Posted: May 9th, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: apple, apples, dessert, french, know your onion, know your onions, knowyouronion, knowyouronions, pie, tart | No Comments »
Peel, core and slice the apples, as thick as you want. Mix with all the ingredients. Divide the dough in two and roll out over a floured surface. Line a pie pan with half the pie dough and place the apple mixture in it. Cover with the other sheet of dough, trim and pinch the edges to seal. If you want, use the rest of the dough to make decorative elements. With the tip of a knife make some holes in the dough. Bake for approx. 50 minutes in 190C. The pie is ready when filling boils and starts to bubble through the holes in the dough.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, dessert, dough, know your onion, know your onions, knowyouronion, knowyouronions, pastry, pie, shortcrust, tart | No Comments »
Whisk the flour and salt together. Add butter and rub with your fingertips, until it resembles breadcrumbs. Add the water and mix until it holds together when pressed into a ball. Divide the dough in 2 and shape each portion into a thick disc. Chill for at least 30 minutes before rolling out onto a floured surface. This dough can be kept in the fridge for 3 days or frozen for 6 weeks.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cranberry, dessert, know your onion, know your onions, knowyouronion, knowyouronions, nuts, pecan, pie, tart | No Comments »
Line a 23cm loose base tart pan with the pie dough. Coarsely chop half of the pecans and spread them over the unbaked pie crust. Spread cranberries over and then lay the whole pecans in a third layer. Leave it in the fridge. In a bowl whisk the flour and sugar, then the corn syrup. Mix in the eggs, salt and vanilla. Blend in the butter and pour the mixture over the pie shell. Bake in a 200C oven, for about 45 minutes. The filling must have set and the crust be golden brown. Cool before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: british, dessert, egg, know your onion, know your onions, knowyouronion, knowyouronions, lemon, pie, provence, sweet, tart, yolk | No Comments »
Line a 23cm loose base tart dish with the dough. Cover it with greaseproof paper and fill with coins, beans or rice. Bake for 20 minutes at 180C, remove coins and bake for a further 15 minutes or until golden brown. Bring 275ml water, 100g sugar, salt, lemon juice and zest to the boil. Combine the remaining sugar with the corn flour and mix thoroughly. In a separate bowl, mix the egg yolks and remaining water, then add the sugar-corn flour mixture and beat well. When the lemon mixture is boiling, pour, a little at a time, over the egg mixture. Do not stop beating. Return the mixture to the pan and let it boil for 1 min, stirring constantly. Stir in the butter and refrigerate for at least 4 hrs. Using a blowtorch, burn the lemon filling slightly before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bacon, cheese, dough, egg, eggs, french, know your onion, know your onions, knowyouronion, knowyouronions, lorraine, nutmeg, pastry, quiche, savoury, starter, tart | No Comments »
Sift the flour with the salt in a bowl. Rub in the butter and yolk to form a soft breadcrumb texture. Add up to 50ml of water, working in just enough to make the crumb mixture come together. Cover with cling film and rest for 30 minutes in the fridge. Roll the pastry out onto a lightly floured surface and line a 26cm well-buttered flan dish. Chill again. Preheat the oven to 190C/375F. Trim the edges and line the base of the pastry with baking parchment. Fill it with baking beans (or anything that will weight it down).;Bake for 20 min. Remove the beans and parchment and return to the oven for another 5 min. Reduce the oven temperature to 160C/325F. Sprinkle grated cheese onto the base. Slice and fry the bacon pieces until crisp, drain and sprinkle them over the top. Mix the eggs, yolks, milk and cream in a bowl and season with salt, freshly ground pepper and grated nutmeg. Pour over the bacon and cheese. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Serve in wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, apple, apples, caramel, caramelized, dessert, know your onion, know your onions, knowyouronion, knowyouronions, tart, tatin | No Comments »
Spread the softened butter over a 23cm ovenproof frying pan and dust it with 50g sugar. Peel, core and slice the apples in 4 wedges. Arrange a layer of apple slices, as tightly as possible, in a neat pattern in the skillet. Dust with the remaining sugar and drizzle over the melted butter. Cook over medium heat, until the sugar caramelizes to a pale brown colour, approx 20 min. Remove from the heat. Open the pastry sheet and prick it with fork, so that it doesn’t rise in the oven. Bake at 200C until the pastry begins to brown, approx. 30 min. Let it cool slightly and remove from the mould, while still warm. Serve with cream or ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: almonds, chocolate, dessert, know your onion, know your onions, knowyouronion, knowyouronions, pie, tart, tarte | No Comments »
Crust: Sieve the ground almonds with the icing sugar, and mix with the egg white. Press the dough in a buttered 20cm spring-form pan. Prick it with a fork, cover with greaseproof paper and fill with beans or rice. Bake at 190C for approx 15 min, remove the beans and paper and bake for a further 10 minutes. Leave to cool.;Filling: Bring the cream to the boil. Meanwhile, finely chop the chocolate. When the cream starts to bubble, add the chocolate, turn the heat off and whisk until they are fully combined. Keep whisking while it cools down almost to room temperature. Fill the crust and let set in the fridge. Decorate with rose petals and serve.
