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Post by Deleted on Nov 26, 2012 13:52:40 GMT 10
Fig, apricot and orange frangipane tartBy RUTH PRETTY - The Dominion Post | Sunday, 18 November 2012DELICIOUS: Fig, apricot and orange frangipane tart tastes of a summertime Christmas.DO YOU want to increase the pre-Christmas spirit in your life? Well I have the tart for you. It includes a few of my favourite things. Not raindrops on roses or whiskers on kittens but lemon, figs, almonds, apricots and orange.
This little number, actually 25cm in diameter, will make your tinsel glisten.
It's a noble dessert perfect for pre-Christmas occasions or for the big day itself.
Serve in the afternoon with tea and sherry or for pudding with dessert wine.______________________________________ FIG, APRICOT AND ORANGE FRANGIPANE TARTServes eight to 10.
Serve with vanilla-flavoured cream, runny custard or vanilla ice cream.Ingredients:- Lemon Almond Pastry
- Fig & Apricot Filling
- Orange Frangipane
- 1 egg white, lightly beaten
- icing sugar, for dusting
Method:- Lightly grease a round, 25cm, loose-bottomed tart tin with butter or baking spray. My tin was 3.5cm deep.
- On a lightly floured bench, roll pastry into a 2mm-thick 32cm circle. Carefully place pastry into tin by rolling it loosely over the rolling pin, picking up and rolling it over the tin. Press pastry into tin without stretching it, being careful to exclude any air and allow edges of pastry to overhang edges of tin. Do not be alarmed if pastry breaks when lifting. Simply press broken edges together.
- Place in refrigerator to rest for 30 minutes.
- Preheat oven to 180 degrees Celsius.
- To partially blind bake pastry: Cover pastry with aluminium foil and fill cavity with baking beans or raw rice. Place in oven and bake for 12-15 minutes or until pastry sides are almost cooked and base is set.
- Remove aluminium foil and baking beans or rice. Trim pastry overhang level with rim of tart tin.
- Reduce oven temperature to 170°C.
- Lightly brush base with egg white.
- Spoon Fig & Apricot Filling on to base and spread to make an even layer.
- Cover with Orange Frangipane and smooth top.
- Place into preheated oven and bake for 30 minutes or until pastry base is golden brown and frangipane is cooked through.
- Remove from oven and cool. Serve at room temperature.
- Alternatively, cool, cover with plastic wrap and leave at room temperature for up to two days.
- To serve, lightly dust with icing sugar. You can use a paper doily as a template to create a pattern.
______________________________________ LEMON ALMOND PASTRYMakes 440g.Ingredients:- 160g (1 cup + 2 Tbsp) flour
- 50g (¼ cup) castor sugar
- 35g (¼ cup + 2 Tbsp) ground almonds
- 2 tsp finely grated lemon zest
- ¼ tsp salt
- 115g unsalted butter, chilled and finely diced
- 1 egg
- 1 tsp rum
- 1 tsp milk
Method:- Place flour, sugar, ground almonds, lemon zest and salt into a food processor fitted with metal blade. Sprinkle butter over flour and process until mixture resembles breadcrumbs.
- Place egg, rum and milk into a jug and whisk together. With processor running, pour egg mixture through feed tube until pastry just begins to form a ball (you may not need all the liquid).
- Remove pastry from processor and press into a disc shape.
- Wrap in plastic wrap and chill in refrigerator for 30 minutes or until ready to use. Alternatively, refrigerate for up to five days or freeze for up to three months.
______________________________________ FIG & APRICOT FILLINGMakes 620g.
Try to use dried apricots from Central Otago — they are more luscious than imported varieties.Ingredients:- 200g (1 cup) dried figs, roughly chopped
- 165g (1 cup) dried apricots, roughly chopped
- 110g (¾ cup) raisins
- 100g (¼ cup + 1 Tbsp) marmalade
- 1 tsp cinnamon
- ½ tsp mixed spice
- 1 tsp finely grated lemon zest
Method:- Place figs into a medium-sized bowl, cover with hot water and soak for 30 minutes.
- Drain well, discard water and place figs into the bowl of a food processor fitted with a metal blade.
- Add apricots and raisins and process to a chunky paste.
- Transfer fruit to a large bowl and add marmalade, cinnamon, mixed spice and lemon zest. Stir well to combine.
- Use immediately or refrigerate in a covered container until ready to use for up to a month.
______________________________________ ORANGE FRANGIPANEMakes 735g.Ingredients:- 180g unsalted butter, diced and softened
- 180g (¾ cup + 2 Tbsp) castor sugar
- 3 eggs, lightly beaten
- ¾ tsp vanilla extract
- 180g (1½ cups) ground almonds
- 30g (4½ Tbsp) flour, sifted
- 2 tsp finely grated orange zest
Method:- Place butter and sugar into the bowl of an electric mixer fitted with a paddle beater and beat until well creamed and soft.
- Add eggs, one at a time, beating between additions. Mix until soft and creamy. Remove bowl from mixer. Add vanilla, almonds, flour and zest and mix until combined.
www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/7964300/Recipe-Fig-apricot-and-orange-frangipane-tart
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Post by Deleted on Nov 26, 2012 14:13:03 GMT 10
Twenty ways with gelatoNext time you pass a good gelateria, buy a tub of the stuff to take home and play with.By JILL DUPLEIX - The Southland times | Saturday, 24 November 2012YUM YUM: Put gelato between two bikkies for a posh ice cream sandwich.FIRST OF ALL, eat it. Mad if you don't. But now that we've got that out of the way, let's get creative.
The gelato and sorbet you can get these days is of such beautiful quality, it would be a crime to just devour it in a cone on the street.
Next time you succumb to the lure of a good gelateria, buy a tub of the stuff to take home and play with. Here are just 20 ideas of what to do with it. Or you could just eat it.
1: Drink it. To make sparkling lemon gelato cocktails, add a scoop of lemon gelato to chilled ( that's very important, otherwise the sparkling wine will froth up and overflow and the glasses will get all smeary) glasses, and top — carefully, slowly — with chilled sparkling wine. Serve while all frothy and gorgeous and icy cold.
2: Freeze it in fruit. Instead of just serving a scoop of gelato on a fruit dessert, serve beautifully frosty wedges of fruit filled with gelato. To make gelato fruits, cut small oranges or lemons ( or passionfruit, or honeydew melons, you get the idea) in half and scoop out the fruit ( use it for desserts), discarding any seeds or pith, leaving nice clean empty fruit shells. Soften your gelato or sorbet (try matching citrusy flavours, or go wild with berry, mango, ginger and lemongrass, chocolate, lime and coconut, etc) and fill each shell (it helps to sit them within a muffin tray or similar). Smooth the top and re-freeze. To serve, place cut-side down on a board and use a serrated knife to cut into wedges.
3: Spider it. Bring back the "spider", a brilliant summery drink that's very similar to a "float". To make a lime spider, place 2 scoops of lime gelato in a chilled glass, drizzle with 1 tbsp lime cordial, then very carefully top with icy-cold lemonade, it will froth like crazy. Add straws.
4: Frappe it. Make what is essentially a "gelato shake" with fresh summer fruit, fruit-based gelato, and milk. First, peel and chop two peaches or nectarines or similar, and whiz in a blender with 125ml cold milk. Add two scoops of gelato and whiz again until thick. Pour into a chilled glass and serve.
5: Sandwich it. Grab two biscuits — either store-bought chocolate ripples or butternut snaps, or home-made — and sandwich them together with softened gelato. Throw back into the freezer for a couple of hours to set.
6: Pimp it. Mash up your gelato with something that doesn't normally go with it and yet... sort-of should. Serve passionfruit gelato with shards of broken meringue in a deconstructed pavlova, or coffee gelato with spongefinger biscuits and a drizzle of chocolate in a nod to tira misu, or green tea gelato with red beans and coconut and those mad little jellies you can get in Chinatown.
7: Baconise it. Dabble in a little dude food by crisping up some cafe bacon and crumbling it over your gelato (but choose the right flavour first, like peanut butter, or salted caramel). Maybe dip it in maple syrup first, to get the bacon to stick.
8: Crumb it. Break up and crush your favourite biscuit — try Butternut Snap, Chocolate Ripple, or Italian amaretti biscuits — and scatter in an even layer on a tray. Slightly soften a block of gelato and quickly coat it on all sides (except the base), then re-freeze until firm. Cut into thick slabs to serve.
9: Brunch it. Serve coffee gelato at a weekend brunch. Soften it, smash it into cute coffee cups and re-freeze for 30 minutes or until firm. Dust with instant coffee granules or bitter cocoa powder and serve with saucer and spoon. Or choose a light and healthy fruit-based sorbetto, divide amongst small ramekins and re-freeze until set, then top with a tablespoonful of crunchy granola, nuts and seeds.
10: Freshen it. Add fresh passionfruit juice to passionfruit gelato, strawberries to vanilla ice-cream, and serve lime wedges for squeezing over coconut gelato.
11: Bombe it. Make an Italian meringue, slather it over the top, and blowtorch it into golden little peaks.
12: Make it. If you find yourself nowhere near a gelataria, or without sufficient funds, then making your own ice-cream, sorbet, gelato and granita will make sure you are socially secure.
If you already have an ice-cream maker, then pull it out of the back of the guest bedroom cupboard now and set it up in the kitchen for the duration of summer. If not, all you need to do is stir the freezing mixture well several times, breaking up the ice crystals as they form.
But first, make up a simple sugar syrup as your base — bring 300g caster sugar and 500 ml water to the boil, stirring, then boil for a further 3 minutes, and allow to cool — then go for it.
Recipe one: For a rich and beautiful ice-cream, whisk 250g mascarpone with 300ml sugar syrup, 1 tbsp liqueur and 1 tbsp lemon or orange juice and churn in an ice-cream maker until frozen, or freeze in a shallow container and stir to break up the crystals every hour for 3 hours. Store in the freezer, and serve with fresh strawberries and mint.
13: See above (Recipe two): For a pretty, pastel sorbet, whiz 500g honeydew melon or rockmelon to a puree, then whisk in 500ml sugar syrup and churn in an ice-cream maker until frozen, or freeze in a shallow container and stir to break up the crystals every hour for 3 hours. Store in the freezer, and serve with fresh slices of melon.
14: See above (Recipe three): To make a summery, refreshing coconut granita, whisk 150 ml sugar syrup with 400 ml coconut milk and 1 tbsp lime juice. Freeze for two hours, or until partly frozen. Break up the crystals by scraping the surface with a strong fork, and refreeze. Repeat in 1 hour, then leave in the freezer until ready to eat. Serve with fresh mango cheeks.
15: See above (Recipe four): To make a super-fresh watermelon granita, cut 1kg seedless watermelon into chunks, put in freezer bags and freeze for 1 to 2 hours until frozen. Whiz in a food processor until smooth. Pour into an airtight plastic container and freeze for 3 to 4 hours or until firm. Using a strong fork, scrape into frozen crystals, pile into chilled glasses and serve.
16: Stonerise it. Take your favourite munchies (Caramello Koalas, Cherry Ripes, musk sticks, jelly snakes, Violet Crumbles), crunch 'em up, and layer them with scoops of gelato in big round glasses. Drizzle with chocolate or caramel sauce, add a glace cherry and serve.
17: Stick it. Fill plastic icy-pole mould trays with your favourite fruit-based gelati flavours and re-freeze. Or replace the plastic stick with a trimmed-down stalk of lemongrass (thick end in the ice) for fun.
18: Affogato it. Make your own affogato at home — just remember the coffee must be very hot, the gelato very cold, and the whole thing done at the table for the greatest effect. To make, drop scoops of gelato into four chilled heatproof glasses. Arrange on four dinner plates, alongside a shotglass of your favourite liqueur (eg Frangelico, Nocello, Cognac) and, at the last minute, a small espresso cup of hot espresso coffee. At the table, each person pours the coffee then the liqueur over the gelato and digs in.
19: Stack it. Buy a packet of sweet wafer biscuits and stack scoops of gelato, each story separated by a wafer or two, as high as you dare.
20: Chocolate-coat it. Buy your gelato in small tubs, then when you're ready to serve all you have to do is turn out each gelato onto a dessert plate, and pour some cooled, melted chocolate or white chocolate over the top.www.stuff.co.nz/southland-times/life-style/food-wine/7990072/Twenty-ways-with-gelato
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Post by Deleted on Nov 26, 2012 16:16:23 GMT 10
Easy Panna CottaPanna cotta is loved by most and is sure to be a hit at your next gathering.By RUTH PRETTY - The Dominion Post | Monday, 26 November 2012IMPRESSIVE: Vanilla panna cotta with milk chocolate sauce, raspberries and a honey almond snap. — PHIL REID/Fairfax NZ.IT HAS to be a match made in heaven: chilled, creamy panna cotta, redolent with vanilla, drizzled with warmed, luscious, creamy milk chocolate sauce and served with sweet but acidic raspberries. It is, in fact, a dessert fit for a goddess.
This is a light but fulfilling pudding, festive enough for Christmas Day but simple enough to be served at any time raspberries are in season.
Do make the sauce using Whittaker's 5 Roll Refined Creamy Milk chocolate as endorsed on television by the gorgeous Nigella Lawson. After all, if it's good enough for Nigella ...
I suggest you serve the sauce liberally because the special Whittaker's chocolate may hold the key to a Nigella-like appearance.______________________________________ MILK CHOCOLATE SAUCEMakes 225ml or 8 serves.
Children generally much prefer milk chocolate to dark chocolate. This will be a sauce children will love. Try it on vanilla ice cream interspersed with sliced strawberries.Ingredients:- 125ml (½ cup) cream
- 125g milk chocolate (tablet), chopped
Method:- Pour cream into a small, heavy-based saucepan set over medium heat and bring to just below boiling.
- Remove from heat, add chocolate and stir until smooth. Serve immediately or store in refrigerator to warm later.
- To warm sauce, gently heat over a double boiler (ie a tight-fitting bowl or pot set in a pot of simmering water), stirring as it warms.
______________________________________ VANILLA PANNA COTTA WITH MILK CHOCOLATE SAUCE AND RASPBERRIESServes 8.Ingredients:- 125ml (½ cup) milk
- 16g (2 Tbsp) gelatine powder
- 375ml (1½ cups) milk
- 500ml (2 cups) cream
- 100g (½ cup less 1 Tbsp) castor sugar
- 1 vanilla pod (split in half lengthwise)
- Milk Chocolate Sauce
- Fresh raspberries
- Honey Almond Snaps
Method:- Very lightly grease eight dariole moulds or souffle dishes with baking spray or a flavourless oil such as canola. The volume of the plastic dariole moulds I use is 125ml (½ cup).
- Place first measure of milk into a small bowl and sprinkle with gelatine. Leave for 3-4 mins or until gelatine softens and mixture is sponge-like.
- Pour second measure of milk and cream into a heavy-based saucepan set over a medium heat. Add castor sugar and vanilla pod, and stir until sugar has dissolved.
- Bring mixture to the boil. Remove from heat and leave for 30 seconds. Add softened gelatine and stir until gelatine has dissolved. Cool mixture.
- Strain through a fine sieve to remove vanilla pod. (Reserve pod for another use.) Stir mixture and pour into prepared moulds.
- Place panna cotta into refrigerator for 4 hours or overnight.
- To turn panna cotta out, gently move edges away from sides of mould to release vacuum. Shake mould once or twice and tip panna cotta on to a plate. (Try to avoid dipping panna cotta dishes into hot water as this will melt the dessert unnecessarily.)
- Serve with warm Milk Chocolate Sauce, fresh raspberries and Honey Almond Snaps.
______________________________________ HONEY ALMOND SNAPSMakes 25.
These biscuits are designed to give the panna cotta dessert snap and crackle. Freeze surplus biscuits to have on hand to serve with other creamy or frozen desserts.Ingredients:- 65g (61/2 Tbsp) butter, melted
- 65g (4 Tbsp + 1 tsp) liquid honey
- 50g (¼ cup less ½ tsp) castor sugar
- 55g (⅓ cup + 1½ Tbsp) flour
- 1 tsp ground ginger
- ½ Tbsp brandy
- 25g sliced almonds
Method:- Place butter, honey and sugar into a large bowl and whisk by hand until combined.
- Sift flour and ginger on to butter mixture. Mix well and add brandy.
- Lightly grease several baking trays with baking spray or cover with teflon sheets. Place a teaspoonful (10g) of mixture on to baking tray and sprinkle with a few almond slices. Space the spoonfuls well apart to allow for spreading.
- Place in oven and bake for 10-12 mins or until snaps are light brown.
- Remove trays from oven and allow to cool for 30 seconds or until biscuits are firm enough to lift. (If you are not quick enough to remove biscuits from tray before they harden, place tray back into oven for 30 seconds.)
- Put biscuits on a cooling rack to cool completely.
- Store in an airtight container.
______________________________________ QUICK TIP — HOW TO MAKE A VANILLA POD LASTRinse mixture off used pod and leave on paper towel at room temperature to dry overnight. Place in food processor with castor sugar and process to make vanilla sugar. Alternatively, use next time a vanilla pod is required and add a little vanilla extract.www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/7993826/Recipe-Easy-Panna-Cotta
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Post by caskur on Nov 27, 2012 19:46:47 GMT 10
Easy Panna CottaPanna cotta is loved by most and is sure to be a hit at your next gathering.By RUTH PRETTY - The Dominion Post | Monday, 26 November 2012IMPRESSIVE: Vanilla panna cotta with milk chocolate sauce, raspberries and a honey almond snap. — PHIL REID/Fairfax NZ.IT HAS to be a match made in heaven: chilled, creamy panna cotta, redolent with vanilla, drizzled with warmed, luscious, creamy milk chocolate sauce and served with sweet but acidic raspberries. It is, in fact, a dessert fit for a goddess.
This is a light but fulfilling pudding, festive enough for Christmas Day but simple enough to be served at any time raspberries are in season.
Do make the sauce using Whittaker's 5 Roll Refined Creamy Milk chocolate as endorsed on television by the gorgeous Nigella Lawson. After all, if it's good enough for Nigella ...
I suggest you serve the sauce liberally because the special Whittaker's chocolate may hold the key to a Nigella-like appearance.______________________________________ MILK CHOCOLATE SAUCEMakes 225ml or 8 serves.
Children generally much prefer milk chocolate to dark chocolate. This will be a sauce children will love. Try it on vanilla ice cream interspersed with sliced strawberries.Ingredients:- 125ml (½ cup) cream
- 125g milk chocolate (tablet), chopped
Method:- Pour cream into a small, heavy-based saucepan set over medium heat and bring to just below boiling.
- Remove from heat, add chocolate and stir until smooth. Serve immediately or store in refrigerator to warm later.
- To warm sauce, gently heat over a double boiler (ie a tight-fitting bowl or pot set in a pot of simmering water), stirring as it warms.
______________________________________ VANILLA PANNA COTTA WITH MILK CHOCOLATE SAUCE AND RASPBERRIESServes 8.Ingredients:- 125ml (½ cup) milk
- 16g (2 Tbsp) gelatine powder
- 375ml (1½ cups) milk
- 500ml (2 cups) cream
- 100g (½ cup less 1 Tbsp) castor sugar
- 1 vanilla pod (split in half lengthwise)
- Milk Chocolate Sauce
- Fresh raspberries
- Honey Almond Snaps
Method:- Very lightly grease eight dariole moulds or souffle dishes with baking spray or a flavourless oil such as canola. The volume of the plastic dariole moulds I use is 125ml (½ cup).
- Place first measure of milk into a small bowl and sprinkle with gelatine. Leave for 3-4 mins or until gelatine softens and mixture is sponge-like.
- Pour second measure of milk and cream into a heavy-based saucepan set over a medium heat. Add castor sugar and vanilla pod, and stir until sugar has dissolved.
- Bring mixture to the boil. Remove from heat and leave for 30 seconds. Add softened gelatine and stir until gelatine has dissolved. Cool mixture.
- Strain through a fine sieve to remove vanilla pod. (Reserve pod for another use.) Stir mixture and pour into prepared moulds.
- Place panna cotta into refrigerator for 4 hours or overnight.
- To turn panna cotta out, gently move edges away from sides of mould to release vacuum. Shake mould once or twice and tip panna cotta on to a plate. (Try to avoid dipping panna cotta dishes into hot water as this will melt the dessert unnecessarily.)
- Serve with warm Milk Chocolate Sauce, fresh raspberries and Honey Almond Snaps.
______________________________________ HONEY ALMOND SNAPSMakes 25.
These biscuits are designed to give the panna cotta dessert snap and crackle. Freeze surplus biscuits to have on hand to serve with other creamy or frozen desserts.Ingredients:- 65g (61/2 Tbsp) butter, melted
- 65g (4 Tbsp + 1 tsp) liquid honey
- 50g (¼ cup less ½ tsp) castor sugar
- 55g (⅓ cup + 1½ Tbsp) flour
- 1 tsp ground ginger
- ½ Tbsp brandy
- 25g sliced almonds
Method:- Place butter, honey and sugar into a large bowl and whisk by hand until combined.
- Sift flour and ginger on to butter mixture. Mix well and add brandy.
- Lightly grease several baking trays with baking spray or cover with teflon sheets. Place a teaspoonful (10g) of mixture on to baking tray and sprinkle with a few almond slices. Space the spoonfuls well apart to allow for spreading.
- Place in oven and bake for 10-12 mins or until snaps are light brown.
- Remove trays from oven and allow to cool for 30 seconds or until biscuits are firm enough to lift. (If you are not quick enough to remove biscuits from tray before they harden, place tray back into oven for 30 seconds.)
- Put biscuits on a cooling rack to cool completely.
- Store in an airtight container.
______________________________________ QUICK TIP — HOW TO MAKE A VANILLA POD LASTRinse mixture off used pod and leave on paper towel at room temperature to dry overnight. Place in food processor with castor sugar and process to make vanilla sugar. Alternatively, use next time a vanilla pod is required and add a little vanilla extract.www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/7993826/Recipe-Easy-Panna-Cotta now that looks good!
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