Monthly Archives: May 2013

The Save the Children Food for Thought Report

On Tuesday Save the Children published their ground-breaking Food for Thought report, all part of the current IF campaign. A report highlighting the direct linkage between poor and insubstantial diet with literacy and numeracy. Quite simply it makes for shocking reading. Chronically malnourished children are on average 20% less literate than their better nourished peers. Fact. And this is regardless of the quality or quantity of schooling on offer. Children malnourished in their first two years suffer irreversible damage, they grow up smaller and weaker and their brains may not develop fully, it’s known as ‘stunting’. Fact. And obviously the economic effects of both these facts are extremely far-reaching to societies. Findings suggest the global economic impact of malnutrition could be up to £80 billion. And this is only because children are hungry….

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As someone with a passionate interest in nutrition and two small children myself this is truly frightening stuff. I can’t personally imagine my children suffering at school or being unable to read or write because they haven’t had satisfactory nourishment to concentrate. To me good nourishment has always been fundamental. To their very being. But then I’m fortunate to live in the developed first world.

On a final note it’s estimated that one in four (yes ONE in FOUR) of the World’s children are stunted due to the abysmal fact of malnutrition. And these children will have their life chances seriously and cruelly dashed because of this. Forever.

World leaders are meeting next week on June 8th in London for a Global Nutrition Summit. Ahead of this year’s G8 where the world COULD provide the necessary funding to transform lives and therefore economies . This really MUST be addressed. Seriously.

If you haven’t already done so I urge you to sign Save the Children’s IF Petition. Please. It’s very little effort and could make a real difference.

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An Asparagus and Gruyère Tart

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While the weather here is grim, and I mean really GRIM, this tart is as close to a ray of sunshine as we’ll be getting for a good bit longer!. I’m talking incessant rain, gales and highs of a heady 10 degrees. And it’s the end of May! Needless to say the fires are still being lit and nightly hot water bottles filled. Quite ridiculous, but that’s enough moaning about the weather…..

One good thing though is the delightful occurrence of asparagus season, the weather may not feel like but the shops are brimming with glorious, magical spears. And round here of both the white and green varieties, though I have to admit to not being the biggest fan of the grown-in-the-dark former. It’s definitely the goodly green stuff that gets me going. And the blogosphere is full of it too, I can barely turn on my computer without there being an image of yet another fabulous asparagus (or rhubarb) recipe! And unlike the weather, I’m so not complaining about that.

Asparagus & Gruyere Tart

So here’s my first Asparagus recipe of the year (yep, there’s more to come!). A simple Asparagus Tart made with an ever so easy homemade shortcrust pastry, a large bunch of lightly steamed asparagus floating in a creme fraiche, Gruyère, Dijon mustard and eggy deliciousness topped with a sprinkling of Parmesan. Oh it’s good. A little naughty admittedly, but hey what’s the odd tart here and there between friends.

Simple and in SeasonOne-Ingredient-AsparagusNow for the bloggie challenges. Since Asparagus is so in season I’m entering my blog to Ren Behan’s Simple and in Season event. And to How to Cook Good Food and Franglais Kitchen‘s One Ingredient Challenge, hosted by Laura this month and so happening to be glorious Asparagus, yeah! And as it’s a totally made-from-scratch tart to Javelin Warrior’s Made with Love Mondays event.Made with Love Mondays

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Asparagus & Gruyère Tart

Great for toddlers & little people, bigger kids, family dinners, grown ups, parties, lunch or dinners, vegetarians, picnics

Enough for 4 – 6

For the Pastry:

130g of Plain Flour, plus a little extra for rolling

65g of Butter, straight from the fridge, cut into small blocks, plus a little extra for greasing

pinch of Salt & Pepper

an egg yolk and a little cold water

For the Tart Filling:

a 450g bunch of Asparagus, washed

3 free range Eggs

200ml of half fat Creme Fraiche

a heaped teaspoon of Dijon Mustard

100g of Gruyère, grated

Salt & Pepper

a tablespoon of finely grated fresh Parmesan

Special Equipment: a 19 to 25cm width quiche/tart case

Start by making your pastry. Easiest and quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the machine still on add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using.

Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes.

Pre-heat the oven to 200ºC/Gas Mark 6.

Whilst the pastry’s resting make your filling. Snap off the tougher ends of the asparagus and throw away, slice the remaining ends into 1 to 2cm slices, retaining spheres approximately half the width of your tart or quiche case. Steam over boiling water for 3 to 5 minutes until almost tender. Immerse in cold water, drain and set aside.

Lightly beat the eggs then stir in the creme fraiche, Dijon mustard, grated Gruyère, and pinches of salt black pepper. Set aside.

Lightly grease your chosen flan case with butter.

The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes. While still hot trim the pastry around the top of the tart case to make a neat edge.

Place the small slices of asparagus in the bottom of the tart case. Pile on the creme fraiche filling. Now carefully arrange the asparagus spheres in a pretty ‘sunshine’ design on the top. Sprinkle over the Parmesan.

Slide in the oven and bake for 30 to 35 minutes until firm to touch and golden brown on top. Serve warm with a large leafy salad. Maybe some buttered new potatoes too.

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A Summery Chicken, Asparagus & Lemon Cassoulet

A Summery Chicken, Asparagus & Lemon Cassoulet

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PSB, Anchovy & Parmesan Tart


Forager’s Freebie Nettle & Wild Garlic Risotto

Nettle & Wild Garlic Risotto

I have for you today a fabulously light, healthful and frugal Nettle & Wild Garlic Risotto. And anything this green has to be amazing for you surely? And indeed it is. I even kept away from adding any dairy to make as light a risotto as one can, omitting my normal more decedent additions of creme fraiche and Parmesan. But feel free to add if you want something a little less delicately flavoured and more substantial in body.

Incidentally Nettles, in case you didn’t know, have an incredible amount of health giving properties. Not only are these stingers an excellent natural iron source (way higher than popeye spinach, take note ladies!), they’re very high in protein for a plant, fabulously cleansing for hair and skin and are used to treat a huge variety of ailments and iillnesses from arthritis, gout and rheumatism though to various immunity disorders, allergies and infections. And as for the Wild Garlic it’s a potent antibacterial, antibiotic and antiseptic. And wild garlic, more significantly than cultivated garlic, is known to reduce blood pressure, and thus also reducing the risk of heart disease and stroke. So I say get yourselves out there and a-gathering!

Foraged freebie goodies of Nettles, Dandelion Leaves and Wild Garlic. Plus Parsley from the garden.

Foraged freebie goodies of Nettles, Dandelion Leaves and Wild Garlic. Plus Parsley from the garden.

Chez Foti Wild Garlic, a little different to the normal UK Ramsons

Chez Foti Wild Garlic, a little different in appearance to the normal UK Ramsons

And I’m not the only one gloving-up to forage these wonder weed stingers. Andrea over at Shabby Chick made a tasty looking ricotta and filo Wild Greens Pie recently which I’m so going to try. Sarah at The Garden Deli cooked up Nettles with Cannellini Beans, the latter being a big favourite of mine but I’ve yet to try her lovely recipe. She also used them as part of a foraged Spring Leaves Pesto, gorgeous! The king of foraging and my foodie hero, Mr HFW, regularly writes about nettles and I know I’ve seen several other recipes recently incorporating them, but have somehow failed to locate them from my diminished memory bank for the purposes of this post. So if you have any nettle recipes I’d love to hear from you!

Lots of Goodly Green Stuff!

Lots of Goodly Green Stuff!

Simple and in SeasonherbsonsaturdaySince Nettles, Wild Garlic and Parsley are all in season right now I’m entering my post to Ren Behan’s Simple and in Season event. Also to Lavender and Lovage’s Herbs on Saturday challenge, currently hosted by Anneli over at Delicieux. Credit-Crunch-MunchAnd being about as frugal a risotto as one can make to Fab Food 4 All‘s and Fuss Free Flavour’s Credit Crunch Munch, this month hosted by Janice over at Farmersgirl’s Kitchen. nature's Lunchbox logoAnd last but certainly not least to a new-blog-to-me, Foodie Laura, who so happens to be running the Nature’s Lunchbox Challenge showcasing freebie foraged meals!.

Nettle & Wild Garlic Risotto

Nettle & Wild Garlic Risotto

Great for foragers, tight budgets, health kickers, vegans & vegetarians, bigger kids (who can get over the idea of eating nettles), grown ups, mid-week suppers

Enough for two hungry big people:

2 tablespoons of olive oil

2 shallots, very finely chopped

4 baby wild garlic bulbs OR a clove of cultivated Garlic, very finely chopped

180g of Arborio Risotto Rice

a glass of White Wine

600ml of hot Vegetable Stock (I invariably use Marigold)

3 large (gloved!) handfuls of Nettle Tops

a bunch of Wild Garlic Leaves

a small bunch of Flat Leaved Parsley

Salt and Pepper

a little very good quality Extra Virgin Olive Oil, for drizzling

Heat the olive oil in a heavy based saucepan on a gentle heat. Fry the shallots and wild garlic bulbs/clove of garlic for 5 minutes, stirring regularly.

Stir in the rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer on a gentle heat until most of the wine has evaporated/absorbed then stir in a ladleful of the hot stock. Continue to stir at regular intervals adding further ladlefuls of stock every time the last one’s almost absorbed.

Meanwhile prep the greenery!. With gloved hands remove any thick stems from the nettles and thoroughly wash the leaves. Blanch in boiling water for a couple of minutes then drain. Squeeze out the excess of water and finely chop. Wash and finely chop the wild garlic tops and parsley.

When the rice is tender stir in the diced nettles, garlic tops and most of the parsley (leave some for sprinkling on the top). Cook for a moment or two longer and then leave to rest for a couple of minutes before serving. Season with plenty of black pepper and a little salt.

Serve piping hot with a sprinkling of parsley and a handsome glug of good quality olive oil. Believe me you’ll feel instantly healthful! I personally enjoyed the delicate flavour of the nettles, wild garlic and parsley but if you’re in need of a little more sustenance then feel free to stir through a little creme fraiche and top with grated Parmesan.

Nettles

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Rosemary & Cannellini Bean Risotto

Rosemary & Cannellini Bean Risotto

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Chochori, A Vegan Swiss Chard & Potato Curry


Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

It seems like ages since I made fishcakes. In fact I know it is. Why exactly this is I’ve no idea when they’re always a huge hit with J & F, just as much as with us. Particularly with Master J who wolfed two down in breakneck speed. But then it appears, at newly three, he’s suddenly acquired a taste for smoked salmon, together with a near screaming obsession with olives….and Parmesan. The boy certainly appreciates the finer things in life and I have secret hopes he’ll be a fully fledged foodie one day. Maybe even a chef? Now how good would that be.

These fishcakes really are a cinch to make, and a fast cinch at that. And pretty frugal too if you use the considerably cheaper smoked salmon trimmings. They’re simply a matter of combining cold mashed potatoes (you could even use leftovers) with a generous amount of smoked salmon, plenty of parsley, capers, lemon zest, a couple of spring onions and a dollop or two of creamed horseradish. Then there’s the fun moulding into golf balls, dipping in beaten egg and rolling around in breadcrumbs and flattening into a fishcakey shape. So easy. You could even get the kids to make them. With their eyes shut (could be messy!). Then obviously there’s a brief shallow frying which is more grown up territory.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

herbsonsaturdaySince there’s a handsome amount of parsley involved I’m entering my post to Lavender & Lovage’s Credit-Crunch-Munchmonthly Herbs on Saturday event, this month hosted by the lovely Anneli of Delicieux. And as these work out as a particularly frugal, but nevertheless exceptionally tasty, munch to this month’s Credit Crunch Munch challenge!. Jointly held by Fuss Free Flavours and Fab Food 4 All, and this month hosted by Farmersgirl Kitchen.

Smoked Salmon Fishcake

Smoked Salmon Fishcakes

Great for Toddlers & Young Children (omit the capers if they’re adverse to strong flavours), Bigger Kids, Cooking with Kids, Family Dinners, Mid-Week Suppers, Grown Ups too!

Makes 9 fishcakes (plenty for a family of 4!):

500g of Potatoes, washed, peeled and cut into large chunks

150g of Smoked Salmon trimmings, roughly chopped

2-3 Spring Onions, finely sliced

zest of a Lemon

2 heaped tablespoons of chopped Parsley

a heaped tablespoon of Capers, rinsed

2 teaspoons of Creamed Horseradish

Salt and Pepper

a free range Egg, lightly beaten and seasoned with Salt and Pepper

4 heaped tablespoons of dry Breadcrumbs or Panko or a mix of the two

Sunflower Oil for frying

Boil the potatoes in water until tender. Mash and set aside to cool.

Once cool stir in the smoked salmon, spring onions, lemon zest, parsley, capers, horseradish and a generous amount of black pepper. Taste and season with additional pepper if needed. You may want to add salt but it’s unlikely you’ll need it with the salty capers and smoked salmon.

Place the beaten egg in a bowl and the breadcrumbs or Panko in another.

Form the fishcake mix into nine evenly sized golf balls. Dip each into the egg so it’s coated all over, then the breadcrumbs, flattening to a patty as you do so. Refrigerate until you’re ready to cook them.

Heat a very fine layer of sunflower oil in a frying pan until medium hot. Carefully place however many fishcakes will fit in your pan and allow them to crisp up and golden on each side. This will only take two to three minutes on each side. Add a little more oil to the pan and continue until all the fishcakes are cooked.

Serve hot. With lemon wedges and Herby Mayo on the side, and a salad or streamed veggies. Bliss.

Smoked Salmon Fishcakes

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Smoked Salmon & Broccoli Penne

Cheese & Tuna Veggie Bombs!

Cheese & Tuna Veggie Bombs!


Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

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The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

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Leftover Cheese & Onion Bread


A Couple of Fishy Dippy Dip Dips

Smoked Salmon & Red Pepper Dip

To be truthful things have been a little on the busy side at Chez Foti lately. Make that insanely hectic. Way too much flitting to and from the UK for a multitude of reasons, four times in the last few weeks!. Which is all very tiring, both emotionally and physically, and has sadly meant less time to potter in the kitchen putting together new recipes and ideas. Not that we haven’t eaten well, very well indeed. But there’s been a greater reliance on those firm family favourites and the pulling together of goodies from the freezer. I’ve also been on somewhat of a mission to cook and eat my way through five enormously fruitful PSB plants, and probably been a little too reliant on my PSB Pasta and Tart recipes for quickie mid-week suppers. Plus there’s been PSB pizzas, PSB pesto pastas, PSB stir fries and PSB crostini and bruschettas a plenty!

Between the flitting and Mission PSB I’ve managed a few catch ups with friends, involving various nibbles and numerous drinkies. Nibbles at this time of year, as the weather’s happily warming up, usually means a plate of assorted Crostini (including one with the the aforementioned PSB, cooked with anchovies, garlic and chili) and a dip or two with various dipping accompaniments.

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Both these dips are made in minutes, which is always a bonus in my book. Both are very tasty indeed but I wouldn’t necessarily serve them together, possibly being a little bit too similar. And both have funnily enough been stolen from other people!. The first is a Smoked Salmon & Roasted Pepper Dip, which also makes for a wonderful sandwich filling, pate or crostini topping. It’s a recipe I ‘stole’ from a friend of mine, Anita, who nearly always turns up at social occasions with a pot of this pink loveliness. It’s a heavenly blitzed-up mix of creme cheese, smoked salmon, roasted red peppers (I use the jarred ones), a little red onion, horseradish, lemon zest and juice, and plenty of black pepper.

My second recipe is for a Tuna & Caper Dip, which I stole in idea from my big brother Julian. Again it’s wonderful in sandwiches or on crostini too.. And no blitzing required, just a stirring of creme cheese, tuna, capers, parsley, lemon zest and juice and black pepper. So so simple, and perfect for impromptu drinks parties.

And they’re not just for the grown up folk. My kids love these ‘fishy dippy dip dips’, and dips are a fine (and manipulative) way to get your kids eating more raw veggies and lots of them. Namely carrot, pepper, celery and cucumber strips. So along with my faithful hummus I make dips pretty frequently at Chez Foti. For more baby and toddler-friendly dippy ideas please do bob over to a blog I wrote last year: A Trip of Dips for Babies & Toddlers.

Since there’s parsley involved I shall be entering my blog to Lavender & Lovage’s Herbs on Saturday challenge, this month hosted by Anneli over at Delicieux.
herbsonsaturday

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

150g of Creme Cheese, full fat, light, or extra light depending on how virtuous you’re feeling!

100g of Smoked Salmon trimmings

80g of Roasted Red Peppers – about 2 or 3  (you can make your own but I use the jarred shop bought ones for speed), drained of all oil

zest of ½ a Lemon plus a couple of generous squeezes of juice, to taste

¼ of a small red onion, diced

a heaped teaspoon of Creamed Horseradish

a large pinch of freshly ground Black Pepper

Place all the ingredients in a food processor and blitz until you have a smooth and creamy texture. Or alternatively blitz with a hand held stick blender. Season with more black pepper and lemon juice to suit. Eat and devour.

Tuna & Caper Dip

Tuna & Caper Dip

Tuna & Caper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

a 185g tin of Tuna, drained

150g of Cream Cheese, full fat, light, or extra light

a tablespoon of Capers, drained and rinsed

the zest of a Lemon plus a squeeze or two of juice to taste

a heaped tablespoon of chopped Parsley

a large pinch of coarsely ground Black Pepper

Combine all the ingredients in a bowl. Taste and season with more black pepper and/or lemon  juice. Eat. So so easy.

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Rhubarb Tart

Rhubarb Tart

It’s been quite a while since I posted anything in the sweet or pud line, but then it’s pretty rare I make anything outside of a good old crumble, bread and butter pudding or a cake. But today, armed with some handsome pickings of homegrown Rhubarb, I tasked myself with being a little more inventive and put together this cheeky wee tart. A simple (bought!) puff pastry base, smeared with a fine layer of gingered & slightly sweetened creme fraiche and topped with roasted rhubarb it really is simplicity in itself. And was pretty heavenly served with a generous dollop of the flavoured creme fraiche. It’s quite a ‘tart’ tart but then that’s how I personally like my fruit. Feel free to be more generous with the sugar than myself.

Rhubarb

On a sweeter note, it was my wee fella’s Big Third Birthday last week. The requested blinged-up (he LOVES his silver balls!) Choccie Cake was successfully made and (messily) consumed.

Happy Big Third Birthday to Baba Jacques!

Happy Big Third Birthday to Baba Jacques!

Jacques

Since rhubarb is very much in season I shall of course be entering my tart to Ren Behan’s Simple and in Season event.

Simple and in Season

Rhubarb Tart

Rhubarb Tart:

Serves 6:

6 – 8 Rhubarb Stalks

2 dessertspoons of Dark Soft Brown Sugar

3 heaped tablespoons of Creme Fraiche (half or full fat)

½ teaspoon of Ground Ginger

250g of ready made Puff Pastry

a little Plain Flour for rolling

a medium Free Range Egg, lightly beaten

a teaspoon of Icing Sugar, plus a little more for serving if you wish

Pre-heat your oven to 200ºC.

Start with roasting off the rhubarb. Wash and cut the stems into roughly even lengths – anywhere between 5 and 10 cm. Place on a baking tray and scatter over a dessertspoon of the dark soft brown sugar and 4 tablespoons of water. Place in the hot oven for 10 minutes. Remove and allow to cool. Leave the oven on for the tart.

Meanwhile mix the creme fraiche with the remaining dessertspoon of soft brown sugar, the ginger and any juices from the rhubarb tray.

Roll out the pastry on a floured surface to a rectangular shape. Roll it out a little larger than you intend the tart to be, so you can cut off some side strips. It should be big enough to house your rhubarb fairly closely. Cut 0.5 to 1 cm off each side and glue on to the sides with a brushing of beaten egg. The total size of my tart was about 15 by 30 cm which is probably what you’re aiming at. Brush the side strips with the egg.

Spread a fine layer of the creme fraiche mixture over the base of the tart. There should be plenty left to serve with the cooked tart. Lay the rhubarb strips. Sprinkle (through a sieve) over a teaspoon of the icing sugar. Place in the still hot oven for 25 minutes, or until the pastry is browned, cooked and risen.

Allow to cool for a few minutes before serving with a generous dollop of the flavoured creme fraiche. Dust with a little extra icing sugar if you wish.

A slice of Rhubarb Tart

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