Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger. Back in the […]
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 […]
Have you carved a pumpkin for Halloween? Did you toss away the seeds? I hope not, those babies are delicious roasted and hulled. They’re also a delicious (and cheaper) alternative to pine nuts in pesto.
Pesto isn’t just for pasta though. I actually ate this on our recent trip to Croatia, where it was served on sourdough toast and topped off with some local cheese and dried figs. It really was rather yummy! It also makes a very tasty topping for fish, especially salmon.
This will keep in the fridge for quite a few days. I think the parmesan makes this salty enough but you can obviously add a little extra pinch if you like.
60g hulled roasted pumpkin seeds
1 clove of garlic
juice of one lemon
50g fresh basil (including stalks)
3-4 tbsp olive oil
twist of freshly ground black pepper
Add the pumpkin seeds, garlic and parmesan to a food processor and grind them until they look fairly fine. Add the basil (stalks and all), lemon juice, oil and black pepper and pulse it until it is quite smooth. Store in the fridge until you’re ready to use it.
When you get really good ingredients it’s worth using them in a recipe that really shows off their full potential. That’s how I feel about these beautiful heirloom tomatoes anyway.
So often the fruits you find in supermarkets are insipid and disappointing but if you come across tomatoes like these, or are lucky enough to be green fingered and grow your own then you’ll know they’ll be packed with flavour and worthy of a bit more love than just tossing them into your Bolognese!
Look at how pretty the colours look in this tart, it’s a picture perfect summer dish. It tastes pretty wonderful too. The fennel seeds in the buttery pastry crust really bring out the sweetness of the tomatoes. Delicious!
150g plain flour
50g wholemeal flour
pinch of sea salt
1 tbsp fennel seeds
splash of ice cold water
5-6 heirloom tomatoes (different varieties if you can)
3 tbsp polenta/semolina
1 tbsp freshly grated parmesan
seasalt, black pepper and fresh oregano
Whisk together the flours and then lightly rub in the butter until it looks like breadcrumbs. Mix through the salt and fennel seeds and then use a little splash of water to bring it all together to form a soft, but not sticky, dough. If you prefer then you can do all this quite quickly and easily in a food processor, which also means there’s less chance of over-working the dough and ending up with tough pastry. Wrap the dough in some cling film and pop it in the fridge to rest for at least 15 minutes.
Pre-heat your oven to 230°c and cover a large baking sheet with some baking parchment. Wash, dry and slice the tomatoes, so that the slices are about 5mm thick. A serrated knife is the best thing to use here.
Roll out the dough on a lightly floured surface until you have a large roundish shape, a few millimetres thick. Carefully place this on the prepared baking sheet. Scatter the polenta or semolina (whichever you’re using) over the pastry, leaving a few centimetres gap around the edge. This will help soak up all those lovely tomato juices and stop the pastry becoming a soggy mess. Arrange the tomato slices on top, overlapping them as you go. Season really well with sea salt and freshly ground black pepper and then dot the surface with a little butter. Sprinkle over the parmesan and a little chopped fresh oregano. Carefully fold up the edges of the pastry, gathering it a little where you need to.
Bake the tart for 20 minutes before reducing the oven temperature to 190° and baking for a further 25 minutes. The pastry should be crisp and slightly golden when it’s done. Leave to cool to room temperature before serving.
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven.
These little vegetable patties are so delicious, crisp and crunchy on the outside but lovely and soft in the middle. The earthy beetroot goes wonderfully with the salty tang of the halloumi cheese and the delicate aniseed flavour of the dill.
The rosti are very versatile too, Mr Colonial Cravings likes them crowned with a soft poached egg, which would be a breakfast to really set you up for the day. I like mine with a dollop of creamy yoghurt and mint dressing and some avocado accompanied by a big handful of fresh green leaves.
makes about 10
350g raw beetroot
3 heaped tbsp chopped dill
salt and pepper to taste
butter and oil for frying
Start by grating the spuds, don’t bother to peel them, just give them a good scrub. Pile the shredded potato into a clean tea towel and try to wring out as much moisture as possible. Pop the potato in a bowl and microwave it for three minutes. This is the best way that I’ve found of starting to get the starches to break down and become sticky without adding any extra moisture.
Grate the halloumi and the beets and mix them with the potato. I find it easiest to let it cool a bit and get stuck in with my hands. Add the dill and the salt and pepper to taste (remember the cheese is quite salty) and mix them through too.
Squeeze together handfuls of the mixture to make patties about the size of a burger and fry them in batches in a heavy frying pan in a mixture of butter and vegetable oil (one stops the other from burning).
Use a spatula to press, coax and cajole the rosti into holding its shape and sticking together. Cook the rosti for 3-5 minutes over a medium heat until they are a deep golden colour before carefully turning them over to cook the other side. Serve hot with your favourite topping.