Tag: Su26Recipe

Ingredients

For the Crumble Topping:

• 50g plain flour 
• 45g rolled oats
• 60g chilled unsalted butter, cubed
• 70g demerara or light brown sugar
• 30g flaked almonds or extra oats (optional)

For the Cake Base:

• 150g self-raising flour
• 50g ground almonds
• 150g golden caster sugar
• 150g unsalted butter, softened
• 2 large free-range eggs
• 1 tsp vanilla extract
• 2 tbsp whole milk

The Fruit:

• 300g fresh jostaberries (topped and tailed)

Method

1. Preheat and Prepare: Heat your oven to 180°C (160°C fan / Gas 4). Grease and line a 20cm loose-bottomed cake tin with baking parchment.
2. Make the Crumble: In a medium bowl, stir together the plain flour and oats then rub the chilled butter into mix using your fingertips until it resembles coarse breadcrumbs. Stir in the brown sugar and flaked almonds/extra oats, then chill in the fridge.
3. Mix the Cake Batter: In a large bowl, beat the softened butter and caster sugar together with an electric mixer until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and milk.
4. Fold in Dry Ingredients: Sift the self-raising flour into the wet mixture, add the ground almonds, and gently fold with a spatula until just combined into a thick batter.
5. Assemble: Spoon the cake batter into the prepared tin and smooth the surface evenly. Scatter the fresh jostaberries uniformly over the top of the batter, pressing them in very lightly. Cover the berry layer generously with your chilled crumble topping.
6. Bake: Bake for 45 to 55 minutes. Test the center with a skewer; it should come out clean of wet cake batter, though it may be stained pink by the bubbling berries.
7. Serve: Cool in the tin for 15 minutes before releasing. Serve warm with a generous pour of hot custard or vanilla ice cream.

• The tartness of the jostaberries makes a delicious contrast with the sweetness of the cake and crumble but if your jostaberries were picked early in the season and taste mouthpuckeringly sharp, mix them with a couple of teaspoons of extra caster sugar before scattering them onto the cake.

1 small handful mint leaves, plus extra to serve

1 handful podded peas

1 handful broad beans

1 large handful of freshly grated pecorino or Parmesan, plus extra to serve

extra virgin olive oil

lemon juice

salt

pepper

Crostini or baguette slices

ricotta or goat cheese (optional)

Preparation:

In a pestle and mortar or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly podded peas and broad beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good lugs of extra virgin olive oil and balance the flavours with a little lemon juice, salt and pepper. Smear this over toasted bread slices (possibly slathered with soft cheese) and finish with some grated pecorino or Parmesan and a little mint – genius!

In the heat of summer, our meals naturally become lighter. This simple zucchini carpaccio showcases just how delicious raw vegetables can be when harvested at the right moment. Pick the zucchini while they’re still small, when the flesh is firm and white. Combined with fresh mint, lemon, extra virgin olive oil, and a sprinkle of mature pecorino, this dish is a true celebration of Tuscan summer. To modify, try using different cheeses and herbs. To add flavour and texture, add some chillies, garlic, pickled onions, capers, pistachios or pine nuts.

Preparation time: 10 minutes
Serves: 4 people

Ingredients:

• 2 medium-sized zucchini
• 1 bunch fresh herb sprigs (mint, basil, parsley)
• ½ lemon (juice and zest–always zest first!)
• A glug of your best extra virgin olive oil
• 40 g mature pecorino or Parmigiano, shaved (or feta, crumbled)
• Salt and freshly ground black pepper

Instructions:

• Shave zucchini lengthwise into thin slices using a vegetable peeler or v-slicer. (Find another use for the slices that are mostly skin.)
• Season zucchini with salt, place on a rack, and set aside until slices are pliable enough to roll without breaking, about 10 to 15 minutes.
• Whisk olive oil, lemon juice, and salt to taste in a small bowl.
• Pat the zucchini dry with a tea towel then loosely coil each slice into a cylinder and stand them upright on a plate. Drizzle with the dressing. (You may not need it all.)
• Top with shaved or crumbled cheese, torn herb leaves, and whatever embellishments suit your fancy.