Monday, August 25, 2014

Fluffy and Airy Plum Upside Down Cake with a twist


Plum upside down cake is a favourite in our family. I can't remember where the recipe initially came from but I remember making this cake since I was a teenager and although it goes well with various soft fruit - as apricots and peaches - and even had as apples my most favourite one is with plum.
I like everything about this cake - the caramel pieces that go inside the sponge while baking, the aromatic plums scenting the cake with their perfume and releasing their tangy sweetness, the sponge - sometimes contrasting with more biscuit-like texture and sometimes accompanying with matching softness (like today) - it's a delight.
The recipe I am usually using is more dense and I wanted something airier and fluffier and definitely lighter (not in the sense of having less calories) to try this time. The result was very successful - the lime flavour in the sponge matching and complementing the taste of the caramelised plums nearly to perfection.
So I am happy to share this delightful dessert which we shamelessly ate as a breakfast enjoyed with our teas/coffees. (Yes, all of us!)



Airy Plum Upside Down Cake 

(Makes one 8 inch cake)

to line the cake tin:
1/2 cup sugar for caramelising 
5-6 (depending on the variety and size) ripe but still firm plums sliced


for the sponge:

2 small eggs
80 g butter
1/2 cup sugar (100 g)
90 g self raising flour
25 g shredded coconut 
2 drops lime essence or 1 tsp lime juice

Method:

Heat the sugar in the tin on low heat and turn and mix until the bottom of the cake tin is covered in smooth caramel. Remove from heat and arrange the sliced plums.

In a bowl beat the butter with the sugar for about (less than) a minute. Add the eggs and mix for a few seconds more until blended. With a spatula incorporate the coconut and flour. Finally add the lime extract drops. (I have to add here that I am very happy to fins lime extract - the flavour it gives is natural and intense.)

Bake at 180 C (170 C fan) oven for 30 minutes. Leave to rest for some 5 minutes, then turn upside down until hot. 

Friday, August 22, 2014

Matcha and french Glacé cherries entremet-inspired dessert

Earlier this year I was invited to a masterclass on French Glacé cherries with fellow food blogger Cindy Robert from Petit Gateau. One of the recipes she showed us was how to make jaffa cakes using glacé cherries instead of oranges for the jelly. I was impressed by it and waited an opportunity to try it again. So when I was approached by French glacé cherries again to take part in a recipe development competition, I knew I was going to make the jelly again.
The preparation method of the glacé cherries uses only natural ingredients and the taste is as close to the natural as possible.
Thinking of Japan and sakura, my idea was to hide the cherry jelly between layers of green tea and chocolate mousse, creating something like an entremet - the highly skilled and time consuming French dessert. I have always wanted to make an entremet, ever since I read and saw the amazing creations of Japanese genius patissier Hidemi Sugino but I have never had enough non-divided-attention time to spare for the preparation of these elaborate desserts.
However, the second invitation from French glacé cherries and some extra help I had with the kids allowed me to make an attempt to prepare something more time consuming. I still couldn't make the joconde imprime base I have been planning, but instead tried a new biscuit base I've always wanted to try.

I loved the result! And the cherries and matcha were a perfect match.

I adapted recipes from Cindy Robert for the French glacé cherries for the cherry jelly and from talented Lace Zhang from Baked by Lace for the crust and the Matcha mousse.




Recipes:





(makes one 8 inch high spring form, or one 7 inch and one small personal size one)


For the Biscuit Base:
80 g butter
80 g sugar
2 eggs
80 g ground almonds
15 g plain flour
10 g corn flour


For the Glacé cherry jelly:

70 g French Glacé cherries - chopped
100 ml grenadine syrup 
100 ml warm water
3 leaves gelatine

For the Matcha mousse:

300 g whipped double cream
2 flat tbsp matcha powder
80 ml water
50 g Demerara sugar
100 g white chocolate
3 gelatine leaves


For the Chocolate mousse:
160 g melted dark chocolate
300 ml double cream
50 g icing sugar
1 leaf gelatine


For the matcha latte jelly:

1 tsp matcha powder
100 ml hot water
1 tbsp Demerara sugar
100 ml full fat milk
3 leaves gelatine 


Method:

First, start with the cherry jelly as it will take more time to set and in the ideal case it should be hidden inside the ready dessert so it makes sense to let it set in a smaller dish and then transfer to the big mould/spring form. Chop the glacé cherries and soak in the grenadine syrup. Add the warm water. In a cup with lukewarm water dissolve the leaves gelatine for about 5 minutes. Drain and add to the cherry mix. Transfer to a dish lined with plastic wrap and leave to set.

Then, make the biscuit base - combine all ingredients with a mixer starting with the butter and sugar and gradually adding the rest. Spread evenly with a thickness of 1 cm on a flat baking sheet and bake for about 15 minutes at 180 degrees C.

In the meantime prepare the matcha mousse: 
Heat the water and add the matcha powder and sugar. Remove from heat and add the chocolate chopped into evenly sized pieces. Stir continuously until dissolved. In another bowl beat the double cream until stiff. Then carefully combine the two mixtures. Soak the gelatin leaves in water for 5 minutes, drain them and add to the mousse. 

When the base has cooled down cut the appropriate amount and line the base of the spring form. Cover with the matcha mousse and leave to set. When set and hard, transfer the cherry jelly on top. 
Then make the chocolate mousse. 

Melt the chocolate in a microwave very carefully at intervals of 30 seconds. Beat the double cream with the sugar and add the melted chocolate. Soak 1 leaf gelatine in water for 5 minutes then add to the mousse, mix and leave so it starts to set for 3-4 minutes. Then transfer in the mould. and leave to set in a fridge. 

Finally, when the chocolate mousse is set make the matcha latte jelly - heat the water and dissolve the matcha and sugar in it. Add the milk and mix well. Proceed the same with the gelatine leaves as before, drain and add to the matcha liquid. coll down for 2-3 minutes but do not leave to set, instead transfer over the chocolate mousse to make a smooth reflecting surface. 
Set in the fridge for 12 hours. 
Decorate with glacé cherries and enjoy!






Thursday, January 16, 2014

Viennese Sandwich biscuits with Chestnut Ganache cream


I am not really fond of chestnuts. They have a nice nutty flavour but there's also a but of sweetness and blandness in them and because of that I can't say they are a favourite. For the same reason I still got a can of chestnut purée in my cupboard and that was one very hard to obtain, I remember, some time ago, as it is only available around Christmas. (Quite like the ready pumpkin purée that can be found around Halloween and then almost impossible.)
I have been looking for ideas what to do with the chestnut purée as it's expiry date was round the corner and throwing away food is just so wrong. First I was musing about some easy recipe like putting in entire can into a dough and probably bake cupcakes but I soon realised I wouldn't like the result quite as much as I expected, and throwing away food that I have spent time cooking is even wronger.
It became apparent that chestnut purée will work best in a creamy environment and more like so with chocolate. So I gave up the plans for a quiet, fuss-free and washing-up free creation. It had to be done the passionate way - with a result to die for. The chestnut purée was about to become a rich dark chocolate ganache and chestnut purée whipped cream!
The other part was easy - my favourite biscuits that I quite miss since I am in the UK - the soft yet crumbly shortbread biscuits sandwiched with cream are not too popular here. I was able to find some under the name of Viennese swirls in Waitrose though, just to remember how much I like them and to confirm tat these are my favourite biscuits of all. Of course I had to make chocolate Viennese swirls to join together with my chestnut and chocolate ganache - heaven!
I had a batch of piping bags ready and that made the whole process a bit cleaner. The swirl biscuits are relatively easy to make - the only thing to consider is to leave enough space between them as they will expand and flatten a bit during baking. Otherwise no freezing or chilling required unlike other shortbread recipes.
I made these the day before and oh, on the next morning! The cream had soften the biscuits a bit more and the flavours blended well together - yes, these definitely are a favourite!


Viennese biscuits with Chestnut Ganache Cream

Biscuits

Products:
(makes around 40 individual biscuits)
50 g icing sugar
250 g soft butter
1 tsp vanilla essence
230 g plain flour
20 g cocoa
50 g corn flour

Method:

Beat the butter and sugar until creamy and add the flour and cocoa. At that stage knead with hands until the dough is soft enough. I used a piping bag with a nozzle attached but though that a cookie press might work better as the dough is a bit hard. However it will soften a bit more in the process.
Line a baking sheet with baking paper and squeeze the piping bag to make the roses. Arrange them with at least an inch space between them.
Bake immediately (without putting them in the fridge) at 180 degrees for 15 minutes. 


Chestnut and dark chocolate ganache

Cream is enough for two doses of biscuits - so reduce by half or keep  in the fridge and use within a week.

 Products:

200 ml double cream
150 g dark chocolate
400 g chestnut purée
1/2 tsp vanilla essence

Method:

Heat the double cream but don't let it boil. Remove from heat and add the chopped chocolate pieces into it. Keep stirring gently until dissolves. Leave to cool down, cover with clingfilm and put in the fridge for 1-2 hours.
Beat the chestnut purée with/or without some sugar. Beat the cooled ganache with the mixer for a minute and add the chestnut purée. Add the vanilla essence and continue to beat until homogeneous.

Join the ready biscuits with the cream.
They will taste even better on the next day.


Saturday, January 04, 2014

Christmas tree marshmallows for minted hot chocolate


Last year I made my first marshmallows - they were vanilla-flavoured and rolled in shredded coconut and cut in cubic shapes to mimic igloo blocks. That was for my son's Pingu themed birthday party last summer.
The marshmallows was quite a success and for me - relatively easy and straightforward to make. So they have been on my to cook list for quite a while.
Last Christmas I was thinking of a drink gift for the teachers and came up with the idea of mint-flavoured hot chocolate with marshmallows. Then the image of a hot cup of warm chocolate with floating green Christmas-tree marshmallows inside just popped into my mind and I knew what I was going to make.
Besides mint and chocolates are one of my top flavours for chocolate.
So here we go - I got the mini-Christmas tree cookie cutter I've got (I've got lots of cookies cutters) out of the cookie cutter storing box, prepared the gelatine, sugar and the mint essence, put the mixer on stand by and rolled up my sleeves.

The time needed until leaving the marshmallow mixture to dry is about 15-20 minutes. Setting time might take between 6 hours to overnight.
Well, cutting the actual shape of the marshmallows is a bit fiddly as they are stubbornly sticky and I had to wash the cutter every 5-6 cut shapes. So the final time would vary.


Recipe

Covers one 30x40 cm raised-edge oven tray - the thickness of the marshmallows is about 0.5 cm. If you need them thicker - use a smaller and deeper dish.



114 g powdered gelatin
90 ml water


1/2 tbsp mint extract
1 cups sugar
75 ml water
100 g golden syrup
1/4 tsp salt

green food colouring
rice four 
confectioner's sugar

Method


Sprinkle the gelatin in the cold water and leave to soak and absorb the water - 10 minutes. Then heat the mixture for a very short period - 1-2 minutes in bain marie or twice for 5 seconds in a microwave oven until it liquefies. Set aside.
In the meantime - the 10 minutes - combine the sugar, water, golden syrup and salt in a saucepan and bring to the boil until it reaches the soft ball stage - 115 degrees C. 
Remove from heat and transfer to a bigger bowl. Add the liquefied gelatin and start mixing with a hand mixer at high speed for some 8 minutes. The mixture will expand absorbing air and change colour to opaque white and consistency to light and fluffy. At that stage add the mint extract and the colouring.

Line a the biscuit tray with parchment paper and spray with oil.
Transfer the mixture to the tray and leave for between 6 hours to overnight.
On the next day using oiled cookie cutter cut the desired shapes and roll into mixed rice flour and icing sugar.

Store in airtight container and sprinkle some over your hot chocolate, coffee, or even tea! :)



Sunday, July 21, 2013

1-2-3 Easy MedierrAsian Kebab Rice Rolls

mediterrasian spring rolls

Earlier in July this year the annual food bloggers conference - Food Bloggers Connect - celebrated its fifth anniversary in London - it was a great opportunity to meet old and new friends and getting insightful advice on running a food blog from different people related to the food and blogging industries.
It was also a time to learn that kids and plans seriously do not work well together as I was restricted in attending some most of the talks. *Note to self - no more booking full day conferences and events with babies under at least 1.5 years old.
But let's get back to the friends - I got a lovely gift basket from my friend Artemis of Greek food blog Wonderfoodland which included a traditional Greek thing called oxymel. I hadn't tried that before but according to the label it is a very old traditional mixture used to boost health and mentioned in ancient texts of Aristotle, Hippocrates snd Lysias and consists of honey, vinegar, wine, currants and figs. And it can be used as salad dressing - and what salad dressing!

I used it in this fast and easy recipe that combines my favourite flavours of Mediterranean and Asian foods - in the form of Vietnamese rice spring roll wrappers and minted cucumber cubes with fresh tomato salsa, Greek oxymel dressing and spiced pork pieces (any other ready doner kebab meat will do, or omit the meat completely for a vegetarian version).

Of course the wrappers will taste wonderful evven without the oxymel and I don't remember seeing it anywhere in stores in the UK. (I might be wrong.) It would be nice to try and make some own oxymel and I am writing that down for another time.

The freshness comes from the combination of fresh vegetables and mint and the uncooked wrapper - delicious guaranteed.

pork tomato salsa and minted cucumber rice wrap rolls


Instructions:

Makes 15 wraps

1. Cooked seasoned pork peaces - about 200 g (for convenience use kebab meat - chicken or lamb)

2. for the tomato salsa:

4 ripe tomatoes - chopped
1/2 red onion finely chopped
1 tbsp Greek oxymeli dressing

3. for the cucumber salad:

1 cucumber - chopped
3 tablespoons chopped mint leaves

And the final ingredient : rice roll wrappers 

The rice rappers are sold in Asian supermarkets and do not requite cooking but only soaking in lukewarm water for 5-10 seconds until soft.
To make the cucumber salad just chop 1 cucumber and mix with fresh chopped mint leaves - set aside.
To make the tomato salsa - combine all the ingredients and set aside.

Heat the meat and start assembling!
You can use the oxymel for dipping if you'd like.

Friday, July 19, 2013

Raw peppers and herbed feta appetisers


herbed feta stuffed mini peppers

Do you remember my strawberry lemonade from a couple of weeks ago? I was complaining then of the relatively low temperatures that did not translate summer but middle spring. I was hoping for some more sunshine, clear skies, flip flops and spaghetti straps and here they are - the record high temperatures hit London and England in general - finally a proper summer with temperatures nearing and surpassing 30 degrees - I am happy!

However that heat might stay longer - apparently it would be there for a month - not such a good news for a lot of people. So I am coming to the rescue with my next several posts with foods that will help you bear the heat better.

I am planning to do a top 10 or top 5 of refreshing summer drinks (non alcoholic) to help you survive through the hot season - all foods and drinks inspired by near and faraway places where people are traditionally faced with excessive heat.  (I will do my best to make this on time but you know having kids can be one of the most stressful experiences in life and what I've learned the hard way is that plans and schedule does not work well together with kids. And multitasking on a 24/7 shift for years can be well, tiring.)

Let me start with these stuffed mini red peppers - the title says it all. We used to have feta stuffed
green peppers as a summer snack back at home - it's easy, fast, packed with vitamins and nutrients and no carbs at all.
Eating raw unprocessed foods means all nutrients are consumed at their best without any loss of the good stuff as happens when boiling, frying or baking.
Feta cheese will provide the essential proteins to the mix and fresh herbs as coriander or parsley or even dill are a natural guilt free way to add more taste and flavour.

herbed feta stuffed mini peppers





All you need in a glance!



PicFrame
Products:

200 g sweet mini peppers
100 g crumbles of feta cheese
About 1/4 cup fresh coriander leaves - chopped
Optional - 1 clove of garlic - mashed

atuffed mini peppers

Method:

Wash the peppers and discard the tops - discard anynseeds and membranes hay might have.
Combine the feta cheese, chopped coriander leaves and garlic to a paste. Stuff the peppers with the paste and enjoy!







Thursday, July 04, 2013

Goldfish cheese crackers

goldfish crackers

 For my son's birthday which was Pingu-themed my friend from Lollipop Sweet Ideas who was doing the papers and sweet table design suggested I put some golden fish crackers with a label "Feed the Penguins"That was a great idea, the only problem was that no fish crackers can be found in the UK, so I just had to make them. The fish shape cutter proved to be a problem as well as I was not very happy to pay ten bucks on a fish cutter (+postage) but thankfully I came across a tutorial how to make your own cookie cutter from an empty can, so that's what we did! And it wasn't in any way difficult or complicated! The recipe for the fish crackers is easy as well - it's the simplest ever - only three ingredients - butter, cheese and flour. Now to make the fishes slightly orange I used Red Leicester cheese.

  red leicester fish crackers



 So here is my Recipe:

Gold Fish crackers with Red Leicester

 (yields: depending on the size - mine was miniature to medium (2.5-3 cm)- around 60)

170 g Red Leicester cheese - grated 
70 g softened unsalted butter 
100 g plain flour 
 optional - black sesame seeds or caraway seeds to use as eyes. 

 Method: 

Combine all products into a homogeneous ball. Roll a 0.5 cm layer on a lightly floured surface and cut shapes with the cutter. Make the remaining dough into a ball again and repeat. Do this until there is no more dough left. 
If the dough is difficult to cut because it is too soft - put in the fridge covered in plastic bag for 20-30 minutes then proceed. 
If using seeds for eyes - pinch them into the shapes right before they go into the oven. Place the cracker shapes on a baking sheet and bake for 15 minutes on 170 degrees. 

 That's it! Very easy.

Sunday, June 16, 2013

Strawberry Lemonade

DSC_0102s

It's mid June already and the British summer is still difficult to spot. It's breezy, quite cool, rainy and sunshine is scarce and sporadic. And so the piles of suncream tubes and bottles in the stores look a bit out of proportion.

But the summer is somewhere out there - you can sense it by the people wearing sleeveless tops, cropped pants and shorts, flip flops and sandals, picnic rugs and of course by the smell of British strawberries which are finally in season.

It's finally that time of the year when the strawberries have conquered the stores piled in their neat little punnets and bursting with fragrance, colour and flavour. It's even more astonishing when compared to the rest of the *seasonal* fruit which, let's face it, are like made of plastic - no taste, no fragrance.

But strawberries are different - they are real and at their best at the moment - they just have to be enjoyed.
And why not try a all natural summery refreshing drink with a hope to attract the summer? I am talking about strawberry lemonade.

DSC_0107s

It can be served over ice and sweetened with brown sugar or honey to taste with a slice of lime for its exotic warming aroma which always reminds me of a hint of cinnamon.

Do give it a go!

DSC_0081s

Strawberry Lemonade

Products:
(serves 6-8)

300 g fresh strawberries
the freshly squeezed juice of 6 medium lemons (or 4 large) 
1/2 cup light golden sugar
1.250 l water
fresh mint leaves 
1-2 limes to garnish 

DSC_0154s

Method:

Squeeze the lemons and blend the strawberries in a blender. Dissolve the sugar in the water.
Combine the lemon juice, water and strawberries in a bowl and stir until homogeneous.
Decorate with the mint leaves and limes.
Serve over ice or with pieces of fresh strawberries. 
Enjoy!

DSC_0132s

Monday, June 10, 2013

Coconut Marshmallows for a special birthday

Coconut marshmallows

Ever since I read an extensive article about making home-made marshmallows in Delicious magazine, I wanted to make some. But without a sugar thermometer and not enough free time for experiments I kept them in my recipe wish list for the blog for quite some time.

The time to make them finally came last May. My son's birthday party had to be Pingu themed as this was the most memorable thing he's been a fan of for the past year. So maintaining the tradition from previous years, here we go with Penguin and ice themed birthday at the end of May. But ice and summer (even the British summer) are actually a very good combination - thinking of ice cream. There ware lots of ice cream  and sprinkles and decorations and toppings and generally ice cream madness.

The marshmallows were the perfect pick for igloo blocks I thought - and was right.
I just could not resist the cute fluffy airy deliciousness of this home made treat. They are not very complicated to make provided you're not afraid to deal with gelatin, sugar thermometer and boiling sugar syrup in the same time.

A note to myself  - they were overtly sweet - so I shall be looking for a way to reduce sugar or reduce the size although this size worked perfectly for my igloo building blocks idea.

Coconut marshmallows

Coconut coated Vanilla Marshmallows

Recipe:

(makes around 45 big squares - so could be easily halved)
I adapted Brownie Points basic marshmallows recipe adjusting the sugar contents but it still was too sweet - something to work out next time.


28 g powdered gelatin
180 ml water (or other liquid - like cocnut milk)


1 tbsp vanilla extract
2 cups sugar
150 ml water
200 g golden syrup
1/2 tsp salt


rice four 
confectioner's sugar
200 desiccated coconut


 Method:

First prepare the gelatin - sprinkle the gelatin in the cols water or liquid and leave to soak and absorb the water - 10 minutes. Then heat the mixture for a very short period - 1-2 minutes until it liquefies and set aside.
In the meantime - the 10 minutes - combine the sugar, water, golden syrup and salt in a heavy bottom sauce pan and bring to the boil until it reaches the soft ball stage - 115 degrees C. 
Remove from heat and transfer to a bigger bowl. Add the liquefied gelatin and start mixing with a hand mixer at high speed for between 8 and 10 minutes. The mixture will expand absorbing air and change colour to opaque white and consistency to light and fluffy. At that stage add the vanilla extract and in case you are adding some colouring that is the time.

Line a mould with parchment paper and spray with oil. I also sprinkled some desiccated coconut to allow easy release. 
Transfer the white mixture to the mould and leave overnight.
On the next day using oiled knife cut wide strips and then make cubes.

The cues are going to be very sticky so very quickly coat in the desiccated coconut and icing sugar (and/or corn flour - I didn't use corn flour this time.) 
The marshmallows are in their best condition kept in an airtight container for 5-6 days.



Coconut marshmallows

Monday, April 29, 2013

Pomegranate Curd Bars with Seedy Pine Nuts Crust - and a Baby Shower!



My friend Zita Nagy who I met in 2011 during the Food Blogger Connect in London welcomed her first child - a cute baby boy - yesterday! What great news! Congratulations Zita and Ivan! May you little treasure Adam be a happy healthy little bundle of joy to his parents!

Together with other food blogger friends we decided to throw a surprise baby shower for her but we are slightly fashionably late now :)

 Zita's blog Zizi's adventures (in English and Hungarian) is specialised in vegetarian and vegan cooking and shares healthy recipes combining fresh produce and raw foods. Her blog and she herself is a big inspiration to me to stay on track and include more raw foods in our diet. She's also a wonderful person and I am very happy to know her.
This year she and her boyfriend are experiencing a great life changing moment - welcoming their first child and jumping into the wonderful experience of being parents.


Parenting is one of a kind experience -  it's moving, ecstatic, exhilarating, energising and empowering but exhausting in the same time too. It makes you go to lengths you never expected you're capable of,
it constantly asks you to learn new skills and improve old ones, makes you a better teacher and sets you on a path to become a better person.
And at the end of the day it's totally gonna be worth it.

Zita and Ivan, I know you are going to be great parents and I wish you lots of happiness, wisdom and feeling of fulfilness in your new role. Congratulations!

As Zita is one of the healthiest food loving persons I know, my recipe for the baby shower includes lots of seeds, almond butter and to be true to myself - pomegranate molasses and rose water.

pomegranate curd bars


Pomegranate has been a symbol of fertility, abundance and prosperity in a number of world cultures and in Christianity is linked with resurrection and eternal life.
I really love its sweet-sour taste, that some people might find too sour, and for me it is like both sides of parenting, so I thought that would be the perfect choice.


Here are the rest of the recipes from the little belated virtual baby shower:


The wonderful Tuscan Sweet Zucchini Cake Scarpaccia from Giulia of Jul's Kitchen
The new mom's friendly Nourishing Stout & Oat Drink  from Regula aka Miss Foodwise

The fabulous Cheese Pie from Εpirus Kasopita from Artemis of Woderfoodland

Simone: The heavenly fragrant Pistache Raspberry Cakes from Simone of JungleFrog Cooking 
The veggie blissful Fresh Pea Souffle with Goat Cheese from Karin, the mastermind behind the baby shower and Yum and More 




And that's my recipe


pine nuts pumpkin and sunflower seeds pomegranate curd bars


Pomegranate curd Seedy bars with a hint of Rose Water


Products:

for the crust:

100 g whole pine nuts
50 g whole pumpkin seeds
50 g whole sunflower seeds
100 g breakfast oats
170 g almond butter
2 tsp pomegranate molasses
2 tsp rose water

for the curd:

10 egg yolks
200 g honey
150 ml pomegranate molasses
70 ml pure pomegranate juice
juice of 2 lemons
200 g butter - cubed
50 ml rose water

pomegranate curd




Method:

For the crust:

Combine all seeds together with the almond butter and the pomegranate molasses - knead well with your hands. Finally add the rose water to the sticky mix. Press it flat on a lined rectangular tin and leave in the fridge for 15 minutes. Bake at 180 degrees for 10 minutes. 
Set aside and leave to cool down completely. 

In a bowl mix the liquid ingredients and the honey and put over a pan of simmering water until the honey dissolves completely. 
Transfer to a sauce pan with a thick bottom and incorporate the egg yolks mixing with a whisk on medium heat. Whisk continuously to prevent lumps from forming until the mix starts to thicken - about 20-30 minutes .
The mix will still stay quite liquid and will set more with tie and as it cools down.
Remove from heat and add the butter cubes one by one. 
Leave to cool down for 15 minutes in a fridge.

Top the seedy crust with the pomegranate curd and bake in a 180 degrees C pre-heated oven for 20 minutes.

Remove from heat, leave to cool down (it will be quite liquid) and leave it to cool and then keep in fridge overnight. On the next day cut rectangular shapes with a sharp knife. 

pine nuts pumpkin and sunflower seeds pomegranate curd bars

pine nuts pumpkin and sunflower seeds pomegranate curd bars


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