750 g aardappelen vastkokend, geschild
2 el crème fraîche
75 g oude komijnekaas, gerapst
nootmuskaat, geraspt
Materialen
pureestamper
Bereiden
1 Kook de aardappelen in water met zout in ca. 20 min. gaar. Giet ze goed af. 2 Stamp de aardappelen met de pureestamper tot een grove puree. Meng de crème fraîche, de kaas en naar smaak nootmuskaat door de puree. Lekker bij allerlei soorten gestoofd vlees en groentestoofpotten.
dinsdag 15 februari 2011
Sun-dried tomato and rosemary palmiers
500g/1lb 2oz ready-made puff pastry
plain flour, for dusting
1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
few sprigs fresh rosemary, leaves only, finely chopped
1 free-range egg, lightly beaten
Preparation method
Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C/400F/Gas 6.
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool on the baking tray.
To serve, pile them high on a plate. These are great little canapés for waiting guests.
plain flour, for dusting
1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
few sprigs fresh rosemary, leaves only, finely chopped
1 free-range egg, lightly beaten
Preparation method
Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C/400F/Gas 6.
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool on the baking tray.
To serve, pile them high on a plate. These are great little canapés for waiting guests.
Totally lazy mini sausage rolls
I make these often – sometimes the sausage shoots rather rudely out of its skin, sometimes it doesn’t. To guarantee your sausage does not escape its roll during cooking, the sausage ‘skin’ can be slipped off before encasing it in pastry.
Ingredients
500g/1lb 2oz ready-made puff pastry
plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford), cut in two
salt and freshly ground black pepper
small handful fresh thyme leaves
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.
Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.
Ingredients
500g/1lb 2oz ready-made puff pastry
plain flour, for dusting
1 free-range egg, beaten
8 herby sausages (the best you can afford), cut in two
salt and freshly ground black pepper
small handful fresh thyme leaves
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.
Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.
Spiced blackberry, pear and apple pavlova
an autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition.
Ingredients
For the meringue
230g/8¼oz caster sugar
squeeze lemon juice
4 free-range egg whites, at room temperature
For the fruit filling
4 pears, peeled, cored and sliced
2 apples, peeled, cored and sliced
2 star anise
1 cinnamon stick, snapped in half
couple of twists of black pepper
½ bottle (375ml/13fl oz) Marsala or good red wine
1 orange, finely grated zest and juice
4 tbsp soft light brown sugar
1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract
2 large handfuls blackberries
For the cream filling
300ml/11fl oz whipping or double cream
20g/¾oz icing sugar
reserved vanilla seeds (see above) or 1 drop vanilla extract
Preparation method
For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper.
Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny.
Technique: Whisking egg whites
Watch technique
0:59 mins
Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid.
To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand.
Technique: Whipping cream by hand
Watch technique
0:48 mins
Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy).
To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve.
Ingredients
For the meringue
230g/8¼oz caster sugar
squeeze lemon juice
4 free-range egg whites, at room temperature
For the fruit filling
4 pears, peeled, cored and sliced
2 apples, peeled, cored and sliced
2 star anise
1 cinnamon stick, snapped in half
couple of twists of black pepper
½ bottle (375ml/13fl oz) Marsala or good red wine
1 orange, finely grated zest and juice
4 tbsp soft light brown sugar
1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract
2 large handfuls blackberries
For the cream filling
300ml/11fl oz whipping or double cream
20g/¾oz icing sugar
reserved vanilla seeds (see above) or 1 drop vanilla extract
Preparation method
For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper.
Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny.
Technique: Whisking egg whites
Watch technique
0:59 mins
Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid.
To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand.
Technique: Whipping cream by hand
Watch technique
0:48 mins
Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy).
To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve.
Rosemary and sea salt foccacia
Great for sharing, and made even better with the use of a really fine extra virgin olive oil. This is delicious served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes and cold meats.
Ingredients
500g/1lb 2oz strong white bread flour, plus extra for dusting
2 tsp salt
1 x 7g/⅛oz sachet fast-action dried yeast
80ml/3fl oz olive oil, plus extra for drizzling
150-250ml/5-9fl oz warm water
vegetable oil or oil spray, for oiling
1 bunch fresh rosemary
large pinch sea salt
Preparation method
Dust a large flat baking tray with flour.
Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy.
Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer.
Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.
Preheat the oven to 200C/400F/Gas 6.
Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath.
Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray.
Ingredients
500g/1lb 2oz strong white bread flour, plus extra for dusting
2 tsp salt
1 x 7g/⅛oz sachet fast-action dried yeast
80ml/3fl oz olive oil, plus extra for drizzling
150-250ml/5-9fl oz warm water
vegetable oil or oil spray, for oiling
1 bunch fresh rosemary
large pinch sea salt
Preparation method
Dust a large flat baking tray with flour.
Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy.
Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer.
Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.
Preheat the oven to 200C/400F/Gas 6.
Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath.
Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray.
Mascarpone and ginger crème brûlée
For the best results, this recipe should be started the day before, to allow the ginger to infuse with the cream. However, if you are in a real hurry, then steep for an hour and add a pinch of ground ginger to boost the flavour.
Equipment and preparation: For this recipe you will need four ramekins or shallow dishes.
Ingredients
450ml/16fl oz whipping or double cream
100g/3½oz mascarpone
1 vanilla pod, seeds only (or 2 tsp vanilla extract)
10cm/4in piece fresh root ginger, peeled, very finely grated
6 free-range egg yolks
60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping
Preparation method
Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others.
Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately.
Equipment and preparation: For this recipe you will need four ramekins or shallow dishes.
Ingredients
450ml/16fl oz whipping or double cream
100g/3½oz mascarpone
1 vanilla pod, seeds only (or 2 tsp vanilla extract)
10cm/4in piece fresh root ginger, peeled, very finely grated
6 free-range egg yolks
60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping
Preparation method
Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others.
Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately.
Big, fat salt and pepper breadsticks
The best way to serve these breadsticks is with dips such as hummus, taramasalata and guacamole. Mini-sticks can be fun as canapés for a dinner party.
Ingredients
450g/1lb strong white bread flour, plus extra for dusting
1 x 7g/⅛oz sachet fast-action dried yeast
1½ tsp salt
250–275ml/9-10fl oz warm water
vegetable oil or spray oil, for oiling
2 tbsp extra virgin olive oil
2 tbsp sea salt
2 tbsp freshly ground black pepper
Preparation method
Dust two large baking trays with flour.
Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook.
Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.)
I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect.
Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.
Preheat the oven to 200C/400F/Gas 6.
Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays.
Ingredients
450g/1lb strong white bread flour, plus extra for dusting
1 x 7g/⅛oz sachet fast-action dried yeast
1½ tsp salt
250–275ml/9-10fl oz warm water
vegetable oil or spray oil, for oiling
2 tbsp extra virgin olive oil
2 tbsp sea salt
2 tbsp freshly ground black pepper
Preparation method
Dust two large baking trays with flour.
Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook.
Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.)
I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect.
Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.
Preheat the oven to 200C/400F/Gas 6.
Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays.
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