Rhubarb Tart

This recipe is adapted to TMX from Alain Ducasse's book, ' Nature'. It is simple and delicious.
Ingredients
Fresh Rhubarb, washed and cubed. 250 to 300g
1 sheet of ready rolled Puff Pastry.
100 g castor sugar
90 g yoghurt
45 g ground Almonds
1 egg
1 teaspoon vanilla
2 thin discs of green ginger.

Set oven to 200 o C

Method
Cover Rhubarb with 50 g of caster sugar and let stand for 15 minutes to draw out some of the water.

Lay one sheet of Puff pastry on a baking paper lined baking tray.
Roll the edges in and pinch corners.
Prick base with fork
Line base with baking paper and cover with baking beads or dried beans.
Bake 20 minutes, 200

Drop ginger on to blades spinning, speed 7, 15 seconds. Scrape down

Add Into TMX Bowl
Yogurt, 90g
Ground Almonds, 45g
1 egg
20 g caster sugar
1 teaspoon of vanilla
. Mix speed 4/ 10 seconds.

When base has cooled and baking beads removed, fill base with almond mixture, spreading evenly to edge.
Drain Rhubarb and scatter evenly over Almond mixture.
Sprinkle with remaining 30 g sugar
Bake at 180 o C for 20 minutes.

Serve warm or cold

Notes,
Apricots, Nectarines or Peaches could replace the Rhubarb.
Serves 4 generously
Could leave the ginger out and add cinnamon.
Almond filling and Rhubarb can be prepared the day before.
Original recipe has 250 g of Puff Pastry. I prefer the thin and crispy using 1 sheet.
This is a photo of the second Tart I made.  I added Raspberries as the Rhubarb was pale.

« Last Edit: Today at 09:49:48 pm by achookwoman »

Quinori with Fresh Vegetables and Pesto

I have been reading a book by Alain Ducasse, Nature.  This recipe caught my eye as both the grain and the Pesto could be made in the TMX.
The Base, Quinori could be used to replace grain in most recipes and if the Chickpeas were squashed, 100 g could be added to a bread mix. 
The grain mix freezes very well

Ingredients
1 cup of Brown rice
1 cup Quinota
2 cups cooked Chick peas (tinned OK)
1 cup Sesame seeds

Vegetables sliced on Mandolin or finely diced. Could be chopped for 2 seconds/speed 4 in TMX
6 Radishes,
6 thin Asparagus spears, Keep tops separate and chop rest in 1/4 inch dice.
2 baby carrots.
1/2 small young fennel bulb
2 spring onions
1 fresh tomato, cubed.
If available, seed pods from fennel.
( or a variety of fresh young vegetables that will partially stream when folded into hot grain mix..

Pesto, to be served in a jug on the side.
2 sprigs of both Chevil and coriander, ( chevil could be replaced with Parsley)
3 sprigs of Parsley
1 clove of garlic
3 sprigs of Basil
2 Tablespoons of Olive oil
3 tablespoons of milk,( any type )

Method.
Make Pesto and set aside. Left overs can be used to dress Pasta
Place all ingredients into TMX bowl and mix on speed 7 until a smooth sauce.

Grains.
Place Brown Rice and quinoa in TMX basket and wash well under running tap water.
Place 1 litre of cold water in TMX bowl and place basket into bowl.
Cook 27 minutes/100 degrees/speed 4.  test to see rice is cooked.
Remove to large bowl and add cooked Chickpeas and sesame seeds and fold through. When cool mix can be frozen or kept in fridge for 2 days.
Vegetables
slice on Mandolin and fine cube place aside.Add 2 Tablespoon of olive oil.
Cube Tomato

Assemble
Use as much or as little of the QUINORI mix as required.
If Quinori is still hot,place in lidded casserol dish, stir through tomato and place vegetables on top.
If not , heat quinori in TMX tray or Microwave.
Take to table and stir through vegetables and serve with pesto in jug.

Notes.  I serve this as a side with fish or meat.