Salted Kiss - Le Baiser salé
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Golden Apples and Blackberry Tart

28/4/2015

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Extremely easy, this tart is a version of apple crumble. Add a small bowl of Vanilla ice cream and you’re halfway to heaven !

 Ingredients

Toping

6 Tablespoons all purpose flour
6 Tablespoons dark brown sugar
6 Tablespoons finely ground blanched almonds
3 Tablespoons unsalted butter, softened.


Filling

3 Tablespoons butter
5 large apples peeled, cored, quartered and cut into 1/2inch cubes
1 Pastry tart base
2 cups of Blackberries


Note : the pastry and the topping are baked together


Prepare the topping :

In a bowl, combine flour, brown sugar, ground almonds and work the mixture together with your fingers.

Add the butter and continue working the mixture for several minutes until it is very crumbly and the butter is thoroughly blended. Set aside to rest for 20mins to firm up.
 
Preheat the oven to 180/200C

Prepare the filling :

 

  1. In a large pan, heat the butter over high heat.
  2. When hot, add the apples and cook until soft, about 15 mins.
  3. Stir often to ensure an even golden brown colour.
  4. The apple mixture should be moist but not soupy. If there is too much liquid, transfer the mixture to a fine-mesh to drain off the excess.
  5. Arrange the apples evenly on top of the pastry and level them with the back of a wooden spoon.
  6. Display the blackberry over the apples.
  7. Sprinkle with the topping, pressing down gently with your fingers to shape a perfectly even layer.
  8. Place the tart in the oven and bake until golden brown, 30 to 40 mins.
  9. Serve warm with Vanilla Ice cream. 
  10. You can replace the blackberries by Black currants. 

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Cocoballs

27/4/2015

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Easy, delicious, irresistible. Ready in 18 minutes, eaten in 2 minutes

 

Ingredients:

60g sugar (brown or white)
160g desiccated shredded coconut
2  eggs white

Vanilla

Methods

  1. Pre heat the oven at 180.
  2. Mix the eggs white and sugar.
  3. Add the coconut and vanilla.
  4. Mix all together.
  5. Make small balls by hand, flatten the base and pinch the top.
  6. Place the balls onto greased tray.
  7. Bake for 15 minutes (or less depending of your oven).

Make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt cakes.
Make sure you keep en eye on them while it is cooling down as they can quickly vanish without trace :) 

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SOUPE 7

25/4/2015

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Picture
This is a lovely soup, simple and traditional


for 4-6 people


Ingredients:

2 medium onions, peeled and roughly chopped
3 big potatoes peeled and roughly chopped
3 carrots peeled and roughly chopped
2 medium turnip peeled and chopped
2 small/medium leeks clean and chopped.
2 Zucchinis peeled and sliced
3 Tomatoes – quarter the tomatoes, removing any stalks
30g butter
Bouquet garni
Salt and pepper
Water

Methods

  1. Heat the butter gently in a large saucepan
  2. Add  all the chopped vegetables and mix together with a wooden spoon
  3. Stir around to coat everything in the butter
  4. Sweat very gently for 10 minutes
  5. Add 1.5 litres of water.
  6. Add Garlic, bouquet garni, tomato paste
  7. Don’t season
  8. Bring up to the boil and then simmer gently for about 20 minutes
  9. Check the level of water, the vegetables must freely float 
  10. if not, add a bit of water.
  11. Check if the vegetables are tender.
  12. Take out the bouquet garni
  13. Liquidise or use a hand blender
  14. Add the pepper (the salt will be added individually when the soup is served into serving bowls)


If you like your soup a little less creamy, you can take out half of it before liquidise it, than stir it back into the pan.


EXPLORE !

Picture
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    Picture

    Author

    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

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