Flourless Apple And Almond Tart 5*****

   

                                              Flourless Apple And Almond Tart 

For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat.

Ingredients:

2 cups ground almonds (almond flour)

2 tablespoons honey or natural sweetener

1 egg

1 teaspoon ground cinnamon

2 medium apples, peeled and thinly sliced

1 tablespoon lemon juice

1 teaspoon almond flavoring.

Sliced almonds for decoration

A pinch of salt

Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or shallow baking dish. If your pan tends to stick, you can also line the bottom with parchment paper.

Add the ground almonds, honey or natural sweetener, egg, cinnamon, and a pinch of salt to a mixing bowl.

Stir until the ingredients come together into a cohesive, soft almond mixture. The mixture should be moist enough to press into the pan but thick enough to hold its shape.

Transfer the almond mixture to the prepared pan and press it evenly across the bottom.

Use the back of a spoon or a spatula to smooth the surface. Try to keep the thickness as even as possible so the tart bakes consistently.

Peel the apples and slice them thinly. Toss the slices gently with the lemon juice and cinnamon.

The lemon juice adds a fresh note to the apples while also helping keep their flavor bright. Thin slices will soften more evenly in the oven and create a prettier finished tart.

Arrange the apple slices over the almond base, slightly overlapping them as you work across the surface.

You can arrange them in simple rows or create a circular pattern for a more decorative rustic tart. There’s no need to make it overly precise—the slightly imperfect look is part of its charm.

Scatter sliced almonds over the top of the apples. They will toast as the tart bakes, adding a delicate crunch and a beautiful golden finish.

Bake the tart at 350°F (175°C) for approximately 35–40 minutes, or until the almond base is set and lightly golden and the apple slices are tender.

You’ll know it’s getting close when the apples look softened and the edges of the almond mixture have developed a light golden color. If the almonds on top brown too quickly, loosely cover the 
tart with foil for the remainder of the baking time.

Remove the tart from the oven and allow it to cool on a wire rack. Letting it cool gives the almond base time to firm up, making the tart easier to slice. Serve slightly warm or at room temperature. The warm apple and almond flavors pair beautifully with simple toppings. You don’t need much because the tart already has plenty of flavor. Suggestions:
A spoonful of plain or Greek yogurt
Whipped cream
Vanilla ice cream
A drizzle of extra honey
A cup of coffee
Hot black tea or chai tea

For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat.

Recipe Tips
Slice the apples thin.

Thin apple slices cook more evenly and create a tender topping without requiring an excessively long baking time.

Don’t make the almond base too thick

Spread the almond mixture evenly across the pan. A very thick center may take considerably longer to cook through.

Use finely ground almonds

Finely ground almond flour creates a more cohesive and tender base. A coarse almond meal will give the tart a more rustic, crumbly texture.

Arrange the apples evenly

Try not to pile the apples too heavily in the center. A relatively even layer helps them soften at the same rate.

Watch the sliced almonds

Sliced almonds can brown quickly near the end of baking. If they become deeply golden before the center of the tart is ready, loosely cover the top with foil.

Let the tart cool

Don’t rush straight into slicing. A short cooling period helps the almond base firm up and makes cleaner slices possible.

Can I use almond meal instead of almond flour?

You can, although the texture may be a little more rustic. Finely ground almond flour will give the tart a smoother and more delicate base.

What apples work best?

Choose apples that hold their shape reasonably well when baked. A sweet-tart apple gives the best contrast against the nutty almond base and cinnamon.

Can I add other spices?

Cinnamon is the main spice in this recipe, but you can add a small amount of ground nutmeg or ginger if you want a warmer, more autumn-inspired flavor.

Can I make individual tarts?

Yes. The mixture can be divided between small tart pans or ramekins. Smaller portions will bake more quickly, so keep an eye on them as they approach the end of the baking time.

Store leftover Flourless Apple and Almond Tart covered in the refrigerator. Because the tart contains fresh apples and egg, refrigeration is the best option for keeping leftovers properly chilled.

For the best texture, bring individual slices close to room temperature before serving, or warm them gently in the oven.

The tart can also be prepared ahead of time and refrigerated until you’re ready to serve it. If making it for a gathering, baking it earlier in the day gives the tart plenty of time to cool and set.

Using very thick apple slices

Thick apple slices may remain firm while the almond base is already finished baking. Slice the apples thinly and evenly.

Overloading the tart with apples

Two medium apples provide a good balance for the almond base. Adding a very thick layer of apples can introduce extra moisture and extend the baking time.

Not mixing the almond base thoroughly

Make sure the egg and sweetener are evenly distributed throughout the ground almonds before pressing the mixture into the pan.

Skipping the lemon juice

The lemon juice isn’t there just for the apples. Its bright acidity helps balance the sweetness and richness of the almonds.

Slicing while the tart is piping hot

The almond base is softer when it first comes out of the oven. Allowing it to cool makes the tart much easier to slice cleanly.

Basque-Style Bean Stew

 

Basque-Style Bean Stew

A recipe by Spanish chef José Pizarro, featured in the UK paper, The Guardian, caught the eye of Steve Santos of Rancho Gordo Beans: a traditional Basque stew using Tolosa beans, which are famous and somewhat wonderful. A runner bean like ayocote negro would be close, but not quite. We decided to try the stew with our Chiapas Black beans, and friends, it was something! We’ve modified the recipe to make it our own, and it’s a keeper. We hope our Basque friends will like our version too.  "Steve Santos  Rancho Gordo Beans,  Napa, CA"
Ingredients:
3 tablespoons extra virgin olive oil, plus more for finishing
1 large yellow onion, chopped
1 large leek, white and light green parts, trimmed and finely sliced
1 bay leaf
A few sprigs each fresh thyme and oregano
2 garlic cloves, finely sliced
1 teaspoon Spanish pimentón (smoked paprika)
Pinch of red pepper flakes
1 cup dry white wine
2 to 3 cups cooked, drained Negras de Tolosa, Rancho Gordo Chiapas Black beans or Black Garbanzo beans, or any other dried black beans, plus about
1 cup bean broth, reserved
2 to 3 cups chicken or vegetable broth
Salt
1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded
¾ cup shredded smoked ham hock
2 teaspoons pineapple vinegar or sherry vinegar
Freshly ground pepper

Directions:

In a large pot over medium heat, warm the olive oil. Add the onion and leek and cook, stirring, until softened, about 10 minutes. Add the bay leaf, thyme, oregano, garlic, pimentón and red pepper flakes; cook, stirring, for a few minutes more. Add the wine, increase the heat, and cook until reduced by about half.

Add the beans, bean broth and chicken broth. Decrease the heat, season generously with salt, and simmer gently, uncovered, for 20 to 30 minutes, until the juices have reduced and thickened.

Add the kale, cover the pot, and cook for 4 to 5 minutes, just to wilt the greens. Stir in the shredded ham and pineapple vinegar and cook to heat through. Remove and discard the bay leaf. Ladle into bowls and serve with a drizzle of olive oil, a scattering of red pepper flakes (if desired) and a good grind of pepper.

 

Roast Squash and Lentil Salad

Roast Squash and Lentil Salad

This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils.  If you have some feta lurking in the refrigerator throw a few crumbs on to serve.

Ingredients
2 pounds, 4oz winter squash, such as butternut, pumpkin, Hubbard, or
   acorn.
about 4 tablespoons EVOO
a couple pinches dried oregano
a few sprigs fresh rosemary
6 garlic cloves, unpeeled and halved
8 oz French or Puy lentils, cooked
8 oz. green lentils, cooked
1/2 red onion, thinly sliced
3 1/2 oz. cooked beetroot cut in wedges
a small handful freshly chopped flat leaf parsley
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper.

Directions:  

Preheat oven to 400*F.

Peel and deseed the squash and cut the flesh into 1" slices.(if you are using butternut you can leave the skin on as it will cook okay).  Place the slices in a bowl and add a slug of olive oil, the oregano rosemary and garlic, then mix well.

Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked starting to brown on the edges.

Tip both the Puy and green lentils into a large bowl into a large bowl and add the red onion, beetroot wedges, and chopped parsley.  Dress the salad with the remaining olive oil and a splash of red wine vinegar, taste and adjust the balance of olive oil and vinegar to taste.  Season with salt and pepper.

To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan. 

Cheese and Egg Balls

Cheese And Egg Balls

Pallotte Cacio E Uova

This dish is a rustic specialty born in the mountain villages of Italy’s Abruzzo region. Shepherds and farmers created them with simple, inexpensive ingredients they always had on hand. Today, this humble dish is celebrated as classic comfort food, especially in the highlands, where it is enjoyed with crusty bread to soak up the flavorful sauce.

Ingredients:

Pallotte or Egg Balls:
3 cups (750 mL) coarse fresh bread crumbs (see TIP)
2 large eggs
1 cup (250 mL) finely grated Pecorino Romano
1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more to garnish
2 cloves garlic, minced
1/3 cup (80 mL) finely chopped flat-leaf parsley
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
Olive oil for frying
Tomato Sauce
1/2 cup (125 mL) onion, finely chopped
2 medium-size garlic cloves, finely minced
2 cups (500 g) tomato polpa, such as Mutti
Salt and freshly ground pepper to taste
1/4 cup (60 mL) small or torn basil leaves
Directions:
In a large mixing bowl, combine bread crumbs, eggs, cheeses, garlic, parsley, salt and pepper. Mix everything together with your hands until you get a dough-like consistency. (It should be moist but firm enough to shape into balls. If it feels too wet, add a little more bread crumbs.) Form into balls about 1 inch (2.5 cm) in diameter. You should get 10 to 12 balls.

Fill a large sauté pan about one third of the way with olive oil. Place over medium-high heat. When the oil is hot, carefully add balls to pan. Cook, gently turning them occasionally, until golden brown and crispy on all sides, 4 to 5 minutes. Transfer to a plate.

Pour off and strain all but 3 tbsp (45 mL) oil into a heatproof container to save for another use. Place pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 2 minutes. Add garlic and cook 30 seconds more. Carefully add tomato polpa—it will splatter—and season with salt and pepper. Simmer sauce for 15 minutes.

Place pallotte (balls) into sauce and simmer for 10 minutes, very gently turning occasionally so they absorb flavours of sauce. Gently transfer to a large shallow bowl. Sprinkle with Parmigiano and basil.
Serves 4

TIP Fresh bread crumbs are made by crumbling stale rustic bread, crusts and all. If bread is hard, soak it in warm water for 5 minutes then squeeze out excess moisture before crumbling.

Churipa With Beans

• Churipa With Beans Ingredients: 2 pounds stew meat (beef shank) ¼ medium white onion, chopped, plus more for garnish 1 garlic clove, chopped 1 tablespoon salt, plus more to taste 4 guajillo chiles 1 ancho chile 3 medium carrots, chopped 2 small zucchini, chopped ½ small cabbage, cut in half 1 teaspoon ground cumin 3 cups cooked Rancho Gordo Ayocote Blanco or Mayocoba beans Lime and chopped serrano chile to garnish

Directions:

Place the beef in a large pot with eleven cups of water, th4 onion, garlic, and salt.  Bring to a boil then reduce the heat and simmer until the beef is tender.

Cut the ancho and guajillo chiles open, remove the stems and seeds, and soak the chiles in hot water until softened.

Once the beef is tender, add the carrots, zucchini, and cabbage. 

Continue cooking until the vegetables are tender but still hold their shape. 

Transfer the softened chiles to a blender. Add a small amount of beef broth and the ground cumin, then blend until smooth.

Strain the chile mixture directly into the pot. Add the cooked Mayocoba beans and stir gently to combine. 

Let the stew simmer a few more minutes to let the flavors come together. Taste and adjust salt as needed.

Serve hot in bowls, garnished with lime, chopped onion, and serrano chile.

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Dubai-Style Chocolate & Pistachio Tart

Dubai-Style Chocolate & Pistachio Tart

The Dubai chocolate bar is a pistachio and chocolate confection that’s been one of the biggest viral hits of 2025, and made this combination of flavors one of the hottest food trends around. Try the pairing in this indulgent dessert from the development & innovation chef Will Torrent. Serves 8
Ingredients:

For the pastry

75g pistachio kernels                                    2/3 cup

125g caster sugar                                          2/3 cup

300g plain flour, plus a little for dusting      2 1/2 cup +

225g Butter with Sea Salt Crystals, cold     1 cup

1 medium Egg

For the pistachio layer

70g Nestlé Shredded Wheat                        1 1/2 cup

Pinch sea salt flakes

200g Creamy Pistachio Spread                   5/8 cup

1½ tsp vegetable oil

For the ganache

150ml whipping cream  5/8 cup or       1/2 cup plus 1 tablespoon

25g No.1 French Butter with Sea Salt Crystals.       2 Tablespoons

2 x 100g packs No.1 Dark Chocolate 65%.   1.14 cups or 1cup + 1 T 

75g No.1 Milk Chocolate 49%                       3/8 cup

25g pistachio kernels, chopped                       1/4 cup

Directions:

Make the Pastry by grinding the pistachio kernels in a food processor until fine. Take care not to overwork them!  Pulse in the sugar and flour. Add the cold butter in cubes, then pulse until the mix resembles fine crumbs. Beat the egg and pulse into the crumbs until a dough forms, adding 1 tbsp water if required to help it come together. Shape into a disc, wrap and chill for at least 2 hours, or ideally overnight.

On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with some excess. Prick the base with a fork, then chill for 30 minutes, or until firm.

Preheat the oven to 190ºC, (375F) gas mark 5. Line the pastry with baking parchment, fill with baking beans, then bake for 15 minutes until the pastry is pale and set. Remove the beans and paper, then cook for 5-10 minutes more, until the edges are golden. Remove from the oven and leave to cool completely. Using a sharp knife, carefully trim any excess pastry from the edges and top of the tin.

Using your hands, crush the Shredded Wheat and salt into a large bowl. Mix in the pistachio spread, then gradually add the oil to loosen slightly. Spread over the base of the cooled pastry case, then set aside.

For the Ganache, warm the cream and butter in a small saucepan over a low heat. Meanwhile, finely chop all the chocolate and put into a separate bowl. Pour the cream mix over the top into the centre of the chocolate bowl, then leave for 1 minute to rest in the warm cream. 

Stir with a spatula from the middle to gently mix together until smooth, melted and combined. Pour over the pistachio layer, then swirl attractively from the centre. Sprinkle the chopped pistachios around the edge of the tart.

Chill for 1-2 hours, then remove from the fridge 20 minutes before serving. A spoonful of crème fraîche or Greek yogurt to cut through the richness of the tart makes a tasty addition, if liked, as do some raspberries on the side.

Cook’s tip

If the ganache seems a little split, add about 1 tbsp cold milk, then whisk thoroughly to bring it together again.

Sauerkraut Soup

Sauerkraut soup, also known as Sauerkrautsuppe, is a traditional German dish. Here's a simple recipe to make a delicious sauerkraut soup:
Ingredients:
1 medium onion, chopped
2 cloves of garlic, minced
1 cup sauerkraut, drained and rinsed
1 medium potato, peeled and diced
1/2 pound bacon or sausage, diced
4 cups vegetable or chicken broth
1/2 cup heavy cream or sour cream (optional)
Salt and pepper to taste
Fresh parsley or caraway seeds for garnish
Directions:
In a large pot, cook the diced bacon or sausage over medium heat until browned.

Add the chopped onion and cook until softened.

Add the minced garlic and cook for another minute.

Add the sauerkraut, potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the potato is tender.

Use an immersion blender to puree some or all of the soup, depending on your desired consistency.

Stir in the heavy cream or sour cream, if using.

Serve hot, garnished with fresh parsley or caraway seeds.

Pasta Fagioli Stanley Tucci White Bean Stew

Pasta Fagioli or White Bean Stew by Stanley Tucci

For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes.  The dish is full of nutrition,   Stanley Tucci is one of the most recognized chefs today.  He has published cookbooks and appears as a guest frequently on TV cooking programs.

Ingredients
1 1/2 cups Ditalini Pasta or small elbow macaroni
2 cans Cannelloni Beans, drained and rinsed
3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing
1 whole Yellow Onion, finely diced for base flavor
2 carrots, peeled and diced small
2 whole celery stalks diced for aromatic base
4 garlic cloves minced for flavor depth
1 can diced tomatoes, San Marzano preferred for sweetness
4 cups low sodium vegetable broth
2 teaspoon chopped Rosemary
2 teaspoons fresh thyme
1 Bay leaf
Parmesan Cheese rind
1 1/2 Kosher salt
1 teaspoon fresh ground pepper for finishing and seasoning.

Directions:

Build the Aromatic Base.

Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.

Step 2: Develop Flavor with Garlic and Herbs

Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.

Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.

Step 3: Simmer the Stew to Perfection

Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.

Step 4: Finish with Pasta and Final Touches

Stir in the 1.5 cups Ditalini Pasta and cook uncovered for 8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.

Pro Tips For Making Pasta Fagioli Recipe Tucci

• Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
• Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
• Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
• Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.

Homemade Currywurst ~. Germany's Iconic Street Food

Homemade Currywurst

Currywurst is one of Germany’s most iconic street foods. It’s made with juicy bratwurst sausages sliced and covered in a flavorful curry ketchup sauce.

Ingredients:

4 bratwurst sausages
1 cup tomato ketchup
1 tbsp curry powder
1 tsp smoked paprika
1 tbsp white vinegar
2 tsp sugar
Optional: cayenne pepper, garlic powder

Directions:
Cook the Bratwurst: Grill or fry bratwurst until fully cooked and browned.

Make the Sauce: Combine ketchup, curry powder, paprika, vinegar, and sugar in a saucepan. Cook for 5-7 minutes.

Assemble: Slice the bratwurst and drizzle with curry ketchup sauce.
Serve: Serve hot with fries or bread rolls.

Salt And Pepper T-bone Steaks With Mojito Slaw

Salt And Pepper T-Bone Steaks With Mojito Slaw

The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully.   Serves 4

Ingredients:

2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)

1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt

1 tsp (5 mL) freshly ground black pepper

Mojito Slaw
8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage
2 limes
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) rum (optional)
1 tsp (5 mL) agave syrup
Generous pinches of salt to taste
1/2 cup (125 mL) fresh mint leaves
Directions:
Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.

Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.

When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

                                                                                                                                                             Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. 

Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.

Whipped Feta And Pomegranate Dip

Whipped Feta And Pomegranate Dip

Creamy whipped feta served on crunchy chicory leaves.

Ingredients:

100g strained Greek Yogurt
200g Feta
60g walnuts, roughly chopped
1 tablespoons honey
1/4 teaspoon salt flakes
2 cups red chicory
Seeds of extra large pomegranate
1 1/4 small mint leaves picked

Directions:

Pulse the yogurt and cheese in a food processor until smooth.  Cover and chill until needed.

Line  baking tray with parchment paper.  Heat a large non-stick frying pan over a medium heat.  Add the walnuts and toast for 2 to 3 minutes.   until fragrant.  Stir in the honey and salt, then cook for another 1 to 2 minutes until evenly coated.  Tip onto the lined tray and quickly separate in small clusters.  Leave to cool for at least 30 minutes.

Trim the bases of the chicory and separate the leaves.  Put the whipped feta in a serving bowl and scatter over the nut clusters, pomegranate seeds and mint leaves.  Serve with the chickory for scooping.

Pistachio Torte

 

Pistachio Torte

Adapted from Chez Panisse Desserts by Lindsey Shere

This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made.
Ingredients
Cake

11/2 cups pistachios, shelled
1/4 cup cake flour
7 egg whites
6 egg yolks
3/4 cup sugar, granulated
Pinch of salt
1/2 teaspoon cream of tartar
1/4 teaspoon orange rind, finely grated
1 teaspoon orange flower water
Topping

1 cup shelled pistachios
6 tablespoons apricot jam, heated and strained
1/4 teaspoon orange flower water
Pinch of salt
Citrus Compote
2 oranges
6 –7 kumquats
A few drops of orange flower water
Vanilla whipped cream, not too stiff

Directions:
For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.

Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess.

Heat the oven to 325°F.

Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.

Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water. 

Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan. 

Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.

Topping, 

Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.

Citrus Compote, 

Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes. 

Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges.
Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.

Cabbage Salad With Garlic And Lemon

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Cabbage Salad with Garlic and Lemon

A cabbage salad with garlic and lemon is a winner on all scores; the salad comes together in 10 minutes tops and packs incredible fresh flavor in just a few ingredients, and is at home with every grilled meat, vegetable, and wraps, you can think of.   Easy Peasy!

.Ingredients:

1 head cabbage

1 large clove garlic, minced or grated

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

Kosher salt

2 tablespoons finely chopped cilantro or mint

Directions:

Make dressing with garlic,  lemon juice, EVOO,  and salt.  Set aside to allow flavors to meld.

Slice cabbage into 1 inch slices, removing core.  Cut each plank into  1" horizontal and vertical cuts.  

Place cabbage in large bowl.  Shake dressing to emulsify and dress the salad.  Add chopped cilantro or mint.  Serve!

 

Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak With Blue Cheese

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak 

Riff on a classic steak dinner with beets by using them and their leafy tops in place of the classic potato and wilted spinach sides. Just like with potatoes, hasselback-style beets cook up a bit more quickly, getting nicely coated in butter, and they make for a pretty dish. The greens are sautéed with tender leeks and finished with arugula and toasty pine nuts. And the blue cheese is for the steak, but its rich, savoury flavor really goes with everything on the plate.
Ingredients:
2 lbs (905 kg) bavette (skirt) steak or 4 rib-eye steaks, at least 1 inch (2.5 cm) thick
2 to 3 tsp (10 to 15 mL) olive oil
1 tsp (5 mL) each kosher salt and coarsely cracked black peppercorns, plus more for beets
4 large or 8 medium-size beets with greens attached, about 2 bunches
2 leeks, white part only, cut in half and rinsed
¼ cup (60 mL) pine nuts
2 tbsp (30 mL) butter, divided
4 fresh thyme sprigs (optional)
2 cups (500 mL) lightly packed baby arugula
3 oz (85 g) creamy blue cheese, such as Saint Agur or Gorgonzola

Directions:
Remove meat from fridge. Using a sharp knife, cut membrane from
skirt steak, if still attached. Pat beef dry with paper towels. Rub
steaks with oil, salt and pepper. Bring to room temperature. This will
take 1 to 2 hours.

Meanwhile, separate beets and tops. Wash and scrub all.
Thickly slice greens and refrigerate until ready to use. Thinly
slice leeks.

Toast pine nuts in a frying pan set over medium heat until lightly golden, 4 to 5 minutes. Turn pine nuts on to a plate and set aside. Melt 1 tbsp (15 mL) butter in a large frying pan set over medium-high heat. When bubbling, add leeks. Cook, stirring often until softened, 7 to 8 minutes. Remove from heat and set aside in pan until just before serving.

Peel beets. Thinly slice each raw beet, working carefully and making sure not to slice straight through to the bottom, so leaving the base intact. If you accidentally slice all the way through here and there; don’t stress, the foil will hold the pieces together. Set 1 large or 2 

small beets on a square of foil.

Repeat with remaining beets and more foil. Cut 1 tbsp (15 mL) butter into small cubes. Scatter butter over beets and sprinkle  with salt and pepper. Top with a thyme sprig. Wrap each beet with the foil they’ve been set on.

Preheat barbecue to medium-high.  Place beets on one side of grill. Barbecue beets until fork-tender, about 30 minutes. Carefully poke beets through the foil with a fork. When beets are almost tender, turn off one side of grill. Move beets to that side. Increase other side of 

grill to high.

When really hot, barbecue steaks until done as you like. If using skirt steak, sear for about 2 to 3 minutes per side for medium-rare. If using rib-eye, grill for about 4 minutes per side for medium-rare, depending on the thickness of the steak.

When done, remove beets to plates and steak to a platter. Loosely cover with foil. Let steak rest for 10 minutes while you sauté the greens. Set pan with sautéed leeks over medium-high. When warm, slowly begin to add prepared beet greens.

Cook, stirring occasionally until wilted, 2 to 4 minutes. When done, stir in arugula and remove from heat.

If using skirt steak, thinly slice against the grain. Divide steaks between plates. Crumble blue cheese overtop. Divide greens and foil packets between plates. Sprinkle greens with pine nuts. Serve immediately. Serves 4

Homemade Coconut Yogurt

 

Homemade Coconut Yogurt

Homemade coconut yogurt is easy, fun, super delicious, and dairy-free. The texture is even creamier than regular yogurt (thanks to canned coconut milk), and it combines the natural sweetness of coconut with the tang of live probiotic cultures.  I think coconut yogurt has the most appealing flavor of all the dairy-free yogurts I’ve tried ~ but it’s often pricey (and comes in teeny tiny jars!) Time for a homemade version!

What you need to make Coconut Yogurt

canned full fat coconut milk.  Be sure to use unsweetened canned coconut milk, not the refrigerated kind in a carton.

Probiotics (you have 3 choices)A powdered vegan yogurt starter, I used this brand or probiotic capsules, I used this brand or commercial coconut yogurt.

Tips For Making Yogurt

Be sure to start with full fat canned coconut milk, and whisk it thoroughly until it has a uniform creamy consistency.

For a thicker result, drain off some of the water from your coconut milk before fermenting.

Make sure your jar is super clean before adding your yogurt mixture. Any unwanted bacteria can interfere with your yogurt.

Make sure you’ve got a warm (@110F) spot for your yogurt to ferment.

                                         

What to Expect from

Non Dairy Yogurt

The Pluses: As I said above, coconut yogurt has a wonderful flavor, the natural sweetness of the coconut comes through. When I dipped my little tasting spoon into the finished batch, the bells went off. The taste was velvety smooth and pure coconut. It had none of the cloying sweetness or gelatinous texture of the commercial brand.

The Drawbacks: Coconut yogurt can struggle to thicken compared to other vegan yogurts. It’s low in protein, naturally higher in water, and doesn’t firm up the way dairy yogurt does during fermentation.
On the bright side, it makes a great drinkable yogurt, and the looser texture works beautifully with granola and muesli.

5 Ways To Ferment Yogurt At Home

When you ferment yogurt you ideally want a temperature of around 110°F. This is warm enough to activate the cultures without killing them with too much heat. Note this is higher than warm room temperature, and lower than the “keep warm” function on your oven.

A yogurt maker:

If you love to make yogurt this is a great appliance to have. I highly recommend getting a yogurt maker like this one, but there are many on the market. Follow your machine’s instructions for the proofing period. (There’s no need to pre-heat the yogurt for this recipe.)

A proofing box

I have a collapsable proofing box with a thermostat. I set it to 110°F. This is the one I use and I love it. I use it for breads and yogurt.

Your oven set to 110F

If your oven doesn’t go that low, but has a 60 watt or higher bulb in it, you may be able to store your yogurt in the oven (no heat) with the light on. Wrap it with a towel. You can experiment with different wattage bulbs to get your desired temperature.

Instant Pot

Ferment the yogurt using the yogurt function on your IP. Again, no need to boil the milk first.

An electric heating throw or pad

In a pinch an electric heating pad or small electric throw blanket wrapped around the yogurt and set on low to medium will do the trick. If you use a heating pad, cover the whole thing with a towel.

                                      

          HOMEMADE COCONUT YOGURT FAQS                  Why don't I have to heat my milk like I do for regular yogurt?

Canned coconut milk is already pasteurized, a process that uses heat to eliminate harmful bacteria. This pre-heating step eliminates the need to heat it again for yogurt making.

Can I make this yogurt in individual serving jars?
You can make or store your yogurt in one jar, or several individual jars, just be sure they are squeaky clean.

Why is my coconut yogurt runny?                                  Homemade yogurts and coconut yogurt in particular is more runny than commercial yogurts, especially if you’re used to Greek style yogurts which often contain thickeners and stabilizers. There are a couple of things you can do to thicken your yogurt further:

Strain the Yogurt: after fermentation, strain the yogurt through cheesecloth to remove whey. The longer you strain, the thicker the yogurt will get.         

Add Thickening Agents: you can incorporate thickeners like gelatin, agar agar, or even powdered milk to enhance the body of the yogurt.
Coconut yogurt has a natural affinity for fruits, as well as granolas and mueslis. I’m especially looking forward to using it alongside a hot curry.

                           

How to make Coconut Yogurt;
My homemade coconut yogurt is creamy, gently tangy, and completely dairy-free.
Prep Time 15 minutes     Fermenting time: 12 hours hours

Ingredients:
40 oz canned full-fat coconut milk, (this is 3 13.5-ounce cans)
1 Tbsp powdered gelatin
1 direct-set yogurt starter* or 6 oz coconut milk yogurt with live cultures                                                                                 Directions:                                                                                     Pour the coconut milk into a saucepan and heat to 180°F — hot but not boiling.                                                                          Sprinkle the gelatin evenly over the hot milk and whisk until completely dissolved. Let the mixture cool to 110°F.                                                     This temperature is key: warm enough for the cultures to activate, but not so hot that they’re destroyed.                                                Whisk in the yogurt starter (or coconut yogurt) until fully blended. Transfer the mixture to a yogurt maker and incubate at 105–110°F for 10–12 hours.                                                                     Overnight works perfectly.                                                                  Refrigerate the yogurt for several hours to fully set.                           For thicker yogurt, line a colander with two layers of cheesecloth, set it over a bowl, and drain the yogurt for about 1 hour.            NOTES *This is the starter I recommend: vegan-yogurt-starters