Lemon Nutella Tarts

“It’s what a neenish tart wants to be when it grows up.”

lemon nutella tart

That was my husband’s assessment of the little tarts I made last week. They’re worth a try. If you make the Nutella and the lemon curd ahead of time, they’re quick to whip out.

You’ll need:

1 recipe homemade Nutella
1 recipe lemon curd (see below)
1 recipe pie dough (enough for a double crust; my recipe is below)
Dark chocolate for decorating

Lemon curd

2 eggs
3/4 cup sugar
Grated zest of 1 lemon
2/3 cup fresh lemon juice
2 Tbs butter, cut into small pieces
1/2 tsp vanilla

Whisk together the eggs, sugar and lemon zest in a saucepan. Add the lemon juice and butter. Cook over medium heat, whisking constantly, until the butter is melted. Continue to cook, still whisking, until the mixture thickens. Remove from the heat, stir in the vanilla, pour into a jar or covered crock, and refrigerate.

Pie dough

1 1/4 cups wholemeal flour
1 1/4 cups all-purpose flour
3/4 tsp salt
125 g cold butter
125 g Olivani
5 – 8 Tbs ice water

Whisk together the flours and salt. Cut the butter and Olivani into the flour mixture until the largest pieces are the size of peas. Sprinkle the water over the mixture and combine with a fork until evenly moist. Knead in the bowl just enough to form the dough into a cohesive ball. Cover and refrigerate at least an hour before rolling out.

To assemble the tarts:

Roll out pie dough quite thin. Cut into 10 cm rounds with a cookie or biscuit cutter. Line cupcake tins with the rounds of dough. Blind bake for 20 minutes at 200ºC (400ºF). (If you don’t want your dough to slump while baking, fill each tart with pie weights for the first 15 minutes of baking, then remove them for the final 5 minutes.)

Remove the tarts from the tins and, while they are still hot, press a teaspoon or so of Nutella into the bottom of each one. The heat from the crust will soften the Nutella and help it spread across the bottom nicely. 

When fully cool, fill the tarts with lemon curd. Melt a small quantity of dark chocolate and pipe chocolate squiggles onto the top.

These tarts should be kept refrigerated, if they last long enough to make it to the refrigerator.

Crunchy Granola Bars

I’ve been tinkering for years with granola bar recipes, and have never come up with one that is crunchy and robust enough to take on a long hike.

granola bar

But I may have just managed it …

Starting with a recipe that was supposed to be a soft bar, I did a fair bit of tweaking and have ended up with a beautifully crunchy and robust bar full of yummy oats, nuts and seeds. 

Give them a try, and let me know how they work for you!

50 g hazelnuts
50 g cashews, roughly chopped
200 g old fashioned rolled oats
40 g pumpkin seeds
40 g sunflower seeds
15 g sesame seeds
50 g dates, chopped
100 g butter
100 g brown sugar
75 g golden syrup
grated zest of 1 orange
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 180ºC. Grease a 23 x 33 cm baking pan and line with baking paper.

Spread cashews, pumpkin seeds, sunflower seeds, and sesame seeds in a shallow baking tray. Place hazelnuts in a separate tray. Toast both in the oven for about 10 minutes until the nuts are lightly browned. Rub the skins off the hazelnuts and roughly chop. Transfer all the nuts and seeds to a bowl.

While the nuts are toasting, grind 80 g of the oats in a food processor until they become a coarse meal. Add all the oats to the nut mixture and stir to combine.

Place the butter, golden syrup, sugar and orange zest into a small saucepan and stir gently over medium heat until the butter is melted. Stir in the cinnamon and salt, and then pour over the nut mixture. Mix well, and then press evenly into the prepared baking tray.

Bake about 35 minutes, until the bars are a dark golden colour. Allow to cool for about 20 minutes, and then cut into bars while still slightly warm. Allow to cool completely before removing them from the pan.

* I used golden syrup in this recipe because I had some left over from another recipe that called for it. Next time, I’ll try it with honey, because I rarely have golden syrup on hand, and honey tastes better.

Beautiful Gingerbread

Sometimes you just have to take the time to make something beautiful, even if it is destined to be chewed up and swallowed.

fancy gingerbread cookies

I made gingerbread cookies out of Yotam Ottolenghi’s book Sweet last week. The gingerbread itself is nothing out of the ordinary, but the recipe calls for stamping the cookies and topping them with a boozy glaze.

I have a couple of wooden pasta stamps that were perfect for the job. The resulting cookies, brushed with a brandy-laced glaze, were as lovely as they tasted. The extra work was minimal, and the final product looks far fancier than it deserves to. 

In fact, I like the technique, and am thinking it would make pretty speculaas, too. I might even try an extra-fancy batch of homemade Oreos, stamped and glazed before sandwiching.

And of course, because I easily go overboard in my excitement, I’m also now wondering if I could carve my own little cookie stamps. Maybe bees or dragonflies, or a little dragon to go along with my books …

Lemon Coconut Pancakes

Earlier this week, my husband made a curry for dinner which took a small quantity of coconut milk. The remainder of the can of coconut milk sat in the fridge all week.

So this morning I made an experimental breakfast to use up the coconut milk—lemon coconut pancakes. They turned out pretty good—fluffy and light, and quite different from ordinary pancakes. They were good with maple syrup, and even better with gooseberry jam.

Here’s the recipe if you want to try them yourself:

1/2 cup all-purpose flour
1/2 cup wholemeal flour
1/2 cup barley flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
grated rind of 1 lemon
1 cup coconut milk
3 Tbs melted butter
1/4-1/2 cup water

Whisk together the flours, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, lemon rind, coconut milk, melted butter and 1/4 cup water.

Make a well in the dry ingredients and pour in the wet. Mix just until all the flour is moistened. If the batter is too thick, add more water.

Cook by the spoonful on a greased skillet, flipping when the top of the pancakes become bubbly, until both sides are golden brown.

Flour tortillas–old dog, new tricks

A week or so ago, I ran across an article somewhere on the internet extolling the virtues of using boiling water in breads and pastries. I was curious, and a bit dubious (particularly in regards to the pastry) but they mentioned that in Mexico, flour tortillas are made with boiling water.

Hm. I’ve been making flour tortillas regularly for two decades. It never occurred to me to use boiling water.

So yesterday evening I gave it a go. Using my own tortilla recipe (see below), I simply replaced the water with boiling water.

As the article mentioned, the flour absorbed the boiling water much more quickly than cold water. The texture of the dough was more dry and crumbly than usual, and at first I was worried it wouldn’t roll out well.

But I was able to work each ball of dough into smoothness, and the rolling out went like a dream—I was able to roll the tortillas thinner, with little sticking or ripping.

They cooked as usual, and then came the real test—eating.

The finished tortillas were pliable and strong, and the flavour was definitely superior to the cold-water version—less floury, more cooked.

And just like that, my tortilla recipe changed… Who says you can’t teach an old dog new tricks?

Go ahead and try it for yourself.

1 cup all-purpose flour
1 cup wholemeal flour
1 cup cornmeal
3/4 tsp salt
2 tbs olive oil
1 1/2 cups boiling water

Heat a large heavy cast-iron skillet on high.

Whisk together the flours, cornmeal and salt in a bowl. Drizzle in the olive oil and mix. Add the water and stir until evenly moistened. Lightly knead until the dough comes together in a ball. Pinch off small balls of dough (about 5 cm (2-in) in diameter). Knead each ball lightly, then roll out on a generously floured board until they’re 1-2 mm (1/16-inch) thick. 

Lay the tortillas, one at a time, onto the preheated skillet. Flip after a minute or two—when the tortilla begins to bubble and the bottom is spotted with brown. Cook a scant minute on the second side, then stack inside a folded tea towel. Flip the whole stack over before serving (this helps equalise the moisture levels in the tortillas so the bottom ones aren’t too soggy, and the top ones aren’t too dry).

Gevulde Speculaas

I recently purchased the book Sweet, by Yotam Ottolenghi and Helen Goh (because the book was always checked out of our local library when I went for it). Like Ottolenghi’s other cookbooks, Sweet is a celebration of flavours, and unapologetic about excess.

My first foray into making some of the glorious recipes in the book was gevulde speculaas—stuffed speculaas.

Speculaas is a staple cookie in my household—richly spiced, quick to make, and delicious any time of year. Ottolenghi’s gevulde speculaas recipe, however, is speculaas for special occasions.

His spice mix includes cinnamon, aniseed, white pepper, ginger, coriander, cardamom, nutmeg and cloves. These are incorporated into a soft dough that is wrapped around an almond paste filling flavoured with lemon and candied citrus peel.

The cookies are baked as a log and cut into slices when cool. Each bite is a spectacular flavour explosion. Unlike traditional crisp speculaas, these stuffed speculaas are soft and moist. They’re the perfect accompaniment to a cup of coffee or tea, and look amazing too.

They are a lot of work to mix up, but they partly make up for it by being baked as a log, so there’s no individual cutting or shaping of cookies to do. They’re definitely celebration cookies, not everyday ones, but I’m certain I’ll be pulling the recipe out again.

Crazy Cake Season 2021: Cake #3

After my daughter’s octopus cake, the remainder of Crazy Cake Season has been less than crazy. My son’s cake was a bit of a do-it-yourself kit, and consisted of plain cupcakes and a tub of frosting posted to him, since he was back at university for his birthday. 

Cake number three, for my husband, was a small affair, since it’s only the two of us at home now. I don’t think I’ve ever made a cake this small—it seemed hardly worth the effort when I pulled the single 18 cm round out of the oven. 

He had asked for ‘fruity chocolate’ cake this year. So I made a chocolate madeira cake, filled with lemon curd and a lovely whipped cream and yogurt filling. I topped it with chocolate ganache, more whipped cream and yogurt filling, and fresh strawberries.

The cake was a new recipe for me, inspired by a slice of commercial cake I ate at a dinner party a few weeks ago. The commercial cake was delicious, with an intriguing texture—quite different from the usual bland froth of commercial cakes. A little research on the bakery’s website revealed it to be madeira cake, so I’ve set myself a goal to try making madeira cakes. My first try was a bit dry—something to work on—but with the fillings and fruit, the total package was delicious. 

I was particularly taken with the whipped cream filling, which came from CookingLight, and was easy to make:

1/2 cup cream
1/3 cup icing sugar
1/2 cup plain Greek yogurt
1/4 tsp vanilla (I increased this to 1/2 tsp)

Whip the cream and sugar together until stiff peaks form. Add the yogurt and vanilla and beat until smooth.

I had extra strawberries and was munching on them as I assembled the cake. In the process I discovered that the filling makes an amazing fruit dip. Worth making some extra, just for dipping strawberries into.

2021 Crazy Cake Day #1

Many years ago, I tried to make vegetarian rolled fondant. It was a complete disaster.

So when my daughter asked for an octopus cake for her birthday, I first wondered if I could manage to do it in buttercream frosting. I quickly decided that, no, it was really only going to work in fondant. So …

I spent a couple of hours on Tuesday scouring the city for the ingredients. They were easier to find this time—vegetarianism has become more commonplace, so gelatine substitutes are now available in some mainstream grocery stores. I took it as a good sign. My fondant would work this time.

I baked the cake (chocolate), and made the filling (peanut butter), and on Wednesday sculpted the octopus’s body. After a night in the refrigerator, the cake was ready to cover in fondant. Thursday morning I got to work.

The first batch of fondant was marginal at best. It had little elasticity, and I had to roll it out in pieces, rather than one big sheet to cover the whole cake. No worries. I managed, and the result was only a little bit lumpier than I’d hoped.

But I’d used nearly all my fondant, and I still had eight legs to make.

So, I made another batch. This one would be better, of course, because it was the second try. And it seemed to be going better for a few minutes. But by the time it was finished, it was clear this batch had even less elasticity than the first. 

At least I didn’t have to roll it out thin. It worked fine for the legs, as long as I worked slowly and didn’t try to curl the legs too much.

It took quite a long time to smooth all that lousy fondant into what looked like one continuous animal, but eventually I managed. Then I had a fabulous time painting it, watching the octopus colouration take shape.

It took a bit of trial and error to work out how to make zillions of suckers—thinned fondant piped into balls, partly dried, and then shaped before allowing them to harden. Then it took ages to place them all. I finished up just as my husband was putting dinner on the table. 

It was a heck of a lot of work for one cake.

But the final octopus looks like it could swim away any moment. And more importantly, I think my daughter is truly impressed—a rare feat.

Aromatic Memories

Smells have amazing powers. They can conjure spirits.

I was chopping parsley and mint the other day to put in dinner and, as the combined smell wafted from the cutting board, I though of Rhian Jones.

I shared a house with Rhian and five other women during my last year at university. Yellow House, as we called the brightly painted Edwardian edifice, was a good place to live. Though all seven of us had different majors and different personalities, we shared a desire to make the place feel like home.

We all enjoyed cooking, and regularly shared food. Rhian made tabbouleh that sang with flavour. “Granny’s” tabbouleh, because the recipe came from her grandmother. I still have that recipe.

I haven’t thought about Rhian for years, but the mix of herbs under my knife the other day drew her into my kitchen. I heard her infectious snorting laughter, remembered her vast collection of colourful bras, and tasted her granny’s tabbouleh shared among us on hot summer days.

I don’t know what became of any of my housemates from that year, but it was lovely to have Rhian laughing in my kitchen thirty years later. I hope wherever she is, she’s still making tabbouleh.

Inspirational Flavours

I was surfing the internet last week for something different to do with lentils and found a recipe for an intriguing lentil stew topped with roast broccolini and lemon on Bon Apetit’s website (Marinated Lentils with Lemony Broccolini and Feta).

I didn’t have broccolini, but I did have an overabundance of zucchini (surprise, surprise … It’s January; of course I have too many zucchini).

I was intrigued by the idea of roasting lemon, so I substituted zucchini and spring onions for the broccolini in the recipe, vaguely took inspiration from the herbs and spices in the lentils, and ran with it.

The result was delicious and refreshingly different from my normal lentils. The roast lemon was good—sour, bitter, and slightly caramelised. It enhanced the lightness of the vegetables and was quite pretty, too. And the spicy, tangy lentils were a nice complement to the vegetables. I can envision the dish working well with many different vegetables—eggplant, green beans, even beetroot—a great way to highlight an individual vegetable against the richness of lentils.

It’s gotten me thinking about other places I might include roast lemon slices—in mixed roast vegetables over couscous, in a lemon/butter sauce over pumpkin ravioli, floating atop a bowl of vegetable soup … there are lots of intriguing options. I love when a recipe inspires new ways to prepare old ingredients.