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Apr. 13th, 2008 02:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kylezyRiiiight, so, um, yeah. That's one gigantic fail for me. I'm back now though. No, really, I am.
Look!
Hey Ma - James
Said So What - French Kicks
House of Cards - Radiohead
Always Where I Need To Be - the Kooks
I've been in a mini-depression over the last few months. Just really uninspired, sad and lethargic. My current state of being is beyond pathetic and I can't really see a way out because I'm too chicken shit to actually change my life. To make even one change in my life would be completely beneficial but I'm too damn self-destructive to let that happen.
Oh well, I'll just whinge about everything on LJ. That'll fix everything. Right?
Open roast pumpkin & feta pies
Makes 20
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.
I made these last night and incidently again for lunch today. Very yum! When it says to season the pumpkin, I sprinkled powdered chicken stock on them (after I drizzled with olive oil) and I swear I could have eaten all the bits of pumpkin when they came out of the oven. And I don't even like pumpkin that much!
I doubled the cream and eggs, just to be sure I had enough mixture.
I also added small bits of bacon and chopped cashews to the pies.
Chocolate marquise
7 egg yolks
3/4 cup (165g) caster sugar
200g good-quality dark chocolate, roughly chopped
250g unsalted butter, chopped, softened
65g good-quality cocoa powder, sifted
600ml thickened cream
1 tsp vanilla extract
Halved strawberries and thickened cream or creme anglaise, to serve
Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.
Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa.
Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.
Turn out terrine, cut into slices and top with strawberries and cream/creme anglaise.
Seriously, if you want to die in a post-orgasmic state of chocolate-y goodness, make this.
Look!
Hey Ma - James
Said So What - French Kicks
House of Cards - Radiohead
Always Where I Need To Be - the Kooks
I've been in a mini-depression over the last few months. Just really uninspired, sad and lethargic. My current state of being is beyond pathetic and I can't really see a way out because I'm too chicken shit to actually change my life. To make even one change in my life would be completely beneficial but I'm too damn self-destructive to let that happen.
Oh well, I'll just whinge about everything on LJ. That'll fix everything. Right?
Open roast pumpkin & feta pies
Makes 20
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.
I made these last night and incidently again for lunch today. Very yum! When it says to season the pumpkin, I sprinkled powdered chicken stock on them (after I drizzled with olive oil) and I swear I could have eaten all the bits of pumpkin when they came out of the oven. And I don't even like pumpkin that much!
I doubled the cream and eggs, just to be sure I had enough mixture.
I also added small bits of bacon and chopped cashews to the pies.
Chocolate marquise
7 egg yolks
3/4 cup (165g) caster sugar
200g good-quality dark chocolate, roughly chopped
250g unsalted butter, chopped, softened
65g good-quality cocoa powder, sifted
600ml thickened cream
1 tsp vanilla extract
Halved strawberries and thickened cream or creme anglaise, to serve
Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.
Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa.
Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.
Turn out terrine, cut into slices and top with strawberries and cream/creme anglaise.
Seriously, if you want to die in a post-orgasmic state of chocolate-y goodness, make this.
