Balsamic Vinaigrette

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Method:

To make the vinaigrette, in a medium bowl whisk all the ingredients except the oil. Then gradually whisk in the oil until smooth.

Mixed Salad with Pears and Raisins

Ingredients:

150g golden raisins
Water
500g mixed green salad
2 pears, cored and diced
2 medium carrots, cut into batons
3 tablespoons pine nuts
Salt, to taste
3 tablespoons balsamic vinegar
Extra-virgin olive oil, to taste

Method:

Place the raisins in a medium bowl and cover with warm water. Allow to soak at least 20 minutes, or until quite soft.
Toss the salad, pears and carrots together in a large bowl. Sprinkle pine nuts and salt over the salad. Once the raisins have plumped, drain and gently squeeze to remove excess water. Add the raisins to the top of salad. Sprinkle the vinegar over the salad, then repeat with olive oil.

White Balsamic Custard Tart with Fresh Berry Topping

For the Crust :

150g all plain flour
3 tablespoons sugar
1/4 teaspoon salt
100g chilled unsalted butter,
cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon whipping cream

For the Filling :

120ml whipping cream
2 tablespoons cornstarch
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract
120ml white balsamic vinegar
180ml water
175g sugar
50g unsalted butter

For the Topping :

2 large strawberries, sliced
200g blueberries
125g raspberries

Method:

For crust: Combine flour, sugar, and salt in a bowl. Then add the butter and rub into a coarse mixture. Add egg yolk and cream. Mix again until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
Preheat oven to 375°F, 190°C, gas mark 5. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
For filling: Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla. Whisk to blend. Boil vinegar in heavy medium saucepan until reduced, (3 minutes). Add water, sugar, and butter. Stir until butter melts, return to boil. Gradually whisk vinegar mixture into egg mixture, return to pan. Whisk until custard thickens and boils (1 minute). Strain into bowl and cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
For topping: Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)

Back to Main Recipes