Of course, I made quite a few changes, using local green olives instead of the black from Provence, and scallions, instead of the chives that are not available here. As I always do, I substituted olive oil for the butter, and grated aged graviera cheese for the parmesan, I increased the amount of pine nuts and sunflower seeds and added rosemary which gave a lovely aroma to the cake.

I baked it in a pan with a hole in the center, but you can of course use a loaf pan, or a simple round 8-inch pan. This meze cake is best slightly warm, or just cooled.

At least 8 generous appetizer pieces

2 cups (250 grams) all-purpose flour

1 ½ teaspoon baking powder

½ cup olive oil

5 eggs, lightly beaten to mix

1/3 cup white wine

150 grams grated parmesan, or aged graviera or cheddar

About 1 cup (180 grams) pitted, sliced green olives –you can use black, if you like

5 scallions, white plus most of the green, finely chopped

1 small red pickled pepper chopped (optional)

About 1 tablespoon chopped fresh rosemary leaves, or more, to taste

1/3 cup (about 50 grams) toasted pine nuts

½ cup sunflower seeds

Line the pan you intend to use with parchment paper. And preheat the oven to 375 F (200 C).

In a bowl toss the flour with the baking powder. Add the olive oil, the eggs and the wine and stir with a wooden spoon or spatula, just to incorporate.

Add the cheese, the olives, the scallions, and the pepper, if using, along with the rosemary. Keep some pine nuts to top the cake and add rest to the mix, along with the sunflower seeds. Stir a few times to mix all the ingredients together, and transfer to the prepared pan.

Even the top with a spatula, sprinkle with the reserved pine nuts, and bake for about 35 minutes or more, testing with a knife to see if it is done, as you do with the sweet cakes.

Let cool on a rack for 10-15 minutes, before unmolding and cutting to serve. This meze cake is best slightly warm, or just cooled. But you can wrap the leftover in plastic wrap and refrigerate, then warm a bit in a low oven covered with parchment paper.

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I caramelized some sugar, then laid the peach or apple segments on it and cooked for a few minutes, before covering with two layers of pastry and baking. 

I bought quite a few nectarines the other day, as we at end of October, far beyond peach season. Although they looked unripe, when cut, their flesh was overripe, almost rotten around the stone –probably because they were refrigerated for far too long.

Since they were not good to enjoy as part of my morning fruit-plate, I thought of using them to make an upside-down tart, using frozen, store-bought puff pastry as the crust.

I have had quite a lot of misses in the past trying to bake upside-down fruit tarts, but this time I used my new, very light, aluminum, non-stick Neoflam skillet which made it so easy to bake and invert the tart perfectly, for the very first time…

Serves 8-12

5 Nectarines, halved and pitted; each half cut into 3-4 segments, OR 3-4 apples (any kind), peeled and halved, then each piece cut into 3-4 segments (see NOTE)

2/3 cups sugar, divided

2 -3 rosemary sprigs 

1 cup golden raisins

2 pieces frozen puff pastry (500 grams, about 1 pound) thawed according to package instructions 

Vanilla, Mastic-scented ice cream, or whipped cream, to serve (optional)

Spread 1/2 cup sugar in a 10-inch (26 cm) non-stick  light pan and heat in medium high, spreading the sugar with 2 teaspoons water and tossing, every now and then with a wooden spatula for 15 minutes or more,  until the sugar caramelizes, turning a dark amber color.  

Preheat the oven to 400 F (220 C).

Remove the skillet from the heat, and wearing gloves, carefully arrange the nectarine or apple pieces over the caramelized sugar syrup. Sprinkle with rosemary leaves, scatter the raisins over the nectarines and sprinkle with 2 tablespoons sugar, then cook in medium-high heat for 10 minutes. Cover the fruit with a piece of parchment paper and the lid, and cook another 10 minutes, until the nectarines or apples are quite soft. Remove from the heat.

Unroll the puff pastry and cover the fruit with one piece, pushing it with a spatula to go deep all around the fruit pieces. Sprinkle with the rest of the sugar and lay the second piece of pastry over. Use the pieces you cut off to make sure there is quite a bit of pastry around the sides of the skillet, and the fruit is well covered. Any leftover pastry can be added on top of the 2 layers. 

Place the skillet in a larger pan or baking sheet lined with parchment paper, to prevent any syrup spilling into your oven as the tart bakes. Spray the pastry with water, using a plant spritzer, and prick in several places with a sharp knife. Bake for about 30 minutes, in the middle of the oven, or until the pastry looks dark brown and well done.

Remove from the oven. Wearing gloves, and using thick oven-mittens invert the tart on a platter. If a couple of fruit have stuck in the pan, carefully remove them and place in the gaps on the tart.  

Let cool for 15-20 minutes, then cut to serve, accompanying with ice cream or whipped cream, if you like. 

NOTE: You can also use canned peaches. Drain and cut into segments. Canned peaches don’t need additional cooking, just warm-through in the caramelized sugar before covering with the puff pastry. 

The post Upside-down Nectarine, Peach, or Apple Tart appeared first on Aglaia's Table οn Kea Cyclades.

Serves 3-4

1 head cauliflower (about 3 pounds)

Salt

The Vinaigrette:

4 tablespoons fruity olive oil

2-3 tablespoons fresh lemon juice (to taste)

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard (optional)

2 teaspoons chopped fresh rosemary leaves

Rosemary blossoms (optional)

1 -2 tablespoons Nigella seeds

Red pepper flakes (optional)

Pare the hard stem of the cauliflower, discarding only the outer layers along with any wilted green leaves. Quarter the cauliflower, separate the florets from the stem and arrange the florets in a basket or colander that can be fitted over a pot (or a steamer, if you have one).

Place the stems in a pot and add water to cover. Sprinkle with some salt and bring to a boil. Place the florets on top, cover and steam for about 15 minutes, or until the florets are tender. The stems should be tender too. If not, boil a few minutes more.

Drain well on paper towels and transfer to a bowl.

Prepare the dressing: In a jar add the olive oil, lemon, mustard, if using, and add a good pinch of salt and pepper, as well as half the chopped rosemary leaves. Close the jar and beat to mix the sauce and pour over the warm cauliflower. Sprinkle with the rest of rosemary and the blossoms, along with the nigella seeds and red pepper flakes, if you like, and serve.

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