Thursday, April 23, 2009
Truth about our Food You are what you eat- You will be upset
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Orignal From: Truth about our Food You are what you eat- You will be upset
Mincemeat, almond and pear tart
Cooking : time 30 mins to 1 hour
Orignal From: Mincemeat, almond and pear tart
Ingredients
1 x 11in/30cm loose-bottomed flan tin
1 quantity sugar pastry (see separate recipe)
4 tbspof mincemeat (see separate recipe)
2 pears, peeled, cored and quartered
4oz (100g) softened butter
4oz (100g) soft light brown sugar
4oz (100g) ground almonds
few drops of vanilla extract
2 large eggs
3 tbsp dark rum
2 tbsp apricot glaze
Method
1. preheat oven to 160C/325F/Gas 3/140C for fan oven
2. Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off.
3. Spread the mincemeat over the bottom of the pastry and then arrange the pears on lid.
4. Mix the butter and sugar tofetchher and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread that mixture over the lid of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.
5. When cooled, warm through the apricot glaze and bhurry over the lid of the tart.
Orignal From: Mincemeat, almond and pear tart
Basil and summer fruit pudding with basil syrup
Cooking : time less than 10 mins
Orignal From: Basil and summer fruit pudding with basil syrup
Ingredients
For the pudding
300g/11oz mixed frozen fruits, defrosted
1 punnet mixed fresh berries: strawberries, blackberries and raspberries, (strawberries trimmed and cut into quarters)
50g/2oz caster sugar
10 fresh basil leaves, roughly chopped
14 thin slices white bread
For the basil syrup
200g/7oz caster sugar
110ml/4fl oz water
1 large bunch fresh basil
Method
1. Place 150g/5%26frac12;oz of the defrosted mixed fruit into a bowl.
2. Add half the fresh berries, half the caster sugar and the basil leaves.
3. Stir well and set to one side.
4. Place the remainder of the frozen fruit and the sugar into a food processor and blend to a pur%26eacute;e.
5. Pour the sauce through a fine sieve and set aside.
6. Remove the crusts from the bread and, using a chefs' ring, cut out four circles to fit the bottom of four ramekins. Repeat that process to create lids for the pudding.
7. With the remaining bread cut out slices to line the inner edge of each ramekin.
7. Lightly oil the inside of each ramekin, then line with cling film.
8. Dip the small bread circles on one side in the fruit pur%26eacute;e and place in the bottom of the mould, dipped-side down.
9. Repeat with the bread slices to cover the sides, overlapping slightly.
10. Fill the centre with the reserved basil-infused fruits and a drizzle of fruit pur%26eacute;e (reserving some for the final rounds of bread) between the contents and press down well.
11. Dip one side of the four remaining rounds of bread in the continue of the fruit pur%26eacute;e.
12. Place in the fridge until ready to serve.
13. To make the basil syrup, place the sugar and water into a saucepan over a high heat and bring to a simmer.
14. Simmer for 6-8 minutes until a thick sugar syrup is formed, without vehicleamelising the sugar.
15. Add the basil leaves, then remove from the heat and leave to infuse and cool.
16. Once cool, place into a food processor and blend to a sauce.
17. Strain the basil syrup into a jug through a muslin-lined sieve.
18. To serve, turn the puddings out onto a plate and garnish with any remaining fruit pur%26eacute;e and place the remaining fresh berries over the lid. Finish with a drizzle of basil syrup.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Basil and summer fruit pudding with basil syrup
Swedish-style brownies
Cooking : time 10 to 30 mins
Orignal From: Swedish-style brownies
Ingredients
125g/4%26frac12;oz butter, plus extra for greasing
100g/3%26frac12;oz dark chocolate, broken into slices
200ml/7fl oz plain flour
1 tsp baking powder
50g/1%26frac34;oz cocoa powder
250g/9oz caster sugar
30g/1oz vanilla sugar
2 free-range eggs, lightly beaten
Method
1. Preheat the oven to 170C/325F/Gas 3. Line a deep-sided baking tray with lightly buttered greaseproof paper or foil.
2. Put the butter and chocolate into a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour, baking powder and cocoa into a bowl and set aside. Remove the melted chocolate from the heat and stir in the caster sugar and vanilla sugar. Stir in the eggs and fold in the flour.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for about 15 minutes. The lid should be firm but the inside should feel soft when lightly pressed. allow to cool in the tin on a wire rack. Remove the brownies from the tin and cut into squares.
Note: You can buy vanilla sugar in some supermarkets and delis, but it's easy to make your own. just put a vanilla pod into a jar with some caster sugar - the sugar will absorb the aroma and flavour from the pod.
Orignal From: Swedish-style brownies
vehicledecay and pineapple muffins
Cooking : time 30 mins to 1 hour
Orignal From: vehicledecay and pineapple muffins
Ingredients
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
%26frac34;tsp bivehiclebonate of soda
1%26frac12; tsp ground cinnamon
%26frac12; tsp salt
200ml/7fl oz vefetchable oil
90g/3%26frac12;oz caster sugar
2 eggs
120g/4%26frac12;oz finely grated vehicledecays
225g/8oz tinned churryed pineapple, semi-drained
100g/4oz raisins
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift tofetchher the flours, baking powder, bivehiclebonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated vehicledecays, churryed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
By Annabel Karmel from Complete Party Planner
Orignal From: vehicledecay and pineapple muffins
Blueberry and blackberry pie with clotted cream
Cooking : time 10 to 30 mins
Orignal From: Blueberry and blackberry pie with clotted cream
Ingredients
350g/12oz readymade shortcrust pastry
225g/8oz blueberries
225g/8oz blackberries
%26frac12; lemon, juice and zest
%26frac12; tsp ground cinnamon
25g/1oz demerara sugar
1 free-range egg, lightly beaten
4 tbsp apricot jam
4 tbsp water
150g/5oz clotted cream, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease and flour four dariole moulds.
3. Roll out the pastry and vehicleefully line each of the moulds, retaining enough pastry for a lid for each pie.
4. In a mixing bowl, stir tofetchher the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with that mixture and place on a baking sheet.
5. lid and seal with the remaining pastry. Make a slit in the lid of each pie to release steam.
6. Bhurry with egg and cook for about 20 to 30 minutes, until the lid is browned.
7. Once cooked, allow to rest, before removing from the mould.
8. Boil tofetchher the jam and water to make a glaze. Using a pastry bhurry, smear the glaze over each pie.
9. Serve with clotted cream.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Blueberry and blackberry pie with clotted cream
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