Tomato & goats cheese tart
Flour, for dusting
300g shortcrust pastry
8 tomatoes, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp fresh thyme leaves
150g goat's cheese
200g crème fraîche
1 tbsp pine nuts, toasted
Preheat the oven to 200°C
Place a 23cm round x 3cm tart tin on a baking tray.
On a lightly floured surface, roll out the pastry to a circle about 4cm wider than the tin.
Carefully lift the pastry into the tin and gently press into the base and sides
Trim any excess pastry and prick the base with a fork.
Chill for 20 minutes.
Meanwhile, put the tomatoes cut-side up in a roasting tin.
Drizzle with the oil, sugar or vinegar and most of the thyme & season.
Roast in the oven for 20 minutes, until just wilted.
Put a sheet of baking paper on top of the pastry case scrunching in the edges to fit. Fill with raw rice and bake for 15 minutes.
Remove the rice and paper and bake for a further 15 minutes, until golden and crisp. Leave to cool.
Beat the goat's cheese and crème fraîche together in a bowl until creamy. Season to taste. Spoon evenly into the tart case and arrange the tomatoes (with any cooking juices) over the top. Scatter with the pine nuts and the remaining thyme.
Serve with a great salad & good company
Curried 5 bean salad
100g pieces of trimmed green beans
5 tbsp red wine vinegar
50ml extra-virgin olive oil
1 tbsp honey
1 ½ tsp curry powder
1 teaspoon salt
1 can kidney beans, drained and rinsed
1 can butter beans, drained and rinsed
1 chick peas, drained and rinsed
100g shelled frozen edamame, thawed ( you can get them in the chinese shop in albufeira)
2tbsp chopped fresh chives
3tbsp chopped cilantro
3tbsp chopped fresh mint
Cook beans in boiling salted water & refresh in cold running water.
Whisk vinegar, oil, honey, curry and salt in a large bowl.
Add kidney beans, butter beans, chick peas, edamame, chives, cilantro, mint and the cooked green beans and stir until completely mixed and the beans are coated in the dressing and herbs. Chill until ready to serve.
Perfect for these summer roasting days in the Algarve.
(Makes enough for 6 for lunch )
450g picked white crab meat ( no shell)
2tbsp soy sauce
1tsp chopped coriander
1chilli finely chopped
1tsp thai fish sauce
1tsp freshly grated ginger
1 clove garlic minced
Juice of a lime
Salt & pepper
Oil to fry
Put everything except the oil & flour in a bowl & mix well.
Form into 60g balls and press into patties.
Lightly flour & shallow fry on both sides until golden & cooked through.
Serve with a lit salad with lime zest & olive oil.
Ginger grilled prawns with char-tomato salsa
Serves 4 persons (appetizer)
2 cloves minced garlic
2inches grated ginger
60ml vegetable oil ( you will need more to grill)
2 green tomatoes
1kg of the best shrimp you can afford
1 tsp honey
1 chilli ( you choose, depending on how hot you want it.
1 tbsp chopped coriander
1 tbsp torn basil
Mix the half the garlic, ginger & oil together, add in the shrimp & leave to marinate for at least 30 mins.
Cut tomatoes in half & toss in salt & pepper with a spoon of oil. Place under the grill cut side up until tender & charred.
Leave them to cool, remove seeds & skin& chop up by hand.
Add to the other half of the ginger & galic mix with the lime juice & zest, basil, coriander, honey & chilli. Season well.
Season the prawns well with salt & pepper & grill on a very hot grill.
Serve with the salsa on the side.
( makes 1 large pavlova )
4 eggs whites
225g yellow sugar
1tsp corn flour
1 lemon zest
450g fresh berries
1tbsp icing sugar
Pre-heat the oven to 160C
Whisk the egg whites to soft peaks
Add the sugar gradually a spoon at a time while whisking
When all the sugar has been added whisk for a further 20mins
Spoon & spread it onto greaseproof paper.
Put it into the oven & turn the oven down to 120C
Cook for 90mins, turn off the oven & leave it in until cold through
Whip the cream with the lemon zest and a few drips of vanilla essence
Spread this over the meringue just before serving
Pile with the fresh berries & dust with icing sugar
Summer berry meringue roll
4 egg whites
200ml creme anglaise
Zest of 1 lemon
100g stoned cherries
Pre heat the oven to 180C
Grease & line a baking tin 30x30cm
Beat the egg whites with a pinch of salt until they are stiff.
Add the sugar a little at a time still whisking.
Spread this mixture onto the baking tray & bake for 15mins until a crispy shell has formed on the outside
Take out of the oven & leave to cool
Flip it onto another sheet of greaseproof.
Remove original greaseproof
Mix the creme anglaise with the lemon zest and spread onto the meringue
Whip the cream and spread onto the creme anglaise
Lay the fruit on top & use the paper to help roll it into a swiss roll shape
Dust with icing sugar & serve.
Nutty Cranky Jacks
Makes a dozen
200g butter in cubes
75g peanut butter
60g golden syrup
175g castor sugar
325g porridge oats
75g plain flour
50g salted peanuts
Turn on the oven to 160C & at the same time grease & line a 20x30cm baking tray.
mix oats, flour, cranberries and the almonds in a large bowl.
Melt the butter, sugar & golden syrup
Add the peanut butter to the butter mix & stir until dissolved.
Add this to the dry ingredients & stir well.
Pour into the lined mould & bake for 30mins in the oven.
Remove & leave to cool a little.
Cut into squares & keep in an airtight jar.
Chefs chocolate salty brownies
(Ok so these are not exactly seasonal, but they are good. Try eating just one and you will fail miserably )
450g Dark Chocolate
125g nuts (whatever your favourite is - no shell obviously)
120g Dark Chocolate
10g Flor de sal (fleur de sel)
Preheat oven to 150C.
Grease a 30x30 baking tray & line with greaseproof paper.
Melt the butter and half e chocolate in a double boiler.
Beat the eggs with the sugar until light and pale in colour.
Fold the melted chocolate into the egg mix.
Add the nuts, the rest of the chocolate and the flour, stir in carefully.
Spoon into the tray and sprinkle on the flor de sal
Bake in the oven for 30-35mins.
These should still be gooey in the middle, do not cook them through. Remove from the tin, cut into cubes & leave to cool.
Try really hard not to finish these before your friends get there.
Asparagus & green bean salad with chilli & orange oil
Makes 4 portions
1 bunch of asparagus
500g green beans
1 bag washed rocket
small bunch of basil leaves to tear
Salt & freshly ground black pepper
100ml olive oil
1 hot chilli
Zest the oranges & heat gently with the olive oil.
Reduce the orange juice with the vinegar until reduced by half its original volume.
Strain the oil & blend with the chilli & the vinegar.
Strain & keep.
For the salad, top & tail the beans & boil for a few minutes in loads of boiling salted water.
Remove & place in running cold water until thoroughly chilled. (this will keep them green)
Peel the asparagus & cut off the woody end pieces (these can be used for soup or stock).
Cook the asparagus in the same way as the green beans.
Toss these vegetables with the rocket & a little dressing & seasoning.
Grilled avocado & sticky spicy honey glazed chicken
Serves 4 persons
4 chicken breasts with the skin on
1 tbsp honey
1 red chilli
1tbsp chopped coriander
Cracked black pepper & salt to taste
1 cos lettuce
Small croutons to add
1 requeijao ( near cousin of cottage cheese)
Mix the honey, minced chilli, coriander, black pepper & salt together
Cut open the chicken breasts so that they are thinner.
Grill on both sides on a ridged grill pan.
Put onto an oven tray & baste all over with the marinade.
Bake the chicken in a hot oven (200C) until cooked through but still juicy.
Cut the avocado into wedges & grill on all sides on the same ridged pan.
Wash & dry the cos lettuce.
Lay out onto the plates.
Sprinkle the croutons, slice the chicken & lay on top.
Toss the grilled warm avocado in the juices from the chicken & put on top of the salad.
Drizzle the rest of the cooked chicken juices & serve immediately.