Thursday, 26 May 2022

Hosting a Jubilee party? Four tasty recipes for entertaining!

I am so looking forward to the extra long weekend celebrating the Queen's Platinum Jubilee. At the moment we have no plans but there are plenty of things going on locally. I will be baking up some tasty treats, defiantly the scones and the Bakewell Tart Traybake and of course things like sausage rolls and maybe some quiche. 

Union Jack flags

With four whole days to celebrate the 70th year of Queen Elizabeth’s reign there’s plenty of time to get baking and enjoy eating these regal bakes with friends and family.

Will you be doing any baking? Here are a few ideas for you:

Leek & Asparagus Traybake Tart.
Makes one 20x30cm tart.

Leek & Asparagus Traybake Tart

Ingredients.

400g plain flour
200g salted butter + 30g for the leeks
2 Leeks (500g, finely shredded)
350g full fat cream cheese
150ml double cream
3 eggs + 1 for egg washing
2 packets of fine asparagus (200g)

Method.

1. Preheat the oven to 180°c (fan).
2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
6. Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.
7. Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.
8. Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges. 
9. Bake for 30-35 minutes until the filling has set and the pastry is golden.
10. Allow to cool slightly or completely before slicing and serving.

Classic Scones.
Makes 8.


Ingredients

200g of self-raising flour.
60g of unsalted butter, chilled and cubed
30g of caster sugar.
2 eggs (1 is for eggwash)
2 tablespoons of milk.

Method.

1, Preheat the oven to 180°C (fan) and line the baking tray with the parchment.
2. In the mixing bowl, combine the flour and sugar then add in the butter cubes and work them in with your fingers.
3. Once a crumb consistency has been achieved, make a well in the centre and add 1 egg and the milk. Bring it all together until just combined to form a dough, being careful not to overwork it. 
4. Tip the dough out onto a lightly floured surface and roll out to a 2 cm thickness, cut out rounds, bringing the offcuts together and re-rolling until you have 8 rounds. 
5. Place them all on the baking tray, rub the tops with eggwash using your finger or a pastry brush if you have it, and bake in the oven for 10-12 minutes until risen and golden on top.
6. Allow to cool before serving with jam and clotted cream.

Rhubarb Traybake Tart.
Makes one 20x30cm tart.


Ingredients.

500g plain flour.
250g unsalted butter.
60g icing sugar.
750g rhubarb.
200g caster sugar + extra for sprinkling on top.
40g cornflour.
Zest of one orange.
Egg for egg washing.

Method.

1. Preheat the oven to 180°c (fan).
2. In the large mixing bowl, rub together the flour, icing sugar and butter with your fingertips until a crumb consistency is achieved. Add 5 tbsp of water and bring the mix together with your hand to form a pastry dough.
3. Tip the dough out onto a lightly floured surface, break off about a quarter and set to one side (this will be the top of the tart) and roll the remainder into a rectangle large enough to line the baking tin.
4. Roll the pastry back onto the rolling pin to pick it up, then drape over the tin, and tuck into the corners and up the sides. Trim any excess (add this to the reserved quarter of dough) and place the lined tin in the freezer.
5. Chop the rhubarb into 2cm diagonal pieces and put into the (cleaned) large mixing bowl. Add the 200g caster sugar, orange zest and cornflour and toss the rhubarb so it’s all coated.
6. Spread the coated rhubarb into the pastry-lined tin, and fold in the pastry around the edge to create a crust.
7. Roll out the reserved quarter of dough and cut out some different sized circles using cutters/a tumbler/a bottle lid then randomly place them on top of the rhubarb so there are still some gaps where you can see the fruit.
8. Brush the pastry with egg wash, sprinkle with caster sugar and bake for 30-35 minutes until the rhubarb is soft and the pastry is golden. 
9. Leave to cool slightly before serving with cream, custard or ice cream.

Bakewell Tart Traybake.
Makes a 20 x 30 cm traybake - 15 bars.


Ingredients:

150g of Plain flour.
150g of Caster sugar split into 50g and 100g.
200g of Unsalted butter, softened and split into 2 x 100g.
150g of Ground almonds.
1 Egg.
200g of Raspberry jam.
A handful of flaked almonds.
Icing sugar to dust.

Method:

1. Preheat the oven to 165°c.
2. Put all of the plain flour and 50g of caster sugar in the mixing bowl before rubbing in 100g of unsalted butter with your finger tips. When the mixture resembles crumbs, pour it into the lined traybake tin, spread it evenly and press it down so the crumbs loosely join together. Bake the base for 15 minutes.
3. While the base is baking, combine the remaining 100g of butter, 100g caster sugar, ground almonds and the egg in the mixing bowl with a spoon to make the frangipane topping.
4. When the base has had it's 15 minutes, remove it from the oven and add the jam, spreading it with the back of the spoon to make an even layer over the top, followed by all of the
frangipane mix (this will be a thicker layer) and a sprinkling of flaked almonds before returning to the oven for a further 30 minutes.
5. When the traybake is golden on top, remove from the oven and allow to cool completely before removing from the tin. Dust the whole thing with icing sugar, slice into bars and top with more flaked almonds.

Are you doing anything special over the Jubilee extra long weekend? 

These recipes are from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website.

8 comments :

  1. all the recipes looks so special - you know I've never had a scone but have heard about them for years - wish I could come over and celebrate with you!

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  2. Those all sound so tasty!

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  3. We have had a little meal together already for the jubilee (on my youtube channel tomorrow). We are also going to be making scones and having it with jam and clotted cream. We've chosen a pineapple jam from Asda for a difference. I hope it tastes nice. Enjoy the celebrations, whatever you do.

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  4. Oh we can't wait either! I will be getting my baking on too and putting on a bit of a picky tea! These all look delicious, especially the Bakewell Tart Traybake. I think I'm going to have a go at this. xx

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  5. Enjoy all the Jubilee parties! Your recipes look delicious. I really like the sound of of the Leek and Asparagus Traybake Tart :o)

    #MMBC

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  6. Oh Yummy! I haven't had rhubarb in years, that tart looks amazing. I'm hoping we get to have a BBQ. It would be nice to go somewhere and celebrate but I haven't seen anything locally. I'm going to make a trifle and we have some special snack treats just in case the weather spoils our plans. I've also made some bunting!

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  7. Ooh yum! All of these look delicious! I really love asparagus so that traybake tart is right up my street. And all the sweet things look lovely too x

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  8. Beautiful traybakes and scones! I bought a pack of scones yesterday, and we had them for breakfast today, with clotted cream and strawberry jam. That's my contribution to the celebrations. :)

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