I remember making this and thinking how delicious it was. Looking back at the pictures, I can see the time it took to get the styling right. C was waiting for his lunch and got the soufflé that had deflated in the wait, but he still thought it was awesome.
I’ve never made a soufflé before as I’ve always associated them with dinner parties and stress and have seen many failed attempts on TV cookeryshows. When I saw this recipe in the Sainsbury’s magazine (Oct 2016), I thought of all that leftover pumpkin I still had to use up, and despite my fears, I decided I’d give it a go. I did change of few things in the recipe, mainly because I didn’t read it carefully enough the first time round! I also made my own cheese sauce; the recipe calls for shop bought. The recipe can be found here:
I am lucky enough to have a fig tree in my garden. It provides wonderful shade in the summer and this year there has been a particularly bountiful crop of sweet, juicy figs. There is nothing better in the morning to wake up and pick a fig or two off the tree for breakfast. In the recent hot weather, I was sitting under the tree and naturally thinking of ice cream and thought of how delicious a fig ice cream might be. I was lucky enough to find a David Lebovitz recipe and by the end of the day I was eating a deliciously creamy fig ice cream. Joyful!
1kg fresh figs (about 20)
125 ml water
1 lemon, preferably unsprayed
150 g sugar
250 ml double cream
1/2 teaspoon freshly squeezed lemon juice, or more to taste
Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally until the figs are tender, 8 to 10 minutes.
Remove the lid, add the sugar and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
When the mercury reaches the 30s the only thing I feel like eating is ice cream! So this bank holiday weekend, I made two types of ice cream; lavender and then fig. I’m a huge lover of lavender, I think it’s both distinctive and elegant. This ice cream in my opinion is sublime! The lavender flavour is just enough to be present but not overpowering so you feel like you are eating soap. We recently visited a lavender farm near Seven Oaks and Iwas really inspired by the beauty of the fragrant fields and of course the abundance of lavender edible goodies. I’m still very new to ice cream making, but David Lebovitz’s ice cream recipes have so far yielded great results. My pistachio gelato which I posted earlier is his recipe as is the fig ice cream recipe to come.
125ml good quality honey 8g dried or fresh lavender flowers 375ml whole milk 50g sugar Pinch of salt 375ml double cream 5 egg yolks
1. Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour. 2. Warm the milk, sugar and salt in a medium saucepan. 3. Pour the cream in a large bowl and set a mesh strainer on top. 4. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavour as possible, then discard the lavender and set the strainer back over the cream. 5. In a separate, medium bowl, whisk together the egg yolks. 6. Slowly pour the warm mixture into the egg yolks, whisking constantly to avoid scrambling, then scrape the warmed egg yolks mixture back into the saucepan. 7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. 8. Pour the mixture through the strainer and stir it into the double cream and whisk well. 9. Add the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath. Chill the mixture overnight in the refrigerator. 10. The next day, before churning, strain the mixture, again pressing on the lavender flower to extract their flavour. 11. Discard the flowers then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
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.
For the pastry
tsp fine salt
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
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.
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.
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.
Cut the nectarines in half, removing the stones, then slice into thin wedges.
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.
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).
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.
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.
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
2 tablespoons cane sugar
3 tablespoons cream cheese, room temperature
1/2 teaspoon flaky salt
3 medium peaches
1/2 tablespoon unsalted butter
1/2 tablespoon honey
1 vanilla bean, scraped, or 1 teaspoon vanilla essence
Whisk the corn starch in a
small bowl with about 3 tablespoons of the milk to make smooth slurry. Set
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.
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
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
Cook, stirring, until it
thickens about 1 minute.
Pour in the honey and sugar,
stirring just until it dissolves. Remove from heat.
Meanwhile, prepare an ice bath
by filling a large bowl with ice cubes and water.
Add the honeyed milk to a
blender or food processor with fresh ricotta, cream cheese, and salt. Blend
until completely smooth.
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.
Churn according to the
manufacturer’s instructions and freeze overnight.
Serve with warm vanilla
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
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
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.
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
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
150g strawberries, sliced
Sprinkles or any other cake decorations
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.
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.
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.
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.
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
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.
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.
Spread the sides and top of the cake with the
buttercream. Pile the sliced strawberries on top then scatter over some sprinkles.
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.
4 leeks (about 500g)
cut into 1cm slices
2 tablespoons butter,
plus extra for greasing
150g plain spelt
1 ½ teaspoon baking
½ teaspoon flaky sea
A good grinding of
2 tablespoons nigella
The zest and juice of
1 unwaxed lemon
1 red chilli, finely
1/2 bunch of thyme
150g feta, crumbled
4 organic eggs,
200g plain yoghurt
Preheat the oven to 220C/200C fan/gas 7. Butter
a loose bottom 24cm cake tin and line with baking paper.
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
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
Put the juice of the lemon into a small bowl and
whisk together with the eggs, milk and yoghurt.
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
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.