4 cups (1-1/4 lbs) stemmed, pitted, and halved cherries
1-1/2 tablespoons cornstarch 1 tablespoon Grand Marnier or bourbon
1 teaspoon orange zest, optional
1 tablespoon turbinado sugar, optional
2 tablespoons sliced almonds, optional
To prepare the dough:
Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the Kerrygold butter into the dry ingredients until they are reduced to pea-sized clumps.
The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture.
Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture.
Flatten out the ball into a disk and wrap in plastic wrap.
Place in the fridge to chill for at least two hours and up to a week.
To prepare the galette:
Preheat the oven to 375 degrees.
Place a piece of parchment paper on a sheet pan.
Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency.
In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle.
Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle.
Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold.
Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough.
Sprinkle the dough with the turbinado sugar and sliced almonds.
Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling.
If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette.
Allow to cool and set prior to slicing and serving with ice cream!
1 packet of shortcrust pastrythawed if bought frozen
1 tbsp flour
1 eggbeaten
Handful flaked almonds
Directions
1
Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.
2
Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.
3
Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.
4
Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.
5
Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.
6
Brush the pastry border with beaten egg and sprinkle with flaked almonds.
7
Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.
8
Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.
Pack some oaty goodness into your child’s lunchbox with these yummy apple crumble scones!
Serves 8|Takes 25 mins
INGREDIENTS:
1/4 cup (50g) Melted Butter1/3 cup (70g) Brown Sugar1/3 cup (80ml) Milk1 Egg1 cup (150g) Self Raising Flour1 cup (100g) Flahavan’s Oats1 tsp Baking Powder1 cup Chopped Apple (1 large apple)
For the Crumble (Optional):• 1/4 cup (25g) Flahavan’s Oats• 1 tbsp Brown Sugar• 1 tsp Cinnamon• 30g Butter (softened)(Note: Half of crumble is enough!)
METHOD:
Mix everything together leaving the Apple till last. Fold it in.Scoop them onto a lined baking trayMix crumble ingredients together. You can use your hands.Sprinkle some crumble onto each cookie scone.Bake on 180° for 16 mins.
Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!
Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.
Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
Add the egg and the almond extract and pulse until dough ball just starts to form.
Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
Preheat the oven to 375°F.
On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
Cool crust completely.
Filling Instructions:
Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
Spoon mixture over cooled crust and smooth the top.
Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
4 large eggs
100g caster sugar
250g mascarpone cheese 2
50ml cream
250ml freshly brewed strong espresso coffee (left to cool completely)
150ml Tia Maria or Kahlúa liqueur
40 sponge fingers
50g bar plain chocolate
2 tsp cocoa powder
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
For the meringue
5 egg whites
250g caster sugar
50g icing sugar
2 tsp cornflour
For the raspberry sauce
200g raspberries
2 tbsp icing sugar
1 tbsp lime juice
2 tsp cornflour or arrowroot
For the crème Chantilly
200ml cream (well chilled)
1 tsp vanilla extract
40g icing sugar
To decorate
200g raspberries
400g tin lychees, well drained and cut in half
2 passion fruit, halved and seeds scooped out
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer. Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
Foodaware 