Jerusalem Artichoke Risotto

This is a simple and warming Italian risotto, which benefits from the delicious and distinctive flavor of Jerusalem artichokes. Recipe serves 3-4.

Ingredients:

14 ounces (400 g) Jerusalem artichokes
1 1/2 ounces (40 g) tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
1/2 cup fruity white wine
4 cups simmering vegetable stock
2 tablespoons chopped fresh thyme
1/2 cup freshly grated Parmesan cheese, plus extra, to serve
salt and freshly ground black pepper
Fresh thyme sprigs, to garnish

Method:

1. Peel the artichokes, cut them into pieces and immediately add them to a pan of lightly salted water. Simmer them until tender, then drain and mash with 1 tablespoon of the butter. Add a little more salt, if needed.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic for 5-6 minutes until soft. Add the rice and cook over a medium heat for about 2 minutes until the grains are translucent around the edges.
3. Pour in the wine, stir until it has been absorbed, then start adding the simmering stock, a ladle full at a time, making sure each quantity has been absorbed before adding more.
4. When you have just one last ladle full of stock to add, stir in the mashed artichokes and the chopped thyme. Season with salt and pepper. Continue cooking until the risotto is creamy and the artichokes are hot. Stir in the Parmesan. Remove from the heat, cover the pan and leave the risotto to stand for a few minutes. Spoon into a serving dish, garnish with thyme, and serve with Parmesan cheese.

Custard-filled Tarts

These dainty, sealed tartlets contain a smooth vanilla custard. Recipe makes 15 tarts.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
2 egg yolks
2 teaspoons lemon juice
Icing sugar, to dust
Filling:
2 egg yolks
8 teaspoons white sugar
8 teaspoons cornflour
1 cup milk
2 teaspoons vanilla flavoring essence

Method:

1. Place the flour and butter in a food processor; mix to the texture of fine breadcrumbs, about 30 seconds.
2. Add sugar, egg yolks and lemon juice; mix for 10 seconds. Add 6-10 teaspoons chilled water, mixing until a dough forms which leaves the sides of the bowl. Press dough into a disc shape on a lightly floured surface; wrap in greaseproof paper and chill for 20 minutes. Preheat oven to 440 degrees F (220 degrees C).
3. For the filling, put the egg yolks, sugar, cornflour and milk into a small, heavy-based saucepan. Bring the mixture to the boil over a very low heat, stirring constantly, until thick and smooth. Stir in the vanilla. Cover the surface with clear plastic wrap and leave the custard to cool completely.
4. Roll out the pastry on the lightly floured surface until 1/4 inch (6 mm) thick. Thoroughly grease fifteen 2 inch (5 cm) shaped tartlet tins. Arrange the tins close together on a baking tray. Lay the pastry on the tins and gently press into the tins. Trim the edges by rolling over with the rolling pin or use a sharp knife. Reserve trimmings.
5. Spoon the filling into the tins. Brush the pastry edges with a little cold water. Re-roll the trimmings and cut out tops for the tartlets. Place tops over filling and press edges to seal.
6. Bake for 15-20 minutes, until golden. Stand tins on a wire cooling rack for 3 minutes until firm, then transfer to the rack to cool completely. Dust with icing sugar.

Tip: The tarts may also be made in tartlet or bun tins. Cut the pastry rounds for the bases a little wider than the tins. Make the tops out of the trimmings, as the recipe directs.

Chocolate Chip Eclairs

The addition of chocolate chips gives these luxurious pastries extra appeal. Recipe makes 14-15 eclairs.

Ingredients:

1/2 cup all-purpose (plain) flour
Pinch of salt
2 ounces (60 g) unsalted butter
2 large eggs, beaten
1/4 cup dark chocolate chips
Filling:
1/2 pint (300 ml) double (thickened) cream
5 ounces (150 g) dark cooking chocolate, coarsely chopped
Icing and Decoration:
1 ounce (30 g) unsalted butter
2 ounces (60 g) dark cooking chocolate
8 teaspoons golden syrup
8 teaspoons double (thickened) cream
Icing sugar, to dust
Fresh strawberries

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking trays with melted butter. Sift flour and salt onto a sheet of greaseproof paper.
2. Put the butter and 5 fl ounces (150 ml) water into a heavy-based saucepan and heat gently until the butter melts. Raise the heat to medium and bring to the boil. Quickly add the flour all at once, then immediately remove from the heat and beat vigorously with a wooden spoon until the mixture forms a smooth ball. Cool slightly.
3. Beat the eggs into the mixture, a little at a time, until smooth and glossy. Put mixture in a piping bag fitted with a large plain nozzle/pipe.
4. Pipe the mixture onto the prepared baking trays in thick 3 inch (7.5 cm) lengths. Bake for 10-15 minutes, until well risen; reduce oven temperature to 350 degrees F (180 degrees C) and bake for a further 10 minutes, until golden brown and crisp. Slit down the side of each eclair. Cool in the oven, with the door ajar, for about 15 minutes. Transfer to a wire cooling rack to cool.
5. For the filling, scald the cream in a saucepan over a low heat. Turn off the heat and add the chocolate. Leave to stand undisturbed for 5 minutes, then stir until smooth. Chill until thick.
6. For the icing, put the butter and chocolate in a small bowl over a pan of simmering water and leave to melt, stirring occasionally. Whisk in the golden syrup and cream with a balloon whisk until the icing is smooth and glossy.
7. Pipe the filling in the slit of the eclairs. Dip the tops of the eclairs in the icing and leave to set. Dust with icing sugar and serve with strawberries.

Thai Noodles with Chinese Chives

This dish requires a little time for preparation, but the cooking time is very fast. Everything is cooked speedily in a hot wok and should be eaten at once. Recipe serves 4.

Ingredients:

12 ounces (375 g) dried rice noodles
1/2 inch (1 cm) fresh root ginger, grated
2 tablespoons light soy sauce
3 tablespoons vegetable oil
8 ounces (250 g) pork or chicken, thinly sliced
2 garlic cloves, crushed
1 large onion, cut into thin wedges
4 ounces (125 g) fried bean curd (tofu), thinly sliced
1 green chili, seeded and finely sliced
6 ounces (180 g) beansprouts
4 ounces (125 g) Chinese chives, cut into 2 inch (5 cm) lengths
2 ounces (60 g) roasted peanuts, ground
2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander
1 lemon, cut into wedges

Method:

1. Place the noodles in a large bowl, cover with warm water and soak for 20-30 minutes, then drain. Blend together the ginger, light soy sauce and 1 tablespoon of the oil in a bowl. Stir in the pork or chicken slices and set aside for 10 minutes. Drain, reserving the marinade.
2. Heat 1 tablespoon of the oil in a frying pan and fry the garlic for a few seconds. Add the pork or chicken slices and stir-fry for 4-5 minutes. Then transfer to a plate and set aside.
3. Heat the remaining oil in the wok or frying pan and stir-fry the onion for 3-4 minutes until softened and tinged with brown. Add the bean curd (tofu) and chili, stir-fry briefly and then add the noodles. Stir-fry for 4-5 minutes.
4. Stir in the beansprouts, Chinese chives and most of the ground peanuts, reserving a little for the garnish. Stir well, then add the pork or chicken slices, the dark soy sauce and the reserved marinade.
5. When hot, spoon on to serving plates and garnish with the remaining ground peanuts, coriander and lemon wedges.

Stuffed Baked Potatoes

Served with salad these make a nice light meal. Delicious served with a dollop of sour cream. Recipe serves 4.

Ingredients:

4 large potatoes
Salt and pepper
1 teaspoon dried rosemary leaves
1 teaspoon (prepared) freshly crushed garlic
1 small onion, diced
3 1/2 ounces (100 g) Gruyere cheese, grated
1 ounce (30 g) butter
Vegetable oil

Method:

1. Trim a little from one end of the potato so they will stand upright in a baking dish. Trim a larger portion from the other end and set it aside.
2. Scoop out the flesh of the potato. Grate and combine with the salt, pepper, rosemary, garlic, onion, butter and 1 1/2 ounces (40 g) of the cheese. Fill the potatoes with this mixture and place the potato lids back on top.
3. Stand potatoes in a baking tray that has been line with a sheet of baking paper. Brush the potatoes with a little oil. Bake in a 350 degree F (180 degree C) oven for 45 minutes to 1 hour.
4. Sprinkle with remaining grated cheese and serve with sour cream and a sprinkle of paprika.

Strawberry Palmiers

These delightful pastries bring a sweet, fruity touch to a morning coffee or afternoon tea-party. Recipe makes 10 palmiers.

Ingredients:

1/2 cup white sugar
8 ounces (250 g) homemade flaky pastry, or 2 frozen sheets pre-rolled puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1/2 pint (300 ml) carton or jar fresh thickened cream
2 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
8 ounces (250 g) strawberries, hulled and sliced

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 baking trays.
2. Sprinkle half the white sugar on a clean dry work surface. Roll out the flaky pastry on the sugared surface to a 14 x 10 inch (35 x 25 cm) rectangle. Or lay a pastry sheet on the surface, brush lightly with cold water, cover with the second sheet of pastry and roll out to a 14 x 10 inch (35 x 25 cm) rectangle. Trim the edges.
3. Position the pastry with a short edge facing you. Sprinkle with the remaining sugar. Roll up the pastry, from the short side nearest you, to the center. Turn the pastry around, so the other short edge faces you. Roll from the edge to the center.
4. Cut the pastry roll across into 20 thin slices. Lay the slices on the prepared baking trays, spacing them 1 inch (2.5 cm) apart.
5. Slightly flatten each pastry slice with the back of a spoon. Chill for about 30 minutes.
6. Brush the pastries with beaten egg. Bake for 15-20 minutes, or until crisp and golden brown, swapping the trays from top to bottom half-way through baking if you have 2 oven shelves. Place the palmiers on a wire rack and leave to cool.
7. Whip the cream, sugar and vanilla until soft peaks form. Spoon into a piping bag fitted with a star pipe/nozzle. Pipe cream onto 10 of the palmiers. Arrange the strawberries on the cream. Put a dollop of cream and another palmier on top and press down gently. Sprinkle with caster sugar and serve immediately.

Spiced Baked Beetroot

This dish is ideal for picnic fare. Served Spiced Baked Beetroot with hot or cold roast meats or poultry. Recipe serves 6.

Ingredients:

12 small beetroot
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon nutmeg
3 teaspoons sugar
1 tablespoon red wine vinegar

Method:

1. Preheat oven to moderate 350 degrees F (180 degrees C). Brush a baking tray with melted butter or oil.
2. Trim leafy tops from beetroot and wash thoroughly. Place on prepared tray and bake for 1 hour 15 minutes, until very tender. Set aside to cool slightly. Peel skins from beetroot. Trim tops and tails to neaten.
3. Heat oil in a large pan. Add spices and cook 1 minute, stirring constantly, over medium heat. Add sugar and red wine vinegar, stir for 2-3 minutes, until sugar dissolves.
4. Add beetroot to pan, reduce heat to low and stir gently for 5 minutes, until beetroot is well glazed. Serve warm or cold.