Tag Archives: tart

Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley

30 Jun Courgette Flower Quiche

Courgette Flower Quiche

“Where the **** have you been?” I hear you ask in my guilt ridden dreams just before morning.

So I promise myself over and over again that today will be the day that I actually blog some of the recipes that I have been developing, cooking and selling (Yes actually selling) over the past few months. But then life takes over again and I run out of time.

Forgive me Father for I have sinned. It has been seven weeks since my last blog. Seven weeks! It feels terrible just typing it.

Courgettes & Flowers

My explanation is as follows:

We have set up a small catering company called “Fresh To Go” supplying naturally delicious & healthy prepared foods, in our local area. It is for people who really want to eat healthily but don’t have the time, skills or inclination to cook for themselves every day.

We send out a newsletter every Friday detailing the dishes (with photographs obviously) on the following week’s menu. It is just an extension of this blog really. I go to the farmer’s market in Coin on Sunday and look at which natural fruit and vegetables are in season and looking gorgeous and create recipes using them. The only difference being is that now we make food for other people too. Sounds simple doesn’t it?

And it is, sort of. The thing is that it doesn’t leave much time for blogging, so I apologise for neglecting you and hope that this beautiful little quiche, made with the best of this season’s produce, will go someway towards making it up to you.

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Courgette Flower Quiche

Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta & Parsley

Makes 1 large or 3-4 small quiches, vegetarian

For the pastry crust:

  • 150 g wholemeal spelt (or normal) flour
  • 50 g oats
  • 50 g walnuts, blended to a course powder
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • 80-100 ml cold water
  • 1 egg white for glazing (save yolk for filling)

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using the fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be slightly crumbly.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish or 3 or 4, 4-5  inch tart cases and line the base with a circle of baking paper.Flour you work surface  and rolling-pin and roll out your pastry to a flat disc about 3-4 mm thick and big enough to line your tart case(s).

Using your fingertips and heel of your hand press it into and up the sides of the tin. A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes. Put in the fridge for at least 10 minutes to firm up.

Place a sheet of  baking paper in the tin, fill with baking beans and bake for 8-10 mins. Remove from the oven, brush the base with the egg white and put back in for two minutes – this should stop it getting a soggy base. Leave to cool while you make the filling.

For the filling:

  • 1 courgette, thinly sliced on the slight diagonal
  • 1 leek, trimmed, halved lengthways, rinsed & sliced
  • 1 green spring garlic (or clove), trimmed and sliced
  • 4 courgette flowers (stamens snipped out) if baby courgettes still attached slice them too
  • 1/2 tsp thyme
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1 egg yolk (saved from above)
  • 2 eggs
  • 1 pot (125 ml) goat’s or Greek yoghurt
  • rice milk (or your choice of milk)
  • about 100 gr goat’s ricotta (or Greek Feta) 
  • a handful of fresh parsley, chopped

Preheat oven to 190 C. Heat 2 Tbsp olive oil in a pan and saute the leeks, courgettes (and baby courgettes if you have them) & spring garlic with a good pinch of salt, black pepper, thyme, chilli flakes. Stir occasionally until the courgettes are well softened. Taste for seasoning and drain for a few minutes on kitchen paper to get rid of any liquid.

Cover the pastry base with an even layer of the courgette & leeks then crumble over the ricotta/feta. In a measuring jug whisk together the egg yolk, eggs and yoghurt. Add in enough milk to take it up to about 400 ml (more if your tin is deep), season well with salt & black pepper, throw in the chopped parsley and whisk again.

Place the quiche on the middle shelf of the oven then whisk and quickly pour in the liquid up to a few mm below the edge. Slide in the tray carefully to avoid spillage and shut the oven door.

Bake for about 25 – 30 minutes, check how it is cooking and add the flowers to the top when it is nearly cooked. Put back in for another 5 or so minutes until the flowers have wilted slightly and the quiche is browned and set in the middle.

Courgette Flower Quiche


My apologies again for the extended absence but cross your fingers for us that  this is a success!

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Roasted Beetroot Tart with Goat’s Cheese, Walnuts, Oatmeal Crust

3 May Beetroot, Goats Cheese & Walnut Tart

Beetroot, Goats Cheese & Walnut Tart

Sorry I’ve been neglecting you recently. It’s not that I don’t love you any more it’s just that I’ve been really busy with life and people and working on an exciting new business venture that I am desperate to tell you all about.

But not just yet…

Beetroot, Goats Cheese & Walnut Tart

First a recipe, because that is why you are here after all. You’re obsessed with food probably, like I am.

I buy beetroots from the market, then I roast them and then I decide what I am going to do with them. Roasted beetroot is a great thing to have in your fridge. You can just add it to a salad with some goat’s cheese & walnuts (classic flavour combinations) if you can’t be bothered with the whole “making the tart” thing or are pushed for time. You can puree it with some chickpeas to make this brilliantly bright magenta coloured Beetroot Hummus, or blend it with some stock into this stunning  Spiced Beetroot Soup.

Roasting Beetroot

I had pinned this recipe for a Beetroot, Goats Cheese & Walnut Tart on to my Food I Want To Make My Own board and remembered a recipe for a tomato tart with a walnut oatmeal crust that I had cut out of a magazine. You know when you want to find something and you find everything but that one thing?

Anyway, I did eventually find it in  a pile of papers in a draw. This crust is a bit like a cheesecake base if you know what I mean, the oats, wholemeal spelt flour and finely chopped walnuts are mixed with olive oil to make a base that you press into the tart case with your hands and push it up the sides.

It’s worth the hassle. You get a slightly thicker than normal, rustic, nutty, crumbly biscuity base that is perfect with the goats cheese & beetroot. And it makes a nice change.

Walnut Oatmeal Crust

Roasted Beetroot, Goats Cheese & Walnut Tart with a Walnut Oatmeal Crust

Serves 4-6 vegetarian. Adapted from Alexandra Cooks

Roasting beetroots:

  • 3 or 4 tennis ball (or smaller) size beets (you may not need it all for this recipe)
  • olive oil salt & pepper, dried or fresh thyme

Preheat oven 200C. Trim the beets, leaving the root and about 2 inches of stalk still attached, if possible, then wash them gently to get rid of any mud. Dry them and put them on a lined baking sheet, drizzle with olive oil and season with salt, pepper and thyme. Roast for 45-50 minutes (depending on size) until tender all the way through.

Leave until cool enough to handle and, using gloves, cut off the roots and stalks then rub off the skins with a small knife. They should come off easily. Remember, beetroot stains, so be careful.

For the pastry crust:

  • 135 g wholemeal spelt (or normal) flour
  • 65 g oats
  • 50 g walnuts, very finely chopped
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • up to 120 ml cold water

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using a fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be crumbly. Wrap in cling film and put in the fridge for 15 minutes. Meanwhile, caramelise the onions…

For the filling:

  • 1 large red onion, finely sliced
  • salt & pepper
  • thyme
  • balsamic vinegar (or balsamic syrup)
  • honey
  • a splosh of red wine or sherry
  •  a handful of walnuts, roughly chopped (40 g)
  • 2 large eggs
  • 1 pot (125 ml) goats (or greek yoghurt)
  • rice milk/oat milk/goat milk (or you choice of milk)
  • 75 – 100 g goats cheese, crumbled
  • fresh dill or parsley to serve

Cook the sliced onions in a frying pan in a few tablespoons of olive oil over a medium high heat with the salt, pepper, thyme, a drizzle of balsamic & a squidge of honey, stirring occasionally until starting to soften, caramelise and stick to the pan, about 8 minutes. Add a splosh of wine or sherry to deglaze the pan and scrape any sticky caramelised bits off the bottom. Cook for a couple of minutes more to cook off the alcohol and reduce any liquid. Leave to cool while you prepare the pastry.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish. Flour you work surface  and rolling-pin and roll out your pastry to a flat disc as thin as you can go. This is quite tricky because of the walnuts. I gave up and started to press the disc into the tart tin with my hands. Using your fingertips and heel of your hand press it out and up the sides of the tin any way you can! A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes.

Prick all over the base with a fork and bake the pastry case for 10-12 minutes, remove from the oven and lower the heat to 180C.

Spread the caramelised onions evenly over the base then chop 2 or 3 beets into chunky cubes. Scatter these evenly over the base too. You may not need it all. Tumble over your walnuts.

In a measuring jug whisk together the eggs, yoghurt, salt & pepper. then add enough milk to take it up to about 400 ml and whisk together again.

Have you crumbled goats cheese ready, open the oven door and slide out the tray, place the tart on the tray then pour the milk mixture evenly over the filling, top with the crumbled goats cheese and carefully push the tray back in the oven. This should stop any spillage.

Cook for 35-40 minutes until puffed and golden. Leave to cool for about 10 minutes before serving sprinkled with fresh dill or parsley and a green salad on the side. It is also lovely served at room temperature for a picnic.

Beetroot Goats Cheese Walnut Tart

All it needs is a nice glass of wine to go with it. Any suggestions?

I will tell you all about our new business venture in my next post…..

Enjoy the long weekend!

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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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Chocolate, Hazelnut and Date Caramel Tart with an Almond Crust

5 Feb Chocolate Hazelnut Date Caramel Tart

Vegan Chocolate & Hazelnut Caramel Tart

This tart is amazing. Seriously gorgeous, and it’s vegan and gluten-free. It tastes like Millionaires Shortbread with nuts in.

Chocolate date Caramel Hazelnut Tart

There is a crumbly nutty crust made with ground almonds and coconut oil then a layer of date caramel (new favourite thing) filled with toasted hazelnuts. Then it is finished off with a layer of dark and delicious chocolate ganache and a sprinkling of chopped nuts. It’s chewy, sweet, crunchy and crumbly at the same time and it has no butter no refined sugar and no flour. Do you love me?

Chocolate Hazelnut Date Caramel Tart

Be warned though, it is very addictive and quite rich. Like that could be a bad thing. You have to make it just to let your friends and family know how delicious vegan desserts can be. No one would guess and they will all want the recipe.

Vegan Chocolate Hazelnut Date Caramel Tart

This is one of the recipes from my Healthy Baking with Chocolate Workshop, the next one of which is on Saturday 2nd March from 5pm – 9pm at the Pepe Kitchen Cookery School in Benalmadena, Malaga.

At this workshop I will be demonstrating how to use olive oil and coconut oil instead of butter in baking as well as showing how to use wholemeal spelt flour and ground almonds instead of bleached white flour. We will also be using honey, maple syrup, molasses and dates instead of sugar for natural sweetness and oat milk replaces cow’s milk and cream.

The chocolate we use is either 70% cocoa solids dark chocolate or pure cocoa powder.

We will be making and tasting:

  • Wholemeal Chocolate Chunk and Almond Cookies made with spelt flour & coconut oil
  • Chocolate, Date & Walnut Truffles with Coconut: delicious little bites of energy & protein
  • Chocolate Butterfly Cupcakes with Chocolate Ganache Filling: made with spelt flour & coconut oil
  • Moist Chocolate & Orange Cake made with whole oranges & ground almonds
  • Chocolate, Hazelnut & Date Caramel Tart with ground almond crust

Vegan Chocolate Hazelnut Caramel Tart

Vegan Chocolate, Hazelnut & Date Caramel Tart Recipe

Serves 8, Vegan, Gluten-Free. Adapted from Gourmande in the Kitchen

  • 250 g (2 cups) ground almonds
  • a pinch of salt (Himalayan if possible)
  • 4 Tbsp maple syrup or miel de cana
  • 4 Tbsp (60 ml) organic unrefined coconut oil, melted

Oil a 9 inch tart tin, loose bottomed if possible. Put the ground almonds & salt in a bowl, add the maple syrup/miel de cana and melted coconut oil and use a fork to blend it together until it is well combined and resembles crumble mix, a few minutes.

Tip this into the tart tin and press it out all over the base and up the sides firmly & evenly with your fingers. Prick all over the base with a fork. Put in the fridge for a t least 20 minutes. Then preheat the oven to 175 C and bake for 15-18 minutes until golden but not too dark. Leave to cool while you make the filling.

  • 10 Medjool dates, soaked in 120 ml (1/2 cup) warm water
  • 2 Tbsp unrefined coconut oil, melted
  • 1/2 tsp vanilla extract
  •  a pinch of salt (Himalayan)
  • about 110 g (1 cup) toasted hazelnuts, chopped

Remove the stones and blend the soaked dates with the soaking liquid, melted coconut oil, salt & vanilla until smooth, thick and creamy. Stir through 3/4 of the chopped hazelnuts and then pour/scrape the mixture into the cooled tart case. Spread it out evenly with a spatula. Put in the fridge to set while you make the chocolate layer.

  • 120 ml (1/2 cup) maple syrup/miel de cana
  • 4 Tbsp unrefined coconut oil, melted
  • 50 g raw (1/2 cup) pure cocoa/cacao powder

Blend the maple syrup/miel de cana and melted coconut oil together until well combined. Add the cocoa/cacao powder and blend again, scraping down the sides if necessary, until smooth.

Pour this over the date caramel hazelnut layer and spread out evenly with a spatula. Sprinkle over a little sea salt and the remaining chopped hazelnuts.

Put back in the fridge for at least an hour before serving.

Vegan Chocolate Hazelnut Caramel Tart

I thought you might like to see a little YouTube video of my Healthy Baking Workshop (savoury & sweet) that took place on Sunday morning. The next one is on Saturday 23rd March 10-2pm. Just click on the link below…..

http://www.youtube.com/watch?feature=player_detailpage&v=7tU9pZPNnb4

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Tarta de Santiago with Mandarin Orange Compote

4 Jan Tarta de Santiago

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!

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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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Tandoori Spice Roasted Cauliflower and Chickpea Quiche

27 Nov Tandoori Cauliflower Quiche

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

  • 1 tsp chilli powder
  • 1 1/2 tsp ground cardamom
  • 2 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1/4 whole nutmeg grated
  • 1 tsp whole cloves
  • 1 1/2 sticks cinnamon, broken
  • 1 Tbsp turmeric
  • 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

  • 350-400 g cauliflower florets
  • 200 g cooked chickpeas, rinsed & drained
  • 1 Tbsp tandoori spice mix (recipe above)
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1 pot (125 ml) goats or Greek yoghurt
  • 50 gr toasted almonds or cashews
  • a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp tandoori spice mix (see above)
  • 4 Tbsp (1/4 cup) olive oil
  • up to 120 ml (1/2 cup) cold water
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk ( I used oat milk)
  • salt & black pepper
  • a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time 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. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. 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 rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

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