Apricot and Almond Tart 

Lazy summer Sundays are made for apricot tarts.

To make this you need:

Firm apricots (no not hard), stoned and sliced

1 x pkt ready rolled puff pastry ( let’s be lazy, it’s Sunday after all, and jus rol is vegan if you wish)

1/2 tsp cinnamon, ground 

Pinch Salt 

1/2 vanilla pod seeds

Small pkt of almonds 

Water 

Brown sugar 2 tbsp

Method 

Sprinkle the puff pastry with 1/2 tsp of brown sugar and cinnamon then fold over and roll out and cut into your desired shape and size ..I also made individual tartlets. 

Score a margin around the edge of the pastry and then place in the fridge to keep cool.

In a high speed blender, place all the other ingredients except the apricots, pulse to make a smooth thick paste . 

Remove your pastry from the fridge and inside of the margin you have scored, spread the almond paste.


Layer with the apricots and sprinkle with a little brown sugar.

Place in a preheated oven say 180c fan, bake for 25 -30 mins or until the pastry is puffed and golden.


Or if you would like to make individual tartlets use a mini muffin tin to shape your pastry cases, fill with the almond paste and cover with half an apricot. 


Note: if you like sweet things add an additional 1tbsp brown sugar.

Enjoy. 

Advertisements

Warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate

Over the last week I’ve been feeling really sick with a cold resulting in me feeling really lethargic and irritable, everything I’ve eaten has not satisfied me in the slightest not even soup and being on a diet hasn’t helped much either.

I was determined that lunch today would be full of the things I love, the dish served was a delicious warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate. I was really pleased with the results as I could actually taste all the spicing and flavours for the first time in days, the road to discovery is definitely in sight.  I guess eating bright vibrant food helps to rebuild the soul too.

img_0632

Warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate

Prep 15 minutes

Cooking time 1hr

Serves 2

Ingredients

For roasting 

1 small sweet potato, peeled and chopped into cubes

1/4 butternut squash, peeled and chopped into cubes

2 romanesco peppers, cut in half

1 tbsp Lebanese spice blend ( equal quantities of ground: cinnamon, clove, ginger, nutmeg, all spice, coriander)

1 tbsp olive oil

1tsp sea salt

For the salad

1 small pomegranate, de-seeded + juice

10 on the vine cherry tomatoes, quartered

1/4 portion cucumber, chopped into small cubes

mixed lettuce leaves

125g ready to eat beluga lentils

1tsp olive oil

sea salt, to season

plack pepper, to season

Method

Pre heat the oven to 180c

In a tray add all the ingredients for roasting except for the peppers, combine the ingredients and roast for 40 minutes.

While the sweet potatoes and butternut squash are roasting prepare the rest of the salad ingredients and combine in a bowl.

Oil the peppers and add to the roasting pan for 20minutes.

Remove the peppers, sweet potatoes and butternut squash from the oven after 20 minutes.

Peel the skin from the peppers and slice into strips, add the peppers, butternut squash and sweet potatoes to the rest of the salad ingredients, combine and serve.

A great addition to this dish would be toasted walnuts…… wish I thought of that before i ate it !