All posts by Heather

Apple and Amaretti Tart

Desserts

  • 40g/11/2oz amaretti biscuits, crushed fairly small
  • 110g/4oz plain flour
  • Pinch salt
  • 50g/2oz butter, at room temperature
  • 60g/21/2oz caster sugar
  • 700g/1lb 8oz even sized Bramley apples, about 175g/6oz each
  • 1/2 rounded tsp ground cinnamon
  • 25g/1oz butter, melted

1. Preheat the oven to 200C/400F/Gas 6. To make the base, sift the flour and salt into a mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs, then stir in the sugar and biscuit crumbs. Press this mixture firmly into a 9 inch/23cm loose-bottomed, lightly greased flan tin.

2. For the topping, peel, quarter and core the apples. Then take an apple quaarter and slice it finely, holding the slices together as you cut. Repeat with the rest of the apples. Then take an apple section and, pushing down on it gently, fan the slices out slightly. Arrange these on top of the crumble crumble base in cocentric circles, ends pointing into the centre. Make sure that there are no gaps and that the apple slices are close together so that you can fit all the fruit on.

3. Mix the sugar and cinnamon together in a small bowl. Brush the tart generously with the melted butter, then sprinkle the cinnamon sugar all over the top.

4. Bake in the oven on a high shelf for 35-40 minutes, until the apples are tender and tinged brown at the edges. Allow the tart to cool in the tin then serve at room temperature.

Serves 6-8

Avocado and Tomatoes with Crisp Prosciutto Salad

Side Dishes, Starters

  • 4 ripe tomatoes, plum or other flavoursome variety
  • olive oil
  • 6 prosciutto slices
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper
  • Preparation time: 10 minutes
  • Cooking time: 1 1/4 – 1 1/2 hours

1. Cut the tomatoes into quarters lengthways. Spread over a baking sheet and sprinkle with salt and pepper. Bake at 160C/325F/Gas 3 for 1 1/4 – 1 1/2 hours until the tomatoes are slightly dried. Snip the prosciutto into pieces and add to the tomatoes for the last 15 minutes of cooking time to crisp.

2. Prepare and stone the avocados. Arrange the tomatoes on four plates and spoon teaspoons of avocado on top. Scatter over the prosciutto pieces.

3. Whisk the lemon, olive oil and seasoning together and drizzle over the salad.

Serves 4

Balti Prawns

Fish, Holidays, Hot & Spicy, Side Dishes, Starters

  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2.5cm/1in piece fresh ginger
  • Rind and juice of 2 limes
  • 15ml/1tbsp coriander seeds, crushed
  • 5ml/1tsp fenugreek seeds
  • 30ml/2tbsp vegetable oil
  • 5 large, ripe tomatoes, cut into small pieces
  • 700g/11/2lb large,cooked prawns or cubed monkfish, haddock or cod
  • Salt and freshly ground pepper
  • Garam masala

1. In a food processor, mix together the first seven ingredients to make a thick paste. Heat the oil in a wok or large frying pan and fry the spice paste for 5 minutes, stirring frequently.

2. Add the tomatoes and cook for a couple of minutes until slightly softened. Add the prawns or white fish and cook gently until heated through. Season, sprinkle with garam masala and serve immediately.

Scalloped potatoes in salad base

Main Courses, Salads

  • This is really just a great addition to any salad which I had first in france.
  • You need some firm small potatoes the amount depends on how mary you are feeding

Boil the potatoes whole in skin until just cooked.
Slice thickly-about 1/2 cm slices
Toss in flour, shake off excess and deep fry in hot oil until golden. Scatter over salad of your choice

Cheese Crusted Gammon Steak

Main Courses, Pork

  • For two
  • two small gammon steaks or bacon chops
  • 2 med slices white bread processed into crumbs
  • 2oz cheddar coarsley grated
  • 1oz butter melted
  • 2 oz soft goats cheese such as Chavroux

Snip the rind of the steaks or chops to prevent curlins
Mix breadcrumbs, grated cheese and butter with some ground black pepper.
Grill the gammon for two or three minutes then spread with the goats cheese and top with the cheddar crumb mix. Continue to grill a bit further from the heat for 3-4 more minutes until the cheese is bubbling and golden.
NB It is important to use a solid tray to grill not a rack in order to cook the underside of the gammon