Roasted Hazelnut Creme Brûlée

                                                  

Roasted Hazelnut Crème Brulée

This recipe is finished with a classic bronzed sugar topping. Crack it open joyfully at the table to reveal the luxurious custard below. Combining the chocolate spread with warmed cream adds a caramelized sugar and toasted hazelnut flavor. 

* Create the topping with an Air Fryer. Set the temp at 400*F with a careful eye.

Ingredients:
1 1/4 cup double cream

3/4 cup whole milk
5 medium free range egg yolks
1/4 cup caster sugar, plus 2 tbsp for topping
1/3 cup Nutella Spread

Directions:

Preheat the oven to 300*F. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes. 

Meanwhile, whisk the egg yolks and 1/4 cup sugar together, then mix in the Nutella spread until combined. Gradually whisk in the cream and milk mixture, then pour into 3 oz small ramekins. 

Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.

Preheat the broiler to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Broil – or use a blowtorch – until the sugar melts and caramelized to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve immediately.  Or use your Air Fryer at 400*F. with a watchful eye.

Buttery Porcini Mushroom Pasta

                                         

Buttery Porcini Mushroom Pasta 

Dried mushrooms and smoked paprika 

brings a rich earthiness a hit of flavor.

Ingredients:

20g / 1/4 cup Dried Porcini Mushrooms
25g / 1 tablespoon + 2 teaspoons unsalted butter
2 tbsp olive oil
250g /  chestnut mushrooms, sliced also called cinnamon cap.
2 cloves garlic, finely chopped
3 tbsp double cream
200g / 8oz. fettuccine
20g / 1/4 cup Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprikaDirections:Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.

Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.

Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.

Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.

Cook’s tip
Soak the mushrooms earlier in the day if you have a busy evening coming up. Just keep in the fridge. until needed.

Clementine Crumpet Baba ~. Vegetarian

                                             

Clementine Crumpet Baba

Ingredients:

4 easy peel clementines

300 grams demerara sugar (1 1/4 cup)

300ml water

1 tablespoon dark rum 

4 crumpets

200ml double cream. (7/8 cup)

Directions:

Scrub 1 clementine, then use a Y peeler to get strips for zest.  Juice 3 or 4 to get 100ml juice (3/8 cup  + 1 tablespoon.)  Set aside.

Tip the 300g sugar in a pan with 300ml water (1 1/4 cup) the pared zest and a pinch of salt.  Set o0ver medium heat and cook stirring often for about 5 minutes until the sugar has dissolved.  Bring to a simmer then remove from heat.  Set aside to cool,, then stir in the rum and clementine juice.  

Toast the crumpets and arrange in a high side dish.  Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve,, peel 2 clementines.  Using a serrated knife, slice  into thin slices.  

In a large bowl, whip the cream to soft peaks.  Divide the crumpets between 4 plates then top each with a spoonful of whipped cream and a few of the clementine slices.  .  Pour over a little of the sugar syrup.  

Any sugar syrup leftover in the dish is delicious in cocktails or as a cordial. 

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Sumac Strawberry Shortcakes

Sumac Strawberry Shortcakes 

The magic ingredient here is a citrusy spice that adds a sweet-sour sweetness to juicy summer strawberries. Make the shortcakes and macerate the strawberries in advance and then whip the cream just before serving.  Serves 6
Ingredients:
2 1/2 cups self-rising flour, plus extra for dusting
1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 cup plus 2 tablespoons sugar

1/2 cup plus 1 tablespoon unsalted butter, chilled and cubed

1 egg

1/2 cup milk

1 1/4 cup double cream

1 tablespoon demerara sugar, optional

1 quart strawberries, roughly chopped

Sumac for sprinkling 

1/2 teaspoon vanilla bean paste

Directions:

Line a baking sheet with parchment paper.  Sift the flour into a large bowl.  Using a fork or whisk, stir in the salt, baking powder and 1/4 cup plus 2 tablespoons sugar. (3/8 cup) until evenly combined.  Cut in the 1/2 cup plus 1 tablespoon chilled butter until you have a course crumble mixture.  Whisk the egg and milk together, then using a fork to mix it in until you have a rough dough.

Place the dough on a lightly floured surface and knead briefly 20 - 30 seconds to bring it together, then use your hands to shape it into a 7" X 14" rectangle about 2/3" thick.  Cut six  2 1/3" inch squares.  Transfer to the parchment lined baking tray.

Preheat oven to 400*F.  Brush 1 tablespoon cream over the squares or use any leftover egg cream mixture and sprinkle with demerara sugar.

Bake at 400*F for 14 to 18 minutes or until golden.  Transfer to a cooling rack to cool completely.

Meanwhile in a large bowl mix the strawberries, sumac, 1 1/2 tablespoons sugar and 1 tablespoons water, set aside to macerate for 1 hour.

Place the remaining cream and the vanilla bean paste in a bowl and whisk it until soft peals form.  Serve the shortcakes filled with cream and strawberries sprinkled with a little sumac.

Note,  Use any fruit, i.e. peaches, blueberries, mango, figs, with this recipe.  Be creative!

 

Bramble Brûlée

                                                            

Bramble Brûlée

This is a pudding mom would make for us through the Autumn on our return from gathering brambles picked from the hedgerows in and around the village. The pudding was a prize earned for the scratches and general dishevelment resulting from battle with the bushes. If brambles, as wild blackberries were always known in Scotland, were plentiful, and survived scoffing by us hungry pickers, jars of bramble jelly were made and stored with all the other preserves, each label painted by Dad and watched over with careful eyes against an always ravenous brood. 

Mom would hold back a few handfuls of brambles and gently fold them through lightly sweetened, gently whipped cream that was then spooned into a shallow dish, strewn with demerara sugar and placed under a hot grill until the sugar caramelised and ran through the gently melting cream, richly marbled by a few bubbling brambles peeping through on top. The dish was then cooled and popped into the fridge. Should brambles prove scarce, raspberries are very good here. Turn on 
the grill.

Ingredients and Directions:
For each person, add a large pinch of caster sugar to 100ml (2/5 cup or 3 1/3 ounces) of double cream and whip lightly until soft peaks form. Gently fold through the brambles. Spoon into a shallow dish. Strew with a teaspoon of Demerara sugar. Do not smooth.

Set the dish on a tray and place under the hot grill. Rotate the tray after a minute or so to ensure the sugar caramelises evenly. Once colored a deep mahogany, the caramel, cream and brambles on the surface running and bubbling somewhat, remove from the heat and let sit for a few minutes until cool enough to be refrigerated.

Crustless Tomato Quiche - Frittata

Crustless Tomato Quiche - Frittata

Ingredients:
5-6 tomatoes
1 small onion, finely diced
2 garlic cloves, crushed
2 Tablepoons chopped fresh oregano
6-7 fresh basil leaves, chopped
8 eggs, room temperature, beaten
2 cups shredded mozzarella plus extra for on top
1/2 cup double cream (heavy cream)
Salt & Pepper 

Directions:
Slice the tomatoes not too thin. Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes. After 20 minutes, gently blot tomatoes to soak up excess moisture. 

In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften. Remove from pan and transfer to a medium bowl. Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine. 

Butter grease a 28cm (10 inch) pie dish and place the tomatoes in a single layer. Top with half of the cheese and egg mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top. 

Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.
NOTE: It is important to use fresh herbs as they add a great flavour to the quiche.