Wednesday, September 18, 2013

Peach-nectarine tarts

If pears and nectarines are among your favorite fruits plus if you also love tarts, here's a recipe for you. And you don’t even need a tart pan for this double-fruit dessert because the crust is simply folded up over the peaches and nectarines before baking. White peaches won't work as well in this tart because of their delicate texture.

Peach-Nectarine Tart

Parchment paper
Vegetable cooking spray
3/4 pound peeled nectarines, sliced
3/4 pound peeled peaches, sliced
1/2 cup sugar
1/3 cup peach preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
Sweet Cream Topping (optional)

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2. Preheat oven to 350°. Stir together nectarines, peaches, and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
4. Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.
5. Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.
6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
8. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart. Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.

Source: Southern Living

Sunday, September 02, 2012

How to Make Strawberry Jam

If you would like to try making a fruit jam, here is a series of three videos on how to make strawberry jam the old-fashioned way. It looks easy enough. Try it!

Pay attention to the videos. You'll pick up some tips on the whys and wherefores.

Tuesday, June 05, 2012

Meals in Minutes - Jamie Oliver's 50 quick meals

Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast
By Jamie Oliver
Publisher: Hyperion

I'M too busy. It's too expensive. I don't know how.

These are the three excuses he gets, according to Jamie, when he asks people why they don't cook at home.

Meals in Minutes is Jamie's book in which he shares 50 meals for you to put on the table: meaty ones, vegetarian meals, quick pastas and desserts, curries and others - meals that you could have thought impossible in a short amount of time.

You will find each recipe on one page which makes the book really user-friendly - no need for flipping back and forth. Most of the meals in this book come complete with a starter, main course and dessert.

If you have watched Jamie's cooking tv shows, you would have noticed that he cooks his dishes simultaneously so expect the recipes on this book to be not the conventional recipe that you are used to.

Besides the gorgeous pictures, you will also find useful basic tips and suggestions such as his list of essential kitchen equipment. According to Jamie, without some of them, you won't be able to work fast enough. The ones you will need are the food processor, the blender, and the microwave oven.

Meals in Minutes (meant for the US market) is actually the equivalent of the British version, 30-Minute Meals.

Happy cooking!

Monday, December 26, 2011

Lemon Curd Tart

Here is a video on how to make lemon curd tarts..

Ingredients: Dough 500g flour 300g butter 200g fine sugar 4 egg yolks 1 whole egg Lemon curd 300g sugar
300g butter
9 egg yolks
6 whole eggs
juice of 7 lemons

Monday, November 14, 2011

Fastest and Safe method to thawing meats

Meat from the freezer can take a long time to thaw especially when it is a big chunk of it. Tests and experiments conducted in labs have found that hot water is the quickest and safe way in thawing meats.

Frozen steaks and other compact cuts can be thawed in as little as 10 minutes, without compromising their quality, and with very little effort. All you need is hot water.

More information can be obtained here, A hot-water bath for thawing meats (New York Times)