Nectarine, Goat’s Cheese and Caramelised Onion Galette

Even though the skies are grey and the rain is persistent, this is high summer! Nectarines are at their best at the moment. This savoury galette is just the thing for a summer dinner served with a crisp, green salad. The contrast between the sweetness of the nectarines and spicy sharpness of the chutney elevates this galette to something very special. I did change the pastry in the original recipe (https://www.sainsburysmagazine.co.uk/recipes/starters/nectarine-goats-cheese-and-caramelised-onion-galette) from puff to a wholemeal short crust with lemon thyme. I also didn’t have as much chutney as I thought I had, so I ended up using some mango chutney as well. The final change was lemon thyme instead of thyme, just because I love lemon thyme.   The result is a decadent, intriguing and ever so pretty show- stopper.

Ingredients

For the pastry

  • 150g plain flour
  • 100g wholemeal flour
  • 1 tsp fine salt
  • 150g unsalted butter
  • 1 egg beaten
  • 1 tbsp milk
  • 1 tablespoon lemon thyme

For the filling

  • 150ml full fat crème fraiche
  • 125g vegetarian soft goat’s cheese, crumbled
  • juice of ½ lemon
  • 2 tsp chopped lemon thyme, plus extra to garnish
  • 2 ripe nectarines
  • 150g caramelised onion chutney
  • 1 egg, beaten
  1. Sift flour and salt into a large bowl, rub in the butter with your fingertips until it resembles fine breadcrumbs. Add the lemon thyme. Make a well in the centre and add the egg and milk. Use fingertips to mix the ingredients to make a dough. Turn pastry out onto a floured surface and knead two to three times. Cover with cling film and chill for 30 minutes.
  2. Place a large baking tray into the oven and preheat to 200°C, fan 180°C, gas 6. Roll the pastry on a floured work surface and use a rolling pin to roll out to a 30cm circle (use an upturned plate to guide you). Transfer to a large sheet of baking paper.
  3. Mix the crème fraiche, goat’s cheese, lemon juice and lemon thyme together, mashing with a fork to break up the lumps of cheese. Season generously.
  4. Cut the nectarines in half, removing the stones, then slice into thin wedges.
  5. Spread the goat’s cheese mixture over the tart, leaving a 4-5cm border around the edge. Use a teaspoon to drop dollops of onion chutney over the cheese. Arrange the nectarine slices on top and season again.
  6. Fold over the pastry edges, so it overlaps the filling slightly. Lift the baking paper; slide the tart onto the hot tray (keep the baking paper under the tart).
  7. Brush the exposed pastry with the egg, then bake for 35-40 minutes, until the crust is golden and crisp. Sprinkle with the extra thyme, if using, and serve.

Honey, Lemon Thyme and Ricotta Ice Cream with Vanilla Peaches

I really loved the pistachio gelato I made a while back and was keen to make the most of my new ice cream maker. I can’t remember exactly how this recipe from https://www.snixykitchen.com/honeylemon-thyme-ricotta-ice-cream-with-vanilla-peaches/ came across my radar, but I do remember that it stuck in my mind as something I had to make. I’m a huge fan of using herbs in sweet food and I particularly like lemon thyme. When I was in Florence, as well as indulging in pistachio gelato, I had pear and ricotta gelato which was delicious.

This is a really special ice-cream, its not very sweet and has a savoury tang. When combined with the sweet juicy vanilla peaches, it is sensational. 

Ingredients

  • 130 ml whole milk
  • 2 tablespoons corn flour
  • 95ml whipping cream
  • 4-6 sprigs fresh lemon thyme (or regular thyme works too!)
  • 1 vanilla bean, scraped or 1 teaspoon of vanilla essence
  • 30g honey
  • 2 tablespoons cane sugar
  • 340g ricotta
  • 3 tablespoons cream cheese, room temperature
  • 1/2 teaspoon flaky salt

Vanilla Peaches

  • 3 medium peaches
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon honey
  • 1 vanilla bean, scraped, or 1 teaspoon vanilla essence

Directions

  1. Whisk the corn starch in a small bowl with about 3 tablespoons of the milk to make smooth slurry. Set aside.
  2. Bring remaining 95g + 1 tablespoon whole milk and whipping cream to boil in a small saucepan over medium heat. Remove from heat add the fresh thyme and vanilla bean seeds and pod (or essence), cover, and let steep for 20 minutes.
  3. Strain the milk into a heat proof bowl to remove the thyme and vanilla bean. Scrape the inside of the warm vanilla bean into the milk and cream. Return the steeped milk and cream to the saucepan.
  4. Give the corn starch slurry one last whisk to make sure it’s completely incorporated. Slowly whisk the corn starch slurry into the milk and cream saucepan and bring it back to a boil over medium-high heat.
  5. Cook, stirring, until it thickens about 1 minute.
  6. Pour in the honey and sugar, stirring just until it dissolves. Remove from heat.
  7. Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
  8. Add the honeyed milk to a blender or food processor with fresh ricotta, cream cheese, and salt. Blend until completely smooth.
  9. Pour the ice cream base into a large Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
  10. Churn according to the manufacturer’s instructions and freeze overnight.
  11. Serve with warm vanilla peaches.

Vanilla Peaches

  1. Peel the peaches. Either do this with a vegetable peeler or blanch the peaches in boiling water for 20 seconds, dunk them in an ice bath, and slide the skin off. Slice into 8-12 wedges.
  2. Melt the butter in a medium skillet over medium-low heat. Add the peaches, honey, and vanilla bean scrapings. Cook just until the honey melts and the peaches begin to soften, 3-5 minutes.
  3. Serve warm or cold over scoops of ice cream.

Strawberry and Elderflower Cake

For those who are lucky enough to have a summer birthday, there is an abundant choice of summer fruits that can adorn a cake, but nothing says summer quite like the British strawberry; red, lush, juicy and incredibly sweet. So, for C’s mum’s birthday cake, this very pretty celebration of pink and red seemed to tick all the boxes. Not only does the cake look great, but when you cut it open, it is gorgeous on the inside too with strawberries and cream oozing out from between the layers of the cake. Although there is a fair amount of elderflower cordial, the flavour is quite difficult to detect; perhaps more could be added to the original recipe which came from Sainsbury online.  Anyhow, the cake was delicious and the birthday girl was very happy.

Ingredients

225g self-raising flour

225g slightly salted butter at room temperature

2 tsp baking powder

225g caster sugar

4 large eggs

 3 tbsp elderflower cordial

For the strawberry and elderflower filling

150ml double cream

1 tbsp elderflower cordial

100g mascarpone

175g strawberries hulled and sliced

For the meringue buttercream

200g caser sugar

3 medium egg whites

250g slightly salted butter, at room temperature, cubed

1 tsp elderflower cordial

Pink food colouring

To decorate

150g strawberries, sliced

Sprinkles or any other cake decorations 

Directions

  1. Preheat the oven to 180C/160C fan / gas 4. Grease and line 3 x 20cm sandwich tins with baking parchment. Sift together the flour, baking powder and a pinch of salt; set aside.
  2. Beat the butter in a bowl until soft and creamy. Add the 225g caster sugar and beat until very pale (this should take about 5 minutes). Add the eggs, one at a time, adding a small spoonful of the flour mixture with each one to prevent curdling. Sift in the rest of the flour and gently but thoroughly fold in.
  3. Divide the mixture equally between the prepared tins and lightly level out. Bake for 20-25 minutes or until well risen, golden and the tops spring back when gently touched.
  4. Leave to cool in the tins for 1 minute, then carefully turn out onto a wire rack, drizzle each one with a tablespoon of elderflower cordial and leave to cool.
  5. For the strawberry and elderflower filling, whip the cream and elderflower cordial into soft peaks. In another bowl beat the mascarpone until smooth and fluffy. Mix in the whipped cream and fold in the strawberries.
  6. For the meringue buttercream, put the sugar and egg whites into a heatproof bowl set over a pan of simmering water and whisk gently by hand for 5-8 minutes until the sugar has dissolved and the mixture is warm. It should reach a temperature of 60C. Transfer the mixture to the bowl of a stand mixer and whisk in high speed for 5-6 minutes or until it forms stiff, glossy peaks. Reduce the speed to low and add the cubed butter one small piece at a time making sure each has been incorporated before adding the next. When it has all been added and the mixture is smooth, add in the elderflower cordial and food colouring. Chill the buttercream for 20 minutes to allow it to firm up to a spreadable consistency.
  7. To assemble, put one layer, bottom side up, on a plate or cake stand and spread with half the filling. Top with another sponge and add the rest of the filling, then add the final sponge.
  8. Spread the sides and top of the cake with the buttercream. Pile the sliced strawberries on top then scatter over some sprinkles.

Roast Leek, Feta and Lemon Polenta Cake

The idea of a savoury cake is somewhat peculiar to me, however, the ingredients in the title tempted me to give it a go. I’m really glad I did. It’s very tasty and not at all cake-like. It’s more of a cross between a quiche and a bread. I served it with a couple of salads for a main meal, but this would be perfect picnic food as it’s summery, easy and robust enough to be portable. I made this when my mum came to visit, and she loved it. This recipe comes from Anna Jones’s, The Modern Cook’s Year.

Ingredients

4 leeks (about 500g) cut into 1cm slices

2 tablespoons butter, plus extra for greasing

150g plain spelt flour

120g polenta

1 ½ teaspoon baking powder

½ teaspoon flaky sea salt

A good grinding of black pepper

2 tablespoons nigella seeds

The zest and juice of 1 unwaxed lemon

1 red chilli, finely chopped

1/2 bunch of thyme leaves, picked

150g feta, crumbled

4 organic eggs, lightly beaten

100ml milk

200g plain yoghurt

Directions

  1. Preheat the oven to 220C/200C fan/gas 7. Butter a loose bottom 24cm cake tin and line with baking paper.
  2. First, sauté the leeks in a tablespoon of the butter in a frying pan over a medium heat until soft. This should take about 10 minutes.
  3. Melt the remaining tablespoon of butter and use it to brush the baking paper. Meanwhile, put the flour, polenta, baking powder, salt, pepper and a tablespoon of the nigella seeds into a bowl and whisk to get rid of any lumps. Add the lemon zest, red chilli, thyme and the crumbled feta.
  4. Put the juice of the lemon into a small bowl and whisk together with the eggs, milk and yoghurt.
  5. Mix the yoghurt mixture into the flour mixture until just combined (being careful not to overmix). Once the leeks have cooled,stir half of them through the batter. Pour the batter into the lined cake tin and scatter the rest of the leeks on top, then sprinkle the reserved nigella seeds.
  6. Bake for 35-45 minutes, until the top is golden and a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes, then cool on a wire rack to room temperature before slicing. 

Matcha, Pink Peppercorn and Cherry Madeleines

For my birthday, a good friend of mine gave me a book on Japanese patisserie by James Campbell. It’s a stunning book with beautiful photographs of high-end patisserie, a lot of which is way beyond my culinary ability. However, these madeleines caught my eye; very easy to make, exotic flavours and I already had matcha powder and pink peppercorns in the cupboard. All I had to do was to wait for an excuse to make them.

Two things happened in the same week. First, a colleague told me it was her birthday and then another colleague gave me a gift of an edible gold spray, goldas in real gold! So out came the madeleine recipe. It was really very straight forward. I used the spray to add a bit of birthday sparkle to the tops of the madeleines. Admittedly, madeleines are probably not the ideal vehicle for edible gold spray as the contrast of the colour was not strong enough. However, the birthday girl was delighted with her luxurious, exotic madeleines.

Ingredients

150g unsalted butter

50g ground almonds

¾ tablespoon matcha powder

50g plain flour

150g egg whites (about 4 large eggs)

½ teaspoon pink peppercorns, ground

12 cherries, halved with the stones removed

Directions

  • First make a buerre noisette (browned butter). Put the diced butter in a saucepan and set over a medium-high heat for around 5-7 minutes until melted and boiling. The fat at the bottom of the pan should go a nutty-brown colour, but be careful this does not darken too much and burn. Transfer the browned butter immediately to a heatproof dish and set aside to cool until just warm.
  • In a separate bowl, sift together the ground almonds, matcha powder and flour.
  • In another bowl, whisk together the egg whites with the sugar until frothy.
  • Carefully fold the dry ingredients, the buerre noisette and ground pink peppercorns into the sugar and egg mixture until fully incorporated and no lumps remain. Transfer the mixture to the fridge to chill for at least an hour. You can also put the madeleine tins, greased with butter and dusted with flour into the freezer.
  • Preheat the oven to 180C/ Gas 4.
  • Put the chilled madeleine mixture into a piping bag and pipe in enough to almost fill the prepared tin. Alternatively, you can spoon the mixture in.

Pistachio Gelato

One of the culinary highlights of a recent trip to Florence was the gelato. Naturally in the name of research I wanted to try as many flavours as possible: lemon and basil, tea and rose and even liquorice. However, the  hands down winner was the classic pistachio; nutty, creamy and very green. When I came back, I was keen to keep some of that Florence magic. So, what better way than to master pistachio gelato?

For me there is only once ice cream maker to go to for a recipe; David Lebovitz. His book, The Perfect Scoop, is devoted to ice cream, gelato and sorbet. His website is pretty cool too: www.davidlebovitz.com. David says that the key to making a truly outstanding gelato is the quality of the pistachio cream. The secret is to use a cream made with at least 40% Sicilian Bronte pistachios. These pistachios are often used in patisserie because of their beautiful green colour. I bought my pistachio cream in Florence, but you can buy it on the internet. It takes a while to make this gelato as the milk needs to chill, preferably overnight before the pistachio cream can be added. Also, you do need an ice cream maker. I can guarantee it’s worth it.

 
Ingredients (makes about 3/4 litres)

500ml whole milk

65g caster sugar (I only used 50g)

2 tablespoons corn flour

200g Bronte pistachio cream (my jar was 190g)

a few drops of lemon or orange juice

Method

1. Make a slurry by mixing the 125ml of the milk with the corn flour, mixing until the flour is dissolved and the mixture is smooth.

2. Heat the rest of the milk in a medium-sized saucepan with the sugar.

3. When it almost starts to boil, stir in the corn flour mixture and cook at gentle simmer for 3 minutes, stirring constantly.

4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.

5. Once chilled, whisk in the pistachio cream and just a few drops of citrus juice until smooth.

6. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

Lavender and Rose Birthday Macarons

IMG_0946 (Edited)

I know I claim not to have a signature dish and that I don’t like to keep making the same things over and over, but when it comes to my birthday, I can’t think of a more delicious, more tantalising treat than macarons. Macarons work for me because they are beautiful, they are small and they should be bursting with flavour (and not just taste sweet, like some shop bought ones; oh the disappointment).  The thing I like about making macarons, is once the basic recipe has been mastered, you can be creative with flavour.  In past blogs I’ve made bergamot macarons, rose, lychee and raspberry macarons; macarons flavoured with salted caramel, lemon, white chocolate and lavender. Pierre Herme is a constant inspiration; his flavour combinations are magical and change with the seasons. This year for my birthday, I’m focusing on two flavours, lavender and rose both recipes are from Pierre Herme’s Macaron book. People may accuse me of using ‘soapy’ flavours, but I love them and it’s my birthday!

IMG_0944 (Edited)

Ingredients for Lavender Macarons

300g ground almonds

300g icing sugar

110g ‘liquified’ egg whites (split the eggs 3 days before using and leave to age)

1 teaspoon dried lavender

5g purple food colouring

300g caster sugar

75g mineral water

110g ‘liquified’ egg whites

For the lavender cream

113g unsalted butter softened

190g icing sugar

2 tablespoons honey

1-2 tablespoons double cream

1 teaspoon vanilla extract

2-3 drops lavender essence

Directions for Lavender Macarons

* Sift together the icing sugar and ground almonds.

* With a pestle and mortar grind the lavender then add to the ground almonds and icing sugar mixture.

* Stir the food colouring into the first portion of the liquified egg whites. Pour the coloured egg whites over the mixture of icing sugar and ground almonds but do not stir.

* Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquified egg whites to soft peaks.

* When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then fold into the almond-sugar mixture.

* Spoon the batter into a piping bag with a plain nozzle.

* Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

* Rap the trays on the work surface covered with a cloth to remove any air bubbles. Leave to stand for at least 30 minutes until a skin has formed on the surface.

* Preheat oven to 180°C then put the trays in the oven. Bake for 12 minutes.

* When out of the oven, slide the shells onto the work surface.

Directions For the lavender cream

* Beat the butter until light and creamy.

* Add the rest of the ingredients and mix on low speed until combined. Increase the speed until medium and whip for an additional 2-3 minutes.

* When cool, spoon the mixture into a piping bag with a plain nozzle. Pipe a generous amount of ganache onto half the macaron shells. Top with the remaining shells.

* Store the macaroons in the fridge for 24 hours and then bring out for 2 hours before serving.

IMG_0944

Ingredients for Rose Macarons

300g ground almonds

300g icing sugar

110g ‘liquified’ egg whites

5g red food colouring

300g caster sugar

75g mineral water

110g ‘liquified’ egg whites

* Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of the liquified egg whites. Pour the coloured egg whites over the mixture of icing sugar and ground almonds but do not stir.

* Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquified egg whites to soft peaks.

* When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then fold into the almond-sugar mixture.

* Spoon the batter into a piping bag with a plain nozzle.

* Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

* Rap the trays on the work surface covered with a cloth to remove any air bubbles. Leave to stand for at least 30 minutes until a skin has formed on the surface.

* Preheat oven to 180°C then put the trays in the oven. Bake for 12 minutes.

* When out of the oven, slide the shells onto the work surface.

Rose Cream

200g caster sugar

75g mineral water

150g whole eggs

90g egg yolk

400g very soft butter (unsalted)

4g rose essence

50g rose syrup

* Bring the sugar and water to the boil in a saucepan. When it boils, clean the sides of the pan with a damp pastry brush. Heat the sugar to 120°C.

* In a bowl, whisk the eggs and egg yolks until they lighten in colour. Pour in the hot sugar at 120°C and continue whisking until it has cooled down completely.

* Cream then whisk the butter in the bowl of an electric mixer until it thickens. Add the egg mixture and continue whisking to obtain a smooth consistency, then add the rose essence and syrup. Smooth the butter cream by whisking it briskly.

* Spoon the cream into a piping bag with a plain nozzle. Pipe a generous mound of cream on to half the shells and top with the remaining shells.

 IMG_0946 (Edited)