Bakewell Tart Slice

Sugar free is fine most of the time but occasionally I get the urge to have something sweet. I try fruit but it just doesn't do it, know what I mean?

Family members are getting restless, they haven't seen me rummaging in the cupboard for a cake tin and they keep checking the pantry to see if anything has been hidden.

I got the message! I thought a nice little slice sounded perfect. A Bakewell tart usually consists of a pastry base, lots of raspberry jam and a frangipane topping.

 I used a jar of Beerenberg Raspberry and Violet Jam, a gift from a friend and it is perfect for the jam layer. The violet just provides something a little more fragrant and a lovely vibrant colour. Technically you could use any jam you like but hey, I'm going with tradition today.

The sun is out and I've served these, fresh from the oven, on the deck in the sun! What a great way to enjoy a public holiday.

Bakewell Tart is traditionally English and as Southern Australia celebrates Queen Elizabeth's birthday this week, (actually it's pretty crazy because it isn't really her birthday) it is a rather fitting recipe to mark this occasion.

BAKEWELL TART SLICE

You will need a slice tray approximately 30 x 23cm or 12 x 9 in, lined with baking paper.

For the pastry layer

170g plain flour

75g butter, softened

100g caster sugar

iced water

For the frangipane layer

2 eggs

1 teaspoon baking powder

175 g self raising flour

100g caster sugar

1/2 cup almond meal

1/2 - 1 cup of raspberry jam

1 handful of flaked almonds

To make the pastry, combine sugar, softened butter and plain flour in a food processor. Add iced water, approx 1 - 2 tablespoons mixing to make a soft dough.

Press the dough into the bottom of the lined tray and bake in a moderate oven 180º/ 160 fan forced,  for 15 - 20 minutes until lightly golden. Remove from the oven and cool slightly.

In a large bowl beat eggs and caster sugar until light and fluffy. Fold in flour, baking powder, almond meal, mixing to a medium batter.

On top of the pastry, spread the jam - be generous.

Now top with the frangipane mixture.

Sprinkle the top with flaked almonds and bake for a further 20 - 25 minutes until golden brown.

Remove from the oven and cool in the tin.

Once cool, cut into slices and serve. This is lovely served with cream or custard. Yum!

Vegetable and Egg Slice

Vegetable and Egg Slice with Cheese

I just could not resist getting in one more breakfast or brunch recipe  before my holiday break. I'm heading out for a few days over the festive season to catch up with family, head to the beach and relax for a few days before the new year begins again.

Where ever you are and whether you choose to celebrate or not, I wish you a safe and happy holiday and thank you for stopping by and sending me many comments over the past 12 months. See you in 2016!

What's your favourite breakfast? Are you savoury or sweet? Or both? Traditionally during the festive season, I try not to eat too much at breakfast because I know lunches and dinners are going to be big!

The last time I hosted a brunch on Christmas day I really wanted to have a great variety of dishes to select from. Often the weather is unpredictable at this time of year so I needed hot and cold options but I didn't want to spend too long in the kitchen.

My good friend Steph sent me a recipe she had pulled out of the 'Australian Women's Weekly', many years ago, called a 'Cheesy Bacon and Egg Slice'. Now while the idea is great,  there was simply not enough green things in it for me. 

Based on the same principle as the slice recipe, I have made this into a very different meal with lots more vegetables. The slice is very colourful and of course you could select a different range of vegetable for this dish if you wish. 

What I like most about is that you prepare it all, put it in the fridge overnight and bake it the following day. So easy and yet it is deliciously filling and full of goodness.  Hope you enjoy it.

Vegetable and Egg Slice with Cheese - Serves 6 - 8

Ingredients

4 eggs beaten

750ml milk, soy or almond

a small handful fresh parsley, chopped

few sprigs of thyme leaves only

4 asparagus spears chopped

1 green pepper chopped

1/2 red pepper chopped

1 small loaf of white bread unsliced

200g mushrooms chopped

1 tablespoon dijon mustard

2 tablespoons worcester sauce (optional)

2 tablespoon mayonnaise

salt and pepper
2 zucchini thinly sliced

200g grated cheese, mixture of cheddar(tasty) and parmesan
butter or oil for greasing


You will need an oven proof dish, approx 3 litres for this recipe. 

Beat eggs and milk together and add salt and pepper, parsley and thyme.

Cut off all of the crust of the white bread (save these and make breadcrumbs)  and dice the bread into small cubes.

Prepare dish by greasing the bottom and sides with a little butter or oil.

Place the diced bread in a layer at the bottom of the dish.

On top of the bread add green pepper, red pepper, asparagus, mushrooms, zucchini and grated cheese.

Add mayonnaise, dijon mustard, worcestershire sauce into the egg and milk mixture and tip this over all the bread and vegetables.

Now cover with plastic wrap and place in the fridge overnight.

Cook uncovered in a preheated oven 180º/350 for 50 - 60 minutes until the top is nice and brown and the liquid has evaporated.

Set aside for 10 minutes before serving with a green salad.