Olive Oil Plated Dessert

Pastry

Last week I developed this recipe for a competition I & P Olive Oil Company are running at Leiths; the challenge was to create an Olive oil focused dessert so I just had to enter (anything sweet and I’m there). I came up with this pistachio, cardamom and olive oil tart served with yoghurt cream, powdered raspberries, baked figs and a honey and olive oil dressing… here’s to hoping they like it! Wish me luck!

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For the tart case you will need: 250g plain flour, 140g cold unsalted butter (cubed), pinch salt, 1tbsp caster sugar, 4 egg yolks mixed with 4tbsp cold water

And for the filling: 4 eggs, 180g caster sugar, 200ml olive oil, 8-10 cardamom pods, 100g ground almonds, 100g de-shelled pistachios, pinch salt, handful extra chopped pistachios 

PASTRY

Place your flour, salt, sugar and cold cubed butter in a food processor. Pulse until it resembles fine crumbs.
Tip into a bowl and add 2tbsp + 2tsp of the chilled egg/ water mixture. Vigorously mix with a cutlery knife to form large lumps of pastry. If it still looks dry, add some more liquid 1tsp at a time until you can bring it together completely (it is important to work quickly and efficiently so you do not overwork the pastry).
Once you have bought the pastry together, form a flat, round disc and wrap in clingfilm. Chill for 15 minutes. Meanwhile, very lightly grease a 20cm tart case with butter.
Once chilled, roll out your pastry on a lightly floured surface to a 3mm thickness. Line your tart tin, pushing (but not stretching) the pastry into the corners. Once lined, chill again until firm.
Preheat the oven to 200c (fan). Line the tart case with greaseproof paper and fill with baking beans. Bake for 15-20 minutes until the sides are set. Once set, remove the beans and paper and bake for a further 5-10 minutes until sandy and cooked through. Leave to cool.

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FILLING

Preheat the oven to 160c (fan).
Place the pistachios in a food processor and blitz until fine. Crush the cardamom pods and remove their seeds, then grind in a pestle and mortar until you have a course powder.
Whisk the eggs and sugar using electric beaters until pale and thick. Add the olive oil and whisk again until combined.
Tip in your ground almonds, blitzed pistachios, half the cardamom and the pinch salt. Whisk again to incorporate all the ingredients then taste- add more cardamom if it is too mild (I recommend doing this as too much cardamom can be overpowering).
Spoon the filling into the cooled tart case until almost full. Sprinkle on the spare chopped pistachios. Bake for 25-30 minutes until set and golden.
Leave to cool.

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For the yoghurt and vanilla cream you will need: 100ml double cream, 200g natural yoghurt, 1 vanilla pod

And for the baked figs: 6 figs, 2tbsp olive oil, 2tbsp honey, pinch cinnamon

The drizzle: 4tbsp honey, 4tbsp olive oil

Extras: 50g pistachios, 3tbsp freeze dried raspberries, edible flowers

ACCOMPANIMENTS

For the baked figs, preheat the oven to 180c. Quarter the figs and place on a baking tray. Drizzle over the olive oil and honey and sprinkle on the cinnamon. Bake for 10 minutes.

For the yoghurt and vanilla cream, very lightly whip the double cream with the seeds of the vanilla pod (until only slightly thickened). Add the yoghurt and stir until smooth. It should have a fairly loose consistency and should not be thick.
For the honey and olive oil drizzle, simply combine the honey and oil in a small bowl, then set aside.

For the last accompaniments, just roughly chop the pistachios (these add a pop of colour) and grind the freeze dried raspberries in a pestle and mortar until fine (these add a lovely sweetness).

TO SERVE

Cut the tart into your desired shape and spread some of the cream onto the plate. Place the tart and figs on top, sprinkle on some raspberry dust and chopped pistachios then drizzle with the olive/honey oil. Garnish with edible flowers, such as violas.

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I hope you like this recipe as much as my family do- I’ve shared 2 presentation ideas too (I couldn’t decide which one I preferred!).

Enjoy!

Sea Salt and Dark Chocolate Cookies

Biscuits, Chocolate

Cookies are among my favourite things to eat, and they’re SO easy to make. My dark chocolate variety spiked with Cornish sea salt are a grown up alternative to the classic milk chocolate chip cookie and they have quickly become a firm favourite in my house…

To make the cookie dough you will need (makes 12 large cookies): 225g unsalted butter, 125g caster sugar, 175g dark brown soft sugar, 2 eggs, 1tsp bicarbonate of soda, 2tsp cornish sea salt, 300g plain flour, 400g dark chocolate

For the chocolate finish you will need: 200g dark chocolate, sprinkling of cornish sea salt

Chop the chocolate into smallish pieces.

Cream together your butter and sugars with an electric whisk (or stand mixer) until light and fluffy. Add in the eggs one at a time and beat between each addition. To prevent curdling, add a little of the flour after each egg too.

Add the remaining flour, salt and bicarbonate of soda and whisk again until a thick dough has formed and all the ingredients are incorporated.

Add the chopped chocolate and mix well with a wooden spoon to evenly disperse.

Roll the dough into a sausage shape about 10cm in diameter and wrap in clingfilm. Chill for an hour.

Preheat your oven to 180c and line 2 baking trays with greaseproof paper (you will need to batch cook these cookies as they spread).

Take your firmed cookie dough from the fridge and chop into discs (around 2cm thick). Place three on the baking sheets at a time and bake for 12-15 minutes until they have a cracked appearance but are still soft in the middle (this means your cookies will be chewy!).

Repeat with the remaining cookie dough and once baked leave to cool completely on a wire rack.

For the finish, melt 200g dark chocolate in a bowl over a pan of simmering water. Set aside and leave to cool slightly.

Once slightly cooled dip your cookies in the chocolate (over about 1/3 of the surface) and sprinkle with sea salt.

Leave to set (if you can!) and enjoy!

 

Peanut Butter and White Chocolate Cookies

Biscuits

These take no time to make and are my personal guilty pleasure; you can’t beat a chewy peanut butter cookie studded with white chocolate chips!

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For these cookies you will need: 260g plain flour, 1tsp bicarbonate soda, pinch salt, 80g butter, 80g peanut butter, 150g dark brown soft sugar, 150g caster sugar, 1 egg, 1 egg yolk, 250g white chocolate chips (or white chocolate roughly chopped)

Preheat the oven to 180 and line 2 baking trays with greaseproof paper.

Sift the flour, bicarbonate of soda, salt and caster sugar into a large mixing bowl.

Melt the butter, peanut butter and dark soft sugar in a saucepan. Allow to cool a little then add the egg yolk and egg. Whisk together until smooth.

Add the egg and butter mix to the dry ingredients and stir thoroughly to form a soft but firm cookie dough. Mix through the white chocolate evenly.

Roll heaped tbsp amounts of the dough into balls and place onto the prepared trays, ensuring that you leave space for spreading.

Bake for 10-15 minutes for a soft chewy centre. They will be very soft when you remove them from the oven so leave on the tray for a little while to allow them to firm up before eating!

Enjoy!

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Lemon and Poppy Seed Bundt Cake

Cakes

With poppy seeds for texture, lemon glaze for tartness and white icing for a deliciously sweet finishing touch, this fluffy light sponge cake is sure to become a firm spring favourite in your household. The bundt shape makes this bake something special, but feel free to cook in any tin you like for an everyday treat.

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To make this delicious zesty bake, you will need:

350g butter, 350g caster sugar, 6 eggs, 400g self raising flour, 1tsp baking powder, 2tsp vanilla, 3tbsp honey, 250ml sour cream, zest 6 lemons, juice 2 lemons, 3tbsp poppy seeds

Preheat the oven to 180c (fan) and grease and flour your bundt tin (this ensures easy removal of the cake when baked!).

Cream together your butter and sugar using an electric whisk until light and fluffy. Now add the eggs one at a time with a little of the flour; whisk between each addition and once all the eggs and flour have been combined, stir in the vanilla and baking powder.

Now whisk in the honey, sour cream, zest and juice of the lemons until combined. The mix should be light and thick. Fold in the poppy seeds.

Spoon the mix into the tin and even out. Place in the oven on a middle shelf and bake for 50-60 minutes or until golden brown. Leave in the tin for 5 minutes then transfer onto a wire wrack.

For the lemon glaze, you will need:

150g granulated sugar, juice 2 lemons

Place your sugar and lemon juice in a small pan and heat for 5 minutes, stirring occasionally.

Remove from the heat. Using a skewer, make holes across the surface of your cake. Pour the hot lemon glaze all over the the sponge, allowing it to sink into the holes. Leave to cool for 10 minutes.

For the white icing, you will need:

200g icing sugar, a few drops water

Now, combine the icing sugar and water and drizzle all over the cake. For decoration, use some poppy seeds and more lemon zest.

Eat warm from the oven with a dollop of creme fraiche or cool and have a slice with your afternoon cuppa.

Enjoy!

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