Gefiltefest 2013, Ivy House, Recipes Of My Demonstrations

For me, Gefiltefest 2013 was a wonderful experience. This was my third year participating, and this is the year I enjoyed the most. The creators of this fantastic Jewish food festival can be proud of themselves and what they have achieved, and I am proud to be part of this big adventure!

Please look at a few pictures of the festival here.

Queen of tarts demonstrations/recipes

Spinach and salmon quiche

Base/Pastry (for 2 tarts)

280g butter soften

400g plain (you need a scale to be exact)

1 egg

4tbs of milk

Pinch of salt

In a medium size bowl mix all the ingredients quickly and from a ball. Put in a tart or pie dish and cover it with some cling film and leave it in the fridge until you need it. Remove from the fridge 15 minutes before using it.

Filling for 2 tarts

600g of spinach boiled in a large saucepan and drained in a sieve

8 fresh salmon fillet, skinned, washed, drained and salted put in a bowl

400ml of crème fraiche

12 eggs

Two high round dishes of 25cm

  • Cut the salmon fillet in cubes with a good knife on a chopping board
  • Mix with the spinach in a large bowl
  • Beat the eggs in a bowl with a fork, and add the crème fraiche. Add the salmon and  mix.
  • Pre-cook the tart base for 10 minutes at 200. It needs to become white and the borders slightly brown/beige.
  • Poor over the filling and cook for 20 minutes until golden.

Fruit tart with crème patissiere

Delicate sandy base for tarts and tartlet’s or for little sables jam biscuits

 

For 2 or 3 tarts

400g of plain flour

280g of butter soften

125g of icing sugar

Vanilla sugar

2 eggs (optional)

A bit of milk if you need to work the dough

 

For the pastry

  • In a large bowl mix the butter, the sugars, and the flour together. Don’t work the dough for too long.
  • Divide the dough in three equal balls.
  • Flatten with a rolling pin on a floured surface.
  • Put in a tart dish and cut the excess of dough with a knife.
  • Pre cook the base until golden and the edges brown.

Crème patissiere

500ml milk

6 egg yolks

150g caster sugar

50g flour

2 vanilla pod (or half one of a large pod)

A mix of summer fruits, washed and dried (strawberries, peaches, melon, apricots, raspberries, blueberries etc…)

  • Split the vanilla pod in half lengthways.
  • Put in a sauce pan with the milk and bring to the boil.
  • Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy.
  • Stir in the flour.
  • Pour over the hot milk and stir.
  • Pour everything back in the pan and cook over a medium heat, whisking all the time with a manual whisk to avoid the lumps, making sure the custard doesn’t catch at the edges and the bottom of the pan.
  • When the custard is thick and at the first boil, remove from the hob and return to the bowl to cool.
  • To assemble the tart, put some crème patissiere on the base of the tart. Choose some fruits to put on the tarts (summer fruits are the best!).Wash and dry. Cut them and form a pretty pattern.

 

 

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