Taleggio Tart with Walnut Pastry

Ingredients

For the pastry
  • 200g plain flour, plus extra for dusting
  • 50g walnuts (shelled weight)
  • 50g cold butter, chopped into small pieces
  • 25g vegetarian hard cheese (or Parmesan if you’re not making a strictly vegetarian version), grated
  • 1 medium egg, beaten
For the filling
  • 1 tbsp olive oil
  • 6 shallots, sliced
  • 3 large garlic cloves, finely chopped
  • 1 whole egg and 2 egg yolks
  • 200ml double cream
  • 140g vegetarian Taleggio, rind removed, cut into 1cm/½ in chunks
  • 1 punnet cress
  • Zest 1 lemon, plus extra to serve
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Pilchard Puttanesca

Ingredients

  • 300g spaghetti
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tomato purée
  • 425g can pilchard in tomato sauce
  • 70g pack dried black olive with herbs (we used Crespo), roughly chopped
  • Shaved parmesan , to serve

Directions

  1. Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
  2. Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.

Layered Lime Cheesecake

Ingredients

  • 250g gingernut biscuits
  • 125g unsalted butter, melted
  • 600g cream cheese
  • 100g icing sugar
  • 3 limes, zested (save the juice to use in the glaze)
  • 300ml double cream, whipped to soft peaks
For the glaze
  • 4 gelatine leaves
  • 100g caster sugar
  • 6 limes, juiced and pared, and zest of 3

Directions

  1. Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
  2. Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
  3. Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

Lamb Shoulder & Smoky Aubergine Flatbread

Ingredients

For the flatbread
  • 7g fast-action dried yeast
  • 200g ’00’ flour
  • 200g strong bread flour
  • 1 tbsp olive oil
For the topping
  • 1 aubergine
  • ½ red onion, finely sliced
  • 150g leftover lamb, shredded or chopped
  • 2 tbsp finely chopped parsley
  • 1 tomato, finely chopped
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of ground cumin
  • pinch of smoked paprika
  • 1 tbsp pomegranate molasses (optional)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
For the tahini drizzle
  • 1 tsp tahini

Apple Butter Cheesecake Ice Cream in Apple Bowls

Ingredients

Ice Cream
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 tsp. lemon zest, divided
  • Pinch of salt
  • 1 egg yolk
  • 1/4 tsp. vanilla
  • 8 ounces cream cheese, room temperature
  • 2 tsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground clove
  • 1/2 cup Musselman’s Apple Butter
Apple Bowls (optional):
  • One medium apple per serving
  • 1/2 tsp. lemon juice per apple
  • 1/8 tsp. cinnamon per apple
  • 1/4 tsp. sugar per apple

Iced Green Tea With Ginger and Mint

Ingredients

  • 3 ounces ginger, unpeeled and sliced
  • 1 cup mint leaves
  • 6 green-tea bags
  • 1/2 cup honey
  • 2 tablespoons lemon juice

Directions

  1. In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes.
  2. Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir.

Jasmine & Ginger Tea

Ingredients

  • 1 tbsp loose leaf jasmine tea
  • A handful of frozen berries
  • 1 small cinnamon stick
  • 1 star anise
  • 2 cloves
  • A slice of ginger
  • A wedge of orange
  • 1l water

Directions

  1. Put the jasmine tea and frozen berries into a large teapot. Add the cinnamon stick, star anise, cloves, ginger and orange. Fill the teapot with up to 1 litre water.
  2. Let it steep for 3-4 mins, then strain into teacups to serve.