Tag Archives: dessert recipes

Berry Tart

A mouth-watering combination of crisp pastry, summer fruits and cream

Berry Tart recipeServes 6
Preparation 40 mins plus chilling
Cooking 35 mins
Per portion 472 kcals,
32g fat (17.6g saturated)
Suitable for vegetarians
Suitable for freezing

For the sweet flan pastry

1 egg yolk
2 tsp icing sugar, sifted
175g (6oz) plain flour
Pinch of salt
65g (2½oz) butter

1 egg yolk 
25g (1oz) caster sugar 
15g (½oz) flour 
½ tsp vanilla extract 
150ml (¼ pint) milk 
150ml (¼ pint) double cream, lightly whipped
2 tsp orange juice or sherry
450g (1lb) raspberries, strawberries or loganberries 
2 tbsp redcurrant jelly, melted

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To make the sweet flan pastry

1 Mix egg yolk and sugar well together.

2 Sift flour and salt into a bowl. Add butter, cut into flour with a knife, then rub in with fingertips until mixture resembles fine breadcrumbs.

3 Mix to a stiff paste with yolk, sugar and 1–2 tsp cold water.

4 Turn out on to a lightly floured work surface. Knead quickly until smooth.

5 Wrap in a polythene bag or foil. Chill for at least 30 minutes before rolling out and using.

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6 Roll out sweet pastry on a floured work surface.

7 Use it to line an 18cm (7in) deep fluted flan ring resting on a lightly greased baking sheet. Prick well all over. Line with foil (to prevent pastry rising as it cooks).

8 Bake at 200°C (400°F) Mark 6 for 15 minutes. Remove foil. Return flan to oven. Bake for a further 15 minutes until crisp and golden. Remove and cool.

9 Beat egg yolk and sugar together until thick and light. Stir in flour and vanilla and gradually blend in milk. Pour into a small saucepan and cook, stirring, until mixture comes to the boil and thickens. Simmer for 3 minutes. Remove from heat and cool.

10 When completely cold, fold cream and orange juice or sherry into custard. Spread custard mixture over base of flan case. 11 Arrange raspberries, strawberries or loganberries over custard. Brush berries with melted redcurrant jelly.

Recipe taken from The Dairy Book of Home Cookery.

Strawberry Pavlova

An irresistible summer dessert.

Strawberry Pavlova recipeServes 6
Preparation 20 mins
Cooking 1 hr
Per meringue 382 kcals,
27g fat (15.1g saturated)
Suitable for vegetarians

3 egg whites
175g (6oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml (½ pint) double cream
225g (8oz) strawberries, halved

1 Whisk egg whites until stiff. Whisk in caster sugar 1 tsp at a time.

2 Mix cornflour and vinegar together and very gently fold into egg whites.

3 Spoon mixture into a round on to a baking sheet covered with non-stick baking paper.

4 Bake at 140°C (275°F) Mark 1 for 1 hour or until crisp and dry.

5 Whip cream until softly stiff. Pile cream into centre of Pavlova and decorate with strawberries.

Recipe taken from The Dairy Book of Home Cookery.

British strawberries are the best

Strawberries have been great this year, haven’t they?

British strawberries are the bestThat wonderful aroma makes them irresistible – in fact, they often smell better than they taste, but this year they’re full of flavour.

Apparently, we have the lovely weather earlier in the year to thank for that, all that glorious sunshine bringing on the English fruit and so not so many imports. And strawberries are so versatile. I love them just as they are, or with cream or yoghurt (or in a Pimms!) but you can make smoothies, tarts, cakes – jam if you’re very dedicated and have a glut.

I’ve come across a great idea in the New Dairy Cookbook – free-form pie. The idea is that you don’t have to worry too much about quantities, or rolling out the pastry to a precise shape. Music to my ears! The recipe uses rhubarb, apple and strawberries, and includes semolina or polenta to soak up the juices a bit and stop the bottom of the pie getting soggy. Why didn’t I think of that before?! This one’s definitely on the to do list.

Summer Pudding
A very British recipe is the simply stunning Summer Pudding – taken from the 2012 edition of The Dairy Book of Home Cookery, available in the autumn – easy to prepare and bursting with sunny goodness.

Apparently, centuries ago, an abbess decreed that strawberries were poisonous because they grow so close to the ground – how could they not be contaminated?

Actually, they’re really good for you – full of vitamin C and iodine and a natural remedy to help relieve inflammatory pain.

Thanks heavens we’ve seen the light!

Marion
Dairy Diary Team

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Tropical Ginger Creams

Forget about the calories – this dessert has a large helping of ‘the feel good’ factor.

Tropical Ginger CreamsTime 15 minutes
Calories per portion 509 Kcal
Fat per portion 34gof which saturated 18.2g
Serves 2
Suitable for vegetarians

Dark chocolate 50g (2oz), broken into small pieces
Boiling water 4 tbsp
Fresh pineapple 2 thick slices
Double cream 90ml (3fl oz)
Your favourite liqueur such as Grand Marnier, Kirsch, Rum or Brandy
Raspberries 12
Ginger biscuits 4, crushed

1 Put the chocolate into a small bowl, add the boiling water and stir until melted.

2 Using a large plain round pastry cutter (a little smaller than the pineapple slices), cut out the flesh from each slice. Then, using a small plain round pastry cutter, remove the hard woody core. Cut the pineapple into small pieces.

3 Pour the cream into a mixing bowl, add your chosen liqueur and whisk until the cream holds a soft, floppy peak. Then gently fold in the pineapple, taking care not to over mix, as the mixture will then be too stiff.

4 Spoon the cream into two large wine glasses, alternating layers of raspberries and the melted chocolate and sprinkling the crushed biscuits over the top before the final drizzle of melted chocolate. Serve immediately.

Recipe taken from Good Food, Fast

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