Tag Archive: nuts


Sinemage Autumn fruits apples grapes and walnuts

Ngahuru, kura kai, kura tangata” means ‘harvest-time, wealth of food, the wealth of people’ in Maori.
I’m always keen on knowing local expression, so thank you Mike for adding this phrase to the invitation of the potluck dinner organized a couple of weeks ago with the theme ‘Autumn’.

Useless to say I liked the idea. This season is not only beautiful, with warm shades outside, but offers indeed plenty of food including some of my favourites.

After a long hesitation, I finally decided to go for a seasonal salad and chestnut flans. And that night was a hit with an array of dishes reflecting the variety of the season.

Sinemage Fall Brioche tart apple grapes and walnuts

At first, I had no particular intention to bake with those seasonal ingredients pictured above. The inspiration came afterwards.

It was a wet, foggy and cold day, the kind when a baking smell emanating from the oven is cheering and you wait patiently sipping a hot cup of tea.

I prefer to enjoy this snack still warm when the fine slices of apples melt in the mouth, the brioche-like base is fluffy and freshly cracked walnuts bring a bit of crunch.
At that time the black NZ grapes were all gone, so I used seedless grapes and it was just fine.

Sinamge Apple walnuts brioche tart

Autumn Tarte Briochée

250g flour
40g caster sugar
50g butter at room temperature, chopped
150 ml lukewarm milk
1 egg yolk
20g fresh yeast or 1 packet of instant dry yeast
One pinch of salt
2 small apples, finely sliced, preferably with a mandolin
Handful of grapes
6 walnuts, freshly cracked open
Brown sugar to sprinkle

For the glaze (optional) I didn’t go for it this time.
1 sheet of gelatin
25ml water
50g caster sugar

Proof fresh or instant dry yeast in the lukewarm milk with a pinch of sugar // In a large bowl mix together flour, sugar, salt // Add butter and with your finger tips make a fine crumble // Incorporate egg yolk and mix // Pour in the milk and the proofed yeast // On a working bench, knead the dough for 10 minutes // Let the dough rest for at least one hour at room temperature in a greased bowl covered with a clean tea towel // Preheat oven to 210°C // Transfer the dough on a slightly dusted surface // With a rolling pin gently roll down the dough and keep a thicker edge all around // Place the dough on a baking tray lined with baking paper // Prick the dough leaving the edge free. Arrange slices of apples and sprinkle brown sugar on top // Bake for 10-15 minutes or until edges are nicely golden // In the meantime, place the sheet of gelatin in a bowl of cold water for 5 minutes // Over a low fire, make a syrup with water and sugar // Wring the sheet of gelatin, add it to syrup and stir // Brush the edge of the tarte briochée with the glaze // Before serving garnish with grapes and walnuts.

Sinemage Fall Brioche tart

La suite en français…


This Time of the Year

Sinemage Stuffed Persimmon

While I was selecting persimmons at the Farmers market last Sunday, a girl, obviously not familiar with those fruits, asked me how she should choose them.
Firm, with a smooth skin and a deep orange colour, I replied spontaneously.

It makes me smile when I think about it, because I didn’t know myself how to choose them two years ago.
Persimmons are fruits I got acquainted with here, in New Zealand.

Sinemage Persimmons

I like everything about this fruit: The funny ruff, the bright colour, the sweet flesh… And I read persimmons are full with vitamins and that’s exactly what I need these last days to kick off the chilly season !

On the other hand, Paprika doesn’t like them really.
Unless I do a trick: I bake them.

Based on a baked apples recipe, I filled persimmons with nuts and spices: pistachio, honey, cardamom and vanilla.
The result is honest. The kind of warm and comforting dessert you are happy to have at night, at this time of the year…

Sinemage Stuffed Persimmon 2

Baked Persimmons (for 4)

4 firm persimmons (non-astringent)
40-50g nuts (pistachio, almond or what you fancy)
3tsp honey (liquid)
1/3 tsp finely ground cardamom seeds
1 vanilla pod seeded
Lemon juice

Preheat oven at 205°C. In a bowl mix, nuts, spice, honey and lemon juice. Slice the top of persimmon and with a knife and spoon remove a little bit more than the core. Fill each fruit with the nut mixture and place back the top of the fruit. Place persimmons on a baking tray lined with baking paper and bake for 30 minutes or until soft. Remove from oven and let them cool a little before serving.

La suite en français…

Fall Into You

It was foggy here, in Wellington for Anzac day

To me, Fall is all about cooler days but warm colours, leaves and less flowers, and an additional layer of clothing !

This tart is a personal interpretation of this season.

From my imagination to reality, I needed to experiment…

And I had fun making chocolate leaves using mint, shaping fudge pearls and cutting out flower-shape in apple chips, just to decorate these tartelettes.
As for the tart filling, I made a frangipane with cocoa and hazelnut.

Sinemage Diptych Fall Chocolate Tart

While the fog was still lingering around in the afternoon, Paprika prepared a tea and we nibbled on these tartelettes.

And Fall couldn’t be sweeter…

Sinemage Fall Chocolate Tart

Fall Chocolate Tart

Shortcrust Pastry

250g flour
80ml water
125g butter at room temperature and diced
1 pinch of salt

Frangipane Filling

110g hazelnut meal
120g brown sugar
4 eggs
20g cocoa powder (unsweetened)
2 tbsp fresh cream
1 tsp rum
1 pinch of salt

In a large bowl mix together flour and salt // Add butter to flour and mix with your finger tips to get a fine sandy texture // Add water and mix quickly with your hand to form a dough // Wrap the dough in cling wrap and let it rest for one hour in the fridge //Preheat oven to 180°C // In a bowl mix together hazelnut meal, salt and cocoa powder // In an other bowl whip egg and sugar until frothy // Add gradually hazelnut meal into egg batter and stir well to combine and get a smooth batter // Add fresh cream and rum and mix well // Then, roll down the tart dough on a dusted flour surface // Cut dough to fit your tart pan and prick the bottom of the dough with a fork // Pour equally the batter in each tart shell // Bake for 25-30 minutes // Remove from the oven, turn out of tins and let cool on a wire rack.

Walnuts and toasted silvered almonds

Apple chips
1 apple
Slice horizontally and place slices on a tray lined with baking paper. Grill for a couple of minutes, until dry. Then let them cool and cut out with fancy shape cookie cutter in each slice.

Chocolate leaves
10 mint leaves, washed and dried.
40g dark chocolate, melted over a water bath
Using a brush, evenly coat the back of each leaf with chocolate (1-2 mm thick)
Let them dry and then peel carefully the mint leaf from chocolate.

Fudge pearls
60g caster sugar
20g honey
25cl milk
30g butter chopped
In a sauce pan over medium heat, mix sugar, honey and milk. Bring it to a gentle boil and stir from time to time. Add butter gradually and keep on stirring. Let the mixture to thicken and colour. Then pour in silicon pans and let it cool and firm up. Turn out of pan and dice it. Then roll softly between your palms each cube of fudge to shape it like a pearl.

La suite en français…