Text 16077, 83 rader
Skriven 2014-08-21 18:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Cashew milk? 816
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 ML> Pretty much. Reminder to both of you that truly raw cashews
 ML> contain some urushiol, which ulcerates the skin and would
 ML> happily do so to your throat as well - this is the same
 ML> substance that poison ivy uses as a deterrent.
 SH> I think that in the interests of not encountering urushiol, we'll skip
 SH> making cashew milk.

Wisdom there, especially with loved ones with
food sensitivities.

 Apparently, even roasted cashews can contain
 SH> traces of urushiol and can trigger a severe reaction in those sensitive
 SH> to poison ivy.

No doubt.

 SH> By the way, I have been communicating with the programmers of Gourmet
 SH> about the MealMaster (lack of) compatibility. I sent the
 SH> specifications for formatting a recipe for MealMaster import.

Interesting. I wonder how much of a following
Meal-Master still has.

Apple tart
categories: dessert
Serves: 4

h - For the almond cream filling
1/2 c unsalted butter
1/2 c caster sugar
2 lg eggs
1/2 lemon, juice of
1 Tb flour
1 c plus 5 ts ground almonds
h - For the pastry base
3/4 c unsalted butter
3/4 c caster sugar
2 lg eggs
1 7/8 c flour
h - For the apples
4 apples, sliced into thin, long pieces
1/8 c unsalted butter, melted
1 pn cinnamon powder
1/8 c caster sugar

For the filling - Cream the butter and sugar together
thoroughly in a mixer. Slowly add the eggs, lemon
juice, flour, and almonds. Mix continuously until
all lumps are gone and the mix is light and fluffy.
Store in refrigerator.

For the pastry - Mix the butter and sugar thoroughly
in a large mixer on low speed. Then add the eggs
slowly until thoroughly mixed. Add the flour slowly
and keep mixing into a smooth paste (do not overmix).
Place in a bowl in the refrigerator 1 hr to harden.

Once the pastry has chilled, heat the oven to 350F.
Roll out the chilled pastry on a floured surface
until the pastry is flat and about 1/2" thick. With
a round pastry cutter, cut 4 circles from the pastry.
Place each disk into a pie pan (4 small ones or
1 large). The sides have to come up higher than the
base and fit the pan. Bake for 12-15 min.

Spoon some almond cream filling into each baked
pastry case. Arrange the slices of apple on top of
the almond cream, totally covering the top. This
apple acts as a lid on the pie. Brush melted butter
over the whole surface of the apples, covering
thoroughly and generously. Mix the cinnamon powder
and caster sugar together and sprinkle over the top
of each pie. Place back in the oven for 12-15 min
and remove when the top is golden brown.

Serve on large white plates with a scoop of vanilla
ice cream on top of each pie.

Ben Tobitt, The Ivy, Dubai

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