Tuesday, November 23, 2010

Lemon Tart


4 eggs

400ml cream.

150g caster sugar

4 lemons, juiced

zest of 2 lemons

Candied lemons

2 small lemons, thinly sliced

250g caster sugar


(I used the pastry recipe in my mango tart recipe)

1 ½ cups plain flour

½ cup icing sugar

¼ teaspoon salt

125g cold unsalted butter, cubed

1 large egg yolk

  1. Process all ingredients for the lemon filling in a food processor until just combined. Transfer to a large jug or bowl and refrigerate until the froth separates from the liquid. This should take a few hours.
  2. For the candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.
  3. For the pastry, Put the flour, sugar, butter, salt and zest Add the butter and put until it becomes pebbly, with large bits and small bits. Add the egg yolk and a tablespoon of water and combine until the dough comes together. Turn the dough onto a floured surface and lightly knead for a minute. Wrap the dough up and place in the fridge to rest for 30 minutes. Roll the dough out between two sheets of non-stick paper and line a 22cm (9 inch) fluted flan tin. Place in fridge for 30 minutes to chill and rest. Remove the lined tin from the fridge.
  4. Preheat the oven to 175°C. for approximately 15 minutes or until the exposed edges are a very light brown. Remove the baking paper and weights. Reduce the oven temperature to 150°. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve cold.

Monday, November 8, 2010

Lemon Tart

Lemon tart is a favourite dessert.
Making it is quite a lengthy process but relatively simple.
You could prepare double the quantity of pastry and freeze half for another dessert, if you wish

A lemon tart is a dessert dish, a variation of a Tart. They have a normal, crimped, versatile pastry shell, while the filling is a basic variation of Lemon paste.

These mini-pastries are made in three ways. One way is to have a half-spherical pastry, and lemon filling, while the second way is to have a spherical pastry with lemon filling inside, and the third way, is to have a half spherical pastry, with cream and lemon inside. Lemon tarts may vary, such as they may be sweet or sour.

They are classified as mini-pastries because regular pastries have either a sweet or salty shell, and because regular pastries are usually bigger. Lemon Tarts are usually in the shape of handle-less teacups.

The lemon filling does not have to be baked, but the shell does. The more intensely the shell is baked, the more crisp it will become.

Tomorrow I will give you a recipe for lemon tart.

Have a nice day.


Saturday, November 6, 2010

Fish Pastilla


Ingredients of the Filling:
1/2 pound of squid
1/2 pound of white fish.
1/2 pound of peeled shrimp
1/2 cup of finely chopped cilantro
1/2 tablespoon of lemon juice
4 oz of chinese vermicelli
1/2 teaspoon of crushed garlic
A large pinch of saffron
1 teaspoon of paprika
1/4 teaspoon of cumin
Red chili pepper (to taste)
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
Ingredients for the wrap:
Spring roll pastry
2 egg yolks
4 tablespoons of butter

How to make Moroccan Fish Bastila (Pastilla)

Steps to prepare the filling:
1- Cut the squid and white fish into small pieces.
2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.
3- Remove the squid, fish, and shrimp from the water and reserve.
4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.
5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.
6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.

Steps to wrap the Bastila:
1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.
2- Brush the pastries with melted butter and brush the edges with egg yolk.
3- Place the filling in the center of the baking dish and bring the pastry edges to the center.
4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.
5- Bake the Bastila for 20 minutes at 400 degrees.

Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!

Thursday, November 4, 2010

Dessert traditionnelle (griwich)

1 kg de farine
2 œufs
125 g de beurre
4 cuillères á soupe de vinaigre
4 cuillères á soupe d'huile d'olive
1 verre d'anis pilé
2 verres de graines de sésame grillées et pilées
½ verre d'eau de fleur d'oranger
½ cube de levure boulangère
1 paquet de levure chimique
½ cuillères á café de gomme arabique
1 dose de safran
250 g de miel
1 cuillères á soupe d'eau de fleur d'oranger
2 cuillères á soupe de graines de sésame
2 pincées de sel
Huile d'oliveMélanger les œufs, le beurre, ramolli, le vinaigre, l'huile d'olive, l'anis, les graines de sésame, l'eau de fleur d'oranger, les deux levures, la gomme arabique et un verre d'eau,
Additionner la farine et mélanger de manière á obtenir une pâte assez molle, si la pâte est dure, majorer d'un peu d'eau, envelopper la pâte et laisser reposer.
Dans une casserole, chauffer le miel, un verre d'eau et une cuillère á soupe d'eau de fleur d'oranger, maintenir au chaud,

Couper des morceaux de pâte, étaler au rouleau et avec la roulette, couper des rectangles de 15 cm x 10 cm.

Faire 3 coupures á un cm des deux extrémités, prendre avec les mains et rouler en torsades, saupoudrer un plateau ou un plan de travail avec de la farine et dresser les gâteaux dessus, continuer ainsi ave tout la pâte.

Griller les graines de sésame á la poele sèche.

Dans une casserole, chauffer le miel, ajouter dessus une cuillère á soupe d'eau de fleur d'oranger et un ferre d'eau, maintenir au chaud.

Chauffer l'huile de friture et plonger les gâteaux, lasser dorer sur les deux faces, égoutter et plonger dans le miel chaud.

Drainer et saupoudrer de graines de sésame grillées.
Basaha waraha