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Food And Nutrition

How To Prepare Free-form fruit pie

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Easy-to-make sweet pastry, plenty of fruit and a sprinkling of sugar – that’s all you need for this comfort-food classic.

Ingredients

For the pastry

  • 240g/8½oz plain flour, plus extra for dusting
  • 115g/4oz butter, chilled and cut into cubes
  • 75g/2½oz caster sugar, plus extra for sprinkling
  • pinch of salt
  • 1 large free-range egg, plus 1 small beaten egg for brushing
  • 2 tbsp iced water

For the filling

  • 500g/1lb 2oz rhubarb, cut into 2.5cm/1in pieces
  • 200g/7oz strawberries, hulled and sliced
  • 2–3 tbsp caster sugar, to taste
  • 2 tsp icing sugar, to decorate (optional)

Method

  1. To make the pastry, put the flour in a mixing bowl or food processor. Add the butter, sugar and salt and rub everything together using your fingertips until it has the texture of fine breadcrumbs. (Alternatively, pulse in the food processor.) Add the large egg and iced water and mix or pulse together until well combined. Tip out onto a work surface and bring together into a ball of pastry. Wrap in cling film and put in the fridge to rest for 30 minutes.

  2. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with non-stick baking paper.

  3. Roll out the pastry on a lightly floured work surface to a rough circle approximately 35cm/14in diameter. Using the rolling pin, lift the pastry onto the baking tray.

  4. Sprinkle the rhubarb over the pastry, leaving a rim of about 5cm/2in. Scatter the strawberries on top of the rhubarb, then sprinkle the fruit with the 2–3 tablespoons of sugar.

  5. Fold up the pastry edges to make a pie with an open centre. Brush the pastry with the beaten egg and sprinkle with the remaining sugar.

  6. Bake for 30–35 minutes, or until the pastry is golden and crisp and the fruit is cooked. Sieve the icing sugar over the pastry to serve if you wish.

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Food And Nutrition

Homemade Popcorn Trail Mix with Blueberries, Walnuts, Seeds and Chocolate

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Homemade Popcorn Trail Mix with Blueberries, Walnuts, Seeds and Chocolate

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Food And Nutrition

Preparing Red cabbage salad

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This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet.

Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.

Ingredients

  • ½ red cabbage, cored and finely shredded
  • ¼ Savoy cabbage, cored and finely shredded
  • 1 large carrot, finely shredded
  • 1 red grapefruit, peeled and segmented
  • 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
  • 2 tbsp finely chopped fresh coriander, plus extra to garnish
  • 4 tbsp natural yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp cumin seeds, toasted
  • 2 limes, juice only
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, finely chopped
  • 2 tsp clear honey
  • sea salt
  • 1 tsp nigella seeds, to garnish
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Food And Nutrition

Preparing Vegetarian bolognese

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This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne.

Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt.

Ingredients

  • 2 tsp olive oil
  • 2 large onions, chopped
  • 3 carrots, chopped
  • 2 stems celery, chopped
  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 500g/1lb 2oz Puy lentils, rinsed and drained
  • 1 x 400g tin tomatoes
  • 1½ litres/2½ pints vegetable stock
  • 1 tbsp balsamic vinegar
  • 300g/10½oz dried pasta
  • vegetarian cheese, to serve
  • green salad, to serve
  • sea salt and freshly ground black pepper

Method

  1. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.

  2. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.

  3. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.

  4. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.

  5. You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the “tips” section for ideas.)

  6. Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese.

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