Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot on too, squash, sage and nutmeg is such a classic combination.
Obviously if you’re pushed for time (there’s never enough of it at Christmas) you can use ready-made pastry. These will keep for a day or two in the fridge and re-heat beautifully too so feel free to make them ahead of time if you need to.
40g toasted hazelnuts (ground finely)
200g plain flour
pinch of seasalt
splash of very cold water
450g (ish) butternut squash
1 1/2 tsp dried sage
pinch of grated nutmeg
salt and pepper to taste
Rub together the ground hazelnuts, butter, salt and flour, using your fingertips or a food processor, until it looks like fine breadcrumbs. Use a little of the cold water to brind everything together but don’t let the dough get sticky. Wrap the dough in clingfilm and put it in the fridge to chill for 30 minutes.
Pre-heat the oven to 230°c and line a large baking sheet with baking parchment.
Combine the ricotta, sage, parmesan, nutmeg and salt and pepper, mixing well and set it aside. Slice the ‘neck’ of the squash (don’t bother to peel it) so that the slices are only a couple of millimeters thick. Use a cookie cutter to cut the squash into pretty shapes, this should be pretty easy if your squash is thin enough.
Once the dough has chilled and relaxed roll it out on a very lightly floured surface so that it is just a few millimeters thick. Cut four circles out of the dough (a breakfast bowl makes a good template) re-rolling the dough as necessary.
Put the discs of pastry on the prepared baking sheet. Add a dollop of the ricotta mixture to the centre of each and spread it a little. Arrange the squash slices on top, so that they overlap. Fold over the edges of the pastry, crimping and gathering as necessary. I like to brush the edges with a little beaten egg so that the pastry is lovely and golden once the galettes are baked. Dot the top of each one with a tiny bit of butter and sprinkle on a bit of black pepper.
Bake them for 15 minutes, then lower the oven temperature to 190°c and bake for a further 20 minutes.
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable!
I’m quite different now and get positively excited about the first meal of the day. Who wouldn’t get excited about the prospect of a stack of fluffy coconut and raspberry pancakes. Yeah, that bowl of corn flakes doesn’t look too great now does it?
1 tbsp melted butter
220g plain flour
1/2 tbsp baking powder
1 tsp bicarbonate of soda
30g desiccated coconut
1 tbsp sugar
Whisk together all of the dry ingredients in a large mixing bowl. In a jug blend the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in about half of the wet mixture. Use a whisk to stir it into the dry mixture until you have a thick smooth batter. Add the remaining wet ingredients and mix it again to thin out the batter.
Lightly grease a large frying pan and place it over a low to moderate heat. Drop spoonfuls of the batter into the pan, allowing them room to spread and place a few raspberries into each one. Cook until bubbles appear on the surface and the bottoms are golden and then carefully flip the pancakes over to cook the other side. Serve immediately with a smear of butter and a drizzle of maple syrup.
I think there’s a tendency, when you’re cooking for people who don’t eat meat, to feel like you have to ‘replace’ that element of a meal. I don’t agree, obviously I don’t want to lose the protein from my diet but there are plenty of places I can get that from. I really do think that if you make your veggies tasty enough then no-one is going to miss the meat.
These crisp, homegrown green beans (which actually started off purple, if you can believe it) have been sautéed in brown butter with caramelised shallots and garlic and finished off with a few crunchy hazelnuts. I mean, would you really feel like you were missing out?
serves 2 (easily multiplied)
200g fresh green beans
1 tbsp butter
1 fat garlic clove
handful of hazelnuts
Lightly steam your beans until they are just tender. Thinly slice the shallot and the garlic. Melt the butter in a frying pan over a low heat and add the shallot, gently cooking it until it starts to caramelise.
Add the garlic and cook for another minute. Toss in the beans and season with black pepper. Fry for a few moments more and then scatter in the hazelnuts and serve.
I’ve made this a few times now and it always gets a really warm welcome at the table. It’s what autumn puddings should be, rich and warming and packed with flavourful spices. The sponge is wonderfully light with a gloriously sticky crust, the pears are […]