
Raspberries vary enormously in their sweetness. Adjust the amount of sugar you use to suit your own taste.
Use the coulis to make pretty swirly patterns on the plate next to your
cheesecake. It's amazing what you can do with a puddle of sauce and a
toothpick to swirl the edges with.
|
|
|
[first page] [previous page]
[next page]
powered by
20six.co.uk |
