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ball of dough. Wrap and let rest for an hour.
Carefully cut thin slices of the pastry (or you can roll out if you prefer)
and place in and around the bottom and sides of a 12-inch (30-
centimeter) tart pan. Push the pastry together and level out and tidy up
the sides. Cover and let to rest in the freezer for about 1 hour.
Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry
for around 15minutes until lightly golden. Reduce the oven temperature
to 325 degrees F (170 degrees C).
While the pastry is in the oven, toast the pine nuts under the grill.
Using a spatula, or a food processor, whip the butter and sugar until light
and fluffy.
Stir in your pine nuts, add the eggs 1 at a time, and then fold in the
honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and
bake for 30 to 35 minutes.
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Add a few uncooked pine nuts to the top of the mixture for decoration.
Serve with caramelized figs (grilled with a little sugar), crème fraiche and
a little lemon thyme.
Yield: 10 to 12 servings
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 50 minutes
Difficulty: Medium
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Chilli con Carne
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chilli powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chilli, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)
If you are going to use the oven method, preheat the oven to 300
degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some
olive oil until softened. Add the chilli powder and cumin and a little
seasoning.
Chop up the meat in the processor and add to the pan, cooking it until
slightly browned.
Place the sun-dried tomatoes and chilli in the processor with the oil and
blend to form a paste. Add these to the beef with the tomatoes,
cinnamon stick, and a wineglass of water. Season a little more, if need
be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn
the heat down to simmer and cook for 1 1/2 hours or transfer the pan to
the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy
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The Best Pasta Salad
11 ounces (310 grams) small shell-shaped pasta
3 cloves garlic
9 ounces (225 grams) yellow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper
Bring a large pan of salted water to the boil, add the pasta and garlic,
and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing. Put the pasta in a bowl.
Cut the tomatoes, cucumber, and black olives into small pieces, about
half the size of the pasta, and place in the round metal container.
Roughly chop the herbs and place these in the container.
Using a fork mash the cooked garlic cloves on the board with a little salt,
add to the salad.
Add the oil, vinegar, and seasoning.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy
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The Best Hot Chocolate
This a great way to make the best hot chocolate, cappuccino or frothy
milk drinks at home without having to buy any expensive machinery. All
you need is a good-sized thermos flask or a plastic jug with a screw-top
lid. I've even made pukka ovaltine like this!
This takes around 3 or 4 minutes to make.
1 pint milk
2 tablespoons the best hot chocolate powder
A handful of marshmallows
Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and
while it's heating, put a tablespoon of chocolate powder into each mug.
Add a little warmish milk from the pan to each mug, you just need
enough to dissolve the chocolate powder.
At this point, plonk a few marshmallows into each mug. When the milk is
at a simmer, carefully pour it into a plastic jug or flask. I normally do this
over a sink as I always end up spilling a bit (the trick is to have a big
enough jug or flask so the milk only half fills it: you need the extra space
for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake
hard for a minute. Remove the lid, minding the steam, and pour into your
mugs. A little stir and you can slurp your way to heaven!
Yield: 2 serving
Prep Time: 1 minute
Cook Time: 4 minutes
Difficulty: Easy
89
Sushi Rolls
14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce
For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber
Wash the rice well and drain. Cover with the measured water and bring
to a simmer. Cover and cook for 12 minutes then leave to sit for 5
minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to
cool. Turn the cooked rice out onto a flat tray to cool. When cool, place
in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in
cold water and quickly place a handful of rice in a line along the
seaweed. Flatten out with your fingertips using the water to stop any
sticking. The key is to do this quickly. The rice should cover half the
width of the sheet so now you can place your combo of filling in the
middle of the rice. Use the mat to roll up the sushi roll, pinch and
squeeze the mat to shape it into a round cigar shape. Practice makes
perfect!
Slice into inch-thick rolls with a sharp knife, turn onto their sides so the
rice is facing upwards, and serve with the pickled ginger and wasabi
mixed with soy sauce.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium
90
Pizza
2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 millilitres) tepid water
2 tablespoons olive oil
Toppings, recipes follow
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