Most things are improved by being clothed in pastry, and this Clementine shortcrust pastry adds an extra layer of flavour. This recipe can be varied by using other citrus fruits such as lime or lemon, but Clementine is a lovely festive twist. I use it to make my mincemeat crumble pies.
Citrus fruit works really well because the acid in the juice makes the pastry even crumblier while the zest is loaded with natural oils which flavours the pastry without upsetting any of the proper ratios of the recipe. Continue reading →
Monthly Archives: December 2014
Crumble Mincepies
These crumble mincepies are a combination of short Clementine flavoured pastry, moist fruity mincemeat and a nutty crumble topping. They make a change from the traditional pastry enclosed mince pies that we are used to having around Christmas.
Clementine Shortcrust Pastry
Most things are improved by being clothed in pastry, and this Clementine shortcrust pastry adds an extra layer of flavour. This recipe can be varied by using other citrus fruits such as lime or lemon, but Clementine is a lovely festive twist. I use it to make my mincemeat crumble pies.
Citrus fruit works really well because the acid in the juice makes the pastry even crumblier while the zest is loaded with natural oils which flavours the pastry without upsetting any of the proper ratios of the recipe. Continue reading →
Cranberry and White Chocolate Blondies
Cranberry and White Chocolate Blondies are the perfect festive treat to bring along to all those Christmas gatherings that we have this time of year.I have, for some time, been lamenting that I can’t make the gorgeous Rhubarb and White Chocolate Blondies I made during the summer, so this is a reworking of the recipe that works for winter (a shameless reworking – I even use some of the same pictures!). The cranberries in this recipe bring the same tartness as the rhubarb and using orange really brings a warmth and sweetness too.
Continue reading →