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.
For the pastry: Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas. Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together. Fold and push the pastry together with the heel of your hand until it is smooth. Wrap with plastic wrap and refrigerate for 2 hours. Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray. Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin. Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes. Remove the paper and beans and bake the shell for another 15 minutes. Remove the tart shell from the oven and allow to cool.
For the filling: Turn your oven down to 160℃. Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely. Remove from the heat and set aside. Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together. Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat. Remove the cream as soon as it boils and wait one minute. Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!! Now pour the egg mixture back into the saucepan and place over a very low heat. Whisk the mixture until it thickens and has the consistency of custard. Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined. Scrape into the tart shell and bake for 10 minutes. Remove from the oven and cool for at least 2 hours before serving.
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.
A galette is simply a free-form French pastry with either a savoury or sweet filling. Easy and quick to make, this mushroom galette is creamy, has depth of flavour and makes a perfect light lunch.
400g puff pastry 125ml cream cheese at room temperature
45ml butter 30ml vegetable oil 500g mushrooms, sliced 3 cloves of garlic, minced 15ml thyme, lightly chopped 45ml port or sherry 250ml mozzarella cheese, grated
Egg wash of 1 egg and 15ml milk, whisked together
Preheat your oven to 200℃. Dust a clean work surface with flour and roll out the pastry big enough to cut a 26cm-diameter circle. Place the pastry circle onto a baking sheet lined with baking paper. Spread the cream cheese onto the pastry with the back of a spoon, leaving a 2cm border of pastry, all around. Set aside.
Heat a heavy bottom pan on high heat and add the butter and oil. (If your pan is not large enough to accommodate all the mushroom at once, add half the butter and oil). Add the mushroom to the pan and fry at high heat so that the mushroom caramelises, about 3 minutes. Now add the garlic and thyme and cook for about 1 minute, stirring occasionally. Spoon this mixture into a bowl to cool and put the frying pan back onto medium heat. Add a splash of oil and cook the onion until soft. Add this to the mushroom mixture. Put the pan back onto the heat once more and add the port, scraping down the pan with a spatula. Scrape the caramelised bits left in the pan as well as the reduced port onto the mushroom mixture.
Sprinkle two thirds of the grated mozzarella cheese onto the cream cheese and pastry. Spoon the cooled mushroom mixture on top of the cheese and finish with the rest of the mozzarella. Fold the 2 cm pastry that extends beyond the filling over and onto the mushroom mixture. Brush the folded pastry with the egg wash and bake the galette for 30 minutes, until the pastry is golden. Serve as an aperitif or as a light lunch.
Poaching the quince: Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon. Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat. Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again. Add the quince pieces to the poaching liquid. Cut a circle from baking paper and place the paper directly onto the poaching liquid. Turn the heat up so that the liquid comes to a simmer. Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince. Remove from the heat and allow the quince to cool in the poaching liquid.
Preheat your oven to 180℃. Butter an ovenproof pie dish. Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish. Add the flour and sugar to a mixing bowl and stir through. Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine. Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly. Pour the batter into the dish with the fruit and bake for 40 minutes. Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools. Dust with icing sugar to serve.