These little Parmesan biscuits are sooooooooo moreish and if you can bear to give them away little bags of biscuits make cute Christmas gifts for special people. As they are so quick and easy to make it’s easy to make some to eat and some to give away. The chilli gives them a spicy kick and, of course, you can add more or less depending on your taste. If you don’t like chilli you could add eg very finely chopped fresh rosemary or thyme. Mine are quite small to eat as nibbles but you could make larger ones to serve with cheese.
(Can I give a word of caution about using a star cutter instead of a round one, although they would look pretty and Christmassy, the points are very prone to burning and even without the points you need to watch these biscuits carefully to make sure you end up with golden biscuits and not burnt ones. Do you want to add to your Christmas stress?
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….
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..
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
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…
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!
This lightly spiced Moroccan pie but it can easily be made spicier by adding something like mango chutney or a hotter sauce. Pulses can be bland & usually need more additional flavourings than you think. It’s a good dish to make for those that don’t like meat and you can freeze it ahead of time. Handling the filo can be tricky but don’t worry if it all goes pear-shaped you can just use it scrunched up as long as you try to brush the butter between the layers.
I like to serve it as part of a vaguely inspired ‘Moroccan’ meal with grated carrot & cumin salad, cooked beetroot in yoghurt, flatbreads (sweet with honey & fennel seeds or savoury with seas salt & rosemary) etc. Lovely, easily prepared food to share.
These little tartlets look impressive with light puff pastry cases and a creamy filling and, take my word for it, they are quite delicious to eat.
Serve as a starter or light lunch with a crunchy salad and crusty bread. If you are catering for vegetarian for your Christmas dinner these can be served with all the trimmings. The little cases could be used for all sorts of tartlets. Try other fillings such as roasted peppers & tomatoes or caramelized onions just remember that the filling must be cooked before you put it into the cases. Pair your filling with any sort of melting cheese such as Brie or Camembert Continue reading “CREAMY GRUYERE & LEEK & WALNUT TARTLETS”
This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch. It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it. Serve with warm melba toasts. Splendid.