Pear & Apple Strudel Served with a Raspberry Compote and English

Total Page：16

File Type：pdf, Size：1020Kb

Pear & Apple Strudel served with a Raspberry Compote and English Custard By Shona from Amandine INTRODUCTION A warm and comforting dessert perfect for Sundays and cold autumnal nights. SERVES 10 INGREDIENTS Strudel 3 pears peeled, cored and cut into small even cubes PHOTOGRAPH HERE IF YOU HAVE ONE 2 apples peeled, cored and cut into small even cubes 150g soaked raisons (soaked for half an hour in apple Juice) 200g ground almonds 250g melted butter 10 sheets of filo pastry Zest of 1 orange 1 teaspoon cinnamon 50g brown sugar 50g caster sugar RaspBerry Compote 500g frozen raspberries 50g caster sugar English Custard 250ml full-fat milk 250ml double cream 50g caster sugar 1 – 2 vanilla pods 6 egg yolks METHOD Strudel Place raisins in a bowl and cover with apple juice. Leave for half an hour. Preheat your oven to 200 ˚C Sauté the cubed apples and pears in a dry hot pan with the sugars and spices until they have a golden colour. Leave to rest. Meanwhile grate the orange zest and drain the raisins. Mix the apples & pears with the zest and raisons. Lay a sheet of filo pastry flat and sprinkle with flaked almonds and sugar. Place a small amount of the pear and apple mixture in the centre of the sheet and fold the filo sheets lengthways over the filling so that meet. Then fold the short edges over the top, and roll. With each layer brush with melted butter and add sugar and ground almonds. Place on baking sheet on an ovenproof tray. Once you have made your strudels place in the oven till golden (approx. 25-30 mins), turning occasionally if necessary. RaspBerry Compote Add frozen raspberries to dry hot pan and as soon as they start to melt, add sugar – doing so at this stage ensures the fruit keeps its tartness. The compote is ready once the raspberries are fully defrosted. English Custard Put milk and cream into a saucepan with 1 tablespoon of the sugar (helps to stop it boiling over). Scrape seeds from vanilla and add them to the pan with the pods. Bring slowly to the boil. In a large bowl, beat yolks and remaining sugar with whisk until pale and creamy. When milk and cream mix is almost at the point of boiling, Pour about a third of this onto the egg mixture, whisking well. Turn the pan down to a very low heat and return this to the milk and cream mix in the pan, always stirring. Cook over a very low heat, stirring continuously with a wooden spoon until it thickens slightly. Remove pan from heat and strain the custard through a fine sieve into a chilled bowl. Cover and allow to cool, stirring occasionally to prevent a skin forming. .

Copy Link

Recommended publications

@Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035
(503) 274-1888 @CAFEHUSHHUSH 15170 BANGY RD, LAKE OSWEGO, OR 97035 WWW.HUSHHUSHMEDITERRANEANCUISINE.COM AUTHENTIC LEBANESE AND MEDITERRANEAN CUISINE APPETIZERS Served with fresh homemade pita bread. Extra bread $1.00 Substitute bread for veggies (GF) Our Kibbeh H ummus (V, GF) $7.50 Hummus Beiruti Style (V,GF) $9.95 A delightful dip of pureed garbanzo beans, blended with tahini, & A spicy version of our hummus, A delightful dip of pureed garbanzo lemon. Topped with extra virgin olive oil. beans, bleneded with tahini & lemon. Topped with extra virgin olive * Add a topping of your choice of meat: Gyro(H) or Chicken(H) +$4.00 oil. Baba Ghanouj (V, GF) $7.50 Falafel Plate (V, GF) $7.50 Charcoal broiled eggplant with a great smoky flavor, blended with Crispy, warm & delicious homemade chickpea veggie patties. Mixed lemon & tahini. Topped with extra virgin olive oil. with chopped parsley, onions, and garlic. Served with a side of tahini sauce. Labneh (GF) $7.50 Makdous (V) $7.50 Creamy cheese dip, made of middle Eastern strained Pickled baby eggplants, stuffed with walnuts, jalapeño, parsley, and yogurt. garnished with mint, and extra virgin olive oil. garlic. Topped with extra virgin olive oil. Ful Medames (V, GF) $7.50 Kibbeh (3pcs) $9.95 A hearty dip of fava beans simmered until tender, and flavored Tasty stuffed wheat balls, fried light and crispy, served warm, made with garlic, lemon and olive oil. from bulgar wheat dough and filled with ground beef, onions, nuts, and spices. Served with tzatziki sauce. (NO bread) Sambousek (3pcs) (H) $7.50 Warm, crispy stuffed pastries.
[Show full text]
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
[Show full text]
Basic Pastry
“Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.
[Show full text]
Spinach and Cheese Pie.Pdf
Spinach and cheese pie We found ıspanaklı ve peynirli börek to be as common in Turkey as spanakotyropita is in Greece, and made a point of sampling as many as humanly possible, purely in the name of research of course. They are essentially the same dish – a savoury pie made of multiple layers of ultra-thin pastry with a spinach and cheese filling. Sometimes it’s just spinach, or just cheese, but I like it with both. They come in various shapes and sizes, depending on which country, region, town, village, bakery or home you’re in, and with different fillings. The form here is nice and simple and works with the packets of filo dough we can find in shops in the UK. I have made the filling purposefully generous in quantity and moist in consistency as I don’t like my börek dry. The recipe is loosely based on two very different versions I had the opportunity to make with chefs in Turkey and Greece – Engin Akin in Istanbul and Dimitris Mantsios in Naoussa. Serves: 6-8 for lunch or as a snack Total time: approx 1 hour 30 mins 400g (14 oz) spinach, well washed, well dried and quite finely chopped 200g (7 oz) Feta cheese, or similar, crumbled 1 small bunch spring onions, white and pale green parts only, finely sliced 2 eggs 225ml (<1 cup) thick whole plain yoghurt approx 2 tsps sumac or lemon juice, to taste approx ½ tsp chilli flakes, to taste salt and pepper, to taste approx 125g (4½ oz) butter 250g (8¾ oz) fresh filo pastry (approx 14 sheets) 1 egg yolk 1.
[Show full text]
Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper
Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used.
[Show full text]
Appetizer Menu
Appetizer Menu Our menu is only a sampling of what we can prepare. All sauces, marinades, dressings, and condiments can always be altered to fit your needs and wants. We're happy to customize any of these menus, or create one based on your needs and wants or specific party theme. We accommodate vegetarian, vegan, and gluten-free diets on a daily basis. Just ask! Call us at 859.250.0881 or e-mail Chef Mavis at [email protected] for your quote! FRUIT AND CHEESE Baked Brie: Your choice of Made by Mavis jam (sweet or spicy), puff pastry, crackers (V) Beer Jam and Cheese Platter: Assorted cubed cheeses with Made By Mavis Bourbon Barrel Stout Syrup, grapes, and toothpicks for dipping (V) Best Ever Beer Cheese: served with soft pretzel bites (V) Fresh Fruit Skewers: served with fluffy dipping sauce OR add cheddar cubes (V, GF) Goat Cheese, Pesto, & Sun-Dried Tomato Terrine: the ultimate cheese ball (V, GF) Goat Cheese and Apricot Truffles: rolled in pistachios and fresh herbs (V, GF) Pears & Brie: a gorgeous stacked cheese appetizer with balsamic glaze & crackers (V, GF) Sliced Fruit & Cheese Platter: American and European cheeses, sliced fresh fruit (V, GF) Sweet Basil Cheesecake: a glorious savory cheesecake, crackers and grapes (V, GF) Build Your Own Bruschetta Bar Toasted crostini served with an assortment of savory and sweet toppings appealing to meat eaters and vegetarians alike! Toppings include: pepperonata, olive tapenade, whipped ricotta, prosciutto, charcuterie, goat cheese, artisan jam, and pesto SNACKS ~Deviled Eggs~ Bacon-Jalapeno
[Show full text]
Pastel De Tentugal: Serendipity Or Cultural Syncretism?
University of Wollongong Research Online Faculty of Law, Humanities and the Arts - Papers Faculty of Arts, Social Sciences & Humanities 1-1-2013 Pastel de Tentugal: serendipity or cultural syncretism? Paula Arvela University of Wollongong, [email protected] Follow this and additional works at: https://ro.uow.edu.au/lhapapers Part of the Arts and Humanities Commons, and the Law Commons Recommended Citation Arvela, Paula, "Pastel de Tentugal: serendipity or cultural syncretism?" (2013). Faculty of Law, Humanities and the Arts - Papers. 1115. https://ro.uow.edu.au/lhapapers/1115 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Pastel de Tentugal: serendipity or cultural syncretism? Abstract Pastel de Tentugal, a wrapped sweet pastry and a popular item of the traditional Doçaria Conventual Portuguesa, is simultaneously a food and an item of cultural history.1 As a food, the cigar-shaped pastry constitutes a distinctive item of confectionary. It exhibits most of the culinary attributes that seem mandatory in sweet-making – balanced symmetric shape with perfect texture, colour and flavour. Pastel de Tentugal strikes a flawless balance between visual structure and the gustatory experience, with its multilayered crispy wrapping enclosing a filling that teases the taste buds and senses. One bite breaks through the crunchy, delicate wrapping to expose the yellow, sweet content. Texture and flavour constitute the hallmark of the Pastel de Tentugal. Keywords syncretism, srendipity, cultural, tentugal, pasteis, de Disciplines Arts and Humanities | Law Publication Details Arvela, P. (2013). Pastel de Tentugal: serendipity or cultural syncretism?.
[Show full text]
(Vegetarian) Combi
Kebab Sandwiches Kebab Platters and Salads The Sides Served as a Platter, Salad, or 50/50 (See Back) Half / Full Fries Kubideh Kebab Sandwich Kubideh Kebab crispy medium cut fries............................................................................. 3.99 our signature kebab, seasoned mixture of ground lamb and beef..... 8.99 our signature kebab of seasoned ground beef and lamb... 10.50 / 14.99 Mediterranean Fries Beef Kebab Sandwich Beef Kebab seasoned w/ lemon juice, oregano, garlic, and feta ........................... 4.99 perfectly marinated steak grilled over an open fire............................... 9.75 perfectly marinated steak grilled over an open fire............. 11.25 / 15.99 Basmati Rice Chicken Kebab Sandwich Chicken Kebab saffron topped bed of Persian style long grained rice......................... 4.99 marinated cubes of chicken breast grilled over an open fire............... 8.99 marinated cubes chicken breast grilled over an open fire .... 9.99 / 13.99 Falafel Lamb Kebab Sandwich Lamb Kebab six falafel balls with side of tahini sauce................................................ 5.99 marinated lamb skewered and grilled over an open fire...................... 9.99 marinated lamb skewered and grilled over an open fire.... 11.50 / 16.50 Gyro Sandwich Gyro Platter seasoned ground beef roasted on a verticle spit................................... 7.99 seasoned beef roasted on a verticle spit................................. 8.99 / 12.99 Chicken Gyro Sandwich Chicken Gyro marinated chicken thigh roasted on a verticle spit............................... 7.99 marinated chicken thigh roasted on a verticle spit................ 8.99 / 12.99 Falafel Sandwich (Vegetarian) Falafel (Vegetarian) deliciously seasoned fried chickpea balls............................................... 6.75 deliciously seasoned fried chickpea balls................................ 7.75 / 10.99 Salmon Kebab Sandwiches: Your choice of Kebab tucked into a Toasty Flatbread skewered salmon fillet marinated and grilled.....................
[Show full text]
Sample Banqueting Menus – Srping/Summer 2020
SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 First Course Ideas or or Crab & Watercress Roulade Lamb Shank Terrine Goat’s Cheese & Hazelnut Filo Parcels wrapped in Smoked Salmon Pickled Gherkin & Baby Beets Celeriac & Rhubarb Vinaigrette Rocket Salad, Lime Mayonnaise Honey Za’atar Yoghurt or For Vegetarian Guests For Vegetarian Guests Tian of Pressed Mediterranean Vegetables Pressed Spring Vegetable Terrine Cornish Mackerel Fillets Rocket Salad, Green Herb Salsa Pickled Gherkin & Baby Beets Puy Lentils, Vegetable Mirepoix Honey Za’atar Yoghurt Red Onion Tart Tatin or For Vegetarian Guests Beetroot Falafel Roquefort Soufflé Puy Lentils, Vegetable Mirepoix Blush Poached Pear, Endive Red Onion Tart Tatin Saffron Dressing or Jerez Squid & Shrimp Salad Pink Grapefruit & Avocado A Selection of Handmade Artisan Breads For Vegetarian Guests Asparagus & Spring Radish Salad Pink Grapefruit & Avocado Lamb Shank Pithivier Gherkins, Pickled Onions and Endive, Za'atar Yoghurt SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 Second Course Ideas or or Rainbow Trout Salsify, Mushroom & Gruyère Gratin Miniature Fishmongers’ Pie Spring Greens, Wild Garlic & Almond Butter Pastry Crescents Haddock, Salmon and Wild Fennel For Vegetarian Guests or For Vegetarian Guests Chargrilled Butternut & Aubergine Miniature Vegetarian Pie Spring Greens, Wild Garlic & Almond Butter Darne of Cod Chick Pea, Tomato & Fennel Chorizo Crust, Lemon Emulsion Spring Onions & Radish or For Vegetarian Guests Caramelised Leek & Caper Tartlet Stuffed Plum Tomatoes Beetroot Carpaccio, Tarragon
[Show full text]
Laura's Family Baklava Recipe
Laura’s family Baklava Recipe Ingredients: 1lb of Filo Dough (1 package) 1lb sweet cream butter (Only use real unsalted butter) Sugar syrup: 2 cups sugar (turbinado is best) 3/4 cups water 1 tsp orange blossom water (optional) Filling: 2 cups of nuts (pecans are my favorite, walnuts, almonds and unsalted pistachios are also good) 1/2 cup sugar (turbinado sugar) 1-2 tsp cinnamon (With the sugar and cinnamon I'm not sure if that is really what I put in. I just add it till it looks right, but I think this is close. One of these days I'll actually measure.) Thaw the Filo dough according to package directions. Preheat oven to 375 degrees. Start the Sugar syrup first so it can cool. Combine the sugar, water and the orange blossom water into a sauce pan. Stir gently over a medium heat until all the sugar is dissolved. It will get a glassy look when it is done. Put the syrup aside to cool. Grind the 2 cups of nuts pretty finely, not to dust, but there should not be any large chunks. Add the sugar, cinnamon and nut mixture and mix in a bowl. Now you can open the Filo. Spread it out and cover with a layer of plastic wrap and a damp towel to keep it from drying out too much. Now you’ll need a 9 X 13 X 2 inch pan, the melted butter, and a pastry brush. (I tend to melt 1 stick at a time either in the microwave or over a low heat on the stove.) Each Filo Dough sheet will be two layers.
[Show full text]
Copy of Dinner Menu
Soups and Salads †… Red Borscht • hearty vegetables, little sweet and little sour, sour cream cup 5 bowl 8 Chicken Paprikash cup 6 bowl 10 Lobster and Crab Bisque • chunky and velvety, with a kick cup 7 bowl 12 Soup Flight $9 Olivie / Ukrainian Salad • potatoes, carrots, eggs, dill, pickles, peas, honey mustard ,mayo 8 ´… House Salad • mixed greens, grape tomatoes, carrots, red onions 6 †… Greek Salad • greens, cucumbers, grape tomatoes, red onions, olives, feta, balsamic-basil 8 †… Roasted Beet • arugula, orange fillets, honey goat cheese, honey-pomegranate dressing 10 †… Spinach and Strawberry • honey goat cheese, candied walnuts, raspberry vinaigrette 11 Wedge • grape tomatoes,red onion,Bleu cheese,crispy bacon, deviled egg, Parmesan 11 peppercorn dressing ´… Warm Mushroom and Asparagus Salad • red onions, glazed walnuts, mixed greens, 12 raspberry vinaigrette †… Grilled Vegetable Salad • zucchini, asparagus, onions, tomatoes, Parmesan, balsamic 12 • add to any salad chicken $7, 8 oz salmon $12, U-10 scallops $15, shrimp $10 Appetizers … Deviled Eggs • creamy Dijon dill and tangy sweet pickle filling, paprika 8 ´… Roasted Veggie Hummus • pita, cucumbers,warm olives 10 † Buffalo Fried Cauliflower Florets • peppercorn-ranch drizzle 11 Assortment of Mediterranean Salads and Pickles 10 Chebureki /Meat Pies • pork and beef filling with garlic and herbes, horseradish sauce 12 … Stuffed Hungarian Peppers • sausage, onions, carrots, rice, tomato sauce, Parmesan 12 Chicken Kopita • feta, spinach, peppers onions, wrapped in filo, ouzo cream
[Show full text]
Northeast Product Catalog
PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
[Show full text]