Posts filed under ‘Recipes’

Nadine Abensur’s Portuguese Tarts

Nadine Abensur’s Portuguese tarts


Ingredients – filling

180 gm caster sugar

180 ml water

4 tbs corn flour

440 ml milk

560 ml double cream

10 large egg yolks


Ingredients – pastry

250 gm plain flour

2 tbs caster sugar

100 gm butter in small cubes

150 ml cold water

150 gm soft butter, sliced


Method – pastry

Make the pastry first. Sift flour, stir in sugar, rub in cubed butter until mix resembles fine bread crumbs. Mix in cold water until you have a smooth, soft paste. Roll lightly into a ball, cover with cling film and chill in the fridge for 15 minutes.

Roll out pastry onto lightly floured surface till 45 cm long. Spread two thirds of the soft butter over two thirds of the pastry. Fold the unbuttered third over. Spread the remaining butter over this and then fold again to encase the butter. Wrap in cling wrap and chill 15 mins.

Roll out pastry giving it two 90 degree turns until it is 45cms long and 15cm wide. Then fold in three. Turn this parcel 90 degrees and then roll and fold as before. Wrap in cling wrap and chill for 15 mins.

Lightly butter and flour 18 cups of three muffin tins. On a lightly floured surface roll out pastry until 3 mm thick and cut out rounds to fit muffin cups. Chill while you make the filling. Pre-heat oven to 180deg.

To make filling put the sugar and water in a small saucepan and stir over a gentle heat until the sugar has dissolved. Raise the heat and boil vigorously, without stirring, until the mixture is syrupy but not coloured. Remove from heat and set aside. Dissolve the cornflour in a little of the milk. Heat the rest of the milk with the double cream until it reaches boiling point, then immediately remove from the heat. In a large bowl, beat the egg yolks until thick. Mix in the hot milk, sugar syrup and dissolved cornflour. Put this custard into a clean saucepan and stir over low heat until comes to the boil and thickens. Stir in the rose water* and once again remove from heat immediately so it doesn’t boil or curdle. Pour mixture into prepared tins and bake for 20mins.

* I left out the rosewater for more traditional custard tarts – and because Em hates rosewater.


Cheers and chin chin.




05/12/2010 at 9:19 pm Leave a comment

feeding your sourdough starter


100ml water

115 gm flour

After removing 200gm of starter, you’ll need to replace it.  Add water and mix until batter like, then add flour and mix.  Make sure it’s in a non porous, airtight container and set aside until you need it again.  After 24 hours at room temperature you can use it to make a new loaf.  If you keep it in the fridge it will last a week before you need to make a new loaf (or feed it.)

18/07/2010 at 9:37 pm Leave a comment

lazy person’s sourdough


200gm starter

325ml water

250gm bread flour

1 1/2 ts salt

Place starter in a glass or ceramic bowl, add water and mix until batter like.  Add flour and salt, mix and cover. 

Leave for 10 – 12 hours 

Add 200gm flour to the dough and turn out onto a floured board.  Knead for 1 minute and place back in the bowl (covered in a warm spot) prove for 3 – 4 hours.

Turn out onto board and knead again.  Shape into loaf and leave for another hour.  Shape into loaf and place on a tray dusted with semolina or into loaf tin.  

Bake for 30 – 40 minutes at 200°C

18/07/2010 at 9:35 pm Leave a comment

Jasmine’s West Country Apple Cake

West country apple cake
450 grms apples, peeled, cored, sliced.
squeeze of lemon
225 gm u/salted butter
250 gms caster sug
4 eggs lightly beaten
350 g s/ r fl
1 tsp cinnamon
1 tbs milk
icing sugar

pre heat oven to 170 c
sprinkle chopped apples with 2 tbsp sugar and squeeze of lemon, stand
for 1/2 hour.

beat butter and sug until creamy.
add eggs and flour, a little at a time, until incorporated

drain the apples ( reserve liquid for icing) and fold into cake with
remaining ingredients
spoon into a greased and lined 23 cm cake tin and bake for 1 1/4 hours
or unitl lightly golden and skewer comes out clean when insetretd into
the middle. allow to cool on a wire rack

mix enough icing sugar with the liquid from the apples to make a smooth
puoring consistency. Pour over cooled cake and serve once icing has set.

06/06/2010 at 3:52 pm Leave a comment


Tasty num nums