Lemon Meringue Pie

An old favourite. This makes a 9" pie and has no butter. It's a lower fat alternative! I found this recipe in an edition of the Canadian 'Hello' magazine.

Ingredients:
For crust:
1 1/2 cups vanilla wafers - crushed
2 tbs water
1 tbs vegetable oil
Combine in small bowl

For filling:
1 can plus 2/3 cup low fat sweetened condensed milk
1 tbs lemon zest
1/2 cup fresh lemon juice
2 egg yolks
Beat all together untill well combined. Let sit for about 10 mins until thickened

For meringue:
3 egg whites
2/3 cup sugar
1/8 tsp cream of tartar
3 tbs water
Beat until stiff peaks form

Method:
Pre-heat oven to 350F
Lightly coat a 9" pie pan (removable bottom is best) with non stick cooking spray.
Press the crsut mixture into the bottom and sides of pan.
Pour the filling into the crust and bake for about 20mins or until set.
Spread the meringue mixture on top, increase oven temperature to 375F and bake for 10 mins or until meringue is lightly browned.

Chill and enjoy!

Chocolate Raspberry Tartlets

Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.

For the pastry
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water

Method
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
Put aside.

For the filling:
Ingredients:
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.

Method.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.

Butter Cream
Ingredients:
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)

Method
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.

Yum!

Mince Pies

Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then, they were made of meat along with spices and fruit and alcohol to preserve the meat.Now, mincepies are made with sweet mincemeat; a mixture of dried fruits, sugar, spices, suet  and brandy.
When mincemeat is made in the English kitchen, all the family takes turns in stirring and making a secret wish. The mixture is always stirred clockwise To stir in a counter-clockwise direction is to ask for trouble in the coming year!

You can buy mincemeat in speciality stores, but use my recipe - its more fun and the taste can't be beaten!
We now need the recipe for the pastry.

Ingredients
2/1/2 cups flour
pinch of salt
1/2 cup unsalted butter, chilled and cut into pieces
1/2 cup vegetable shortening, chilled and cut into pieces
6-7 tbs cold water (iced is better)

Method
Sift the flour and salt
Rub the butter and shortening in using fingertips till you get a breadcrumb like consistency
Add the water bit by bit until the mixture begins to combine.
Shape into a ball and refrigerate for about 30 mins.

Use a low cupcake type tray and line with circles of the pastry, fill with the mince meat, cover with another circle and prick the tops. You can also brush with beaten egg

Cook at about 400F until nice and brown

While still warm, sprinkle with powdered sugar.

Quiche Lorraine

With its few, simple ingredients and easy-as-pie preparation, quiche Lorraine livens up any meal, giving it a French twist without all the culinary expertise normally associated with la cuisine française.

I have come across several recipes that substitute some of the cream with milk...and tasted some of these results...yukkkkk.....tasted of scrambled eggs! A real quiche uses cream - or even better crème fraîche.

Never use a pre made crust - always make your own.

Also, (and I did not know this) shredded cheese is an absolute no no in the authentic Quiche Lorraine.

Oops, i always used cheese...so today I will be trying out an authentic recipe from Amelie.

Vive la France!!!

Shortcrust pastry:

To make the pastry:

Rub 1 1/2 cups of plain flour,

a pinch of salt and

31/2 oz of butter into 'breadcrumb' type consistency. (you can also use half vegetable shortening for a light pastry)

Add a very small amount of milk, and knead that in (The milk can be replaced by a beaten egg if preferred).

Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).
Method
Leave the ball of pastry in the fridge for an hour, then get it out and leave it another half an hour to reach room temperature.
You can now roll out the pastry and put in your flan tin. Prick the base of the pastry all over.

easy no???!!!

Now for the filling:

Lardons are traditionally used but you can use cubed bacon, grilled and drained instead

Ingredients:

7 oz thick smoked bacon cut into cubes

4 eggs (separated)

10 oz cream, whipped

salt and pepper.

Method:

Beat the egg yolks and the cream.

Add the bacon cubes

season to taste

Fold in the stiffly beaten egg whites.

Pour the filling into the pasty. I prefer to blind bake the pastry for about 15 mins, to be sure it will be nice and crisp.

Bake at 430F for 20-30 mins until done.

You can always make your own variation, using cheese, scallions, herbs, onions etc. etc. I was actually amazed at how light and tasty the original was!

Onion Tart

What is better than a tart (or tarte) made with sweet French onions (well Maui anions will do too!)
Thanks to Charlotte for this great recipe that i have made over and over again as it is just as good cold!


Ingredients
To make the filling:
2 1/2 lbs of sweet onions (peeled and sliced),
six large cloves of garlic (peeled and sliced),
1 tbs of olive oil, salt, some sugar.

To make the pastry:
1 cup of plain flour,
a level teaspoonful of salt,
1/4 cup butter 1/4 cup vegetable shortening (cut in small pieces)
eight teaspoonfuls of water.

Method
Preheat your oven to 375F
Heat the olive oil on a pan, add the onions, garlic, water and a teaspoonful each of salt and sugar into a shallow pan with a tight-fitting lid.
Put the lid on and cook the mixture for about 10 minutes. Make sure the onions don't burn but that they gently caramelize.The texture should be soft and creamy.
Take off the lid, turn up the heat and stir the onions frequently for 15 minutes or so, until they are a dark caramel colour and the liquid has all but gone.

To make the pastry:
Place the sieved flour and salt into a bowl , add the butter and shortening. ( i use a food processor here)
Beat the mixture at a slow speed to mix all the ingredients, then increase the speed and continue to beat until the mixture has the texture of breadcrumbs.
Stop beating at that point, drizzle the water over the mixture and beat again on a low speed until the pastry forms a ball
Put the pastry in a ziplock bag and put it in the fridge for 30 minutes.

Make the Tart
Roll out the pastry to fit a greased 10/11" pan, bringing the edges up the sides.
Prick the bottom then spread the onion mixture evenly over it.
Bake the tart for around 30 minutes, or until the pastry is crisp and the onions are a dark golden colour.

Almond tart - torta di mandorle

Several years ago, when i lived in Europe, I would make regular visits to Sicily - Catania to be precise - to shop and to eat! This is one of my favourite desserts and i got the recipe off the Locandiera of our pensione who was also the cook.

Enjoy!

Ingredients:

250 gr. flour

300 gr. sugar

pinch of salt

3 egg yolks and 1 whole egg

100 gr. butter

250 gr. Almonds chopped

1 pack vanilla sugar

powdered sugar

1/2 pack instant yeast

Method:

Mix the flour, and yeast, add the butter in pieces, 50gms of sugar, 2 egg yolks and 2 tbs of iced water. Let rest for 20 mins
Chop the almonds and add 250gms of sugar, 1 egg yolk, 1 whole egg and the vanilla sugar and mix well.

Grease a baking pan , put in the pastry covered by the almond mixture and level out. Cook at 180 for about 35 mins.When cool dust with powdered sugar

Linzertorte

This recipe was sent to me from my friend Nikki who lives in Wiener Neustadt, Austria. She is an EXCELLENT baker and thanks to her, whenever i make this Linzertorte people think I am too! This is a traditional torte which originated in Austria - the only change is that hazelnuts are used and not the almonds that were once used...this actually gives it a better taste. Traditionally, black currant preserve was used but raspberry jam is easier to find.

For pastry

2 cups toasted hazel nuts (10 oz),

3/4 cup sugar

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large egg yolks

1 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

2 teaspoons grated lemon zest

1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

For filling

1/3 cup brandy
8 oz raspberry jam

Confectioner's sugar for dusting

a 10-inch spring form pan - use a food processor

Make pastry:

Pulse toasted hazelnuts and sugar in a food processor until nuts are finely ground.

Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.

Lightly beat yolks, extracts, and zest in a small bowl with a fork.

Add to food processor along with butter, then pulse until dough forms a ball.

Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round.

Transfer to a baking sheet and chill until firm, about 10 minutes.

Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.

Make filling:

mix brandy, and jam.

Bake torte:

Preheat oven to 350°F with rack in middle.

Remove bottom of spring form pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots).

Press dough evenly onto bottom, then discard plastic.

Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom).

Press gently to close any cracks.

Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.) You can also use cooking beads to keep the pastry down.

Spread filling into crust with an offset spatula or back of a spoon.

Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.)

Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice.

Press edges together with your fingertips.

Bake until top is browned, 40 to 50 minutes.

Cool completely, about 2 hours.

Before serving, remove side of pan and dust edge of torte with confectioner's sugar.

Note : Torte (without confectioner's sugar) can be made up to 2 days ahead and kept, covered, at room temperature.