Friday, 30 September 2011

The Gallery of Favorites #7

Gallery of Favorites
Alea of Premeditated Leftovers and I want to welcome you to the seventh edition of our weekend blog hop, The Gallery of Favorites.
The Gallery of Favorites is a place for you to feature favorite posts from your own blog. Although Alea and I both spend a lot of our time writing about food, we do have many other interests and we know our readers do as well. The Gallery of Favorites is a place for all bloggers to share their ideas, interests and passions. 
Thank you to everyone who shared submissions last week. I always enjoy reading everyone’s posts. This week Alea and I wanted to feature The Allergy-Friendly Virtual Dinner Party by Lisa at Allergy-Free Vintage Cookery.

Allergy Free Vintage Cookery features traditional recipes that have been modified to be allergy-free, and most are vegan as well. Lisa writes that so many of the allergy-free recipes out there either don't address multiple food allergies, or rely on unhealthy food substitutes, like soy protein and hydrogenated oils.  Her recipes are all made with "real food," and do not include gluten, dairy, eggs, soy, corn, peanut or shellfish. Lisa tries to create dishes that help her family feel they are not missing out, so there's pizza, lasagna, cookies, cupcakes, and all those "regular," traditional items that allergic kids tend to miss :)
The Allergy Friendly Lunchbox Love link party runs every Friday and features ideas and recipes that are free of most major allergens (gluten, dairy, egg, corn, soy, peanut, shellfish). Every recipe does not necessarily have to avoid every single potential allergen... just whichever food items its author is avoiding. Lisa is finding that there are a lot of moms out there who look forward to finding new inspiration for their children's lunches!
What will you share with us this week? Any family friendly post, on any subject, is welcome. 
Include a link to your favorite post, rather than to your blog. 
Include a link to one of the hosts in your post, either through text or with our button:



Gallery of Favorites

You are welcome to share older or archived posts, provided you update them to include a link to The Gallery of Favorites.
The Gallery of Favorites will remain open for entries until Monday afternoon.
Please do take the time to visit some of the other entries in our Gallery of Favorites. We get links to some wonderful posts, and it is a great way to discover new writers, or a new side to some of your favorite bloggers.
Please remember to leave a comment after linking. 

Thursday, 29 September 2011

Raspberry Almond Tart


  
My Raspberry Almond Tart came into being one day when I wanted to change up my own tried and true Pear Tart recipe to use the best of the season’s raspberries. Perfect for dinner parties, and freezable too, it is something I make again and again. I published this recipe on The 21st Century Housewife back in May 2009, and again in May 2010. Earlier this year I submitted it to BBC Olive magazine and they chose it to appear in their August 2010 reader's issue. It has subsequently been published on the BBC Good Food website.

Here is the recipe for your delectation. If you make it and love it, please do visit the BBC Good Food website and let them know by leaving a comment!

For the crust:-

125 grams cold butter, diced in small cubes
200 grams plain (all-purpose) flour
50 grams ground almonds
2 tablespoons caster or granulated (white) sugar
(vanilla sugar is lovely if you have it)
2 - 3 tablespoons milk

For the filling:-

2 - 3 tablespoons seedless raspberry jam

40 grams butter, melted
100 grams white sugar
90 grams ground almonds
10 grams plain flour
1 egg, plus one egg yolk, lightly beaten together
3 tablespoons half fat crème fraîche
1 tablespoon Amaretto liqueur
1 teaspoon almond flavouring
1 cup fresh raspberries, washed and drained

For the topping:-
1/4 cup flaked almonds
1 - 2 tablespoons white sugar

To make the pastry, blend together the butter, flour, ground almonds and sugar until the mixture resembles coarse crumbs.  You can do this in a mixer or food processor or with a pastry cutter.  Now gradually add the milk, tablespoon by tablespoon, until the mixture just begins to cling together and you can form it into a ball.  (You may not need the whole 3 tablespoons of milk.)

Dust your hands with a little flour and press the mixture into a fairly deep 10 inch (25 centimetre) round pie plate, working the pastry up the sides until you have formed a proper crust.  (There is nothing to stop you rolling this pastry out if you want to, but I’m not a big fan of rolling pastry out, so I simply press it into the pan.) 

Place the raspberry jam in a microwaveable bowl and very carefully on a low heat setting microwave the jam for about thirty seconds or until it is of an almost pourable consistency.  Using a pastry brush, brush the jam over the bottom of the crust, covering it completely.  Set the pastry case aside.  

Blend together all the remaining filling ingredients except the raspberries until smooth.  At this point you have a choice. You can very carefully fold the raspberries into the filling mixture and then very carefully pour the filling into the pie plate OR you can pour half the filling mixture into the pastry case, arrange the raspberries over top, and then pour the remaining filling mixture over the raspberries.  The latter is the fiddly, time consuming option but it gives much better results as the first option can cause the raspberries to fall to pieces leaving the resulting tart delicious, but not very pretty to look at. 

Mix together the flaked almonds and sugar and sprinkle them over top of the tart.  Bake at 350℉ (180℃, or 160 for fan ovens) for about twenty minutes and then turn the oven back to about 325℉ (160℃, or 140℃ for fan ovens) and cook for another five to fifteen minutes, depending on your oven. The filling should be well set when the tart is cooked and it should be a lovely golden colour. You have to really watch this tart to make sure it does not over brown. I also always turn the pie plate half way through cooking to ensure it browns evenly. 

Remove from the oven and allow to cool a bit before serving. This is delicious served with good vanilla ice cream. 

Wednesday, 28 September 2011

Let's Do Brunch with The 21st Century Housewife


Welcome to Let’s Do Brunch, the recipe exchange for breakfast, lunch and brunch recipes. My co-host, Chaya of My Sweet and Savory and I are looking forward to seeing what you have to share this week! 
Highlights from my visits to last week’s posts include: 
This week I am sharing Bruschetta with a Twist.
What have you been cooking for breakfast, lunch or brunch this week? Share it with us! Any dish that would work for any of these three meals or as part of a brunch buffet is welcome. 
Include a link to your recipe post, rather than to your blog. 
Include a link to one of the hosts in your post, so that others can find us and join in Let’s Do Brunch too!
Don’t forget to drop me an email comment after linking! 

Monday, 26 September 2011

The Hearth and Soul Blog Hop with The 21st Century Housewife

Hearth & Soul Hop

Welcome to another Hearth and Soul Hop, the blog carnival for and about food that nourishes both body and soul. 

I wanted to let you know that next week we will start opening the Hearth and Soul Hop a little later. The Hearth and Soul hop is a truly international hop, and I feel really blessed to be able to co-host with wonderful bloggers in many different time zones. We also have contributors to our Hop from all around the world. Because of this we decided that beginning next week we will open the Hop on Tuesday at 4:00 a.m. EST (That will be 1:00 am PST or 8:00 am GMT) to make it easier for some of our co-hosts who are either asleep when the hop goes live or are trying to settle their children in bed in the evening. 

My highlights from visits to Hearth and Soul contributors last week include:
Today I am sharing my Beef and Shallot Bourguignon, a family favourite that is also perfect for entertaining. 
On with the hop! If you are new, please read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at april@21stcenturyhousewife.com
Please link a recipe using the linky tools below. Recipes should include healthy ingredients and can be old or new recipes or posts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome.
Please include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well. The Hearth & Soul Blog Hop hosts include:
and me, April of The 21st Century Housewife
Please link a post that closely fits into the mission.
The linky will stay open from 10 pm Monday to 11:59 pm Thursday (Eastern time).

Please share the Hearth and Soul Hop badge below to promote the blog hop.

Hearth & Soul Hop


1. pumpkin love

2. flat roasted chicken

3. Sesame Pecan Crusted Chicken

4. Black Walnut Porcini Ice Cream

5. CHOCOLATE BABKA

6. Syrian Mujaddara Recipe- Rice and Lentils

7. Pakistani Black Bean Curry- GF DF Frugal

8. Cheese Topped Trout

9. Coconut Chai Muffins

10. Yogurty Mung Beans

11. Purple Pizza

12. Tilapia fish fry

13. Beef and Shallot Bourguignon

14. Homemade Catalina Dressing

15. TOP 5 REASONS to EAT HEALTHY (one may surprise you

16. SAVE up to 60% on ORGANIC & NON-GMO FOODS

17. Squash Zucchini Casserole

18. Chocolate Sesame Cookies

19. Pork Rinds @ Yolks, Kefir, & Gristle

20. Fresh and Tasty Veggies

21. Pumpkin Chocolate chip cookies

22. Mini Quiches

23. Banana Muffins

24. FLOURLESS Peach Pecan Pancake!!

25. Ginger Cookies

26. Apple Fennel Slaw Recipe (Hounds in the Kitchen)

27. Cooking with Compost: Gazpacho

28. Cooking with Compost: Strawberry Limeade

29. Seed Saving Part 2: Dry Seeds

30. Seed Saving For Your Food Heritage

31. Homemade Foot Detox

32. Strawberry Hearts with Macadamia Cream

33. Healthy Salad Pizza (GF, CF)

34. {Best Ever} Brunswick Stew

35. Strawberry Jelly Rolls

36. Double Berry Applesauce

37. Apple Sandwiches

38. Homemade Tartar Sauce

39. Taco Corn Fritters

40. {Healthy} Honey Vanilla Caramel Apples

41. Quinoa burgers

42. Bombay Sloppy Joes

43. Crock Pot Apple Cake GF

44. How To Make Matzoh Balls GF

45. End of Season Soup

46. meatloaf cupcakes

47. Mexican Pulled Chicken Stuffed Peppers

48. Stuffed Courgettes GF SCD

49. Egg-Wrapped Quinoa

50. Lentil Sausage Soup (can be spicy)

51. Tinas PicStory

52. Butter croissant

53. Potatoes and Moongdal Curry

54. Mango Chia "Pudding" Recipe

55. Nutmeg Coffee Cake

56. Apple Crumble

57. Spinach Cherry Salad with Yogurt Marinated Chicken

58. Sweet & Tangy Tomato Dressing

59. Coconut Cake

60. Southwestern Omelette w/ Fried Plantains

61. . . . that sat down beside her. . . and. . .

62. Lentil Salad- Moong dhal or Paasi paruppu Sundal

63. Gluten-Free Flakey Pastry Crust

64. Linguine with Parsley Sauce

65. Vegan Indian Sweets. Glutenfree options too

This linky list is now closed.