Christina, Jørn og Vilde kommer på jule-tapasen likevel! Siden hun er på samling både fredag og lørdag er det best at hun tar med noe hun kan kjøpe og slipper å lage. Dermed omfordeler jeg oppgavene som følger:
Hasselnøtt- og landbrød (Christina)
Kjøttboller (Gunn)
Sildesalat (Sissel)
Glasert Juleskinke (Beate)
Waldorfsalat (Tonje)
Ostepai m/sopp, spinat og valnøtter (Gunn)
Aspargesbønner med pinjekjerner (Sissel)
Safrancouscous (Mariann)
Dadler m/bacon (Tonje)
Tapenade (Tonje)
Aioli (Christina)
Gravlaks m/vodka og mynte (Irene)
Potetsalat (Irene)
Fikenterte a la Paul Løwe (Mariann)
onsdag 19. november 2008
torsdag 13. november 2008
Fiken-Terte
Oppskrift hentet fra Paul Løwe sin hjemmeside.
Fig tart
Serves 8
6 tablespoons butter
1/2 cup sugar
2 large egg yolks
1 cup plain flour
1/3 cup yellow cornmeal
4 ounces cream cheese
1/2 cup crème fraiche
2 tablespoons conf sugar
12 figs, quartered
Cream butter and sugar in a bowl of an electric mixer.
Add yolks, and mix to combine.
Add flour and cornmeal, mix just until it comes together loosely.
Wrap in plastic and chill for at least 30 minutes, until firm.
Butter a 24 cm tart tin.
Roll out dough between two pieces of plastic wrap.
Discard the top wrap and gently invert over the tart tin.
Press into the tin and trim the edges.
Prick with a fork.
Chill for 30 minutes.
Bake the pie at 180C, 350F for about 15-20 minutes, or until golden brown.
Cool.
Beat cream cheese until soft.
Add crème fraiche and sugar, and beat until mixture is smooth.
Spread filling in the crust and add the figs.Cool for 30 minutes and serve.
Pictues by Colin Cooke
Fig tart
Serves 8
6 tablespoons butter
1/2 cup sugar
2 large egg yolks
1 cup plain flour
1/3 cup yellow cornmeal
4 ounces cream cheese
1/2 cup crème fraiche
2 tablespoons conf sugar
12 figs, quartered
Cream butter and sugar in a bowl of an electric mixer.
Add yolks, and mix to combine.
Add flour and cornmeal, mix just until it comes together loosely.
Wrap in plastic and chill for at least 30 minutes, until firm.
Butter a 24 cm tart tin.
Roll out dough between two pieces of plastic wrap.
Discard the top wrap and gently invert over the tart tin.
Press into the tin and trim the edges.
Prick with a fork.
Chill for 30 minutes.
Bake the pie at 180C, 350F for about 15-20 minutes, or until golden brown.
Cool.
Beat cream cheese until soft.
Add crème fraiche and sugar, and beat until mixture is smooth.
Spread filling in the crust and add the figs.Cool for 30 minutes and serve.
Pictues by Colin Cooke
tirsdag 11. november 2008
Jule-Tapas 13. desember
Jeg sender dere planlagt meny pr mail, siden jeg ikke får lagt inn PDF-filer her. Oppskriftene følger senere. :-)
mandag 10. november 2008
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