Grubs up

Tempting Table Treats

Food demonstrator & home economist, Teresa Bovey has a selection of recipes this issue for perfect pastries, cheese platters and a lovely warming soup to enjoy this festive season.
 |  Teresa Bovey  |  Recipes

Teresa Bovey has done it again with these amazing recipes perfect for Autumn.

 

Carrot, Red Lentil & Coriander Soup

Ingredients

2 tbsp rapeseed oil

3 large carrots, coarsely grated

1 medium onion, finely chopped

2 sticks celery, diced

60g red lentils

1tsp ground coriander

750mls hot vegetable stock

Black pepper

Handful fresh coriander

Method

  1. Place the oil into a large pan add the carrots, onions and celery and saute gently until softened.
  2. Add the ground coriander and red lentils, cook for a further minute and add the hot vegetable stock.
  3. Cover and simmer for 20 minutes.
  4. Add the fresh coriander and blend with a stick blender.
  5. Season with black pepper and garnish with fresh coriander before serving. 

Serves 4

 

Cheese, Pickle  & Spinach Tart

Ingredients

300g ready- made shortcrust pastry

50g (approximately 2 handfuls fresh spinach leaves)

2 tbsp red onion chutney or Branston pickle 

3 eggs

250mls milk

80g grated mature Cheddar cheese

Salt and pepper

Method

  1. Line a 36cm x12cm long tin with the pastry. Bake blind at 180ºC Fan/Gas 5 for 15 minutes.
  2. Place spinach leaves in a sieve and pour over boiling water. Drain well and chop leaves. 
  3. Lightly whisk together the eggs, milk and cheese and season well
  4. Spread the pickle over the base of the pre-cooked base and pour the egg and cheese mixture on top. Bake for a further 20 minutes.
    Serves 4

Cook's Tip – Try adding 6-8 chopped  sundried tomatoes to this recipe too.

 

Bramley & Raspberry Streusel Cake

Ingredients 

Butter for greasing

120g ground almonds

120g butter

120g self-rising flour

80g golden caster sugar

1 tsp cinnamon

1 medium egg

1 Bramley  apple, approx. 175g peeled, cored and diced weight

100g raspberries.

25g flaked almonds

To Serve 

Crème fraiche or Greek yoghurt

Method

  1. Butter a 20cm fluted loose bottomed tart tin. Preheat the oven to Fan 160ºC/Gas 4
  2. Process the ground almonds, butter, flour, sugar and cinnamon together for 1 minute to form a crumble-like mix.
  3. Reserve 3 tbsp of this mixture in a small bowl.
  4. Add a beaten egg to the processor and blitz again until combined.
  5. Transfer the mixture into the prepared tart tin, spreading it over the base.
  6. Top with the apples and raspberries.
  7. Sprinkle over the reserved crumble mix and the flaked almonds 
  8. Bake for 35-40 minutes.
  9. Serve with a spoonful of crème fraiche or yoghurt.
    Serves 6-8

Cook's Tip – If you don’t like cinnamon. Remove and add 2 tsp grated lemon rind. Blueberries or sliced plums are a nice alternative to raspberries. 

 

Mincemeat, Bramley Apple & Walnut Tart

Ingredients 

330g shortcrust or rich sweet pastry

200g mincemeat

175g Bramley apples, cored, peeled and diced weight. 

25g chopped walnuts

To Serve 

Crème fraiche or Greek yoghurt

Method

  1. Roll out 300g shortcrust pastry and line a 20cm fluted flan tin.
  2. Roll out 6-7 stars from the remaining pastry and reserve.
  3. Bake the tart base ‘blind’ at 180ºCFan/ Gas 5 for 15 minutes.
  4. Mix together the mincemeat, diced apples and walnuts.
  5. Fill the par baked tart with the mincemeat filling and top with the pastry stars.
  6. Cook for a further 20 minutes.
  7. Serve with a spoonful of whipped cream or fresh custard.
    Serves 6-8

Cook's Tip – If you enjoy something a little less sweet try  reducing the mincemeat by 25g and adding 50g fresh or frozen  cranberries to this recipe.

 

Sweet Pastry 

Ingredients

200g plain flour

Pinch salt

2 tbsp icing sugar

100g cold diced butter

2 tbsp cold water

1 egg yolk

Method

  1. Place the flour, salt and icing sugar into a bowl or food processor. 
  2. Add the butter and give short bursts in your food processor until mixture forms breadcrumbs or if using a bowl use your fingertips to rub the fat into the flour.
  3. Mix together the egg and water and add to the processor or bowl and mix to form a ball. Do not over work the mixture and keep it cool.
  4. Wrap the pastry in cling film. Leave to rest in the fridge for 30 minutes.
  5. Makes 300g

Cook's Tip – For shortcrust pastry use  ½ fat to flour – 200g plain flour,  good pinch salt  and 50g butter and 50g lard, omit egg yolk  and add 4 x 15mls measured spoonfuls ice cold water. 

Perfect Cheese Platter

Tips for making a good cheese board or platter. 

There are so many delicious types of cheese now available it is sometimes difficult to decide which to use for a cheese board or platter.  To help you decide here are some tips-

Have at least 5-6 different cheeses to include a mixture of cheese textures and strengths -

  • A hard cheese - such as Cheddar
  • A crumbly cheese - such as Cheshire
  • Soft cheese - such as Brie, Camembert
  • Blue cheese - Stilton, Gorgonzola
  • Spreadable variety - Ricotta, Soft Goats Cheese
  • Semi firm or smokey cheese
  • How much to serve - allow 25-50g portion of each cheese per person as a guide 
  • Eat cheese at room temperature for the best flavour. Take it out of the refrigerator one hour before serving.
  • Cover the cheese board or platter with a sheet of bees wax to prevent it from drying out.
  • Be creative with garnish - use fresh figs, black and green grapes, dried fruits, baby tomatoes, celery sticks, bowls of chutney, olives and a selection of biscuits.
  • Try making the following truffles with any left - over cheese you may have.

 

Cheese Truffles

Ingredients 

200g soft cream cheese

200g mature hard cheese eg. Cheddar

3 tbsp very finely chopped chives

Freshly ground black pepper

For Coating 

Choose from 3 tbsp paprika, chopped parsley, finely chopped chives, toasted sesame seeds or chopped nuts

Method

Mash together the cream cheese, grated hard cheese, chives and season with black pepper.

Roll the mixture into approximately 30 marble sized balls and roll each ball in the desired coating.

Chill until ready to serve.


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