Archive for "October, 2016"

Naomi’s Halloween Pumpkin Pie

Recipe of the Month Oct 27, 2016 No Comments

Pumpkin pie is perfect for this time of year and shows off how versatile pumpkin can be when in season! Smaller pumpkins have a much better flavour for making the purée than the larger ones we carve for decorations, but if you can’t find any of the small varieties butternut squash is a great substitute.

pumpkin-pie

  • 750g/1lb 10oz pumpkin (or butternut squash) peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • Plain flour, for dusting
  • 140g light muscovado sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 ½ tsp cinnamon
  • 2 eggs, beaten
  • 25g melted butter
  • 175ml milk
  • 1 tbsp icing sugar

Heat the oven to 180°C/160°C fan/gas 4. Place the chunks of pumpkin on a roasting tray with 1 tbsp oil and roast for 30 minutes, or until tender. Remove and let cool.

Grease your 22cm loose-bottomed tart tin. Roll out your pastry on a lightly floured surface, then gently place into the tin, leaving an overhang of pastry. Line the pastry with baking parchment and baking beans, baking for 15 minutes. Remove the beans and paper, cooking for a further 10 minutes until the base is pale golden and biscuit-like. Remove from the oven and allow to cool.

Increase oven temperature to 220°C/200°C fan/gas 7.

Push the cooled pumpkin through a sieve into a large bowl to form a smooth purée. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.

Trim the overhang from the tart edges neatly before pouring the filling into the tart shell and cooking for 10 minutes. Reduce the temperature to 180°C/160°C fan/gas 4 and then continue to bake for 35-40 mins until the filling has just set.

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled with freshly whipped cream – you can sweeten the cream with 1 tsp of maple syrup if you like!

Classic Tart Au Citron

Recipe of the Month Oct 18, 2016 No Comments

A firm favourite amongst both staff and clients is our version of tarte au citron. It’s the perfect way to round off a meal by tingling your taste buds and cleansing your palate!

lemon-tartlets-with-fresh-blueberry

Serves 8-10

You will need a 25cm (10”) round loose bottomed tart tin, greased and floured

For the pastry:

  • 250g plain flour
  • 20g icing sugar
  • 150g unsalted butter at fridge temperature, diced in cubes
  • 2 egg yolks and 1 white

 

For the filling:

  • 3 unwaxed organic lemons – both zest and juice needed
  • 6 eggs
  • 250g caster sugar
  • 150ml double cream

To make the pastry pulse the flour and icing sugar together in a food processor (or sift into a bowl). Add the butter and pulse (or mix with your fingertips) until the mixture resembles fine breadcrumbs. Next add the egg yolks and pulse (or mix) until a soft dough forms, adding 1 tbsp of cold water or more if necessary. [Be careful here – you can always add more but you can’t take it back out!]

Remove the dough from the processor and form into a disc. Wrap in clingfilm and let it rest in the fridge for at least half an hour.

After resting, roll the pastry out onto a flat surface dusted lightly with flour. Line your prepared tin with the pastry and gently prick the base with a fork – this releases any trapped air which could cause bubbles to form underneath. Trim off the excess and chill in the fridge again for 30 minutes.

Meanwhile preheat the oven to 200°C and place a baking sheet inside. Remove the pastry from the fridge and line it with greaseproof paper, filling with baking beans, uncooked rice or dried beans (save these to use for another time, but never cook them afterwards to eat!).

Place the tart tin on the baking tray in the preheated oven and bake for 12-15 minutes until the edges have started to colour. Carefully remove the beans and paper, baking for another 3-4 minutes. Brush the pastry with the egg white and place back in the oven for a further 2 minutes – this seals the bottom to ensure the filling does not leak! Remove the pastry from the oven, turning the heat down to 120°C.

To make the filling, grate the zest from the lemons avoiding the bitter white pith. Once this has been done, squeeze enough lemons so that there is between 150-175ml of juice.

In a separate bowl, gently mix the eggs and sugar together – you want to just mix them, not froth them up. Stir in the lemon juice and cream then pass it through a sieve to remove pips or any fibrous extras. Stir in the zest.

The easiest way to fill the pastry case is to place the pastry tin back on the baking sheet in the oven and pull it out slightly, then pour the filling in and slide the tart back in very gently.

Bake for 40-50 minutes until just set. Garnish with edible flowers, seasonal berries and a dusting of icing sugar.