Vanilla Sweet & Sour Burpees

Burpees are a yellow type of beet root.  I find them not as earthy as the red version, however they make a good pickle.  To be enjoyed with cheese or as a side refreshment with curries.

4 medium sized burpees
1 cup Sugar
1 Cup Cider Vinegar
1 Vanilla Pod
1 Cup water

Heat oven to 200c. Wash burpees and cut in 4 segments.  Place on a shallow baking tray and bake for 30 minutes.  Remove from oven place in a bowl and while still hot cover bowl with cling film to create some steam.  When completely cold, peel and chop to 1cm cubes.

In a medium sauce pan, add sugar vinegar and water and on a slow heat bring to boil till sugar dissolves.  Split vanilla pod in half lengthways and scoop out the tiny seeds and add to the vinegar mixture. Cut the bean in two and also add to vinegar.  Add chopped burpees to the vinegar mixture and any liquor that may have come out during cooking.  Bring to boil once again then turn off heat.  When completely cold, pour in sterelized jars and cover with plastic lid.  It keeps well refrigerated for about two weeks.

Artichoke au Gratin

Add this recipe to your cheese or meat board and wash down with a crisp Puligny Montrachet!  Poshy but highly pleasing to all senses!!

4 large Globe Artichokes

1 lemon

1 tsp salt

4 tablespoons Grated Pecorino

3 tablespoons Olive Oil

Fresh Cracked black pepper

Half fill medium pot with cold water.  Cut lemon in half and squeeze the juice then add the lemon halves to water.  Add 1 tsp salt and set aside.  

Remove outer leaves from the artichoce. Trim, cut the top hard leaves then cut in half lengthways. Scoop out the hairy bits from the centre then slice into 1cm slices and put in prepared water.

Cover and bring to boil.  Boil for about 15 minutes till just tender.  Drain.

Drizzle 1 tablespoon of oil  in a bottom of an oven proof dish.  Layer artichokes evenly. Sprinkle cheese on top and drizzle the remaining olive oil.  Season with some freshly ground black pepper and grill for about 10 minutes till golden.  Serve with galletti or hot crusty bread.

Pickled Daikon

Daikon is a huge radish.  It grows in our climate and is exceptionally tasty during the cold winter months.  1 daikon makes 2x 1 litre Jars of pickle and it keeps well for about a month in a refrigerator.  Use with sandwiches, dips and salads or else as a sushi garnish. 

Wait for about 4 days before opening the jar to allow for the pickle to do the job.

1 large daikon approx 1 kilo in weight

2 inch fresh root ginger

6 juniper berries

10 black or szechuan pepper corns

1 cup Rice Vinegar

1 Cup water

1 Cup sugar

4 tbsp salt

Lightly crush the peppers and juniper berries using a heavy based saucepan. Add water, vinegar and sugar and crushed spices stir and bring to boil. Boil till sugar dissolves.  Turn off heat and cool completely.

Meanwhile using mandolin or food processor, slice thinly the daikon and ginger. Arrange a layer in a colander over a bowl. Sprinkle salt between each layer and let it stand for about an hour so that salt drains the excess water from the daikon.  

Wipe the sliced daikon dry with kitchen paper and arrange in sterilised jars, arranging some sliced ginger in between layers.  Ladle the vinegar mixtur over to cover completely the daikon.  Seal and refrigerate and wait for about four days to start consuming.

Rabbit and Root Vegetable Casserole

A hearty winter warmer. Recipe serves 4

1 whole Rabbit
2 Maltese Pork Sausages
1 Sweet potato
3 Jerusalem Artichokes
2 medium Carrots
1 Onion
3 clove Garlic Crushed
Grated rind of 1/2 lemon
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
1/2 bottle White wine
2 bay leaves
Sprig Rosemary
Sprig Thyme
Salt and fresh pepper

Bone the Rabbit, taking as much meat as possible from Saddle and legs and cut into bite size pieces and set aside.( I joint the hands and add them whole with the meat)

Put the remaining joints and bones and add to a pan.  Cover with water then add wine and bring to boil.  Simmer for about 1 hour till liquid reduce by half.

Chop the vegetables. Heat a heavy based casserole.  Add oil and butter and add all the chopped vegetables onions and garlics.  Give few stirs and then add 1 tbsp flour.  Stir and cook flour for 1 minute.  Add Rabbit meat and continue to stir.  Strain the liquid from the rabbit bones to the casserole and give a few stirs.  Cut pork sausage into chunks and add to stew.  Add bay leaves, rosemary ,thyme and lemon rind, season with salt and fresh black pepper and cover.  Cook on very low heat for about 1.5 hours till rabbit is soft and tender.

Chocolate Orange merengue Cup Cakes

Light merengue, smooth curd and a soft chocolate cake... Luscious cup cakes fit for any birthday treat! Recipe makes 24

Chocolate Cake
1 1/2 cups self raising flour
1/2 cup cocoa powder
1 1/3 cup castor sugar
1/2 tsp bicarbonate of soda
100g butter
2 eggs
1 cup coconut milk
1 short espresso
1 tbsp Tia Maria
pinch salt
two twists black pepper

Pre heat oven to 200c. Soften the butter slightly.( 20seconds microwave should do.  Add all ingredients in a food mixer and using k beater beat for 1 minute slow speed then further minute on high speed.  Spoon mixture in muffin cases and bake for about 20 minutes till firm to touch.  Remove from oven and cool slightly. 

Orange Curd
Juice and rind of 3 oranges
1 cup water(250ml)
3 tbsp corn flour
1/2 cup sugar
3 egg yolks
90g butter

Add Juice, rind, water and cornflour to a saucepan and stir continuously over medium heat till mixture thickens.  Boil mixture for a further minute so that cornflour cooks.  Turn off heat, add chopped cold butter and continue to stir till it dissolves.  Add egg yolks one at a time and stir till mixture is shiny.  Cover and let it cool before use.

Merengue
1 cup Icing Sugar
4 egg whites
1 tbsp corn flour

Beat egg whites till soft peaks form.  Add icing sugar and beat for about 3 minutes till mixture firms up.  Add cornflour and give few turns till it folds in mixture.  Spoon mixture in piping bag fitted with 1cm tube.

Pre-Heat oven to 220c
Pipe round circle of merengue over each cup cake. Fill the middle with 1 heaped teaspoon of orange curd.  Pipe more circles on top of curd to completely cover the curd.
Bake in oven till merengue peaks turn golden.

Purple Cauliflower Tempura

This is a light tempura batter.  I use fizzy water as it gives a lighter texture.  Purple cauliflower is a new entrant to my garden and I made proper justice for the space it took the past four months. Serve with soy sauce or fish sauce mixed with a little water and rice wine.

3/4 cup flour

1/4 cup rice flour

1 1/4 cup Fizzy water

pinch salt

1 medium cauliflower cut into florets

small red pepper 

lime wedges to decorate

Sift flours in a medium bowl, add cold fizzy water and whisk until mixture is smooth and reach a thick paste consistency. Season with a touch of salt and let it stand, covered in a cool place for about half an hour.

Heat oil in a deep fryer preferably at 160c.  Carefully dip cauliflower florets and red pepper slices in the batter and fry for about 2 minutes until lightly golden.  Remove from oil and drain.  Serve with lime wedges.

Boiled Fruit Cake

As time goes by, my Christmas baking leisure, is going with it!  Time is my most rare commodity so I try to find short cuts and cheats to overcome this annoying problem.  Boiling process saved me from long hours waiting for dried fruit to steep in alcohol.  Adding butter while the mixture is still warm saved me from creaming it with sugar and I used the same pan!.  Texture came out just as good and I cannot tell you if it keeps long or not as it has already disappeared! I gave this cake the dundee finish of almond topping for that little bit of crunch.

500g dried mixed fruit

250g glaced cherries

100g chopped dried prunes

250g dark muscovado sugar

1/2tsp ground cinnamon

1/4tsp ground cloves

1/4tsp ground allspice

Juice and rind of 1 clementine

Juice and rind of 1 orange

1 cup whiskey

225g butter

300g self raising flour

3 eggs

2tbsp honey

2tbsp cocoa powder

200g almonds

Add mixed fruit, cherries, prunes, sugar, cinnamon, cloves, alspice, rind and juice of clementine and orange and whiskey to a medium pan.  Bring to a boil and simmer for just 5 minutes stirring so that sugar dissolves.  Turn off heat and cover with lid till mixture cools down to medium warm.

Pre heat oven to 165c. Line a 10inch cake tin with baking paper. 

Chop butter into small cubes and add to fruit mixture and stir till it melts into the mixture.  Add eggs, flour, cocoa and honey and stir till all is incorporated into the fruit mixture and form a nice cake mix. Do not overmix.

Pour mixture in prepared baking tin, arrange almonds on top and bake for approximately 1 hour.  Test with skewer in the centre, and when this comes out clean remove from oven and let it cool in the tin.

Artichoke and Ricotta Ravioli with Hazelnut and Radicchio dressing

I bought the Ravioli freshley made from l'Italiano -https://www.facebook.com/italianomalta, you can do them yourself  by following my recipe http://marthesefood.blogspot.com/2012/01/smoked-salmon-and-prawn-ravioli.html but as filling use 200g fresh ricotta, 1 egg, 2 tbsp pecorino cheese, 4 preserved artichokes, and some grated nutmeg.  Radicchio is the star in this recipe and with some clementine juice and hazelnut it taste divine!! 

500g fresh ravioli

1 small radicchio

2 tablespoons crushed roasted hazelnuts

Juice of 1 clementine

1 tsp honey

2 tbsp olive oil

1/4 cup white wine

Salt and Pepper

Bring a large pan of salted water to boil.  Boil ravioli for just 3 minutes drain.  Reserve 1 cup cooking liquid.  In a large frying pan heat 1 tbsp olive oil, add clementine juice, wine, honey salt and pepper.  Boil till mixture reduce by half.  Add back ravioli, cooking liquid and toss.  Add radicchio and give few more turns. Do not overcook.  Add crushed hazelnuts and serve.

Celery and Jerusalem Artichoke Shot

This concentrated soup is ideal to be served in shot glasses before any meal.  Serves as a winter warmer and a great appetizer! Enough to fill 10 shots

3 celery sticks
1 medium Jerusalem Artichoke
1 small potato
2 spring onions
Small sprig of Rosemary
1/4 tsp Grated Lemon Rind
2 cloves garlic
Salt & Pepper
2 tbsp Clotted Cream
30g butter

Peel and Roughly chop potato and Jerusalem Artichoke. Chop celery sticks, spring onions and crush the garlic.  Add all vegetables to medium saucepan with enough water to cover.  Bring to boil and simmer for 30 minutes.  Using a hand blender blend to a smooth soup.  Add finely chopped rosemary, lemon rind and season with salt and pepper stir and simmer for further 15 minutes.  Right before serving whisk in the chopped butter.  Serve in shot glasses and add small teaspoon of clotted cream on top.

Mince Pies

Mince Pies brings the smell of Christmas and it keeps lingering in your kitchen for quite a while.  Cinnamon and grated clementines are magical.  I used vegetable suet as the proper beef suet is not available on this island!  Came out just right and somehow the indulging guilt is slightly less...
Recipe makes about 24 small mince pies.

Mince Filling
250g Sultanas
100g Dried Cranberries
100g dried blueberries
100g candied peel
50g chopped almonds
100g vegetable suet
75g sugar
1/2 cup whisky
grated clementine rind
juice of 1 clementine
1 cinnamon stick
1/4 tsp ground cloves
1/4 tsp ground allspice

Food Processor Short Pastry
300g plain flour
75g butter
1/2 tsp baking powder
2 tbsp sugar
pinch salt
2 eggs
2 tbsp cold water

Put sultanas, dried cranberries, blueberries, candied peel in a glass bowl.  Heat whiskey, clementine juice, cinnamon sugar, ground cloves and ground allspice in a small saucepan. Stir until sugar dissolves and when mixture boils pour over the dried fruit.  Give a quick stir, cover with cling film and leave to stand over night.  

The following day return the fruit to a saucepan, add the vegetable suet and stir over medium heat till suet melts and the fruit plump up.  Remove from heat and add the chopped almonds. Leave to cool.

Meanwhile prepare the short pastry by adding plain flour, baking powder, butter and sugar to food processor and mix till butter crumbs in flour.  Add lightly beaten eggs and give few pulses to mix.  Add two table spoons of cold water giving few more pulses.  Remove pastry from food processor, bind together with your hands to form a ball, cover with cling film and chill for few minutes in a refrigeraor.

Heat oven to 180c.  Roll out pastry and using proper round cutter cut rounds that fit in a 12 whole mince pie tin.  Spoon mince filling and top with a pastry star.  Brush with a little beaten egg and bake for about 30 minutes till golden.  Dust with some icing sugar.  

Mince pies keep well for over a week, but they can be frozen and thawed 30 minutes before serving.

Fresh Pasta with Aubergine and Chorizo Salsa

Recipe is enough for four main portions

600g Fresh Pasta
1 medium Aubergine
250ml chopped tomatoes
100g sliced Chorizo sausage
2 cloves garlic
chopped fresh basil
1 tbsp honey
1 tbsp olive oil
Salt & Pepper

Cook pasta for 3 minutes in boiling salted water, leave it al dente.  Drain and reserve 1 cup of the cooking liquid.

In the same pan heat olive oil, add cubed aubergine, crushed garlic and fry gently for about 6 minutes.  Add chorizo and continue to stir for about two more minutes.  Add fresh chopped tomatoes honey and seasonings and cook till aubergines are just soft.  

Add pasta to pan with sauce togethe wih the reserved pasta water. Stir till sauce thickens around pasta.  Add chopped fresh basil and serve.  Grated Parmesan or Pecorino cheese make a wonderful topping.

Rainbow in Forest Cake

This is my rainbow idea!  I'm sure rainbows do not appear in dense forests but I decided to make my indigo with forest berries!  I brushed each layer with amaretto icing and the taste will develop after few hours.  You can change the amaretto to limoncello and give it the sunshine taste!  This recipe makes about 12 slices.

Make two batches of sponge mixture and divide each mixture into three separate bowls.  The sponge ingredients are for 1 batch

4 eggs

2/3 cup castor sugar

1/3 cup corn flour

1 cup Self raising Flour

30g melted butter

3 different colours

Amaretto Ice (enough for all layers)

3 tablespoons Amaretto

300g Icing Sugar

1/2 cup water

300g frozen berries

100g sugar

Juice of 1 lime

Shavings of white chocolate to decorate

Line three baking sheets size 25cm x 40cm with baking paper.  Pre heat oven 175c.

Beat eggs and sugar together till stiff peaks form.  Meanwhile sift the flours together then fold in the mixture using a metal spoon.  Fold in melted butter and divide mixture into three separate bowls.  Add drops of food colouring, choose from orange, yellow, red, blue, green and violet. Mix the colours taking care not to remove too much air from the sponge mix. Pour into the baking trays and level with spatula.  Bake for about 10 to 15 minutes. Remove from oven and cool on wire racks without removing the baking paper.

Meanwhile prepare the Amaretto icing by adding all ingredients in a food mixer and mix for 2 minutes to get a smooth runny icing.

Heat the frozen berries, add sugar and stir.  Bubble for five minutes till sugar dissolves but the berries remain whole.  Cool mixture and chill till it is needed.

Repeat the process for the remaining three layers of cake. Cake can be frozen at this stage.

Place the red layer on a clean tray.  Brush with amaretto ice then take the orange layer and place it on top.  Remove the baking paper and brush the orange layer with amaretto icing again.  Continue with the remaining layers.  

Trim the sides then divide the cake into twelve or sixteen portions and place each portion on a serving plate.  spoon over the berry mix then decorate with chocolate shavings.  Vanilla ice cream or custard is the ideal company! 

 

Summer Cups

This is a quick and easy fix dessert. Recipe is for 6 tea size cups

250ml Mascarpone Cheese

250ml Fresh Cream

2 tbsp Runny honey

1 tbsp sugar

seed from vanilla pod

12 sponge fingers or 

Small sponge cake

1 400ml can Strawberries in syrup

1 packet frozen berries

Icing sugar and basil leaves to decorate

In a bowl, cream the mascarpone cheese and honey.  Add seeds from vanilla pod, then slowly add the fresh crea.  Whisk the mixture by hand till soft peaks form.

Place preserved strawberry in the bottom of each cup, add piece of sponge, and spoon some strawberry syrup over sponge. Layer with two tablespoons of cream mixture then repeat the process by adding few preserved strawberries, then sponge then syrup and finally the cream.  Make sure that the cups are filled to the top.  

Arrange over each cup the frozen berries and immediately dust with icing sugar. Decorate with micro basil leaves.  Chill for at least two hours then serve and watch them disappear!