Greengage, Blackberry and Hazelnut Galette with Spelt Pastry

Uncategorized

Galettes are super versatile, simple to shape and look really impressive. This one is filled with a hazelnut frangipane, greengages tossed in vanilla, and an early crop of blackberries; a delicious celebration of late summer produce, especially when served warm from the oven with a generous helping of ice cream or whipped mascarpone.

Ingredients

For the pastry

  • 150g spelt flour
  • 75g plain flour
  • 30g golden caster sugar
  • pinch salt
  • 100g unsalted butter, chilled
  • 2tsp white wine vinegar
  • 50ml fridge-cold water
  • zest 1 lemon

For the filling

  • 100g unsalted butter, soft
  • 100g golden caster sugar
  • 2 eggs, 1 for the frangipane, 1 for glazing
  • 100g hazelnuts, blitzed until fine
  • 75g plain flour
  • 300g greengages, halved and de-stoned
  • 1/2tbsp corn flour
  • 1 vanilla pod, split
  • handful blackberries
  • 1/2tbsp demerara sugar
  • sprinkling of chopped hazelnuts (optional)

Method

  1. Start off by making the pastry. Place the flours, sugar, salt and butter in a food processor and pulse until it resembles breadcrumbs. At this stage add the water, vinegar and lemon zest and pulse again until the mix just comes together in large lumps (alternatively, rub the butter into the flours, salt and sugar using your fingertips then stir in the water, vinegar and lemon zest using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
  2. While the pastry is chilling, prepare the filling, starting with the hazelnut frangipane. Place the butter and sugar in a bowl (or bowl of a stand mixer with paddle attachment) and beat until light and creamy. Add in one egg and beat again until well incorporated, then fold through the ground hazelnuts and plain flour. Set aside.
  3. Scrape the vanilla seeds from the pod and toss together with the halved greengages and corn flour (corn flour helps soak up any excess juices the greengages might release). Preheat the oven to 180c and place a large baking tray on the oven shelf (this ensures that the base of the galette cooks through and is crisp- no soggy bottoms here!).
  4. Once your pastry has firmed up a little, roll into a large 3mm thick circle on a lightly floured surface. Transfer to a piece of baking paper. Dollop the frangipane into the centre of the pastry, then spread out evenly, leaving a border of roughly 3 inches. Arrange the greengages on top of the frangipane, followed by the blackberries. Fold the edges of the pastry loosely over the filling, then brush with the remaining egg. Finish by sprinkling the demerara sugar all over the pastry and filling.
  5. Transfer the galette onto the hot baking tray and bake for 30-35 minutes or until the pastry is golden and crisp, and the frangipane is cooked through.
  6. To serve, sprinkle the galette with toasted chopped hazelnuts. Serve warm with ice cream or slightly sweetened mascarpone (it is also delicious cold!).

 

Advertisements

Sea Salt and Cherry Cookies with Amaretto

Biscuits

Although we’ve left lurid red glace cherries in the 1970s, it’s still unusual for cookie recipes to call for the fresh variety. With this in mind I had a little experiment with part-roasting fresh cherries in Amaretto before incorporating them into a chocolate-heavy salted cookie dough base (mostly to see if something went horribly wrong because I can’t think why else you wouldn’t opt for the real thing!); the result was delicious and I think the soft pockets of almond-infused cherry are far superior to the chewy dried sort, especially when paired with chunks of chocolate.

Ingredients

  • 175g fresh cherries, halved and stones removed
  • 3-4tbsp Amaretto
  • 100g flaked almonds
  • 225g soft unsalted butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • generous pinch sea salt salt, plus extra for sprinkling
  • 150g plain flour
  • 125g rye flour
  • 150g milk chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped
  • 50g flaked almonds

Method

  1. Preheat the oven to 180c. Place the cherry halves in a lined baking tray, then drizzle over the Amaretto. Toss to coat, then roast for 10-15 minutes or until soft. Set aside to cool.
  2. Cream together the butter and sugar until light and fluffy, then add the eggs one at a time, beating well between each addition. Stir the dry ingredients together in a bowl (bicarbonate of soda, both flours and salt) then tip into the wet and stir until no streaks of flour remain.
  3. Add the chopped chocolate and mix until well distributed through the dough. Roughly chop the roast cherries, then tip those in too with any remaining cooking juices. Stir in briefly, trying not to break them up, then cover the dough with cling film and chill for 2 hours.
  4. Preheat the oven to 180c. Line a large baking tray with baking paper. Form balls of dough using an ice cream scooper and arrange on the tray, leaving lots of room for spreading.
  5. Sprinkle each cookie dough ball with flaked almonds, then bake for 10-12 minutes, or until golden but still soft and chewy in the middle (bake in batches until the dough is used up. Alternatively freeze half the dough and save it for another time).
  6. Once baked, leave to cookies to firm up on a wire rack, then sprinkle with sea salt and serve.

Cardamom Carrot Cake with Honeyed Rose Cream and Figs

Cakes, Uncategorized

At last we approach fig season- one of my absolute favourite fruits, and so synonymous with Middle Eastern cuisine that it would be wrong to incorporate them into a bake which didn’t boast nuts, heady spices or sweet floral flavours; of course this cake contains all three, making it one of my favourite recipes I’ve posted on here to date. It’s not too sweet, nor is the icing too heavy, just a well balanced, flavoursome bake with flavours which work beautifully together. I hope you enjoy.

Ingredients

For the cakes

  • 100g chopped dried figs
  • zest and juice 1 orange
  • 2-3tbsp rose water
  • 250g butter, cubed
  • 200g caster sugar
  • 50g soft light brown sugar
  • 4 eggs
  • 400g grated carrot
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp baking powder
  • large pinch salt
  • 1 1/2 tsp cinnamon
  • 2 heaped tsp ground cardamom
  • 1tsp mixed spice
  • 100g pistachios, roughly chopped

For the icing

  • 300ml double cream
  • 200g cream cheese
  • 3tbsp honey
  • 2-3tbsp rose water

Optional

  • 50g chopped pistachios
  • 1tbsp dried rose petals
  • 4-5 figs

Method

  1. Preheat the oven to 180c. Grease and line two 7 inch cake tins.
  2. Roughly chop the figs and discard the stalks. Tip into a bowl and add the orange juice and rose water. Leave to soak until required.
  3. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and both sugars until pale and thick. Add in the eggs one at a time, beating well between each addition (add a small amount of the flour with each egg to prevent curdling).
  4. Stir through the grated carrot and soaked figs (along with any juice the figs haven’t absorbed). Mix together the dry ingredients and pistachios and fold through the batter until no streaks of flour remain.
  5. Split the batter between the prepared tins and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
  6. Let the cakes sit in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
  7. Meanwhile, place the cream, cream cheese, honey and rose water in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pipe-able. Adjust the levels of sweetness and rose flavour to taste.
  8. Once the cakes have cooled down, slice them in half horizontally, leaving you with 4  equal layers. Pile the rose and honey cream into a piping bag with round nozzle. Place the first layer onto a serving plate and pipe little mounds all over the surface, then top with the next layer. Repeat until all the cream mixture is used up, then sprinkle rose petals and pistachios over the top and arrange the figs in an attractive way, if using.

Tahini and Halva Ice Cream

Uncategorized

I know declaring a love of tahini and halva makes me sound a) melodramatic b) painfully millennial and c) like a bit of a dick, but I really have come to crave it, especially in and on desserts and baked goods; the savoury nuttiness and slight bitter note contrasts perfectly with sweet bases and makes for a dangerously moreish result. That definitely applies to this ice cream, which is next level thanks to the texture contrast of crumbled halva through a smooth custard base. Give it a try, it might just be the most delicious ice cream I’ve ever made (although as we have established, I come from a place of bias on this front).

Ingredients

  • 250ml double cream
  • 725ml full fat milk
  • 225g caster sugar
  • 6 egg yolks
  • Generous pinch salt
  • 200g tahini
  • 150g crumbled halva
  • 1tbsp toasted sesame seeds (optional)

Method

  1. Pour the cream and milk into a large saucepan. Bring to scalding point then take off the heat. Meanwhile, whisk the sugar and yolks until pale and well combined. Whisk the hot cream mix into the yolks, followed by the tahini and salt. Once smooth, tip the custard base into a clean saucepan.
  2. Set the saucepan over a low/medium heat and stir continuously until it thickens to form a custard which coats the back of a spoon. Pass through a sieve and chill.
  3. When the custard is cool, pour into an ice cream maker and churn until thick and creamy. Stir the crumbled halva through this mix, reserving a little for the top of the ice cream.
  4. Scrape the churned ice cream into a 1 litre container and smooth off. Scatter over the remaining halva and sesame seeds, if using. Freeze for at least 4 hours then serve.

Strawberry and Elderflower Sorbet

Uncategorized

London has reached a Monica’s-massive-hair level of humid, so sorbet seems like the only sensible thing to make. Strawberries are a must this month (I know they’re linked with Wimbledon- that’s where my knowledge of tennis starts and ends), so I’ve used them to create a fresh puree which forms the base of this sorbet, along with elderflower cordial.

Ingredients

  • 800g fresh strawberries, stalks removed
  • 100g caster sugar
  • 50ml elderflower cordial
  • 20ml water

Method

  1. Blitz the strawberries with a hand blender or in a food processor, then pass through a sieve. Discard the seeds. Weigh out 650ml of puree.
  2. Place the caster sugar, cordial and water in a small saucepan and heat until the sugar dissolves. Pop the syrup and the puree in the fridge until both are chilled, then stir together.
  3. Taste and add stir in a little more elderflower cordial, if necessary. Tip into an ice cream churner and churn until smooth and thick.
  4. Decant the sorbet into an airtight container and leave to freeze for at least 3 hours. Take the sorbet out of the freezer around 10 minutes before you’d like to serve it.

Espresso, Pecan & Dark Chocolate Ice Cream Sandwiches

Biscuits, Uncategorized

These cookie sandwiches are a culmination of my three favourite things; coffee, chocolate and ice cream. The pecans add crunch, and the bitter note of espresso prevents the result from being overly sweet. There’s not a lot else to say- other than go forth and make them (but proceed with caution, they’re like crack).

Ingredients (makes 10-12 cookie sandwiches, with a little extra cookie dough which will freeze well)

For the ice cream

  • 400ml double cream
  • 400ml whole milk
  • 8 egg yolks
  • 150g caster sugar
  • pinch salt
  • 30g good quality instant coffee

For the cookies

  • 225g soft unsalted butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • generous pinch salt
  • 150g plain flour
  • 125g rye flour
  • 75g roughly chopped pecans
  • 100g roughly chopped dark chocolate (70%)

Method

  1. Start off by making the ice cream. To do this, pour the double cream, milk and instant coffee into a saucepan and set over a medium heat. Meanwhile, place the egg yolks, sugar and salt in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Once the instant coffee has dissolved into the cream mixture, bring it to a simmer then take off the heat and gradually add into the eggs and sugar, whisking constantly until well combined.
  2. Pass the mixture through a sieve into a clean saucepan, then heat gently, stirring until thick (make sure the custard doesn’t get too hot, or you’ll be left with something that looks a bit like scrambled eggs!). Pass the thickened custard through a sieve into a bowl, then close cover with cling film and leave to cool completely (I like to chill the custard at this point to make sure it’s as cold as possible before churning, but it’s not absolutely necessary).
  3. Once cooled, pour the custard into an ice cream maker and churn until creamy and thick. Line a shallow square/rectangular baking tin (about 2-3cm deep) with cling film and scrape the churned ice cream into it. Level off, cover with cling film and place in the freezer for at least 4 hours, until fully set. At this point you can cut the ice cream into rounds using a 3-4 inch cookie cutter, then cover and return the rounds to the freezer until required.
  4. For the cookies, place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and fluffy. Add in the eggs one at a time, beating well between each addition. Add the bicarbonate of soda, salt and both flours and very briefly mix again until combined. Now stir in the pecans and chocolate with a wooden spoon. Chill the cookie dough for 10 minutes.
  5. Preheat the oven to 180c. Line a couple of baking trays with greaseproof paper and space tablespoons of cookie dough over them, allowing plenty of room for spreading. Bake for 12-15 minutes or until soft in the middle but golden in colour. At about 8-10 minutes into baking, take the baking tray and bang it on the work top in one sharp movement. This allows the cookie to spread a little and ensures the perfect thickness. Repeat the process until you’ve used up the cookie dough, then leave the cookies to cool.
  6. For a neat result, you can cut the cookies into perfect circles with the cutter you used for the ice cream, but this isn’t essential.
  7. Once the cookies have cooled, sandwich two together with a round of espresso ice cream.

Enjoy!

Sea Salt Brownies with Hazelnut Rye Crumble

Chocolate, Uncategorized

I am a sucker for chocolate brownies, which is probably (definitely) why I’m constantly developing new varieties. This recipe is one I’m particularly pleased with; the balance of sweet, nutty and salty flavours is just right and the crunchy hazelnut rye topping is a welcome contrast to the fudgy brownie centre. It’s worth noting I now use browned butter and rye flour as standard in my brownies; the depth of flavour and savoury note is unrivalled (in my humble opinion).

Ingredients

For the crumble

  • 50g unsalted butter
  • 100g rye flour
  • 50g hazelnuts
  • 50g light brown soft sugar
  • generous pinch sea salt

For the brownie

  • 150g 80% dark chocolate
  • 100g 70% dark chocolate
  • 250g unsalted butter
  • 3 eggs plus 1 egg yolk
  • 100g dark brown soft sugar
  • 75g caster sugar
  • 100g rye flour
  • 75g milk chocolate, roughly chopped
  • 75g white chocolate, roughly chopped
  • 75g hazelnuts, toasted and roughly chopped

Method

  1. Preheat the oven to 180c and line a baking tray. Place all the crumble ingredients, except the hazelnuts, in a bowl and rub together with your fingertips until crumbly in consistency (a few clumps is fine- in fact this just adds more texture to the finished brownies). Stir the hazelnuts through, tip onto the lined tray and spread out in one even layer. Place in the freezer for 10 minutes to firm up, then pop straight into the oven for about 10 minutes, or until slightly golden and starting to crisp. Set aside.
  2. Now start on the brownies. Line a brownie tray (mine is around 9×9 inches) with baking paper. Roughly chop the dark chocolate and tip into a large heatproof bowl. Cube the butter and pop it into a saucepan. Gently heat until foaming, nutty and starting to brown on the bottom, then pour all over the chocolate. Let it sit for a moment, then stir until smooth and glossy.
  3. Place the eggs, yolk and sugars in a large bowl (or bowl of a stand mixer with paddle attachment). Beat until very light, voluminous and pale in colour, then fold in the chocolate mixture, followed by the rye flour and salt. Finally, stir in the chopped chocolate and hazelnuts. Scrape the batter into the lined brownie tray and finish by sprinkling the crumble all over the surface.
  4. Bake for 25-35minutes, or until the top is set but a very faint wobble remains in the centre. Leave to cool completely then slice up and serve.

Rhubarb, Cardamom and White Chocolate Frangipane Tart

Pastry, Uncategorized

Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).

Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)

For the pastry (there will be some leftover which will freeze well)

  • 250g plain flour
  • 140g unsalted butter
  • pinch salt
  • 30g caster sugar
  • 2 egg yolks

For the rhubarb filling

  • 400g rhubarb, sliced into 2 inch batons
  • juice and zest 1 orange
  • 30g caster sugar

For the almond frangipane

  • 120g soft unsalted butter
  • 120g caster sugar
  • 2 large eggs
  • 120g ground almonds
  • 1tsp ground cardamom
  • 100g white chocolate, roughly chopped
  • 30g roughly chopped almonds

Method

  1. Start off by making the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks  and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
  2. While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
  3. Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
  4. Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
  5. While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
  6. Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
  7. Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
  8. Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.

Spiced Hot Cross Bun Ice Cream

Uncategorized

Warm hot cross buns; spiced, zested and dripping in butter, are as synonymous with spring as blossom and Easter egg hunts. I find the flavour particularly nostalgic, so thought I’d apply it to one of my favourite things- ice cream. This is made up of a classic custard base (which I infused with cardamom, mixed spice and cinnamon), a buttered hot cross bun crumb and plump orange-soaked raisins. The result is so delicious we got through about 1.5l in three days (wouldn’t recommend this).

Ingredients

  • 400ml whole milk
  • 400ml double cream
  • 1 cinnamon stick
  • 10 cardamom pods, cracked
  • 1/2 fresh nutmeg, grated
  • 1tsp mixed spice
  • 8 egg yolks
  • 85g caster sugar
  • 50g light brown soft sugar
  • pinch salt
  • 225g hot cross buns
  • 1tbsp demerara sugar
  • 2tbsp butter
  • 75g raisins
  • juice and zest 1 orange

Method

  1. You will need an ice cream churner for this recipe. If the bowl of your churner needs freezing, do this the day before.
  2. Pour the milk and cream into a large saucepan. Add the cinnamon stick, nutmeg, cardamom pods and mixed spice.
  3. Gently heat the milk to scalding point (just as it starts to simmer) then remove from the heat and leave to infuse for 10-20 minutes.
  4. Meanwhile, whisk together the egg yolks, caster sugar, soft light brown sugar and salt. Once this mixture is voluminous and light, strain the milk through a sieve and add in in a steady stream, whisking constantly.
  5. Pour the custard into a large clean saucepan and heat very gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat, close cover and leave to cool completely.
  6. Preheat the oven to 190c. While the ice cream base is cooling, make the hot cross bun crumb. To do this simply blitz the hot cross buns into a coarse crumb, then tip into a large frying pan along with the butter and demerara sugar. Stir to coat the crumbs in the melted butter and once they begin to crisp, tip onto a lined baking tray. Bake for 10-15 minutes or until golden. Set aside to cool.
  7. Place the raisins in a small bowl along with the orange juice and zest. Leave them too plump up.
  8. Once your ice cream base is completely cool, churn it for about 10 minutes or until it’s starting to thicken. At this stage, add 3/4 of the hot cross bun crumb and most of the plumped raisins. Continue to churn until thick, then tip into a large lined container, top with the remaining crumb and raisins and freeze for at least 4 hours. At this point, it’s ready to serve.

Enjoy!

Quadruple Chocolate, Pistachio and Halva Cookies

Biscuits, Uncategorized

Soft, chewy, chocolate and rye cookie dough, molten chocolate chunks and nutty pockets of crumbled halva; all encased in a sea salt and pistachio crackle coating.

Ingredients (makes 18-22 cookies)

  • 250g soft, unsalted butter
  • 150g light brown soft sugar
  • 125g caster sugar
  • Sea salt
  • 2 eggs plus 1 egg yolk
  • 175g plain flour
  • 100g rye flour
  • 50g good quality cocoa powder
  • 3/4tsp baking powder
  • 1tsp bicarbonate of soda
  • 150g roughly crumbled halva
  • 100g milk chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped
  • 100g white chocolate, roughly chopped
  • 125g pistachios, very finely chopped

Method

  1. Gently melt the butter in a saucepan then tip into a large mixing bowl (or bowl of a stand mixer). Allow it to cool for a few minutes then add in both sugars and a pinch of salt. Cream together until light and fluffy.
  2. Once creamed, add in the eggs and egg yolk one at a time, beating well between each addition. In a separate bowl, stir together both flours, bicarbonate of soda, baking powder and cocoa powder. Add these dry ingredients into the wet, beating only until just combined (do not over mix).
  3. Now, using a wooden spoon, stir in the halva and all the chopped chocolate. Close cover with cling film and chill for at least 2 hours.
  4. Preheat the oven to 180c. Line 2 large trays with baking paper (you will need to bake the cookies in batches). Tip the chopped pistachios into a large bowl and add a generous pinch of sea salt. Stir.
  5. Take your chilled cookie dough and create equal balls using an ice cream scoop. Roll each ball of dough in the pistachio crumb, then arrange on the baking trays (I usually bake about 4 per tray to allow for spreading).
  6. Bake each batch for 10 minutes, then remove from the oven, sharply tap the tray on a flat work surface and return to the oven for 2-3 minutes. Repeat the tap step once more and bake for a further 2-3 minutes, or until the cookies are crisping up at the edges but still very soft in the middle.
  7. Once baked, leave to firm up a little on the baking trays, then serve.

Enjoy!