Sofia Wood’s Celebratory Three-Course Meal for Father’s Day
Every week, Sofia Wood shares her best cooking ideas here on Make it last. This time, she’s put together a celebratory tree-course meal with some classic French flavors.
Yesterday was Fathers day in Sweden, so I thought I’d share my husband’s favorite three-course meal—obviously suitable if you’re just in the mood for something really good as well.
Salty Dates with Yoghurt and Olive Oil
12-15 soft dates, such as Medjool
2 tbsp olive oil + additional for serving
A good pinch of dried chili flakes
200 ml Russian or Turkish yoghurt
Flaky sea salt
1/2 red chili pepper
Cracked black pepper
Heat a small frying pan with olive oil and fry the dates on medium heat together with the dried chili flakes and salt. Fry for 5-6 minutes until the dates start to caramelize. Spoon yoghurt onto a plate and scatter the dates on top. Sprinkle with finely sliced fresh chili and a drizzle of olive oil and black pepper. Enjoy as a side or starter.
4 slices of Levain sourdough bread
1 roll of goat cheese
2 tbsp honey
1 green apple
1 head of baby gem lettuce
Red wine vinegar
Cracked black pepper
Preheat the oven to 180°C. Slice the bread thinly and drizzle with olive oil. Slice the goat cheese into thick slices, about 2-3 cm, and place on top of the bread slices. Spoon some honey over the cheese slices and place the whole thing on a baking sheet. Bake until the cheese is golden brown and slightly melted, about 10 minutes.
Meanwhile, arrange the salad in big bowls, thinly slice the apple and avocado, and spread over the baby gem. Dress with olive oil, vinegar, salt and pepper. Once the chèvre toasts are done, place on top of the salad and finish with some cress.
5 dl heavy cream
1 dl full fat milk (3%)
1 vanilla pod
5 egg yolks
50 g raw golden sugar, plus extra for topping
Preheat the oven to 160°C. Place four 175 ml ramekins in a deep roasting pan. Pour the cream and milk into a pan and add the vanilla pod split lengthways with the seeds scraped out.
Put the egg yolks and sugar into a large separate bowl and whisk for one minute until it’s slightly fluffy and the sugar has melted.
Heat the cream and vanilla until it’s almost boiling, then set aside. Pour hot cream into the egg yolks while stirring, and make sure to scrape in all the vanilla seeds. Remove the vanilla pod, spoon out and discard all the foam that sits atop of the mixture.
Pour hot water into the baking tray around the ramekins, about halfway up. Then pour or spoon the cream and egg mixture into the ramekins, dividing it evenly.
Place the tray in the oven and put a baking sheet on top of the tin, so it sits well above the ramekins and completely covers them. Leave a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set.
Once set, lift out the ramekins and let cool slightly, then transfer to the fridge to cool completely. When ready to serve, wipe round the top edge of the dishes, then sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon so the surface is completely covered. Turn up the grill high on your oven or use a kitchen torch to quickly caramelize the sugar until it’s melted and bubbling. Serve once the sugar is cool and crisp.
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