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Ombre tomato tart

This recipe doesn’t even deserve to be called a recipe - it’s more of an idea on how to make a quick and effective snack with summer heirloom tomatoes. The ombre tart is bound to get you some attention and compliments, so, in case you had no idea what to bring for the next potluck picnic/barbecue/garden party, I just solved this challenging problem. No need to thank me.

The to success is to get the right tomatoes. The more different shades you’ve got, the more spectacular the ombre effect. You could also use the ombre idea to prepare something else, like a salad patter.

Recipe: Ombre tomato tart

Ingredients
  • one sheet puff pastry
  • a handful heirloom tomatoes of various colours and shapes, thickly sliced
  • 50 g Greek feta cheese
  • 1-2 branches rosemary, chopped
  • one tsp olive oil
  • one tsp brown sugar
  • 1/3 tsp salt
Method
  • Preheat the oven to 180C.
  • Roll out the pastry on a parchment paper, forming a rectangle.
  • Place tomato slices on the pastry - group the colours together and try to achieve a fluent transition from one shade to another.
  • Drizzle the tomatoes with olive oil and evenly sprinkle with sugar, salt and rosemary.
  • Top with crumble feta.
  • Place in the hot oven and bake for about 20 minutes.

Christmas cookies

It seems to be the first Christmas post in the history of this blog! I guess it's fair to say that I'm not crazy about Christmas. However, this year I felt a strange need to make edible Christmas tree decorations. The cookies are simple, easy and fun to make. And even the biggest Grinch would admit that they're adorable.

Recipe: Christmas cookies

Makes about 15 cookies
Ingredients
  • 75 g butter
  • 150 g flour
  • 50 g powdered sugar
  • 1/4 tsp baking powder
  • a pinch of salt
  • 1 egg
Method
  • Sieve the flour and combine with sugar, baking powder and salt.
  • Combine with butter.
  • Add an egg and mix to a firm dough.
  • Roll out the dough on a floured surface and cut cookies (I used a star-shaped cookie cutter).
  • If you want to hang your cookies on a Christmas tree, make a small hole in a top of each one.
  • Place cookies on a parchment-lined baking sheet.
  • Bake at 180C for 10-12 minutes and let cool.

Recipe: Orange icing

Ingredients
  • 4 tbsp powdered sugar
  • 2 tbsp orange juice
  • Extra: a few branches of rosemary
Method
  • Whisk sugar and orange juice to make thick icing.
  • Using a bruch, cover each cookie with icing and top with some fresh rosemary.
  • When the icing is set, thread ribbon or cord through the holes and hang on your tree.

Summer berries meringues

The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.

Recipe: Summer berries meringues

Serves: 4
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • tsp cane sugar
  • 1/2 tsp ground cardamom
Method
  • Preheat the oven to 180C.
  • Combine berries with sugar and cardamom.
  • Place them in four ramekins.

Recipe: Meringue

Ingredients
  • 2 egg whites
  • 100 g sugar
  • tsp corn starch
  • tsp white wine vinegar
Method
  • Beat the egg whites until stiff.
  • Beating, gradually add sugar.
  • Add vinegar and potato starch and continue beating for 2-3 minures.
  • Pile the meringue on top of the fruit and swirl on top.
  • Bake for about 15 minutes, until the meringue is puffy and golden.
  • Serve with fruit.

Victoria sponge cake

The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.

Recipe: Summer Victoria Sponge Cake

Ingredients
  • 400 g flour
  • 200 g sugar
  • 8 eggs
  • 400 g soft butter
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 4 tbsp milk
Method
  • You will need two baking tins: 20cm and 18cm.
  • Obviously, if you happen to have four tin, that's even better.
  • Preheat the oven to 190C.
  • Line both tins with parchment paper.
  • Mix half of the ingredients to makea soft, smooth batter.
  • Divide the mixture between the tins, smooth the surface with a spoon.
  • Bake for about 20 minutes
  • Remove from the oven and cool completely.
  • Having removed the sponges from the tins, repeat everything.
  • You should end up with two larger and two smaller sponges.
  • Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
  • Top with seasonal fruit.

Rhubarb pastries

They are incredibly quick to make (especially when you use ready-made puff pastry), they are delicious and, most importantly, they are beautifully pink.

Recipe: Rhubarb pastries

8 pastries
Ingredients
  • 1 sheet of puff pastry (300 g), brought to room temperature
  • 3-4 rhubarb stalks
  • łyżka brown sugar
  • 2 łyżki lemon juice

Recipe: Rhubarb sauce

Ingredients
  • 1/3 cup homemade rhubarb syrup (recipe)
Method
  • Unroll the pastry sheets and lay one on a lined baking sheet
  • Cut 8 rectangles (10 x 5 cm).
  • Cut rhubarb stalks into roughly even lengths - about 8 cm. Place in a pot, top with boiling water, cover and set aside for 4 minutes. Drain.
  • Place two rhubarb strips on each piece of the pastry. Sprinkle with sugar and drizzle with lemon juice.
  • Bake at 220C for about 20 minutes, until the pastries are golden and crisp.
  • To make the sauce, reduce the syrop over low heat for about 10 minutes, until it thickens.
  • Top pastries with sauce, serve with whipped cream.
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