Vegetarian – Page 40 – The Food Wife

The Food Wifeâ€™s Chocolate and Amaretto Italian Cheesecake

20th August 201826th August 2018
by thefoodwife

Serves 8-12

A totally indulgent dessert which is rich with chocolate and mascarpone and spiked with the beautifully almondy amaretto. If you want a non-alcoholic version then you can of course omit the liqueur from the filling; youâ€™ll still get a delightful hit of almond from the amaretto biscuit base. If you are making this gluten-free omit the Ferrero Rocher decoration.

This is a non-bake cheesecake, so it needs time in the fridge to firm up. It needs three sessions in the fridge so make sure you allow enough time. Either make it the day before or the morning of the evening you intend to serve it. You need about three hours for the filling to fully set before you add the ganache which then needs an hour in the fridge.

I was serving this at the end of an Italian-themed dinner party. If youâ€™d like to do the same look out for my ox cheek ragÃ¹ and roasted beetroot and walnut pesto with ricotta for main course ideas.

You will need a loose-bottomed cake tin; I used one with an unclippable outer ring.

Ingredients:

For the base:
160g amaretti biscuits, crushed to resemble bread crumbs
50g butter, melted

For the cheesecake filling:
150g best dark chocolate (minimum 60% cocoa solids)
500g mascarpone
200ml double cream
100g icing sugar
50ml amaretto liqueur

For the ganache topping:
100g best dark chocolate (minimum 60% cocoa solids)
100ml double cream

Optional decoration:
9 Ferrero Rocher (leave out if making this gluten-free)
Cocoa powder

Step 1: Make the base by mixing the amaretti biscuits with the butter until combined and then press into the base of the tin. Level out with the back of a spoon and put in the fridge for at least 20 minutes to set.

Step 2: Begin to prepare the filling by carefully melting the dark chocolate in a bowl over simmering water. Ensure the base of the bowl does not touch the water, nor should any liquid go in to the chocolate otherwise it will seize up and you will have to start again. Once melted, remove the bowl from the heat and allow to cool.

Step 3: Whilst the chocolate is cooling, sieve the icing sugar in a separate bowl and add the double cream. Whisk until it forms stiff peaks then add the amaretto liqueur and fold in (or whisk very gently) until combined.

Step 4: Only once the chocolate has cooled but is still liquid (this is very important as you do not want the chocolate to seize up), beat in the mascarpone cheese using a spoon or whisk. Mix until smooth and evenly combined.

Step 5: Gently fold in the cream mixture until smooth.

Step 6: Spread evenly over the set biscuit base, loosely cover and return to the fridge to set for at least three hours.

Step 7: To make the ganache topping, break the remaining dark chocolate into small pieces and place in a bowl. Heat the remaining cream until just boiling and then pour into a bowl and add the chocolate. Leave to rest for a couple of minutes and then stir; the chocolate should melt into the cream and begin to thicken as it cools. (If the ganache splits, try adding a little bit of warm milk and whisking until smooth. You can eat the ganache split, it just isnâ€™t as aesthetically pleasing!)

Step 8: Once cool, spread evenly over the set cheesecake and return to the fridge to fully set (about an hour). If you would like, arrange some unwrapped Ferrero Rocher on the top and sift a little cocoa powder over the top.

Step 9: Once ready to serve, carefully remove from the tin. You may need to run a pallet knife around the edge before removing.

Baby Weaning Sugar-Free Blueberry Compote

17th August 201820th August 2018
by thefoodwife

This is a versatile recipe to make for your little one and the whole family. Use it stirred through full fat Greek yogurt (as beautifully demonstrated by The Food Baby in the picture), dolloped on top of porridge, rice pudding or baked semolina, or drizzle it over fluffy pancakes or ice cream. Itâ€™s a fun way to get fruit into their diet and itâ€™s got no added sugar, relying on the natural sweetness of the fruit.

Ingredients:
1 punnet of blueberries
1 tsp lemon juice
1 tsp cornflour, slackened in a little cold water

Step 1: Wash the blueberries and place them in a pan on a medium heat; any excess water will help speed up the process of breaking them down.

Step 2: After a few minutes the blueberries will start to burst from the heat and release their natural juices. Stir frequently and add your lemon juice. Continue to cook until the pan is full of gloriously dark and shiny liquid and gently bubbling.

Step 3: Use a potato masher to squish the berries so no whole berries remain. If you wanted to you could also strain through a sieve, but I did not feel that it was necessary as The Food Baby is fine with some texture.

Step 4: Add your slackened cornflour and stir, lower the heat, but so that it is still gently simmering and allow to thicken for a few minutes. Remove from the heat and allow to cool.

You can portion this up and keep it in the fridge for a few days or freeze them. If you find the mixture is too tart then you could add a little maple syrup to sweeten it, or of course you could use sugar, or honey (but only use honey if your child is over 12 months).

(Chilli) Cheese Straws

17th August 201818th August 2018
by thefoodwife

Makes approximately 36

Cheese straws are great as a nibble with drinks, and making your own is easy and you can choose which cheese to flavour them with.

Using a ready-rolled puff pastry makes it super quick to prepare and you donâ€™t have to worry about rolling the pastry out to an exact thickness.

I used Mexicana as I wanted to make a slightly spicy straw. That said, using 100g keeps the heat to a gentle background flavour. Obviously if you want more heat or more cheese just add more. 100g is the minimum amount youâ€™ll want to use.

Ingredients:
1 sheet of ready-rolled puff pastry
100g hard/semi-hard cheese, grated (I used Mexicana)

Step 1: Preheat an oven to 180-200c and line one or two baking sheets with baking parchment.

Step 2: Lay out your sheet of puff pastry on a board, but keep it on the grease proof paper.

Step 3: Use a sharp knife to carefully cut in two lengthways, then in to strips roughly 2cm wide.

Step 4: Sprinkle the grated cheese over the pastry and then carefully fold each strip in half lengthways, gently pressing down as you go.

Step 5: Pick up each piece and gently stretch and twist, and lay on the lined baking sheet. Repeat with each piece and ensure there is a couple of centimetres gap between each one.

Step 6: Bake in the oven for 25-30 minutes until risen and golden.

Step 7: Allow to cool on a wire rack.

Keep in an airtight container, best eaten within 24 hours.

For extra oomph try brushing the pastry with a little mustard before sprinkling the cheese. Add thin strips of Parma ham (along with the cheese) for a meaty version.

Thai Red Curry Paste

13th August 201813th August 2018
by thefoodwife

Makes approx 6 heaped tbsp

I have no qualms about using a shop-bought curry paste and Iâ€™ve normally got one or two tubs in my fridge from one of my trips to the Asian Supermarket in Bristol. In Thailand a popular brand is Mae Ploy, and you can pick a tub up (probably in your local supermarket) for just a couple of quid.

So whilst I will normally use a ready-made paste, occasionally I will make my own. Here is a recipe that can easily be whizzed up in a food processor (or for the more authentic experience it should be pounded in a pestle and mortar for a long time).

Now, you can up (or down) the chilli as you see fit. This is certainly not as hot as many but I think it has a decent kick. In order to achieve a redder colour you could add some tomato purÃ©e or include a red pepper in your paste.

Ingredients:
3 shallots, peeled and quartered
6 cloves of garlic, peeled and halved
2 sticks of lemon grass, topped and tailed, cut into 1 inch pieces
3 inch piece of ginger, peeled and roughly chopped
3 red chillies, de-stalked, seeds left in and roughly chopped
30g coriander (including stalks)
1 (kaffir) lime, zest only
2 tsp dried chilli flakes
2 tsp ground white pepper
1 tsp ground cumin
1 tsp ground coriander

Step 1: Blitz all ingredients in a food processor. If necessary, do so in batches and bring together at the end for a final few pulses of the machine. Alternatively you could use a pestle and mortar to crush the ingredients together.

Note that I have not included any salt. If you are doing this in a pestle and mortar you would want to add some salt to act as an abrasive to help break down the ingredients. I choose to add my salt during the cooking process, especially if I am adding fish sauce to the curry as this will provide a lot of the necessary saltiness. If you want a looser paste, a little water could be added to help things along.

Any unused paste can be frozen (I do so in little pots) that can then be whipped out as and when.

Roasted Vegetable and Goats Cheese Tart

9th August 201810th August 2018
by thefoodwife

Serves 2-4

Serving four as a starter or two as a main meal, this relatively easy tart is beautiful to look at and, most importantly, to eat.

It requires some careful slicing and arranging of the vegetables to ensure it stays pretty, but using ready-rolled puff pastry takes much of the effort out of the dish.

I have made suggestions on which vegetables to use, but by all means use ones that you particularly enjoy. If there are any youâ€™re not so keen on, simply switch them with another. The vegetables can always be roasted the day before; just keep in a sealed container ready to use.

Ingredients:

For the roasted vegetables:
1/2 courgette, cut round ways, approx. 3mm thick
1/2 small aubergine, cut round ways, approx. 3mm thick
1 round tomato, cut approx. 3mm thick
1 small red onion, peeled, cut round ways, approx. 3mm thick
1 small beetroot, peeled, cut round ways, approx. 3mm thick
1/2 fennel, cut approx. 3mm thick
1 clove of garlic, finely chopped
1 tsp rosemary, finely chopped
1 tbsp olive oil
A small pinch each of salt & pepper

For the rest of the tart:
1 sheet of ready rolled puff pastry
3 tsp homemade pesto (or just use shop-bought)
50g soft goats cheese
A few small basil leaves

Step 1: Carefully toss the vegetables in the olive oil, salt and pepper, garlic and rosemary and spread on a baking tray.

Step 2: Bake in a preheated oven (180c) for 25-30 minutes. Remove and allow to cool.

Step 3: Next prepare your pastry. Keeping the pastry on a sheet of baking paper, cut the pastry to fit your baking tray or the size of tart you would like (you could always do a few mini ones).

Step 4: Carefully score a 1cm border around the edge of the pastry. Do not cut all the way through the pastry. Prick the central section all over with a fork, again, not all the way through. At this stage you could also brush the border with a little egg wash (beaten egg) which will given a darker and glossy finish to your pastry.

Step 5: Bake in the oven (180c) for 20 minutes.

Step 6: Carefully remove the tray, the pastry should be puffed and slightly coloured. Use a sharp knife to cut into the border to pierce the pastry (again, donâ€™t cut all the way through) and then carefully push the central piece of pastry down, leaving the raised border.

Step 7: Next, spread the pesto over the depressed central section and then carefully arrange your roasted vegetables to fill the tart (I did mine in rows, slightly overlapping).

Step 8: Return to the oven for a further 10 minutes.

Step 9: Remove from the oven and sprinkle the goats cheese over the surface and top with the basil leaves.

This can be served warm or cold and if you are having it as a main meal I would suggest pairing it with a large salad.