chocolate hazelnut tart. and heading home

header I’m decluttering today. Decluttering my mind, aided by steaming earl grey with a dollop of runny honey. In a Rolling Stones cup, no less, because… well, that’s what the English do.

tea

It’s another grey autumn day. Rain hits lightly on glass as I glance at the cluttered back streets of Chertsey, Surrey. Cars shift absently as their owners go about daily business, it’s Wednesday after all; not that that makes much difference to this Aussie girl pounding Digestives on her uncle’s kitchen counter.

It’s somewhat therapeutic to crush round wheatmeal biscuits. I’d say it’s the repetitiveness combined with a defined crunch as each morsel disappears under my rolling pin. There are definitely benefits to not having a food processor; I can hear hazelnuts sizzling as the oven heat toasts them to perfect golden brown.

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I’m making a chocolate tart for dessert tonight. Thick, rich chocolate cream encased in a crunchy hazelnut shell, wholly in gratitude to my Uncle for letting us stay at his home for almost a week. It’s the second time we’ve dropped by, the first being upon our arrival in old Blighty some five weeks ago. We’ve since travelled from London to Devon to almost-Cornwall to Bristol and Bath, Newport to Cardiff to Swansea to… well, you get the point.

We’ve been all over Great Britain in a massive road trip, some highlights of which include stops in the Scottish highlands, the North York Moors and Oxfordshire. Aaron and I also spent an all-too-short day getting stick in blackberry brambles with Trixie from Almonds are Mercurial (and her lovely Yorkie, Clemmie). I miss them already.

berries

kilchurnlaurahill sheeeep

After almost four months, Aaron and I are now immersed in the very last chapter of our journey. Time with family in Chertsey before a few days in London (essential: eating this at the London Borough Market; Sam your feed is blissful torture), catch-ups with friends and relatives and then… homeward bound.

In just over one week, we’ll be back on Australian soil, breathing salty ocean air and eating toast smothered in butter and Vegemite. We’ll also be baking in temperatures nearing 30 degrees C (just take a look at this forecast) which will be a shock after weeks of frigid temperatures and necessary wooly hats.

But regardless, I can’t wait. I’m going home.

misenplace

secondmain

Chocolate Hazelnut Tart

Serves 8

Base:

  • 200g (approx) digestive (or other wheatmeal) biscuits, crushed
  • 50g hazelnuts, toasted and roughly crushed (some chunks are a good thing)
  • 65g butter (doesn’t really matter if it’s unsalted or salted), softened
Filling:
  • 150g good quality dark chocolate (at least 50% cocoa solids), chopped
  • 1/2 tsp pure vanilla extract
  • 325ml single cream (thickened if you can find it)
  • 1/4 tsp gelatine powder, dissolved in a splash of hot water

Combine biscuit crumbs, crushed hazelnuts and softened butter in a medium bowl.

basemix

Use your hands to mix well, ensuring that butter is evenly distributed. Press mixture over the base and sides of a loose-based rectangular fluted pan (about 35cm x 12cm, 3cm deep). Ensure that the crumbs are firmly packed (use the back of a spoon or a small glass to press down if required).

base

Refrigerate whilst you prepare the filling.

Place chocolate and half of the cream into a glass or metal bowl over a boiling saucepan of water (ensure that the bottom of the bowl doesn’t touch the water). Stir constantly for 3-4 minutes or until smooth.

cream

melt

Remove from heat and allow to cool slightly (10-15 minutes). Using an electric mixer, combine chocolate mixture with the remaining cream. Beat until thickened, then add in the dissolved gelatine. Beat until thoroughly combined. Gently pour the filling in an even layer into the refrigerated tart case.

filling

Carefully transfer into your refrigerator (don’t worry about covering it at this stage). Refrigerate for at least 6 hours or preferably overnight.

Remove from fluted tin. Using a heated knife, carefully cut into 8 slices to serve. Dust with cocoa if desired. The rich, smooth chocolate filling combines beautifully with a dollop of crème fraîche and some plump, tart raspberries.

secondend endI’m going to end with just a few more pictures of the stunning British landscape; rolling hills, pea soup fog, waterbirds and bunting in the breeze.

Australian friends and family, see you very soon.

foglandscaperiversidered holyrood sheepinheather tearoom whitby

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double chocolate banana bread

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I’ve recently been in a rather lamentable blogging slump. The kind of slump that results in persistent lack of motivation to create, write and photograph, other than a quick snap via Instagram (I must both thank and berate Sam, Jemima and Matt for convincing me to join that bewitching time-waster. I think I’m in love).

Not that I haven’t cooked anything in the interim. I’ve been cooking daily, but more for nourishment than blogging purposes. We’ve eaten warming kale and chickpea stew in a spiced coconut broth, spelt-crusted quiche filled with walnut pesto, bitter greens and Meredith Dairy goats cheese, cumin roasted carrots with crushed toasted pepitas and a fragrant orange syrup cake with dollops of thick Greek yoghurt. Everything was delicious, but no notes were taken. No photographs were snapped. It was just one of those weeks.

measure

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Now, I know for a fact that I’m not alone in the ‘slump experience’. I’ve read similar posts from blogging friends (particularly those with day jobs like myself) who have echoed the same sentiment. But shared experience doesn’t lessen my personal frustration, particularly when speaking of diminished enthusiasm and productivity. Let’s just hope the cloud passes soon.

bananasend sunskin

Now, back to today’s post for double chocolate banana bread. I’ll say from the outset that the recipe isn’t mine, it was the result of three ripe bananas and a visit to Deb’s beautiful blog, Smitten Kitchen.

After playing around with the idea of ‘healthying up’ the recipe with coconut oil, cacao powder, agave and different wheat-free flours, I decided to bake it almost exactly as-is: with pure butter, granulated sugar, white all-purpose flour and Dutch-process cocoa.

floursugarmix

The result is a beautifully rich, moist and intensely chocolatey loaf that serves beautifully as a dessert (a la mode, with ice cream) or an indulgent afternoon tea (toasted and spread with smooth, rich peanut butter or Mayver’s tahini honey spread. You can thank me later).

In the true sense of a word it’s more of a ‘cake’ than a healthy ‘banana bread’… but you know what? On this dreary, grey, demotivated day, I don’t care. A cup of tea and cake was the therapy I needed.

Some days, you just need cake.

bread

Double Chocolate Banana Bread

Barely adapted from this recipe by Deb at Smitten Kitchen.

  • 3 large, ripe bananas (equivalent to just over 1 cup of mashed banana)
  • 115g organic butter, melted
  • 145g dark molasses sugar (substitute any other brown sugar)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 125g (1 cup) plain flour
  • 1/2 cup Dutch-process cocoa (don’t substitute unprocessed cocoa here, it will give you a different result)
  • 170g (about 1 cup) chopped 70% cocoa dark chocolate (use chocolate chips if you have them)

Heat your oven to 180 degrees C (350 degrees f). Grease and line a 9×5-inch loaf pan, then set it aside.

mash

Mash the bananas, then place into a large bowl. Whisk in the melted butter, brown sugar (as my molasses sugar was very lumpy, I sieved it first and added a little water to make a paste), egg and vanilla extract.

rawmix

Sift over the flour, baking soda, salt and cocoa powder, then stir to combine. Add in the chocolate and mix well.

flourcocoacocoa mix

Pour the mixture into your prepared pan.

loafprebake

Bake for 55 to 65 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs attached. Cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert it onto a cooling rack.

loaf

Serve warm or at room temperature (or preferably, toasted and spread with peanut butter or Mayver’s tahini honey spread. Yes, I’ve said it twice now. Need further convincing? See below).

bite bite2

This banana bread will keep for up to 4 days at room temperature or longer in the refrigerator, wrapped in foil or plastic wrap. It also freezes well for up to 2 months (make sure that you wrap it well to prevent freezer burn).

tahinibananas

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