Thursday, 13 August 2009
Now apples are plentiful is the time to make apple pies and tarts. this one is different as it is open face and has a custart filling with the apples. No need to serve with cream - just as it is - at room temperature. -----Pastry----- 1 1/3 Cups Flour 1 Pinch Salt 7 Tablespoons Butter -- cut in small pieces 2 Tablespoons Sugar 1 Egg Yolk 3 Tablespoons Ice Water -- (approximately) -----Filling----- 2 Pounds Apples 3 Tablespoons Lemon Juice 3 Eggs 1/2 Cup Sugar 1/2 Cup Whipping Cream 1/2 Teaspoon Vanilla To make pastry: Sift flour and salt into large bowl. Cut in butter until mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball and wrap in plastic. Refrigerate 30 minutes. On a floured surface, roll out dough to fit a 9-inch pan, including sides. Place dough in pan without stretching. Pierce bottom with fork. Preheat oven to 400. To make filling: Core and slice apples. Sprinkle with lemon juice. Arrange apples in pastry shell. In a medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes, then reduce heat to 350 and bake 25 minutes longer or until custard filling is firm.
Wednesday, 12 August 2009
This dish can be served and used as you would baked beans. With chips and a fried egg it is a nourishing and complete main course. I have always enjoyed using lentils in cooking - they make very good vegetarian savory loaves and of course no Indian meal would be complete without a good dahl. 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons ketchup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon -- diced and cooked In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally.
Tuesday, 11 August 2009
This is a quick alternative to the normal Rum Baba - the fruit makes a lovely sticky topping. 200 Grams Mincemeat 100 Grams Caster Sugar 100 Grams Butter 2 Large Eggs -- beaten 100 Grams Flour -- sifted **** Syrup ***** 150 Grams Caster Sugar 125 Milliliters Water 25 Milliliters Brandy Or Dark Rum Lightly grease ramekin dishes. Divide fruit mincemeat between dishes and spread on base (dried fruit with brandy may be substituted). Cream sugar and butter together and beat in the eggs - fold in flour and spoon mixture over mincemeat. Bake at medium high until firm - about 8 minutes. Leave to stand. Microwave all syrup ingredients 2 minutes - stir - microwave on high a further 3 minutes - cool slightly and add brandy or rum. Spoon syrup over babas and serve warm or cold with whipped cream - decorate if liked with whipped cream and glace cherries. You make make one large baba if preferred.
Monday, 10 August 2009
Now we can get tinned fruit again this is a wizz of a dessert - cool, creamy and low on calories! Very good after a meal of venison or beef. 2 tablespoons gelatin powder -- unflavored 1 cup sugar 1 cup apricot nectar or juice from the tinned apricots liquidised with remaining apricot halves 1 tablespoon lemon juice 1 cup sherry or dry white wine 8 apricot halves -- canned 1. Mix 2unflavored gelatin with 1 cup sugar. Add 1-1/2 cups boiling water. Stir until dissolved. 2. Add apricot juice or nectar, lemon juice, and sherry or wine. 3. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill. 4. Garnish with glace cherries if desired!
Serve with cream and sponge fingers if you feel them necessary!