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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
COOK Dutch tomato soup BUY IT NOW September is prime tomato month so look for ripe-tobursting tomatoes for the best-ever flavoured soup. Anything underripe will not give a good result. Store tomatoes at room temperature as fridge-cold tomatoes have no flavour. September 2016 Omagazine.com 25
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