1、Beetroot fritters with soured cream & salmon tartare

Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3

Beetroot fritters with soured cream & salmon tartare recipe

Ingredients

Method

Gently fry the onion until soft but not coloured. Add the garlic, cook for 1 min, then set aside. Peel and grate the potatoes and beets. Put the grated flesh of each into some muslin or a brand-new J-cloth (or a tea towel if you don’t mind it getting stained) and squeeze out as much water as possible. Put the gratings into a bowl and add the cooked onions, the eggs and a good amount of seasoning.
  • To make the tartare, dice the salmon and mix with the other ingredients, plus some seasoning to taste. The mixture should be moist, so add a little more oil if you need to. Leave the tartare to sit while you cook the fritters.
  • Heat more oil in the frying pan and spoon in about 1/6 of the mixture per fritter. Cook until crusts have formed on one side, then flip over. Once they’re golden on both sides, turn down the heat and continue to cook until soft all the way through, flipping them from time to time (about 5 mins each side). Be careful not to get the outside too dark before the inside is cooked, and add more oil as you need it. Keep the cooked fritters warm in a low oven while you finish the rest.
  • Serve the warm fritters with a generous dollop of soured cream and spoonfuls of the tartare.

  • https://www.truecookbook.com/recipe/beetroot-fritters-with-soured-cream-salmon-tartare-7158/

    2、Asparagus & courgette fritters with fresh tomato & ginger chutney

    Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
    Asparagus & courgette fritters with fresh tomato & ginger chutney recipe

    Ingredients

    • vegetable oil, for frying
    • 250g fine asparagus, cut into 3cm pieces
    • 2 large courgettes, cut into matchsticks
    • 140g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp chilli flakes
    • 1 large egg
    • 100ml sparkling water
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar
    • thumb-sized piece ginger, finely chopped
    • 4 large ripe tomatoes, finely chopped

    Method

    1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
    2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
    3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

    3、Blueberry & pistachio cake with cardamom cream

    Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
    Blueberry & pistachio cake with cardamom cream recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
    2. Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
    3. Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
    4. To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
    5. Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.

    4、Gnocchi with pancetta, spinach & Parmesan cream

    These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
    Gnocchi with pancetta, spinach & Parmesan cream recipe

    Ingredients

    Method

    1. Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
    2. Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
    3. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

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