Cherry Tart Tatin with Almonds and Vanilla Ice Cream is the perfect treat for summer days.

Serves 6

Cherry Tart Tatin

For the cherry tart tatin

450g cherries – Pitted
350g block puff pastry, thawed if frozen
25g unsalted butter

For spiced syrup

(Note: You will only need 3 tbsp of the syrup)
1 vanilla pod, split open
1 cinnamon stick
7 cloves
3 star anise
250g caster sugar
250ml water

Vanilla ice cream

600ml double cream
200ml whole milk
2 vanilla pods
6 egg yolks
150g vanilla infused caster sugar

60g almonds – skin on
Icing sugar to serve (Optional)

Method

For the vanilla ice cream
1. Pour the double cream, milk into a large saucepan.
2. Split the vanilla pods lengthways and scrape the seeds out using the back of your knife and add to the pan with the milk/cream and the scraped pods.
3. On a medium heat, heat until nearly boiling point then turn off the heat and allow to infuse for a minimum of 30mins. The longer you leave the more the vanilla infuses.
4. When infused, reheat to a simmer.
5. In a mixing bowl whisk the egg yolks and sugar together until light and fluffy.
6. Slowly whisk the mixture infused cream into the bowl with the eggs and sugar. You must keep whisking otherwise you may end up with scramble eggs.
7. Pour back into the saucepan and cook until it reaches 80c then remove from the heat. You must constantly stir otherwise it will split or scramble. Strain the mixture through a fine sieve so it catches the pods/seeds into a new saucepan. Strain the mixture through a fine sieve so it catches the pods/seeds into a new saucepan.
8. Allow to cool to room temp.
9. Once cooled add to your ice cream maker and churn for 35-40 mins until it reaches ice cream consistency. If you do not own an ice cream machine, pour the mixer into a Tupperware container. After an hour remove from the freezer, stir then return to the freezer. Repeat this until it becomes ice cream consistency. Serve straight away.

For spiced syrup
1. Scrape the seeds from the vanilla pod and place in a saucepan with the pod, the cinnamon stick, cloves, star anise, caster sugar and 250ml water. Bring to a boil, stirring to dissolve the sugar, then boil for 2–3minutes. Remove from the heat.

For tart tatin
1. Preheat the oven to 220°C/Gas Mark 7. For this recipe you need a 20cm tart tatin dish or ovenproof frying pan. Roll out the pastry on a floured work surface to a 26cm diameter round, or 3cm bigger than your dish. Leave to rest until ready to assemble the tart.
2. Heat the butter and 3 tablespoons of the spiced syrup in the tart tatin dish over a Medium heat until golden brown and starting to form a caramel. Add the cherries and turn down heat and cook for a further 5 mins. Remove from the heat and allow to cool to room temp.
3. Loosely roll up the pastry around the rolling pin, then carefully unroll over the top of the tart. Tuck the pastry down the sides (inside the dish) with your fingers. Using a sharp knife make 3 small insertions to the middle of the pastry to allow the steam to escape the pastry. Bake for 30–35 minutes or until the pastry is crisp and golden. Remove from the oven and allow to settle for 10 minutes, then turn out the tart on to a plate (set the inverted plate on top of the dish and, holding the two firmly together, quickly flip over).

Cherry Tart Tatin
For the almonds
1. Preheat oven to 180C/Gas Mark 4.
2. Place the almonds onto a baking tray and cook for 3-5mins until they start to release their scent.
3. Put into a pestle and mortar and crush into rough chunks.
4. Set aside until ready to plate.

To serve
1. Slice the tart into sixths.
2. Dust with icing sugar, if using.
3. Add a good scoop of the ice cream and scatter over the almonds.

What are your favourite cherry recipes and do you prefer sweet or savoury?

What sort of tarts do you like best?

The Pramshed

The Ultimate chocolate brownies recipe.

Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter.

Chccolate Brownie Recipe

This chocolate brownies recipe makes 12

115g / 4oz best 70% cocoa chocolate

80ml/ 5 ½ tbsp extra virgin olive oil

70g/ 2 ½ oz self raising flour

1 level tsp baking powder

Pinch of salt

3 medium eggs

150g / 5 ½ oz caster sugar

1 tsp vanilla extract

Icing sugar for sprinkling (optional)

Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts. Alternatively melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.

Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 8in / 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.

Bake in a pre-heated oven, Gas 5 / 375F / 180C for 20 – 22 minutes. Test with the point of a thin sharp knife – which should come out just clean, but slightly moist. Cool then cut into squares. Serve sprinkled with sifted icing sugar.

Will you try this chocolate brownies recipe?

wedsbloghop

PUMPKIN SOUP WITH LOSELEY SUMMER MEADOW BUTTER

Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs.

INGREDIENTS

Loseley Summer Meadow Butter 25g (1oz)

Onion 1, peeled and chopped

Carrot 1, peeled and chopped

Peeled Pumpkin 350g (12oz), roughly chopped

Milk 750ml (1 ¼ pints)

Salt and freshly ground black pepper

Natural Yoghourt 150g (5oz)

Dried Pumpkin Seeds to garnish (optional)

METHOD

Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.

10 minutes preparation time

40 minutes cooking time

183 Kcal per portion

8.8g fat per portion of which

5.4g is saturated

4 servings

Suitable for freezing

Suitable for vegetarians

My Random Musings

This has certainly got the wow factor and what’s more the undecorated pavlova can be made the day before, keep it loosely covered with non-stick baking paper or a clean tea cloth and then just decorate minutes before serving.

pavlova recipe

Yummy!

Serves 8

Takes 1 and a quarter hours to make

4 medium egg whites
225g (8oz) caster sugar
40g (11/2oz) pistachio nuts, very finely chopped

To finish

100g (4oz) dark chocolate, broken into pieces
300ml (1/2 pint) double cream
550g (11/4lb) mixed strawberries, hulled, halved, blackberries, blueberries and raspberries

Method

1. Preheat the oven to 140°C (120°C fan), Gas 1. Line a baking sheet with non-stick baking paper and draw a 23cm (9 inch) circle on to it.

2. Whisk the egg whites with an electric mixer until they form stiff moist looking peaks.

3. Gradually whisk in the sugar a teaspoonful at a time and continue whisking once all the sugar has been added, whisk for a few more minutes until the meringue is very thick and glossy.

4. Gently fold in the pistachio nuts. Spoon the meringue inside the marked circle on the paper lined baking sheet and spread into soft swirls. Bake for about 1 1/4 hours until crisp on the outside and just firm enough that the paper may be peeled away from the underside of the pavlova.

5. Leave the pavlova to cool completely, still on the paper, on a wire rack. Loosely wrap in non-stick baking paper until ready to serve.

6. Melt the chocolate in a bowl set over a saucepan of barely simmering water. Lift the pavlova off the paper on to a serving plate then drizzle the chocolate over the top, saving a little of the chocolate to drizzle squiggles on to a baking sheet lined with more non-stick baking paper for decoration. Chill for 30 minutes or so until the chocolate is firm.

7. Whip the cream until it forms soft swirls then spoon over the chocolate topped pavlova. Scatter the berries on top, peel the chocolate decorations off the paper and tuck in between the berries then serve.

Cook’s tip

If you are unsure if the egg whites are whisked enough for the meringue, try turning the bowl upside down, if they are ready they won’t move, if they’re not, they will slide out of the bowl!

Seared Thai salmon recipe with strawberry sauce

Super speedy

Incredibly versatile, strawberries taste great added to sweet chilli dipping sauce, with extra chilli and ginger for an oriental twist.

Salmon dish

Tasty!

Serves 4

Prep: 20 minutes

Cook: 8-10 minutes

250g (9oz) strawberries, hulled
½-1 red chilli, halved, deseeded, finely chopped
2.5cm (1 inch) piece root ginger, peeled, grated
1 tablespoon sweet chilli dipping sauce
1 tablespoon soy sauce
1 teaspoon fish sauce
4 salmon steaks, each about 150g (5oz)
200g (7oz) thin rice noodles
1 tablespoon sunflower oil
300g (10oz) stir fry vegetables with bamboo shoots and water chestnuts
150g (5oz) frozen edamame beans
Small handful fresh coriander, roughly chopped
Lime wedges to serve

Method

1. Mash the strawberries in a bowl then mix with the chilli and ginger then stir in the dipping sauce, soy and fish sauces.

2. Line the grill rack with foil then put the salmon steaks on top and spoon about 1 tablespoon of the strawberry sauce over each salmon steak. Grill for 8-10 minutes, turning over once until browned and the strawberries have made a deep coloured glaze.

3. Meanwhile add the rice noodles to a saucepan of boiling water and cook for 2-3 minutes until just tender, then drain.

4. Heat the oil in a wok or frying pan, add the stir fry vegetables and frozen edamame beans, stir fry for 2-3 minutes. Stir in half of the strawberry sauce then add the noodles and cook for 1 minute.

5. Add the remaining strawberry sauce to a small bowl, set this on a large platter, stir half the coriander into the noodles then spoon on to the platter. Break the salmon into large flakes, scatter over the noodles with the remaining coriander. Serve with lime wedges, if liked.

Cook’s tip
For steak fans, cut a grilled steak into thin slices and add to the noodles instead of the salmon flakes.

Will you be trying this Thai salmon recipe?