Rhubarb Cream Brulee

rhubarb

I was lucky enough to be given a heap of rhubarb this week, I chopped it all into about 1 cm dice and stewed it and froze it in about 500 gram portions ready to defrost to make a quick pie, brulee or crumble when I need one.

I mixed about 300 grams with 4 stewed pears to make a pear and rhubarb crumble, using the apple crumble recipe from my book, The Real Food for kids cookbook.

IMG_5388 Then today we made this rhubarb cream brulee, this was a very popular dish at my restaurant The Mussel Boys a few years back. My blow torch blew up in my hand when I tried to caramelize the top so this is s a bit pale but still very tasty.

Rhubarb Crème brulee

Serves 6

200 grams rhubarb
40 grams sugar (optional as the custard is also sweet)

1 cup cream
1 cup milk
1/3 cup sugar
vanilla bean split
3 eggs

Turn oven on to 150C

Stew the rhubarb by cutting into about 1cm pieces add a few tablespoons of water and the sugar in a small pot and simmer until soft.

Put the milk and cream in a heavy based pot, split the vanilla bean and scrap into the milk and cream and bring to a gentle simmer. Remove from heat

Beat the eggs and the sugar in a large bowl until creamy and beat in the hot milk and cream. Beat well.

Put the rhubarb at the base of the brulee mould you want to use, 6 small or one large, and pour the cream and milk mix on top.

Put the moulds into a water bath in a roasting tray the water should come at least2/3 of the way up the sides of the moulds bake for about 30 minutes at 150 C or until set and cooked.

Cool. Sprinkle with sugar and caramelize the sugar with a blow torch and serve

 

rhubarb brulee for blog (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

white chocolate and apricot torte

 

apricot and white chocolate cake

I froze heaps of stewed apricots in summer and normally make crumbles or pies but I felt like something chocolatey and this is what I came up with! It is a delicious moist cake, serve it with double cream.

120 grams butter
150 grams white chocolate
100 grams caster sugar
50 ml milk
teaspoon vanilla essence
120 grams stewed and pureed apricot
2 eggs
270 grams self-raising flour

Turn oven on to 180 C. Melt butter and the chocolate by placing them in a large bowl and sitting the bowl on a pot that has gently simmering water in it. Stir the butter and chocolate regularly until the butter and chocolate are melted. Add the sugar and milk and beat well. Add the apricot, eggs, vanilla and self-raising flour and beat well for a few minutes. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

In the TM. melt chocolate and chopped butter 3min/speed 1/70 C. add all other ingredients and beat speed 6/30 seconds. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Apple Pie with homemade puff pastry

For the first time this weekend I entered some cooking in the Bream Creek Show, I knew it would be tough competition with the local ladies who have been entering for years but I was delighted I got a first place for my bread and a third place for my cream puffs.

To be honest I was disappointed that my apple pie didn’t get a place, it was the hardest work and the most effort over two days, but when I saw the winners gorgeous pies I could understand why! Homemade puff pastry is delicious, a lot of effort but well worth it for a special occasion, for the filling I used freshly picked (gravasten I think) apples diced and stewed until cooked but firm, I didn’t need to add any sugar only a sprinkle on top with the eggwash before baking, the stewed apples were sweet enough.

Anyway I have probably only make puff pastry a few times since trade school,( if at all?) unlike bread which I  made every day when I had the restaurant open. I will have to get some more practice in in puff pastry making over the next year before the next show, I think I will be make a beef wellington with puff pastry and the fillet from the side beef I have ordered from leap farm arrives. Yuuumm I’m excited thinking about it.

250 grams plain flour
Pinch of salt
150 ml water
juice of 1/2 lemon
250 grams cold butter

Place the flour and salt in a large bowl Add the water and juice and mix stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

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Roll the dough to a 10 x 30cm rectangle. Lay dough on a lightly floured surface with a short edge closest to you. slice or squash the butter onto the middle third of the pastry. Fold the end closest to you over the butter, then fold the opposite end over the top (the butter should now be enclosed in the dough).

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roll out flat and fold both sides into the middle

 

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DPP_321then fold in again like closing a book this is the first full turn

Roll out dough to a 10 x 30cm rectangle and repeat folding process as before. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

 

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The pastry needs 4 full turns with at lease 30 minutes resting in between each turn in the refrigerator.

 

DPP_324Rest the dough for at leaset 30 minutes before rolling and cutting, resting it for longer if you can

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DPP_326once cut the pastry needs to rest for 30 minutes before baking

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Fresh picked strawberries and white chocolate custard

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The Strawberry farm at the top of Eaglehawk neck hill has been open this week to pick your own strawberries for $10/ kilo. I served them with a warm easy white chocolate custard.

1  1/2 cup milk
1/2 cup thickened cream
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
150 grams white chocolate

Combine milk and cream in a small saucepan. Put over medium heat. Cook, stirring constantly, for 5 minutes or until hot with out boiling. Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a bowl until well combined.  Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon, DO NOT boil,  add white chocolate and stir over heat until smooth

Thermomix directions
Put sugar, eggs, milk, cornflour and cream in the bowl and cook 90 C/speed 4 /5 minutes. add the white chocolate and cook for 2 minutes/speed four/90 C

And here is my strawberry tart recipe, the strawberries are so delicious fresh in season:

https://eloiseemmett.wordpress.com/2013/03/04/fresh-strawberry-tart/

caramel macadamia pie

 

Base
180 grams butter
240 grams plain
3 Tablespoons water
1 Tablespoon sugar

Filling
4 eggs
250 ml golden syrup
60 grams brown sugar
60 grams caster sugar
30 grams butter
90 grams macadamia nuts

Topping
75 grams brown sugar
3 tablespoons honey
45 grams butter
150 grams macadamia nuts

Turn the oven on to 180 C

To make the base in a mixing bowl (or the food processor) rub the butter into the flour and sugar, then mix in water. Grease and flour a tart, flan or cake tin about 20 cm. Roll the pastry out to line the tin and leave to rest for at least 30 minutes.

To make the filling chop the nuts up in to smaller pieces and mix well with all the other ingredients. Pour into the pastry and bake for 20 minutes until it is just cooked.

Meanwhile for the topping cut the macadamia nuts in half and put in a pot with the honey, butter and brown sugar and cook on a low heat for about three minutes, pour on top of the pie and bake for about 10 minutes until golden.

Apple and blackberry pie

mags picking

Maggie picking the blackberries

 

steph with apple

Apples from our tree.

Pastry
2 cups self raising flour
¼ cup icing sugar
125 grams butter
½ cup milk
1 egg white
1 tablespoon caster sugar

 Filling
4 apples
1 punnet blackberries
1 Tablespoon corn flour

prep

 

 Turn oven on to 180 c

To make the pastry, in a bowl or the food processor blend or mix, flour with the icing sugar and butter until it is like fine crumbs, then mix in the milk. Put on a floured bench roll out 2/3 of the pastry for the base and sides of a 20 cm pie dish and the other 1/3 rolled out for the lid. Leave to rest for at least 20 minutes.

 To make the filling, peel and dice ,into 1cm pies, the apple and put in a pot with about 1 tablespoon of water and cook until the apple is cooked but firm. Cool. Toss berries in the corn flour and mix with the apple mix and fill pie. Stick lid to base with the egg white and egg white the top and sprinkle with caster sugar. Put a hole in the top for stem and bake for about 25 minutes

slice of pie