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Cooking, Recipe and Food Blog

One Roll Fruit Pie

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Very simple, fast and sweet, this dish is really easy to make, and looks great after a little practice – and of course, you can never practice too much with desserts!

Rhubarb

Try using soft fruits – such as Rhubarb, Gooseberries and Plums, and make sure that they are trimmed down to get rid of any stalks or leaves to make sure that they are nice and smooth throughout. Personally, I think you can’t go wrong with the different tastes that you get with the Rhubarb, as well as the range of colours that you get.

To Serve 8
175g Plain Flour, plus extra for dusting
100g Butter, diced plus extra for greasing
1tbsp Water
1 Egg, separated
Crushed Sugar Cubes, for sprinkling
600g Prepared Fruit, such as Rhubarb, Gooseberries or Plums
85g Soft Light Brown Sugar
1tbsp Ground Ginger

1. Sift the Flour into a large bowl, before adding the Butter, and rub together with your fingertips to create a mixture similar to Breadcrumbs. At this point, add the Water and mix to form soft dough. Cover and chill in a refrigerator for about thirty minutes.
2. Heat the oven to 200C and grease a baking tray.
3. Roll out the dough on a lightly floured work surface into a circular shape about thirty five centimetres across. Place on the baking tray, and brush with Egg Yolk.
4. In a fresh clean bowl, mix the Fruit with the Brown Sugar and the Ground Ginger, and pile into the centre of the Pastry. Fold the edges of the pastry in all the way around, and brush the top surface with the Egg White, and then sprinkle with the Crushed Sugar Cube.
5. Bake in the oven for thirty five minutes, or until golden brown. Serve warm.

Photo Courtesy of: garryknight

Deep Fried Camembert with Rhubarb Sauce

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This dish is a popular one in a wide range of restaurants. The tartness of the Rhubarb Sauce complements the flavours that are in the Camembert.
Camembert
Cooking at a high heat for a short time period means that the cheese will be quite soft and gooey, but will still retain its shape. To get the best flavours from the dish, serve as soon as you have removed any excess oil from the Cheese.

To Serve 4
8 Camembert Cheese Portions
1 Large Egg
125g Fine Fresh Breadcrumbs
Sunflower Oil, for Deep Frying
225g Rhubarb, trimmed and cut into small pieces
40g Sugar
1/4tsp Ground Ginger
Salt and Pepper

1. To make the sauce, place the Rhubarb and Sugar into a medium sized saucepan, along with a tablespoon of Water. Cover the pan, and cook on a low heat for ten minutes, until the Rhubarb is very soft.
2. Place the contents of the Pan into a food processor, and blend until smooth. Mix in the Ground Ginger, before seasoning to taste with Salt and Pepper. Return to the pan, and then heat through gently.
3. Remove the rind from the Camembert Portions. Beat the Egg with Salt and Pepper, and pour onto a large, flat plate. On another plate, spread out the Breadcrumbs. Dip the Portions of Camembert into the egg, making sure that they are completely covered, before dipping them into the breadcrumbs. Repeat the process, dipping in each for a second time. Make sure that they are completely covered by Breadcrumbs before you finish.
4. Heat the Oil in a deep fat fryer to around 190C. Fry the Cheese portions four at a time, for about two minutes until they are crisp and golden. Gently pat dry on Kitchen paper, and serve with the sauce at once.

Photo Courtesy of: ChatiryGirl

Rhubarb Crumble

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A Classic British dessert. Serve fresh out of the oven, with a large portion of Vanilla Ice cream, or swimming in a pool of Custard. The crisp, crunchy crumble on top is a delight when cooked just right – a heavenly treat for anyone.

The tartness of the Rhubarb, coupled with the sweet Ice cream, coupled with the range of textures, this dessert will become a firm favourite once you’ve tried it, and you can slightly adjust the quantities – for a sharper taste, add less sugar, and for a sweeter one, simply increase the amount of sugar included.

To serve 4

300g Flour

150g Demerara Sugar

250ml Orange Juice

60g White Sugar

500g Rhubarb

1.       In a bowl, rub the Flour and Demerara Sugar together, until they begin to look like Breadcrumbs.

2.       In a pan, mix 250ml of Orange Juice with the White Sugar and heat, but do not boil.

3.       Add the Rhubarb to the pan, and poach until slightly soft. Pre-heat the oven to 180 C/ Gas Mark 4

4.       Strain the Rhubarb off, keeping five or six tablespoonfuls of the poaching mixture.

5.       Lay the Rhubarb in either a large ovenproof dish, or, alternatively into 4 smaller individual dishes. Pour one tablespoonful over each dish, or all into the one large dish.

6.       Top with the crumble mixture, and put in the oven for around thirty or forty minutes, until golden brown on top and bubbling slightly around the edges

7.       Serve with a ball of Ice Cream.

Photo Courtesy of: SecretLondon123