Continuing with our new theme of Sweet & Savoury Tray Bakes & Tarts….these roasted cauliflower & mustard tarts with a walnut crumble as well as the red onion & brie tarts, went down very well at Thrapston Farmers Market this month.
A certain someone and their birthday cakes!
Keeping up with the tray bake theme and cutting back on sugar for a weekend treat. Cinnamon bun tray bake, sweetened with honey and drizzled with date syrup.
Well 2016 went by in a flash! What a successful year it was for DonnaLulu Cooks with more markets, food festivals and other events we attended throughout the year. Different coffee shops, restaurants and tea shops also treated their customers to some of our cakes and bakes.
Now onto 2017, planning out the year and thinking of what events to attend this year. This year we will be concentrating on a new theme of tray bakes and tarts. We bake some tray bakes such as the wealthy brownies, brownies, flapjacks and oaty slices which always go well and more recently have been experimenting with individual sweet and savoury tarts which have also gone really well. So, with the tray bakes and tarts theme, we will be planning on attending some of the bigger events as well as our usual local farmers markets.
New Year, New Theme and New Recipes to look forward to in 2017!
Delicious summer pudding made with home made bread and packed full of seasonal berries!
A tart rather than a quiche? Either way this was delicious – recipe needs to be written up before sharing!
Do you have a message that could be said with a giant cookie? We can make and decorate one for you.
It is summer and although this is a real winter warmer, it has been cold of late and really this dish is good all year round and is easy to make. I have used cauliflower and onion in this recipe, but I have also made it with leeks & fennel which works just as well. It’s a plate pie with the pastry bottom but there is no waste as the overlapping pastry is just folded on top!You will need: 300g shortcrust pastry – homemade or shop bought 1 medium cauliflower, cut into florets 1 onion, sliced into cubes 30g butter 25g flour or cornflour ½ pint milk 2 tsp grain mustard (or any other mustard) 100g hard cheese such as a strong cheddar, grated – add more for extra cheesiness 1 egg Salt & pepper to taste Splash of oil for frying Method:
You will need 1 oven proof dinner plate or dish. Pre-heat the oven to 180C or gas mark 4. Cook the cauliflower florets in boiling salted water until just cooked, but still firm rather than falling apart. Drain well and let them steam dry without a lid. (TIP – if you put them back into the dry pan and place the pan over the heat for a few seconds, it will evaporate any excess water). To make the cheese sauce, melt the butter in a saucepan with a splash of oil and over a medium heat fry the onions for 5 minutes until softened. Add the flour or cornflour and stir until it is all mixed in and the onions are coated, cook for 2 or 3 minutes. Add the milk a little at a time, stirring all the time to avoid any lumps. If there are some lumps of flour, whisk it until the lumps have gone (remember the onions will still be lumpy!) Once all the milk is added, gently simmer the sauce for 4 or 5 minutes to ensure the flour is cooked through and you have a thick sauce. Stir in the mustard then salt and pepper to taste. Take the sauce off the heat and stir in most of the grated cheese – keep a handful back to add on top. Mix the sauce in with the cauliflower and set aside to cool. On a lightly floured surface, roll out the pastry into a round shape that is approximately 1/8 inch in thickness and hangs over the plate by a couple of inches or so all the way round – no need to trim it. Place the pastry over the plate. Pour the cauliflower mix onto the middle of the pastry. Lift the overhanging edges of the pastry and fold them over on top of the cauliflower. You should now have a half open pie, showing the cauliflower mix in the middle. Whisk the egg and brush it all over the pastry. Sprinkle the remaining cheese over the cauliflower middle and bake in the oven for 25 to 30 minutes until it is nice and golden brown. Enjoy!
Yorkshire pudding with your Sunday roast is a great thing, but there’s probably more BBQ’s and alfresco dining rather than roast dinners through the summer months. So, how about a sweet Yorkshire pudding served with cream or ice cream? This recipe is using seasonal rhubarb but it can be substituted for other fruits such as apples, blackberries or blueberries.You will need: 2 eggs 200ml milk Few drops of vanilla extract 140g plain flour 1 tbsp caster sugar 120g Rhubarb – cut into small chunks Sunflower oil for cooking
This will make 6 puddings or one large one.Method: Pre-heat the oven to 220C or gas mark 9 and put a teaspoon of oil into 6 holes of a deep Yorkshire pudding tin. In a large bowl whisk the eggs, milk & vanilla until well whisked up. Add the flour and the sugar and whisk until it is all mixed in and lump free. Stir in the rhubarb. Heat the pudding tin in the oven until the oil is very hot (as you would do with normal Yorkshires!) Working quickly, so the oil doesn’t lose too much heat, ladle the mix into each of the greased holes and cook for 15 to 20 minutes until they have risen and are golden brown. Remove them from the tin and serve them warm with cream or ice cream!
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