Maman Blanc’s Apple Tart Recipe

Easy Food Recipes and Cooking - Maman Blanc’s Apple Tart Recipe

Ingredients:
250g Plain Flour
125g butter, unsalted, diced, at room temperature
1 pinch sea salt
1 medium egg
1 yolk

For the Apple tart and the glaze:
3 ‘Cox’s Orange Pippin’, ‘Worcester’, ‘Russet’ or ‘Braeburn’ apples, peeled, cored and cut into 10 segments per apple
1 tbsp butter, unsalted, melted
½ tbsp lemon juice
1 tbsp caster sugar

Maman Blanc’s Apple Tart Recipe

Method
For the shortcrust pastry dough:
1. In a large bowl, rub together the flour, butter and salt using your fingertips until it reaches a sandy texture. Make a well in the center and add the whole egg and yolk.

2. With the tip of your fingers, in little concentric circles, work the eggs into the flour and butter mixture; then at the last moment when the eggs have been absorbed, bring and press the dough together to form a ball.

3. Lightly flour your work surface and knead with the palms of your hands for 20 seconds, until you have a
homogeneous consistency.

4. Reserve 20-30g of dough, tightly wrap it in cling film and store for later. Wrap the remaining dough in cling film and flatten it slightly to 2cm thickness and refrigerate.


Lining the tart ring:
1. Pre-heat the oven to 220°C. Place a baking stone or pastry tray in the middle of the oven.

2. Place the dough in the middle of a large sheet of cling film 40cm x 40cm, cover with another sheet of cling film, roll the dough out to 2-3mm thick circle shape.

3. Place the tart ring on the wooden peel lined with greaseproof paper. Lift off the top layer of cling film,
(discard) then, lift the dough using the bottom layer of cling film closest to you, and drape into the tart ring. Lift the edges and push the dough into the ring; then, press the dough wrapped in clingfilm into the base of the tart ring.

4. Ensure the dough is neatly compressed and moulded into the shape of the ring. This will minimise shrinkage or collapse of the dough.

5. Trim the edges of the tart by using a rolling pin.

6. Now, raise the height of the dough 2mm above the tart ring. You achieve this by pressing your index finger
and thumb and pushing the pastry gently to the top of the pastry case all around the edge of the tart ring.

7. With a fork, prick the bottom of the tart. Allow to rest in the fridge for 20 minutes to relax the pastry.

For the Apple tart and the glaze:
1. Lay the apple segments, closely together, overlapping on to the base of the tart case. Brush with the melted butter, sugar and lemon juice, dust liberally with icing sugar.

2. Using the peel, slide the tart into the oven, onto the pre-heated pastry tray and cook for 10 minutes.

3. Turn the oven down to 200°C; continue to cook for a further 20 minutes until the pastry becomes a light
golden colour and the apples have caramelized.

4. Remove the tart from the oven and allow to cool for a minimum of one hour. Remove the tart ring and slide on to a large flat plate.

5. Dust with the icing sugar and leave to cool slightly for 30 minutes before you serve.

Veggie Scotch eggs

Easy Food Recipes and Cooking - Veggie Scotch eggs

Makes 2 | Prep 30 mins | Cook 20 mins
4 free-range eggs
100g breadcrumbs
2 tbsp coarse polenta
1 tsp mustard powder
1 tsp smoked paprika
salt and pepper
2 tbsp plain fl our
200g vegetarian haggis, cooked as per packet instructions

Veggie Scotch eggs

1. Preheat the oven to 220C/fan 200C/gas 7 and line a baking tray with foil.

2. Soft-boil 2 of the eggs for about 5 minutes. Remove the shells carefully. Leave the peeled eggs in cold water.

3. Mix the breadcrumbs, polenta, mustard, paprika and seasoning together. Tip out on to a plate. Put the
flour on to a separate plate and 1 beaten egg into a shallow bowl.

4. Mix the haggis with the remaining beaten egg. Using your hands, carefully cover the cooked egg with a
layer of half the haggis (like making a snowball).

5. Roll the haggis-covered egg in the beaten egg then roll in fl our, back in the beaten egg and then in the
breadcrumb mix. Repeat with the other cooked egg.

6. Place on a baking tray and bake for around 15 minutes until the egg is golden brown, turning as necessary.
Leave to cool and serve cut into quarters. Store in the fridge.

Buttered apple and cinnamon soup with vanilla ice cream

Easy Food Recipes and Cooking - Buttered apple and cinnamon soup with vanilla ice cream

Serve 6 | Prep 8 mins | Cook 20 mins
3 apples, unsprayed
1 litre water
200g sugar
3 cloves
3 allspice berries, crushed
1 lemon
2 tsp ground cinnamon
2 tbsp brown sugar
25g butter
1–2 tbsp vegetarian dark rum (optional)
vanilla ice cream, to serve

Buttered apple and cinnamon soup with vanilla ice cream

1. Wash, peel, core and chop the apples but don’t discard the peeling and cores. Instead, put them into a pan with the water, 200g sugar, cloves and allspice berries. Pare a strip of lemon peel and add that to the pan with the juice of the lemon. Bring to the boil and simmer for 20 minutes.

2. Put the apple in a bowl and sprinkle over the cinnamon and brown sugar. Toss as if making a salad until all the apple is well coated. Melt the butter and fry the apple, stirring constantly.

3. After about 5 minutes, the sugar will start to caramelise and the apple will be tender. Add the rum.

4. Strain the spiced syrup into the apple and stir well. Serve hot with a scoop of ice cream in each bowl.

Moroccan pumpkin soup

Easy Food Recipes and Cooking - Moroccan pumpkin soup

Serves 6 | Prep 5 mins | Cook 25 mins
1 large onion, peeled and quartered
4 cloves garlic, peeled
1 medium dried red chilli
1 stick celery
4 tbsp oil
1–2 tbsp ras el hanout spice blend
700g pumpkin or squash, cubed
200g can chickpeas
200g tomato, chopped (preferably fresh but canned will do)
2 tbsp chopped dates, dried apricots or prunes
1.25 litres water
salt and pepper
200g chard, roughly chopped

Moroccan pumpkin soup

1. Put the onion, garlic, chilli, celery, oil and ras el hanout into a food processor and blitz to a paste.

2. Scrape into a hot saucepan and cook, stirring, for a couple of minutes. Add the pumpkin and mix well. Cook over a moderate heat for 5 minutes.

3. Roughly crush the chickpeas just to break them up a bit – you don’t want a purée. Add to the pumpkin with the tomato and dates, apricots or prunes. Stir in the water. Season well. Bring to the boil, then simmer until the pumpkin is nearly tender.

4. Add the chard and cook 5 minutes longer. Check seasonings. Serve.

Mint and courgette soup

Easy Food Recipes and Cooking - Mint and courgette soup

Serves 4 | Prep 7 mins | Cook 20 mins
100g mint
1 large onion, fi nely sliced
1 litre water
1 tbsp pine nuts or fl aked almonds
25g butter
1 clove garlic, grated
1 lemon, fi nely grated zest and juice
¼ tsp pink peppercorns, crushed
¼ tsp black peppercorns, crushed
¼ tsp salt
pinch of sugar
2 medium courgettes, diced

Mint and courgette soup

1. Put 75g of the mint in a saucepan with the onion and water and bring to the boil. Simmer for 20 minutes.

2. Dry-fry the pine nuts or flaked almonds until just colouring. Reserve in a small bowl. Shred the remaining
25g of mint leaves and add to the pine nuts or almonds.

3. Melt the butter. Add the garlic, lemon zest, pink and black peppercorns, salt and sugar. Mix well then add the courgettes. Fry, stirring, until the courgettes are just starting to colour.

4. Add the lemon juice. Strain over the mint stock. Check the seasoning. Ladle into bowls and divide the pine nuts or almonds and mint shreds between the bowls. Serve.

Cream of parsnip soup with lemon and ginger and crisp allumettes

Easy Food Recipes and Cooking - Cream of parsnip soup with lemon and ginger and crisp allumettes

Serves 4 | Prep 10 mins | Cook up to 1 hr
2 tbsp oil, plus extra for deep-frying
300g onions, peeled and roughly chopped
black pepper
750g parsnips
1 lemon, fi nely grated zest and juice
1 tsp ground turmeric
1½ tsp ground ginger
1 litre water
salt
125ml cream or yogurt

Cream of parsnip soup with lemon and ginger and crisp allumettes

1. Heat the 2 tablespoons of oil in a large saucepan and gently fry the onions with a good grinding of black
pepper, until they soften and just start to colour.

2. While the onions are cooking, peel the parsnips. Cut about 100g of the parsnips into matchsticks and reserve. Roughly chop the rest and add them to the onion with the fi nely grated lemon zest, turmeric and ginger.

3. Cook, stirring often, for 2 minutes then add the water and the juice of the lemon. Season with salt. Bring to the boil. Cover and simmer until the parsnips are tender – this could be up to 50 minutes.

4. Blitz with a hand blender or push through a sieve. Blend in the cream or yogurt. Check seasonings.

5. Heat some oil in a pan and deep-fry the parsnip matchsticks until crisp. Drain on kitchen paper.

6. Reheat the soup gently – do not boil. Ladle into bowls and top with a handful of matchsticks. Serve
immediately

Oven soup with chèvre crostini

Easy Food Recipes and Cooking - Oven soup with chèvre crostini

Serves 4 | Prep 5 mins | Cook 25 mins
300g onions, peeled and cut into large chunks
4 cloves garlic, unpeeled
500g large ripe tomatoes, quartered
300g red peppers, deseeded and quartered
3 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper
a few sprigs of thyme and rosemary
about 1 litre boiling water or stock
6 slices of ciabatta or similar about 150g vegetarian goat’s cheese (the soft, loose sort)

Oven soup with chèvre crostini

1. Preheat the oven to 220C/fan 200C/gas 7.

2. Put the onions, garlic, tomatoes and peppers into one large or two smaller roasting trays. Shake the oil and vinegar in a screw-top jar and drizzle over the tray(s). Mix well with your hands as if dressing a salad. Season liberally with salt and pepper and scatter over the herbs. Roast for 25 minutes, shaking the pan from
time to time.

3. Prepare the crostini by toasting the bread briefl y and covering with the goat’s cheese.

4. When the tomato mixture is soft and nicely browned, scrape into a tureen. Put the crostini into the oven
in the roasting tin, to brown the cheese and crisp the toast.

5. Pick out the garlic from the tomato mixture, slip off the skins and return the cloves to the tureen. Blend until smooth with a hand blender, adding as much boiling water as needed to give the consistency of cream. Taste and adjust the seasoning. Serve with a hot crostini in each soup plate.

Tom kha het

Easy Food Recipes and Cooking - Tom kha het

Serves 4 | Prep 5 mins | Cook 7 mins
400ml can coconut milk
700ml warm water
450g mushrooms (small tight
chestnut buttons are best – if larger, quarter them)
2.5–4cm piece of young galangal,
finely sliced or 2–3 tsp finely grated
fresh ginger (depending on how hot you like things)
1 tbsp shredded lemon grass
4 Kaffir lime leaves, tightly rolled and shredded
100ml light soy sauce
100ml lime juice
2 tbsp chopped fresh coriander
1–2 tsp fresh chillies, chopped

Tom kha het

1. Saving 125ml of the coconut milk, pour the rest into a large pan. Add the water and stir until blended. Add the mushrooms, galangal or ginger, lemon grass and lime leaves.

2. Bring to the boil and simmer for 5 minutes. Add the soy sauce and reserved coconut milk.

3. Bring back to the boil, then take off the heat and add the lime juice, coriander and chillies. Serve.

Individual blaeberry crumbles

Easy Food Recipes and Cooking - Individual blaeberry crumbles

Serves 4 | Prep 20 mins | Cook 20 mins
400g bilberries
85g granulated sugar
2 tbsp lemon juice
4 tsp cornfl our
8 large fresh mint leaves, shredded
For the crumble:
85g plain fl our
55g rolled oats
85g soft brown sugar
85g butter

Individual blaeberry crumbles

1. Preheat the oven to 180C/fan 160C/gas 4.

2. Mix the bilberries with the sugar, lemon juice, cornfl our and mint. Divide the mixture equally among
4 ramekins.

3. To make the crumble, mix together the fl our, oats and sugar. Melt the butter in a saucepan, add the dry
ingredients and mix thoroughly.

4. Top the berries with the crumble and put the ramekins on a baking sheet. Bake for 15–20 minutes, until
the crumble is golden brown and the bilberries are bubbling. Leave to cool slightly, then serve with cream
or custard

Bramble fool

Easy Food Recipes and Cooking - Bramble fool

Serves 4 | Prep/cook 20 mins
400g blackberries
125g granulated sugar
juice of ½ lemon
300ml double cream
few drops of vanilla extract
250g Greek yogurt (0% fat is fine)

Bramble fool

1. Pick out 12 pretty blackberries and set aside. Put the remaining blackberries in a saucepan with the sugar and 1 tablespoon water. Slowly bring to the boil over a low heat, until they are juicy. Push the mixture
through a fi ne sieve or a food mill to remove the seeds. Add the lemon juice and leave to cool completely.

2. Whip the cream with the vanilla extract until soft peaks form. Fold in the yogurt and two-thirds of the purée, until just combined.

3. Spoon the mixture into glasses and drizzle over the remaining blackberry purée. Decorate with the reserved berries and serve straightaway.

Old fashioned bramble pudding

Easy Food Recipes and Cooking - Old fashioned bramble pudding

Serves 6 | Prep 30 mins | Cook 2 hrs
125g butter, softened, plus extra for greasing
125g caster sugar
2 free-range eggs
125g self-raising flour
5 tbsp milk
300g blackberries
85g granulated sugar
150ml vegetarian red wine

Old fashioned bramble pudding

1. Butter a 1.2-litre ovenproof pudding bowl or soufflé dish and line the bottom with a small disc of baking parchment. You will need a saucepan large enough to contain the bowl or dish and cover it with a lid. Pour 2–3cm of water into the pan.

2. Beat the butter and caster sugar together in a food mixer until light and fluffy. Beat in the eggs, one at a time, and then fold in the flour with the milk, until smooth.

3. Put about a third of the blackberries into the buttered bowl. Spoon the pudding mixture over the berries; it should come no higher than three-quarters of the way up the bowl. Cover the bowl with a piece of foil, pleated in the middle to allow room for expansion, and crunch the foil around the edge of the bowl to seal.

4. Bring the water in the saucepan to the boil, lower the pudding bowl into it and put the lid on. Reduce the heat so the water is just simmering. Steam for 1½–2 hours, checking from time to time and adding a little more boiling water if necessary.

5. Meanwhile, put the granulated sugar and wine in a pan and stir over a low heat until the sugar has dissolved. Increase the heat, bring to the boil and reduce the quantity of liquid by about half. Add the remaining berries and simmer until just cooked. Rub the fruit through a sieve to purée and remove the seeds.

6. Run a knife around the pudding and turn it out on to a warmed serving plate. Serve with the blackberry purée and cream, custard or ice cream.

Squash tamales

Easy Food Recipes and Cooking - Squash tamales

Serves 8 | Prep 1 hr | Cook 1 hr
16 large fresh or dried sweetcorn husks

For the masa:
50g butter, softened
200g masa harina
pinch of salt
1 tsp baking powder
50ml milk
100ml vegetable stock

For the filling:
1 small butternut squash (or another variety), peeled and diced
4 cloves garlic, whole with the skin on
1 fresh red chilli, chopped
a few sprigs of thyme
olive oil
chopped coriander
juice of ½ lime
100g vegetarian feta cheese
refried beans (optional)

Squash tamales

1. Preheat the oven to 180C/fan 160C/gas 4. Roast the squash in a hot oven with the garlic, chilli, thyme and olive oil until it is soft – this should take 30–40 minutes. When cooked, remove the garlic from its skin and pound in a pestle and mortar and then stir back through the squash. Add salt and pepper to taste and stir through some chopped coriander and lime juice.

2. To prepare the sweetcorn husks, if fresh, carefully peel the husks off the cobs and place in a saucepan of boiling water. Simmer for 5 minutes, drain and leave to cool. If using dried husks, soak them in hot water for 30 minutes. When they are soft, rinse them under running water as you separate them. Lay them fl at on a plate and keep covered with a damp cloth.

3. To prepare the masa, beat the butter in a mixing bowl until soft and fl uffy. In a separate bowl, mix the masa harina with the salt and baking powder. Beat some of the dry mixture into the butter, add a little milk, then some more dry mix, then some stock, until everything is combined.

4. The masa should be the consistency of scone dough – soft and pliable. If too dry, add a little more milk, if too wet, a little more masa harina. This makes enough masa for 8 tamales.

5. To assemble the tamales, sort out the 8 best, biggest and untorn husks. Lay a husk on the table with the fat end away from you and place a sausage of masa in the middle of the husk. Starting 1cm from the fat end, press the masa down, leaving a border down each side big enough so that the husk can wrap over the filling. Press the masa down to about twothirds along the husk and fl atten the sausage.

6. Top the masa with about 1 tablespoon of roasted squash and refried beans (if using) and crumble over the feta. Press down so that the filling completely covers the masa. Lay a spare husk over the fi lling, wrap the sides of the husk around the fi lling, then fold the thin end in so that you end up with a package with the thin end sealed and the fat end open. Tear a thin strip off a long husk and tie around the middle and knot to hold the tamale together. Repeat the last two steps to make the remaining tamales.

7. Steam the tamales in a vegetable steamer. Cover the bottom of the steamer with some leftover husks, stand the tamales upright and fi ll the spaces between them with wads of silver foil to hold them in place. Cover and steam for 45–60 minutes. When they are done, the masa will be soft and sponge-like.

8. Serve as soon as possible, with mole sauce, a traditional chocolate chilli sauce, salsas and more refried beans.

Tip Masa harina is made from coarse maize fl our and is used to make tortillas, tamales and enchiladas.

Chickpea, beetroot and orange salad with freekeh

Easy Food Recipes and Cooking - Chickpea, beetroot and orange salad with freekeh

Serves 4 | Prep 20 mins
Cook 1 hr 40 mins
1 large or 2 smaller beetroot
100g freekeh, washed in three changes of water
300ml stock or boiling salted water
1 tbsp olive oil
2 oranges
400g can chickpeas, rinsed and well drained
4 spring onions, fi nely chopped
sea salt and freshly ground black pepper

For the dressing:
1½ tbsp white wine vinegar
4 tbsp extra-virgin olive oil, plus a little for drizzling
2 tsp Dijon mustard
1 clove garlic, crushed
2cm piece of fresh ginger, grated
scant ½ tsp sugar
25g bunch fl at-leaf parsley, leaves
removed and chopped, reserving a little for sprinkling

Chickpea, beetroot and orange salad with freekeh

1. Put the beetroot into a pan and cover with boiling water. Bring to the boil and cook for 1¹⁄4 hours, or until tender. Cool, peel and chop into chunks.

2. Meanwhile, put the rinsed freekeh into a pan with the boiling hot stock or boiling salted water and the olive oil. Bring to the boil, cover and cook for 20–25 minutes or until the freekeh is cooked, then drain thoroughly and leave to cool completely.

3. Peel, then segment the oranges over a bowl, catching the juices for the dressing. Put the chickpeas, spring onions and orange segments into a bowl, then mix the dressing ingredients together and pour over. Season generously, then add the cooled grains. Stir well, taste for seasoning and serve topped with the beetroot and oranges, a dribble of oil and the remaining parsley.

Tip You can replace the freekeh with kamut, brown rice or bulgur wheat.

Mini Arancini

Easy Food Recipes and Cooking - Mini Arancini

Makes about 24 arancini
Prep 30 mins + chilling | Cook 40 mins
about 1.2 litres well-favoured
vegetable stock
300g risotto rice
grating of fresh nutmeg
4 free-range eggs
25g unsalted butter
25g vegetarian pecorino cheese, grated
25g vegetarian Parmesan-style
cheese, grated
plain flour, for dusting
good handful of cooked peas
150g vegetarian mozzarella ball, cut into 2cm cubes
about 100g dry, unflavoured
breadcrumbs
100ml olive oil, for frying
sea salt and freshly ground black pepper

Mini Arancini

1. Bring the stock to the boil then add the rice and cook, with the lid off, for 15–20 minutes or until the rice is
tender. Drain, reserving any stock for a soup or whatever.

2. Tip the rice into a bowl and let it cool a little. Season generously with salt, pepper and nutmeg and taste
before adding two of the eggs, the butter and the Parmesan-style cheese and pecorino. Mix very well.

3. With damp hands, pick up some rice and shape into generous golf ball-sized balls. Stick a few peas and
a piece of mozzarella into the middle of each ball. Spread some flour on a plate and quickly roll each ball in it.

4. Break the remaining 2 eggs into a dish and lightly beat them with a fork. Roll each ball in the egg, letting any extra egg drop back into the dish. Coat the balls with the breadcrumbs and gently pat the crumbs in with
your hands. Line up all the balls on a board and place the board in the fridge for at least half an hour.

5. Heat the oil in a large frying pan and, when it is quite hot but not smoking, add the rice balls. Fry them
for about 5 minutes, turning them over so that they fry evenly all over. Drain on kitchen paper and serve.

Middle Eastern pumpkin soup with kasha

Easy Food Recipes and Cooking - Middle Eastern pumpkin soup with kasha

Serves 6 | Prep 15 mins | Cook 40 mins
800g pumpkin (about 650g once peeled and deseeded), cut into 2cm cubes
1 large red chilli, halved lengthways and deseeded (unless you like it more fiery)
2 tbsp olive oil
knob of butter
1 onion, chopped
1 leek, chopped
3 garlic cloves, chopped
4cm piece of fresh ginger, chopped
½ tsp cumin
2 pinches of cinnamon
½ tsp sumac (optional)
50g amaranth grains
50g kasha, washed
1 litre vegetable stock
400g can chopped tomatoes
juice of ½ lemon
sea salt and freshly ground black pepper

To serve:
a generous handful of coriander, chopped
2–3 tbsp natural yogurt seasoned with a little salt and pepper

Middle Eastern pumpkin soup with kasha

1 Preheat the oven to 180C/fan 160C/gas 4.

2. Scatter the pumpkin pieces and chilli over a baking tray, pour over half the oil and season with salt and
pepper. Toss together, then bake in the oven for 30–35 minutes or until the pumpkin is tender. Remove from the oven and set aside.

3. Meanwhile, heat the remaining oil and butter in a saucepan and gently fry the onion and leek for 10 minutes or so until soft. Stir in the garlic and ginger and cook for 2–3 minutes before adding the cumin, cinnamon, sumac (if using), amaranth and kasha. Stir over the heat for a further 1 or 2 minutes.

4. Add the boiling hot stock and tomatoes and bring up to the boil, then simmer for 20–25 minutes, stirring occasionally.

5. Chop the roasted chilli and stir into the soup along with the pumpkin and a squeeze of lemon. Serve garnished with the coriander, a drizzle of yogurt and some sumac (optional).

Tip You can replace the kasha with buckwheat groats or bulgur wheat (the latter must be washed
thoroughly in cold water, drained and washed until the water runs clear).

Pear, cranberry and almond loaf

Easy Food Recipes and Cooking - Pear, cranberry and almond loaf

Ingredients (Makes 10-12 slices)
50g ( 1/2 cup) coconut flour
300ml coconut milk
240g (2 cups) gluten-free flour (I used White Wings gluten-free plain flour)
1 teaspoon baking powder
125g dried cranberries
50g dried diced pear
75g ( 1/3 cup) brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons roughly chopped almonds
1 egg, lightly beaten

To serve:
Ricotta and fresh honey

Pear, cranberry and almond loaf

Method
Put the coconut flour in a bowl, pour the milk over it and leave to soak for 30 mins. Preheat the oven
to 180°C.

Lightly grease and line a 1kg loaf pan with baking paper. Sift the flour and baking powder into a bowl. Mix in the cocnut flour mixture and the rest of the ingredients. Mix together well.

Spoon the mixture into the loaf pan, smooth the top and sprinkle with flaked almonds. Bake the loaf
for 45 mins until it is golden and cooked through. Leave it to cool for 10 mins before turning onto a
wire rack.

Slice the loaf and serve with ricotta and honey.

Chilli baked beans with creamy persian fetta

Easy Food Recipes and Cooking - Chilli baked beans with creamy persian fetta

Ingredients (Serves 4)
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
6 slices gluten-free pancetta (optional)
2 x 400g tins diced tomatoes
1 tablespoon brown sugar
2 x 400g tins kidney beans, rinsed
sea salt
freshly ground black pepper
juice of 1 lime
150ml of water

Garnish:
handful of coriander leaves
1 green chili, deseeded and finely sliced
100g Persian feta, crumbled (other feta is fine but not as creamy)
3 spring onions, finely sliced

Accompaniments:
avocado
gluten-free toast

Chilli baked beans with creamy persian fetta

Method
Preheat the oven to 160°C. Heat the oil in a large ovenproof casserole dish over medium heat. Add the onion and cook until softened, 4-5 mins, add the garlic, cumin and pancetta and cook 2 mins.

Add the tomatoes, sugar and water. Bring to the boil, then reduce the heat and simmer for 10 mins. Stir in the kidney beans and season with pepper and salt to taste. Place the lid on the casserole dish and bake it in the oven for 30 mins, checking and topping up the liquid if necessary after 15 mins.

Prior to serving, stir in the lime juice and sprinkle over the garnishes. Serve with sliced avocado and gluten-free toast.

Baked eggs, capsicum, goats curd and dukkah

Easy Food Recipes and Cooking - Baked eggs, capsicum, goats curd and dukkah

Ingredients (Serves 6)
Rice bran oil
4 golden shallots, finely sliced
2 cloves of garlic, finely sliced
4 teaspoons thyme, leaves pulled off the stems
½ teaspoon cumin seeds
8 vine ripened tomatoes, roughly chopped
4 roast red capsicum, peeled, seeds removed/sliced
splash of balsamic vinegar
100ml gluten-free chicken or vegetable stock
1 cup diced pancetta/bacon, cooked and chopped
3 tablespoons parsley leaves, chopped
6-12 eggs
180g goats curd or Persian feta
50g dukkah
salt and freshly ground black pepper

To Serve:
Rocket
Gluten-free toast

Baked eggs, capsicum, goats curd and dukkah

Method
Preheat oven to 180°C. Heat a little oil in a saucepan, sweat the shallots, garlic and thyme until softened. Add cumin seeds, tomato and capsicum and cook quickly for 3-4 mins. Add vinegar and stock and allow it to reduce to a thickened sauce 10 mins. Season and remove the pan from heat. When cooled, add most of the parsley and all the pancetta pieces.

Divide mixture between six ovenproof dishes.

Making a well in the centre of each dish, crack 1-2 eggs into each. Season, cover with foil and bake
10-12 mins or until cooked to your liking. Crumble the goat’s curd cheese over the top and sprinkle
with dukkah.

Serve with a rocket side salad and buttered glutenfree toast to dip into the sauce.

Fluffy Ricotta pancakes with caramelised bananas

Easy Food Recipes and Cooking - Fluffy Ricotta pancakes with caramelised bananas

Ingredients
250g (9 oz) ricotta cheese (fresh from the deli is much better than a fridge tub)
125ml (½ cup) milk
2 large eggs, separated
100g ( 3/4 cup) self raising gluten-free flour, sifted
pinch of sea salt
60g (2½ oz) butter, mixed with 1 teaspoon ground cinnamon (if doing sweet version)
5 bananas
3/4 cup caster sugar
250ml cream
250ml marscapone cheese

Fluffy Ricotta pancakes with caramelised bananas

Combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, a pinch of salt and
gently beat to make a smooth batter. In a separate clean bowl, beat the egg whites until you have soft
peaks, then fold them into the ricotta mix.

In a large, heavy-based frying pan, melt a heaped teaspoon of the cinnamon butter and when it begins to foam, add 2 tablespoons of batter to the pan to form each pancake, leaving a little space between
each one. When you can see the bubbles breaking through the top surface of the pancake, turn them
over. Once the pancakes are cooked and golden on both sides, transfer to warm a plate and cover with a tea towel to keep warm while you cook the remainder.

Bananas:
Melt 3 tablespoons of butter in a pan and fry 5 bananas on a med to low heat so they cook right through.

Add caster sugar to a saucepan over low heat, watching it carefully until it starts to melt and turn light brown. Add cream (watch for splattering) and stir quickly to combine and dissolve. This can burn quickly so take off heat as soon as it has combined. If it lumps just keep stirring it over heat until it
combines.

Pile two of the pancakes onto each plate. Top with a banana, caramel sauce and a dollop of marscapone cheese. Makes 10

Note:
These pancakes are not sweetened so they could just as easily be the base of a savoury breakfast
served with bacon and eggs or salmon and eggs.