Please sign-up to receive our eNewsletter:

Cambridgeshire Journal Recipes

May 2012 Recipe:

Jersey Royal, new season onion and goat’s cheese Crostini

6 Jersey Royals
2 large, new season onions (green shoots included)
50g soft, rindless goat’s cheese
Maldon sea salt
Sour dough baguette
Olive oil
Sea Salt
Cumin seeds

  1. Simmer the potatoes and onions until soft.
  2. Drain and blend until smooth.
  3. Stir in the goat’s cheese and add salt. Place in the fridge.
  4. Slice the baguette diagonally.
  5. Line a roasting tin with foil, place a rack above and place the sliced bread on the rack.
  6. Brush lightly with olive oil. Scatter over sea salt and cumin seeds.
  7. Place under the grill for 15-20 seconds or until golden.
  8. Use 2 dessert spoons to shape the purée into eggs – this is called “quenelling” and top the Crostini. Decorate with a sprig of chive and a few grains of salmon roe, if you like.
  9. Serve as a drinks snack or as an accompaniment to light soups such as Spinach or Nettle soup.

June 2012 Recipe:

Mini fruit Tarts


200g plain flour
100g unsalted butter
3 tablespoons caster sugar
2 organic egg yolks
1-2 tablespoons ice cold water
Grated zest from 1 unwaxed lemon
2 large, organic egg whites
80g caster sugar

  1. Crumble together the cold butter, flour and sugar using your fingers or a food processor. Add the egg yolks, water and grated lemon zest. The pastry should be just wet enough to combine when squeezed in your hand.
  2. Shape into a flat disc, wrap in cling-film and chill. Half an hour in the fridge will suffice, but overnight is even better
  3. Leave out of the fridge for 30 minutes before rolling out between sheets of clingfilm of greaseproof paper – that way the pastry won’t stick to the work surface or the rolling pin and the paper makes it easier to lift into the pastry tins.
  4. Cut out rounds a little larger than the tins you are using and gently ease the pastry into the tins.
  5. Line each pastry case with a round of greaseproof paper and fill with ceramic baking beans or dry pulses or anything else than can serve to hold the pastry in shape without cooking/melting.
  6. Bake for 10-12 minutes until the pastry is baked through. Use a metal spoon to scoop out the beans and carefully peel off the paper.
  7. Meanwhile, make a meringue: beat the egg whites until foamy, then gradually beat in the sugar until glossy.
  8. When cool, fill the pastry cases with a fruit compote such as gooseberry and elderflower, or simply with good quality lemon curd, and top with a glossy meringue. Turn the oven grill on and place the little tarts under the grill for just 4-5 seconds – watch like a hawk as they turn golden brown very quickly. The contrast of sugary meringue and a slightly tart filling is absolutely delicious.