Sunday, October 11, 2009

Treacle Tart

When I was a bit younger, I had the good luck
to spend a whole summer in England in Oxford.
My daughter was young and I had wonderful
time spending every day with her. In the evenings
we would often go down to the local pub and
eat outside. We loved the sunlight that lasted till around
ten at night. My favorite dessert was the
treacle tart. They would heat it up and serve it
with whipped cream. An actual person made this
tart. And the actual person actually gave the

In case you can't read the recipe here it goes:

Pastry to Line Tart

6 oz self raising flour
3 oz butter
2 fuid oz milk
Half an egg
Pinch salt


16 fluid oz (1lb) Golden Syrup
5 oz fresh white breadcrumbs

Top Pastry

4 oz butter
2 oz castor sugar
half an egg
6 oz self raising flour
1 egg to gild tart
2 teaspoons castor sugar


Put breadcumbs in basin and pour golden syrup over.
Leave to stand.

Make the pastry to line tart by mixing butter
lightly into the sifted flour and then forming the mixture
into a dough with the milk, half an egg and salt.
Knead lightly and place in the refridgerator for 1/2 hr.

Make top pastry by creaming the butter and sugar,
adding half-beaten egg when thoroughly combined
folding in the sifted flour. Place in refridgerator to chill.
Pre-heat oven to 375 F or 5 gas.


1 Roll out bottom pastry to a 10 inch circle.
Line 9 inch flan ring stading on a greasted tray.
Trim off pastry and prick base with end of a sharp knife.

2 Fill pastry case with combined syrup and

3 Roll out top astry ona well floured board or
press out with hands -- roll lightly with the
rolling pin and then roll over pin.

4 Place gently over patry bottom and press edges
together. Trim off excess pastry. Prick surface, brush
with beaten egg and sprinkle with castor sugar.
Bake in oven for approx. 20 mins - 25mins. Remove from oven
and leave to cool.


The tart must cool for 1 hour then can be reheated at
250 degrees F. gas 1 for 5 mins.

You will note that two pastries are used.
This si the vital secret of this superb English dish.

Saturday, October 10, 2009

Wild Mushroom Pizza

This recipe comes from Bon Appetit.
I used chanterelles for my mushrooms.
Usually they cost $20/pound but Costco
had a wonderful deal for a big box for just $9.

This pizza is especially good in the fall.

Mmmm chanterelles.

Putting together the pizza. I just make one big one
rather than two small round ones.

The problem is that we ate the pizza before we
had the chance to properly photo it.

Pickled Plums

Yes we need more blue food. OK this is purple but its
close. This recipe comes from Nika Hazeldon's
The Swiss Cookbook.

The plums are very useful around Thanksgiving
and Christmas.

Take 3 pounds of purple Italian plum, wash them
and poke each of them with a needle a couple of times.

Boil 1 1/2 cup red wine, 1 1/2 cup red wine vinegar,
2 1/3 cups sugar, 15 cloves and a couple of pieces of
cinnamon sticks for 5 minutes.

Let the mixture cool. Then pour over the plums.
Cover and leave till the next day.
Pour off the liquid and bring it to a boil.
Let it cool and then pour it over the plums.

Next day SLOWLY heat up the plums
till they begin to tear in one or two places.
IMMEDIATELY remove the plums
and put them in hot sterilized quart jars.
Boil the rest of the liquid till it thickens a bit.
Not too much or there won't be enough liquid.

Pour the liquid over the plums and seal the
jars. Process them for 15 minutes.

See how one is torn. If you cook them too much they
turn to mush.

My dog loves them!!!

Tuesday, October 6, 2009

Comfort me with apples some more - Apple Pie

Yes, it is apple season. I think the apples are pretty
good this year. I used a mixture of honeycrisp and
gala. All locally grown.

So make your pie crust.
I use 1 cup of flour and a 1/2 teaspoon of
salt. 1/3 cup butter and 3 to 4 tablespoons of ice water.
You know the drill. If not I'll be happy to fill you in.

For the filling I added some brown sugar, white sugar,
cinnamon, 1/4 cup or so of flour. Cloves and
the secret ingredient which you have no idea
how generous it is of me to divulge this:
rosewater. 1 tablespoon.

Roll out your dough. I only use 1 crust and curl it
over. So roll it out very thin and line your pie pan.

Put in the filling. I add about a tablespoon of
butter. Fold the dough over the

Bake at 400 F for 15 minutes. Then reduce the heat to 350 F
and bake another 50 minutes to an hour.

Soutenez-moi avec des gateaux de
raisins. Fortifiez-moi avec des pommes;
Car je suis malade d'amour

Sunday, October 4, 2009

Anise Biscotti

I can't remember how I found the blog site
64 sq ft Kitchen.
It's just one of those very lucky, serendipitous things
you come across on the web. It's absolutely gorgeous.

In the posting for these cookies, Warda, writes of her
grandmother and a dream
she had of her. I guarantee it is so beautiful
you will cry. So go check out her
site. You won't be sorry.

This is just the first of many things I intend to try
from her site.

Saturday, October 3, 2009

Blue Gnocchi

I thought with a new month I might move
on to a new color but it doesn't look like its going to
happen. I'm definitely in a blue period.

So for blue gnocchi boil 1 pound of blue potatoes.
Mash them up so they are not lumpy at all.
Add 1 1/2 cup of flour and a beaten egg.

Make a nice non sticky dough.

Roll into a coil about 1/2 inch thick.
Cut into 1/2 inch pieces of however big or small
you like.

This is where I fell down on my sword.
You are supposed to put an indentation in them
so they sort of curl up. I couldn't get the hang of it.

Bring a big pot of salted water to a boil.
Boil gnocchi till it rises to the surface.

I served it with some melted butter and sage.