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 […]
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 […]
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.
225g strong white flour
85ml (ish) cold water
120g white crab meat (tinned works fine)
1 small red chili
small bunch of fresh coriander
zest of 1 lemon
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!
I love visiting Brittany, probably because it’s quite similar to Cornwall. And because the food is so delicious. I can’t go to Brittany and not eat a galette at some point. Preferably filled with gooey, melty Emmental. Mr Colonial Cravings is a fan too, although he favours salty cured meat and runny eggs. I love the nuttiness of these buckwheat pancakes, paper-thin and crisp around the edges. I may even prefer them to their sweet crepe cousins. They’re one of my favourite lazy weekend breakfasts!
makes about 4
150g buckwheat flour
fillings of your choice; egg, cured meats, grated cheese, fresh herbs, tomatoes, spinach, mushrooms…
Put the flour in a mixing bowl and make a well in the centre. Melt the butter and lightly beat it with the egg and the water.
Pour a little of the mixture into the centre of the flour and gradually whisk it in. Keep repeating this until all of the liquid has been used and you have a smooth batter. Set this aside to rest for an hour.
Very lightly oil a large frying pan (obviously use a crepe pan if you have one) and place it over a moderate heat. Pour a ladleful of the batter into the pan and spread it out into quite a thin layer. Leave it to cook for about a minute before loosening the edges and flipping the galette over. Immediately add whatever topping your using so that they have ample time to cook and warm through. Once the under side has browned a little fold up the edges and then transfer the galette to a plate for serving.
My friend Rach set me the task of creating a recipe to make use of a bottle of ginger wine that had been languishing in her booze cabinet for some time. Not only does this cocktail make use of that ginger wine but it practically encourages you to buy another bottle once you’ve finished the first one. It’s that tasty.
Mixing sweet pear with warm, spicy ginger just makes sense to me, it’s such a delicious combination. The pear puree is infused with savoury bay and sharp lemon juice though, just to keep that sweetness in check.
2 pears (peeled and cored)
2 bay leaves
juice 1/2 lemon
Roughly chop the pears and put them in small pan along with everything else for the puree. Poach the fruit until it is really very tender. Remove the bay leaves and the cloves and then blitz the fruit and liquid in a food processor. Sieve the resulting pulp to leave you with a nice smooth puree. Store the puree in a jar and keep it in the fridge.
1 part pear puree
1 part vanilla vodka
1 part ginger wine
bay leaf to garnish
Put everything but the garnish into a cocktail shaker along with plenty of ice and shake vigorously. Strain into coupe or martini glasses and garnish with a bay leaf. (If you’ve got too much time on your hands (like me, evidently) then you can use a pretty hole punch to cut shapes out of the leaves.)
I’ve definitely fallen in love with this hot-water pie crust recipe. It’s lovely to work with and the results are so crisp and delicious. I also can’t get enough of root vegetables at the moment so this may be my new favourite winter meal. The […]