![]() ![]() Nayna turned to her clients via crowdfunding and has raised ⅓ of the amount needed but they need more. However Hope has suffered a knock-back with a major investor pulling out. Consequently she has gained loyal clients who just can’t wait to see the next Hope collection. She has helped so many women regain their confidence with clothes that enhance their body shapes. She understands older women and how they want to still be seen and look stylish. We have become friends with Nayna and her team and have loved what she has done with this brand. ![]() This recipe is from Home Cooked by Kate Humble.Over the past 8 years we have often featured Hope Fashion in our fashion posts. Set the oven to 160☌ (325☏), Gas Mark 3, cover loosely with foil and reheat for 20–25 minutes or until warmed through. To make an Easter themed Treacle Tart, simply blitz 4 hot cross buns into breadcrumbs. This freezes beautifully, just defrost and reheat before serving. Lightly toasted bread won’t work half as well so make sure they’re as golden brown as possible without burning them, obviously Once cooled, grab a large mixing bowl. (Save any spare pastry for decoration.) For the filling, gently heat. Toast all your slices of gluten-free bread so that they’re completely golden and crisp. Press the pastry into the sides and prick the base all over with a fork. Bake for 10 minutes, then reduce the oven temperature to 180☌ (350☏), Gas Mark 4, and bake for a further 25–30 minutes until the pastry is a light golden brown and the filling is set. Line a 25cm/10in shallow, fluted loose-based flan tin. Spread the soaked mixed peel over the pastry base, pour the warm breadcrumb mixture over the top and spread it out evenly. Heat the golden syrup, orange zest and juice in a saucepan until very runny, then stir in the breadcrumbs. Preheat the oven to 200☌ (400☏), Gas Mark 6. Any leftover pastry can be wrapped up well and frozen. Ingredients 175g day-old white breadcrumbs, from a good quality loaf (see tip) 725g golden syrup Finely grated zest of 1 unwaxed lemon, plus 1 tbsp lemon. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. ![]() Line a loose-bottomed 20-cm (8-in) tart tin with the pastry and put it in the fridge. Preheat the oven to 190C (170C fan)/gas mark 5. If your pastry tears, just roll it back up into a ball and re-chill until firm before trying again. Thin is good, as it makes the finished tart less heavy. Roll out the pastry on a floured work surface to a thickness of about 3mm (¹⁄8in). Soak the mixed peel in the lemon juice for 10–20 minutes. Add just enough cold water to mix to a firm dough, wrap it in clingfilm and chill for 30 minutes. Put the flour, butter, zest and a pinch of salt into a food processor and mix until it makes fine crumbs. Don’t tell her, though.Ģ00g (7oz) plain flour, plus extra for dustingġ75g (6oz) fresh brown or white breadcrumbs (or half of each) 300 grams golden syrup 100 grams maple syrup 125 grams breadcrumbs made from day-old sourdough bread (without crusts) finely grated zest and juice of 1 large. I’m afraid, if it were up to me, I’d probably just buy a ready-made pastry case. Roll the pastry to line your (buttered) tart tin. Wrap it in cling film and let it rest in the fridge for about 20 mins. Serve immediately with custard or cream or cool to enjoy later. Penny provided the recipe for the pastry. From here you rub the butter into the flour until it resembles breadcrumbs and stir in (with a knife) as much water/lemon juice as is required to bind it into a dough. Tip the treacle tart mixture into the pastry case and smooth to the edges with the back of a spoon, add your decorations if using them and pop into a preheated oven at 200☌ 180☌ fan 395☏ Gas 6 for 25-30 minutes or until a delicate golden brown. Lacing it with the tartness of citrus peel, juice and zest takes it beyond the realms of sticky and stodgy, to something worth many hours of digging and weeding. ![]() But a homemade treacle tart is a different thing altogether. Discover how to make fresh, dried or panko breadcrumbs and use them to provide texture in recipes such as a breaded chicken katsu burger and treacle tart. I found them to be always blandly sweet and gooey in a not-good way. Dad loved treacle tart and I felt I should too, but they never seemed to live up to expectations. My mum would occasionally buy a treacle tart as a treat – principally for my dad as a reward for doing hard graft in the garden. 200g/7oz plain flour Pinch salt 100g/4oz cold butter, cut into pieces Approx 3 tbsp cold water 175g/6oz fresh white breadcrumbs 7-8 tbsp golden syrup. ![]()
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