Breakfast for dinner is often the answer to having nutritious, home-cooked meals in a flash, and this dish is a great way to use up left-overs that you might have in the fridge or freezer. Here we use a simple base of sauteed greens, but see below for other ways you can transform your leftovers into dinner.
3 tablespoons olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
1 long green chilli, thinly sliced (optional)
1/2 teaspoon spice
3/4 teaspoon salt
1/4 teaspoon freshly cracked
3–4 cups leafy greens
silverbeet/Swiss chard with stems removed
1/2 cup (50 g) chopped pitted green olives
50 g (1¾ oz) ricotta
Chilli flakes, for sprinkling
Preheat the oven to 180°C (350°F/Gas mark 4).
Heat the olive oil in a small flameproof casserole dish or cast-iron frying pan over medium heat. Add the onion, garlic, green chilli (if using), spice, salt and pepper and saute for 4–5 minutes, until the onion is soft and translucent.
Add the leafy greens of your choice and continue to saute for about 3 minutes. Add the olives and stir through, then taste and adjust the seasoning.
Make four little indents in the mixture and crack an egg into each.
Dollop the ricotta over the top and sprinkle with salt, pepper and a pinch of chilli flakes on each egg. Cover and bake in the oven for 15–20 minutes, checking from the 15 minute mark to ensure that the eggs don’t overcook, until the eggs are just set.
This is a simple and delicious tarte tatin (really an upside-down galette) that can be made with all sorts of fruit. Try it with slices of apple or pear, poached quince or rhubarb. Here, we’ve used thin slices of blood orange to make a very impressive-looking dessert that’s surprisingly easy. The pastry is our very straightforward sour cream pastry that can be made in the food processor. You can also make or buy puff pastry instead.
4–5 blood oranges
1 tablespoon unsalted butter
½ teaspoon cardamom seeds
3 tablespoons caster (superfine) sugar
250 g plain (all-purpose flour), plus extra for dusting
1 teaspoon salt
200 g (7 oz) cold butter, roughly chopped
120 g (4½ oz) sour cream
Splash of milk or 1 beaten egg
Ice cream, cream or custard, to serve
Preheat the oven to 180°C (350°F/Gas mark 4).
Peel and thinly slice three or four of the blood oranges into rounds, removing any pips.
Juice the remaining blood orange to yield 3 tablespoons juice. Pour the juice into a 30 cm (12 inch) ovenproof frying pan and add the butter, cardamom seeds and sugar. Warm gently over low heat, stirring to dissolve the sugar, then arrange the orange slices on top of the caramel in the prettiest way that you can. Turn off the heat.
To make the sour cream pastry, combine the flour and salt in a food processor, then add the butter and pulse until the mixture resembles sand. Add the sour cream and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes.
Roll the pastry out on a lightly floured workbench to a circle large enough to cover the dish. Gently place the pastry over the orange slices, tucking the edges down inside the dish. Prick the pastry all over with a fork and brush with milk or beaten egg.
Bake in the oven for 30 minutes or until the pastry is golden brown and the caramel is bubbling at the edge. Remove from the oven and let sit for 5–10 minutes.
Invert the tarte tatin onto a serving dish and serve with ice cream, cream or custard.
Combinations We Like:
• Potato, onion and dill: par-cook 500 g (1 lb 2 oz) potatoes, then drain and slice into rounds. Sauté 2 sliced onions, 2–3 crushed garlic cloves and a little salt and pepper in olive oil for 10–12 minutes until browned, then spread onto the dough and cover with a layer of potato. Bake, then top the cooked galette with chopped dill.
• Caramelised onion and goat’s cheese: Spread 2 cups (400 g) of caramelised onions over the dough. Scatter 50 g (1¾ oz) goat’s cheese over the top, season with black pepper and bake. Top the cooked galette with fresh herbs or rocket (arugula).
• Tomato party: Quarter 6 tomatoes, sprinkle with salt and leave to drain for at least 1 hour. Sauté 2 chopped onions and 6 crushed garlic cloves in olive oil for 10–12 minutes, then add the tomato and cook for 30 minutes or until reduced. Spread over the dough and top with a few fresh tomato slices. Bake, then top with chopped basil.
• Apricot: Bake about 12 apricots with their stones removed. Spread ½ cup (50 g) toasted flaked almonds or a layer of jam over the pastry and arrange the apricots on top. Sprinkle with raw sugar and bake.
If you’ve got stock and passata on hand, you’ve pretty much got the base of minestrone. This dish is often on our tables in winter, and really should be called use-it-all soup rather than minestrone. It’s an easy one to make when you get home from work at 6pm and want a home-cooked meal on the table. You can definitely use store-bought stock and passata, but if you have the homemade versions it will taste even better.
Make sure you’re really happy with the flavour of your tomatoey broth before you add the vegetables and pasta. If the broth is lacking flavour, try adding some sugar, Worcestershire sauce or minced garlic. Once you have the base right, you can assemble the soup.
4 cups (1 litre) stock of your choice
2 cups (500 ml) passata
1 parmesan rind (optional)
2 teaspoons dried herbs, such as oregano or thyme
½ teaspoon sugar, 1 tablespoon Worcestershire sauce and/or 1 minced clove garlic (optional)
2 cups (350 g) cooked pasta of your choice (or use cooked or canned chickpeas/garbanzo beans if you’re gluten free)
2 cups chopped mixed vegetables:
chopped green beans
thinly sliced Swiss chard or kale
Pesto to serve
Shaved parmesan, to serve
Good-quality olive oil, to serve
Place the stock and passata in a stockpot and throw in a parmesan rind if you have one. Bring to a simmer, then taste and season with salt and dried herbs. If you feel your broth needs a lift, add the sugar, Worcestershire sauce and/or minced garlic.
Cook your pasta in a large saucepan of salted boiling water. This is a good opportunity to use up any ends of packets of pasta – you’ll need about 2 cups (350 g) cooked pasta all up. Bring another saucepan of salted water to the boil and blanch your vegetables until firm but cooked. (Note that some vegetables will cook faster than others so add your hard vegetables, such as carrot and potato, first.) Add the cooked vegetables and pasta to the broth and bring back to simmering point.
Divide the minestrone among bowls and serve with a tablespoon of pesto spooned over the top of each bowl, a little shaved parmesan and a drizzle of your best olive oil.
This cake comes from Cornersmith chef Greer Rochford. It’s a twist on a simple butter cake, using ricotta instead of only milk and replacing some of the flour with desiccated coconut. She’s used rhubarb in this recipe, but it also works well with other fruit, as long as it’s cut into small pieces. This cake is best served warm with cream and compote.
1 cup (150 g) plain (all-purpose) flour
½ teaspoon baking powder
½ cup (45 g) desiccated coconut
½ cup (125 g) unsalted butter
¾ cup (150 g) caster (superfine) sugar
Zest of 1 lemon, plus 2 teaspoons lemon juice
185 g (6½ oz) ricotta
½ cup (125 ml) full-cream (whole) milk
125–150 g (4½–5½oz) rhubarb, trimmed and sliced into small pieces
Preheat the oven to 170°C (325°F/Gas mark 3). Line a 21 cm (8¼ inch) round cake tin with baking paper. Whisk together the flour, baking powder and coconut in a large bowl and set aside. In a stand mixer, cream the butter, sugar and lemon zest until light and fluffy, then add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and mix in the ricotta, then add the flour mixture in three goes until just combined. With the mixer still running drizzle in the milk and lemon juice. Turn off the mixer and fold in the rhubarb, then pour into the prepared cake tin.
Bake for 50 minutes or until lightly golden on top and a skewer inserted into the centre comes out clean.
The cake will keep in an airtight container in the fridge for up to 1 week.
COMBINATIONS WE LIKE
You can replace the rhubarb with the same quantity of any fresh chopped fruit, and you can use any type of citrus zest and juice. We love the following flavours:
• Peach and lime
• Berry and lemon
• Pear and orange.