Chocolate and summer fruits tartlets

Not only pretty, but delicious!

These small tartlets are beautiful and delicious, and also very easy to make. They will disappear in minutes I’m sure!

The pastry was light and not fatty… just have plenty of cornflour handy to help prevent the dough sticking to your finger. Apart from that the dough was pretty easy to handle, I made the tartlets in no time at all.

To make 12 tartlets you’ll need:

250g of Jusu’s sweet pastry (if you are gluten intolerant used puff pastry instead)

100g of milk chocolate or (your favourite chocolate) broken into pieces

100g of single cream

2 large eggs

50g caster sugar

250g summer fruits (I’ve used raspberries)

Icing sugar to dust

You’ll also need:

12 hole tartlet baking tray

Biscuit cutter roughly the same diameter as the tartlets

Preheat the oven to 180 C (Gas mark 4)

Turn the dough onto a lightly floured surface using cornflour. Take small pieces of the dough and make small balls of approx. 30mm diameter each piece, you want to make 12 of these.

Using your thumbs gently flatten the little balls into small circles of about half a

centimetre deep. Add the little tartlets to baking tray and shape the dough around.

Use the biscuit cutter to trim any excess dough around the top of each cavity.

Melt the chocolate in a heatproof bowl set over a saucepan with gently

simmering water, make sure that the bottom of the bowl does not touch the water.

Stir the chocolate with a wooden spoon until melted. Take it off the heat and let it cool down.

Beat the eggs in a bowl with a whisk until well mixed, and then add the cream and sugar and mix again.

Carefully fill the tartlets with the chocolate mixture using a small ladle or a spoon. Bake for about 15-20 minutes, until the pastry has risen and is of a light golden colour. Let it cool.

Remove the tartlets from the baking tray. Place then into cup cakes, add 3-4 summer fruits on top of each tartlet and dust with icing sugar.

Mother-in-law’s eyes

Scrumptious...

You’ll need:

Ingredients

1 can (395g) sweetened condensed milk

125g of grated coconut

1 Tbsp soft butter

30 ready to eat seedless vanilla prunes or normal ready to eat prunes.

Use granulated sugar to decorate.

To prepare:

1 Place the condensed milk, grated coconut and butter on a non-stick sauce pan over medium-low heat and stir vigorously all the ingredients.

2 Cook the mixture until it thickens about 10 to 12 minutes, enough to show the pan bottom during stirring. The consistence will be similar of that of a choux pastry, not too soft.

3 Pour the mixture into a greased dish and let it cool to room temperature. While the mixture is cooling down, make an opening in prunes length ways, like a little boats almost.

4 After the mixture is ready to be handled, grease your hands with butter and take small amounts of the mixture with a teaspoon and make 1 inch balls, open the prunes and place the little ball inside shaping it length ways rough like an eye.

5 To finish roll the sweets over granulated sugar white part only not the fruit, place it in a mini cup cake as demonstrate in the picture.

Makes approximately 30 sweets

Coconut hearts

These will make lovely gifts...

You’ll need:

Ingredients

500g granulated sugar

200ml of water

2 coconuts

4 cloves and 1 cinnamon stick (optional)

To prepare

Grate the coconuts with a hand grater – do not use blender or a food processor. Also desiccated coconut will not taste the same as freshly grated coconuts.

In a large saucepan, combine the water, sugar, cloves and cinnamon.

Boil for approximately 20 minutes or until you get a thick syrup. Use a sugar thermometer or drop a full teaspoon of syrup in a glass with water in order to know if the syrup has boiled enough.

The syrup should become a soft sweet. Remove the clove and cinnamon from the syrup at this point.

Remove the saucepan from the heat and combine the grated coconut and mix well with a wood spoon.

Return the saucepan to heat and cook additional 5 minutes.

Use a large spoon to drop amounts of the mixture into heart shaped moulds on a buttered baking sheet.

Let them cool and serve.

Finely grated coconut...

Tips: This is a recipe for white coconut sweet. Substitute the white granulate sugar for brown sugar to make a darker coconut sweet with a delicious caramel flavour and lovely brown colour.

Caramel Pudding

Ta-ta!

 

Youíll need:

1 can (397g) condensed milk
475 ml full cream milk
3 large eggs
1 vanilla pod or 4-5 drops of vanilla essence

For the caramel

60g caster (fine) sugar

 

To prepare:

1. Pre-heat the oven 180⁰C (350⁰F/Gas 4).

2. Add the sugar for the caramel, into a 9″ Silverwood Savarin mould (a mould with a hole in the middle) and heat low to medium fire until it dissolves and starts to caramelise. Tip the mould from side to side as the sugar cooks to keep the colouring even. Take care not to burn the sugar (or yourself), remove the mould from the heat and carefully add a tablespoon of water and set aside until needed.

3. Using a blender mix eggs, condensed milk, milk and vanilla until all the ingredients are well mixed together.
4. Pour the mix into the mould over the caramelised sugar and place in a roasting tray filled with water in ban-marie. Pour enough water into the tray to come halfway up the sides of the mould. Cook in ban-marie for approx. 45 minutes or until firm.

6. Allow to cool down before unmould. Loosen the edges of the pudding from the mould with a wet knife, place a plate on top of the mould hold it firmly and turn it upside down, rest the plate on the worktop and give a tap on the mould to help realise the pudding. Serve it cold.

This is a great recipe, delicious and really easy to prepare, the more times you make the easier it gets. Use fresh summer fruits to decorate.

New flavours to savour

Discover new products....

Gluten free food fairs, should you get the chance to go to one, are well worth the trip. Even after 11 years, we still find new products.

We went across country, to Teesside, to a food fair we’d not been to before, because coeliac daughter has been asking for a chance to go to one for a while now. They don’t come up very often, and we usually have to travel.

This food fair, organised by the Cleveland Coeliac Group, was great. Not huge¬† probably about 15 suppliers of gluten free products, together with a few other stalls¬† but very well organised. The small coffee bar was stocked with home made gluten free scones (fruit or cheese), and they’d arranged a colouring table for the children who weren’t wandering around tasting all the samples.

My daughter tasted a lot of different things. Not all¬† she couldn’t bring herself to taste the fish cakes, and she’d run out of enthusiasm for cake after a while¬† but we discovered new things, which is what we went for. Plus, as always, the wonderful thing about these events is that she can eat anything in the room without worrying!

We tried lots of free samples, were given some samples to take away, and bought rather more things than I’d been planning to.

The Dough balls¬† mix from Isabel’s Naturally Free From (Brazilian Flavours),

Easy-to-prepare and convenient...

which makes up into delicious light cheese breads, they are naturally gluten free. Daughter went back several times to sample more of these!

I just love finding new things that my daughter actively enjoys eating, rather than just eating because she needs to eat.

By Lucy Nixon

3 Comments

Helen Pengelly

I tried the Brazilian Flavours pizza base mix for the first time last week. It actually made a thin and crispy base that was really easy to roll out the best gluten free pizza I’ve tasted!

My kids love the cheesebreads too and the younger 2 aren’t coeliac so that is definitely a good recommendation as it is often difficult to get anything gluten free past their lips!

Lucy Posted

Hi Helen, I think the cheesebreads are yummy too. We haven’t tried the pizza base yet. Will you be stocking these?

Helen Pengelly Posted

Hi Lucy,

Yes we already do stock the pizza base mix. I am just off to make some now for my hungry 19 year old!

Robinsons Farm Shop

Looking for quality local produce...

Robinson’s Farm Shop was opened in 2008 by David and Rachael Robinson on their 13 acre farm outside Halifax.

They stock a wide range of locally produced meat, poultry, fruit and veg and a wide selection of organic produce. Plus butter, cheeses, fresh bread, local jams and honey, ice cream and other locally produced food products such as our pizza mix.

Their aim is always to reduce ‘food miles’ to a minimum, contributing to a better environment, supporting local producers and giving our customers the highest quality produce.

Give them a try and you won’t be disappointed!

Wall Close Farm, Score Hill, Northowram, Halifax HX3 7SH, Tel: 01422 201065 or 07770 695155 – E-mail: shop@robinsonsfarmshop.co.uk

You'll find our pizza mix here...

EMSLEYS FARM SHOP

Find our products here...

If you are looking for places to visit this summer holidays with the kids and is bit stuck for ideas, make a trip to Emsleys farm shop. Situated in Yeadon, near Leeds, the Farm Shop and Visitor centre is the ideal place to step out of the city into the country.

They sell Traditional Dry Cured Bacon, Preserves, Farm Fresh Eggs, Fruit and Vegetables and Ice cream.

There’s something for everyone at Emsleys farm Shop and visitor centre. Browse around the shop where you can buy a wide range of quality local produce and special diets, including our home-baking mixes and exotic preserves.

Friendly staff waiting for your visit...

Greenside Farm, Warm Lane, Yeadon, Leeds LS19 7DW.

Telephone number 0113 250 3060

Pomegranate Organic Shop, Leeds

Pomegranate Organic, Leeds...

As part of the Leeds loves foods festival we’ve done a tasting session on the 2nd July at the Pomegranate Organic shop based at 79 Great George Street, LS1 3BR , tel. 0113 234 7000.

It was great to meet the new owner Ann White, she has excellent ideas to improve the store, which is already a nice place to shop. The shop has a big emphasis in supporting small regional producers.

There is a small cafe, they sell organic products, specialist dietary ingredients and free-from including our own products and also the lovely produce from the Foodamentalists. The staff are friendly and helpful – this is a lovely shop full of character and well worth a visit and your support.

Ready and steady...