№ 30IX. nodaļa
Engliša spinašu torte
Sweet spinach and orange custard tart
- Serves 8
- about 1½ hours, plus cooling
- Melnraksts · vēl nav izmēģināts
1796Englischa spinnaschu torte.
The book gives 5 eggs and 5 yolks and no other quantities; we use 2 of each. The other amounts are ours.
Method
7 soļi- Wash the spinach well and chop it. Put it in a blender with half the cream and blend to a smooth purée, then push it through a sieve with a spoon. The book pounds the raw spinach in a mortar and presses it through a horsehair sieve.
- Whisk the eggs, yolks and the rest of the cream together, then stir in the rusk crumbs, sugar, orange juice and salt. Mix with the spinach purée.
- Pour into a saucepan and stir over low heat until it thickens like a soft custard, 5–8 minutes (about 80 °C). Don't let it boil, or it will curdle. Pour into a bowl and leave to cool, stirring now and then.
- Heat the oven to 200 °C (180 °C fan). Roll out about two thirds of the pastry and line a 22 cm tart tin. Cut the rest into strips for a lattice, if you like. Chill for 15 minutes.
- Spread the cold filling in the case, lay the strips over it in a lattice and brush them with beaten egg.
- Bake for 15 minutes, then turn the oven down to 180 °C (160 °C fan) and bake for 20–25 minutes more, until the pastry is golden and the filling is set.
- Serve lukewarm or cold.
Notes
What the book says vs. what we added
spinach is washed, chopped fine, pounded in a mortar and pressed through a horsehair sieve; 5 eggs and 5 more yolks are beaten with fresh cream, mixed with crushed rusks, sugar, orange juice and a little salt, and stirred into the spinach over the fire until thick. When cold it is baked in puff pastry "as usual". The blender, amounts, lattice, glaze, temperatures and times are ours.
Taste
this is a sweet tart, green and creamy with a hint of orange, a type known in 18th-century English and German cooking. If you'd like it less sweet, use 40 g sugar.
Curdling
orange juice can make cream curdle at high heat. If the custard looks grainy, take it off the heat at once and whisk hard, or blend it briefly; it will still bake well.
Puff pastry
the book's chapter introduction (09-000) explains how to make it; good bought all-butter puff pastry is the practical choice.
Oriģināls1796
Masga un sakappa tohs it smalki, sagruhdi tad ka winnus zaur warr isspeest, sakull 5 , un no 5 to dseltenumu ween ar , peemaisi to ar sagruhsteem , zukkeru, oranschu un druszin teem un apmaisi us ugguni ka beess paleek, taisi tad kad atdsissis irr to torti .
Mūsdienu rakstībā2026
Mazgā un sakapā tos it , sagrūdi tad , ka viņus caur var izspiest, sakul 5 un no 5 to dzeltenumu vien , piemaisi to sagrūstiem , cukuru, oranžu un drusciņ sāli tiem un apmaisi uz uguni, ka biezs paliek; taisi tad, kad atdzisis , to torti .
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| spināti | spinnaschi | spinach | |
| olas | pauti | eggs | 5 + 5 dzeltenumi |
| salds (svaigs) krējums | salds krehjums | fresh cream | |
| cvibakisagrūsti | zwibakki | rusks | |
| cukurs | zukkers | sugar | |
| apelsīnu sula | oranschu sulla | orange juice | |
| sāls | sahls | salt | drusciņ |
| lapu mīkla | lappu mihkla | puff pastry |
Paņēmieni
- sakapāt
- sagrūst
- izspiest caur sietu
- sabiezināt
- cept krāsnī
Birkas
- torte
- spināti
- krējums
- lapu mīkla
Piezīmes
- Englischa: 'angļu' (vāc. englisch); virsrakstā atstāts kā iespiests.
- spinnaschi: spināti (citur grāmatā Spinates, 01-001).
- sakull 5 pautus, un no 5 to dseltenumu ween: 5 veselas olas un vēl 5 dzeltenumi.
- salds krehjums: svaigs (neskābs) krējums.
- kà sinnams: kā parasti, t. i., lapu mīklā tortu pannā (sal. 09-000).
- Saldināta spinātu torte ar krējumu un apelsīnu sulu ir 18. gs. angļu un vācu virtuvē pazīstams ēdiens (angl. spinach tart).
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