I lie abstracted and hear beautiful tales of things and the reasons of things,They are so beautiful I nudge myself to listen.
I cannot say to any person what I hear… I cannot say it to myself… It is very wonderful.
-Walt Whitman, leaves of grass
Rustic apple and sour cherry pie
for the sweet pastry
ingredients: 125g butter softened, 1egg, 90g icing sugar,30g almond meal,250g plain flour
method: place butter,sugar,almond meal,egg in an electric mixer with a paddle attachment and beat until well combined, Add the flour on a low-speed until just combined. transfer the dough to a lightly floured surface and bring together into a disk, wrap in plastic film and refrigerate for 1/2 an hour. Pre heat oven to 180°C. Remove pastry from the fridge, on a lightly floured surface roll out to 4mm thick and gently line a greased pie tin, can leave the edges for a homely look.Put the remaining pastry aside. Bake the shell for ten minutes in the oven before removing and setting aside to cool.
ingredients: 1tin of pie apples,1 cup of sour cherries drained,1table spoon brown sugar
method: combine all the ingredients and pour into the tart shell, roll out remaining pastry and cover over the pie. With a sharp knife make indents in the lid, and sprinkle a little brown sugar over the top.
Bake for 25 minutes, serve hot with thickened cream.
Baked Stone Fruit with pistachios and vanilla pod mascarpone
ingredients: 6 firm peaches,3Tbl caster sugar,3Tbl balsamic vinegar, 3tsp vanilla extract,juice of 1 lime, 250g marscopne,1/4cup finely chopped pistachio nuts
method: slice around the stone of each peach with a sharp knife then with your hands gently twist the fruit to separate. Never mind removing the stone. Place the peaches face up onto a lined baking tray. In a bowl mix 2 of the table spoons of caster sugar,balsamic vinegar,lime juice and 1teaspoon of vanilla extract, pour over the fruit and bake in an oven set at 200°C for 20 minutes. while the fruit is baking, in a bowl mix the mascarpone with the remaining caster sugar and vanilla extract.
while the fruit is still warm, sprinkle over fine pistachio nuts and serve with a generous dollop of the mascarpone.
Hazelnut Meal and Pear Tart
sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour
Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.
Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced
Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.
ingredients: 220g butter softened,85g icing sugar,2 1/2 cups plain flour,4 lemons juiced or 90ml, rind of 2 lemons,4 eggs,350grams castor sugar,1 tsp baking powder,3/4 cup designated coconut
Method: grease and line 4cm deep slice pan, in a food processor combine butter and icing sugar then add 2 cups of the plain flour or enough so that the mixture comes together in a ball. Press into the pan and chill for 10 minutes. pre-heat oven to 175°C bake the base for 15 minutes then set aside to cool. Finely grate the rind of 2 lemons and juice all 4. Whisk the eggs and castor sugar then add the remaining flour and baking powder, rind and juice. Pour into the case and top with designated coconut. Bake for 30 minutes or until top is golden and filling is set. allow to cool in the pan before slicing. serve with cream or store in the refrigerator for school snacks.
STICKY DATE PUDDINGS
210grams pitted dates,250mls water,1 teaspoon bicarbonate soda, 100grams butter softened,2 eggs,135grams brown sugar,1 cup SR flour
combine the dates and water in a pan and bring to a gentle simmer for 5 minutes, turn off the heat and add the bicarbonate soda, stir through and put aside. in a kitchen mixer cream the butter and sugar until soft and pale, add the eggs and flour and mix until combined. stir through the date mixture. in a well greased muffin tray spoon in the mixture only filling 1/2 way to allow for rising. serve warm topped with the caramel sauce and vanilla ice cream.
150grams butter,250ml cream,265grams brown sugar
combine all of the ingredients in a sauce pan and bring to the boil, simmer for 5 minutes or until slightly thickened. pour over puddings.