Tuesday, 28 March 2017

PLUM FRANGIPANE TART

 

I remember my mother making jam with all sorts of fruits and sometimes vegetables, marrow being one! We must have known someone with a plum tree because that seemed to be a particular favourite of hers to make.  The only down side was that she seemed averse to removing the stones which ment it was something you have to be mindfull of doing when spreading it on your toast.  So I was only too pleased to be the recipient of a jar of plum jam from my sister which, not only lacked the bothersome stones but had the added luxury of being spiced with cinnamon and star anise, fancy!  

I've been eating it on toasted crumpets but decided to make it go that bit further adding it to a  frangipane tart topped with more plums.  If you can't get plum jam, damson is a good alternative.  I've finished mine with a scattering of sugar nibs but flaked almonds would also work well.

Pastry:
150g Plain Flour
30g Icing Sugar
75g Butter

Frangipane:
150g Butter
150g Sugar
3 Eggs
50g Self Raising Flour
150g Ground Almonds
1 tsp Almond Extract
300g Plum Jam
4 Ripe Plums
2 tbsp Sugar Nibs (Optional)





Make the pastry by rubbing the butter into the flour and icing sugar, add enough water to make the dough come together.  Add the water a little at a time stirring it in with a knife.

Roll out the pastry and line a deep 8.5 inch fluted flan tin.  Line the pastry with parchment and fill with baking beans.  Bake blind for 15 minutes at 160C fan.  Remove the parchment and beans and return the pastry case to the oven for a further 5 minutes to dry out.










Spread the jam over the base, this is easier to do whilst the pastry is still warm. Now make the frangipane.  Cream the  butter and sugar together then add the eggs, flour, ground almonds and extract and mix well.  Top the jam with the frangipane mix and spread it over the tart to completely cover the jam.

Cut the plums into quarters and remove the stones.  Arrange the plums on top skin side down then scatter over the sugar nibs or flaked almonds if using.


Bake for 40-50 minutes till its golden brown and the frangipane is set.
Don't forget you can use your pastry scraps to make jam tarts, who doesn't like a jam tart?




Friday, 10 March 2017

APPLEBY'S CREAMY STOVETOP RICE PUDDING

 

My local farm, Appleby's has just started selling it's raw milk straight to the customers.  I don't understand why this hasn't happened before, such a great idea, imagine getting your milk on the same day it has been produced!  Raw milk means it's not been pasturised and the health benefits of  that are varied including helping with asthma and because of the enzymes still present it means those with a lactose intolerance can once again cows milk.

I reckon it's the nearest I'm going to get to milking a cow and can't stop myself from taking my bottle down for a refill. So I've been thinking up recipes for this gorgeously fresh milk.  Rice pudding, one of my ultimate comfort foods, is a must.  I am usually happy with a bit of jam, just like we used to have at school, but if the cows are making the effort, so will I and I've rustled up a berry compote which you can have hot or cold. 


 
Serves 4-6

In a medium sized pan, combine 200g Pudding Rice, 1ltr Appleby's Raw Milk, 100g Sugar, 40g Butter and 2 tsp Vanilla Extract.  Stir everything together then put on a medium heat and bring to the boil.  Keep stiring the rice while it heats to stop it sticking to the bottom.  Once it starts to boil, reduce the heat and continue cooking for roughly 30-40 minutes till the rice has cooked.  You need to keep an eye on it and stir it now and then.  

Whilst the rice is cooking, make your berries.  In another pan weigh 250g Frozen Berries and 2 tbsp Sugar.  Warm through on a low heat till the sugar has melted and the berries are soft and warm.


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Tuesday, 13 December 2016

Easy Christmas Treats

Recently a friend and I held a Christmas coffee morning to raise money for a charity.  We had the usual mince pies and mulled wine but wanted to offer some other tasty treats.  These are a few of the quick and easy morsels we had on offer.  Most were just foods you can assemble, some were ready made bits that we embellished and others were quick to assemble and cook.



 This cheese board was my favourite, it was so simple but really affective.  I had the christmas tree chopping board but it can easily be put together on a rectangular base.  The added herbs and grapes give it a bright fresh feel and make it even more inviting.  Having the cheese cut into cubes makes it so much easier for everyone to nibble at too.  The finishing touch was the mini babybel on top, I used a tiny cutter to remove the wax star.


This mince meat wreath was great to prepare in advance and bake just before everyone arrived,  I used a 500g Block of Puff Pastry.  Divide in two then roll out one on a floured surface into a rectangle measuring roughly 35cm x 25cm.  Spread with 300g Mincemeat then roll up into a swiss roll using the long edge.  Brush the edge with a little milk to seal then cut into slices about 3cm wide.





Place the slices onto a baking sheet lined with parchment and arrange into a wreath shape leaving a slight gap between each one so it has room to grow.  You can either make a small one or repeat with the rest of the pastry to make a larger one as I did.  Now bake at 180C fan for 20-25 minutes till lovely and golden.

To finish, toast 20g of Sliced Almonds in a dry pan.  When the wreath is cooked,  drizzle a little icing made with icing sugar and lemon juice then scatter on the toasted almonds.








These are so cute and brilliant for kids to do.  They are Tunnocks Tea Cakes topped with a little icing and some sprinkles to look like christmas puddings.  Genius!