Search Results for 'Bread'

To begin your classic lemon tart, sift the flour, sugar and salt together into a bowl. Rub butter into the flour to resemble fine breadcrumbs. Add the egg yolk and mix with a spatula to bring the ingredients together. Knead the dough gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Lightly grease a 24cm removable base flan tin. Roll the pastry out between two sheets of baking paper. Carefully line the tin with the pastry, press it gently into the sides and trim the edge. Return pastry to the refrigerator for 15 minutes. Preheat the oven on CircoTherm® Intensive at 160°C. Gently prick the pastry base with a fork. Cover the pastry with baking paper and fill with baking weights. Place the pastry on the universal tray, put the tray in the oven on shelf level 1 and bake for 10 minutes. Remove the baking weights and paper and bake for a further 5 to 10 minutes or until lightly brown. Remove pastry shell from the oven and select CircoTherm® at 130°C. To make the filling, whisk together the eggs, egg white, lemon juice, rind, sugar, cream and vanilla. Whisk gently so no air bubbles form in the mixture. Slowly pour the filling through a strainer into the pastry shell. Bake for 25 minutes or until just set. Remove from the oven and allow the tart to cool for 20 minutes on the bench. Place in the refrigerator until cold. Serve the lemon tart with a dusting of icing sugar, cream and fresh berries. For other popular lemon recipes and tips view our: Lemon cheesecake recipe Guide to growing lemons at home How to make preserved lemons With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

To make the pastry, place flour in the bowl of a food processor, add salt and butter and pulse the food processor until mixture resembles breadcrumbs. Add sour cream and pulse until the pastry forms a ball. Remove pastry from the food processor, wrap in plastic wrap and refrigerate for 30 minutes. To make the filling, place butter in a large saucepan on Induction heat level 7. Add leek and cook for 3 minutes or until soft. Add mushrooms and cook for a further 3 minutes; add thyme and chicken and stir well to combine; cook for a further 5 minutes. Add flour and cook for 2 minutes, ensuring flour doesn’t stick to the base of the saucepan. Reduce Induction level to 5, add wine and chicken stock and cook for 10 minutes. Finally add cream and season with salt and pepper. Cook for a further 5 minutes or until thickened. Allow filling to cool completely. Grease 6 individual pie tins (9 cm diameter and 3 cm deep). Place the wire rack on the lowest shelf position and preheat the oven on CircoTherm® Intensive 180°C. Take 2/3 of the pastry and roll out to 3 mm thickness and line pie tins. Fill the pies with filling and brush edges with egg yolk. Roll out the remaining pastry, cut tops for the pies and place on top of filling. Gently press pie edges with a fork. Brush pies with remaining egg yolk. Bake the pies for 15 to 20 minutes or until golden. Allow to cool for 5 minutes before serving. Top with a sprig of fresh thyme to serve.

Place fry sensor pan on Induction, level 4 on fry sensor. Wait till temperature has been reached; add butter and half the oil. Add mushrooms, onions and garlic; cook, stirring until soft. Add wine and cook until liquid has evaporated; add thyme and parsley; set aside and keep warm. To toast ciabatta, drizzle olive oil over both sides. Pre-heat fry sensor pan on level 5 fry sensor. Once temperature has been reached, place bread in frying pan and cook for approximately 3 minutes on each side or until crisp. Fry sensor is great for toasting smaller quantities, is easy to use, and no mess. Alternatively, ciabatta can be toasted in oven on 210°C, circoroaster, level 3. Appoximately 3-4 minutes top side, once turned, 2-3 minutes underneath. Place mushrooms on top of cooked ciabatta.

To make the pastry, place flour, sugar, salt and butter into a food processor bowl; process until mixture resembles coarse bread crumbs. Add water and process until mixture just comes together; turn dough out onto a floured surface and knead lightly until smooth. Roll dough into a rectangle shape 15cm x 30cm; fold in half, then in half again; cover with plastic wrap and rest in the fridge for 2 hours. Cut the dough in half; roll one half into a 35cm diameter circle. Place on a tray lined with baking paper and place in the fridge to rest for 30 minutes. The remaining pastry can be used for a later recipe; it can be frozen for up to 2 months. To assemble Tart Lightly toss the peach slices in cornflour. Remove prepared pastry base from the fridge; sprinkle the centre of the pastry with almond meal. Arrange peaches in a ring in the centre of the pastry, leaving a 5-cm border around the edge of the dough. With a sharp knife cut about 5 slits into the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough tightly over the peaches, overlapping each segment. Place tart into the fridge for 10-15 minutes to rest. Pre-heat the oven to 210°C CircoTherm® Intensive. Remove tart from fridge and sprinkle the peaches with caster sugar. Brush the egg all over the pastry. Place tart in the oven on level 1. Cook for 15-20 minutes until the pastry is golden. To make the glaze, place raspberry balsamic and sugar into a small saucepan. Bring to the boil; reduce heat to medium and simmer for 1 minute until syrupy; set aside. Brush the tart with the glaze and serve warm.