recipeoftheday

Recipe of the Day: New Potato, Goat's Cheese and Thyme Tart

This is the simplest of simple recipes, yet the deliciousness of its
transformation – from inedible, raw ingredients to soft, melting, crispy,
unctuous, salty moreishness – is something close to alchemy.
   I’m afraid it does require a mandoline or a food processor with a
slicing attachment unless you possess infinite patience, a very sharp
knife and a true eye for slicing potatoes super thin.

SERVES 4–6

1 small bag new potatoes
(approx. 500g)
½ slab ready-made puff pastry
(approx. 250g)
butter, for greasing
flour, for dusting
1 goat’s cheese (the kind in
a log with a rind, not the
spreadable stuff), thinly
sliced
several sprigs of thyme
splash of olive oil
sea salt and freshly ground
black pepper
1 egg

METHOD
Preheat the oven to 180°C/350°F/gas mark 4.

Slice the potatoes. I recommend using either the slicing attachment
on a food processor or, like me, risking your fingertips and using
a mandoline. It’s the work of a few minutes to slice a small bag of
new potatoes into uniform pieces. The key word there is uniform:
you need the slices to be the same thickness so that they cook
through evenly. About the width of a two-pence piece.

Grease a baking tray with butter. If you plan to serve this tart on
a platter rather than the baking tray, place a piece of greaseproof
paper or baking parchment on the tray so that you can easily
transfer it.

Take the puff pastry and roll it on a floured board until thin but still
small enough to fit on the baking tray. Transfer the pastry over to
the greased baking tray, then lightly score a box about 2.5cm inside
the edges. Layer the potato slices onto the pastry within the scored
box and arrange the goat’s cheese slices on top.

Strew over the sprigs of thyme, splash on some olive oil, and
liberally add salt and black pepper.

Beat the egg with a fork and brush over the pastry border.

Bake for about 15–20 minutes.

This recipe is taken from Friends, Food, Family: Recipes and Secrets from LibertyLondonGirl by Sasha Wilkins (Quadrille, £18.99)

Photography by Sasha Wilkins

Raw Vegan Chocolate Balls

Made these on Sunday guys and they are so good! Simple to prepare - sugar free & clean!

Recipe:
I used all organic ingredients, you can use conventional if you can’t get organic of course.

1 ½ cups dedicated coconut (extra for coating)
12 dates pitted
2/3 cup raw cacao
1 tbsp vanilla essence
2/3 cup peanut butter (sugar free)
6-8 tbsp filtered water
2 tbsp psyllium husk

Blend all ingredients together in your blender and roll into balls and then coat in coconut.

Makes 30 balls - refrigerate and enjoy these clean treats for the week.

Try my no bake Paleo Breakfast Bars - All Organic ingredients, Dairy Free, Sugar Free & Wheat/Gluten Free.  Perfect for breakfast and school lunch boxes as morning or afternoon tea snack.

Recipe:
1 cup organic paleo puffed rice
1 cup organic mixed raw nuts
1 cup organic buckini groats
1 cup organic sunflower seeds
1 cup organic dessicated (sugar free) coconut
½ cup organic cacao nibs
2 tbsp organic cinnamon
1 cup organic raw honey
1 cup organic peanut butter (sugar free)

Method:
Place all dry ingredients into a large mixing bowl. Melt peanut butter & honey over low heat and then pour into the dry ingredients.  Place into baking tray with non-stick paper and flatten out.  Refrigerate overnight and then ready to cut up. So easy and best of all you are using all natural ingredients - you know they are going to be good for you.  No need to buy the supermarket snack bars that are full of sugars.  Hope you all enjoy these as much as my family did!

Recipe of the Day: Tatin with toffee apple peel

This is a classic dish and I’ve kept it that way, with the rather fabulous addition of toffee apple peelings.

Serves 6–8.

900g tart eating apples (such as Cox’s Orange Pippin or
Braeburn)

1 quantity Rough puff pastry
plain flour, to dust

300g rapadura or raw cane sugar

Peel the apples. Cut the apples in half and remove the cores with a knife. Take a heavy-based ovenproof frying pan 20–25cm in diameter, place it over a medium heat and sprinkle the sugar evenly over the base. Now fill the pan with the apples, cut-sides down, tightly packed together. Allow to boil and bubble slowly for 20 minutes without moving the apples, then turn the apples so they are all rounded-side down. Cook for a further 15 minutes until the juices mostly evaporate, leaving a thin caramel sauce.

Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry on a lightly floured work surface to about 5mm thick, then lay it over the top of the already cooked and caramelised apples in their pan and tuck it down between the apples and the pan edge. Freeze the excess pastry for future use (or see below left, or there’s loads of other ideas for using pastry leftovers in the book; take a look around).

Put the tatin in the oven and bake for 20–25 minutes, until the pastry is golden brown and looks cooked through. Allow to rest for 30 minutes or more, so it has a chance to cool down and set.

Meanwhile, make the toffee apple peelings. Place a sheet of baking parchment over a rolling pin. Melt the sugar in a small frying pan over a low heat. As soon as it dissolves, drop in the peelings two at a time, coat with sugar on each side, then lay over the parchment and allow to cool. If you have any sugar left, drizzle lines of it, too, over the parchment and leave to set.

Serve the tatin with yogurt, to combat the sweetness of the apples, with the toffee apple peel and any caramel strands you made arranged on top.

This recipe is taken from The Natural Cook by Tom Hunt (Quadrille, £20)

Photography by Laura Edwards

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