Sunday, 5 April 2009
Publish or Perish
No I'm not an academic. But here I was tapping my laptop wondering why suddenly all my web disappeared when my brother hasn't unplugged me. Turned out my dad unplugged the router for the vacuum cleaner.
So here is my new purchase. The Usbourne Children's Book of Baking. Bear with me, I'll get it on my side list, especially as I cooked not one but two recipes from this book today. Both were pretty tasty, with minimal messing with.
Pear and frangipane tart
I used apple - sorry I had four giant bramleys left. I will of course next time do the proper pear tart because aesthetically speaking it's more attractive. Also, you can actually slice it properly like they instruct you to, without slicing a little bit out of your finger! (I'd like to say at no point did my blood enter my cooking, and also it was just a fleshwound babe ;) Papercut size and the result of trying to core an apple without breaking it into quarters first. This was parentally approved (the cake not the cut) and at no point did anyone go "Add some red bean paste to this..." and instead they asked if we had any vanilla ice cream to go with. My mother. Whilst yes indeed vanilla would have gone well, I think this culinary demand stems from the fact they went to Burger King yesterday and managed to get apple pie warmed with ice cream. Myself, I still miss the McD's apple pie ala mode...
175g plain flour
25g caster sugar
2 tsp cold water
50g caster sugar
50g ground almonds
15g self raising flour
3 small, ripe pears or alternative fruit
2 tbsp apricot jam
1 tbsp lemon juice
1. Make shortcrust. If you don't know how, I'd worry. Sugar plus butter, add egg, add water, add flour and mush into dough. It is extremely dry but bear with it and knead. Chill for half an hour and then roll out to line a 20cm flan tin before chilling for 20minutes, baking blind at Gas Mark 6 for 10mins with 5 minutes in the open air. Oh and remember to prick before it goes in.
2. Frangipane: Butter, sugar then add a tablespoon of ground almonds.
3. Add the egg, then the ground almonds, then the flour and pour into baked pastry.
4. Cut pears in half lengthways, core and then split the fat bit into a fan, not cutting all the way to the top. Place on top of frangipane.
5. Bake for 35 minutes at around Gas Mark 3 (I ramped it up, especially since I wanted it a bit more brown.)
6. Glaze with warmed apricot and lemon juice mixed together.