AtHomeWithGloriaHunnifordOctober2016 - 112
Celeriac soup
with hazelnuts
and crispy sage
You'll love the sweet and creamy
flavour of this comforting soup.
SERVES: 6
PREP TIME: 10 MINS
COOKING TIME: 45 MINS
You will need
Olive oil
1 leek, washed, trimmed and
finely sliced
1 celeriac, peeled and chopped
4 apples, cored and chopped
A few sprigs of fresh thyme,
leaves picked
1.5l vegetable stock
400g tin of butter beans, drained
Sea salt and freshly ground
black pepper
To serve
A handful of hazelnuts
100g butter
A few sprigs of fresh sage,
leaves picked
1
Heat a splash of oil in a large pan,
then add the leek and cook over a
medium heat for 10 minutes, until
soft and sweet. Add the celeriac, apples
and thyme, and cook for 2-3 minutes,
then add the stock and butter beans.
Season well. Simmer over a low heat
for 20-30 minutes, until the celeriac is
tender, then remove from the heat and
blitz with a hand blender until smooth.
2
Toast the hazelnuts in a frying
pan until golden brown, then
remove from the pan and put
to one side. Add the butter to the pan
and once it is hot, add the sage and fry
until it is crispy and the butter is light
brown. Keep the heat low, as it can
easily burn.
Pear clafoutis with figs and almonds
Full of goodness, this clafoutis is a rustic-style baked dessert with
tender fruit. Served with cream, it will melt in your mouth.
SERVES: 4-6
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
You will need
3 ripe pears
3 ripe figs
200ml crème fraîche/sour cream
200ml whole milk
3 eggs
125g granulated sugar
2 tbsp ground almonds
1
⁄2 tsp ground cinnamon
Icing sugar, to dust
Single cream, to serve
A non-stick baking dish, about
22-25cm diameter, well-buttered
112 | NOVEMBER 2016
1
Preheat the oven to 200°C/400°F/
Gas 6. Peel and core the pears and
cut into large pieces. Trim the stem
ends from the figs and cut into smaller
pieces. If there is too much white on the
skins, trim this off. Put the fruit in the
prepared baking dish and distribute
evenly. Set aside.
2
3
In a mixing bowl, combine the
crème fraîche, milk, eggs, sugar,
almonds and cinnamon. Mix
well with a handheld electric whisk.
Pour the batter evenly over the
fruit and bake in the preheated
oven for about 35-45 minutes,
until puffed and golden. Leave to cool
slightly and dust with icing sugar just
before serving. Serve warm with cream.
RECIPES FROM
FIRESIDE
FEASTS & S
NOW DAY
TREATS (£16.99,
RYLAND PETERS
& SMALL)
3
Ladle the soup into bowls, and
top with the hazelnut and sage
brown butter.
Table of Contents for the Digital Edition of AtHomeWithGloriaHunnifordOctober2016
AtHomeWithGloriaHunnifordOctober2016 - 1
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