A lovely, easy idea for a garden party. Light and feathery, these meringues are excellent to finish a summer meal. The recipe comes from Natoora’s friend, London-based caterer Alix Caiger of Caiger & Co. Catering.
Mini Meringues with Seasonal Berries
Makes 70 minis, 12 normal meringues
Line 2 baking sheets with greaseproof paper, and rub with olive oil.
Whip the egg whites until stiff, add the cream of tartar. Start adding the caster sugar 1 spoonful at a time, allowing a pause between each spoonful. Once all the sugar is added, continue to whip until if you rub some mixture you can barely feel the sugar granules. Place into a piping bag, and pipe onto the baking sheet.
Bake at 110 C for 30-40 mins, until crisp on top and on the bases. Decorate with the whipped cream and fruit.
Not just in fruit salads – melon is delicious in savoury salads, too, particularly paired with salty cheese and fresh mint.
Melon Feta Cucumber Salad
Preparation Time: 10 minutes
1 Ripe Italian Melon
50 g Ricotta Salata, shaved
50g Blanched Almonds
1 small bunch Fresh Mint
2 tbsp Extra Virgin Olive Oil
Juice of ½ Large Unwaxed Lemon
Sea salt and ground black pepper, to taste
Cut the melon in half and remove the seeds using a spoon. Place cut side down on a chopping board and slice. Remove the peel from each slice using a small serrated knife, then chop in ½-inch pieces.
Wash and cut the cucumber in half, then slice lengthwise in three slices, then cut each into cubes. Place the cucumber and melon in a salad bowl.
Lightly toast the almonds in a skillet until just fragrant. Add them to the bowl with the melon and cucumber. Season with oil, salt, pepper and lemon juice. Top with torn mint leaves, toss to combine and finish with shaved ricotta salata.
The perfect sweet and lightly spicy partner to your barbecued meat.
Nectarine Friggitelli Salsa
Preparation Time: 15 minutes
Halve the nectarines, remove the stone and cut in small cubes. Wash and cut the friggitelli lengthwise, remove the seeds, then slice into thin strips. Place the friggitelli and nectarine pieces in a bowl and season with lime juice, salt and pepper. Wash, pick over the coriander and chop it finely. Add it to the bowl with the other ingredients. Halve the chilli and remove the seeds. Mince it finely and to the rest.
Toss to mix, cover the bowl with cling film and allow the flavours to mingle for at least half hour, up to two hours, in a cool dry place. Serve at room temperature.
A decadent weekend breakfast combining the irresistible creaminess of mascarpone with the sweet and lightly tart edge of apricots. A must-try!
Apricot French Toast with Mascarpone Cream
Preparation Time: 20 minutes
Cooking Time: 15minutes
Icing sugar, for dusting
Edible Flowers, for garnishing (optional)
Beat the mascarpone with the grated lemon zest and the sieved icing sugar. Put in the fridge for at least 10 minutes so it sets. Cut the apricots in halves, remove the stones.
Heat a dollop of butter in a non sticky pan on a high heat, fry the apricots cut side down for a couple of minutes, then turn. Sprinkle some cinnamon and Demerara sugar and turn again. Cook for a further couple of minutes trying to get a brownish crust, but not too long or they will get too soft and will lose their shape.
Beat the eggs with the milk and vanilla extract. Heat some oil and butter in a pan, quickly dip the brioche in the batter and fry until golden brown on both sides.
Serve the toasts with the apricots and a dollop of mascarpone, and sprinkle with the toasted almonds. Dust with icing sugar and serve immediately.
New season, new giveaway! We have three copies of Sam and Sam Clark’s beautiful new cookbook Morito to give away to three lucky winners!
1) Follow Natoora on Twitter: the giveaway is open only to Natoora Twitter followers.
2) Tweet us the dish that you like so much you can’t share with anybody else, the one you can’t have enough of and that make you rather selfish… Make sure you mention @natooracouk and use the hashtags #Moritogiveaway and #TooGoodToShare
3) Expiry date: 15th July 2014
We will pick a winner at random, and announce him/her on Twitter on 21st July, as well as send a Private Message to provide details for sending the prize.
Start tweeting away, we can’t wait to hear all about your #TooGoodToShare dishes!
About the book:
As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, over 150 simple and seasonal recipes allow Morito’s small plates to be cooked, eaten and shared at home. See a short book trailer to get a flavour for this beautiful new cookbook. Besides the book, you can also download the Free Morito App – it has step-by-step instructions and interactive features including 24 unique recipes, shopping lists, favourites, and an exclusive photography section with Sam and Sam’s recent culinary travels and inspirations, from Spain through to North Africa and the Middle East.
To get you hungry and inspired, here is a recipe extracted from the book – some deliciously spiced bites of aubergines with creamy labneh.
Aubergine and Spiced Labneh with Salmorejo
From Morito by Samuel Clark, Samantha Clark
Place the slice aubergines in a colander, toss with a teaspoon of fine salt and leave for 30 minutes to get rid of excess water and any bitterness.
Dry the aubergines on kitchen paper. Heat both oils on a wide frying pan until hot but not smoking – about 180 C. Add the aubergine slices in a single layer (in batches if necessary) and fry until deep golden brown and crisp on both sides. Remove from the pan and place on kitchen paper to absorb any excess oil.
400g very ripe, sweet tomatoes
1/2 small red onion, roughly chopped
1/2 green pepper, roughly chopped
40 g breadcrumbs
1 tablespoon Forum Cabernet Sauvignon vinegar, or a good quality aged red wine vinegar with a pinch of sugar
1/2 garlic clove, crushed to a paste with a little salt
150 ml extra virgin olive oil
a few sprigs of mint, leaves finely shredded
Put the tomatoes, onions and pepper in a food processor (or hand-held blender) and blitz until smooth. Pass the puree through a coarse sieve, discarding the dry pulp. Return the puree to the food processor and add the breadcrumbs, vinegar, garlic and a pinch of salt. Turn the processor on and very slowly begin to drizzle in the olive oil. It’s like making mayonnaise; you want the puree and the olive oil to emulsify so it thickens and become lighter in colour. Transfer the salmorejo to a bowl and check the seasoning. If the tomatoes are not sweet enough, you might need to add a pinch of sugar. Chill. To serve, pour the salmorejo into a wide shallow bowl, place the fried aubergines on top and sprinkle with the shredded mint. Eat immediately.
The Natoora twist: you can make this a finger food recipe by topping the aubergine sliced with some of the salmorejo, and finish the dish with a dollop of labneh (as pictured).
Terms and conditions: Open to UK mainland residents only. Entry via Twitter only. Closing date is midnight 15/07/2014. Multiple entries will be counted as one. The prize is non exchangeable or transferable. No cash alternative. Entries from third parties, bulk entries and automated entries will not be included. There will be 3 winners. Prizes will be awarded by Natoora. The winners will be selected at random from all correct entries received by the closing date. Winners will be notified on Twitter by 21st July 2014. If you fail to respond to this tweet by the 28th July 2014, your prize may be forfeited. By entering into the competition you agree to the terms and conditions.
To make the most of British berry season, we have created two recipes – one sweet and one savoury – showcasing the versatility (and irresistible sweet and sour flavour) of berries. Try them now while berries are at their best!
Mixed Berry Madeleines
For the Mixed Berry Sauce:
200g mixed berries, roughly chopped
30g caster sugar
The first step in this recipe is to butter and flour the madeleine baking tin and place it in the freezer for about 30 minutes.
Meanwhile, in a small saucepan, melt the butter and add lemon peel and mixed berries. Take off the heat and let cool down slightly. Whisk together the eggs, sugar and pinch of salt until creamy and pale. Then sieve in flour and baking powder and carefully fold in until completely combined.
When slightly cooled, use a stick blender to mix the butter with the berries until smooth and pink in colour. Now slowly pour the berry butter into the mixture while stirring with a spatula. Everything should have one consistent colour in the end. When the mix is ready, place it in the fridge for 30 minutes to 1 hour.
In the meantime, preheat your oven to 220C and get started on the mixed berry sauce. For this, combine all ingredients in a saucepan and cook on a medium heat for around 10 minutes stirring occasionally. When done, take off the heat and set aside until needed. Spoon the madeleine mixture into the madeleine pan up to around ¾ of the individual madeleine shapes. Bake for 8-10 minutes or until slightly golden brown around the edges. Take out of oven and leave to cool.
Serve dusted with icing sugar and with the berry sauce.
Sweet Potato Latkes with Blackberry Salsa
For the blackberry salsa, add all ingredients together in a bowl and add lime juice to taste.
For the latkes, combine the grated sweet potato with the coriander and curry powder and add salt a little at a time. Add the beaten egg and sprinkle in flour. Make sure everything is combined well.
In a large frying pan, heat up a thin layer of vegetable or sunflower oil. Form the latkes in your hand by taking a heaped tablespoon of mixture and flatten it out in your hand. They should hold together but be fairly thin. Layer the latkes in the pan and cook until golden brown and crispy (takes about 2-3 minutes). They should sizzle, but keep an eye on the pan so they don’t burn. Turn and cook for another 3 minutes.
Place the latkes on a tray lined with parchment paper and keep hot in the oven or eat straight away with the salsa and maybe a dollop of yoghurt.
Whilst the season of English peas is in full swing, enjoy this delicious side dish pairing the sweetness of peas with the smoky note of pancetta, and the freshness of mint.
Peas with Speck and Mint
Serves: 2 people
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Melt the butter in a large skillet. If you are using a thick slice of pancetta or speck, cut into small cubes. If you are using thinly sliced meat, simply rip the slices. Add the meat in the skillet and gently fry until crispy, about 2-3 minutes.
Add the peas and fry for a couple more minutes. Season with salt and pepper to taste, and with the lemon juice. Finish your dish with roughly torn mint leaves.
A unique take on the classic ham and melon, yet equally refined. Perfect as a summer-y appetiser.
Melon Wrapped in Pancetta
Cut the melon in half and remove the seeds using a spoon. Place cut side down on a chopping board and slice. Remove the peel from each slice using a small serrated knife. Ease the slices on a serving plate.
Wrap each melon slice with a slice of pancetta. Season with black pepper and a drizzle of olive oil.
This second guest post is brought to you by talented food blogger Mehrunnisa Yusuf of the beautiful blog Come con Ella. Follow her on Twitter, Instagram and Pinterest to stay up-to-date with her beautiful work!
In this recipe, she makes the most of baby veg season, combining baby beetroot with baby fennel in a stunning seasonal dish. Here is what Mehrunnisa says about it:
To bulk up this recipe, we added chickpeas, a dollop of ricotta and some almonds. Also, I used the greens for a barley salad. That is vegetarian nose to tail eating for you!
Roasted Baby Beet and Baby Fennel with a Honey Rose Dressing
For the dressing
3 tablespoons walnut or olive oil
1 tablespoon honey
½ teaspoon sea salt
1 teaspoon Rose Water
Pre-heat the oven to 200˚C. Wash and trim the beets, wrap in foil and roast until knife tender (roughly thirty minutes). Allow them to cool fully before peeling the skins off. Chop the bulb into thin rounds. Separate the fronds from the stalk and roughly chop them. Halve the larger of the baby beets and leave the smaller ones whole.
To make the dressing, whisk together the oil, honey, sea salt and rose water together. Toss the roasted beets and chopped fennel with the dressing. Arrange the salad on a plate and serve
Tip: Do not discard the beet greens. Use them in a stir-fry, in an omelette or blanch and fry with a little garlic and chilli and then fold in thick yoghurt to make a refreshing dip.
Today’s colourful recipe comes from talented food blogger Mehrunnisa of the blog ‘Come Con Ella‘. Follow her on Twitter, Instagram and Pinterest to stay up-to-date with her beautiful work and never miss a recipe!
Rainbow Erbette with White Balsamic
200g Rainbow Erbette/Chard
A small red onion
2 tablespoons Olive Oil
1 tablespoon White Balsamic (or white wine/apple cider vinegar)
1 tablespoon honey
A generous pinch of salt
Greek Yoghurt (to dollop)
Toasted Flaked Almonds
Wash the rainbow chard. Separate the stalks by cutting them at the base of the leaf. Trim the woody end at the root and then dice the stalks. Stack and lightly roll the leaves. Then cut them into ribbons widthwise.
Cut the red onion into half moons (medium thickness).
Warm the olive oil in a wok. Add the diced stalk and red onion. Sweat these on medium heat until soft and translucent. Add the honey and stir it through. Then turn up the heat to high and add the chard leaves. Fry briefly before adding the white balsamic. The chard is ready when it is wilted and most the moisture in the wok has evaporated (roughly 2 to 3 minutes).
Allow the chard to cool completely. Then place it in a shallow bowl or plate. Dollop some Greek Yoghurt and sprinkle with toasted flaked almonds. Serve with sourdough, toasted pita or as a side to roasted salmon.