Vegetable Paella with side salad
Tarta de Santiago
Rosas de manzana y hojaldre
Harvest of the day: lettuce, rocket, tomatoes, parsley
Vegetable Paella with side salad
Ingredients (6-7 people)
- Onion
- Green and red pepper
- Olive oil
- Garlic
- Parsley
- 2 tomato
- Stock cubes
- Paella rice
- Salt paprika
Method
- Slice and fry your onion with the peppers
- In a mortar, combine garlic and parsley
- Add asparagus, beans, chucks of mushrooms
- Peel 2 tomatoes, mash them them and add to the mix
- Add paprika, and rice
- Separately, bring to boil water (4 times the volume of rice) with all he vegetable scrap and stock.
- Remove scrap and combine everything. Cook for 8 minutes on high heat
- Then, lower it down, simmer for 10 minutes. Almost ready, switch of and cover with a towel for 10 minutes so it finishes to cook.
Ingredients
- 260g Almonds (ground)
- 255g Caster Sugar
- 1 Orange(s) (zest only)
- 1 Lemon (zest only)
- 6 Egg(s) (free range) (separated)
- 0.5 tsp Almond extract
- 0.5 tsp Cinnamon
- Icing sugar (to dust)
Method
Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Cream 180g (6½oz) of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.
In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
Once the cake is cooled, dust the cake with icing sugar and serve straightaway
Rosas de manzana y hojaldre
Ingredients
- 3 red apples
- 1 sheet of puff pastry.
- 4 tablespoons of brown sugar.
- 1 teaspoon of cinnamon powder.
- The juice of 1/2 lemon.
- Apricot jam (optional).
Method
Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.
Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.
Mix together sugar and cinnamon in a small bowl.
Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3×12-inch) rectangles. Reserve remaining pieces for another use.
Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Sprinkle with cinnamon sugar.
Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.
Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Dust with confectioners’ sugar before serving.
Grow Dundee 