Baked Lemon Ricotta Tart with Ginger Pastry and Golden Saxifrage

Happy New Year. I know it’s been a very long time since I last updated my blog, apologies. However I will try to keep on top of it starting now.

The main reason I haven’t up-dated my blog is because sadly Sadiq can no longer take my pictures because of other commitments, but I thank him for his skills, efforts and time.

I still get asked for the recipes of the dishes I create at Kaffeine, so I shell up-date redjarcooking without shinny wonderful pictures for now. I still have a few remaining images which I will use from time to time. I'm also looking into investing in a decent camera. Plus my secret Santa bought me an amazing book on food photography, which I'm currently reading.

In the meantime I will be re-editing some of my recipes and work on more recipes cards, which are still available at Kaffeine.

Here is my latest recipe, a savoury baked ricotta tart. It looks very festive on a plate (you'll have to take my word) and I've garnished this ricotta tart with a foraged item Golden Saxifrage. Crisp, textural and ever so slightly bitter leafy green. Best eaten raw and lightly dressed with lemon juice and olive oil. The refreshing taste of golden saxifrage goes well with creamy citrus ricotta, sweet tomato sauce and slightly spiced flaky pastry. You may find this recipe a tad labour intensive to make, none the less the end result is very therapeutic.

PASTRY:

300g plain flour

150g butter

50g grated cheddar

1 egg

3 tablespoons water

11/2 teaspoon ground ginger

Pinch of sea salt

TOMATO SAUCE:

3 plum tomatoes

1 white onion

2 cloves garlic

2 tablespoons extra virgin olive oil

4 basil leaves

Dash of dry sherry

Sea salt and ground white pepper

RICOTTA FILLING:

600g good quality full fat ricotta

1 white onion

150g grated gruyere

3 eggs

25g butter

2 lemons

Sea salt and ground white pepper to season

GARNISH:

60g golden saxifrage

1 teaspoon lemon juice

1 teaspoon extra virgin olive oil

METHOD:

Start with making the pastry, place flour, cheddar, ginger and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour until well blended together then add egg and cold water. Lightly knead together until only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.

Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface until about 4-5mm thick and line the tin with pastry, pinch and press down around the edges and refrigerate for a further 30 minutes.

Once pastry has rested using a folk prick the base of pastry 10 times and line with grease proof paper then fill with uncooked rice or dried legumes, bake in oven set at 200ºC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for further 8 minutes until golden brown.

To make the tomato sauce peel and finely dice the onion, crush the garlic and roughly dice the tomatoes. Warm a sauce pan over a medium heat and add olive oil followed by onions and garlic, gently cook until onions have softened. Add the tomatoes, sherry and season with salt and pepper, cook until tomatoes begin to break down. When tomatoes become mushy remove from heat and pour into a food processor with basil, blend into a smooth sauce.

For the ricotta filling peel and finely dice the onion. Add butter into a fry pan and warm over a medium heat until the butter has melted. Add onion to fry pan and cook until onions become translucent then remove from heat. In a large mixing bowl add ricotta, onion, gruyere, eggs, lemon juice and season with salt and pepper, mix together until evenly combined.

Spread the tomato sauce over the base of the pastry then evenly top with ricotta and smooth out, bake in oven on middle shelf set at 180ºC. When the tart has finished baking leave to cool for 30 minutes before cutting into 8 pieces.

To garnish gently mix golden saxifrage, lemon juice and olive oil together and top each slice of tart with the dressed golden saxifrage and serve.

Crown Prince Squash with Goats Cheese and Cucumber Dressing

Of all the varieties of squash, crown prince has to be my favourite: smooth, creamy and rich. It's a steak if you're a vegetarian. That's why it's perfect with a bit of light cucumber and lemon juice to cut through the richness. This is great for a light lunch or a side dish for your evening winter roast.

1 crown prince squash
200g goats cheese
100ml extra virgin olive oil
Sea salt and cracked pepper

Dressing:
1 cucumber
1 lemon
Pinch of sea salt

Method:
Cut the crown prince squash in half and scoop out the seeds. Using a sharp knife, peel off the skin and cut squash into large chunks and lay out on baking tray. Drizzle over olive oil and season well with salt and pepper. Place in oven set at 200ºC for 45 minutes.
For the dressing, cut the cucumber into quarters and place in food processor with juice of lemon and salt, blend together until cumber is puréed.
Once the squash is roasted, serve with large pieces of goats cheese and cucumber dressing.

Globe Artichoke Pizza with Lemon Parmesan Sauce

Hola, sorry its been a few weeks since my last recipe. I've just got back from a lovely holiday traveling up the sunny south east coast of Spain working on my tan lines and feasting on the local cuisine.  Now I'm back and full of Spaniard inspiration starting with this recipe using globe artichokes which is a edible flower that grows through out Spain, Italy and Mediterranean countries. This recipe is slightly labour intensive but is a great way on brushing up how to prepare artichokes and bread dough. Enjoy.

6 tightly packed small artichokes
2 springs rosemary
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
50ml extra virgin olive oil
1 lemon juiced
100ml water

SAUCE:
50g butter
50g plain flour
200ml whole milk
150g grated parmesan
Pinch of sea salt

DOUGH:
400g strong flour
50ml extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon white sugar
6g dried yeast
275ml warm water

METHOD:
Prepare artichokes by slicing the base off then using scissors cut the tips off each artichoke petal. Sit artichokes in baking tray and drizzle over water, lemon juice and olive oil, then sprinkle with salt and pepper. Cover tray with foil and bake in oven set at 180oC for 30 minutes. Once cooked leave to stand for half an hour.
To make the dough, place the yeast and sugar in with water and leave to ferment for 10 minutes. In a large mixing bowl add the flour and salt then roughly mix together. Add the fermented liquid to flour and start to knead, once a dough forms pour in olive oil and knead in the bowl for 2 minutes. Dust a clean bench surface with flour and turn dough out onto surface and knead vigorously for 10 minutes. Lightly grease the mixing bowl with a little extra oil and add the dough, cover and leave to stand in warm place till doubled in size. Brush a 30x20cm baking tray with extra olive oil and dust with flour then tap it round the pan. When dough has doubled in size fold out into baking tray and stretch out till it lays flat and even in the tray. Using your finger tips press the surface of dough to created small pockets, then drizzle with a little extra olive oil. Bake dough in oven set at 220oC for 10 minutes, once cooked flip the dough over gently using 2 spatulas and bake for a farther 5 minutes. When the base has fully cooked carefully flip back over in tray and leave to cool.
For the sauce melt butter in sauce pan then add flour and stir till the kitchen is filled with the smell of short bread. Add salt and very gradually pour in the milk while stirring, this will prevent lumps. Once all the milk has been added pour in the parmesan and lemon juice, stir till the cheese has just melted then remove from heat. 
To finish preparing the artichokes peel off the tough grey outer leaves till you reach the more fleshy pale part of artichoke. Cut artichokes in half and remove the purple leaves and hairy section with a teaspoon or fingers. Then cut each portion of artichoke in half once more. 
Spread the sauce evenly over dough base and gently break up and distribute the artichoke over pizza. Lastly pick off rosemary leaves and sprinkle over artichokes with a little extra seasoning and olive oil. Bake in oven at 180oC for 15 minutes, once cooked leave to stand for 5 minutes before cutting into 8 piece's.  

Watermelon and Smoked Mozarella Salad

I have to admit I was never a fan of watermelon growing up, however I've recently reacquainted myself and realised how very very wrong I was. Especially on a hot day there isn't anything as refreshing and sweet like a beautiful watermelon, simple and satisfying.
This salad incorporates melon with smoked stringy textured cheese and slender crunchy flaked almonds. All rounded off with peppery rocket and slightly bitter red onion, all flavours balanced to make a wonderful summer salad. 

1/2 watermelon
300g smoked mozzarella
1 red onion
50g flaked almonds
70g washed rocket

Dressing:
2  juiced lemons
1 tablespoon wholegrain mustard
1 apple
1 shallot
1/2 teaspoon sea salt
2 tablespoons water
50ml extra virgin olive oil

 Method:
To make the dressing peel apple and slice into wedges then cut out the core.  Place apple, lemon juice, mustard, diced shallot, salt and water over medium heat and bring to a gentle simmer. Once apple turns mushy remove dressing from heat and pour in food processor. Blend dressing with olive oil for 2 minutes till smooth.
Place a small fry pan over medium heat and add the almonds, toss in the pan till they just start to turn golden brown then remove from heat. Peel red onion, slice in half and top'n'tail then slice very finely lengthways. Remove the rind off melon and cube into 2cm piece's. To make the salad you can either make 4-6 individual servings or 1 large platter. First lay down rocket followed by a scattering of red onion and melon. Then tear mozzarella into small piece and evenly distribute over salad, lastly sprinkle almonds on salad and drizzle over desired amount of dressing.

Lemon, Mint and Poppy Tofu Salad

Here's a easy and almost fat free vegan salad. Generally I use a firm chalky tofu for salads as it gives bite and texture, silken tofu is nice but better for dessert making.
This is also the time of the year for excellent cucumbers and peas. Cucumbers are more fragrant than earlier crops and pea's are sweeter and juicer fresh from the pod. I highly recommend you shell your own pea's, this may be more laborious but definitely worth the reward.

500g firm smoked tofu
300g fresh peas
1 cucumber
70g washed rocket
4 lemons
4 tablespoons poppy seeds
6 springs of mint
1 green chilli
1 clove garlic
50ml extra virgin olive oil
Sea salt

Method:
Slice tofu into 2cm cubes and lay over baking tray. Juice the lemons and strain out the seeds, sprinkle tofu generously with salt then drizzle over the lemon juice and half the olive oil. Lastly sprinkle over poppy seeds and bake tofu in pre-heated oven set at 180oC for 20 minutes.
Finely dice chilli and garlic together, place a small pot over medium heat and add the remainder olive oil. Once oil is hot add, garlic, chilli, peas and a teaspoon salt, saute the peas till just tender then remove from heat. Using a potato masher very roughly mash the peas for a few seconds just to break the skin's a little.
Slice cucumber lengthways and scoop out the seeds, then cut into 2mm slice's. Once the tofu is cooked roughly chop the mint and sprinkle over tofu, when tofu has cooled down enough mix the mint and tofu together. To make the salad you can either make 4 individual portions or a large platter. First lay down rocket, sprinkle over cucumber and peas and lastly top with tofu and serve.

Samphire, Lemon and Poppy Muffins

My new favourite savoury muffin, salty, zesty and bits of crunchy texture. Samphire is a salty vegetable that grows in shallow sea waters or off rocks near coastal lines. Very delicate texture and taste similar to asparagus. I've seen samphire for sale in Waitrose near the seafood section, however not many other place's sell it. Maybe your local fish mongers if you're lucky!

450g plain flour
100g butter
2 eggs
100ml buttermilk
100ml milk
100g grated cheddar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
100g samphire
2 un-waxed lemons
3 tablespoons poppy seeds
Good pinch of salt

METHOD:
 Melt butter and place to one side to cool slightly. In a large mixing bowl add flour, cheddar, baking powder, soda, samphire, zest of lemons, poppy seeds, salt and stir together. Beat the eggs in butter and add to the dry mixture along with buttermilk, milk and juice of lemons. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the mixture between the pan. Bake in oven set at 180oC for 25 minutes.
Once cooked leave to cool for 15 minutes before removing from pan.

Carrot Marmalade

A revived version of one of my older recipes, like most things I cook over time evolution kicks in and I find ways to improve on the original. I first tasted this jam whist working in the Sahara, some of the local Berber people ate it on there version of a pan-cake. At first I wasn't sure what it was but after some miscommunication I learnt the vibrant orange colour came from carrots. Since I've developed my own version and has become a signature item on all the tables in Kaffeine.

1 kg peeled and grated carrots
3 un-waxed lemons
3 oranges
1 liter water
1 kg granulated sugar

METHOD:
Place the carrots and water into a large heavy based pot, using a peeler peel skin off the lemons and oranges, roughly slice peel and add to the pot. Over a strainer squeeze the juice out of the oranges and lemons and pour into pot.  Keeping the seeds and pith place in muslin cloth and tie into a tight bundle and lastly add to the carrot and citrus mixture. Place pot over a high heat and bring to a simmer, once simmering turn the heat down slightly and cooking for 1 hour.
After the hour is up remove the muslin bundle, add sugar and turn up the heat, once rapidly boiling cook marmalade for 20 minutes. To test if marmalade is ready place a tablespoon of jam on a cold plate and leave to cool for 1 minutes then run your finger through the middle of marmalade if the jam doesn't merge back together it is then ready. Carefully pour the marmalade into sterilized jars and cover with lids, leave marmalade to cool and set for a couple of days before using.

Asparagus, Cherry Tomato, Lemon and Parmesan Tart

Because of the random behavior of the weather lately some plants are unsure if its winter, spring or even summer. Usually British asparagus doesn't come through till mid may but this year it started very early in MARCH! Thanks to the little heat wave which has now well and truly disappeared England has a mini batch of wonderful asparagus.
Growing up my grandparents owned a asparagus farm and my first memory of eating this vegetable was during lunch at Nana and Grandads place. Nana had just bought a copy of Alison Holst (New Zealand's equivalent to Delia Smith) new cook book which had a recipe for cream of asparagus soup and she decided to give it a go. Being very young I was hesitant to trying new foods and flavours that weren't ice cream or tomato ketchup. But knowing that Nana hadn't once cooked me something I hated I decided to go out of my comfort zone and try this new flavour. Only thing I can remember after tasting the soup is that I liked it very much and wanted more!
This recipe isn't the soup however just a lovely little tart I made up last week.
 
500g asparagus
250g cherry tomatoes
50g butter
50g plain flour
250ml whole milk
100g parmesan grated
1 lemon
1 tablespoon extra virgin olive oil
Sea salt and cracked pepper to season
4 basil leaves 

PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt

METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Fill a medium pot with water and place over a high heat to boil and snap the ends off the asparagus. Once water is boiling plunge in the asparagus and cook for 2 minutes, drain and cool under cold running water, slice asparagus in half length ways and cut into 2cm pieces.
Place tomatoes on a baking tray and season with salt, pepper and drizzle over olive oil, roast in oven set at 200oC for 15 minutes.
Mean while with a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
Zest lemon on the fine side of the grater then melt butter in sauce pan over a medium heat and add flour and lemon zest. Stir flour into butter till a citrus shortbread aroma fills the kitchen then pour milk in bit by bit all the time stirring to avoid lumps. Once all the milk has been added squeeze in the juice of lemon and add half the parmesan, remove sauce from heat and stir till parmesan has melted.
Pour parmesan sauce into pastry and smooth over evenly, distribute the asparagus over parmesan sauce, sprinkle the remaining parmesan on top and lastly place cherry tomatoes randomly round the tart. Bake in pre-heated oven set at 200oC for 15 minutes, once cooked tear fresh basil leaves over the tart.

Carrot and Lemon Jam:

I first tried this jam while working in the Sahara desert during Ramadan, this is one of the condiments the locals put on their pan-cake and breads. When I first tried this unusual vibrant orange spread I thought it was a peach or apricot preserve but to my surprise the jam was made from carrots. I've made many batches of this spread and have discovered the flavour improves with time. 

1kg Carrots

2 Un-waxed Lemons

1.2kg white sugar

Method:

Wash and peel the carrots and place in a large pot with cold water, place the pot on a high heat and bring to the boil. Cook the carrots till just tender, drain and run carrots under cold water till you can hold the carrots in your hand.

Finally grate the carrots and place a heavy based pot with sugar, place lemons in a food processor and pulse till the lemon is a mushy paste and add to the pot. Put the pot on a medium high heat and bring to a simmer stirring occasionally. If the jam starts to burn on the base turn the heat down. To test if the jam is ready place a small teaspoon on a cold saucer and leave for a few minutes then run your finger through the jam if the jam doesn’t run back together then the jam is ready.

Pour the jam into sterilized glass jars (I usually use 4 250ml glass jars) leave the jam to cool slightly before screwing on the lids. Do not clean the sides of jars till the jam has cooled completely as the glass jars will shatter. The flavor of this jam will improve with age I recommend leaving it for at least 6 weeks before serving.