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Lorraine Pascale BAKING MADE EASY
http://vitalrecipe.com
Blueberry and lemon millefeuille
Lorra...
Lorraine Pascale BAKING MADE EASY
http://vitalrecipe.com
Blueberry and lemon millefeuille
Lorraine Pascale's elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity.
Equipment and preparation: You will need a piping bag fitted with a 1cm/¼in straight nozzle.
Ingredients
115g/4oz icing sugar, plus extra for dusting
250g/9oz shop-bought puff pastry
200g/7oz (or 1 punnet) blueberries
For the sweetened cream
165ml/5½fl oz whipping cream
25g/1oz icing sugar
1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
1 lemon, finely grated zest and a squeeze of the juice
Preparation method
1.
Line a large baking tray with greaseproof paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges straight. It should be super thin, as thin as you can get it, without stretching the pastry.
2.
Cut out 18 rectangles about 9cm/3½in long and 5cm/2in wide and place them on the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes. 3.
Preheat the oven to 200C/400F/Gas 6.
4.
Remove the pastry from the fridge and bake in the oven for five minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further five minutes, or until the pastry turns golden-brown. Remove from the oven and set aside.
5.
For the sweetened cream, put the cream, icing sugar and vanilla in a large bowl and whip until medium-stiff peaks form when the whisk is removed from the bowl. Fold in the lemon zest and juice, to taste, then scoop the mixture into a piping bag fitted with a 1cm/½in straight nozzle.
6.
Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry and put the blueberries between the cream, then put another pastry thin on top and repeat with one more layer. Sprinkle the top layer with more icing sugar and repeat until all the pastry and cream is used up.
Fig, cream cheese and mint tart
Ingredients
For the shortcrust pastry
250g/9oz plain flour
125g/4½oz cold butter, cubed
2 free-range egg yolk
large pinch salt
1-4 tbsp water, if needed
For the tart
plain flour, for dusting
260ml/9½fl oz whipping cream
165g/5½oz cream cheese
3 big squidges of honey
1 tbsp Marsala (optional)
12--16 figs, each cut into 6 pieces
handful green shelled pistachios, walnuts or pecans, halved
1 bunch fresh mint, ripped or roughly torn
Preparation method
1.
Put the flour and butter in a food processor and pulse to make breadcrumbs.
2.
Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs.
3.
Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can.
4.
Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes.
5.
After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess).
6.
Preheat the oven to 180C/350F/Gas 4.
7.
Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don't be alarmed by this, you can always patch it together in the tin.
8.
Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm.
9.
Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and 'blind bake' in the oven for 20--25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside.
10.
Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. http://vitalrecipe.com
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Added: 819 days ago
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In Argentina we have a lot of sweet stuff made of Meringue. These cookies are one of them, for coffe...
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Lorraine Pascale BAKING MADE EASY
http://vitalrecipe.com/
Parmesan and poppy seed lollipops
Put a...
Lorraine Pascale BAKING MADE EASY
http://vitalrecipe.com/
Parmesan and poppy seed lollipops
Put away those toasted nuts and crisps says Lorraine Pascale... Canapés have reached a whole new dimension!
Equipment and preparation: You will need 10 white round lollipop sticks, a round 9cm/3½in chefs' ring or cookie cutter and two baking trays.
Ingredients
*
butter, for greasing
*
80g/3oz parmesan cheese, finely grated
*
1 tsp poppy seeds
*
1 tsp sesame seeds
Preparation method
1.
Preheat the oven to 220C/425F/Gas 7, line two large baking trays with baking paper and grease them with butter.
2.
Toss the cheese and seeds together in a small bowl. Sit a 9cm/3½in chefs' ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disc of parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc.
3.
Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm/1¼in spaces between them to allow for any spreading during cooking).
4.
You should have a little parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc.
5.
Bake in the oven for five minutes, swapping the lollipops to a different shelf halfway through. The cheese should be lightly golden-brown and bubbling.
6.
Remove from the oven and slide the paper off the baking trays and onto a rack to help speed up cooling. Leave to cool for 1--2 minutes, or until the lollipops have become crisp. Very carefully remove each one with a palette knife. I like to serve these stuck upright into a box with holes in the top.
Soda bread
Soda bread is perhaps the easiest bread to make by hand - with little kneading and no waiting around for it to rise. Treacle gives it an earthy taste, darkens the crumb and crisps up the crust.
Ingredients
*
370g/13oz plain flour, plus extra for dusting
*
130g/4½oz wholemeal flour
*
1 tsp bicarbonate of soda
*
1 tsp salt
*
40g/1½oz butter, melted
*
1 tbsp black treacle
*
300--340ml/11--12fl oz buttermilk (or alternatively use warm milk plus 1 tbsp lemon juice)
Preparation method
1.
Preheat the oven to 200C/400F/Gas 6 and ensure the top shelf in the oven is in position.
2.
Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
3.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit - I find the easiest way to do this is with a rolling pin.
4.
Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.
5.
Dust with some flour then bake in the oven for 30--40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.
6.
Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked -- but if you have any left, it does make good toast.
http://vitalrecipe.com/
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Cooking demonstration for Nutella cookies!
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