Kac Para Yarismasi

Arthritis Diet and Exercises

Anna Jones and Meera Sodha’s vegetarian Christmas dinner

I love this tart because you’ve got the kind
of base of the really buttery creamy leeks. There’s a bit of milk, a bit of
double cream in there … It is Christmas after all. The black garlic which gives
it that lovely kind of intense treacly kind of flavour and you just get those
little pops of it throughout, so it’s kind of a surprise and a bit of an
interruption, then on the top you’ve got the squash which kind of brings it all
together, it’s a sweetness, you’ve got all these really kind of verdant, crispy herbs which again add like a nice flavour but pops of texture as well. Well, this pastry is amazing. Thank you. It’s really lovely, tell me again
how you make that? So it’s walnut … It’s walnuts and thyme that you blitz up in a food
processor and then you add the flour as you would a normal pastry and I just
like it because without it being complicated recipe, the walnuts
give it this real kind of shortness and butteriness. It really does and also it’s just so much tastier than normal pastry. This is my pudding
and it is a chocolate, pear and almond galette. I actually think these relaxed kind of tarts look much more beautiful than the posh ones, anyway. Yeah. So I love the galette because it’s
very quick and easy to whip up and uses mostly store-cupboard ingredients and
seasonal fruit. The base is made using flour and sugar and dairy-free butter
and then I’ve put a frangipane base on there made using almonds and sugar and
chocolate that’s melted into it to give it that richness. Delicious. And that then
sets up these gorgeous pears, they just look really beautiful but sort of soften
and sweeten and go so well with chocolate and almonds. You can put this
together in about 10 minutes and it takes about 30 minutes in the oven. It’s a winner. Oh, thank you.

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