Food Sites of Interest

Recipe Ideas
Another collection of free recipe ideas.








General cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.


Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


Losing weight

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last decade. Popular with many famous celebrities, it enables fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, such as bacon and egg and cheese.
Unlike other diets, with the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.










Bakewell Tart Recipe
Bakewell Tart Category Dessert Recipes 
Views 52 
Ratings 0 
Ingredients And Procedures

-----------------------------------PASTRY----------------------------------- 2 1/2 c All-purpose flour

1 c Solid vegetable shortening

1 ts Salt (optional)

1/4 c Ice water

----------------------------------FILLING---------------------------------- 3 Medium sized eggs, at room

Temperature 1/2 c Superfine sugar

1/2 c Butter at room temperature

3/4 c Ground almonds

2 tb (Heaping) good-quality

Strawberry preserves PASTRY: Measure out the flour and put to one side. In a large mixing bowl, place the fat, water and 3 heaped tablespoons of the flour you set to one side. Beat vigorously with a wooden spoon until all is well blended. The carefully add in the rest of the flour, rubbing the mixture between your fingertips until it all sticks together. You can add up to 2 tablespoons of water to help, but no more. Remember that if you overwork the pastry at this stage it will become tough and shrink when cooked. Combine into a ball, cover with a damp tea towel and place in the refrigerator. Preheat the oven to 400F. Beat the eggs and sugar together until creamy (this takes about 3 minutes). Add the butter in small pieces, and the almonds, and continue to beat for another minute until all is combined. Set aside. On a lightly floured working surface, roll out the pastry into a circle so that it's 3 inches larger than the baking tin, and about 1/8" thick. Lightly grease the tin, making sure you smear a very thin film all over the inside. Now transfer the pastry to the bin by carefully rolling it around the rolling pin. Be careful, it's not always easy; but if the pastry breaks a bit, don't worry - you can do a repair job when it's in the tin. Now with your hands fashion it to the inside of the tin, making sure it reaches inside the corners. Cut off the excess pastry with a knife. You will hae pastry left over; roll it into a ball and freeze for next time. In a small saucepan gently melt the jam so it will spread more easily. Distribute the jam evenly over the pastry in the tin and then cover the preserve with the egg mixture. Now bake in the center of your oven for 25-30 minutes. It's done when the filling has set and is a mid to deep

brown all over. If it starts to brown on one side and not the other, turn the pie halfway through cooking (do this quickly or all the heat will escape). This means that you'll have to keep an eye on it while it's in the oven. You can serve this with whipped heavy cream - it tastes not unlike pumpkin pie, but with an almond flavor.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: