Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Spicy Pork, Sweet Potato & Mushroom Stew

Posted on October 25, 2014 by edibletcetera

A delicious, economical and easy stove-top stew that’s perfect fodder for fall.

Serve this with rice, quinoa, or mashed spuds and your favorite green vegetable. My preference would be for Brussels sprouts but as there are many people out there who don’t like them (having been force fed overcooked Brussels as children, I suspect) just go with whatever you like.

You can leave out or increase the amount of chili but the amount suggested here creates a lovely warmth rather than burn – and for a more economical dish, increase the amount of mushrooms and/or sweet potatoes to make it go further.

I recommend using diced pork leg or shoulder over pork loin which can become a bit dry when cooked this way.

Spicy Pork, Sweet Potato & Mushroom Stew

SPICY PORK, SWEET POTATO & MUSHROOM STEW

(Serves 4-6)

Ingredients:

2 tablespoons of vegetable oil (I like avocado or grape seed oils as they’re more suitable for high temp cooking/sautéing)

18 oz (500g) of cubed pork leg or shoulder

1 large yellow onion, sliced thinly

2 garlic cloves, minced

2 large sweet potatoes, peeled and cubed

1 teaspoon of ground cumin seed

1 teaspoon of sweet smoked paprika

1/4 teaspoon of cayenne (optional) or if you can get it, 1/2 teaspoon of Urfa Biber Turkish chili

2 tablespoons of fresh oregano, chopped

1/2 glass of dry white wine

4 fl oz (100ml) of water

6 oz (170g) of brown button mushrooms, wiped clean and quartered

14 oz (400g) can of diced tomatoes and their juice

6 fl oz (170ml) of crème fraîche (or regular sour cream)

Sea salt, freshly ground black pepper

2 tablespoons of chopped fresh parsley to serve

Action:

Heat the oil in a wide, deep sauté pan or cast iron casserole (dutch oven) with a lid.

Pat the meat dry then brown it on all sides. Add the onion and garlic and continue cooking, stirring frequently until the onion is soft (not brown). Add the cubed sweet potatoes followed by the mushrooms, cumin, cayenne/chili, smoked paprika, oregano and a good grind of sea salt and black pepper.

Continue to stir and cook for a couple more minutes then add the white wine, the canned tomatoes and water.

Bring it to a boil then put the lid on and reduce it to a simmer for 1.5 hrs or until the pork is tender and the sauce has thickened.

Stir in the crème fraîche and scatter the chopped parsley over to serve.

This tastes even better the next day; keep it covered in the fridge and reheat very gently. Don’t add the parsley until you’re ready to serve it.

Posted in Meat | 2 Comments

Recipe: Chocolate Almond Macaroons

Posted on October 18, 2014 by edibletcetera

These crunchy, intensely chocolatey little cookies are perfect for dunking and take no time at all to make.

They’re also dairy and gluten-free; made with egg white, toasted almonds, melted dark chocolate, cocoa powder ( I always use Green & Blacks organic cocoa) and *vanilla sugar, all you’ll need is a food processor.

Toasting the almonds really brings out their flavor and whether you’re dunking a cookie in a cappuccino or a glass of cold milk – or perhaps you just fancy nibbling on something that’s crisp on the outside, slightly chewy in the center and a bit naughty – then these cookies fit the bill every time! They also keep very well in an airtight container.

*Make your own vanilla sugar by storing a vanilla bean in a screw-top jar filled with fine white sugar. The vanilla bean will last for years so just keep topping up the jar with sugar as needed.

Note – here are links to more delicious gluten-free cookie recipes:

Pistachio Cookies, Chocolate Chip Peanut Butter Cookies, Tuscan Almond Cookies and Rosemary, Lemon & Black Pepper Cookies (use GF flour).

Chocolate Almond Macaroons

CHOCOLATE ALMOND MACAROONS

(Makes approx 30 cookies)

Ingredients:

4 oz (125g) of unblanched raw almonds

2 1/2 oz (65g) of dark chocolate chips (I use Ghiradelli)

4 oz (125g) of *vanilla sugar

1/4 teaspoon of pure almond essence

1 tablespoon of best quality cocoa powder

1-2 egg whites (if the egg is large, you may only need one)

Powdered/icing sugar for dusting

Action:

Preheat the oven to 350F (180C) to toast the almonds. (The cookies are baked at 400F / 200C).

Spread the nuts out on a baking sheet and toast in the oven for 8 minutes then set aside to cool.

Line a cookie sheet/ baking tray with parchment.

Melt the chocolate chips in a bowl set over a pan of barely simmering water (make sure the bowl doesn’t come into contact with the water or the chocolate will ‘seize’ i.e., become hard and grainy).

Put the cooled almonds in the food processor along with the vanilla sugar and cocoa; pulse until you have a fine, almost-powder. Add the melted chocolate, one egg white and the almond essence and pulse until everything is combined. You need it to form a soft paste so add tiny amounts of the 2nd egg white if necessary.

Turn the oven temp up to 400F (200C).

With damp hands, roll small amounts (about the size of a small walnut) into balls and place them on the cookie sheet. You should have between 25-30. Press each one down slightly then brush them with a little water – followed by a light sprinkle of sifted powdered sugar.

Bake until just firm – about 12 minutes; take them out of the oven and if they’re a bit stuck to the baking parchment, lift the edge of the parchment and gently pour a little water underneath; it will immediately turn to steam and the cookies will lift off easily with a spatula.

Cool them on a rack then store in an airtight container for up to one week.

Posted in Cookies & Edible Gifts, Gluten Free Desserts, Made in Under 30 mins | 1 Comment

Recipe: Noodles with Chicken Livers, Prosciutto & Cognac

Posted on October 11, 2014 by edibletcetera

I’ve never understood why some people are so averse to chicken livers – they have a luxuriously rich yet delicate flavor and best of all, they’re ridiculously inexpensive and take no time at all to cook.

Back in the UK in the ’80’s they became rather trendy and popped up ubiquitously in dishes such as – ‘A warm salad of chicken livers with sautéed wild mushrooms’ – or in mousse-like terrines and pâtés served with designer breads and cornichons.

Chicken livers have a great affinity for cognac and dessert wines such as Sauternes or Icewine and you’ll find a delicious and easy chicken liver mousse pâté recipe that I previously posted, here – perfect for entertaining (and it freezes like a dream).

Anyway, I feel the time has come to resurrect the humble chicken liver’s popularity via an Italian classic, ‘Pasta con Fegatini’. The rich, meaty sauce goes best with silky egg noodles (Tagliatelle or Pappardelle) and the quantities suggested here are for first course or light-lunch-sized portions, so just double them for an elegant and satisfying pasta main course.

If you can’t find crème fraîche, use heavy cream.

This is one of my absolute favorite pasta dishes and is a good excuse for opening a bottle of cognac!

Pasta with Chicken Livers, Prosciutto & Cognac.

EGG NOODLES with CHICKEN LIVERS, PROSCIUTTO & COGNAC

(Serves 4-6 as a first course)

Ingredients:

8 oz (225g) of chicken livers, trimmed and patted dry on paper towel

3 tablespoons of olive oil

2 oz (50g) of butter

2 medium sized shallots, finely chopped

4 oz (100g) of prosciutto or cooked bacon, diced

1 tablespoon of chopped fresh sage

1 teaspoon of tomato purée/paste, dissolved in…

…4 fl oz (110ml) of warmed chicken broth

3 tablespoons of cognac/brandy

12 oz (350g) of egg noodles such as tagliatelle or pappardelle

5 fl oz (150ml) of crème fraîche

Sea salt and freshly ground black pepper

3 oz of freshly grated Parmigiano Reggiano cheese to serve

Action:

After trimming and discarding any membranes, fatty and discolored parts from the chicken livers and patting them dry, cut them into smallish 1 inch (2cm) pieces.

Get the water on for the pasta.

Heat the butter and olive oil together in a sauté pan and sauté the minced shallots, stirring over a medium heat until they’re translucent.

Add the prosciutto/bacon and sage – cook, stirring for a minute then add the chicken livers and combine well, stirring for a few minutes more or until the livers have lost their raw color. The pieces should still be slightly pink in the middle.

Add the warmed chicken broth with dissolved tomato paste to the pan – simmer gently for a couple of minutes then add the cognac and crème fraîche, stirring well to warm everything through.

Turn off the heat and season it to taste with sea salt and freshly ground black pepper.

If you timed it right, you can tip the sauce immediately on top of the cooked pasta in a warmed serving bowl, tossing gently to combine; otherwise keep it covered and if needed, warm it through before adding to the noodles.

Pass the grated Parmigiano Reggiano around separately.

Buon appetito!

Posted in Made in Under 30 mins, Meat, Pasta, Poultry | 2 Comments

Recipe: Spicy Scrambled Tofu

Posted on October 4, 2014 by edibletcetera

I keep a slab of organic tofu in my fridge for those days when I only have a few minutes to whip up something hot and tasty that packs a protein punch.

Scrambled tofu looks very like scrambled eggs thanks to the turmeric and it makes a great vegan alternative, although it stands very well on it’s own. I don’t usually bother with the tortillas and prefer to eat it straight with a fork but this would be delicious served in a wrap with salsa, grated cheese, etc.

Tofu, Tagliatelle & Mrs. Dash.

Another great tofu recipe idea that’s surprisingly good and absurdly easy to make (courtesy of a friend), is to mash up a drained block (14oz/400g) of firm tofu with 3-4 tablespoons of extra-v olive oil, half a teaspoon of *‘Mrs. Dash’ seasoning (the original variety) and a good grind of sea salt. Toss the lot with hot, organic spinach tagliatelle cooked according to instructions. I ate this at room temp and it was surprisingly delicious and filling.

You could experiment with other seasonings such as smoked paprika, chopped fresh parsley or cilantro (coriander), chili flakes, sesame oil, tamari, etc. A quick and nutritious meal for four people.

*’Mrs. Dash’ is a versatile, all-natural herb and spice blend that’s available in the UK from Amazon if you can’t find it over there in supermarkets).

SPICY SCRAMBLED TOFU

(Serves 4-6)

Two 14-ounce packs (400g each) of extra-firm organic tofu

2 tablespoons of vegetable oil

2 scallions/spring onions, chopped

2 garlic cloves, crushed

1 medim red pepper, finely diced

1 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

1 teaspoon of ground turmeric

1/4 cup coarsely chopped fresh cilantro/coriander leaf

Sea salt & freshly ground pepper

For the garnish; cilantro/coriander leaf, diced avocado, chopped tomato, black olives and Tabasco chipotle or your favorite hot sauce.

Action:

Put the tofu in a strainer lined with several layers of paper towels (to absorb the liquid). Let it sit for a bit then pat it dry and mash with a fork.

Heat the oil in a large sauté pan/skillet over medium-high heat. Add the chopped green onion, garlic and red pepper and cook until softened for about 4-5 minutes, stirring occasionally. Stir in the cilantro/coriander and cumin. Cook for another minute or until it’s fragrant.

Stir in the mashed tofu followed by the turmeric and smoked paprika. Heat everything through, stirring for about 2 minutes.

Lastly, season with salt and pepper to taste and stir in extra chopped cilantro/coriander leaf.

Top the scramble with chopped avocado, black olives, parsley or cilantro and pass around some hot sauce – or serve it with warm tortillas and all the garnishes; salsa, shredded cheese (for non-vegans) etc. for people to make their own wraps.

Posted in Made in Under 30 mins, Vegan, Vegetables / Vegetarian | Leave a comment

Recipe: Cranberry, Caramelized Onion & Walnut Tart with Stilton

Posted on September 27, 2014 by edibletcetera

This luxurious, pretty tart would make a perfect vegetarian entrée or appetizer served with a simple, leafy green salad – perhaps tossed in a toasted walnut oil dressing.

The richness of the Stilton is perfectly complemented by the tart, fresh cranberries, toasted walnuts and sweet caramelized onion; this is a tart for special occasions that’s best served warm or at room temperature.

I suppose you could take a shortcut by buying a ready-made pastry shell but that would be a pity because the crust recipe here is wonderful and provided you have a food processor, is really simple to make; one short extra step, resulting in a tender crust that will have your guests begging for seconds.

You can make the pastry ahead of time as it needs an hour in the fridge before rolling it out and once you’ve lined the tart tin with it, it will need another 30 mins in the freezer before baking it blind. Use a clean wine bottle if you don’t have a rolling pin and you’ll need a 9 inch (23cm) loose-based tart pan.

All of this can be done the day before and you can even prepare the cranberry and caramelized onion filling ahead of time (assemble the tart just before putting it in the oven).

If you aren’t making your own pastry, skip the first part below.

Cranberry, Walnut & Caramelized Onion Tart with Stilton.

CRANBERRY, STILTON & WALNUT TART

(Serves 6-8)

Ingredients for the pastry crust:

1 cup (240ml measure) of flour

2/3 cup (160ml measure) of walnut pieces

1/2 tablespoon of sugar

pinch of salt

1/2 teaspoon of Colman’s dry mustard powder (optional)

3 oz (85g) of chilled unsalted butter, cut into pieces

2-3 tablespoons of very cold water

Action:

Put everything but the water into a food processor and pulse until it resembles fine breadcrumbs. Add the water one tablespoon at a time and pulse until big clumps form. Scoop the dough out of the processor, gently form it into a ball and wrap it in plastic. Chill in the fridge for 1 hour.

Roll the pastry out onto a floured board, drape the pastry over the rolling pin and lower it into the tart pan. Don’t worry if it breaks or falls apart – just gently push the dough into place with your fingers, making sure you have an even thickness throughout. Prick the base all over with a fork then stick the raw crust in the freezer for 30 mins.

Heat the oven to 375F (190C). Bake the pie crust for 15-20 minutes or until it’s golden. Remove from the oven and set it aside while you prepare the filling, below.

Ingredients for the filling:

1 large onion, finely sliced or chopped

1 tablespoon of olive oil

1 tablespoon of butter

A pinch of salt

2-3 stalks of fresh thyme

1/2 tablespoon of sugar

1 cup (240ml measure) of fresh or frozen cranberries

4 1/2 oz (130g) of walnut pieces

2 large eggs, lightly beaten

8 fl oz (230ml) of crème fraîche or heavy cream

3 oz (85g) of blue Stilton, crumbled

Action:

Heat the oil and butter over a medium heat and add the onions. Stir to coat, and turn the heat to low. Add the sugar, a pinch of salt and fresh thyme. Stir frequently until the onions are soft, golden and caramelized. This can take up to 40 minutes. Once they’ve started to turn golden, you can add a splash of water and put a lid on the pan until the onions are almost of a melting consistency. You don’t want any liquid left.

Add the cranberries, turn the heat up slightly and stir until the cranberries start to ‘pop’. Take it off the heat and remove the thyme stalks.

Toast the walnut pieces while the onions are caramelizing; spread them on a baking tray and bake for 8-9 minutes in a 350F (180C) oven until golden and fragrant.

Fold the walnuts into the cranberry/onion mixture and set it aside until you’re ready to assemble the tart.

To bake the tart, preheat the oven to 350F (180C). Tip the cranberry/onion/walnut filling into the pre-baked pastry crust and smooth the top. Scatter the crumbled Stilton over the filling.

Whisk the eggs and crème fraîche/heavy cream together and pour this evenly over the tart filling.

Bake for 15-20 minutes or until the filling is puffed and golden. Allow it to cool for at least 15 minutes before serving; better still, allow it to cool for 30-40 minutes.

Posted in Salads & Appetizers, Vegetables / Vegetarian | 2 Comments

Recipe: Pappardelle with Lemon, Arugula & Creme Fraiche (and Turkey Meatballs)

Posted on September 20, 2014 by edibletcetera

This is another of those luxuriously good pasta dishes that are ridiculously easy to make.

Combining lemon juice and zest with crème fraîche creates an unusual and absolutely delicious sauce. Frankly, the turkey (or veal, if you prefer) meatballs were almost redundant and I’d serve this dish without them as an appetizer, making it perfect for vegetarians.

You could use regular heavy cream with great results but it lacks that certain tang unique to crème fraîche and which I’m quite addicted to. Most good supermarkets sell it these days.

I like to use pappardelle (egg) noodles for their silky voluptuousness. It just wouldn’t be the same made with spaghetti or little pasta shapes.

The addition of arugula (roquette) adds a lovely touch of green but even that could be considered overkill; that’s how good this recipe is!

PAPPARDELLE with a LEMON CREAM SAUCE (and TURKEY MEATBALLS)

(Serves 4-5)

Ingredients for the pasta:

3 oz (75g) of butter

1/2 pint (300ml) of crème fraîche (or heavy cream)

The finely grated zest of 1 small unwaxed lemon

3 fl oz (80ml) of freshly squeezed lemon juice

12 oz (350g) of pappardelle egg noodles (home made, even better!)

2 oz (50g) of Parmigiano Reggiano, finely grated

2 oz (50g) of baby arugula/roquette

Sea salt & freshly ground black pepper

For the meatballs (optional):

17 oz (500g) of ground turkey (or veal), preferably organic

The finely grated zest of 1 small to medium unwaxed lemon

1 tablespoon of vegetable oil (I use grape seed or avocado oil for frying)

Sea salt & freshly ground black pepper

Action:

Prepare the meatballs first. Squish together the turkey mince, lemon zest, sea salt and black pepper to taste. With wet hands, form 20 walnut-sized meatballs.

Meanwhile, put 2/3 of the butter, all of the cream, lemon juice and zest in a bowl and set it over a pan of barely simmering water, covered. Put the remaining butter in a large serving bowl and stick it in the oven on ‘warm’.

Heat the water for the pasta (note – pappardelle usually takes less time than regular pasta).

Heat the oil in a wide sauté pan and cook the meatballs for 12-15 minutes, turning regularly until nicely browned.

Cook the pappardelle and just before draining, throw in the arugula to wilt it then drain the pasta and arugula quickly and transfer it to the warmed serving bowl – toss gently in the melted butter.

Pour the warmed lemon and cream sauce over the pasta, season with sea salt and a generous amount of black pepper and toss again to combine.

To serve, top with the meatballs and pass the grated cheese around separately.

Posted in Made in Under 30 mins, Pasta, Poultry, Vegetables / Vegetarian | Leave a comment

Recipe: Root Veg Hash with Kale & Poached Egg

Posted on September 13, 2014 by edibletcetera

I adapted this dish from one of those recipe cards that Waitrose supermarkets (UK) give out.

It’s perfect for an autumn/fall brunch or light supper with it’s nutritious and comforting blend of skillet-browned, diced root vegetables and Tuscan (dinosaur) kale.

The poached egg makes it a complete meal but you could serve the root veg hash without it as a side dish with lamb, beef or whatever you fancy. It’s quite robust in flavor so I wouldn’t recommend serving it with delicate fish but a piece of grilled salmon would be a very good complement.

The addition of cumin seeds gives it just the necessary spike in flavor it needs and I recommend adding a good splash of Tabasco Chipotle hot sauce before you tuck in.

Finally; it seems to me that many people in the US are a bit suspicious of root vegetables – apart from the ubiquitous carrot which I’ve excluded here – so, here’s a perfect opportunity to add parsnips and turnips to your culinary repertoire and be a bit more like the French (or British) in your kitchen.

Kale & Root Vegetable Hash with Poached Egg.

ROOT VEG HASH with KALE & POACHED EGG

(Serves 4)

Ingredients:

4 medium sized parsnips, peeled and cut into approx ½ inch (1cm) dice

1 large or 2 small sweet potatoes, peeled and cut the same size as the parsnips

1 large or 2 small to medium white turnips, peeled cut the same as the other veg

7 oz (200g) approx of dinosaur kale, shredded and stalks discarded

1 teaspoon of cumin seeds

Sea salt

1 tablespoon of vegetable oil (I use either grape seed or avocado oil as they work best at high temps)

Chipotle Tabasco or whatever hot/tangy sauce you prefer

Action:

Bring a large pan of lightly salted water to the boil and add the diced vegetables (not the kale) – simmer for 12-15 minutes until they’re tender then throw in the shredded kale. Simmer for another 4 minutes until the kale is well and truly wilted then drain everything thoroughly. (You can prep the veg ahead to this point).

Heat the oil in a wide heavy sauté pan and add the cumin seeds; stir them around until they color slightly then add the cooked veg. Give everything a good stir, flatten the veg down a bit and allow everything to brown underneath, undisturbed for about 10 minutes. You’ll want some crispy bits.

Meanwhile, poach your eggs.

Divide the hash between 4 warmed plates and slide an egg on top of each mound of root veg hash.

Offer a selection of sauces to pour-splash-dash over the lot.

Posted in Made in Under 30 mins, Vegetables / Vegetarian | Leave a comment

Recipe: Spiked Plum Relish

Posted on September 7, 2014 by edibletcetera

The humble prune-plum’s last hurrah this summer (for me anyway), falls somewhere between a relish and a sauce; something that my friends and I will continue to relish between now and next year’s crop.

Spiked Plum Relish is every bit as good as cranberry sauce in my opinion and will be delicious served with Thanksgiving turkey, Christmas ham, roast pork, roast chicken (all hot or cold), duck, goose, wild game birds, sausages – and just about all types of cheese.

Best of all, it’s insanely easy to make and if you can’t find *chipotle chili in adobe, just add cayenne and/or increase the fresh ginger to taste. Provided you taste this as it cooks, you can adjust all of the spices and flavorings to suit. If you have a spice grinder, grind the spices from whole.

So here it is:

Spiked Plum Relish with Goat Cheese

SPIKED PLUM RELISH

(Makes approx six 8 oz/230ml jars)

Ingredients:

2.2lb (1kg) of Italian prune (Victoria) plums – stoned weight

8oz (230g) of finely diced onion

2 cloves of garlic, chopped

2-3 tablespoons of freshly grated ginger

4.5 fl oz (125ml) of dry sherry (or port, if you’re feeling fancy)

1 tablespoon of sherry or red wine vinegar

2 teaspoons of *chipotle chili in adobo sauce

The finely grated zest of 2 large oranges

5 oz (150g) of soft brown sugar

1 teaspoon of ground cinnamon

1 teaspoon of ground nutmeg

¼ teaspoon of ground cloves

Sea salt to taste

Action:

Put all the ingredients in a large heavy pan with a lid and bring it to the boil. Reduce to a good simmer over medium heat and continue to cook, covered for 15-18 minutes.

Take the lid off and simmer for another 30 -45 minutes or until everything has completely softened. Stir occasionally to prevent sticking.

Once it’s cooled enough, blend it with one of those hand held things or pulse in a food processor until you have no large chunks of anything remaining. Transfer the relish to warmed, sterilized, airtight jars and store in a cool place.

I’m not quite sure how long this will last once it’s opened, so perhaps use 4oz (225ml) jars – that way you’ll have lots of great hostess gifts to hand out this coming holiday season.

Posted in Sauces, Preserves, Condiments, Vegetables / Vegetarian | 4 Comments

Recipe: Noodles with a Walnut, Garlic & Parmesan Sauce

Posted on August 30, 2014 by edibletcetera

‘Pappardelle al Sugo di Noci’ – or, tender egg noodles bathed in a rich sauce of toasted walnuts, garlic and the very best Parmigiano-Reggiano cheese. Not only is this one of the most deliciously comforting pasta dishes ever, it’s ridiculously easy to make and the sauce freezes like a dream.

This recipe came from an old favorite cookbook of mine that’s been my ‘go-to’ for pasta dishes for well over 25 years – Patricia Lousada’s ‘Pasta Italian Style’. I’m not sure whether it’s still in print but Amazon will have a few copies and I highly recommend it.

You’ll need a food processor to create the sauce which you can make ahead and keep in the fridge for up to one week. I usually make a batch, eat some immediately then freeze the rest.

PAPPARDELLE al SUGO di NOCI

(Serves 4-6)

Ingredients:

4 oz (114g) of walnut pieces

1 fat clove of garlic, peeled

3 oz (85g) of butter

2 tablespoons (30ml) of extra-v olive oil

4 oz (114g) of freshly grated (real Italian) Parmesan cheese

12 oz (350g) of pappardelle egg noodles

Sea salt & freshly ground black pepper

Action:

Start by toasting the walnuts. Pre-heat the oven to 350F (180C). Spread the nuts on a baking tray and stick them in the oven for 8-9 mins, until they’re fragrant and golden.

Because I prefer to cut back on laundry, I swirl the toasted nuts around in a wire mesh strainer over the sink to rub off the skins but you can do it in a clean dishcloth. Don’t worry if all the skins don’t come off.

Put the nuts, butter, olive oil and garlic in the food processor and pulse until you have a smooth-ish paste. Transfer the paste to a bowl and stir in half of the grated cheese. Season to taste with salt and freshly ground black pepper and set aside while you cook the pasta (or refrigerate/freeze at this point).

Warm a serving dish for the pasta. As soon as the pasta is cooked according to instructions, add 6 tablespoons (90ml) of the pasta cooking water to the sauce then drain the pasta, tip it immediately into the warmed serving bowl, add the walnut sauce and gently toss it to combine.

To serve, pass around the remaining Parmesan cheese for everyone to sprinkle on top.

Posted in Made in Under 30 mins, Pasta, Vegetables / Vegetarian | 9 Comments

Recipe: Plum & Almond Tart

Posted on August 23, 2014 by edibletcetera

This is a truly outstanding plum tart and I first made it long ago; longer than I care to admit. I’ve pulled the recipe out of my archives because I’m on a Victoria (Italian prune) plum-roll right now, baking them into assorted pies and crumbles until their short season comes to an end.

The sweet crust pastry is a wonderful melt-in-the-mouth version and provided you have a food processor, it only takes minutes to make. However, it does need at least two (and up to 24) hours of ‘resting’ time in the fridge and as the tart crust is baked ‘blind’ and cooled before you add the filling, you could make the entire crust a day ahead. If you do that, cover it loosely with plastic wrap once its cooled off.

A clean Pinot Grigio wine bottle is just the right shape for rolling out pastry if you don’t own a rolling pin and you’ll also need one of those fluted, loose-based tart tins measuring about 9ins/23cm across.

You could make this with different stone fruits such as nectarines, peaches or apricots and whereas I think apricots come a very close second, the Italian Prune (Victoria) Plum reigns supreme.

For non-wheat eaters; I’ve also made this with organic spelt flour, with excellent results.

PLUM & ALMOND TART

(Serves 6-8)

Ingredients for the pastry crust:

1 and 2/3 cups (400ml measure) of all-purpose (plain) flour

2 tablespoons of fine white sugar

Pinch of salt

1 ¼ sticks (5 oz/142g) of chilled unsalted butter, cut into small pieces

Approx 3 tablespoons of iced water

1 large egg yolk

1 teaspoon of pure vanilla extract

Ingredients for the filling:

2 oz (57g) of unsalted butter, softened

2 oz (57g) of sugar

1 large egg at room temp, lightly beaten

2 oz (57g) of ground almonds

1 tablespoon of all-purpose/plain flour

1 tablespoon of Amaretto liqueur

1 ¼ lbs (570g) of Italian prune (Victoria) plums, stoned and quartered

For the glaze:

4 tablespoons of redcurrant jelly and 2 ½ tablespoons of water

Action:

Start by making the pastry at least 2 hours ahead. Put the flour, sugar and salt in the food processor and pulse. Add the butter and pulse again until it’s the consistency of coarse meal.

Add a couple of tablespoons of water, the egg yolk and vanilla. Pulse until you have big moist clumps, adding a tiny bit more water if it seems too dry.

Carefully scoop out the dough, lightly press it into a ball, wrap it in plastic wrap and flatten into a disc. Chill it in the fridge for at least 2 hours.

To make the pie crust, take the dough out of the fridge and allow it to soften slightly. On a lightly floured surface and using a rolling pin or your wine bottle, roll the dough out until you have a round that’s approx 14ins/36cm across.

Drape the pastry over your rolling pin/wine bottle and fit it carefully into the tart tin. Cut the overhang to about ¾ inch/2cm and fold that back in, pressing the pastry so that you have about ¼ inch/½ cm poking up above the rim. Prick the base all over with a fork and stick it in the freezer for 15 minutes.

Pre-heat the oven to 375F/190C.

Bake the pie crust for 25-30 mins then cool it on a rack.

To bake the tart, the oven needs to be pre-heated to 350F/180C along with a baking sheet.

For the filling – beat the softened butter with the sugar until it’s pale and fluffy. Add the egg yolk a little at a time, beating well between additions. Finally, beat in the ground almonds, flour and Amaretto.

Spread this into the cooled pastry shell and arrange the quartered plums on top of that, cut sides up.

Put the tart on the preheated baking sheet in the lower third of the oven and bake for 40 minutes, or until the filling is set and pale gold in color.

Move the tart to the center of the oven for another 10 minutes until the filling has puffed around the fruit and is a lovely golden brown.

Cool the tart on a rack.

To glaze the cooled tart; bring the redcurrant jelly and water to a boil then simmer for a few minutes until it’s nice and syrupy. Brush this over the tart to glaze.