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Tag Archives: fruit

Rustic Pear Tart

It’s winter in Sydney, although for readers in the northern hemisphere our daytime maximums of 19 or 20 degrees C must seem quite balmy!

But winter it is, and that’s why I’m baking pies and tarts. It just seems the right thing to do as the days draw in and the nights become chilly.

This weekend I made a sweet tart. This rustic pear tart is easy and a relatively quick tart to make. I say quick – I added to the process by making my own rough puff pastry. It’s totally worth the effort, but using good quality bought butter puff pastry is probably the sensible way to go! I will include the recipe for both puff and rough puff pastry in another post.

You can whip this up in the afternoon for dinner that night. Or have it as an afternoon tea treat.

Oh by the way, you could use other seasonal winter fruit such as apples or quinces.

Ingredients
3 pears (any kind, I like Beurre Bosc)
2 tablespoons regular sugar + 1 teaspoon for sprinkling
1 quantity butter puff pastry (or you could make your own)
1 free range egg
1 tablespoon milk
1 tablespoon of honey

Method
Preheat oven to 180 degrees C fan forced. Line a large baking tray with baking paper.

Thinly slice the pears, leaving the skin on. This is a rustic tart! Scatter the sugar over the pear slices. If you’re worried about the pears going brown, squeeze a little lemon juice over the top.

If you’re using bought puff pastry, you will need to roll out the pastry on a floured surface to make a rectangle about 35cm x 25 cm. Depending on the brand you have bought, you will either be rolling a block or sheets. For block pastry, roll the block to the required rectangle size. If rolling sheets, you may need to cut a large sheet down to size, or amalgamate 2 sheets to make the rectangle. You can do this by putting the edge of one sheet over the other sheet and rolling with a rolling pin to make them stick together. Then shape into the 35cm x 25cm rectangle by rolling and cutting as necessary.

If making your own pastry, roll the pastry on a floured surface into a rectangle about 35cm x 25cm.

The size doesn’t have to be precise – you just want a rectangle that fits neatly onto your baking tray.

Fold over the four edges about 2cm and crimp down with a fork. Make an egg wash by beating the egg and milk together. Brush the pastry, edges included, with the egg wash.

Place the pears on the pastry, in any design you like. Sprinkle with the additional sugar.

Bake for 30-35 minutes until the pastry is a deep golden brown. Take the tart out of the the oven and allow to cool for at least 10 minutes.

Drizzle with honey and serve with thick cream or ice cream or both!

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Buttermilk Pancakes for Breakfast!

When I first started this blog in 2013, I was keen to post lots of different culinary experiences as well as my own cooking efforts. So writing up a great meal is obligatory!

We had a memorable breakfast back then, cooked in the beautiful Hunter Valley, one of the best wine districts in NSW, if not in Australia, on a weekend retreat.

The brekkie was cooked by “the doctors”, two of my oldest and dearest friends. They cooked Bill Granger’s buttermilk pancakes and French toast, and the link to that post is here.

Here we are in 2018 and the doctors have done it again, cooking Bill’s buttermilk pancakes for breakfast, this time in Terrigal, a beachside locality on the central coast of NSW. The doctors have wisely decided to make Terrigal their other home, and we were lucky enough to have a relaxing weekend at their new abode.

Doctor B served the pancakes with fresh fruit, mango yoghurt and lashings of maple syrup.  I probably shouldn’t have, but I just needed to add a spoonful of Nutella…

Ingredients
250g plain flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 free-range eggs, lightly beaten
750 ml buttermilk
75g unsalted butter, melted
Unsalted butter, extra, for greasing the pan

Method
Stir the flour, baking powder, salt and sugar together in a bowl.
Add the eggs, buttermilk and melted butter and whisk to combine.
Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
For each pancake, ladle 1/3 cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
Turn the pancakes over and cook for another minute.
Transfer to a plate and keep warm while cooking the rest of the pancakes.

Super Good Granola

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Everyone has a version of granola that they love to make. There are lots on foodie websites at the moment, including of course, a version from my very favourite  chef, cook and food writer – you know who I mean – Jamie!

I have been making versions of granola for a few years, along with home-made muesli and various species of cereal, nut, fruit and seed mixes on the way. I make it up as I go, tweaking the recipes depending on what I feel like at the time.

I really love a crunchy, toasty, baked granola, jammed packed with oats of course, and lots of nuts and seeds. I make a mix, and bake it on the oven till toasted. Once out of the oven and while still warm, I add dried fruit.

Sometime I make the basic mix with a little oil and honey, sometimes just honey, and if I feel super virtuous I make the “naked” version. No oil, no honey, just the unadorned oats and nuts and seeds.

This January 2016 version has a little honey for sweetness. I saw no need for oil, saving a few calories…

This granola has several different kinds of seeds – chia, linseed, sesame, poppy, pepitas – from my healthy food Mecca The Source at Balmain. And lots of nuts. Also  my current favourite dried fruit – mango cheeks, cranberries and sour cherries.

But feel free to pop in what you want. This less of a recipe and more of a list of guidelines.  The quantities are pretty changeable too.

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My Granola

Ingredients

2 cups of rolled oats

1 cup of any combination of seeds – I used chia, linseed, sesame, poppy, pepitas

1/2 cup of any nuts you like – I used macadamias, cashews, walnuts, hazelnuts

1/3 cup honey, warmed to pouring consistency in a microwave

1/2 cup of any dried fruit – I used apricots, mango cheeks, cranberries, sour cherries

Method

Pre-heat the oven to 160 degrees C. You could try 170 degrees C for a quicker toasting but be careful you don’t burn the mix. Line a large baking tin with baking paper. You need to be able to spread the mix out without too many piles.

Mix the oats, seeds and nuts together in a large bowl. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively. Sometime I loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Up to you.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 10-15 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

Serving ideas: with milk, with yoghurt, with fresh fruit or mix with a handful of other cereal such as bran flakes or even more rolled oats. Make a breakfast trifle for something ritzy!

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