Category: Food

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.@nevenmaguire Rustic Pear and Hazelnut Tarts @BordBia

These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.

Serves 4

Cooking time:

Preparation time:

Ingredients

  • 5 firm ripe pears
  • Juice of ½ lemon
  • 1 tbsp plain flour
  • 1 heaped tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 50g skinned hazelnuts, roughly chopped
  • 1 egg, beaten, to glaze
  • Icing sugar, to dust
  • Crème fraîche, to serve
  • Honey, to serve

For the Pastry

  • 225g (8oz) plain flour, plus extra for dusting
  • pinch of fine salt
  • 150g (5oz) butter, chilled and diced
  • 3 tbsp caster sugar
  • 1 large egg, lightly beaten

To Cook

To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).

Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.

Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.

On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.

Serving Suggestions

Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.

 

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Avocados @DelMonteFresh

Del Monte Fresh@DelMonteFresh·10h
March has officially started and we are celebrating with delicious Del Monte® Avocados🥑
DelMonteFreshProduce #Avocados
Photo: @the_perksofbeingus
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Odlums Classic Victoria Sandwich, easy to bake for your mom.

CategoryCakes

Cook Time20 mins

 

What you need:

  • 200g/7oz Odlums Self Raising Flour
  • 200g/7oz Butter (at room temperature)
  • 200g/7oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 4 Eggs, beaten
  • 2 tablespoons Milk

Filling

  • 125g/4oz Butter (room temperature)
  • 175g/6oz Icing Sugar
  • Few drops Goodall’s Vanilla Essence (optional)
  • Jar of good quality Raspberry Jam
  • Icing Sugar, for dusting

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
  7. Dust with icing sugar before serving.
  8. Store in an airtight container and enjoy within 3 days.

Classic Victoria Sandwich