Tag Archives: glaze

Rustic Plum and Lavender Galette

4 Jul

This post is dedicated to my Auntie Pat who left us unexpectedly on Monday night.  She was an amazing woman who lived life to the full and was always there for everyone no matter what. She has left a huge void in all our lives and no one really knows what to do next.

A Shining Star

She was like the sun

And we were all little planets floating around in her orbit

Some  near, some far away

But all held together by the magnetism of her warmth and love

They say the sun is just a huge star

And that the stars died millions of years ago

But we can still see them at night

So as long as there are stars up in the sky

She, the sun, will never die

I used the same wholemeal olive oil pastry recipe that I used for my Fresh Fig & Goat’s Cheese Quiche but added a few tablespoons of sugar, reduced the salt and added some dried lavender instead of the rosemary and oregano.

I’ve been wanting to make a galette for a while now but when I saw this recipe with stunning pictures on Cafe Fernando I knew I had to copy it. Arranging the plums like this is not as difficult as it looks but slicing them is a little fiddly, you need quite firm plums if you pardon the expression.

This amount of pastry made enough for one large galette and two mini individual ones. I cut around a large dinner plate for the large and two bread plates or saucers for the mini ones. I made a mini fig galette a mini plum. You could use nectarines, peaches, apples, pears or apricots too. Just try to keep them in one layer so the fruit doesn’t get too wet and make the pastry soggy.

Rustic Plum & Lavender Galette

Makes 1 large plus two mini individual galettes. Vegan.

Pastry recipe from Chocolate & Zucchini. Filling from Cafe Fernando

Prep time: 35 mins Cooking time 45 mins

  • 250 g wholemeal or spelt flour
  • 1/2 tsp salt
  • 1/2 tsp chopped dried lavender (optional)
  • 2 tbsp raw or soft brown sugar
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

Mix the flour, salt, sugar & lavender (if using) in a large bowl then slowly add the oil mixing/mashing it in with a fork until crumbly. Add an ice-cube to the water and slowly pour it (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.

Roll it 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 your largest dinner plate, turn it onto the pastry and cut around it so you have a large circle. Carefully remove the circle to a piece of baking parchment and put in the fridge for 30 minutes while you prep the filling. Make mini ones with the leftover pastry using small bread plates or saucers.

  • plums (I used about 8 or 9 small ones and a couple of figs for the mini galette)
  • 2 tbsp or more raw or brown sugar (depending how sweet, or not the plums are)
  • 1 or 2 tbsp ground almonds (optional) I used this with the figs to soak up their juices
  • olive oil
  • apricot or plum jam
  • water

Prepare your fruit by halving, removing the stones and slicing them into 3- 5 mm thick pieces. They don’t have to be perfect, it’s easier if the fruit is underripe.

Preheat the oven to 190 C. Place the pastry circle on the baking paper on a baking tray. Leaving a border around the edge of about 1+ 1/2 inches clear, sprinkle a tablespoon of sugar (plus the tablespoon of ground almonds for juicier fruit) evenly over the base of the pastry circle.

Overlap the fruit in a circle all around the outside edge inside the border. Then make another circle of overlapping fruit, going in the opposite direction, just inside the first one. Finish off with a mini circle going the same direction as the first one in the middle of the circle. (see pictures above).

Start to carefully roll up the edge of the pastry towards the fruit turning the tart (or paper) as you go around until it’s all done. Brush the edges of the pastry with olive oil and sprinkle the sugar all over the fruit. Use more if you think the fruit is very tart.

Bake for 40 -45 minutes (25-30 for the minis) until the pastry is golden and the fruit cooked. Leave to cool for 10 minutes. Make the glaze by melting a few tablespoons of seedless jam in a pan with a few tablespoons of water until it forms a smooth syrup. Paint this all over the fruit and serve the galette warm. Some vanilla ice cream or  creme fraiche would be nice to go with it but it is good on its own too.

I just wish she could be here to enjoy it.

For you Auntie Pat

With Lots of Love

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Halloumi Tikka Kebab with Turmeric and Cardamon Risotto and Tamarind Syrup

3 Apr

I know I’ve got a slight Halloumi obsession but this recipe is awesome and I don’t use that word lightly. In fact I never use that word but never has it been a more fitting description. Okay, you get it – it’s really good.

It is yet another recipe adapted from Terre a Terre The Vegetarian Cookbook and so far, by far, the best. What they have done is taken the best-selling Indian restaurant dish “Chicken Tikka” and veggied it up the way they do and taken it to another level. The Halloumi cubes are marinated for 24 hours in the yoghurt and spices which gives the cheese a much softer texture and an amazing flavour.

The “risotto” is a new experience for me as well. I have made loads of risottos before but never with Indian spices and I have to admit that I was a little skeptical about it. I don’t generally like it when classics are mucked about with in the name of  “Fusion”. Usually because it is done with such a heavy hand and lack of knowledge. Namely a risotto with four cheese and soy sauce. Can you imagine anything more hideous? I didn’t order it, by the way, and I never went back to that restaurant again. I have my principles and the marriage of soy sauce and creamy cheese is not a marriage made in heaven, not in my mind anyway.

Having said all that, this risotto is stunning. Another superlative, I know, but it is worthy of the praise. The stock used to cook the risotto is flavoured with cardamom, turmeric (originally saffron but I don’t have any), coriander seeds, star anise, cloves and peppercorns. The risotto itself is made with onions, ginger, mustard seeds and chilli oil. The risotto is finished off with fresh coriander & mint , toasted flaked almonds and freshly grated parmesan. I know, parmesan after everything that I said, but it really works, trust me, these people know what they’re doing….

The whole thing is finished off with a drizzle of a sweet & sour tamarind glaze/syrup that brings the dish together beautifully. You could substitute a spoonful of your favourite chutney if you not up for making the glaze as well. The original dish has two more components, podi spiced tomatoes (I just skewered some cherry tomatoes in between my halloumi cubes) and a smoked almond custard (I toasted some flaked almonds to sprinkle over the top).  Three elements in one dish is enough for me..!

Remember the Halloumi is marinated for 24 hours so start this the night before.

Halloumi Tikka Kebabs, Turmeric & Cardamom Risotto and Tamarind Syrup

serves 3, vegetarian, adapted from Terre a Terre The Vegetarian Cookbook

For the Halloumi marinade

  • 1 pack Halloumi cheese 250 gr
  • 2 tsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garam masala
  • 1/3 tsp ground ginger
  • 1/3 tsp chilli powder
  • 1 clove garlic, minced
  • 1 tsp chopped mint
  • 60 ml plain/greek yoghurt
  • 25 ml water
  • 9 small cherry tomatoes

Rinse and dry the Halloumi and cut it in half through where it’s folded so you get two “rectangles” about the same size. Cut each of these into 6 cubes/chunks so you should have 12 cubes.  Heat the olive oil in a small saucepan over a medium heat, add all the ground spices and warm them through, stirring so as not to burn them. Put the toasted spices in a bowl with the yoghurt, garlic, mint and water and stir to combine well.  Add the Halloumi cubes to the spicy yoghurt and stir to make sure every piece is coated well. Cover with clingfilm and leave in the fridge to marinate for about 24 hours.

When ready to serve, thread 4 Halloumi cubes on to each skewer alternating with a cherry tomato. Sear the kebabs on all 4 sides until coloured in a hot dry pan. This should only take about 2 minutes.

For the Turmeric & Cardamom Stock

The original recipe makes the whole stock from scratch but I already had some of my homemade veg stock and added the spices to it.

  • 1 litre veg stock ( see above)
  • 1 clove garlic, peeled
  • a handful of coriander stalks
  • 3 cardamom pods, bashed/bruised to open slightly
  • 1/2 tsp coriander seeds, cracked
  • 1 star anise
  • 1 clove
  • 3 black peppercorns
  • 1/4 tsp turmeric/saffron strands
  • a squeeze of lemon juice
  • 2 curry leaves or bay leaves
  • water

Make this the day before if possible. Put the stock and the rest of the ingredients, except the water, in a saucepan and bring to the boil. Reduce the heat and simmer gently for about 30 minutes. Keep an eye on it so that it doesn’t reduce too much, add some water if necessary. Remove from the heat and leave to infuse. When ready to use it, strain through a fine sieve, put in a sauce pan, increase to 1 litre with water and heat gently.

For the Risotto

  • 1 litre Turmeric & Cardamom stock (see above)
  • 1/2 tsp mustard seeds
  • 1 tsp panch pooran (an Indian spice mix available from EastEnd Foods)
  • 1 tbsp olive oil
  • 1/2 tsp chilli oil or 1/4 tsp chilli powder added to the olive oil
  • 1 tbsp minced ginger
  • 100 gr, chopped onions (about 1/2)
  • 2oo gr brown shortgrain rice (you can use arborio which cooks quicker and will need less stock)
  • a knob of butter
  • 5o gr parmesan cheese, finely grated
  • salt & black pepper
  • 1 tbsp lime juice plus wedges for garnish
  • a handful of chopped coriander
  • a small handful of mint leaves, finely chopped
  • 50 gr flaked almonds, toasted in a dry pan

Bring the stock to the boil in a small saucepan then lower the heat to a simmer. In a large pan, over a medium heat, fry the mustard seeds and panch pooran in the oils until they start to pop then add in the onions, ginger and a big pinch of salt & black pepper. Cook gently until the onions have softened but not browned, about 5 minutes.  Turn up the heat slightly and add the rice , stirring to coat in the oil.

When rice starts to look translucent after a minute or so, turn down the heat to medium and add a ladleful of the hot stock, stirring or swirling the rice. When all the liquid has been absorbed add another ladle of stock, stir or swirl until that has been absorbed too. Keep adding ladles of stock and letting them be absorbed until the rice is tender, about 20 + minutes for the brown rice or 15 – 18 for the arborio. If you run out of stock use hot water.

Remove the pan from the heat and stir in the butter & parmesan. Taste for seasoning then cover with a lid and leave for  2 minutes. Stir in the lime juice, coriander & mint and serve immediately with the halloumi skewers, lime wedges and sprinkled with toasted flaked almonds. Serve with some chutney on the side or drizzle over some delicious tamarind syrup (below).

Tamarind Syrup/Glaze

makes about 150- 200 ml, vegan, vegetarian

  • 150 gr caster sugar
  • 70 ml sherry vinegar (or red wine vinegar)
  • 150 gr tamarind paste

Put the sugar and vinegar in a stainless steel pan and heat gently until the sugar dissolves. Bring to a simmer then add the tamarind paste and cook about 4 minutes until the mixture thickens. Pour into a sterilised jar, seal and cool. When cool store in the fridge. Drizzle over Halloumi kebabs or use as a dipping sauce. If it becomes to sticky to pour just heat it up slightly.

 Enjoy!!

Wild Fig and Mandarin Muffins

13 Nov

Tomorrow morning we are going to help pick olives at a friends finca and Margarita, the hostess, is making lunch for everyone, so I thought I would make something sweet to keep the sugar levels up mid morning. We picked some figs yesterday on our walk and the restaurant has orange and mandarin trees in the garden so that was the inspiration. I’ve made orange & cranberry muffins before so it was just a matter of replacing the cranberries with figs…

Wild Fig & Mandarin. Sounds like a Jo Malone fragrance doesn’t it, and if it isn’t it should be. They smell really good..

Wild Fig & Mandarin Muffins Recipe

Makes about 10 vegetarian

  • 200 gr self raising flour (I used wholemeal)
  • 125 gr caster sugar
  • 100 gr brown sugar
  • a pinch of salt
  • 1 tsp cinnamon
  • 2 large mandarins
  • 200 gr fresh figs roughly chopped
  • 250 ml greek yoghurt
  • 50 gr butter, softened
  • 1 egg, lightly beaten

Preheat oven to 180 degrees. Sieve the flour and salt into a bowl then stir in the sugars and cinnamon. Grate the zest of the mandarins into another bowl then beat in the greek yoghurt, butter and egg until smooth. Add to the dry ingredients and fold in gently. Peel the mandarins, remove as much of the white pith as you have the patience for, then cut the segments in half longways. Add the figs and mandarin segments to the mixture and fold in gently using as few strokes as possible. Do not over beat, the mix should be slightly streaky. Line a 12 hole muffin tin with 10 paper muffin cases and spoon the mixture into the cases to about 3/4 full. Bake for 35 minutes until golden and firm.

Eat warm, straight from the oven, or if you can wait for them to cool, make a mandarin icing glaze to drizzle over them. This increases the mandarin flavour and makes them even more moist and scrumptious….

Orange Icing Glaze Recipe

  • 1/2 cup icing sugar
  • about 3 or 4 tsp freshly squeezed mandarin juice

Put the icing sugar in a bowl and slowly whisk in the mandarin juice a teaspoon at a time until you have a thick drizzling consistency. When the muffins have cooled completely take a teaspoon of the icing, hold it over the muffin and drizzle it artistically over the top. Leave it to soak in a bit if you can wait, if not just enjoy straight away with the icing all over your fingers..

Perfect for afternoon tea or a mid morning snack, to keep you going until lunch, maybe!………

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