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17 TEMPO DI LETTURA MIN

AFTERNOON TEA

Get creative in the kitchen this summer and whip-up some tasty treats to enjoy with a cuppa after a day at work!

Coffee macarons

By Stockfood, The Food Media Agency

MAKES 18

175g (6oz) ground almonds

175g (6oz) icing sugar

1 tsp instant espresso powder

2 large free-range egg whites

To decorate

110g (4oz) butter, softened

225g (8oz) icing sugar

1 tbsp milk

1 tsp instant espresso powder 1 tbsp cocoa powder edible flowers (optional)

1 Oil and line a large baking sheet with baking parchment.

2 Grind the ground almonds, icing sugar and espresso powder together in a food processor to a very fine powder. 3 Whisk the egg whites to stiff peaks in a very clean bowl, then carefully fold in the dry ingredients. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2.5cm (1in) circles onto the baking tray. Leave the uncooked macarons to stand for 30 minutes to form a skin.

4 Preheat the oven to 170°C/Gas Mark 3. Bake the macarons for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.

5 Beat the butter with a wooden spoon or electric whisk until light and fluffy, then beat in the icing sugar a quarter at a time. Gradually incorporate the milk and espresso powder, then whisk for 2 minutes or until smooth and well whipped. 6 Spoon half the buttercream into one side of a piping bag. Make the cocoa powder into a paste with a splash of hot water, then whisk into the rest of the buttercream. Spoon the chocolate buttercream into the other side of the piping bag. 7 Pipe the buttercream onto the underside of half of the macarons before sandwiching with the other half of the macarons. Decorate with edible flowers if preferred.

Summer fruit tart

By Callum Graham: Head Chef at Bohemia ( www.bohemiajersey.com )

SERVES 1

For the pastry

225g (8oz) plain flour

110g (4oz) butter, cut into cubes

80g (3oz) caster sugar 1 large free-range egg

For the lemon curd

grated zest and juice of 4 large

lemons 200g (7oz) fine caster sugar 100g (3½oz) unsalted butter, diced 3 free-range eggs, plus 1 egg yolk

1 For the pastry, crumb together the plain flour and diced cold butter. Once a fine crumb has been made, mix in the sugar, then fold in the egg. If the dough feels too dry, add a tablespoon of water. Cover the dough in clingfilm and leave it to rest in the fridge for 1 hour. Preheat the oven to 160°C/Gas Mark 2½. Grease a tart mould.

2 Once rested, roll out on a flourdusted work surface until it is about 5mm (¼in) thick, place over the tart mould, then chill in the fridge for 10 minutes.

3 Remove the pastry from the fridge and place a sheet of baking parchment inside it, then cover with rice to blind bake. Place in the oven for 15 minutes, then carefully remove the baking parchment and rice.

4 Turn the oven up to 180°C/ Gas Mark 4, then egg wash the bottom of the tart case. Bake for a further 6-8 minutes until the pastry is golden brown. Remove from the oven and leave to cool completely.

5 For the curd, mix the lemon juice, zest, sugar and eggs together and place into a small saucepan. Whisk the mixture together, then place on the hob and keep whisking until the mixture starts to thicken (5-6 minutes and it is very important to whisk vigorously).

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Bake & Decorate
August 2022
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