8.30.2015

August Break Day 30 Smile

It takes a lot to keep smiling and I am told I don't do it often enough. Here's my recent selfie and profile picture. In a Five on Friday post I wrote about things that make me smile!


8.29.2015

August Break Day 29 Listening


Counting Crows - Possibility Days

Other songs on my recent play list:

Little Mix - Move
Train - Bullet Proof Picasso
Pitbull - Give Me Everything
Rupert Holmes - Escape (pina colada song)
Mamma Mia - Lay All Your Love On Me
Jewel - Hands

8.28.2015

August Break Day 28 In My Bag


1. Vans flamingo hand bag bought circa 2005
2. paracetamol - you just never know
3. Ted Baker color lip gloss
4. Lush liquid lipstick - Perspective: Now I can see clearly.
5. Balmi lip balm - cherry
6. keys - with Make Cupcakes Not War Johnny Cupcake key chain
7. Good Fish Guide
8. wallet - TK Maxx find
9. Tic Tacs
10. Pen from Kyoto Sushi in Minneapolis, Minnesota
11. notebook


What's in your bag?

8.27.2015

August Break Day 27 Favorite Recipe

It's hard to choose just one favorite recipe, but these chocolate chip cookies never fail me. It's a Nigella recipe from her book Kitchen. It can also be found here.






8.25.2015

August Break Day 25 Green

Missed like all of the middle August Day prompts, but hey ho that's life. 

Green is my favorite color. 


Here are a few of my favorite green things! 

8.24.2015

Two Ways with a Gypsy Tart


I just realised that my title could be taken the wrong way … if you are inclined to think that way. Something that I’ve learned is that it’s actually how a lot of people think. Being one of the small percentage of people who don’t always get innuendo I say a lot of things that get laughed at. I would relay some of the these instances, but we don’t have all day. Just take my word for it.


It’s not the first time I shared a Gypsy Tart on United Cakedom, but I thought I would try something different this time. Then it didn’t turn out so well and I hadn’t accounted for a couple of things. With a little improvising and adjusting I sorted it out and ended up with two different way to make a gypsy tart!

The filling is the same, it’s the base that changes. First I made mini tarts with a sweet shortcrust pastry. Then when I was stuck with a lot of extra filling because I didn’t think to half the recipe or something I made a quick cookie/biscuit base to bake the rest of the filling over with successful results!

Just like the title of this post could be taken two ways this gypsy tart can be made two ways...here's how:


Gypsy Tart

filling  

(makes enough for 24 mini tarts or 12 mini tarts and 7inch Gypsy Tart)

451ml (1 can) of evaporated milk
300g muscovado sugar

Whip them together for 15 minutes until light, fluffy, and tripled in size.

Mini Gypsy Tarts:

sweet shortcrust pastry

300g plain flour
4 tablespoons of golden caster sugar
200g unsalted butter, cold and cubed
2 egg yolks
2 tablespoons cold water
2 teaspoons vanilla extract

Whisk the flour and sugar together before rubbing the cubed butter into the flour/sugar until it resembles bread crumbs. Add all the other ingredients and bring together with a spatula or your hands until it makes a smooth dough. Make into a ball and squish a little to make a fat disk like shape, wrap in cling film and chill for a minimum of 30 minutes.

Roll out the dough and cut out 12 circles to line each muffin hole. Gently press down into the corners, use a fork to put holes in the base of each pastry case before leaving in the fridge to chill for about 15 minutes. The follow the instructions below for blind baking.

blind-bake

Pre-heat the oven 200C - Line each pastry case with a square of baking paper and fill with ceramic beans. Bake in the preheated oven for 10-15 minutes. Remove ceramic beans and bake for a further 10 minutes until pastry turns a light brown.

to finish 

Fill each pastry case with the gypsy filling and bake for 5-10 minutes. Do not bake for 15 minutes as I did and had them collapse on me. Which I then whipped up some whipped cream and drizzled raspberry sauce on top!




Cookie Base Gypsy Tart 

cookies base 

213g chocolate chip hobnobs
50g melted butter

Blitz the cookies in a food processor, then add the butter and pulse a couple of times. Line a 7inch circle cake tin with the cookie mixture.

to finish

Pour the remaining gypsy filling into the tin and bake for 15 minutes. Leave to cool in the fridge for 2 hours before slicing and enjoying!


notes: Gypsy Tart is a pretty basic recipe, but this one was adapted from Eric Lanlard's Tart it Up! I wrote about it here the first time I made it. This is my #thepastrychallenge entry which I host with Jen at Jen's Food. There is still time to link up here!


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