Flat peach tatin with elderflower liqueur

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As I have had some friends visiting from Paris for dinner I decided to present them with a variation of a dessert they know very well. :-)

Ingredients

6 flat peaches (no stones) and cut in half
150 gr of butter
170gr of light brown sugar
1 tsp of vanilla essence
Zest of 1 lemon
2 tbsp of elderflower liqueur

270gr of good quality puff pastry

Preparation

Pre-heat the oven at 190 C.

In a deep frying pan with a metal handle, melt the butter with the sugar. When it starts to slightly caramelise place the peaches skins down and let them cook for 8 minutes. Add the vanilla essence. Remove from the hob and sprinkle with the zest of lemon and the liqueur.

Roll out the pastry onto a flat surface and cut a circle which will fully cover the diameter of the pan. Tuck the pastry into the peaches and place in the oven for 15-18 minutes or until it has risen and became golden.

Serve warm with a scoop of vanilla icecream or with a spoonful of creme fraiche.

Roast Vegetables, steam broccoli and za’taar

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Sunday evening dinner, healthy and tasty. Next to some roast chicken leftovers.

Ingredients

1 courgette
1 red onion
2 garlic cloves
1 yellow pepper
Salt & pepper
2 tbsp of olive oil
1 tsp of za’taar
1 broccoli head (steamed)

Pre- heat the oven at 200 C.

Deseed the pepper, chop all vegetables in chunks and place everything in a tray. Sprinkle with the olive oil and the za’taar, add the pepper and salt and mix well. Roast in the oven for 25 minutes. At the end fold in the broccoli and serve either warm or cold.

Fig and quince loaf with orange blossom drizzle

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Fig and quince loaf with orange blossom drizzle

This loaf is inspired by a cake recipe from the Azores. The sweetness of the fig beautifully contrasts the scent and zest of the sticky blossom drizzle. Very pleased that this recipe made it to the Cook supplement of The Guardian!

Makes 1 loaf
4 eggs
250g soft, dry figs
100g quince paste (membrillo)
80g caster sugar
100g soft, unsalted butter
1 tbsp treacle
125g self-raising flour
1 tsp baking powder
1 tsp cinnamon
50ml whole milk

For the orange drizzle
1 orange, juiced
1 tbsp honey
40g caster sugar
1 tsp orange blossom water

1 Preheat the oven to 180C/350F/gas mark 4 and grease and line a loaf tin. Separate the eggs in two bowls. Whisk the egg whites until stiff and set aside.

2 Whizz the figs and quince paste in the processor to make a smooth paste.

3 Whisk the egg yolks with the sugar and butter until smooth and fluffy. Add the fig puree, the treacle and a pinch of salt, and mix well.

4 Sift in the flour, baking powder and cinnamon. Slowly add the milk. Fold in the egg whites.

5 Transfer this batter to the tin and bake for about 30-40 minutes. When the loaf is ready a skewer will come out dry. Remove from the oven and cool.

6 Put all the drizzle ingredients into a small pan, mix well and simmer for 10 minutes on a medium heat. Leave to cool before drizzling on top of the loaf.

Stuffed seabreams with sourdough & chorizo / Douradas recheadas com pao artesanal e chouriço

 
 
 
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There’s this small restaurant, on the south east coast of Portugal, where the Atlantic embraces the Mediterranean which serves the best of fish. Clean, fresh and simple. And you get to eat it under a fig tree, surrounded by the sound of cicadas. Here’s a dish inspired by this wonderful place, where I have spent so many of my summers.


Stuffed seabreams with sourdough & chorizo

2 seabreams
100 g of stale sourdough bread
30 g of chorizo
15 g of fresh tarragon
1 lemon
1 tbsp of extra virgin olive oil
salt & pepper 

250g of new potatoes
3 tbsp of extra virgin olive oil
3 garlic cloves

Pre-heat the oven at 180 C.

Rub the inside and out of the fishes with the lemon. Place them on a baking tray and set aside. In a food processor place the stale bread, chorizo and tarragon and whizz until it resembles a coarse breadcrumb-like mixture. Stuff the seabreams with it and cover them with what’s left of the mixture. Drizzle with the olive oil. Season with salt and pepper. Bake in the oven for 25 minutes.

On another tray, place the potatoes, drizzle with olive oil and season them with the salt & pepper. Bake with the skins until golden. Remove from the oven and give each one a squash with your thumb.  Fry the garlic in the oil until soft and cover the potatoes with it. 

Salada de polvo / Octopus Salad

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This delicious, light and nutritious salad is based on a staple food you can find in any beachside café, up and down the west coast of Portugal. Fantastic for lunch, when Summer and lunching al fresco are no longer distant realities.

Ingredients

Salada de polvo / Octopus Salad

500 gr of octopus
1 red pepper
1 green pepper
1 celery stick
100 gr of pomodorino tomatoes
2 small cooked beetroots
50 gr of fresh mint
50 gr of fresh dill

Zest and juice of 1 lemon
1 tbsp of extra virgin olive oil
Salt & Pepper to season

Preparation

Place the fresh octopus in a pan with water, season with salt & pepper and cook for 30-40 minutes. Remove from the pan and chop it in pieces. Set aside.

De-seed the peppers and chop them in small chunks, followed by the celery, beetroot and tomatoes cut in half. Place everything inside a bowl together with the octopus. Drizzle with the olive oil and the lemon juice. Add the lemon zest and the finely chopped mint and dill. Season with salt & pepper. Serve cold.

Black eyed bean with harissa dip

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This Saturday morning I woke up to a lovely surprise. My black eyed bean with harissa dip I created a few weeks ago which was inspired by the dish of “feijão fradinho” my grandmother used to make, was published on the Saturday Cook supplement of one of the papers I favour the most: The Guardian.  Here’s below the recipe for this delicious dip.

Black eyed bean & harissa dip

400g can of black-eyed beans, drained
1 garlic clove
½ small red onion
30g flat-leaf parsley
½ tsp harissa paste, or to taste
Juice of ½ a lemon
2 tbsp extra virgin olive oil

1 Place the solid ingredients in the food processor, followed by the lemon juice and olive oil. Whizz until it resembles a coarse yet homogeneous paste.

2 Season to taste, scoop into a bowl and serve with toasted sourdough bread.

Artichoke & onion Tatin / Tatin de alcachofras e cebola

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Artichokes are like flowers. Intricate, textured, architectural and I love their hearts. And because today we should all be ‘loved up’ in the heart department, I present you with a tatin made with artichoke hearts, the tender, velvety centres of this exquisite vegetable. Their slight sharpness works perfectly with the sweet caramel of the onions I have added.

Artichoke & onion Tatin  / Tatin de alcachofras e cebola

Serves 6

300 gr of shortcrust pastry

4 artichoke hearts (each one cut in half)
1 red onion
2 tbsp of olive oil
1 tbsp of sugar
Salt & pepper
1 twig of thyme

Preparation

Pre-heat the oven at 190 C.

Place a frying pan (with a metal handle) on a medium heat with the olive oil. Slice the onions and fry them in the oil. Add the artichoke hearts and sprinkle with the sugar, salt, pepper, and thyme twig.

Roll out the shortcrust pastry on top of a floured clean surface and cut out a disc of pastry of the size of the base of the pan. Place the disc on top of the artichokes and put the pan in the oven, bake for 30 minutes until the pastry is golden.