Tag Archives: honey

Fresh Fig and Amaretto Clafoutis

12 Aug Fresh Fig & Amaretto Clafoutis

s4I love fresh figs. I love the smell of them when they are on the trees. It smells like coconut sun cream when I run past them with the dog. Like Hawaian Tropic. I also think Jo Malone’s perfume, Wild Fig & Cassis, smells like coconut too. That’s my favourite summer fragrance, in case you were wondering. Which you weren’t. That and Clarins Eau Dynamisante.

fig

So back to figs. That actually may be the smell of them rotting on the ground. That’s the thing with fig trees, you always end up with a glut of figs. We are coming to the end of the early season figs here at the moment called “Brevas”. They are larger and darker coloured whereas the later season ones “Higos”, that are starting to ripen now, are smaller and light green.

brevas close

So what do you do with a mountain of fresh figs? I do have a lot of recipes using fresh figs like this Fiery Fig Chutney, this Fresh Fig & Goats Cheese Quiche, and this Fresh Fig & Almond Ice Cream.

Fresh Fig & Amaretto Clafoutis

But my favourite at the moment is this clafoutis. It’s quick, easy and not at all bad for you really. Amaretto aside, of course. But a world without Amaretto would be a much sadder place don’t you think?

Fresh Fig & Amaretto ClafoutisFresh Fig & Amaretto Clafoutis Recipe

Makes 3 small individual, double recipe for 1 large one

  • 2 large eggs, separated
  • 4 Tbsp honey
  • 1 Tbsp wholemeal spelt flour
  • 1/2 Tbsp ground almonds
  • 165 ml (3/4 cup) goat’s (or Greek) yoghurt)
  • grated zest of 1/4 orange
  • a pinch of salt
  • 1 tsp vanilla extract
  • a few drops of almond essence
  • 2 tsp amaretto liqueur
  • 2 or 3 figs quartered
  • flaked almonds

Preheat oven to 180C and oil & flour your tins or terracotta dishes.

Separate the yolks and the whites into 2 bowls. Whisk the yolks and honey until pale and creamy. Gently fold in the flour & ground almonds and stir in the yoghurt, essences, amaretto, salt & orange zest.

With an electric whisk, whisk the egg whites until firm and fluffy like meringue. Add a little of the whites to the other mixture to loosen it then carefully fold in the rest of the whites trying not top deflate them too much. When the white is incorporated into the rest, pour the mixture into the prepared dishes and top with the pieces of fig.

Bake for about 15 minutes then scatter over a few flaked almonds and bake for another 5 minutes until cooked. Longer for a large clafoutis.

Serve warm or at room temperature.

Fresh Fig & Almond Clafoutis

Enjoy!!

Natalie

Caramelised Baby Leek Spelt Flour Tarte Tatin

26 Feb Baby Leek Tarte Tatin

Baby Leek Tarte Tatin

I bought a bunch of these baby leeks at the farmer’s market and wanted to make something special with them rather than just chopping them into other things like I would normally. They are so much easier to peel and chop than normal onions and the flavour is mild and sweet. They also cook quicker. This is why they end up being ingredients in other dishes. I am intrinsically lazy and if I have leeks (or spring onions come to that) in the house the normal onions just sit there waiting.

Baby Leeks

Making a Tarte Tatin is not as scary as it sounds. You just have to be confident when you turn it out. And this one has none of the butter and sugar used to make the caramel that is usually abundant. I use honey and balsamic vinegar instead. You still get the nice sticky, sweet and caramelised effect that you need in a Tarte Tatin just fewer calories and less messing about. Yay.

Baby Leek Tarte Tatin

I used my olive oil spelt flour pastry (recipe here) for this tarte but you could use shop bought puff or shortcrust pastry if you like. I used about half of the pastry for this 8 inch tarte. Use the rest to make a quiche or empanadas.

You will need an ovenproof frying pan/skillet with a metal handle (plastic melts in the oven and gets messy). The amounts below are for my 8 inch/20 cm frying pan that serves 1 (or 2 at a push) with a nice salad. Whatever size you make you will need to fill the pan snugly with the leeks so adjust the amounts accordingly.

Caramelised Baby Leek Tarte Tatin Recipe

Serves 1-2. Vegetarian

  • about 250 g baby leeks
  • 1 tbsp olive oil
  • 2 tsp honey
  • sea salt & black pepper
  • dried thyme
  • balsamic or sherry vinegar syrup reduction (it comes in squeezy bottles)
  • a handful of breadcrumbs
  • finely grated manchego/parmesan
  • olive oil spelt flour pastry (or your choice of pastry)

Preheat the oven to 200 C. On a floured surface,  roll out the pastry to about 2 or 3 mm thick and cut out a circle about the same size as the top of the frying pan. Put in the fridge to rest.

Prepare the leeks by cutting off the dark green ends, cutting in half lengthwise and rinsing under the tap to remove any dirt hiding under the layers.

Put the olive oil in the frying pan/skillet and cover the base, round side down with a snug/tight even row of leeks. You can trim the leeks to fit the pan You want to fill any gaps as much as possible. Drizzle over the honey and balsamic vinegar syrup. Season well with thyme, salt & pepper and cook over a medium heat for a few minutes.

Sprinkle a handful of breadcrumbs and a little grated cheese all over the top of the leeks and remove from the heat.

Cover the leeks with the circle of pastry and tuck the edges down the inside of the pan encasing the leeks. Prick all over the top of the pastry with a sharp knife and bake for 25-30 minutes (depending on size) until the pastry is cooked.

Using oven gloves, remove from the oven and leave to cool on a wire rack for at least 10 minutes. When ready to turn out, run a knife around the edge of the pan to loosen the sides. Using oven gloves if still hot, place a large plate upside down on top of the pan and press down hard, then quickly and carefully flip the whole thing over so the pan is upside down and the tarte falls out onto the plate. Remove the pan and replace any leeks that may have fallen out of their place.

Serve warm or at room temperature with a simple green salad.

sCaramelised Baby Leek Tarte Tatin

The only thing to be scared of is picking up the hot pan without oven gloves. Don’t do it. It really hurts. But the tarte was worth it.

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Apple, Pear and Cinnamon Oatmeal Muffins

18 Feb Apple Pear & Cinnamon Oatmeal Muffins

Apple Pear & Cinnamon Oatmeal Muffins

This is the next recipe from my Sweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds.

Apple Pear & Cinnamon Oatmeal Muffins

This is because The Washer Up likes something sweet to take to work with his lunch and I always end up snacking on whatever it is too, so it has to be healthy. These are brilliant for breakfast if you don’t have time to make anything and terrific for that afternoon tea break when you need a sweet fix.

Apple & Pear Oatmeal Muffins

They are like sweet apple and cinnamon porridge in a handy portable muffin disguise. And the oats really do keep you full for longer, it’s true. There is no butter and no sugar in these just olive oil and honey for sweetness. I made them using ground almonds to keep them gluten-free but you could use wholemeal spelt (or normal) flour instead.

I adapted the recipe from an amazing website called The Healthy Chef. I have the feeling it won’t be the last time I use one of her recipes if these muffins are anything to go by.

Apple Pear & Cinnamon Oatmeal Muffin

Apple, Pear & Cinnamon Oatmeal Muffins

Makes about 12 muffins. Gluten-free. Adapted from The Healthy Chef

  • 200 g (2 cups) rolled oats (GF)
  • 125 g (1 cup) ground almonds (or wholemeal/spelt flour)
  • 25 g (1/4 cup) flax meal (ground flax seeds)
  • 80 g (1/2 cup) raisins (I used moscatel, so juicy)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 250 ml/1 cup (2 small pots) goat’s (or Greek) yoghurt
  • 4 eggs, lightly beaten
  • 4 Tbsp olive oil
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 large apple, grated
  • 1 pear

Preheat oven to 160 C and line your muffin tin with paper cases.

Add the oats, flax meal, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and beaten eggs to a bowl and mix together. Leave to soak for 10 minutes to soften the oats.

Then grate in the apple with the skin and any juice up to the pips and mix through. Then add the ground almonds (or flour) and fold in gently.

Use an ice cream scoop (or large spoon) to fill the muffin cases then sprinkle over a few oats. Bake for 15 minutes then slice the pear into thin circles and place one on top of each muffin. Return to the oven for another 20 minutes or until a skewer inserted comes out clean.

Brush the tops with a little honey while still warm. Serve warm or at room temperature. Store in an airtight container.

Apple, Pear & Cinnamon Oatmeal Muffins

Coming up soon in my Sweet & Healthy series: Chewy Fruit & Nut Muesli Bars and Wholemeal Chocolate Chunk & Hazelnut Cookies.

Hasta Pronto!

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Vegan Banana Bread with Dates and Almonds

11 Feb Vegan Banana Bread

Vegan Banana Bread with Dates and Almonds

This delicious banana bread is vegan and it also has the virtuous label of no added fats. There is no butter, oils, eggs or refined sugars either. I have added one tablespoon of honey to the whole loaf but you could use agave syrup or leave it out altogether if you like.

The sweetness comes from using very ( or even over) ripe bananas and lovely squidgy Medjool dates. I made it using a combination of wholemeal spelt flour, ground almonds and flaxmeal. This makes it healthy, wheat-free, moist and tasty. You can’t go wrong really.

Vegan Banana Date & Almond Bread

It is perfect for breakfast or to take to work for that mid afternoon pick me up without the guilt. It is lovely toasted and drizzled with a little honey but is just as satisfying as it is. The more mature the bananas (i.e.: blackening) the better, it makes them easier to mash and they taste more sweet and banana-y.

Vegan Banana Bread

Vegan Banana Bread with Dates & Almonds Recipe

Makes 1 loaf. I used a 1 litre capacity loaf tin. Vegan, Wheat Free, Oil Free, Refined Sugar Free

Adapted from Love Food Eat

  • 2 Tbsps. flax meal mixed with 6 Tbsps. warm water
  • 135 g wholemeal spelt flour
  • 15 g (1 Tbsp) flax meal
  • 110 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 large Medjool dates, stoned and finely chopped
  • 2 very ripe bananas, well mashed/blended
  • 1 Tbsp honey/agave syrup (optional)
  • flaked almonds for the top
  • sesame & flax seeds for the top (optional)

Mix the 2 Tbsp flax meal with 6 Tbsp warm water and leave for about 10 minutes until gooey. This is known as flax egg. Preheat the oven to 175 C and line the loaf tin with some baking paper.

In a large bowl mix together the flour, 15 g flaxmeal, ground almonds, cinnamon, baking powder, soda and salt. Then stir through the chopped dates.

Add in the mashed/blended bananas, the flax egg mixture and the honey/agave syrup if using. Mix together until combined to a stiff dough but don’t over work. Tip this into the lined tin, spread it out evenly and top with some flaked almonds, sesame seeds & flax seeds, if using, and press them down a bit.

Bake for about 50 minutes or until a toothpick comes out clean and leave to cool completely before slicing if you can. It is easier to slice when cool.

Banana Bread with Dates & Almonds

Don’t be alarmed it doesn’t rise much but is delicious all the same. Store in an airtight container or wrapped in a tea towel somewhere cool. Toasting it comes into play if it lasts longer than a few days and has become a little stale. It brings it back to life and is enhanced even more by some of this vanilla apple sauce or honey.

Vegan Banana Date & Almond Bread

Things That Made Me Smile Today

Wild Fennel Flowers

These are some photos I took back in October of the wild fennel flowers that grow alongside the road where I run with the dog in the morning. They’re delicately beautiful.

It turns out that one of the major food trends predicted for 2013 is fennel pollen. It is appearing on a lot of the most forward thinking menus used as an ingredient or garnish with fish or as an aroma (by burning the pollen over the finished plate) on many other exciting dishes. Apparently it is quite difficult to get, you can order it online and it is quite expensive.

Wild Fennel Flowers

Not here it isn’t, it’s free and growing wild at the side of the road! Rufus even likes to have a sniff as he goes down for a drink in the stream. Hilarious isn’t it.

I am definitely researching this more and will be bringing you some recipes featuring “foraged” fennel pollen at the end of the summer!

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Apple, Vanilla and Cinnamon Spelt Flour Galette

5 Dec Apple Cinnamon Vanilla Galette

Apple Vanilla Galette

Apples, vanilla and cinnamon, enough said really. Heavenly combination whether in a tart or a scented candle. And if you bake the tart you can save the candle for when guests come round because this fills the house with its sweet perfume.

Apple Galette

Or make the tart when guests come round and selfishly save the candle for when you are cosied up on the sofa with a glass of (mulled) wine, perhaps. Either way it’s a winner and cheaper than a scented candle.

Apple Cinnamon Vanilla Galette

I have perfected my sweet spelt flour olive oil pastry recipe using honey instead of sugar so not only is it delicious and beautiful it is also good for you.  This recipe has no sugar, no butter, no dairy and no eggs.  The base is spread with a layer of Kellie’s vanilla apple sauce that I also used in this recipe before overlapping the thinly sliced apples in concentric circles and folding up the edges of the pastry.

Apple Spelt Galette

Apple, Vanilla & Cinnamon Galette Recipe

Makes 1 large galette, Vegan.

For the Vanilla Apple Sauce

  • 500 g apples, peeled, cored, chopped
  • 4 tbsp honey
  • 100 ml water
  • 1 tsp vanilla extract

Put all ingredients in small pan,  bring to boil, lower the heat and simmer for 15 mins until soft. Puree, taste adjust honey and vanilla to your liking. Leave to cool.

For the Pastry

  • 250 g wholemeal spelt flour
  • a pinch of salt
  • 4 tbsp olive oil
  • 1 tbsp honey/agave syrup
  • up to 100 ml cold water

Mix the flour and salt in a large bowl then slowly drizzle in the oil and honey, mixing & mashing it into the flour with a fork until evenly combined and crumbly.

Slowly pour in the water a bit at a time mixing it with the fork until it comes together (you may not need all the water) then bring it together with your hand, kneading just a little until it forms a cohesive ball. Do not overwork it or it will be tough. You can refrigerate it at this time if you have time.

Roll the pastry out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour the edges of your largest dinner plate and turn it onto the pastry then cut around it so you have  large circle. Carefully remove the circle (roll it onto a floured rolling-pin) and transfer it to the lined baking tray. Put it in the fridge while you prepare the apples. You can make mini ones with any leftover pastry using a saucer or side plate.

  • 2 small apples, peeled, cut into 1/8th wedges, cored then thinly sliced
  • juice of 1/2 a lemon
  • zest of 1/2 orange
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 or 4 tbsp vanilla apple sauce (see above)
  • honey/agave syrup
  • water
  • olive oil

Preheat the oven to 190C.  Leaving a border around the edge of about 1 – 1 1/2 inches clear, spread about 4 tbsp of the apple sauce evenly over the base of the pastry circle.

Overlap the apple slices in a circle all around the outside edge just inside the border. Then make another overlapping circle of apples going the other direction just inside the first one. Finish off with a mini circle going the same direction as the first in the middle of the circle.

Carefully roll up the edges of the pastry towards the fruit turning the tart or paper as you go until it is all done. Brush the edges of the pastry with a little olive oil and drizzle and brush the apples with a little honey/agave syrup.

Bake for 20-25 minutes until the pastry is golden brown and the fruit is cooked. Leave to cool for 10 minutes then melt a few tablespoons of honey in a small saucepan with a tablespoon of water until it forms a smooth syrup. Paint this all over the fruit to create a shiny glaze and serve the galette warm.

Apple Cinnamon Galette

This is one of the recipes from my Healthy Baking Workshop held a few weeks ago. My next workshop is on Saturday 15th December from 5pm – 9pm at Pepe Kitchen cookery school in Benalmadena, Malaga. I will be cooking and sharing  recipes from my Festive Christmas Party Menu with Middle Eastern flavour,  the perfect antidote to all that turkey. Great for a crowd, buffet or more intimate dinner party. Here is what we will be cooking….

………………

Spiced Cauliflower Soup with Chestnut Dukkah

Roasted Beetroot & Cumin Hummus with Toasted Flatbread Croutons

Lebanese Lentil Salad with Pomegranate, Fresh Herbs & Toasted Almonds

Sweet Potato, Feta & Coriander Filo Cigars with Tahini Yoghurt Sauce

Jewelled Pumpkin & Saffron Rice Pilaf with Cranberries, Pistachio & Chargrilled  Halloumi

and for dessert

Tarta de Santiago

a traditional light cake (gluten-free & dairy free) made with ground almonds flavoured with orange zest

served with an orange & mandarin sauce

……………………….

Tarta de Santiago

For more information and to reserve your place contact Pepe Kitchen directly.

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Sweet Quince, Fennel Seed and Pistachio Sambousek Pastries

29 Oct Sweet Sambouseks

I made these little pastries using the Persian Quince Jam from last post but you could use any jam you like. I have used this lovely fig & honey compote before too which is great if you don’t like using sugary jams.

Sambouseks are little samosa-like pastries that are normally savoury and filled with meat or cheese. I made these savoury Fig & Feta Sambouseks before, so this is just a little step in a sweeter direction. The picture below is of the savoury sambouseks and demonstrates the folding technique.

Sweet Quince, Fennel Seed & Pistachio Sambousek Pastries Recipe

Makes 16-20 pastries. Vegetarian/Vegan.

  • 225 g (1 1/2 cups) white spelt flour (or normal)
  • 4 tbsp olive oil plus extra for brushing
  • a pinch of salt
  • 1 tsp fennel seeds
  • 1 tsp sugar
  • 110 ml (1/2 cup) warm water
  • jam/compote/carne de membrillo
  • feta cheese or ricotta or queso fresco (optional)
  • honey or agave syrup
  • a handful of pistachios, very finely chopped

Sieve the flour sugar and salt into a large bowl then stir in the fennel seeds. Add the olive oil, mixing it in with a fork then make a well in the middle of the flour and pour in the warm water. With your hand, fold the flour into the water, turning the bowl as you go until you get a sticky dough.

Turn it out onto a floured surface and knead until smooth and no longer sticky, 1 or 2 minutes. Wrap in clingfilm and rest in the fridge for at least an hour.

Preheat the oven to 180C and line two baking sheets with parchment brushed with a little oil.

Flour your work surface and rolling-pin and roll the dough out until it is about 2mm thick. Cut out small circles about 3 inches in diameter (use a floured cutter or a glass). Lift the excess pastry away from the circles  and re-roll it and cut out more circles. Keep doing this until you have used most of the dough. You should get 16-20 in total depending on the thickness of your dough.

Put the circles on the lined baking tray and, using a teaspoon place a small amount of jam in the centre of the circle and top with a little cheese (if using). Lift up the two opposite edges and seal them above the filling. Seal the two other ends by pinching them together to create a four-cornered sambousek. (See picture above). They can be refrigerated at this point if necessary.

Brush the tops of the sambouseks with a little olive oil and bake for 15 -25 minutes until golden and cooked. Leave to cool slightly then brush the tops with honey or agave syrup and dip them in the finely chopped pistachios.

Serve the sweet sambouseks warm or at room temperature with a glass of fresh mint tea or Turkish coffee.

Enjoy!!

Fresh Fig and Almond Fumble

2 Oct Fig Fumble

A fumble, just in case you were wondering or being smutty, is a cross between a fool and a crumble. The best bits of two classic British desserts brought together to create something beautiful and simple to make. It is extremely versatile too. You can basically use whichever fruits are in season. Strawberries, apples, plums, mangoes, pears, rhubarb, gooseberries, you get the idea.

A fool is traditionally made with a fruit puree or compote stirred (or marbled) through whipped cream. I used goat’s yoghurt instead of cream, the sourness is fantastic with the sweet sticky fig compote. You could use Greek yoghurt or a mixture of yoghurt and whipped cream if you like.

My crumble is made with olive oil and honey rather than butter and sugar so it is all round a really healthy dessert. The crumble  is given extra flavour and crunch by adding flaked and ground almonds to the mix. I chose almonds because I saw  families picking their almonds at the same time as picking their figs today and the figs at the market looked beautiful.

I made a compote with the figs just by cooking them with some honey and a bit of water until it resembled runny jam. I left it to cool while I made the crumble mix. You just spread out all of the crumbly lumps on a baking sheet and cook it until it is browning. When it’s cool you can store it in an airtight container and use it to top ice creams, stewed fruit, yoghurt and anything else you think could do with a sweet crunch. This recipe makes more than you need so you should have some left over, unless you keep picking at it of course.

Fig & Almond Fumble Recipe

Makes 2, vegetarian. No butter, no sugar, no cream. Adapted form Hugh Fearnley Whittingstall

  • 200 g soft ripe figs, roughly chopped
  • 1 tbsp honey
  • 1 tbsp water

Put the figs, honey and water in a sauce pan, bring to a  boil then lower the heat to medium and simmer until it resembles a jammy compote. About 3-5 minutes. Leave to cool.

  • 3 tbsp ground almonds
  • 6 tbsp wholemeal spelt flour (or any flour)
  • 3 tbsp oats
  • 3 tbsp flaked almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 3 tbsp olive oil
  • 3 tbsp honey

Preheat the oven to 180C and line a baking sheet with parchment. Mix all the dry ingredients together in a bowl. Using a fork,  mix in the olive oil and honey the using your fingers make it resemble crumble. You should make lots of  clumpy crumble lumps. Spread the crumble out in one layer on the baking sheet and bake for 10-15 minutes but keep an eye on it incase it burns. It depends how big your clumps are as to how long it will take. It should be nicely browned. Now leave it to cool.

  • 2 pots or 250ml goat’s/Greek yoghurt
  • 1 tsp vanilla extract
  • about 4 large tbsp fig compote in each serving
  • a large handful of crumble mix for each

When the compote and crumble mix have cooled, mix the yoghurt and vanilla in a bowl and swirl through the compote. Taste it and add some honey if you think it needs it but remember the crumble is going on top.

Pour into serving dishes and top with a generous handful of crumble mix. You may have to crumble it more if you have large clumps.

Enjoy!!

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