Caroline Eden’s crimson, scorching and funky strawberries
The tiny pea-sized strawberries that develop within the Kure Mountains near Safranbolu in Turkey are a lot extra flavourful than the plastic-looking strawberries 10 instances their dimension that supermarkets favour. They jogged my memory of an uncommon strawberry pudding we’d loved in summertime Istanbul. It was easy, thick yogurt with a chilli strawberry compote on high – candy, scorching and funky.
dried árbol chilli or comparable 1
strawberries 200g, rinsed, hulled and chopped into 1-2cm items
caster sugar 50g
lemon juice a squeeze (non-compulsory)
thick yogurt 150g
cream cheese 150g
mint leaves to embellish
First, lower open the chilli, taking off the stem and discarding the seeds. Toast the chilli, opened flat out, in a scorching, dry pan till the nutty aroma is launched, then place the chilli in a mortar and crush it with a pestle.
Subsequent, place the hulled strawberries in a heavy-bottomed pan. Add the chilli to the strawberries, leaving out any bigger uncrushed items, together with the sugar, and stir to mix. Warmth the combination over a reasonably excessive warmth till the sugar melts and begins to bubble. Deliver to the boil, then cut back the warmth and simmer for 15 minutes, stirring often and maintaining a tally of it – be able to take away the combination sooner if the strawberries begin collapsing. You need the strawberries to roughly preserve their form. Take away from the warmth and permit to chill. If it’s too candy, add somewhat squeeze of lemon to counter extreme sweetness.
Whereas the strawberries are cooking, whisk collectively the yogurt and cream cheese in a mixing bowl till easy. Then cowl the bowl and place within the fridge to sit back.
When the strawberries are cool and also you’re able to serve, fill Four tumblers or small bowls with the yogurt combination and spoon over the chilli-strawberries. High with some entire mint leaves.
From Black Sea by Caroline Eden (Quadrille, £25)
Nigella Lawson’s on the spot chocolate mousse
Nigella Lawson’s on the spot chocolate mousse. : Romas Foord/The Observer
Usually, you should make chocolate mousse a great few hours, or higher nonetheless a day, earlier than you wish to eat it, in order that the egg yolk units and the whisked whites permeate every part with air bubbles. Overlook that: right here we’ve no yolks, no whites, no whisking, no ready.
Lack of uncooked egg, by the way, additionally signifies that you is likely to be happier giving this mousse to babies, although I actually really feel they shouldn’t be the one beneficiaries.
mini marshmallows 150g
butter 50g, softened
good darkish chocolate 250g (minimal 70% cocoa solids), chopped into small items
scorching water 60ml, from a just lately boiled kettle
double cream 1 x 284ml tub
vanilla extract 1 tsp
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the hob, over warmth, although preserve it pretty light, to soften the contents, stirring each once in a while. Take away from the warmth.
In the meantime, whip the cream with the vanilla extract till thick, after which fold into the cooling chocolate combination till you’ve a easy, cohesive combination.
Pour or scrape into Four glasses or ramekins, about 175ml every in capability, or 6 smaller (125ml) ones, and chill till you wish to eat. The earlier the higher!
From Nigella Specific by Nigella Lawson (Chatto & Windus, £25)
Uyen Luu’s banana fritters
Uyen Luu’s banana fritters. : Romas Foord/The Observer
My mum used to make banana fritters usually as a frugal, easy, use-up-bananas, easy-to-please dessert. They’re coconutty and crisp on the surface, but candy and meltingly tender on the within. It is a pretty dessert to share after a cocktail party – although I might really eat all these up in entrance of the tv, as quiet as something. And although I prefer to serve them straightaway after cooking, they’re additionally good chilly, or reheated within the oven. The batter can be utilized to make pineapple or different fruit fritters.
rice flour 200g
coconut milk 400ml
gentle brown sugar 70g, or maple syrup
vanilla extract 1 tsp
just-ripe bananas 6
coconut oil Four tbsp, or vegetable oil
ice-cream to serve (non-compulsory)
In a big bowl, combine collectively the rice flour, coconut milk, sugar and vanilla extract till it kinds a easy batter.
Minimize the bananas in half widthways, then halve each bit of banana lengthways.
On medium, warmth a frying pan with about Four tablespoons of oil. In batches, coat among the bananas within the bowl of batter then gently fry till golden, turning often. This could take about 2-Three minutes on either side.
Put aside on kitchen paper and serve scorching with ice-cream.
Uyen Luu is a meals author, and the creator of My Vietnamese Kitchen (Ryland, Peters & Small, £16.99)
Ravneet Gill’s mochi
Ravneet Gill’s mochi. : Romas Foord/The Observer
Regardless of being round candy issues all day as a pastry chef, I by no means move up the chance to eat extra sugar. Lately in Cambodia I went on a cookery course and we made these mochi for dessert and I haven’t stopped desirous about them since. They’re actually fast and simple to make, and you actually don’t want any fancy gear; if you happen to don’t have scales, use a tablespoon. Begin off by measuring out equal portions of glutinous rice flour and water in tablespoons, including the water somewhat at a time till you attain a barely moist dough consistency.
Glutinous rice flour is offered on-line, or from Chinese language and Japanese supermarkets; it’s comparatively low-cost, about £1-£1.50 for a 500g bag. You’ll be able to fill the mochi with no matter you want – chocolate, palm sugar, crunchy peanut butter, tahini and so forth. My favorite filling is palm sugar because it retains its form after cooking and stays crunchy, which is a pleasant distinction to the sticky outdoors. How a lot filling you want will rely upon what you employ, however shall be between 2-5g per 10g of mochi dough.
This recipe makes about 16-17 small balls, and I discover two or three per particular person is an effective serve.
glutinous rice flour 145g
salt ¼ tsp
caster sugar 1 tbsp
fillings of your selection 32-85g, chocolate chips, palm sugar, crunchy peanut butter, tahini
toasted sesame seeds or desiccated coconut to garnish
Place the glutinous rice flour, salt and sugar in a big bowl. Stir the dry elements collectively.
Add the water, holding somewhat bit again at first, and blend with a spoon till a tough dough kinds (you could want so as to add a contact extra water). Flip the dough out onto a clear workbench and knead for a couple of minutes. It is going to really feel a bit like Play-Doh, and can turn into easy.
Portion the dough out equally – use a scale if you’d like all of them to be the identical; 10g works properly.
Take a bit of your chosen filling – it must be the identical dimension as a small chocolate chip – and stuff this inside your portioned dough. Roll right into a ball.
Deliver a big pan of water to a rolling boil and gently drop within the balls. Prepare dinner till they begin to float to the highest (Four-6 minutes). Plunge straight into ice chilly water. Take away from the water and sprinkle along with your chosen garnish.
Ravneet Gill is a pastry chef and the founding father of Countertalk
Claire Thomson’s marzipan and roasted nectarine cake
Claire Thomson’s marzipan and roasted nectarine cake. : Mike Lusmore
I’ve at all times hated marzipan as a thick slice between the Christmas cake and the fondant icing. Chopped small and cooked in a cake batter, nevertheless, the marzipan right here does one thing great to the cake, turning fudgy, candy and unmistakably almondy.
Makes one 22cm cake
butter 120g, softened, plus further for greasing
eggs 2, calmly crushed
caster sugar 120g, plus an additional 2 tbsp to toss and sprinkle
plain flour 120g
floor almonds 50g
baking powder 1 tsp
salt a pinch
plain yogurt 100g
marzipan 100g, chilly, finely chopped
ripe nectarines 2, halved, stoned and sliced
icing sugar to mud
Preheat the oven to 190C/fuel mark 5. Grease a 22cm springform cake tin and line with greaseproof paper.
Put all of the elements other than the marzipan, nectarines and icing sugar right into a meals processor and pulse till easy. Stir within the marzipan and spoon the batter into the ready tin.
Toss the nectarine slices with 1 tablespoon of sugar and lay them on high of the cake batter.
Sprinkle with 1 extra tablespoon of sugar and bake for about 45 minutes, or till a skewer inserted into the center comes out clear.
Depart the cake to chill within the tin for 10 minutes earlier than eradicating, then peel off the paper and slide the cake on to a plate. Mud calmly with icing sugar earlier than serving.
From The Artwork of the Larder by Claire Thomson (Quadrille, £25)