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<blockquote data-quote="BillB" data-source="post: 16717" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>Samphire is a green plant that grows on northern European seashores. There is rock samphire, which grows on rocks at the tideline or marsh samphire which grows in salt marshes. Rock samphire is gathered in spring while marsh samphire is available in summer. If you want to try some, ask your fishmonger if he can get some for you. It goes well with sea fish and is easy to prepare, as I explained. I didn't know much about it until I saw a Rick Stein programme where he eulogised it. Try doing a google search for 'samphire recipes'.</p><p>Troubr - I tried your recipe for pear and blueberry cake yesterday and it was delicious. Thank you. It reminded me of the recipe for tarte tatin that I prepare occasionally. The recipe calls for apples, but I use pears as a variation, as follows:</p><p></p><p>Tarte tatin</p><p>1 kilo of pears, peeled, cored and chopped</p><p>knob of butter</p><p>1 tbs corn oil</p><p>2-3 tbsps Splenda</p><p>1 ten inch round of frozen puff pastry, defrosted.</p><p></p><p>Preheat oven to 218°C/425°F.</p><p>Melt butter with the oil in a frying pan over a medium heat, add the Splenda and when it has dissolved add the pears in several layers. It doesn't matter if the fruit is higher than the pan as the pears will cook down. Leave to cook for 20 to 25 minutes, shaking occasionally to stop the fruit sticking. When the juices are golden brown, place the pan into the oven for 20 minutes or until the pears are beginning to brown. Remove from the oven and lay the pastry over the fruit and tuck into the sides of the pan. Make a couple of slits in the pastry to allow steam to escape and replace in the oven for another 20 minutes until the pastry is cooked.</p><p>Remove from the oven and let stand for at least 10 minutes to cool. When you are ready to serve, free the edges of the pastry from the pan, place a plate, preferably with a lip, over the pan and invert. The tart should drop onto the plate. If any pieces of fruit still adhere to the pan, scrape them off and place them back in the tart.</p><p>For us diabetics it's one of those dishes we should eat in smaller quantities. But we're entitled to a treat now and then, aren't we?</p></blockquote><p></p>
[QUOTE="BillB, post: 16717, member: 9985"] [b]Re: Recipes.[/b] Samphire is a green plant that grows on northern European seashores. There is rock samphire, which grows on rocks at the tideline or marsh samphire which grows in salt marshes. Rock samphire is gathered in spring while marsh samphire is available in summer. If you want to try some, ask your fishmonger if he can get some for you. It goes well with sea fish and is easy to prepare, as I explained. I didn't know much about it until I saw a Rick Stein programme where he eulogised it. Try doing a google search for 'samphire recipes'. Troubr - I tried your recipe for pear and blueberry cake yesterday and it was delicious. Thank you. It reminded me of the recipe for tarte tatin that I prepare occasionally. The recipe calls for apples, but I use pears as a variation, as follows: Tarte tatin 1 kilo of pears, peeled, cored and chopped knob of butter 1 tbs corn oil 2-3 tbsps Splenda 1 ten inch round of frozen puff pastry, defrosted. Preheat oven to 218°C/425°F. Melt butter with the oil in a frying pan over a medium heat, add the Splenda and when it has dissolved add the pears in several layers. It doesn't matter if the fruit is higher than the pan as the pears will cook down. Leave to cook for 20 to 25 minutes, shaking occasionally to stop the fruit sticking. When the juices are golden brown, place the pan into the oven for 20 minutes or until the pears are beginning to brown. Remove from the oven and lay the pastry over the fruit and tuck into the sides of the pan. Make a couple of slits in the pastry to allow steam to escape and replace in the oven for another 20 minutes until the pastry is cooked. Remove from the oven and let stand for at least 10 minutes to cool. When you are ready to serve, free the edges of the pastry from the pan, place a plate, preferably with a lip, over the pan and invert. The tart should drop onto the plate. If any pieces of fruit still adhere to the pan, scrape them off and place them back in the tart. For us diabetics it's one of those dishes we should eat in smaller quantities. But we're entitled to a treat now and then, aren't we? [/QUOTE]
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