Lemon Posset Tart

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Creating a dessert with real impact, the Life Kitchen way, requires a high ratio of tang to sweetness. Pomegranate has been added in this recipe to increase tartness, with lemons adding an intense lift. For individual possets, pour the filling into glasses or ramekins.

Lemon posset tartServes : 6-8

Ingredients :
500ml double cream
200g golden caster sugar
2 limes, zest and juice
2 lemons, zest and juice
Small handful of raspberries
Small handful of pomegranate seeds
1 shop-bought 23cm pastry case
Pomegranate molasses or Raspberry & Rose Syrup (see recipe), to serve (optional)

Method:

  1. Place a large saucepan on a medium heat and add the cream sugar and zest and juice of both citrus fruits.

  2. Stir gently for about 2-3 minutes, until the sugar dissolves. Then, bring the mixture to a gentle boil for 3-5 minutes, until thickened. Remove from the heat and set aside to cool slightly.

  3. Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.

  4. Put the tart in the fridge to set for 3-4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some pomegranate molasses or Raspberry & Rose Syrup, if you like.

For the Raspberry & Rose Syrup

Ingredients (Makes 200ml) :
200g raspberries
1/2 – 1 tsp rose water, to taste
2 tblsp maple syrup
1/2 lemon, zest and juice

Method :

  1. Place a saucepan on a medium heat and add all the ingredients. Bring the liquid to a simmer and cook for about 5 minutes, until the raspberries break down slightly.

  2. Remove the pan from the heat and allow the mixture to cool. If you like your syrup smooth, strain the mixture through a sieve into a sterilised jar – but if you prefer it chunky, just store it as it is.

Roasted Broccoli with Chilli Yogurt and Orange

Recipe Courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Broccoli pairs deliciously with aromatic orange, which provides an uplifting aroma and acidity to balance out the other flavours. Ideal for a quick lunch.

Roasted broccoliServes : 2

Ingredients :
230g long-stem broccoli
Olive oil
1 tsp capers
Small handful of flaked almonds
3 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
1 orange, zested and halved
Sprinkling of sumac
Chilli flakes, to serve (optional)

Method :

  1. Heat the oven to 180oC. Place the broccoli on a baking tray and drizzle with olive oil. Spoon the capers over and bake for 15 minutes. Sprinkle the almonds over and bake for 5 minutes more, until the broccoli is tender and the almonds golden.

  2. While the broccoli is baking, combine the yogurt and Chilli Oil in a bowl. Peel and segment one orange half. As soon as the broccoli is ready, squeeze the juice from the remaining orange half over the top, sprinkle with a good dusting of sumac and orange zest and serve with a dollop of the chilli yogurt (sprinkled with chilli flakes, if you like) and the orange segments on the side.

Chilli Oil:

Ingredients (Makes 200ml) :
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

  1. Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.

  2. Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.

  3. Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

Hot & Cold Pickled Tomatoes with Chilli Yogurt

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

The sweet tang of vinegar in this dish balances beautifully with the savoury tomatoes. Adding chilli yogurt makes the tomatoes sing and rounds off the dish.

Pickled tomatoesServes : 3-5

Ingredients :
150ml red wine vinegar
1/4 tsp fennel seeds
6 coriander seeds
2 bay leaves
12 mixed-colour cherry tomatoes, halved or quartered
2 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
Warmed flatbreads of naan breads, to serve
Handful of mint leaves, to serve

For the Chilli Oil (makes 200ml)
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

  1. Stir together the vinegar, both seeds and the bay leaves in a bowl. Place a saucepan on a high heat and pour in half the liquid, with half the aromatics. Bring to the boil, then turn off the heat.
  2. Divide the tomatoes between two bowls and pour the hot liquid into one bowl and the cold into the other. Leave for 5 minutes. Meanwhile, combine the yogurt and Chilli Oil in a bowl.
  3. To serve, spread the warmed breads with the chilli yogurt, top with both hot and cold tomatoes – discarding the bay leaves – and scatter over the mint.

For the Chilli Oil :

  1. Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.
  2. Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.
  3. Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

 

Jazzy Beans

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Leon Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent.

For a healthy, quick meal that’s anything but dull, try these ‘Jazzy beans’ on toast.

Jazzy beansIngredients :
200g can baked beans in tomato sauce
1 tsp chipotle paste
1 slice of good-quality bread, toasted
Butter or vegan alternative, for spreading
1 tsp very finely chopped shallot, spring onion or fresh chives
1/4 – 1/2 avocado, diced
A few fresh coriander leaves, freshly squeezed
Lime juice, to taste
American-style hot sauce, to taste

Method :

Warm the beans in a saucepan. Stir through the chipotle paste, to taste. Toast the bread and spread with butter or a vegan alternative. Pour the bean mixture onto the toast, then sprinkle over the chopped shallot, spring onion or chives, the avocado and coriander leaves. Squeeze over a little lime juice and a splash of hot sauce. Enjoy the jazz!

Perfect Pasta – Quick and Delectable Ragu

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Loaded with umami flavours, the seared meat, concentrated tomato puree, wine and garlic in this dish combine to create a ragu like no other.  Be careful not to eat it all while tasting for seasoning!

RaguServes : 4

Ingredients :
5 tblsp olive oil
1 garlic clove, peeled, squashed and halved lengthways
1 onion, sliced into 8 wedges
500g minced beef
1 large bay leaf
3 tblsp tomato puree
125ml red or white wine
600g boodles (butternut squash noodles; spiralised at home or shop-brought), or 600g dried pasta or 320-480g fresh pasta
Salt and freshly ground black pepper
Parmesan shavings, to serve

Method :

Bullet logo Heat the oil in a heavy-bottomed pan.  Add the garlic and onion wedges.  When these are sizzling, add the meat and seal it over a moderate to high heat, until well browned all over.

Bullet logo Season with salt and black pepper and add the bay leaf and tomato puree.  Cook on a low heat, stirring regularly to prevent the bottom burning, until the oil begins to separate from the sauce.

Bullet logo Add the wine to the sauce and cook for a further 5 minutes, or until the wine has been absorbed.

Bullet logo Towards the end of the cooking time, cook the boodles or the pasta, according to the packet instructions.

Bullet logo Serve the quick ragu with the cooked, drained pasta or boodles and top with parmesan shavings, plus plenty of extra black pepper.

Tasty transformation : For a juicy bolognese, add two 400g cans of chopped tomatoes and a pinch of dried oregano.  Or, better still, add enough ‘Classic red sauce’ (see separate recipe) to give the consistency required.  A quality tomato pasta sauce from a jar could also be added with excellent results.

Perfect Pasta – One-Pot Pasta

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Simply throw all the ingredients in a pot or pan and watch dinner come together.

One Pot pastaServes : 4

Ingredients :
350g linguine or spaghettini
350g cherry tomatoes, halved or quartered
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1/4 tsp dried chilli flakes
4 anchovy fillets (optional, if not using, add an extra tsp of salt)
Large handful of basil leaves
2 tblsp capers, drained and rinsed
2 tblsp extra virgin olive oil
1 tsp salt
Freshly ground black pepper
4 tblsp grated Parmesan cheese, to serve

Method :

Bullet logo Place all the ingredients (except the Parmesan) in the bottom of a pan that is large enough for the pasta to go in whole.

Bullet logo Add 850ml water and bring to the boil over a high heat.  Stir frequently, until the pasta is al dente and the water has almost evaporated (about 9 minutes).

Bullet logo Adjust the seasoning to taste and serve immediately with the Parmesan sprinkled over.

Pasta Perfecto – Classic Red Sauce

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Make your own sauce with fresh ingredients, bursting with goodness. It’s a classic for a reason, so do it well!

Serves : 4-6

Ingredients :
2 tblsp olive oil
1 Spanish onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tblsp tomato puree
2 x 400g cans chopped tomatoes, or whole San Marzano tomatoes
Large handful of fresh basil leaves, torn
1 tsp sugar
Salt and freshly ground black pepper

Bullet logo Heat the oil in a large heavy-bottomed pan. Add the onion, carrot, celery and garlic, and saute until the onions are glassy and softened. Add the puree and canned tomatoes. If you’re using whole tomatoes, squash them as they go in to break them up.

Bullet logo Add the torn basil leaves and sugar. Season with salt and black pepper to taste.

Bullet logo Cook over a very low heat, stirring frequently to avoid sticking, for 40-60 minutes, or until the vegetables have softened and the sauce is rich, tangy and tasty, and the oil has separated on the surface.

Bullet logo You can leave it chunky or pass it through a fine sieve to remove any chunks and seeds.

Pasta Perfecto – Classic dough for Pasta

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

This easy recipe comes from Emilia-Romagna, the pasta-making capital of Italy – so it must be good!

Serves : 4-6

Ingredients :
500g type OO flour, plus extra for dusting
1/2 tsp salt
5 free-range eggs (the rule is 1 egg for every 100g flour)

Bullet logo Sift the flour into a mound on a clean work surface. Make a well in the centre, add salt and crack in the eggs, one by one.

Bullet logo Use a fork or your fingertips to beat the eggs lightly in the centre of the well, drawing in the flour a little at a time. If too wet, add a bit more flour; if too dry, add a drop of water.

Bullet logo When combined, knead together into a large ball of dough. It will look smooth, more like pastry than bread. Wrap in cling film and leave to rest in a cool place for 15-30 minutes.

Bullet logo Once the dough has rested, if working by hand, lightly flour a rolling pin and get rolling until you’ve reached the desired thickness for your chosen shape. Roll either by hand or through a pasta machine until thin, then cut into the required shape. If using a pasta machine, follow the machine instructions.

Bullet logo Work with one quarter of the dough at a time to make it more manageable.

Pasta Perfecto – Arrabbiata

Recipe courtesy of Psychologies Magazine (July 2020) and taken from the book Pasta Perfect by Laura Santini.

This is a simple tomato sauce with a kick of heat – the spice both exhilarating and moreish. An easy recipe for a quick weeknight meal, topped here with ricotta and aubergine curls.

Arrabbiata

Serves : 4-6

Ingredients :
Extra virgin olive oil
3 garlic cloves, squashed, peeled and halved lengthways
900g cherry tomatoes, halved
2 fresh red chillies, deseeded and cut into half-moons
1/2 tsp dried chilli flakes
Handful of fresh basil, roughly torn, plus extra to serve
1 tsp sugar
400-600g dried pasta or 320-480g fresh pasta

Method :

Bullet logo Heat 5mm oil in a large non-stick frying pan. Toss in the garlic and cook, stirring, to flavour the oil. As the garlic begins to colour, add the tomatoes, chillies, dried chilli flakes, basil and sugar, then season with salt and freshly ground black pepper.

Bullet logo Cook over a low heat for 10-15 minutes, until the tomatoes have broken down, but not totally.

Bullet logo Meanwhile, for the topper, slice the skin from the aubergine 1cm deep all around. Discard the pulpy core. Cut the skin into 1cm-wide matchsticks. Put in a colander, sprinkle with salt and squash with a heavy bowl for 30 minutes.

Bullet logo Drain and rinse the aubergine well. Squeeze out all the water with your hands and pat dry with paper towels.

Bullet logo Heat 2.5cm oil in a pot suitable for shallow-frying – check if it hot with the end of an aubergine matchstick to see if it sizzles.

Bullet logo Add the aubergine matchsticks and fry, stirring, until golden brown and slightly curled.

Bullet logo Remove with a slotted spoon and drain on a few pieces of paper towel to absorb any excess oil.

Bullet logo Cook the pasta in plenty of boiling salted water, according to the packet instructions.

Bullet logo Drain the pasta but keep a cup of the cooking water. Tip the pasta back into the pan, add the spicy cherry tomato sauce and toss over a high heat, until the pasta looks creamy and well coated. Add a splash of the retained cooking water to loosen, if needed.

Bullet logo Serve, topped with crumbled ricotta, the crispy aubergine curls, extra basil and a drizzle of extra virgin olive oil. Serve with extra black pepper and grated Parmesan cheese if it makes you happy!

 

 

Buffalo Cauliflower and Chickpea Bowl

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.

Serves : 4

Buffalo Cauliflower

Ingredients : Tahini Ranch Dressing
(Makes about 175ml)
50g tahini, mixed well
60ml warm water
2 tblsp finely chopped chives
1 tblsp finely chopped parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1 tsp maple syrup
Juice of 1/2 lemon
1/2 tsp salt

For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season

For the chickpeas :
1 tblsp avocado or olive oil
1 x 400g can chickpeas, drained and rinsed
1/4 tsp garlic powder
2 tblsp hot sauce
Salt, to season

For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons

Method :

Bullet logo Preheat the oven to gas mark 7.  First make the ‘Tahini ranch dressing’.  In a small bowl, beat together all the ingredients until well combined.  Or, puree everything in a small food processor.  Add a splash more water, if needed, for your desired consistency.  Set aside.

Bullet logo Prepare the cauliflower by adding it to a large bowl with the oil and 1 tablespoon of the hot sauce.  Season with salt and mix together until the cauliflower is well coated.

Bullet logo Spread on a baking sheet and roast in the preheated oven for 20 minutes. Take out and toss with the remaining 2 tablespoons of hot sauce.

Bullet logo Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.

Bullet logo To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.

Bullet logo Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.

Bullet logo Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl.  Massage the dressing into the cavolo nero until it begins to soften.  Toss in the carrot and red onion and mix until everything is coated in the dressing.  Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.