Favourite Recipes from Pine Flat
Place
Children: Health & Safety dictates
that anything choppy/slicey/heaty/burny should be carried out by your
RESPONSIBLE ADULT (R/A) whoever that may be on the day. So now we have
established that here’s the recipe.
SWEDISH STRAWBERRY
CAKE
Makes 1 large cake.
INGREDIENTS
380g caster sugar
230g soft butter
4 eggs
250 ml buttermilk
1 tsp vanilla extract
Finely grated zest of unwaxed lemon
425g self-raising flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
750ml whipping cream
500g strawberries
1 red sweet (optional)
24 cm round cake or spring-form tin greased with butter and lined with baking parchment.
380g caster sugar
230g soft butter
4 eggs
250 ml buttermilk
1 tsp vanilla extract
Finely grated zest of unwaxed lemon
425g self-raising flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
750ml whipping cream
500g strawberries
1 red sweet (optional)
24 cm round cake or spring-form tin greased with butter and lined with baking parchment.
METHOD
1.
Preheat the oven to 180°C/Gas Mark 4
2. In a large mixing bowl, cream the sugar and butter together until pale and fluffy using a whisk either by hand (tiring) or an electric whisk (much easier)
3. Beat in the eggs one at a time
4. Add the buttermilk, vanilla extract and lemon zest and stir to mix. Sift in the flour, baking powder, bicarbonate of soda and fold in gently using a cutting motion until all the ingredients are combined.
5. Spoon the mixture into the lined tin and bake (R/A) for 55-60 minutes in the middle of the oven until the cake is well risen and a skewer or sharp knife inserted onto the middle comes out clean.
6. LEAVE the cake in its tin on a wire rack to cool COMPLETELY then turn out onto the rack.
7. Cut the cake (R/A) in half horizontally with a sharp knife. Whip the cream until nice and thick but still spreadable. Spread a third of this on the bottom layer of your cake. Reserve one really good strawberry and scatter the remaining (whole) on top of the cream. Gently replace the top layer of cake.
8. Spread the remaining cream generously over the top and sides of the cake and place the single strawberry (or your red sweet if you prefer) in the centre and serve immediately.
2. In a large mixing bowl, cream the sugar and butter together until pale and fluffy using a whisk either by hand (tiring) or an electric whisk (much easier)
3. Beat in the eggs one at a time
4. Add the buttermilk, vanilla extract and lemon zest and stir to mix. Sift in the flour, baking powder, bicarbonate of soda and fold in gently using a cutting motion until all the ingredients are combined.
5. Spoon the mixture into the lined tin and bake (R/A) for 55-60 minutes in the middle of the oven until the cake is well risen and a skewer or sharp knife inserted onto the middle comes out clean.
6. LEAVE the cake in its tin on a wire rack to cool COMPLETELY then turn out onto the rack.
7. Cut the cake (R/A) in half horizontally with a sharp knife. Whip the cream until nice and thick but still spreadable. Spread a third of this on the bottom layer of your cake. Reserve one really good strawberry and scatter the remaining (whole) on top of the cream. Gently replace the top layer of cake.
8. Spread the remaining cream generously over the top and sides of the cake and place the single strawberry (or your red sweet if you prefer) in the centre and serve immediately.
This next
recipe is iconic, a one-off classic from Momofuku Milk Bar in New York , made by
Christina Tosi
one of
the pastry chefs. Anyone who has taken a bite of this Milk Bar best seller
immediately knows the reason for the sassy name. Once you start eating this
rich, salty-sweet pie with its oat cookie crust, you won’t be able to
stop.
MOMOFUKU’S CRACK PIE
pic: Kirk McCoy/Los Angeles
Oat Cookie Crust
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
Filling
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)
Oat Cookie Crust
Preheat oven to 350°F. Line
13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray.
Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar
in medium bowl. Using electric mixer, beat mixture until light and fluffy,
occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until
pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat
until well blended, about 1 minute. Turn oat mixture out onto prepared baking
pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18
minutes. Transfer baking pan to rack and cool cookie
completely.
Using hands, crumble oat cookie into
large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in
with fingertips until mixture is moist enough to stick together. Transfer cookie
crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture
evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed
baking sheet.
Filling
Position rack in center of oven and
preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to
blend. Add melted butter and whisk until blended. Add cream, then egg yolks and
vanilla and whisk until well blended. Pour filling into crust. Bake pie 30
minutes (filling may begin to bubble). Reduce oven temperature to 325°F.
Continue to bake pie until filling is brown in spots and set around edges but
center still moves slightly when pie dish is gently shaken, about 20 minutes
longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Sift
powdered/icing sugar lightly over top of pie. Cut pie into wedges and serve
cold.
This next recipe is one for the Chileans
among us and any veggie loving people too, it’s from another old book of mine
Food out of Chile by Maria Figueroa, a refugee from Pinochet’s Fascist Chile,
who ended up in Newcastle and became a huge part of the Red Herring Workers Co-operative
in Arthur’s Hill, a very popular vegetarian whole food café.
LENTEJAS
GRATINDAS
(Lentil and Cheese
Bake)
450g (1lb) onions finely sliced
500g (18 oz.) fresh tomatoes (or 4oog tin tomatoes and 1 tbsp tomato purée)
400g (14oz.) potatoes peeled and diced
100g (2oz.) Cheddar cheese, grated
50g (2oz.) Parmesan cheese, grated
3 tbsp oil
Corn oil for frying
75g (3 oz.) breadcrumbs
5 cloves of garlic, crushed
2 tsp cumin seeds
1 tbsp fresh parsley or basil
½ tsp oregano
½ tsp white pepper
Salt
Put the lentils
to cook in cold water with the cumin seeds and simmer for 25 to 30 minutes, adding a little salt half way
through.
In another
pan heat the oil until very hot, add the onions and crushed garlic and fry for
about 3 minutes. Then add the finely chopped tomatoes and basil or parsley.
After 5 minutes, add the oregano, pinch of salt and white pepper.
Mix
together the lentils, the fried ingredients, parmesan cheese and breadcrumbs,
arriving at a thick but not dry consistency.
Deep fry
the potatoes until golden.
Fill an
oven dish ¾ full with the cooked lentils, then add a layer of diced fried
potatoes with a generous sprinkling of the grated cheeses and pop it into a hot
oven for 5 to 10 minutes until bubbling.
Serve this with any light salad.
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