Apple Strudel

At this time of year, there seems to be apples everywhere. People keep on trying to give them to me, but I have got far more than I can cope with of my own. This delicious apple strudel uses loads of Bramley’s and will have you wanting all the apples you can get hold of!

Apple Strudel

750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced

1½ tsp ground cinnamon

½ unwaxed lemon, zest only

2 tsp lemon juice

100g/3½oz golden caster sugar

75g/2½oz raisins

95g/3½oz butter

40g/1½oz white breadcrumbs

6 large sheets filo pastry (or 10-12 smaller ones)

1 tbsp icing sugar

Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.

Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.

Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. If you have small sheets of filo then lay two side by side. Lay another sheet on top and repeat until you have used all of the filo.

Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.

Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.

Preserved Lemons

I don’t think we ever think of lemons as having a season but now is the best time in the year for Spanish lemons which is where Riverford’s lemons come. So I decided to make a batch of Preserved Lemons. So you want to use the very best lemons you can find – organic and unwaxed. These lemons will keep for up to a year and are a fabulous addition to all sorts of dishes. You can use the lemons and I love the liquid as well in cous cous, salads and sauces and of course all sorts of Moroccan dishes including the classic Tagine.

Preserved Lemons in Salt  From Claudia Roden

Lemons (Organic, un-waxed if possible)

Kosher salt or Natural Rock Salt

Large Kilner Jar

Scrub the lemons under running water with a stiff brush to remove any dirt and impurities. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a “X” formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch. Liberally sprinkle salt on the inside of the lemons. Hold them open with your fingers and really get the salt inside them. It is a little bit like those fortune-teller origami toys kids make out of paper. Place each lemon in the jar, pushing down on them and squeezing them to release the juices. Keep adding Lemons until you absolutely cannot get any more in. The lemons should be completely submerged in juice. If they are not, top up with some extra lemon juice. Seal the jar.  Let the jar sit at room temperature. Every few days, turn the jar upside down and shake it to distribute the salt and liquids. The lemons will be ready in three weeks, or so, when the rinds have softened.

Save

Save

Roasted Figs with Rosemary, Honey and Ricotta

Figs are back. An early sign of Autumn but a welcome one for me. These Roasted Figs can be put together in minutes and make a delicious, simple, quick and easy pudding.

Roasted Figs with Rosemary, Honey and Ricotta

Serves 3

6 figs

6 tbsp honey

2 tsp. very finely chopped fresh rosemary

150g ricotta

50g thick Greek yoghurt

2 tbsp icing sugar

½ tsp vanilla bean paste or the seeds scraped from half a vanilla pod

Heat the oven to 200C/400F/gas mark 6. Cut an X into the top of each fig and squeeze the figs bottoms gently to open up the tops. Trickle a little honey into each fig – reserve about half of it for serving – place in a tin and sprinkle with chopped rosemary. Roast for 10-15 minutes, until hot and bubbling.

Beat the ricotta with the yoghurt, icing sugar and vanilla until smooth. Spoon some of the mixture into the top of each fig and trickle on some more honey just before serving.

Oat and Almond Plum Crumble

I was just doing my Riverford order and thinking to myself, Riverford really should supply plums as this time of year, when I noticed that they did. So I got some!

Oat and Almond Plum Crumble

Serves 6.

650g plums

4 tbsp honey

For the crumble

130g plain flour

80g butter

40g light muscovado sugar

40g porridge oats

40g flaked almonds

Set the oven at 170C. Remove the stones from the plums and toss with the honey. Tip into a saucepan and cook over a medium heat for a bout 10 minutes until the plums begin to break down. Tip into a baking dish. Meanwhile make the crumble topping by rubbing the butter into the flour till it resembles fresh breadcrumbs. Lightly rub in the sugar and then stir in the almonds and the oats. Tip the oat-and-almond topping on to the fruit and bake for 30-35 minutes till the crust is crisp and golden. The fruit should be bubbling round the sides. Serve hot, with cream or ice-cream.

Rhubarb and Custard Cake

Once again failed to enter anything in the Cottenham Park Allotment Show last weekend. As always by the time I came back from holiday, all my veg were either overgrown – courgettes the size of marrows and French beans the size of cucumbers, or had been eaten, mostly by snails.  Didn’t even manage to enter the cake, chutney or jam categories as I failed to get the form in, in time.

We went along anyway just to get ideas for next year. This cake won first prize in the cake competition so I thought I would give it a try and very delicious it is too. In my opinion a close call to my Upside Down Rhubarb, Almond and Vanilla Cake. Must remember to enter next year.

Rhubarb and Custard Cake

1 quantity roasted rhubarb (See below)

250g pack butter

150g pot ready-made custard (not the chilled kind; I used Ambrosia)

250g self-raising flour

½ tsp baking powder

4 large eggs

1 tsp vanilla extract

250g golden caster sugar

icing sugar, for dusting

Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 24cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.

Cream the butter and sugar until pale and thick. Add the eggs one by one until incorporated. Add the vanilla and custard and then stir through the flour and baking powder until creamy and smooth. Fold through the rhubarb. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

Roast Rhubarb

Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it’s in a single layer. Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy. Leave to cool.

Vanilla and Lemon Panna Cotta with Roasted Rhubarb

I remember my first panna cotta. It was in Riva in Barnes and I must have been about 20 something. I was determined to try and recreate it but try as I might, I could never get close. A few years later whilst working at The River Café, I learnt how to make their version, which was different, but just as superb. I always thought though that it was so delicious due to the quantity of Grappa in the recipe. But in this recipe, I have omitted the Grappa, mainly because I did not have any, and now realize that it is the combination of vanilla, lemon and cream which actually results in its complete amazingness. Delicious alongside roasted rhubarb but also wonderful with poached figs or just some fresh raspberries.

Vanilla and Lemon Panna Cotta with Roasted Rhubarb

Serves 4

70 ml milk

2 vanilla pods, scored and seeds removed or 1 tablespoon of vanilla bean paste

1 lemon, finely grated zest of

375 ml double cream

1½ leaves beef gelatine, soaked in cold water

70 g icing sugar

250g rhubarb

65g golden caster sugar

Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Stain through a sieve and then allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon.

Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds. Cover and chill for at least an hour.

Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it’s in a single layer.

Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

To serve, sometimes I’ll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there.

Blackcurrant Ripple Parfait

Blackcurrants are back! I love them. Just the smell of them transports me back to a child, on holiday in the South of France, eating my favourite sorbet – Cassis. Unbeatable, except maybe by this Blackcurrant Ripple Parfait. The intense, sharp and slightly sherbety flavour of blackcurrants combines beautifully with the creamy custard. And best of all, you don’t need an ice-cream maker to make it. Serve it in slices as a posh dessert or scoop in into cones for the kids.

Blackcurrant Ripple Parfait

Serves six.

3 large egg yolks

105g caster sugar

125ml water

300ml double cream

1 tsp vanilla extract

350g blackcurrants

Put the egg yolks into the bowl of a mixer and attach the whisk attachment; or pop them into a mixing bowl and have a hand mixer at the ready.

Put 80g of the sugar and the water in a small pan over a medium heat and stir until the sugar dissolves. Raise the heat and boil, without stirring, until it thickens and turns slightly syrupy, or until a sugar thermometer reads 110C. Switch on your mixer and start whisking the egg yolks. Slowly pour the hot sugar syrup in a thin stream over the yolks, whisking continuously. Beat for about four minutes, until the mixture is thick, pale, glossy and cool – it should leave a ribbon trail in the bowl.

In a separate bowl, whisk the cream and vanilla to soft peaks and fold into the egg and sugar mixture. Pour this into a lidded plastic container and freeze for about two and a half hours.

While the parfait is freezing, put the blackcurrants in a saucepan, along with a dribble of water to get them started, and the remaining sugar. Stir over a low heat until the sugar dissolves. Bring to a gentle simmer and cook for 10 minutes, until the blackcurrants are soft and the juices have run. Rub through a non-metallic sieve into a bowl, then chill.

When the parfait is chilled enough to hold its shape but soft enough to work a little, roughen the surface with a spoon and make several channels, grooves and holes in it. Into these, trickle little pools of the blackcurrant purée. Cut the mixture a bit to spread the ripples around, but don’t overdo it or they’ll get too mixed up with the parfait and you’ll lose your pretty contrasts. Smooth over the top and freeze again for another three hours, until solid. Allow to soften for about 15 minutes before serving in scoops or slices.

Raspberry and Almond Tart

You know Summer is here when the raspberries start and there is no better recipe than this one for using them up. This is a sort of Bakewell Tart but instead of adding jam, the fresh raspberries, sealed by the frangipane, cook themselves. Serve with a dollop of crème fraiche and you have the most perfect summer pudding I can think of.

Raspberry and Almond Tart

Pastry

175g plain flour

80g butter

1 egg

Frangipane

175g butter

175g sugar

175g ground almonds

1 tbsp. plain flour

2 eggs

Amaretto (optional)

400g fresh raspberries

Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes.  In the same food processor put the butter, ground almonds and sugar. Whiz until you have a smooth mixture. Add the eggs and Amaretto if using and mix again. Next add the flour. Mix briefly one more time. Preheat the oven to 170C.  Roll out the pastry and line the tart tin. Use a small piece f pastry dipped in flour to really push the pastry into the edges of the tin to avoid it shrinking. Get a round piece of grease proof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. If it rises at all during cooking, push it firmly down. Tip the raspberries into the tin and spread across the bottom. Top with the frangipane mixture, trying to cover all the raspberries. Bake for 30–40 minutes until risen and golden brown. Serve warm with crème fraiche.

Save

Strawberry Ice-cream

I love this time of year with all the summer fruits. When it comes to strawberries it is difficult to beat strawberries and cream. Only one thing is better on a hot summers day – strawberry ice-cream!

Strawberry Ice-cream

Serves: 10-12

700 grams strawberries

175 grams caster sugar (plus 2 tablespoons)

500 millilitres full fat milk

500 millilitres double cream

1 tbsp. vanilla bean paste

10 large egg yolks

Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.

Pour the milk and cream into a heavy-based saucepan, and add the vanilla. Bring the pan nearly to the boil and then take it off the heat.

Meanwhile, in a large bowl whisk the egg yolks and the 175g / ¾ cup sugar until thick and pale yellow. Pour over the scalding milk, whisking the while. Pour straight back into the pan and return to a medium/low heat. By keeping everything hot at this stage reduces the cooking time. Stir the custard until it thickens. This should only take a few minutes if you take care. Make sure you keep the mixture moving constantly at the bottom where is comes into direct contact with the heat. When you see a very subtle slightly oily, darker yellow separation in the mixture. Immediately pour into another container to cool.

Puree the strawberries in a processor, and when the custard is cool fold in the  strawberry puree.

At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.

Save

Apricot Tarte Tatin

Another super easy recipe for summer fruits. As everyone know, who knows this blog, I am not one to give a day over to making my own puff-pastry. I spent too many hot summers in boiling hot restaurant kitchens trying to do my umpteenth fold, butter melting and no matter how much flour I used, puff pastry sticking to warm stainless-steel counters, to undertake that again in a hurry.

Now a days I am all for “Ready Rolled All Butter Puff” and you can knock this whole, delicious desert up in about ¾ of an hour.

Apricot Tarte Tatin

75g/2¾oz caster sugar

40g/1½oz unsalted butter, cubed

10 fresh apricots, halved and stoned

375g/13oz sheet of ready-rolled puff pastry

Crème fraiche or ice cream, for serving

For caramelising the apricots, you need a large ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Try not to stir the sugar but swirl it around the pan every now and then. When you get to a deep golden caramel, add the butter and

stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes. When the caramel is smooth, carefully arrange the apricots on top, cut-side up. Leave to cool for 20 minutes.

Preheat the oven to 200C/400F/Gas 6.

Unroll the puff pastry sheet Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Gently place the pastry on top of the apricots and tuck down the sides with your fingers.

Bake the tarte tatin for about 20-25 minutes until the pastry is well risen and golden-brown. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget – it will be very hot. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.

Serve warm with crème fraiche or ice cream.

Save