I don’t think I can ever be with a man who doesn’t love to cook.
If you’re a man who thinks he’s too good for the kitchen, chances are I won’t like you.
Also, if you are that man – What in the world is wrong with you?
Oh and if you’re one of those people who think it’s uber cool to say you can’t boil an egg, or make a cup of tea without burning down the kitchen, please stop.
Cooking is fun. Baking is cool. For grown-ups and children. For men and women. For lovers and fighters. For everyone.
Men who leave all the cooking to your wives: Move your ass. Make her something. Here, start with these Creamy baked eggs.
You can thank me later.
Girls who have those weirdly long and perfectly manicured fingernails and claim never to have stepped in a kitchen: Get over it. Cut those nails. Or at least wear gloves. And make these super cute mini cupcakes.
See, if you are a man who’s comfortable in the kitchen, you can make your daughter a Peach frangipane tart when she’s feeling down.
Isn’t that something you want to be able to do someday, boys?
Watch my Dad and learn
Butter and flour maketh a good pastry.
Some kneading to bring everything together.
Whisk up some eggs and sugar.
Open a tin of sweetened peaches.
Roll out your pastry and bake the tart.
Top with a yummy frangipane filling.
Dot with peach halves and watch as they sink in.
And look! It’s a beautiful tart!
When you cut someone a slice, you are giving them love.
So get comfortable in the kitchen, boys and girls! It’s an important skill to have. Also, it’s a wonderful thing to do
Peach Frangipane Tart
Largely adapted from: Step by step Baking
Prep time: 30 mins (plus chilling)
Cook time: 55 mins
For the tart case
150 g plain flour, plus extra for dusting
100 g unsalted butter, diced and kept cold, plus extra for greasing
50 g caster sugar
1 egg yolk
½ tsp vanilla essence
For the filling
100 g unsalted butter
100 g caster sugar
25 g flour, sifted
100 g ground almonds
1 tin of peach halves, strained (we don’t need the sugar syrup)
For the tart case
1. Mix the flour, butter, and sugar together in a bowl. Add the egg yolk and the vanilla essence and mix again to form a dough. Wrap in cling film and keep in the fridge for about an hour.
2. Preheat the oven to 180°C. Grease a 9-inch tart tin with butter and then press the pastry into it (or you could roll it out and layer the tin), using your hands to get it all around the base and sides in as even a layer as possible. Use a fork to prick the pastry all over. Line the pastry with baking parchment and cover with baking beans. Bake for 20 minutes.
3. Remove from the oven, discard the parchment and remove the beans. Bake for another 5 minutes. Remove and leave to cool on a wire rack.
For the frangipane filling
1. Preheat the oven to 200°C. In a bowl, mix the butter and sugar together with an electric whisk, and then beat in the eggs. Add the flour and ground almonds as well, mixing well until everything is combined.
2. Place the cooled tart case (in the tin) on a baking sheet, and pour the filling into the tart case. Gently press the peach halves (cut-side down) into the filling.
3. Bake for 30 minutes until golden brown. Leave to cool in the tin, before removing, and serving in slices.
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Now I’m 2 posts away from my 100th post. I cannot believe it. But I’d love your ideas on what you’d like that very, very special post to be about. Vote below!