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David Church
150 followers -
Opinions stated as actual facts really annoy me. If you found me because you searched for 'Church', you're likely to be disappointed or offended.
Opinions stated as actual facts really annoy me. If you found me because you searched for 'Church', you're likely to be disappointed or offended.

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I'm probably late to be just discovering it now but this series of Hamster and Bunny videos is amazing. Love the tiny aviator caps and the tally of dead bunny strikes on the side of the hamster's planes.

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How god created animals. https://imgur.com/gallery/PNVJD

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So true. Get over yourself, get in that photograph.

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This year, more than ever, why Pride still matters.

#PrideTO #Toronto #TNTmen!

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Blueberry Ricotta Pastries


I opened the fridge last week and found half a package of thawed puff pastry, some tired looking blueberries and the remains of a tub of ricotta cheese. I knew they wouldn't last until Tuesday when I get back from the trailer so I decided to just wing it. This is more of a general method, than a specific recipe.

The ingredient amounts described here made 8 smallish pastries.

Preheat the oven to 425°F. Line a baking sheet (or two) with parchment paper (just to make clean up easier.)


Mix ⅓ to ½ cup of Ricotta cheese (or Cream Cheese or Farmers Cheese) with 1 Tbsp Sugar, 1 Tbsp Flour, a little ground Nutmeg (or ground cinnamon, or grated lemon or orange zest.) A tablespoon or two of Ground Almonds wouldn't be a bad idea. Beat one Egg and add half (save the other half) to the cheese mixture and mix until light and fluffy. Add a tablespoon of water, orange juice or flavourful alcohol (rum, Grand Marnier?) if the mixture seems very thick.


Gently combine about 1 cup of Blueberries (blackberries, sliced plums, apricots, pitted cherries) with 2 Tbsp of melted Apricot jam (or Apple Jelly, maple syrup, Grand Marnier, Cassis.) You want them glazed but not swimming in liquid. You also just use a good quality jam (fruit and sugar should be the main ingredients.) You can use fruit which is too tired looking for a fruit salad but not quite ready to throw out. Overripe is better than under ripe.


Roll out Puff Pastry (I used President's Choice Butter Puff Pastry) to rectangle shape about ⅛” to ¼” thick. You could also use a buttery pie dough, such as a standard Pâte Brisée. Serious Eats has a great, easy recipe for a flaky buttery pie dough http://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust.html


Cut the pastry sheet into squares or rectangles (4” to 6” per side) and transfer to baking sheets, keeping them at least 1” apart.


Leaving a ½” border on all sides, dollop and spread a tablespoon or two of the cheese mixture on each pastry. Top with the fruit.. Fold up the pastry sides and pinch the corners to form a box, or just fold over the sides, or fold each of the corner points towards the centre. You just want to keep most of the filling contained on the pastries.


Brush the exposed portions of the pastry dough with the remaining beaten egg.


Bake at 425°F for about 5 minutes, then reduce the oven temperature to 350°F. (The higher temperature puffs and sets the pastry but may be too high to fully bake the pastries without burning.) Bake for another 10 to 15 minutes. You are aiming for golden brown pastry (gently lift one to make sure the bottoms are fully cooked) and the fruit should be softly cooked but hold its shape. Put them back in the oven for another few minutes if in doubt. Properly baked pastry dough should be brown, not beige.


If you have them, also toast some sliced almonds on a separate pie plate in the oven. Watch them carefully - they can go from zero to burnt in just a few minutes.


Cool the pastries on a rack. In the microwave, warm and melt another few tablespoons of Apricot jam (or Apple Jelly, or maple syrup, or honey mixed with a little water) and brush over the pastries. Sprinkle with the sliced almonds.


These are best eaten the same day they are made because the high moisture content of the cheese filling and fruit. You could store them for a few days covered in the refrigerator but the pastry may soften, just reheat them in a low oven to crisp and warm them.


#recipe #pastries #blueberries #fruittarts

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7/3/16
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"Don’t recline. Don’t recline on airplanes. Don’t recline on trains. Don’t recline on buses. No reclining. Ever."

Amen.

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I really like modern Ireland.

Check out @casketscratcher's Tweet: https://twitter.com/casketscratcher/status/725261597615226880?s=09

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