thyme Archives - Sugar et al

Pavlova with Mascarpone, Pomegranate and Lemon Thyme

18|09|2014

Talk about inspiration! It peeks right through my window. It stares me in the face and then disappears on a whim. Dreamy clouds, cotton candy clouds, dark stormy clouds, invisible clouds, cloud babies (that one is a contribution from the boys) and wispy clouds. Clouds are a constant companion in my new high-rise home. I don’t know about you but I find them enchanting and magical. As a little girl, I was fond of a book called ‘The Faraway Tree’ by Enid Blyton. Most of you would have loved it as dearly as I did but in case you enjoy a bit of nostalgia, this was a story about a giant tree in the woods, inhabited by fairy-folk. The topmost branches of this tree lead up to the clouds beyond which exists magical lands. The story is about 3 children who come to live near the tree, the lands they explore and their magical adventures. I read this book over and over again, almost slept with it every night and re-read it as an adult deriving the same thrill and happiness that I felt as a child. Call me a child-at-heart. A romantic, maybe? I am fine with that.

As a person who eats, dreams and loves pastry, clouds remind me of meringue. You know I love meringue. If you share the love, type ‘meringue’ in the search tab on the right sidebar and you will find a host of meringue based treats. Just like the clouds in the sky, meringue is my mood-uplifter, my spring-in-the-step bringer, my pastry love. I can make meringue every day. And store away the egg yolks in different containers to be forgotten and only during a fridge clean to be reminded how many egg-whites I have cooked with in a month. A pavlova was long due on the blog after this one.

I went to pick up beautiful nectarines that are flooding the markets right now but came back with a pomegranate instead. On an impulse I decided to pair pomegranate, lemon thyme and mascarpone. It turned out to be a great combination of crunchy, marshmallow-y, creamy, tangy goodness. You can do so much with a Pavlova. Load it up as you like, shape it into the shapes of your dream without a cake pan for support and crack open its exterior to discover secrets inside.
If you don’t have mascarpone, you can use double the amount of whipped cream and of course, decorate it with any fruit of your choice. This is a great gluten-free alternative to a celebration cake.

Pavlova with Mascarpone, Pomegranate and Lemon Thyme
Serves 6-8

11/2 cups castor sugar
11/2 teaspoons corn flour
1/2 teaspoon ground cinnamon
5 large egg whites (or 6 regular egg whites)
1/2 cup heavy cream, whipped to soft peaks
3/4 cup mascarpone cheese, softened
2 tbsp. icing sugar
1 pomegranate, seeds removed
a few sprigs, lemon thyme
Berry Sauce, 2 tbsp. (optional)

Preheat oven to 130 degree C. Line a baking tray with baking paper. Draw a 20cm (diameter) round on the paper and place the paper pencil side down on the tray.

Combine sugar, corn flour and cinnamon in a bowl.

Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar mixture, 1 tablespoonful at a time, until the sugar dissolves and the mixture is thick, glossy and holds stiff peaks. Spoon the meringue onto the prepared tray within the circle traced earlier. Shape the meringue with the back of the spoon, leaving a hollow in the centre for the filling. Bake for 1 hour, then leave to cool in switched-off oven for 1 hour. Remove from oven and cool completely.

Combine cream, mascarpone and icing sugar in a bowl. Stir gently to combine (do not over-mix, or mascarpone will curdle). Gently fold in half the pomegranate seeds and torn lemon thyme leaves. Spoon mixture onto the meringue shell. Sprinkle with rest of the pomegranates and lemon thyme leaves. Top with berry sauce if using. Serve.

Beetroot and Feta Tart

9|07|2014

When I was a little girl, my mother would cook a beetroot stew. I am not sure if there was a recipe or her own creation but I didn’t quite like the look of it. Beetroot was cooked in the pressure cooker with other vegetables and the resulting colour wasn’t very appealing. The potatoes would turn orange, spinach looked black, the onions were lost somewhere and then we would stand facing the mirror with our tongues out after consuming it . Without a doubt it tasted delicious, but that colour! Today, I love beetroot. I love the way it stains my hands and my kitchen counter. I love the way it looks and tastes. I use this root vegetable to pack variety and nutrition into the meals I make for my children. I feel an irresistible urge to take out the camera every time I notice it’s powerful purplish existence in a dish. It has the natural ability to make food look vibrant and attractive.

Beetroot is often paired with goat’s cheese. In tarts, especially. I think it’s an amazing combination but it does pair well with other cheeses as well. I like how it tastes with feta, mascarpone and ricotta. The saltiness and creamy texture of feta is just perfect to balance the sweet, moreish flavour of beetroot. Balsamic vinegar adds a lovely depth to the filling in this tart and thyme makes it aromatic. I adapted the concept of this tart from here but pretty much changed everything from the ingredients to the method of making it.

This is one tart that you would want to make over and over again. There is so much flavour in it. It makes for an impressive starter or a snack. If you are not comfortable making the tart shell, use a premade shell for the sake of the tart. You wont be disappointed. The filling can be made the day before and stored in the refrigerator. The tart is best baked the same day.

Beetroot And Feta Tart
Serves 8-10

2 large beetroot (about 400g), trimmed, peeled and coarsely grated
1 tbsp. olive oil
1 red onions thinly sliced
1/4 cup balsamic vinegar
2 teaspoons thyme leaves
1 tablespoon brown sugar
150g smooth feta
2 eggs, lightly beaten
150ml thickened cream
Extra thyme springs, to scatter
Fresh herbs, to serve

For the pastry
1 1/3 cups (200g) plain flour
100g chilled unsalted butter, chopped

To make the pastry, place flour, butter and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly grease a 23 cm loose-bottomed tart pan. On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes.

Preheat oven to 180 degree C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for 5 minutes or until dry and pale golden. Remove from oven and leave aside to cool.

Heat the oil in a fry pan over medium heat. Add onions and 1 teaspoon salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add beetroot, vinegar, thyme, brown sugar and 1 cup water, then cook for 12-15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture.

Spread beetroot mixture over the tart base, then crumble over feta cheese. Whisk egg and cream together, then pour into tart case. Scatter with extra thyme. Bake for 35 minutes or until set. Slice and serve with a leafy green salad.

Yellow Tomato, Mustard and Thyme Chutney

20|02|2014

A good chutney is not just a condiment but a great way of sprucing up a dish. Whether you want something flavourful to accompany your cheese platter, jazz up your burgers and sandwiches or a tasty side to complement your meat dishes, a chutney is a handy thing to have in your pantry.

Chutney has been known to have originated in the Eastern part of India but have, over time adapted itself to the taste and local produce in regions across the globe. And that is perhaps why it is so versatile and accommodating. The core of a chutney rests on three basic elements. The fruit or vegetable, sugar and spice. The flavours are intense and would be a balance of sweet, tangy and spicy. One can literally play around with the components, add or remove and get creative with them. Having grown up in the land of the Chutney, I have sampled thousands of them loved them and make them frequently at home. Since it is so easy to make, most of my chutneys are a last-minute creation. Ripe peaches..make a chutney! Tomato season…make a chutney! Beautiful mangoes….make a chutney! Something to go with my roasts…make a chutney!

There is no such thing like a correct consistency for a chutney. Really, it is left to your preference. Some like it thin and runny, some prefer it thick and spoonable. Typically it would be somewhere between the consistency of a jam and a sauce and have a bite to it. And there in lies the beauty of this condiment. One doesn’t need a food processor or a strainer unlike a sauce.

Mustard seeds and red chillies go well with tomatoes in a chutney. They are childhood flavours I have a deep relationship with. They are flavours my mother’s chutney recipes always have. The heat is optional and the mustard seeds can be substituted with cumin seeds if not available. The thyme leaves lend an earthy woody flavour that goes well with the sweet and spicy tomatoes. I have to admit that I am in love with the little thyme plant in my garden so the leaves make an appearance in quite a few of my recipes. The recipe can be easily adapted to use red or green tomatoes. Sweetness can be adjusted as per taste.

Yellow Tomato, Mustard and Thyme Chutney
Makes 11/2 cups chutney

1 tbsp. vegetable oil
11/2 tsp mustard seeds
2 dry red chillies
1/2 red onion, finely chopped
1 clove garlic, finely chopped
300 g yellow tomatoes, roughly chopped
1 tsp lemon zest
1/2 tsp dried thyme leaves
1/2 cup water
1/2 cup sugar
Fresh thyme leaves, to serve (optional)

Heat the oil over medium heat in a heavy bottomed saucepan. Add the mustard seeds and dry red chillies and heat for 30 seconds or till the seeds splutter. Add the onions and garlic and cook till soft.

Add the tomatoes, lemon zest, thyme and water. When the tomatoes have softened and become pulpy, add in the sugar. Stir to mix. Cook till the mixture thickens, stirring in between to prevent burning at the bottom. Once the mixture reaches the desired consistency (about 10 mins) take it off the heat. Cool slightly and place in a serving bowl. (The mixture will thicken slightly on cooling).

The chutney will keep in the refrigerator for up to 10 days. Can be served warm or cold. Serve with fresh thyme leaves.