The Tenerife Sun Newspaper - Tenerife Canary Islands

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Articles and Features from - Issue Number - 253 - dated Thursday 21 February, 2008

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Honey, Almond and Orange Flan
(serves 6-8)

Pastry is very high in calories but this pudding’s unusual flan case is made out of almonds and dried dates bound together with honey – the most ancient of all sweeteners.
It is based on a traditional Arabic recipe and is very easy to make, provided you have a blender or food processor.
The Makings:
8oz (225g) unblanched almonds. 6oz (175g) dried dates. 3 tbsp honey.
Filling: 4 large oranges, 1lb (450g) fromage frais
The Method:
Put the almonds in a food processor or blender and process them until almost smooth. Add the dates and blend again until they are finely chopped. Pour in the honey and process thoroughly once again.
Press the mixture into an 8in (200mm) flan dish and put in the refrigerator while making the filling. Finely grate the rind of two oranges and add to the fromage frais. Peel all the oranges, removing the white pith, and cut across the core into slices.
Spread half the fromage frais over the base of the flan. Cover with most of the orange slices and top with the remaining fromage frais, spreading it evenly. Finally, arrange the reserved orange slices on top and chill until ready to serve.

A DELICIOUS staple of fish and chip shops in Britain is a well battered wing of skate.
But, if you can find the fish fresh in Tenerife, an alternative is delicate skate wing poached in wine and served with a light, slightly piquant lemon dressing.
The Makings:
1 large skinned skate wing weighing approximately 2lb (900g). 4fl oz (115ml) dry white wine or vermouth. ½ lemon. 1 small onion. 3 tarragon stalks. 6 peppercorns. ½ tsp salt.
Dressing:
1 tbsp chopped tarragon. 1 lemon. 4 tbsp virgin olive oil. Salt and freshly ground black pepper. 2 dashes tabasco. 1 generous pinch caster sugar.
The Method:
Rinse the skate under cold water and pat dry. Cut into four evenly sized portions.
Pour 6fl oz (175ml) of water and the wine, or vermouth, into a pan large enough to hold the skate.
Cut off the rind from half a lemon in large strips, avoiding as much of the pith as possible, and squeeze the juice into a bow. Peel, chop and quarter the onion. Add the lemon rind and juice, onion, tarragon stalks, peppercorns and salt in the pan, and bring slowly to the boil.
Add the pieces of skate, cover the pan and simmer gently for about 15 minutes or until the skate is cooked through.
Meanwhile, to make the dressing, finely chop the tarragon and squeeze all the juice out of the lemon. Then combine all the remaining ingredients for the dressing in a small pan and heat gently for 2-3 minutes and whisk thoroughly.
Lift the skate out of the pan with a slotted spoon, leaving all the strips of lemon peel behind. Arrange the skate on a serving plate, spoon over the dressing, garnish with tarragon sprigs and serve immediately.

Lemon curd is a traditional British spread and can be used as a dessert topping.
In the late 19th century homemade lemon curd was served with scones at high tea, thanks to Anna the seventh Duchess of Bedford, who enjoyed afternoon tea so much she started inviting her friends to join her and pretty soon it became the fashion, with high tea served in the best china and scones served on porcelain plates.
Lemons have been used throughout history for their health-giving properties. High in vitamin C and B, iron, potassium and phosphorus, they are a natural antiseptic.
Lemons also contain unique flavonoid compounds that have antioxidant and anticancer properties. The high vitamin C content makes it an excellent immune builder and it is beneficial to liver.
The Makings:
3 large eggs. Juice from 3 medium fresh lemons. 1tbsp of finely grated lemon zest. 150g sugar. 50g unsalted butter.
The Method:
In a stainless steel bowl whisk together the eggs, sugar, and lemon juice. Place the bowl over a pan of simmering water. Stir constantly to prevent the mixture from curdling. After about 10 minutes remove from the heat and pour through a fine strainer.
Cut the butter into small pieces and whisk into the mixture until it is melted. Stir in the lemon zest and cover with Clingfilm and leave to cool. The lemon curd will thicken a little more as it cools. Keep in refrigerator for up to one week
l Tip: Room temperature lemons produce more juice, cold lemons are easier to grate.

Great Food

Put a light finish to a filling meal

Arabic way to keep the calories down

All dressed up for a new taste

Don’t be a lemon – enjoy high tea



The Makings: 2 tbsp redcurrant jelly. 4 tbsp tropical fruit juice. 2 tbsp chopped mixed nuts. 4 nectarines. A few drops of lemon juice. 3 tbsp low-fat curd or cream cheese. 1 tbsp chopped candied peel. 2 tsp clear honey. The Method: Put the redcurrant jelly and fruit juice into a pan. Heat gently until all the jelly has dissolved, then leave to cool. Lightly toast the chopped nuts. Cut the nectarines in half and separate each from its stone with a sharp twist. Brush the cut surfaces with lemon juice to prevent discolouring. Beat the yoghurt into the curd cheese, stir in the peel, nuts and honey, and mix well. Pile spoonfuls of the mixture onto the nectarines, then arrange them on a serving dish on top of the sauce. Chill until ready to serve.

All dressed up for a new taste
Skate with Tarragon Dressing (serves 4)
A DELICIOUS staple of fish and chip shops in Britain is a well battered wing of skate. But, if you can find the fish fresh in Tenerife, an alternative is delicate skate wing poached in wine and served with a light, slightly piquant lemon dressing. The Makings: 1 large skinned skate wing weighing approximately 2lb (900g). 4fl oz (115ml) dry white wine or vermouth. ½ lemon. 1 small onion. 3 tarragon stalks. 6 peppercorns. ½ tsp salt. Dressing: 1 tbsp chopped tarragon. 1 lemon. 4 tbsp virgin olive oil. Salt and freshly ground black pepper. 2 dashes tabasco. 1 generous pinch caster sugar. The Method: Rinse the skate under cold water and pat dry. Cut into four evenly sized portions. Pour 6fl oz (175ml) of water and the wine, or vermouth, into a pan large enough to hold the skate. Cut off the rind from half a lemon in large strips, avoiding as much of the pith as possible, and squeeze the juice into a bow. Peel, chop and quarter the onion. Add the lemon rind and juice, onion, tarragon stalks, peppercorns and salt in the pan, and bring slowly to the boil. Add the pieces of skate, cover the pan and simmer gently for about 15 minutes or until the skate is cooked through. Meanwhile, to make the dressing, finely chop the tarragon and squeeze all the juice out of the lemon. Then combine all the remaining ingredients for the dressing in a small pan and heat gently for 2-3 minutes and whisk thoroughly. Lift the skate out of the pan with a slotted spoon, leaving all the strips of lemon peel behind. Arrange the skate on a serving plate, spoon over the dressing, garnish with tarragon sprigs and serve immediately.

Don’t be a lemon – enjoy high tea
Top French chef Jean-Pierre enjoys the sweet life
Lemon curd is a traditional British spread and can be used as a dessert topping. In the late 19th century homemade lemon curd was served with scones at high tea, thanks to Anna the seventh Duchess of Bedford, who enjoyed afternoon tea so much she started inviting her friends to join her and pretty soon it became the fashion, with high tea served in the best china and scones served on porcelain plates. Lemons have been used throughout history for their health-giving properties. High in vitamin C and B, iron, potassium and phosphorus, they are a natural antiseptic. Lemons also contain unique flavonoid compounds that have antioxidant and anticancer properties. The high vitamin C content makes it an excellent immune builder and it is beneficial to liver. The Makings: 3 large eggs. Juice from 3 medium fresh lemons. 1tbsp of finely grated lemon zest. 150g sugar. 50g unsalted butter. The Method: In a stainless steel bowl whisk together the eggs, sugar, and lemon juice. Place the bowl over a pan of simmering water. Stir constantly to prevent the mixture from curdling. After about 10 minutes remove from the heat and pour through a fine strainer. Cut the butter into small pieces and whisk into the mixture until it is melted. Stir in the lemon zest and cover with Clingfilm and leave to cool. The lemon curd will thicken a little more as it cools. Keep in refrigerator for up to one week l Tip: Room temperature lemons produce more juice, cold lemons are easier to grate.