Food With Friends – a festive occasion

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apples, asparagus, blue cheese, Chefs, Cook Books, Cooking Through The Seasons, Cooks, eggs, feta cheese, food and drink, Food Blogs, Food Writing, garden salad, Lifestyle, olives, paoched eggs, potatoes, Prawns, red onion, roses champain, salad leaves, Spices, steamed rice, tarts, Tomato sauce, tomatoes, Vegetarian, vinaigrette

December brought with it the usual joy of sharing meals and enjoying quality time with family and friends. Keeping things simple yet festive was as always high on my list of priorities; these are some of my favourites dishes served this season.

For Christmas day

Prawns in spicy tomato sauce, served with steamed rice and a garden salad

Under the sway of the palms

Asparagus, red onion and blue cheese tart

Simple but fabulous warm Potato slices and olives, tossed together in an anchovy and garlic vinaigrette served with slivers of tuna and topped with a poached egg.

It’s Time To Light The Fires

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Bay leaf, Butter, Cape Town, Chefs, chicken, Chicken and Mushrooms with Sherry Cream Sauce., Clifton Kitchen, Cooks, cream, food and drink, food and travel writing, Food Blogs, Garlic Seasoning, Herbs, Kate Abbott, Lifestyle, Mushrooms, Olive oil, Parsley, Photography, rosemary, Sauce, Sherry, Shiitake, Thyme, Travel, travel Writing

The weather has turned and the chilled air flowing in off the Atlantic sea has everyone reaching for sweaters. The summer remains elusive as another cold front wafts in over the Cape. It is time to light the fires and to make dinner.

I want something warming and unctuous to feed my guests. In the fridge I have mushrooms, chicken, some good quality cream, garden fresh broccoli stems and in the pantry,the thin skinned potatoes which I picked up from the market. All of these items will produce a dinner that everyone will enjoy. It is also fuss free, easy, which leaves me with time to mingle before serving dinner.

Here is the recipe

Chicken & Mushrooms with Sherry Cream Sauce

Serves 6

Ingredients

2 packets of chicken portions

25 g butter

25 ml olive oil

2 onions finely diced

200 g shitake mushrooms sliced

250 ml dry sherry

250 ml chicken stock

4 cloves of garlic peeled and crushed

1 Tablespoon fresh Thyme finely chopped

1 Tablespoon fresh Parsley finely chopped

½ Tablespoon fresh Rosemary finely chopped

1 bay leaf

120 ml pouring cream

Salt and pepper

Method

Heat the butter and olive oil in pot or casserole dish a large enough to comfortably incorporate all the chicken pieces.

Sauté the chicken until golden brown, remove and set aside. Sauté the onions and mushrooms until softened, then add the chicken, the herbs and bay leaf, garlic and dry sherry. Let simmer until the alcohol smell has dissipated; about 5 minutes, then add the chicken stock.

Bring up to heat, then turn down to a simmer and cook for about 45 minutes and the liquid has reduced by half. Add the cream, season with salt and pepper and cook for another 14-20 minutes. Check the seasoning.

Serve with boiled potatoes or rice and broccoli or a green salad

Tip: if after the cooking process the sauce is too runny, slake 2 tsps. of cornflour in 2 tablespoons water and stir into the sauce to thicken. cook for another 5 minutes.

Overview of Showcook’s Crème de la Crème Event

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Allesverloren, Annette Kesler, Bertus Basson, Cape Legends, Cape Town, Chania Morrit-Smith, Chefs, Dinning Out, Franschoek, Hidden Valley, in association with World Leisure Holidays, John Jackson, La Residence, La Vie de Luc, Le Touessrok and Air Mauritius, Lomond, Long Beach, Luke Dale-Roberts, Mount Nelson, Neethlingshof, Overture Restaurant, Restaurants, Royal Malewani, Rudi Liebenberg, Showcook, Sugar Beach, the Malewani Royal Portfolio, The Pot Luck Club, The Test Kitchen, Uwe Koetter Jewellers, vonGEUSAU Chocolates, Western Cape Pork Producers

Annette Kesler and Chania Morritt-Smith of Showcook.com are both dedicated and keenly focused on promoting South Africa’s Great Chefs, Good food & products, the hospitality, culinary, and travel industry.

At their recent Crème de la Crème event held at Overture Restaurant on the Hidden Valley wine estate, Showcook showcased four exceptional chefs; Rudi Liebenberg, from The Mount Nelson, John Jackson, representing the Royal Malewani and the Royal Portfolio Collection, Luke Dale-Roberts of The Test Kitchen and The Pot Luck Club, and Bertus Basson, entrepreneur and patron of Overture restaurant.

Above Photograph, left to right Chef Rudi Liebenberg- The Mount Nelson. Chef John Jackson The Royal Malewani & Royal Portfolio. Chef Luke Dale- Roberts, The Test Kitchen. Chef Bertus Basson, patron to Overture Restaurant.

These four well known and respected Chefs are without a doubt passionate about good food, and good produce, preferably organic, seasonal and sustainably produced. They are wonderful mentors who constantly give back to the industry they love so very much.

The venue for the event, Overture Restaurant, was graciously hosted for the day by David Hidden; winemaker, entrepreneur and owner of the Hidden Valley wine estate and restaurant. The day was perfect and the surrounding vistas magnetically beautiful.

A five course collaborative menu was planned, each chef preparing one of the featured dishes on the menu with the exception of the cheese and dessert, the latter both relegated to one of the chefs. Each dish was suitably paired with the chef’s wine of choice, each selected from a different wine estate; namely Plaisir de Merle, Neethlingshof, Lomond, Allesverloren, and Uitkyk.

The Menu

Reading through the five course menu it was clear that the guests would be thoroughly indulged and pampered, and they were. The chefs’ dishes were well thought through, skilfully prepared, a wine perfectly matched to each course, and each dish beautifully presented.

The Food

Starter Soup & Main Course

Paired with these wines

The starter– prepared by Chef Rudi Liebenberg:

Baby beetroot & spiced cured salmon: The starter looked like a plate of beautiful bright jewels and tasted as good as it looked. The wine paired with this course was Plaisir de Merle Sauvignon Blanc.

The soup- prepared by Chef John Jackson:

Royal Malewane grown New Zealand Spinach and Gruyere with crisp Parma ham and parmesan tuille: paired with Neethlingshof Gewürztraminer which matched the bright and peppery flavour of the soup superbly; quite delicious, beautifully presented.

Main course – prepared by Chef Luke Dale-Roberts:

Crisp fried Pork Belly and Sous vide Fillet, pan seared scallop with garlic and roasted ginger puree served with a bourbon velouté: paired with a choice of the following wines: Lomond Sugarbush, Lomond Snowbush or Allesverloren Tinta Barocca. The pork was unctuous and melt-in-your-mouth tender.

Cheese course – prepared by Chef Bertus Basson:

Huguenot Cheddar, mulled apple, and apple sorbet: an interesting soupçon of flavours, paired with a lovely Allesverloren Fine Old Vintage.

Dessert – prepared by Chef Bertus Basson:

Apricot Soufflé served with salted almond ice cream: paired with Uitkyk 10 year old Estate Brandy Grand Reserve, a perfect choice and a nice balance to the sweetness of the soufflé.

Wine, Water, & Food

All the beautiful wines which we sampled and enjoyed with our meals were sponsored by Cape Legends; all the wonderful water by La Vie de Luc and the meat by the Western Cape Pork Producers.

Gifts too

Apart from the good food and wine, the guest also received gifts of chocolate from vonGEUSAU and a bottle of Neethlingshof Maria Noble Late Harvest Weisser Riesling, the latter sponsored by Cape Legends,a lovely and appreciated treat.

And Amazing Prizes

But that’s not all; between courses and the delightful and informative speeches delivered by Annette Kesler of Showcook.com and Garth Stroebel of SA Chefs Academy, there were amazing sponsored prizes to be won; and who would not be wonderfully pleased to receive the following prizes:

Tea for Two at the Mount Nelson –sponsor, The Mount Nelson,  winner Penny Haw Business Day. A beautiful pair of earrings, sponsor Uwe Koetter Jewellers, winner Barbara Lenhard of Opulent Living.  An overnight stay for two at ‘La Residence’ in Franschoek, sponsor- The Royal Malewani & The Royal Portfolio, winner Tessa Purdon, Media 24, and the grand prize a trip for two to Mauritius,  sponsor – Long Beach, Sugar Beach, Le Touessrok and Air Mauritius, in association with World Leisure Holidays, – winner Chef Bertus Basson.

Conclusion

The Crème de la Crème event was well supported by people interested and dedicated toward promoting South Africa’s food, produce & products, hospitality, leisure and travel industry. It goes without saying; this was another successful event from the Showcook.com team.

My Love Affair With the Boot

Tags

charterhouse of san giacomo, CliftonKitchen, Cooking Through The Seasons, Cooks, emperor tiberius, faraglioni, food and drink, grotta azzurra, hotel il san pietro di positano, Kate Abbott, limoncello, marina grande, marina grande capri, marsala prawns, mont solaro, naples, piazzetta, pompei, punta tragara hotel, recipes, ristorante faraglioni, sorrento, torta caprese, travel Writing, via camerelle, via krupp

Article first printed in ShowCook – http://www.showcook.com/2012/travel-culture/my-love-affair-with-the-boot-with-kate-abbott/

Kate Abbott fell in love with the Amalfi coast and Capri, and no wonder as this area is one of the most heavenly places in the world.

It all began with falling in love, not the love that leads to general baying at the moon but rather the deep appreciation and joy of magnificent landscape and vistas, beautiful Villas, architecture, history, places to stay and cuisine to enjoy. It is the boot, Italy, and to be more specific, this time it is the escape to the Amalfi coast.

After spending two days in Rome it was time to head south. Our destination is Sorrento where we will leave our car and board a ferry for Capri.

Capri: 

a paradise of idleness surrounded by the bluest of seas; this dramatically beautiful, flower-covered Island has been enchanting visitors for centuries, as it has me.

On arriving at the Marina Grande Capri we are met by staff from the hotel Punta Tragara, our home for the next few days. Our luggage is commandeered as we are guided on to the funicular which takes us up to the top of the imposingly steep cliff to the main piazzetta where once again members of the hotel staff wait to guide us along meandering pathways past exquisite boutiques, restaurants, gardens with cascading bougainvillea, and past 19th century villas, to our hotel.

The Hotel Punta Tragara, ingeniously built on the craggy cliffs is perfectly placed on one of the islands most spectacular locations where you have full view of the hypnotic trio, the white marble Faraglioni; three rocky spires which soar an imposing 92 metres above the water where they seem to proudly anchor the south east coast. At sunset the stones blaze like gold with the flashing of the sun on the sea. These rocks are one of Capri’s top landmarks.

Sightseeing: 

There is so much to see on this little Island, from the colourful port of Marina Grande to the glamorous Piazzetta where the world’s beautiful people hang out; from the ruins of Emperor Tiberius’ villas to the Charterhouse of San Giacomo and the spectacular Via Krupp. You can take the chair lift to the top of Monte Solaro. You can walk along paths leading to incredible rock formations such as the Natural Arch and the Faraglioni. You can marvel at the glimmering blue of the Grotta Azzurra and you can fall in love with Capri just like I did and hundreds and thousands of visitors who came before. Other things to do from Capri: Plan day trips to Naples, Pompeii, Sorrento.

Restaurants: 

An icon of island hospitality, Capri’s Ristorante Faraglioni is famous throughout the world for its excellent traditional cuisine, interesting location, and its celebrity clientele. Restaurant Faraglioni’s tables are set along both sides of the final stretch of Via Camerelle, the pedestrian road renowned for its elegant boutiques and designer fashion stores.

Faraglioni’s cuisine is proudly traditional. The menus feature the island’s best loved dishes as well as a selection of classic Italian and international specialties. All-time favourites include spaghetti with crab and sea urchin sauce, and the chef’s legendary lemon risotto.

And then there is Da Luigi; few restaurants can boast a location as stunning as that occupied by Capri’s Da Luigi ai Faraglioni. This historic eatery, dating back to 1936, sits on the water’s edge, almost directly beneath the island’s Faraglioni rocks. Here, in the shadow of the legendary landmark, holidaymakers mingle with members of the international jet set, who regularly come to savour the restaurant’s delicious and vast selection of fish and seafood dishes, as well as traditional island specialties. The cuisine together with the unbeatable location, make Da Luigi ai Faraglioni a sought after venue. It is also a much loved bathing area where visitors come to swim and laze in the sun from dawn to dusk.

Shopping In Capri

The Via Camerelle boasts an amazingly high concentration of designer shops and here you come across all the big names from the world of fashion. If however you would rather buy something which has been made on the island and which you are unlikely to come across anywhere else, visit the little artisan shops and showrooms.

You may not want to leave the island without these three loved souvenirs: A pair of hand-stitched Capri sandals; Capri is famous for its handmade sandals, to acquire a pair all you have to do is walk into a sandal shop where the cobbler will measure your feet while you choose the type of straps you want. Less than an hour later your sandals will be ready.

Another typical souvenir from Capri is artisan made perfume. The tradition of perfume making dates back to the 15th century when the monks residing in the Charterhouse of San Giacomo started producing exquisite scents using the island’s wonderful herbs and flowers, a bottle of artisan-made perfume is a great gift. And then there is the famous limoncello made from the fabulously fragrant lemons, which locals like to sip as a digestive.

From Capri to Positano

After Capri our destination is Hotel Il San Pietro di Positano, a luxury hotel just 2km from the centre of Positano.

Few hotels can boast a position as stunning as the one occupied by Hotel Il San Pietro, with its magnificent views where the lapis lazuli sea seemingly melts into perpetual azure sky in ineffable vistas. The picturesque 5 star hotel, the brain child of the late Carlo Cinque, is ingeniously carved out of the cliffs and hovers a daunting 100 metres above the sparkling bay.

The terraced gardens of roses, bougainvillea, fuchsia and exotic orchids; perfume the air inside and outside the hotel. The décor is simple, elegant, and the refined details such as magnificent pieces of furniture, carpets, and paintings show the San Pietro’s commitment to luxury. The various terraces offer vistas of both the surrounding sea and the imposing Lattari Mountains. One terrace is home to the semi-circular swimming pool.

The guest rooms and suites are impressive and each has its own beautiful, private terrace with dazzling views of the sea below. The classic, elegant design of the individually styled rooms and suites provide a plush respite, while modern conveniences such as satellite television and Jacuzzi tubs maximize the comfort factor. Once inside our suite it was difficult to leave the opulent comfort, the magical vista, and the soft setting sun across the bay of Positano. For me it is truly a little slice of heaven.

Dining:

Hotel Il San Pietro’s panoramic Michelin Star restaurant is touted as one of Italy’s finest eateries. The gourmet restaurant serves classic Italian cuisine, prepared with the freshest seasonal ingredients along with the fabulous extra virgin olive oil produced from the fruit grown in Il San Pietro’s own olive groves. It certainly lives up to all that and more.

Guests have the opportunity to use any of the hotel’s excellent leisure facilities, including the large swimming pool, tennis courts, and Fitness Centre. The hotel’s wellness facility offers a superb selection of face and body treatments, performed by highly trained therapists.

An elevator carved into the steep cliff-side escorts guests at dizzyingly speed to the private beach below the hotel, located in a natural cove and surrounded by crystal clear water. Lounge beds and umbrellas create a comfortable environment while you sip a beverage from the seaside bar or laze in the sun.

Guests can explore the coastline with a complimentary boat excursion in the morning; alternatively, a private boat charter is available through the hotel, taking you anywhere along the coast and Gulf of Naples in complete privacy.

There are a variety of beautiful hotels, villas and apartments in Positano; we chose the Hotel IL San Pietro as our base for the week, because of the comparative quietness of its position and its perfect location from which to explore Positano and other beautiful and historical places along the coast of Amalfi.

The picturesque town of Positano, its enchanting position, and delightful houses, villas and gardens which cascade dramatically down the mountainside, represent the epitome of Mediterranean charm.

The Amalfi drive snakes its way along the Amalfi coast, and around each and every bend in the road splendid views of the small towns, secluded bays, and deep gorges, pop into view. The road winds its way through dramatically beautiful landscape of lush green Mediterranean flora and striking rock formations, leading to towns of worldwide fame such as Positano, Amalfi, Ravello, and Salerno, but also to lesser known, yet just as magical, places like Praiano, Atrani and Furore and further on it goes to Maiori, Minori, Vietri sul Mare, and Paestum, all of which gaze out across the Gulf of Salerno.

 

Recommended places to visit and things to do:

Positano: Is not only an International tourist destination but also an important centre for fashion design. One of the town’s major attractions is its vast array of boutiques lining the narrow lanes and alleyways with their displays of colourful garments, typical of the town. Visit the prehistoric caves, the Li Galli islands, the Roman Villas and underwater archaeological remains. During the summer season visitors can attend events such as the Festivals held at Montepertuso and Positano, and the International Art of Dance Awards.

Amalfi: The town of Amalfi has its own charm; piazzas, shops, pastel houses, a picturesque harbour and the dizzying precipices that drop straight into the sea. If you have a head for heights pace along the quarter-mile-long promenade, the village of Amalfi unfolding far beneath you in a splendid panorama from where you soak in the sublime beauty of the place and surround. Visit Hotel Cappuccino’s for lunch and for food lovers don’t forget to pay a visit to the Hotel Luna Convento’s cooking school. Buy some Amalfi writing paper.

Ravello: Quiet, tranquil and stunningly beautiful. Here you will find Villa Rufolo, a magnificent estate with terraced medieval gardens where voluptuous wisterias, scarlet sage, cyclamen and bougainvillea pay homage to all who have gone before. The terrace overlooks the entire bay of Salerno, past the Minori valley and Capo d’Orso and on to the Cilento Mountains.

Most people visit Ravello to view the magnificent Villas and gardens. Stroll down Villa Cimbrone’s ‘Allee of Immensity’, past pergolas and rampageous roses, to the Belvedere of Infinity, a magnificent stone balcony that overlooks the Gulf of Salerno and the Universe.

There is so much more I would like to see, but sadly it is time to leave. I am in love with the boot, the amazing Costa Di Amalfi, and the wonderful cuisine.

What to wear: Locals and visitors alike are snappy dresses. Pack a few classical pieces that you can dress up or down with well-chosen accessories for that effortlessly chic look.

Food:

Seafood so beautiful and fresh tends to features prominently on the menus. But no matter what you choose, the focus is on fresh, local, organic, minimal fuss and maximum flavour.

Here are a few recipes that will hopefully transport your taste buds on an inspiring gastronomic journey.

Amalfi Sauce – Rocket, Walnut & Pinenut Pesto

A lovely pesto sauce which is enjoyed all over Italy; serve with pasta, on Panini, bruschetta, or use it to spice up a risotto.

Ingredients

175g rocket, coarsely chopped
25 g walnuts, shelled
40 g pine nuts, lightly toasted
1 – 2 garlic cloves, peeled and crushed
25 g butter, softened
75 ml extra virgin olive oil
55 g parmesan freshly grated
55 g pecorino romano, freshly grated
sea salt and ground pepper to taste

Method

Place the rocket, walnuts, pine nuts and garlic in a food processor, blend until finely chopped. Add the butter and oil and process for a few more seconds until creamy. Place the mixture in a bowl; add the cheeses and seasoning and mix to incorporate. Place in a clean jar and refrigerate.

Use to flavour pasta and risotto, enjoy on a bruschetta, panini or pizza, drizzle over some steak, a hot potato, or use blended in a salad dressing.

This mixture will keep in the fridge for about a week; if it lasts that long!

Marsala Prawns

Seafood, lovely and fresh, is abundant along the Amalfi coast and in this recipe the delicate flavour of prawns is gently enhanced with a dash of Dry Marsala.

serves 4

Ingredients

4 – 5 tbsp. olive oil

2 – 3 cloves garlic

1 small dried chilli, crushed

1 kg prawns, shelled but leaving the tails on

60 – 100 ml Dry Marsala wine

1 tbsp. flat leaf parsley finely chopped

Method

Place a pan over medium heat, add olive oil, garlic and chilli and heat gently for a few minutes until fragrant, about 4 minutes. Add prawns and sauté over medium heat until they begin to change colour, about 5 minutes, depending on size. Turn up the heat, season with sea salt and add Marsala wine, cook for a few more minutes, allowing the wine to evaporate, and then mix in the parsley.

Serve with a salad and some nice fresh bread.

Torta Caprese

Torta Caprese is a lovely dense blend of almonds and chocolate; this recipe dates back to the 1930’s and is a popular treat on Capri.

Ingredients

250 g sugar

250 g butter

5 eggs

300 g almonds, chopped

125 g good quality dark chocolate, chopped

1 tsp. vanilla extract

Dusting of icing sugar

Method

Preheat the oven to 180ºC. Place the sugar and butter in a bowl and mix together until creamy. Add eggs one at a time, incorporating well after each addition until all are absorbed in the mixture. Then add chopped almonds, chopped chocolate and vanilla.

Butter and flour a tart pan or cake tin, diameter about 25 cm. Add the mixture to the pan. Place the pan in a pre-heated oven and bake for 40 minutes. Take it out of the oven, leave to cool. Dust with icing sugar.

 

Diagram and useful links

 

http://www.positano.com/
http://www.positano.com/en/how-to-get-here
http://www.positano.com/en/amalfi-coast-hotels
http://www.capritourism.com/en/home
http://www.amalfitouristoffice.it/home.asp

© KATE ABBOTT 2012
https://cliftonkitchen.wordpress.com

Unctuous & Delicious Autumnal Tart

Tags

Balsamic Vinegar, Books, Butternut, Cape Town, Clifton Kitchen, Cook Books, Cooking Through The Seasons, Cooks, Food Writing, Foodblogs, Kate Abbott, Lifestyle, Pastry, Peppery greens, Pgotography, recipes, Rocket, Savoury Tart, Tart, Travel, travel Writing, Vegetarian, Watercress

Roasted Butternut Tart Served With Salad

Its cold, rain clouds are mustering over the sea, pregnant with anticipation of what’s to come. The  mixture of slate coloured hues across the expanse of sea make me feel hungry,  I need something bright and unctuous to feed my guests. In the larder I have a good stock of butternut and in the fridge some peppery greens, perfect ingredients for a delicious flaky autumnal tart.

INGREDIENTS

Serves 6 – 8

· 1 quantity short crust pastry or pre-prepared puff pastry (recipe below)

· 5oo g roasted butternut chunks

· 20 fresh sage leaves

· 50 ml olive oil

· Salt and freshly ground pepper

· 100 g pecorino or mature cheddar

· 3 eggs

· 200 ml fresh cream

· Watercress or Rocket leaves

· Balsamic vinegar dressing

PREPARATION

Make the short crust pastry and refrigerate

Preheat the oven to 230C.

Peel and deseed the butternut and cut into chunks. Place into a roasting pan, scatter over 10 of the sage leaves torn into pieces, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 40 minutes, until nicely coloured and cooked through.

Reduce the oven temperature to 180C

Roll out the pastry and line a 23cm loose bottom baking tin. Blind bake at 180C, for 10-15 minutes.

Sprinkle the grated cheese over the base of the bottom of the pastry, top with the roasted butternut chunks. Scatter over the remainder of sage leaves.

Beat the egg and cream together, season with salt and pepper and pour over the tart filling. Bake at 180C for about 35 minutes. The tart should feel firm in the middle when gently touched.

Serve with a side salad of either watercress or rocket leaves dressed with some balsamic vinegar and olive oil.

Best served at room temperature

Short Crust Pastry

INGREDIENTS

· 225g plain flour

· 110g butter, cut into cubes

· 1 whole egg

· 1 pinch of salt

· 3 tbsp. of iced water

PREPARATION

Place the flour and butter (sprinkled around the flour) in a food processor.
Place the lid on top and briefly blitz the mixture using the pulse button. Be careful not to over mix it.
Add the egg, salt and iced water. Briefly pulse the mixture again, the moment it starts to become crumbly, stop.
Gather it into your hands and gently pat it together. Do not knead it. Wrap it in cling film and put into the fridge.

Vegetable & Ricotta Torte

Tags

Books, broccoli, Cape Town, Clifton Kitchen, Cook Books, Cooking thorugh the seasons, feta, food and drink, food and travel writing, Food Blogs, gluten free, Kate Abbott, Lifestyle, Mascarpone, News, onion, Parmesan, Photography, Pie, recipes, Ricotta, spinach, Torte, travel Writing, Vegetables, Writing

 

This torte is one I make often using my favourite seasonal vegetables. It is wonderfully adaptable; to be enjoyed in either winter or summer, using whatever vegetables are in season. I usually make my own Ricotta, which I prefer; recipe included.

Serves 4-6

Ingredients

140g broccoli spears

4 tablespoons olive oil

1 onion chopped,

2 courgettes (zucchini) finely sliced

2 garlic cloves finely chopped and bruised to release flavour

120 g baby spinach

1 tablespoon chopped lemon thyme or basil

80 g parmesan, grated

250 g ricotta

225 g mascarpone

25 g feta, finely crumbled

4-5 eggs

Method

Preheat the oven to 180C.

Bring a pan of salted water to the boil and add the broccoli, cook until stems are soft. Drain and plunge into cold water for a few seconds to stop the cooking process and to retain the colour of the broccoli. Chop into small chunks.

In a saucepan, heat the olive oil, add the onion and cook over medium heat until soft. Turn up the heat and add the courgettes, cook until softened and golden brown. Add the garlic and cook for another minute or two, then add the spinach, mix in and cook until the spinach has wilted.

Remove pan from heat, add the broccoli, the herbs and season to taste with salt and pepper. Set mixture aside to cool.

Lightly butter a 20 cm spring form tin and dust with some of the grated parmesan, about 1 tablespoon of cheese should do.

Mix together the ricotta, mascarpone, feta, eggs and about 50g of the parmesan. Add the mixture to the cooled vegetables, folding through to incorporate. Adjust seasoning.

Spoon the mixture into the prepared tin and scatter over the remaining parmesan. Place the tin on a baking sheet which will catch any drips and place in the oven. Bake for about 40-50 minutes. When cooked the top should be golden brown and the mixture still slightly wobbly in the centre.

Remove and leave to rest and set for about 20 minutes before serving. At this point the torte may be cooled completely, then refrigerated and served chilled as a summer torte. Serve with a salad.

Home-made Ricotta

Makes 1 cup

Ingredients

4 cups whole milk

½ tsp. sea salt

3 tablespoons of either distilled vinegar, fresh lemon or lime juice.

Method

Place the milk in a heavy bottom pot. Add salt and heat gently, stirring occasionally to prevent scorching until the milk reaches a temperature of about 80-90C, or if you don’t have a thermometer, heat until the milk starts to simmer and foam at sides. Do not boil.

Remove from heat and add vinegar or the lemon/lime juice. Give the mixture one or two stirs, and then leave alone for the curds to develop. This should take about 5 minutes.

Line a sieve with cheese cloth and place over a bowl. Gently pour the milk mixture into the cheesecloth, disturbing the curds as little as possible in the process. Leave to drain for 5 minutes then bring the ends of the cloth together and tie the bag to the tap over the sink and leave to continue draining for about 15 minutes. The ricotta is now ready to use. The longer it drains the drier the ricotta will be.

An Elegant and Easy Tart or Dessert

Tags

Almond, Apricot, baking, Book, Clifton Kitchen, Cook Books, Dartois, Entertainment, food, Food Blogs, Jam, Kate Abbott, Life, Lifestyle, News, Photography, Photos, recipes, Travel, travel Writing, Writing

Apricot and Almond Jam Dartois

This easy recipe is named after a well-known French vaudeville artist François-Victor-Armand Dartois de Bourneville who lived in the 1700s. It is made from 2 layers of puff pastry which have either a sweet or savoury filling. This jam and apricot Dartois is quick to make and ideal for unexpected guests.

Serves 6-8

Ingredients

1 packet frozen puff pastry – defrosted

400g apricot jam

200g sliced almonds

Icing sugar

250 ml double Cream

Half a lemon

Method

Defrost the pastry

Preheat the oven to 200C degrees

Mix the sliced almonds into the jam. Open the pastry and gently roll on a floured surface to provide two equal portions of either round or rectangle shape pastry. Place one portion of pastry on a non-stick baking tray and spread the surface with the jam and almond mixture leaving a thumb’s width border all round.

Lightly wet the pastry border and place the other rectangle of pastry over the jam and almond mixture, seal the 2 portions of pastry carefully together.

Bake for 15-20 minutes.

Remove Dartois from oven and dust lightly with icing sugar put back in oven and cook a further 5 minutes until sugar has lightly caramelised. Serve with lemon cream.

Lemon cream

Squeeze the juice from half a lemon. Add the juice slowly to the cream and beat in well. Put in a serving bowl and place in fridge to chill until ready to serve.

Long Distance Tea for Two

Tags

baking, Blog, Books, Cape Town, Clifton Kitchen, Devonshire Honey Cake, Entertainment, food, Hi tea, honey, Lifestyle, Photography, Photos, recipes, tea, Travel, travel Writing, Writing

My long distance correspondent Harold Boardman sent me this delicious recipe for an easy to make cake. It is wonderfully moist, fragrant with honey and just perfect for a chilly afternoon tea, or if you prefer, serve it warm with some custard and you have a lovely dessert.

The cakes flavour can be mild or strong depending on the type of honey you use for the final glaze.

Hi Kate,

I may have mentioned I don’t do baking but this recipe is so simple I had a go earlier with average results!! In the hands of an expert like your good self it will probably taste excellent – hope you try it and mention it in your blog !!

Harold.

Thank you Harold, I love the cake and I am enjoying it with my tea.

Devonshire Honey Cake

Ingredients

250g clear honey, plus about 2 tbsp. extra to glaze

225g unsalted butter

100g dark muscovado sugar

3 large eggs beaten

300g self-raising flour

Method

Preheat the oven to 160C/gas 3/or fan oven fan 140C.

Butter and line a 20cm round loose bottomed cake tin.

Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.

Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.

Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.

Turn the cake out on a wire rack. Warm 2 tablespoons honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.