Happy New Year 2016

10:43





Let this New Year be the one, where all your 

dreams come true, so with a joyful heart, put a 

start to this year anew. Wishing you a happy and

 prosperous New Year.


Tarragon and Mushroom Pithifier

16:11

Daring Baker's Challenge December 2015



I made Galette des Rois (which is a French Pithifier, filled with frangipane) a couple of years ago, so this month's Daring Baker's Challenge was an opportunity to revisit the recipe and bake a savoury version.




Tarragon and Mushroom Pithifier 
 ala Ottolenghi 


2 tbsp oil
knob of butter
1 large shallot finely chopped
300g chestnut mushrooms, cleaned and quartered
100ml vegetable stock
Salt and black pepper
2 tbsp crème fraîche
1 tbsp ouzo 
½ tbsp dry tarragon
1 tbsp chopped parsley
500g  puff pastry
1 egg yolk, beaten

Puff pastry recipe  (you will need double measures) , or use ready made .


Heat a  pan with a half of the oil and butter, add the shallots and cook on medium heat for 10 minutes until soft. Transfer to a bowl. Add another half of the oil and butter to the pan, and cook the mushrooms on medium-high heat for a couple of minutes, then add to the bowl. 
Tip everything back in the pan, add the stock and lots of salt and pepper, and simmer vigorously until reduced by two-thirds. Add the crème fraîche and cook on low heat until a relatively small amount of thick sauce is left, add the ouzo and herbs, adjust the seasoning to taste and set aside to cool.
Meanwhile, cut the 4 mm thick  pastry into circles, one 2 cm bigger than the other,  I made two smaller pithifiers ( you can cut one 20cm and one 22cm circles). Leave to rest in the fridge again for at least 10 minutes.
Heat the oven to 200C/390F/gas mark 6. Place the smaller circle on a baking sheet lined with greaseproof paper, spread the cold mushroom filling on top, leaving a 2cm border all around. Brush the edge with egg yolk, lay the other circle on top and seal the edges. Freeze for 10 to 15 minutes.
Use a knife to make decorative lines around the edge. Brush with the yolk and use a small knife or scalpel to score the pastry without cutting through it. 
Bake for 35 minutes, until golden on top and cooked underneath. Serve warm or at room temperature
.

Friday, 1 January 2016

Happy New Year 2016





Let this New Year be the one, where all your 

dreams come true, so with a joyful heart, put a 

start to this year anew. Wishing you a happy and

 prosperous New Year.


Sunday, 27 December 2015

Tarragon and Mushroom Pithifier

Daring Baker's Challenge December 2015



I made Galette des Rois (which is a French Pithifier, filled with frangipane) a couple of years ago, so this month's Daring Baker's Challenge was an opportunity to revisit the recipe and bake a savoury version.




Tarragon and Mushroom Pithifier 
 ala Ottolenghi 


2 tbsp oil
knob of butter
1 large shallot finely chopped
300g chestnut mushrooms, cleaned and quartered
100ml vegetable stock
Salt and black pepper
2 tbsp crème fraîche
1 tbsp ouzo 
½ tbsp dry tarragon
1 tbsp chopped parsley
500g  puff pastry
1 egg yolk, beaten

Puff pastry recipe  (you will need double measures) , or use ready made .


Heat a  pan with a half of the oil and butter, add the shallots and cook on medium heat for 10 minutes until soft. Transfer to a bowl. Add another half of the oil and butter to the pan, and cook the mushrooms on medium-high heat for a couple of minutes, then add to the bowl. 
Tip everything back in the pan, add the stock and lots of salt and pepper, and simmer vigorously until reduced by two-thirds. Add the crème fraîche and cook on low heat until a relatively small amount of thick sauce is left, add the ouzo and herbs, adjust the seasoning to taste and set aside to cool.
Meanwhile, cut the 4 mm thick  pastry into circles, one 2 cm bigger than the other,  I made two smaller pithifiers ( you can cut one 20cm and one 22cm circles). Leave to rest in the fridge again for at least 10 minutes.
Heat the oven to 200C/390F/gas mark 6. Place the smaller circle on a baking sheet lined with greaseproof paper, spread the cold mushroom filling on top, leaving a 2cm border all around. Brush the edge with egg yolk, lay the other circle on top and seal the edges. Freeze for 10 to 15 minutes.
Use a knife to make decorative lines around the edge. Brush with the yolk and use a small knife or scalpel to score the pastry without cutting through it. 
Bake for 35 minutes, until golden on top and cooked underneath. Serve warm or at room temperature
.

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