Bread and Better

Bread and Better

Monday, 16 September 2013

Raspberry, Chocolate and Coconut Tart

This tart was an idea that came to me late one night. Raspberry and coconut is one of my favourite sweet parings and I thought it would be a tasty idea to add them to my most used chocolate tart recipe.
    I took this tart into work and it was gone within an hour (which is always a good sign). I love how the raspberries add a fresh tartness to the decadently rich chocolate filling. I added coconut to the pastry, but I don't think you could really taste it, so I have upped the quantities in this recipe.
    To make the pastry combine 250g of plain flour with 70g of caster sugar, 150g unsalted butter, 150g desiccated coconut, a few splashes of milk and 2 egg yolks. Blitz in a food processor until it comes together in large crumbs and then bring it together into a large ball with your hands. Chill in the fridge for at least an hour and then blind bake in a 28cm tart in (with a removable base) at 180 degrees for about 20 minutes.
    When the pastry is cool, cover the base with raspberries. In a large pan heat 350ml of double cream with a pinch of sugar and salt and bring it to the boil. Take it off the heat and add 120g of unsalted butter, 200g of good quality milk chocolate and 200g of good quality dark chocolate (I tend to use Green and Black's for both). Stir the mixture until everything is melted and then add 120ml milk. Pour the chocolate mixture over the raspberries and sprinkle with desiccated coconut.
    Leave for at least an hour to chill then slice and enjoy!


Spelt and Olive Bread

My brother has recently decided to go on a low carb diet, which is something that I could never do. Even though he is finding it easy to not eat any bread, he can't resist a good olive loaf.
    This olive loaf is soft and moist and is a great accompaniment to any dinner. I like to grill mine with a little camembert cheese, which is deliciously salty and gooey.
    To make the loaf, combine 500g of spelt flour with 7g of dried yeast and 1 tablespoon of salt (remember to add the salt and the yeast to different sides of the bowl as they don't get on). Then add about 350ml of water and knead until it forms a smooth dough. Leave in a warm place until in has doubled by half and then take out of the bowl and slightly flatten with the palm of your hand. Chop 100g of olives and add this to the centre of the dough, then fold the sides round the filling as if you were creating a parcel. Smooth in to a ball and leave it to rise by half again. Bake in a hot oven for about 20 minutes and then leave to cool.
    Serve with a little butter and enjoy!

Fruit Crumble

Autumn is approaching fast, and that can mean only one thing will do for pudding, fruit crumble. I look forward to this dessert all summer, waiting patiently for the blackberries at the bottom of the garden to be ripe enough to pick and use. Everyone knows how to make crumble. It's literally the first thing you learn to make in food tech in year 7 (well that and a 'hot drink'). It always tastes good even if it looks really bad, and it seems to keep for days in the fridge.
    There are loads of recipes for crumbles, using a variety of fruits and toppings, but I like to make mine up as I go along (depending on what I have in and if I can be bothered to go to the shop). I usually like to use blackberries and apples, as my mum grows these in the garden, and there always seems to be a large supply on the windowsill. One of my friends once suggested that she thought bananas and peanut butter would work well in a crumble, I can't say I have tried this out yet though. Topping wise I like to add rolled oats to mine, and brown sugar. I also prefer a lot more topping to fruit (which isn't very healthy, but still).
    Crumble should always be served with hot custard, or maybe ice cream (if you are really desperate) but never cream (its not a summer pudding!).
   Coming home to the smell of fruit crumble is literally one of the best things life has to offer.