This is a beautifully flavoured pastry to make as the base for a quiche or for a pasty. With a twist of Parmesan to flavour and enrich your food, just add your imagination and see what you can tantalise your palate with. Enjoy!
Archives for October 2013
Perfect for that autumnal glut of homegrown apples. What better way to preserve and enjoy them than to make a chutney. Whether it be with cheese, pâté or cold meats, make some to keep and enjoy over the next few months. You could also make some & decorate the jars as presents for friends and family at Christmas. You choose; it’s up to you.
1.5-2kg Cooking Apples, peeled and diced
750g Light muscovado sugar
2 Medium onions, finely chopped
10ml Mustard seeds
10ml Ground Ginger
700ml Cider vinegar
1. In a large, heavy based pan, combine all the ingredients.
2. Bring to the boil, reduce the heat to medium and simmer, uncovered, for 30-40 minutes, stirring frequently until thick & pulpy,
3. Remove from the heat and leave to cool for a while.
4. Decant into clean, sterilised jars and seal.
5. Store in a cool, dark place for 2-3 weeks for the flavours to develop fully before enjoying.
Quick and relatively simple to make when using bought puff pastry. Light and fresh in taste. Good for you too!
500g pack of fresh Puff Pastry
4 Salmon Steaks/a side of salmon, boned and skinned
350g Philadelphia cream cheese
Fresh Dill, chopped
1/2 lemon, zested and juiced
1 egg, beaten to seal & glaze
1. Preheat your oven to 220°C.
2. Remove the pastry from the fridge and allow to come up to room temp for about 10 minutes.
3. Mix together the Philadelphia cheese, chopped dill, lemon zest and juice.
4. Cut the pastry into half.
5. Roll out one half to a rectangle about 5cm larger both ways than the salmon steaks/side of salmon.
6. Spread a layer of the fresh spinach over the base of the pastry, leaving a 2cm border all round the edge.
7. Place the salmon on top of the spinach.
8. Spread the cheese/dill/lemon juice paste over the top of the salmon.
9. Top with a thin layer of spinach.
10. Brush the edges of the pastry with a little of the beaten egg.
11. Roll out the other half of the pastry and cover the salmon and spinach.
12. Seal the edges of the pastry together.
13. Brush the top with beaten egg and pierce a couple of holes in the top layer of pastry to allow the steam to escape.
14. Place onto a baking sheet and cook for 25-30 minutes until golden and cooked.
Serve with carrots and boiled potatoes.
Some of the largest and most prestigious names in chocolate were there with some of the most INCREDIBLE flavoured chocolates that I’ve ever tasted. From fruit purees to goats cheese, green tea, chilli, salt through to carrots and Foie Grois. A veritable feast of the taste palate!
From ChocoMe, we were treated to this gorgeous looking slab of fruitiness.
These were made by Lauden using the most incredible fruit purees – the flavour was intense and mouthwateringly good!
This nougat from La Maison du Nougat in Moltifao, France was my favourite of all the nougats I tasted as it was made, not with sugar, but with honey. Not only did it look incredibly good, but the texture, flavour and ‘mouth feel’ as you let it warm up on your tongue to gently melt was sublime!
Beautifully, but plainly packaged bars of single source chocolate from Chocolate Pralus