Recipe: rhubarb meringue pie

 

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We have a good thing going in my family. We all like mayonnaise and bearnaise sauce A LOT so we use a lot of egg yolks. Not wanting to waste food the egg whites go into little containers in the fridge (they keep for weeks!). But conveniently my dad loves everything meringue-y so we get to use up the egg whites quite frequently too.

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The whole little family (there’s only three of us; mother, father and me) loved this rhubarb meringue pie. It still has the tang of a lemon meringue pie but is slightly less heavy as no butter or egg yolk in the rhubarb filling.

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The pie on the pictures had approx 500 g rhubarb in the filling which was fine taste wise but looked a little silly with all that meringue, so in the recipe below I’ve adjusted the recipe to 800 g rhubarb. It cooks down a lot in the oven, so I promise it’s not too much.

Also, when making the meringue, please note that it needs a lot of beating with an electric whisk and that it’s important the syrup boils and reaches (or almost reaches) 118C.

Rhubarb meringue pie, serves 8

Pastry:

180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Rhubarb filling:

800 g frozen rhubarb pieces

3 tbsp potato flour (starch)

4-5 tbsp caster sugar

 

Italian meringue:

4 egg whites

120 g caster sugar

Syrup:

120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm pie dish. Bake in a low oven using baking beads at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Place the defrosted rhubarb pieces in an ovenproof dish and scatter with potato flour and sugar. If using fresh rhubarb I would start off by using less potato flour adding more if needed.  Place in a 200 C oven for approx 20 minuter. The mixture should be bubbling, almost caramelised and thickened. Leave to cool. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Add the rhubarb mixture to the pie crust once both are cool. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream. 

Spring is here!

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Spring. Oh, how I love thee. If I feel tired and gloomy during the cold and dark winter months, I now feel awake again. It’s easier to get out of bed in the morning and being outside, even if it’s just walking to the tube, is a pleasure not torture. On Saturday I just walked around town for two hours because the sun was out and it was spring in the air.

Lots of the spring flowers are in full bloom, and the first British asparagus has arrived in some shops together with the wild garlic. This, my dear readers, is my favourite time of year. I love summer and warmer temperatures, but now before summer is here, we have it all in front of us and it feels like the best present ever. Then we blink and it’s September, but I really want to try and enjoy the little things every day between now and then. The taste of all the fresh produce; the asparagus, the jersey royals, the first British strawberries and so on. Sitting in the sun having a coffee or an ice cream, walking to work and hearing the birds chirping. All of that makes me so very happy.

And one of my favourite dishes this time of year, is a real celebration of spring. It’s fresh and simple but full of spring flavours. I’m talking about fresh local asparagus, homemade wild garlic mayonnaise that’s just divine and to top it all off, a drizzle of a nice olive or rapeseed oil and a scattering of parmesan shavings. I hope you enjoy it as much as I do!

Happy SPRING!!

Recipe: Cacio e pepe

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Cacio e pepe, this heavenly dish consisting only of pasta, pecorino and black pepper (and a little cooking water from the pasta) has always seemed so daunting to make. I have enjoyed it cooked to perfection in Rome (it’s a Roman dish) but I never thought I could recreate it at home. But then I read Felicity Cloake’s article about the perfect cacio e pepe and decided to have a go as she made it seem so easy. And it turns out, with her guidance, it actually was!

The receipt is perfect. I didn’t change a thing and it worked perfectly the first time. If you’re a cacio e pepe novice like I was I highly recommend reading the article beforehand just to understand the elements of the dish better. And I can’t stress enough how important the quality of the ingredients are; buy some good dried pasta (I love de Cecco) and some really nice pecorino ( I got mine from Natoora) and your finished dish will be just as nice as the one you had in Rome on your holiday.

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Cacio e pepe, serves 2

Adapted from Felicity Cloake’s recipe.

2 tsp black peppercorns

200 g spaghetti 

80 g pecorino romano, at room temperature, finely grated 

Toast the peppercorns in a very hot, dry pan then roughly crush with a pestle and mortar.

Bring a wide shallow pan of well-salted water to the boil, then add the pasta; it should be covered but not by much. Stir occasionally during cooking and, five minutes into the cooking time, scoop out 250 ml water into a wide bowl to allow it to cool slightly.

Drain the pasta and leave it to cool for a minute. Meanwhile, put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel. Add the pasta and toss furiously while adding enough of the water to make a sauce that coats each strand of spaghetti.

Divide between warm bowls, sprinkle over a little more pepper, and serve immediately.

 

Recipe: chicken bulgogi

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This Korean chicken dish has everything I want from a dish; plenty of flavour, seriously tender meat and a little heat.

The first time I made it I had it with rice, thinly cut carrots and pickled cucumber (using rice vinegar instead). The second time I used to fill steamed buns (recipe to come) and both ways were delicious.

Apart from flattening the chicken this recipe is as easy as making a marinade and forgetting about the chicken until the next day, when it takes a mere 5 minutes to cook it.

The recipe is courtesy of David Leibovitz via Koreatown: A Cookbook.

Chicken bulgogi, serves 4

Adapted from David Leibovitz’s recipe.

125 ml soy sauce

1-2 tbsp Korean chilli sauce gochujang 

1 small onion, finely chopped of puréed

2 tbsp soft light brown sugar

1 tbsp mirin or rice vinegar 

4 garlic cloves, finely chopped or grated

1 1/2 tsp sesame oil

2 tsp grated fresh ginger

black pepper

2 tsp sesame seeds (I omitted these)

4-5 chicken thigh fillets  

Mix soy, chilli sauce, onions, sugar, mirin/rice vinegar, garlic, sesame oil and ginger in a large ziplock bag. Also add black pepper and sesame seeds.

Cover a plastic chopping board with cling. Place a chicken thigh fillet (or two) on top. Cover with cling and flatten it by bashing it gently with a rolling pin. Repeat with all the chicken. 

Add the chicken to the marinade in the ziplock bag, squeeze the air out of the bag and seal it. Place it in the fridge overnight. 

Grill or fry for approx five minutes of medium-high heat. Brush with extra marinade while cooking. Slice thinly and serve. 

 

Recipe: Orrechiette with salsiccia

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This is my attempt to recreate one of those amazing food memories I have stored in my head.

My friend Caroline and I were in Bologna last year and although we couldn’t secure a reservation at Osteria Franscescana in nearby Modena, we still decided to visit for the day. We went to Massimo Bottura’s much more unassuming restaurant Franceschetta 58 for lunch and tucked into the small but perfectly assembled lunch buffet. And that’s where I had one of the best pasta dishes I’ve ever eaten; their orrechiette with salsiccia. It was utterly heavenly and what I tried to create at home one day, with my last precious salsiccia from the same trip (stored in the freezer of course).

I must add that the very authentic salsiccia help make my version of the dish very good, so go to a good Italian shop to buy those. Without proper salsiccia you needn’t bother with this dish at all.

Orrechiette with salsiccia, serves 3-4

4 portions orrechiette, cooked according to the instructions on the packet

3 salsiccia sausages

ca 3 tbsp soffritto made using the same amount of onions, carrots and celery (I make a big batch and freeze it in portions)

1 garlic clove, chopped

1 tin (400 g) chopped tomatoes or passata + half the tin filled with water 

1 tbsp tomato puré

100 ml red wine

1 tsp fennel seeds

salt and black pepper

a pinch of sugar if needed

mild olive oil for frying

Heat up the oil in a casserole dish. Remove the skin from the sausages and fry in the oil until golden brown. Remove the sausage meat from the casserole dish and add the soffritto and garlic. Fru on medium heat for a minute or two. Add tomatoes, water, tomato puré and wine. When the sauce has thickened a little, add the sausage meat and fennel seeds. Let the sauce reduce further. Season to taste with salt, pepper and some sugar (to balance the acidity) if needed. Mix into the drained orrechiette and serve with finely grated parmesan. 

Recipe: slow-cooked salmon with fennel, lemon and chilli

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Salmon. Probably the most popular fish in Sweden, but not my first choice to be honest. I blame all the baked (over-cooked) salmon fillets when I was at Uni for that. Although I love the oily fish raw, cured and cold-smoked. And, after trying this recipe, like this; baked in a very low oven and still raw in the middle.

Slow-roasted salmon with fennel, lemon and chilli, serves 6

Adapted from Bon Appetit’s recipe.

1/2 fennel, thinly sliced

1 lemon, thinly sliced

1 red or green chili, sliced

4 sprigs dill + more for serving

salt and black pepper

900 g salmon fillet without skin

olive oil

Pre-heat the oven to 135C. Pour a little oil into a baking dish. Place fennel, lemon, chilli and till in the dish and place the salmon on top. Add plenty of salt and pepper and drizzle with oil. Bake in the oven for 20-25 minutes or longer if you want it cooked through. 

Shred the fish into smaller pieces. Remove the dill (and substitute with fresh dill) and serve with the baked vegetables. I also had new potatoes and a cold sauce with lumpfish roe with mine.

Recipe: Sloe gin spritz

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Happy Valentine’s day, dear readers!

It seems like the perfect day to share this sloe gin spritz recipe with you. Don’t we all need a drink on Valentine’s day?! Either to celebrate or commiserate?

I made sloe gin last year (very British, I know!) using this method and wanted to use it in a drink a little more exciting than a sloe gin & t, so I was very pleased to find this sloe gin spritz recipe in an issue of Bon Appetit.

Sloe gin, 70 cl

1 bottle (70 cl) gin 

500 g ripe sloe berries (pick them after the first frost) 

Simple syrup:

100 ml caster sugar

100 ml water

Freeze the berries. Defrost and mix with the gin in a large jar/bottle. Seal the jar and keep in a dark place for 3 months. Shake/stir it once a week or so.  

After three months, sieve the mixture and remove the berries. Bring the simple syrup to the boil and let it cool. Add syrup to the gin after taste. Done! 

 

Sloe gin spritzer, per glass

Adapted from Bon Appetit’s recept.

4 parts prosecco

1 part sloe gin, either homemade or bought 

soda water

Mix prosecco and sloe gin in a glass (with or without ice). Fill up with soda water. Decorate with frozen raspberries or a sprig of mint. B