Food And Nutrition
Passionfruit and thyme frangipane tart
This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/10in fluted tart tin.
Ingredients
For the pastry
- 230g/8¼oz plain flour, plus extra for dusting
- 125g/4½oz unsalted butter
- 75g/2¾oz icing sugar
- 1 free-range egg yolk
- 1 tsp vanilla paste
- 3 tbsp full-fat milk
For the frangipane
- 85g/3oz unsalted butter
- 85g/3oz caster sugar
- 85g/3oz ground almonds
- 15g/½oz plain flour
- 1 free-range egg
- 1 tbsp amaretto
For the passionfruit jelly
- 175ml/6fl oz passion fruit juice (from approximately 8 very large passionfruit, sieved)
- 8 small thyme sprigs
- 12g/⅓oz powdered gelatine
- 70ml/2½fl oz cold water
- 150g/5½oz granulated sugar
- 1 tsp vanilla bean paste
For the cream cheese filling
- 340g/11¾oz cream cheese
- pinch salt
- 1 tsp vanilla bean paste
- 50g/1¾oz icing sugar
- 110ml/3¾fl oz double cream
To decorate
- handful of cherries, raspberries and blueberries
- few small mint leaves
- edible gold leaf (optional)
Method
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To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge.
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Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes.
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Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes.
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To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes.
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To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool.
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To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined.
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To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight.
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To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz.
This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you’re on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it’s a little over 500 calories.
Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI.
Ingredients
- 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes
- 1–2 level tbsp harissa paste
- 400g tin chopped tomatoes with herbs
- 2 x 410g tins chickpeas, drained
- 12 dried apricots (optional)
- small bunch (about 30g/1oz) fresh coriander, roughly chopped
Method
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Preheat the oven to 170C/150C Fan/Gas 3½
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Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste.
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Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.
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Cover tightly with kitchen foil and bake for 1 hour.
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Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.
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Stir in the coriander and serve.
This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.
Ingredients
- 1 pain de campagne or round sourdough loaf (about 400g/14oz)
- 1 garlic clove, finely chopped or grated
- 3 tbsp extra virgin olive oil
- 1 small red onion, thinly sliced
- 2 or 3 large ripe tomatoes, sliced
- 15cm/6in piece of cucumber, sliced
- 225g tin tuna in olive oil, drained
- 6 anchovies in olive oil, drained
- 3 hard-boiled free-range eggs, peeled and sliced
- 20 Niçoise or Kalamata olives, pitted and halved
- 1 tsp fresh oregano or marjoram leaves, chopped
- 10 fresh basil leaves, torn
- 1 handful rocket leaves
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Method
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Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell.
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Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil.
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Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil.
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Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve.
Even if you’re new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one.
Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.
Ingredients
- 100g/3½oz dried pasta shapes
- 100g/3½oz frozen peas
- knob of butter or splash of olive oil
- 1–2 spring onions, white and green parts separated and finely sliced
- 100ml/3½fl oz double cream
- 25g/1oz Parmesan, finely grated, plus extra to serve
- 1 thick-cut slice of ham, diced
- ½ lemon, zest and juice
- salt and freshly ground black pepper
Method
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Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute.
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Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.
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Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)
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Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.
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