Tag Archives: Nigel Slater

What a way to use up lemons

Spanish lemons are glorious things, large and knobbly and yellow. When we saw Nigel Slater make this cake on TV we knew we had to try it. It’s a version of another lemon cake of his, where you sink slices of lemon into the top of the cake so they go dark and gooey. This cake uses fresh thyme, tender young thyme leaves. The moistness is, I think, down to the ground almonds. last spoonful 23-8-13200g butter
200g sugar
100g plain flour
½ tsp baking powder
100g ground almonds
4 large eggs
1 lemon
1 tsp thyme leaves
For the topping:-
4 tbsp sugar
2 large lemons
½ tsp thyme leaves thyme & lemon zest for topping 23-8-13Grease and line a 19x9cm loaf tin with baking parchment.
Set the oven to 160C/gas 3.
Cream the butter and sugar until pale and fluffy. Sift together the flour and baking powder, and mix with the almonds. Lightly beat the eggs then fold into butter mixture in two to three goes, beating in thoroughly each time. If the mixture looks like it may curdle, stir in a little flour.
Grate the lemon zest and mix with the thyme leaves, pound the two together in a pestle and mortar. Add the lemon mixture to the cake mixture. Add in the flour, baking powder and almonds. Spoon into the loaf tin, and bake for 45 minutes. just out of the oven 23-8-13While the cake bakes, dissolve the sugar in the juice of two lemons, over a moderate heat. Stir in the thyme leaves, including a few thyme flowers if you have them. prick holes in the top 23-8-13When the cake comes out of the oven, spike the surface with a skewer and spoon over the syrup. Leave to cool.
We ate it warm from the oven with a generous dollop of creamy natural yogurt. cut open on cooling rack 23-8-135 to remember
maravilloso/a – glorious
nudoso/a – knobbly
un trozo de pastel – a slice of cake
pegajoso/a – gooey
la levadura en polvo – baking powder

The most irresistible lemon ice-cream

I challenge anyone to resist second helpings of this ice-cream. Actually it’s not just any posh ice-cream, it’s a parfait by Nigel Slater made using lemon curd. We used our own home-made, but it works too with a shop-bought jar of lemon curd. Nigel serves it cut in elegant slices, but we like it in chunks in a thick glass. Easier to eat that way when sitting with our feet in the pool, cooling off inside and outside.
bowlful1 25-8-13500ml whipping or double cream [we used longlife nata para cocinar]
180g meringues [shop-bought are fine]
300g lemon curd [about 8 heaped tbsp]
Grated zest of an orange
Take a cake tin or a plastic freezer box approximately 24cm x12cm x 7cm deep, lined loosely with cling film or waxed paper.
Pour the cream into a chilled mixing bowl and whisk until soft and thick, stopping just before it forms stiff peaks.
bowlful2 25-8-13Crumble the meringues into the cream, vary the size of meringue pieces so the finished ice-cream has texture. Add the lemon curd, then the zest. Stir gently, try not to over-mix.
Tip the mixture into the lined container, cover with a piece of cling film and put into the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it in the freezer for several days. Remove it from the freezer before serving so it softens. Serve, cut into thick crumbly slices.
5 to remember
alguien – anyone
elegante – posh
casero/a – home-made
el merengue – meringue
la ralladura – zest [of a lemon or orange]

Ugly tomatoes taste so good

The tomatoes from our huerta will never win any beauty contests, but my do they taste good. The biggest and ugliest respond well to roasting, the heat of the oven softens and browns the edges and makes them look less nibbled where we’ve sliced off a patch of skin pecked by birds.
We loved this roast tomato dish of Nigel Slater’s at our first attempt, no amendments needed. We ate the whole thing for lunch with spelt bread from Hipercor, spelt so far an unknown luxury for us in rural Spain! plateful 23-8-13For the tomatoes:-
4 large ripe tomatoes
4 large bushy sprigs of thyme
6 whole cloves of garlic
A little olive oil
Sea salt and freshly ground black pepper
For the cheese:-
The leaves from 3 bushy little sprigs of young thyme
200g soft goat’s cheese
A few thyme flowers slicing the goats cheese 23-8-13
Set the oven to 200C/gas 6. Wipe the tomatoes, cut out the stalks and cut in half [if you are using pretty supermarket tomatoes]. If however you are using ugly tomatoes like us, this is what we did. Skin the tomato in boiling water, cut out any not-so-nice bits. Cut in half or, if they are especially large tomatoes [and Spanish tomatoes can grow as big as grapefruit], cut them into thick slices.
Grease a roasting dish and place the tomatoes, cut side up, snugly in the dish. Season with salt and pepper, tuck the whole garlic cloves in among them. Trickle over a little olive oil, just enough to wet the surface. Bake for 30 minutes or so until the garlic cloves are soft inside. Remove the garlic, return the tomatoes to the oven. thyme 23-8-13Pop out the centres of the garlic cloves into a mixing bowl by squeezing them between your fingers: this is oddly satisfying. Add the thyme leaves, a little coarse sea salt, and pound the mixture together with a pestle or the back of a spoon. Spread a little on each tomato.
Cut the goats cheese into slices and put one slice on top of each tomato. Return to the oven, letting the cheese partially melt before putting the dish on the table. close-up of tomato 23-8-135 to remember
feo/fea – ugly/unflattering
picado/a – nibbled/pecked
el intento – attempt
espeso/a – bushy
el queso de cabra – goat’s cheese