Sunday, November 3, 2013
Wednesday, May 22, 2013
- 2–3 tablespoons iced water
Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface until 3mm (1/8 in) thick. Makes 350g (12 oz), which will line up to a 25cm (10 in) pie dish or tart tin.
Monday, May 20, 2013
Monday, November 21, 2011
It is time consuming but the end result is so worth it.
You can make as much or as little pastry as you like, using a 2 parts flour to 1 part water ratio with a pinch of salt. Just get a feel for the dough, it should be firm but still a little tacky. Rub some oil over the surface and let it sit for an hour.
To roll the pastry you'll need to put down an old sheet or table cloth and remember a little gies a long way.
Start by rolling with a rolling pin and when it starts to thin out, you'll need to start gently pulling at the dough and stretching outwards, letting it cling to the fabric. It takes a bit if practice and patience but just remember it doesn't have to resemble the stuff you buy in the supermarket, keep stretching until the dough is paper thin.
500g fresh ricotta(firm)
500g cottage cheese( not creamed)
Salt&pepper to taste
Use any baking dish you like. The smaller, the higher your slice will be.
Start with a layer of pasty and spoon some of your cheese mixture on top, continue layering, brush the top with some melted butter. Bake @ 180 c for about 40 minutes or until the top is nicely browned and crispy.
I made a nice salad with lettuce straight from the garden and it was the perfect Sunday night meal <3
Saturday, November 19, 2011
250g butter, unsalted
250g dark chocolate
250g caster sugar
150g self-raising flour
250g cooked and pureed beetroot
Preheat the oven to 180˚C. Grease a baking tray 23cm square, or similar.
Melt the butter and chocolate in the warming oven, or over a pan of hot water.
In another bowl, whisk eggs and sugar together, then pour in the melted chocolate and butter. Sift in salt and flour and fold to combine. Fold in the beetroot. (Try not to overwork the mixture).
Pour into the tin and bake for 20-25 minutes. You want the end result to be a little sticky and a little dense. Don't be too concerned if this brownie seems a little cakey at first, once it's cooled it will settle and turn into a delightfully moist brownie. <3