Tastebuds unite in thrilling harmony in your recipes combining the savoury and the sugary
• The next theme will be SHOOTS AND LEAVES. See below to send us your recipes
Cooks have long known that a pinch of salt brings out the best in just about any ingredient – and that seems to be especially true when it comes to sweet things. I add a little to every cake, cookie and pudding I bake.
Really ramping up that contrast in flavours is a newer trend, however; when M&S first introduced salted caramels in 2006, they were a flop. These days you can't move for the stuff on the high street – though trendsetters would be well advised to try the delectable sauce recipe below before declaring it passé.
Personally, I can't get enough; from the wonderfully refreshing salty-sweet lemonade served in India, and recreated with a North African twist here, to the spicy fruit snacks hawked on tropical streets, and below by the one and only Rachel Kelly. (Black olive ice cream and Stilton porridge were new ones on me, I admit, but no less intriguing for that.)
But Natalie and Valerie Wong's sweetly caramelised tart, with its scattering of salty feta, is a worthy winner – a clever savoury take on the classic French dessert, it makes a stunning dinner party starter or special lunch. Kalamata ice cream accompaniment entirely optional.
*Butternut squash tarte tatin with feta*Great served in wedges for a simple lunch or a starter.
Natalie and Valerie Wong twinnydip.blogspot.co.uk
Serves 4 alongside a leafy salad
*1 medium butternut squash, cut into chunky wedges*
*1 red onion, cut into rings*
*2 tbsp olive oil*
*4 sprigs of rosemary, leaves and stalks separated*
*2 tbsp butter*
*2 tbsp honey*
*35g pecans, roughly crushed*
*250g puff pastry*
*Flour, to dust*
*150g feta*
*1 *Preheat oven to 180C/350F/gas mark 4. Toss the butternut squash wedges and onion rings in olive oil in a roasting tin, season and add the rosemary. Bake for about 30 minutes until just soft.
*2 *Heat the butter, honey and any juices from the vegetables in a 20-23cm wide, nonstick, ovenproof pan. Bring to a boil and cook without stirring, tipping the pan to ensure the base is evenly coated, until lightly golden brown.
*3 *Immediately sprinkle the nuts evenly across the base, then tightly pack the butternut squash wedges on top. Top with the onion rings. Take off the heat.
*4 *Roll out the pastry on a lightly floured surface to about 5mm thick. Put the pastry on top of the pan and tuck the edge in around the vegetables. Prick the pastry with a fork several times and cut in an X in the middle to let out steam. Refrigerate for 15 minutes until cool. Preheat the oven to 200C/400F/gas mark 6.
*5 *Bake for about 30 minutes, or until the pastry is golden brown. Allow to cool slightly, then carefully turn out on to a plate. Crumble the feta on top, and season with black pepper before serving.
*Porridge with blue cheese and honey-roasted walnuts*
Growing up in Transylvania, one of the local delicacies was a dish called "blankets", made with polenta and cheese, as well as cream and bacon. Moving away from home and discovering oats (not a common ingredient in Transylvanian food), I thought about mixing the cultures and came up with this savoury breakfast or lunch dish. Pofta buna – enjoy!
columbiahillen via GuardianWitness
Serves 2
*100g porridge oats *
*480ml milk (goat's or almond milk are nice alternatives)*
*50g walnuts *
*3 tbsp honey *
*100g blue cheese *
*A pinch of cayenne pepper *
*1 *Soak the porridge in the milk in a medium pan for half an hour. Meanwhile, heat the oven to 180C/350F/gas mark 4 and roast the walnuts on a dry tray for about 15 minutes. Dip them in the honey, and set aside.
*2 *Crumble the blue cheese into the porridge and then cook on a medium heat, stirring continuously with a wooden spoon until it thickens to your liking.
*3 *Spoon into a bowl and sprinkle with the cayenne pepper and the honey-glazed walnuts, plus extra cheese if you like.
*Preserved lemonade*
Salty lemonade might sound odd, but it's wonderfully refreshing on a hot day. The amount of preserved lemon you add will depend on your taste; start with less and add more to your liking. For an alcoholic version add a measure of gin.
Sue Quinn (penandspoon.com)
Per serving
*2 tbsp caster sugar*
*¼–½ **preserved lemon*
*2 tbsp lime juice*
*1 heaped tbsp chopped mint*
*Ice*
*Soda water, to top*
*1 *Place the sugar in a small pan with 1 tbsp water per serving and heat, stirring, until dissolved. Set aside to cool a little.
*2 *Mash the preserved lemon – flesh and skin – in a pestle and mortar and place in a glass with the lime juice, syrup and mint. Add ice and stir with a long spoon. Pour over the soda water, stir and serve immediately.
*Salted caramel sauce*
This is the best salted caramel sauce ever: there is no way of describing it in more humble terms. I recommend sealing the lid with a thick layer of wax or a heavy padlock; tasting it pure, spoon by spoon might be dangerous and have heavy consequences.
thejameskitchen.wordpress.com via GuardianWitness
Makes 1 small jar
*1 heaped tsp fleur de sel or other salt flakes*
*125ml double cream *
*200g sugar *
*60ml water *
*2 tbsp golden syrup *
*75g creme fraiche*
*1 *Dissolve the salt in the cream by stirring together over a very low heat, making sure the cream does not cook or boil. Set aside.
*2 *Make the caramel by mixing the sugar, water and syrup in a high-sided pan (remove any sugar from the sides of the pan with a brush) and cooking over a high heat until it reaches a dark brown colour. Do not stir while the caramel is browning.
*3 *Leave to cool for a moment then stir in the creme fraiche and cream with a wooden spoon. Take care: the mixture might bubble a bit. Cool to room temperature, then store in a jar in the fridge.
*Black olive ice-cream*
Salty black olives wrapped in a sweet vanilla cream sounds an unlikely combination, but have faith, it works – especially, in fact, with baked apples.
Betty Bee via GuardianWitness
Serves 4
*500ml milk*
*250ml single cream*
*½ vanilla pod, split*
*100ml olive oil (not extra virgin)*
*6 egg yolks*
*75g caster sugar*
*75g stoned black olives, roughly chopped*
*1 *Bring the milk and cream to the boil in a medium saucepan. Immediately remove from the heat, add the vanilla pod and olive oil and infuse for 20 minutes.
*2 *Meanwhile, place the yolks and sugar in a bowl and beat until pale and creamy.
*3 *Remove the vanilla pod from the cream then pour the mixture on to the eggs and sugar, beating all the time.
*4 *Pour the mixture back into the saucepan and stir over a gentle heat until it has thickened sufficiently to coat the back of a spoon. Remove from the heat and allow to cool completely.
*5 *Add the chopped olives and churn in an ice-cream maker until thick and creamy. Place in the freezer in a suitable container for at least 2 hours before serving.
*Mango or papaya with sweet chilli and lime*
I always seem to buy mangoes or papayas that aren't quite ripe. But I've found a solution; a sweet and sour citrus salt with added chilli – magic! You can also dice up the fruit into even cubes and sprinkle with the flavoured salt, toss with lime juice, add a few chopped spring onions and set aside to make a fabulous salsa to serve with fish.
Rachel Kelly, marmadukescarlet.blogspot.co.uk via GuardianWitness
Serves 4
*2 dried red chillies *
*1 tbsp sugar *
*1 tbsp salt*
*Zest of 1 lime, very finely grated/chopped (or 1-2 tsp dried lime powder)*
*2 mangoes or 1 papaya*
*Juice of 2-3 limes, to serve*
*1* Crumble the chillies into a spice grinder or blender with the sugar and salt. Blitz until roughly ground then stir in the lime zest.
*2 *Deseed and roughly chop the papaya or mango, leaving the skin on.
*3 *First squeeze lime juice over the fruit, then dip it into the flavoured salt. Heaven.
*Send us your SHOOTS AND LEAVES recipes!*
For your chance to be crowned Guardian home cook of the year, send us your ideas for SHOOTS AND LEAVES. They can be from any part of the world you like – from bakmi through vermicelli to udon.
Your recipes will appear on 22 March.
Email your recipe suggestions to recipes@theguardian.com or upload your recipes and images to theguardian.com/witness by noon on Wednesday 10 March.
Please include your name, address and phone number (conditions apply) Reported by guardian.co.uk 11 hours ago.
• The next theme will be SHOOTS AND LEAVES. See below to send us your recipes
Cooks have long known that a pinch of salt brings out the best in just about any ingredient – and that seems to be especially true when it comes to sweet things. I add a little to every cake, cookie and pudding I bake.
Really ramping up that contrast in flavours is a newer trend, however; when M&S first introduced salted caramels in 2006, they were a flop. These days you can't move for the stuff on the high street – though trendsetters would be well advised to try the delectable sauce recipe below before declaring it passé.
Personally, I can't get enough; from the wonderfully refreshing salty-sweet lemonade served in India, and recreated with a North African twist here, to the spicy fruit snacks hawked on tropical streets, and below by the one and only Rachel Kelly. (Black olive ice cream and Stilton porridge were new ones on me, I admit, but no less intriguing for that.)
But Natalie and Valerie Wong's sweetly caramelised tart, with its scattering of salty feta, is a worthy winner – a clever savoury take on the classic French dessert, it makes a stunning dinner party starter or special lunch. Kalamata ice cream accompaniment entirely optional.
*Butternut squash tarte tatin with feta*Great served in wedges for a simple lunch or a starter.
Natalie and Valerie Wong twinnydip.blogspot.co.uk
Serves 4 alongside a leafy salad
*1 medium butternut squash, cut into chunky wedges*
*1 red onion, cut into rings*
*2 tbsp olive oil*
*4 sprigs of rosemary, leaves and stalks separated*
*2 tbsp butter*
*2 tbsp honey*
*35g pecans, roughly crushed*
*250g puff pastry*
*Flour, to dust*
*150g feta*
*1 *Preheat oven to 180C/350F/gas mark 4. Toss the butternut squash wedges and onion rings in olive oil in a roasting tin, season and add the rosemary. Bake for about 30 minutes until just soft.
*2 *Heat the butter, honey and any juices from the vegetables in a 20-23cm wide, nonstick, ovenproof pan. Bring to a boil and cook without stirring, tipping the pan to ensure the base is evenly coated, until lightly golden brown.
*3 *Immediately sprinkle the nuts evenly across the base, then tightly pack the butternut squash wedges on top. Top with the onion rings. Take off the heat.
*4 *Roll out the pastry on a lightly floured surface to about 5mm thick. Put the pastry on top of the pan and tuck the edge in around the vegetables. Prick the pastry with a fork several times and cut in an X in the middle to let out steam. Refrigerate for 15 minutes until cool. Preheat the oven to 200C/400F/gas mark 6.
*5 *Bake for about 30 minutes, or until the pastry is golden brown. Allow to cool slightly, then carefully turn out on to a plate. Crumble the feta on top, and season with black pepper before serving.
*Porridge with blue cheese and honey-roasted walnuts*
Growing up in Transylvania, one of the local delicacies was a dish called "blankets", made with polenta and cheese, as well as cream and bacon. Moving away from home and discovering oats (not a common ingredient in Transylvanian food), I thought about mixing the cultures and came up with this savoury breakfast or lunch dish. Pofta buna – enjoy!
columbiahillen via GuardianWitness
Serves 2
*100g porridge oats *
*480ml milk (goat's or almond milk are nice alternatives)*
*50g walnuts *
*3 tbsp honey *
*100g blue cheese *
*A pinch of cayenne pepper *
*1 *Soak the porridge in the milk in a medium pan for half an hour. Meanwhile, heat the oven to 180C/350F/gas mark 4 and roast the walnuts on a dry tray for about 15 minutes. Dip them in the honey, and set aside.
*2 *Crumble the blue cheese into the porridge and then cook on a medium heat, stirring continuously with a wooden spoon until it thickens to your liking.
*3 *Spoon into a bowl and sprinkle with the cayenne pepper and the honey-glazed walnuts, plus extra cheese if you like.
*Preserved lemonade*
Salty lemonade might sound odd, but it's wonderfully refreshing on a hot day. The amount of preserved lemon you add will depend on your taste; start with less and add more to your liking. For an alcoholic version add a measure of gin.
Sue Quinn (penandspoon.com)
Per serving
*2 tbsp caster sugar*
*¼–½ **preserved lemon*
*2 tbsp lime juice*
*1 heaped tbsp chopped mint*
*Ice*
*Soda water, to top*
*1 *Place the sugar in a small pan with 1 tbsp water per serving and heat, stirring, until dissolved. Set aside to cool a little.
*2 *Mash the preserved lemon – flesh and skin – in a pestle and mortar and place in a glass with the lime juice, syrup and mint. Add ice and stir with a long spoon. Pour over the soda water, stir and serve immediately.
*Salted caramel sauce*
This is the best salted caramel sauce ever: there is no way of describing it in more humble terms. I recommend sealing the lid with a thick layer of wax or a heavy padlock; tasting it pure, spoon by spoon might be dangerous and have heavy consequences.
thejameskitchen.wordpress.com via GuardianWitness
Makes 1 small jar
*1 heaped tsp fleur de sel or other salt flakes*
*125ml double cream *
*200g sugar *
*60ml water *
*2 tbsp golden syrup *
*75g creme fraiche*
*1 *Dissolve the salt in the cream by stirring together over a very low heat, making sure the cream does not cook or boil. Set aside.
*2 *Make the caramel by mixing the sugar, water and syrup in a high-sided pan (remove any sugar from the sides of the pan with a brush) and cooking over a high heat until it reaches a dark brown colour. Do not stir while the caramel is browning.
*3 *Leave to cool for a moment then stir in the creme fraiche and cream with a wooden spoon. Take care: the mixture might bubble a bit. Cool to room temperature, then store in a jar in the fridge.
*Black olive ice-cream*
Salty black olives wrapped in a sweet vanilla cream sounds an unlikely combination, but have faith, it works – especially, in fact, with baked apples.
Betty Bee via GuardianWitness
Serves 4
*500ml milk*
*250ml single cream*
*½ vanilla pod, split*
*100ml olive oil (not extra virgin)*
*6 egg yolks*
*75g caster sugar*
*75g stoned black olives, roughly chopped*
*1 *Bring the milk and cream to the boil in a medium saucepan. Immediately remove from the heat, add the vanilla pod and olive oil and infuse for 20 minutes.
*2 *Meanwhile, place the yolks and sugar in a bowl and beat until pale and creamy.
*3 *Remove the vanilla pod from the cream then pour the mixture on to the eggs and sugar, beating all the time.
*4 *Pour the mixture back into the saucepan and stir over a gentle heat until it has thickened sufficiently to coat the back of a spoon. Remove from the heat and allow to cool completely.
*5 *Add the chopped olives and churn in an ice-cream maker until thick and creamy. Place in the freezer in a suitable container for at least 2 hours before serving.
*Mango or papaya with sweet chilli and lime*
I always seem to buy mangoes or papayas that aren't quite ripe. But I've found a solution; a sweet and sour citrus salt with added chilli – magic! You can also dice up the fruit into even cubes and sprinkle with the flavoured salt, toss with lime juice, add a few chopped spring onions and set aside to make a fabulous salsa to serve with fish.
Rachel Kelly, marmadukescarlet.blogspot.co.uk via GuardianWitness
Serves 4
*2 dried red chillies *
*1 tbsp sugar *
*1 tbsp salt*
*Zest of 1 lime, very finely grated/chopped (or 1-2 tsp dried lime powder)*
*2 mangoes or 1 papaya*
*Juice of 2-3 limes, to serve*
*1* Crumble the chillies into a spice grinder or blender with the sugar and salt. Blitz until roughly ground then stir in the lime zest.
*2 *Deseed and roughly chop the papaya or mango, leaving the skin on.
*3 *First squeeze lime juice over the fruit, then dip it into the flavoured salt. Heaven.
*Send us your SHOOTS AND LEAVES recipes!*
For your chance to be crowned Guardian home cook of the year, send us your ideas for SHOOTS AND LEAVES. They can be from any part of the world you like – from bakmi through vermicelli to udon.
Your recipes will appear on 22 March.
Email your recipe suggestions to recipes@theguardian.com or upload your recipes and images to theguardian.com/witness by noon on Wednesday 10 March.
Please include your name, address and phone number (conditions apply) Reported by guardian.co.uk 11 hours ago.