Tuesday, 6 September 2016

Quiche Lorraine

This is the third time, I have blogged about quiche lorraine. There's a reason for this, it's the first tart I learnt to bake so I've been making this for almost 15 years now. I like to try other people's versions of recipes and this quiche lorraine from my Afternoon Tea Cookbook was a wonderful treat. I was drawn into its classic and simple recipe. Creamy yet somehow light, this is the ideal lunch or dinner.

Serves 4-6
175g plain flour, sifted, plus extra for dusting
Pinch of salt
1 egg yolk 
115g unsalted butter, at room temperature, diced

For the filling
6 smoked streaky bacon rashers, rinds removed
300ml double cream
3 eggs plus 3 yolks
25g unsalted butter
ground black pepper

To make the pastry, place the flour, salt, egg yolk and butter in a food processor and process until blended. Turn on to a lightly floured surface and bring the mixture together into a ball. Leave to rest for 20 minutes.
Lightly flour a deep 20cm/8inch round flan tin and place it on a baking tray. Roll out the pastry and use to line the tin. Trim off the excess. 
Gently press into the corners of the tin. If the pastry breaks up just push it into shape. Chill for 20 minutes. Preheat the oven to 200C/400F/Gas Mark 6
Meanwhile, cut the bacon rashers into thin pieces and grill until the fat runs. Arrange the bacon in the pastry case. Beat together the cream, the whole eggs and yolks and seasoning. Carefully pour into the pastry case.
Bake for 15 minutes, then reduce the heat to 180C/350F Gas mark 4 and bake for a further 15-20 minutes. When the filling is puffed up and golden brown, and the pastry edge crisp, remove from the oven and top with knobs of butter. Stand for 5 minutes before serving.


Sunday, 31 May 2015

Summer Berry Tart

Summer is almost here and I am so happy for that (although at the time of writing this post, the weather is glum). My local market is selling berries at a ridiculously cheap price, alongside some wonderful imported exotic fruit. This Summer Berry tart does take a little bit of time and I recommend that you allow the custard to fully cool, unlike me with my impatience and eagerness to try, hence it being slightly runny. Besides this little mishap, the taste of this Summer Berry Tart is phenomenal: crispy light pastry, vanilla custard and glorious summer fruits, different textures and flavours with every bite. Don't believe me, have a go at this for yourself. 
Summer Berry Tart

Summer Berry Tart
Recipe for Summer Berry Tart, taken from Antony Wild Afternoon Tea. 

Serves 6 - 8
For the Pastry
185g plain  flour
116 g butter, diced
1 egg yolk
2 tbsp chilled water

For the Filling
3 egg yolks
50g caster sugar
2 tbsp cornflour
1 tsp vanilla extract
300ml milk
150ml double cream
800g summer berries
4 tbsp redcurrant jelly
2 tbsp raspberry liqueur.

1) To make the pastry, sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix the egg yolk with the chilled water and sprinkle over the dry ingredients. Mix to a make a firm dough.
2) Knead the dough on a lightly floured surface for few seconds, until smooth. Wrap in a clear film (plastic wrap) and chill for 30 minutes.
3) Roll out the pastry and use to line a 23cm/9inch round flan tin. Wrap in clear film and chill.
4) Preheat the oven to 200C/400F/Gas mark 6. Prick the base of the pastry, line it with baking parchment, fill with baking beans and bake on a tray for 15 minutes. Remove the baking parchment and beans and bake for 10 minutes more. Leave to cool.
5) To make the filling, beat the egg yolks, sugar, cornflour, flour and vanilla together in a large bowl.
6) Pour the milk into a pan, and heat gently until almost boiling. Slowly pour the milk on to the egg mixture, whisking all the time.
7) Pour the custard back from the bowl into the pan and stir constantly over a low heat, until it has thickened. Work quickly or lumps will form. Return to a clean mixing bowl, cover the surface with a piece of clear film and set aside to cool.
8) Whip the cream until thick then fold into the cooled custard. Spoon the custard into the pastry (pie shell) and spread out evenly.
9) Wash and dry the fruit, then arrange it on top of the custard.
10) In a small pan, gently heat the recurrent jelly and liqueur together until melted. Allow to cool, then brush liberally over the surface of the fruit. Serve the tart within 3 hours of assembling.

I am sharing this with Dom over at Belleau Kitchen who hosts a monthly challenge Simply Eggcellent. This months theme is anything goes, which means my tart can be shared in this fab challenge.

I'm also sharing my Summer Berry Tart to Perfect Patisserie Challenge hosted by The Crafty Larder and Baking Queen 74. The pastry is homemade, which is a perfect entry to this challenge.


Wednesday, 1 August 2012

Caramel and Triple millionaire's shortbread.

The love of chocolate, is one of life's best addictions and what better way of sharing my love of chocoloate than sharing two versions of my favourite chocolate traybake, caramel shortbread. Suprisinigly I only discovered this traybake in 2011 after my colleague made it, and it soon became my favourite chocolate bake. Here is one of my first attempts at making this bake.

Inspired by my visit to the stately home Coombes Abbey for afternoon tea, I purchased a baking book also entitled Afternoon Tea book by Antony Wild and Simona Hill, which included a slightly different take on caramel shortbread. The recipe in this book used all three types of chocolate (milk, dark white) instead of the dark chocolate usually advised by cookbooks.I slightly adapted the topping and decided not to swirl white chocolate across the shortbread but spread the chocolate in mini slabs.
Here is how my millionaire's shortbread turned out:

Recipe for heavenly caramel shortbread,  adapted from Chocolate (Love Food).

Makes 25
115g butter, plus extra for greasing
175g plain flour
55g caster sugar

Filling and topping
175g butter
115g caster sugar
400g canned condensed milk
100g plain chocolate (broken into pieces)
100g milk chocolate (broken into pieces)

1) Preheat the oven to 180 c. Line a square cake tin. Place the butter, flour and sugar in a bowl and press until the ingredients bind together. Press the mixture into the tin and smooth the top. Bake in a preheated oven for 20-25 minutes
2) Meanwhile, make the filling. PLace the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to the boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (The mixture can burn quickly so ensure you stir). Pour over the shortbread base and chill in the fridge until firm (this will take between 3-4 hours.
3) To make the topping, melt the chocolate and leave to cool, then spread over the caramel. Chill in the fridge until set.
4) Enjoy !

To make the milk, dark and white chocolate topping, melt 75 g of each chocolate in a separate bowl. Using a tablespoon spread the milk chocolate vertically on the caramel base, follow for dark and white chocolate. This should give it the patterned effect.

Enjoy x


Saturday, 9 June 2012

Jubilee celebrations

Although I am a few days late uploading my jubilee food pictures, I thought I must share them on my blog. The original plan for my jubilee celebration foods were simple traditional English favourites such as finger sandwiches, scones, mini pork pies and a union jack style cake. I got my wish of making a union jack style cake and finger sandwiches, but was requested to make lots of "proper food" which in my family means Jamaican food. I usually share recipes but as though the cake is from a Daily Mail link, and the other foods were my nan's creations, I thought I would, just for this once share pictures.
Here are some of the food from my jubilee party.

Recipe for cake Fiona Carin cake
Finger sandwiches. Idea from my Afternoon tea book.

Pimms. Recipe from Nigella Lawson's Forever Summer cookbook.

My nan's fried chicken.

Escovitch fish (My fave Jamaican dish).

Jamaican beef patties from Levi Roots Reggae Reggae cook book.

Fried plantins.
Jamaican colslew and macaroni.

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