Tag Archives: elegant

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

29 Oct

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice. Continue reading

Golden Jasmine Martini

22 Sep

I walk past this beautiful jasmine plant every morning with the dog and brush past it to release it’s exotic perfume.

I’ve been thinking about what I could make with jasmine. I have jasmine green tea that I drink every morning and was exploring ideas around that. I thought about making a Jasmine Tiramisu (or tea -ramisu) because The Washer Up made an amazing Tiramisu with Darjeeling tea when we had a special menu from the region of Darjeeling in India. I still might do that but it is a lot of work (and calories).

I was flicking through some newspaper cuttings The Washer Up’s dad had sent me. He cuts out anything to do with food and sends it to me along with any classic books he may have picked up in a charity shop, thanks Jim for keeping my brain functioning and furthering my literary education!!

In one of the clippings there was a recipe for a Rose & Lychee Martini. This got me thinking about a Jasmine Martini, an alcoholic iced tea, a Mar-tea-ni if you like. I love the golden colour it’s very elegant & expensive-looking.

Golden Jasmine Martini

serves 2, vegan, gluten-free

  • 1 heaped teaspoon jasmine green tea
  • boiling water
  • 3 or 4 ice cubes
  • 2 measures vodka (or gin) be as generous as you’re feeling, about 100 ml should do it
  • 1 tbsp 15 ml sugar syrup or honey
  • jasmine flowers to garnish

Put your martini glasses in the freezer to chill for as long as you can. Half an hour is good.

Make a cup of jasmine tea with boiling water and leave it to steep for a few minutes. Add the honey or sugar syrup and stir to dissolve it.

Put the ice cubes in a cocktail shaker and pour the tea, through a strainer (to catch any tea leaves) into the shaker and add the vodka or gin. Shake well until ice-cold and strain into the frozen glasses. Garnish with jasmine petals and enjoy.

Serve this as an aperitif before a fragrant Asian meal or with canapes to people you’d like to impress….

Cheers!!

White Grape Gazpacho with Ajo Blanco Cream

13 Aug

This is a fusion of two of the most well-known Spanish summer soups: Gazpacho and Ajo Blanco. Gazpacho is traditionally a tomato based chilled vegetable soup and Ajo Blanco is a white version, also served chilled, made with almonds, garlic and olive oil.

They have their roots in southern Andalucia from around Sevilla, Cordoba, Granada and Malaga and they are both believed to have originated with the Moors.

I was looking for white grape recipes because I walk by these bunches of Moscatel grapes every morning watching them grow sweeter and darker with the heat of the sun.

I found a recipe for White Grape Gazpacho which I really liked the idea of. I have to admit that I am not all that fond of cold soup, in fact I never eat it. I realise that this is sacrilege coming from the birthplace of Gazpacho but I can’t help it, I’ve tried and I’m just not feeling it. I don’t like olives either, I know, por dios!

For some strange reason the fact that it was a cold soup with fruit, rather than vegetables, made it more appealing to me. It may have been to do with the soaring temperatures and the inability to think about eating anything even the slightest bit warm. Whatever the explanation, I was happy to try it.

I’m so glad I did, this is a really refreshing soup. It has to be really cold though, I mean ice-cold, and you have to eat it quickly before it starts to get warm.

The Ajo Blanco cream came to me because I thought it needed a swirl of something on top. You could use creme fraiche but it’s a bit French and I saw Rick Stein making (well he was actually watching someone else making) Ajo Blanco on his new series, A Taste of Spain. The traditional garnish is some Moscatel grapes. So I decided to turn the tables and use Ajo Blanco as my garnish on the White Grape Gazpacho. The two work so well together.

This would make a really elegant summer starter/appetizer for entertaining. It looks impressive but is surprisingly easy. Just chill and serve.

White Grape Gazpacho with Ajo Blanco Cream

Serves 2-3, vegan, gluten-free. Adapted from Honey Flow Farm & Spain Recipes

For the White Grape Gazpacho:

  • 350 gr white grapes (moscatel would be lovely, deseeded) I used seedless. Plus extra for garnish, halved
  • 10/12 mint leaves, finely chopped
  • a small handful of fresh parsley, finely chopped
  • 1/2 English cucumber (1 Spanish pepino) peeled and diced
  • 2 or 3 spring onions (1 small cebolleta), finely chopped
  • 220 ml (1 cup) veg stock
  • 220 ml (1 cup) iced water (I use 3 ice cubes crushed, and water)
  • 1 tsp salt
  • 1/2 tsp black pepper

Mix all the ingredients apart from the stock and water together in a bowl and season with the salt and pepper. Remove three-quarters of the mix to a food processor, pulse a few times then add the stock and iced water and process until it liquid but still with some texture. Then add in the rest of the ingredients from the bowl and pulse once more. Taste for seasoning and chill for at least 2 hours. Put your serving bowls in the freezer to chill too.

For the Ajo Blanco Cream:

  • 75 gr (1/2 cup) ground almonds
  • 2 large cloves garlic, finely sliced
  • 3 tbsp extra virgen olive oil
  • 1 tbsp sherry vinegar
  • 50-75 ml (1/2-3/4 cup) cold water
  • 1/2 tsp salt
  • flaked almonds, toasted in a dry pan for garnish

Put the ground almonds, garlic and sherry vinegar in a food processor and blend. Then add the olive oil and blend to a smooth paste. Add the water, a bit at a time until you reach the consistency of thick pouring cream. Season with the salt, taste, cover and chill for 2 hours.

To serve, ladle the cold Grape Gazpacho soup into the frozen bowls and top with a generous swirl of the Ajo Blanco cream. Top with a few halved grapes and some of the toasted flaked almonds.

Buen Provecho!

Things That Made Me Smile Today……

A lone goat wandering down the middle of the road. We stopped the car to say hello, she was very friendly!

Rufus looking very serious, “Stop taking pictures of me!”

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