So, today my jobs included sorting out a long-term battle with Paypal, loads of boring admin, some cleaning, typing up a fab recipe for Tornedos Rossini (steak with unbelievable sauce!) but….instead we took the dog to West Wittering beach and then sat outside ‘Billy’s on the Beach’ enjoying local crab open sandwiches and a glass of wine…..gotta love the sunshine and how the beach corrects my priorities! Will blog the recipe tomorrow I promise – apparently it’s forecast to rain! xx
Monthly Archives: March 2017
OK, so the image might not excite but this is a totally gorgeous, light, relaxing dish and is comforting and flavoursome. A perfect supper dish that is quick and easy to make and combines the lovely sweet, fried flavours of the fennel and shallot with tangy, salty earthiness of the feta.
What you need…
400g linguine (I use gluten-free as it’s lighter on my old tummy)
Splash of rapeseed oil
2 fennel bulbs, peeled and sliced
2 shallots, peeled and sliced
A generously large handful of basil leaves, torn
200g feta cheese
What to do…
Cook the pasta in a pan of boiling, salted water in accordance with the packet instructions – my takes around 12 minutes.
In a large saucepan, warm the oil over a moderate heat and then sauté the fennel and shallot until soft.
Scatter over the basil and crumble in the feta.
Once the pasta is cooked, drain and then tip into the shallot mixture. Stir thoroughly but gently, mixing all the ingredients together.
Enjoy this perfectly lovely supper, perhaps with a glass of cold, crisp white wine on the side. Simply delightful!
So very, very easy and it takes no time at all.
Wow! This is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!
Serves 8 – 10
What you need…
1 x 23cm fluted tart tin, with removable base, liberally buttered
Baking beans (rice or dried pulses will work equally as well)
for the pastry
110g unsalted butter, at room temperature
60g caster sugar
130g plain flour
for the fabulous citrus curd filling
230g caster sugar
Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon
Finely grated zest and juice of 2 limes
4 large, happy eggs plus a further 4 yolks, lightly beaten
200g unsalted butter, chunked and at room temperature
Pulp from 3 passion fruit
1 gelatine sheet (I used Costa fine leaf)
80g full fat cream cheese
50g icing sugar
What to do…
First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.
Then, heat your oven to 180°c / 350°f / gas 4.
Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes. Remove and set aside.
Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.
Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.
Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.
Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.
In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).
Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.
Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!
Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.
Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.
Definitely one to do with little people, this is absolute child’s play to make and frankly, is waaaaaaay more fabulous than I could possibly have imagined! Seriously naughty and very moreish – one to put on the ‘regular’ list – just do it!
Serves 6 – 8
What you need…
1 x loaf tin
50g dark chocolate
50g milk chocolate
2 tablespoons golden syrup
150g digestive biscuits
25g mini marshmallows
15g Rice Krispies
What to do…
Melt the chocolate, butter and syrup together in a heatproof bowl over a steamer in a saucepan of simmering water.
Pop the digestive biscuits in a self-seal plastic bag and bash them into rough rubble with a rolling pin (small children love this bit!)
Line a loaf tin with cling film, leaving plenty hanging over the sides.
Tip the digestive biscuit rubble into the melted chocolate mixture and then add in the mini marshmallows and Rice Krispies. Mix together until they are evenly coated with chocolate .
Pour the mixture into the loaf tin and use a spatula to press it down. Pop into the fridge for a few hours.
Cut into lovely hard slices of heaven – honestly, it is ridiculously awesome.
If you don’t fancy marshmallows (although they are lovely) replace them with raisins or soured cherries.
I am reliably informed (by Ben) that a splash of Baileys Irish Cream liqueur adds a very well received grown up dimension to this already wonderful cake.
Child’s Play – literally!