Archiv des Monats: Februar 2006

Basics: Shortcrust and Sweet shortcrust pastry

Schreibe eine Antwort

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

Schreibe eine Antwort

-==== 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

Grundrezept: Mürbeteig und gesüßter Mürbeteig

Schreibe eine Antwort

Mürbeteig und gesüßter Mürbeteig Mürbeteig und gesüßter Mürbeteig

Menge: 400 Gramm Mürbeteig, 450 Gramm gesüßter Mürbeteig

Mürbeteig ungesüßt

Grundrezept zur Herstellung von Mürbeteig und gesüßtem Mürbeteig

Zutaten:

  • 225 Gramm Weizenmehl Type 405
  • 1 Prise Salz
  • 50 Gramm Butter, gewürfelt, 100 g, wenn kein Schmalz verwendet wird
  • 50 Gramm Schmalz, gewürfelt bei Verwendung von 50 Gramm Butter
  • 1 Ei Größe S

ODER

  • 2-3 Essl. Wasser oder Milch

FÜR DEN SÜSSEN MÜRBETEIG

  • 50 Gramm Puderzucker

WEITERE ZUTATEN

  • 1 Vanilleschote, das Mark, optional
  • Zitrone, abgeriebene Schale, optional

QUELLE

978-0563522836*

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

ZUBEREITUNG

  • Für den ungesüßten Mürbeteig kann das verwendete Fett aus einer Mischung aus Butter und Schmalz bestehen: Diese beiden Fette passen gut zusammen, ergeben einen ausgezeichneten Geschmack und das Schmalz macht den Teig mürber. Der gesüßte Mürbeteig wird am besten nur mit Butter hergestellt, deren Geschmack besser mit einer süßen Füllung harmoniert. Die Fette sollten vor ihrer Verwendung gut gekühlt werden.
  • Den fertig gekneteten Teig immer 20 – 30 Minuten ruhen lassen. Das Klebereiweiß verbindet sich dann mit der Flüssigkeit (Wasser oder Milch) und der Teig lässt sich besser bearbeiten. Den Mürbeteig immer auf einer kühlen und leicht bemehlten Fläche ausrollen. Der Teig muss kühl bleiben. Das Bestäuben mit Mehl bewahrt den Teig vor dem Ankleben.
  • Das Mehl mit dem Salz mischen und sieben. Die Butter mit dem Schmalz in das Mehl einarbeiten bis eine krümelige Struktur erreicht ist. Das Ei , sofern verwendet, mit dem Wasser oder der Milch verquirlen und mit den Teigkrümeln rasch zu einem glatten Teig verkneten. Wenn die Struktur noch zu krümelig ist, noch etwa 1 Esslöffel Wasser oder Milch hinzufügen. Den Teig in Klarsichtfolie einwickeln und 20 – 30 Minuten im Kühlschrank ruhen lassen. Vor dem Ausrollen den Teig ein wenig anwärmen lassen. Für den gesüßten Mürbeteig auf die Verwendung von Schmalz verzichten und statt dessen die Gesamtmenge Butter benutzen, dann den Zucker oder Puderzucker im Krümelstadium einarbeiten.
  • Das herausgekratzte Mark einer Vanilleschote gibt dem gesüßten Mürbeteig eine andere Geschmackrichtung, die den Geschmack vieler Füllungen verstärken kann.
  • Das herausgekratzte Mark einer Vanilleschote gibt dem gesüßten Mürbeteig eine andere Geschmackrichtung, die den Geschmack vieler Füllungen verstärken kann.
  • Wenn der Teig in die Form gebracht wird, sollte der überstehende Teig erst nach dem Backen abgeschnitten werden. Das verhindert ein Schrumpfen des Teiges währen des Backvorganges. Nach dem Backen den überstehenden Teig vorsichtig abschneiden.

Gesamtzeit: 40 Minuten
Vorbereitungszeit:30 Minuten

*=Affiliate-Link zu Amazon