One of the first things to grab me when flicking through Leila's book was the fantastic food photography and styling. There are some super shots of table settings and food spreads scattered throughout the book. From what I have read Leila does most of her styling herself even more reason to be impressed! As you might know, one of my huge passions is food photography, so I am always on the lookout for inspiration when it comes to the style of shots. Leila also has a magazine in Sweden called "Leilas Country Living" which is packed with even more inpirational photo and style ideas, which has unfortunately stopped for some reason, but from the issues I have there is a great mix of styling and recipes. Check out todays Leila recipe, Butterscotch Pecan Pie.
Leila Lindholm's Butterscotch Pecan Pie
This pie is good all year round, summer as well as Christmas! If you'd like to vary the flavouring you can add some ginger or cardamom. To check if the butterscotch is ready, drop a little of the mixture into a glass of really cold water. If it hardens a little so that you can form a soft, little ball it is ready and will set in the pie. I allow the pie to come to room temperature before serving, because keeping it in the fridge makes the filling a bit hard. Serve the pie accompanied by Raspberry Fool Cream.
Makes 1 Pie Serves 8
1 batch of classic shortcrust pastry dough (see below)
2 handfuls of pecan nuts
For the filling:
1 vanilla pod
500ml whipping cream
270g caster sugar
40g brown sugar
2 tablespoons honey
150ml golden syrup
1 tablespoon good quality cocoa powder
50g unsalted butter, softened
Prepare the dough according to the basic recipe.
Preheat the oven to 175oC/350oF/Gas Mark 4.
Roll out the pastry on lightly floured surface to a circle and use it to line a loose-bottomed pie tin. Prick the base with a fork. Fill the case with foil or beans and bake blind for about 10 minutes.
Split the vanilla pod lengthways and scrape out the seeds.
Put all ingredients except the butter in a saucepan. Heat, then simmer for about an hour.
Use the cold water test described above. When the butterscotch is ready, stir in the butter in knobs.
Fill the pie case with butterscotch, sprinkle whole pecans on top and put in the fridge to set.
Leila Lindholm's Classic Shortcrust Pastry Dough
When you make shortcrust pastry dough don't knead it too much or it will turn dense and lose its crustiness. You can easily make a chocolate shortcrust pastry dough by adding 2 tablespoons of cocoa powder.
Makes enough for 2 tarts
150g cold unsalted butter, diced
240g plain flour
30g icing sugar
1 organic egg
1/2 tablespoon cold water
Put the butter, flour and sugar in a bowl and mix with your fingertips to make breadcrumbs.
Add the egg and the water and gently work the dough to bind the ingredients together. Don't knead.
Cover the clingfilm and leave to rest in the fridge for 30 minutes.