These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper
Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.
In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.
Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.
More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...
- Red, yellow and green pepper tart
- Courgette tart
- Beetroot and spring onion quiche
- Salmon tarts
- Cheddar, green bean and ham tarts
This recipe for fresh, sweet peach mess includes instructions on how to make meringue, but for a quicker, easier treat ready made ones can be used instead. Remove skins for a silkier texture, or leave them on for more bite.
4 de-stoned peaches: 2 roughly chopped and 2 sliced
150g caster sugar
165g icing sugar,
plus extra for dusting
6 egg whites
50ml cold water
300ml double cream
Preheat the oven to 100°C/gas mark ½. In a bowl, combine the caster sugar and 150g of the icing sugar. In a separate bowl, whisk the egg whites, using an electric whisk, for 4 mins until thick and fully whipped. Continue to whisk on a low speed and add the mixed sugar a tablespoonful at a time. Whisk on medium for a further 6-8 mins until the mixture is stiff and stands in peaks.
Line a baking tin with greaseproof paper, then spread the meringue approximately 2in (5cm) deep on the paper. Bake for 1 hr, then turn off the oven, leaving the meringue inside for at least 4 hrs.
Place the chopped peaches in a bowl and blend with the cold water until smooth, using a hand blender.
In a separate bowl, whisk the cream for 2-3 mins until just firm, then add the remaining icing sugar. Transfer half of the mix into another bowl. Add half of the peach juice to one of the bowls and stir in thoroughly.
Break the meringue into large pieces. In a large serving bowl, roughly mingle the meringue, cream, peach cream, peach slices and peach juice together.
Dust with icing sugar and serve.
More recipes using peaches in the August 2018 issue of LandScape magazine...
- Peach butterfly cakes
- Peach upside-down cake
- Peach tea
- Peach sorbet
- Peach cheesecake bars
This incredibly simple recipe for a chilled summer soup makes a sweet, refreshing dessert.
500g strawberries, hulled
150g plain yogurt
100ml dessert wine
6 fresh basil leaves, to garnish
In a food processor, blend the strawberries until very finely pureed. Add the honey, yogurt and wine, and mix well. Leave to chill for 1 hr.
Stir the mixture, then divide between six cups and garnish each with a basil leaf.
More recipes for chilled summer soups in the July 2018 issue of LandScape magazine...
- Raspberry soup
- Cool cucumber soup
- Honeydew melon soup
- Peach soup
- Chilled spicy tomato soup
- Beetroot soup
- Pea, sorrel and mint soup
With clouds of fluffy strawberry cream topped with sweetly refreshing strawberry slices, this delicious strawberry tart is easy to make and uses only six ingredients – of which one is the fruit.
400g strawberries, hulled
400ml double cream
120g butter, plus extra for greasing
300g digestive biscuits
1 tbsp vanilla paste
Grease a 23cm round, 5cm deep, loose-bottomed tin. In a large saucepan, melt the butter until liquid. In a bowl, crush the biscuits with the end of a rolling pin. Off the heat, add the biscuit crumbs to the butter and stir thoroughly. Press the mixture into the prepared tin using the back of a dessert spoon, to make a tart base, pushing it together until it is solid. This may take several minutes. Chill the biscuit base for 1 hr.
Place half the strawberries in a food processor and blend until pureed. In a large bowl, whip the double cream for 3 mins until firm, then fold the strawberry puree and vanilla paste through the cream. Fill the biscuit base with the cream mixture and flatten with the dessert spoon. Slice the remaining strawberries in half and decorate the top. Leave to chill for 1 hr before serving.
More recipes using strawberries in the June 2018 issue of LandScape magazine...
- Strawberry creams
- Strawberry shortbread
- Strawberry-filled meringues
- Strawberry, thyme and lemon tarts
- Strawberry drizzle cake
Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional
Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.
Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.
Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.
Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.
More recipes using white chocolate in the May 2018 issue of LandScape magazine...
- White chocolate mousse
- Cupcakes with white chocolate icing
- White chocolate peppermint bark
- White chocolate cake
- White chocolate and orange cookies
A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.
For the fish fingers:
460g fillets fresh haddock, skin on
40g plain flour
1 tbsp olive oil
For the sauce:
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.
For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.
Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.
More recipes using haddock in the May 2018 issue of LandScape magazine...
- Haddock with herbs and lemon
- Smoked haddock pate
- Smoked haddock triangles
- Mini haddock fishcakes
- Smoked haddock pie
Cool, creamy and easy to make. Here’s our recipe for homemade vanilla ice cream with two delicious variations…Read More