A COSY DAY IN THE KITCHEN: Cosy recipes for autumn inspired by Jane Austen// Hello, Today we're sharing a cosy day in our kitchen starting with a simple but lovely breakfast by using our wonderful china from Burleigh and the gorgeous silver we have at home. We then continue trying out recipes from the cookbook 'Dinner with Mr Darcy' which has the most wonderful recipes inspired by Jane Austen. If you're already looking for a nice Christmas present, this is definitely a lovely idea. I'm starting with a cozy baking day by making a buttered apple tart and Joerg is making a herb pie. Both really good and quite different! Slow living at its best! Hope you like the video. Kirsten & Joerg x
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BOOK 'DINNER WITH MR DARCY': amzn.to/3CxQOdk
BURLEIGH PINK ASIATIC PHEASANTS TEAPOT: amzn.to/3w1EPlH
BURLEIGH PINK ASIATIC PHEASANTS BREAKFAST CUP WITH SAUCER: amzn.to/3w1sUo4
BURLEIGH PINK ASIATIC PHEASANTS COW CREAMER: amzn.to/2ZILbL2
MAUVIEL COPPER SAUCEPAN: amzn.to/2ZEc82M
KETTLE: amzn.to/3jX6DTJ
CUMBRIA CRYSTAL (seen in Downton Abbey): cumbriacrystal.com/shop/stemw...
SIMILAR STERLING SILVER TOAST RACK: rstyle.me/+gvrkYYQUMtRKf9dpxm... & HERE: rstyle.me/+k7dw-lXabVcGYclhXz...
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RECIPE BUTTERED APPLE TART:
Ingredients
4-5 cooking apples
2 tbsp/30g butter
2-4 tbsp sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Juice & zest of 1 orange
1 batch of puff pastry
3 eggs, separated
Icing sugar
Method
Skin, core and slice the apples and cook them in a tablespoon of water until just soft.
While the apples are hot, stir in the butter, sugar to taste, the nutmeg, and cinnamon if using, and the orange zest and juice.
While the mixture cools, preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius/Gas Mark 5 and line a 10-inch/25cm pie dish with the pastry.
Beat the egg yolks and stir them in the apples. Whisk the egg whites to stiff speaks and fold them into the mixture. Pour the mixture into the pastry case and bake for approximately 30 minutes until the eggs are set.
Serve with a dusting of icing sugar over it.
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RECIPE HERB PIE:
Ingredients
800g of mixed seasonal herbs & greens (Mrs Rundell uses parsley, spinach, lettuce, mustard and cress, borage and white beet leaves. You could use beet leaves, chard, kale or spring greens.)
Salt & pepper
Butter to grease pie dish
2 eggs
200ml milk
250ml single cream
2tbsp flour
1 batch of puff pastry (gluten free or regular)
Method
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius/Gas Mark 5.
Quickly blanch the tougher leaves - spinach, beet, kale, chard stalks - in boiling water, then immediately plunge into cold water. Using your hands, gently squeeze out the excess liquid and chop roughly. Mix with the more delicate leaves, season with salt and pepper and put aside in a buttered pie dish.
Beat the eggs well, then add the milk and cream, continuing to beat. Thicken with the flour, whisking thoroughly to ensure that there are no lumps and pour over the mixed greens.
Roll out the shortcrust pastry and cover the pie dish, making a couple of slashes to release moisture. Bake in the oven until the pastry is lightly golden and cooked through, about 30-40 minutes.
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