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4 medium firm pears
50 g butter
130 g soft brown sugar
200 g plain flour
2 teaspoons ground ginger
2 teaspoons bread soda
125 g butter
Three medium eggs
250 g golden syrup
100 g raw ivy honey
220 g sour cream
One piece of fresh ginger grated
Preheat your open to 150°C
Line 9 inch round loose bottomed baking tin with parchment paper and grease.
For the pear caramel; Peel core and cut the pears in quarter. If the pears are large cut into six pieces.
Melt the butter and brown sugar together and pour this on to the base of the lined tin and arrange the pears around a decorative layer.
For the cake; sift the flower, spices, salt and bread soda and set aside.
In a mixer cream the butter and sugar until fluffy and pale in colour, stop and scrape down the side to ensure the butter is well blended.
Gradually add the eggs one at a time until combined. Add the golden syrup, honey, sour cream and grated ginger and mix. Scrape down the side again.
Mix for another two minutes until well combined. (Don’t panic if the mixture looks like it has split, it will come back together once the dry ingredients are added)
Add half the dry ingredients and fold in with a spatula; once combined add the remaining ingredients and mix until there is no trace of flour.
Pour this mix into your prepared tin, being careful not to disturb the pears.
Bake in a preheated oven for 70 to 80 minutes, or until an inserted knife comes out clean.
Once baked, remove from the oven and allowed to rest in the tin for five minutes before turning out onto a wire rack pear-side up.
Allow to cool and serve with a spoon of semi whipped cream.
Please note there is cake gets better with age so it can be kept in an airtight container for up to 5 days.
Recipe Is courtesy of chef Shane Smith
Pear and Ginger Upside-down Cake
Honey Roasted Carrots with Tahini Yoghurt
Scant 3 tablespoons/40 g tahini paste
2/3 cup/130 g Greek yogurt
2 tablespoon lemon juice
1 clove garlic, crushed salt
Scant 3 tablespoons/60 g honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 1/2 teaspoon cumin seeds, toasted and lightly crushed
3 thyme sprigs
Salt and black pepper
12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
1 1/2 tablespoons cilantro leaves, coarsely chopped
Preheat the oven to 425°F/220°C.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.
Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.
Yotam Ottolenghi is one of the worlds most beloved culinary talents. In this hotly anticipated follow-up to his bestsellingPlenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.
YIELD: Makes 10 pops
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours 30 minutes
2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
YIELD: Makes 1 serving
ACTIVE TIME: 5 minutes Total time
TOTAL TIME: 5 minutes
1 ripe apricot, halved and pitted
4 tablespoons regular plain or Greek yogurt
Honey (try wildflower or lavender)
1 tablespoon unsalted roasted pistachios, roughly chopped
1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.