There is so much gorgeous fruit around at the moment, our fruit bowl is spilling over with pineapple, citrus, pomegranate and pears. I was a on a shoot recently where I managed to nab a ripe papaya, some limes and a few passionfruit at the end of the day. The passionfruit in particular smells like a tropical holiday, all white beaches and lapping waves.
I made this for us to have as an after dinner treat with a rather garish popsicle mould set I picked up a lifetime ago but have never got around to using. These would be perfect for kids as they are fun and sweet without any added sugar or sweeteners. The coconut milk gives them that luscious, creamy mouth feel you want from ice cream which combined with the tropical flavours reminds me of those Solero ice cream lollies I used to love growing up. But much better for you!
Papaya, Coconut and Lime Tropsicles (tropical popsicles)
(makes 4 ice lollies)
You will need:
1/2 tin coconut milk (200ml)
2 tbsp desiccated coconut
juice and zest of 1 lime
2 passion fruits, flesh scooped out
1 Papaya, seeds removed.
1. In a small bowl, mix together the coconut milk, desiccated coconut, lime juice and zest. Pop in the fridge.
2. Divide the passion fruit flesh and seeds between the four moulds and freeze for about 30 min, until just about solid.
3. Add the coconut mixture to the moulds and freeze for about 20 minutes, until beginning to freeze. Meanwhile, juice the papaya. If you haven’t got a juicer, simply blitz and strain.
4. Divide the papaya juice amongst the moulds and pop the sticks in, pushing into the coconut mixture. Freeze until completely solid, 4 hours or overnight.
The last few days have been gloriously sunny and bright- a real shock to the system after the wet, dank weather we’ve had since the start of the year. The only thing that really keeps me going towards from February to March is the promise of lighter days, warmer weather and finally being able to hang up my winter coat. It looks like I’ll be doing that a couple of weeks earlier this year- this weekend we even sat outside at the pub, squinting into the sun.
There is one bright and brilliant addition to the last push of winter that I always look forward to, though: blood oranges. It seems strange that this vibrant citrus fruit is in season during the winter, though I’m not complaining, as they always seem to arrive just when I need an injection of freshness and long for lighter foods. This year, I was lucky enough to find bergamots for sale alongside blood oranges at the brilliant Deli Downstairs, my local treasure trove. So I had a bit of a mad few weeks where every meal was finished with a juicy, plump Sicilian blood orange, bright juices streaming down my hands and feat like some sort of gory feast. But I also experimented with them in salads, puddings and bakes. The results are in.
Blood Orange Curd
Adapted from Steve Parle’s recipe, found here.
(makes 1 large jar)
You will need:
400ml blood orange juice (from about 8 blood oranges)
zest of 3 blood oranges
150g caster sugar
10 eggs (5 whole and 5 yolks)
200g butter, cubed
1. Sit a medium sized bowl over a pan of just simmering water. Add the blood orange juice, zest sugar and whole eggs along with 5 yolks. Allow to thicken for about 15 minutes, until it coats the back of a spoon. Stir in the butter, one cube at a time, waiting until each has melted before adding the next one. Tip into a large sterilised jar, allow to cool completely then refrigerate. Use within two weeks.
Blood Orange and Mascarpone Victoria Sponge
You will need:
175g caster sugar
3 large eggs, beaten
175g self-raising flour, sifted
1 blood orange, zest and juice
blood orange curd
1 tub mascarpone
1. Preheat the oven to 180C and grease 2 x 23cm springform cake tins, lining each with a circle of greaseproof paper and greasing again. Cream the butter and sugar together with electric beaters until light and fluffy. Gradually add the eggs, continuing to beat between each addition. Fold in the flour and orange zest, adding 1-2 tbsp of juice to lighten the mixture slightly.
2. Divide the mixture between the tins and bake for 25 minutes or until the cakes are risen, golden and a cake tester comes out clean. Leave the cakes in their tins for 10 minutes, before removing from their tins and cooling completely on a wire rack. Generously spread one cake with the mascarpone and curd before sandwiching with the second cake.
Pan Fried Mackerel with Blood Orange and Fennel Salad
(Serves 2 as a light lunch or starter)
You will need:
220g pack of green beans, topped and tailed
3 tbsp olive oil
1 tbsp balsamic vinegar
pinch of sugar1 fennel bulb, sliced thinly and any fronds reserved
2 blood oranges, peeled with any pith removed, sliced into rounds
large handful black olives, I used Kalamata
2 mackerel fillets, pin-boned (get the fish monger to do this for you)
small knob of butter
25g toasted flaked almonds
1. Bring a large pan of salted water to the boil, add the beans and cook until just tender. Drain and place in a large bowl of ice cold water to cool and crisp up. Whisk together 2 tbsp of olive oil with the balsamic vinegar, sugar and some seasoning. Place the fennel, blood orange slices, drained green beans and olives in a large bowl. Add the dressing and toss together then divide between two plates.
2. Add the remaining oil to a large, cold pan. Sit the mackerel, skin-side down, in the pan and turn the heat on to medium. Frying your fish this way means the fillets don’t curl up and ensures perfectly crispy skin. Keep frying, basting with the oil and adding a little knob of butter if necessary. Once the flesh of the fish has gone from translucent to opaque, it has cooked through. Flip over briefly and fry for a further 30 seconds. Top the salads with the fish fillets and sprinkle with flaked almonds and any reserved fennel fronds.
Bergamot and Blood Orange Pavlovas
You will need:
5 egg whites (from the curd, see recipe above)
2 bergamots, juice and zest
275g caster sugar plus a little extra
300ml double cream
1 blood orange, segmented
blood orange curd
handful pistachios, roughly chopped
1. To make the meringues, preheat the oven to 120C. Place the egg whites in a large, preferably metal or glass, bowl with a squeeze of bergamot juice. Whisk to stiff peaks. Mix the sugar with the zest of 1 bergamot then add in heaped tablespoonfuls to the whites, whisking between each addition. Line a large baking sheet with greaseproof paper, then drop on 6 even dollops of the meringue mixture, leaving as much space between each as your baking sheet will allow. Use a spoon to swirl each meringue nicely before placing the lower part of the oven for 1 hr 45 min- 2 hrs, until the meringues are crisp and dry and will easily lift off the baking sheet. Allow to cool completely.
2. Meanwhile, whisk the double cream until stiff peaks form. Add the zest of the remaining bergamot and a squeeze of the juice. Sweeten to taste with a little caster sugar, but keep in mind that the meringues are very sweet. Once ready to serve, place each meringue on a serving place the pile high with the cream, segmented blood orange slices (in the photos for these posts I used bergamot segments, but feel these were too sour), a dollop of blood orange curd and a sprinkle of the pistachios. Serve immediately.
Blood Orange Jelly with Custard
(makes 5-6 individual or 1 large jelly)
You will need:
For the jelly:
3 leaves of gelatine
300ml fresh blood orange juice (about 8 blood oranges)
For the custard:
290ml double cream
zest 1 blood orange
2 large egg yolks
2 tbsp caster sugar
1. Begin by making the jelly. Place the gelatine leaves in a bowl of cold water so they are completely submerged. Leave for 5 minutes. Meanwhile, gently heat the blood orange juice and sugar until just dissolved. Do not boil. Set the sweetened juice to one side, then squeeze out any excess liquid from the now softened gelatine leaves and add to the pan. Stir for a few minutes, until all the gelatine has melted. Pour into a medium sized bowl or, for individual servings, ramekins and wine glasses work well. Allow to cool before chilling until completely set- at least 4 hours but preferably overnight.
2. Make the custard. Place the cream and orange zest into a pan and bring slowly to the boil. Set aside to cool briefly. Beat the yolks and sugar in a medium-sized bowl briefly until combined and creamy. Pour over the cooled cream and then clean out your pan. Return the mixture to the pan and stir over a low heat, until thick enough to coat the back of a wooden spoon. This should take about 10 minutes- do not simmer or boil at any point. Strain if necessary and use to top the set jellies. Return to the fridge for a further hour before serving.
It’s Shrove Tuesday and Pancake Day! An absolutely brilliant British institution- why don’t all nations have a dedicated day for eating pancakes? We generally go to town and have some savoury (generally stuffed and baked) followed by a few (or perhaps more than a few) with sugar, lemon, melted chocolate, ice cream… It is only once year, after all.
In Sweden, pancake day isn’t nearly as big as it is in the UK. Instead, they have semlor- wonderful cardamom-scented buns, filled with marzipan and whipped cream especially for Shrove Tuesday. So fair play, really. However, when it comes to pancakes, the Swedes have got something right. It’s called a pancake cake. And it is exactly what it says on the tin- a stack of pancakes layered with fillings, most often cream and berries, and served as a cake with messy slices cut out of it.
One of my favourite books as a child was a beautifully illustrated story book called the Pancake Cake about Mr Pettson and his cat, Findus. For the cat’s birthday, Pettson sets out to make a pancake cake. For this he needs flour, which involves going to the shop. But his bicycle has a flat tyre and the pump is locked in a shed. And the key for the shed is at the bottom of a well, so they need a ladder. But the ladder is in a field with an angry bull in it. So they have to distract the bull, to get the ladder to get the key to get into the shed to get the pump to… you get the picture. Hilarity ensues.
This is my hat tip to Pettson and Findus. A very simple blueberry and lemon flavoured pancake cake that can be made as outrageously tall as you like. For a smaller cake, simply halve the recipe.
Blueberry and Lemon Pancake Cake
You will need:
400g plain flour
4 eggs, beaten
4 tbsp melted butter plus more for frying
2 lemons, zested and juiced
290ml double cream
blueberry jam- or your favourite jam, raspberry and strawberry also work very well
blueberries, to serve
1. To make the pancake batter, sift the flour into a large bowl along with a pinch of salt. Make a well and add the eggs, milk, butter and 100ml of water. Whisk together until you have a thick batter. Add most of the zest and a squeeze of lemon juice. Set to one side for about 20 minutes to let any bubbles or lumps of flour settle.
2. Fry your pancakes. For this cake I used a small frying pan, but you could just as well use a large one. Melt a little butter in a hot pan and add half a ladle full of the batter. Immediately swirl the pan around to evenly disperse the mixture. Once bubbles start to appear on the surface and the bottom seems dry, flip the pancake over using a spatula. Fry for another minute or so. This first pancake is likely to be a disaster- this is the universal pancake rule. Eat it immediately sprinkled with sugar and then carry on making more pancakes. As you can gain confidence, you can try having two pans on the go at the same time and perhaps doing some pancake flips?
3. Allow your pancakes to cool completely on a wire rack. Whip your cream quite stiffly, adding a little squeeze of lemon juice and any remaining zest. Sweeten if you like. Layer the pancakes on a serving plate, alternating with the jam, cream and berries. Finish by spreading the top layer with cream and decorating with more blueberries and perhaps a sprig of mint.
I’ve become a bit of a dab hand when it comes to cheesy Valentine’s bakes. I recently made this loaf cake for work but couldn’t stop there so kept going with this Pistachio, Pomegranate and Clementine cheesecake. The swirly heart pattern is achieved by dotting blobs of pomegranate coulis on top of the cake, then pulling a cocktail stick through them. It’s a lot easier than it looks, but you will need a pipette or a syringe to get really exact dots. You can, of course, omit the hearts and simply serve the coulis on the side- also delicious. These gorgeous shots are courtesy of Faith Mason – photographer extraordinaire.
Pistachio, Pomegranate and Clementine Cheesecake
You will need:
200g digestive biscuits, blitzed to a fine crumb
100g unsalted butter, melted
75g shelled pistachios, finely chopped
2 pomegranates, juice only (try my stain-free method in step 2)
2 tsp cornflour dissolved in 4 tsp water
100g icing sugar, plus extra to taste
4 gelatin leaves
300ml double cream
300g cream cheese, room temperature
zest and juice of 2 clementines
20cm loose bottomed cake tin
One plastic pipette
1. Mix the biscuits, butter and pistachios until well combined. Pack firmly into a loose-bottomed cake tin, spreading out with the back of a spoon so that it is evenly distributed and coming slightly up the sides of the tin. Chill until needed.
2. To extract the juice from the pomegranates, split one open then place in a large bowl of water. Working under the water, separate the seeds from the hard skin. Any bits of white pith should float to the top, making them easy for you to discard. Drain the seeds and sort through to remove any extra bits of pith. Repeat with the second pomegranate then place the seeds in the bowl of a mixer and blitz briefly. Strain the juice into a saucepan. Add the cornflour in water and sift in a few tbsp of icing sugar, to taste. Gently heat until you have a thick, but still drizzle-able coulis. Allow to cool completely.
3. Meanwhile, soak the gelatin leaves in a small bowl of water for 5 min. Pour the cream into a pan and bring to a simmer then remove from the heat. Squeeze any excess water out of the gelatin leaves and add to the warm cream, stirring until dissolved. Allow to cool slightly. Beat 100g of icing sugar into the cream cheese along with the clementine zest and juice. Add the gelatin cream along with 3tbsp of the pomegranate coulis and beat until smooth.
4. Pour the cream cheese mixture into the biscuit base. You are now ready to decorate- hope you have a steady hand! Starting in the very centre of the cake, use the pipette to dot tiny circles in a spiral motion all the way around the cake. I let my dots get bigger as I worked my way around. Finally, starting in the middle again, use a toothpick to pull through the dots in continuous line- try not to lift your hand up if you can help it! You should end up with a spiral of little hearts.
5. Cover the tin with cling (be careful not to touch the top of the cake!) and refrigerate for 6 hours or overnight, until set.
New Years seems a long time ago now, but given that I haven’t posted anything since the holidays, I thought it worth mentioning. I had a fantastic start to 2014 up in the Lake District, battling downpours but nonetheless finding a break or two between the clouds for brisk walks amongst the valleys and dales. It is a brilliant place for a party, great for hunkering down, games, the aforementioned walks and, above all, eating. There were about 25 of us and I was put in charge of pud on the big night itself (no pressure). I went for a classic pear and frangipane tart, with plenty of boozy cream to go with, of course.
So I’ve been thinking a lot about pears and tarts recently as well as sweet spices, like cardamom, ginger and saffron. The tart recipe in this post was a bit of an experiment, but one that payed dividends. A decadent dinner party pudding with ginger pastry, saffron poached pears and rich, bitter chocolate ganache. I implore you to give it a go.
In other news, I was recently given a selection of syrups from Iceland. These include birch-tree syrup, rhubarb syrup and a berry syrup. It is very difficult to find anything out about these syrups online, mostly because all my search efforts seem to lead to the budget frozen supermarket chain, Iceland, and its online listing for Lyle’s golden syrup. I’ll keep researching, but what I can tell you is that these little pots are a total joy. I was particularly excited to try the birch syrup as I recently went to Scandinavian food event where I had birch sap sparkling wine by Sav, which was, incidentally, absolutely delicious.
With my birch sap syrup pot, I made a pear and birch spread for toast and cakes. Fruit butters are really no more than purees and sound much fancier than they are. But I do love the idea of making these as preserves and having a jar around just for when you fancy it. This would make a great cake filling as well. Of course, if you can’t get hold of birch sap you can simply use a high quality maple syrup. I also grilled some pears, brushed them with birch tree syrup and then simply served alongside a simple cardamom yoghurt. This actually makes a delicious, slightly unusual breakfast and is just the thing to ward against these wet days.
Spiced Pear, Coconut and Birch Butter
You will need:
5 medium pears, peeled
2 tbsp birch syrup (or good quality maple syrup)
pinch sea salt
2 tbsp coconut oil
1 tsp ground cinnamon
1. Preheat your oven to 200C. Roughly chop pears and place on a baking tray. In a small bowl, mix together the syrup, salt, coconut oil and ground cinnamon.
2. Toss through the pears and bake for about 30 min until golden and beginning to caramelise. Cool thoroughly then blitz in a mixer or using a hand blender. Spread over toast, muffins or stirred into your muesli for breakfast. Will keep for 1 week in the fridge.
This is a rich, decadent dessert. Perfect to impress as it combines pastry making skills, pear-poaching and chocolate work (ganache). However, it really is easy as pie to make and looks beautiful once you cut into it. Definitely one for the grown ups, though, as the chocolate is bitter and the saffron aromatic.
Chocolate Pear Tart with Saffron and Ginger
You will need:
For the pears:
6 pears, peeled
100g caster sugar
100ml pear liqueur
1/2 tsp saffron strands
2 slices ginger
1 strip lemon peel
For the pastry:
250g plain flour
2 tbsp sugar
2 tsp ground ginger
150g unsalted butter, cut into cubes
2 egg yolks
For the ganache:
250ml double cream
200g dark chocolate, chopped
1. To poach the pears, heat the pear liqueur and water in a large saucepan. Add the sugar, saffron, ginger and lemon peel and stir until the sugar has dissolved. Add the pears and bring to a gentle simmer. Top with the round of greaseproof paper and weight down with a saucer. Cover and allow the pears to poach until just tender, about 30 minutes. Lift out and allow to cool before halving and scooping out the core with a teaspoon.
2. Meanwhile, make the pastry. Sift together the flour, salt, sugar and ginger. Work in the cubes of butter until you have a breadcrumb-like consistency. You can either do this by hand or in a mixer. Combine the egg yolks with 2 tbsp of water and add about half of it to the flour mixture. Work to a dough, adding more liquid if necessary. Wrap into cling and flatten into a disc then chill for 30 min. Roll out, line and blind bake the pastry case for about 20 min in a 200C oven.
3. Place the chocolate in a small bowl. Bring the cream to a boil and then pour over the chocolate. Leave to stand for a few minutes, then stir to combine. Add a few tsp of the saffron syrup to taste along with some additional pear liqueur, if desired. Finally, stir in the eggs.
4. Preheat the oven to 180C. Arrange the pears in pastry case then pour over chocolate ganache. Bake 25-30 mins, until just set with a tiny bit of wobble.