Soup
250g strawberries
125g redcurrants
125g raspberries
2–3 tbsp caster sugar
Handful of mint leaves
200ml natural yogurt
200ml double cream
300ml champagne or sparkling wine
Meringues
2 egg whites
Squeeze of lemon juice
100g caster sugar
300ml whole milk
Vanilla Pod
Handful of mint leaves
Caramel sauce
250g caster sugar
3 tbsp water
75g butter, cut into cubes
125ml double cream
2 tbsp sweetened condensed milk
Method: How to make summer berry & champagne soup
1. For the caramel, melt the sugar with the water in a heavy-based saucepan over a very low heat. This will take up to 10-15 minutes.
2. When the syrup is clear, raise the heat and cook to a mid-caramel colour. Don’t let it become dark or it will be bitter. Remove from the heat, then carefully whisk in the butter. Stir in the cream and condensed milk then return to the heat and bring to the boil. Set aside.
3. For the meringues, Whisk the egg whites with the lemon juice until soft peaks form. Gradually whisk in the sugar, a teaspoon at a time. Once it is incorporated, continue to whisk for 2 minutes longer.
4. Pour the milk into a pan and bring to a simmer. Scrape the seeds from the vanilla pod and add to the milk with the mint leaves. Shape the meringue mix into four quenelles and poach, 2 at a time, in the simmering milk for 2 minutes – don’t cover with a lid or the meringues will collapse. Lift out and leave to cool.
5. For the champagne and berry soup, whiz all the ingredients for the summer berry soup together in a blender until smooth.
6. To serve, reheat the caramel sauce. Pour the soup into individual serving glasses or bowls and serve with a floating island on top and drizzle over the caramel.
Monday, 8 September 2008
Monday, 1 September 2008
Lemon Tart
150g unsalted butter
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 zest of an unwaxed lemon
1 beaten egg
250g 00 flour or superfine plain flour
Filling
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar
3 large juiced lemons plus 1 lime juiced to make 150ml altogether
200ml double dream
To make the pastry, beat the butter in a food processor until soft. Add icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour.
Butter a deep 23cm loose-based tart tin. Lightly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then folling again.
peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.
heat oven to 180. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10mins. remove from oven, remove paper and beans and trim any excess pastry. brush pastry with beaten egg white then bake for 5mins. Cool.
For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream and whisk. Pour through a fine sieve into a jug.
Turn oven down to 130. Return pastry to the oven on a baking tray and pour in the lemon filling. Bake 35mins until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon or dusted icing sugar.
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 zest of an unwaxed lemon
1 beaten egg
250g 00 flour or superfine plain flour
Filling
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar
3 large juiced lemons plus 1 lime juiced to make 150ml altogether
200ml double dream
To make the pastry, beat the butter in a food processor until soft. Add icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour.
Butter a deep 23cm loose-based tart tin. Lightly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then folling again.
peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.
heat oven to 180. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10mins. remove from oven, remove paper and beans and trim any excess pastry. brush pastry with beaten egg white then bake for 5mins. Cool.
For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream and whisk. Pour through a fine sieve into a jug.
Turn oven down to 130. Return pastry to the oven on a baking tray and pour in the lemon filling. Bake 35mins until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon or dusted icing sugar.
Classic Pumpkin Pie with Pecan and Maple Cream
Place 550g pumpkin pieces in the microwave and cook 15mins until soft. Tip into a colander to drain, then leave to cool.
On a lightly floured surface, roll out the 500g pack of shortcrust pastry to the thickness of a £1 coin, so it's wide enough to cover a 25cm tart tin. Ease the pastry into the case, making sure there is overhand, then chill 30mins. Heat oven to 200, line base with foil and baking beans, then cook 15-20mins. Remove foil and beans, then cook for a further 10mins until pastry is golden. Turn oven down to 160.
Meanwhile, place pumpkin, 175g muscavado sugar, 2 eggs, 142ml double cream, 1 ts cinamon, 1 ts allspice, 1 tsp ground ginger and a small grating of nutmeg and blend in processor until smooth. Pour into pastry case, then bake 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin and then leave to cool.
Whip 142ml double cream with 5 tb maple cream until thickened, then fold in 25g pecans finely chopped. Serve spoonfuls of the cream with slices of the pie.
On a lightly floured surface, roll out the 500g pack of shortcrust pastry to the thickness of a £1 coin, so it's wide enough to cover a 25cm tart tin. Ease the pastry into the case, making sure there is overhand, then chill 30mins. Heat oven to 200, line base with foil and baking beans, then cook 15-20mins. Remove foil and beans, then cook for a further 10mins until pastry is golden. Turn oven down to 160.
Meanwhile, place pumpkin, 175g muscavado sugar, 2 eggs, 142ml double cream, 1 ts cinamon, 1 ts allspice, 1 tsp ground ginger and a small grating of nutmeg and blend in processor until smooth. Pour into pastry case, then bake 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin and then leave to cool.
Whip 142ml double cream with 5 tb maple cream until thickened, then fold in 25g pecans finely chopped. Serve spoonfuls of the cream with slices of the pie.
Little Banoffee Pies
250g digestive biscuits
100g butter, melted
397g carnation caramel
3 small bananas
284ml whipped cream
cocoa powder for dusting
Blitz biscuits until they are fine crumbs and combine with melted butter. Press the mixture into the sides of 6 10cm loose-based individual tart tins. Chill for 20mins.
Divide the caramel between the bases and chill 20mins. Remove the pies from the tins. Slice bananas, reserve 6 for the top and fold the rest into the cream. Spoon the mixture over the caramel, decorate with a banana slice and dust with cocoa.
100g butter, melted
397g carnation caramel
3 small bananas
284ml whipped cream
cocoa powder for dusting
Blitz biscuits until they are fine crumbs and combine with melted butter. Press the mixture into the sides of 6 10cm loose-based individual tart tins. Chill for 20mins.
Divide the caramel between the bases and chill 20mins. Remove the pies from the tins. Slice bananas, reserve 6 for the top and fold the rest into the cream. Spoon the mixture over the caramel, decorate with a banana slice and dust with cocoa.
Ham and Leek Cannelloni
3 leeks, sliced into 1cm chunks
300ml vege stock
85g water thin ham, roughly torn
8 fresh lasagne sheets
200g tub half fat creme fraische
1 tb wholegrain mustard
50f strong cheddar
85g breadcrumbs
heat oven to 200. Simmer leeks with stock in a pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix with ham and some seasoning. Divide the mixture into 8 - spoon along each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the creme fraiche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with breadcrumbs and remaining cheese, then bake 20mins until the top is golden and crisp and the leek filling is piping hot.
300ml vege stock
85g water thin ham, roughly torn
8 fresh lasagne sheets
200g tub half fat creme fraische
1 tb wholegrain mustard
50f strong cheddar
85g breadcrumbs
heat oven to 200. Simmer leeks with stock in a pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix with ham and some seasoning. Divide the mixture into 8 - spoon along each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the creme fraiche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with breadcrumbs and remaining cheese, then bake 20mins until the top is golden and crisp and the leek filling is piping hot.
vanilla apple sponge
250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
4 beaten eggs
250g SR flour
1 vanilla pod, split, seeds removed and reserved.
3 small bramley applies, peeled, cored and cut into wedges
2 tb demerara sugar
1/4 ts ground cinnamon
Heat oven to 180. Butter a 20cm springform tin, then line base with baking paper
Beat the caster sugar and butter until it turns pale and fluffy. add the edds, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don't worry if they appear overcrowded as they'll shrink as they cook.
Sprinkle with cinamon and demerara sugar and bake for 1 hour 5 mins or until a skewer comes out clean and the sponge has risen and is golden.
Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
250g golden caster sugar
4 beaten eggs
250g SR flour
1 vanilla pod, split, seeds removed and reserved.
3 small bramley applies, peeled, cored and cut into wedges
2 tb demerara sugar
1/4 ts ground cinnamon
Heat oven to 180. Butter a 20cm springform tin, then line base with baking paper
Beat the caster sugar and butter until it turns pale and fluffy. add the edds, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don't worry if they appear overcrowded as they'll shrink as they cook.
Sprinkle with cinamon and demerara sugar and bake for 1 hour 5 mins or until a skewer comes out clean and the sponge has risen and is golden.
Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Superhealthy salmon burgers
Tip 4 boneless skinless salmon fillets into a food processor with 2 tb red curry paste, thumbsized piece of grated ginger, 1 tsp soy sauce, and 1 bunch of chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. heat the oil in a non-stick frying pan, then fry the burgers for 4-5mins on each side, turning until crisp and cooked through.
Butternut Squash Lasagne
1 finely sliced onion
oil
butternut squash, cut into small cubes
pinch of cinnamon
nutmeg
100ml milk
150g frozen spinach
3 fresh lasagne sheets
1 ball mozzerella
Fry onion in olive oil, then add butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach through the wnother grating of nutmeg.
Meanwhile, cook the lasagne slices in boiling water for 3mins and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzerella into pieces and scatter it over the top, then grill briefly until the mozzerella bubbles and browns. Divide in half and serve.
maybe make double the mixture??
oil
butternut squash, cut into small cubes
pinch of cinnamon
nutmeg
100ml milk
150g frozen spinach
3 fresh lasagne sheets
1 ball mozzerella
Fry onion in olive oil, then add butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach through the wnother grating of nutmeg.
Meanwhile, cook the lasagne slices in boiling water for 3mins and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzerella into pieces and scatter it over the top, then grill briefly until the mozzerella bubbles and browns. Divide in half and serve.
maybe make double the mixture??
Baked Parmesan Courgettes
8 small courgettes, halved lengthways
plum tomatoes, 4 chopped
2 cloves garlic
1 chilli, seeded and finely chopped
1 tsp rosemary
olive oil
4 tb breadcrumbs mixed with 6 tb grated parmesan
Heat oven to 200. use a teaspoon to scoop the seeds from the middle of each courgette so you have 16 boats. Put in one large or two smaller ovenproof dishes and season. Mix the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season.
Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30mins or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20mins until golden and crisp.
plum tomatoes, 4 chopped
2 cloves garlic
1 chilli, seeded and finely chopped
1 tsp rosemary
olive oil
4 tb breadcrumbs mixed with 6 tb grated parmesan
Heat oven to 200. use a teaspoon to scoop the seeds from the middle of each courgette so you have 16 boats. Put in one large or two smaller ovenproof dishes and season. Mix the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season.
Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30mins or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20mins until golden and crisp.
Spicy One Pot
1 tb olive oil
knob of butter
1 small onion
100g chorizo
175g long grain rice
100ml dry white wine
350ml chicken stock
100g artichoke hearts, drained
4 tb fresh chopped parsley
Heat oil and butterin a heavy-based pan with a tight fitting lid. Add the onion, then fry for 2 mins until softened, stirring occasionally. Add the chorizo and rice, then cook for 2 mins, stirring to ensure the chorizo has started releasing it's oil and all the rice grains are well coated.
Add the wine and let it bubble for 1 min. Pour in the stock and bring to the boil, reduce the heat, cover, then simmer for 10-12mins or until the rice is cooked. Fold in the artichoke hearts and warm through. Season, stir in the parsley and serve at once.
knob of butter
1 small onion
100g chorizo
175g long grain rice
100ml dry white wine
350ml chicken stock
100g artichoke hearts, drained
4 tb fresh chopped parsley
Heat oil and butterin a heavy-based pan with a tight fitting lid. Add the onion, then fry for 2 mins until softened, stirring occasionally. Add the chorizo and rice, then cook for 2 mins, stirring to ensure the chorizo has started releasing it's oil and all the rice grains are well coated.
Add the wine and let it bubble for 1 min. Pour in the stock and bring to the boil, reduce the heat, cover, then simmer for 10-12mins or until the rice is cooked. Fold in the artichoke hearts and warm through. Season, stir in the parsley and serve at once.
Red Velvet Cupcakes
150g softened butter
350g caster sugar
2 eggs
450g SR flour
2 tb cocoa
1 tsp bicarp soda
1 ts baking powder
1/2 tsp salt
250ml buttermilk
2 tb red food colouring
1 tsp vanilla essence
1 tsp white wine vinegar
for the frosting
2 vanilla pods
200g softened butter
250g cream cheese
400g sieved icing sugar
Preheat oven to 170. Take a large muffin tray and fill each with a cupcake case.
Cream butter and sugar until it looks fluffy and lighter in colour. Add eggs one by one, beating well in between.
Take two seperate bowls and sieve the dry cake ingrediants into one and mix the wet ingrediants onto the other. Then mix alternate spoonfuls from each into the egg mix, folding thoroughly after each addition.
Fill cases with a spoonful of mixture, so each is 2/3 full. Bake for 10-15mins or until the cakes have risen and feel springy. Remove from the oven to cool completely.
Scrap vanilla seeds from the pods into a bowl, then add the butter and cream cheese. Beat well, then gradually add the sugar 4 tb at a time, until mixed in and smooth.
Once cakes are cool, pile a dollop or icing on top and serve.
350g caster sugar
2 eggs
450g SR flour
2 tb cocoa
1 tsp bicarp soda
1 ts baking powder
1/2 tsp salt
250ml buttermilk
2 tb red food colouring
1 tsp vanilla essence
1 tsp white wine vinegar
for the frosting
2 vanilla pods
200g softened butter
250g cream cheese
400g sieved icing sugar
Preheat oven to 170. Take a large muffin tray and fill each with a cupcake case.
Cream butter and sugar until it looks fluffy and lighter in colour. Add eggs one by one, beating well in between.
Take two seperate bowls and sieve the dry cake ingrediants into one and mix the wet ingrediants onto the other. Then mix alternate spoonfuls from each into the egg mix, folding thoroughly after each addition.
Fill cases with a spoonful of mixture, so each is 2/3 full. Bake for 10-15mins or until the cakes have risen and feel springy. Remove from the oven to cool completely.
Scrap vanilla seeds from the pods into a bowl, then add the butter and cream cheese. Beat well, then gradually add the sugar 4 tb at a time, until mixed in and smooth.
Once cakes are cool, pile a dollop or icing on top and serve.
Apricot and Pistachio crumble
3 x 420g tine apricots in syrup, drained and reserved
4 tb syrup
a knob of butter for greasing
for the crumble
1 x 100g pack shelled pistachio nuts
125g cold butter, cubed
250g plain flour
150g demerara sugar
you will also need a 1.2litre baking dish, lightly greased.
Preheat oven to 190. Grind pistachios in a food processor to resemble fine gravel. Make the crust by rubbing the butter into the flour until it resembles fresh breadcrumbs, either in a processor or by hand.
Stir in the pistachios and sugar. Pile the fruit and the syrup into the baking dish, tucking a few whole pistachios in if you wish. Tip the topping onto the fruit and bake in the preheated oven for 30-35mins till the crust is crisp and golden, the fruit soft and tender. Take care that the crust doesn't burn (nuts burn easily), so cover with foil. Serve hot, with cream.
4 tb syrup
a knob of butter for greasing
for the crumble
1 x 100g pack shelled pistachio nuts
125g cold butter, cubed
250g plain flour
150g demerara sugar
you will also need a 1.2litre baking dish, lightly greased.
Preheat oven to 190. Grind pistachios in a food processor to resemble fine gravel. Make the crust by rubbing the butter into the flour until it resembles fresh breadcrumbs, either in a processor or by hand.
Stir in the pistachios and sugar. Pile the fruit and the syrup into the baking dish, tucking a few whole pistachios in if you wish. Tip the topping onto the fruit and bake in the preheated oven for 30-35mins till the crust is crisp and golden, the fruit soft and tender. Take care that the crust doesn't burn (nuts burn easily), so cover with foil. Serve hot, with cream.
Classic Blackberry and Apple Crumble
1 lg bramley apples, peeled and cored
40g butter
315g blackberries
1 tb caster sugar
for the crumble
110g cold butter, cubed
200g plain flour
75g caster sugar
you will also need a 1.5litre baking dish, lightly greased
Preheat oven to 190. Cut apples into large chunks, put them in a pan and toss with the butter and a couple of tb of water over a med heat. When the apples start to soften but are still keeping their shape, stir in the blackberries and tip the fruit into the baking dish. Sprinkle with the sugar, if using.
Rub the butter into the flour with your fingertis or in a food processor. Stir in the sugar. Add a few drops of water and shake the bowl so that a few larger crumbs appear. This will give a lovely texture. Tip on top of the fruit, letting it sit loosely; don't pack it down. Bake in the oven for 30mions, till the apple is soft and the crumbs are golden and crisp.
40g butter
315g blackberries
1 tb caster sugar
for the crumble
110g cold butter, cubed
200g plain flour
75g caster sugar
you will also need a 1.5litre baking dish, lightly greased
Preheat oven to 190. Cut apples into large chunks, put them in a pan and toss with the butter and a couple of tb of water over a med heat. When the apples start to soften but are still keeping their shape, stir in the blackberries and tip the fruit into the baking dish. Sprinkle with the sugar, if using.
Rub the butter into the flour with your fingertis or in a food processor. Stir in the sugar. Add a few drops of water and shake the bowl so that a few larger crumbs appear. This will give a lovely texture. Tip on top of the fruit, letting it sit loosely; don't pack it down. Bake in the oven for 30mions, till the apple is soft and the crumbs are golden and crisp.
Nectarine frangipane tart
225g ready made sweet shortcrust pastry
1 tb plain flour, plus extra for dusting
1 x 100g pack chopped roasted hazlenuts
75g caster sugar
110g butter, at room temperature
1 large egg
1 tb brandy or frangelico
3 just-ripe nectarines
4 tb apricot jam
a squeeze of lemon juice
roll out pastry on a lightly floured surface and use it to line the 23cm round tart tin, then transfer it to the fridge to chill for at least 30mins. Preheat oven to 200 and put a large baking sheet into the oven to heat up.
In a processor, whiz hazlenuts and sugar until they have the texture of fine breadcrumbs. Add the butter and process again, then add the egg, flour and brandy. Process until just blended, then spread evenly over the base of the chilled pastry.
Quarter the nectarines and remove the stones. Make 3 cuts in each quarter, from top to bottom, leaving the slices joined at the base so they can be fanned out slightly. Place on top of the hazelnut mixture with a palette knife.
put the tart in the oven on the preheated baking sheet and bake for 10mins, then reduce the heat to 180 and cook for another 20-25mins until the filling is set and browned. Leave the tart to cool in the tin.
To make the glaze, put the jam in a small pan with the lemon juice. Heat gently until runny, then sieve out any lumps before brushing the glaze liberally over the cooled tart.
1 tb plain flour, plus extra for dusting
1 x 100g pack chopped roasted hazlenuts
75g caster sugar
110g butter, at room temperature
1 large egg
1 tb brandy or frangelico
3 just-ripe nectarines
4 tb apricot jam
a squeeze of lemon juice
roll out pastry on a lightly floured surface and use it to line the 23cm round tart tin, then transfer it to the fridge to chill for at least 30mins. Preheat oven to 200 and put a large baking sheet into the oven to heat up.
In a processor, whiz hazlenuts and sugar until they have the texture of fine breadcrumbs. Add the butter and process again, then add the egg, flour and brandy. Process until just blended, then spread evenly over the base of the chilled pastry.
Quarter the nectarines and remove the stones. Make 3 cuts in each quarter, from top to bottom, leaving the slices joined at the base so they can be fanned out slightly. Place on top of the hazelnut mixture with a palette knife.
put the tart in the oven on the preheated baking sheet and bake for 10mins, then reduce the heat to 180 and cook for another 20-25mins until the filling is set and browned. Leave the tart to cool in the tin.
To make the glaze, put the jam in a small pan with the lemon juice. Heat gently until runny, then sieve out any lumps before brushing the glaze liberally over the cooled tart.
Houmous bi tahini
200g dried chickpeas
pinch bicarb soda
2 cloves garlic, peeled and crushed to a paste with 1 ts salt
juice 2 lemons
4 tb tahini, well stirred
extra virgin olive oil, to serve
cayenne or paprika, to serve
Soak chickpeas overnight in twice their volume of cold water and the bicarb soda
Remove chickpea skins by rubbing them. Cook in fresh pan of water for 40-60mins or until they are tender and removing any scum. Strain and reserve the cooking liquid.
Place in processor with crushed garlic, lemon juice, tahini and 6 tb of cooking liquid ( or 6 tb cold water if using tinned chickpeas). Whiz until mixture is smooth. Add more water or cooking liquid if mixture is too thick. Taste and adjust the seasoning if necessary.
Serve drizzled with olive oil and sprinkled with a little cayenne or paprika
pinch bicarb soda
2 cloves garlic, peeled and crushed to a paste with 1 ts salt
juice 2 lemons
4 tb tahini, well stirred
extra virgin olive oil, to serve
cayenne or paprika, to serve
Soak chickpeas overnight in twice their volume of cold water and the bicarb soda
Remove chickpea skins by rubbing them. Cook in fresh pan of water for 40-60mins or until they are tender and removing any scum. Strain and reserve the cooking liquid.
Place in processor with crushed garlic, lemon juice, tahini and 6 tb of cooking liquid ( or 6 tb cold water if using tinned chickpeas). Whiz until mixture is smooth. Add more water or cooking liquid if mixture is too thick. Taste and adjust the seasoning if necessary.
Serve drizzled with olive oil and sprinkled with a little cayenne or paprika
Basil Tzatziki
500g greek yoghurt
1 cucumber, halved, deseeded and coarsely grated (leave the skin on)
1 clove garlic, peeled and crushed into a paste with 1 ts salt and 1 ts dried mint
2 x 25g packs of fresh basil, leaves only, shredded
juice 1 lemon
Mix all ingrediants and season to taste.
1 cucumber, halved, deseeded and coarsely grated (leave the skin on)
1 clove garlic, peeled and crushed into a paste with 1 ts salt and 1 ts dried mint
2 x 25g packs of fresh basil, leaves only, shredded
juice 1 lemon
Mix all ingrediants and season to taste.
Spinach and Ricotta Gnocci with tomato sauce
Preheat oven to 170. Heat a large shallow frying pan with 1 tb water and add 1x 225g bag of spinach, cover and wilt over a high heat for 1 min.
Remove lid and add 2 cloves garlic (finely chopped). Stir to allow liquid to evaporate - about 1 min. Transfer to a colander and press out all moisture.
Transfer to food processor and blend until smooth. Add 1 large egg and 1 large egg yolk, 60g SR flour and 50g freshly grated parmesan. Blend for 1 min then add 350g drained ricotta. Blend again, just enough to incorporate the ricotta, then add seasoning and some freshly grated nutmeg.
Tip mixture into a bowl.
Spread 1 quantity of tomato sauce in a gratin dish. Using a large serving spoon, dipped in boiling water, scoop 4 spoonfuls of the ricotta and spinach mixture on top of the sauce.
Trickle over 2 tb olive oil, cover tightly with foil and bake for 30mins. Remove foil and bake for 10-15mins more until just firm to the touch. Serve with a warm baguette
Remove lid and add 2 cloves garlic (finely chopped). Stir to allow liquid to evaporate - about 1 min. Transfer to a colander and press out all moisture.
Transfer to food processor and blend until smooth. Add 1 large egg and 1 large egg yolk, 60g SR flour and 50g freshly grated parmesan. Blend for 1 min then add 350g drained ricotta. Blend again, just enough to incorporate the ricotta, then add seasoning and some freshly grated nutmeg.
Tip mixture into a bowl.
Spread 1 quantity of tomato sauce in a gratin dish. Using a large serving spoon, dipped in boiling water, scoop 4 spoonfuls of the ricotta and spinach mixture on top of the sauce.
Trickle over 2 tb olive oil, cover tightly with foil and bake for 30mins. Remove foil and bake for 10-15mins more until just firm to the touch. Serve with a warm baguette
Tomato Sauce
1 med onion, peeled and chopped
4 cloves garlic
3 tb extra virgin olive oil
1 x 400g choped tomatoes
2 tb tomato puree
cayenne pepper
sugar
parsley/basil
place onion, garlic and oil in a saucepan and cook until soft. Add tomatoes, puree and 100ml to the pan. Bring to the boil and then simmer for 15 mins. Season to taste with herbs, sugar and cayenne pepper.
4 cloves garlic
3 tb extra virgin olive oil
1 x 400g choped tomatoes
2 tb tomato puree
cayenne pepper
sugar
parsley/basil
place onion, garlic and oil in a saucepan and cook until soft. Add tomatoes, puree and 100ml to the pan. Bring to the boil and then simmer for 15 mins. Season to taste with herbs, sugar and cayenne pepper.
Cinnamon Chocolate Mousse
1 x 300ml carton of double cream
4 large eggs and 3 large egg whites
100g clear honey
100g caster sugar, plus 1 tablespoon
400g good quality dark chocolate, chopped
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons icing sugar
Whisk cream to soft peaks and reserve in fridge. Place the 4 whole eggs, honey and the 100g caster sugar in a large bowl over a pan of simmering water. With an electric hand whisk, whisk for about 10mins until thick. light and fluffy.
Meanwhile, melt the cho over a pan of barely simmering water. Remove from heat and allow it to cool slightly. Fold the choc and vanilla extract into the egg mixture.
In another bowl, whisk the 3 egg whites with an electric hand whisk to very soft loose peaks. With the beaters running, slowly sprinkle in the tb of sugar and half the cinnamon, then beat for a little longer until the egg whites reach the shiny soft-peak stage.
Fold the whipped cream into the chocolate base and then gently fold in the egg whites. Pour into serving glasses and chill.
When ready to serve, mix together the remaining cinnamon and the icing sugar and dust over the mousses.
4 large eggs and 3 large egg whites
100g clear honey
100g caster sugar, plus 1 tablespoon
400g good quality dark chocolate, chopped
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons icing sugar
Whisk cream to soft peaks and reserve in fridge. Place the 4 whole eggs, honey and the 100g caster sugar in a large bowl over a pan of simmering water. With an electric hand whisk, whisk for about 10mins until thick. light and fluffy.
Meanwhile, melt the cho over a pan of barely simmering water. Remove from heat and allow it to cool slightly. Fold the choc and vanilla extract into the egg mixture.
In another bowl, whisk the 3 egg whites with an electric hand whisk to very soft loose peaks. With the beaters running, slowly sprinkle in the tb of sugar and half the cinnamon, then beat for a little longer until the egg whites reach the shiny soft-peak stage.
Fold the whipped cream into the chocolate base and then gently fold in the egg whites. Pour into serving glasses and chill.
When ready to serve, mix together the remaining cinnamon and the icing sugar and dust over the mousses.
For Kids - Easy Cheesy Edam Muffins
100g smoked back bacon rashers
275g plain flour
1 tb baking powder
5g caster sugar
5g salt
125g edam cheese, grated
75g sunblush tomatoes, chopped
20g freshly snipped chives
2 eggs
200ml semi-skimmed milk
corn kernals
75g melted butter
Preheat oven to 190 and line muffin tin with 10 paper muffin cases. Grill bacon until crispy and chop into pieces. In a large bowl, sift flour and baking powder. Stir in sugar, salt, 3/4 of the cheese, bacon, sundried tomatoes, corn and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingrediants. Stir until just combined - the batter will be lumpy.
Fill the muffin cases and sprinkle the tops with the reserved cheese. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.
275g plain flour
1 tb baking powder
5g caster sugar
5g salt
125g edam cheese, grated
75g sunblush tomatoes, chopped
20g freshly snipped chives
2 eggs
200ml semi-skimmed milk
corn kernals
75g melted butter
Preheat oven to 190 and line muffin tin with 10 paper muffin cases. Grill bacon until crispy and chop into pieces. In a large bowl, sift flour and baking powder. Stir in sugar, salt, 3/4 of the cheese, bacon, sundried tomatoes, corn and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingrediants. Stir until just combined - the batter will be lumpy.
Fill the muffin cases and sprinkle the tops with the reserved cheese. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.
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