Author Archives: Sarah

Sgroppino – An Italian Lemon Cocktail

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Sgroppino

Sgroppino is a traditional Italian dessert cocktail made with lemon sorbet, vodka and prosecco. It is often served at the end of a meal, or sometimes between courses, as a refreshing palate cleanser. Light, citrusy and gently frothy, it is quick to prepare and best enjoyed immediately while still cold and airy.

Sgroppino

Servings: 4
Total time: 10 mins

 

INGREDIENTS

  • 500 g lemon sorbet, very cold and slightly softened
  • 100 ml vodka, straight from the freezer
  • 750 ml prosecco, well chilled
  • Zest of 2 lemons, optional
  • Mint leaves or lemon twists, to serve

METHOD

  1. Remove the lemon sorbet from the freezer and let it soften at room temperature for about 5 minutes until scoopable but still firm.
  2. Place the sorbet in a chilled bowl and whisk gently until smooth and creamy.
  3. Slowly whisk in the vodka until fully combined.
  4. Gradually pour in the prosecco, whisking gently to keep the mixture light and foamy.
  5. Taste and adjust, adding a splash more vodka for sharpness or a little extra sorbet for sweetness if needed.
  6. Serve immediately in chilled champagne flutes or coupes.
  7. Garnish with a mint leaf or a fine twist of lemon zest.

Deb’s Pear Tarte Tatin

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Pear Tarte Tatin

To mark the end of the olive harvest, we decided to have a meal to celebrate, and Deb suggested this as a pudding. She made it using our winter pears and it was absolutely delicious served with custard.

Pear Tarte Tatin

Servings: 8
Total time: 1h

 

INGREDIENTS

  • 8 pears, peeled, cored and halved
  • 100g caster sugar
  • 100g butter
  • 2 star anise
  • 3 cardamom pods
  • 1 large cinnamon stick
  • 2 tbsp brandy
  • 500g all-butter puff pastry

METHOD

  1. Prepare the pears by peeling, coring and halving them, then set aside.
  2. Put the sugar, butter and all the spices into a 20cm ovenproof frying pan. Warm over a medium–high heat until it bubbles and turns a deep caramel colour, stirring now and then.
  3. Laying the pears into the caramel, cook them for 10–12 minutes, turning occasionally, until glossy and well coated. Add the brandy and let it briefly flambé, then lift the pears out and set aside.
  4. Heat the oven to 200°C (fan 180°C). Roll the pastry to the thickness of a €1 coin. Using a plate slightly larger than your pan, cut out a circle and thin the edges gently with your fingers.
  5. Arrange the pears back in the pan, cut side up, in a flower pattern. Return the cinnamon stick to the centre and scatter in the cardamom pods.
  6. Lay the pastry over the pears, tucking the edges down the sides and under the fruit. Prick the pastry a few times to allow steam to escape.
  7. Bake for 15 minutes. If juices bubble up around the edges, carefully pour them off. Reduce the oven to 180°C (fan 160°C) and bake for a further 15 minutes, or until the pastry is golden and crisp.
  8. Let the tart rest for about 10 minutes, then invert it carefully onto a serving plate. Serve warm.

Chickpea, Leek and Potato Soup

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Chickpea, Leek and Potato Soup

A hearty blended soup made with chickpeas, leeks and potato, flavoured with garlic and finished with grated cheese.
Perfect for a quick and warming meal.

Chickpea, Leek and Potato Soup

Servings: 4
Total time: 35m

INGREDIENTS

  • 400g jar cooked chickpeas, washed and drained
  • 1 large onion, finely chopped
  • 4 leeks, halved and thinly sliced
  • 3 large cloves garlic, chopped
  • 2 medium potatoes, roughly chopped
  • 1 litre vegetable stock
  • Extra virgin olive oil
  • Salt and pepper
  • Parmesan or cheddar cheese, grated

METHOD

  1. Heat some olive oil in the pressure cooker.
  2. Add the onion, garlic and leeks and cook gently for 5–10 minutes until soft.
  3. Add the potatoes, chickpeas and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Reduce the heat and cook for 15 minutes.
  6. Release the pressure, then transfer half of the soup to a bowl and blend until smooth.
  7. Return the blended soup to the pan and stir well.
  8. Serve, sprinkling with grated cheese.

Celery and Potato Soup with Cheese

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Celery and Potato Soup

A smooth blended soup made with celery, potato and soy cream, finished with grated cheddar.
Perfect as a light lunch or starter.

Celery and Potato Soup

Servings: 6
Total time: 35m

INGREDIENTS

  • 50g butter
  • Extra virgin olive oil
  • 1 large onion, chopped
  • 1 head celery, chopped
  • 450g potatoes, peeled and chopped
  • 1000ml vegetable stock
  • 200ml soy cream
  • Salt and pepper
  • 100g cheddar cheese, grated

METHOD

  1. Heat the olive oil and butter together in the pressure cooker.
  2. Add the onion and celery and fry gently until soft.
  3. Add the chopped potatoes and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Lower the heat and cook for 15 minutes.
  6. Release the pressure.
  7. Blend the soup well using a stick blender.
  8. Stir in the soy cream.
  9. Serve in bowls, sprinkling over the grated cheddar.

Vegetarian Empanada

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Vegetarian Empanada

Vegetarian Empanada

INGREDIENTS

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 4 hard-boiled eggs, sliced
  • 200ml tomato sauce
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Oregano
  • Extra virgin olive oil
  • 1 egg, beaten.

METHOD

  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Season with salt and pepper.
  4. Leave to cool.
  5. Meanwhile, unwrap the pastry and place the greaseproof paper on a large baking tray.
  6. Place one of the sheets of pastry on top of the paper.
  7. Spread out the filling to within an inch of the edges.
  8. Brush the edges with beaten egg.
  9. Arrange the sliced hard-boiled eggs on the top.
  10. Sprinkle over the grated cheese and season with salt, pepper and oregano.
  11. Arrange the slices of goat’s cheese on top.
  12. Put the other sheet of pastry on top, matching up the edges.
  13. Using your fingers, create a rope-like effect by rolling over the edges.
  14. Brush the top with the beaten egg.
  15. Bake in a 180ºC oven for 40 minutes until the top is golden.
  16. Leave to cool before serving.