1 Small tin of condensed milk (can add ½ cup of milk)
Beat butter and sugar well
Add eggs and beat well
Add milk and dry ingredients alternately
Pour half of the dough into a buttered baking dish and pack the apples in layers
Pour the other half of the dough over the apple pieces
Bake at 180 degrees Celsius for 30 minutes or until ready (test with skewer)
Heat the condensed milk with half a cup of milk and pour over the tart while it is hot (alternatively, use condensed milk only)
If you’d like to bake a simple cake, double the recipe and allow approximately 1 hr and 10 minutes of baking time. Pour the condensed milk syrup over the top and then lightly whip Nestle dessert cream and pour it over the topping once it has set.
And if you’re up to it… let the kids decorate it (as Oliva did below – J is for Jean, her much-loved grandmother)
Eating lemon meringue pie is an intense experience.
There’s the zing of the lemon that dangles rather dangerously on the edge of your tongue as you take your first bite. Then there’s the creamy sweet condensed milk that rushes in on the heels of the sharp sourness, which then, rather dramatically, gives way to the buttery crunch of the biscuit base (with a hint of saltiness) before your taste buds are finally allowed to settle into the softness of the soothing meringue topping.
Lemon meringue pie isn’t complete without a cup of tea…
Here is a somewhat classic South African recipe using one packet of biscuits and one tin of condensed milk. It’s easy to bake and my favourite part is creating different meringue shapes (otherwise simply spoon it on loosely to form a ‘puffy-cloud’ topping).
PRE HEAT OVEN to 180 degrees celsius
GREASE a tart tin with butter
CRUSH 1 packet Tennis biscuits (or other coconut, syrup and butter biscuits) into fine pieces (my Mom used to put the packet inside a dish cloth and then bang the contents with a rolling pin)
MELT 125 grams butter
COMBINE biscuits and butter and PRESS into the pie dish (allow it to set in the fridge)
MIX 385 g/ 1 tin of Nestle condensed milk with 3 egg yolks and 125 ml of lemon juice (put the egg whites aside for the meringue topping)
WHISK 3 to 4 egg whites until stiff and then gradually add 125 ml castor sugar and 15 ml cornflour (to stabilise the meringue). Whisk until the peaks are stiff and the egg whites are shiny
PIPE (or spoon on) the meringue onto the filling
Bake at 180 degrees for ten – 15 minutes or until the meringue is lightly browned
Allow to cool before serving (eat the same day or the following day)
Variations – place 1/2 can of pie apples or 3 sliced bananas on the biscuit base before pouring in the filling. Alternatively, mix the pulp of 3 fresh granadilla into the condensed milk filling. For an extra zing, add the rind of one lemon to the condensed milk filling.
A friend from chef school recently asked me for this *seriously* good chocolate brownie recipe. It took awhile but after a huge spring-cleaning session, I uncovered it in an old diary. Glad I found it but I think I’m happier about the clean out. I’m feeling 1000 tons lighter after throwing away boxes of things/photos/letters/files/memories I’ve been carrying around for years. Lighter (perhaps) than the mousse topping on this blurry brownie shot!
250 grams butter
1/2 a cup of cocoa
1 1/2 cups sugar
1 cup flour
1 teaspoon baking powder
1 drop of vanilla extract
1 cup of walnut pieces
Pre-heat oven to 180 degrees
Melt the butter in a pot
Add the sugar (allow it to dissolve a bit)
Sift together the flour, cocoa and baking powder and add to the pot
Whisk the eggs and add to the pot
Add the walnuts
Mix together with a wooden spoon
Butter a tray and pour in the batter (use a palette knife to even out the batter)
Bake for 15 – 20 minutes in the middle of the oven (it’s ready when it springs back if you press it)
Allow to cool
125 grams of Lindt dark chocolate
125 grams egg
1/2 cup cream
1/4 teaspoon gelatine (or leave this out)
Whip the cream
Beat the eggs over a double boiler until frothy/bubbly (but not cooked)
Add the chocolate and mix
Melt the gelatine (if using) over a double boiler and mix into the chocolate mousse
Fold into the whipped cream
Layer over the brownies
Dust with cocoa powder
Cut with a sharp knife (dip into hot water after each slice to ensure a clean cut)
I found this beautiful book the other day: Home Baking. It’s written by a husband and wife team, Jeffrey Alford and Naomi Duguid who are known for their award winning book Hot Sour Salty Sweet. Sub-titled ‘the artful mix of flour and tradition around the world’, it’s a treat for the eye and the imagination as it shares recipes and photographs collected by the couple on their travels. They’ve also included some of their favourite home-based recipes.
The book is divided into pastry (tarts, pies & pastries), bread (festive, family, artisan), smaller breads (rolls, bagels, sweet buns, skillet breads, pancakes, flatbreads, crackers), cakes & cookies (everyday, fancy, cookies). Jeffrey and Naomi celebrate the tradition of home baking and the idea of enjoying it, taking your time about it, doing things your own way at your own pace without chasing any ideas of perfection – ‘going relaxedly into the kitchen to make bread or a batch of cookies, knowing that you can and that it’s an easy, rewarding thing to do…’
Baking is seen as an art not a science and there is plenty of opportunity to play and experiment. I gave their first recipe a bash this morning ‘the simplest apple pie’ – for my sister and her family:
For the pastry, mix 2 cups all purpose flour with ½ cup sugar while separately mixing 12 tablespoons of soft, cubed unsalted butter with 3 tablespoons of sour cream and 2 large egg yolks. Combine the butter mix into the flour – mix together with a wooden spoon. Add 1 teaspoon of lemon zest, should you wish. Work out the lumps with your fingers until the mixture resembles ‘a coarse cornmeal texture’. Add 1-3 tablespoons of cold water until the dough combines into a solid mass. Wrap in plastic and place in the fridge to rest.
Pre-heat your oven to 350 degrees F (I put my oven on 180 degrees C).
For the filling, coarsely grate 8 medium/large apples (8 cups) and add 2 tablespoons of lemon juice and sugar to taste (not too sweet). Mix well.
Roll out half the pastry (about ¼ of an inch thick) and line a greased baking tray (about 8 inch square). Pile the grated apple on top (I squeezed out the excess juices) and crumb (or grate) the remaining pastry on top so that the apples are well covered. (I used a smaller rectangular quiche tin and had pastry left over which I’ve stored in the fridge for the time being).
Bake until the pastry is golden brown (about an hour). Serve with cream or ice-cream at room temperature or hot out of the oven (leave for a little while to allow the juices to settle).
The pie smelled scrumptious and I set off to deliver it to my sister as soon as it had cooled down a little… only to discover that nobody was home. I left the pie in their kitchen on a beautiful wooden board as a surprise but have yet to hear how it tasted… I hope it’s great!
Quiches are so convenient for brunches or lunches. You can prepare them ahead of time and most people seem to enjoy them. Here is the recipe for a cherry tomato quiche I baked a few weeks ago, since I’ve been ordered to whip one up for our family get-together tomorrow (‘You HAVE to make that tomato quiche again!’ said my sister Gablicious). It’s in the oven as I write (oh, the smells coming from the kitchen at this late hour!).
What’s great about quiches is that once you know how to make a pastry base and savoury custard, you can play with different fillings, experiment.
Chop 3 onions, 2 cloves of garlic (or more), some chilli (enough to give it some zip, depending on your taste), 1 red pepper (if available), grate a block of cheddar cheese & break up a chunk of feta cheese
Grease your tart tin & roll out your pastry (this is the hardest part – sprinkle your work surface with flour as you go to prevent the pastry from sticking & be sure to work in a cool environment)
Line your tart tin (allow it to rest at room temperature for 20 minutes)
Fill your tart
Bake at 180 degrees celsius until the pastry is golden brown and the filling is cooked (the filling should be cooked by the time the pastry is golden but check by touching the top of the mix with your fingers or inserting a knife – bake for a little longer if there is still liquid in the mix)
I made the quickest Apple Pie the other day. I was driven by a picture in my head of an apple pie without a lid on it but I was anxious that the apples would be dry as a result… the chief tasters, however, had me thinking that I would definitely make it again. Their words:
‘WOW, this is DELICIOUS!’
‘Hmmmmmmm, this is the best apple pie I’ve had in ages!’
‘Ooooohhhhh, I love how light it is and that it’s not overly sweet!’
Here is my rough & tumble recipe (the ingredients are highlighted in bold):
Wash and thinly slice 5 or 6 apples or more depending on the size of your tart tin (I used 4 golden delicious apples and 1 granny smith – perhaps the secret is that I used fresh apples)
Poach the sliced apples in some boiling water until just soft
Dry and soak in freshly squeezed lemon juice
Line the pie dish with layered apples so that it looks beautiful (!)
Sprinkle with blobs of butter, cinnamon and brown sugar (I would have added a touch of clove if I’d had some!)
Bake at 180 degrees celsius until the pastry is golden brown
When the apple pie came out of the oven, I swirled the juices over the apples (which then had time to set on the journey down the road to the chief tasters). I arrived to find my aunt photographing flowers…
My grandmother reading a book…
The Viking in the kitchen (who merrily whipped up the cream while I made the tea)…
And Claire on the phone to her love….
It wasn’t long before everyone gathered in the studio for a good ol’ fashioned tea.
(Oh, the delights of sharing good ol’ fashioned simple apple pie ‘n cream with lovin’ folk)!
Here is a very simple and effective recipe for ‘savoury custard’ that is used in quiches:
300 ml cream
200 ml eggs (about 4 eggs)
Whisk the eggs and cream together and add a pinch of salt and pepper.
Once you have prepared and rested your shortcrust pastry (see previous recipe), then roll it out until almost transparent. Line your pie tin and fill with whatever savoury filling you desire. Fill up the tart tin with Creme Royal and bake at 180 degrees celsius.
Cheese is good in quiches as it gives colour, flavour and taste. As for a crisp salad on the side… well, that goes without question!
I’m busy making short pastry for a quiche so I thought I’d share the recipe, since it’s just me in this cosy kitchen an’ all. It’s late and the wind is sounding quite eery outside – nothing that the whir of the oven’s fan won’t soothe away in a moment.
This recipe will allow for 1 very large tart base or 16 small tartlet bases.
240 g cake flour
180 g butter
70 ml iced water
Rub flour into the butter with your fingertips (rub from a height until the mix resembles a fine crumb)
Slowly add the water in stages and mix the pastry with a cutting action (using your pastry cutter)
Blend the flour and butter together in a processor (pulse)
Slowly add the water until the pastry ‘comes together’
Note – you may not need to use all the water. It will depend on the weather conditions and your flour ie. you don’t want to end up with a ‘sticky pastry’. Add some more flour if you feel it is too ‘sticky’.
Before rolling your short pastry, allow it to rest in the fridge for 15 – 30 minutes or so
Roll the pastry evenly so that it is thin enough to be ‘slightly’ transparent
Line your greased tin with pastry & press the edges firmly into the sides of the tin ensuring there are no air pockets
Fill with required filling (eg. Creme Royale for quiche which is posted in the above post – please note that I doubled the Creme Royal recipe for this amount of short pastry) and bake at 180 degrees celsius until golden brown
The secret of pastry is to treat it lightly – don’t overmix it or overwork it.