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Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme

Saturday, October 15, 2011

Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut Pastry	Filling
100 g Whole grain spelt flour 100 g Ground hazelnut Pinch of fine sea salt 80 g Unsalted butter 2 Large egg yolks 1–2 tbsp Cold water	200 ml Whipping cream 10 Sage leaves, snipped Few lemon thyme sprigs, plus extra leaves to sprinkle Sea salt and freshly ground black pepper 300 g Pumpkin purée 2 Large eggs, lightly beaten 3 tbsp Freshly grated Parmesan

To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.

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Pistachio Cranberry Biscotti

Tuesday, October 11, 2011

Crunchy, nutty, and acceptably sweet, those Italian twice-baked cookies are really delicious and make a great coffee dunker. They can be adapted to include any of your favourite nuts, fruit or spices. I like the combination of 'red cranberries and green pistachios', that makes those an ideal Christmas treat. Serve them for the dessert or afternoon snack.

190 g All purpose flour
1/2 tsp Cinnamon powder
1/2 tsp Star anise powder
4 Egg whites
Pinch of salt
100 g Sugar
50 g Dried cranberries, roughly chopped
100 g Pistachio, roughly chopped

Whisk together the flour, cinnamon powder and star anise powder. Set aside. Preheat the oven to 150C/300F. Line a loaf pan, 10x33-cm / 4x13-inch with baking paper.
Beat the egg white and pinch of salt until foamy. Gradually add in sugar and beat until stiff. Add in the flour mixture and fold to combine. Add in chopped chopped dried cranberries and pistachios.
Pour the batter into the prepared loaf pan and smooth the surface. Bake for 30 minutes. Remove the cookie loaf from the pan and cool on a wire rack for 10 minutes. Adjust the oven temperature to 75C/170F.
Cut the cookie loaf diagonally into 3/4-inch thick slices. Place back on a baking tray lined with parchment paper. Bake for another 80 minutes, or until dry. Remove from oven and cool on wire racks.

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Fried Couscous Salad with Gorgonzola

Friday, October 07, 2011

Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.

Stir-fried Couscous Salad with Gorgonzola

Inspired by Giada De Laurentiis

Couscous	Dressing
500 ml Hot vegetable broth 1/3 tsp Salt 280 g Couscous 60 ml Extra-virgin olive oil 2 Garlic cloves, peeled and crushed 80 g Gorgonzola, cut into 1/2-inch pieces 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces 4-5 Sun-dried tomatoes, chopped 2 tbsp Chopped red basil leaves	60 ml Extra-virgin olive oil Zest and juice from 1/2 large lemon 1/2 tsp Salt 1/4 tsp Freshly ground black pepper

In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.

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Witches Fingers Halloween Finger Cookies

Tuesday, October 04, 2011

A little creepy and gross, but really fun to make, those Halloween finger cookies are actually delicious and great for spooky decorations for your Halloween party.
Inspired by The Baking Pan

30 g Blanched almonds, finely ground
170 g All-purpose flour
Pinch of salt
100 g Unsalted butter, room temperature
80 g Granulated sugar
40 g Powdered sugar
1 Egg
1 tsp Almond extract
Some blanched almond halves
Strawberry jam

Whisk together the ground almonds, flour, and salt in a bowl. Set aside. Beat the butter, and sugars until well mixed. Add in egg, almond extract and beat until blended. Sift in the flour mixture and stir until mixed.
Wrap the dough with plastic film and chill for at least 2 hours or overnight. Prepare 2 large baking trays and line with baking paper. Remove the dough and roll teaspoons of dough into a finger shape. Place a blanched almond half into one end of the cookie to form a nail and squeeze in the center of the dough create a knuckle shape. Use a small knife to cut a few small ridges in the knuckles. Place them back to the fridge to chill 15 minutes.
Preheat the oven to 190C/375F. Remove the cookies from the fridge and bake for about 10 minutes or until lightly golden brown. Remove cookies from the oven and allow them to cool for 5 minutes. Lift up the almond half, put a little bit of the strawberry jam around the edges of the nail base, and press the almond half back into place, so the jam oozes out from around the edges. Place them on a wire rack to cool.

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Gorgonzola Radicchio Salad with Orange Vinaigrette

Saturday, October 01, 2011

Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.

Orange Vinaigrette	Salad
60 ml Orange juice 2 tbsp White balsamic vinegar 80 ml Olive oil 2 tsp Dijon mustard 2 tsp Honey 1 tbsp Sesame seeds, roasted Freshly ground black pepper and salt, to taste	1/2 Radicchio, torn into bite-sized pieces 100 g Gorgonzola, cubed 1 handful Arugula leaves 100 g White grapes, seedless 1/4 Mango, diced 1 tbsp Sundried tomatoes, diced

In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.

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Baked Peanut-Filled Pumpkin Patties

Wednesday, September 28, 2011

A telltale sign of the arrival of autumn and harvest time is the presence of all sizes and kinds of pumpkins. This humble vegetable (or fruit?) is far more than just a festive symbol. Pumpkins are delicious and very low in calories yet good source of vitamins, fibers and antioxidants. The golden colour and sweet, mellow taste adapts really well to many flavours and wonderful in all kinds of autumnal dishes. So if you've been searching for a healthy and tasty autumn snack recipe, go ahead and try this quick and delectable pumpkin recipe!

Pumpkin Dough	Peanut Filling
1 Small Hokkaido pumpkin 120 g Whole grain spelt flour 1/2 tsp Pumpkin pie spice blend (or cinnamon) 1-2 tbsp Brown sugar Sesame seeds Poppy seeds 2 tbsp Olive oil	200 g Roasted peanut, chopped 80 g Butter, melted 100 g Powdered sugar

Cut the pumpkin in half. Scrape out the seeds and pulp from the center. Place pumpkin halves on a baking sheet, cut side down, and roast in a 180C/350F for 45 minutes, or until pumpkin is fork-tender. Peel off the skin from the pumpkin. Place them in a blender and process until smooth. You need about 500 grams of pumpkin puree. Store the rest in the freezer for the later use.
Mix the pumpkin puree, whole grain spelt flour, and spice in a bowl. Mix until the dough is smooth. Add more flour if needed. Stir together the chopped peanut, melted butter and powdered sugar in a bowl.
Divide dough into 28 portions and shape each into a ball. Flatten each dough into a round, fill the center with a teaspoon of peanut filling. Gather the edges to enclose the filling. Coat the ball with sesame or poppy seeds. Lightly press it down to flatten the ball.
Grease a baking tray with olive oil. Place the pumpkin patties on the tray and bake at 180C/350F for 20 minutes.

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Passionfruit Curd Hearts

Saturday, September 24, 2011

The addition of passion fruit has taken the classic lemon curd to delectable new heights. The exhilarating blend of the tangy, sweet, and heavenly floral scent of passion fruit and citrus flavour has resulted in a refined and sophisticated curd that’s a perfect dessert on it's ow or as a filling for cookies and tarts.
There are two types of passion fruit, purple passion fruit and yellow passion fruit, which differ in appearance but taste the same. The pulp and the seeds are both edible.
Passion fruit has hundreds of medicinal properties that have been used throughout history. The properties and compounds in passion fruit are used to lower blood pressure, aid in digestion, control spasms and treat asthma.

Cookie	Passion Fruit Curd
200 g Butter, at room temperature 50 g Powdered sugar 300 g All purpose flour	3 Eggs 100 g Caster sugar 70 ml Fresh lemon juice Pulp from 4 passion fruits 100 g butter

Beat butter and icing sugar mixture until pale and creamy. Stir in flour until a soft dough forms. Wrap the dough with a cling film and refrigerate for 30 minutes.
Preheat oven to 180C350F. Roll out dough to 3-4mm thick. Use a 5cm heart cutter to cut out 40 shapes. Use a 3cm heart cutter to cut the centre out of half of the hearts. Place on a baking tray. Chill in freezer for 15 minutes. Bake for 10-12 minutes.
Combine eggs, butter and caster sugar in a medium saucepan. Whisk in fresh lemon juice and passion fruit pulp. Cook over low heat, stirring, for 15 minutes or until the mixture thickens. Transfer the mixture to a clean bowl and place in the fridge for 1 hour to chill. Sandwich a heart base and a heart outline together with the passion fruit curd.

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Almond Bars with Bergamot and Mint & A Visit From The Fairy Hobmother

Tuesday, September 20, 2011

Before getting down the details of this delicious and healthy energy bar recipe, I want to take this opportunity to share with you something exciting....Many of you have heard of the Fairy Hobmother from the Appliances Online who has been visiting blogs, granting wishes and spreading joy!
A little while ago, I left a comment and a wish on The Peach Kitchen, who had just been visited by the Fairy Hobmother. And to my pleasant surprise, the Fairy knocked on my door and gifted me an Amazon gift card, so I can treat myself something nice.
Want to be the next LUCKY one? Just make a wish with your *heart* and leave a comment under this post......I am sure the Fairy is listening...Good Luck and thank you again, Fairy Hobmother!

Almond Bars with Bergamot and Mint

Inspired by Schrot&Korn

70 g Almond meal
35 g Chopped almonds
1 tbsp Bergamot herb, finely chopped
1/2 tbsp Mint, finely chopped
40 g Cranberries, chopped
1/4 tsp Salt
1 tbsp Walnut oil
1 tbsp Maple syrup
2 tbsp Water

Preheat the oven to 180C/350F. Line a 23 cm x 14 cm loaf pan with a baking paper. Stir together the almond meal, chopped almonds, chopped herbs, cranberries and salt in a bowl.
Add in walnut oil, maple syrup and water. Mix well with a fork or your hand until all the ingredients come together. Press it onto the bottom of the prepared pan.
Bake in the middle of the hot oven for about 10 minutes. Remove from oven and allow to cool. Cut into slices and serve.

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Pumpkin Maple Cookies with Quark Frosting

Saturday, September 17, 2011

Those cookies, a great complement to afternoon tea, are not the typical cookies. They are soft, spongy and light textured cake-like pumpkin cookies flavoured with rich maple syrup and warm, fragrant spices, that enhances the delicate earthiness of the pumpkin. They are delectable without frosting and pepitas garnish, but even better and more fun with them!

Pumpkin Maple Cookies with Quark Frosting

Inspired by Joy of Baking

Cookie	Frosting
260 g All purpose flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Ground cinnamon 1/4 tsp Ground ginger 1/4 tsp Ground clove 1/2 tsp Salt 2 Large eggs, room temperature 150 g Light brown sugar 2 tbsp Maple syrup 120 ml Corn oil 1 tsp Vanilla extract 220 g Pumpkin puree	115 g Quark, at room temperature 30 g Unsalted butter, at room temperature 60 g Powdered sugar 3-4 tbsp Pumpkin seeds, roasted

Preheat oven to 165C/325F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, clove, and salt.
Beat the eggs, brown sugar and maple syrup until light and smooth. Beat in oil, vanilla extract and pumpkin puree. Sift in the flour mixture and mix just until incorporated.
Use a small ice cream scoop to measure about 1/4 cup of batter and place them on the prepared baking sheets, spacing about 2 inches / 5 cm apart.
Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting. Beat the quark cheese and butter until soft and creamy. Beat in powdered sugar until frosting is soft and creamy and of spreading consistency.
Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.

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Orange Roasted Pumpkin Soup

Tuesday, September 13, 2011

This bright golden-coloured, creamy pumpkin soup is perfect for a light lunch with some crusty artisan bread rolls. Roasted pumpkin, potato and spices work together creating a rich depth of flavour and creamy texture without addition of heavy cream.

1 kg Hokkaido pumpkin, peeled, deseeded, cut into 1cm pieces
3 tbsp Walnut oil
1 Potato, peeled and diced
1 Onion, halved and thinly sliced
1 clove Garlic, chopped
1 Cayenne chilli pepper, deseeded and diced
1 tbsp Curry powder
1 tsp Coriander powder

1 l Vegetable stock
250 ml Orange juice
100 ml Milk
Salt and cayenne pepper to taste
1 tbsp Lime juice
Roasted pumpkin seeds
Chives
Chilli threads

Preheat oven to 190C/375F. Place pumpkin and potato in a roasting pan. Drizzle over 2 tablespoons of walnut oil and toss to coat. Roast for 30 minutes or until tender.
Heat the remaining oil in a large saucepan over medium heat. Add onion and cook, stirring often, until soft. Add in garlic, pepper, curry, and coriander powder. Cook, stirring, for 2 minutes or until aromatic.
Add in pumpkin, potato, stock, orange juice and milk. Cook, covered, over medium heat for about 25 minutes. Blend the mixture in a food processor or with a handheld blender until smooth. Season with salt, cayenne pepper and lime juice. Ladle among serving bowls. Top with roasted pumpkin seeds, chopped chives, and chilli threads.

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Pumpkin Seed Whole Grain Spelt Cookies

Saturday, September 10, 2011

Whole grain spelt's natural sweet and nutty flavours don't just make those rustic cookies taste GOOD, it also helps you increase daily fiber intake. And the addition of protein and minerals-rich pumpkin seeds, also known as pepita, has added crunch and texture.
Recipe adapted from Ulrike Kraus -"Kekse und Gebäck rund ums Jahr"

200 g Whole grain spelt flour
1 tsp Baking powder
100 g Pumpkin seeds
1 Vanilla bean
40 g Brown sugar
3 Egg yolks
150 g Cold butter

Sift the whole grain spelt flour and baking powder into a large mixing bowl. Reserve 4 tablespoons of pumpkin seeds for garnishing and finely chop the rest.
Slice the top outer layer of the vanilla pod in half lengthwise. Pull open the vanilla pod. Scrape out the seeds. Cut the butter into small pieces.
Add chopped pumpkin seeds, vanilla seeds, brown sugar, 2 egg yolks and butter into the flour mixture. Combine all the ingredients into a ball. Wrap with a plastic film and chill for an hour.
Preheat the oven to 175C/350F. Line two baking trays with baking paper. Remove the dough from the fridge and place it between two sheets of baking paper.
Roll out to a thickness of about 1/2 centimeter. Use a 5cm cookie cutter to mould out the rounds and place them on the prepared baking trays. Mix the remaining egg yolk with 1 teaspoon of water. Brush the cookies with the egg glaze and lightly press the pumpkin seeds on the surface. Bake for about 20 minutes until golden brown.