After the first rise, you can fit it to your schedule by putting it in the fridge for as long as necessary, up to 24 hours. An enriched dough like this will take time to rise, and you definitely don’t want to undermine all your work by being too hasty. It’s a minimum two-day process if you start with a lively starter. Warning: you will need to arm yourself with patience for this recipe. Someone posted a babka they’d made with a cinnamon-flavoured frangipane as a filling. But I recently joined a French sourdough group on Facebook which has been an absolute eye-opener in terms of the amazing things you can do with a jar of starter. I wasn’t particularly tempted by it, as I’m not a massive fan of chocolate in bread or pastries. It’s a braided brioche loaf that originated in Eastern Europe. Prue Leith got into trouble for saying Paul’s was better than the ones she’d tasted in New York. Great British Bake Off fans may remember the chocolate babka from one of the technical challenges a couple of years back. Don’t use puff pastry though, it is too fatty for this recipe. Likewise, for the pastry, either make shortcrust or buy it ready-made. She normally uses her own home-made passata for the tomato sauce, but you can use bought passata or pasta sauce instead. Other ingredient notes: Sandrine recommends white aubergines she thinks they are sweeter and more tender. But you could substitute other soft cheeses: feta, mozzarella, sheep’s cheese … For the cheese, we used slices of a log of goat’s cheese. I think blobs of onion confit or pesto could be good as well. We used combinations of chopped black olives, chorizo, and anchovies. I will happily make these for guests, as a substantial starter or light main course.īeyond the aubergines and tomato sauce, you can vary the other ingredients according to taste and whether you need it to be vegetarian. We produced five magnificent tarts, which were shared along with glasses of chilled rosé. A neighbour who is renowned for her superb aubergine tart kindly submitted to pressure to reveal her secrets in an informal cookery lesson, held outdoors on a sunny day.
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