Greek Style Walnut Tarts

My best friend came back from Greece earlier this week and gifted me with a box of the most delicious mini walnut tarts that she'd found in a local bakery on her travels.  They were like a Greek version of Baklava, so I've had a go at recreating them.

Makes around 12 tarts

Ingredients:-

- 150g ready made filo pastry

- 100g butter, melted

- 120g caster sugar

- 100ml double cream

- 3 large free range eggs

- 2 tbsp self-raising flour

- 125g walnuts, finely ground

- Zest of 1 large orange, finely grated

- Olive oil to grease the muffin tin

- Icing sugar to dust

How to:-

1.  Preheat the oven to 200C / Gas mark 6.  Fold out one sheet of filo pastry and lightly brush it all over with melted butter.  Place another sheet on top and repeat the process until you have three layers.  Roughly cut out squares big enough for the muffin tin holes, and then brush each hole with a little oil.  Fit each square of the layered filo pastry into a hole and trim the excess off with scissors so that it fits.

2.  Put the sugar and 3 tablespoons of hot water into a saucepan over a low heat.  When the sugar completely dissolves into a clear looking syrup, increase the heat to medium and simmer until it becomes a golden caramel.  Turn off the heat, add the double cream and stir well until it becomes a caramel consistency.  Allow to cool for 5 minutes.

3.  In a mixing bowl, whisk the eggs until pale and slowly pour in the caramel, continually whisking as you do so.  Sift in the flour and whisk into the mixture.  Next, mix in the orange zest and ground walnuts until everything is combined.  Spoon equal portions into each pastry in the muffin tin.

4.  Bake for around 20 minutes, until each tart has risen and feels firm in the middle.  Allow to cool on a wire rack before serving with a generous dusting of icing sugar.

[Recipe adapted from and inspired by several traditional Baklava recipes]

Homemade Tomato & Basil Soup

Apparently Spring is on its way, but the weather here in England is firmly holding onto Winter for the time being.  For this reason alone, I decided to make a batch of tomato and basil soup to take to work this week.  When it's freezing cold and dreary looking outside, a warming bowl of soup has a tendency to make everything seem much better (or so my mother always used to say!).

Makes around 4 portions

Ingredients:-
- 1kg ripe tomatoes
- A large handful of fresh basil leaves
- 500ml vegetable stock
- 50g butter
- 300g onions, chopped
- Olive oil

How to:-
1.  Halve the tomatoes and spread them out on a baking tray.  Drizzle a little olive oil over them and then roast them for about 30 minutes or until softened at 220C / Gas 6.
2.  Heat the butter in a large pan and stir in the chopped onions.  Sweat over a low heat until they're soft.
3.  Add the vegetable stock to the onions, stir for about 5 minutes and then add the roasted tomatoes.
4.  Remove from the heat and transfer everything into a blender. 
5.  Add the fresh basil leaves, 3tbsp olive oil and blend until smooth.
6.  Season to taste and serve with warm crusty rolls.

Parmesan & Oregano Star Biscuits

These thin biscuits with a hint of cheese and herbs are usually associated with xmas, but I tend to make them all year round.  Parmesan Stars make great little gifts or are simply a nice treat for yourself.   You can also swap the parmesan for any flavoursome hard cheese like gruyere or make a mixed batch.  They can be kept in an airtight container for up to 7 days.

Makes 26

Ingredients:-
- 125g plain flour, plus extra for dusting
- 100g unsalted butter, diced
- 1/4tsp mild chilli powder
- 100g parmesan, finely grated
- 1 tbsp milk
- a few pinches of dried oregano to decorate

How to:-
1. Put the flour, butter and chilli powder in a food processor and pulse until the mixture resembles breadcrumbs.  Add the cheese and pulse again to bring the dough together.
2. Shape into a flat disc, wrap in clingfilm and chill in the fridge for around 1 hour until it feels firm.
3. Preheat the oven to 180C / 350F / Gas Mark 4.  Line 2 baking sheets with greaseproof baking paper and set aside.
4. On a lightly floured surface, roll out the dough to around a 5mm thickness.  Use a 5-6cm star-shaped cutter to stamp out the biscuits, then re-roll the trimmings to stamp out more.
5. Put the stars on the baking sheets, brush with milk and sprinkle with dried oregano.  Bake for 12-15 minutes until golden.  Leave to cool.

[Recipe from a 2010 edition of Marks & Spencer Christmas Food]

Norwegian Cardamom and Lemon Stamped Cookies

I decided to try out something different to satisfy my sweet tooth, and made these Norwegian Cardamom and Lemon Cookies.  I had no idea what to expect from this combination of flavours, but  they're really good!

Makes 24

Ingredients:-
- 225g butter, softened
- 150g caster sugar
- Finely grated zest of 1 lemon
- 250g plain flour
- 100g ground almonds
- 3tsp  ground cardamom or
1 heaped tsp cardamom seeds, ground in a pestle and mortar

How to:-
1. Preheat the oven to 190C / 375F / Gas Mark 5.  Line 2 large baking trays with greaseproof paper.
2. Using a mixer or an electric hand whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.  Beat in the flour, almonds and cardamom until the mixture comes together to form a stiff dough.
3. Divide into 24 equal sized balls and place 12 on each baking tray, leaving enough space in between to allow for spreading.  Press each cookie with a cookie stamp or the bottom of a glass to flatten.
4. Bake 1 tray at a time for 12-14 minutes, until the cookies are a pale golden brown.  Leave to cool on the tray for a few minutes then transfer to a wire rack.  Store in an airtight tin and eat within 7 days.

[Recipe: The Hairy Bikers' Big Book Of Baking by Si King and Dave Myers]