RASPBERRIES TART

RASPBERRIES TART

Ingredients:

Pastry:

250g flour

150g cold butter

Pinch of salt

3 tbs of sugar

1 egg

Cream:

250g mascarpone

250g sweetened condensed milk

2 eggs

+ box of raspberries  to decorate

1.       Tin (minimum 24 cm wide) line with a baking paper and a bit of butter on base (so pastry doesn’t stick to it).  Add cold butter chopped into small squares into the flour, sugar and salt. You can mix it with your hand or using electric mixer. Get all the ingredients to form nice dough.

2.       Live the dough in the fridge for 1 hour.

3.       Preheat the oven to 190 degrees.

4.       Cut the dough in half and spread one half till ½ cm high. You can use baking paper to roll the pastry which will help you to transfer pastry to the tin (flip it upside down to the tin).

5.       Keep in the fridge for about 15 minutes.

6.       Cover the pastry with foil and blind bake for 15minutes (you can use beans to fill the tin).

7.       Remove the foil and bake it for another 13 minutes, until golden colour.

8.       Take out of the oven and reduce the temperature to 180 degrees.

Prepare the cream:

1.       Mix together mascarpone, eggs and condensed milk.

2.       Fill the tin with the mixture, you can fill it up in the oven, so you don’t spill while transferring tin to the oven.

3.       Bake for 15minutes or longer, until filling is not runny anymore.

4.       when baked take out of the oven and decorate with fresh raspberries while still warm, pushing lightly raspberries into the cream.

5.       Leave it to cool down and enjoy!!

Jumbleberry crumble

Jumbleberry crumble

Ingredients

for the crumble topping

• 100 grams plain flour
• ½ teaspoon baking powder
• 50 grams cold butter (cut into small cubes)
• 3 tablespoons demerara sugar

for the filling

• 100 grams frozen summer fruits
• 1 teaspoon cornflour
• 2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

Method

You will need an ovenproof ramekins. I used the ones that you need for crème brulee. If you have other cups make sure they are no bigger than 300ml.

1. Mix flour and baking powder. Then add to it butter cut into small cubes and mash everything together with your hand until butter melts and form a dough.
2. Stir in the sugar and then put into a plasti bag and freeze for 15-20 minutes.
3. Preheat the oven to 220°C. Put the summer fruits in each ramekin and sprinkle the cornflour and sugar over the top.
4. Sprinkle approx.½ cup (or enough to cover the fruits) of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

Recipe from nigella.com

TriColour Fruit Mix

                                                                 TriColour Fruit Mix

Ingredients for 2 portions:

1 banana

1 orange

1 kiwi

¼ of fresh pineapple

Handful of raspberries and blueberries

Mash or blend all the fruits except berries.

Transfer to serving glass and try to make layers – banana at the bottom, next blended orange, then kiwi and pineapple at the top.

Decorate with raspberries and blueberries.

And enjoy!!!

Healthy Vegetable Bake

HEALTHY VEGETABLE BAKE

Ingredients:

200g potatoes

200g parsnips

100g grated Gruyére cheese

freshly ground black pepper

50g unsalted butter

2 leeks, washed and sliced

2 carrots, peeled and chopped

30g plain flour

565ml full-fat milk

100g cheddar cheese, grated

2 tbsp parsley, chopped

500g green beans, cooked and chopped

200g  of sweetcorn

1. Peel and  parboil your potatoes and parsnips
2. Grate and mix potatoes and parsnips in a bowl with the Gruyére cheese and some  freshly ground black pepper.
3. Melt 25g butter in a pan and fry the leeks and carrots until soft and pale gold.
4. Melt the remaining butter in the pan, stir in the flour and cook for 1 minute. Gradually add the milk, whisking constantly. Return to the heat and bring to the boil, stirring constantly until thick and smooth.
5. Stir in the cheddar until melted. Add the parsley, leeks, carrots, beans and sweetcorn.
6. Transfer into an ovenproof dish. Lasagne dish would be perfect.
7. Sprinkle the potato mixture on top.
8. Bake in a preheated oven at 180c for 30 minutes, until golden.

Before baking        After  

 

Recipe from http://mummycooks.ie/