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Recipe for :

Loganberries and Hazelnut Galette
 

I like to spend some of my free time looking around second hand bookshops for old or out of print recipe books. A lot of the time you only find the same unpopular titles but, from time to time, you will find something special or something that just appeals because it is unusual or novel. A book that caught my eye is Puddings & Desserts by Denise Jarrett-Macauley - now out of print.

The book has some nice recipes of which this is a good example.

Ingredients

100g (4oz) hazelnuts, shelled
100g (4oz) softened butter
75g (3oz) caster sugar
1 egg yolk, lightly beaten
A few drops of vanilla essence
150g (6oz) plain flour
A pinch of salt
150g (6oz) plain flour
425ml (15 fl oz) double cream
1 level tablespoon caster sugar
450g (1 lb) loganberries, hulled

Method

  • Lightly grease three baking trays and dust with flour.
  • Roast the hazelnuts in a hot oven 220C / 425F / Gas Mark 7, or under the grill until the skin is split. Rub off the skins using kitchen paper and chop the nuts finely.
  • Whisk the sugar and butter until fluffy and beat in the egg yolk and vanilla essence.
  • Sieve the flour and salt and stir into the mixture adding the hazelnuts. Knead the mixture till it forms a smooth dough. Wrap in clear film and chill for 30 minutes.
  • Divide the dough into 3 pieces and roll on a lighdy floured surface to form 17.5cm (7 inch) rounds.
  • Place each round onto the previously greased baking sheet. Cook one at a time in a moderately heated oven (190C / 375F / Gas Mark 5) until lightly golden.
  • Cut one round into 8 equal portions while still hot and leave the remaining 2 to cool for 10 minutes.
  • Whip the cream until thick and add the sugar. Put half the mixture into a piping bag and save eight, loganberries for decoration. Mix the remaining berries with the cream.

To assemble:

  • Carefully position one galette on a serving plate.
  • Cover with loganberry cream mixture and top with the remaining galette.
  • Pipe eight swirls of cream on top and arrange the galette triangles on their edges supported by the cream swirls.
  • Decorate with the reserved loganberries.

Serves 8

Puddings & Desserts
by Denise Jarrett-Macauley

 
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