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MONDAY 17 SEPTEMBER 2012
THE MALAY MAIL
ARTICHOKE SALAD (4 servings)
APP
The tart has a foolproof pastry wi batches of the pastry at one time later. She recommends adding m like raspberry, peaches and mang with 1 tablespoon cornflour to av
175g butter, softened and extra 50g caster sugar, plus extra for 2 eggs 250g plain flour, plus extra for d
filling 700g Granny Smith apples, pee 150g caster sugar 3 cloves
To prepare pastry: Using an elec gether until it is pale and creamy. a separate bowl. Pour half of the e again. Sift over the flour and stir i work surface and knead a little be with cling film and leave in the fri 3 days in the fridge and in the fre
Preheat oven to 180C. Lightly but each pastry half on the floured w line the pie dish or tart tin, trimm the reserved beaten egg around sugar and cloves, then add to the piece, trimming off the excess pa leftover pastry to decorate the to remaining beaten egg. Bake for 4 and the pastry golden. Remove fr to cool slightly. Cut into wedges a
RACHEL’S TIP: Place the pastry o
125g preserved artichoke hearts, drained and cut into pieces 75g preserved roasted red peppers, drained and cut into slices 50g semi sun-dried tomatoes, drained and roughly chopped ½ onion, peeled and finely chopped 3 tablespoons olive oil 2 teaspoons red wine vinegar 2 teaspoons pesto salt and ground black pepper 1 teaspoon rosemary leaves
Mix everything together in a big bowl, season with salt and pepper to taste and serve. RACHEL’S TIP: You can replace the artichoke hearts with chunks of baked sweet potato, carrots or potatoes.
The oldest recipe is the bes and these kind of recipes are the staples of Iris family life.”