Chilled Jamaica Rum And Caramel Tart ©
Light and delicious! A long kept secret!
This is a gem and worth trying, once you have done it once, its easy!
Dedicated to my daughter, the next generation and an excellent cook! Lucky brothers!
Easy
Serves : 6-8
Preparation Time: 1/2 hour
Ingredients
Crust:
259 g Digestive biscuits
80 g butter
1/4 tsp cinnamon
Filling:
5 egg yolks
50 g sugar
1/4 tsp salt
8 g gelatine ( 5 leaves gelatine )
85 ml dark rum
30 ml brandy
250 ml cream
Caramel Nut Brittle:
150 g pealed almonds
100 g sugar
125 ml water
Method:
1. Gather together all your ingredients, before starting to prepare your tart.
2. Make your caramel brittle. First grease the surface you are going to turn it out on. See pictures. Place sugar and water in saucepan over a high heat and stir until sugar is completely dissolved and water looks clear! Once it begins a rapid boil, stop stirring and stay with it until the colour starts to change. This takes about five minutes, but once the colour changes it happens rapidly and you do not want to burn the sugar!!!!
3. As the colour changes, you will smell the caramel! Add pealed almonds and pour out onto greased surface. Marble is ideal, otherwise a large roasting tin. * The darker the colour the more bitter the caramel. You want it the colour in the picture, because those few seconds until it is turned out, the sugar goes on cooking.
4. Empty digestive biscuits into blender and blend. Pour over melted butter and blend a little more. Place in loose bottomed tart tin and spread out with spoon until biscuits comes up the sides and is of even thickness in tin. Lift carefully into fridge, holding tart tin by the sides, so that the loose bottom of tin doesn’t move.
5. Place 5 egg yolks in mixing bowl, add 50 g sugar and beat until light and fluffy. Add rum and brandy and beat some more.
6. Place cream in bowl and beat until just thickening.
7. Place gelatine and water in saucepan and leave to soften. Once it is bubbly, place over medium heat and stir until dissolved. Do not let it boil. Pour into egg mixture through a sieve and beat with a whisk. Place in refrigerator for half an hour. Take out and beat again with a whisk. Pour into biscuit case and leave to set in refrigerator for at least 4 hours.
8. Using a spatula unstick your caramel and place in pestle and mortar. Break up until you have small pieces that won’t break your teeth! If you do it in the blender, it breaks it up too small and you don’t see the delicious pieces of caramel.
9. Just before serving take tart out of refrigerator and sprinkle with your caramel nut brittle. Serve straight away so that it is chilled and the nut brittle is crispy!
- This is an adaptation from the original recipe of the ‘Balthazar Restaurant’ in Athens 80’s /90’s. It is less sweet than the original and uses digestive biscuits, in stead of cinnamon biscuits. They published an excellent book called “Balthazar”. It is a collection of recipes from all their travels around the world. Just a ‘treasure-trove’ of post cards, travel tickets photos and recipes!
This is what you are aiming for.
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Gather your ingredients together, before starting to prepare your rum tart.
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Final result! Excellent!!!
Escalope With Cream and Asparagus ©
Once upon a time there was the most wonderful restaurant in Athens, in a beautiful Neo Classic building called Balthazar!
Under the trees in their beautifully cool garden, one savoured a unique Cuisine……..There were many places like this, once upon a time, but this was different, because it was based on French Cuisine, incorporating a life time of recipes from travels all over the world.
The restaurant’s name is now the title of a cookery book. I came across it long after it was published, exhibited in my butcher’s shop and the name caught my eye……What joy, surely this could not be a cookery book with all the recipes from that wonderful restaurant long ago……..
We loved the food at Balthazar so much, that when one day it was no more, I tried to recreate the recipes and now I am even more thrilled, because I have the original recipes…
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Pumpkin, Chickpea And Couscous Salad With Spices And Fresh Coriander©
This is a delicious, light salad, which is full of health and vitamins!
A special request from Ioanna!
Easy
Preparation Time : 1/2 an hour
Ingredients
1 cup chickpeas
1 cup Couscous
1 cup Cubed Pumpkin
1 cup chopped fresh coriander
1/2 cup dried cranberries
1 finely chopped onion
2 tsp cumin seed
2 tsp coriander seeds
1 lemon juice
1 orange juice
1 orange zest
2 tbs olive oil to grill pumpkin
Salt and pepper to taste
Dressing
3 tbs olive oil
1 lemon juice
salt pepper
Method
Gather all your ingredients together. * The chickpeas unless tinned need to soak in water over night !
1. Place chickpeas in a bowl, cover with water and leave to soak over night. The next day boil until just soft, this can take a good half hour. If the chickpeas are tinned, they don’t need soaking!
2. Place couscous in bowl and just cover with boiling water. Cover with cling film and leave to swell.
3. Peel and finely chop onion. Fry in a little olive oil until translucent, about 4 minutes.
3. Peel and cube pumpkin . Place on baking tray and drizzle with a little olive oil.
4. Place spices in pestle and mortar and grind. Sprinkle half the spices over the cubed pumpkin, place pumpkin under the grill and roast until soft. About 10-15 minutes.
5. Grate the zest of a large orange on a very fine grater. Squeeze the orange and pour the juice over couscous.
6. Make up the dressing with the salt pepper, lemon juice, remaining spices and olive oil.
7. Roughly chop Cranberries.
8. Place all ingredients in large salad bowl and pour over dressing. Toss with two forks.
9. Leave for half an hour for the flavours to blend.
- If you make it ahead of time, add the couscous just before serving, so that it does not over swell.
This is what you are aiming for.
- Soak chickpeas over night in water.
2. Just cover couscous with boiling water and leave to swell covered with cling film.
3. Finely chop onion and sauté in a little olive oil until transparent. 4 minutes.
4. Peel , remove threads and cube pumpkin.
5. Place on baking tray, drizzle with olive oil and sprinkle with ground spices.
6. Grind spices and add half to cubed pumpkin. Reserve the other half for dressing.
7. Finely grate orange zest and squeeze juice. Pour this over couscous.
8. Make up dressing with salt, pepper, spices, lemon juice and olive oil.
9. Roughly chop cranberries.
10. Chop fresh coriander and place the above ingredients in a large salad bowl.
11. Add chickpeas and couscous. Lightly toss with two forks. Taste for salt! Leave for half an hour for the flavours to blend.
Serve with a slice of lemon.
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