Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]
Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.
First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.
Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.
For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.
If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.
And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.
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 far mists of time, when I used to eat meat, I was always quite partial to a sausage roll, although if I’m honest I was always far more in it for the pastry than the pork. This veggie version is spot-on as far as I’m concerned. Crisp, flaky pastry filled with a soft flavourful filling, they’re delicious hot or cold.
320g ready-made, ready rolled puff pastry
1 red pepper, roasted and skinned
1 can of chickpeas
1 tbsp tomato puree
1 tsp mixed dried herbs
salt and pepper to taste
butter or oil for frying
sesame seeds (optional)
Pre-heat your oven to 200°c and line a large baking sheet with baking parchment or a silicone mat.
Dice the onion and fry it in a little oil or butter until it is soft and just starting to colour. Roughly chop the red pepper and crumble the feta. Lightly beat the egg. Put everything except the pastry (obviously), one tablespoon of the egg and the sesame seeds in the bowl of a food processor. Whizz it all together until you have something that resembles a thick chunky hummus that holds its shape.
Unroll the pastry and place it with the long edge towards you. Cut the pastry horizontally to leave you with two even sized pieces. Divide the filling mixture into two portions and place each in a line down the centre of each piece of pastry. Brush one of the long edges of each piece of pastry with a little of the remaining beaten egg and carefully fold the dough over to cover the filling. Push down the edge to seal the sausage rolls, if you want to crimp the edge for decoration my top tip is to roll a fluted pastry cutter along the edge.
Brush the sausage rolls with the remaining beaten egg and sprinkle them with a few sesame seeds. Cut each roll into eight even sized pieces and transfer them to the prepared baking tray. Bake them 25 minutes until they are gorgeously golden and the pastry is crisp.
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 […]
Who says custard has to be vanilla flavoured? Don’t get me wrong, I love a good rich vanilla custard but I also like a change every now and again. Passion fruit works really well in these, it has a nice sharp tang to cut through the rich creamy custard. It’s so fragrant too and obviously mango and passion fruit make a wonderfully tropical pairing. This is such a lovely summer dessert and using pre-made puff pastry makes them pretty low effort too!
320g sheet of ready rolled puff pastry
3 egg yolks
300ml whole milk
4 ripe passion fruit
1/2 tin of mango
Start by making the passion fruit puree. Scrape the seeds from the fruit into a sieve over a bowl and push through as much of the pulp as possible but keep the seeds to decorate the tarts when they’re finished.
In another bowl whisk together the egg yolks, cornflour and sugar until they are thick and pale. Heat the milk in a medium pan until it starts to simmer. Strain the hot milk through a fine sieve into a jug and rinse out the pan. Put the bowl with the egg mixture on a slightly damp tea towel to stop it from moving around. Whilst continuously whisking the eggs, pour in the hot milk in a steady stream. Put the mixture back in the pan and return it to the hob, over a low heat. Keep stirring the custard (making sure to scrape the bottom of the pan) until the custard becomes very thick and then remove it from the heat. Stir in the passion fruit puree and then cover the surface of the creme patissiere with cling-film to stop a skin forming whilst it cools.
Pre-heat the oven to 190°c and line a baking sheet with parchment. Cut the sheet of puff pastry into six squares. Fold each in half diagonally to create a triangle. With the folded edge towards you make a cut along each edge, about 15mm in, up towards the centre point of the triangle but making sure that they don’t meet. Unfold the triangle and then cross the cut sides over one another to create a little twist at each end. Prick the centre with a fork to stop it from puffing up as much as the sides. Place the pastry cases on the prepared tin, spacing them apart a little and bake them for 20 minutes, until they are golden brown.
Once both the pastry cases and the creme patissiere are cool you can assemble the tarts. Pipe or spoon the custard into the centre of the puff pastry cases and top each one with a few slices of mango and then scatter on some of the passion fruit seeds.. Chill until serving.
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 […]