This is my entry for this month's Random Recipes.
Dom is always musing over new ways for us to pick our random recipes for his challenge. If you didn't know him better, you might think he was accusing us of cheating *ahem*.
This month Dom named the challenge "I'll show you mine.....if you show me yours!". I did have a chuckle at that. His idea was for us to be paired up with another blogger and that other blogger would choose the cookbook for us and the page number.
I was paired up with the lovely Cake Fairy who decided on cookbook no.4. I list my cookbooks in Eat Your Books (an online search engine for your cookbooks. ps I am giving away a free lifetime membership to one lucky reader here) , so it was easy to identify No.4 on the list, which was Delia's Vegetarian Collection. Next, Cake Fairy decided on page number 216 and voila Richmond Maids of Honour. I was very pleased with her choice.
Graham has a buffet at work today for someones birthday, so I used the whole pack of pastry to make Richmond Maids of Honour and then we ate quite a few (whoops), so I set him out for another block of pastry and used half of that as well. So I can tell you that there is enough almond topping for one and a half blocks of puff pastry. I don't see how you could load any more topping on to the pastry really without it spilling over. I also couldn't find the right size of cutter, so I made the first batch with a heart cutter and the next two with a smaller round fluted cutter (I found the round pastries were easier to fill). Which made lovely bite-sized pieces which are easy to
Oh and do admire the silpat liner that Andrew brought me back from America. It is the best thing since sliced bread, honestly. Nothing sticks to it, even the curd the leaked and turned into molten toffee.
Richmond Maids of Honour
These dainty pastries flavoured with lemon and almonds come from a Delia Smith Recipe. They are easy to make, but I have to warn you, they are very very addictive!
- ½ packet puff pastry
- 225g/8oz philadelphia soft cheese
- 40g/1½oz caster sugar
- grated zest of 1 lemon
- 25g/1oz ground almonds
- 1 large egg
- 1 large egg yolk
- 2-3 tbsp lemon curd
- enough icing sugar to dust
1.Take the pastry out of the fridge about 20 minutes before you start.2. Pre-heat the oven to 200c/180c fan/gas mark 6/400f.3. Cut the pastry block in half, reserving the second half for another day. Roll the pastry out to a square of about 28cm on a floured board.4. Cut out circles with a 8 cm pastry cutter. Be careful not to twist as you remove the cutter. Try for a sharp tap, as they will go a bit awry if they are twisted.5. Place the circles on a prepared baking tray, leaving a little room between them.6. Dot a meagre ½ teaspoon of lemon curd in the centre of each pastry.7. In a bowl mix together the Philadelphia cheese with the sugar, lemon zest and ground almonds.8. In a separate bowl, whisk up the egg and egg yolk then mix into the cheese mixture until well combined.9. Dollop a spoonful of mixture over each pastry, covering the curd and soothing out, but don't take it quite to the edge.10. Pop in the oven for 20-25 minutes until the pastry starts to turn a little golden.11. Put on a wire rack to cool. Once cool, dust with icing sugar. 12. Say you will just have one, but be prepared to eat at least 4, if not more.
DetailsTotal time: Yield: makes 18