Tarty Tarte Tartin

A French classic but this is one dessert I generally never order if it makes an appearance on the menu...not that I don't like it, it's just that I find it a little heavy after a nice meal. But it's perfect for supper.  It's been cold of late and the kids have been busy studying for exams so tonight I treated them to a warm Tartin topped with a creamy scoop of Vanilla Bean Ice Cream...Yum!

I love the story behind the Tarte Tartin.  It's basically a disguised disaster.  Two French sisters who ran the Hotel Tatin in the Loire Valley had one very busy Sunday.  It was hunting season and the patrons were hungry.  One of the sisters apparently a little ditzy but a very good cook,  placed an ordered apple tart into the oven the wrong way round.  The pastry and apples were upside down.  Nevertheless she served it warm straight out of the oven as a new creation...Genius!

I used individual pans but you can use an oven friendly pan with a standard dimension of approximately 30 cm with the same measurements as below.  My pans were 10cm in diameter and I used 1 apple per Tarte Tartin.

Pre heat the oven to 180 degrees Celsius


Serves 4 (individual Tarte Tartins) or 1 large Tarte Tartin

4 Large Granny Smith Apples - cored and sliced 
1/4 cup caster sugar + extra for base of pan
Juice of 1 lemon
50g butter - cubed
8 tablespoons water
Ready rolled puff pastry - 4 sheets for individual or 1 sheet for single large Tartin
Vanilla Bean Ice Cream - Mandatory!!

Peal and core the apples.  Slice into 6- 8 even pieces.

Place apples in a bowl.  Squeeze over the lemon juice to avoid oxidisation.  This is when the apples start to turn brown and happens very quickly.

To the apples add 1/4 cup caster sugar and set aside.

Allow the frozen puff pastry to thaw.  Using the base of your pan as a guide cut a round from the puff pastry sheet.  This will be fitted to the top of your pan once you have arranged your apples on the base.  If you need a larger round roll out the dough to your desired size using a rollin pin.  Once cut set aside, covered in the refrigerator to chill.

For the base of the pan:

If baking a large Tarte Tartin place 1/2 cup of sugar in the base of the pan.  Add 8 Tablespoons of water and mix to dissolve.

If baking individual Tarte Tartins place 2 Tablespoons of sugar in the base of the pan and add 2 Tablespoons of water.  Mix to dissolve.

Over low heat allow the sugar and water to form a light brown caramel.  Keep an eye on this as it can turn from a nice caramel to a burnt one very quickly.

Once the caramel is done allow the pan(s) to cool slightly.

Once cool, arrange the sliced apples core side up.  Add cubes of butter around the apples.

Remove the puff pastry from the refrigerator.  Place the puff pastry round on top of the apples and tuck in around the edges of the pan to form a snug seal.

Place pan(s) in the oven onto of a baking sheet for 20 minutes or until the pastry is flaky and golden.

Remove from oven and invert onto a plate.  

Serve warm with a scoop of creamy ice cream.

Heavenly!

Gold Kiwifruit Upside Down Cake

The upside down cake is oh so very 20's.  The idea back in the day was that fruit, sugar and butter were placed on the bottom of a cast iron pan and a basic cake batter was poured ontop with the pan then placed over hot coals and left to cook.   The most traditional upside down cake is the Pineapple Upside Down Cake. I've jazzed mine up a little.  We have Gold Kiwifruit in season at the moment. They are just that...golden and sweet.

This cake was a bit of an experiment for me.  I was reading about this technique used to ensure the top of your cake bakes flat and does not dome.  So I decided to try it.  I cut a strip off an old bath towel (yes it was clean and washed) the same width as the side of the cake pan and long enough to encircle the sides of the pan. Join one end of the towel to the other with a safety pin.  The towel must be soaked in water and excess water squeezed out.  This allows the cake to cook without doming.  It worked in that I had a flat top but because the wet towelling cools the sides as the cake bakes I did not get the coloured sides had I baked the conventional way.

I also used a silicone round cake mould which I never usually use. I just found that I didn't get the nice caramel bottom I would usually get had I baked it in a traditional cake tin.

Nevertheless this cake tastes amazing. The coconut works so well giving it a different dimension and ties in nicely with the Gold Kiwifruit.

Enjoy!

Per heat oven o 180 degrees Celsius

For the base of cake pan:
8 Gold Kiwifruit - peeled and sliced
1/4 cup brown sugar
40g melted butter

100g softened unsalted butter
250g caster sugar
2 large eggs
225g self raising flour -sifted
1/2 cup desiccated coconut
Juice of 2 limes
110 ml milk

To prepare the base of your cake pan, melt the butter and drizzle on the bottom of pan.

Sprinkle brown sugar to evenly coat the base of your pan and top with a single layer of  Gold Kiwifruit.

Using a mixer place the butter and sugar in the bowl and mix on medium speed unil you have a creamy consistency and it appears pale in colour.

Add eggs one at a time beating well after each addition.

Fold in the flour, coconut, lime juice and milk.

The batter will appear quite thick, this is the consistency you are after.

Pour batter ontop of Kiwifruit.

Place into pre heated oven and bake for 50minutes or until a wooden skewer comes out clean.

Light, crumbly and ever so tasty... enjoy!

Pea And Ham Soup

It's getting cold...it's time to get the pressure cooker out. There is nothing better than warming up with a hearty Pea and Ham Soup on a cold wintery night.

This soup doesn't need to take you hours to cook, you can have this on the table in under 1 hour with the mighty pressure cooker.

I love warming up with a hearty Pea and Ham soup on a wintery night...absolutely bursting with flavour from the fresh vegetable stock and the smoky ham hocks. This is truly a winter warmer that the whole family will enjoy.

A good sprinkling of freshly ground black pepper and a nice dollop of sour cream, this one is a winner.



Serves 6


Water - approximately 6 - 8 cups depending on the size of your pressure cooker
2 tablespoons olive oil
2 carrots - chopped
1 celery stick - chopped
1 parsnip - chopped
1 large brown onion - chopped
3 sprigs of lemon thyme
3 cloves of garlic
2 Ham Hocks
2 cups split green peas
salt and pepper to taste
sour cream*

During winter your supermarket may stock a soup pack, this is perfect for this soup.  It is usually a mix of vegetables suitable for a vegetable soup stock, all you need to do is chop them all evenly.

Fill your pressure cooker until the water reaches half way up. I have stated 6-8 cups but if you need more please add.  The pressure cooker should be half filled with water.

Add the Olive Oil to the water.

Chop all your vegetables evenly and add to the pressure cooker.

Add the lemon thyme and garlic.

If you have purchased the Ham Hocks from your butcher ask him to place a few cuts in the hocks.  This will help them cook nicely and release all their flavour.  If purchasing from a supermarket carefully cut a few slits along the Ham Hocks.

Add the Ham Hocks to the pressure cooker.

Season with salt and pepper to taste.

Place the lid on the pressure cooker and cook for 30 minutes.  Mine has a timer so once it reaches pressure it will cook for 30 minutes before I have to release it.

Once cooked for 30 minutes, release the pressure and remove the lid.

Carefully remove the Ham Hocks and place into a bowl to cool.

Once cool remove the meat from the hocks and shred.  Discard skin.

To the stock in the pressure cooker add the split peas.

Place the lid on the pressure cooker and cook for 20 minutes.

Once the pressure has been released remove the lid and adjust your seasoning with salt and pepper to taste.

Using a stick blender, blend the soup until your desired consistency.  I like mine quite thick.

Place shredded ham into the pressure cooker and stir through.

Laddle into bowls, sprinkle with freshly ground black pepper and place a dollop of sour cream on top.

Enjoy!

Any leftovers actually taste better the next day.

Smoothie Pods

Top - Banana Choc and Chia; Middle - Peach Banana & Cinnamon; Bottom - Gold Kiwi Fruit, Pineapple, Spinach & Mint

Lately I've been over doing it just a little, so for me it's the perfect time for a little smoothie detox.  These Smoothie Pods have endless possibilities when it comes to flavour combinations.  You can add whatever fruit or vegetable combination you like, just as long as you add 2 cups of liquid as the base for your pods when preparing. In addition a quarter cup of natural Greek yoghurt will also give it a lovely guilt free creamy consistency.  I prefer to use a milk base for my chocolate pods and a coconut water base for my fruity pods but it really does depend on personal choice. The Smoothie Pods are convenient to have on hand saving you time and all that prep each morning.  Make a batch for the week, pop into your blender with your desired liquid, be it Almond milk, Skim Milk, Coconut Water or Soy etc... And whizz away!  Place your pods in a zip lock bag and place in the freezer.  They will keep for up to 1 month.

Feel free to leave a comment with your very own flavour combinations, would love to know how you go with these.

Banana Choc and Chia

Makes 8 Smoothie Pods

2 cups Milk of your choice

2 tablespoons Dark Cocoa Powder

2 Bananas

2 tablespoons White Chia Seeds

2 tablespoons Raw Almonds

Place all the ingredients in a food processor and process until smooth.  Once smooth pour into a standard sized muffin tin.  Refrigerate overnight.  Remove from muffin tin and place into a zip lock bag and place in the freezer until ready to use. To remove from the muffin tin run a small sharp knife  around the pod to release.   Will keep in the freezer for up to 1 month.

To make the Smoothie using the Smoothie Pod:

Place 2 pods into a blender* with 1 cup of Milk of your choice.  Blend until smooth.

*Depending on the strength of your blender you may need to either halve or quarter the pod prior to placing in the blender.

Peach Banana Chia and Cinnamon

Makes 8 Smoothie Pods

2 cups Coconut Water

2 Peaches

2 Bananas

2 tablespoons Raw Almonds

2 tablespoons White Chia Seeds

1 teaspoon Cinnamon

Place all the ingredients in a food processor and process until smooth.  Once smooth pour into a standard sized muffin tin.  Refrigerate overnight.  Remove from muffin tin and place into a zip lock bag and place in the freezer until ready to use. To remove from the muffin tin run a small sharp knife  around the pod to release.   Will keep in the freezer for up to 1 month.

To make the Smoothie using the Smoothie Pod:

Place 2 pods into a blender* with 1 cup of liquid of your choice.  Blend until smooth.

*Depending on the strength of your blender you may need to either halve or quarter the pod prior to placing in blender.

Gold Kiwi Fruit, Pineapple, Spinach and Mint

Makes 8 Smoothie Pods

2 cups Coconut Water

4 Gold Kiwi Fruits

1 cup Pineapple - chopped

1/2 cup Baby Spinach leaves

10 Mint Leaves

Place all the ingredients in a food processor and process until smooth.  Once smooth pour into a standard sized muffin tin.  Refrigerate overnight.  Remove from muffin tin and place into a zip lock bag and place in the freezer until ready to use. To remove from the muffin tin run a small sharp knife  around the pod to release.   Will keep in the freezer for up to 1 month.

To make the Smoothie using the Smoothie Pod:

Place 2 pods into a blender* with 1 cup of liquid of your choice.  Blend until smooth.

*Depending on the strength of your blender you may need to either halve or quarter the pod prior to placing in blender.

Run a small sharp knife around the ring of the muffin tin to release the pod

Folar Folhado - Portuguese Easter Bread

It's Easter Sunday and Last Minute Sally is still baking!  It would not be Easter without Folar.  This sweet bread is layered with lashings of butter, brown sugar and cinnamon which create the most aromatic syrupy caramel between each layer.  A tradition in Portugal and one which I will keep going for many years to come.  There are many variations on this sweet bread.  This one is called "Folhado" which means layered.  You will often see traditional Folar with a few boiled eggs baked into it.  You can embed the boiled eggs into the top of this Folar prior to baking if you wish but I prefer it without.

550g Plain Flour

2 heaped teaspoons of Dried Yeast

Juice of 1 large Orange

75 ml warm Milk

120g Butter - Melted

50ml Rum

3 tablespoons Raw Sugar

1 teaspoon Mixed Spice

1 teaspoon Cinnamon

1 egg

Pinch of Salt

For the layers:

150g melted Butter

Cinnamon to dust

100g Brown Sugar

Pre-Heat Oven to 190 degrees Celsius Fan Forced.

You will need a 20cm round cake tin.  To prepare your cake tin, grease with butter.  Place 3 small knobs of butter on the bottom of your pan.  Sprinkle a small handful of brown sugar on top.

Attach the hook attachment to your mixer.  Alternatively you can mix by hand in a large bowl and knead by hand for approximately 8-10 minutes.  Dough should look smooth and have some elasticity to it.

Warm the milk in the microwave for 30 seconds.  To the milk add the yeast and stir to combine.  The warm milk will activate the yeast.

To the bowl of your mixer add the flour.  Make a well in the middle and add the yeast mixture, orange juice, butter, rum, raw sugar, mixed spice, cinnamon egg and pinch of salt.

Start your mixer and mix until all ingredients are well incorporated and well kneaded.  This should take approximately 8 minutes. 

Once kneaded form the dough into a disc, lightly flour the top and bottom and place in a large bowl.  Cover with a towel and place in a warm place.

Let the dough rise for 1 hour.

Once the dough has risen, punch down the dough.  With a rolling pin, roll out into a rectangular shape.

Using a pastry brush, brush an even layer of butter all over the dough.  

Sprinkle the brown sugar evenly on top of the butter and sprinkle the cinnamon on top of the sugar.  This while cooking will form into a nice gooey caramel.

Fold one half of the dough into the centre and the other half into the centre.  

Again brush an even layer of butter all over the dough.

Sprinkle with brown sugar and cinnamon.

Repeat with another fold and layer of butter, sugar and cinnamon.

This next step will be your last fold.  You should now have to rolls with one going on top of the other to form a log shape.

Gently straighten out your log to even out.

The folds are going to create the layers within the bread whilst baking.  

Form this dough into a tight coil.

Place the coil into your prepared cake tin.  

Let the dough prove in the cake tin for another half hour.

Once it has proved, bake for 35-40 minutes.

As the bread bakes it will form a nice sticky caramel on the base of your pan which will nicely coat the top of your bread once turned out.

Turn out and enjoy!

Feliz Pascoa - Happy Easter

Gambas - BBQ Prawns

My mum cooks these prawns the best! You can either BBQ them or they taste equally good cooked on the stove top in a wok. This is another one of my recipes where the crusty bread makes yet another appearance.  The juices from these prawns is so yummy you will definitely want to dip.


Serve as a starter or as a selection when cooking a few different seafood dishes to share.  This dish always makes an appearance when we are cooking a feast and that generally means at any given opportunity.


Serves 4

1 kg raw King Prawns

1/4 cup Olive Oil + a drizzle for hot plate

5 cloves crushed garlic

1 cup finely chopped Parsley

2 Red Chilis finely sliced

Juice of 1 Lemon

Salt and Pepper


For those that have viewed the BBQ Baby Octopus recipe, this one works in much the same way.

In a bowl place the finely chopped parsley, garlic and chilli.

Add the olive oil and stir to combine.

Drizzle your BBQ hot plate with Olive Oil.

Place prawns on pre heated BBQ plate and cook until they change colour - should be orangey red.  This should take approximately 8-10 minutes.

Once prawns are cooked season with salt and pepper and mix through the herb mixture.

Squeeze the lemon juice on top of the prawns.

Season with salt and pepper.

Place cooked prawns in serving bowl.

Serve with crusty bread and garden salad.



If you are making this recipe in a wok the instructions and cooking times remain the same,

Enjoy!

Vietnamese Baked Snapper With Oriental Dressing and Herb Salad

I absolutely love Vietnamese food.  I find the flavours so fresh and well balanced. This is the first time I have made this Snapper and it has worked a treat.

The Snapper is baked in the enveloped baking paper (en papillote).  This nicely steams the fish and encases all the flavours you have placed in your little parcels.


Serves 4 - 6


Baked Snapper

2 Snappers approximately 1-1.5kg each

2 Lemongrass stalks - bruised and cut in half

Salt and Pepper

Olive Oil


Herb Salad

1/4 cup roughly chopped corriander

1/4 cup mint leaves

2-3 red chillis finely sliced

2 stalks of green shallot finely sliced


Palm Sugar Dressing

1 red chilli finely sliced

50g palm sugar*

2 tablespoons fish sauce

1 tablespoon salt reduced soy sauce

Juice of 2 small limes

*Palm Sugar is available at Asian Grocers.  If you are unable to find use 1 1/2 tablespoon of brown sugar.


Baked Snapper:

Cut 4 slits along each side of the fish which will enable your sauce to penetrate through to the flesh.

Cut 4 pieces of baking paper bigger than the size of your fish.  Place 2 pieces of paper on top of each other and place each fish on top.

Season fish with salt and pepper and drizzle with olive oil.

Place the lemon grass stalks alongside each fish.

Fold in the sides of the baking paper to encase the fish - just as you would wrap a present.

Bake in the oven at 200 degrees Celsius for 20-25 minutes.

Once the fish is in the oven, make the herb salad which will top your fish once cooked.

To make the herb salad:

In a bowl, place the roughly chopped corriander, the green shallot, the mint leaves, the green shallot and chilli and toss to combine.  Set aside.

To make the Oriental sauce:

In a bowl add the finely grated palm sugar, the fish sauce, the soy sauce, the chilli and the lime juice.  Mix to combine and taste to check for well balanced flavours.  The sauce should be a balance of sweet, sour with a little kick from the chilli.

Once the fish is cooked remove from oven and open the baking paper.  Top with the herb salad and drizzle the sauce all over.

Serve with steamed Jasmine Rice.



Enjoy!