Posts tagged ‘cream’

October 26, 2011

Last Night’s Dinner: Socca crepe of roast squash, caramelised red onion, kale and pine nuts, with tomato coriander salsa and goat’s cheese cream

A Cotter special, taken from For the Love of Food.

Let’s look at that long recipe title again: Socca, squash, onion, kale, pine nuts, coriander, tomato, goat’s cheese, cream. Seems like a lot of ingredients, doesn’t it? And yes, in some ways it is. Put simply, however, this is just a stuffed pancake. The pancake is southern French thing made from gram (chickpea) flour – which usually puts you in mind of Indian recipes. It would be possible, though not quite as heartwarming, to make the pancake from wholemeal flour, or any kind of flour really, as long as it will form a thickish crepe that you can fold without breaking and yet also become a little crisped up too.

The filling is a neat combination of flavours and textures. The root notes are the sweetness of the squash and onion. The greens then cut through this and add some textural rough edges, while the pine nuts add an occasional, miniature bit of bite. The goat’s cheese cream is, essentially, a tangy dressing that helps cut through sweetness and the salsa brings some zip – just in case the rest is in danger of becoming cloying in the mouth. A recipe where every ingredient knows it’s job. And it’s a looker too!

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July 9, 2011

Recipe: Yotam Ottolenghi’s summer minestrone with basil cream recipe

…and while we’re on the subject of summery soups infused with basil, here’s a light little number from Yotam Ottolenghi in the Guardian today.

June 1, 2011

Last Night’s Dinner: Leek, Wild Rice and Potato Cakes with Flageolet Beans in a Cider Cream Sauce

Sunday 15 May

It might not look like it, but this dish came about by wanting to use up various bits and pieces from the fridge and store cupboard. Potatoes about to go soft? Tick. Leeks starting to yellow? Tick. Half a packet of wild and basmati rice plus a few handfuls of flageolet beans malingering on the shelf. Tick and tick. A bottle of cider and half a tub of single cream with nothing better to do than throw themselves into a pan? No less.

Every now and again we love to make a savoury cake. They’re so easy and you can stuff all kinds of ingredients into them. To make these I boiled some rice and left it to cool, did the same with a few potatoes and then mashed them, and fried some finely chopped leeks in a little olive oil. Combine the ingredients together in a bowl with an egg and some salt and pepper, shape into cakes/patties. Fry them for a few minutes either side until they’re golden and they’re done.

I soaked the beans during the afternoon and then simmered them in plenty of water until they were tender. Drain, then add a glass of dry cider to the pan and an equal amount of cream and heat on a low setting for a few minutes. Season as necessary and add a little chopped parsley, dill or tarragon even. Serve with the cakes on top of a pile of beans.