Butterscotch tart – photo guide – take 1

Here they are :

Take 2 to follow.

School Dinners – The tribute

Here's my version of a butterscotch tart.

You'll know by now that my style is uncomplicated, easy and designed for those who like to prep in advance. This tart is no exception and can be done in stages and then assembled to suit you.

Butterscotch Tart

The filling

Butterscotch Tart filling

320g butter

320g demerara sugar

6 fl oz evaporated milk

80g plain flour

Melt the butter on a low heat. Mix in the sugar and stir until dissolved. Slowly add the milk and plain flour, whisking all the time until smooth.

Heat the mix whisking continuously until it coats the back of a spoon, allow to cool and then fridge.

The base

170g unsalted butter

cut into small cubes plus extra for greasing

285g plain flour

75g caster sugar

½ tsp salt

½ tsp baking powder

1 egg yolk

zest of one lemon

30g demerara sugar

50g oats

60g pecans, chopped

Pre-heat 170fan/190c/Gas 5.

Grease and line a 22cm tart tin with a loose bottom.

Rub in the butter and flour, add the sugar and salt.

Remove 175g of the mixture and set aside in a large bowl.

To the remaining mixture add baking powder, egg yolk and zest – combine well. Tip into the tart tin and press down firmly to form an even layer. Bake for 15 minutes then cool. When the tart base has cooled fridge until ready to serve.

The crumble topping

Add the demerara sugar, oats and nuts to the set aside mixture. Use a round bladed knife to bring together – this is your crumble mix. Spread the mix onto a shallow baking sheet with sides 36x24cms.. Bake for 20 minutes – turn the crumble over after 10 minutes so that you get an even lightly golden brown colour. Leave to cool then bag or box and fridge.

When you're ready spoon the filling onto the base – be generous. Sprinkle the crumble, again generously, over the top and then remove it from the tin onto your serving plate.

You'll get four large or eight smaller portions.

You'll have leftovers of the filling (approximately 300g) and the crumble (ditto 200g). Box and bag and freeze – all will be explained.

Photo guide next.

School Dinners …

… those were the days.

Believe it or not there was a time when school dinners were a completely different story than these days.

Nostalgia I know plays tricks on the memory and your taste buds too but in spite of that I think I was lucky - despite my personal likes and dislikes I now realise the standard was better than good.

It's the desserts that stand out, at both ends of the scale.

At the loathe end semolina gets my vote, which was always served with – wait for it - prunes. I'm sure you won't be surprised to know I've never eaten either since. There's only one place for semolina – sprinkled over potatoes for roasting – as for prunes, the least said the better.

At the love end, there were two standouts - the chocolate sponge with chocolate custard was memorable – but top of the list was butterscotch tart.

Some years back – when school days were but a distant memory I was taken to Rules Restaurant in Covent Garden, London. Established in 1798 it's the oldest restaurant in London. It specialises in British food and it was then I last saw the tart on a menu. Sadly it doesn't figure in recent times.

What follows is my tribute to the school cooks – it's not until later years you realise how brilliant they were.

Mushroom and Walnut Morsels – Photo guide Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike. A great addition to any summer gathering menu.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper. You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

Ticks my boxes.

Mushroom and Walnut Morsels – the photo guide Part 1

I'm sorry that, once again, there are lots of photos, it's just to show you how easy this recipe is.

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

Summer Scoff – Mushroom and Walnut Morsels - method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

P.s. For the avoidance of doubt – a glug is a tablespoonful!

Photo guide – in two parts – up next.

More summer scoff ideas – Mushroom and Walnut Morsels

Retro buffets – do you remember them?

Back at home we had a fantastic bakers – Birds – they are still around. I could not walk past their shop without buying a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light. They are so retro that sadly on a recent visit I discovered that they no longer make these delicacies.

There's nothing for it – I'll have to make my own version.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method coming next!