Barn

It's been a busy couple of days with various sporting pursuits and general busy-ness, but on Friday i took most of the day out to go and see my mum at home. The day started with some tea and a lovely lunch of double-baked potatoes. Just simply take baked potatoes, scoop out the potato and mix with wholegrain mustard, cheese and egg yolk. Then refill the skins with the mixture and bake. Served with some salad and seeds it was quite a delicious and warming, but light, lunch.


I also had a big treat in the form of Bakewell Tart...one of my favourites! We couldn't resist digging into the first one while it was warm, so the jam oozed out and had to be dribbled over the top like a sauce. Recipe (and a damn good one at that) to follow below!


After a bit of work we took a break to walk round the trees...


...with the dogs (Truffle)...


...and gave the chickens and ducks some food. Molly wasn't so keen on the walk!


Bakewell Tart
For the pastry:
150g plain flour
pinch of salt
30g butter, cubed
30g lard, cubed
1 tablespoon cold water

1. Sift flour and salt into a bowl and rub in the fats until the mixture looks like breadcrumbs.

2. Add some of the water and mix until the dough clumps. Add the rest and bring together into a smooth ball with your hands as quickly as possible.

3. Wrap in clingfilm and put in the fridge to cool for at least 30 minutes before use.

For the Tart:
4 tablespoons jam of choice
3 eggs
150g golden caster sugar
150g ground almonds
Half a teaspoon almond extract/essence
150g butter
25g flaked almonds

1. Preheat oven to 190C and butter a deep 20cm pie dish or tin and line with pastry. Spread the jam over the base.

2. Whisk the eggs and sugar together in a bowl until thick and paler. Stir in the groung almonds and extract with a metal spoon.

3. Melt the butter, pour into the almond mixture and mix well.

4. Pour over the pasty and spread the flaked almonds over the top. Bake for 30-35 minutes until golden.