Beans And Fluffy Gypsy Food

GYPSY TART

Steps:

• To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together - be careful not to overwork it.
• Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
• Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
• Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.
• Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

BUFFY'S REFRIED BEANS

Steps:

• Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

FLUFFIES

Steps:

• Whisk the flour, sugar, salt, and nutmeg in a large bowl.
• Beat the egg yolks and sour cream in a medium bowl until smooth.
• With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
• Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
• Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
• Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
• Drop the batter by tablespoons into the pan.
• Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
• Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.