Thursday, 22 June 2017

Mango and Basil Galette

I love mangoes. BUT, I've always been hesitant to bake with them. For some reason, I thought they would get all dry and rubbery. Well, I'm super happy to inform you that no such thing happened. They were beautiful, moist and juicy. And honestly, this galette has made me fall in love with mangoes even more. The best part? There is absolutely NO sugar in this recipe. Also, I recently started using cup measurements and they've made my life so much easier!



Ingredients:

  1. 2 mangoes, thinly sliced
  2. 1 3/4 c flour
  3. 1/4 tsp salt
  4. 3/4 c cold unsalted butter, cubed
  5. 4 tbsp ice cold water
  6. 5-6 basil leaves



Method:

  1. Sieve the flour and salt, and add to a bowl.
  2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry. 
  3. Add in the ice cold water, just enough, so the dough comes together. Do not knead. 
  4. Wrap in cling film and chill for at least an hour in the fridge. 
  5. Preheat the oven to 180 degrees.
  6. On a lightly floured surface, roll the dough into a 1/4" thick circle. Place on a baking sheet lined with parchment paper.
  7. Place the sliced mangoes in concentric circles, leaving a 1" border around the edge. 
  8. Fold the edges over the fruit. It doesn't have to be perfect!
  9. Brush with egg wash (optional).
  10. Bake for 40-45 minutes or until golden brown. 
  11. Let it cool and garnish with fresh basil. 

Wednesday, 21 June 2017

Lemon Curd

If you know me at all, you would know that every summer I have a love affair with lemons. And this summer is no different. A while back, I made a lemon tart which used lemon curd. However, that lemon curd recipe is slightly different. It produces a much thicker curd which sets in the fridge. If you're looking to make a tart, I would suggest you use that recipe. This lemon curd is a lot thinner, perfect for spreading on cakes or toast.



Ingredients:
  1. 2 yolks
  2. 1/4 c sugar
  3. zest of 1 lemon
  4. 1/8 c lemon juice
  5. 3 tbsp butter, cubed



Method:
  1. Place the egg yolks in a double boiler. Beat for a minute and add in the sugar. 
  2. Add lemon juice, zest and beat well.
  3. Stir in the butter, one piece at a time. 
  4. Cook until the curd has thickened. 
  5. Strain the mixture and cover with cling film, making sure the cling film touches the surface of the curd. 
  6. Once cool, transfer to a jar and refrigerate.