Roasted Apple and Squash Soup

 

Roasted Apple and Squash Soup with Spiced Squash Seeds

The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.

Ingredients:
1 (2-pound) Red Kuri squash
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon fresh ginger, finely minced
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Spiced Squash Seeds, for garnish

Directions:
Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

•                                Spiced Squash Seeds

  Ingredients 
  ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
  1 tablespoons butter, melted
  ¼ teaspoon cinnamon
  ½ teaspoon freshly ground nutmeg
  1 teaspoon cracked black pepper
  ½ teaspoon ground ginger
  ¼ teaspoon allspice
  Directions
  Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.

  
  

Che Fico's Persimmon Butter

Persimmon Butter

Persimmons have a unique flavor.  If you ask someone who has eaten one, you may get several different answers.  However they tend to taste like a hybrid of an apricot and a tomato.  As they ripen, they tend to take on a honey like sweetness.

Ingredients:

2 1/2 pounds Fuyu Persimmons. (the riper the better)

1 cup unsalted butter

4 ounces plus one Bourbon

4 ounces maple syrup

1 vanilla bean cut in half and scraped

1 1/2 tablespoon course sea salt 

2 cups heavy whipping cream

1 ounce lemon juice
Directions:
Wash, hull and peel the Persimmons                                                  

Cut each persimmon into quarters and use the tip of the knives to remove any seeds.    Slice the persimmon into thin even slices.

Add the butter and sliced persimmon to a cold saucepan and turn the heat to medium-high.

Add the maple syrup, 4 ounces Bourbon, the scraped vanilla and its bean pod and 1/2 tablespoon salt to the pot.  Cook for 10 minutes  stirring constantly.  The persimmons should be soft and start to melt in the pot.

Add heavy whipping cream and stir constantly until the mixture has thickened. 

Turn the heat off and continue stirring until the creamed melted persimmons are homogenized.  You should not be able to see any fat from the butter on the surface of the cream mixture.

Remove the vanilla pod and discard it.

Put the mixture in a food processor and blend 

Add the remaining 1 tablespoon salt and 1 ounce bourbon and lemon juice.  Taste and adjust the seasonings to your preference.

Store in Mason jars or Tupperware.

*Serving suggestions:  Spread on toast, or pancakes, or add to oatmeal.

Wine Spectator,  12/15/2024

Iron Skillet Peach Ice Cream

Iron Skillet Peach Ice Cream

Roasting peaches intensifies their flavor, and in this old-school recipe, they're mashed and mixed into a rich custard before churning into a creamy, fruit-forward ice cream. Serve with a drizzle of caramel sauce, dollop of whipped cream, or additional roasted peaches to take this dessert over the top.  

Servings:

 

8.  

Ingredients

2 1/4-2 1/2 lb. peaches (6 to 8 peaches)
1 pinch kosher salt
1 1/4 cups granulated sugar, divided
1 1/2 cups whole milk
4 large egg yolks
1 1/2 cups heavy whipping cream

Directions

1. Preheat oven to 350°F. Peel and slice peaches; place in a medium bowl along with any juices to yield about 3 cups. Stir in salt and 1/2 cup sugar. Transfer peach mixture to a 10- or 12-inch cast-iron skillet; cook over medium, stirring constantly, until sugar dissolves, 2 to 3 minutes. Remove from heat; transfer skillet to oven. Bake until juices are lightly syrupy, 25 to 35 minutes, stirring once halfway through cook time. Remove skillet from oven, and use a potato masher to crush peaches until nearly smooth. Transfer to a medium heatproof bowl, and cool to room temperature, 1 1/2 to 2 hours.

2. While peach mixture cools, heat milk in a medium saucepan over low, stirring often, until steam rises and small bubbles begin to form around edges of pan (but do not boil), about 8 minutes. Meanwhile, whisk together egg yolks and remaining 3/4 cup sugar in a large bowl. Gradually pour half of the hot milk mixture into yolk mixture, whisking rapidly to combine. Whisk in remaining milk, and return mixture to saucepan. Cook over medium-low, stirring constantly, until mixture slightly thickens and lightly coats the back of a spoon, about 5 minutes. Remove from heat, and transfer custard to a large heatproof bowl. Loosely cover with plastic wrap, and chill, stirring occasionally, until cold, about 1 hour.

3. Once peaches and custard have cooled, whisk peaches and heavy cream into custard mixture. Cover with plastic wrap, and chill overnight (at least 12 hours) or up to 20 hours.

4. When ready to make the ice cream, pour the cold custard mixture into a 2-quart or larger ice-cream machine canister; churn mixture according to the manufacturer’s instructions until it reaches a soft-serve ice- cream consistency, about 1 hour. Transfer to a freezer-safe container, and freeze until firm and scoopable, 3 to 4 hours.

Tre Leches Cake

Tre Leches Cake

The name “Tres Leches” literally translates to “three milks” in English, but that description doesn’t do enough to capture the magnificence of this cake.

Ingredients:

Cake

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup granulated sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
½ cup whole milk
Milk Mixture

1 can sweetened condensed milk 14 ounce 
1 can evaporated milk 12 ounce 
 ½ cup heavy whipping cream
 Topping

2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon Cinnamon for garnish

Directions:
Preheat the oven to 350℉. Lightly butter a 9×13 pan. Set aside.

In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated

Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.

Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.

In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.

Poke holes all over the top of the cooled cake.

Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.

With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.

Refrigerate any leftovers. 

Irish Coffee

Irish Coffee

Like most drinks with some age on them, there’s controversy over the origins of Irish Coffee. Some insist it was created by some enterprising workers at the Shannon Airport trying to keep overseas passengers warm.
Others claim the drink was invented the long-closed Dolphin bar in Dublin. In any case, there’s no argument that the drink comes to the US through a columnist for the New York Herald Tribune. The year was 1948, the drink’s author, the wonderfully named Clementine Paddleford.

Ingredients:

2 teaspoons brown sugar or white sugar
Strong brewed coffee, ideally dark roast beans, hot
Irish whiskey (such as Old Bushmill’s or Jamesons)
Heavy whipping cream, cold

Directions:

Make a pot of strong coffee.

Fill a heavy glass goblet with hot water to heat it up, then pour out the water.

Add the sugar to the glass.

Pour the strong, hot coffee over the sugar, to fill about 3/4 of the glass. Stir until the sugar is dissolved.

Add 1 ½ oz Irish whiskey (Old Bushmill’s, Jamesons) with a bit of room left in the glass for the cream.

Using a whisk, in a small bowl lightly whip heavy whipping cream until the cream is slightly thickened. Take care not to over whip (we’re not going for whipped cream).

Turn a spoon upside down (bowl of the spoon facing down), and pour the thickened cream down the back of the spoon, layering onto the top of the coffee. 

Don’t stir the cream into the coffee, to keep the layers visible. Serve immediately.

Stuffed Ham And Swiss Breakfast Casserole

Stuffed Ham And Swiss Breakfast Casserole

French toast meets breakfast sandwich in this ooey gooey ham-and-Swiss breakfast casserole. The mini croissants add buttery richness that is balanced with a bite of sharp Dijon mustard and Swiss cheese.
You can get creative and mix up the croissant fillings. Substitute sausage for the ham and American or Cheddar cheeses for the Swiss. The base of the savory breakfast casserole adapts well to the filling changes.

This ham-and-cheese casserole is a full meal, but to round out the plate, offer up a fruit salad. Or if this is a brunch main, an orange-studded salad with a poppy seed dressing would be a great option.

Already the ultimate make-ahead meal, you can freeze this breakfast and keep it on hand for busy weeks or weekends when you have company over. Just complete this dish through step 3, then cover it with plastic wrap and aluminum foil. Pop it in the freezer. When you're 
ready to serve it, move it to the fridge, and let it thaw overnight. Warm at room temperature for 30 minutes before putting in the oven.
Ingredients
10 (1 1/4-oz.)deli smoked ham slices (1/4 inch thick)
10 mini croissants
10 (1/2-oz.) Swiss cheese slices
6 large eggs
2 cups heavy whipping cream
2 tsp. Dijon mustard
Thyme sprigs

Directions:

Microwave ham slices between paper towels on a microwavable plate on HIGH 45 seconds. Blot with paper towels to remove excess moisture.

Split croissants open with a serrated knife. Top bottom half of each croissant with 1 ham slice and 1 Swiss cheese slice (folding ham and cheese to fit, if needed). Cover with top half of croissant. Place stuffed croissants in a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Whisk together eggs, heavy cream, and Dijon mustard in a large bowl. Pour mixture slowly over stuffed croissants. Cover with plastic wrap, and refrigerate 8 hours or overnight.

Preheat oven to 350°F. Remove plastic wrap; bake in preheated oven until golden brown and knife inserted in center comes out clean, 40 to 45 minutes, covering with aluminum foil the last 15 minutes to prevent overbrowning. Garnish with thyme sprigs.

 

Alpine-Style Stuffed Duchess Potatoes

Alpine-Style Stuffed Duchess Potatoes

Have you ever found yourself staring at a mound of mashed potatoes, perhaps nestled alongside a perfectly seared steak or jostling for room on an overfilled holiday plate, and thought, “I love my grade-school gravy moat, but there has to be a fancier, fussier, French-ier way of plating these spuds”? If you answered yes, and aren’t already familiar with pommes duchesse, then it’s time to get acquainted. Duchess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg. This mixture could be used as a base for other potato preparations such as pommes dauphine, which incorporates pâte à choux for airy fried potato puffs, or stuffed into a pastry bag fitted with a decorative star tip, then piped and baked into pretty individual portions of rich mashed potato.

Ingredients
1 whole garlic bulb 1 tablespoon olive oil
2 1/2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
4 ounces Roelli Little Mountain cheese (Or a good Swiss Cheese)
1/4 cup butter, melted
4 large egg yolks
3 tablespoons heavy whipping cream
1 teaspoon minced fresh rosemary
Salt and pepper
1 large egg, lightly beaten
Minced fresh rosemary

Instructions

Heat oven to 400°F.

Remove papery outside from garlic (keeping cloves together). Cut off the top third of garlic bulb; drizzle with olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Mash with a fork. Set aside.

Place potatoes into a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain. 

Meanwhile, cut Little Mountain into 8 cubes, about 1/2-inch each. Freeze for at least 30 minutes. 

Place potatoes on a 17 x 12-inch baking pan. Bake for 12-15 minutes or until the outside of potatoes dries slightly. 

Mash potatoes. Add the butter, egg yolks, cream, rosemary and reserved garlic; mash until smooth. Season with salt and pepper. 

Line the same baking pan with parchment paper. Coat with cooking spray. 

Pipe or spoon potato mixture into eight 3-inch circles on prepared pan. Place Little Mountain into the center of each. Pipe or spoon potato mixture into mounds to cover. 

Bake for 10 minutes. Brush potatoes with egg wash. Bake for 8-10 minutes longer or until golden brown. Garnish with rosemary. 

Sticky Toffee Muffin With Ginger Snap Crumble

Sticky Toffee Muffin With Gingersnap Crumble

Who says you can’t have dessert for breakfast? Serve with a side of warm toffee sauce and a dollop of whipped cream for extra decadence. Boiling the dates and adding baking soda breaks down the fibres so you can skip the step of puréeing. Use a large enough saucepan to let the date mixture double in volume when the baking soda is added. The toffee sauce can be made up to a week in advance and warmed in the microwave before dipping the muffin tops.
Ingredients:
Muffins
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
Toffee Sauce
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

Directions:

Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.  

Makes 9 to 12 muffins

Authentic Eggnog

Authentic Eggnog

Recipe by: Maureen Abood
Make the egg yolk mixture in advance and chill, so when you're ready for eggnog, it's ready for you. The recipe can be easily doubled for a big batch. Leftovers are fine for several days, kept refrigerated. The rum quantity can be adjusted down or up as you wish...

Ingredients:
1 cup light rum
1/2 cup plus 1 tablespoon granulated sugar
6 large eggs, separated
1 cup heavy whipping cream
ground cinnamon, for garnish
1 cup whole milk, cold

Directions:

In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. 

Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.

Whip cream in a bowl until soft peaks form.

In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. 

Serve the eggnog from a punch bowl, the top of the eggnog dusted with cinnamon. Sprinkle more cinnamon atop each individual glass of eggnog.  Serves 6

 

Strawberry Pretzel Pie

Ingredients:
14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 ½ cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise
Add to Your Grocery List
Ingredient Substitution Guide

Directions:
Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.

In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. 

Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. 

Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. 

Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. 

Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

Raspberry Swirl Eggless Cheesecake ~ Instant Pot

Instant Pot Raspberry 

Swirl Eggless Cheesecake

Instant Pot Raspberry Swirl Eggless Cheesecake is an easy, simple, divine and best cheesecake recipe. It makes a perfect Dessert for any Occasion! 

 Keyword Best eggless cheesecake, Instant pot, Pressurecooker

 Prep Time 20 minutes

 Cook Time 40 minutes

 Resting time 8 hours

 Total Time 1 hour

 Servings 8 people

 Calories 447

Ingredients:

For Crust
8 - Graham crackers around 1 and 1/2 cup crumbs
4 tbsp - Unsalted butter Salted Butter is fine too

Cheesecake Filling
16 oz - Cream cheese
1 cup - Granulated Sugar
1 cup - Heavy whipping cream
1 cup - Sour cream
1/4 cup - Corn starch
2 tsp - Vanilla Extract

For Raspberry Swirl
1/2 cup - Raspberry
1 tbsp - Sugar

Other ingredients
1 1/2 cup water
Mint leaves and few Raspberry for garnishing

Directions:
For Crust

Grease the 7-inch deep spring-form pan with butter.
Mix the graham crackers and butter in a food processor.

Press the mixture into the bottom of the pan and put in the freezer while we make the filling.

CheeseCake Filling

Place the room temperature cream cheese and sugar in a food processor and mix until smooth.

Add all the remaining ingredients and mix the mixture until well combined, smooth and creamy. (Do not over mix). Scrap down the sides of the bowl during mixing.

Pour the mixture into the pan and smooth the top.
Raspberry Swirl

Grind the sugar and Raspberry and make a puree. Sieve it to get rid of seeds.

Drop Raspberry sauce by the teaspoon on the top. With a wooden skewer or toothpick, swirl sauce into filling.

Place the Cheesecake Pan in Instant Pot

Create a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil

Place trivet in the inner pot of Instant Pot. Pour 1 and 1/2 cup of water.

Place the freezer pan into Instant pot.

Cover the Instant pot with lid. Make sure the vent is sealed.

Set the Instant Pot Manual High for 40 minutes.
Once Done, Let the pressure release naturally.
Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.

Let it set in the fridge overnight.

Run a sharp knife around the edge of the cheesecake to release it.

Open the springform pan carefully.

Instant Pot Raspberry Swirl Eggless Cheesecake is ready.

Garnish it with Few raspberry, Minta and some Pot Raspberry Puree.

Serve and Enjoy!

Creamy Parmesan Tomato Tortellini Soup With Spinach And Prosciutto Crisps

CREAMY PARMESAN TOMATO TORTELLINI SOUP WITH SPINACH AND PROSCIUTTO CRISPS

2 T. olive oil
4 slices prosciutto, shredded
2 T. unsalted butter
1 cup diced onion
2 cloves garlic, minced
1 tsp. dried oregano
Pinch red pepper flakes
3 T. flour
4 cups chicken broth
1-14.5 oz. can diced tomatoes with juices
2 T. tomato paste
8 oz. cheese tortellini
10 ounces baby spinach, coarsely chopped 
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese Salt and pepper to taste
1/4 cup chopped fresh basil

Serves 4.

1. Heat olive oil over medium heat in the bottom of a large saucepan. Add the prosciutto and cook until crisp. Remove with a slotted spoon to paper towels.

2. Add butter to pot and let it melt over medium heat. Add the onions and cook until tender, 5 to 7 minutes. Add the garlic, oregano and red pepper flakes and cook until fragrant, about a minute.

3. Stir in the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil; reduce the heat and simmer until the tortellini is tender, about 10 minutes.

4. Stir in the spinach, let it wilt a bit and then add the cream. Remove from heat and stir in the Parmesan cheese and then season with salt and pepper to taste. Stir in the fresh basil and serve immediately with each serving topped with some of the crispy prosciutto.

Fig and Blue Cheese Tart

Ingredients

• 200g plain flour, plus a little extra for rolling pastry
• 100g plain wholemeal flour
  
  

  
  

  
  

  
• 175g cold butter
  
  

  
  

  
  

  
  , 150g diced into chunks
• 100g walnut
  
  

  
  

  
  

  
  , roughly chopped in a food processor
• 3 eggs
  
  

  
  

  
  

  
  , plus 2 yolks
• 400g shallot
  
  

  
  

  
  

  
  , sliced
• 1 tbsp fresh thyme
  
  

  
  

  
  
   leaves, plus extra to decorate
• 200ml pot crème fraîche
• 200ml double cream
• 140g blue cheese - Danish Blue is a good vegetarian one
• 3-4 figs
  
  

  
  

  
  

  
  , halved, cut sides brushed with a little oil

Method

1. First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can’t feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
2. To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
3. Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble – the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.