Lemon Almandine

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I have been itching to make a tart ever since I got my new rectangular tart tin for my Birthday, and my new Pastry cookbook!

I have used a recipe for an almandine tart, but added some lemon flavourings to spice it up!

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I loved this tart, it worked so well, and tasted delicious. The pastry is lovely and crumbly, and the lemon adds a great juicy finish to the frangipane.

We just ate this as it is, but I’m sure a dollop of creme fraiche or mascarpone wouldn’t go a miss!

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I will be bringing this along to Fiesta Friday#103 this week hosted by Angie, and co-hosted by Sonal @ simplyvegetarian777 and Petra @ Food Eat Love . Happy Friday everyone!

Variations: You could use a different jam in the filling, or add some fruit into he frangipane. Raspberry would work very well!

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Ingredients: Serves 6-8

The Pastry:

  • 250g butter
  • 125g plain flour
  • 50g caster sugar
  • zest and juice of one lemon
  • 1 egg

 

The Filling:

  • 2-3tbsp lemon curd
  • 100g butter
  • 100g caster sugar
  • 100g ground almonds
  • zest and juice of one lemon.
  • 2tbsp flaked almonds

 

To Make:

The Pastry:

Preheat the oven to 180C, and grease a 30m rectangular tart tin.

In a large bowl combine the flour and butter. Rub together into a fine breadcrumb like consistency. Mix in the lemon zest, juice and egg until the mixture comes together into a rough ball of dough. (You can add a little extra water or lemon juice if the dough won’t come together)

Turn out onto a clean, floured work surface and form into a rectangle. Roll out into a large rectangle, around half a centimeter thick.

Line the greased tin which the pastry sheet, pushing the pasty into the crevices of the tin. Trim off the edges and prick the bottom of the pasty win a fork.

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Weigh the pastry down with baking beans or equivalent, bake in the preheated oven for 10-15 minutes.

Remove the baking beans and return to the oven for another 10 minutes to brown the base of the pastry.

Remove from the oven.

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The Frangipane:

Cream together the butter and sugar until pale of fluffy. Fold in the eggs one at a time, followed by the lemon zest and juice, flour and ground almonds.

Assembling:

Spoon the lemon curd into the bottom of the blind baked pasty case, and sooth out into a thin layer.

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Top with the frangipane and smooth out, then scatter over the flaked almonds.

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Bake in the preheated oven for 30-35 minutes until golden brown and cooked through.

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Remove from the tin and leave to cool on a wire rack.

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Transfer to a plate or cake stand to serve!

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Salted Caramel and Chestnut Mini Loaves

Light and fluffy loaf cakes, made with nutty chestnuts, topped with a sticky salted caramel glaze.

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The recipe for these cakes came from a new cookbook I got for christmas called Honey & Co; Food from the Middle East. I saw this recipe in the desert section and decided that I just had to make it, as the combination of chestnuts and salted caramel sounded so delicious!

These cakes were as delicious as I expected. The flavours went together beautifully, and the texture of the cakes was beautifully light, so its easy to eat quite a few cakes in one go!

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The original recipe used a large cake tin, and poured the caramel sauce over each serving, but I wanted to try out another on of my christmas presents, which was a mini loaf tin. So you could definitely do this recipe as one large cake, and just increase the cooking time to 25-30 minutes.

These cakes were really easy to make, so they would a a great desert to make for a dinner party!

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Variations: You could use a chocolate sauce instead of the salted caramel, which would probably be equally as delicious.

Ingredients: Makes 10 Mini Loaves

The Cakes:

  • 150g chestnut puree
  • 2 eggs, separated
  • caster sugar
  •  ground almonds

 

The Salted Caramel

  • sugar
  • honey
  • double cream
  • generous pinch of sea salt

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To Make:

Grease and line your cake tin(s) and preheat the oven to 180C.

Whisk together the egg yolks, chestnut puree, and sugar in a small bowl.

In a separate, clean bowl, which up the egg whites until stiff peaks from.

Fold in the egg yolk mixture to the egg whites, one heaped tbsp  at a time until fully combined. Then fold in the ground almonds.

Spoon the mixture into the cake tins until 3/4 full and level off.

Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.

Meanwhile make the salted caramel sauce.

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Combine the sugar honey and water in a small pan and cook over a medium heat, until the mixture turns a deep golden brown colour, then pour in the double cream and add the sea salt. mix to combine and leave to cool before using.

Once the cakes are cooked turn onto a wire rack to cool and top with a few tbsp of the sated caramel sauce.

Sprinkle over some more sea salt and serve!

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Brazil Nut & Toffee Stars

Crisp buttery biscuits studded with chunks of brazil nut and sticky toffee, dipped in bittersweet dark chocolate. 

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Brazil nuts are one of the foods that only seem to come out at Christmas, even though they are an absolutely delicious nut!

I wanted to make some Christmas biscuits, so I thought Brazil nuts would be a great festive flavour to include, and I decided they would go really well with toffee and dark chocolate!

These biscuits turned out really well, and they made an excellent festive treat, to get you in the mood for Christmas!

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Variations: You could leave out the toffee and add dark chocolate chunks to the biscuits instead.

Ingredients: Makes 24 biscuits

The Toffee:

  • 75g butter
  • 75g granulated sugar

The Biscuits:

  • 100g butter
  • 100g caster sugar
  • 200g flour
  • 1/2 tsp butter cream
  • 75g brazil nuts, coarsely chopped.

 

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To Make:

The Toffee:

Line a baking tray with greased greaseproof paper.

Combine the butter and sugar in a small pan, and cook over a medium heat for 5-10 minutes, until the mixture is bubbling away and has turned a deep golden brown colour.

pour out onto the lined baking tray and smooth out into a thin layer. Leave to cool completely before smashing into tiny pieces with a toffee hammer.

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The Biscuits:

Grease a few baking trays and preheat the oven to 180C.

Combine the butter and sugar in a large bowl and whisk together for a few minutes until smooth and creamy.

Slowly mix in the flour, brazil nut pieces and toffee until the mixture forms a stiff dough, and the pieces and evenly distributed.

Turn out onto a clean work surface and roll out to a thickness of about 1cm. Then use a star shaped cutter, to cut out the biscuits.

 

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Transfer to the prepared baking trays, spaced out by a few cm to give them room to grow in the oven.

Place in the centre of the preheated oven and bake for 12-15 minutes until golden brown.

Leave to cool completely on a wire rack, then dip the biscuits in some melted dark chocolate if desired. Serve and enjoy!

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Cranberry and Chestnut Sausage Rolls

Crisp puff pastry rolls, filled with sweet cranberry sauce, chestnuts and juicy sausage. 

 

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Its always good to have some quick and easy recipes for christmassy party food at this time of year! I got this recipe from a recipe card in Waitrose, and it looked to good I just had to try it out.

This recipe is super easy, and hardly involves any preparation, its just an assembling job really!

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These sausage rolls tasted absolutely delicious, the chestnuts and cranberry give them a lovely unique flavour, and I think they would go wonderfully on a Christmas buffet table!

Variations: You could use some different flavouring in the rolls, chilli and cheddar cheese would go well. You could also use turkey mince to make a sausage meat instead, for an even more christmassy taste.

 

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Ingredients: Makes 16-20 Sausage Rolls

  • Ready rolled puff pastry
  • 500g good quality sausages
  • 2tbsp cranberry sauce
  • 100g ready cooked chestnuts

 

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To Make:

grease two baking trays and preheat the oven to 180C

Get the sausage meat out of the sausages by slicing through the skin, lengthways, and peeling it off. Place the sausage meat in a large bowl.

Chop the chestnuts into small bite-sized chunks and mix into the sausage meat.

Lay out the ready rolled puff pastry and cut into two long and thin rectangles.

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Spread 1tbsp of cranberry sauce over each puff pastry sheet.

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Form handfuls of of the sausage meat and chestnut mixture into cylindrical sections with your hands and lay on top of the puff pastry sheets. Continue until the sausage meat is completely reaching both ends.

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Fold over the puff pasty, so the sausage meat in encased, and crimp the edges together.

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Cut each sheet of puff pastry into 8-10 sausage rolls.

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Lay on the prepared baking tray and brush with egg wash.

Bake in the preheated oven for 20-25 minutes, until golden brown and crispy.

Serve immediately.

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Christmas Swirls

Sweet bread rolls swirls, with a festive apple and mincemeat filling.

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It’s nearly Christmas! I can’t believe it has come round so fast!

I love Christmas, as there are so many parties and get togethers, which present the perfect excuse to bake some delicious treats, so I will be posting a LOT of christmassy recipes 🙂

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Mince pies are the ultimate Christmas treat, but I wanted to see if I could come up with any alternatives, so I had a think and came up with mince-pie cinnamon rolls!

They make a delicious breakfast or afternoon treat, and they are a fun change from mince pies!

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Variations: You could try alternative Christmas’s fillings if you don’t like mincemeat. I think a marzipan and apple filling would be delicious, or white chocolate and cranberry!

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Ingredients: Makes 12 Rolls

The Dough:

  • 500g strong white bread flour
  • 10g salt
  • 30g caster sugar
  • 10g yeast
  • 250ml milk
  • 100g butter, melted.

The Filling:

  • 500g mincemeat
  • 1 green apple
  • 50g chopped almonds
  • 1 tbsp stem ginger

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To Make:

Warm up the milk in a small pan until it has just reached body temperature. Stir in the sugar butter and yeast.

Combine the flour and salt in a large bowl, making a well in the centre. Pour the milk mixture into the well and mix the dough until it begins to come together.

Turn out onto a floured work surface and knead for 5-10 minutes until smooth and elastic. Return to the bowl, cover and leave to prove for 1 hour.

Meanwhile make the filling. Grate the apple into a large bowl and mix in the rest of the filling ingredients to form a homogeneous mixture, set aside.

Once the dough has doubled in size, turn out into a clean, floured work surface. Use a rolling pin to roll to stretch out into a large rectangle, about 2cm thick.

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Spoon the filling onto the rolled out dough and spread out evenly, making sure to each righto to the edges.

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Roll the dough into a long sausage shape, then cut into twelve 5cm thick rolls.

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Place on an oiled baking tray and cover. Leave to prove for 1 hour.

Preheat the oven to 180C.

Once the rolls have proved, bake them in the oven for 20-25 minutes until golden brown and cooked though.

Transfer to a wire rack to cool.

Serve while still warm for a delicious Christmas treat!

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Christmas Cake

Rich, dark, spiced cake, filled with a mixture of sweet dried fruits and chopped nuts.

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I LOVE fruit cake – especially Christmas cake, but unfortunately I am in the minority in my family, so I’ve never really been able to justify making one. However this year I have decided that I will make one, even if I end up eating the whole thing to myself!

I’ve followed Delia’s recipe for a Classic Christmas Cake, but I have changed the fruit combination a little bit, and I have used Grand Marnier and Cointreau rather than brandy.

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I was a bit worried when I made this, that my cake tin wasn’t tall enough, but the lining of foil-backed greaseproof paper did a wonderful job!

I would recommend starting this in the morning as it takes quite a while to cook! I started at 8PM (stupidly) so I was up past midnight making this cake! Dedication!

I’m enjoying ‘feeding’ my cake every so often and I can’t wait to eat it! I will put up an updated post it is all iced and finished 😀

I will be bringing this along to Fiesta Friday#97 this week hosted by Angie. Happy Friday everyone!

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Variations: Change the combination of fruits to suit your taste!

Ingredients:

The Pre-soaking:

  • 450g mixed dried fruit (raisins, sultanas, currants, candied peel)
  • 100g dried cranberries
  • 175g glace stem ginger
  • 175g chopped glace cherries
  • 200ml Grand Marnier

The Cake:

  • 225g self raising flour
  • 1/4 of a nutmeg, grated
  • 1tsp cinnamon
  • 225g dark brown soft sugar
  • 4 eggs
  • 1tbsp black treacle
  • 225g butter
  • zest of one orange and one lemon
  • Cointreau for feeding

To Make 

Grease and side-line a 20cm cake tin with foil-backed greaseproof paper.

Preheat the oven to 140C.

Place all the dried fruits in a large bowl and submerge with the Grand Marnier. Cover and leave to soak for at least 12-16 hours.

Combine all the other cake ingredients (except the almonds) in a large bowl and mix with an electric whisk, until light and fluffy.

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Slowly add in the fruit and almonds, 1tbsp at a time until fully combined.

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Spoon the mixture into the prepared cake tin and bake in the centre of the preheated oven for around 4 hours. Remove from the oven once a skewer sunk into he middle of the cake comes out clean.

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Leave to cool on a wire rack.

Poke holes in the top if the cake using a skewer and pour over a few tbsp of Cointreau.

Wrap tightly in greaseproof paper and foil and store in an airtight container. Keep feeding win Cointreau a few times a week until you are ready to ice the cake.

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Lemon, Mascarpone and Almond Cheesecake Crumble

Crisp pastry case, filled with a creamy mascarpone and lemon cheesecake, topped with a sweet crunchy almond brittle.

 

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For the month of November Krista & Nicole of “Two Cups of Sugar.”challenged us to make our own version of cheesecake crumble pie.

I was really intrigued by this daring bakers challenge, as I have never had cheesecake in a pie before, but it sounded delicious!

 

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The original recipe used a crumble topping, but I decided that I would prefer a crunchy almond topping to keep it light.

I’ve never actually made a baked cheesecake before, so I was a bit worried, but this was surprisingly easy, so I will certainly be making cheesecake again!

 

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I had a lot of fun with this challenge, so I’m looking forward the next one!

Variations: You could easily change the flavour of the cheesecake to orange or lime. Another option would be to make a chocolate baked cheesecake and top it with peanut brittle!

 

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Ingredients: Serves 10

The Pastry:

  • 250g plain flour
  • 120g butter
  • 2 tbsp icing sugar
  • 3-4 tbsp water

The Cheesecake:

  • 500g mascarpone
  • 250g cream cheese
  • 2 eggs
  • 2 egg yolks
  • zest and juice of three lemons
  • 4tbsp ground almonds
  • 200g caster sugar

The Almond Brittle

  • 250g granulated sugar
  • 1 tbsp water
  • 150g flaked almonds

 

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To Make:

The Pastry:

Preheat the oven to 180C, and grease a loose bottomed tart tin.

Rub the butter into the flour and icing sugar, until it forms a fine bread crumb-like consistency. Then stir in the water 1 tbsp at a time until the mixture comes together into a ball of dough.

Turn out onto a floured work surface, and roll out until half a centimeter thick. Place into the tart tin, and press into the edges. Prick the bottom of the dough with a fork, and bake in the preheated oven for 15-20 minutes until just beginning to turn golden brown, then remove from the oven and set aside.

Cut 12 small hearts out of the leftover pastry and stick to the edges  of the pre-baked tart case with egg wash.

The Cheesecake Filling:

Whisk together all the cheesecake ingredients in a large bowl until smooth and creamy. Pour into the tart tin and bake for 35-40 minutes until just set, there should still be a wobble in the centre when you shake the tin.

Leave to chill in the fridge for a few hours.

 

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The Almond Brittle:

Line a baking tray with oiled grease-proof paper.

Place the sugar and water in a small plan and cook over a medium heat, until the mixture forms a caramel.

Turn off the heat and stir in the almonds.

Pour onto the prepared baking tray and spread into a thin layer. leave to cool completely.

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Once cool, blitz in a small blender to a breadcrumb like consistency.

Pour over the top of the cheesecake.

Serve and enjoy!

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