Tag Archives: Delicious magazine

Lemon, Lime and Passion Fruit Curd Tart

The 45th of 100 recipes chosen from the blog to go into my cookbook, this is a simply taste bud-tingling tart – so good – I’m making it tomorrow for a supper with friends – can’t wait…might struggle with the sharing element…!

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

60g semolina

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!

Tip…

Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.

Inspired by…

Delicious magazine

How easy…

Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.

 

American-Style Buttermilk Pancakes

Savoury with Smoked Salmon and Dill Sauce and Sweet with caramelised Bananas and Chocolate/Caramel

The 41st of 100 recipes chosen from the blog to go into my cookbook, this one celebrates Shrove Tuesday but with a couple of totally gorgeous, alternative recipes to the norm!

When I first found this recipe, Shrove Tuesday was fast approaching and I decided to take a departure from the traditional pancake batter and instead try this American-style pancake recipe instead and…. it was sooooo worth it! In our indulgent taste test (in the name of blog research) we tried both savoury pancakes with smoked salmon and dill sauce followed by pancakes with caramelised bananas and either chocolate or caramel spread. Wow!!!!! (John’s first five words) Fluffy and light, smooth and indulgent, I’m afraid the days of traditional pancake batter may well be behind me, these are absolutely terrific and feel like an utter treat.

Makes 6 – 8 pancakes, depending on how big you like them

What you need for the buttermilk pancakes…

150g plain flour

½ teaspoon baking powder

½ teaspoon cream of tartar

1 tablespoon caster sugar

Pinch of salt

2 large, happy eggs, separated

284ml carton buttermilk

Knob of butter for frying

What you need for the smoked salmon and dill sauce topping…

1 large, happy egg yolk

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 dessertspoon caster sugar

Pinch of salt

150ml rapeseed oil

Small bunch dill, finely chopped

Juice of ½ lemon

Smoked salmon (100g tops 3 pancakes)

A few dill sprigs, lemon wedges and creamed horseradish to serve

What you need for the caramelised banana and chocolate topping…

Per pancake:

Sprinkling of caster sugar

1 banana, sliced thickly,

Either Dulce de Leche (milk caramel spread) or chocolate spread or Nutella

Dollop of ice cream to serve (we had brandy ice cream – recipe already blogged – which was incredible but vanilla would work well)

What to do…

Make the Dill sauce up to three days in advance.This means that you can just enjoy the pancake-making on the day that you want to eat them.

Put the egg yolk, vinegar, mustard, sugar and salt into a mixing bowl and use your handheld electric whisk to beat until a foam is beginning to form. Very slowly pour in the oil, whisking the whole time, to create a thickened Hollandaise-style sauce. Stir in the dill and lemon juice, cover with cling film and pop in the fridge until needed.

For each warmed pancake, dollop on around a dessertspoon of dill sauce and spread over the pancake. Arrange or plop on as much smoked salmon as you fancy and garnish with a few dill sprigs. Serve with lemon wedges and a little creamed horseradish on the side: wow and awesome!!!!

And to the pancakes!In a medium mixing bowl, use your handheld electric whisk to beat the egg whites until they form soft floppy peaks. Set aside. Unplug the whisk and rinse.

Mix the flour, baking powder, cream of tartar, sugar and salt in a large mixing bowl. Add the egg yolks and mix in. Slowly pour in the buttermilk, using your handheld electric whisk to mix it in thoroughly, forming a thick, smooth batter.

Add one tablespoon egg whites to the batter and use a balloon whisk to incorporate. Add the rest of the egg whites in two batches, again using the balloon whisk to gently incorporate, creating a light, fluffy batter.

Heat a large frying pan over a moderate heat and lightly grease with butter. For each pancake, drop in a ladleful of batter, smoothing it down a little with the back of the ladle to create pancakes that are about 10cm wide and 1cm thick. Cook for 2 – 3 minutes on each side and then keep warm in a low oven whilst you cook the rest. Add your choice of topping and either slowly indulge or demolish with relish!!!! (We tried the first approach but quickly made the transition to the second!)

For the caramelised banana and chocolate topping.  Warm a small frying pan over a moderate heat with the sprinkling of caster sugar covering the bottom of the pan. As soon as the sugar has melted, chuck in the banana slices. As soon as the melted sugar turns red, flip the bananas and cook for a couple of minutes until they are well caramelised. Don’t muck about with them as they’ll break up. Remove from the heat and set aside whilst you spread your choice of chocolate or caramel spread over your warmed pancake. Tip the banana slices over the top and then dollop on your ice cream. Roll your eyes in the ecstasy that is this pancake – guard it against jealous housemates!

Tip…

This quantity of the dill sauce is enough for 6 – 8 pancakes, but if like us, you only use up half the batter for savoury ones, the sauce will keep in the fridge for 3 days and is brilliant served with grilled or roasted fish.

Inspired by…

Delicious magazine

How easy…

Really easy and very worth it. I’d definitely make the dill sauce in advance though as there was a lot of washing up!

 

 

 

 

 

 

 

 

Delizioso Homemade Pesto


 

The 20th of 100 recipes chosen from the blog to go into my cookbook, this lovely pasta sauce is absolutely perfect for a light, tasty supper and is a regular in the Duffield household (and at Uni!)

This fits into the category of  ‘if it tastes THAT good and is THAT easy’, why buy ready-prepared! This is gorgeous and just shouts ‘fresh’ – it’s tangy and really, really flavoursome. It literally took about 2 minutes to make, including getting the ingredients from the fridge! As well as stirring through pasta (which is what it was made for) I can also use it with gnocchi, as a topping for Italian toasted bread, to top pizza or popped on a nice bit of steak……the list goes on. Give it a go – it’s really lovely!

Makes enough for pasta for 4 – 6

What you need…

Very large handful of basil

Large handful of flat-leafed parsley

40g roughly grated Parmesan

15g pinenuts

2 anchovy fillets

1 tablespoon capers, rinsed

1 garlic clove, roughly chopped

80ml olive oil

½ teaspoon sugar

Sea salt and black pepper to taste

Juice ½ lemon (optional)

What to do…

With the exception of the lemon juice, put the lot in your food processor. Whizz until a rough paste is created. Taste. Add more salt and pepper if needed. Whizz. Taste again. Add lemon juice, if liked. Whizz. Serve. Enjoy and feel jolly smug that something tasting this great requires next to no effort!

Tip…

Keep your pesto sauce in the fridge for up to a week (although other members of the household have a tendency to dig in with a teaspoon) or freeze for up to a month.

Inspired by…

Delicious magazine

How easy…

Ridiculously. You could almost do it in your sleep!

Blackberry Jam Lattice Tart

A little blackberry obsessed, I’ve been gently but regularly foraging the locality, picking blackberries for tarts, ripples, sorbets or just for the lusciousness of grabbing a handful of fresh, free fruit. Anyway, as much as I like trialling different pastry recipes, sometimes I just want a quick tart made with cheat’s pastry! Whop it together, pop it in the oven and enjoy! This one didn’t disappoint – takes no time to make (unless you’re silly enough to plait some of the lattice topping – very relaxing though) and just a wonderful reminder of sun-warmed early Autumnal days.

What you need…

1 x 23cm loose-bottomed tart tin, liberally buttered and lined on the bottom with parchment paper

1 x 450g packet sweet dessert short crust pastry mix (I used Sainsbury’s)

9 tablespoons cold water

Plain flour, for dusting.

500g blackberries

450g jam sugar

Juice ½ lemon

1 egg, lightly beaten

Caster sugar, for sprinkling

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Put the berries in a large heavy-based pan over a low eat with the sugar and lemon juice. Gently heat and fold the sugar into the blackberries until dissolved. Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. Allow your yummy jam to cool for 10 minutes.

Meanwhile, use a fork to mix the water into your pastry mix to form a soft dough (delight in how easy this is!) Dust your work surface with the flour and roll out the pastry dough in a rough circle slightly larger than the tart tin. Drape the pastry into the tin, gently pushing it into the edges. Trim off the excess pastry, briefly knead the excess to form a ball and then roll out into a long, thin rectangle. Use a sharp knife to cut thin strips that will be used to form the lattice top.

Plop the jam into the pastry case. Brush the edges with beaten egg and then create your lattice top. I fiddled about with mine, weaving under and over but you don’t need to be that pedantic – create your topping as you wish! Brush the lattice work with beaten egg, sprinkle with caster sugar and pop the tart into the oven, baking for 30 minutes, turn the pie around and cook for another 5 -10 minutes, just to make sure that your tart is evenly golden all over.

Allow your lovely jammy tart to cool a little. If you can’t wait and want to indulge in your tart whilst it is warm, the jam will still be runny and oozingly gorgeous; if you allow it to cool properly, then you will have a set jam filling. If, like us, you dig in practically immediately and then return for seconds a couple of hours later, you get to enjoy both experiences!

If you’re luck enough to have a thermomix…

Use this marvellous little machine to make the jam whilst you’re faffing around with the pastry: chuck the blackberries, sugar and lemon juice into the mixing bowl and blend for 10 seconds/speed 6. Cook for 28 minutes/varoma/speed 1, inserting the simmering basket rather than the measuring cup to prevent splashing. Job done!

Berry Jam Lattice Tart w

Inspired by…

Delicious magazine

How easy…

Really easy, whether you use a saucepan or the thermomix and there’s absolutely nothing wrong with the occasional pre-made pastry mix!