Samstag, 25. September 2010

Three different signs of autumn

Autumn in a jar:


Go outside and collect everything what looks like autumn.
I took some yellow leaves, chestnuts and these orange things, we call them "lanterns", put it all pretty in a big jar, and placed  a vase with a candle in the middle.
I put it on my piano. I am very proud of it and it looks so beautiful when it`s dark!


Autumn in my tummy:


Jamie Oliver`s plum bakewell tart à la Lotta

For the pastry:
  • 250g organic plain flour
  • 50g icing sugar, sifted
  • 125g good-quality cold butter, cut into small cubes
  • the zest of ½ a lemon
  • 1 large free-range or organic egg, beaten
  • a splash of milk extra flour, for dusting
For the frangipane:
  • 285g grounded almonds/ or haselnuts
  • 50g plain flour
  • 1 vanilla pod
  • 250g unsalted butter, cubed
  • 250g caster sugar
  • 3 large free-range or organic eggs, lightly beaten
Grease a loose-bottomed 28cm tart tin with a little butter and make your pastry. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
Add the egg and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
When your ball of dough is ready, remove it and roll it out on a floured surface. Line the tart tin with your rolled-out pastry, easing it into the ridges at the side. Place in the freezer for an hour.
Meanwhile, make the frangipane. Blitz the blanched whole almonds in a food processor until you have a fine powder, and transfer this to a bowl with the flour. Halve your vanilla pod lengthways and scrape out the seeds, using the back of your knife. Now blitz the butter, sugar and vanilla seeds until light and creamy. Put the almond mixture back into the food processor with your lightly beaten eggs and whiz until completely mixed and smooth. Place in the fridge to firm up for at least half an hour.
Halve the plums and remove the stones. Finely chop half of them and place in a saucepan with the vanilla sugar and the mixed spice. Cook gently until softened, with a jammy consistency.
 Carefully spoon your plum jam into the pastry case and smooth it out across the bottom. Spread the frangipane over the plum jam.
 Scatter the flaked almonds over the top. Bake the tart in the preheated oven for about an hour, placing a baking tray on the shelf under the tart, just in case it bubbles over. Once cooked through and golden brown on top, remove the tart from the oven and leave it to cool. 


It`s a bit complicated and takes some time, but it is sooo worth it!

Autumn on my legs:


I love wearing tights, in every color!

Love
Lotta




Kommentare:

  1. hi lotta! i just randomly found your blog, and i have to say it makes for such lovely reading! i love this autumn in a jar, and i love your haircut as well!

    http://nataleiigh.tumblr.com
    http://cinnamonbums.wordpress.com

    AntwortenLöschen
  2. Your autumn-decoration looks lovely, I love these colours. :)
    Also, I like to wear tights, too. No matter if I combine it to a skirt, a dress, an oversized jumper or shorts. And I have different coloured or printed (f.e. floral or leo-legged) tights. :)

    AntwortenLöschen

Hallo! Schön das du dir die Zeit nimmst und mir einen Kommentar hinterlässt.
Bloss nicht schüchter sein, ich freue mich sowieso! Wenn du mir sonst lieber (oder auch) auf anderem Wege eine Nachricht hinterlassen möchtest, tu das via sara.bisonni@bluewin.ch

<3