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Archive for the ‘Jamie Olver’ Category

Plum and almond tart

In baking, fruits, Jamie Olver on June 22, 2013 at 8:02 pm

Jamie Oliver's Plum and Almond Tart

Sometimes I get too ambitious. Let’s bake a tart from scratch! That means no store-bought tart shell. Boy, was I in for a lot of work.

The dough was difficult to form because I used the wrong type of sugar. The recipe calls for confectioner’s sugar, which I assumed was granulated sugar. I later found out it is icing sugar, which would easily melt and thus make the dough more pliable. So, with the tough and crumbly dough, there was some great effort pressing the dough onto my Pyrex tart mold. Then I had to freeze the shell before putting in the filling. But that’s not all.

For the filling, the almonds need to be blanched, then chopped fine with the food processor. Next up for the food processor is the butter and sugar. Then mix the butter and sugar and the chopped almonds with the pistachio and beaten eggs. And after all this, the filling has to be chilled.

By the time it went into the shell with the plum, I was shaking from hunger. After an hour of baking (or less – watch that the almond does not burn – nuts tend to burn easily in the oven), another half hour is needed to cool it down. My advice is, there’s nothing like a nutty tart you make with your own two hands, but do not attempt it on an empty stomach.

Shopping list:

For the pastry shell – vanilla bean, lemon (zest), cold milk (or water)

For the filling – plums, almonds, pistachio nuts, vanilla sugar (or use caster sugar plus vanilla)

From the pantry:

For the pastry shell – butter, icing sugar, salt, flour, eggs (yolk), salt

For the filling – sugar, eggs, butter, sugar

Hardware: oven, tart mold, fridge, food processer

Can I do it?: It’s not difficult as you think if you buy a readymade tart shell. If you attempt to make the shell from scratch, be prepared to spend a lot of time on this. Maybe you can make the shell a day or two earlier.

Tip: 1. Make sure you have enough space in the freezer to freeze your tart shell.   2. The recipe is actually enough for two tarts. I made one first and froze the leftover dough and filling. The second time around, I left out the plums and used a silicone muffin tray instead of tart mould. I find this easier as the baking time can be halved and the portions are perfect for single servings. It’s also easier to store muffin-size tarts in the fridge compared to a tart mold. And no more messy slicing if your crust doesn’t turn out perfect. You could use a tin muffin tray too but line with cupcake paper for easier removal of baked tart.

Credit: Jamie’s Kitchen by Jamie Oliver. Full recipe for tart here

Baked apples

In baking, fruits, Jamie Olver on March 31, 2013 at 10:01 pm

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When I have guests over, I like to offer them something they may not have tried or don’t often get to eat. This is one of them. It’s impressive but not too difficult to make. No special skills are needed. Just bash the cloves and bay leaves, mix with everything else, squish the mix (this gets pretty messy, so have paper towels at hand), stuff into the cored and halved apples and bake. Like Jamie always says, it’s easy-peasy!

Shopping list: green apples, sliced almonds, orange and lemon (for zest), raisins, brandy or whisky (I left this out because I had neither)

From the pantry: unsalted butter, bay leaves, cloves, mixed spice, soft light brown sugar

Hardware: baking pan or bake-proof dish, apple corer, oven, grater, pestle and mortar

Can I do it?: Most certainly yes but be prepared for squishing your fingers into the butter and sugar.

Credit: Jamie’s Food Revolution by Jamie Oliver. Full recipe here.

Tomato soup

In Jamie Olver, soup, vege on March 24, 2013 at 5:23 pm

tomato soup by Jamie Oliver

I’ve always loved tomato soup and juice of the canned variety. Unfortunately, they contain a lot of chemical sounding ingredients that do not grow out of the ground. Canned soup and juice are tasty because of the high salt content and flavour enhancers.

If you’ve ever had tomato soup made from scratch, you’d notice that the taste is nothing like canned soup. It is less intense and tastes closer to fresh tomatoes. Your taste buds might need to be retrained to appreciate fresh flavours, but stick with it and your health will be better in the long run. Don’t kid yourself. Freshness doesn’t come in a can or box. Which is why I find it puzzling that this recipe uses both fresh and canned tomatoes.

Shopping list: celery, carrot canned plum tomatoes, fresh tomatoes, basil, chicken or vegetable broth (it’s okay to use a cube)

From the pantry: onions, garlic, salt, pepper

Hardware: blender

Can I do it?: It’s easy-peasy Jamie’s recipe

Credit: Jamie’s Food Revolution by Jamie Oliver. Full recipe here.

World’s Best Baked Onions

In appetiser, baking, Jamie Olver, vege on November 28, 2011 at 5:11 pm

I first saw this on The Naked Chef years ago and have wanted to try it ever since. Jamie always manages to make whatever he’s dishing out seem super delicious. And anything that’s wrapped in bacon is bound to make me salivate.

Onions are rarely eaten on their own, especially whole like this. Don’t worry. You’d need to boil them first for about 15 minutes, so the sharp taste would be gone by then.

How this works is you dig out the middle part of the onion, chop it up and fry with some rosemary and garlic. Then, add double cream and Parmesan.

Slice off the base of the whole onion (so it can stand), wrap the bacon around it and secure with toothpicks (or rosemary twigs). Finally, put in the cooked onion mix into the onion cavity, place on a roasting tray and bake in the oven – 200 degrees Celsius for about 25 minutes.

Shopping list: white onions, fresh rosemary (or dried), double cream, Parmesan cheese (grated) ginger, pancetta or smoked streaky bacon rashers

From the pantry: cooking oil, garlic, salt and pepper for seasoning

Hardware: grater (for the cheese), toothpicks, oven

Can I do it?: It’s Jamie’s, of course you can!

Credit: Happy Days with the Naked Chef by Jamie Oliver

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