You’ve been warned.
Things are heating up in the kitchen AND in iVillage Food Blogger Idol competition.
After receiving hundreds of amazing and delicious entries from some extremely talented home cooks, and after deliberating for many hours, we managed to narrow the list down to the five. And now? It’s time to vote. So let’s meet our finalists…
Well its all about flavour for me, I guess all those years of being a chef has made me a slave to it, as well as texture, and taste, and aroma ….I go on. But what's this no sugar thing? I can't do that, although I wanted to give an alternative a go .Last week on a photo shoot for a web based client, she used an unprocessed sugar, called panela.... so I thought I would give it a run! I wanted to re create a Portuguese tart and use fresh fruit along with the panela. It worked a treat! I doubled decked the pastry and sprinkled it with panela and my favour type of sweet spice -cinnamon. ( I once wanted to name my first born cinnamon! )
The colour of the panela is almost coffee like and the flavour has a caramel edge. Doubling the pastry and hiding the sweet & spice in between the layers really gives a flavour boost to these little beauties. Its just a quick roll out, to make the layers a little thinner. If you don’t own a rolling pin, a smooth bottle will do. I reckon you could substitute your favourite fruit in here no problem. Cook them slowly at 170 degrees that way there's lots of custard. Definitely eat these while they are hot straight out of the oven. Enjoy with a coffee I think, and hey they have blueberries, eggs and dairy in them, could almost past them off as breakfast! I am a trained chef and I now work as a freelance food stylist, interested into getting into the food blogging scene. I have a web site which showcases my creations, and work.
Just as an FYI, you should know that this post is sponsored by PAMPAS Pastry. But all opinions expressed by the author are 100% authentic and written in their own words.
- 2 sheets of frozen PAMPAS puff pastry, thawed
- Cooking oil spray
- 2 tsp cinnamon powder
- 2 Tbsps panela sugar, plus 1/3 cup panela sugar extra
- 2 egg yolks
- 1 egg
- 2 Tbsp cornflour
- 1 vanilla bean, scraped
- 300ml pure cream
- 1 punnet blueberries
Makes: 12 Prep time: 15 minutes Cooking time: 20-25 minutes
Preheat oven to 170 C. Spray x 12 hole 1/3 cup capacity muffin tin with cooking oil spray.
Lay one sheet of the PAMPAS pastry on a clean work surface and sprinkle with combined cinnamon and sugar, place remaining sheet on top. With a rolling pin, lightly dusted in flour, roll out pastry to double till approx 30 cm x 30 cm. Or about 2-3 mm thick.
Using a 10 cm cookie cutter, cut 9 circles out, and gently ease into tin. Re roll scraps and cut 3 more circles out. Gently ease into prepared tin. Refrigerate while you make the custard.
In a bowl place eggs, extra sugar, corn flour, vanilla bean and pour in cream, whisk to combine.
Sprinkle with blueberries and cook for 20-25 minutes till custard is set and they go all puffed and golden on top. Depending on your oven you may need a little longer, give them a little shake, or lightly press your fingers into the centre at around the 20 minute mark. Continue cooking them if the middle is a little soft still.
Dust with icing sugar to serve.
If you'd like to vote for Jane to be iVillage's new Food Blogger, you can vote by clicking HERE.
To see the delicious process in full, click through the gallery.
For all the Food Blogger Idol updates visit www.themotherish.com/food-blogger-idol
Whether you’re still finding your feet in the kitchen or you’re a self-confessed master chef, Pampas’ range of pre-rolled pastry sheets and shells are your blank canvas to create. Be it the humble family pie or pastry wrapped asparagus sticks for entertaining, PAMPAS provides you an easy way to create something new or simply make something that little bit better; so you can spend less time in the kitchen and more time enjoying delicious meals with those you love.