Category: Fruit

Breakfast · Egg based · Fruit

Salmon and spinach risotto with poached egg and herb cream

Belinda


This is definitely a rich dish, but an excellent one for a Sunday brunch (serve something simple like roast or poached fruit afterwards – keep it simple). It makes a good, luxurious Friday night supper as well.

Recipe from Diana Henry

Serves 4

Ingredients for the herb cream
15g butter
1 shallot, very finely chopped
½ tsp flour
175ml double cream
1 tsp Dijon mustard, or to taste
½ tbsp each parsley and chervil, finely chopped
Leaves from 2 sprigs tarragon, chopped
Juice of ½ lemon, or to taste

For the risotto
30g butter
1 large leek, washed and sliced
200g risotto rice
200ml dry vermouth
700ml chicken stock
125g baby spinach leaves
200g hot smoked salmon, broken into chunks, skin discarded
4 medium or small eggs

Make the cream first – you can reheat it at the end. Melt the butter in a small pan and sauté the shallot until it softens. Stir in the flour for about 1 minute. Take the pan off the heat and gradually add the cream.
Return it to the heat and gently bring the cream to the boil. Turn the heat down, add the rest of the ingredients, and season.
Let the cream simmer for a couple of minutes until the flavors of the herbs come through. Check for seasoning – you may want to add a little salt, lemon juice or mustard.

For the risotto, melt half the butter in a saucepan. Add the leek and a splash of water. Cover and sweat for about 15 minutes (stirring occasionally).
Add the rice, making sure it’s nicely glazed with the fat. Add the vermouth and let it bubble, stirring until it’s absorbed.
Get your stock simmering and add it slowly, one ladle at a time. Make sure the liquid is fully absorbed before adding more. Stir constantly during this stage, which should take about 20 minutes. Use boiling water if you run out of stock.
Stir in the spinach, which will wilt, then gently stir in the salmon – you don’t want it to break up too much. Check for seasoning and stir in the rest of the butter.
Cover with a lid while you quickly poach the eggs and reheat the herb cream.
Serve the risotto topped with an egg and spoon on the herb cream. Serve immediately.

Appetizers · Fish · Fruit · Meat

Chorizo, prawn and banana cakes with harissa yoghurt

Belinda

These beauties are from the wonderful Yotam Ottolenghi. What a great combination of flavors and textures!
Makes about 15 fritters, to serve four as a snack or first course.

3 cooking chorizo sausages, skin removed and discarded, meat finely chopped (150g net weight)
100g Greek-style yoghurt
1 tsp rose (or regular) harissa
2 ripe bananas (but not so ripe that they have brown bits), peeled and cut into 2cm pieces
80g sustainably caught ready-peeled raw king prawns, roughly chopped
1 green chili, deseeded and finely chopped
1 small garlic clove, peeled and crushed
2cm piece ginger, peeled and finely grated (to end up with about ½ tsp)
2 limes – zest finely grated, to get 2 tsp, then cut into wedges
¼ tsp ground coriander
10g cilantro leaves, finely chopped
2 tbsp plain flour
Salt
2 large egg whites
3 tbsp vegetable oil

1. Put a large nonstick saute pan on a high flame. Once hot, fry the chorizo for four minutes, stirring regularly, until nice and crisp, then tip into a large bowl (including any oil that leeches out) and leave to cool a little.

2. In a small bowl, fold the harissa into the yoghurt – don’t mix them together so much that they turn into a uniform mass, but rather just swirl the harissa through the yoghurt, so it ends up with attractive red marbling. Cover with cling-film and refrigerate.

3. Add the bananas, prawns, chili, garlic, ginger, lime zest, ground and fresh coriander, flour and a quarter-teaspoon of salt to the chorizo and stir to combine. Whip the egg whites to soft peaks, then gently fold into the fritter mixture, taking care not to knock out too much air.

4. Heat the vegetable oil in a large frying pan on a high flame. Once the oil is hot, turn down the heat to medium and, in about three batches, carefully spoon the mixture into the pan, one tablespoon per fritter and spaced well apart. Fry for two minutes on each side, until crisp and golden brown, then use a slotted spoon to transfer to a plate lined with kitchen towel. Repeat with the remaining batter.

5. Serve warm with the harissa yoghurt and lime wedges alongside.

Dessert · Do-ahead · Fruit · Icecream

Easy (eggless) passion fruit ice cream

Belinda

You couldn’t get an ice cream recipe much easier or exotic than this one.
I serve it with my passion fruit posset and then dribble sweetened passion fruit pulp over it all and people LOVE it.
Obviously passionfruit have to be in season and I order mine through a fabulous website called https://www.rincontropics.com/
Their fruit is stunning and they are located in Carpenteria, Ventura County.

1 cup passionfruit puree
1 can (400ml) coconut milk
1 can (400gms) condensed milk
1 cup heavy cream
¼ cup milk powder

Blend all the ingredients together in a blender till well combined.
Transfer to your ice cream maker and freeze according to the manufacturer’s instructions.

Dessert · Do-ahead · Fruit

Passion fruit possets

Belinda


This has got to be the world’s easiest and exotic dessert!
Your guests will think you’ve slaved away making it, so go along with them.
Do look up my lemon and lime posset too, it’s a killer. This one is the tropical version for the passion fruit season.

Serves 4 people

1/4 cup passion fruit juice. (Do this by pushing the passion fruit pulp through a sieve allowing the juice to come through, and discarding the seeds.)
16 oz heavy cream
3/4 cup granulated sugar
2 tbsp fresh lime juice

Pour the cream and sugar into a saucepan and bring to the boil over medium-high heat, stirring, until the sugar dissolves.
Lower the heat to medium-low and simmer for another 3-5 minutes, stirring and taking care not to let it boil over.
Remove from the heat and stir in the passion fruit and lime juices. let it sit for 10 minutes then divide the mixture between 4 glass dishes or ramekins.
Cover the dishes with plastic wrap and chill in the fridge for at least an hour or overnight.
Before serving you can garnish them with some passionfruit pulp sweetened with sugar or some passion fruit ice cream to really go over the top!

Dessert · Fruit · Holiday Food

Amaretto baked figs

Belinda

Recipe by Adam Bush for Olive magazine

Unlike many others, I’m not a huge fig-fan unless they are coated in something interesting or topped with roasted prosciutto and blue cheese. On their own, I find them bland and pulpy.
HOWEVER, this is a really good recipe for upping their sweetness.
Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert

**I am leaving this recipe in metric, as I’m finding the metric system is far more specific and I’m preferring it these days

Serves 4

12 figs, halved
150ml Amaretto liqueur
75 g Caster sugar (superfine/bakers)
1/2 tsp plus 1/2 tsp vanilla bean paste
200 g mascarpone
200 plain full fat Greek yogurt
1 tbsp icing sugar (powdered)
50 g Amaretti cookies

Heat the oven to 350F/180C/fan 160C/gas 4.

Put the figs, cut-side down, into a 20cm x 30cm (8″x 11″) baking dish. Whisk together the amaretto, caster sugar, ½ tsp vanilla and 50ml of water in a small pan and heat until the sugar dissolves, then pour over the figs. Cover the dish with foil and roast for 10 minutes, before removing the foil and roasting for another 15 minutes. Cool to room temperature.

Mix together the mascarpone, greek yogurt, ½ tsp of vanilla paste and icing sugar.

Spoon some mascarpone yogurt onto plates, and spoon over the figs and their syrup. Crush over a few amaretti biscuits to serve.

Dessert · Do-ahead · Fruit · Icecream

Fresh peach ice cream

Belinda2 Comments

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.

2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.

Dessert · Do-ahead · Fruit · Icecream

Strawberry, rosemary ice cream

Belinda

In the heat of summer, an ice cream like this tastes of the garden with the sweet strawberries and rosemary infused creaminess. Lovely served with grilled stone fruit.

Makes about 1 quart

1 1/2 cups strawberries, hulled and chopped
1 tbsp floral honey
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
1 pinch salt
1 tbsp fresh chopped rosemary

In a small bowl mix the strawberries and honey. Let macerate for at least 1 hour at room temperature.
In a medium saucepan whisk the cream, milk, sugar and salt over low heat. Cook until the sugar is completely dissolved and the cream is just below boiling. Stir in the rosemary, cover and let steep for 30 minutes.

Strain the cream mixture into a medium bowl, discarding the rosemary. Stir in the strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.

Churn the mixture in your ice cream maker according to the manufacturer’s instructions.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Dessert · Do-ahead · Fruit · Gluten Free

Slut Red Raspberries in Chardonnay Jello

Belinda

You might think that no recipe could live up to this title. It’s a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberry-ness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

from Nigella Lawson’s “Forever Summer” recipe book

1 bottle Chardonnay, choose a good fruity variety. I love to use “Milou” French Chardonnay at $15.99 per bottle
12oz (300g) raspberries
1 vanilla pod, split lengthways (or 1 teaspoon vanilla extract)
5 gelatine leaves
9oz (250g) caster sugar
8oz double/heavy cream, to serve

Place the wine and berries in a bowl and allow to steep for half an hour at least.
Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes.
Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 40 minutes before serving.
Serve with some double cream in a pitcher, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.