roasted beet soup

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2 1/2 pounds beets

3 medium red onions, sliced

3 stalks celery chopped

12 cloves garlic (or so)

5 cups chicken stock (or water)

2 tablespoons butter

2 tablespoons olive oil

sea salt

white pepper

handful of watercress

Preheat your oven to 350*F. Wrap the beets and garlic (separately) in foil and roast until fork tender, this should take about 1 hour. Remove from oven and let cool. Peel beets and cut into small cubes. 

In a large pot melt the butter with the olive oil and heat. Saute the onions and celerey until onions begin to carmalize. Season with salt and pepper and add the garlic cloves and beets. Add the chicken stock and bring to a boil. Reduce heat to low, cover the pot, and simmer gently for about 40 to 45 minutes, throwing the watercress in for the last few minutes. Carefully puree the soup in batches in a blender (reheat gently if needed). Taste for seasoning and serve with a dollop of creme fraiche and freshly chopped chives.

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zucchini and goat's curd tart

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adapted from Donna Hay

150g butter, melted 

8 sheets filo pastry

5 zucchini, grated

9 eggs

1 1/2 cups single cream

sea salt and cracked black pepper

200 g goat's curd or soft goat's cheese

Preheat your oven to 320* F. Brush the base of a 30cm x 40cm baking dish with melted butter. Layer with filo sheets, brushing with melted butter between each layer. Top with grated zucchini. Place the eggs, cream, salt and pepper in a bowl and whisk until well combined. Carefully pour over the zucchini and top with spoonfuls of goat's curd. Place on a baking tray and bake for 45 to 50 minutes or until just set. Allow to cool slightly before slicing. Serves 4 to 6. 

Notes:

I drained my zucchini and used only 4 sheets of puff pastry.

This is awesome the next day reheated in the oven on a baking sheet, it gets kinda crispy and takes on a whole new taste, I almost think I liked it better.

I had tons of zucchini so I made some fritters with a cucumber sauce [oh my]! 
......and zucchini pancakes [yummy]!!!

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chocolate lava cake

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1/2 cup unsalted butter, cut into chunks

6 ounces semi-sweet or bitter-sweet chocolate, in chunks [use the best chocolate you can find]

3 eggs, separate the whites & yolks

1/3 cup sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon sugar

for serving: vanilla bean ice cream, creme fraiche, whipped cream or berries 

Preheat your oven to 400*F. Place rack in the center of the oven. Generously grease [so that they will un-mold easily for serving] four 3/4 cup ramekins, custard cups or muffin tins with butter then sprinkle with sugar. Place the prepared molds on a baking sheet and set aside.

In a stainless steel bowl set over a saucepan of simmering water, melt the butter and chocolate. Set aside.

In a clean bowl, with an electric mixer, beat the egg yolks and 1/3 cup sugar until thick, pale and fluffy [the batter should fall back in a slow ribbon when you lift the beaters]. Beat in the vanilla extract, then gently fold in the chocolate/butter mixture.

 In yet another clean bowl, whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Slowly add the 1 tablespoon sugar and whip until stiff peaks form. Gently fold the beaten whites with a spatula into the chocolate mixture just until incorporated. Do not over mix, this will cause the batter to deflate. Pour the batter into the prepared molds, filling about 3/4 full. Bake for about 10 to 17 minutes until the edges are set but the center still looks a little gooey. cracks may form on the top of the cake, this is okay.

Immediately remove tray with cakes from the oven and let set for a moment or two. Run a small sharp knife around the edge of each cake and invert onto the serving plate. Carefully remove the mold. Dust the cakes with confectioner's sugar. Cakes are best when served warm. Dollop on some whipped cream, creme fraiche, or vanilla bean ice cream!

Note: Since Lava cakes are best served warm, you can make the batter several hours in advance, pour into prepared molds, cover with plastic wrap and refrigerate until you are ready to bake them. 

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this is outta sight, man!