SEPTEMBER

Honeyed fig and
curd cheese tart
50 MINUTES | SERVES 6 | EASY
Use cow or goat’s curd for this. Both are
young and fresh but the goat’s curd will give
you more of a tang.
ready-rolled puff pastry 230g circular
or rectangular sheet (we used La Pâte
Feuilletée, available from Ocado)
curd cheese 150g
ground almonds 75g
egg yolk 1
golden caster sugar 3 tbsp
purple figs 4-5 small
flaked almonds 1 tbsp, toasted
runny honey 1 tbsp
• Unroll the pastry onto
a baking sheet. Score
a border 2cm in from the
edge and prick the inside
with a fork. Chill in the
fridge for 10 minutes.
• Heat the oven to 200C/
fan 180C/gas 6. Beat the
cheese, ground almonds,
egg yolk and sugar together
in a bowl. Cut the figs into
thick slices. Bake the
tart case (unfilled)
for 10 minutes.
Take out of the
oven and gently
push down the
centre which will
have puffed up. Let
it cool a little then spread
the cheese mix inside the
border and lay the figs on top, choosing
similar sized slices for a neater finish. Bake
for another 20-30 minutes until the
filling is light golden and puffed a little.
Scatter over the flaked almonds and finish
with a drizzle of honey. Serve just warm.
PER SERVING 414 KCALS | FAT 21G | SATURATES 6.2G
CARBS 43.7G | SUGARS 31.3G | FIBRE 4.4G
PROTEIN 10.5G | SALT 0.6G
Blackberry vodka
10 MINUTES + MACERATING | MAKES 1 LITRE | EASY |
You can experiment with different amounts
of sugar but blackberries are quite tart so
a little helps bring out the berry flavours.
blackberries 300g
caster sugar 3 tbsp
vodka 70cl bottle
• First sterilise your macerating jar or bottle.
Wash really well in very hot water then put
in a low oven to completely dry out.
• Wash the blackberries really well and
add to the cooled sterilised jar. Add the
sugar and vodka and shake so the sugar
is well distributed. Leave in a cool dark place
for 3 days, giving the jar a shake a couple
of times a day.
• Strain the vodka into a clean bottle. To
get a clear liquid, strain through muslin or
a clean J cloth. Serve ice cold.
Dutch tomato soup
45 MINUTES | SERVES 4 | EASY | 4
This was inspired by the incredibly rich
bowl of tomato soup served at Café de
Jaren in Amsterdam.
onion 1 large, diced
carrot 1, finely chopped
celery 1 stick, finely chopped
butter 50g
thyme 3 sprigs
chicken stock 850ml
crème fraîche 8 tbsp
basil a few leaves
• Cook the onion, carrot and celery in the
butter for 10-15 minutes until really soft.
Add the herbs and cook for a minute then
tip in the tomatoes and chicken stock.
Simmer for 30 minutes, fish out the herbs,
add 4 tbsp of the crème fraîche then use
a stick blender or food processor to whizz
until completely smooth. Season then ladle
into bowls, adding another spoon of crème
fraîche and a couple of basil leaves to each.
bay leaves 2
very ripe plum or
vine tomatoes 500g, roughly chopped
PER SERVING 407 KCALS | FAT 34.8G | SATURATES 23.1G
CARBS 11.8G | SUGARS 10.4G | FIBRE 4.7G
PROTEIN 9.1G | SALT 0.8G
24 Omagazine.com September 2016