|Cranberry Almond Caramel Tart|
Food Diary (April 01, 2012)
Breakfast: Rolled oats with banana, sunflower seeds and flax seeds
Dinner: Lentil and carrots, sourdough
Baking/sweets: Cranberry Almond Caramel Tart
After what I wrote yesterday about virgin boys eggs, each time I see or read about eggs I have bad associations. I did this to myself and I am sorry if you read that yesterday and got grossed out. I’ve consumed lot of things which normal people consider disgusting or unappealing such as fermented horse milk and horse intestine stuffed with fat and meat. But virgin boys eggs are at another level.
Moving onto a more delicious topic. The Cranberry Almond Caramel Tart seems like a very simple and straight forward recipe needing just a few ingredients. Unfortunately its not the case. In my first attempt the caramel mixture overflowed. In the second and final attempt the puff pastry ‘caved in’. The end result looked different from what I imagined but it tasted delicious. You can’t really go wrong with caramel, puff pastry, fruits and nuts.
I was wondering whether caramel and cranberry would enjoy each other’s company. Cranberries seem like fussy ingredients. For example they work with white but not dark chocolate. In this case cranberries worked well with caramel, the tartness balanced the sweetness.
I baked the tart with dried cranberries and then sprinkled with lots of chopped cranberries and almonds after baking, to cover up the mess. During baking the cranberries hydrated and become soft. If you don’t like dried fruits, don’t worry, after baking it will have a different texture.
If you are comfortable making tarts using puff pastry, then you will like this recipe. It is simple and produces a delicious outcome. However if you are not comfortable with puff pastry tarts, then this recipe may test your patience. It certainly tested mine, but I persevered and ended up with a dessert that didn’t look great but tasted good. And I learnt a lot more about making tarts using puff pastry. It wasn't as easy as it seemed. The recipe is available here, if you are still interested.
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Neapolitan Mini cupcakes
Today’s Favourite Blog
Source: Huffington Post
Do you prefer screw or cork?
Wine bottles with screw caps seem less appealing. Apparently some wine drinkers refuse to purchase wines sealed with screw caps because it looks cheap and that it has caused the demise of tradition. However natural corks do pose the risk of tainting wine with fungi called TCA (2,4,6-trichloroanisole) and TBA (2,4,6-tribromoanisole). TCA and TBA can travel through a cork's pores, leach out of the cork into the wine, and render it undrinkable, imparting foul aromas of wet cardboard, mold, band-aid or wet dog, and subduing the wine's native aromas. Screw caps completely eliminate the risk of TCA or TBA contamination, AKA "cork taint," which for wineries and consumers alike, can be a great thing.
Unlike natural corks, screw caps are sealed and prevent the flow of oxygen into a wine. For this reason, they are best reserved for wines that don't require aging and oxygenation, and that are meant to be drunk young and fresh within a few years of their vintage date. This holds true for whites, rosés and reds alike. Wines that are built for cellaring should pretty much always be bottled under natural cork, not screw cap.