We did not run the Monday group this week due to illness and other arrangements. We combined the members of both groups but due to The International lunch at the NVS which started at 12noon, some of the group had to leave dead on time. Time was short but managed to make a lovely tomato and lentil soup and made this quick 2 ingredient breadroll to go with it. We added feta cheese to the mix though, so I suppose it was more of a 3 ingredient breadroll! Simple and very easy to make.
As the oven was on I demonstrated a new way of making faken bacon. I saw a video on Youtube where rice paper was used. We needed 2 sheets of rice paper to give the right thickness. We dipped it in water to become soft and then dipped it in the sauce we made.
1 tbsp oil
3 tbsp soya sauce
2 tbsps nutritional yeast
1/2 tsp liquid smoke
1/2 tablespoon of maple syrup
and a pinche of paprika and pepper.
Once we had dipped it in the sauce we put it in the oven at 180C for about 10 minutes until it bubbled and became crisp. If you would like it to be less like pork crackling put it in a little less.
As a dessert we made some apple rose tarts
Ingredients for the pastry
100 g sugar
80 g sunflower oil
380 g flour
1/2 teaspoon baking powder
FOR THE CREAM
2 tablespoons sugar
2 tablespoons flour
250 ml boiling milk
untreated lemon peel
A greased muffin tin.
In a bowl mix the eggs, sugar, oil, and baking powder.
Knead adding flour little by little, incorporating it all obtaining a nice smooth and elastic consistency. This shortcrust pastry without butter is instant and does not need to rest.
For the cream for the filling.
In a saucepan, break an egg, add the sugar, the flour and mix well with a whisk.
Add the boiling milk and lemon, mix and bring to boil stirring continuously until it thickens. Turn off the heat and remove the lemon peel.
Cover the saucepan with the film to prevent it from forming a crust while it cools. Keep the cream aside.
Return the shortcrust pastry without butter and spread it with a rolling pin to get a dough. With a empty can with a diameter of 7 cm, cut discs from the pastry. We take a buttered and floured muffin tin. We arrange each of the disks in the tin making it adhere well to the edges. Fill with the cream.
Take two apples, cut them in half, eliminate the core, but keep the peel.
With a potato peeler we make thin slices.
To shape the rose. We take a slice, roll it and put it in the centre of the cream. We arrange around other slices in order to form the petals of the rose.
Put in a pre-heated oven at 170 ° for about 20 minutes .
Once cooked, place the custard and apple tartlets in a dish and sprinkle with powdered sugar.