2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
Sourdough Bread
360g sourdough starter
470g flour
250g water
25g salt
Paul's Egg Custard Tarts
Line 12-hole muffin tin with pastry (4" cutter was too small for my 3" tin--try 5" next time) and chill while making custard.
Warm 700g milk to just below boiling (200*F). Whisk together 7 large egg yolks and 90g sugar (vanilla). Slowly drizzle milk into yolks, whisking constantly.
Bake at 400*F for 15 minutes, then turn down to 350*F and bake for another ten minutes or so.
These are quite possibly the most delicious little bites I have ever eaten. The texture of the custard was truly amazing.
Pain d'epices (with chocolate)
Whisk together:
210g white wheat flour
90g rye flour
2tsp powder
1/4tsp salt
1 tsp epices douces (see above)
Stir in 77g finely chopped chocolate. Make a well. Pour in 300g honey, 2 egg yolks, 5 1/2T milk. Stir together.
Bake in 9x5 loaf pan about 40 minutes at 350*F. Mix together 2T sugar and 3T milk. Remove loaf from tin and heat milk/sugar til sugar dissolves. Brush over hot loaf. Cool to room temp, wrap in cling film and store in airtight container 1-2 days before slicing.
I like the Rye Baker one better. This one has too much honey for my taste. It didn't help that I overbaked it so it was a bit dry.
Christmas Leftover Pie
Hot Water Pastry
Whisk together:
450g flour
100g bread flour.
Rub in 75g butter.
Bring just to a boil: 200g water
1/2tsp salt
100g lard
Pour over flours and mix. Roll out while warm. Bake 30 minutes at 400*F, reduce heat to 350*F and bake a further 15 minutes. Cool completely in tin.
Filled with layers of turkey, stuffing, roasted squash cubes, and cranberry sauce leftover from Dad's birthday turkey dinner.
(Recipe says 500g stuffing, 325g turkey, 12 chipolata sausages (cooked), and 240g cranberry sauce.)
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