Another snowy, windy, cold day loomed yesterday. After managing to get a walk with Bracken between showers and doing the ironing I decided it was time to be creative in the kitchen. For me it's one of the best places to be on a horrible weather day. Cosy with the oven on, the radio in the background, being creative and producing food for the ones I love to enjoy.
|Ready made tart cases ready for filling|
I started with Frangipan tarts for dessert that evening. We don't often have pudding, but it's nice for a treat. These are simple to make, especially if using ready made tart cases (you can make your own, sometime I do, sometimes I like to make life simpler).
|A couple of teaspoons of raspberry jam in the bases|
|You can use any flavour if you don't like Raspberry|
Next make the sponge mix, I use a food processor, but you can do it by hand in a bowl as I did until I saved up for a new processor a few months ago. Cream the butter (100g) and golden caster sugar (90g) together. Add and egg, ground almonds (100g), zest of half an orange and a tbsp of vanilla essence and mix until a nice smooth mix is made. Spoon this on top of the tart cases and level out.
|The cake mix on the tarts|
Place in the oven at 190C / 375F / gas 5 and back for 18 minutes or until the sponge is springy to the touch and golden brown. Remove and cool. Just before serving sieve some icing sugar over the top, we had them with creme fraiche, but you could have cream, ice cream or just as they are.
|Frangipan tarts, delicious, I love almondy foods so these were perfect|
|Celery, one of the ingredients for the sausage pasta we had for dinner|
|Chicory and watercress salad with lemon, olive oil and parmasan dressing|
|Sausage pasta, this went down well with the men folk|
|Parmasan flakes on the salad|
|Ingredients and tools of the trade|
|My trusty juicer, sometimes old school tools are the best|
|Left over ora|
|Sponge cake waiting to be decorated|
|Making the butter icing|
To make butter icing for this cake Icreamed together 100g butter and 200g icing sugar, adding in 2 tbsp orange juice and zest of half an orange. Once smooth it can be spread on the bottom layer of cake.
|Adding the zest to the butter icing|
|The finished cake|
|Zest strips to decorate|
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