INGREDIENTS |
• 2 tbps vegetable oil
• 2 tsp cumin seeds
• ½ tsp chilli flakes
• 600g carrots
• 140g red lentils
• 1 L vegetable stock
• Salt and freshly ground
black pepper, to taste
To serve
• 50g flaked almonds, toasted
• 50g sunflower seeds, toasted
• 50g pumpkin seeds, toasted
• 2 tbsp flat-leaf parsley,
coarsely chopped
PREPARATION |
1. Heat the vegetable oil in a large saucepan over medium heat. Add the cumin and chili, stirring
occasionally until they release their aromas, about 3 – 5 minutes.
2. Add the carrot, lentils, and vegetable stock. Season with salt and pepper, to taste. Bring to the boil.
Lower the heat and simmer for 15 to 20 minutes or until the lentils have swollen and softened.
3. Using a hand blender to process the soup until smooth.
4. To serve, ladle the soup into bowls, garnish with the toasted seeds, almonds and parsley.
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INGREDIENTS |
- 1l whole milk
- 1tsp Lavender edible
- 1 Lemon zest
- 2 Dried limes
- 60g Corn flour
- 70g Caster sugar
- 1⁄4tsp mastic, crushed
- 1tsp orange blossom water
- 300g clarified butter
- 10 sheets phyllo pastry (38×461⁄2cm each), at room temperature
- 500g Caster sugar
- Juice of 1 lemon
- 50g Pistachios, coarsely chopped
PREPARATION |
1. Pour 750ml of the milk into a medium pot over low heat. Add the lavender, lemon zest, and dried limes, and bring to the boil. Remove from the heat and set aside for 20 minutes to infuse the milk with the flavors.
2. Mix the remaining milk and the corn flour in a small bowl.
3. Strain all the milk into a medium saucepan over medium heat. Add the sugar, then stir constantly until the mixture thickens slightly, about 20 to 30 minutes.
4. Stir in the mastic and the orange blossom water. Continue stirring until the mixture becomes a thick custard, about 30 to 40 minutes.
5. Transfer the custard to a glass bowl and cover the surface with cling film to prevent a skin from forming. Set aside to cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours.
6. Preheat the oven to 180ºC.
7. Grease a 25cm spring form cake tin.
8. Cover the phyllo sheets with a clean, damp tea towel so they do not dry out.
9. Working with one sheet at a time, brush lightly with melted butter, then place in the baking tin. Allow the edges of the pastry to extend over the rim of the pan, and place the sheets to ensure the bottom of the tin is evenly covered.
10. Whisk the custard and pour it over the pastry. Fold the edges of the phyllo over the custard to enclose it. Brush the top of the pastry with the remaining butter.
11. Bake for 40 to 50 minutes, or until crisp and golden.
12. In the meantime, to prepare the syrup, place the sugar and 250ml water in a small saucepan over medium-high heat. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until all the sugar has dissolved and the syrup thickens slightly, about 15 to 20 minutes. Transfer to a small bowl to cool at room temperature.
13. Remove the pie from the oven and immediately pour the syrup over it. Set aside to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely at room temperature.
14. Before serving, sprinkle with pistachios.
INGREDIENTS |
- 140g Pine nuts
- 45g Caster sugar
- 1tsp Salt
- 235g Plain flour
- 140g Butter, chilled and cut into 11⁄2cm cubes
- 1 Egg yolk
- 7 Egg yolks
- 165g Caster sugar
- 2 Lemons zest
- 30g Corn flour
- 120ml Lemon juice
- 150g Butter
- 200g Plain halaweh, crumbled
- 50g Pistachios
- 10g Dried rose petals
PREPARATION |
1. Preheat the oven to 180ºC.
2. Spread the pine nuts on a baking tray and roast in the oven for 20 minutes, or until lightly golden. Remove from the oven and set aside to cool at room temperature.
3. Process 100g of the pine nuts, the sugar, and the salt in a food processor until well combined. Add the flour and process to a smooth paste. Transfer to a medium bowl.
4. Use an electric mixer on medium speed with a paddle attachment to beat together the nut paste, the egg yolk, and the butter, until well combined. Add the remaining pine nuts. Shape the dough into a disc and wrap in cling film. Chill in the refrigerator for 30 minutes.
5. The dough will be too soft to roll out, so press it to about 3mm in thickness in the bottom and along the sides of a shallow rectangular tart pan (35×11cm) with a removable base.
6. Line the unbaked pastry shell with parchment paper and fill with baking beans, rice or any type of dried beans. Bake for 10 minutes. Remove the weights and paper, and bake for another 15 minutes, or until lightly golden. Remove from the oven and set aside to cool at room temperature.
7. In the meantime, to prepare the filling, combine the corn our with 95ml water in a small bowl. Set aside.
8. Place the egg yolks, sugar, and lemon in a medium saucepan over medium heat, whisking continuously until well combined. Pour in the corn our mixture and the lemon juice. Whisk to combine, then add the butter and the halaweh, whisking continuously until they have melted and the mixture is thick and almost boiling.
9. Pour into the pastry shell and use a palette knife to level. Chill in the refrigerator for at least 3 hours, preferably overnight.
10. Just before serving, scatter the pistachios and dried rose petals over the tart.
INGREDIENTS |
- 750ml Whole milk
- 250ml Fresh pomegranate juice
- 1tbsp Pomegranate molasses
- 60g Corn flour
- 70g caster sugar
- 1⁄4 tsp Mastic, crushed
- 1tsp Rosewater
- 1⁄2 Pomegranate seeds
- 10g Dried rose petals
PREPARATION |
1. Pour 500ml of milk, the pomegranate juice, and the molasses in a medium pot over low heat.
2. Remove from the heat and set aside for 20 minutes to infuse the milk with the pomegranate flavor.
3. Mix the remaining milk and the corn our in a small bowl.
4. Strain all the milk into a medium saucepan over medium heat. Add the sugar. Stir constantly until the milk starts to thicken, about 20 to 30 minutes.
5. Add the mastic and the rosewater, and stir continuously until the mixture becomes a thick custard, about 30 to 40 minutes.
6. Ladle the custard into bowls.
7. Set aside to cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
8. To garnish, top with pomegranate seeds and dried rose petals.
INGREDIENTS |
• 300g mulberries
• 25g caster sugar
• 4 peaches, peeled and stoned
• 6 scoops vanilla ice cream
• 20g pistachios, finely chopped
PREPARATION |
1. Process 150g of the mulberries and the sugar in a food processor, until smooth.
2. Slice the peaches.
3. Divide the peaches and whole mulberries in 6 martini glasses.
4. Evenly distribute the mulberry sauce among the glasses.
5. finish each glass with a scoop of vanilla ice cream.
INGREDIENTS |
For the meringue
- 110g caster sugar
- 60g light brown muscovado sugar
- 3 egg whites, at room temperature
- ½ tsp vanilla extract
- 1 tsp white wine vinegar
For the orange blossom cream
- 250ml heavy cream
- 1 tbsp icing sugar
- 1 tsp orange blossom water
- For the poached peaches
- 2 peaches, peeled, stoned and sliced
- 300g caster sugar
To serve
• 20g pistachios, coarsely chopped
PREPARATION |
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. Combine the two sugars in a small bowl.
3. Whisk the egg whites using an electric mixer until soft peaks form. While the motor is still running, gradually add the combined sugars, 1 tbsp at a time, whisking after each addition until stiff peaks have formed.
4. Whisk in the vanilla and vinegar until combined.
5. Spoon the meringue mixture onto the prepared tray, forming a 20cm circle.
6. Use the back of a tablespoon to spread the mixture out slightly and then make a slight well in the center. Bake for 60 minutes. Turn off the oven and place a wooden spoon keeping the oven door slightly open to allow the meringue to cool completely.
7. For the orange blossom cream, whisk the heavy cream, icing sugar and orange blossom water in a medium bowl using an electric mixer until medium peaks form.
8. Set aside in a cool place until ready to assemble.
9. For the poached peaches, bring the peaches, sugar and 150ml of water to a boil over medium heat. Lower the heat and simmer for 20 minutes or until the peaches are tender.
10. Remove the peaches with a slotted spoon and set aside to cool.
11. To assemble the pavlova, spread the cream in the hollow center of the meringue and top with the poached peaches. Sprinkle with pistachios.
CHOCOLATE CHESTNUT TRUFFLE TORTE
BY CHEF LARA ARISS
Serves 8-10 | Prep 30 mins+Refrigeration/cooking 8-10 mins
INGREDIENTS |
Sponge Base
- 50g butter, melted, plus a little extra
- 3 eggs
- 85g caster sugar
- 40g plain flour
- 40g cocoa, plus extra for dusting
Truffle Topping
- 435g chestnut purée
- 2 eggs, separated
- 400g plain chocolate, broken into pieces
- 600ml double cream
PREPARATION |
1. Preheat the oven to 200°C. Grease and line a 25cm spring form tin with parchment paper.
2. In a clean bowl, whisk eggs and sugar until pale and thick. Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, and bake for 8-10 minutes until risen and firm to the touch. Cool in the tin.
3. In the meantime, in a bain-marie, melt the chocolate over medium heat. Remove and set aside.
4. In a separate bowl beat the chestnut purée and egg yolks until smooth. Beat in the melted chocolate.
5. In another separate bowl, whisk the egg whites until stiff peaks form.
6. In a separate bowl, whip the remaining cream to medium peaks. Fold into the chocolate mixture, then carefully fold in the egg whites. Pour over the sponge base, then pour the chocolate mix on top. Level the surface and chill for at least 5 hours or until firm.
7. To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand.
Dust heavily with cocoa.
INGREDIENTS |
- 300 ml double cream
- 50g icing sugar
- 250g chestnut purée
Garnish
- 50g flaked almonds, toasted
- 30g cocoa
PREPARATION |
1. In a clean bowl, whisk the heavy cream and icing to soft peaks.
2. Fold in the chestnut purée.
3. Spoon into an airtight container and cover in the freezer for at least 12 hours.
4. Divide the pudding into serving bowls, dust with cocoa powder, and top with toasted almonds.
INGREDIENTS |
- 3 tbsp vegetable oil
- 2 leeks, finely sliced
- 1 carrot, diced into 1 cm cubes
- 1 onion, finely chopped
- 1 potato, diced into 1 cm cubes
- 3 parsley sprigs, finely chopped
- 1 tsp ground cloves
- 1 bay leaf
- 1.5 L vegetable broth
- 280g chestnut purée
- 120 ml heavy cream
- Salt and freshly ground black pepper, to taste
Garnish
- 100g pine nuts, toasted
PREPARATION |
1. Heat the vegetable oil in a large saucepan over medium heat. Add the leeks, carrot, onion, and potato and sweat for 15 minutes to soften. Add the parsley, cloves and bay leaf and broth, and bring to a boil.
2. Reduce the heat and simmer, covered for 20 minutes. Add the chestnut puree and simmer, covered for 3 minutes. Remove from heat.
3. Using a hand blender, purée the soup until smooth.
4. Stir in the cream and season with salt and freshly ground black pepper, to taste. Reheat the soup over a moderate heat, stirring occasionally. Divide the soup among bowls and serve with toasted pine nuts.
VANILLA OLIVE OIL CAKE
BY CHEF LARA ARISS
Serves 4-6
Preparation 20 mins | Cooking 30-40 mins
INGREDIENTS |
• 250g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 280g caster sugar
• 120ml olive oil
• 1 tsp vanilla extract
• 160ml whole milk
• 3 large eggs
• Zest of 1 lemon
For the vanilla butter cream
• 140g butter, unsoftened
• 280g icing sugar
• 1-2 tbsp milk
PREPARATION |
1. Preheat oven to 180°C. Grease and line 3 – 15cm baking tins.
2. In a bowl, sift the flour, baking powder and salt.
3. In a mixing bowl with a paddle attachment, beat the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 to 5 minutes.
4. Pour in the milk and the eggs, stopping the mixer and scraping down the bowl as necessary.
5. Turn down the speed on the mixer and slowly add the flour mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. Fold in the lemon zest.
6. Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A skewer inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes. Remove from the cake pans and cool completely at room temperature.
7. For the vanilla butter cream, in a bowl with a paddle attachment beat the butter in a large bowl until soft.
8. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy
and smooth.
9. Beat in the milk, if necessary, to loosen the mixture.
Cake Assembly
8. Place a cake on a turntable or chopping board. If the top of your cake is not flat, use a serrated knife to level it so each layer will sit flush with the next.
9. With one hand firmly on top of the cake, run a serrated knife around the centre, marking it where you intend to cut. To slice evenly, continue to hold your knife level and gently saw into the mark you have made while turning the cake in front of you, gradually cutting deeper until you reach the end
of the cake.
10. Repeat with remaining cakes to make sure they are all even. Turn it baked side up and set it aside.
11. Prepare the remaining layers individually before stacking to avoid the filling squeezing out at the sides as you assemble them. Spread a little butter cream on a cake board the same size as your tier and stick the bottom cake layer on top of it.
12. Spread the top of each of two cut cake layers generously with butter cream, right to the edge. Finish with the evenly-baked base for the top tier. Add a generous amount of butter cream on top layer and all around the edges. Using a scraper, go around the cake removing the excess butter cream.
13.For the marble effect, use both the vanilla and chocolate butter cream around all the edges and top of the cake and scrape all around the cake to remove any excess butter cream.
14.Top the cakes with your choice of fresh flowers or berries.
ROAST PUMPKIN, RED ONIONS & SAGE TART
BY CHEF LARA ARISS
Serves 6 | Preparation time 30 mins Cooking time 1hr 30 mins
INGREDIENTS |
Sweet Crust Pastry
- 150g Butter Blocks
- 250g plain flour
- 1 large egg yolk
Filling
- Cooking Mist
- 300g pumpkin when peeled,
cut into small chunks - 2 small red onions, peeled and cut into wedges
- 20g fresh sage, removed from stalks and roughly chopped
- 250ml cream
- 2 large eggs
- Sea salt and freshly ground
- Black pepper
- 100g feta cheese, crumbled
PREPARATION |
1. Preheat the oven to 170°C / 190°C Fan Assisted / Gas Mark 5.
2. To make the pastry, sift the flour into a mixing bowl, rubbing in the Butter Blocks until the mixture resembles fine breadcrumbs.
3. Add the egg yolk and one teaspoon of cold water, mixing quickly to make a smooth dough.
4. Wrap the mixture in cling film and chill for 30 minutes. Spray the pumpkin with Cooking Mist.
Bake for 15 minutes.
5. Add the red onion and sage, then season with salt and pepper and bake for 10-15 minutes. Remove from the oven and set aside.
6. Meanwhile, roll out the pastry and place in a 20cm flan tin, leaving enough pastry so that
it hangs over the sides.
7. Prick the bottom of the pastry and leave to chill for 30 minutes.
8. Once chilled, line the pastry with baking paper and fill with pastry weights or uncooked rice and place the tray in the oven for 15-20 minutes.
9. Take the pastry case from the oven, removing the baking paper and baking weights or rice. Trim off the edges with a serrated knife and return to the oven for a further 5 minutes to dry out completely.
10. To make the egg mixture, mix together the cream and eggs in a large bowl, then add ¾ of the cheese and season with salt and pepper.
11. Evenly spread the roasted vegetables over the bottom of the pastry case and pour over the egg mixture.
12. Scatter over the remaining cheese and cook for 30-35 minutes, until the egg mixture has set and the tart is golden brown. Remove from the oven and serve.
