Konditor and Cook’s Raspberry Coconut Slice

I have had a passion for Konditor and Cook’s raspberry and coconut slices for years. When Nell was tiny I often used to drive up to Tower Bridge and hang around the Design Museum cafe in a dizzy haze, drinking tea andscoffing these delicious slices and letting the breastfeeding use up all the calories. I neither have the excuse nor the opportunity to eat them very often these days, but I live in hope that K&C will bring out a cookbook – can’t understand why they haven’t already given that their cakes are the best in London. I’ve never had a recipe for these, but this one from Delicious magazine looks close-ish, although I’m sure there’s something almondy going on with the Konditor and Cook ones. Hmm.

I always want to make cake when I’m on a diet…

Apricot and Blackberry Clafoutis

This is a recipe from today’s Sunday Times. It’s meant to be made with peaches, but my apricots were ripe and the peaches weren’t…The oven at the cottage, as per usual, was far too hot – needs to be on at 140 degrees there and only done for 20 mins tops.

Knob of butter
2 tbsp plain flour, sifted, plus extra for the dish
1 large ripe peach, each half sliced into six, or 4 apricots, sliced each into six
2 handfuls blackberries
100g caster sugar, plus 1 tbsp
3 eggs
1/4 tspn vanilla extract
Pinch of salt
2 tbsp ground almonds
110ml double cream, plus more to serve
1 handful flaked almonds
icing sugar

Pre-heat the oven to 180 degrees, gas 4. Generously butter a 23cm tart tin or similar dish. Scatter flour over the surface and shake out the excess. Arrange the fruit in the tin and scatter over one tablespoon of caster sugar.

With  electric beaters, whisk 100g sugar, the eggs, vanilla essence and salt together for five minutes, or until the mixture leaves a ribbon on the surface when you lift the whisk. Gradually fold in the flour and the ground almonds.

In another bowl, whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture until evenly mixed, but without losing the air.

Pour the batter over the fruit, scatter the flaked almonds over the top and bake for about 25 minutes until puffed up and just set. Remove and leave to stand for five minutes. Sprinkle with icing sugar before eating with cream.

With thanks to Lucas Hollweg and the Sunday Times.

Koulibiac / coulibiac / koubiliac / coubiliac

I find it very strange that there seem to be four different ways to spell this fish pie. The c/k muddle I can understand, but the b and l rearranging seems very peculiar. Hey ho. This is great for feeding about 8. The first time I made it, the girls scoffed it, but the second time were more suspicious. There’s a bit of faffing, but it’s incredibly easy and looks good at the end. We had it on Boxing Day with a lot of green salad, a couple of sorts of slaw and a few boiled potatoes. I did two puds – some poached plums as I thought everyone must surely be stuffed to the gills by this point, and a Nigella Bakewell Tart. No one ate the plums! They were good for breakfast over the next few days though.

The recipe is a Sophie Grigson / Sarah Raven combo.

500-700g puff pastry (you’ll use about 500g, but have to buy it usually in 350g blocks unhelpfully. You can use extra bits for silly patterns – I couldn’t help myself on Boxing Day and covered it with stars – one day I’ll resist the urge to uber-bling Christmas)
1 egg beaten
30g butter, melted

Filling:
700g salmon
200g smoked haddock or cod
60g basmati rice
1 large onion, chopped
200g(ish) mushrooms – I used mixed dried porcini and button mushrooms – what I had
1/4 teaspoons turmeric
2 tablespoons each chopped parsley and dill
2 hard-boiled eggs, chopped

Cook the fish – poach it or cook the salmon in a foil parcel with a few slices of lemon. When it’s just cooked, let it cool, then flake it.

Soak the dried mushrooms if you’re using them.

Cook the rice with the turmeric until just al dente then drain it well.

Cook the onion in the butter, then add the mushrooms and porcini and cook until all the water thrown out by the mushrooms has evaporated.

Mix the flaked salmon, onion/mushrooms, rice, herbs and hard-boiled eggs and season well.

Put a piece of baking paper onto a baking sheet. 2 options for building the thing, depending on whether you have one big block of pastry or 2 smaller ones:

1) 2 blocks: With one half of the pastry, roll out a rectangle about 35 x 25cm ish (but basically slightly smaller than the baking sheet). Gently with a knife, mark a border (ie don’t cut it, just give yourself a template for the filling, or if you want, ignore this bit entirely) about an inch and a half in from the edge all the way round, then pile in the filling on this inner rectangle. Pat in the filling to form a fat sausage. Pile it quite high and make it evenish. Roll out the second piece to the sameish size, though it will need to be wider to cover the sausage. Paint the border with egg wash, then place the top piece onto the bottom piece, pressing the edges down gently with the tines of a fork.

Option 2) 1 block – this is a bit tidier, but I can only find the posh pastry that comes in the right size v occasionally in Waitrose. Here, roll out one big rectangle, c35×45cm. Pile up the filling down the centre of the pastry again, patting it in the form a sausage. Lift the sides of the pastry up around it, brush the eggs with the beaten egg and press them together to join. Seal the ends too, using beaten egg and folding the joints towards the long central seam. Gentrly roll it over, so the joins are tucked away underneath.

Either way, make a few slashes in the top so the steam can escape. You can decorate it (if you’re a bit kitsch like me) with bits of pastry – criss-crosses, leaves, etc. Rest it for at least half an hour (but I “rested” it for 48 hours between Christmas Eve and Boxing Day and it was fine), brush the top with beaten egg, then bake in a pre-heated oven at 200/gas 6/fan 180 for 35-40 minutes until golden brown. Just before serving, pour melted butter through the slits in the top.

If you want this to be extra delicious, it’s wonderful served with Hollandaise sauce. Serve it hot or cold.

Nigel Slater’s Dark Christmas Pudding

This is bubbling away on the hob, so I don’t know yet whether it’s going to be a goodie or not. It smells great though. Must remember to update this on Boxing Day.

175g (6oz) sultanas
175g (6oz) raisins (I did this half raisins and half dried cranberries because I had some in)
125g (4.5oz) chopped candied peel
110g (4oz) soft dried figs
110g (4oz) dark glace cherries
150ml brandy
1 carrot, coarsely grated
juice and zest of 1 orange
3 large eggs, lightly beaten
125g (4.5oz) shredded suet
3 tablespoons black treacle
175g (6oz) dark muscavado sugar
125g (4.5oz) fresh breadcrumbs
110g (4oz) self-raising flour
scant teaspoon mixed spice

+ a 3 pint (1.75 litre) pudding basin – mine is plastic with it’s own lid, otherwise you need the muslin/string/baking parchment combo

Put the sultanas, raisins, peel in a large mixing bowl. Roughly chop the figs and halve the cherries then add to the bowl. Pour over the brandy and leave to soak overnight. Stir it from time to time.

The next day, lightly butter the pudding basin and put a large pan half-filled with water on to boil. Mix the carrot, orange juice and zest, eggs and suet. Stir in the treacle, sugar, breadcrumbs, flour and spice. Fold in the soaked fruit and pour the whole mixture into a buttered basin. Put the lid onto the basin. Lower it into the boiling water, cover and leave to steam on a fast simmer for three and a half hours, topping up the water with boiling water from the kettle when it gets low.

You can keep the pudding for three months in a cool, dark place, once it’s cooked. Reheat it for 3 hours in the same way as it was cooked.

Lemon meringue ice cream

This is the quickest-to-make smart pudding I know. It’s basically a River Cafe Easy recipe but I added meringues to make a more interesting texture.

3 lemons
200g caster sugar
450ml double cream
1/2 teaspoon salt
About 8 mini-meringues or 2-3 meringue nests (or home made equiv but it’s not worth making meringues especially for this recipe – shop taste fine)

Zest one of the lemons and squeeze all three of them and mix the zest and juice with the caster sugar. Slowly add the cream and salt, mixing carefully. Pour into a shallow container and freeze for about 45 minutes. Smash up the meringues into smallish chunks. Take out the icecream and fork it up, then add the meringue bits and smooth out again. Freeze it until it’s firm. Take it out of the freezer a few minutes before you want to serve it to soften it up a bit.

Sweet onion, tomato and ginger relish

For some reason (presumably copyright rather than muppetry), the Sainsbury’s website doesn’t contain all the recipes from their magazine. This is an Angela Hartnell one, although I’ve changed the instructions as by following them to the letter, my chutney was too solidly sticky. It was delicious though. Great with cheese.

450g demerara sugar
450ml white wine vinegar
1/2 teaspoon ground cinnnamon
3 pinches saffron
1/2 teaspoon freshly grated nutmeg
5 medium red onions, peeled, halved and thinly sliced
1 ;arge white onion, peeled and chopped
60g root ginger, peeled and finely chopped
185g sultanas
5 ripe tomatoes. skinned, seeded and choppped

Heat the sugar and vinegar over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook uncovered until the mixture has reduced to a caramel – about 15 mins over a medium-high heat. Watch the mixture very carefully as it burns easily. Take the pan off the heat and stir in the onions and ginger, return to the heat and cook over a medium-high heat, again uncovered, until most of the liquid has evaporated – about 45 minutes. (Original instructions said until all the liquid had evaporated, but I like chutneys a little bit runnier). Finally stir in the sultanas and tomatoes and continue to cook over a low heat for an hour (again – or a bit less to keep it soft), stirring from time to time to stop the mixture sticking to the bottom of the pan. The mixture should have thickened considerably and the onions should be soft. Remove from the heat and leave to cool. Spoon into sterilised jars and seal.

This made 2 jars.

Pork, sage and onion stuffing

4tbsp heaped white breadcrumbs
1 large onion grated or v finely chopped
1 heaped dsp dried sage
900g pork sausagemeat
1 egg beaten
salt and pepper

Combine breadcrumbs, onion and sage in a large bowl and add a little boiling water. Mix thoroughly. Add sausagemeat to mixture and season. Add egg.

Pernod mayonnaise (goes well with langoustines)

2 egg yolks
1 level tsp Dijon mustard
300ml light oil (eg sunflower)
1 tbsp lemon juice
0.5 tbsp Pernod
salt and pepper

Beat egg yolks with mustard. Add oil one drop at a time. After adding a third of the oil, beat in half the lemon juice. Carry on adding oil, beating mayonnaise continuously. When all the oil is added, beat in the Pernod, salt and pepper to taste.

If having langoustines, roast them at 240°C, having greased them first, for five minutes.

Coconut crème caramel

Serves six to eight
Caramel: 140g sugar
Custard@ 600ml medium coconut milk
1 vanilla pod
1 cinammon stick
2 cardamom pods
4 eggs
30g caster sugar

Stand six to eight ramekins in a roasting tin in an oven at 150°C/300°F/Gas 2. Put caster sugar for carmel in pan with 5tbsp water. Stir over moderate heat until sugar is dissolved, brushing in any stray crystals. When syrup is clear, bring to boil and boil hard until it caramelizes to a hazelnut brown. Don’t stir, but swirl pan around to even out hot spots. As soon as caramel is done, remove roasting tin and pour caramel into ramekins, tipping each to cover bottom and sides. Leave ramekins to cool then return to roasting tin.

For custard, put coconut milk in pan with vanilla pod and cinnamon stick. Open cardamom pods, take out black seeds and crush. Add to milk. Bring gently to boil, then remove from heat. Cover and infuse for 15 minutes in warm place. Whisk eggs with caster sugar. Bring coconut milk back to boil and pour onto eggs, stirring constantly. Strain custard then pour into ramekins. Add hot water to raosting tin so it comes about halfway up the ramekins. Cook in oven for about an hour until custard has just set. Cool ramekins then store in fridge covered with clingfilm until needed. Invert them into shallow bowls to serve.

Rather good with double cream if in a greedy mood.

Pitta bread (Delia)

http://www.deliaonline.com/recipes/pitta-bread,1622,RC.html