Good Morning everyone! I hope you’ve all been enjoying the fabulous weather the last few days, I most certainly have. Unfortunately the weather folks says it’s all downhill from here and the weekend is looking decidedly cold and dull. There’s no need to feel downcast though with plenty of St George’s Day events and parades planned over the next couple of days. Why not celebrate in style by making today’s super yummy Gooseberry Meringue Tart Recipe from Rachel’s Organic.
Using gooseberries in this recipe adds an exciting twist to a classic British tart
Step 1. Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.
Step 2. To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.
Step 3.Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.
Step 4. Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.
Tip: this method will ensure a crispy meringue which doesn’t weep.
Autumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!
320g ready to roll short crust pastry
425g canned pumpkin (we used Libby’s)
140g caster sugar
½ tsp ground nutmeg
½ tsp ground cinnamon
2 eggs beaten
25g butter melted
100g Rachel’s Greek Style Low Fat Yogurt
200g Rachel’s Greek style Apple & Cinnamon Yogurt
A sprinkle of ground cinnamon
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).
2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.
3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.
4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.
5. Leave to cool then remove the pie from the tin.
6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.
As any longtime reader of this blog will know I’m a huge fan of Rachel’s Organic yogurts. Last Christmas we made their fabulous Christmas Ice Cream Bombe, so when I heard they had brought out a new Limited Edition yogurt I was only too keen to try it. We also created our own recipe using the new flavour, Apple & Cinnamon Fudge!
The brand new Apple & Cinnamon yogurt is unfortunately a limited edition. I say unfortunately because it’s absolutely delicious and I could happily have a pot in my fridge at all times. The fresh tang of apple mixed with the dreamy creamy yogurt and spice of cinnamon is like Christmas in a pot! I sincerely believe that everyone should try this new flavour before they lose the opportunity, it’s just that yummy!
I love the Rachel’s Organic website for the recipes they provide, so I eagerly browsed for a recipe using my favourite new flavour. When I discovered that none existed I turned to my husband and his fudge making skills and he created this scrumptious Apple & Cinnamon fudge.
Festive Apple & Cinnamon Fudge
5 Tbsp Double Cream
5 Tbsp Rachel’s Organic Apple & Cinnamon Yogurt
25g Unsalted Butter
450g Granulated Sugar
Heat the cream, sugar and butter in a pan on a low heat until the sugar is completely dissolved. Add the yogurt and heat until 120C, making sure to continue stirring while heating so the mixture does not catch on the bottom of the pan. Remove the pan from the heat and beat until the mixture begins to thicken. Pour into a prepared pan and leave to cool.
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