July 8, 2017 |
Beetroot tart with fennel and dill
This tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling. If you want a creamier filling, add a bit more crème fraiche or even some cream.
Recipe taken from The ScandiKitchen – by Bronte Aurell, published by Ryland Peters and Small, photography by Pete Cassidy.
3–4 fresh beetroot, approx 300 g/101⁄2 oz raw weight; alternatively, you can use 1 x 250 g/9 oz pack of ready-cooked beetroot
200 ml/3⁄4 cup plus 1 tablespoon creme fraiche/sour cream
100 ml/7 tablespoons milk
200 g/7 oz feta cheese, crumbled
salt and freshly ground black pepper
1 tablespoon fresh dill
1 fennel bulb
50 g/2⁄3 cup walnuts, lightly crushed
150 g plus 2 tablespoons butter
150 g plus 1 tablespoon plain/all-purpose flour
100 g wholegrain rye flour
pinch of salt
1 egg yolk
4 tablespoons cold water
Fluted, loose-based round pie tin, approx 28 cm/11 inches diameter
If using fresh beetroot, put them in a large saucepan of water and bring to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.
To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.
Roll out the dough and carefully place into the fluted loose-based pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.
Preheat the oven to 180°C (350°F) Gas 4. Pre-bake the crust in the middle of the preheated oven for around 10 minutes. Meanwhile, mix the crème fraîche/sour cream, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl. Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel.
In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar. Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the crème fraîche/sour cream mixture.
Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche/sour cream dressing on top and scatter with half of the crushed walnuts. Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnuts on top. Serve warm.
April 29, 2016 |
Imagine it… You have some cinnamon buns left over. Yes, we know, it does not happen often, but it CAN happen. What do you do with those stale things, not good for anything?
The other day, we made french toast. It was indulgent and delicious and quite naughty.
Recipe: Cinnamon Bun French Toast – with homemade vanilla syrup and cardamom yoghurt
Bronte Aurell 2016.
1 x portion of berries – we used raspberries as these are tart and cut through the sweetness of this dish best.
For the syrup (makes a generous portion, more than you need – keep sin fridge for a few weeks)
1 scraped out vanilla pod (include the seeds)
salt flakes (optional)
Bring sugar, water and vanilla to the boil and keep gentle boiling for 4-5 minutes on a good heat (take care not to burn). If it’s reducing too quickly, shorten the cooking time or you will end up with a syrup that’s too thick. Take off the heat and, optionally, add salt flakes to taste (it intensifies the flavour of the vanilla).
For the yoghurt topping
200g Greek thick set yoghurt
finely ground cardamom, to taste
Stir cardamom with yoghurt, to taste – I like freshly ground cardamom, but leave it plain if you’re not a fan of this strong flavour. You can also make a cardamom syrup (see above) and just add subtle syrup to the yoghurt as this is will be less intense that freshly ground.
For the french toast
4 nice cinnamon buns, sliced open into two pieces each.
(These have to be the more traditional Scandi recipe, yeast based, bread dough buns, not fancy pastry buns)
50g plain flour mixed with a small pinch of baking soda
125ml whole milk
pinch of salt
1/2 tsp ground cinnamon
Butter, for frying.
Whisk the batter together (mix the egg with the flour and soda first, then add the milk and other ingredients bit by bit so it doesn’t lump). Place the bun pieces in a bowl and pour over the batter, ensuring to soak all pieces generously. Leave covered for 10 minutes to soak the bread through.
Heat up some butter in a pan, then fry the pieces of bread until cooked through on both sides. Arrange two pieces (one whole bun) on each serving plate, top with a good dollop of the Greek yoghurt and fresh berries. Pour syrup on to taste (it is very sweet), just before eating.
Nutritional content: Eeeeek. Quite a few laps around the park wearing your fanciest running shoes.
Comfort factor: Top dog.