25 October 2015

Ricotta hotcakes with maple roasted figs

My obsession with figs continues...

Ricotta hotcakes (recipe from Izy Hossack's Granger and Co style ricotta hotcakes) with cinnamon and maple roasted figs.

Ingredients: (serves 2 people - makes 6 large hotcakes)

1/2 tsp vanilla paste
2 eggs, separated
90ml milk
65g plain flour
1/2 tsp baking powder
Pinch of salt
150g ricotta

For the roasted figs:

3-4 ripe figs
1tsp vanilla
1tsp honey
2tsp maple syrup
1/4 tsp ground cinnamon

More maple syrup to serve


Preheat the oven to 180 degrees C(fan.)

Cut the figs into quarters and arrange them in a baking dish. Spoon over the vanilla, honey, maple syrup and cinnamon. Toss the fig quarters in the other ingredients until properly coated. Then roast the figs in the preheated oven for 12-15 minutes until soft and caramelised.

Meanwhile, in a large mixing bowl, mix together the egg yolks, vanilla paste, milk, plain flour, baking powder and salt with a fork until smooth. Then add in the ricotta and mix very lightly to combine. (You still want to have some lumps of ricotta left in the batter.)

Then in a separate bowl, whisk the egg whites until they form soft peaks. Add the batter to the egg whites and fold in gently.

Put a large frying pan over a low-medium heat. Add in a small knob of butter and let it melt before spooning in a ladleful of batter in a circle to form the first hotcake. (You can probably fit two hotcakes in the pan at one time). Cook the hotcakes for 2-3 minutes on each side until they start to turn golden brown and have puffed up slightly.  Repeat this with the rest of the batter to make 6 large hotcakes in total.

Serve the hotcakes immediately, topped with the roasted figs and some extra maple syrup!

19 October 2015

Roasted squash, goats cheese and streaky bacon risotto


Roasted squash:

1 large butternut squash
1 large garlic clove (I used purple Germidour garlic from the Cadours areas of South-West France, which I bought from my local farmers market. Its a rich, sweet garlic so you only need a little of it. If you are using normal garlic, then just use two medium cloves.)
Salt and Pepper
Olive oil


1 large garlic clove
1 large white onion
Olive oil
Knob of butter
250g risotto rice
125ml dry white wine (I used Sauvignon Blanc)
700ml Chicken stock
2-3 rashers smokey streaked bacon, chopped into small pieces

To Serve:

Creme Fraiche
Goats Cheese
Pea shoots or watercress


Preheat the oven to 200 degrees C (fan.)

Peal, deseed and dice the butternut squash into cubes. (Retain some of the squash seeds for later.)
Peel and finely chop the garlic clove and then add the squash, garlic, a good seasoning of salt and pepper and a few tablespoons of olive oil to a large baking dish.

Make sure the squash is coated in the oil, garlic and seasoning and then put the dish in the preheated oven. Roast the squash for 30-35 minutes until it begins to caramelise and turn tender. After 35 minutes, scatter over the streaky bacon and then return the dish to the oven for another 5-10 minutes until the bacon is golden and crispy.

Then remove this from the oven and cover with tinfoil to keep warm.

Whilst the squash is roasting, start on the risotto.

Add a large glug of olive oil and knob of butter to a large frying pan over a medium heat. Peel and finely chop the onion and add this to the pan. Sweat the onion in the butter and oil for 5-10 minutes until it begins to soften and then add in the garlic. Fry the garlic for another 2-3 minutes and then pour in your risotto rice. Mix the rice in with the garlic, butter, oil and onions and cook it in the pan for 3-4 minutes. Once the rice has been properly coated in the oil, add in the white wine and let it reduce to at least half its original volume.

Then gradually add in the stock. You want to add it a ladle full at a time, letting the rice absorb each ladle of stock before you add in another. It will take about 40-50 minutes for the rice to absorb all the liquid. (You may want to add slightly more or slightly less liquid than suggested. The rice needs to be cooked until it is tender but still has a little bite.)

Once the rice is cooked, remove the risotto from the heat and season well with salt and pepper. Stir in a large knob of butter, a tablespoon of creme fraiche and some finely grated parmesan.

Next, use a potato masher, to roughly mash the roasted butternut squash (you still want a few big chunks left in it.) Then stir the squash and bacon pieces into the risotto.

Finish with some crumbled goats cheese and serve with some fresh pea shoots or watercress.

15 October 2015

Blackberry, pear and apple pie

Nothing says Autumn more than a pan of stewing apples, pears and deep purple blackberries..


For the shortcrust pastry:

250g plain flour
125g cold unsalted butter
1 egg, beaten
Pinch of salt
1tbsp caster sugar
Cold Water

For the filling:

8-10 eating apples
3 large pears
400g blackberries
Large knob of salted butter
1/2 tsp ground cinnamon
Juice of 1/2 lemon
2tbsp plain flour

1 egg, beaten


To make the pastry, add the cold butter, cubed, to a food processor along with the plain flour, salt and caster sugar. Blitz on high speed until the mixture resembles fine breadcrumbs. With the food processor still running, gradually add in the egg and a few teaspoons of cold water until the mixture starts to come together into a dough.  Tip the dough out onto a lightly floured surface and bring it together with your hands. Wrap in clingfilm and chill in the fridge for at least one hour.

Whilst the pastry is chilling, make the filling.  Peel, core and dice the apple and pears. Add the apple to a medium sized heavy-bottomed saucepan along with the butter, cinnamon and lemon juice. Put the pan over a medium-high heat and cover with a lid. Let the apples simmer for 12-15 minutes until they begin to turn soft and then add in the pears and blackberries. Stew the apples, pears and blackberries for a further 5-7 minutes until the mixture turns a vibrant red and the blackberries are beginning to fall apart. Stir in the plain flour and then remove the pan from the heat.

Preheat the oven to 180 degrees C (fan.)

Butter an oval baking dish and tip in the filling. Roll the pastry out on a lightly floured work surface until about 1/2 cm thick. Using a star shaped cutter, cut the pastry into small stars. When you run out of space, bring the remaining pastry together, re-roll it and cut out some extra stars. (You could use whatever shaped cutter you fancy or even create a latticed effect with long strips of pastry.)
Arrange the stars in an overlapping pattern on top of the filling, brushing each star with some beaten egg before placing it on top.

Then bake the pie in the preheated oven for 30 mins. After 30 minutes, cover the top of the pie with a layer of tinfoil and then return to the oven for a further 10-15 minutes until the pastry is cooked through.

Serve warm with cream or ice cream.

11 October 2015

Fig, honey and almond Frangipane tart

Beautiful velvety figs with vibrant crimson interiors.
I'm obsessed.
They're right in season at the moment and on all of the shelves everywhere- greengrocers, supermarkets and deli shops down the road.
Add them to salads with salty crumbly goats cheese, slice them up, roast them and serve with natural yoghurt and cinnamon for breakfast or combine them with a rich buttery pastry case to make this delicious fig, almond and honey frangipane tart.


For the shortcrust pastry:

250g plain flour
125g cold unsalted butter
1tbsp caster sugar
1 egg, beaten
Pinch of salt
Cold water

For the frangipane filling:

100g caster sugar
125g softened unsalted butter
1 and a half tbsp honey
2 eggs
1tsp vanilla paste
40g plain flour
170g ground almonds

8-10 ripe figs
More honey to brush over the top


Grease a round loose-bottomed fluted tart case with some soft unsalted butter.

To make the pastry, add the plain flour, cold butter, salt and caster sugar to a food processor. Blitz on high speed until you have a breadcrumb-like consistency. With the food processor running on medium, gradually add in the beaten egg and a few teaspoons of cold water until the mixture begins to form a dough and is brought together. Tip the dough out of the food processor onto a lightly floured surface and bring it together with your hands. Wrap the pastry in clingfilm and chill in the fridge for 45mins-1 hour.

Meanwhile, make the frangipane filling.
In a large mixing bowl, beat the butter with an electric whisk until soft and creamy. Whisk in the sugar, honey and vanilla paste until combined. Then gradually whisk in the eggs, one at a time. Tip in the flour and ground almonds and continue to whisk until everything is fully combined and you have a smooth batter.

Preheat your oven to 180 degrees C (fan.) Put a baking tray on the middle shelf of the oven to heat up. (I use one with holes in at this helps to make sure the pastry cooks underneath.)

Remove the pastry from the fridge and tip it out onto a lightly floured work surface. Using a rolling pin, roll the pastry out into a large circle to the thickness of around a 1 pound coin.
Carefully lift the pastry over the tart case and then push it into the fluted sides to line it. At this point, keep the extra pastry hanging over the edge of the tart case.
Line the tart case with baking paper and then top with baking beans (or rice or any other heavy grain.) Blind bake the tart case in the preheated oven on the hot baking tray for 10-12 minutes. Then remove the baking beans and baking paper and bake the pastry for another 3-4 minutes until starting to turn golden brown. Remove the tart case from the oven and leave to cool for a few minutes.
Then using a sharp knife, run it along the edges of the tart case to remove the excess pastry and to leave you a neat edge to the tart.

Fill the pastry case with the frangipane mixture, spreading it out evenly.

Using a sharp knife, cut each fig into 6 equal pieces and then arrange them on top of the frangipane mixture, pushing them down slightly into the batter.

Once you are happy with the pattern, return the tart to the oven at 180 degrees C (fan) and bake for 25 minutes. (Reduce the heat to 170 degrees C (fan) after 15 minutes of baking time.)

After this initial 25 minutes, cover the tart with 2 layers of tinfoil. This will stop the top form burning but will allow the tart to cook the whole way through. Return it to the oven and bake for another 20-25 minutes until the frangipane has risen slightly and is cooked through. Uncover the tart and brush the top with a little warmed honey to give it a shine. Return the tart to the oven, uncovered, for a further 5 minutes. Then remove and allow to cool.

Serve still warm with creme fraiche or ice cream.