Here they are.. they would have been here sooner but WE got frozen out of MY Blog by 'Error 503'.
Ok.. first up is a Lemon Tart amd it serves LOTS of people!
Ingredients.
6 Lemons.
9 Egg Yolks.
325g Vanilla Caster Sugar.
300mls Double Cream.
Extra Caster Sugar for the top
YOU should have a 240g pate sablee chilled.
30cm Tart Tin.
Preheated oven to 200C / 400F/Gas mark 6.
A jug and a mixing bowl.
Roll out your pastry and line the tin, bake blind of 10 minutes, then remove the baking beans and bake uncovered for a further 10 minutes.
Grate (finely) the zest of 2 Lemons, then squeeze the juice of all 6 & set aside.
Whisk together the 9 Egg yolks + vanilla sugar until mixed properly.
Add the Lemon juice, the Zest, whisk again, then add the Cream. Taste and add a little more sugar if it is not quite sweet enough.
Transfer the mix to a jug.
As soon as the pastry is cooked, turn the heat down to 120C/250F/ Gas mark 1/2.
Very carefully pull the baking tray towards you, do NOT take the pastry out of the oven, carefully pour in the Lemon mix as high as possible and then gently push the tray back into the oven.
Cook for a further 30 minutes.
The Tart should be barely set but do not fret! As it will continue to go on firming up out of the oven.
Let it sit to cool and set properly for at least 30 minutes.
Shake a very thin layer of caster sugar over the top.
Protesting the pastry rim with a ring of tin foil,
give it a blast under a hot grill until the sugar browns.
A BLUE TART WITH BROCCOLI & CREME FRAICHE.
Ingredients.
150g Broccoli.. purple sprouting if possible!
3 tbs of Olive Oil.
1 Chopped Onion Medium
Several sprigs of Thyme.
4 Chopped Garlic cloves.
4 Fillets of Anchovies - chopped.
90g Crumbled Gorgonzola.
1tsp of rinsed Capers.
200ml Creme Fraiche.
Black pepper.
350g Puff pastry.
Parmesan for grating onto the top.
Preheat oven to 220C/425F/Gas mark 7.
Rinse Broccoli and drop into salted, boiling water.
Cook until tender. Drain and dry, set aside.
In the hot pan, put the olive oil, garlic, onion and thyme. Leave to soften over a moderate heat, they should be golden and tender after 10 minutes.
Chop the broccoli and add to the onion mix with
the anchovies, crumbled cheese, capers and creme fraiche, add a little black pepper.
Remove from the heat and leave the mix to cool.
Roll the pastry into a rectangle 14 x 9".
Place it onto a lightly floured baking sheet.
Score a line about an inch plus from the edge, do NOT go through the pastry, along the four sides.
Spread the broccoli mix over the centre of the pastry taking it outwards to the line but leaving a clear border of an inch plus.
This border will rise and become the 'wall' of the tart.
Scatter the grated parmesan cheese over the broccoli mix and some on the border as well.
Bake for 15 - 20 minutes, check at 15 minutes as it cooks quickly, the border should be golden brown and very crisp.
Serve as soon as possible with a crisp green salad.
Et voila.. mes amis.. The Two Tarts!
SHE is on a cooking roll! Yes, indeedy, yum!
This Sunday SHE will be off up to the Marylebone Farmer's Market to see Debbie of Ellie's Dairy. SHE is collecting some diced Kid and intends to cook it with new pale Apricots that are just coming into the market.
For there is, at The British Library, an enormous exhibition on The Georgians and SHE has invited a friend to go with HER on that new all singing and dancing British Library membership card.
They will lunch at home, then waddle off to the underground, to disapear down the hole and emerged the other end at St.Pancras.
ME.. I will stay at home and listen to LBC 97.3 and dream of sunny days at the garden. It won't be long now, will it?
But now, it is time for MY last little snacket of the day before WE go to bed. I hope YOU enjoy and try today's three recipes.
Apologies for length of time in getting them onto the Blog, but YOU know how Beaky hates to tap and MY toes cannot do it, so I am at HER mercy!
GeeGee Parrot.
January 24th, 2014.
Ok.. first up is a Lemon Tart amd it serves LOTS of people!
Ingredients.
6 Lemons.
9 Egg Yolks.
325g Vanilla Caster Sugar.
300mls Double Cream.
Extra Caster Sugar for the top
YOU should have a 240g pate sablee chilled.
30cm Tart Tin.
Preheated oven to 200C / 400F/Gas mark 6.
A jug and a mixing bowl.
Roll out your pastry and line the tin, bake blind of 10 minutes, then remove the baking beans and bake uncovered for a further 10 minutes.
Grate (finely) the zest of 2 Lemons, then squeeze the juice of all 6 & set aside.
Whisk together the 9 Egg yolks + vanilla sugar until mixed properly.
Add the Lemon juice, the Zest, whisk again, then add the Cream. Taste and add a little more sugar if it is not quite sweet enough.
Transfer the mix to a jug.
As soon as the pastry is cooked, turn the heat down to 120C/250F/ Gas mark 1/2.
Very carefully pull the baking tray towards you, do NOT take the pastry out of the oven, carefully pour in the Lemon mix as high as possible and then gently push the tray back into the oven.
Cook for a further 30 minutes.
The Tart should be barely set but do not fret! As it will continue to go on firming up out of the oven.
Let it sit to cool and set properly for at least 30 minutes.
Shake a very thin layer of caster sugar over the top.
Protesting the pastry rim with a ring of tin foil,
give it a blast under a hot grill until the sugar browns.
A BLUE TART WITH BROCCOLI & CREME FRAICHE.
Ingredients.
150g Broccoli.. purple sprouting if possible!
3 tbs of Olive Oil.
1 Chopped Onion Medium
Several sprigs of Thyme.
4 Chopped Garlic cloves.
4 Fillets of Anchovies - chopped.
90g Crumbled Gorgonzola.
1tsp of rinsed Capers.
200ml Creme Fraiche.
Black pepper.
350g Puff pastry.
Parmesan for grating onto the top.
Preheat oven to 220C/425F/Gas mark 7.
Rinse Broccoli and drop into salted, boiling water.
Cook until tender. Drain and dry, set aside.
In the hot pan, put the olive oil, garlic, onion and thyme. Leave to soften over a moderate heat, they should be golden and tender after 10 minutes.
Chop the broccoli and add to the onion mix with
the anchovies, crumbled cheese, capers and creme fraiche, add a little black pepper.
Remove from the heat and leave the mix to cool.
Roll the pastry into a rectangle 14 x 9".
Place it onto a lightly floured baking sheet.
Score a line about an inch plus from the edge, do NOT go through the pastry, along the four sides.
Spread the broccoli mix over the centre of the pastry taking it outwards to the line but leaving a clear border of an inch plus.
This border will rise and become the 'wall' of the tart.
Scatter the grated parmesan cheese over the broccoli mix and some on the border as well.
Bake for 15 - 20 minutes, check at 15 minutes as it cooks quickly, the border should be golden brown and very crisp.
Serve as soon as possible with a crisp green salad.
Et voila.. mes amis.. The Two Tarts!
SHE is on a cooking roll! Yes, indeedy, yum!
This Sunday SHE will be off up to the Marylebone Farmer's Market to see Debbie of Ellie's Dairy. SHE is collecting some diced Kid and intends to cook it with new pale Apricots that are just coming into the market.
For there is, at The British Library, an enormous exhibition on The Georgians and SHE has invited a friend to go with HER on that new all singing and dancing British Library membership card.
They will lunch at home, then waddle off to the underground, to disapear down the hole and emerged the other end at St.Pancras.
ME.. I will stay at home and listen to LBC 97.3 and dream of sunny days at the garden. It won't be long now, will it?
But now, it is time for MY last little snacket of the day before WE go to bed. I hope YOU enjoy and try today's three recipes.
Apologies for length of time in getting them onto the Blog, but YOU know how Beaky hates to tap and MY toes cannot do it, so I am at HER mercy!
GeeGee Parrot.
January 24th, 2014.
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