600g potatoes, peeled and quartered60g butter 60ml olive oil 2 large onions, thinly sliced 1 clove of garlic, minced 10ml wholegrain mustard 45ml sour cream 1 egg a handful of thyme leaves 150g feta cheese, crumbled 2 x 400g Today puff pastry egg-wash: 1 yolk + 15ml water whisked together
Line a baking sheet with baking paper and set aside. Boil the quartered potatoes, cool completely and crush roughly. Heat the butter and oil in a saucepan over medium-low heat. Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then. Add the garlic and cook for one minute. Remove from the heat and allow to cool completely. Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl. Season with pepper. Taste and adjust seasoning if needed. Cover the mixing bowl and refrigerate.
Unroll the pastry on a lightly floured work surface and roll slightly wider. Cut one 25cm circle from one pastry sheet and place on a cutting board. Refrigerate until ready to use.
Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet. Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border. Brush the border with egg-wash. Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry. Cut a small hole in the centre of the top. Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through. Brush the pie all over with egg-wash and refrigerate for 30 minutes. Preheat your oven to 200℃. Bake the pithivier for 40 minutes, until golden. Slice into wedges and serve warm.
30ml + 30ml butter 1 clove garlic, minced 6 onions, halved horizontally 100ml sugar 60ml water 30ml balsamic vinegar 5ml thyme leaves 5ml salt 1 x 400g roll Today puff pastry
Preheat your oven to 200℃. Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt. Add the garlic and onion halves cut-side down. Cook the onions until they have caramelised and softened slightly (about 10 minutes). Gently remove the onions from the pan and set aside. Add the sugar and water to an ovenproof pan over medium heat. Cook, swirling constantly, until the sugar dissolves – DO NOT stir! Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!! Remove from the heat and add the balsamic, thyme, salt and 30ml butter. Return to the boil and swirl to combine. Arrange the onions cut-side down, trying to fit in as many halves as you can. Place the puff pastry on a lightly floured work surface and roll it slightly wider. Now cut a circle that is 1cm larger than the diameter of your pan. Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions. Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes. Remove from the oven and cover with aluminium foil to prevent burning. Return to the oven and bake for another 20 minutes until the pastry is cooked through. Remove the tart from the oven and leave to stand for 10 minutes. Place a flat plate/wooden board over the pan and carefully invert the tart. Season with salt and pepper to serve.
This is an easy soufflé, packed to the brim with flavour!
75ml flour 250ml milk a pinch of nutmeg 5ml salt 4 eggs, separated 250ml Gruyére cheese, grated 250ml cream 5ml dried tarragon rocket leaves 15ml olive oil 5ml lemon juice a pinch of salt
Preheat your oven to 190℃ and brush 6 heatproof ramekins with sunflower oil – be generous! Add the flour to a small saucepan but do not place it on the heat. Drizzle in some milk to form a paste. Place the saucepan on medium heat and slowly drizzle in the rest of the milk while whisking continuously. Simmer the mixture while stirring for about 3 minutes – you want the mixture to be very thick. Take the saucepan from the heat and add the nutmeg and salt and mix through. Allow the mixture to cool until it is warm to the touch but not burning your finger. Add the egg yolks one at a time and stir until incorporated. Stir in the cheese and put aside. Beat the egg whites to medium-stiff peaks and fold it into the cheese mixture. Spoon the batter into the ramekins. Place the ramekins in a roasting tin and fill the tin about 2-3cm deep with hot water. Bake the soufflés for 20 minutes. The soufflés will deflate once you take them from the oven, but do not panic!! Turn your oven down to 180℃. Spray a baking sheet with cooking spray and unmould the soufflés – they are now upside down… Pour the cream into a small saucepan and add the tarragon. Bring the cream to a boil, turn off the heat and allow to stand for about 10 minutes. Spoon the cream onto the soufflés and bake them for another 15 minutes. Serve immediately with a side of rocket dressed with olive oil, lemon juice and salt.