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Mincemeat
Tart with Almond Meringue
1
cooked pastry case
1 jar mincemeat
2 egg whites
125gms (4ozs caster sugar)
25gms (1-2ozs approx) flaked almonds, browned
Set
oven at gas 4/400ºf/200ºc/Aga baking oven.
Fill the pastry case with mincemeat. Make the meringue as directed
below folding in the almonds with the sugar. Spread to cover the
mincemeat and touch the edges of the pastry and bake for approx.
10mins (or until the meringue begins to brown) then reduce oven
temperature to gas 3/300ºf/150ºc/Aga simmering oven until
you wish to serve it hot, warm or cold, with cream or ice-cream.
Meringues
To
each egg white allow 50gms (2ozs) caster sugar. Whip the whites
until they are stiff and dry (I describe this as a cottonwool texture),
before stirring in the sugar.
Lazy
Cook tip: If a bubbling of liquid appears, this is because the
sugar has not been completely folded into the egg whites. This will
add a slightly toffee texture to the meringue
Apple
Gateau
serves
6-8
1 packet (24) sponge fingers or boudoir biscuits
450gms (1 lb) apple purée (recipe below)
300ml (½pt) double cream
grated bitter chocolate or chocolate squares (recipe below)
Line
the base and ends of a 900gm (2lb) loaf tin with greaseproof paper
or foil. Fill with layers of sponge fingers sandwiched with apple
purée beginning and ending with sponge fingers. Cover with
a piece of card wrapped in foil and press with a light weight, leave
overnight in a fridge or cold larder. To serve, remove the weight
and card and loosen the sides with a palette knife, turn on to a
serving dish. Cover with whipped cream and scatter with grated chocolate
or press chocolate squares into the sides and ends and spiked into
the top. Slice to serve.
Lazy
Cook tip: A light and delicious pudding which can be made two
or three days in advance and stored in a fridge or cold larder,
add the cream before serving.
Apple
Purée
Peel,
core and slice bramley apples into a pan with just enough water
to moisten the base. Add several whole cloves (optional), place
lid on pan and cook over a gentle heat until the apples pulp and
rise in the pan. Remove from the heat and use immediately or allow
to become cold and store, covered, in a fridge or cold larder. Use
within four days. To freeze, remove the cloves and pack the cold
purée into freezer bags of varying sizes.
Apple
Purée made from Frozen Apple Slices
Peel,
core and slice bramley apples and pack into freezer bags and freeze.
To purée, remove the slices from the freezer bag and put
into a pan with the base moistened with cold water. Add several
whole cloves (optional), put lid on pan and cook over a gentle heat
until pulped. Use immediately or store as above recipe.
Lazy
Cook tip: Apple purée is a most useful ingredient to
have in store. Serve as a sauce or add to soups, sauces, casseroles
and many sweet dishes. Sweeten to taste but if good bramleys are
used they will need little or no sweetening.
Chocolate
Squares
Spread melted chocolate on to a piece of foil and allow to set before
cutting into squares. Make in advance and store in a box in a cool
place.
For
local food and drink specialists see our Taste of the County page.
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