Smoked Cheese and Beetroot Tarts.

Smoked Cheese, Beetroot, Roast Pumpkin and Veg Tarts.

YUM O. Copy or rather experiment (but successful) of tarts eaten in Devon at lovely Gastro Pub.

Pastry:
1) 175g flour. I used 1/2 wholewheat and the other 1/2 white.
The whole wheat gave the pastry a wonderful nutty taste.
2) 75g cold butter cut into small cubes.
3) 25g grated Parmesan cheese. Don't leave this out.
4) 1 egg yolk.
Put the first 2 ingredients in a processor and blitz until it looks like breadcrumbs.
Add the cheese and egg yolk and about a tablespoon of cold water.
Blitz.
 If it doesn't come together, add another tablespoon of water and blitz longer.

Knead briefly
Roll out onto lightly floured surface.  Then roll up and roll into the tart tins.  Leave for 30 mins in fridge.
This amount of pastry makes 2 small tarts and 1 medium sized.

Fill with crumpled tin foil ( the small tarts ) and tinfoil and beans the medium sized one.
Bake preheated oven 200C  for 20 mins but only 15 for small tarts.
Remove.
Then remove foil and beans, return to the oven for 5 mins, and 3 minutes for tiny tarts.
Remove and allow to cool.

Boil 1 medium beetroot for 45-50 minutes or until just cooked. Leave to cool.
Roast cut up vegetables, pumpkin or butternut, onions, parsnips, capsicums or just butternut to make 2 cups of Veg when cooked.

Filling:
Make a thick white sauce.
3 Tablespoons of white flour
3 Tablespoons of butter. Sizzle gently together then remove from heat.
Whisk in bit by bit
2 and1/2 cups of milk. Return to heat but stir or whisk continuously.
When bubbling gently and thick remove from heat and add 72g of grated or finely chopped smoked cheese. Stir until melted. Leave to cool. Add 1 beaten egg. Stir well.

These steps can all be done at various times and assembled just before cooking the tarts.

Fill pastry cases with mixture of vegetables and scatter the beetroot pieces. Sprinkle with pepper.
Smooth on the sauce to top each tart.
Bake in  middle of a preheated oven at 200C for 15-20 minutes for the medium sized tart and 15 for the small.

These are delicious — good enough to serve for a dinner party and vegetarian too.
Suggestions:
Serve with sautéed potatoes, French beans, broccoli, a large green salad.

Rhubarb and Strawberry Bliss

Wholewheat Rhubarb and Berry Dessert or Slice

This can be served cold as a slice with cream or yoghurt, or warm— not hot,  as a dessert with ice cream. Serves 8
Sour, Sweet, Crunchy, Juicy. The best way I know to eat rhubarb, Soft, pink, still in pieces—delectable.

Ingredients:
1 cup wholewheat flour
3/4 cup rolled oats
Scant cup brown sugar, not packed.
115g melted butter
1 teaspoon cinnamon.
MIX until crumbly.
                          
In a pan combine:

3/4 cup white sugar or sugar substitute
                           
 2 Tablespoons of white flour
                             
1 cup water
                             
Cook until thick and clear/ stirring often.
                             
Add 1—2 teaspoons of vanilla essence.

Press
 1/2 the oat mixture in a 7''  or 20cmx20cm  square baking tin or dish
Top with 4 cups of chopped up rhubarb
Dot with defrosted or fresh strawberries or if you have no berries it's delish with just rhubarb or substitute strawbs with blackberries.

Pour the vanilla sauce over the fruit to cover.
Top with the other half of the oat crumble.

Bake for just under 1 hour at 340 F /170C
Leave to cool a little or a lot. Of course thick Greek yoghurt goes with this or the cream, ice cream or cooled custard

Christmas Salad for the South.

 This works as a complete meal or a sumptuous accompaniment to your Christmas main.

 Of course in the Antipodes it's summer so the beans and courgettes are in season. Enough for 4
 for lunch. Or 8 for a side.

 Ingredients 1 cup of fast couscous
                     1 cup of chicken stock.
                     3 large sprigs of fresh oregano/marjoram
                     3 cloves of garlic, crushed
                     1 lemon, cut in half, squeezed                  
                     4 tablespoons of olive oil
                     Blanched toasted almonds-about 20.
                     3 courgettes cut into very thin strips-with a mandolin or peeler.
                    200g green beans, trimmed, boiled for 2 minutes, plunged into cold water, drained
                    400g can of cannelloni beans, drained, rinsed.
                     5 cherry tomatoes, halved
                     1 halloumi cheese. 200g approx,
                     salt and ground black pepper.

Marinate the halloumi in the garlic, half the chopped oregano, lemon juice and 3 tablespoons of
oil. Salt and ground pepper it. Leave as long as you can. Overnight if you like.


Pour the couscous into the chicken stock into a pan and boil for 2 minutes, put the lid on and leave to cool.


Griddle the courgettes or panfry them until soft. Griddle or panfry the halloumi draining before frying until coloured. Reserve marinade as dressing.


Chop the other oregano sprig
Place the cooked cooled couscous on a platter,
Arrange the beans evenly. Arrange the cannelloni beans evenly. Dot the tomatoes. Dot the almonds
Arrange the courgettes in a ribbon-like style, top with halloumi. Sprinkle with the oregano.
Pour over the marinade/dressing. Add more lemon juice and seasoning if you like.

Feast to your hearts content.

Barm Brack-Tea Loaf

Irish Traditional Tea Bread.

This is the easiest cakey loaf you will ever make. It's loved by everyone. Serve buttered with tea.

   N.B. The fruit and tea must be soaked overnight.

Ingredients:
Just under UK 2 cups of black tea, cold with no leaves. Try Earl Grey for a change.
3/4 cup of soft brown sugar or equivalent, try a little less if you like, even half a cup is fine.
2 and 1/2 cups of mixed dried fruit. Raisins, currants, sultanas, dates, apricots etc. Chop or cut them if larger than raisins. Or you can use one fruit only, for example, currants.
Put these in a bowl, cover and leave overnight.

Heat oven to 350F.
Ingredients 2:
1  and 1/2 cups wholewheat flour
1 scant cup white flour.
3 teaspoons of baking powder.
1 standard egg, beaten

Sift the flours and baking powder into the tea/fruit mix. Add the chaff.
Add the beaten egg.
Stir without beating until there is no flour visible.
Transfer to a lightly sprayed and  paper lined loaf tin. 4 and 1/2 x 8 and 1/2 inches. (12 x 22cm.)
Bake for  45 minutes to 1 hour, test. ( Press gently to see if it springs back.)
Leave in the tin until warm. Turn out onto wire rack to cool.

This loaf can be cut quite thinly when it's cold.

Hint: save your left-over tea until you have 2 cups-if you're a cheap-skate like me.

German Apple Pancakes

Astoundingly Yummy. Traditional Made a Little More Healthy.

Ingredients:

1/2 cup of flour
1 Tablespoon brown sugar
2 large eggs
1 cup, or just under, half milk and half cream.
1/2 teaspoon of vanilla paste.

Whisk eggs, liquids and vanilla until combined in a medium-sized jug.
Add to this the flour and sugar.
Whisk until there are no lumps.
Set aside.

Heat oven to 450C.

3-4 large apples, Braeburn, Grannies or even Rose, peeled, cored and medium-thinly sliced.
2 Tablespoons butter
3 flat dessertspoons of soft brown sugar.
Sprinkle of cinnamon.

Heat butter in 10 inch/25cm pan with an ovenproof handle until sizzling.
Put in the apples and sugar, sprinkle lightly with cinnamon.
Stir with rubber spatula if the pan is non-stick, until golden. About 10 minutes.

Pour batter over and around the apples.
Immediately put the pan onto the middle rack in the oven.
Turn the heat down to 425C.
Bake until the edges have risen above the pan, and the top is golden.
About 17 to 18 minutes.
I turned on the fan oven for a couple of minutes towards the end to
ensure the mix looked golden. Or you could turn it on to grill to
do the same.

Using oven gloves, invert the pancake onto a plate, loosening first with a heat-proof utensil
around the edges especially. If it is not a non-stick pan you may have to use a spatula to quickly loosen  the whole thing. Be warned the pan is really hot!

Squeeze a little lemon juice in dots all over the pancake, then drench it with icing sugar. Cut it into wedges.

Serve it with creme fraiche or a mix of yoghurt and cream, double or light.
Devour this with strong coffee. ( Close your eyes- you could be in Europe.)

Torta di Riso - Rice Cake with Citrus - Gluten Free.

Rice Cake with Citrus Fragrance.

Simple to make. Takes a little time. Great for gluten-free friends and rice pudding lovers.

Ingredients:
4 cups of milk
115g of sugar
250g arborio rice.

3 eggs
75g almond meal-ground almonds.
2 teaspoons of grated lemon zest.
2 teaspoons of grated orange zest, you can add 2 tablespoons of mixed peel too if you like a stronger flavour.
1 teaspoon of vanilla extract
2 tablespoons of lemon juice.
1 tablespoon of cointreau, or you could use brandy or rum.

Icing sugar to dust.

1.  Put the milk and sugar in a medium saucepan, bring to the boil.
2.  Add the rice and 1 teaspoon of each of the zests.
3.  Simmer gently over medium to low heat, stirring occasionally for 40 minutes approximately, until all the milk is absorbed. Cover and leave to cool.
4.  Heat oven to 180C.
5.  Lightly grease a 23-25cm springform tin.
6.  Line the bottom with a disc of baking paper that just comes up over the edge of the base a little.

7.  Beat the 3 eggs, add the cooled rice, almond meal, peel or zests, vanilla, lemon juice and alcohol.
8.  Stir together well.
9.  Place mixture into tin, spread with a spatula to even the surface.
10.  Bake for about 40 minutes-if there is no brown edge, put on the fan or the grill for 2 or 3 minutes to add colour.
11.  Cool in the pan.
12.  Dust with icing sugar when plated.

This needs a good Italian coffee to accompany it. And maybe a dollop of whipped cream.

                      Slice missing to sample, ha.

Baked Corn Bread- Mexican Style.

A Simple Bread Useful For Lunch with a Salad or a Side for Chilli (CHILE). Easy to Make.

Ingredients:
1 onion, peeled and finely chopped.
1 fresh or frozen green chilli- deseeded, finely chopped.
1 egg
1 cup milk (250ml)
1 cup (250g) creamed corn.
1 teaspoon chilli paste
1 cup ( 175g ) polenta,  (cornmeal)  I used medium ground.
1 cup of plain flour or wholewheat flour.
2 teaspoons baking powder.
1 teaspoon of salt.
60g grated cheddar cheese.

1. Melt 60g butter in a frying pan and cook the onion and chilli for 4 minutes. Set aside.

2. Whisk together the egg and milk. Add corn and mix well.

3. Sift the cornmeal, flour, baking powder and salt into a bowl. Add onion mix, egg mix and cheese.
    Mix with a knife until just combined.

4. Spoon into a greased and lined 20cm square cake tin or a 12 x 22 cm loaf tin.

5. top with pepitas ( pumpkin seeds)
6. Bake at 180C or 350F
7. About 30 minutes for the square tin and 35 for the loaf. Test with a skewer.

 You get a crisper result with the square tin. Leftover bread is really great fried in a little oil and served with fried tomatoes. Delicioso.

                                   Tasty Pan De Maiz!