Autumn has arrived
Quinces, mushrooms, walnuts, game and poultry, fabulous ingredients from Mother Nature
Quince and Fig pizza
also on my list for this weekend
Serve with vanilla ice cream or a dark chocolate ice cream
4 quince about 500g
100 gr butter
2 vanille pods
250 gr brown sugar
1 glas eau de Vie
2 glasses xp sherry or white wine
8 figs cut in half lengthwise
100g butter 100g sugar
500 gr brioche dough see recipe below
1. Heat the oven too 200°C.
2. Cut the vanilla into small pieces and grind with the sugar.
3. Cut the figs into half, add the vanilla sugar and the eau de Vie and leave to marinade for 30 minutes.
4. Melt the butter in a frying pan, heat the butter until brown add the quince and fry for a few minutes add the marinade liquid and the wine or sherry and allow to simmer until the quince is cooked. Adding a little water if necessary. Make the quince fine with a fork and carry on cooking to a thick marmalade,carefull it can easily “spit” on to you and burn you
5. Fry the figs in a little butter with sugar.
6. Roll out the brioche dough thinly, spread over the quince marmalade, place on the figs and allow to rise.
7. Bake in a hot oven for 20 min to 30 minutes
8. Serve the tart with crème vanilla or dark chocolate ice cream and any syrup left from the quince.
I scream for ice cream
Dark chocolate sorbet
Taken from my favourite icecream book “Definite guide to Icecreams and sorbets” Cariline and Robert Weir
55g cocoa powder
1-2 tsp vanilla extract
Place the sugar and cocoa in a bowl and mix well, gradually stir in some of the milk to obtain a thick paste . Heat the rest of the milk in a pan and pour on to the cocoa paste, return to the pan and allow to heat carefully to the boil stirring well leave over a very low heat (use a diffuser)for 6 minutes stirring well. Add the salt and vanilla
Quickly cool in a bowl of cold water, then chill in the fridge.
Freeze in the ice machine
Or freeze in a tray when almost frozen process quickly in the food proccesor or beat with a mixer, quickly return to the deep freezer to re freeze.
Please try to make this, what is left over you can bake for breakfast as individual brioches
15 g fresh yeast
¾ dl warm water
2 tbsp sugar
1 teaspoon salt
1 egg mixed with a little warm milk
1. Sieve the flour
2. Dissolve the yeast in the water add 125 g of the flour and mix to a soft ball of dough . Cut a cross in the top of the ball.
3. Place in a bowl of warm water and leave to rise until double in size . Looks like a cauliflower.
4. Mix the rest of the flour with the eggs sugar and salt .Knead to a smooth dough.
5. Add the well drained yeast ball and mix further in the mixer with the kneading hook..The mixture should be soft and sloppy. Transfer to a well greased bowl, cover
6. Leave to rise in an oiled bowl for 1-1 ½ hours
7. Soften the butter with a rolling pin and add to the yeast mixture. This can be done by hand or in a mixer. Making sure to incorporate all the butter.
8. Return to a bowl, cover and leave overnight to rise slowly. The bread will then become easier to handle. If you put it in a cool place
Autumn has arrived