Posts tagged almond

Chestnut Risotto with flaked almonds

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Chestnut Risotto with flaked almonds

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adore a creamy, rich risotto on a cold evening. I’ll admit, with no sign of any greens, its not a nutritionally packed or balanced dinner in the slightest but it was a warm hug in a bowl we need right now on chilly weekday evenings when we’re house bound. It really did hit the spot and provided a festive hangover of creamy chestnut and garlic.

Whilst I’m no vegan, I would certainly urge any vegan missing their cream or cheese to try chestnuts as a replacement for that texture. They make a great hummus and are devine in desserts with caramel.

Chestnuts add a really natural creaminess to this one so you can use less cheese if you like but I always add a good handful or two of grated parmesan. Its subtle in flavour so don’t be tempted to overpower the topping too much.

Serves 4

  • 200g risotto/Arborio rice
  • 1 small white onion, finely chopped
  • 1 stick celery, finely chopped
  • Sprig rosemary, leaves picked and finely chopped
  • 3 cloves garlic
  • 25g butter + 1 large knob
  • 200g chestnut puree – make your own by blending chestnuts or use this one from Merchant Gourmet
  • 1 small glass Marsala wine (or brandy/white wine)
  • 1 stock cube (made up to 500ml or so of hot stock)
  • 50g approx, grated Parmesan cheese
  • Flat leaf parsley, finely chopped
  • Flaked almonds, lightly toasted
  • Garnish – crunchy breadcrumbs/croutons – optional but adds a much needed crunch.
  1. Heat the knob of butter and a tbsp of oil in a large saucepan on a medium heat. Once melted, add the chopped onion and celery and gently sweat for about 8-10 minutes until soft and translucent. Add the rosemary and stir with some seasoning.
  2. Get your hot stock in a saucepan nearby on a low but constant heat.
  3. Crush in the garlic and cook for a further few minutes
  4. Add the rice and turn up the heat to medium high. You are aiming to toast the rice and cover it in the fat. After about a minute the grains should start to change colour. Add the alcohol of choice which will bubble away quickly.
  5. Add a ladleful of hot stock and stir. Bring the heat to a gentle simmer and simmer gently, adding more stock from the pan as it begins to be absorbed for about 18 minutes – time this and as you near 18 minutes keep tasting the rice. It should be just cooked but with a slight bite and most of your stock used. The mixture should be ‘sloppy’ for want of a better word.
  6. Once you feel the rice is ready, add the chestnut puree and stir well to incorporate, it will thicken so add a splash of stock to thin if needed.
  7. Seaosn with plenty of black pepper.
  8. Remove from the heat. Add the grated cheese and the butter and put a lid on. Leave for 2 minutes. Stir well to mix in the melted cheese and butter and add all but a handful of parsley.
  9. Serve in warm shallow bowls topped with the remaining parsley, roasted almonds and crunchy breadcrumbs/crouton!

Cauliflower “Tabbouleh” with Kefir Lime Dressing

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Cauliflower “Tabbouleh” with Kefir Lime Dressing

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‘ve adapted an Ottolenghi classic that was taken from his most recent cookbook ‘Simple’ which introduces this recipe quite candidly. I therefore don’t need to say much other than chop and mix. This, like a lot of my recipes, is open to interpretation for the flavours that you like. Change the herbs, add different spices or use different citrus juices and just taste as you go!

I added a Kefir dressing here simply because I served mine with some lamb kebabs that needed that element and frankly my body needed a probiotic hit! Feel free to use Greek or natural yoghurt too.

If you have some to hand and want to increase the aesthetics, scatter over some fresh pomegranate seeds for colour and crunch!

Serves 4 as a side  (Adapted from Ottolenghi’s Cauliflower ‘Tabbouleh’)

  • 1 large cauliflower, cut into florets
  • 1 lemon
  • 100g flaked almonds
  • 1 large handful coriander (about half a 30g bag)
  • 1 large handful basil
  • 1 small handful dill (optional)
  • 75g dried cranberries
  • 1 tsp ground cumin
  • 150g kefir yoghurt (I used Yeo Valley brand)
  • 1 lime
  • 1 pinch ground cardamon (optional if you like the powerful taste!)
  1. Put the cauliflower florets into a food processor and pulse until you have finely chopped ‘breadcrumb’ cous cous. Tip into a serving bowl.
  2. Add the juice of 1 lemon and mix well. Add a generous pinch of salt and pepper.
  3. Toast the flaked almonds in a hot dry frying pan until just turning golden – watch them or they will burn quickly. Set aside to cool.
  4. Chop the herbs roughly and mix into the cauliflower along with the cranberries and cumin.
  5. When ready to serve, stir through the flaked almonds so they stay crispy.
  6. Mix the kerif with the juice of the lime and the cardamon. Drizzle over the salad!

Creamed Spinach & Goats Cheese Crumble

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Creamed Spinach & Goats Cheese Crumble

 

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appy New Year! This was quite rightly a while ago now. January has come and gone and I’ve yet to even blog a shortbread biscuit or mince pie. But I’ve been sunning myself on South Africa’s beaches, drinking from their vineyards and eating…biltong. I don’t regret my absence. However, it has been a shameful while since I’ve given FITP some loving attention. Importantly I must confirm it is NOT because I’ve stopped cooking or experimenting. My pans continue to earn their keep and my fellow friends kept fed and watered. Its been quite an adventure over the past months and that combined with the lack of natural light, I’ve had limited time to take pictures worthy of my perfectionism and blogging standards. Recent stressful distractions at the later end of 2017 have sucked my what would have been ”recipe daydreaming time” for my blogging creations. More so I have sadly (?) opted for either comfort eats or trusty go-tos. That said there have been some blog worthy comfort eats that will have to grace these pages before the summer…

But this Monday evening in early February once again faded into another dark quiet Monday with nothing to excite me except the idea of coming home for dinner and a round of ‘Silent Witness’ (Judge as you will). That coupled with the tight budgets I’ve restricted myself to in order to fund my tenacious sun worshiping this year means that experimenting is also not such an attractive prospect for the bank balance. This dish therefore fits quite nicely. Its amazing what a £1.20 bag of frozen spinach can make and just how far it’ll go. You’re skeptical about spinach going a long way…I can tell. But this could feed a vegetarian army if such a thing exists.

Tip – opt for a larger more shallow baking dish for a better eat. Mine was a little deep and small.

Serves 4-6 (Adapted from Jamie O’s classic here)

Ingredients

  • 1kg frozen spinach ‘blocks’
  • 1 red onion, chopped finely
  • 2 garlic cloves, crushed
  • Nutmeg
  • 150g soft goats cheese
  • 100g breadcrumbs OR bread
  • 100g oats
  • 100g cold unsalted butter, cubed
  • 50g flaked almonds
  • 250ml creme fraiche
  • 1 lemon
  1. Preheat the oven to 180.
  2. Start by sweating the onion in a little oil in a large frying pan until soft and translucent. Add the garlic and fry for a few more minutes.
  3. Add the spinach ‘blocks’ and turn up the heat to a medium setting. You want to cook out the spinach for a out 10 minutes until the blocks have melted down and you have evaporated the majority of the water.
  4. Meanwhile, blitz the bread in a processor into breadcrumbs. Season well.
  5. Add the oats and pulse lightly just to combine.
  6. Add the cubed butter and blend until you have a crumb like texture.
  7. Stir in the almonds and reserve this topping for later.
  8. Once the spinach has reduced in moisture, grate in a good few gratings of nutmeg. Add the mixture to the food processor and blend until smooth. Taste and season well.
  9. Add the creme friache and the zest of the lemon and pulse to combine. (These steps are optional. If you don’t have a processor you can simply stir the creme friache and spinach together to achieve a more textured mix).
  10. Tip a third of the mixture into a shallow baking dish (In hindsight, the one I used was a little deep). Crumble over a third of the goats cheese.
  11. Repeat with the next layer alternating with goats cheese and spinach. (Alternatively, you could add the goats cheese to the spinach mixture and pulse lightly. I preferred having nuggets of goats cheese rather than an overall flavour throughout).
  12. Once you’ve used up all the mixture, top the spinach evenly with the crumble.
  13. Bake in the oven for about 35-40 minutes until the crumble turns a golden brown and the juices from the spinach are starting to bubble up around the edges.
  14. Dive in!

 

 

Orange Polenta Cake (free-from)

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Orange Polenta Cake (free-from)

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ollowing on from chapter 1 – “Hoisin, Soy and Ginger Meatballs” (previous post) you’ll know that a heavy weekend of exercise required some calorie replacement. Cue dessert. I’m not a big cake eater but any cake that’s doused in syrup is one that I can get on board with.

I’ve made a few drizzle cakes and polenta loaves in the past but the use of whole oranges in this recipe really makes a difference and bumps this one up the leader board! It doesn’t require a huge amount more effort but means this cake is moist and packed with orange flavour. It also make an excellent dessert unlike a Victoria sponge style cake as you can serve it warm with a scoop of creamy vanilla ice cream.

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nintentionally this recipe is also dairy and gluten free! Which I think leads smoothly onto the news that I have now officially left the wine industry which has served me well for the past 4 years in London! But I’m more than excited to be entering a fresher, more creative and healthier career with Deliciously Ella. So next week starts the second chapter of my London life. Who knows what it has to hold and what recipes these blog posts might contain in the near future.

Adapated from a recipe by ‘John Torode’

Ingredients

  • 2 large oranges
  • 2 lemons
  • 200g ground almonds
  • 4 eggs
  • 170g caster sugar
  • 150g polenta
  • 80ml olive oil
  • 10g baking powder

Sticky Syrup

  • 3 oranges, juice (150ml juice)
  • 75g caster sugar
  1. Preheat the oven to 180°C and line a 23cm cake tin (springform recommended or loose bottomed)
  2. Place 1 orange and 1 lemon in a saucepan of water so they are completely submerged and bring to the boil. Simmer for 30 minutes.
  3. After 30 minutes, remove the fruit from the pan and cut in half. Remove any unwanted seeds.
  4. Place in the bowl of a food processor and add the juice only of the other orange and lemon. Blend into a thick smooth paste.
  5. Beat the eggs with a pinch of salt until foaming. Add the sugar and beat again.
  6. Next add the orange paste, almonds, oil and combine well.
  7. Add the polenta to the baking powder then fold these dry ingredients into the wet.
  8. Pour into your lined baking tin and bake for about 50 minutes.
  9. While cooking, make the syrup. Heat the sugar and juice on a medium heat until beginning to bubble and turn glossy. Keep warm.
  10. When the cake is ready pour over the syrup liberally whilst still in the tin. I like to pierce the whole cake with a cocktail stick (especially at the edges and middle) to allow the syrup to seep into the cake better. This prevents it running off the top and collecting round the edges.
  11. Once the syrup has soaked in thoroughly, remove from the tin and turn out onto a serving plate

Serve warm with ice cream or at room temperature. The cake will keep well for about a week if stored well and become more moist!

 

Speedy (Health Conscious) Millionaire Shortbread

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Speedy (Health Conscious) Millionaire Shortbread

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‘ll start by warning (yes warning) you that this recipe should not be compared to the decadence of the traditional millionaires shortbread. Firstly is the reduciton in indulgence ingredients, mainly butter and sugar, that I love so very much and praise. However, if you have a craving for this dangerous treat, but also want to balance this guilty indulgence with some form – even if tiny – of health awareness then its a good one. That said, it really is a speedy way to make your own version! The traditional version takes time – baking the shortbread base, making the caramel and then applying the chocolate. This, can be done in an hour!

If you do want to make a recommended amendment if time isn’t your’e enemy here, I think this recipe could be equally as good as the real thing just by changing the base for a traditional baked shortbread. Use 50g caster sugar, 125g unsalted butter and 150g plain flour – example recipe here. I personally think the date caramel is far tastier than the normal boiled sugar version! Firstly, its less rich so you can eat more of it…and secondly its natural sugar. Yes, still sugar but its far healthier.

(Based on a recipe by ‘The Plant-Based Londoner’)

Base

  • 90g oats
  • 130g nut of choice (cashew, brazil, almond)
  • 1 tbsp lacuma powder (optional)
  • 6 tbsp of nut butter of choice (try substituting in some coconut oil. Note, it will dominate the flavours)

Caramel & Topping

  • 300g pitted dates
  • Pinch sea salt
  • 1 tsp cinnamon
  • 1tsp vanilla extract
  • 200g dark chocolate
  1. Start on the base. Pulse the flour, lacuna powder, nuts and nut butter in a food processor until you have a soft dough that holds together. If it needs to be more moist add a little more nut butter. Tip out into a lined baking tray (line with parchment, foil or cling film) big enough so that the mixture is about 1 cm deep. It doesn’t matter what dish you use, just use one that is a suitable size.(20cm x 20xm recommended) Cover and chill in the fridge.
  2. Next, pulse the dates, sea salt, cinnamon and vanilla in the food processor. Add a splash of water and keep adding until you get a smooth but thick date caramel.
  3. Spread this caramel evenly over the chilled base and then cover and chill again.
  4. Break the chocolate into small pieces and melt in a heat proof bowl over a pan of simmering water until fully melted.
  5. Tip the chocolate over the chilling date layer and smooth out until even and completely covering the caramel.
  6. Cover again and chill until the chocolate has set hard.
  7. Once hard, tip the bar out onto a chopping board and cut into the desired square/rectangle. Please note – the top layer WILL crack where unwanted and not every piece will look perfect, if any. The 3 in the image I have are the only ones that did not misbehave. But the look isn’t everything so cut randomly into chunky morsels. Its more tasty that way.

 

Chilled Iranian Pistachio and Cucumber Soup

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Chilled Iranian Pistachio and Cucumber Soup

Jess - Iranian pistachio soup

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ne of my favourite restaurants in London is Dock Kitchen by Stevie Parle. The style, flavours and creations resonate with my own using the best ingredients and sticking a finger up to the gadgets and modern methods that have infiltrated our restaurants recently. With no particular genre as such Stevie’s style seems to be a collaboration of inspiration from various adventures and culinary travels but with a lean towards middle Eastern in places. With a rather eclectic style myself I was delighted to know that it was the venue for our office Summer party last year. With a tempting menu of absolutely mouth watering courses that would sit wholeheartedly at my dinner table on cloud nine I was excited initially to try the much talked about ‘Lamb biryani with black cumin, coriander and almonds which was baked with love and warmth in an earthy clay pot and sealed protectively with a dough lid. With what could have been a miniature chisel, it gets delivered with elegance and flecked with gold leaf to the hungry guests and forcefully cracked open revealing succulent chunks of tender lab, rice and aromats.  Shamefully amongst the starters of fattoush, labneh and chicken livers, this dreamy main and the simple sweets I didn’t even give this pistachio dish a second glance.

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t was delivered to the now raucous and wine lubricated guesses as a humble ‘palate’ cleanser pre-main event. I’ll admit, it didn’t ever really stand a chance grabbing our attention as the scent of lamb trickled under our hungry noses but its vibrant colour oozing freshness, greenery and curiosity caught my attention on first sight and even more so on taste.

I’m not your biggest gazpacho eater or one for cucumber in anything but salads and Pimms but after just a vary mouthful of this chilled, textured and complex soup I was dying to know how it was made. It instantly placed itself royally on my to cook list and after searching for a mimic recipe I was delighted to find one and be enlightened into the ingredients. Again, shamefully over half a year later I finally gathered the short list of simple ingredients and concocteed this treat for lunch on a Spring sunny lunch.

Complex, intriguing and all so moreish it is one to try for a taste of Stevie’s culinary brain from your own home. I’m certainly due another visit not only for their chicken livers in seven spice and pomegranate molasses that is still on my ‘To cook’ list slightly below this Iranian soup but for their dynamically changing menu. It is an ideal location on a summers day when you can enjoy their gorgeous roof terrace with a glass of something chilled and ideally effervescent in your favourite sunglasses that have been in hibernation for far too long.

Serves 4

  • 75g fresh green pistachios
  • 75g blanched almonds
  • 1 garlic clove
  • 1 cucumber, roughly chopped
  • 100g red grapes
  • Bunch mint, leaves picked
  • Sprig dill
  • 1 tsp rosewater
  • Juice 1/2 lemon
  • Salt and pepper
  • Rose petals to serve
  1. Place the nuts and garlic in a food processor and blend until a fine powder.
  2. Add a splash of water and blend again
  3. Next, add most of the grapes, saving some for garnish, the cucumber, the mint and the dillJess - Iranian pistachio soup3
  4. Blend well.
  5. Next add a drop of the rose water (its powerful for add a little to begin, taste and add more if needed. It should be a subtle flavour, not there to make this soup taste like soap)
  6. Add the lemon juice and season to taste and blend again.
  7. Now add enough water to dilute the consistency to that of a thick soup.
  8. Serve with sliced grapes and rose petals and any chopped pistachios if you wish.

Jess - Iranian pistachio soup2

 

Bakewell Tart

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Bakewell Tart

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 love a traditionally made bakewell tart but its seems that those who don’t agree seem to have a tainted opinion founded into their childhood from thier experiences of Mr Kipling’s overly sweet and synthetic offerings. Found overdosed with grainy icing in your packed lunch that should ideally inspire and energise!? That said, on baking this tart over the weekend for my family his holy name was referenced three times without provoking! But I assure you that a homemade bake well is a good way to convince those haunted by Mr.K’s recipe and being such a traditional recipe I felt it needed a proud place on my blog archive.

I do already have a Rhubarb bake well tart recipe but this arguably this is not ‘traditional’ as is my style. And in fact this one is in my style also using some leftover homemade blackcurrant jam from the summer. But feel free to use a jam of choice here, traditional raspberry or strawberry, apricot or even marmalade!

Makes 1 tart

  • 1 pastry case (see here)
  • 100g unsalted butter
  • 100g caster sugar
  • 75g ground almonds
  • 50g plain flour
  • 2 eggs
  • Splash almond extract (optional)
  • 100g jam (raspberry, blackcurrant, strawberry etc)
  • Handful of flaked almonds
  • 6 tbsp icing sugar
  • Juice 1/2 lemon
  1. Make the pastry case – instructions here
  2. Preheat the oven to 180°C.
  3. Cream the butter and sugar together
  4. Then gradually beat in the eggs and the almond extract until the mixture is combined
  5. Gently fold in the ground almonds and flour until well combined.
  6. Spoon the jam evenly over the base of the pastry case.
  7. Cover with the almond frangipani mixture and use a palate knife or spatula to smooth out the surface until even and the jam is completely covered.
  8. Scatter over the flaked almonds
  9. Bake for 30 minutes until golden and the middle is set. Leave to cool completely.
  10. Sieve the icing sugar into a bowl. Add the lemon juice drop by drop being careful you don’t add to much to fast. You’re aiming for a really thick paste consistency that you can pipe.
  11. Spoon into a piping bag and snip a small end off. Pipe the icing in your desired pattern over the top.
  12. Serve with creme fraiche!

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Galette des rois and Cinnamon Ice Cream

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Galette des rois and Cinnamon Ice Cream

Jess - Galette 3Jess - Galette 2

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alette de rois probably combines some of my most favourite ingredients yet criminally I’ve never made it!? Puff pastry, almonds, frangipane, a cheeky splash of booze, not much else says Christmas like that for me. And not only is it a sweet comforting crowd pleaser its a festively appropriate one too….in France anyway. Traditionally eaten on Twelfth night to welcome those famous Kings around the festive season it is normally the hiding place for two figurines that when found by the lucky eaters crown them Kind and Queen for the day and the chance to make a wish. I had many wishes this year that I can’t confess its just a shame I forgot the figurines!

Eaten a little early I’ll agree but neither are we in France! Accompanied by homemade cinnamon ice cream and a warm spoonful of spiced apple compote this went down a treat. And you can barely call this cooking as it simply involves a round of shop bought pastry and a quick frangipane.

NOTE: You can spoon some of the apple jam onto the base of this pastry as an alternative to apricot jam or serve alongside as I did.

Serves 10

Galette

  • 1 x block 500g puff pastry (I recommend you don’t use the ready rolled version – it doesn’t ‘puff’ and rise as much in my experience)
  • 100g caster sugar
  • 100g ground almonds
  • 100g softened unsalted butter
  • 50 g flaked almonds
  • 2 eggs, beaten and 1 extra for glazing
  • 1 tbsp/large splash cognac or dark rum
  • 1-2 tbsp apricot jam

Cinnamon Ice Cream

  • 1 can condensed milk
  • 300ml single cream
  • 1 tbsp ground cinnamon
  • 1 vanilla pod, seeds scraped (reserve the pods for using to infuse a jar of caster sugar)

Spiced Apple Compote/Jam – recipe here

  1. Start with the ice cream. Heat the single cream until just about to simmer then remove from the heat. Add the scraped seeds from the vanilla pod and whisk the cinnamon in thoroughly.
  2. Whisk in the condensed milk and leave to the mixture to cool completely.
  3. Freeze the ice cream in a tupperware container or dish. This is a non-churn ice cream but you may need to whisk after 3-4 hours when the ice cream should be nearly set but still loose to distribute any ground cinnamon that has risen to the surface. Freeze until set
  4. For the galette, cut the pastry block in half and roll out each into a square about 25cm x 25cm. Use a plate or dish around 23cm in size (approx.) and cut out two discs. Place them on a parchment lined baking tray and chill in the fridge.
  5. Meanwhile make the filling. Whisk the butter and sugar until combined, soft and fluffy in a food processor or using a hand blender.
  6. Slowly add in the beaten egg and mix until combined followed by the cognac/rum.
  7. Fold in the ground and flaked almonds until combined. Chill in the fridge for about 15 minutes.
  8. When ready to cook remove all elements from the fridge. Spoon the apricot jam (or apple compote) onto the bottom of one of the pastry rounds leaving a 2cm border. Spoon on the frangipane, again leaving a 2cm border, slightly heaping the mixture in the centre.
  9. Brush the 2cm border with beaten egg and place the second pastry round on top.
  10. Press the edges together well to seal.
  11. Using a knife, nick little slices into the edges to seal the pastry together and create a rough pattern. Finally score the top as seen in the pictures in a wheel affect.
  12. Brush the galette with beaten egg and chill for 20 minutes in the fridge.
  13. Meanwhile preheat the oven to 200°C. After 20 minutes, brush again with beaten egg for a golden coating and then cook in the oven for about 30-35 minutes until golden and cooked through.
  14. Leave to cool slightly before dusting with icing sugar and serving alongside some creamy and festive cinnamon ice cream.

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Nectarine, Almond and Rosemary Tart

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Nectarine, Almond and Rosemary Tart

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 adore the savoury taste of rosemary in desserts which should not be knocked before tried. Whether with apricots (see here) or honeyed pine nuts (see here) it adds a lovely warming flavour if added with a disciplined hand…don’t get to carried away or you’ll be expecting roasted lamb to appear in your ice cream! With an abundance of fresh juicy ripe nectarines in season at the moment, I combined them with the sugary flavours of this frangipane tart and the subtle spike of rosemary. Although sweet, this dessert can handle the sharp honeyed flavours of a lovely Sauterens with acts as the perfect accompaniment to this dish. Washed down with a dainty glass (at my encouragement) was a perfect end to a summer BBQ with friends. Serve with creamy vanilla flecked ice cream, luxurious clotted cream or tart creme fraiche.

Serves 12

Pastry

  • 250g plain flour
  • 125g cold cubed butter
  • Zest 1 lemon

Filling

  • 2 ripe nectarines, halved and sliced into wedges
  • 1 1/2/ tbsp finely chopped fresh rosemary
  • 200g ground almonds
  • 200g cubed butter
  • 100g caster sugar
  • 100g soft light brown sugar
  • 3 eggs
  • Vanilla extract
  • 1 tbsp demerara sugar
  1. Start with the pastry. Combine the flour, butter and zest in a food processor until the mixture starts to come together. Slowly add up to 2 tbsp cold water until the pastry forms a soft ball of dough.
  2. Form the dough into a disc, wrap in cling film and place in the fridge for 15 minutes or so.
  3. Preheat the oven to 180. Grease and line a large tart tin with a loose bottom. Remove the pastry from the fridge and roll out to the thickness of about £1 coin and line the tart tin. Prick the base with a fork all over.
  4. Line with parchment and baking beans and bake blind for about 20 minutes. Once beginning to just colour straw brown, remove the beans and bake for a further 5 minutes or so until the base is lightly borne and cooked. Remove from the oven and leave to cool.
  5. Make the filling. Cream the butter and sugar together in a food processor. Once combined, add the eggs one by one and a splash of vanilla. Add the 1tbsp of chopped rosemary
  6. Finally, fold in the ground almonds until thoroughly combined.
  7. Fill the baked tart shell with the frangipane mixture and spread out evenly.
  8. Top with the wedges of nectarine, allowing about 1 slice per portion or there abouts.
  9. Scatter with the crunchy demerara sugar and bake in the oven for about 40-45 minutes until golden brown and cooked.
  10. Leave to cool slightly in the tin before removing and serving on a large plate. Scatter with the remaining 1/2 tsp rosemary and a little dusting of icing sugar. Serve with creme fraiche and a delicious glass of Sautnernes.

Jess - Nectarine, Almond Rosemary Tart#2

Almond Blackcurrant Tarts with Salted Lime

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Almond Blackcurrant Tarts with Salted Lime

 

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I spent a gorgeously sunny few days at home in Wiltshire this weekend and had to make a batch of my favourite sweet treat. The recipe is from one of my previous blog posts but adapted slightly with some lime salt which I thought was a quirky experiment. I love salt with sweetness and the sharp lime and blackcurrant in this recipe make sure you’ll never forget the taste. Served with coconut ice cream it would happily top off my last meal…

Recipe

  1. Make the basic tartlets as per the recipe link above adding the zest of 1 lime to the frangipane mixture.
  2. For the icing, mix about 2 tbsp of icing sugar with a tiny amount of lime juice and mix until thick. Add more icing sugar if its too runny. Spoon into a plastic piping bag and snip off the end.
  3. Once cool, ice a neat pattern or random design on top.
  4. Meanwhile, preheat the oven to 75°C. Place the zest of 1- ½ a lime on a piece of parchment on a baking tray and dry in the low oven for about 20 minutes to intensify the flavours. Alternatively you can leave it to dry overnight. Mix the dried zest with a tiny pinch of salt.
  5. Scatter sparingly on top of the tarts and top with a few dainty leaves of mint.

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