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Archive for February 7th, 2009

Margo, a friend in our last church in Ipswich, Suffolk, was a cookery teacher and this was one of the recipes she gave at a cookery demonstration. She recommended it as a lighter alternative to Christmas Pudding. It could be served on its own or with Sliced Caramel Oranges.
lime-slices

Lime Syllabub

4 tbsp lime cordial
4 tbsp water
3ozs/90g caster sugar
Juice & finely grated rind of 1 lemon
10fl ozs/284mls double cream (I use low fat whipping cream which works fine)

Mix the lime cordial, water sugar and lemon rind and juice together and leave overnight in the refrigerator to chill. When ready to serve whisk the cream into the mixture.

Serve in a large bowl or individual glasses decorated with chocolate leaves or curls of dark chocolate (made by using a potato peeler to take slivers of chocolate from a bar).

(This recipe was first posted on 5 December 2007 at my original blog Meanderings along the narrow way)

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Margo, a friend in our last church in Ipswich, Suffolk, was a cookery teacher and this was one of the recipes she passed on at a cookery demonstration. The quantities in the original recipe were very vague.  The exact number of oranges was not specified and neither was the quantity of brandy, which can be left out if you wish.  The quantities of ingredients for the caramel, however, were specified but I have halved them in my version below.  It is adequate for serving six people, but if it was to serve more diners, or if I wanted more of the crunchy topping, I would probably increase the amount.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Margot served this simple but delicious orange dessert as an accompaniment to Lime Syllabub, which she recommended as a lighter alternative to Christmas Pudding.  I have also served this as an accompaniment to Lemon Surprise Pudding and it would be good served with a complementary flavoured home made Ice Cream, for instance Lemon Meringue or Lemon Sorbet.

Sliced Caramel Oranges
(Serves 6)

About 6 oranges, depending on size
1-2capfuls (1-2 tbsp aprox) brandy – optional
2ozs/50g sugar (half original amount)
2.5 fl ozs/40mls water (half original amount)

1.  Peel oranges removing peel and pith (about one small orange a person) and slice.

2.  Layer into a shallow dish and sprinkle with a little brandy if liked (I used a capful for 8 small oranges, but felt that two capfuls would have been better).

3.  Make a caramel sauce by boiling 2ozs/50g sugar with 2.5 fl ozs/40mls water – the original recipe was double this amount).

4.  Pour the caramel over the top and leave in the fridge for at least 2-3 hours but preferably overnight. 

5.  Serve on its own as a simple dessert or with another complementary dessert.  If serving with ice cream or sorbet langue de chat type biscuits could be served on the side.

(This recipe was first posted on 5 December 2007 at my original blog Meanderings along the narrow way) – further amended 5 April 2010)

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This delicious set custard patisserie, most commonly studded with prunes, comes from the region of Brittany in North West France.   Versions of Le Far can be found throughout France however, often without any fruit, called simply ‘Flan’.  Le Far is one of our holiday favourites!

I translated this particular version from a local recipe postcard bought on holiday.  The original instructions were for double the quantity stated below.  Some recipes soak the prunes in Armanac brandy, but mine did not and I think it is fine without.  Although prunes are used in the traditional version, I have also successfully used dried apricots or Lexia (Valencia) raisins.  I have also read of an alternative using chopped apple, but I have not tried this – could be good as apple and raisin mix, possibly.

‘Meanderings through my Cookbook’ http://www.hopeeternalcookbook.wordpress.com

Le Far Breton aux Pruneaux
Breton Far with Prunes
(Serves 6-8)

125g plain flour
pinch salt
100g granulated sugar
2 eggs
1tbsp sunflower oil
500ml milk
100-150g pitted prunes

1.  Unless they are very fresh and soft, pour boiling water over the prunes or apricots, soak to soften and drain very well. Leave to dry on kitchen paper. (Raisins do not need pre-soaking.)

2.  Preheat oven to 180oC

3.  Sieve flour and salt into a large bowl. Add sugar. Gradually mix in beaten egg, oil and milk. Make sure there are no lumps. You will have a very thin batter.

4.  Pour mixture into a lightly greased shallow dish. I used a large round fluted flan dish, or two smaller ones. (To make it easier to get the Far into the oven without spilling I find it easier to reserve some mixture to pour over at the end.)  More recently I have made this in a deeper dish giving thicker slices.  I have also made it in an oblong dish, cutting it into small taster squares for an International Food event at church.

5.  Cut the prunes or apricots in half and evenly distribute the pieces into the mixture. Place the dish in the oven and pour in the remaining mixture, if necessary. It does not matter if the dish is fairly full as it does not usually overflow, but I always stand the dish on a baking sheet whilst in the oven.

6.  Bake in the pre-heated oven for about 1hr 15mins. The mixture will set with dark patches on the surface and the edges rise slightly.

7.  Cut into wedges. Far is usually eaten cold, though it can be served hot. It can be served as dessert or as a cake.

(This recipe was first posted on 31 October 2007 at my original blog Meanderings along the narrow way)

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