Milk tarts and special sauce spinach: Yotam Ottolenghi’s freezer-raid recipes | Food | The Guardian

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Milk tarts and special sauce spinach: Yotam Ottolenghi’s freezer-raid recipes | Food | The Guardian

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Yotam Ottolenghi’s quejadas de leite milk tarts with preserved berries. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Lola Salom...

🍳 Recipes (2)

Quejadas de leite – milk tarts – with “preserved” berries

Like a baked custards set within the lightest of sponge casings, these milk tarts - so simple, so delicious! - have a flavour reminiscent of pastéis de nata, and are so simple and delicious. These quantities will make more of the preserved berries than you need here, but they keep really well in the fridge, all ready to jazz up a breakfast

⏱️ Prep: 10m 🔥 Cook: 25m ⏰ Total: 85m 👥 Serves: Makes 12 items
Ingredients:
  • 70g unsalted butter cut into small cubes, plus 15g extra, melted
  • 440ml milk
  • 0.5tsp vanilla bean paste
  • 70g plain flour
  • 150g caster sugar
  • 2 eggs
  • Salt
  • 0.5tbsp coarse semolina or polenta
  • 400g frozen summer berries defrosted
  • 75g caster sugar
  • 75ml white-wine vinegar
  • 75ml double cream
  • 45g cream cheese
  • 0.75tsp caster sugar
Instructions:
  1. Put the cubed butter in a saucepan with the milk and vanilla, then set it over a medium heat, so the milk warms up and the butter melts.
  2. Put the flour, sugar, eggs and an eighth of a teaspoon of salt in a mixing bowl and whisk to a smooth batter.
  3. Whisking constantly, slowly pour in the warm milk mixture to make a very runny batter, then set aside to rest for 30 minutes.
  4. Meanwhile, put half the defrosted berries in a medium saucepan with the sugar and vinegar, bring to a boil over a medium-high heat, then turn down to a simmer and cook, stirring occasionally, for 10 minutes, until the fruit collapses into a syrupy compote.
  5. Stir in the remaining berries, take the pan off the heat and leave to cool.
  6. In another bowl, whisk the cream, cream cheese and caster sugar to soft peaks, then cover and chill until needed.
  7. Heat the oven to 240C (220C fan)/475F/gas 9.
  8. Brush a 12-hole muffin tray with the melted butter, then sprinkle the semolina into each hole, so it lightly coats the insides.
  9. Pour in the sponge batter to fill each mould, then carefully lift the tray into the hot oven and immediately turn down the heat to 220C (200C fan)/425F/gas 7.
  10. Bake for 20-22 minutes, until the sponge is caramelised around the edges and yellow in the centre, then remove and leave to cool in the tray for 20 minutes.
  11. Carefully take the sponges out of the moulds by running a palette or butter knife all around the edges and bases, then serve warm or cool and topped with a dollop of the whipped cream and a tablespoon of the berries.

‘Strange flavour’ spinach and peas

The description does not, in fact, refer to how things might taste– it’s the name of a Sichuanese sauce. The sauce keeps very well in the fridge and is uncommonly good over all sorts of things, so by all means make more of it, if you like. And if you happen to have any some Sichuan peppercorns to hand, then you could do a lot worse than toast them, then grind and sprinkle a little on top at the end for their uniquely tingly kick

⏱️ Prep: 10m 🔥 Cook: 50m ⏰ Total: 60m 👥 Serves: Serves 4
Ingredients:
  • 3tbsp olive oil
  • 140g spring onions trimmed and finely sliced
  • 3 garlic cloves peeled and finely chopped
  • 2cm piece ginger peeled and finely chopped
  • 900g frozen spinach
  • Fine sea salt
  • 200g frozen peas
  • 20g coriander leaves roughly chopped
  • 50g crispy shallots (shop-bought or homemade), to serve
  • 60g tahini
  • 20g caster sugar
  • 10g chilli oil
  • 20g soy sauce
  • 10g Chinkiang black rice vinegar or balsamic vinegar
Instructions:
  1. Put the oil in a large frying pan on a medium heat.
  2. Once it’s hot, add the spring onions, garlic and ginger, and cook, stirring regularly, for five minutes, until soft but not coloured.
  3. Add the frozen spinach and a teaspoon of salt, turn up the heat to high and cook, stirring from time to time, for 15 minutes.
  4. Turn down the heat to medium and carry on cooking, still stirring occasionally, until most of the moisture evaporates.
  5. Stir in the peas, cook for another 10 minutes, then take off the heat and leave to cool slightly.
  6. Meanwhile, put all the ingredients for the sauce and 20ml water in a medium bowl, whisk until smooth and loose, then set aside.
  7. Stir the coriander through the spinach mixture, then transfer it to a platter.
  8. Drizzle over the sauce, followed by the crispy shallots, and serve at once.

📄 Article Information

Milk tarts and special sauce spinach: Yotam Ottolenghi’s freezer-raid recipes

✍️ Yotam Ottolenghi 📅 11/9/2024 🏢 The Guardian

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