- Baked Aubergines With Tomatoes, Basil and Pine Nuts
Everyone loves a crumble topping, so why not put it on a cake? Use fresh cherries, if possible, or canned or frozen ones (but not glacé).
Serves 6
350g (12oz) juicy, ripe fresh cherries (weight after stones have been removed)
150g (5oz) self-raising flour
Pinch of ground cinnamon
50g (2oz) caster sugar
1 egg
30ml (1fl oz) milk
100g (31/2oz) butter, melted
Icing sugar, for dusting (optional)
For the crumble topping
25g (1oz) plain flour
1/4 tsp ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
20cm (8in) diameter spring-form/loose bottomed tin
Method
1. Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.
2. Remove the stalks and stones from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise cut them in half and discard the stones. Set the cherries aside.
3. Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.
4. Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly. Scatter the cherries over the mixture and gently press them in with the back of a fork.
5. To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips to make a crumb-like mixture and scatter the topping over the cherries.
6. Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.
7. Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.
8. Dust with icing sugar, if you wish, and serve.
Rachel's Baking Tip
If using butter straight from the fridge, you can grate it into the flour and mix it without having to rub it in.
This recipe is amazingly versatile: it can be made with plain flour, or a mixture of plain and wholemeal, and a great variety of different seeds can be put into or sprinkled on top of it. Fresh herbs, such as chopped rosemary or thyme, added to the dough before baking, make another delicious alternative.
Makes About 15 Large Crispbreads
Ingredients
375g (13oz) plain flour, sifted or 225g (8oz) plain flour and 150g (5oz) wholemeal flour
1 tsp salt
1 tbsp sesame or poppy seeds
2 tsp chopped herbs, such as rosemary or thyme, or crushed cumin, fennel, black pepper or coriander seeds
1 egg
1 tbsp olive oil, plus extra for brushing (optional)
125ml (4 fl oz) water
Sea salt, for sprinkling (optional)
Method
1. Place the dry ingredients in a large bowl and mix together.
2. Whisk the egg in another bowl, add the olive oil and water. Mix well. Pour the wet ingredients into the dry ingredients and, using your hands or in the bowl of a food processor, mix to a dough. Knead for 2 minutes until the dough is smooth, then wrap in cling film and set aside to rest for 20 minutes.
3. Preheat the oven to 200°C (400°F), Gas mark 6 and lightly oil several baking trays.
4. Divide the dough into two pieces and roll out each piece until it is about 20cm (8in) wide, fold the dough in half then in half again and continue to roll until the dough is paper thin, like pasta, approximately 1-2mm (1/16in) thick. Each piece should be about 45cm (18in) square. You will probably need to use some flour while rolling out.
5. Cut the dough into rectangles about 8 x 14cm (31/4 x 51/2in) in size and place in a single layer on the prepared baking trays. If you want to sprinkle sea salt or seeds on top of the crispbreads, then first brush the top of the raw crispbreads with olive oil so that they stick to the surface.
6. Bake in the oven for 10-14 minutes or until pale golden brown and slightly curled up at the edges. They will feel dry when cooked, but will only really crisp up when they have cooled. Check after 8-10 minutes of cooking and if they are golden brown underneath, but still quite pale on top, then turn them over. Allow to cool on wire racks.
Baked Aubergines With Tomatoes, Basil and Pine Nuts
Best made in the summer with fresh basil and really ripe tomatoes, this is a lovely dish served on its own or as an accompaniment to roast lamb or chicken. Try adding a few chopped anchovies or olives into the sauce.
SERVES 4 - Vegetarian
Ingredients
2 large aubergines
Salt and freshly ground black pepper
4 tbsp olive oil, plus extra for drizzling
1 onion, peeled and finely sliced
3 cloves of garlic, peeled and crushed or finely grated
650g (1lb 6oz) good red ripe tomatoes, peeled and chopped
Pinch of chilli flakes
1 tsp caster sugar
4 tbsp chopped or torn basil leaves
1 ball of mozzarella, torn into pieces, or 25g (1oz) grated Parmesan (optional)
4 tbsp pine nuts, lightly toasted
Method
1. Preheat the oven to 180°C (350°F), Gas mark 4.
2. Slice the aubergines in half lengthways and, using a teaspoon, scoop out the flesh, leaving a 5mm (1/4in) border around the edge intact. Chop the flesh, then place in a sieve sitting over a bowl adding a good pinch of salt to draw out any bitter juices. Place the aubergine halves on an oiled baking tray, drizzle with a little olive oil and cook for 15 minutes.
3. Meanwhile, heat the olive oil in a saucepan, add the onion and garlic, cover and cook over a low heat for 10 minutes, stirring every now and then, until the onion is soft. Add the drained aubergine flesh, the tomatoes, chilli flakes and sugar, and season with salt and pepper. Cook over a low heat for about 20-30 minutes or until the sauce is reduced. Add the chopped basil and season to taste.
4. Spoon the tomato sauce into the par-cooked aubergines, then add the torn mozzarella or grated Parmesan (if using). Bake in the oven for about 30 minutes or until the aubergine is cooked at the sides and the mixture is hot and bubbling. Sprinkle with the toasted pine nuts and serve.
Rachel's Baking Tip
To toast the pine nuts, put them in the oven for just a few minutes or toast in a saucepan over a medium heat, stirring regularly.