These delicate and buttery biscuits are a perfect tea time treat and hit the spot for me. The fiery stem ginger gives these shortbread a peppery punch but the subtle rose calms it all down to make a fragrant crumbly … Continue reading
When figs are in season I am always looking for news ways to cook with them. Whether they are in salads with a few slithers of parma ham, shreds of fresh mozzarella and a drizzle of thick balsamic or simply baked in the oven until bursting, finished with a crumble of amaretti. During the short few months when they are about I l always like to pick some up that are nearly past their best and make them into a compote for my breakfast topping.
This weekend they were to be the shiny glory in a blackberry cheesecake. By adding hazelnuts to the biscuity base the pudding had a bit more crunch and added a little something. A perfect ending to a Sunday roast.
Blackberry, fig and hazelnut cheesecake
- 150g digestive biscuits, crushed
- 40g chopped roasted hazelnuts
- 100g unsalted butter, melted
- 400g cream cheese
- 200g greek yogurt
- 2 tbs runny honey
- zest of a lemon
- 1 tsp vanilla paste
- 150g blackberries, smashed with fork
- 5 ripe figs, each one cut into 8 slices
Start by lining and greasing a 20cm round tin, with a removable base. Mix the crushed digestives, 30g of the hazelnuts and melted butter. Press the biscuit mix into the the tin using the base of a glass to pack it down. Chill in the fridge for at least 30 minutes.
Whisk together the cream cheese, yogurt, honey, lemon zest and vanilla paste in a bowl. Add some more honey if you like it sweeter. Stir the blackberries into the cream cheese very gently, trying to achieve a rippled look.
Once the base is chilled pile on the blackberry cream cheese mix and put back into the fridge for a few hours or overnight.
When ready to serve remove the cheesecake carefully from the tin. Lay the sliced figs on top however you wish and sprinkle over the last few chopped hazelnuts.
A light cheesecake, seasonal and vibrant.
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Well, it has been a while and I am sorry for that. New job, trip to New York and just general laziness are my excuses! Fear not as one of my new year resolutions is to put more posts up and experiment more with my cooking. So first things first, a sweet treat to perk us up during this snowy weather.
This pudding couldn’t be simpler, it is now one of my favourites and is incredibly versatile. Puff pastry and fruit, what’s not to love about that!
Most of the ingredients are staples that your would have in your kitchen and whatever fruit or nuts you have in your cupboards can be put on the top. Today I used blueberries and pistachios but you could do apple and blackberries with walnuts, rhubarb and ginger, or plums and pecans. Or even dried figs with pomegranate seeds scattered over once out of the oven. Your choice!
Blueberry and Pistachio Galette
- 300g puff pastry
- 200g blueberries
- 1tsp caster sugar
- 50g shelled pistachios, crushed in a pestle and mortar
Vanilla almond frangipane
- 60g unsalted butter, diced
- 60g caster sugar
- 1 egg, lightly beaten
- half tsp vanilla bean paste
- 60g ground almonds
- 1 tbsp plain flour
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