Honey roasted fig & almond tart

Honey roasted fig & almond tart

Delicious, sweet and fruity pud, great served with cream or ice cream – make the case with bought pastry

ready in 1½ -1¾ hours, plus chilling time

MORE EFFORT

SERVES 8

Ingredients

 

500g pack shortcrust pastry at room temperature, thawed if frozen

8 ripe figs, stalks trimmed

finely grated zest and juice of one large juicy orange

 

 

1 tbsp clear honey

200g softened butter

200g golden caster sugar

200g packet ground almonds

2 medium egg yolks

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim – it may shrink in baking and the filling could spill. Chill for 30 minutes.

2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.

3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.

4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over (don’t worry if the centre still seems soft – a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.

6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).


Honey roasted fig & almond tart
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Roast grouse with blackcurrant & beetroot sauce

Roast grouse with blackcurrant & beetroot sauce

PREP: 40 MINS
COOK: 1 HR40 MINS
MORE EFFORT
SERVES 4

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Ingredients

 

4 young grouse, legs removed and reserved

50g unsalted butter

4 thyme sprigs

1 large or 2 small shallots, finely chopped

4 slices pancetta

4 slices white country bread, buttered

buttered spinach, to serve (optional)

For the sauce

1 tbsp unsalted butter
1 tbsp sunflower oil
8 grouse
legs (see above)
1 shallot, chopped
1 bay leaf
1 thyme sprig
2 tbsp whisky
600ml chicken stock
1 tbsp redcurrant jelly
50g blackcurrant, topped and tailed
50g cooked beetroot, coarsely grated
1 tbsp crème de cassis

Method

1. First make the stock for the sauce: place a large saucepan over a medium-high heat. When it is hot, melt the butter with the sunflower oil. Add the grouse legs and brown in the pan for 4-5 mins, turning regularly. Add the shallot, bay leaf, thyme and whisky, and reduce the heat. Allow any liquid to evaporate, then add the chicken stock. Press the legs down in the stock so that they are all covered. Reduce the heat to a bare simmer and cook gently for 1 hr.

 

2. Discard the legs. Strain the stock into a clean pan and reduce, over a medium heat, until you have about 300ml. Allow this to cool, then cover and chill if not using immediately. Can be done a day ahead up to this stage. You can finish the sauce once the grouse are cooked.

 

3. Clean the grouse: remove any remaining feathers, and rinse the birds inside and out with cold water. Pat them dry with kitchen paper. Divide the butter between the cavities of the birds, and add to each a thyme sprig and some chopped shallot. Season the birds inside and out, and wrap a slice of pancetta over the top of each bird. The birds are now ready to cook, but can be chilled for several hours if necessary – allow them to come to room temperature before you cook them (this will take 1 hr or so).

 

4. Heat oven to 220C/200C fan/gas 7. Place the grouse in a roomy roasting tin and the buttered slices of bread on a baking tray – they will toast at the same time as the grouse cook. To cook the grouse to medium, put in the oven for 18-20 mins. Keep an eye on the toasts and remove them when they are golden brown. The grouse are cooked when the breasts feel firm to the touch. If you have a cooking thermometer, cook them so that the thickest part of the breast, just above the wing, registers 55C.

 

5. Remove the birds from the oven. Place each on a piece of the buttered toast to absorb any juices that drain from the birds. Cover loosely with a piece of foil and leave to rest for 10 mins while you finish the sauce.

 

6. Put the roasting tin on the heat and, when it is warm, add the grouse stock. Let it simmer, scraping the juices from the bottom so that they dissolve in the stock. Add the redcurrant jelly, blackcurrants, beetroot, and finally the cassis. Simmer the sauce for 3-4 mins, then remove from the heat and season to taste. Serve the grouse on heated plates with a little sauce drizzled around, and some buttered spinach, if you like.


Roast grouse with blackcurrant & beetroot sauce
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Roast grouse with blackcurrant & beetroot sauce
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Autumn Cobb Salad

Autumn Cobb Salad

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

 

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This started out as a simple salad. And then as things tend to go in my world, it quickly escalated to a full blow affair.

Butternut squash? Sure! But let’s add acorn squash too just to be sure.

Crisp apples sliced so thin you can eat 4 or 9 at a time? You bet. But lets add even more bite with crunchy nips of celery ribs. I’ve been consumed with celery lately. I never expected that!

Romaine lettuce as our bed? Sounds good, but let’s pile onto the plushness with arugula and radicchio, too.

Bacon? Eggs? Avocado, chicken and cheese? Of course they’re all there because they’re Cobb classic.

But just for fun let’s toss in some sweetness with dried cherries and candied walnuts. I mean, who doesn’t like a little dessert with their salad?

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About the Recipe

Don’t be afeared of the length of this grocery list. This salad is a true mix and match, making best of what’s in the fridge to pull from the depths of the crisper and moving along accordingly.

Got corn? Zucchini? Pears or peaches? Any of these flavor makers would pair swimmingly with what we have going on here.

I made up for the sheer number of flavors by drizzling this salad with a simple 3-ingredient dressing that just happens to echo my favorite flavor of fall. Spiced apple cider!

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There’s a bit of roasting to do and of course there’s chopping. But really this salad comes together fast.

The most sensitive part of this recipe is when preparing the candied walnuts, and so long as you don’t leave the room to go change the laundry and then get side tracked when you quickly look up to see if Mercury is in retrograde because all of your electronics are going full-on spastic and stroking out, you should be in good shape.

Not that I’d know anything about that. (Sadly, my iMac’s hard drive and I do. Always back up your files people!)

This salad is a meal preppers dream.

Nearly all of the ingredients for this salad can be prepared at once and assembled as your week progresses. Roast your squash and chop your cheese and celery. Hard boiled eggs can be cooked, cooled and peeled. Cook and dice your chicken, fry the bacon and candy that nut. Then simply bag individual portions and toss together with your already chopped and portioned salad greens when ready to eat. The only last minute additions will be slicing your apple and avo.

I originally made this for lunch, and then we had it for dinner too. It’s the salad that just keeps on giving. And man, how I like that.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter and Facebook with #savvynana.

 
Autumn Cobb Salad
Roasted squash, crunchy apples and dried cherries add seasonal freshness to traditional Cobb salad ingredients dressed in a spiced apple cider vinaigrette and topped with candied walnuts.
 
 
 
    • 1/2 acorn squash seeded and peeled then cut into 3/4-inch pieces
    • 1/2 small butternut squash seeded and peeled then cut into 1/2-inch pieces
    • 1 tablespoon olive oil or vegetable oil
    • kosher salt and freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 cup walnut halves
    • 1/2 cup vegetable oil
    • 1/3 cup spiced apple cider
    • 2 teaspoons Dijon mustard
    • 6 cups mixed salad greens such as romaine, radicchio and arugula
    • 4 sliced cooked bacon chopped
    • 3 hard boiled eggs sliced
    • 1 baked chicken breast chopped
    • 1 stalk celery chopped
    • 1 avocado peeled and pitted then thinly sliced
    • 1 apple such as Gala or honey crisp cored and thinly sliced
    • 3/4 cup white cheddar cheese chopped
    • 1/2 cup dried cherries

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
  3. Meanwhile, stir together 1 1/2 tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
  4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
  5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

 

Autumn Cobb Salad | foodiecrush.com #recipes #dressing #apples #easy #healthy #butternutsquash #chicken #harvest

Thanks for stopping by, and you know what they say, “Get in the kitchen and cook something good!”


Butter Mochi

Butter Mochi

When I was growing up surrounded by family, mostly all were Filipino, this yummy dessert was called Bibinka.  It’s soft and sticky in the middle with a bit of coconutty crust on top.

When my family moved to Hawaii back in the late 1970’s what we called Bibinka was called Butter Mochi.  They are essentially the same thing and whatever you call it it’s delicious!

I looked up the recipe for both Butter Mochi and Bibinka and they are very similar.  In fact when I make it I often interchange the recipes.  My kids and grandkids love it which ever recipe I use.

Both ingredients use Sweet Rice Flour which can be purchased at an Asian Market.   They also so use coconut milk which again can be  purchased at the Asian Market.

Butter Mochi

Ingredients:

1 Box Mochiko Flour (Sweet rice flour)

2 Eggs, beaten

1/2 Cup melted butter

1 Tsp. Baking Powder

1 Tsp. Vanilla

1 3/4 Cup Sugar

1 Can Coconut milk

1 Can Evaporated Milk

1/2 Cup Water

Directions:

Oil a 9 x 13 baking pan.

Pre-heat oven to 325 degrees.

Mix all ingredients together in a large bowl.

Pour into baking pan.

Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean and the middle is firm.

Cool and cut into squares.

 

Butter Mochi
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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

This is the perfect side for your next BBQ.

YIELDS: 8

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

 

 

INGREDIENTS 

FOR THE PASTA SALAD

1 lb. penne

1 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

1 tsp. Italian seasoning

1 tsp. garlic powder

Kosher salt

2 c. chopped romaine lettuce

1 c. halved grape tomatoes

1/2 c. freshly grated Parmesan

1/2 c. croutons

2/3 c. Caesar dressing

Juice of 1/2 lemon

1 tbsp. freshly chopped parsley 

Freshly ground black pepper

 

DIRECTIONS

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and transfer to large bowl. 

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with Italian seasoning, garlic powder, and salt. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces. 

Add romaine, tomatoes, Parmesan, croutons, and chicken to pasta bowl. 

In a medium bowl, whisk together Caesar dressing, lemon juice, and parsley and season with salt and pepper. Pour over penne mixture and toss to combine. 


Chicken Caesar Pasta Salad
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Chicken Caesar Pasta Salad
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