Plum tatin september 1, 2008

¾ Stick Unsalted Butter (6 Tablespoons), at room temperature
8-10 Plums, cut in half and pitted
1/3 Cup Water
1 ½ Cups Sugar, divided
2 Eggs
1/3 Cup Sour Cream
1 Teaspoon Vanilla
1 ¼ Cups Flour
½ Teaspoon Baking Powder
½ Teaspoon Salt

Coat glass pie plate with non-stick cooking spray and spread plums cut side down on bottom of dish.Combine water and 1 cup of the sugar in small saucepan, cook over high heat until light amber in color (360 degrees on candy thermometer), do not stir. Pour over the plums.
Cream butter and remaining ½ cups sugar over medium speed until light and fluffy.

Add eggs one at a time and beat over low until just combined. Next add sour cream and vanilla, beat on medium speed until combined.Add Flour, baking powder and salt, beat on low until just combined, do not over-mix.

Spread cake batter evenly over plums and place into pre-heated 350 degree oven.
Bake for 30-40 minutes until toothpick inserted into center of cake comes out clean. Cool 20 minutes, then invert onto serving plate.

*Recipe adapted from “Barefoot In Paris” by Ina Garten

Sommer tærte med blåbær og hindbær juli 19, 2008

3 dl hvetemel

100 g smør

1 dl sukker

3 ss vann

Fyll:

1 dl bringebær

2 dl blåbær

½ l ferdig vaniljekrem

I stekeovn 200°C i 10 + 20 minutter

Kjør alle ingrediensene til paibunnen i en
kjøkkenmaskin eller smuldre det sammen med fingrene. Ta av litt av deigen til å lage gitter på toppen. Trykk ut resten av deigen i en smurt paiform eller en springform 24 cm i diameter. Prikk bunnen med en gaffel for å unngå luftbobler. Forstek paiskallet i 10 minutter. Avkjøl litt før vaniljekremen fordeles på paibunnen. Dryss over bringebær og blåbær. Kjevl ut remser av den overflødige deigen og legg dette i et gitter over paien. Stek videre i 15-20 minutter. Avkjøles.

Pyntes med litt friske jordbær og et lett melisdryss før servering.

Blåbærpai (Blueberrypie) juli 17, 2008

200 gr hvedemel
2 tsk. vanille sukker
1 tsk. bagepulver
150 gr koldt smør
150 gr sukker
1 lille æg
200 gr blåbær (helst friske)
tynde skiver marcipan ( ca. 80 gram)

Bland mel, vanillesukker, bagpulver og sukker – smuldr dette i det kolde smør. Pisk ægget let sammen og start med at komme halvdelen i dejen.

Saml den hurtigt og kom evt. mere æg i, hvis det er nødvendigt. Læg gerne dejen koldt 1/2 time. Rul halvdelen af dejen ud og læg den i en tærteform. Brug evt. et stykke husholdningsfilm til at klappe dejen på plads.

Drys bærrene på. Skær tynde skiver marcipan og læg dem ovenpå. Rul resten af dejen ud og skær den i strimler. Flet gitter over tærten. (eller lave et helt låg med “lufthuller” i ) Nu kan tærten stå parat i køleskabet i et par timer eller bages straks. Bagetiden er ca. 30 min. på næstnederste rille i en 200-225 g varm ovm. Hold øje med de ikke bliver for hurtigt brun så et stykke alu folie må lægges over.

Spises lun eller kold – gerne med creme fraiche

Spinatpai med æble juli 13, 2008

1 pk tærtedej
1 æble
1/2 pk frisk spinat
1 camembert

Forvell spinaten i lettsaltet vann og ta den av platen når den har kokt opp. Hell av vannet og la spinaten renne godt av.Del eplene i båter og del opp osten. Legg ingrediensene lagvis på paideigen. Pensle med 1 egg.

Settes i ovnen på 200 grader, og stekes i ca 20 minutter.Server.

Jordbærpai juli 3, 2008

bund:
180 g hvetemel
50 g sukker
100 g smør
1 stk. egg
1 ss vann

fyld/pynt:
3 dl kremfløte
3 dl ferdig vaniljekrem (evt. posekrem)
5 dl jordbær

Ha hvetemel, sukker, smør i tynne skiver (bruk en ostehøvel) egg og vann i en food-processor og kjør deigen i ca. 10 – 15 sekunder til den får en finkornet konsistens.

Får du den ikke samlet må du tilsette litt mer vann. Elt deigen godt og form den til en rund leiv. Legg deigen i en plastpose og la den hvile i kjøleskapet ca. en time.

Kjevle ut deigen og legg den i formen. Renskjær kanten. Prikk bunnen med en gaffel.
La paibunnen hvile i kjøleskapet i ca. 15 minutter, og stek den i stekeovnen ved 200 grader i ca. 15 minutter.

Avkjøl paibunnen før det tas forsiktig ut av formen.

Visp fløten til luftig krem og bland den med vaniljekrem. Hell kremblandingen i paiskallet. Kutt jordbær i skiver og pynt paien.

Rhubarb pie juli 2, 2008

Crust:
1 3/4 cups all-purpose flour 3 tablespoons sugar
1/8 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3 tablespoons vegetable shortening 5 tablespoons ice water Cooking spray

Filling:
6 cups (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
1 cup sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated orange rind 1/4 teaspoon ground nutmeg

Remaining ingredients:
1 1/2 teaspoons
1% low-fat milk
1 tablespoon sugar

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.

Preheat oven to 425°.

Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
Remove top sheet of plastic wrap; fold edges under, and flute.

To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil.

Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.

Rhubarb tart (rabaratærte) maj 3, 2008

Crust:

1 2/3 cups all purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

1/4 cup sugar

2 large egg yolks

2 tablespoons (or more) ice water

3 tablespoons apricot jam

Filling:

1 cup sugar

1/3 cup water

3 3 x 1/2-inch strips lemon peel (yellow part only)

1 cinnamon stick, broken in half

2 pounds fresh rhubarb, trimmed, cut diagonally into

1/2-inch-thickpieces (about 6 cups)

For crust:
Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten.

Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)

Preheat oven to 350­F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.

For filling:
Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.

Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)

Raisin pie april 4, 2008

2 cups raisins
1 cup water
1/2 cup light corn syrup
1/4 cup cornstarch
1/4 teaspoon salt
Pastry for 2-crust, 9-inch pie

Place raisins in a saucepan; add water. Simmer raisins for 10 minutes. Mix corn syrup with cornstarch and salt; add to raisin mixture in saucepan. Continue cooking, stirring constantly, for about 3 minutes..

Cool; pour into pastry-lined pie pan. Arrange top crust over top or cut into strips and arrange strips in a lattice fashion. Bake at 425° for 20 minutes, until pie is done and pastry is golden brown.

Løgtærte med små kartofler og cherrytomater januar 18, 2008

2 zittauerløg – 12 små kartofler, alternativt 3 store kartofler – 6 cherrytomater – 2 spsk. fedtfattigt kvark (0.5%/0.1% – 5+) – 1 æg – 2 dl skummetmælk – 1 spsk. maizenamel – 200 g revet, mager ost – salt og peber – revet muskatnød.

Kartoflerne vaskes og koges med skræl. De koges ikke helt møre. Pilles og er det de små, halveres de, er det de store kartofler, skæres de i mundrette tern.Løgene pilles og skæres i tynde halvcirkler. Løgene fordeles i bunden af et tærtefad (ca. 24-28 cm i diameter).

Cherrytomaterne skylles og halveres, hvorefter de placeres rundt omkring i løgene med den overskårne side opad. Kartoflerne ligeså.Kvark, æg, skummetmælk, maizenamel og lidt salt og peber røres godt sammen. Den revne ost blandes i massen til sidst, hvorefter denne fordeles udover tærten. Til sidst rives lidt muskatnød hen over tærten. Tærten bages i ovnen ved 190 grader i 25-30 min

Blommetærte august 19, 2007

Opskriften finder du her: http://www.hjerteforeningen.dk/sw37969.asp