Egg Salad with Wholewheat Croutons and Salsa Verde

This spring salad is really a WINNER. So simple and quick to prepare with easy to obtain ingredients and so delicious. I use salsa verde for the salad as I have some ready in the fridge, but a herb vinaigrette, or honey and mustard dressing would be great as well.

Salsa Verde	Salad
3 tbsp Olive oil 2 tbsp Parsley , roughly chopped 2 tbsp Basil, roughly chopped 1 tbsp Capers, drained and rinsed 1 clove Garlic, minced 1 tsp Dijon mustard 2 Anchovies 1 Lemon, zested and juiced Salt and black pepper to taste	2 Eggs, hard-boiled 1 handful Baby greens 6 Cherry radishes, each cut into 6 wedges 1 tbsp Finely chopped parsley 1-2 tbsp Olive oil Some wholewheat bread, cut into inch dices

1. Put olive oil, the herbs, capers, garlic, mustard, anchovies, lemon zest, and the lemon juice in a food processor. Blend until well mixed. Season with salt and pepper. Chill until ready for use.


2. Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 5-8 minutes, depending on the desired doneness. Drain, rinse in cold water until cold enough to handle.


3. Heat the olive oil in a skillet. Add in diced bread and toast until they are lightly browned and crunchy.


4. Divide the baby greens and cherry radish wedges into two serving plates. Peel eggs. Coat each with chopped parsley and slice into half. Arrange them on the serving plates. Spoon some prepared salsa verde over and scatter the croutons over. Drizzle with a bit of balsamic cream if desired.

Looking for more healthy salad recipes, check out Best Health today.

Bread and cabbage soup

It's really hard when you have a baby and none of your friends do, to not be a massive arsehole about it. I mean doing that thing where when they say something like "I was in the shower the other day..." and you respond with "A SHOWER!!!!! I haven't washed since 1978!!! You can't when you've got a BABY YOU KNOW. WHEN YOU HAVE A BABY YOU'LL UNDERSTAND!!!!"

Or similar responses to tales of mini-breaks, lie-ins or trips to the cinema.

I'm mostly pretty sanguine about stuff like that. Whatevs. I chose to have a baby. And I'm pleased about it - mostly because I'm bored with mini-breaks and trips to the cinema. And Kitty sleeps now so I get to have my lie-in. I mean, until 7am.

But the other day someone suggested that they might come round for lunch. Not that they might bring round lunch for us all, but they might come round for lunch. That I would make for them to sit down and eat.

Lunch. Now lunch is something I haven't cooked and eaten in my own home for a long, long time. I've got other shit to do. Even on the weekend. And that's fine - I've always thought lunch was boring as hell. Now I eat cheese sandwiches at 12.45pm and very happy I am with it, too. But the suggestion that I am going to cook, on a weekend, lunch for other people? Are you. Fucking. Out. Of. Your. Mind?

I did not say this. I kept it to myself. They don't understand - and that's okay. One day they will understand and by then Kitty will be about 10 and making ME fucking lunch and mixing me gins and tonic and I'll laugh until I'm sick.

But, as I said, Kitty sleeps now and goes to bed at 7pm sharp. So dinner - now dinner is a thing that we're getting back on track. (I mean, not for other people - one step at a time, pal.) And the other night, in my ongoing obsession with cabbage, (I do not understand it, but it is a fact), I made Jamie Oliver's Italian cabbage soup and it was out of this world. Really, really amazing - I can't recommend it highly enough.

I did this for 2, so the quantities are quite small, but don't fret too much about exact amounts if you are doing this for more people, because it's only a soup for god's sake

Jamie's Italian cabbage soup, for 2

6 savoy cabbage leaves - not the horrid leathery outer ones, stalks removed and roughly chopped
2 handfuls of curley kale or cavolo nero
5 or 6 slices of 1in-thick sourdough - or you could use ciabatta. Is that sourdough? I'm never sure
1 large clove garlic
4 rashers bacon or pancetta, chopped
4 anchovies - please, picky eaters, do not leaves these out. It won't taste like fish I PROMISE, it'll just taste savoury
2 pints chicken stock - you really need actual chicken stock here
2 handfuls parmesan
2 handfuls pecorino - Jamie's recipe specified fontina but Waitrose didn't have it so I used pecorino and it was very nice
1 stalk rosemary, leaves picked
3 sage leaves
some olive oil
salt and pepper

1 Bring the chicken stock to a simmer and cook the greens until soft - about 3 mins. Then remove to a bowl, leaving the chicken stock in the pan.

2 In a casserole dish heat about 3 tablespoons of olive oil and then fry the bacon and anchovies until the bacon is coloured, then add the rosemary leaves and the sage and cook for another 2 minutes

3 Then put back in the greens, toss them about and then put back in the bowl

4 Lightly toast your sourdough and then rub one side of each with the cut face of the garlic

5 To assemble your soup, put 1 or 2 slices of bread on the base of the casserole pan, then some cabbage, salt and pepper, some of each cheese and a drizzle of olive oil. Then repeat until all your bread, cabbage and cheese is gone - finishing off with bread sprinkled over with cheese.

6 To finish pour your stock in and shove in a 180C oven for 30 mins. I did 15 mins with lid on and then 15 mins with lid off because I didn't want the top to burn and it worked out really well.

Just don't expect me to make it for you for lunch.

Ramsons Pesto with Wholewheat Spaghetti

Ramsons is also known as "wild garlic" due to its pungent garlic odour, or "bear's garlic" as the brown bears after hibernation, seek it out to cleanse their system. Ramsons has similar medicinal properties to those of the garlic. It is therefore especially valuable for a spring cleaning and waste removal course of treatment. They can be used as salad, as a vegetable, in soup, or as an ingredient for pesto in lieu of basil.

	Ramsons Pesto
250 g Wholewheat spaghetti 10 Cherry tomatoes, halved 10 Bocconcini, optional A handful of baby greens Freshly ground black pepper	80 g Ramsons leaves, chopped 60 g Almond, chopped 80 g Parmesan-Reggiano, grated 130 ml Olive oil Salt and freshly ground black pepper to taste

1. Add only enough chopped almonds to the skillet so they lie in a single layer. Turn heat on to medium and toast, stirring occasionally until the nuts are fragrant. Remove from heat and cool.
   
2. Rinse, dry and chop the ramsons. In a food processor, pulse toasted almonds and ramsons a few times. Slowly add the olive oil in a constant stream while the food processor is on, stopping to scrape down sides of container. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. If you have a mortar and pestle, do use them to pound the ingredients.
   
3. To store the pesto, simply place them in a jar and allow the oil to rise to the top. If it doesn't add a little oil to seal the top. It will keep fresh in the refrigerator for about a week.
   
4. Cook pasta to al dente according to package directions. Drain in colander and transfer to a mixing bowl. Add in pesto (about 1/2 cup) and gently toss to coat thoroughly. If pesto is too thick, you can add a tablespoon of the pasta water to thin it a little.
   
5. When pesto is mixed in, add cherry tomatoes, bocconcini if used, baby greens and season with freshly ground black pepper to taste.

Rhubarb Streusel Cake

A delicious tea time cake/tart with a tangy rhubarb filling topped with nutty and buttery streusel. Serve it warm, if desired, with ice cream or vanilla sauce.

Cake	Streusel Topping
150 g Flour 50 g Sugar 1 pinch Salt 1 Egg yolk 75 g Butter, diced 1 tbsp Cold water 500 g Rhubarb 70 g Ladyfingers, crumbled 50 g Brown sugar	100 g Flour 100 g Almond, ground 100 g Sugar 1/3 tsp Nutmeg powder 1/2 tsp Cinnamon powder 150 g Butter, diced

1. To prepare the base. Place flour, sugar, salt, egg yolk, butter and cold water in a mixing bowl. Stir with a hand mixer attached with dough hooks until the mixture comes together. Form it into a ball and chill, wrapped with a cling film, for 30 minutes.
   
2. Clean and trim rhubarb, removing any leaves. Cut the rhubarb stalks into 1cm pieces. Crush the ladyfingers until fine crumbs form. In a mixing bowl, mix together 100 grams sugar, flour, ground almond, nutmeg and cinnamon. Cut in butter to form crumbs. Chill, covered, until ready to use.
   
3. Preheat the oven to 200C/400F. Butter a 26cm tart dish or line with parchment paper. Roll the dough into a 32cm round between two sheets of parchment paper and place it into the tart dish. Sprinkle the crumbled ladyfingers at the bottom of the tart, scatter over the rhubarb pieces, and then sprinkle on brown sugar evenly. Now cover it with streusel topping. Bake in the middle of hot oven for 45 minutes until nicely golden brown.

Spice Crusted Cod Fillets with Zucchini Salad

Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.

	Zucchini Salad
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Sweet paprika 1/2 tsp Garlic salt 3-4 (about 150 g each) Cod fillets(or any white fish) 1 tbsp Corn oil Lemon wedges, to serve Some yoghurt dressing, to serve	180 g Green zucchini, trimmed and cut into 1cm pieces 1 tbsp Red onion, finely chopped 1 Tomato, halved, deseeded, cut into 1cm pieces 1 tbsp Finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 tbsp Olive oil 1 tbsp Fresh lemon juice Salt & freshly ground black pepper

1. Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
   
2. To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
   
3. Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
   
4. Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.

Auntie Hannah's Courgette Thing



DON'T say anything, okay? We only had an iPhone to snap it with


It all started back in January when my husband was invited to the last dinner at El Bulli before it closes down forever.

"Do you want to go?" He said. "It's 52 courses."
"Thanks, I won't," I said, thinking about all the babyweight I was going to have to be losing once April rolled around. I told him to take X, my brother-in-law instead - a roaringly good eater of food, swiller of wine and maker of jokes. Just the fellow.

Some phone calls were made and plans were hatched. Then my phone rang.

"What the FUCK do you think you're doing?!" screamed my sister down the phone. "Why did you tell Giles to take X to Spain? Do you think it's FUN being alone with three children under 4? You fucking, fucking, fucking bitch. You'd better get your fat fucking useless arse down here and help me, as it's YOUR fault I'm on my own."

Okay, so she didn't say that. But I could tell it was what she wanted to say to me when she suggested that, as my husband and her husband were out of town, I might like to spend Sunday night with her in her house in Oxford. She can say a thousand words just with her tone of voice, my sister - all of them quite threatening. But unless you've lived with her for 18 years, to talk to her she's charming.

So I drove down on Sunday morning at 4,000 miles an hour in our brand new diesel family estate with Kitty illegally strapped into the front passenger seat (airbag) and arrived at about 9am.

I found the 4 year-old dressed as a spaceman standing in a patch of dead daffoils, the 2 year-old in the hallway chewing a battery and the 9 month-old sitting quietly in the kitchen, humming to himself.

"Don't want to," said the 2 year-old.
"Don't want to what?" I said.
"Don't... wannnn... tooo," he said and sidled away with his battery.

Anyway, the weekend continued like that for a while and then on Sunday night after we'd both stopped banging our heads against the kitchen table - having put 4 children under 4 to bed -and drunk 2 litres of Tio Pepe and tonic water apiece, my sister decided that she was going to make courgette pasta for supper.

I have heard positive things about courgette pasta but have never believed it could possibly be much good. But it is! The courgettes add a kind of subtle, crunchy freshness. At least, I think they do, we put so much cream and parmesan cheese all over it that the courgettes may have got a little bit lost.

I'm writing about this, despite believing strongly that no-one ever needs to be told what to do with pasta, just because the addition of mint made quite an interesting twist. This is, to my mind, a very chic thing to have with a salad as a spring lunch for a lot of people.

Courgette pasta
for 2

As much pasta - linguine or spaghetti I'd say - as you want
1 courgette
100mls cream - any sort
1 large handful of parmesan and a smaller handful for sprinkling
a small bunch of mint, chopped
salt and pepper
1/2 a lemon
some olive oil
30g butter

1 Grate the courgette on a big-holed grater.

2 Boil the pasta and dress with some olive oil

3 Add all the other ingredients and stir.

This is why I don't really suggest pasta recipes.

Scrambled Eggs with Green Asparagus and Parmesan

A simple twist to typical scrambled eggs. The additions of asparagus offers a good source of vitamin, dietary fiber and protein. I had it for the weekend lunch served with rye crackers, but it is as delicious as for breakfast. If you prefer your scrambled eggs moist and creamy, then cook them over low flame.

• 250 g Green asparagus
  
• 2 Eggs, large
  
• 2 tbsp Milk
  
• 20 g Parmesan, grated
  
• 1 tbsp Chives (or spring onion), chopped
  
• Salt and pepper to taste
  
• 10 g Butter
  
• 1-2 slice Rye bread or pumpernickel
  
• 1 tbsp Sour Cream
  

1. Clean and trim the asparagus. Discard the woody ends and cut asparagus into 2-inch lengths.
   
2. Crack the eggs into a mixing bowl. Add in milk, grated Parmesan, chopped chives, salt and pepper. Beat the egg mixture with a whisk until all the ingredients are completely blended together.
   
3. Melt butter in a skillet over medium heat. Add in the asparagus and stir fry for about 4-5 minutes. Pour in the egg mixture and cook, covered, for about 5 minutes until set or to your liking. Turn the egg on the bread and serve with sour cream.

Avocado and Gorgonzola Salad with Parmesan Vinaigrette

Creamy avocado, pungent blue cheese, sweet onions, and juicy tomatoes. This is one of my favorite salads to throw together. Dried fruits, like cherry or cranberry, and toasted nuts could also be added to create a wonderful salad with variety of textures and flavours.

Parmesan Vinaigrette	Salad
100 ml Extra Virgin Olive Oil 45 g Fresh Parmesan cheese, grated 1 tbsp White wine vinegar 2 tbsp Plain yogurt 1 tsp Dried thyme 1 tsp Dijon mustard Salt and black pepper, to taste	50 g Field salad leaves 1 Avocado, peeled and diced 80 g Gorgonzola cheese, diced 1 Carrot, peeled and thinly shredded 1/2 Red onion, sliced 1 Tomato, cut into wedges Some dried cherries

1. Whisk all ingredients until creamy and smooth. Store in the fridge until ready to use.
   
2. In a large bowl, place field salad leaves, diced avocado, Gorgonzola, shredded carrot, red onion and tomato wedges. Drizzle with Parmesan vinaigrette and toss gently. Divide the salad in two serving plates, then sprinkle the dried cherries over.

Last, but not the least, I want to thank two lovely ladies, Eva at DAILY DOSES OF SUGAR, and Parsley Sage from The Deep Dish for passing two wonderful blog awards to me. Thank you!

Stuffed cabbage or Golabki

I'm always most thrilled by recipes that transform dull things into exciting things. Culinary alchemy - that's what I'm on the hunt for. I don't need to know what to do with caviar, or salmon, or fillet steak, or really fresh egg pasta. You just eat it. I want to know what to do with 1 kg of slightly past-it tomatoes, or a really old bunch of coriander, or an entire celeriac.

Or, for example, a savoy cabbage that's seen better days and some beef mince that's going to go off TODAY!!! if we don't eat it.

The answer is stuffed cabbage. Or, as they say in Poland, golabki. I don't think it's pronounced "gol-ab-kee" because it is written with all manner of flourishes and flounces on the letters. It is probably, in fact, pronounced "dumplings". Anyway, I just love this; it presses all my buttons - it is incredibly cheap, tasty and resourceful. It's not very spring/summer, I admit, but as I've said before, that's all for massive losers. There's nothing more comforting on a chilly spring evening that's followed an unseasonably warm spring day, than a bowl of golabki. Sorry, I meant dumplings.

Fans of Mamgu's Sausage and Cabbage Hotpot will not be disappointed.

This was made for me by my husband the other day, by way of an apology for coming home drunk, falling asleep and snoring, then becoming irritated when I scuppered his crapulent quest to urinate in my wardrobe at 1am.

He sourced the recipe from a book, which enjoys something of a cult status among aged North London Trots, called Old Polish Traditions in the Kitchen and at the Table. As well as golabki, there is also a recipe in there for "Ox Tongue in Grey Sauce", which just between you and me, I won't be trying - but it's the kind of thing that dusty old Commies do so love.

Okay, so the principle of this is that you use the smaller, daintier cabbage leaves (as opposed to the giant leathery outer leaves) to wrap parcels of meat-and-rice mixture in like a kind of Soviet dim sum.

Really, one ought to use pork mince but we didn't have any, so this is with beef mince. If you're going shopping specially for this, probably get pork mince - why not? We also used brown rice for this, when the recipe specifies white. I mean personally I just can't get enough of camargue rice, but if you want to use white, do.

Golabki with rice and mushrooms
For 4

You will need:

1 Savoy cabbage
1 packet of beef or pork mince - the ones at Waitrose usually come in at about 500g
Some dried mushrooms - about three tablespoons dried measurement
100g rice
1 large or two small-ish onions or shallots or whatever you've got knocking about, chopped
some stock - about 1/2 pint... actual stock rather than something out of a cube is probably essential here, and you know how slapdash I am about things like that
salt and pepper

1 Cut out the cabbage stump and then simmer the whole thing for 15 mins. Set aside to cool.

2 Boil and drain the rice. The good thing about this recipe is that you can be the world's shittest cooker of rice (like me) and it doesn't matter.

3 Sautee the chopped onions for a while - a good 10 minutes I'd say. Also rehydrate the dried mushrooms in about 300ml of boiling water. When rehydrated sieve the mushrooms (reserve the rehydration water) and chop.

4 In a bowl combine the mince, onion, mushrooms, rice, salt and pepper. Here feel free to add other things if you're feeling racy. Some chorizo, maybe - or a few herbs. Chillies? A dash of Lea & Perrins?

5 Line a casserole dish with the scraggy outer leaves of the cabbage. Then use the smaller inner leaves like wrapping paper, putting a ping-pong ball sized amount of the stuffing in the centre of the cabbage and parcelling it up, then place in the casserole dish on top of the scraggy leaves. My husband is very good at stuff like this, so it's possibly fiddlier than he made it seem. Anyway, it looked fun from where I was standing.

6 Once you've used up all your stuffing mixture, pour in the mushroom water and top up with some stock. It's not an exact science, you just want there to be liquid coming up about a third or a half up the sides of the golabki.

7 Bake in a 170C oven for 2 hours. It's one of those things that's very nice when re-heated.





Family conference



Aunty Shura's Courgette Thing



It doesn't look much, but it's really very nice



You know how there are those people in your life who are good for only one thing? Like the friend who is excellent value only when you are at a party, or the one who is only good at deeply-felt heart-to-hearts, or the one who is only good for a massive bitch about a mutual acquaintance (you literally cannot find anything else in common to talk about). Or the one who is willing to be friends with you when you're single and depressed but once you're married and happy, forget it... and don't expect so much as a fucking CARD if you go and have a BABY!!!!!

I mean, for example.

The courgette is the one-trick-pony-friend of the the vegetable world. They are really only good for a couple of things and this recipe is one of them. It was brought into my life by a woman called Shura, who has been helping me out with the baby. And when I say helping me out, I mean she has been hammering Kitty into a routine that would be the envy of ghetto-born Russian ballerinas and Japanese piano-playing prodigies, while simultaneously preventing me from committing suicide.

Her gift is to acknowledge that both Kitty and I are only babies. "Chile," she'll say to me, "you've got yourself overtired. It's time to go to bed now."

And you know, she's always right.

She taught me how to cook this thing, which is really one of the only 1 or 2 interesting ways in the world to treat courgettes. It's very easy and is a really fantastic accompaniment to chicken or fish. It's also very nice on toast.

Aunty Shura's Courgette Thing

For 2 people (with some left over for spreading on toast)

4 courgettes
a LOT of olive oil
salt
pepper
6 garlic cloves, crushed - do not, please, freak out at this mammoth quantity... yes it is quite garlicky, but it's all cooked so it's aromatic rather than scary.

1 Chop up the courgettes into pieces about the size of a 5p piece. However you want to do this is okay by me. I chop mine in half lengthways, then each half in half again and then chop along the lengths so you get little quarters

2 Dump into a saucepan and cover with olive oil. What you're looking for here is all the bits of courgette to be coated with oil and for there to be a small pool - or rather, actually, a thin layer - of oil along the bottom. The courgettes will give out a lot of water during cooking, so they don't need to be drenched, just robustly slathered.

3 Sprinkle over a very large pinch of salt and about 6 turns of the pepper grinder.

4 Throw in the crushed garlic and then cook this over a low heat for 1 hour with the lid on at a jaunty angle. That really is all there is to it.


Back in May. Ish.

Chocolate Glazed Tart with Pistachios

A crisp yet crumbly chocolate shortbread crust filled with a layer of rich chocolate glaze and finished off with some chopped lightly salted roasted pistachios---an unbeatable combination for an unforgettable sweet treat!

Shortbread	Topping
120 g Butter, at room temperature 60 g Golden caster sugar Pinch of salt 130 g Plain flour 20 g Cocoa powder	120 g Bittersweet chocolate, chopped 1 tbsp Maple syrup 20 g Butter 100 ml Heavy cream Some lightly salted roasted pistachios, roughly chopped Caramelized walnuts, roughly chopped

1. Preheat the oven to 160C/320F. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt. Sift over the flour and cocoa powder and mix just until a dough forms.
   
2. Divide the shortbread dough into four portions and press each in an even layer onto the bottom of four 12cm/4inch tart pans or one 26cm/10inch. Bake for about 20 minutes, or just until the they are firm to the touch.
   
3. Meanwhile, melt the chopped chocolate, maple syrup, butter and heavy cream in a stainless steel bowl set over a saucepan of simmering water. Mix until smooth.
   
4. Remove the shortbread from the oven and pour the warm chocolate glaze over the shortbread crusts and evenly spread the surface. Sprinkle the chopped pistachios or caramelized walnuts. They can be stored in container at room temperature for a few days.

Chickpea Salad with Cumin

In this wonderful healthy salad, chickpeas are first cooked in salt cumin water, that makes them more digestible as well as adding a nutty and peppery flavours to the chickpeas. The chickpeas are then dressed in a spicy vinaigrette.

• 250 g Dried chickpeas
  
• 1/3 tsp Cumin seeds
  
• 1/2 tsp Salt
  
• 1-2 tsp Ground cumin
  
• 1 clove Garlic, minced
  
• 1/3 tsp Chilli powder
  
• 1-2 tbsp Fresh lime juice
  
• 2 tbsp Parsley, finely chopped
  
• 2-3 tbsp Walnut oil

1. Place the chickpeas in a bowl and add enough water to cover by 1 inch. Soak the chickpeas for 4 hours or overnight. Drain the chickpeas and discard the soaking water.
   
2. Add the chickpeas, salt, cumin seeds and water to the pressure cooker so that the cooker is no more than one-third full. Lock the lid onto the pressure cooker and activate the desired program setting. Allow pressure to be fully released before removing the lid.
   
3. Drain the chickpeas and place in a large bowl. Add the ground cumin , minced garlic, chilli powder, lime juice, chopped parsley, walnut oil, and salt to taste. Toss well. Cover and set aside for 30 minutes at room temperature. Check the seasoning and add more salt or lime juice if needed. You can serve the chickpeas mounded on some lettuce leaves if desired.

Fresh Fruit Tartlets

Those mini fresh fruit tartlets have a sweet pastry crust that is filled with a rich hazelnut cream and topped with fresh fruit. Dust the fruit with powdered sugar before serving or glaze with apricot glaze to give the fruit a bright shiny finish.

Sweet Pastry Crust	Topping
250 g Pastry flour 60 g Caster sugar 1/4 tsp Salt 125 g Butter, cut into small pieces 1 Egg yolk 2-3 tbsp Cold water	85 g Butter, softened 85 g Powdered sugar 1 Egg 1/2 tsp Vanilla extract 85 g Ground hazelnut 8 tbsp Chantilly cream Seedless grapes Strawberries Powdered sugar

1. Heap the flour on a work surface and make a well. Put in butter, salt, sugar, and egg yolk. Using your fingertips, mix all the ingredients together. Add in cold water and work until the dough begins to hold together. Shape each into a ball and wrap with a plastic film and chill for half an hour.
   
2. Cream the butter and sugar with a hand mixer in the bowl. Beat in the egg and vanilla extract until smooth. Add the ground hazelnut and beat until it forms a smooth paste. Set aside.
   
3. Preheat the oven to 180C/350F. Grease four 12cm tartlet tins with butter and sprinkle them lightly with flour. Remove the pastry from the refrigerator and divide into four equal portions. On a lightly floured surface, roll each portion of pastry into a 16cm circle. Line the tins with pastry and prick several times with a fork.
   
4. Divide the hazelnut mixture into 4 pastry cases and smooth the top. Put the tart tins on the hot baking tray and bake for 30 minutes until golden brown. Lift the tart and base from the tin and leave on a wire rack to cool completely.
   
5. Spread two tablespoons of chantilly cream on top of each tartlet. Arrange the fruit on top. If desired, dust with powdered sugar before serving.