Re-homing battery hens and making frangipane
Fancy re-homing battery chickens? Call 01769 580 317. Also talking to Max Green and Robert Hartley at the World Scout Jamboree in Sweden and Carson Wishart goes for temporary teenage tattooing.
This morning, Tony Fisher is in the kitchen with Herefordshire Food Champion Rachel Hicks - here's the recipe for her Greengage Frangipangi Tart:
Serve 4-6
50g butter
50g ground almonds
25g caster sugar
1 large egg
12 ripe greengages (or plums if you can't get greengages)
1 x 20cm good quality pastry case
knob of butter
2 tbsp flaked almonds
Heat the overn to 400F/200C/Gas mark 6
Chop the butter into dice. Put into the food processor with the gound almonds, sugar and egg and whizz to a thick paste.
Place the pastry case on a metal baking sheet and spread the paste over it
Cut the greengages in half, remove the stones and place on the frangipane
Melt the butter in a pan, toss the flaked almonds in the butter to coat evenly, then scatter over the top of the tart
Bake for 25 min until the frangipane is firm and the almonds are golden brown
Serve hot, warm or cold.
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- Fri 5 Aug 2011 09:00麻豆官网首页入口 Hereford & Worcester
