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POSTS TAGGED ‘PASTRY’

SISTER vs SISTER: EGGS

Ingrid’s EGG AND BACON WEEKEND PIES

I’m writing this from paradise. Well almost. Our last weekend away with the in laws before they head back to snowy England has been eventful and it’s only day one. We are in Matapouri Bay, right on the beach. This is where we are...

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Vanessa’s CLOUD SOUFFLE

Whilst Ingrid is in paradise, I am battling grissly and demanding kids and kitchen disasters! Rushed for time and one sleeping kid whilst coming back from swimming, I dropped into the local dairy to get supplies for my dish – eggs and...

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Posted on: March 25th, 2013 by Ingrid Opera No Comments

SISTER vs SISTER: APPLES

Vanessa’s APPLE
CUSTARD TART

My tart looks café quality but is easy to make, as well as economical. Custard pies are so homely and comforting. Remember the ones you could buy at the school tuck shop or local bakery when you were a kid? I love trying to re-create recipes at...

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Ingrid’s SWEET APPLE YORKIES

This baked eggy puffy cloud packed with sticky gooey caramelised apples is breakfast heaven on a cold winter’s day. It’s sort of a sweet version of the Yorkshire pudding (which appeals to my English Yorkshire-born bloke) and also why I...

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Posted on: August 4th, 2012 by Vanessa Opera No Comments

FIG AND HONEY TARTS

Fresh figs from the neighbours tree

Figs, love em or hate em? They don’t seem to be the most popular fruit on the block but they do have a certain romantic and sensual quality. They always seem to be paired with blue cheese and oozing juice. Mine unfortunately, didn’t ooze and because the birds get there before me, were picked a little under ripe.
According my buddy Google, you can’t ripen them off the tree, I thought its worth a try so left them in a bowl for a few days. I also read that they are ripe when the stud at the bottom starts to open.

Fig and Manuka honey tarts

My figs started to seep a fragrant liquid but never reached the beautiful deep ruby colour I was expecting. They were soft and edible but the taste was rather neutral. The dilemma was what to do with them?  I even googled “what to do with un-ripe figs.”

I decided EASY was the way to go and happened to have some sweet pastry in the fridge from a failed attempt at jammy pinwheels for morning tea at school. I also decided that the figs needed, as they say in France a little bit of “Je ne sais quois”…

A type of syrup would work but keeping it EASY, I though why not honey – its syrupy, sweet and even better I had a pot of delicious Manuka honey sitting in my fridge.

Delicious with Greek yoghurt

What you need
1 packet of sweet short crust pastry
Fresh figs 1 small one per tart
Honey 2 teaspoons per tart

How to make 
Put the pastry into muffin trays and smooth up the side – no need to line or butter.
There is no need to blind bake either
Chop up the figs in cubes and place into the pastry parcels.
Drizzle 2 teaspoons of melted honey onto each tart.
Bake for about 20 minutes at 180 degrees or until the pastry is golden.
Remove form the trays after about 5-10 minutes. (If you leave them in the trays the honey sets like toffee so they may stick!)

If you are lucky enough to discover a fig tree you can raid – get cracking and give these treats ago!
If you get beautiful ripe figs, make a BIG tart and slice the figs into quarters and arrange in a stunning circular pattern. Serve with yogurt, ice cream or custard.
Vanessa

Hosted this month by Emma @ www.mydarlinglemonthyme.com
Check out her beautiful blog and if you live in NZ get involved in  the monthly blogging event – Sweet New Zealand…
Posted on: March 23rd, 2012 by Vanessa and Ingrid 7 Comments

APPLE PUFFS WITH PASSIONFRUIT CUSTARD

Flaky puff pastry has to be the best pastry to have on hand in your freezer. It’s so simple to use, you can make a multitude of different dishes – fruit pies, custard squares, vanilla slices, danishes, Vanessa’s peach pastries, and savoury dishes such as Vanessa’s smoked fish pie, pinwheels, turnovers, empanadas or my leftover’s mexican pie but I find the best thing about this type of pastry is you don’t feel like you’ve eaten a whole load of fat. It’s light and airy and fools you into thinking, you could get away with eating more than one! Ingrid

NO TIME? USE STORE BOUGHT CUSTARD AND MIX THROUGH PASSIONFRUIT PULP


APPLE PUFFS WITH PASSIONFRUIT CUSTARD

MAKES 12
WHAT YOU NEED
400g flaky puff pastry (thawed and rolled out flat)
3 egg yolks (separated from the egg whites*)
1 egg (for egg wash)
100mls milk
25mls cream
75g castor sugar
4 passionfruit (pulp of)
1 apple (sliced thinly)

HOW TO MAKE
APPLE PUFFS:  Set oven temperature to 200C. Roll out pastry on a floured surface. Using a cookie cutter or a glass, cut 12 circle shapes. Brush each circle shape with egg wash (1 beaten egg mixed with 1 tablespoon of water). Add 2 slices of apple to each circle. Bake in oven for 15-20mins until pastry has puffed up and is golden. Serve hot or cold.

PASSIONFRUIT CUSTARD: In a saucepan bring milk and cream slowly to the boil. Take off the heat and reduce element to a low heat. In a bowl whisk three egg yolks and sugar until pale. Add egg mix to hot milk and stir quickly. Put saucepan back on low heat and stir until it thickens. Take off heat and add passionfruit pulp. Mix through. Pour over apple puffs.
TIP: If your stretched for time, just buy store-bought custard and mix through passionfruit pulp.

*WHAT TO DO WITH THE LEFTOVER EGG WHITES?
FREEZE: Pour into freezer bags for future use, make sure you label the bag so you know how much is in there. Alternatively you could store each egg white in an ice cube tray so you can pop one out when you need it.
MAKE: Hugh Fearnley-Whittingstall’s Chocolate macaroons or Pistachio Baked Meringues from foodblog Cannelle Et Vanille

1 BEATEN EGG + 1 TBSP WATER = EGG WASH

 

MORE PUFF PASTRY RECIPES FROM FOODOPERA

NO FRESH FRUIT? Check out Vanessa’s recipe using puff pastry and tinned peaches. 

when you can buy pastry for about $2.00 (NZ) a block who would bother making it?
www.foodopera.peachpastries.com

GREAT USE OF LEFTOVERS Turn leftovers into a simple mexican puff pastry pie
So I ended up going around in circles, stressing out about cheese all week, (who does that?) only to end up whipping up a puff pastry Mexican pie using leftovers from the night before.
www.foodopera.mexicanpie.com

HEALTHY PIE No milk or cream
“A change from the usual fish pie with mash and chock a block filled with healthy green veges, its a pie using half the amount of pastry.”
www.foodopera.smokedfishpie.com

Posted on: March 16th, 2012 by Vanessa and Ingrid 2 Comments