Archiv des Monats: Februar 2006

Classic French Silk Pie

2 Echos

Normalerweise habe ich keinen fertigen Mürbeteigboden vorrätig. Aber das Grundrezept für den Mürbeteigboden reichte für 1 Pizzablech und diese Form10.11.2019 **.

Dem besten Ehemann von allen fiel nur wieder die übliche Obstbodenvariante ein. Ich habe in meinem lange nicht benutzen Chocolate Cookbook* geblättert und mich für den

Schokoladencremekuchen französische Art – Classic French Silk Pie

Schokoladencremekuchen französische Art - Classic French Silk Pie

entschieden, weil hierfür alle Zutaten vorhanden waren. Da meine Formen etwas kleiner sind, habe ich nur 2/3 der Füllung des englischen Originalrezeptes verwendet.

Die Verwendung von nicht gesüßtem Mübeteig mit Schmalz harmonierte sehr gut mit der süßen Schokoladenfüllung.

========== REZKONV-Rezept – RezkonvSuite v1.1

Titel: Schokoladencremekuchen französische Art – Classic French Silk Pie Button English
Kategorien: Pie
Menge: 1 Rezept

1 Gebackener Mürbeteigboden
125 Zucker
60 Butter, weich
56 Gramm Zartbitterschokolade, geschmolzen und abgekühlt
1 Teel. Instant Kaffee
1/4 Teel. Weinstein, optional
2 Pack. Vanillezucker
3 Eggs
200 Gramm Schlagsahne, geschlagen
2 Essl. Puderzucker

============================== QUELLE ==============================

0-13-084997-9* Betty Crocker’s Chocolate Cookbook*
ISBN 0-13-084997-9
— Erfasst *RK* 06.02.2006 von
— Ulrike Westphal

Den Mürbeteigboden backen und abkühlen lassen. Butter und Zucker
schaumig schlagen. Die Schokolade, Kaffee, Weinstein unterrühren.
Ein Ei nach dem anderen einrühren, bis eine leichte und schaumige
Masse entstanden ist. Die Masse auf den Mürbeteigboden geben. Den
Kuchen 3 – 4 gut durchkühlen lassen, bis die Masse fest geworden ist.
Alternativ mit Folie abdecken und mindestens 8 Stunden tiefgefrieren.

Den gefrorenen Kuchen mindestens 15 Minuten vor dem Servieren aus
der Tiefkühltruhe nehmen. Die Schlagsahne mit dem Puderzucker steif
schlagen. Die Schlagsahne auf den Kuchen geben und nach Geschmack
mit Schokoladenröllchen, -raspeln oder gehackten Nüssen verzieren.

Anmerkung: Die Schokoladenmenge kann um 1/3 reduziert werden. Das
Schokoladenaroma tritt dann weniger, das Kaffeearoma stärker hervor.

: O-Titel : Schokoladencremekuchen französische Art – Classic
: > French Silk Pie

=====
*=Affiliate-Link zu Amazon

** 10.11.2019 www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/gob-tourtiere_226420.html nicht mehr verfügbar

Classic French Silk Pie

Hinterlasse ein Echo

Classic French Silk Pie

Classic French Silk Pie

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Classic French Silk Pie Button German
Categories: Pie
Yield: 1 Recipe

1 9-inch Baked Pie Shell
1 cup Sugar
3/4 cup Margarine or butter, softened
3 Squares (1 ounce each) unsweetened chocolate, melted and cooled
1 1/2 teasp. Instant coffee
1/4 teaspoon cream of tartar
1 1/2 teasp. Vanilla
3 Eggs
1 cup Chilled whipping cream
2 tablespoons powdered sugar

============================== SOURCE ==============================

0-13-084997-9* Betty Crocker’s Chocolate Cookbook*
ISBN 0-13-084997-9
— Edited *RK* 02/06/2006 by
— Ulrike Westphal

Bake pie shell; cool. Beat sugar and margarine in a 1 1/2 quart bowl
until light and fluffy. Stir it chocolate, coffee, cream of tartar
and vanilla Beat in eggs until light and fluffy, about minutes. Pour
into baked pie shell. Refrigerate until set, 3 to 4 hours or cover
with plastic wrap and freeze at least 8 hours.

If pie is frozen, remove from freezer 15 minutes before serving.
Beat whipping cream and powdered sugar in chilled bowl until stiff.
Top pie with whipped cream and, if desired; Chocolate Curls or
chopped nuts.

NOTE: Chocolate can be decreased to 1 square (1 ounce) if desired.
Chocolate flavor will be milder and coffee flavor will be slightly
more pronounced.

=====
*=Affiliate-Link zu Amazon

Möhrentarte mit Kohlrabi, Pinienkernen und Petersiliendressing

1 Echo

Das war heute unser Mittagessen:

Möhrentarte mit Kohlrabi, Pinienkernen und Petersiliendressing

Möhrentarte mit Kohlrabi, Pinienkernen und Petersiliendressing

Vor lauter Hunger habe ich vergessen, das ganze für das Bild noch mit den Pinienkernen und der sauren Sahne zu verzieren. Hat sehr lecker geschmeckt! Das englische Rezept gibt es hier. Unsere Familie findet den Geschmack von Korianderblättern etwas seifig, deshalb haben wir Petersilie verwendet.

Basics: Shortcrust and Sweet shortcrust pastry

Hinterlasse ein Echo

Shortcrust and Sweet shortcrust pastry Recipe in German

YIELD: 400 g (14 oz) shortcrust pastry 450 g (11b) sweet

Shortcrust and Sweet shortcrust pastry

basic recipe for shortcrust and sweet shortcrust pastry from Gary Rhodes

INGREDIENTS:

  • 225 grams Plain flour, 8 oz
  • Pinch of salt
  • 50 grams Butter, diced, 2 oz ;100 g, if the lard is omitted, 4 oz

+

  • 50 grams Lard, 2 oz, diced
  • 1 small Egg

Or

  • 2-3 tablesp. Water or milk
  • 2 tablesp. Water or milk
  • 50-75 grams Caster or icing sugar, for the sweet shortcrust – only

SOURCE

978-0563522836 *

abgewandelt von nach:
Gary Rhodes Cookery Year: Autumn Into Winter *
ISBN: 978-0563522836

Instructions

Notes: For plain shortcrust, the fat content can he split between butter and lard: the two work well together giving a good flavour, and the lard helps shorten the dough texture. Sweet shortcrust, however is best made purely with butter, its richer flavour complementing the sweet filling. The fats should he cool before use, rather than refrigerated, as this can make crunching hard work.

Always allow the, finished dough to rest for 20 – 30 minutes. The gluten content in the flour reacts with the liquid (water or milk), giving a better texture to roll and work with. Always roll pastry out on a cool and lightly floured surface. Pastry must remain cold, and the dusting of flour will prevent the pastry from sticking

  • Sift the flour with the salt. Rub the butter and lard. if using. into the flour until a breadcrumb texture is achieved. Beat the egg, if using, with the water or milk and work gently into the crumbs to form a smooth dough (if excess crumbs are left in the bowl, add an extra tablespoon of water or milk). Wrap in cling film and allow to relax fn the fridge for 20-30 minutes before using. When needed, remove from the fridge and allow to return to a cool room temperature before rolling. For the sweet shortcrust pastry, omit the lard and use all the butter, then simply add the caster or icing
    sugar once the breadcrumb stage has been reached,
  • The scraped seeds from a vanilla pod added to the sweet pastry mix at ist crumb stage will introduce another flavour, which enhances the taste of many fillings.
  • Another flavour that works very well in the sweet version is the finely grated zest of one lemon.
  • When lining a flan case or mould, it’s best to leave excess pastry hanging over the edge during the cooking time to prevent it from shrinking into the case. Once removed from the oven, gently trim the excess pastry away, leaving a neat finish

total time: 40 minutes
preparing time: 30 minutes

*=Affiliate-Link zu Amazon

Mashed carrot tart with a kohlrabi, pine nut and coriander dressing

Hinterlasse ein Echo

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Mashed carrot tart with a kohlrabi, pine nut and cori …
Categories: Serves 6
Yield: 1 Recipe
Mashed carrot tart with a kohlrabi, pine nut and coriander dressing
Butter, for greasing
Flour. for dusting
350 grams , 12 oz
Or
225 grams Shortcrust pastry, if making one large tart, 8oz

======================= FOR THE TART FILLING =======================
Large knob of butter
225 grams Carrots peeled and cut into small rough dice, 8
— oz
150 ml Whipping cream, 1/4 pint
1 Egg
Plus
1 Egg yolk
Salt and pepper

========================= FOR THE KOHLRABI =========================
5 tablesp. Olive oll
1 Medium-large kohlrabi peeled and cut into 5 mm,
— 1/4 inch, dice
100 ml Vegetable stock or instant stock or water,
— 3 1/2 fl. oz
1 Heaped tablespoon pine nuts, chopped into halves
2 Oranges, the juice, optional
1 tablesp. White wine vinegar
1 teasp. Dijon mustard, optional
Generous pinch of sugar
1 Shallot finely chopped and rinsed under cold
— water
1-2 tablesp. Crème fraîche or soured cream, optional
1 Heaped tablespoon picked and torn coriander
— leaves

============================== SOURCE ==============================

978-0563522836<* Gary Rhodes Cookery Year: Autumn Into Winter *
ISBN-0-563-52283-6
— Edited *RK* 02/09/2006 by
— Ulrike Westphal

Method Butter and flour 6 x 7.5 – 9cm tartlet cases or a 20 cm, 8 in,
case if making one large tart. Roll the pastry thinly on a lightly
floured surface and divide it into six pieces, lining each tartlet
case and leaving any excess hanging over the edge. Cover the base of
each tartlet with a disc of parchment paper and fill with baking
beans or rice. Chill for 30 minutes. Preheat the oven to 200 °C/400
°F/Gas 6.

Bake the pastry cases in the preheated oven for 20 minutes. Remove
the paper and beans and return the cases to the oven for a further 5-
6 minutes to help set the base of the pastry. Remove the tarts from
the oven and allow to cool, then trim away the excess pastry. Reduce
the oven temperature to 160 °C/325 °F/Gas 3.

Melt the knob of butter in a small saucepan and add the chopped
carrots. Cover with a lid and cook on a low heat until the carrots
have softened. To help this along, a tablespoon or two of water can
also be added to create steam. Once softened. pulp the carrots with
a potato masher, leaving some lumpy, pieces for texture. For the
smoothest, of finishes. puree in a food processor.

Bring the cream to a simmer and pour over the puree, mixing in well.
‚Whisk in the egg and egg yolk, and season with salt and pepper.
Spoon the mixture between the tartlet cases. sit them on a baking
tray and bake in the oven for 15-20 minutes one large tart will need
30-35 minutes. until just set. Remove from the oven and allow to
relax for 5-10 minutes before serving.

While the flans are in the oven, cook the kohlrabi. Heat 3
tablespoons of the oil in a saucepan and add the diced kohlrabi,
cooking on a medium heat for 5-6 minutes. Add the stock and bring to
a gentle simmer. After 5 minutes. increase the heat and allow the
stock to boil and reduce by half.

Heat the remaining olive oil in a frying pan and roast the pine nuts
to a golden brown.. seasoning with salt and pepper. Strain the pine
nuts in a sieve, collecting the oil in a bowl below. The kohlrabi
can also be strained in the sieve. the oil and juices mixing below.
Boil the orange juice, if using. until reduced by three-quarters.
Whisk the orange juice, vinegar, mustard, if using. sugar and
shallot into the reserved oil and juices. This can be whisked into
the creme fraîche or soured cream, if rising, or just use the chosen
cream to drizzle over the kohlrabi once presented on the plates.

Place the carrot tarts on to plates. Add the kohlrabi and pine nuts
to the dressing, along with the torn coriander leaves. Spoon the
dressing around the warm tarts and serve.

If the carrot and cream mixture is very loose, two whole eggs will
be needed, omitting the egg yolk.

Mashed is exactly how the carrot will be before meeting up with the
remaining tart ingredients. Using individual tartlet cases is my
first choice, each presented as a starter surrounded by the dressing.

Kohlrabi are the trendy-looking round vegetables, sprouting antennas.
Once trimmed and peeled, they impersonate the turnip very, well. but
only in looks. The kohlrabi is more delicate, offering a slightly
sweet finish, big enough to take on the pine nut, coriander and
carrot.

: O-Title : Mashed carrot tart with a kohlrabi, pine nut and
: > coriander dressing

=====
*=Affiliate-Link zu Amazon

more recipes from Gary Rhodes