Cooking 101 – Bakewell Tart

I made brownies last time…so i have the confidence to try something a bit different now. How amazing is that cover photo though right? I know, it’s hard for me to believe that’s what came out too hahaha

This time, i had the added pressure of having joined the baking club in my workplace and this, well this was my turn. Every Friday is more than just the weekend to look forward to now, yummy food comes with it too. So far, everyone in the baking club has been making supurb cakes and delicious desserts! (favourite so far is the creme brulee!). I was going to make something basic like brownies or banana cake, but i think i can do better right? take on those challenges in life right? even when your work mates lives are in the line hah!

So, here goes nothing.

Teacher: Master Chef, Internet

Description: What the hell is a Bakewell tart? I didn’t know until i made it so bear with me. The Bakewell Tart is a classic British dessert, it is a tart and like most tarts consist of a buttery type pastry with something inside and on top. In this case, mine will have some home made Rasberry Jam and to top it off some yummy icing sugar, rasberries and flaked almonds! Yumm, I can see you drooling already! well, at the time of writing, i’ve yet to taste it, but it smells delicious!

  • 12 Servings
  • Prep time: 60minutes
  • Bake time: 30minutes

Ingredients:

  • 25g of granulated sugar
  • 125g of plain flour
  • 100g (75g + 25g) of icing sugar
  • 50g of caster sugar
  • 75g of ground almonds
  • 8g of roasted flaked almonds
  • 150g (75g + 75g) of unsalted butter
  • 100g (75 + 25g) quality and fresh rasberries
  • 2 medium sized quality and fresh eggs
  • 18cm round cake tin

Method:

  1. Let’s make the jam! put 75g of raspberries into a saucepan. Add the 25g of granulated sugar with 2 tbsp of water, place on medium heat and simmer for around 5 minutes or until you have a thick syrup. Pour into a small bowl for later.
  2. Grease the cake tin and place a sheet of baking paper at the base of the tin.
  3. Now let’s make the pastry! Place 125g of plain flower and 25g of icing sugar together with 75g of the unsalted butter in a large bowl and use your hands to rub together to make like a breadcrumb-like consistency. Smells good! Seperate one egg and add just the yolk in, knead the dough together until the yolk is mixed into the pastry.
  4. Wrap the dough in cling film and chill in the fridge for 15minutes before laying it out on a sheet of baking paper.
  5. Begin the rolling! roll out the pastry till it’s about 3-5mm thick and wide enough to fit the tin. Transfer thus pastry into thy tin. Leave a little bit of pastry around the edges. Using a fork, prick the base of the pastry case all over.
  6. Evenly spread the jam to the base of the pastry case and place the tin into the fridge for 20minutes to chill whilst the filling is being made.
  7. Begin to pre-heat the oven at 180 degrees C or 160 degrees C with fan.
  8. Add 75g of butter and 50g of caster sugar into a bowl and beat together with a spoon until light and fluffy. Add one whole egg and continue mixing.FInally add the 75g of ground almonds to the mix and stir until combined. (Tip: Careful not to overmix this part!).
  9. Spoon the filling into the tin, spacing it over the layer of jam careful not to mix it in with the jam. Smooth over the top for a good look!
  10. Put the tart into the oven and bake for 25minutes, to tell when ready, put a fork in the centre, it should come out clean.
  11. When cooked, allow the tart to fully cool on a wire rack before taking on the next step of decorating.
  12. The icing! put the 75g of icing sugar into a bowl and stir, with one tsp of water at a time in until you get a nice glue-like icing for the tart. Use a piping bag to help decorate as you please.
  13. Finish it off with some flaked almonds and raspberries decorated to your liking!

Footnotes and nutritional facts:

  • Very non-nutritional, but tasty so it balances out, right?
  • Store in a nice cool place
  • Decorate with rasberries right before serving
  • Cream is apparently a good addition but i didnt get to check that out
  • Remember there’s a silent p in the spelling of raspberries! lol
  • Make sure you add water slooooooowly as you mix the icing sugar to a right consistency
  • Take better photos….while cooking…

Happy reading. Happy baking! 🙂

Cooking 101 – Vietnamese Chicken and Rice Something

Welcome to the first instalment of Jason’s cooking recipes and adventures 101. Don’t be discouraged though, I know my failure rate is high but that depends on who you talk to, those figures were biased because I think edible is still edible until it’s not and you fall sick or die; luckily, that day has yet to come.

The cover photo is the yummy dish I made today #nofilter. I don’t actually know the name of this dish because it’s a special one my sister in law made up. So, without a further ado, here we go.

Teacher: Master Chef, Brother Michael Li

Description: So this meal is a fusion (buzzword get your attention?) between the Vietnamese rice dishes and modern day ingredients and cooking style. I don’t really know what I’m talking about tbh. But this should feed 4 people or maybe 2 hungry Jason’s.

Ingredients:

  • A bunch of shallots
  • A bunch of coriander
  • A whole chicken (unfrozen, preferably free-range, non-hormone injected, non-GMO? and was separated from his family in a humane way)
  • 3 Scoops of rice
  • A pinch of salt
  • A dabble of sesame oil
  • A dabble of Oyster sauce
  • A blub of Hoi Sin Sauce
  • A roll of ginger
  • 3 tomatoes
  • 3 cucumbers

Method:

  1. Fill a large pot with boiling water and start the fire. Put the whole chicken in the pot, close the lid and start the 30minute timer.
  2. Wash the shallots, coriander, ginger, tomatoes and cucumbers, put them aside.
  3. Cut the shallots into thin slices and the ginger in even more finer pieces. The cucumbers in small round slices and tomatoes into small squares.
  4. Take the chicken out of the pot and break the chicken apart into sizable pieces, make sure they’re not too thick as they may still be uncooked inside. Remove the chicken butt, unless you’re into that stuff, along with the fatty parts.
  5. Prepare the rice and rice cooker, place the coriander in with the rice and use the chicken stock to cook the rice. Don’t pour away the chicken stock, we will reuse this.
  6. Sauce 1 – Put the shallots into a bowl, add two teaspoons of salt, something like half a cup of oyster sauce and something like 1/4 cup of sesame oil, mix it all together well…I was told you can add as much of whatever to your liking…
  7. Sauce 2 – Put a cup of Hoi Sin sauce in a bowl and add the ginger in there, that simple!
  8. With the rice almost ready, start to plate up and reboil the chicken stock. Place the chicken back in the pot to cook any uncooked parts of the chicken, you only need to leave it in there for a few minutes.
  9. Plate up and make sure you take photos for SC, IG, FB, Twitter before you eat. Enjoy 🙂

Footnotes and nutritional facts:

  • Very nutritional
  • Clean up as you go
  • Don’t leave the chicken in the pot, it can overcook / too tender
  • Actually eat the food instead of just taking the photos
  • Know the difference between ginger and garlic
  • Thanks Michael for your wise cooking advice and thanks mum for not giving up on me

 

Happy reading. Happy eating! 🙂