A Cornish girl's food adventures

Tag: herbs

Porcini, Chestnut & Mushroom Pate

Porcini, Chestnut & Mushroom Pate

My mum had a special birthday on New Years Eve. I’m not going to tell you how old she was but it was the kind of birthday that you make a fuss over. Having a a birthday on New Year’s Eve isn’t as great as […]

Squash, sage and ricotta galettes

Squash, sage and ricotta galettes

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 […]

Pumpkin seed pesto

Pumpkin seed pesto

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.

Ingredients

60g hulled roasted pumpkin seeds

35g parmesan

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.

Heirloom tomato and fennel tart

Heirloom tomato and fennel tart

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 […]

Baked feta

Baked feta

I’ve got a bone to pick with you guys. Why did none of you tell me how delicious baked feta is? I mean regular feta is pretty good but baked feta is a whole other thing! It’s so soft, but not actually melted, with a […]

Garlic and herb flatbreads

Garlic and herb flatbreads

When other women go to New York they head to 5th Avenue to buy designer shoes and handbags. Not me. I head to The Bowery and trawl through the restaurant supply stores. When we went recently Mr Colonial Cravings treated me to a tortilla press (in my world this totally counts as a romantic gift!) I used to see these all the time in our local thrift store when we were living in Maryland but I never thought to buy one because ready-made tortillas were always pretty cheap and pretty good. Something I really regretted when we moved back to the UK.
I realise that I don’t actually need a tortilla press to make my own tortillas but it does make the process a bit more fun! I’ve also been using it to make some delicious flatbreads for summer picnics and barbecues.
Freshly made flat breads really are so much nicer than anything that you’ll buy in a supermarket and they really are so quick and easy to make, with or without a fancy-pants tortilla press.

Ingredients
makes about 8
225g plain flour
75g wholewheat flour
1 tbsp baking powder
1/2 tsp seasalt
2 tbsp mixed fresh herbs, finely chopped
1-2 cloves garlic, crushed
30g butter, melted
100ml water
60ml milk

Sift together the flours and baking powder. Whisk in the salt, crushed garlic and finely chopped herbs. Combine the melted butter, milk and water and then use this to bring the dry ingredients together to form a soft dough. Add it a little at a time, you may not need all of the liquid and you don’t want the dough to be sticky. Turn the dough out onto a lightly floured surface and briefly knead it. Divide it into eight equal chunks and then roll them into thin flat discs with a rolling-pin, or if you’re fancy like me then squish them into shape with a tortilla press!
Set a heavy based frying pan over a low heat and dry-fry the flat breads until the outsides are golden. It’s easiest to do this immediately after you’ve shaped them as they do tend to spring back a bit. Serve warm or cooled with your favourite dip, they’re especially good with this channa dal hummus!

Beetroot & cannellini bean dip

Beetroot & cannellini bean dip

I love hummus as much as the next person but summer barbecues when you don’t eat meat can get a bit hummus heavy so it’s nice to have a bit of a change every now and then. This recipe is ludicrously good for you! It’s […]

Beetroot and halloumi rosti

Beetroot and halloumi rosti

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 […]

Dinky crab & chili pasties

Dinky crab & chili pasties

Crab was a particular speciality where we were living in the USA. Hauled out of the Chesapeake and boiled up with Old Bay seasoning or turned into delicious crab cakes.
It’s a delicacy back home in Cornwall too, freshly picked and eaten in sandwiches. I’ve gone super-Cornish with this recipe, which I made for St Piran’s day, and wrapped up the delicious sweet white crab meat into little pasties using a wonderful all butter pastry.
Using strong flour in the pastry dough makes it much stretchier and easier to work with when you’re shaping your pasties.

Ingredients
225g strong white flour
100g butter
85ml (ish) cold water
120g white crab meat (tinned works fine)
1 shallot
1 small red chili
small bunch of fresh coriander
zest of 1 lemon
black pepper

To make the pastry sift the flour and gently rub the cold butter into it until you have a breadcrumb-like mixture. Slowly add enough water to bring this all together to form a ball of dough. You can do all this in a food processor if you prefer. It’s a good idea at this point to wrap the dough in cling film and let it rest in the fridge whilst you prep the filling. Pre-heat the oven now to 200°c.
Thinly slice the shallot and finely chop the chili. Combine this with the crab meat, black pepper and the lemon zest. Roughly chop the coriander and stir this through the mixture.
Unwrap the dough and gently roll it out to about 3-4mm. Using a small plate or saucer as a guide cut out 4 discs from the dough, re-rolling as necessary. Divide the filling evenly between the pastry discs, heaping it in the centre. Brush the edge of the dough with beaten egg, fold the pastry over the filling and firmly press down the edges.
Now time to crimp! Not nearly as hard to do as it is to describe I promise. Place your index finger on the edge of the pastry at one end of the pasty. Now take the pastry just in front of it and pull it over your finger. Pull out your finger and repeat the process all around the edge and then simply tuck in the end. If that all sounds a bit too challenging them simply press around the edge with a fork.
Cut a couple of steam holes in the top of each pasty and brush with egg wash. Arrange on a greased baking tray and bake for about 30 minutes until they’re beautifully golden. Enjoy hot or cold!

Lime, thyme and elderflower meringue pie

Lime, thyme and elderflower meringue pie

I know what you’re thinking, ‘lemon meringue pie is a classic, you don’t need to mess around with it.’ But I say a change is as good as a rest so why not try something a little bit different? This pie still has all the […]