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Plentry of eggs to use..?

24 Sep

Maybe you don’t get that problem?  , an excess of eggs. Although this time of year the chucks are slowing down their egg production ,  still I seem to have an abundance at the end of each week. The father in law does help out by whipping some away on a sunday for his yorkie pudds & Margret’s fairy cakes! , but still there is only so many cupcakes I can make in the week and the kids pretty much have fallen out of love with them, as we always seem to have a cake tin overflowing with them. So this week I thought I’d woo the wife with a custard tart – no not like Paul Hollywood (from GBBoff) – but much better!

we are bored!!

we are bored!!

free range egg yolks

It is important to make a good pastry for your tart:

Sweet Paste recipe

200g Plain flour  ,100g butter, 1/4 teaspoon of vanilla , 60g icing sugar

combine all together roll & refrigerate.

Custard filling recipe:

8 x egg yolks , 400ml F/Fat milk , 100ml double cream , 50g castor sugar , ground mixed spice (nutmeg , cinnamon , caraway)

Whisk the egg yolks & sugar together until thick. Heat milk & cream – then gradually pour over the egg yolk mix , whisking as you do so.

Roll out the sweet paste as think as you dare! lightly grease your tart ring! then line the ring with the pastry. Lightly bake the ring blind in a hot oven, 180 degrees should do. Don’t allow the tart to colour (10 minutes in oven max).

Pour the filling into the tart by passing through a sieve then sprinkle over the ground mixed spice, once the mix has settled.

Thick & fluffy egg yolks

Yum nearly there

Bake at 180 degrees for 20 minutes or until the centre has stopped wobbling – remove once cooked and allow to cool at room temperature.

what can I say ....

what can I say ….

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Its Raining apples

17 Sep

High winds combined with a huge bumper crop of Apples prompted me to make & bake with my apples( I had so much I couldn’t see the grass on the garden) – as they had all fallen off (also hitting the neighbours car – sorry!) , I’ve got a mix of apples 1 tree out front of the house has – bitter cooking apples (they go a lovely rosy red colour) they have the taste similar to Bramley apples. The other Apples (in the back garden) are sweet Eatting apples – Cox’s pippins I recon?

 

Anyway I fancied making as lovely little Dutch apple tart with cinnamon , sultanas and a nice little lattice top( I know very fluffy!)

 

 

Dutch Apple Tart  

ingredients you will need:  

obviously some apples! x 6 med sized apples will do.

120g Sultana or raison

120g soft brown sugar

2 teaspoons vanilla essence

2 teaspoons of ground cinnamon

For the pastry:

180g plain flour 

40g cornflour

100g butter(chilled)

100g castor sugar

1 egg yolk.

   Make the pastry by rubbing all dry(flour etc) with the butter , then add the egg yolk. Bring together as a paste and wrap & chill in the fridge(leave for 20 mins). 

Once chilled roll out 3/4 of the paste and place in a tart dish. Prick the bottom and put back in fridge for 10 minutes to rest.  

Peel & chop the apples(I used a mix of both). Add the vanilla 1/2 the cinnamon and the sultanas & 1/2 the soft brown sugar. 

 Place the tart in the oven to bake blind (approx 10 minutes)

 Place the apple mix into the tart case (keep some of the juice from the apples and set aside usually in the bottom of the bowl!)

Now roll out the remaining paste and cut into long strips. Secure these strips onto the outside rim of the tart with a little egg yolk & water mix.

 Now brush the reserved apple juice over the lattice , sprinkle the remaining sugar and the left over cinnamon.

 Place the tart in the oven on around 170 degree Celsius –    cook for around 20 minutes (or until the lattice is cooked and brown(ing)              

 

Serve this little  baby (Hot or Cold)with some Cornish clotted cream or a jug load of custard.  hmm hmm ….

 

 

 

Spring Roast lamb

12 Apr

Easters over or gone and we’ve all eaten so many chocolate eggs – that naughty wicked Bunny!!  I’ve had to start melting them down for puddings ( so the kids don’t find them!) or souffles – incidentally I have got a great chocolate souffle recipe and it is to die for – no really!! ( I’ll post my choc souffle in the week – work dependant obviously)

Anyway on with the show – Roast lamb with sticky plum jus and sweet potato fondant 

I like to use North yorkshire or Northumberland lamb best end’s rather than a rack of lamb as I can get 2-3 nice portions from it with out so much fat.  Firstly take the eye and the fat from the bone – i usually do this by running my knife along the bone (use the bone as the guide) take the eye and fat off in one go. This could be then rolled and tied  – then cut down to make noisettes. But I want to trim the fat off completely, so all I’m left with is the eye of meat.

Ok – now lay out some cling film – place the eye of meat in the centre of the cling film. Season the lamb with black pepper , sea-salt and a touch of honey.

Now pull the cling film over it and tight down (to make a sausage) – Now holding the lamb in both hands 1 hand twist forward the other twist back – tie each end in a knot ( the lamb should be like a sausage) place in chiller (overnight if pos)

Make the sauce – cut the plum in half place cut side down in a frying pan with caster sugar placed in the bottom – place the whole pan in the oven for 20 mins (at 200 degrees celsius)

make a good lamb stock from the lamb bones -1x red onion cut in half,2x garlic cloves, bay leaf, rosemary,thyme and 2x chopped  tomaotes – place all in a tray and roast for 1 hour on slow heat in the oven . After the hour take from the oven and deglaze on the stove top with some good red wine and more honey,  once the mix has reduced down to a sticky mess  – add  1 pint of water. Reduce the stock by half and strain.

Now take the roasted plums from the oven and add the lamb sauce to the hot Pan of plums ( the sauce should darken and look instantly sticky)

Roast the lamb time!!  – Take  the lamb out of the cling  film.In a hot pan add a little olive oil place the lamb in – quickly adding some salted butter (coat the lamb in the hot butter with your spoon – while turning the lamb and colouring)

Take out and rest on a chopping board before cutting into medallions.

serve with sweet potato fondant (easy to do) , the sticky plum sauce and some greens (pak choi or curly kale) and may be some baby carrots?

I’ll try to get a recipe up along with pictures before the week-end, happy eating!

Lucy’s Rosemary & tomato Bread

14 Mar

This is a great quick and easy bread & seriously tasty too! i love  Italian flavours and this goes with most things – i’m having this with Cumberland sausages & mash, good old northern dish!.! 

Lucy's bread 

The recipe is basically a version of a foccacia bread – no pressure! i’ts fairly easy to do, if my 11-year-old daughter can do it anyone can (granted she has had 1 to 1 training!! >: )

Check out lucy’s recipe on the recipe tab – let me know how you get on comments please!!

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