Was flicking through the latest olive magazine and I found a recipe for a tart I used to make at school. The Gypsy Tart is one of those retro classics that has disappeared into obscurity, hopefully it’s inclusion in the magazine will propel it back into popularity.
125g unsalted butter
250g plain flour
1 large egg
90g caster sugar
200ml evaporated milk
165g dark muscovado sugar
Put the sugar and butter into a food processor and mix until the they are combined and pale.
Add the egg and mix for 30 seconds
Pour in the flour and mix for a further 30seconds or until it starts to make a ball.
Kneed gently on a floured surface, and shape into a rough disc. Cover in cling film and rest in a fridge for at least 30 minutes.
Preheat the oven to 160°c (fan). Roll out 300g of the pastry (the rest of the pastry can be frozen for later use) and line a 21cm loose bottom tart tin
Line with some greaseproof paper and pour in some baking beans and blind bake for 15 minutes.
Remove the beans and brown in the oven for a further 10 minutes or the pastry is pale golden brown and allow to cool.
Wisk the evaporated milk and sugar together with an electric Wisk for 15 minutes (do not scrimp on this or the filling won’t have the correct consistency when cooked).
Pour into the tart base and cook for 10 to 15 minutes until the filling is risen and just set.
When fully cool, slice and serve with some lemon or vanilla cream.
Another Waitrose recipe index card, this time from November 2006. It’s for an individual and lighter version of the classic tiramisu and makes a cracking sophisticated dessert for a dinner party. You can impress with out any real effort!
250g tub Light Mascarpone
½ x 500g pot 0% fat Greek yogurt
2 tbsp golden icing sugar, sifted
4 tbsp coffee liqueur, like Tia Maria
100ml strong espresso or filter coffee, cooled
200g Chocolate Chip Biscotti
25g Lindt Excellence Coffee Intense Dark Chocolate, coarsely grated
½ tbsp cocoa powder
In a large bowl, beat the mascarpone, yogurt and icing sugar together with a wooden spoon until thoroughly combined.
Add the Tia Maria to the cooled coffee.
Dip 12-16 of the biscotti into the coffee mixture one at a time, then immediately divide between 4 x 250-300ml teacups, placing the biscotti in the base of each.
Spoon half the mascarpone mixture over the biscuits in each teacup. Dip the remaining biscuits, one at a time, in the liquid and place in equal amounts in each teacup.
Sprinkle over a thin layer of grated chocolate.
Divide the remaining mascarpone mixture between the teacups and top with a liberal dusting of sifted cocoa powder.
Chill for at least 2 hours to allow the flavours to develop.
The flavours will intensify even more if left overnight. For a richer version, use full fat mascapone rather than the lighter one.
You can also make one larger tiramisu, just use a bowl if you don’t have any teacups.
Apple crumble is a British pudding staple, and deservedly so! There’s nothing that can beat a hearty bowl of hot apple crumble with lashing of hot thick custard to drive away those cold winter blues away. The addition of the spices in this recipe gives it an extra zing and complements the flavour of the apples perfectly
Serves 4-6 (Gluten Free)
For the Apple Base
6 large Bramley apples, peeled and cut into large chunks
50g unsalted butter
5-6 tbps light muscovado sugar, this is to taste (check once the apples are cooked and adjust)
2 star anise, broken up
1/2 tsp cinnamon
Juice of 1 orange (or 60 mls of fresh Orange Juice)
200g unsalted butter, cubed and at room temperature
100g flaked almonds
Preheat the oven to 190C \ 180C fan\Gas 5
In a heavy based pan, sauté the apples in the butter, sugar and star anise and cook for about 8 min, until the apples are caramelised and just tender . Don’t overcook them to a purée as you want the apples to keep their shape.
Carefully stir in the cinnamon and orange juice and cook for a further 2 minutes
Pop the apple mixture into a lightly greased oven proof dish
For the crumble mixture, mix the flour and ginger in a bowl and add the butter a few cubes at a time, rubbing into the flour until the mixture resembles breadcrumbs.
Stir in the flaked almonds and sprinkle over the apple mixture.
Bake in the oven for 35-40 minutes until the crumble is golden brown and the fruit mixture bubbling.
Serve with hot custard or thick cream, eat and enjoy….
If you can’t get hold of cooking apples and have to use a sweet eating apple, you’ll need to reduce the amount of sugar in the apple mixture by half and the cooking time of that step to 5 mins.
I don’t do much cake baking, I think it’s because it’s less forgiving if you make a little ‘change’ to the recipe by putting too much or little of something in. However this is one cake recipe I do make, it’s sticky, gingery and orangey at the same time which is good in my book.
For the cup cakes
125g unsalted butter
175g dark muscovado sugar
150g golden syrup
275g self-raising flour
1 1/2tsp ground ginger
Zest of 1 clementine, finely grated
1/4 tsp salt
1/2tsp bicarbonate of soda
100ml butter milk
2 balls of stem ginger in syrup, chopped
For the icing
150g Cream Cheese
75g icing sugar
Zest of 1 clementine, finely grated
Juice of 1 clementine
Slivers of clementine zest and stem ginger, to decorate
Preheat the oven to 170C\ 150C fan\Gas 3
Line a 12 hole muffin tin with paper cases
Melt butter, muscovado sugar and golden syrup in a pan over a low heat and set aside to cool slightly
Sift flour into a bowl with the ground ginger and bicarbonate of soda then add the salt and clementine zest.
Add the metled butter, sugar and syrup mixture, eggs, buttermilk and stem ginger to the flour and mix thoroughly.
Pour into the cases, the mix will reach quite high up the sides.
Bake for around 25 minutes until golden and springy, Don’t worry if they haven’t risen particularly well as the are meant to be a dense and sticky sponge.
Allow to cool in the tin,this makes the sponge even more squidgy.
Beat the cream cheese in a bowl until smooth
sift the icing sugar over and gradually beat in
Add the clementine juice and zest and mix until fully incorporated
Smooth a generous amount over each cupcake and top with the slivers of stem ginger and clementine zest for decoration.
Eat and enjoy….
If you like your ginger sponge to have a stronger, richer flavour, wrap the tin of un-iced cakes tightly in foil or cling-film and leave for a day or two. The sponge will get darker and the flavour more intense. Ice, decorate and enjoy even more gingery sticky goodness…
After making up a batch of Lime Infused Vodka, I was left with whole batch of de-zested fruit. Rather than just throwing them away or quartering, bagging them up and freezing them for fruit ice cubes for drinks, I decided to make Granita (a semi-frozed Siciliana water ice dessert). This Lime Granita is zesty and cleanses the palette like a sorbet and is easy to make!
It’s also brilliant as the base of frozen Margaritas, just scoop into a salt rimmed glass and add Tequila…..
250 gm sugar
Juice of 12-14 Limes
Zest of 1 Lime
1 ltr water
Make a stock syrup by combining the water, sugar and Lime zest together in a saucepan and bringing to the boil.
Simmer for 5 mins and then allow to cool
Combine the stock syrup and Lime juice in a shallow freezer proof container. Spread of more than one rather than filling too deeply.
Freeze for 2 hours.
Now comes the repetative bit, it’s worth it tho. Every 15-30mins rake it with a fork so that it breaks up into little grainy ice crystals. Once the entire mixture is frozen, but grainy and separated it’s ready to eat.
Once you’ve made it, the Granita can be left in the freezer but you’ll need to rake it up before serving.