Nigel Slater’s mushroom and dill tart is a bake to savour. The crisp pastry shell is filled with rich Parmesan custard and fried mushrooms. Recipe from A Cook’s Book by Nigel Slater (Fourth Estate £30). Take a look at our savoury tart recipes collection.
Spring Carrot Tarte Tatin recipe from the Flamingo Estate Kitchen Journal.
Since I have some stewed quinces sitting in the fridge I thought they might be the ideal candidate for Leftover Tuesdays - this is an event that encourages us to "recycle leftovers into wonderful and amazing new dishes" and this month it's hosted by Pam from Project Foodie. Quinces do partner well with creamy things so I thought I'd add them to a baked custard tart made with my never-fail and very short sweet shortcrust pastry - but you could easily substitute the store bought variety. Once the tart is cooked I top it with the syrup from the stewed quinces that I've reduced - it forms this light translucent jelly skin over the tart as it sets. Quince Custard Tart [Makes 2x15cm/6inch tarts] 1 portion sweet shortcrust pastry stewed quinces, diced For the custard: 90 grams caster sugar 1 teaspoon vanilla extract 3 egg yolks 1 egg 250 mls cream Butter and flour the tart tins - be sure to use the deep fluted loose-based pans rather than the shallow. Roll out the pastry and line the tins - prick the base with a fork then line with baking paper filled with weights. Cook in a preheated 180°C/350°F oven for about 10 minutes - remove the paper and weights and return to the oven for another 5-10 minutes or until the pastry looks dry. You may need to lower the temperature a little if they seem to be browning. Prepare the custard: Whisk the sugar, vanilla extra, egg and egg yolks until the sugar has dissolved, then add the cream. Continue whisking until amalgamated. Place a spoonful of custard into the base of each tin, then top with the diced quince - you only want the quince pieces to just cover the bottom of the pan. Pour over the remaining custard and return to the oven. It's a good idea to bake the tarts on an oven tray in case the custard rises and spills over. Cook for about 20-30 minutes or until the custard has set and the top has lightly browned. Cool in the tin for about 15 minutes before removing. You can serve it as is, or glazed with the reduced juices from the stewed quince. To reduce the juice, place a cupful into a small pan and boil rapidly until reduced by three-quarters - let it cool slightly and it should start to thicken. Pour this over the cooled tarts and let it set before serving. Tagged with Sweet Food
Nowadays, we eat tomatoes all year round, but if you want that intense fragrance and flavour, then enjoying special varieties of seasonal British tomatoes will really give your meal extra pizzazz. This colourful tarte tatin is a great way to showcase the delicious flavour of a good-quality British tomato. Served with a simple green salad, it’s the perfect sunny-day supper. Recipe by Andrew Bille
I’m one of the worst food blogger out there. I abandon my site constantly. Neglect it for extended periods of time and when I do post I have typos and writing mistakes everywhere. I rarely provide photos of the process. I can’t stay focused on the subject in question and find it extremely hard to provide […]
Home Movies Tuesday!
“If you’ve ever wanted a pumpkin pie without pumpkin, may I suggest this one,” says Alison Roman. “Thanks to a deep, rich maple flavour and a respectful amount of cinnamon, it feels like a good stand in if pumpkin isn’t your favourite or in season.” Recipe taken from Sweet Enough by Alison Roman (Hardie Grant, £28) For another sweet fix from Alison, try her cult raspberry-ricotta cake.
A quick and easy rustic Italian zucchini tart with crunchy edges perfect as a snack or vegetable side dish from Viareggio—a coastal city in Tuscany. This Scarpaccia recipe is the perfect thing to make in the summer when you find you have some leftover zucchini calling to be used up! This incredible dish uses 2 medium or […]
This tart has just the right amount sourness to get your taste buds tingling. Smooth and delicious, the filling is peppered with seeds for added texture.
Thermomix Pavlova is easy to do in the Thermomix once you have your basic - can not break rules. Successful pavlova comes from the hints and tips included
This recipe for an elegant French Pear Tart is perfect for a special dessert; flaky crust filled with pastry cream, and poached pears.
I give this tart a 5 ***** rating. Trust me, it's a winner. I loved this simple tortino (pie) and can't wait to make it again and...
Fluffiger Dutch Pancake mit saftiger Mitte: Diesem Ofen-Blaubeer-Pfannkuchen kann keiner widerstehen. Jetzt Rezept als PDF speichern: Klick
It's my favorite day of the week. Tuesday. Time for a tart. This lovely creation is from the book PLENTY by Yotam Ottolenghi. This g...
These pancakes are even more perfect topped with cold, tart marmalade.
Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that's something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I've stayed true to traditional Samosa filling, so there's a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!
Bring some feminine vibes to the party with some beautiful Raspberry Margaritas. Made with fresh fruit and tequila, these are sweet and tangy.
Home Movies Tuesday!
Die kaas in hierdie pastei se kors is 'n onverwagse lekkerte.
Home Movies Tuesday!
It’s Shrove or Carnival Tuesday / Pancake Day / Mardi Gras / Fat Tuesday again and many people will be making pancakes. In Estonia it’s mostly about buns with whipped cream or ricotta, smoky pea soup, and of course sledging, if there’s snow. Here it is blueberry-beet pancake tart to […]
Die lente is hier, maar daar is nog ’n lekker byt in die lug, veral in die aand. Voor ons koue kos en slaai begin eet, sit nog ’n slag aan vir ’n warm ete.
Recipe for Tempeh Schnitzel with a Citrus Sauce
It looks like celery juice is a food trend this year. I'll pass. However, I do have an green food option for
The recipe for Libby's pumpkin pie has been on their canned pumpkin labels since 1950. It's the only one I've ever used that has consistently proven itself year after year. I make only a small change in spices since cinnamon is not my favorite. If you have no canned pumpkin, make the pie using 2 cups of cooked mashed pumpkin. In the US, use sugar pie pumpkins. The look just like jack-o-lantern pumpkins but are smaller. In Australia, I successfully used Jarradale pumpkin to make a pumpkin pie that tasted as American as.....well, pumpkin pie. This is a great tutorial for making your own pumpkin puree. Here's the classic recipe with my tiny change. Oh, and if you don't have one deep dish pie crust, this recipe makes two regular pies. Please note that evaporated milk is not the same as condensed milk and it should never be pre-sweetened. Ingredients: 3/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 large eggs 1 can (15 oz.) pumpkin puree or 2 cups cooked mashed pumpkin 1 can (12 fl. oz.) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell OR 2 regular pie crusts MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Les pastéis de nata sont des pâtisseries à base de pâte feuilletée garnie d'une crème à base de lait, farine, œufs, sucre cuites au four. Créées au XIXe siècle par des religieuses du monastère des Hiéronymites à Belém, quartier de Lisbonne, les pastéis de nata ou "pastéis de Belém", sont très populaires au Portugal, au Brésil et en Asie. Introduites
It's Tuesday. Time for a tart. We had an earthquake and a hurricane in NJ all in one week. Is someone trying to tell us something...
Gluten Free Chalupas, a homemade Taco Bell style recipe. Crispy, crunchy fried gluten free chalupa shells filled with beef and cheese!
So many treats to try before Lent! 😱
It's Tuesday. Time for a tart. We had an earthquake and a hurricane in NJ all in one week. Is someone trying to tell us something...
Happy Fourth of July! Classic Jammers may be one of Dorie’s best known cookie concoctions, and with good reason. I’ve made a larger galette version of these before, so I knew what IR…
Crispy puff pastry encases roast vegetables and houmous in this easy-to-make pie that costs less than £5 to make.
