Home' Trinidad and Tobago Guardian : May 12th 2013 Contents RECIPES
Sunday Guardian www.guardian.co.tt May 12, 2013
with Halcian Pierre: It's where we
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¥ 2 tablespoons caster sugar
¥ 1 tablespoon plain our
¥ 1/4 teaspoon ground cinna
¥ 2 large Granny Smith apples,
peeled, cored and thinly
¥ 2 tablespoons raisins
¥ 1 sheet (25cm x 25cm)
frozen ready?rolled puff
1. Preheat oven to 375°F.
2. Combine sugar, flour and cinnamon
in a bowl. Add apples and raisins.
Toss to coat.
3. Line a baking tray with non-stick
baking paper and set aside.
4. Place the pastry on a lightly floured
sheet of non-stick baking paper;
dust the pastry lightly with flour.
5. Using your rolling pin, roll the pas-
try lightly in one direction to form a
30cm x 40cm rectangle. With one
short side facing you, spoon the
apple mixture over the bottom half
of the pastry, leaving a 2cm border
around the edges.
6. Next, roll the pastry into a large log.
Place, seam side down, on the bak-
ing tray. Tuck the ends under the
7. Combine the egg with 1 tablespoon
of water and using your pastry
brush, gently brush the egg mix-
ture on strudel with. Cut several 1
inch long slits, an inch apart, into
the top of the roll.
8. Bake for 35 minutes or until golden.
9. Transfer to a wire rack lined with
baking paper for 30 minutes to
10. Dust with icing sugar, slice and
serve on a beautiful plate with a
scoop of vanilla ice cream on the
Apple Strudel with
Vanilla Ice Cream
Mother's Day comes with lots of trappings, but for this mom
in particular, sweets make the cut every time. Normally, these
desserts are often served at restaurants and hotels for
Mother on her special day, but for those of us who are culinary
inclined (like me) and love to take a 'hands on' approach will
surely appreciate these recipes for three favourite special
dessert treats. Here's to Mom, and here's to some decadent
Eye Food on her special day.
Ingredients for the tart shells:
¥ 1 1/4 cups all purpose our
¥ 3 tablespoons sugar
¥ 1/2 teaspoon salt
¥ 6 tablespoons (3/4 stick) cold
unsalted butter, diced
¥ 2 tablespoons cold shortening
¥ 1/4 cup ice water
Ingredients for the custard filling:
¥ 2 cups full cream milk
¥ 2 egg yolks
¥ 2 tablespoons corn our
¥ 1 teaspoon vanilla essence
¥ Sugar to taste
For topping and glazing the fruits:
¥ Strawberries, cut lengthwise
¥ Kiwis, skinned and sliced
¥ Portugals, skinned and separated
¥ 2 tablespoons Apricot jam˚
¥ 3 tablespoons water
¥ 2 teaspoons sugar
Custard & Fruit Tarts
To make the tart shells:
1. Combine the flour, sugar and salt in a
bowl and place in the freezer for 30 min-
2. Put it in the bowl of a food processor.
Add butter and shortening and pulse it
in the food processor until the butter is
the size of peas. Add the ice water and
process until the dough comes together.
3. Dump the dough onto a well floured
board and form into a disk. Wrap in cling
film and chill for at least 30 minutes.
(Next, preheat the oven to 375 degrees
4. Roll out the chilled dough and cut out
circles to fit into small tart pans, leaving
half an inch over hanging from the brim.
Line them with aluminium foil, fill with
dried beans and bake for 10 minutes.
(The weight of the beans helps retain
the shape of the tart shells.)
5. Remove the beans and foil, prick the
bottoms with a fork and return to the
oven to bake for a further 15 to 20 min-
utes until lightly browned. Set aside to
To make the custard:
1. Whisk together the egg yolks, corn
flour and half a cup of milk and set
aside. Boil the rest of the milk and
dissolve the sugar in it.
2. Keep the contents on a simmer and
slowly add in the egg-milk mixture,
3. When the mixture starts to thicken,
remove from the heat and add vanilla
To make the glaze:
1. Heat the apricot jam with water and
sugar until it forms a semi-thick,
smooth syrup. Remove from the heat
and let it cool.
To assemble the tarts:
1. Fill the cooled tart shells with the
custard while it is still hot, then allow
them to cool slightly.
2. Top with the fruits. Brush fruits with
glaze using a pastry brush. Serve im-
mediately or chilled.
¥ 200g dark cooking chocolate,
chopped (Nestle brand)
¥ 20g butter
¥ 2 tablespoons Tia Maria liqueur
¥ 250ml (1 cup) thickened cream
¥ 3 eggs, separated
¥ 125ml (1/2 cup) thickened
¥ 6 maraschino cherries with
¥ 6 small sprigs of mint leaves
1. Place chocolate, butter and Tia
Maria in a heatproof bowl. Place
over a saucepan of simmering
water (make sure bowl doesn't
2. Use a metal spoon to stir the in-
gredients for 5 minutes or until
mixture is smooth.
3. Remove bowl from heat. Set
aside for 5 minutes to cool
4. Stir the egg yolks into the choco-
late until well combined.
5. With an electric hand mixer,
cream the mixture until soft
6. Use a metal spoon to gently fold
the cream into the chocolate mix-
ture until combined.
7. In a clean bowl and with clean
beaters, use the electric hand
mixer to beat the egg whites until
soft peaks form. Using a large
metal spoon, fold in half the egg
whites into the chocolate mixture,
then fold in the remaining egg
whites until combined.
8. Spoon chocolate mixture evenly
into six glasses or serving dishes
and cover with plastic wrap. Place
in the fridge for 3 hours or until
9. Using clean beaters, beat the
extra cream until firm peaks form.
Place in a clean piping bag fitted
with a 2cm-diameter fluted noz-
zle. Pipe cream in a spiral on top
of each mousse.
Top with mint leaves and a cherry.
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