Dark chocolate, raspberries… this delectable tart is a beautiful addition to any menu this
#AfternoonTeaWeek and is our #RecipeOfTheDay https://www.pritchitts.com/recipes/raspberry-tartlets …
- 100g (3½ oz) Flahavan’s Organic Porridge Oats,
- 100g (3½ oz) plain flour
- 50g (2oz) lard or butter, diced
- 1 tsp. salt
- 3-4 tbsp. cold water
- 1 egg
- 1 tbsp. milk
- 220g (8oz) Camembert in a wooden box, at room temperature
- 1 small garlic clove, cut into wafer-thin slices
- 1/2 tsp. thyme sprigs
- crab apple jelly
- freshly ground black pepper
- Mix the oats and flour in a bowl. Rub in the lard or butter, then add the salt and enough cold water to form a soft dough.
- Roll out the dough thinly on a flour dusted work surface.
- Cut out circles with a 6cm (2½ in) straight-sided cutter. This should make about 20 in total.
- Beat together the egg and milk to form a glaze.
- Place a batch of the oatcakes in a large frying pan at a medium heat.
- Immediately brush the tops of the oatcakes in the pan with glaze – it will turn to a shiny coating as they cook. Cook for about 20 minutes turning after about 15min.
- They can also be baked with the tops glazed in the oven for 12-14 minutes at 180˚C (350°F/Gas mark 4).
- Transfer to a wire rack and leave to cool.
- Preheat the oven to 200˚C (400˚F/Gas mark 6).
- Remove all the plastic wrapping from the cheese and replace it in the bottom of its wooden box after lining it with parchment paper.
- Using a small sharp knife make small slashes all over the top of the cheese.
- Push one of garlic slices into each cut, followed by a thyme sprig and then add a small teaspoon of the crab apple jelly and grind over with black pepper.
- Bake for 20 minutes until the cheese has slightly melted.
- Serve with the oatcakes and crab apple jelly.
We’d normally be suggesting a Sunday roast but here’s a healthy, tasty and filling recipe the whole family will love. Not to mention another one of your 5 a day!
- 1 tbsp olive oil
- 1 large onion, peeled and thinly sliced
- 3 large garlic cloves, minced
- 1 pinch piece of ginger, minced
- 2 tsp garam masala
- 1 tsp cumin
- ¼ tsp cayenne pepper (or more or less to taste)
- 400g of cooked chickpeas (or 1 tin, drained)
- 4 chopped tomatoes (14oz) or 2 tins of chopped tomatoes
- Pinch of sugar (optional, to cut through the acidity of the tomatoes)
- 3 generous handfuls of fresh baby spinach
- 2 tbsp fresh coriander, chopped (optional)
- Squeeze of fresh lemon (optional)
- Salt and pepper to tast
Heat olive oil in a large lidded pan over medium heat.
Add the onions, and fry until translucent.
Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently.
Add the garam masala, cumin and cayenne pepper, stir so that the onions .have a nice coating of the spices, cook for just a minute until the spices are a little toasted.
Add the chickpeas and stir well so they are covered in oil and spice.
Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
Add the spinach in batches, and stir until the spinach is wilted.
At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired.
Serve with rice or naan.
This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
- 450g potatoes, peeled
- 40g butter
- 3 scallions, finely chopped
- A little salt and freshly ground black pepper
- 50g Savoy cabbage, shredded
- A little plain flour, for dusting
- Olive oil, for frying
- 1 tablesp. white wine vinegar
- 4 large eggs
For the Hollandaise Sauce
- 2 teasp. white wine or tarragon vinegar
- 2 large egg yolks
- 100g unsalted butter
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.
Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.
Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.
To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.
To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.
Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.
To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.
Nutritional Analysis per Serving