old fashioned food coconut tarts

COCONUT TARTS

● 125g ready rolled shortcrust pastry

● 50g softened butter

● 50g caster sugar

● 60g coconut

● 1 tbsp whisked egg

● Jam or lemon curd

1 Preheat the oven to gas mark 4/180c. Cream together the butter and sugar and then stir in the coconut and egg and make into a paste.

2Now shape into 12 flattened discs. Using a pastry cutter, cut out 12 circles of pastry and lay into a greased 12 patty tin.

3Put a spoonful of jam into six and a teaspoon of lemon curd into another six and then put a coconut disc on top of each one. Pop them into the oven for 15-20 mins or until light golden brown.

BREAD PUDDING

two recipes

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly

Original recipe makes 1 - 8 inch square pan Change Servings

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten

• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

17th century food

To fry Applepies PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic DESCRIPTION: A recipe for apple pasties To fry Applepies. Take Apples and pare them, and chop them very small, beat in a little Cinnamon, a little Ginger, and some Sugar, a little Rosewater, take your paste, roul it thin, and make them up as big Pasties as you please, to hold a spoonful or a little lesse of your Apples; and so stir them with Butter not to hastily least they be burned.

eton mess cream and strawberries

Eton Mess Ingredients

Serves 4

• 20 fluid oz whipping cream or extra heavy cream
• 1 pound fresh strawberries
• 8 to 10 large meringue kisses or meringue tartlet shells
• two tsp. sugar
• A dash of port or madeira (optional)

Assemble all the ingredients. If you are just learning to make meringues, this is a great way to get rid of your failures - as you will see. But you can just as easily buy ready made meringues.

brownie change

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These brownies are a sort of cream cheese brownie, except the cheese  is combined with (homemade) pistachio paste. Get some hulled pistachios and make the paste ahead of time. It will keep for weeks in the fridge, tightly wrapped.

For a pistachio paste recipe, click here.

INGREDIENTS:

For the brownie layer

• 2 large eggs
• 3/4 cup (scoop into measuring cup) all-purpose flour
• 1/2 teaspoon of baking powder
• dash of salt
• 4 ounces of unsalted butter
• 4 ounces of  semisweet chocolate
• 1 tablespoon of cocoa powder
• 1 teaspoon of vanilla extract
• 3/4 cup of sugar

For the pistachio cream:

• 3 ounces of Kiri or cream cheese
• 4 1/2 ounces of pistachio paste (click here for the recipe)
• 1 large egg

 

METHOD:

1. Melt the butter and chocolate. Set aside. Mix the flour, cocoa powder, salt, baking powder.
2. In a large bowl, mix the eggs and 3/4 cup of sugar until the mixture is thick and pale yellow, about 5 minutes. Add the melted chocolate and butter mixture and vanilla. Mix well. Add the flour mixture through a sieve and mix to combine.
3. In a food processor bowl, place the cream cheese, pistachio paste and egg. Process until the mixture is smooth, about 2 minutes. In an 8 inch brownie pan, place a piece of parchment paper.
4. Pour half the brownie batter, then the pistachio batter by spoonfuls; pour the remaining brownie batter. Bake in a 350F oven for 20 to 25 minutes, until puffed. Test the cake with a toothpick. Cool and serve.