Granadilla Lemon Curd Tart

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Happy World Baking Day! I found it difficult to decide what to make to commemorate this day which is probably a sign that I bake way too much. I was stuck because the idea was to “bake brave” and since that is pretty much what I do on this blog I battled to find something challenging enough that wasn’t going to cost me an arm and a leg in ingredients or feed a multitude. I hunted and searched all over and eventually found this recipe for Granadilla Lemon Curd Tart here. I didn’t have fresh lemon juice so I used orange juice instead which lent itself to a sweeter flavour.

Granadilla Lemon Curd tart

Ingredients

  • For the shortcrust pastry
  • 300g cake flour
  • 30g castor sugar
  • pinch of salt
  • 200g cold butter, cubed
  • 2 egg yolks
  • 15ml iced water (if needed)
  • For the curd:
  • 1 medium lemon/orange, juiced (about 80-100ml of juice)
  • 115g granadilla pulp
  • 125 ml PnP castor sugar
  • 80g butter, cut into small blocks
  • 2 extra large eggs
  • 1 extra large egg yolk

Instructions

  1. For the crust: Preheat oven to 180 degrees celcius and spray a tart/flan tin or a 12 hole muffin pan with non stick cooking spray. Process the dry ingredients in a food processor before adding small blocks of butter through the the chute at the top. If you don't have a food processor cut the butter into the dry ingredients using 2 knives. When it starts to look like breadcrumbs add egg yolks and mix briefly until it starts to come together into a ball. If it continues to look dry add the water but you might not need it. Remember you are making a shortcrust pastry that you will press into a cake tin rather than roll out so if its a little dry it will make a nice crisp tart base. Chill briefly, especially if you used your hands, so that the butter has a chance to solidify again. If you used the food processor press about half the mixture into a tart tin. If you are making individual tartlets share the dough between the 12 holes of the muffin pan and press down to make a base and sides. Prick with a fork and bake for 20 minutes until golden brown. Remove from the oven and allow to cool. While the base is baking you can start with the curd.
  2. For the curd: Make a double boiler by taking a small pot and placing 200ml of water inside. Place onto the stove, set to medium heat and place a larger glass bowl on top. Make sure that the water doesn't touch the bottom of the bowl. Place juice, pulp, sugar and butter into the bowl and stir until the sugar and butter has melted. Break eggs into a bowl and beat briefly. Add beat eggs to cooking fruit mixture and stir well for 10 minutes until thickened. The eggs will cook so you don't need to worry about raw egg contamination. You are just cooking it slowly to prevent getting scrambled eggs. Once the curd has thickened remove from heat and set bowl aside to cool. To assemble, place curd filling into cooled tart crust and chill before serving.
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Cheddarmelt Steak with Mushroom Sauce

 dinner, supper, steak house classic, cheddarmelt steak, homemade, mushroom sauce, special dinner, steak, rumtumtiggs, tami magnin

Cheddarmelt Steak with Mushroom Sauce

Bulk Porterhouse Steak (900g): R90 (3 thick slices of meat)

Ovenbake chips (1kg): R20

White button Mushrooms (250g): R15

Milk (500ml): R5

Fairview Pepper Chevin (50g): R15

Cheddar Cheese, sliced (60g): R5

Grand total: R150 (fed 2 adults and 2 children with leftovers for steak rolls the following day). This is assuming you have pantry staples like oil, cornflour, garlic and salt and pepper in your house.

Since I don’t need to tell you how to cook steak (3 minutes a side in a searing hot pan for medium rare) or bake ovenbake chips, the extent of this post will be to share my recipe for Mushroom Sauce with you ;)

Bake chips according to packet instructions. While that is baking make the sauce. Fry the steak 5 minutes before the chips come out of the oven.

Mushroom Sauce

30ml olive oil

250g mushrooms, thinly sliced

2 cloves of garlic, finely grated

30ml cornflour

500ml full cream milk

Heat oil in a pan on the stove. Pour milk into a large microwave safe jug and heat until just before boiling point (about 3 minutes on 100% power). Measure out the cornflour into a small bowl. Remove milk from the microwave and pour about 100ml of the heated milk into the cornflour. Mix well until there are no more lumps. Set aside. Add grated garlic to oil and work very quickly. Immediately add sliced mushrooms and fry until golden brown. Add larger quantity of heated milk to the pan and stir. Add the milk mixed with cornflour and allow to bubble until it thickens (takes about 3 minutes). Stir continously in order for it to not stick and burn. Once it has thickened to your liking remove from heat and crumble in the pepper chevin and stir until it melts. Check seasoning and add salt and more pepper if preferred. Set aside while frying the steak.

Plate up hot steak topped with sliced cheese and finally add the mushroom sauce on top. Season ovenbaked chips well and add to the plate. A dinner fit for a king :) .

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Pistachio, cherry, chocolate cookie bars

cookie bars, nut chocolate cherry bars, cookies, crispy, crunchie, cookies, tami magnin, rumtumtiggsWhat kind of biscuits do you like? Do you like them soft and gooey in the center or crisp all the way through? For me it is seasonal…I like soft and gooey in the summer months, probably because I enjoy them with a class of milk but in winter I prefer crisp all the way through which is better for dipping.

I found a recipe for Nigella’s giant chocolate chip cookies but life is too short to bake off batches of cookies so I just pressed the mixture into a baking sheet and baked it as a cookie bars instead. Instead of keeping them just plain old chocolate I used roasted pistachio, cherry and chocolate flake using the recipe instead and that was something to write home (or blog) about.

Feel free to substitute with whatever you have in your pantry just make sure you have a total of 300g of ingredients to make up the “filling/topping”.

Pistachio, cherry, chocolate cookie bars

125g butter, melted

250g sugar

5ml vanilla essence

1 egg yolk

1 whole egg

300g flour

2.5ml bicarbonate of soda

150g peeled, roasted, salted pistachios

50g glace cherries, roughly chopped

100g chocolate flake, chunks or chips

Preheat oven to 180 degrees celcius and prepare baking sheet with cooking spray/baking paper. Beat butter and sugar together until smooth and thick. Add essence and eggs, beating well after each addition. Sift flour and bicarb together and add to egg mixture in batches. Once fully incorporated add nuts, cherries and chocolate. Mix until evenly distributed. Press mixture into baking sheet trying to get it as thin and even as possible. Bake for 25 minutes until golden brown rotating the pan halfway through the cooking time. Slice into bars, fingers, hearts or other shapes before it has cooled completely. Cookies will harden as they cool.

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Roasted Butternut Soup

quick and easy, roasted butternut soup, soup, pumpkin, roasted, quick and easy, meal in 30 minutes

Picture credit: www.schoolme.co.za

You know those recipes you make so often you don’t even think about it anymore? You don’t consult the recipe book you originally got it from because you make it from memory and it has become a menu staple in your house?

Butternut soup was like that for me and while I added orange zest and ground ginger, it never really went “wow!”. That was until a fellow blogger posted a roasted butternut soup recipe on her blog recently and I was like, “it’s so obvious! Why didn’t I think of that?”. Yes, sometimes I really am that oblivious (in my defense, you can see from my blog that I’d much rather bake than cook so maybe you have also had these moments).

What I love about this recipe is that it’s quick, there is no standing over a stove and stirring and it is one of those, “place some cut up veg the oven and roast until its soft”. I use fresh, whole butternuts that my hubby peels and cubes for me but if you are in a hurry, just grab a bag of precut butternut/pumpkin from your local supermarket and you can have dinner on the table in about 30 minutes. You will need a blender (jug/stick blender will work) together with your oven roasting pan and an oven (obviously).

Roasted Butternut Soup

2 medium butternuts (or precut packs), peeled and cubed (the smaller the cube the faster it cooks)
1 large onion, peeled and chopped into 4 (I only found out recently that onion burns very easily so keep it chunky)
50g butter, cut in rough chunks
60ml olive oil
10ml ground cinnamon
10ml ground ginger
5ml salt
5ml pepper
1 Knorr stock pot (chicken/vegetable)
250ml boiling water
250ml milk (or more stock)

Preheat oven to 220 degrees celcius. Place butternut in roasting pan together with onion. Add butter, oil, spices and seasonings. Toss to coat. Roast for 30 minutes until soft and just browning on the edges. Boil kettle and dissolve stock pot/cube. Place roasted butternut in jug of blender or bowl with high sides. Blend while adding 250ml of stock slowly. Once stock has been incorporated add milk (or more stock if preferred) and blend until smooth. Adjust seasoning and serve hot with some crusty bread.

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Chocolate Truffle Tart

truffle tart, something special, rumtumtiggs 2 year blogaversary, 2 year anniversary of blogging, special tart, chocolate truffle tart, divine decadence, creamy chocolate tart, orange infused shortcrust pastry, shortcrust pastry, chocolate pastry, tami magninBirthdays are a time of reflection. A time when you look back and consider what you have accomplished over the past year and set goals for the coming 365 days. Since I started blogging on the 13th of May 2011 I would like to think that I have grown both as a writer and as a baker.

Dinner Divas was a kick in the pants and a life changing experience. The continuous support of Food24 has been my sustenance and inspiration when I was feeling low and the price of ingredients just got a bit too much. Your comments, retweets and likes on my Facebook page have encouraged me and reminded me that I’m not just writing into some dark void and that someone wants to read what I have to say. Thank you!

I cannot exclude my family in this vote of thanks who have been willing to try whatever I make and sacrifice whenever necessary. My mom, sister, in-laws and friends, thank you for those times of face to face encouragement and hugs. Thank you for being proud of me and for supporting me no matter what. Thank You Lord, for my talents (that I didn’t realize I had before I started blogging) and for the amazing people You have surrounded me with that have been my support structure and sounding board.

When I look at my blog posts and I see how often the recipes I make include chocolate I wonder if I should just turn it into a chocolate blog. Then I remember that I’m actually making a little headway in my endevour to do more food related posts and get back on that horse. Not today though, today needs some decadence. If I could give you all the best chocolate in the world to express my thanks I would. So instead, I give you…

Chocolate Truffle Tart

Orange infused chocolate shortcrust pastry base:
175g cake flour
25g cocoa powder
5ml finely grated orange zest
100g cold butter, cubed
15ml freshly squeezed orange juice

Preheat oven to 180 degrees. Place first 3 ingredients into the bowl of the food processor and turn it on. Add cubes of butter through the chute and processes until it looks like fine sand. Add orange juice and process until it comes together into a ball and forms a dough. You can do this by hand using 2 knives to cut the butter into the flour and then adding the juice. The warmth of your hands may mean you will need less orange juice as your body heat melts the butter. Press into a springform or loose bottom pan that you have sprayed with non stick cooking spray or brushed with melted butter making sure to press some of the mixture up the sides of the pan. Bake for 15 minutes then remove and set aside. While the base is baking prepare the filling.

Truffle filling:
250g dark chocolate
90g butter
2 eggs
80ml cream
60ml sugar
1.25ml salt
5ml vanilla extract

Melt butter and sugar together at 80% power in the microwave for about 2 minutes stirring halfway through the time. In another bowl, mix the remaining ingredients together with a balloon whisk until well blended. Once the chocolate mixture is smooth and glossy pour chocolate into egg mixture while mixing continuously. Mix well until all combined and a rich chocolate colour. Pour filling into crust and bake for 25 minutes at 180 degrees. It will look puffed up and baked but it will still wobble in the center. As it cools it will continue to set and it will deflate. Cool on the counter for about 2 hours before placing in a container with a lid and leaving to set completely overnight. Dust with a sprinkling of cocoa powder before serving at room temperature. Add cream or ice cream for additional decadence.

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