Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Pastries



Cocoanut Pastry

Method; Beat the sugar and butter into a cream, add the beaten eggs alternately with the flour which has been shifted, beat thoroughly, lastly add the cocoanut. Line a flat tin with oiled paper and spread the mixture onto it, to about three quarter of an inch in thickness; bake in a moderate oven for about twenty minutes or until firm. When cold pour over a cocoanut icing and when set cut into pieces about three inches long and one inch wide.

Chilean Empanadas

Method; Roll out the pastry into a square as thin as possible. Mix all the other ingredients together and place at one edge of the pastry, wet the edges, and roll over to form a pastie. Wrinkle the edges and bake in a moderate oven for about twenty minutes. This is a national dish.

Polish Tarts

Method; Roll the puff pastry out thinly and cut into five or six inch squares, wet the corners and fold each into the centre; bake for fifteen minutes. Fill two corners with strawberry jam and two with apricot jam and decorate the centre with whipped cream or whipped white of an egg. If cream is used, the tartlets must be cold, if the white of an egg is used, sprinkle with sugar and put back in the oven briefly to set.

Princess Tartlets

Picture of Princess Tartlets

Method; Cut the Genoese pastry when cold, into rounds about one and a half inches in diameter, remove a small piece from the centre with a small cutter and fill with jam. Whip up the cream and add the sugar and essence, then pile on top of the jam. The cream may be coloured with cochineal or sprinkled with candied fruit or minced pistachio nuts according to taste.

Victoria Tartlets

Picture of Victoria Tartlets

Method; Butter some Victoria tartlet moulds and line with paste which has been rolled as thin as possible, press firmly into the moulds. Beat the butter and sugar into a cream, then add the crumbs, grated lemon rind and egg mix and beat well. Fill the moulds within quarter of the top and bake for about twenty minutes or until firm. Remove from the tins then pour over a little white water icing that has been made with four ounces of sugar and sprinkle with pistachios nuts or candied peel before the icing dries.

Talmouses

Picture of Talmouses

Method; Roll out the pastry to one eighth inch thickness, cut into three and a half diameter circles.
Prepare the choux paste and add in the sugar, crushed almonds and essence, mix. Place a teaspoonful of the mixture into the centre of each round, then wet the edges and form into a three cornered shape. Bake a nice brown then dust with sugar; they can be eaten hot or cold.

Almond Tartlets

Method; Roll out the pastry as thin as possible and use it to line some patty tins, place half an apricot or jam at the bottom of each tin. Mix the almonds and sugar together with half the white of the beaten egg then add the essence. Cover the contents of the patty tins with the mixture and bake in a moderate oven for fifteen to twenty minutes. When cold dip them in icing and decorate with candied cherries or chopped pistachios nuts.

Apple Tartlets

Method; Roll out the pastry to quarter inch thickness, stamp out three inch rounds, then using a two inch cutter, cut through these rounds part way. Place on a baking sheet and bake in a hot oven until nicely brown, went cooked remove the centres. Separately, peel, core and slice the apples, then stew until tender with two ounces of sugar, two tablespoonfuls of water and the cloves rub through a wire sieve. Whip up the whites of the eggs to a stiff froth and add a little flavouring essence together with one ounce of sugar. Place a ring of this mixture around the edge of the tartlets; dip them into the pistachios or cocoanut and place in an oven to set. When cooked, fill with the apple puree using a bag and tube, a candied cherry may be placed on top of each.