Farmersgirl Kitchen

Thursday, 18 December 2014

Bring us a Figgy Pudding (with chocolate)

This is a very simple dessert, the sauce is sweet and a good contrast to fleshy figs, the flaked almonds add texture and crunch to an otherwise soft dish.

Poached Figs with White Chocolate Sauce
Serves 4

6 fresh figs, stalk removed and halved
1 dessert spoon of honey (I used Scottish Heather Honey)
100ml water
50g good quality white chocolate (I used Hadleigh Maid white chocolate buttons)
25g flaked almonds

1. Place the figs cut side upwards in a pan, add the water and the honey, poach gently until the fig skin is soft, it won't take to long about 8-10 minutes.
2. Remove the figs to a plate, increase the heat and reduce the honey sauce by half.
3. Remove from the heat and add the white chocolate buttons, stirring until they have melted and combined with the honey sauce.
4. Pour a little sauce in each bowl, top with three fig halves and sprinkle some flaked almonds around the figs.

I'm am entering this dish for the December We Should Cocoa, the monthly blog event run by Choclette at Chocolate Log Blog. The theme this month is figs which are paired, of course, with chocolate. If you would like to join in, the linky is open until 28th December.

Labels: almonds, figs, honey, poached, We should Cocoa, white chocolate

Tuesday, 9 December 2014

Chocolate Mincemeat Tart

I like lots of mincemeat in my tarts and sometimes find that the small tarts tend towards an overload of pastry and not much mincemeat whereas a nice big tart means that it's mostly filling. The mincemeat I used for the tart is Instant Chocolate Mincemeat, this is mincemeat that you can mix up quickly using any mixture of dried fruits you have in your cupboard you can also add nuts, the chopped chocolate adds a lovely richness to the fruit mixture. Makes approximately 2 medium jars.

Chocolate Mincemeat Tart

for the mincemeat
Zest of a lemon
Juice of half a lemon

Juice of half an orange
2 Cox's Orange Pippin apples or 1 Bramley apple
2 cups mixed dried fruit
1 tbsp Tia Maria or brandy
1cup dark brown sugar
1/2 cup vegetable suet
1/2 cup dark chocolate, chopped

1. Put the zest and lemon juice in a bowl, grate the apple including the skin, into the juice.
2. Add all the other ingredients and stir.
3. Store in a lidded jar in the fridge until ready to use.

I used the Oxo Good Grips Box Grater to grate the apple. It was really quick to use and has a very comfortable handle and I love the little collection box which fits on the bottom of the grater, it even has a lid you can store whatever you've grated.

For the pastry

200g plain flour, plus extra for rolling

1/2 tsp salt

50g vegetable shortening or lard

70g butter

2tbsp sugar

1 egg

2tbsp water

1 tbsp flaked almonds to sprinkle on the top

1.Sift the flour into a bowl and add the salt. Cut the shortening and butter into cubes and rub into the flour until the mixture resembles fine crumbs, then stir in the sugar (you can do this in a food processor)
2. Separate the egg and mix the yolk with the cold water set aside the white. Work the mixture together with a knife until it comes together, knead briefly. Wrap in clingfilm and refrigerate for 30 minutes.
3. Pre-heat the oven to 190C/170C Fan/Gas 5
4. Cut off 1/3 of the pastry and put to one side. Roll out the larger piece of pastry and use to line an 18cm flan/quiche tin.
5. Fill with mincemeat, then roll out the remaining pastry to make a lid.
6. Brush the edges of the pastry base with egg white and place the lid on, trim off excess pastry, press the edges of the pastry together. Brush the top of the pastry with egg white and sprinkle with flaked almonds.

I used a Masterclass Crusty Bake 18cm Quiche Tin from Kitchencraft, the holes in the tins mean that the steam escapes and there is less chance of a soggy bottom, which given that this mincemeat is quite wet, it performed extremely well.

7. Bake 35-40 minutes, or until golden and crisp. Leave for about 10 minutes to cool, then dust with icing sugar.

You can do this with a sieve or tea strainer, or you can use the Oxo Good Grips Baker's Dusting Wand which is a genius little gadget which I featured in my Christmas Gift Guide.

The Chocolate Mincemeat Tart did not disappoint. The pastry was crisp on the top and melted in the mouth and the fruit filling was lusciously sweet and moist with just enough tartness to prevent it being cloying. Much, much better than a mini mince pie!

I'm entering my Chocolate Mincemeat Tart for Family Foodies, the blog challenge run by Bangers and Mash and Eat your Veg. The theme is Festive Food and Mincemeat Tart is certainly a festive dessert.

Labels: almonds, chocolate, dried fruit, Kitchencraft, mincemeat, OXO Good Grips, pastry, suet, tart

Sunday, 12 May 2013

Rhubarb, Mango and White Chocolate Almond Cake

Are you fed up with rhubarb recipes yet? When I asked Twitter for suggestions of recipes using rhubarb, Vicky Saunders of Yum Yum Bubblegum replied to tell me about the Rhubarb and Orange Cake, the recipe for which she had snipped from Good Food Magazine some years ago.

It sounded like just what I was looking for to create a cake which meets the requirements of this month's We Should Cocoa, the blog event created by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot. As always, the recipe must contain chocolate and this month it is guest hosted by Shaheen at Alottment to Kitchen (A2K) who has chosen the star ingredient as 'Mango'.

Rhubarb, Mango and White Chocolate Almond Cake

Cake:

350g rhubarb, cut into chunks

100g dried mango pieces

200g golden caster sugar

grated zest and juice of half an orange

140g butter, softened

2 eggs, beaten

½ teaspoon baking powder

85g self-raising flour

100g ground almonds

50g chopped white chocolate

Topping:

25g butter

25g light muscovado sugar

grated zest of half an orange

50g slivered almonds

1. Mix the rhubarb with 50g of the caster sugar and the orange zest, then set it aside for an hour, giving it a stir or two.

2. Cut the mango pieces into small bite sized chunks and cover with orange juice, leave to soak for at least an hour.

3. Pre-heat the oven to 190/gas 5 and grease and line a 23cm loose-bottomed cake tin.

4. Cream the butter and remaining 150g sugar until light and fluffy. Drain any remaining orange juice from the mango pieces and add to the butter and sugar with the eggs, baking powder, flour and ground almonds and beat gently until smooth. Stir in the chopped white chocolate.

5. Turn into the tin and level with a spoon. Spoon over the drained mango pieces, drain the rhubarb and spoon the chunks over the cake.

6. Bake for 25 minutes.

7. Meanwhile, make the topping by melting the butter and stirring in the sugar, zest and almonds.

8. Take the cake out of the oven, reduce the temperature to 180/gas 4, sprinkle the topping over it and quickly replace it in the oven for another 15-20 minutes until firm in the centre.

9. Cool in the tin for 20 minutes or so before transferring to a rack. Dust with icing sugar and serve warm or cool with thick cream.

Printable Recipe

I was a little concerned that adding the mango as well as the rhubarb might make the mixture too wet, but it baked perfectly and, I have to say, the topping is genius! The almonds caramelise with the sugar and butter and provide a sweet and crunchy contrast to the moist almond sponge and sharp/sweet taste of the fruits.

I served the cake slightly warm with Greek Yogurt, but it would be equally good with cream or icecream or served cold with a cup of tea or coffee. Many thanks to Vicky for passing on this fantastic cake recipe and to Shaheen for hosting this month.

As I bookmarked this from Yum Yum Bubblegum, I'm also entering it in Bookmarked Recipes run by Jacqueline at Tinned Tomatoes

Labels: almonds, chocolate, mango, orange, We should Cocoa

Saturday, 22 December 2012

Paprika Spiced Mixed Nuts

This is a very quick and easy recipe to make some lovely spicy nuts to nibble with your drinks on Christmas Eve or before dinner on Christmas Day. They are also perfect for a last minute gift.

Paprika Spiced Mixed Nuts

500g mixed nuts
1 1/2 tbsp coarse sea salt
1/2 tsp smoked sweet Spanish paprika or hot paprika (Pimenton)
1 tbsp extra virgin olive oil

1. Preheat the oven to 200C. Place the sea salt and paprika in a mortar and grind with the pestle to a fine powder.
2. Place the nuts on a baking tray and toast in the oven for 8-10 minutes, stirring occasionally, until golden and giving off a tasted aroma. Watch after 7 minutes because they burn quickly. Pour into a heatproof bowl.
3. Drizzle over the olive oil and stir to ensure all the nuts are lightly and evenly coated. Add extra oil if necessary. Sprinkle with the salt and paprika mixture and stir again.
4. Transfer to a small bowl and serve at room temperature.

I used the hot Pimenton and the nuts are not too spicy, just nicely piquant! Perfect with a nice chilled glass of Fino Sherry, red or white wine or even a beer.

Labels: almonds, brazil nuts, hazel nuts, homemade gifts, mixed nuts, Nuts, paprika, pimenton, smoked paprika, snacks, walnuts

Sunday, 20 May 2012

The Great Macaron Challenge!

When I saw that the 'We should Cocoa' blog challenge was to combine chocolate and almonds, I knew that it was time to overcome my fear and make chocolate macarons! I decided to tweet my intention just to make sure I didn't back out and Sue, from A little bit of heaven on a plate, tweeted right back that she would make them if I would! And so the Great Macaron Challenge had begun.

I am fortunate enough to own a copy of 'Mad about Macarons!' by Jill Colonna and used the technique and recipe in there for the Dark Chocolate Macarons. Everything was very precise and very clearly explained with text and step-by-step photographs.

This is the mixture or macaronnage with all the air pushed out of the beaten egg whites and the ground almonds, cocoa and icing sugar.

The mixture was then piped onto baking sheets covered with baking paper. If I'm going to be making many of these I will invest in a macaron mat to make it easy to make them all the same size.

Yes, they are rather flat (more practice required) but at least there is an obvious 'foot' which pleased me no end.

The filling is a chocolate/coffee ganache, and I was pleased that when they were put together, the macarons looked more like they should.

Sadly, Sue's macarons did not work out, not even enough to show on her blog. I hope she will have another go, I definitely will be making more.

We should Cocoa is being hosted this month by Laura at How to Cook Good Food full details of the challenge are available on Choclette's Chocolate Log Blog the other founding member of this challenge is Chele at Chocolate Teapot who is taking a bit of a break just now.

Labels: almonds, chocolate, dark chocolate macarons, ganache, macarons

Sunday, 22 April 2012

Rhubarb Bakewell Tart and a Giveaway!

There is some dispute on line as to whether there is a traditional food to celebrate May Day. However, although some recipes appear, there doesn't seem to be any one dish that defines May Day.

I decided that I would try to create a seasonal dish to celebrate May Day and I'd like you to do the same.

Applicances Online have agreed to give one of you £30 of Amazon Vouchers for telling me what your May Day Dish would be. Enter using the Rafflecopter widget at the bottom of this post.

May Day Rhubarb Bakewell Tart

Shortcrust Pastry

225g plain flour
50g vegetable fat

100g butter
25g caster sugar

2 egg yolks

Frangipane
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour

Fruit

8 sticks of rhubarb, chopped into even sized pieces
50g golden caster sugar

25g flaked almonds to finish

1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.

2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.

3. Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.

4. Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy.

5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.

6. Make the frangipane. Turn the heat down to 170C. Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture. Scatter over the flaked almonds.

7. Bake for about 25 minutes until the frangipane is risen and golden.

Serve warm with custard.

So what would you make to celebrate May Day?

Apologies if your comment does not show, it will still be counted through the Rafflecopter widget. I'm having a little bit of trouble with the Google 'no follow' ettiquette!
Read more »

Labels: almonds, Amazon, Appliances Online, Bakewell Tart, custard, giveaway, May Day, Rafflecopter, rhubarb

Friday, 30 March 2012

Sweet Heat Round-up: Tapas

Another month of Sweet Heat Challenge is over and it 's time for the round up. I enjoyed seeing the different Tapas recipes and so many of them reminded me of places where I'd eaten similar dishes. I hope you enjoy them too.

Fiona, at London Unattached, made 'Gambas pil pil' as part of a Tapas menu for a special dinner. This takes me back to last family holiday I went on with my parents to Spain, where we had Gambas cooked in salt on a griddle, I can't hear the word Gambas without being taken back there!

At 41 Feasts, Nicola is offering round the nibbles with our drinks. Wow! I'd love to try these Sticky spicy almonds

Francesca from Checky's Kitchen made Calamari Fritos con Allioli (Crisp Deep-fried Squid with Garlic Mayonnaise) This glorious dish reminds me of California where we ate deep fried squid in Cambria with our friends.

This was my own entry of Pepper and Tomato Salsa which is covering the meatballs.

TangoLikeRaindrop went for the classic Patatas Bravas after being inspired by lunch at a local eatery, doesn't that look good?

Over at A Village Pantry, Sheelagh went for something less traditional by making a Mexican Tortilla Lasagne I'll certainly be bookmarking that recipe.

Sweet Heat Challenge owner, Lyndsey from Vanilla Clouds and Lemon Drops chose Patatas Bravas for her entry which she served as part of a Tapas Feast of chorizo with Red Wine; Mini Lamb Meatballs with Romesco Sauce; Prawns with Sherry & Garlic; Baked Mozzarella Mushrooms; Spiced Almonds and Marinated Olives

and last but not least Corina at Searching for Spice has prepared a dish of Pinchos Morunos or Spanish Pork Skewers, a dish bursting with chilli and other spices.

Many thanks to all the entrants to the Sweet Heat Challenge #6, it's been fun hosting. If you want to join in next month make sure to check Vanilla Clouds and Lemon Drops on the 1st of April for Sweet Heat #7.

Labels: almonds, calamari, challenge, chilli, lasagne, Patatas Bravas, pork skewers, prawns, salsa, spicy, squid, Sweet Heat, Tapas

Friday, 2 March 2012

Sangria at La Tasca, Glasgow

I was so excited to receive an invitation from Becca to join a group of Scottish Food Bloggers to taste the new menu at La Tasca in Renfield Street in the centre of Glasgow, close to both Central and Queen Street Stations. Special thanks to Jac of Tinned Tomatoes who passed my name on to Becca.

We were greeted by Becca and Suzanne, the General Manager at La Tasca with the offer of drinks and nibbles. I loved the Mixed Olives with red pepper, garlic, chilli and herbs, and the lightly salted Marcona almonds were a great contrast. I had a delicious glass of Rioja and there were also a variety of Sangrias on offer, more of this later.

Once everyone had arrived we were treated to a demonstration of Jamon Serrano carving by Carlos, we then had a chance to try this out ourselves. Jamon is a 10-12 month-month matured serrano ham and should be cut very finely which is not as easy as it looks!

Then it was time to make Sangria! Carlos #2 was in charge of teaching us how to make the perfect Sangria and we were all happy to have a go!

Briony The Glasgow Food Blog makes Sangria.

Emma Food and Drink Glasgow makes Sangria

Jac Tinned Tomatoes makes Sangria

and that's me 'Cheers'!

I had no idea that you could make Sangria with white wine, rose wine and Cava as well as the traditional red wine. The Cava one was very nice although they were all a little sweet for me, I stuck with my glass of Rioja!

If you'd like to make Sangria yourself, then Jac has posted the recipe on her blog Tinned Tomatoes

I'll be back tomorrow to show tell you all about the Tapas menu and show you some of the dishes that we tried.

Labels: almonds, Cava, Glasgow, Jamon de Serrano, La Tasca, olives, restaurant review, Sangria, Tapas, Tinned Tomatoes

Wednesday, 23 March 2011

Raspberry & Amaretti Crunch Cake

We had visitors this weekend and I made this cake for dessert. If you like amaretti biscuits and that lovely almondy/marzipanny flavour then you will love this cake. The fresh rasps add a nice fresh and slightly sharp contrast. You definitely have to serve it will chilled single cream. Everyone enjoyed it and it was really easy to make, although I did find it took a little longer to cook than the recommended time in the recipe. The recipe comes from my favourite recipe website, BBC Good Food, you can find the recipe HERE

Labels: almonds, amaretti, cake, dessert, raspberries

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Farmersgirl Kitchen

Thursday, 18 December 2014

Bring us a Figgy Pudding (with chocolate)

Tuesday, 9 December 2014

Chocolate Mincemeat Tart

Sunday, 12 May 2013

Rhubarb, Mango and White Chocolate Almond Cake

Rhubarb, Mango and White Chocolate Almond Cake

Saturday, 22 December 2012

Paprika Spiced Mixed Nuts

Paprika Spiced Mixed Nuts

Sunday, 20 May 2012

The Great Macaron Challenge!

Sunday, 22 April 2012

Rhubarb Bakewell Tart and a Giveaway!

Friday, 30 March 2012

Sweet Heat Round-up: Tapas

Friday, 2 March 2012

Sangria at La Tasca, Glasgow

Wednesday, 23 March 2011

Raspberry & Amaretti Crunch Cake

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