Plum Galette

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Plum Galette
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Course Dessert
Servings
Ingredients
For the pastry
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter cut into small pieces, 1 stick
  • 2 tablespoons to 4ice water
For the plum filling
  • 1 tablespoon all-purpose flour plus more for dusting
  • 2 tablespoon whole raw almonds toasted
  • 1/4 cup caster sugar
  • 3-4 cm plums halved, pitted, and sliced 1/2thick (keep sliced halves together)
  • 1 tablespoon thickened cream for brushing
Course Dessert
Servings
Ingredients
For the pastry
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter cut into small pieces, 1 stick
  • 2 tablespoons to 4ice water
For the plum filling
  • 1 tablespoon all-purpose flour plus more for dusting
  • 2 tablespoon whole raw almonds toasted
  • 1/4 cup caster sugar
  • 3-4 cm plums halved, pitted, and sliced 1/2thick (keep sliced halves together)
  • 1 tablespoon thickened cream for brushing
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Instructions
  1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).
  2. Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
  3. Preheat oven to 180 C. On a lightly floured piece of grease proof paper, roll out dough into an approximate 20cm oval, around 1/2 cm thick. Transfer dough (on paper) to a baking sheet or tray.
  4. Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 5cm border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
  5. Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.
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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
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Instructions
  1. Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.
  2. While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  3. Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.
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Rosemary roast lamb chops

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Rosemary roast lamb chops
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Course Main Dish
Servings
Ingredients
  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar
Course Main Dish
Servings
Ingredients
  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar
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Instructions
  1. Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  2. Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
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Fish Tacos With Best Ever Taco Sauce!

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Fish Tacos With Best Ever Taco Sauce!
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Course Main Dish, Platter
Cuisine Asian
Servings
small tacos
Ingredients
Fish Tacos
  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp butter
Toppings
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste
Course Main Dish, Platter
Cuisine Asian
Servings
small tacos
Ingredients
Fish Tacos
  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp butter
Toppings
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste
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Instructions
  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 180c for 20-25 min. To brown edges, grill for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos
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