(Food) Berry Fruit Filo Tartlets

 

Berry fruit Filo Tartlets

An easy delicious festive desert.

 

Ingredients:

1 pack of just roll filo pastry

300g crème fiche

strawberry's

raspberry's

blue berries   

2 tblsp honey

cinnamon & icing sugar for garnish

 

Method:

1. Preheat oven to 200c

2. Cut the filo pastry into equal squares 4 per each tartlet, cut to size of tin.

3. Using a pastry brush grease the tins with butter and place one square at a time greasing with butter between each one

4. Place in the oven for 15-20 minuets or till golden

5. Remove from the oven and leave to cool

6. Place 1 tblsp of the crème fiche in each tartlet and top off with berry's

7. To finish sieve cinnamon and icing sugar over each tartlet and finally drizzle the honey over the top.

 

 

 

 



(Food) Minestrone soup

A quick healthy, warm dish for the winter in front of the fire.  

Minestrone soup







Ingredients:



·         25g Pasta

·         Vegtables-½ of 1 chopped Fennel, leek, tomato,

turnip, celery, onion, cabbage, French beans

·         50g butter

·         20g tomato puree

·         1litre of stock

·         15ml chopped parsley

·         Bouget garni

·         1 garlic clove

Method used:

1.      Dice all vegetables, crush garlic clove

2.      Sweat down the vegetables in the butter apart from the tomato and green beans until softened

3.      Stir in the tomato puree cook out for 1 minute

4.      Add the stock and bouget garni and bring to the boil allow to simmer for 20 minutes with lid on

5.      Add green beans and tomatoes and pasta and cook for 5-7 minutes until pasta is cooked season and serve with chopped parsley.

Photography

                              Photography
capturing the beauty of nature
Flowers, leaves (Panasonic Lumix)



Green frost



Gentle breeze

                        Sweet Summer                                                                                

 Flutter

Purple Honey

 Summer set

                                                                          White Blossom

(Food) Stollen

                                                                   Stollen

The first stollen loaf first appeared in Dresden, Germany in the 1400s. It is a delicious fruit, spice delight traditionally baked/eaten leading up to Christmas.
                                                                     Ingredients:
                                                   180g lukewarm milk                    60g raisins soaked in rum over night
                                                   15g compressed yeast                   20g orange peel
                                                   250g flour                                     50g quartered glazed cherries
                                                   120g butter (room temp)              200g marzipan
                                                   75g sugar                                      50g icing sugar
                                                   5g salt
                                                   250g flour
                                                   grated peel of 1 lemon
                                                   50g sliced almonds
           

Method:

1.Crumble yeast into lukewarm milk, stir till dissolved

2. stir in 250g of flour cover and leave to rise(20mins)

3. in a large mixing bowl, beat together the butter, sugar, salt, and 250g flour, grated lemon peel.(mixture will be stiff)

4.add yeast mixture and mix well at a slow speed until well combined

5. add almonds, drained raisins and orange peel. let dough rest for 30 mins until increased 1/4 in volume.

6. knock back the dough and turn it out onto a lightly floured surface.

7. roll the marzipan into a rope and place it in the centre of the dough and fold the dough over it to cover and pinch the seams.

8.place loaf onto a greased baking sheet seam side down cover and let it rise for 30-40mins till increased 1/4 in volume

9. bake at 330f for about 45mins until golden

10. brush with melted butter and sift icing/confectioners sugar all over.

:) 

(Food) Caramel/Chocolate Fudge

                                               Caramel/Chocolate Fudge


                                                   Ingredients :
                                                   350g sugar
                                                   350ml cream
                                                   50g butter
                                                   100g glucose
                                                   200g semi-sweet chocolate

Method:
1. Bring cream to the boil
2. add sugar and glucose
3. cook to 120c (hard ball)
4. remove from heat stir inn chocolate and butter
5. grain out the mixture by placing the mixture into a pan on a low heat beat until it becomes difficult.
6. place clean film in to a tray and pour inn the fudge mixture.
7. leave to set in a cool dry place
                                                             :)

Food (chocolate macaroons)

                                                                  Chocolate Macaroons
Ingredients:
125g ground almonds
150g icing sugar
25g ground hazel nuts
15g coco powder
100g egg whites
100g sugar
30g water
Filling:
50g butter
100g whipping cream
200g dark couverture (chocolate)

Method
1 Finley grinned down together the ground almond's, ground hazel nuts, coco powder and icing sugar.
2. Add 50g of egg whites to make a paste
3. whisk the other 50g of egg whites till soft peak
4. heat the water and the sugar to 121c
5. whisk the egg whites as pouring the sugar water solution gently till all is combined.
6. Fold the mixture into the paste
7. place mixture into a piping bag and pipe 2cm diameter discs onto baking paper
8. place tray in a cool dry area till the macaroons develop a shinny coating(1hr)
9. place in the oven at  200c for around 10-15 mins (check often)
Filling:
Bring the cream to the boil and pour over the chocolate, allow to cool to 30c and add the butter.
Mix till the butter is completely incorporated and set aside to stiffen.
When ready pipe onto the macaroons and sandwich together.