Happy Monday everyone!
I am back from my work trip and I am so happy to be back home! Last week, hubby brought back strawberries from work and as there were too many to eat I decided to make some jam with the left overs.
It was my first time making jam and I found it so easy I’m wondering why I didn’t give it a go earlier. Here is the recipe I used.
- 400 g strawberries
- 300 g caster sugar
- the juice of 1 lemon
I just put all my ingredients in a pot over the heat and brought everything to a boil, then I put it on low heat for around 40-45 min, making sure to stir from time to time (every 10 min or so) and that’s it! I think the consistency is really good, if you like your jam a bit firm, I would suggest either cooking it for longer or adding some agar to it.
I thought that overall it was super simple and I wish I had given jam a try before today. Are there any recipes you’ve tried that ended up super simple and that you wish you had given a go earlier?
Happy Tuesday everyone!
Like every month (although pretty late this time I have to say!), I’m participating in the Fantastic Bake Along hosted by Tracy @itsatsweetday. This time, we are having a theme Bake Along, and it’s super exciting! Our theme was apples, and being French, I decided to go with something very french indeed! Tarte Tatin it was!
Tarte Tatin is an upside down pie, with the apples baking underneath the pastry. Crazy? Maybe but it’s delicious!
I made my own shortcrust as well, so I’ll give you the recipe for both.
Sweet Shortcrust Pastry: 100g sugar, 200g butter, 370g flour, 1 egg, 1 tbsp vanilla sugar or extract
- Combine all the ingredients, making sure that the butter is softened when you start.
- Knead the dough until supple, and refrigerate for 30min to 1h.
That’s it! How easy was that?
Ready to go in the fridge!
Tarte Tatin: 1 shortcrust pastry, 5 apples (I used pink ladies but I reckon green apples would work well too), 150g sugar, 100g butter, 2 tbsp water, 1 tsp cinnamon
- Peal and cut the apples in quarters.
- Mix the butter, sugar and water in a pot over medium heat and let caramelise.
- When the caramel is formed, add the apples and the cinnamon and make sure to completely coat the apples in caramel. Be very careful not to overcook the apples, you still want them to be firm at that point.
- Transfer the caramelised apples to a tin or a cake mould. I used a silicone mould, and it seemed to do the trick.
- Preheat your oven to 180°C
- Very important! Let your apples rest in the tin for at least 15 minutes.
- Roll the pastry and place it on top of your apples in the tin. Make sure to slide the pastry on the sides of the tin, all the way to the bottom of your tin.
- Bake for 20 min or until the pastry is slightly golden.
- Let cool down for 10-20 min, then invert your pie on a plate and serve warm
Voila! You have a Tarte Tatin!
This was honestly was easier than I anticipated, and I just had a bite and it’s so delicious!
If you are interested in participating, contact Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.
Please also check out the other amazing bakers/cooks normally participating in the Fantastic BAL
Happy Wednesday my lovely readers!
I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.
Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).
Preheat your oven to 180°C (356°F).
You will need for the pastry:
- 75 g butter (you can also use margarine)
- 150 g plain flour
- 50 g water (50 mL)
- salt for seasoning
Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.
You will need for the filling:
- 150-200 g of bacon bits
- 4 eggs
- 100 g of thickened cream
- 50 g of milk (50 mL)
- block cheese (you can use gruyere or Swiss cheese too)
- salt and pepper for seasoning
Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.
Bake for 30-35 minutes or until the cheese is golden brown.
Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!
Lately I have been obsessed with MasterChef! The new season started a few weeks ago and it has really given me the drive to cook and bake more. Today I want to share with you my family’s Montecaos recipe. These little biscuits are originally from North Africa, and my family adopted them and brought them back when they emigrated from Algeria. The good think with those is that they are completely Vegan, and I have found that more and more people don’t eat animal products so it’s a good recipe to bring if you are baking for lots of people and you don’t know if they eat animal products. I have also tried them with a gluten free flour (a mix of rice flour, corn starch and tapioca starch) and they work really well either way!
So let’s get to it! To make around 12 biscuits, you will need:
- 250g flour
- 125g sugar
- 100g peanut oil
- ground cinnamon or chocolate powder
Preheat the oven on 180°C. The cooking has to be perfect so make sure your oven is at the right temperature before baking any of your biscuits.
Mix the flour and sugar roughly together before adding the peanut oil.
Knead the mixture until you obtain a dough with the consistency of wet sand. It shouldn’t be so wet that it is sticky but it should also stay together quite well.
Roll into small balls of dough and rest on a baking sheet.
When the oven is at 180°C, bake for 5 minutes at 180°. Then, turn the oven down to 150°C and bake for an extra 5 minutes. I normally turn off the oven at this point and let the biscuits in until some of them show cracks at their surface (note that this only happens with the ones made with normal flour, the ones made with gluten free flour don’t normally crack).
Let them cool a little and sprinkle with cinnamon or chocolate powder.
And you have them! Delicious crunchy sandy biscuits 🙂 I made two different batches this time, some with and some without gluten. Can you spot the difference?
If you try them I would love to hear from you and see some pictures maybe 🙂
Like I said recently, I’m a huge fan of Nutella so I thought that to start February well, I would share a few Nutella recipes with you! I have not only 1 but 2 Nutella recipe books but today I’ll just share two of my favourite recipes.
Coconut and Nutella puff pastries
Makes about 30
Ingredients: 1 frozen puff pastry sheet – 150g nutella – 15g coconut powder
- Preheat the oven on 180 C
- De-freeze the puff pastry and spread nutella on it
- Roll the pastry on itself until half way and do the same thing on the other side (you will have 2 rolls touching in the middle)
- Place the pastry in the freezer for 30 minutes
- Cut the pastry in 0.5 cm thick pieces and bake for 15 minutes
- Half way through the baking, sprinkle coconut powder on top of the pastries
Nutella lava cakes
Ingredients: 140g coconut powder – 80g icing sugar – 40g of melted butter – 1 egg yolk – 100g coconut cream – 3 egg whites – a pinch of salt – 4 tea spoons of nutella
- Preheat the oven on 180 C
- Mix the coconut powder, the icing sugar, the butter, the yolk and the coconut cream
- Add the salt to the egg whites and whisk the whites until they form peaks. Add to the coconut batter
- Grease 4 ramekins and pour the mixture in each of them. Then, add a teaspoon of nutella in the middle and push it underneath the coconut batter (this will prevent it from drying up when you bake it)
- Bake for 15 minutes. Let cool for 5 minutes before gently removing them from the ramekins (or you can just eat them straight from the ramekins!
That’s it for today! If you would like more Nutella recipes, just let me know in the comments 😉