![]() Roll the pastry into an 11-inch circle on a lightly floured surface. NutmegSugared 168 Feta and Red Pepper Spread 266 Fig (or Plum) Tart, Rustic 117 Fish Barbecued Pike 73 Cornmeal Catfish 33 Crackling Shrimp ina Coconut. Line a baking sheet with parchment paper. Theyre adapted from an Ina recipe in that I made using one and a half times the (awesome, shortbready) crust. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma's Table with appropriate and specific direction to the original content. Directions For the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Once upon a time, lemon desserts hated me. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. © Selma Jeevanjee and Selma's Table, 2013 - 2015. Left over dressing is a great marinade for chicken or fish and can also be used to perk up potatoes. Add the sour cream to the mixture and mix in with a fork. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. I used approximately 1Tbsp to dress one medium head of broccoli. Whisk together the flour, sugar, and salt in a large bowl. Pile the florets and almond flakes into a serving dish and drizzle over the dressing.When you are ready to serve, place the vinegar and salt in a small bowl and whisk in the flavoured oil, trying to leave behind as much of the solids as possible.Scatter over the almond flakes for the last 3 or 4 minutes to toast. Keep checking after 15 minutes to make sure that the florets are not burning to a crisp. Sprinkle with a pinch of salt and roast in the oven for 20 minutes or until tender and with a few browned bits. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing. In the meantime, divide broccoli into bite sized florets, toss in a little olive oil and place on an oven tray.Arrange the sliced plums over top of the flour and marzipan, in overlapping rows. Sprinkle the bits of marzipan evenly over the bottom of the crust. Let it stand for at least 10 minutes or as long as you can leave it. Unroll your pastry and use it to line a 7 by 11 inch baking tin, allowing the excess to overhang. When the oil is warm (but not smoking as that will burn the garlic) add the crushed garlic and stir in the smoked paprika and take it off the heat. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy. Get the dressing started as the longer it steeps the more flavourful it will be heat the oil in a small pan for about 2 or 3 minutes.1 Tbsp vinegar (sherry for authenticity but cider or wine vinegars will be fine as well).
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