Recipes

Summer Vegetable and Goats Cheese Wellington

/ Claire / 1 Comment

Super easy to make – summer vegetables and goats cheese encased in puff pastry.  A tasty and filling lunch dish, that is good hot or cold and served with lots of salad.

Roast Veg parcel

Ingredients:
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
2 small courgettes/zucchini, halved lengthways and cut into chunks
2 red onions, cut into wedges
1tbs dried oregano
1 pack of chestnut/cremini mushrooms, chopped
½ clove garlic microplaned (optional)
Small bag of baby spinach, washed and spun dry
1 tbs Thyme leaves, chopped
Goat cheese, such as chevre, roughly broken up into crumbles
Puff pastry – either home made or shop bought and rolled into a rectangle
1 tbs butter
1tbs olive oil
1tsp salt
Freshly ground black pepper
1 Egg and a little milk for brushing

Method:
Pre-heat the oven to 200°C

Roasted veg

Toss the peppers, courgettes and onions in half the olive oil, oregano, salt and pepper and roast until tender and the edges starting to brown. This will take around 30 minutes. Leave to cool

In the meantime, sauté the mushrooms on a medium heat in the butter and olive oil with the garlic until golden. Remove and using the same pan, add the spinach and sauté for another minute or two until wilted and leave to cool.

Place the puff pastry onto a lined baking sheet and cut thick strips around the edge, leaving the centre intact.

Mix together all the vegetables and thyme and place onto the pastry, topping with the goats cheese.

Brush the strips with a little of the egg wash and fold over the ends first and then alternate side strips until the filling is encased. Cover with cling film and chill for an hour or overnight if you are making ahead.

When you are ready to bake, brush the egg wash all over the pastry and bake for around 45 minutes until the pastry is golden brown and cooked through.

Roasted veg parcel sice

Mini Blackberry Cheesecakes with Apple Roses

/ Claire / Leave a comment

Apple roses have been done to death on Pinterest, but they are still delicious, fun to make and look very pretty.  These apple roses are in the middle of mini baked cheesecakes with tart blackberries.

cheesecakes

When I was a child, my uncle used to make elderberry wine.  Every year, one one day in late August, would be the day we would bring our baskets and containers and all go with him.  There was an old, disused railway bank near his house that was covered with brambles and elderberry bushes with millions of lovely purple berries.  He would get his elderberries and make the potent homemade wine and we would pick blackberries to make pies, crumbles, cakes and jam.

I really miss our family trips to forage for those lovely berries, but I still love blackberries to this day.

These mini cheesecakes are ideal for an addition to afternoon tea, a bite-sized dessert or an after-school treat.

Crust:
2 cups/approx 200g of digestive biscuit crumbs
2 tbs sugar
2oz/57g butter – melted

Cheesecake:
16oz/454g full fat and room temperature cream cheese
¼ cup/60g room temperature sour cream
1 cup/237g sugar
2 tsp lemon zest
2 tsp vanilla extract
2 extra large eggs
Blackberry puree – made with 1 heaped cup of fresh blackberries, 2 tbs sugar, heated until the juices run and the sugar dissolves. Push through a fine sieve to remove the seeds and leave to cool completely. You need ¼ cup of the puree. OR you can of course cheat and use ¼ cup of seedless blackberry jam.

Apple Roses:
2 crisp apples, preferably with a rosy red skin. I used Pink Lady apples
1tbs lemon juice
5tbs water

Cinnamon sugar:
¼ cup/60g caster sugar mixed with 2 tsp cinnamon.

Preheat the oven to 180ºC/350ºF and line a muffin tin with 12 cupcake cases.

Mix the crumbs, sugar and butter together and divide the mixture equally into the cupcake cases, pressing down with a spoon for a firm base.

To make the filling, place the cream cheese, sugar, sour cream, lemon zest and vanilla into a stand mixer with the paddle attachment and beat until very creamy, with no lumps.  Add the eggs and beat again until fully combined.  Stir in the blackberry puree, you can fully mix in, or leave as a marbled finish.

Carefully pour the cheesecake mixture into the prepared cupcake cases, coming up to just over half way.

For the roses, cut the apples in half, remove the core and thinly slice into half circles and place in a bowl with the water and lemon juice.  Microwave for around 1 minute until the slices soften and they are flexible.

Depending on how thick you have cut your slices, you need around 10-12 for each rose. Lay them out on a board, overlapping each slice with the next.  Sprinkle with a little cinnamon sugar and roll up from one end the other as tightly as possible.  Place into the waiting case, the rose will ‘bloom’ and fill the mini cheesecake.  Repeat until you have a rose in each one and top with a little sprinkle of the cinnamon sugar.

Bake at 180ºC/350ºF for around 25 minutes until the centres are just set and allow to fully cool.  Chill for at least 2 hours before serving.

Apple rose closeup

Tartiflette

/ Claire / Leave a comment

A recipe originating from the Alps and enjoyed by hungry skiers, this really is a winter dish as it’s so rich, but also great made with Jersey Royal new potatoes. Feel free to add an optional clove of finely chopped garlic, or rub the dish with a cut clove for a more subtle taste.  I prefer it without any.

Tartiflette

Ingredients:
2.5 lb/1.5 kg of waxy potatoes with the skins left on. You can peel if you prefer.
8oz/235g Pancetta lardons or thickly sliced smoked bacon cut into cubes
1 onion cut in half and finely sliced into semi circles
1 tbs butter
1 tbs oil
Small glass of white wine (optional)
½ cup/120 ml double/heavy cream
2 Reblochon cheeses with the rind carefully removed and cut in half (through the waist of the cheese). You can leave the top rind on one of the cheeses if you wish this to top the dish.
Salt and pepper

Method:
Boil the potatoes in salted water until tender. Drain and leave to cool.

In another pan, heat half of the oil and fry the bacon until crisp. Remove from the pan and set aside.  Then heat the butter and the rest of the oil to gently sauté the onions until soft.  Return the bacon to the pan and add the wine and reduce until almost gone.  Remove the pan from the heat and add the cream and stir until combined and leave to cool while you prepare the potatoes.

Preheat the oven to 200°C/400°F and cut the potatoes into bite sized cubes.

Place half of the potatoes in the baking dish and cover with half of the creamy bacon and onion mixture. Then place the two halves of one of the cheeses on top. Then add the rest of the potatoes and cover those with the other half of the cream mixture. Finally top with the other two halves of the cheese – rind upwards if using.

Bake for 25 minutes or until hot and bubbling and serve immediately with chilled wine and a simple green salad.