Latest news with #puffpastry
The Guardian
4 hours ago
- General
- The Guardian
Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes
Summer courgettes seem to multiply faster than we can cook them, and demand a little more of our love from June through to August. But despite their unruliness as a crop, they are mild-mannered in flavour, a culinary chameleon that partners with a wide range of tastes. From the umami punch of parmesan to the fragrant cut-through of citrus, and from the warmth of cinnamon to the char of the barbecue, these green gourds can be used in myriad ways, shining in sweet and savoury contexts alike. There is nothing easier or more gratifying in summer than a tart topped with the season's bounty. Serve with a rocket salad for a light lunch, or alongside your protein of choice. The courgette 'butter' is endlessly adaptable: turn it into a pasta sauce with a spoonful or two of creme fraiche, or use it to fill quesadillas. Prep 30 minCook 25 minServes 6-8 For the courgette 'butter'3 tbsp olive oil 3 medium-large courgettes (about 670g) 3 small garlic cloves, peeled and thinly sliced½ tsp fine sea salt Finely grated zest and juice of ½ lime For the tart320g sheet ready-rolled puff pastry3-4 tbsp ricotta, or creme fraiche or cream cheese 10g parmesan, finely gratedEgg wash, or milk, to glaze Put the olive oil in a large saucepan on a medium heat. Meanwhile, top and tail the courgettes, then slice into very fine 1mm-2mm-thick rounds (if you have one, use a mandoline). Tip the sliced courgettes, garlic and salt into the pan, stir to coat everything in the hot oil, then turn up the heat to medium-high and cook, stirring occasionally, for about five minutes, until the courgettes start to break down. Turn down the heat to medium-low and cook for another 15 minutes, until the courgettes are soft and jammy and a bit like butter; if you like, leave the courgettes to cool and store in the fridge for up to three days. Heat the oven to 220C (200C fan)/425F/gas 7. Unravel the pastry sheet and its paper on to a large baking tray, trimming off any excess paper, if need be, then use a small knife to score a light 1cm border all around the edge of the pastry. Spoon dollops of the ricotta into the centre of the pastry, then spread it all over the base up to the border. Squeeze the lime juice on to the cooked courgettes, then spread them evenly over the the ricotta and top with an even scattering of the parmesan and the grated lime zest. Brush the border with egg wash (or milk), then bake for 25-30 minutes, until the edges are puffed up and deeply golden. Serve immediately. This is a brilliant way to use up a glut of courgettes, turning them into a soft, cinnamon-spiced cake with deep caramel notes from the muscovado sugar and a hit of aniseed fragrance from the fennel seeds. Perfect for an afternoon tea break. Prep 20 minCook 50 minServes 8 For the cake210g plain flour 1 tsp ground cinnamon ¾ tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 250g grated courgettes (2 small-medium courgettes)100g dark muscovado sugar 2 medium eggs 200g granulated sugar 50g creme fraiche, plus extra to serve1 tsp vanilla bean paste Finely grated zest of 1 lemonJuice of ½ lemon 120ml olive oil 1 tbsp demerara sugar 1 tsp fennel seeds, roughly crushed Heat the oven to 180C (160C fan)/350F/gas 4 and line a 2lb loaf tin with greaseproof paper. In a medium-large bowl, thoroughly whisk the flour, cinnamon, baking powder, bicarb and salt, then add the grated courgette and toss until evenly coated. In a large jug, whisk themuscovado sugar and eggsfor about a minute, until there are no significant lumps and the mix is a little frothy. Whisk in the granulated sugar, creme fraiche, vanilla, lemon zest and juice, then stream in the olive oil, whisking all the time. Pour the wet mix into the courgette bowl, whisk just until combined, then scrape into the lined loaf tin. Mix the demerara sugar and crushed fennel seeds, then sprinkle evenly all over the top. Bake for 45 minutes, until golden on top and a skewer inserted into the middle comes out clean. Remove and leave the loaf to cool in its tin for five to 10 minutes, then carefully unmould and transfer to a rack to cool completely. The cake is delicious as is, but slices can also be served with a spoonful of creme fraiche and a drizzle of extra-virgin olive oil (or maple syrup, if you have more of a sweet tooth). Alexina Anatole is the author of the Small Wins Substack and Sweet: The Secret to the Best Desserts, published by Square Peg at £27. To order a copy for £24.30, go to
The Guardian
08-07-2025
- General
- The Guardian
Chicken tray bake, feta tart and spicy tofu: three delicious and speedy student recipes
A student meal should be quick, nutritious and delicious. These recipes tick those boxes. There's a puff pastry spinach and feta tart that will impress your housemates, a garlicky chicken tray bake that saves on washing up, and a nutritious, filling peanut butter tofu perfect for getting you through evenings of revision. Give them a go! This tart uses a nifty roll of readymade puff pastry as well as frozen spinach, creamy ricotta and lots of tangy feta cheese. Serve with a big crunchy salad. Prep 20 minCook 30 min Serves 6 Cost per portion £1.04 (without optional and to-serve ingredients) 400g frozen chopped spinach 250g ricotta 200g feta cheese, crumbled 2 large eggs, lightly whisked with a fork ½ tsp dried chilli (optional)½ lemon, zested 1 x 320g pack ready roll puff pastry 2 tbsp sesame seeds, optional Salad – cucumber, tomato, lots of green leaves, to serve Defrost the spinach then tip it into a clean kitchen cloth and squeeze out all the liquid you can. Tip it into a mixing bowl. Add the ricotta, two-thirds of the feta, about half the beaten egg, the dried chilli, lemon zest and some seasoning. Heat the oven to 200C (180 fan)/390F/gas 6. Line a flat baking tray with baking paper. Unravel the pastry carefully on to the paper. Score a border around the edge of the pastry, about 1cm wide. Fill the middle with the spinach mix, leaving the border empty. Smooth it down with a spoon and crumble over the rest of the feta. Brush the border with the remaining egg then sprinkle with the sesame seeds. Bake for 30 minutes until golden and puffed up. Serve with the salad. You'll be the envy of your fellow housemates with this moreish garlic butter chicken and wedges – all cooked in the oven for ease. If you don't like spice, simply leave out the cajun seasoning. Prep 30 minCook 35 min Serves 4 Cost per portion £1.38 (without to-serve ingredients) 2 large baking potatoes (850g), each cut into 10 wedges 3 tbsp vegetable oil 2 large skinless and boneless chicken breasts 2 eggs, whisked with a fork50g plain flour 70g dried panko breadcrumbs 1½ tbsp cajun spice 70g unsalted butter 1 garlic clove, finely grated ½ small bunch parsley, finely choppedPeas or broccoli, to serve Bring a pan of salted water to the boil. Add the wedges and boil for 10 minutes then drain through a colander and set aside for 10 minutes in the colander. Heat the oven to 220C (200C fan)/425F/gas 7. Heat the oil in a large-lipped oven tray or two smaller trays for 10 minutes. Once hot, toss the wedges in the oil on the tray/s. Toss through 1 tbsp cajun spice and some salt. Bake for 12 minutes. Meanwhile, cut the chicken into strips. Toss each one in flour, followed by the egg then coat it in the breadcrumbs. Place the chicken in the tray/s, sprinkle with remaining cajun spice and return to the oven for 20 minutes. Heat the butter in a saucepan, add the garlic and cook over a low heat for 3 minutes then stir in the parsley and a pinch of salt. Once the chicken and wedges are cooked and golden brown, pour the garlic butter over everything. Serve with peas or broccoli, if you like. This vegan bowl is packed with creamy nut butter, red peppers and chunks of tofu. Make a batch, eat half for dinner then reheat the rest for lunch the next day. Prep 20 min Cook 15 min Serves 2 Cost per portion £2.06 (without to-serve ingredients), or £2.25 (with rice and broccoli) 2 tbsp vegetable, sesame or olive oil 1 block extra-firm tofu, cut into big chunks 2 garlic cloves, thinly sliced 1 red pepper, deseeded and roughly chopped 1-2 tsp mild chilli (depending on how spicy you like it!)1 tbsp tomato puree 100g peanut butter 1 tbsp soy sauce 1 tbsp agave or honey 1 tbsp rice or white wine vinegar 300ml water 30g salted peanuts, chopped2 spring onions, chopped To serve Cooked rice Cucumber or broccoli Heat 2 tbsp of oil in a large frying pan. Add the tofu and fry over a high heat for 6 minutes, turning regularly until golden brown. Remove with a pair of tongs or a fork and set aside on a plate. Add the garlic and chopped pepper to the pan and fry for 2 minutes over a high heat then stir in the chilli and tomato puree and fry for a further 2 minutes. In a bowl, mix together the peanut butter, soy, vinegar and agave or honey. Add the peanut mixture to the pan then slowly stir in the water. Bring to a simmer and stir in the tofu. Cook for 5 minutes. Serve with rice and finish with chopped peanuts and spring onion. This is delicious with some cucumber or broccoli on the side. For more guidance on the right course for you, check out the Guardian university league tables for 2025. The Guardian league tables for 2026 will be out on 13 September in print and online
Telegraph
18-06-2025
- General
- Telegraph
Ricotta, pea and pesto tart
One of the recipes from my first book, The Tinned Tomatoes Cookbook, that drew people in was the tomato, cheddar and pesto tart – it's incredibly simple to make and such a crowd-pleaser. This is a similar dish, though a completely different flavour and a much fresher vibe thanks to the peas and lemon. Overview Prep time 15 mins Cook time 35 mins Serves 4 to 6 Ingredients 1 x 320g packet ready-rolled puff pastry 150-200g frozen peas 250g ricotta 1 egg Zest and juice of ½ lemon 4 tbsp Genovese basil pesto Method Step Preheat the oven to 200C/180C fan/gas mark 6. Step Unroll 1 x 320g packet ready-rolled puff pastry and lay it on a non-stick baking tray. Score along each side of the pastry, around 3cm in from the edges, to create a border – take care not to cut all the way through the pastry. Prick inside the border all over with a fork. Step Bake in the hot oven for 10-15 minutes or until light golden brown and puffed up. Step While the pastry cooks, tip 150g peas into a heatproof bowl – if you'd like to scatter some whole peas over the top for decoration, use 200g. Pour freshly boiled water over the peas and leave for 2 minutes to defrost, and then drain. Step Put 150g of the peas, 175g of the ricotta, 1 egg, and the zest and juice of ½ lemon into a blender with a good pinch of salt and freshly ground black pepper. Step Pulse until combined and the peas have broken down a little – you can go as chunky as you like here. Step Remove the pastry from the oven and, using a spoon or fork, push down the puffed pastry inside the border to create a pastry case. Step Spread the pea and ricotta mixture over the centre of the pastry case – it's easier to start from the outside and work your way in. Return the tart to the hot oven for 8 minutes.
The Guardian
26-05-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for asparagus tart with tapenade and eggs
I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as well for dinner as it does for a weekend brunch. If you're a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won't go amiss, either. Prep 15 min Cook 20 min Serves 4 320g ready-rolled puff pastry (ideally all butter)150g full-fat cream cheese 3 heaped tsp black olive tapenade – I like Belazu400g asparagus1 tsp olive oilSea salt flakes 4 medium eggs1 tsp aleppo chilli flakes (optional) Heat the oven to 220C (200C fan)/425F/gas 7. Unroll the pastry on to a baking tray, using the paper it came wrapped in to line the tray. With a sharp knife, score a border all around the pastry 2½cm from the outer edge. Mix the cream cheese and tapenade in a small bowl, then spread this all over the pastry up to the scored border. Snap or cut the woody ends off the asparagus, tip the spears into a bowl, add the olive oil and a half-teaspoon of salt, and toss to coat. Arrange the spears all over the pastry, drizzle over the oil from the bowl, then bake for 15 minutes. Take the tart out of the oven, make four holes and crack in the eggs. Turn down the oven to 200C (180C fan)/350F/gas 4, then bake the tart for six minutes more, until the egg whites are set and the yolks are set on top but still soft to the touch – they should be runny inside (if you prefer your yolks cooked through, give the eggs eight minutes instead, but be aware that oven temperatures vary, so check after six minutes to avoid overcooked, bouncy yolks). Scatter the tart with some flaky sea salt and the chilli flakes, if using, and serve immediately.
News24
26-05-2025
- General
- News24
Lamb samoosa pie
Ingredients - CHEAT'S PUFFPASTRY 2½cups - plain flour plus extra to dust 250g (grams) - unsalted butter, frozen 1cup - very cold water - salt to taste - FILLING 1½teaspoons - ghee or vegetable oil ½teaspoon - each fennel seeds, cumin seeds, mustard seeds, nigella (black cumin) seeds and fenugreek seeds 1 - onion, sliced 500g (grams) - lamb mince 2 - medium potatoes, peeled, cut into 2cm pieces 3 - garlic cloves 80ml (millilitres) - curry paste 1½cups - frozen peas 2tablespoons - plain flour 1tablespoon - white wine or apple cider vinegar 1 - egg, lightly whisked for egg wash - thick yoghurt, chutney and mint leaves to serve Method Description: PASTRY Place the flour in a large bowl and coarsely grate the frozen butter over. Use your fingers to combine. Add the iced water and 10ml (2t) salt and bring the dough together. Once the dough has just come together, and there are still visible lumps of butter, wrap in clingfilm and chill until needed. Preheat the oven to 200°C. FILLING Heat the ghee or oil and10ml (2t) of the seed mix in a deep frying pan over medium heat. Add the onion and cook for 1 minute then add the lamb mince and cook for 10 minutes or until well browned. Add the potatoes to the pan and cook for 4–5 minutes until they start to brown. Add the garlic and curry paste and cook, stirring for 2–3 minutes, then add the peas, flour and stir to combine. Add 125ml (½c) water and cook for a further 3–4 minutes until thickened then stir through the vinegar. Remove from the heat and cool completely then chill to firm up. Divide the pastry in two, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square then place on a large, lined baking tray. Roll the larger piece into a 34cm square (wider than the base too). Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush the edges with a little egg wash. Top with the larger pastry and press the edges together to seal. Use a fork to press down and join. Trim any excess pastry. Brush with the remaining egg wash, scatter with some more of the seed mix and bake for 25–30 minutes or until golden brown.
