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Beetroot & goat’s cheese tart

4 Antworten

This week the task is to make any Hugh recipe featuring milk or cheese of any kind to Say Moo!

I say meee 03.10.2024 ** and prepared a

Beetroot & goat’s cheese tart

Beetroot & goat's cheese tart (1)

I don’t like the taste of red beetroot, I used yellow and white.

It also cuts a good figure for lunch at work.

Beetroot & goat's cheese tart (2)

Beetroot & goat’s cheese tart

Yield: 4 servings

Beetroot & goat's cheese tart (3)

Beetroot & goat’s cheese tart is a Hugh Fearnley-Whittingstall recipe

Ingredients:

  • 1 loose-bottomed Victoria sandwich tin, Ø 20 cm, 5 cm deep
  • dried pulses for blind baking

Tart shell

  • 200 grams plain flour; Ulrike: wheat flour type 550
  • 100 grams cold unsalted butter, cubed
  • 1 generous pinch salt
  • 3-4 tbsp ice-cold water, about

Filling

  • 25 grams unsalted butter
  • 3 red onions, halved and finely sliced; Ulrike: I used white about 160 grams brutto
  • 150 ml red wine; Ulrike: I used white wine
  • 2 tbsp cider vinegar
  • 1½ tbsp honey
  • 1 tbsp thyme, roughly chopped
  • salt
  • black pepper, freshly ground
  • 500 grams small beetroot, roasted, peeled and cut into wedges; I used yellow and white
  • 2 tbsp dill, chopped
  • 280 grams goat’s cheese log

SOURCE

modified from inspired by:
Hugh Fearnley-Whittingstall in the Guardian

Instructions

  1. Process the flour, butter and salt until like coarse breadcrumbs, add just enough water to bring it together into a soft dough, wrap in clingfilm and chill for two hours. Heat the oven to 180 °C/350 °F/gas mark 4. Grease the loose-bottomed Victoria tin and grate the pastry into it. Press evenly into the sides and base, and chill for 30 minutes. Prick the base with a fork and line with baking parchment paper. Fill with baking beads, uncooked rice or dried pulses, and bake for 20 minutes Remove the lining, patch any cracks.
  2. Increase the oven temperature to 200 °C/400 °F/gas mark 6. Warm the butter in a pan and gently fry the onions until soft. Add the wine, vinegar, honey, thyme, salt and a few grinds of pepper, stir, raise the heat and cook until almost all the liquid is absorbed and the mix is glossy; stir in the beetroot and dill, and season well. Cut the cheese into 1 cm slices and lay a few on the base of the tart. Tip in the beetroot mix and put the rest of the cheese on top. Bake for 25-30 minutes, until the cheese is bubbling and golden. Strew dill fronds on top and serve warm.

total time: 3 h 30 minutes including 2,5 h chilling time
preparation time: 15 minutes
cooking/baking time: 20 minutes + 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Say Moo!
 
 
 
For all other great Say Moo! recipes visit the I heart cooking clubs site 
 
 
 

more recipes from Hugh Fearnley-Whittingstall (click)

** 03.10.2024 http://de.audiomicro.com/ziege-schaf-lizenzfreie-musik-891161 no longer available

Beetroot and walnut hummus

7 Antworten

Cooking educates: The I♥CC motto this week: Dippity Do Dah! . Just dip in and have a taste, ice cream or a book about dips*

The Food Assembly had pretty yellow beets for this

Beetroot and walnut hummus

Beetroot and walnut hummus (1)

Hugh says this hummus is wonderful to scoop up with flatbreads or in a sandwich with goats’s cheese

Beetroot and walnut hummus sandwich

This sandwich with almost local ingredients was really divine.

Beetroot and walnut hummus

Yield: 4 servings

Beetroot and walnut hummus (2)

A revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp crudites, in a sandwich with goat’s cheese, or scooped up with flatbreads: Beetroot and walnut hummus

Ingredients:

  • 50 grams walnuts
  • 1 tablespoon cumin seeds
  • 25 grams stale bread, crusts removed
  • 200 grams cooked beetroot, cut into cubes; I cooked them 40 minutes in a steamer
  • 1 tablespoon tahini (sesame seed paste)
  • 1 large garlic clove, crushed
  • 1 lemon, the juice
  • Sea salt
  • black pepper, freshly ground
  • a little olive or rapeseed oil

SOURCE

ISBN: 978-0747598404 *

inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840

Instructions

  1. Put the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5-7 minutes, until fragrant. Leave to cool.
  2. Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them. Crush the seeds with a pestle and mortar or a spice grinder.
  3. Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
  4. Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think the Beetroot and walnut hummus needs it. Refrigerate until required but bring back to room temperature to serve.

total time: 1 hour + cooling time
preparation time: 5 minutes
cooking/baking time: 40 minutes for the beets

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Dippity Do Dah!
 
 
 
For all other great Dippity Do Dah! recipes visit the I heart cooking clubs site
 
 
 

Flatbreads

2 Antworten

This week the I♥CC is going to make spreads or dips from the current chef Hugh Fearnley-Whittingstall 12.10.2024 ** He says these

Flatbreads

flatbreads (2)

are the ideal partner to everything from hummus to salad, wrapping burgers, sausages, kebabs od other barbecued meat or vegetables, and for moping up a good wet curry or stew. They taste great fresh from the pan, sprinkled with sea salt an a little rapeseed oil.

Flatbreads

Yield: 8 flatbreads

flatbreads

Flatbread recipe

Ingredients:

  • 250 grams plain flour; wheat flour Type 550
  • 1 teasp. fine sea salt
  • 1 tablesp. rapeseed, olive or sunflower oil; Ulrike: rapeseed
  • 150 ml warm water

SOURCE

ISBN: 978-0747598404 *

modified from inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840

Instructions

  1. Sift the flour into a large bowl and add the salt. Add the oil to the warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out on to a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.
  2. When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2-3mm thick, using plenty of flour as the dough is liable to stick.
  3. Place a heavy-based non-stick frying pan – or a cast-iron griddle – over a high heat and when it’s good and hot, turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.
  4. Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Cook the second side for 30-45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.
  5. Serve the flatbreads while still soft and warm. Once cold, they won’t be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croutons for soups and salads.

total time: 40 minutes
preparation time: 5 minutes
cooking/baking time: 3 minutes

 
 
*=Affiliate-Link to Amazon

more recipes from Hugh Fearnley-Whittingstall
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** 12.10.2024 https://www.rivercottage.net/hugh-fearnley-whittingstall no longer available