Roasted grape, honey and feta crostini

Recipe has been taken from : Flavour Kitchen : Vibrant Recipes with Creative Twists by Crystelle Pereira

Crystelle made the focaccia during bread week on Bake Off, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel, which went down a treat, so she has transferred all of the same flavours and textures into these crispy crostini – little bites of sweet and salty deliciousness.

Ingredients for the infused oil:
50ml olive oil
2 garlic cloves, grated
1/2 tbsp dried thyme

Ingredients for the crostini:
240g black seedless grapes (about 24 grapes)
200g feta
10 walnuts, skin on
1 small baguette
1 1/2 tbsp runny honey
1/4 fresh fennel bulb, thinly sliced (optional)
A bunch of fresh thyme
A pinch of fine sea salt and ground black pepper

Method

Preheat the oven to 200oC/180oC/Gas Mark 6. First, make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside.
Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways.
Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper, and a tiny pinch of salt, and blend until completely smooth.
Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside.
Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7-10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through.
To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straightaway.

Banana Praline Pavlova

Courtesy of Prima Magazine

A spectacular but simple-to-prepare dessert that is sure to impress your guests.

Ingredients

Pavlova:
3oz (75g)soft light brown sugar
3oz (75g) caster sugar
3 egg whites
1/2 tsp (2.5ml) ground cinnamon

Topping:
1pt (568ml) double cream
1 lemon
3 bananas
6oz (175g) caster sugar
1oz (25g) flaked almonds

Step One : Draw a 9in (23cm) circle on a piece of baking parchment and place upside down on a baking sheet. Preheat the oven to Mark 1/2 (250oF / 130oC).

Step Two : Sieve brown sugar to remove any lumps and mix with caster sugar. Place egg whites in a clean, dry bowl and whisk until stiff but not dry. Begin adding half the sugar 1oz (25g) at a time, whisking well between each addition. Fold in remainder with the cinnamon using a large metal spoon. Spoon into the circle leaving the surface quite rough. Bake for 1 1/2 – 2 hours or until crisp and dry. Cool.

Step Three : Whisk cream with grated lemon rind and 1 tblsp (15ml) juice until it forms soft peaks. Place in fridge until needed. Roughly chop bananas and place in the remaining lemon juice.

Step Four : Pile cream on the meringue. Drain bananas and place on cream. Refrigerate for up to 20 minutes while preparing the praline.

Step Five : Place sugar and almonds in a heavy-based saucepan. Heat very gently until sugar melts and turns a golden caramel. Do not stir but shake the pan as sugar melts. Spoon praline over bananas. Refrigerate for up to 20 minutes before serving.

Tip: You can prepare the praline in advance, then pour it on to an oiled baking sheet and cool. When ready to serve, break into chunks and scatter over meringue.

Recipes for other Meringue ideas can be found here …

Anchovy Spread

This recipe was taken from The Ultimate Christmas Cookbook.

This delicious spread has an intense concentrated flavour and is best served with plain toast.

anchovy paste Ingredients:

2 x 50g (2oz) cans anchovy fillets in olive oil
4 garlic cloves, crushed
2 egg yolks
30ml (2 tblsp) red wine vinegar
300ml (1/2 pint / 1 1/2 cups olive oil
1.5ml (3/4 tsp) freshly ground black pepper
30ml (2 tblsp) chopped fresh basil or thyme

Makes : 600ml (1 pint / 2 1/2 cups)

Step One : Drain the oil from the anchovies and reserve. Place the anchovies and garlic in a food processor. Process until smooth. Add the egg yolks and vinegar, and process until the egg and vinegar have been absorbed by the anchovies.

Step Two : Measure out the oil into a measuring jug and add the reserved anchovy oil. Set the food processor to a low speed and gradually add the oil, drop by drop, to the anchovy mixture until it is thick and smooth.

Step Three : Add some freshly ground black pepper and the chopped fresh herbs, and blend well until the mixture is smooth. Spoon the mixture into small sterilized jars with lids, seal with a wax paper disc, cover with the lid, and label with the name of the spread and the date it was made. Store the unopened jars of spread in the fridge until it is needed.

Tapas of Almonds, Olives and Cheese

Recipe taken from The Ultimate Christmas Cookbook

These three simple ingredients are lightly flavoured to create a delicious Spanish tapas medley that is perfect for a casual starter or nibbles to serve with pre-dinner drinks.

Ingredients: buffet tapas

2.5ml ( ½ tsp) coriander seeds
2.5ml ( ½ tsp) fennel seeds
5ml (1 tsp) chopped fresh rosemary
10ml (2 tsp) chopped fresh parsley
2 garlic cloves, crushed
15ml (1 tblsp) sherry vinegar
30ml (2 tblsp) olive oil
115g (4oz) black olives
115g (4oz) green olives

For the Marinated Cheese:-
150g (5oz) goat’s cheese
90ml (6 tblsp) olive oil
15ml (1 tblsp) white wine vinegar
5ml (1 tsp) black peppercorns
1 garlic clove, sliced
3 fresh tarragon or thyme sprigs
tarragon sprigs, to garnish

For the Salted Almonds
1.5ml ( ¼ tsp) cayenne pepper
30ml (2 tblsp) sea salt
25g (1oz/2 tblsp) butter
60ml (4 tblsp) olive oil
200g (7oz) blanched almonds
Extra sea salt for sprinkling (optional)

Serves: 6-8

Step One : To make the marinated olives, crush the coriander and fennel seeds with a pestle and mortar. Or, put them into a strong plastic bag and crush them with a rolling pin. Mix together with the rosemary, parsley, garlic, vinegar and oil and pour over the olives in a small bowl. Cover with clear film and chill for up to 1 week.

Step Two : To make the marinated cheese, cut the cheese into bite-size pieces, leaving the rind on. Mix together the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese in a small bowl. Cover with clear film and chill for us to 3 days.

Step Three : To make the salted almonds, mix together the cayenne pepper and salt in a large mixing bowl. Melt the butter with the olive oil in a frying pan. Add the almonds to the frying pan and stir-fry for about 5 minutes, until the almonds are golden.

Step Four : Tip the almonds out of the frying pan, into the salt mixture, and toss together until the almonds are coated. Leave to cool, then remove with a slotted spoon and store them in a jar or airtight container for up to 1 week.

Step Five : To serve the tapas, arrange in small, shallow serving dishes. Use fresh sprigs of tarragon to garnish the cheese and scatter the almonds with a little more salt, if desired.

Cook’s tip: If serving with pre-dinner drinks, provide cocktail sticks for spearing the olives and cheese.

A serving dish for Tapas …

Winter Trifle

Ingredients:

4 tbsp Grand Marnier
100g (3 ½ oz) dried cherries
100g (3 ½ oz) dried sultanas
250g (8oz) Jamaican ginger cake
600ml (20 fl oz) chilled custard
Toasted flaked almonds, to serve

For the Syllabub:

Grated zest of ½ lemon
2-3 tbsp caster sugar
100ml (3 ½ fl oz) sweet white wine
300ml (9 ½ fl oz) cream

Serves: 8 Prep time: 25 mins, plus refrigeration and standing time

Step One: Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cut into slices 1 cm (½ in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake covering with cling film and chill for at least 3 hours.

Step Two: To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds it shape. Be careful not to over whip it.

Step Three: Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragees, if desired.

Recipe courtesy of Easy Living Magazine

Fattouche (Middle Eastern crunchy salad)

This recipe is courtesy of Easy Living Magazine and taken from the book Arabesque by Claudia Roden.

Serves: 4-6 – Prep time: 25 mins, plus standing time – Cook time: 5 mins
Cals per serving: 161 cals – Fat : 8g

Ingredients:
2 pitta breads or Lebanese breads; Olive oil for brushing; 3 baby cos lettuces; 1 red onion, finely sliced; 4 radishes, sliced; 200g (6 ½ oz) cherry tomatoes, halved; 1 cucumber, peeled and diced; 1 red pepper, finely diced; 4 tbsp flat-leaf parsley, roughly chopped; 4 tbsp mint, roughly chopped; 1 tbsp ground or crushed Sumac; ¼ tsp allspice; Extra virgin olive oil, for drizzling

For the dressing: Juice of ½ lemon; 3 tbsp extra virgin olive oil; 1 clove garlic, crushed; 1 tsp Ras el Hanout (optional)

Method:

Heat the oven to 180^oC (gas mark 4). Split the bread in half and brush each piece with olive oil. Bake for 5 minutes until crisp.
Slice the lettuce crossways into 1cm (½ in) strips and place in a large bowl with the onion, radishes, tomatoes, cucumber, red pepper, parsley and mint. Season well. Sprinkle the sumac and allspice over the top, then drizzle with a little extra virgin olive oil. Toss well and set aside for 10 minutes for the flavours to infuse.
Combine the dressing ingredients in a small screw-top jar and shake to combine.
Pour enough dressing over the salad to lightly dress it, and toss it through. Break the bread into pieces and mix through the salad. Divide the salad between four plates and serve immediately.

Foolproof Carrot Cake

This recipe courtesy of Easy Living Magazine

This cake is light with a soft texture. It is based on a simple pound cake recipe, but the butter is replaced with vegetable oil and a luscious cream cheese and orange icing added on top. Make this in a shallow rectangular brownie tin and serve it cut into squares.

Serves : 12 – Prep time : 25 mins – Cook time : 40 mins

For the cake:
250ml (8 fl oz) vegetable oil; 250g (8oz) caster sugar; finely grated zest of ½ orange; pinch of salt; 3 large free-range eggs, beaten; 250g (8oz) self-raising flour, sifted; 250g (8oz) grated carrot (about 3 large carrots)

For the icing:
400g (1oz) cream cheese (reduced fat, if you prefer); 75g (2 ½ oz) icing sugar, sifted; finely grated zest of ½ orange; 1-2 tbsp orange juice

Method:

Heat the oven to 180^oC (gas mark 4). Grease a shallow 20 x 30cm (8 x 12in) cake tin and line the base and sides with baking paper, extending the paper 5cm (2 in) above the edge of the tin, to help remove the cake later.
Place the oil, sugar, orange zest and salt in an electric mixer and mix on medium speed until well beaten.
Transfer the beaten eggs to a jug. Reduce the speed of the mixer and, with the motor running, gradually add the egg to the mixture, followed by an occasional spoonful of the flour. Sift over the remaining flour and gently fold in with a large metal spoon until smooth. Fold in the grated carrot.
Spoon the batter into the tin and smooth the surface. Bake for 35-40 minutes or until golden and firm to the touch. A skewer inserted in the centre should come out clean.
Cool in the tin for 10 minutes, then, using the overhanging baking paper turn the cake out onto a wire rack to cool completely.
To make the icing, use a hand-held electric beater to combine all the ingredients until smooth and light. Spread over the top of the cake. Cut into 12 squares and serve.

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Bacon, Cheese and Onion Slice

Serves: 4

Ingredients: 1 tblsp cooking oil; 2 onions, finely chopped; 8oz (225g) puff pastry; English or Dijon mustard; 4oz (100g) smoked bacon, chopped; 4oz (100g) cheddar cheese, grated; sesame seeds, to garnish

This slice makes great canapés, finger snacks or an accompaniment to soup.
Most people buy ready-made puff pastry but if you want to make your own, here’s how. Melt 2oz (50g) butter, cool. Leave 5oz (150g) butter to soften. Sift 7oz (200g) plain flour and pinch of salt into a bowl. Make well in centre, pour in about 4 fl oz (120ml) cold water, a few drops lemon juice and the melt butter. Knead lightly, then leave to rest for 20 mins. On a floured board, roll pastry from 4 sides, leaving a lump in centre – dough should look like a crossroads. Sit remaining butter on the centre lump of the dough and fold over each pastry flap. Pat into a rectangle measuring about 6 x 12in (15 x 30cm), refrigerate for 10-15 mins. Roll pastry lengthways until double in length. Fold both ends into centre, then fold once more. This is called a double turn. Complete process a further 3 times. Always roll with folded edge on left and leave to rest for 20-30 mins in fridge before each turn. Leave pastry in fridge for a further 30 mins before using. This makes roughly 1 lb (450g) of pastry but you can freeze the excess.
In a large frying pan, heat oil and fry onions for a few minutes until softened. Make sure onions do not brown. Allow to cool.
Roll out puff pastry very thinly into a 12in (30cm) square. Cut square in half and on one half only, spread a little mustard, according to your taste. Then spread with the onions, bacon and cheese and cover with the remaining pastry half. Roll up pastry parcel like a Swiss roll, then leave to rest in fridge for 1-2 hours.
Preheat oven to 220oC/425oF/Gas Mark 7. Remove roll from fridge, cut into ¾ in (18mm) slices, place on a greased baking sheet. Sprinkle with sesame seeds and bake for 12-15 mins until golden.

Bacon and Potato Omelette

Serves : 2 : Cals per portion: 430

In a medium sized frying pan, dry fry four rashers of streaky bacon for 2-3 mins until just cooked. Remove with a slotted spoon and cut each rasher in half, then set aside.
Beat five eggs with 45ml (3 tblsp) milk and season. Add a large knob of butter to the pan and when it’s foaming pour in the eggs. Cook for 2-3 mins until just beginning to set.
Cut two plum tomatoes into wedges and add to the pan with the bacon strips and 225g (8oz) cooked and sliced new potatoes. Place the pan under a preheated grill for a further 3-4 mins until just set and golden brown.
Serve straight from the pan sprinkled with ground black pepper and fresh chopped chives, if liked.

Cod Fish Fingers

A Gary Rhodes recipe

This delicious dish works just as well with salmon as cod. Once you’ve made it, you’ll see the humble fish finger in a whole new light.

These really are just fillet of cod cut into fingers. I normally take 4 x 6-8oz (175-225g) fillets and cut them in strips/fingers allowing 3 per portion. This recipe can also be used for canapés. Just cut the fish, cod or salmon (both work), into 1 in (2.5cm) cubes. Then crumb and deep-fry before sitting on cocktail sticks. These are good fun and very tasty with the sour tartare sauce.

Serves : 4
Ingredients: 1 tblsp freshly chopped parsley; fresh breadcrumbs made from 10-12 slices white bread; zest and juice of 2 lemons; salt and pepper; 2 eggs, size 2; 2-3 tblsp milk; 4-6-8oz (175-225g) cod fillets, cut into fingers; plain flour for dusting; 1 dsp each chopped shallots, capers and gherkins; 5-10 fl oz (150-300ml) sour cream; oil for deep-frying

In a large bowl, mix ¾ of the freshly chopped parsley with the white breadcrumbs and the lemon zest. Season with salt and pepper. In a separate bowl, beat together the eggs and milk.
Season the fish fingers with salt and pepper and then lightly dust with flour. Dip into the egg mix then into the crumb mix. These are now ready for frying or can be re-dipped in the egg and re-crumbed to give a thicker, crunchier finish. Set aside.
To make a sour Tartare sauce to accompany the fish fingers, mix the chopped shallots, capers and gherkins with the remaining parsley and the sour cream. Season then add the lemon juice to taste. Pour into a small serving dish.
Heat the oil to 170oC/325oF in a deep-fat fryer. The fish fingers can now be deep-fried in batches for 5 minutes or until golden brown and crispy. Serve with the homemade Tartare sauce.