Bring Dan­ish de­sign into your kitchen with a ca­sual, healthy-ish sea­sonal sup­per

Condé Nast House & Garden - - CONTENTS -

Fresh fare with nordic flair


SERVES 6 1 large pointed cab­bage 30g al­monds, skin on

30g but­ter salad cress or wa­ter­cress

1. Cut the cab­bage into 6 to 8 wedges and chop the al­monds. 2. Heat 10g of but­ter in a pan, add the al­monds and fry un­til golden brown in colour. Re­move with a slot­ted spoon. Add the rest of the but­ter and fry the cab­bage un­til the edges be­gin to caramelise. 3. Ar­range the cab­bage in a bowl, sprin­kle over the al­monds and cress.


MAKES 18 For the frit­ters 200g cour­gettes

150g waxy pota­toes, peeled 50g rolled oats

2T se­same seeds

1/2t freshly grated nut­meg 2 large eggs

15g but­ter and 1T oil, for fry­ing

For the cream 3T crème fraîche 4T Greek yo­ghurt

2T each of chives, dill and

pars­ley, finely chopped 1T ca­pers, finely chopped 1/2t lemon zest, finely grated 100g salmon roe

1. Grate the cour­gettes and pota­toes, then squeeze in a cloth to re­move ex­cess wa­ter. Mix in a bowl with all the other frit­ter in­gre­di­ents, ex­cept the but­ter and oil. Sea­son with salt and pep­per. 2. Heat the but­ter and oil in a fry­ing pan on a high heat. Place spoon­fuls of the mix­ture in the pan and cook for about 3 min­utes on each side, un­til crisp and

golden brown. Keep warm in a low oven while you pre­pare the cream. 3. Mix the crème fraîche and yo­ghurt in a bowl. add the chopped herbs and ca­pers and lemon zest, and sea­son to taste with salt and pep­per. 4. Place the frit­ters on a plate, put a spoon­ful of cream on each one and top with the salmon roe. serve at once.


serves 6 6 white as­para­gus spears 6 green as­para­gus spears 4 sea bass fil­lets, about 600g juice of 1 lime

4T ex­tra-vir­gin olive oil

1 slice rye bread

12 ver­bena leaves (or lemon

balm, mint, co­rian­der or dill) dill, to serve

1. re­move the tough, woody base of the as­para­gus with a sharp knife. dis­card the end and re­peat with the rest. Peel the skin of the white as­para­gus. Cut all the spears into very thin slices, at an an­gle, and keep them in iced wa­ter un­til needed. 2. re­move the skin from the sea bass and dis­card. Cut the fish into very thin slices, about 2mm thick, at an an­gle. 3. In a bowl, whisk the lime juice and olive oil with a lit­tle salt and pep­per to sea­son, then drip this mix­ture over the fish us­ing a tea­spoon. 4. Toast the bread and chop it into very fine crumbs. 5. Place the fish around the edge of a round plate, place the as­para­gus in the mid­dle and sprin­kle with the bread­crumbs, ver­bena leaves and some dill. serve at once.


serves 6 flour, for dust­ing

500g all-but­ter puff pas­try 2 vanilla pods

400ml dou­ble cream 100ml sin­gle cream 8T red­cur­rant jam

200g ic­ing sugar

1. heat the oven to 190˚C/ fan oven 170˚C/mark 5. on a floured sur­face, roll out the pas­try to a 60x30cm rec­tan­gle and cut it into 4 pieces width­wise with a sharp knife. Put them on bak­ing trays lined with bak­ing parch­ment, cover with more bak­ing parch­ment, then put a bak­ing tray on top to stop them ris­ing too much. Bake for 10 min­utes. 2. re­move the bak­ing tray on top, re­duce the heat to 180˚C/ fan oven 160˚C/mark 4 and bake for an­other 10 min­utes, or un­til golden. Then re­move from the oven and leave to cool on a wire rack. 3. Mean­while, split the vanilla pods and scrape out the seeds with the tip of a sharp knife. In a bowl, whisk the dou­ble and sin­gle creams to­gether with the vanilla seeds un­til light and fluffy. 4. Place the 2 least at­trac­tive puff pas­try lay­ers on a serv­ing plate, spread 2T red­cur­rant jam over each, then cover this with a 3cm thick layer of vanilla cream.

5. For the ic­ing, heat the re­main­ing red­cur­rant jam in a pan over a low heat. as soon as it melts, pour it into a bowl and whisk in the ic­ing sugar. driz­zle the ic­ing over the other 2 puff pas­try lay­ers, let it set, then place them on top of the cream. Chill un­til serv­ing time and slice to serve.


napoleon cakes carpac­cio of sea bass with as­para­gus, lemon ver­bena and rye bread

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