Smoked Fish Tart with Orange Gremolata

In those fondly remembered days when we lived on board our yacht Oasis in the Caribbean, one of our favourite visits was to the French islands Les Saintes. There we had a memorable Smoked Swordfish Tart at Le Genois

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It is fairly unusual to find smoked swordfish or marlin outside of the Caribbean I think, but sometimes here I find smoked tuna slices, which fits the bill perfectly.  I haven’t tried it with canned smoked fish, as the texture of fresh (or defrosted) is so much nicer.  You can use smoked salmon or trout instead.

For a non-fast day, I made this with a wholewheat shortcrust base, but it would work equally well as a crustless quiche – just make sure that you use a really good non-stick dish or grease it really well. You can have 4 generous servings from your tart – it comes to 488 calories with the pastry version – but just 260 per serving for a crustless one, so that would be a lovely main dish for a fast day, to serve with a crisp green salad or steamed vegetables.  The serving shown in the photo is just 1/6, at only 320 kcals.

bourgdesaintesJust imagine that you are looking over crystal clear blue waters and feeling the tropical heat…  

You can get a glimpse of the lovely islands of Les Saintes (and other delightful places) in my cruising journal.

 

 

 

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Christmas Leftovers? Squash, Stilton and Quince Tart – 410 calories a portion

Continuing my theme of working through the Christmas Leftovers…. I had one of those serendipitous moments when I picked up a cookbook (Ottolenghi’s Plenty More, a welcome Christmas gift), opened a page at random and realised that I had all the ingredients that I needed. Of course I couldn’t resist making some little changes… a little less oil, a little less richness by reducing the cream and quantity of cheese. So his Membrillo and Stilton Quiche has become Squash, Stilton and Quince Tart  (too many Ss and Qs to leave it called Quiche…).

Squash, Stilton and Quince Tart

Continuing with my current passion for making my own pastry, I rustled up some light and crumbly shortcrust – but you can use ready made and it will still taste good.

I used butternut squash, which has been waiting for me to find an inspiring recipe, but you could use any kind of pumpkin or winter squash. I may try something similar with other vegetables like beetroot. In fact, the idea of a roasted vegetable and blue cheese crustless quiche has me rather excited now…

If you have a chunk of Stilton left, that is perfect for this. Actually I was surprised at how mellow it became after cooking, perhaps because I am more accustomed to using Roquefort as a blue cheese, which is indeed a good deal more tangy. That or any strong blue cheese would make acceptable alternatives.

Perhaps you are lucky enough to have your own Quinces and have made yourself some Quince Paste or Jelly or Cheese, or have been given some for Christmas? I find it keeps well for months in the fridge, but it also freezes well. You may find it in the Spanish section of a store as Membrillo, or in French it is called Pate de Coing. If you don’t have any you could perhaps substitute some other thick fruit jelly or I thought of using some chunks of stoned dates. Failing that, some chunks of peeled pear could be an interesting match, but the sticky sweetness of the quince paste does work beautifully.

Spinach, Fennel and Pomegranate Salad

I served it with a lively ‘tricolour’ salad of young Spinach leaves with finely shredded Fennel and topped with Pomegranate Seeds, drizzled with a balsamic vinaigrette. 

Absolutely delicious seasonal fare. Each serving only 410 calories for the tart and 72 for the salad, so this could even be a meal on a fast day.

Squash, Stilton and Quince Tart with Spinach, Fennel and Pomegranate Salad

So with thanks to Ottolenghi, here is my version of Squash, Stilton and Quince Quiche:-

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Seasonal lusciousness – Walnut and Chestnut Tart, with Figs

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I was reminded of my alternative to Pecan Pie recently, but when I looked at the recipe I had included in my first book, Focus on Flavour, I realised that it was very calorific and much richer than we have become used to. So here is my (somewhat) reduced calorie version. It is still at least 300 calories per portion, so not something for a fast day….

I used ready rolled brisée pastry for mine, but you could use a basic shortcrust or sweet shortcrust pastry.  I have noted the ingredients in order to get the calorie count to match what the packet told me… 

Because we have so many fabulous figs in the garden this year, I have added two, which gave a really lovely flavour and texture for variety, but it would be equally good without them.  I served it with a fromage blanc and walnut ice cream. A lovely seasonal weekend treat.

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