VICTORIA PLUM & ALMOND TART TATIN

Tart Tatin is the classic, French dessert based on caramelized fruit on puff pastry and then baked ‘upside down’. This  plum and almond Tarte Tatin is best with Victoria plums when in season but you can use any sort of plums. It’s equally good with apples or pears. If you are using apples use dessert ones and not cooking apples. Dessert apples hold their shape whereas cooking apples ie Granny Smiths ‘fall’ and collapse.  The addition of marzipan is also optional so leave it out if you don’t like this ‘made in heaven’ combination. As ever I have tried to simplify the recipe by not making a traditional caramel first with all the possible problems that entail (ever tried making caramel? no? give it a go, it’s not without its challenges )  but it works fine by just melting the sugar in the butter. Make sure you turn it out onto a serving plate that has a lip on it to catch the juices.

Ok, I agree the photo isn’t great; I agree it looks like a cowpat. But the taste is…..SUBLIME, the slight tang of the plums in the sweet, caramel buttery juices which soak through the flaky, puff pastry….

Give it a go and let me know what you think.

 

VICTORIA PLUM & ALMOND TART TATIN

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WHITE NECTARINES BAKED WITH MARSALA & VANILLA

 

White Nectarines baked with Masala & vanilla

 

This is a pretty and stylish summer dessert that takes little time to prepare. It is best made the day before and left in the fridge overnight to allow the flavours to develop.  The sweet Marsala wine gives it a rich, fruity flavour & the vanilla brings out the flavour of the fruit. If you can’t get hold of the white nectarines then just use the ordinary ones. You could also use peaches. 

I dream of picking a warm nectarine or peach from my own tree but in the meantime (+ in the unlikely event of me moving to a warmer climate( I have to be content with supermarket or greengrocer ones. Bought stone fruit is often lacking in flavour or a bit under-ripe but the baking (or poaching) helps with this.

I like to serve these with crème fraiche, but you could use lightly whipped double cream.

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HUMMUS WITH CHILLI OIL & TOASTED PINENUTS

I absolutely love this HOMEMADE HUMMUS WITH CHILLI OIL! I always make double and freeze a portion, it is simple to make with tinned chickpeas but I prefer to use the dried as they give a chunkier result.  It’s much cheaper to use dry peas but, of course, you need to soak them and cook for some time so factor this into your timings. If you prefer you can omit the chilli oil and just have it plain.

You can eat it in myriad ways; straight from the bowl, as a snack/appetizer on small crackers or scooped up with a crunchy lettuce leaf such as Little Gem,  with flatbread as part of a mezze type meal, with BBQ meat in a warm pitta bread & all sorts of salady like offerings…………I could go on..

Homemade hummus with chilli  & toasted pine nuts

HUMMUS WITH CHILLI OIL AND TOASTED PINE NUTS

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SIMNEL CAKE WITH CRYSTALLIZED SPRING FLOWERS

 

 

Traditional Simnel cake with crystallized flowers

 

This is a (fairly) traditional Simnel cake with the addition of pretty crystallized flowers. These cakes were traditionally made by girls working in service and they took them home to their mother’s on Mothers day. It was probably the one day in the year they could go and see their family so it must have been very special. The cakes were topped with 11 marzipan balls to represent the true disciples and I have added the pretty frosted flowers. I’ve managed to ‘convert’ many ‘marzipan haters’ to homemade marzipan so give it a go, it has a much more nutty taste without the chemical aftertaste of the marzipan flavourings used in bought varieties.  If you want to use it for an Easter Cake instead of a Simnel Cake just leave off the marzipan balls and decorate with the crystallised flowers, fresh flowers or little eggs and chicks and finish it off with a  ribbon.

NB re-reference to washing dried fruit -it used to be what you had to do years ago (and perhaps some ‘proper’ bakers still do). I remember seeing all the dirt & sludge that came off the fruit nowadays the fruit is of better quality….and then there were the trays of the fruit drying before it could be used (so it didn’t all sink to the bottom). The soaking did plump up the fruit, I suppose that the farthest I would go down this line, nowadays is to soak the fruit in brandy or whisky.  She would also cut up each sultana with scissors so that the fruit was also of equal size. Apologies for my shortcomings mum x

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SPECIAL MINCE PIES WITH SWEET ORANGE PASTRY & HOMEMADE MINCE MEAT

 

Homemade Fruity Mincemeat

This recipe for my special mince pies with orange pastry is my most requested recipe ever so I’m happy to share it again with you all! They are made with homemade mincemeat in a rich crumbly, orange flavoured pastry. The mincemeat is delicious, not oversweet and juicy with apples & nuts, it is nothing like many bought varieties which for me are too sweet & ‘pasty’ if you see what I mean. It’s very easy to make. It’s just an assembly job really, not really a recipe,  so the most time-consuming thing is buying the ingredients.

If I can’t persuade you to make your own then buy a good quality one & add some chopped apple & nuts plus dash more brandy and it will improve it no end.! 

Here is the  mincemeat recipe from a previous post:

LUSCIOUS FRUITY MINCEMEAT

 

Mince pies with orange pastry

EXTRA SPECIAL MINCE PIES WITH ORANGE PASTRY

To make the mince pies I’m using a  special Sweet Orange Pastry which is lovely and crumbly & rich with the addition of egg yolk and zest of orange.  For the best pastry, you need to keep everything cool and don’t over-process or over mix. Cold hands help, mine are always on the cold side so that’s an advantage. I’m sure that I go with the ‘I can’t make pastry’ idea like everything else it is practice (and a good recipe), if you don’t have time or don’t enjoy making it then that’s different -ready-made ones are fine and readily available. (I don’t think you can  get an orange flavoured one though!)

I love the smell of mince pies baking in the oven not just because I know they will be delicious to eat but it calls to mind all the happy memories of my childhood Christmas and memories that we have made of family Christmases over the years. I think if I said I was going  ‘to do something different this year’ there would be ructions!

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SALMON, ASPARAGUS & DILL TARTLETS

 

 

Salmon, Asparagus & Dill Tartlet

My fresh Salmon, Asparagus tartlets use my favourite fresh herb has to be dill and my vegetable garden is full of it and I’m always looking for ways to use it (you can search for Marinated Courgette with Dill -another favourite recipe). Fresh herbs make such a fab difference to your cooking and I try to fresh herbs when they are in season. Dried herbs just don’t taste like the real thing and I’d much rather cook something different & seasonal. I know that you can get basil in a supermarket in December but it just isn’t the same. All is not lost however if you can’t do this, some fresh herbs freeze very well including dill (hoorah), parsley and coriander. Just chop them up and put in a plastic bag ( a zip lock bag is good as you are going to dip in and out of it). Pat it out so the herbs are just in a thin layer and freeze. After that, a  quick scrunch means that they aren’t frozen in a block and easy to use as you want.

I digress, these Salmon and Asparagus & Dill tartlets are delicious and look so pretty. They do take a bit of effort but you can’t always be a slouch and if you want to impress then give these a go. You can use all different sorts of fillings as long as it is previously cooked and bind it with the ‘basic tart mix’ and away you go. The cases can be made well ahead and frozen. If I have some leftover pastry I often use it for a tart or two (it’s surprising how little pastry they take), freeze it and then I can use them when I want. You can also do the same with sweet pastry (with fillings such as strawberries, raspberries or my favourite lemon tart). Lable them carefully, I have to admit that whilst testing this recipe I mixed them up and my son got a very strange tasting tart! It was a lucky dip 3 were with sweet pastry and three with ordinary pastry. Hmmm…

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SWISS ROLL WITH HOMEMADE LEMON CURD

 

As I speak it’s getting quite difficult to find flour in the shops anywhere! It’s good news that people are now turning to baking/cooking for the first time or have been meaning to do more but they never had the time. Now we are all isolated we have the time and I hope you have the inclination to give this lemon Swiss roll a go. 

I’ve searched my recipes for a cake that used the least amount of flour which, I’m hoping that you may still have in the cupboard from before ‘the situation’.  This fat-free sponge uses only 75g. Homemade lemon curd is just delicious and easy to make as long as you have a little patience to stir, stir and stir. A gentle touch is needed or you will end up with scrambled eggs. Of course,  I strongly advise you to have a go at making the lemon as it so, so, so delicious but If you don’t want to make the lemon curd then I’m certain that a jar of it could be an ‘essential’ ingredient on your next shopping outing. You can, of course, fill the roll with any other jam such as strawberry or raspberry.

I’m getting hysterically over-excited about my next supermarket trip out, it’s so lovely to be out of the house and even calls for lipstick and a bit of dressing up for the occasion. I’ve even turned to giddy chatting with anyone in the queues (at the required distance of course) just because I can, at last!

Start with the lemon curd

Gorgeously citrusy lemon curd

 

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SIMPLE PINK & CREAMY RHUBARB FOOL

 

 

This simple pink & creamy rhubarb fool is made with the first picking of the most tender and pink rhubarb. These beautiful stems are a fleeting delight and are just starting to appear around now in my vegetable garden. Later in the season the stems will be tougher & not so pinky (although still delicious to eat) so you only have a short window of opportunity to pick it. Remember to pull the stems away from the plant (gently) rather than cutting them off. Take care also when cooking it as it needs a gentle touch or you will end up with a mush and you will lose the lovely pink colour- you have been warned. I have used Greek yoghurt for a  lighter version of the pudding but you can use whipped double cream if you prefer.

Serve with some little homemade shortbread biscuits.  Search for my recipe for Lavender shortbread thins and instead of the lavender substitute a small amount of finely ground, edible rose petals to make the prettiest biscuits to serve with this pretty dessert -is that pretty enough for you?

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