Peach Tarte Tatin
Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.
Tag: Summer
Vegan Pancakes with Caramelised Peaches
Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.
Corn Fritters with Maple Bacon and Roast Tomato
Corn Fritters with Maple Bacon and Roast Tomato
October 5, 2020
: 8 pancakes
: 10 min
: 30 min
: Easy
If you have some left over corn pangrattato from our Chilli Prawn Pasta with Sweetcorn Pangrattato recipe, you can make these delicious fritters the next day for a quick brunch. Waste not, want not!
Ingredients
- 200g small vine tomatoes
- 1-2 tablespoons olive oil
- 285g tinned sweetcorn, drained weight
- 2 eggs
- 25g coriander (leaves and stems), roughly chopped
- 120g left over corn pangrattato (or use plain corn)
- 1 cup self-raising flour (or 1 cup plain flour and 1 teaspoon baking powder)
- 1⁄4 cup milk
- 2 tablespoons rapeseed oil, plus extra for frying
- 2 tablespoons maple syrup
- 8 rashers bacon
- 1 ripe avocado, cut into quarters, to serve
Directions
- Step 1 Preheat the oven to 170 degrees Celsius fan force. Place the tomatoes in a baking tray, season and drizzle with the olive oil. Cook for 20-30 minutes, or until soft.
- Step 2 Place the sweetcorn, eggs and coriander in a medium sized bowl and season. Blend with a hand-mixer until smooth.
- Step 3 Add the corn pagrattato, self-raising flour and milk and combine completely.
- Step 4 Heat a large non-stick pan over medium heat and lightly grease with rapeseed oil. Using a 1⁄3 cup measure cook 4 fritters at a time. Flipping when the edges look cooked and there are some air bubbles appearing on the surface.
- Step 5 In a separate pan, heat two tablespoons of rapeseed oil and the maple syrup over medium-high heat. Add the bacon rashers and cook until crisp and sticky (about 2 minutes each side).
- Step 6 Divide the fritters among plates, layering with the maple bacon. Add a side of vine tomatoes and avocado. Garnish with a sprinkle of sea salt and serve immediately.
“To drop into being means to recognize your interconnectedness with all life, and with being itself. Your very nature is being part of larger and larger sphere of wholeness.” Jon Kabat-Zinn
This quote reminds me that every interaction I have affects someone or something else, and that it’s my responsibility to manage that impact. The last few months have brought an unprecedented amount of tension into our lives and strain on our relationships. Bring to mind a recent situation where your words didn’t have the impact you wanted, and what you would do differently. This article from Intelligent Change shares some practical ideas for showing appreciation in your relationships.
Vegan Apricot Thyme Victoria Sponge Cake
Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!
Baked Ricotta Courgette Flowers
Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.
Watermelon and Fetta Salad
Watermelon and and fetta salad
August 2, 2020
: 2-4
: 5 min
: 5 min
: Easy
Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner. Make sure you source sweet eating onions to avoid the sharpness that can come from raw onion. We used Calabrian grown, Tropea onions (known by the Italians as la regina rossa) and favoured for being one of the sweetest onion varieties in the world.
Ingredients
- 1 fennel bulb, core removed, finely chopped (fennel fronds reserved)
- 1 Tropea onion, finely sliced
- ¼ teaspoon Maldon salt
- ¼ teaspoon freshly cracked pepper
- 3 tablespoons high-quality extra-virgin olive oil
- 1 slice ripe watermelon, cubed
- 50g Greek fetta, crumbled
Directions
- Step 1 Combine the fennel and onion in a medium-sized bowl. Season with the salt and pepper. Coat with the olive oil and combine.
- Step 2 Top with the watermelon and fetta, garnish with the reserved fennel fronds and serve immediately.
One of the pleasures of cooking is preparing the ingredients. Be aware of all your senses while you are preparing this salad. Can you observe the aniseed smell of the fennel? Can you taste the sweetness of the Tropea onions and appreciate their unique flavour? Can you focus on the hue of the watermelon? What sound does your grinder make as you crack the pepper or glug the olive oil? How does it feel to crumble the fetta between your fingers and to sprinkle it on top? Being aware of all our senses during a simple activity like making a salad, can help to quickly ground us in the present. What other activities this week could benefit from your awareness?
Strawberry and Yuzu Ice Cream with Pistachio Dacquoise
Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!
Lizzie’s Hummingbird Cake
The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.
Lemon Verbena Ice Cream and Peaches
Lemon verbena ice cream and peaches
June 13, 2020
: 8
: 30 min
: Intermediate
New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness. Get ahead by making the ice cream the day before.
Ingredients
- For the ice cream::
- 300ml organic whole milk
- 150ml double cream
- 1 teaspoon high-quality vanilla paste
- 4 organic egg yolks
- 100g golden caster sugar
- 2 handfuls fresh lemon verbena leaves
- For the peaches:
- 4-5 fresh peaches, pitted and sliced
- 70g golden caster sugar
- 25g unsalted butter
- ¼ cup bourbon (we used Michter’s US*1 Kentucky Straight Bourbon)
- ¼ teaspoon sea salt
- ½ teaspoon vanilla paste
Directions
- Step 1 For the ice cream:
- Step 2 Add the milk, cream and vanilla paste into a medium-sized saucepan and bring to the boil.
- Step 3 Once the milk mixture is hot, put the egg yolks and sugar in the bowl of a stand mixer. Whisk on medium-high until the egg mixture is pale and thick.
- Step 4 When the egg mixture reaches this stage slowly start to add the hot milk mixture while beating continuously. (If you add the milk all at once the egg mixture could curdle).
- Step 5 Once the milk mixture is completely incorporated, return the mixture to the saucepan and simmer over medium heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon.
- Step 6 Pour the mixture into a bowl and add the lemon verbena leaves. Leave to infuse for 30 minutes.
- Step 7 Strain the mixture to remove the lemon verbena leaves and chill in the fridge for 4-6 hours (or overnight).
- Step 8 Once the mixture is chilled, start your ice cream maker and pour the mixture through the opening. Churn for 20-30 minutes until you reached the desired consistency. (Do not over churn or the ice cream will become buttery).
- Step 9 Serve immediately and store the rest in a freezer-proof container for up to 1 week. The recipe yields about 1 litre of ice cream.
- Step 10 For the peaches:
- Step 11 Heat a heavy-bottomed pan on medium heat. Add the sugar and allow it to melt and caramelise. Do not stir or disturb it.
- Step 12 Once you have an amber caramel, remove it from the heat immediately and stir in the butter, vanilla paste and salt. Keep stirring and slowly add the bourbon.
- Step 13 Return the pan to medium-low heat and dissolve any hardened caramel.
- Step 14 Add the peaches and cook until they have softened and the caramel is just coating them. (The cook time will vary depending on how ripe the peaches are. Firmer fruit could take up to forty minutes, while riper fruit could take as little as ten minutes.)
- Step 15 Allow to cool for five-ten minutes and serve with the lemon verbena ice cream.
Variations:
- If you have time, you could macerate the peaches before using them, by coating the peach slices in 2 tablespoons of golden caster and leaving them to sit for 30 minutes.
- The caramelised peaches are also delicious with vanilla ice cream or served with granola and coconut yoghurt for breakfast.
“Happy the Man, and happy he alone,
He, who can call today his own:
He who, secure within, can say,
Tomorrow do thy worst, for I have lived today.
Be fair, or foul, or rain, or shine,
The joys I have possessed, in spite of that, are mine.”
– Horace
Take some time to reflect on this passage. Are you able to enjoy life without attachment to the circumstances around you?
Strawberry and Rhubarb Galette with Thyme Cream
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Greek Summer Bruschetta
This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression.
Chocolate Roulade with Chantilly Cream
Chocolate roulade with chantilly cream
May 12, 2020
: 6
: 30 min
: 15 min
: Intermediate
A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.
Ingredients
- For the roulade:
- butter, for greasing
- 2 eggs
- 125g golden caster sugar
- 15ml whole milk, organic
- 58g self-raising flour, organic
- 17g high-quality cocoa powder
- For the Chantilly cream:
- 250ml double cream, organic
- 25g icing sugar, extra for rolling
- 1-2 teaspoons vanilla paste
- 250g fresh raspberries
- To serve:
- 1 tablespoon dark chocolate flakes
Directions
- Step 1 For the roulade:
- Step 2 Preheat the oven to 180 degrees Celcius. Line the base of a Swiss roll tin with baking paper and grease.
- Step 3 Place 2 eggs in the bowl of a stand mixer and beat on high speed, slowly adding a tablespoon of the caster sugar at a time. Beat for about 5-8 minutes, or until the mixture is pale, thick and the sugar is well incorporated. It will have the consistency of a thick-shake.
- Step 4 Whisk in the milk on a low speed.
- Step 5 In a separate bowl, sift the flour and cocoa powder together.
- Step 6 Remove the bowl from the stand mixer and gently fold the dry ingredients into the egg mixture a third at a time. Use a rubber spatula and work slowly in a figure-eight motion, trying not to knock out too much air. Be patient – the mixture will start off mottled before becoming an even chocolate colour.
- Step 7 Pour the mixture into the prepared tin and level the surface with a rubber spatula. Make sure the mixture reaches the edges of the tin.
- Step 8 Bake for 12-15 minutes on the centre shelf of the oven. The sponge is ready when it has risen and is just firm to touch.
- Step 9 Immediately turn out the sponge on a piece of baking paper that has been sprinkled with icing sugar. Gently remove the top lining paper.
- Step 10 Turn the short edge of the sponge towards you and score a line 2 cm in from the edge with a sharp knife, then carefully roll up the sponge, as tightly as possible, while it is still hot.
- Step 11 Allow the sponge to cool for 30 minutes, seam side down.
- Step 12 For the Chantilly cream:
- Step 13 Chill a hand whisk and medium-sized bowl in the fridge for at least 10 minutes.
- Step 14 Pour the double cream in the chilled bowl and sift in the icing sugar. Whisk briskly to combine.
- Step 15 Add the vanilla paste and continue to whisk briskly for 3-5 minutes, or until soft peaks form. Store in the fridge until you are ready to assemble the roulade.
- Step 16 Meanwhile, lightly crush 200g of raspberries with the back of a fork. Leave in a sieve to drain for 10 minutes.
- Step 17 To assemble:
- Step 18 Carefully unroll the sponge. Using a rubber spatula spread the Chantilly cream evenly across the sponge. Resist the temptation to overfill the sponge, as it will spill out the sides when you come to roll it back up. Reserve some cream for decoration.
- Step 19 Evenly spread the crushed raspberries on the layer of cream.
- Step 20 Carefully roll the sponge up again, pulling the baking paper with one hand and easing the sponge into a roll with the other. Trim the edges with a sharp knife.
- Step 21 Slide the roulade onto a serving plate. Smear the top with the remaining cream and decorate with the whole raspberries and chocolate flakes.
Variations:
- For a lemon vanilla strawberry roulade, use 75g self-raising flour (omitting the cocoa powder), add the zest of 1 unwaxed lemon to the filling when you add the vanilla paste and swap the raspberries for lightly mashed fresh strawberries.
- The roulade will keep in the fridge for a couple of days.
Carve out some time for yourself. Team a slice of roulade with a warm cup of tea and a good book. Natural Born Learners by Alex Beard explores how children learn and how adults can harness their innate learning capacity.
