COURGETTE SOUP

Since my previous courgette soup post I have discovered numerous versions of the recipe for courgette and cheese triangle soup.  In fact I am amazed that I had never come across it before.  Keen to have another go at it I popped down to Tesco for some ingredients.  

However I was shocked to find most of the chiller and freezer cabinets empty!  The current heatwave seems to have caused a problem and they had been cleared.  Fortunately the cheese section was still functioning so I was able to get my “Laughing Cow” triangles. 

Like so many recipes, there are lots of different versions of it.  My friend who first told me about the soup gave me her recipe and she adds crème fraîche at the end for even more creaminess.  She cooks the courgettes in stock, not butter.  Some recipes add the cheese triangles at the start, some melt them in at the end of cooking.  Others include garlic, onion or spring onion.  In the end I took elements from a number of recipes and it was delicious; a delicate flavour and gorgeous creamy texture.

I ate it warm on day one and cold from the fridge with some chopped chives as garnish on day two.

Ingredients

5 courgettes, wiped (mine were huge so I used 3)

5 Laughing Cow or other cheese triangles

3 tsp Marigold stock powder, or a stock cube or pot

2 large knobs of butter

chopped chives or spring onions to garnish (optional)

Method

Melt the butter in a large saucepan.  Chop the unpeeled courgettes and cook gently in the butter on low heat until beginning to soften.  This is the stage at which many recipes add a chopped onion, chopped spring onions or crushed garlic.  I omitted them.

Add the stock powder and cover with water.  Stir well and simmer gently, covered, for about ten minutes until the courgettes are tender.  Add the cheese triangles and stir until they are melted in.

Blend in the pan using a stick blender (or transfer to a food processor/blender) and blend until smooth.  Season with salt and pepper to taste and serve warm or cold.  Garnish with chopped chives or spring onions (optional)

Serves 4

BANANA UPSIDE DOWN CAKE

A very delicious banana cake!

Back in the UK for a spell I did my customary sweep of the five local charity shops.

I found three cookbooks at £1.50 each.  They all appeared to be brand new.

The one entitled "the baker" is very much a "how to bake" book not just a collection of recipes.

The recipe for banana upside down cake caught my eye.

On the way home from the charity shop I called for some milk at the corner shop and spotted two bunches of bananas reduced in price so that clinched it!

The recipe said to line bottom and sides of the cake tin but I opted for using a circle of paper that was bigger than the tin and therefore came up the sides a bit.  It seemed to work.

The recipe said to use a 20cm tin which to me seemed a bit small.  I couldn't fit the right number of bananas in the bottom and also the quantity of mixture filled the tin more than I would normally do.  I came to the conclusion that 20cm was a mistake and would use a 23cm tin next time.  

It produced a very deep cake which dipped alarmingly in the middle!  The picture in the book shows a shallower cake with more sliced bananas on top, lending weight to my theory that the tin size stated was incorrect.

The recipe also included a lot of sugar and less flour than I would have expected.

However, the cake looked stunning and tasted divine!

It was very sweet and very bananery.

In the book it says it should be eaten on the day of baking.  Certainly the next day it was a bit more moist but equally delicious and the day after that made an excellent pudding warmed and served with ice cream!

I would definitely make it again - it would be good for a cake sale - but I would use a larger tin and possibly slightly less sugar.

Ingredients

For the banana topping

50g unsalted butter, melted

60g light soft brown sugar

6 large ripe bananas, peeled and cut into half lengthways

    (Using the size of tin stated I only fitted in 3 medium bananas)

For the cake

125g unsalted butter, softened

230g light soft brown sugar

2 eggs (I used medium)

185g self raising flour

1 tsp baking powder

2 large very ripe bananas, mashed (mine were medium)

Method

Grease and line the base and sides of a 20cm round cake tin.  I used a springform tin and see my notes about the size of tin and lining above.

Preheat the oven to 180°C / 160° fan.

Pour the melted butter over the base of the tin and spread out with the back of a spoon if necessary to make sure the whole of the base is coated.  Sprinkle the sugar evenly over the top.

Arrange the cut bananas in a pattern over the top of the sugar, cut side down.

To make the cake, using electric beaters, cream the butter and sugar until lighter and fluffy.  Beat in the eggs one at a time.

Sift the flour and baking powder over and fold in, followed by the mashed bananas.

Spoon the mixture carefully over the sliced bananas and level the top.  Bake for 45 minutes or until the cake passes the skewer test.

Remove from the oven and leave in the tin for 5 minutes then turn out upside down onto a wire rack to cool.  Sit the rack over a dinner plate to catch any drips of the topping.  

Cuts into 8-10 generous slices.  Best eaten on the day it is made (see my notes above).

SMOKED SALMON PATÉ

 

Every so often I make smoked mackerel paté which you can see here.  This time I had some smoked salmon in the freezer so I decided to use that instead.  I also looked for a different recipe and adapted this one by Paul Hollywood from the BBC Food website.

It was easy to make, perfectly delicious and kept for a few days in the fridge.  We had ours with some toasted walnut bread and a glass of something chilled.

I recently spotted a very similar recipe where Boursin cream cheese with garlic and herbs is used instead of plain cream cheese, which sounds delicious.  See here.

Ingredients

200g (or one pack) sliced smoked salmon

100g full fat cream cheese

100g full fat crème fraîche

1 lemon (zest of the whole lemon, juice of half)

2 tsp creamed horseradish or horseradish sauce

1 tsp mustard

Chopped fresh dill (optional)

Method

Put all of the ingredients into a food processor and pulse until almost smooth.  Stop the machine when the texture still has some flakes and lumps. 

Season with salt and pepper and add more lemon juice, horseradish and mustard to taste.  

Chill in the fridge until needed and serve with toast, crusty bread or croutons.

Serves 6-8 as a starter, 2-3 as a filling for jacket potatoes.

CREAMY COURGETTE AND LEEK SOUP (soupmaker recipe)

 

A friend was waxing lyrical recently about a soup that she used to order in a local restaurant, now long since closed.  The chef divulged the recipe to her and she makes it for herself in a saucepan fairly often.  It seemed to consist of principally courgettes and cheese triangles!

With some courgettes and cheese triangles in stock I decided to have a go and see if I could make it in the soupmaker.  I added a leek and some potatoes because I thought it could be quite bland and a bit thin without them.

It turned out to be a delicious soup with a delicate flavour.  It wasn't especially cheesy but very creamy.  Definitely one to make again and a neat trick in using the cheese triangles to add creaminess.

Ingredients

2 large courgettes, washed

1 leek, washed

2 medium potatoes

4 cheese triangles (such as Laughing Cow)

1 vegetable stock pot

Method

Prepare and chop enough veg to fill the machine to the bottom line.

Add the cheese triangles, the stockpot and enough water to fill to the top line.

Cook on smooth.  Season to taste when done.

Makes 4 generous portions or 6 as a starter.

LEMON SYLLABUB

 

A little while ago I made lemon posset for a dinner party dessert.  You can read about that here.  I served it in a variety of small, dainty cups and glasses.  

Then a couple of months ago I acquired some more small Pyrex glass cups at a village brocante which would also be perfect for the dessert.  You can read about that here.  My thinking was white china cups for the ladies, plainer glass ones for the gentlemen, corny and old fashioned I know but I didn't have a full set of either so a mix and match would be fun.  They are both roughly the same capacity.

The next time I had it in mind to make lemon posset I was looking for the recipe and came across one for lemon syllabub instead.  I wondered what the difference was.

Essentially, for lemon posset you cook the cream and mix in lemon juice.  For lemon syllabub the cream is not cooked but you make a lemon syrup and also include some sweet white wine which appealed to me!  (Other recipes I have seen online suggest just using ordinary white wine.)

Mary Berry's recipe for it is in her book "Classic Mary Berry" and also on the BBC website as a video which you can see here.  Interestingly in the book the recipe suggests leaving the syrup to infuse for at least an hour or even overnight whereas in the video you combine it with the whipped cream as soon as the syrup has cooled.  

To whisk it up I used what I call my "spider whisk" because it reminds me of the ginormous spiders we get here in France.  You push the handle down and the spider bit twizzles round at huge speed, making it very effective as a hand whisk.  I was pleased to find that even French double cream whipped up quickly using it.

~~~~~~~~~~~~

The other day I found a set of ten of these little glass sundae dishes in a UK charity shop. 

They cost next to nothing and are perfect for the next syllabub!

(Or ice cream, or chocolate mousse.)

Ingredients

1 lemon (well scrubbed if not unwaxed) rind and juice

100ml sweet white wine

75g caster sugar

300ml double cream

Method

First, make the syrup by peeling strips of rind from the lemon as thinly as possible using a vegetable peeler or small sharp knife.  Put the rind into a small saucepan with the lemon juice, sugar and wine.  Bring to the boil gently and once the sugar has dissolved simmer for a few moments.  Remove from the heat and set aside to cool.

Strain the cooled syrup into a bowl but reserve the peel.

Add the cream to the bowl and whisk until it just holds its shape, ie until thicker but still floppy, not stiff.

Divide the syllabub evenly between six cups, glasses or ramekins,  dropping a dessertspoonful at a time into each one.  

Cut the lemon peel into thin strips and use to decorate the syllabub.  Chill in the fridge for a minimum of two hours.  The dessert is ideal for making the morning or day before you need it.

You could also decorate it with a sprig of mint, a few raspberries, sliced strawberries or edible flowers such as violas.

Serves 6.

RHUBARB GALETTE Chez Panisse

 

One lovely warm evening last summer we were invited out to dinner by some Irish friends.  For dessert they served "rhubarb galette Chez Panisse", a recipe from a famous restaurant in California that I had never previously heard of.  It was utterly divine, in a very rustic looking way, and I knew that one day I would have a go at making it myself.  

We have never been able to grow our own rhubarb in France but our friends who live only a few kilometres away have two thriving plants so I cadged some of theirs to make the galette.  The rhubarb plant we have in the UK does really well in the much cooler and damper climate so whenever we make the trip there we bring some back for the freezer.  A bundle of rhubarb has caused our cabin bag to fail the scanner test at the airport more than once and produced a few raised eyebrows amongst security staff and fellow passengers!

The recipe comes from a book by Rick Stein called "the road to Mexico".  I found a copy in a local charity shop but you can also see the recipe online here.

I don't often make my own pastry these days.  

I used my measuring mat to roll it out to a reasonably shaped circle.

The next step was to arrange pieces of rhubarb in the right pattern on the pastry.

The edges are then folded over and crimped.

Mine didn't look quite as neat and tidy as the picture in the book.

However, it tasted delicious and I would definitely make it again.

A word of warning though.  Rhubarb produces quite a lot of liquid when cooked.  My largest baking sheet, just big enough to accommodate the tart, was very flat and it warped slightly in the oven.  Rhubarb juice was running off the tart onto the oven floor for a while before I realised what was happening, producing one heck of a sticky mess.  I put a roasting tin on the shelf below to catch any further drips but not soon enough to prevent a serious oven cleaning session the next day.  Oh well, the tart was worth it and the oven was ready for a clean!

Next time I will be aware of this and maybe make a smaller tart that fits onto a baking sheet with more of a lip, such as a pizza baking tray.  Or, thinking about this later, I could have baked it on the large Denby platter that I served it on as it is ovenproof, would not have warped and has a lip that would retain any juices.

*I had a mishap when making the glaze, took my eye off the ball and ended up with unusable solid caramel.  So, I drizzled some golden syrup over the tart instead!  Next time I might miss this step out completely as I suspect the tart would be plenty sweet enough without it.  I shall report back!

Ingredients

For the pastry

225g plain flour

pinch of salt

170g cold unsalted butter, cubed

80ml ice cold water

For the filling

500g rhubarb, washed and cut into 6cm (4") batons (keep the trimmings)

zest of 1 orange

200g granulated sugar

pinch of salt

1 tbslp dessert wine (I used sherry)

juice of 1/2 an orange

30g unsalted butter, melted

30g caster sugar

For the glaze*

75ml water

2 tblsp granulated sugar

the rhubarb trimmings, chopped

Method

In a food processor, pulse the flour and salt for a few seconds.  Add the butter and process briefly.  Add the water and process until the pastry just comes together.

Transfer the pastry to a floured work surface and knead briefly.  Pat into a disc then place it on a sheet of lightly floured baking parchment.  Roll it out into circle measuring 35cm and 4-5mm thick.  Lift the paper onto a suitable baking sheet (see my note above) and chill in the fridge while you prepare the rhubarb.

Put the orange juice, zest, granulated sugar and wine into a bowl and mix together.  Add the rhubarb pieces and toss around so that they are well coated.  

Preheat the oven to 220°C / 200° fan.

Remove the pastry from the fridge and arrange the rhubarb pieces on top as in the picture, leaving a border of 5-6 cm around the edge.  Trim the fruit as necessary to fit and save the trimmings.  Sprinkle any residual sugar mixture on top.  Fold the pastry border over the rhubarb and crimp the edge.

Brush the fruit with about 1/3 of the melted butter and sprinkle over about 1/3 of the caster sugar.  Repeat twice so all the butter and sugar are used up.  (I misread this step and used all of the butter and sugar in one go.  I'm not sure it made a significant difference.)

Bake the galette for 10 minutes then lower the oven temperature by 20° to 200°C / 180°fan.  Bake for a further 30-35 minutes until the pastry is golden brown.  Keep your eye on it and don't let it brown too much.

When the galette is cooked, remove from the oven and leave to cool while you make the glaze.

Put the rhubarb trimmings into a small pan and cook until soft with the water.  Lift out and discard the rhubarb and add the sugar.  Continue cooking until the liquid is reduced to a thick syrup and brush it over the rhubarb.  (See my notes above*.)

Serves 8.

QUICHE OF THE DAY - LEEK, BACON AND ASPARAGUS

The asparagus season is well under way and I bought a large bundle on the market.  I added sliced leek, chunky smoked lardons and a sprinkling of Emmental cheese for a delicious and filling quiche.

The circles of ready made, ready rolled pastry here in France is large enough to allow an overlap of my 20cm tart tin.  This prevents the pastry from shrinking away from the edge during blind baking.

Sitting the tart tin on a baking sheet avoids accidents where the loose bottom of the tin is pushed up through the pastry when lifting it in and out of the oven.

It has happened to me!

The quiche puffed up during baking but sank back down again as it cooled.

Ingredients

 

1 ready made pack of shortcrust pastry

8 sticks of asparagus, trimmed and halved

1 pack of smoked lardons

1 large leek, trimmed, cleaned and sliced thinly

4 eggs

2 tblsp cream or crème fraîche

about 200ml milk

a handful of Emmental cheese

Method

Preheat the oven to 200°C / 180° fan / gas mk 6.  Grease the base and sides of a 20cm loose bottomed tart tin.

Allow the pastry to come up to room temperature to avoid it cracking when you unroll it.  Line the tin with the excess draped over the edge, line with baking paper and fill with baking beans.  Blind bake for 15 minutes.

While the pastry is baking, cook the lardons in a frying pan on gentle heat.  There should be sufficient fat on them but add a little oil if necessary.  Add the sliced leeks and cook until almost tender.

Cook the asparagus spears in a little boiling water for a few minutes until just tender.

Remove the tart from the oven and lift out the paper and beans.  If the pastry looks damp, return to the oven for another five minutes.

Beat the eggs in a measuring jug with the cream or crème fraîche and make up to 400ml with the milk.  Season with pepper but go easy on the salt as the lardons will be salty.

Spread the leek and lardons mixture over the pastry case then arrange the asparagus on top.  Pour the egg mixture over but don't over fill.  Liquid spilling over the top of the case will cause the pastry to stick to the tin like glue!  

Sprinkle with the grated cheese and return to the oven.  Reduce the temperature by 20° to 180°C / 160° fan and bake for around 30 minutes until lightly browned and set.  There should be a slight wobble but no liquid in the middle.  

Remove from the oven and whilst still warm trim off the excess pastry with a small sharp knife before turning out onto a plate.

Serve warm or at room temperature.

Cuts into 6 slices.