Culinary Hotline - Isabella Niehaus Recipes from Bella’s Kitchen
Tomato tart and chilled ajo blanco, with a story of instinct, memory, people and place in every bite.
Ingredients:
- 2 tsp Dijon or wholegrain mustard
- 3-4 large ripe tomatoes
- Salt and freshly ground black pepper, to taste
- 1½ Tbsp honey or maple syrup
- 2 Tbsp extra virgin olive oil
- 2 heaped Tbsp chopped fresh herbs, such as thyme, chives, chervil or tarragon
- Crumbled feta or mozzarella, to sprinkle (optional)
- Finely sliced baby spinach or Swiss chard, to sprinkle (optional)
Dough Base:
- 210 g cake wheat flour, plus extra for dusting
- ½ tsp salt
- 125 g cold unsalted butter, cubed
- 1 large egg
- 2-3 Tbsp ice-cold water
How To Make Tomato Tart
1. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles mealie meal.
2. Mix the egg with 2 tablespoons ice water. Add it to a well in the flour mixture and stir until the dough holds together, adding the remaining water if needed. Form into a ball and chill for 20 minutes.
3. Roll out the dough on a lightly floured surface and line a medium tart tin. Dock the base with a fork.
4. Preheat the oven to 200°C. Spread the mustard evenly over the pastry base and leave it for a few minutes to dry slightly.
5. Slice and arrange the tomatoes in a single layer. Season, drizzle with honey or maple syrup and olive oil, then scatter over the herbs and optional cheese or greens.
6. Bake for about 20 minutes, until the pastry is cooked through and the tomatoes are tender.
Ingredients:
- 170 g blanched almonds
- 3 cups cold water
- 1-2 medium garlic cloves
- 225 g fresh crustless rustic bread, cut into 2.5 cm cubes
- Salt, to taste
- 1½ tsp sherry vinegar, plus more if desired
- 1½ Tbsp extra virgin olive oil, plus more to garnish
- Green seedless grapes, crushed toasted almonds and thinly sliced mint or other green herbs, to garnish
How To Make Ajo Blanco
1. Blend the almonds, water and garlic on high until milky, scraping down the sides as needed. Add the bread and blend until very smooth.
2. Season with salt, add the vinegar and olive oil, and blend again. If needed, pass the soup through a fine-mesh strainer.
3. Transfer to a sealed container and chill for at least 2 hours or up to 2 days.
4. For the garnish, cut the grapes into smaller pieces and toss with the crushed almonds, mint and enough olive oil to coat. Season with salt.
5. Stir or shake the soup well. Thin with cold water if desired and adjust the seasoning. Pour into chilled bowls or shot glasses, spoon over the garnish and finish with a light drizzle of olive oil.
Please could you share a scones recipe and also how the dough should be.
I tried making but mine does not rise up to look like a scone.
Hi Patricia! Take a look at this recipe, the key is to not overwork or knead the dough: https://www.expressoshow.com/culinary-hotline-scone-edition/
Mal oor jou resepte!!