Tag Archives: light

Tarta de Santiago with Mandarin Orange Compote

4 Jan

Tarta de Santiago

Some of the almond blossom are out early this year. The almond trees don’t normally sprout their barely pink candy floss blooms for another few weeks at least but the mild weather we had over Christmas has tricked them into thinking it is nearly Spring.

Almond Blossom

They are so pretty and decorate a fairly bare landscape at this time of year. Not much is happening on the vegetable front either at the moment where I run with the dog. There are few lettuces, cabbages and some chard. What there are plenty of however, at this time of year, is oranges. They are everywhere, like the bright sunny reminders of where we live. We live in Andalucia, land of oranges and mandarins.

Oranges

Oranges and almonds are a classic combination that complement each other perfectly in cooking. I have used them together before in this Mandarin Almond Drizzle Cake, these deliciously light Ricciarelli Biscuits and in this Butterbean Tagine with Quinoa & Halloumi

Mandarins

These organic mandarins were 60 cents a kilo at the market consequently I have quite a few. So apart from using a lot to decorate the lounge and kitchen over the holidays and snacking on them in the afternoon, I needed to find a recipe that used a few of them up.

My friend Caroline also has a tree on her terrace heavy with navel oranges so that every time I see her I leave with a huge carrier bag full of them. They are brilliant for juicing, The Washer Up has two, freshly squeezed, with his breakfast every morning, but I still needed to use some, to make room in the kitchen apart from anything else.

Tarta de Santiago.

Tarta de Santiago is a deliciously moist almond cake from Santiago de Compostela in Galicia. Pilgrims and tourists visit the cathedral of Santiago de Compostela where the relics of the apostle Saint James (Santiago in Spanish) are thought to be buried. They also probably all eat some of this cake as it is in every bakery window, dusted with icing sugar and decorated with the shape of the cross of the Order of Saint James.

Tarts de Santiago with Orange Compote

This was one of the first desserts on our menu at the restaurant when we opened it 11 years ago. The bakery down the hill made it for us, this was before The Washer Up had perfected his pastry skills and made all of them himself. We served it warm with a hot cherry sauce which was also gorgeous if you can get hold of some cherries where you are.

This version of the cake is beautifully light because the egg whites are whisked (to a meringue basically) and folded in separately. It is gluten-free as it is made using ground almonds and dairy-free because there is no butter or milk added. The mandarin orange compote is made with honey instead of sugar and can be served warm or cold.

Tarta de Santiago

Tarta de Santiago with Mandarin Orange Compote

Serves 8, Gluten-Free, Dairy-Free. Adapted from Time for a little Something

  • 6 large eggs, separated
  • a pinch of salt
  • 200 g caster sugar
  • large pinch of ground cinnamon
  • the zest of one orange
  • a few drops of almond extract
  • 250 g ground almonds
  • icing sugar for dusting

Preheat the oven to 180°. Prepare a 24-cm springform cake tin by roughly cutting a circle of baking paper a little bigger than the loose base of the tin, and put this over the base before clipping the tin back together. Rub the base & sides with a little oil.

Whisk the egg whites and salt in a large clean bowl until soft peaks form. Then whisk in half the caster sugar (100 g) a tablespoon at a time, until you have a glossy meringue texture.

In another large bowl, whisk the egg yolks with the rest of the caster sugar, orange zest, almond extract and cinnamon. Beat until thick and increased in volume.

Now fold in just a little of the egg white mixture into the yolks to loosen it then fold in the rest gently, taking care not to deflate the mix too much. Then gently fold the ground almonds in too.

Spoon/pour  the batter into the prepared cake tin and bake for about 45 minutes. Check it after about 30-35 minutes – if it is browning too quickly, put a piece of baking paper over the top of the tin so the cake can still cook but not brown any more. Once the cake is golden and springy, remove it from the oven and let it cool in its tin for 10 minutes

When it is cool, run a knife around the edge, turn it out onto a plate, remove the baking paper from the base and serve upside down. Dust it with icing sugar just before serving. You can make a template of the traditional St James Cross/Sword and put that in the middle of the whole tart before dusting with icing sugar which is how it is usually served.

Or I used a cross from a necklace that my dad bought me and used that on each piece of cake!! Thanks Dad xx

Tarta de Santiago

Mandarin Orange Compote

  • 500 g oranges & mandarins
  • 4 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp orange blossom water (optional)

Cut the top and bottom off the oranges then cut down around following the line of the peel to remove it all.

Using a sharp knife, cut in-between each membrane to remove a segment of orange into a small sauce pan. When all segments are removed squeeze juice into pan too.

Peel mandarins and remove as much white pith as possible and any pips.

Put all ingredients in small pan, bring to boil, lower the heat and simmer for about 15 mins or until soft and jammy. Puree, taste and adjust honey to your liking. Leave to cool or serve warm with the cake.

Tarta de Santiago

This cake can be served as a lovely light dessert perfect for this time of year or with your afternoon tea.

Have a Lovely Weekend! Feliz Reyes!

imagesCAFT0O3W

Advertisements

Pumpkin Gnocchi with Spinach and Green Chilli Basil Oil

8 Oct

It’s that time of year again. You know it’s definitely Autumn when you see piles of beautiful squashes at the market and I’m tripping over knobbly pumpkins growing out of the fences at the side of the road as I run past the fields with the dog in the morning.

This is the first of many squash and pumpkin recipes to come and I make no apology for that. Their sweet savoury substantial flesh is a welcome addition to any soup or stew and its versatility and ability to slip seamlessly into the cuisine of any country make it an easy choice for this greedy vegetarian,

Some of my personal favourite and most popular recipes feature  the mighty squash. These Butternut Squash & Chickpea Cakes spiced with Cape Malay flavours are easily my most viewed recipe. This Indian Spiced Smashed Pumpkin is comfort food at its best and this Vegan Pumpkin Chocolate Chip Cake with chocolate ganache is heaven.

So after Africa and India we now set foot back in Europe with a classic Italian recipe served with a green and spiced up version of an Aglio Oglio sauce made with our homegrown green chillis which we are now harvesting for the second time this year.

So, I don’t know how many of you out there have ever made Pumpking Gnocchi before, but I have.  They were a complete disaster, dense, heavy and unappealing. You couldn’t eat more than two or three before feeling like your stomach was about to explode. I tried, obviously. Not a good idea.

That kind of put me off ever trying again but that was two years ago and my skills and knowledge have improved slightly since then. And The Washer Up wanted me to, so here I am.

The mistake I made last time, I now know from watching countless cookery programmes on TV, was adding too much flour to the mix. It’s easily done because you think the mixture is too wet and that it will fall apart in the water when you cook them. Trust me, go easy on the flour, you’ll thank me for it. And so will your stomach.

*Mine were probably slightly under floured this time as you can see from the raw shot above. They look like very soft gnocchi, but this made them so light and fluffy when they were cooked. You didn’t get that “Oh god I’ve eaten a duvet” feeling afterwards. A trick is to cook one first and try it. If it doesn’t hold, add a little more flour to the mix.

Pumpkin Gnocchi with Spinach & Green Chilli Basil Oil

Serves 2-3, vegetarian. Adapted from Cranks Recipe Book

  • 375 g peeled, cubed squash or pumpkin
  • 1 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • a pinch chilli flakes
  • salt & black pepper

Preheat oven to 190C and line a baking tray with baking paper. Put the squash cubes on the tray, drizzle over the olive oil, sprinkle with the spices and season with salt & pepper. Toss with you hands so evenly coated and lay out in one layer on the tray. Bake for 15-25 minutes until soft, depending on the size of your cubes.

  • 50-75 g plain flour ( I used white spelt flour)
  • 30 g finely grated parmesan or manchego cheese
  • 1 small spring onion green parts, finely chopped
  •  a handful of basil leaves, finely shredded
  • salt & pepper

Mash the pumpkin with a potato masher then sieve over 50 g flour and mix well. Then add and mix together the parmesan, spring onion and basil and season with salt & pepper to taste.

Using floured hands, shape the mixture into small walnut sized ovalish balls, put on a floured, lined tray, then roll over with a floured fork to make the pattern and store in the fridge until ready to cook.

*See note above about adding a little more flour a bit at a time and doing a test run if unhappy with the consistency. But don’t add too much flour or your cooked gnocchi will be very heavy & dense.

For the sauce:

  • 4 or 5 tbsp olive oil
  • a handful of spinach leaves, chopped
  • a handful of basil leaves, sliced
  • 2 cloves garlic, finely sliced
  • 1 green chilli, deseeded & chopped
  • a cup of the hot pasta water (from cooking the gnocchi)
  • shaved parmesan for garnish
  • pine nuts, toasted in a dry pan for garnish

Heat the oil in a  frying pan large enough to hold the gnocchi over a medium heat and add the sliced garlic and chilli. Cook slowly until the garlic is starting to brown (but don’t let it burn) then remove from the heat.

Meanwhile, cook the gnocchi in lots of boiling salted water for about 2 minutes. They will float to the top when they are cooked.  Reserve a teacup full of the hot cooking water, put the garlic oil back on the heat and add about half of the cup of pasta water when hot.Reduce this slightly while the gnocchi cooks and add the chopped spinach and basil to create the sauce. Season with salt & black pepper.

When the gnocchi are cooked and you are ready to serve, heat them up in the same pan as the sauce for a minute or two (you can add the rest of the cup of pasta water if it needs it) and then serve garnished with the shaved parmesan & toasted pine nuts.

Buon Appetito!

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth