- Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
- Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
- Beat eggs with sugar.
- In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
- Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
- Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
Almond and ricotta cake
- In a bowl, stir ricotta with ground almonds. Set aside.
- Beat egg whites with lemon juice and salt until steady peaks. Set aside.
- In a large bowl, blend butter with sugar and orange zest until creamy. Mix in egg yolks, one at a time.
- Stir in ricotta mixture.
- Carefully fold beaten egg whites into ricotta mixture.
- Line the baking tin with greased parchment. Pour in batter. Sprinkle with almond flakes and orange zest.
- Bake in preheated 170C oven for 50 minutes or until golden.
- Let it cool in the tin for 20-30 minutes and then carefully transfer to a serving plate.
I love cooking and eating salmon. Roasting salmon is my favourite way to prepare it. Usually I sprinkle it with some sea salt and freshly ground pepper, plus a pinch of dried rosemary or thyme – and salmon goes into the oven. Then a super healthy&tasty dish is ready in short time. A couple of weeks back I bought fresh salmon steaks and decided to roast it again, but that time I prepared a marinade and left it for a half an hour or so to soak up all of the amazing flavours before roasting. I chopped fresh coriander, parsley and mixed it with mustard, and some ground green pepper. Now you can imagine all those wonderful flavours! 🙂 What to say, salmon turned out gorgeous and unbelievably tasty! On the weekend I repeated the recipe but grilled it on a barbecue. It was superb again! Next weekend you will try it, right? 😉
Herb-marinated salmon steaks
- For the marinade, crush sea salt and green peppercorns. In a bowl combine all ingredients for the marinade.
- Put salmon steaks in a shallow plate, pour over marinade and leave to marinade for 30 minutes at room temperature, turning once. You can keep the fish in marinade for longer, but cover the plate with plastic wrap or foil and put in the fridge until ready to roast.
- Preheat oven to 190-200C.
- Arrange salmon steaks in a baking dish, add sliced capsicum, potatoes and garlic. Roast for 20-25 minutes.