Pastry:
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water
Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa
15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange
Pastry:
Grease loose-bottomed 28cm tart tin with butter.
Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.
Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.
Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.
Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.
Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.
Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.
Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.
From Good Weekend, 17 March 2007
Showing posts with label lemons. Show all posts
Showing posts with label lemons. Show all posts
Tuesday, September 20, 2011
Monday, September 19, 2011
Carrot sorbet
1 cup sugar
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Roasted Butternut Salad
Potatoes:
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced
Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt
Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar
Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.
Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.
Source
Sunday, September 18, 2011
Moroccan fishcakes with harissa yoghurt dip
FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
Tuesday, March 15, 2011
Fig-Olive Tapenade
1/2 cup stemmed and quartered dried Black Mission figs
1 cup water
1 cup black olives
1 garlic clove, peeled
2 Tbs capers, rinsed and drained
2 anchovy fillets
2 tsp whole-grain mustard
1 tsp finely chopped rosemary or thyme
1 1/2 Tbs lemon juice
1/4 cup extra virgin olive oil
1 – In a small saucepan, simmer the figs in the water with the lid askew for 10-20 minutes, until very tender. Drain.
2 – In a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper if necessary.
Fig-Olive tapenade can be made up to two weeks in advance and stored in the fridge. It’s better served at least a day after it’s made.
Source
1 cup water
1 cup black olives
1 garlic clove, peeled
2 Tbs capers, rinsed and drained
2 anchovy fillets
2 tsp whole-grain mustard
1 tsp finely chopped rosemary or thyme
1 1/2 Tbs lemon juice
1/4 cup extra virgin olive oil
1 – In a small saucepan, simmer the figs in the water with the lid askew for 10-20 minutes, until very tender. Drain.
2 – In a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper if necessary.
Fig-Olive tapenade can be made up to two weeks in advance and stored in the fridge. It’s better served at least a day after it’s made.
Source
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