500g carrots, peeled and cut into small pieces
110g peeled onions
220g cashe nuts, finely ground
125g white breadcrumbs
7 tb fresh chopped dill
3.5 tb vege oil
150g dried puy lentils, washed
3 large juicy oranges
12 cardamom pods, split down one side, but not opened
2-3 garlic cloves, crushed
2.5 tsp pomegranate molasses
salt and pepper to taste
fresh dill and pomegranate seeds
Preheat oven to 200. Blend carrot and onion until very fine and then put into a bowl with nuts, crumbs and 4 tb of dill together with seasoning. mix well until the mixture is moist and clumping together.
Grease and line 2 20cm sandwich tins with baking paper. Divide the carrot mixture equally between the tins and press down well. Brush generously with oil - 1.5 tb for each tin
Bake for about 35 mins. it should be firm and quite crispy on top. let it stand for 5mins thent urn out onto a flat surface to serve.
While the fan is cooking, make the lentil mixture. Put lentils in saucepan, add peel of half an orange and 6 cardamom pods. Cover with boiling water and add salt. Bring to the boil, cover and simmer for about 15-20mins until al dente.
Combine crushed garlic, 3 tb orange juice, 1 tsp pomegranate molasses, 3 tb chopped dill and 1/2 tb vege oil. Season well with salt and freshly ground black pepper.
When the lentils are cooked, removed the pod and peel, drain well and mix immediately with the dressing. Put to one side.
To make the sauce, grate the zest from one orange and put into a small saucepan. Juice all remaining oranges and add to the pan, together with the remaining 6 cardamom pods, 1.5 tsp pomegranate molasses and water.
Bring to the boil then simmer until the mixture has reduced by about 2/3. Remove from heat and it should thicken to a thick runny consistency.
To serve, cut each circle of carrot and cashew into eight wedges. Top each mound of lentils with flour overlapping wedges of carrot, crispy side up, to make a fan. Drizzle the plate with the orange and cardamom sauce and garnish with dill and pomegranate seeds.
Saturday, 15 November 2008
Leek and Chestnut purses with ginger and red pepper relish
2-2.5 tb olive oil
100g leeks, trimmed and finely chopped
50g aborio rice
30ml dried white wine
325-375 vege stock
60g chestnuts (vacuum packed), roughly chopped
2 tb soya cream
300g filo pastry, defrosted and cut into 24 x 12cm squares
For the relish
1 large red pepper (ready roasted from jar)
2 tsp fresh ginger, finely grated
pinch of caster sugar to taste
Preheat oven to 200l. Heat 1 tb olive oil in a med saucepan and lightly fry the leeks until soft and golden. Stir in the rice, coating well. Add the wine and bring to the boil. Add 175ml warm stock, enough to cover the rice.
Cover the pan and simmer on a low heat until liquid is absorbed. Add 175ml of warm stock and the chestnuts, and bring to the boil Cover the pan then simmer for 10-12 mins until the rice is just cooked (add extra stock if it starts to stick to the pan)
Stir in the cream and season well with salt and pepper. Set aside until needed. Using the remaining oil. lightly brush one filo square, placing another one on top to form an eight pointed star. Brush the tips lightly with oil.
Place 2 tsp of the mixture in the middle and pull up the edges of the pastry to form a purse. Place on a baking tray in the oven and bake for 15mins until golden.
To make the relish, mix the pepper with the ginger and sugar, blending well. For a finer sauce, add a little water and put the mixture through a sieve. Serve a good tb of relish with each portion of purses.
100g leeks, trimmed and finely chopped
50g aborio rice
30ml dried white wine
325-375 vege stock
60g chestnuts (vacuum packed), roughly chopped
2 tb soya cream
300g filo pastry, defrosted and cut into 24 x 12cm squares
For the relish
1 large red pepper (ready roasted from jar)
2 tsp fresh ginger, finely grated
pinch of caster sugar to taste
Preheat oven to 200l. Heat 1 tb olive oil in a med saucepan and lightly fry the leeks until soft and golden. Stir in the rice, coating well. Add the wine and bring to the boil. Add 175ml warm stock, enough to cover the rice.
Cover the pan and simmer on a low heat until liquid is absorbed. Add 175ml of warm stock and the chestnuts, and bring to the boil Cover the pan then simmer for 10-12 mins until the rice is just cooked (add extra stock if it starts to stick to the pan)
Stir in the cream and season well with salt and pepper. Set aside until needed. Using the remaining oil. lightly brush one filo square, placing another one on top to form an eight pointed star. Brush the tips lightly with oil.
Place 2 tsp of the mixture in the middle and pull up the edges of the pastry to form a purse. Place on a baking tray in the oven and bake for 15mins until golden.
To make the relish, mix the pepper with the ginger and sugar, blending well. For a finer sauce, add a little water and put the mixture through a sieve. Serve a good tb of relish with each portion of purses.
*(Xmas Gift) Cranberry and Orange Vodka
250g fresh or frozen cranberries
Pared zest of 2 oranges
175-200g caster sugar
1 litre unbranded vodka
Put the cranberries into a shallow dish and stab them with a fork, but don't reduce to a mush. Put them into 2 sterilised, wide-necked jars with lids, with the strips of orange zest and the sugar. Pour over the vodka, seal and leave somewhere dark for 2 weeks, shaking the jar now and then (about once a week) until the sugar has dissolved.
Strain the liquid through a muslin-lined sieve into a jug, decant into sterilised bottles, seal and label. (either 2 500ml bottles of 4 x 250ml bottles)
Decorate the bottles with a ribbon, and give as a present with some shot glasses.
Pared zest of 2 oranges
175-200g caster sugar
1 litre unbranded vodka
Put the cranberries into a shallow dish and stab them with a fork, but don't reduce to a mush. Put them into 2 sterilised, wide-necked jars with lids, with the strips of orange zest and the sugar. Pour over the vodka, seal and leave somewhere dark for 2 weeks, shaking the jar now and then (about once a week) until the sugar has dissolved.
Strain the liquid through a muslin-lined sieve into a jug, decant into sterilised bottles, seal and label. (either 2 500ml bottles of 4 x 250ml bottles)
Decorate the bottles with a ribbon, and give as a present with some shot glasses.
Chocolate and black stacks
125g sugar
2 blackcurrant tea bags
8 large free-range egg yolks
200g good quality plain chocolate
125ml single cream
568ml carton double cream
300g fresh or frozen blackberries
edible gold leaves
Put the sugar, 125ml water and the tea bags in a pan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Leave to cool and infuse. remove and discard the tea bags.
place the egg yolks in a mixer, whisk at high speed, and slowly trickly in the blackcurrant syrup until light and fluffy. Put 100g of the chocolate and the single cream in a bowl set over a pan of simmering water and heat gently until melted, stirring occasionally. Fold the chocolate cream into the egg mixture. whip the double cream to soft peaks and fold into the egg and chocolate mixture. Leave to set in the fridge.
For the chocolate discs, put the remaining chocolate in a bowl set over a suacepan of gently simmering water and allow to melt. Brush a thin layer of the melted chocolate on a sheet of acetate. Set in the fridge. Cut into 30 x 6cm discs using a 6cm plain biscuit cutter.
Fill a piping bag with the chocolate mousse. Put 10 chocolate discs on a large tray and pipe small balls to mousse to cover each 1 (balls being about the size of your thumb nail). Lay a second disc on top and some berries, then top with a final disc. Pipe over a little more mousse and add a few more berries. Chill until needed (up to 8 hours). To serve, transfer onto plates and decorate with gold leaf.
2 blackcurrant tea bags
8 large free-range egg yolks
200g good quality plain chocolate
125ml single cream
568ml carton double cream
300g fresh or frozen blackberries
edible gold leaves
Put the sugar, 125ml water and the tea bags in a pan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Leave to cool and infuse. remove and discard the tea bags.
place the egg yolks in a mixer, whisk at high speed, and slowly trickly in the blackcurrant syrup until light and fluffy. Put 100g of the chocolate and the single cream in a bowl set over a pan of simmering water and heat gently until melted, stirring occasionally. Fold the chocolate cream into the egg mixture. whip the double cream to soft peaks and fold into the egg and chocolate mixture. Leave to set in the fridge.
For the chocolate discs, put the remaining chocolate in a bowl set over a suacepan of gently simmering water and allow to melt. Brush a thin layer of the melted chocolate on a sheet of acetate. Set in the fridge. Cut into 30 x 6cm discs using a 6cm plain biscuit cutter.
Fill a piping bag with the chocolate mousse. Put 10 chocolate discs on a large tray and pipe small balls to mousse to cover each 1 (balls being about the size of your thumb nail). Lay a second disc on top and some berries, then top with a final disc. Pipe over a little more mousse and add a few more berries. Chill until needed (up to 8 hours). To serve, transfer onto plates and decorate with gold leaf.
Pumpkin, leek and brie tart
300g butternut squash
1 tb olive oil
2 leeks, washed and finely slived
1 tb butter
4 large free-range eggs
150ml double cream
150ml milk
80g cornish brie, sliced
4 tb grated parmesan
freshly grated nutmeg
for the pastry
200g plain flour, sifted, plus extra for dustin
100g butter, chilled and diced
Preheat oven to 180. Cut pumpkin into large chunks, toss in oli and put on a baking tray. Bake for 30mins, turning once, until tender. Cool.
In a frying pan, saute the leeks in the butter for 5mins, until softened. Meanwhile, make the pastry. in a food processor, whizz the flour, diced butter and a pinch of salt for about 10 secs, until the mixture forms coarse crumbs. Slowly add 4-5 tb ice-cold water, pulsing, until it comes together in a ball. Wrap in cling film and chill for 30mins.
Turn the oven up to 190. Roll out the pastry on a floured work surface, and use to line a 23cm round fluted tart tin. Line with baking paper and fill with baking beans. Bake for 10mins, then remove the beans and bake for a further 4mins. reduce the oven to 160.
Whisk the eggs, cream and milk in a bowl. Cut the pumpkin into bite-size pieces and scatter over the tart base along with the leeks. Lay the Brie on top and spoon over the parmesan, then gently pour over the egg mixture. Season generously with salt, pepper and nutmeg and bake for 30-35mins or until set. Stand for 15mins before serving.
1 tb olive oil
2 leeks, washed and finely slived
1 tb butter
4 large free-range eggs
150ml double cream
150ml milk
80g cornish brie, sliced
4 tb grated parmesan
freshly grated nutmeg
for the pastry
200g plain flour, sifted, plus extra for dustin
100g butter, chilled and diced
Preheat oven to 180. Cut pumpkin into large chunks, toss in oli and put on a baking tray. Bake for 30mins, turning once, until tender. Cool.
In a frying pan, saute the leeks in the butter for 5mins, until softened. Meanwhile, make the pastry. in a food processor, whizz the flour, diced butter and a pinch of salt for about 10 secs, until the mixture forms coarse crumbs. Slowly add 4-5 tb ice-cold water, pulsing, until it comes together in a ball. Wrap in cling film and chill for 30mins.
Turn the oven up to 190. Roll out the pastry on a floured work surface, and use to line a 23cm round fluted tart tin. Line with baking paper and fill with baking beans. Bake for 10mins, then remove the beans and bake for a further 4mins. reduce the oven to 160.
Whisk the eggs, cream and milk in a bowl. Cut the pumpkin into bite-size pieces and scatter over the tart base along with the leeks. Lay the Brie on top and spoon over the parmesan, then gently pour over the egg mixture. Season generously with salt, pepper and nutmeg and bake for 30-35mins or until set. Stand for 15mins before serving.
* Chicken tart with leeks and gruyere
Preheat the oven to 200. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess.
Prick the base all over with a fork and chill in the fridge for 10mins. Line the pastry with kitchen foil and baking beans and bake 10mins. remove beans and foil and return to the oven for a further 5mins, until the pastry is a pale biscuit colour.
Turn the oven temp down to 180. Heat a frying pan with 1 tb olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5mins, until tender. Spread the base of the tart with 2 tb whilegrain mustard, then top with the herby leek mixture.
Shred 110g cooked chicken (roast chicken) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g gruyere, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 mins, until set and golden. Carefully remove from the tin. Serve with a green salad.
Prick the base all over with a fork and chill in the fridge for 10mins. Line the pastry with kitchen foil and baking beans and bake 10mins. remove beans and foil and return to the oven for a further 5mins, until the pastry is a pale biscuit colour.
Turn the oven temp down to 180. Heat a frying pan with 1 tb olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5mins, until tender. Spread the base of the tart with 2 tb whilegrain mustard, then top with the herby leek mixture.
Shred 110g cooked chicken (roast chicken) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g gruyere, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 mins, until set and golden. Carefully remove from the tin. Serve with a green salad.
**Pork fillet stuffed with sage and chestnut
Preheat the oven to 190. in a frying pan, heat a good knob of butter and 1 tb olive oil and gently fry 1 small red onion, finely chopped for 5 mins. Add 1 garlic clove, crushed, 1 tb chopped fresh sage and 40g vacuum packed cooked chestnuts, roughly chopped and cook for a few mins.
Add the onion and chestnut mixture to a bowl with 25g fresh breadcrumbs. Season and mix well. take 450g pork fillet (1 large or 2 smaller halves), make an incision along the lengths and stuff with the chestnut mixture. Tie with string, at intervals, along the length of the pork fillet.
Heat 2 tb olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20mins. Rest for 10 mins. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.
Add the onion and chestnut mixture to a bowl with 25g fresh breadcrumbs. Season and mix well. take 450g pork fillet (1 large or 2 smaller halves), make an incision along the lengths and stuff with the chestnut mixture. Tie with string, at intervals, along the length of the pork fillet.
Heat 2 tb olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20mins. Rest for 10 mins. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.
Speedy Passionfruit Cheesecake
Crumble 150g ginger shortbread biscuits and mix with 40g melted butter and 1 tb caster sugar in a bowl. Spoon into 6 tumblers or bowls and chill in the fridge to firm up. In a bowl, mix 300g cream cheese with 200ml double cream, whipped, 3 tb icing sugar and the pulp from 6 passionfruit, reserving a little to decorate.
Spoon on top of the biscuit base and decorate with the reserved passionfruit pulp. Chill until ready to serve.
Spoon on top of the biscuit base and decorate with the reserved passionfruit pulp. Chill until ready to serve.
Individual smoked salmon terrines
500g thinly sliced smoked salmon
300g creme fraiche
100g cream cheese
5 tb lemon juice
2 tsp finely chopped fennel (optional)
3 tb olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
finely chopped fresh dill, chopped, plus extra sprigs to garnish
In a food processor, whizz 200g salmon, then add the creme fraiche and cream cheese. Scoop into a bowl and fold in 2 tb lemon juice, a pinch of salt, pepper and the fennel (if using)
Very lightly oil 8 dariole moulds and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pate between the moulds and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.
Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber on each plate.....use about 8 slices in an oval shape. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.
300g creme fraiche
100g cream cheese
5 tb lemon juice
2 tsp finely chopped fennel (optional)
3 tb olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
finely chopped fresh dill, chopped, plus extra sprigs to garnish
In a food processor, whizz 200g salmon, then add the creme fraiche and cream cheese. Scoop into a bowl and fold in 2 tb lemon juice, a pinch of salt, pepper and the fennel (if using)
Very lightly oil 8 dariole moulds and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pate between the moulds and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.
Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber on each plate.....use about 8 slices in an oval shape. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.
Passion lemon curd creams
50g white chocolate, broken into pieces
200ml pot creme fraiche
1 tb lemon juice
2/5 tb lemon curd
1/2 x 250g tub mascarpone cheese
10-12 raspberries
1 passionfruit, halved
Melt choc in the microwave or over water. Draw several hearts on baking parchment with a pencil, then pipe over the outlines with a little of the melted chocolate. Drizzle in a little more of the chocolate to fill in the shapes with a lacey effect. leave the hearts in a cool place to set (not in the fridge)
Beat the creme fraiche, lemon juice and 1 tb of the lemon curd together, fold in the mascarpone, then gently swirl through the rest of the lemon curd to give lemon streaks.
Divide the raspberries between two glasses, press lightly against the sides, then spoon over the passion fruit pulp and seeds. Spoon over the lemon curd cream. Top each dessert with a chocolate heart and serve.
200ml pot creme fraiche
1 tb lemon juice
2/5 tb lemon curd
1/2 x 250g tub mascarpone cheese
10-12 raspberries
1 passionfruit, halved
Melt choc in the microwave or over water. Draw several hearts on baking parchment with a pencil, then pipe over the outlines with a little of the melted chocolate. Drizzle in a little more of the chocolate to fill in the shapes with a lacey effect. leave the hearts in a cool place to set (not in the fridge)
Beat the creme fraiche, lemon juice and 1 tb of the lemon curd together, fold in the mascarpone, then gently swirl through the rest of the lemon curd to give lemon streaks.
Divide the raspberries between two glasses, press lightly against the sides, then spoon over the passion fruit pulp and seeds. Spoon over the lemon curd cream. Top each dessert with a chocolate heart and serve.
Mustard Chicken with winter vegetables
1 chicken, about 1.8kg in weight
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorns
50g butter
100g smoked bacon lardons
3 small turnips, peeled and cut into wedges
1 tb plain flour
2 tb wholegrain mustard
3 rounded tb creme fraiche
good handful of parsley, chopped
Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. add to the pot with the herbs, peppercorns with a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1.5hours. Cool, slightly, remove the chicken to a dish, then strain the stock into a bowl.
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. cover, then simmer for 20-25mins until vegetables are tender.
Return chiclen to the pan with the mustard and creme fraiche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorns
50g butter
100g smoked bacon lardons
3 small turnips, peeled and cut into wedges
1 tb plain flour
2 tb wholegrain mustard
3 rounded tb creme fraiche
good handful of parsley, chopped
Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. add to the pot with the herbs, peppercorns with a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1.5hours. Cool, slightly, remove the chicken to a dish, then strain the stock into a bowl.
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. cover, then simmer for 20-25mins until vegetables are tender.
Return chiclen to the pan with the mustard and creme fraiche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
** Bacon & Parsley Hotcakes
100g smoked bacon lardons
100g SR flour
50g grated mature cheddar
1 tsp fresh thyme leaves or 1/2 tsp dried
2 tb chopped parsley
2 eggs
6 tb milk
sunflower oil, for frying
poached eggs and creme fraiche to serve
NOTE: you can make vegetarian ones by replacing the bacon with 100g sweetcorn and parsley with 2 tb chives
Dry fry the bacon until crisp and golden. Tip onto a plate to cool. Miz the flour, cheese, herbs, bacon, slat and pepper in a bowl. Make a well in the middle and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like.
100g SR flour
50g grated mature cheddar
1 tsp fresh thyme leaves or 1/2 tsp dried
2 tb chopped parsley
2 eggs
6 tb milk
sunflower oil, for frying
poached eggs and creme fraiche to serve
NOTE: you can make vegetarian ones by replacing the bacon with 100g sweetcorn and parsley with 2 tb chives
Dry fry the bacon until crisp and golden. Tip onto a plate to cool. Miz the flour, cheese, herbs, bacon, slat and pepper in a bowl. Make a well in the middle and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like.
Chocolate truffle star cake
For the cake
140g dark chocolate 70%, broken into pieces
140g butter, cut into pieces
2 tsp coffee granules
50g SR flour
50g plain flour
1/4 tsp bicarp soda
140g light muscovado sugar
140g golden caster sugar
1 1/2 tb cocoa powder
2 medium eggs
3 tb soured cream
For the stars
100g white choc
25g dark choc
5-6 small chocolate truffles
For the White Choc icing
100ml double cream
50g white choco, very finely chopped
1 tb boiling water
For the dark choc icing
100ml double cream
2 tsp golden caster sugar
50g dark choc, finely chopped
1 1/2 tb boiling water
the cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160. Butter and base-line a deep loaf tin (22 x 11 x 6). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
While the chocolate melts, mix both flours with the bicarb, both sugars and the cocoa. Break down any lumps in the sugar with your hands. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1.5hours, or until firm on top. let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. Make a few extra in case of breakages and wipe the cutter each time you press a star shape. When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hour to cool and thicken slightly. beat with an electric hand mixer until thick and glossy. turn the cake over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges (this can be done a day ahead and chilled)
For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.
140g dark chocolate 70%, broken into pieces
140g butter, cut into pieces
2 tsp coffee granules
50g SR flour
50g plain flour
1/4 tsp bicarp soda
140g light muscovado sugar
140g golden caster sugar
1 1/2 tb cocoa powder
2 medium eggs
3 tb soured cream
For the stars
100g white choc
25g dark choc
5-6 small chocolate truffles
For the White Choc icing
100ml double cream
50g white choco, very finely chopped
1 tb boiling water
For the dark choc icing
100ml double cream
2 tsp golden caster sugar
50g dark choc, finely chopped
1 1/2 tb boiling water
the cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160. Butter and base-line a deep loaf tin (22 x 11 x 6). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
While the chocolate melts, mix both flours with the bicarb, both sugars and the cocoa. Break down any lumps in the sugar with your hands. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1.5hours, or until firm on top. let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. Make a few extra in case of breakages and wipe the cutter each time you press a star shape. When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hour to cool and thicken slightly. beat with an electric hand mixer until thick and glossy. turn the cake over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges (this can be done a day ahead and chilled)
For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.
Melting Middle Truffles
1/2 x 450g jar Dolce de Leche caramel toffee
100g dark chocolate, chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tsp vanilla extract
about 85g cocoa powder, to coat
Make the middles first. heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hours or until very firm.
put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2mins, then add the vanilla and stir until smooth. Cool, then chill until set.
Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work the best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.
100g dark chocolate, chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tsp vanilla extract
about 85g cocoa powder, to coat
Make the middles first. heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hours or until very firm.
put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2mins, then add the vanilla and stir until smooth. Cool, then chill until set.
Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work the best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.
Layered Squash, Barley and Spinach Pie
For the Fillings
1 small butternut squash (about 1 kg), peeled and cuved
3 tb olive oil, plus a little extra for brushing
3 onions, finely chopped
3 crushed garlic cloves
100g mushrooms, sliced
85g whole cooked chestnuts, quartered
100g pearl barley
1.2L of vegetable stock
1 tb dark soy sauce
zest of 1 lemon
250g ricotta
200g full fat soft cheese
1/2 x 20g pack of sage, leaves picked and chopped
400g pack parslety, leaves chopped
For the pastry
700g plain flour
140g butter
85g white vegetable shortening
100ml milk
1 egg, beaten
fey bay leaves (optional)
Heat oven to 200 and roast butternut squash with 1 tb oil for 25-30 mins until tender, then set aside.
Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10mins until soft. Remove 2/3s then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and rasted squash. For the final layer boil the kettle, then top half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 ts salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan.
once melted, increase heat until bubbling firecely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don't worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle - big enough to line the tin with a little overhanging.
ease into the tin, pressing evenly into the corners and sides - you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the quash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves.
Heat oven to 200 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30mins, then reduce the heat to 180 and bake for a further 1hr 30mins until the pastry is golden brown and feels hard. Stand for 15-20mins while you get the rest of the meal ready - the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.
1 small butternut squash (about 1 kg), peeled and cuved
3 tb olive oil, plus a little extra for brushing
3 onions, finely chopped
3 crushed garlic cloves
100g mushrooms, sliced
85g whole cooked chestnuts, quartered
100g pearl barley
1.2L of vegetable stock
1 tb dark soy sauce
zest of 1 lemon
250g ricotta
200g full fat soft cheese
1/2 x 20g pack of sage, leaves picked and chopped
400g pack parslety, leaves chopped
For the pastry
700g plain flour
140g butter
85g white vegetable shortening
100ml milk
1 egg, beaten
fey bay leaves (optional)
Heat oven to 200 and roast butternut squash with 1 tb oil for 25-30 mins until tender, then set aside.
Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10mins until soft. Remove 2/3s then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and rasted squash. For the final layer boil the kettle, then top half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 ts salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan.
once melted, increase heat until bubbling firecely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don't worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle - big enough to line the tin with a little overhanging.
ease into the tin, pressing evenly into the corners and sides - you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the quash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves.
Heat oven to 200 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30mins, then reduce the heat to 180 and bake for a further 1hr 30mins until the pastry is golden brown and feels hard. Stand for 15-20mins while you get the rest of the meal ready - the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.
Double Choc Cheesecake
For the biscuit crust
85g hot melted butter, plus a little extra for greasing
14 plain chocolate digestives, finely crushed
For the cheesecake
3 x 300g packs full fat phili, at room temp
200g golden caster sugar
4 tb cocoa, sifted
2 tsp vanilla
3 tb tia maria
3 large eggs
284ml pot soured cream
100g bar of dark coffee chocolate, melted (like Lindt)
2-3 tb milk
284ml pot double cream
choc curls to decorate
Heat oven to 180. Line the base of a 25cm springform tin with baking parchment. Miz the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10mins.
Turn oven up to 240. Beat cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, tia maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10mins, then turn the heat down to 110 for 25-30mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hours. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.
85g hot melted butter, plus a little extra for greasing
14 plain chocolate digestives, finely crushed
For the cheesecake
3 x 300g packs full fat phili, at room temp
200g golden caster sugar
4 tb cocoa, sifted
2 tsp vanilla
3 tb tia maria
3 large eggs
284ml pot soured cream
100g bar of dark coffee chocolate, melted (like Lindt)
2-3 tb milk
284ml pot double cream
choc curls to decorate
Heat oven to 180. Line the base of a 25cm springform tin with baking parchment. Miz the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10mins.
Turn oven up to 240. Beat cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, tia maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10mins, then turn the heat down to 110 for 25-30mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hours. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.
XMAS - Stained Glass Window Biscuits
Make star/heart biscuits and with a smaller cookie cutter, cut out a smaller star/heart bit of dough and make a hole in the top of each biscuit. Crush up some boiled lollies (crush in their wrappers using a rolling pin) and put the pieces ionto the middles of the biscuits - the sweets should be level with the top of the dough.
Bake for 15-20mins or until the biscuits are golden brown and the middles have melted.
Bake for 15-20mins or until the biscuits are golden brown and the middles have melted.
Butternut Squash with sausages and chesnuts
1 large butternut squash, peeled and cubed
olive oil
cocktail sausages or chipolatas, snipped into pieces
whole chestnuts, roughly chopped
small bunch of sage
Preheat oven to 190. Toss the squash in a slug of oil along with the sausages, chesnuts and sage. Season well, tip into a tin and cook for 40mins or until the squash is tender and browned at the edges and the sausages are browned.
olive oil
cocktail sausages or chipolatas, snipped into pieces
whole chestnuts, roughly chopped
small bunch of sage
Preheat oven to 190. Toss the squash in a slug of oil along with the sausages, chesnuts and sage. Season well, tip into a tin and cook for 40mins or until the squash is tender and browned at the edges and the sausages are browned.
Monday, 20 October 2008
Potato Skins (serve with the 3 dips below)
Preheat oven to 200c/fan 180. Prick 6 large baking potatoes with a fork and rub with olive oil. Place direclty on the oven shelf and bake for 45mins, until slightly soft. Leave to cool for 15mins. Cut each potato in half lengthways, then cut in half again. Scoop out the flesh, leaving a layer of potato at least 1cm thick.
Brush lightly with olive oil, season with salt and pepper and bake, skin-side down, on a roasting dish for 30mins, until crisp. Turn over after 15mins.
Also serve some tortilla chips or toasted pitta bread.
Brush lightly with olive oil, season with salt and pepper and bake, skin-side down, on a roasting dish for 30mins, until crisp. Turn over after 15mins.
Also serve some tortilla chips or toasted pitta bread.
Soured cream and chive dip
Place 1 x 142ml carton of sour cream in a bowl and add 1 crushed garlic clove, a large pinch of cayenne pepper and season with salt. Mix together and sprinkle 1 tb snipped fresh cives on top.
Chunky Guacamole
Halve 1 large avocado, remove the stone and scoop out the flesh into a bowl. Mash with 1 crushed garlic clove, juice of 1/2 lime and 1 tb olive oil, then add 1/2 red chilli, deseeded and diced, 2 spring onions, finely sliced and a handful of fresh coriander leaves, roughly torn. Add a little salt and mix well before serving.
Spicy tomato and red onion salsa
Mix together 2 tomatoes, and 1/2 red chilli, both deseeded and finely chopped, with 1/2 red onion, finely chopped and 1 tb olive oil.
Finger Food - Thai-Style Prawn Shots
Dehead and peel 12 raw prawns, leaving the tail shell attached. Split the prawns lengthways and remove any dark veins. Wash and dry. Lay the prawns on a baking sheet and drizzle with a little olive oil. Season, then cook under a hot drill for 3-4 mins, until the prawns are just opaque. In a bowl, mix together 1/2 tsp sugar, 3 tb thai fish sauce, 4 tb sweet chilli sauce, juice 2 limes, 1 chopped fresh chilli, 1 tb chopped fresh coriander and 1 tb chopped fresh mint.
Spoon the dip into 12 shot glasses. Drop a prawn into each glass and serve immediately.
Spoon the dip into 12 shot glasses. Drop a prawn into each glass and serve immediately.
Creamy chicken cobbler
1 tb olive oil
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tb fresh thyme leaves
1 tb plain flour
1/2 chicken stock cube
300g frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small egg, beaten
75ml buttermilk
Preheat oven to 220. Heat oil in a large pan over a med heat. Add the onion and leek and gently fry for 5 mins until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30sec, then crumble in the stock cube and stir in the peas and cream. Season well.
In a bowl, mix together the boddler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tb of the cobbler mixture onto the edge of each dish. Bake for 15-20 mins, until cooked and the cobbler is risen and golden brown.
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tb fresh thyme leaves
1 tb plain flour
1/2 chicken stock cube
300g frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small egg, beaten
75ml buttermilk
Preheat oven to 220. Heat oil in a large pan over a med heat. Add the onion and leek and gently fry for 5 mins until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30sec, then crumble in the stock cube and stir in the peas and cream. Season well.
In a bowl, mix together the boddler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tb of the cobbler mixture onto the edge of each dish. Bake for 15-20 mins, until cooked and the cobbler is risen and golden brown.
For kids - Spinach and Onion Tortilla
5 medium eggs, beaten
2 tb olive oil
1 large spanish onion, halved and thinly sliced
250g fresh spinach leaves
40g cheddar, grated
Preheat the grill to high. Crack the eggs into a large bowl, season and beat briefly with a fork.
Heat the oil in a large frying pan with an ovenproof handle and fry the onion until soft and pale golden. Add the spinach and saute for a couple of mins to wilt the leaves.
Pour the egg mixture into the pan, turn the heat down to its lowest setting and cook the tortilla, uncovered, for about 8mins, until there is only a little runny egg left on top.
Sprinkle the grated cheese over the top and melt under the preheated grill for 1-2 mins, until the top is golden and bubbling. Use a palette knife to slide the tortilla out onto a plate. cut into wedges. leave to cool and store in the fridge, ready to box up for lunch.
2 tb olive oil
1 large spanish onion, halved and thinly sliced
250g fresh spinach leaves
40g cheddar, grated
Preheat the grill to high. Crack the eggs into a large bowl, season and beat briefly with a fork.
Heat the oil in a large frying pan with an ovenproof handle and fry the onion until soft and pale golden. Add the spinach and saute for a couple of mins to wilt the leaves.
Pour the egg mixture into the pan, turn the heat down to its lowest setting and cook the tortilla, uncovered, for about 8mins, until there is only a little runny egg left on top.
Sprinkle the grated cheese over the top and melt under the preheated grill for 1-2 mins, until the top is golden and bubbling. Use a palette knife to slide the tortilla out onto a plate. cut into wedges. leave to cool and store in the fridge, ready to box up for lunch.
Leek, Broccoli and taleggio tart
250g shortcrust pastry
300g broccoli, cut into small florets
1 tb olice oil
1 large leek, thickly sliced
1 garlic clove, crushed
1/2 tsp chopped fresh thyme
4 tb dry white wine
2 eggs, lightly beaten
100ml double cream
4 tb semi-skimmed milk
1 tsp mustard powder
85g taleggio cheese, sliced
10x 34cm loose-based fluted tart tin
Preheat oven to 200/fan180. roll out the pastry and use it to line the tin. chill for 10,ins, then line with greaseproof paper and fill with beans. Bake blind for 10mins, then remove paper and beans and cook for a further 5 mins. Reduce oven to 170/fan 150.
meanwhile, cook the broccoli in a pan of salted boiling water for 3 mins, until just tender. Drain and set aside. Heat the oil in a frying pan over a medium heat and cook the leek for 10 mins until soft. Add the garlic, chopped thyme and wine and cook for a further 2 mins. stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.
Put the eggs, cream, milk and mustart into a bowl and whisk gently with a fork until well combine. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 mins, until just set.
300g broccoli, cut into small florets
1 tb olice oil
1 large leek, thickly sliced
1 garlic clove, crushed
1/2 tsp chopped fresh thyme
4 tb dry white wine
2 eggs, lightly beaten
100ml double cream
4 tb semi-skimmed milk
1 tsp mustard powder
85g taleggio cheese, sliced
10x 34cm loose-based fluted tart tin
Preheat oven to 200/fan180. roll out the pastry and use it to line the tin. chill for 10,ins, then line with greaseproof paper and fill with beans. Bake blind for 10mins, then remove paper and beans and cook for a further 5 mins. Reduce oven to 170/fan 150.
meanwhile, cook the broccoli in a pan of salted boiling water for 3 mins, until just tender. Drain and set aside. Heat the oil in a frying pan over a medium heat and cook the leek for 10 mins until soft. Add the garlic, chopped thyme and wine and cook for a further 2 mins. stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.
Put the eggs, cream, milk and mustart into a bowl and whisk gently with a fork until well combine. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 mins, until just set.
Orange and Pistachio cheesecakes
For the base
125g wholemeal digestive biscuits
50g unsalted butter, melted
For the filling
2 tb orange juice
6 tb orange blossom honey
2 tsp orange flower water or vanilla extract
3 leaves gelatine
200ml whipping cream
300g thick greek yoghurt
For the sauce
4 oranges
4 tb orange blossom honey
25g pistachios, roughly chopped
4 x 10cm ramekins
To make the base, crush the biscuits using a food processor. Stir in the melted butter and divide between the ramekins, pressing down well and chill in the fridge for 20mins.
Mix together the orange juice, honey and flower water in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.
in another bowl, whip the cream until thick. Fold in the greek yoghurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscuit bases and chill in the fridge overnight.
When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3-4mins, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.
125g wholemeal digestive biscuits
50g unsalted butter, melted
For the filling
2 tb orange juice
6 tb orange blossom honey
2 tsp orange flower water or vanilla extract
3 leaves gelatine
200ml whipping cream
300g thick greek yoghurt
For the sauce
4 oranges
4 tb orange blossom honey
25g pistachios, roughly chopped
4 x 10cm ramekins
To make the base, crush the biscuits using a food processor. Stir in the melted butter and divide between the ramekins, pressing down well and chill in the fridge for 20mins.
Mix together the orange juice, honey and flower water in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.
in another bowl, whip the cream until thick. Fold in the greek yoghurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscuit bases and chill in the fridge overnight.
When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3-4mins, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.
White and Black puddings
100g white chocolate, chopped
175g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
3 large eggs, beaten
250g SR flour
1/2 tsp vanilla extract
4 tb milk
Pouring cream to serve
for the plain choc filling
75g plain choc
80ml double cream
Make the filling 30mins before making the sponge. Melt the choc with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat, then pour into an ice cube tray to make 8 cubes. Chill for 30mins.
Preheat oven to 180/fan160. Put the white choc in a bowl over a pan of simmering water to melt. Stir until smooth. Remove from the heat, then cool.
In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. add 1 chocolate cube to the centre of each mould, then top up with sponge mix so that each mould is 3/4 full.
Stand the moulds in a roasting tin. Bake for about 25mins, until just firm. If they start the brown too much, cover loosely with foild. Run a round-bladed knife inside each mould to loosen, then turn the puddings out onto plates. Pour over cream to serve.
175g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
3 large eggs, beaten
250g SR flour
1/2 tsp vanilla extract
4 tb milk
Pouring cream to serve
for the plain choc filling
75g plain choc
80ml double cream
Make the filling 30mins before making the sponge. Melt the choc with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat, then pour into an ice cube tray to make 8 cubes. Chill for 30mins.
Preheat oven to 180/fan160. Put the white choc in a bowl over a pan of simmering water to melt. Stir until smooth. Remove from the heat, then cool.
In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. add 1 chocolate cube to the centre of each mould, then top up with sponge mix so that each mould is 3/4 full.
Stand the moulds in a roasting tin. Bake for about 25mins, until just firm. If they start the brown too much, cover loosely with foild. Run a round-bladed knife inside each mould to loosen, then turn the puddings out onto plates. Pour over cream to serve.
Creme Caramel
butter for greasing
1 vanilla pod, split lengthways
500ml full cream milk
225g caster sugar
2 large eggs
4 large egg yolks
Very lightly grease 6 x 150ml individual moulds or ramekins
Scrape the seeds from the vanilla pod into a small saucepan with the milk and vanilla pod and bring to the boil. Remove from the heat and leave to infuse for 15-20mins, then remove the pod.
Meanwhile, put 110g sugar in a small heavy-based saucepan. Add about 80ml water to level with the sugar and gently simmer, allowing it to cook to a rich golden caramel. Pour enough caramel into the moulds to cover the base and leave to set. Preheat the oven to 150/fan 130.
In a large bowl, beat together the remaining sugar, eggs and egg yolks. Boil the milk again before hand whisking into the egg mixture. Strain through a sieve and divide between the moulds.
Put the moulds in a deep roasting tray and fill the tray with enough hot water to reach 2/3 up the sides of the moulds. Bake for 40-45mins. To test it's ready, insert a small knife into the centre and check the knife is clean when removed.
Allow the caramels to cool before chillding in the fridge for at least 6-8 hours, pref overnight. To release the creme caramels, run a small knife around the edge of each, then place a plate on top and carefull invert to release.
1 vanilla pod, split lengthways
500ml full cream milk
225g caster sugar
2 large eggs
4 large egg yolks
Very lightly grease 6 x 150ml individual moulds or ramekins
Scrape the seeds from the vanilla pod into a small saucepan with the milk and vanilla pod and bring to the boil. Remove from the heat and leave to infuse for 15-20mins, then remove the pod.
Meanwhile, put 110g sugar in a small heavy-based saucepan. Add about 80ml water to level with the sugar and gently simmer, allowing it to cook to a rich golden caramel. Pour enough caramel into the moulds to cover the base and leave to set. Preheat the oven to 150/fan 130.
In a large bowl, beat together the remaining sugar, eggs and egg yolks. Boil the milk again before hand whisking into the egg mixture. Strain through a sieve and divide between the moulds.
Put the moulds in a deep roasting tray and fill the tray with enough hot water to reach 2/3 up the sides of the moulds. Bake for 40-45mins. To test it's ready, insert a small knife into the centre and check the knife is clean when removed.
Allow the caramels to cool before chillding in the fridge for at least 6-8 hours, pref overnight. To release the creme caramels, run a small knife around the edge of each, then place a plate on top and carefull invert to release.
Chickpea, brown rice and spinach pilaf
1 tb olive oil
1 sliced onion
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
500g brown rice
400g can chickpeas
250ml vegetable stock
120g baby spinach leaves
55g raisins
heat the oil in a large pan and add onion, garlic, spices and some salt and pepper. Cook, stirring, for 10mins or until the onion has softened. Add the rice, chickpeas and stock. Break up the rice with a spoon, then bring to the boil. Cover and simmer for 5mins or until the rice is cooked.
Remove the pan from the heat, then stir in the spinach and raisins. Cover, stand for 5mins to wilt the spinach slightly, then serve.
1 sliced onion
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
500g brown rice
400g can chickpeas
250ml vegetable stock
120g baby spinach leaves
55g raisins
heat the oil in a large pan and add onion, garlic, spices and some salt and pepper. Cook, stirring, for 10mins or until the onion has softened. Add the rice, chickpeas and stock. Break up the rice with a spoon, then bring to the boil. Cover and simmer for 5mins or until the rice is cooked.
Remove the pan from the heat, then stir in the spinach and raisins. Cover, stand for 5mins to wilt the spinach slightly, then serve.
Roasted Squash (butternut pumpkin), sage and goat's cheese tart
200g plain flour
100g cold unsalted butter, cubed
1 butternut squash, about 900g
4 tb double cream
2 large eggs plus 2 yolks
2 heaped tb creme fraiche
2 tb olive oil
10 sage leaves
1 x 125g welsh goats' cheese log, in small cubes
23cm fluted, loose-bottomed tart tin, 4cm deep
Preheat oven to 200/fan 180. To make the pastry, sift the flour into a bowl or food processor and add the cold butter. rub the butter into the flour with your fingertips or pulse briefly to a crumb before adding a tablespoon of cold water and working or pulsing untli it just coheres, adding a touch more water, if needed. Work the pastry into a ball, flatten with the palm of your hand, wrap in clingfilm and refridgerate for 30mins.
halve the squash and remove the seeds, then cut each half into 3-4 pieces. Roast the wedges in the oven until tender when pierced with a skewer (about 30mins). Scrape off the squash flesh and puree it in a food processor with the double cream. Beat in the eggs and egg yolks. Now beat in the creme fraiche and season.
Roll out the pastry, line the tart tin and place on a baking sheet. Line the pastry case with baking parchment and fill with ceramic baking beans. Bake 15mins, then remove the parchment and beans, prick the base with a fork and return to the oven for 5mins to dry out. Then reduce the oven temp to 180.
meanwhile, heat the oil in a small frying pan and when hot, fry the sage leaves friefly until they crisp - it will take between 30secs and a minute. Break the leaves into the pastry base and scatter over the goat's cheese.
Pour the filling into the tart case and baking until the tart is puffed up and magnificently burnished in patched (ie burnt) - about 25-30 mins. It should be set but with a faint wobble in the middle. Transfer to a rack and cool.
100g cold unsalted butter, cubed
1 butternut squash, about 900g
4 tb double cream
2 large eggs plus 2 yolks
2 heaped tb creme fraiche
2 tb olive oil
10 sage leaves
1 x 125g welsh goats' cheese log, in small cubes
23cm fluted, loose-bottomed tart tin, 4cm deep
Preheat oven to 200/fan 180. To make the pastry, sift the flour into a bowl or food processor and add the cold butter. rub the butter into the flour with your fingertips or pulse briefly to a crumb before adding a tablespoon of cold water and working or pulsing untli it just coheres, adding a touch more water, if needed. Work the pastry into a ball, flatten with the palm of your hand, wrap in clingfilm and refridgerate for 30mins.
halve the squash and remove the seeds, then cut each half into 3-4 pieces. Roast the wedges in the oven until tender when pierced with a skewer (about 30mins). Scrape off the squash flesh and puree it in a food processor with the double cream. Beat in the eggs and egg yolks. Now beat in the creme fraiche and season.
Roll out the pastry, line the tart tin and place on a baking sheet. Line the pastry case with baking parchment and fill with ceramic baking beans. Bake 15mins, then remove the parchment and beans, prick the base with a fork and return to the oven for 5mins to dry out. Then reduce the oven temp to 180.
meanwhile, heat the oil in a small frying pan and when hot, fry the sage leaves friefly until they crisp - it will take between 30secs and a minute. Break the leaves into the pastry base and scatter over the goat's cheese.
Pour the filling into the tart case and baking until the tart is puffed up and magnificently burnished in patched (ie burnt) - about 25-30 mins. It should be set but with a faint wobble in the middle. Transfer to a rack and cool.
Cranberry and Apple Pie
a little flour for dusting
1 x 375g pack dessert pastry
250g cranberries
250g bramley cooking apples, peeled, cored and thinly sliced
juice of 1 orange
200g light muscovado sugar
200g mascarpone or cream cheese
23cm loose-bottomed fluted tart, 4cm deep
Lightly flour the work surface, roll out the pastry and line the tin, reserving the trimmings to cut into strips for a lattice top. Chill for at least 30mins.
Preheat oven to 180/fan 160. Put the cranberries and apple slices in a saucepan with the orange juice. Simmer, uncovered, until all the berries have popped, the apple is cooked and you have a thick, bubbling red brew. This will take 15-20 mins. Add the muscovado sugar, stirring it in, then leave to cool.
Carefully line the pastry casew tih baking parchment and fill with ceramic baking beans. Bake the case on a baking sheet for 20mins, then remove the parchment and beans and return the pastry case to the oven for a further 4-5mins to dry. Leave to cool.
Stir half the cold cranberry mixture into the mascarpone or cream cheese and spread evenly over the pastry base. Cover with the remaining cranberry mixture. Roll the reserved pastry in strips and top the pie with a pastry lattice.
1 x 375g pack dessert pastry
250g cranberries
250g bramley cooking apples, peeled, cored and thinly sliced
juice of 1 orange
200g light muscovado sugar
200g mascarpone or cream cheese
23cm loose-bottomed fluted tart, 4cm deep
Lightly flour the work surface, roll out the pastry and line the tin, reserving the trimmings to cut into strips for a lattice top. Chill for at least 30mins.
Preheat oven to 180/fan 160. Put the cranberries and apple slices in a saucepan with the orange juice. Simmer, uncovered, until all the berries have popped, the apple is cooked and you have a thick, bubbling red brew. This will take 15-20 mins. Add the muscovado sugar, stirring it in, then leave to cool.
Carefully line the pastry casew tih baking parchment and fill with ceramic baking beans. Bake the case on a baking sheet for 20mins, then remove the parchment and beans and return the pastry case to the oven for a further 4-5mins to dry. Leave to cool.
Stir half the cold cranberry mixture into the mascarpone or cream cheese and spread evenly over the pastry base. Cover with the remaining cranberry mixture. Roll the reserved pastry in strips and top the pie with a pastry lattice.
Deep dish chicken tarragon pie
For the chicken
8 free-range chicken thighs on the bone (about 1.25kg)
1 med carrot, peeled and roughly chopped
1 onion
8 peppercorns
2 bay leaves, thyme srpigs and parsley stalks
for the rest of the filling:
4 med onions
a little butter and olive oil for cooking
8 rashers smoked streaky bacon
350g chesnut mushrooms
50g butter
50g flour
750ml chicken stock (from simmering the chicken pieces)
a small bunch of chopped parsley
4 tb tarragon leaves, chopped
1/2 x 500g block all-butter puff pastry
a little beaten egg and milk
23cm-24cm diameter pie dish, 5cm deep.
put the chicken thighs in a large heavy-based pot with the carrot, the onion, halved but unskinned, the peppercorns, bay leaves, thyme and parsley stalks. Cover with just over 2 litres of water and bring to the boil. Turn the heat down and leave to simmer for 30-45mins, or until the chicken is cooked and the water has become a tasty stock.
make the rest of the filling: peel the onions and roughly chop. Cook them slowly in a heavy pan with a little butter and olive oil, leaving them to soften and turn the palest gold. Remove the ring from the bacon, then cut it into short pieces and stir them in. cut the mushrooms into quarters and stir them in with the onions, letting it all cook until silky soft, yet barely coloured.
Strain the stock into a bowl, discard the stock flavourings. take the chicken off the bones, discard the bones and skin. keep the chicken pieces as large as you can, then set them aside. add the 50g butter to the onions and mushrooms, then the flour, stirring over a moderate heat until they are a pale biscuit colour.
Pour in 750ml of the hot stock from the chicken then simmer for 10mins untli you have a rich sauce. Introduce the chicken pieces, the parsley and the tarragon. Season generously.
Preheat oven to 200. Roll out the pastry, cut long strips from each side and press them on to the rim of the dish using the egg and milk mixture to help the pastry stick. Cut the pastry to fit the top of the pioe and brush the rim with the egg mixture then lay the rolled pastry on top. Trim the overhanging pastry and princh the edges together firmly. Brush the pastry with egg mixture and cut 2 holes in the top to let out the steam. Bake 35-40mins until the pastry is golden and puffed.
8 free-range chicken thighs on the bone (about 1.25kg)
1 med carrot, peeled and roughly chopped
1 onion
8 peppercorns
2 bay leaves, thyme srpigs and parsley stalks
for the rest of the filling:
4 med onions
a little butter and olive oil for cooking
8 rashers smoked streaky bacon
350g chesnut mushrooms
50g butter
50g flour
750ml chicken stock (from simmering the chicken pieces)
a small bunch of chopped parsley
4 tb tarragon leaves, chopped
1/2 x 500g block all-butter puff pastry
a little beaten egg and milk
23cm-24cm diameter pie dish, 5cm deep.
put the chicken thighs in a large heavy-based pot with the carrot, the onion, halved but unskinned, the peppercorns, bay leaves, thyme and parsley stalks. Cover with just over 2 litres of water and bring to the boil. Turn the heat down and leave to simmer for 30-45mins, or until the chicken is cooked and the water has become a tasty stock.
make the rest of the filling: peel the onions and roughly chop. Cook them slowly in a heavy pan with a little butter and olive oil, leaving them to soften and turn the palest gold. Remove the ring from the bacon, then cut it into short pieces and stir them in. cut the mushrooms into quarters and stir them in with the onions, letting it all cook until silky soft, yet barely coloured.
Strain the stock into a bowl, discard the stock flavourings. take the chicken off the bones, discard the bones and skin. keep the chicken pieces as large as you can, then set them aside. add the 50g butter to the onions and mushrooms, then the flour, stirring over a moderate heat until they are a pale biscuit colour.
Pour in 750ml of the hot stock from the chicken then simmer for 10mins untli you have a rich sauce. Introduce the chicken pieces, the parsley and the tarragon. Season generously.
Preheat oven to 200. Roll out the pastry, cut long strips from each side and press them on to the rim of the dish using the egg and milk mixture to help the pastry stick. Cut the pastry to fit the top of the pioe and brush the rim with the egg mixture then lay the rolled pastry on top. Trim the overhanging pastry and princh the edges together firmly. Brush the pastry with egg mixture and cut 2 holes in the top to let out the steam. Bake 35-40mins until the pastry is golden and puffed.
Fishcakes with herb remoulade and dill potatoes
Herb Remoulade
1 tb cornichons
1 ts capers
200g mayonnaise
3 tb half-fat creme fraiche
1 ts dijon mustard
1 ts curry powder
2 tb chopped chives
2 tb chopped tarragon
2 tb finely chopped carrots
1 tb lemon juice
Fishcakes
600g white fish fillets, like cod, pollock
2 chopped spring onions
2 eggs
100ml single cream
2 tb finely chopped tarragon
3 tb finely chopped parsley
1/2 juice lemon
2 tb cornflour
30g butter
vegetable oil for frying
dill sprigs to garnish
Potatoes
50g butter
800g cooked small salad potatoes
4 tb chopped dill
Start with the remoulade. Chop the cornichons and capers together, then put in a mixing bowl with the remaining ingrediants. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the fridge until ready to serve.
For the fishcakes, finely chop the fish fillets with a sharp knife. Put in a bowl with spring onions, eggs, cream, herbs and lemon juice and gently fold together. Add the cornflour and season really well. Fold again.
Heat the butter and vegetable oil in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently put the fishcakes in the pan, press down gently and fry over a medium heat for about 4 mins on each side.
Meanwhile, in another frying pan, melt the butter for cooking the potatoes. when it starts to bubble, add the potatoes and fry slowly until golden. Mix in the shopped dill.
Garnish the fishcakes with dill and serve with the potatoes and herb remoulade.
1 tb cornichons
1 ts capers
200g mayonnaise
3 tb half-fat creme fraiche
1 ts dijon mustard
1 ts curry powder
2 tb chopped chives
2 tb chopped tarragon
2 tb finely chopped carrots
1 tb lemon juice
Fishcakes
600g white fish fillets, like cod, pollock
2 chopped spring onions
2 eggs
100ml single cream
2 tb finely chopped tarragon
3 tb finely chopped parsley
1/2 juice lemon
2 tb cornflour
30g butter
vegetable oil for frying
dill sprigs to garnish
Potatoes
50g butter
800g cooked small salad potatoes
4 tb chopped dill
Start with the remoulade. Chop the cornichons and capers together, then put in a mixing bowl with the remaining ingrediants. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the fridge until ready to serve.
For the fishcakes, finely chop the fish fillets with a sharp knife. Put in a bowl with spring onions, eggs, cream, herbs and lemon juice and gently fold together. Add the cornflour and season really well. Fold again.
Heat the butter and vegetable oil in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently put the fishcakes in the pan, press down gently and fry over a medium heat for about 4 mins on each side.
Meanwhile, in another frying pan, melt the butter for cooking the potatoes. when it starts to bubble, add the potatoes and fry slowly until golden. Mix in the shopped dill.
Garnish the fishcakes with dill and serve with the potatoes and herb remoulade.
Lemon Mousse
4 gelatine leaves
3 separated eggs
75g caster sugar
100ml double cream
3 juiced lemons (and 1 ts finely grated zest)
Candied Lemon Zest
1 lemon
60g caster sugar
To make the candied lemon zest, cut the zest from the lemon in long thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and 4 tb water in a small pan, bring to the boil, then reduce the heat and leave to simmer for 5mins. Remove the pan from the heat. Separate the lemon strips from each other and spread them out on a baking sheet. leave to cool and dry.
To make the mousse, immerse the gelatine in a bowl of cold water for about 5 mins. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy.
In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the cream until it forms soft peaks.
lift the gelatine out of the water and melt it gently in a small pan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the fridge. Serve the mousse topped with the candied lemon zest.
3 separated eggs
75g caster sugar
100ml double cream
3 juiced lemons (and 1 ts finely grated zest)
Candied Lemon Zest
1 lemon
60g caster sugar
To make the candied lemon zest, cut the zest from the lemon in long thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and 4 tb water in a small pan, bring to the boil, then reduce the heat and leave to simmer for 5mins. Remove the pan from the heat. Separate the lemon strips from each other and spread them out on a baking sheet. leave to cool and dry.
To make the mousse, immerse the gelatine in a bowl of cold water for about 5 mins. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy.
In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the cream until it forms soft peaks.
lift the gelatine out of the water and melt it gently in a small pan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the fridge. Serve the mousse topped with the candied lemon zest.
Salmon Fish Cakes
Sea salt and freshly ground black pepper
600g potatoes
500g salmon fillets, skin on, but boneless
olive oil
small bunch of fresh flat-leaved parsley
1 tb flour, plus extra for dusting
1 large egg
2 lemons
Bring a large pan of salted water to the boil. peel your potatoes and chop them into chunks. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.
Turn the heat up and cook for 10-12 mins until the potatoes and fish are both cooked. remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
Pick the parsley leaves and finely chop them, discarding stalks. Mash the postatoes, spreading the mash around the bowl to help it cool down quickly. remove all skin from the fish. When the potatoe is completely cool, put it into the bowl and flake the fish into it with 1 tb flour. Add the egg, parsley and a good pinch of salt and pepper. Finely sprinkel the lemon zest and juice and mash it up really well.
Dust your work surface with flour and divide the mixture into 8. lightly shape into 2cm thick circles, dusting with flour as you go. Dust a tray with flour and place your cakes on top, then leave to cool in the fridge for an hour.
Cook in a frying pan for 3-4 mins on each side with a decent amount of olive oil. Serve straight away with lemon halves for squeezing over and some peas, broccoli, or green salad.
600g potatoes
500g salmon fillets, skin on, but boneless
olive oil
small bunch of fresh flat-leaved parsley
1 tb flour, plus extra for dusting
1 large egg
2 lemons
Bring a large pan of salted water to the boil. peel your potatoes and chop them into chunks. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.
Turn the heat up and cook for 10-12 mins until the potatoes and fish are both cooked. remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
Pick the parsley leaves and finely chop them, discarding stalks. Mash the postatoes, spreading the mash around the bowl to help it cool down quickly. remove all skin from the fish. When the potatoe is completely cool, put it into the bowl and flake the fish into it with 1 tb flour. Add the egg, parsley and a good pinch of salt and pepper. Finely sprinkel the lemon zest and juice and mash it up really well.
Dust your work surface with flour and divide the mixture into 8. lightly shape into 2cm thick circles, dusting with flour as you go. Dust a tray with flour and place your cakes on top, then leave to cool in the fridge for an hour.
Cook in a frying pan for 3-4 mins on each side with a decent amount of olive oil. Serve straight away with lemon halves for squeezing over and some peas, broccoli, or green salad.
Flourless Chocolate and Pear Cake
85g butter, plus 1 tb extra for tin
85g golden caster sugar, plus extra for tin
85g dark chocolate, broken into pieces
1 tb brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
icing sugar for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tb butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tb caster sugar, swirl it around to coat the base and sides, then tip out any excess.
Heat oven to 180/fan 160. melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin.
Level, then arrange the pears over the mixture, cut-side down. Bake for 40mins until the pears are soft and the cake is cooked all the way through. leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with cream or ice cream.
85g golden caster sugar, plus extra for tin
85g dark chocolate, broken into pieces
1 tb brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
icing sugar for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tb butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tb caster sugar, swirl it around to coat the base and sides, then tip out any excess.
Heat oven to 180/fan 160. melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin.
Level, then arrange the pears over the mixture, cut-side down. Bake for 40mins until the pears are soft and the cake is cooked all the way through. leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with cream or ice cream.
Gordon Ramsay's Chocolate Fondant
Caramel Sauce
250g caster sugar
142ml pot double cream
50g butter
Tip the sugar into a heavy based frying pan, stir in 4 tb water, then place over a med heat until the sugar has dissolved. Turn up the heat and bubble for 4-5mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Chocolate fondant
50g melted butter for brushing
cocoa powder for dusting
200g good quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
caramel sauce (see above) and vanilla ice cream to serve
Prepare the moulds:
Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. remove bowl from the heat and stir until smooth. leave to cool for about 10mins.
In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour in the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the 9 moulds (150ml ramekins). The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20mins or up to the night before.
Heat oven to 200/fan 180. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. For frozen puddings, bake an extra 5 mins. Remove from oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Plating up:
Starting from the middle of each plate (use white dinner plates), squeeze a spiral of caramel sauce - do all the plates you need before you go onto the next stage
Sit a fondant in the middle of each plate. using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Tip: The caramel sauce can be prepared a week ahead. For a boozy version, add a generous splash of Baileys to the melted chocolate.
250g caster sugar
142ml pot double cream
50g butter
Tip the sugar into a heavy based frying pan, stir in 4 tb water, then place over a med heat until the sugar has dissolved. Turn up the heat and bubble for 4-5mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Chocolate fondant
50g melted butter for brushing
cocoa powder for dusting
200g good quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
caramel sauce (see above) and vanilla ice cream to serve
Prepare the moulds:
Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. remove bowl from the heat and stir until smooth. leave to cool for about 10mins.
In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour in the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the 9 moulds (150ml ramekins). The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20mins or up to the night before.
Heat oven to 200/fan 180. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. For frozen puddings, bake an extra 5 mins. Remove from oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Plating up:
Starting from the middle of each plate (use white dinner plates), squeeze a spiral of caramel sauce - do all the plates you need before you go onto the next stage
Sit a fondant in the middle of each plate. using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Tip: The caramel sauce can be prepared a week ahead. For a boozy version, add a generous splash of Baileys to the melted chocolate.
Prawn and Spinach salad with lime honey dressing
20g dessicated coconut
150g spinach leaves
150g large cooked prawns
1 small, diced, red onion
1 large peeled and cubed mango
Lime Honey dressing
3tb lime juice
1 tb honey
1 tb mustard
5 tb olive oil
Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingrediants together and season.
Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.
150g spinach leaves
150g large cooked prawns
1 small, diced, red onion
1 large peeled and cubed mango
Lime Honey dressing
3tb lime juice
1 tb honey
1 tb mustard
5 tb olive oil
Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingrediants together and season.
Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.
Sweet Potato and Broccoli Frittata
1 large sweet potato, peeled and diced
1 small head of broccoli, cut into small florets
olive oil
1 garlic clove, crushed
4 beaten eggs
100g soft goat's cheese
salad to serve
cook the sweet potato in boiling water for about 8-10misn until it is tender, adding the brocoli for the last 5 mins. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli.
Toss together then spread the vegetables in an even layer in the frying pan and pour on the eggs. Cook until the bottom is set and then dot with the goat's cheese and grill very briefly until just set.
serve with salad or in a wholemeal pitta bread with salad.
1 small head of broccoli, cut into small florets
olive oil
1 garlic clove, crushed
4 beaten eggs
100g soft goat's cheese
salad to serve
cook the sweet potato in boiling water for about 8-10misn until it is tender, adding the brocoli for the last 5 mins. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli.
Toss together then spread the vegetables in an even layer in the frying pan and pour on the eggs. Cook until the bottom is set and then dot with the goat's cheese and grill very briefly until just set.
serve with salad or in a wholemeal pitta bread with salad.
Mini Lemon Curd Sponge Puddings
100g butter, plus extra for the moulds
100g sugar
2 lemons, zested and juiced
2 eggs
100g SR flour
6 tb lemon curd
Butter 4 x 150ml plastic pudding moulds
Whizz butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lif or clingfilm and microwave on medium for 4 mins. Heat the lemon curd with a squueze of lemon juice in a small pan. Spoon over the top and serve.
100g sugar
2 lemons, zested and juiced
2 eggs
100g SR flour
6 tb lemon curd
Butter 4 x 150ml plastic pudding moulds
Whizz butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lif or clingfilm and microwave on medium for 4 mins. Heat the lemon curd with a squueze of lemon juice in a small pan. Spoon over the top and serve.
Pink Lemonade Cocktail
100ml vodka
8 tb raspberry liquer
4 juiced lemons
4 tb sugar syrup
800ml soda water
put the vodka, raspberry liquer, lemon juice, and sugar syrup in a jug. Add 4 handfuls of ice then top up with soda water.
8 tb raspberry liquer
4 juiced lemons
4 tb sugar syrup
800ml soda water
put the vodka, raspberry liquer, lemon juice, and sugar syrup in a jug. Add 4 handfuls of ice then top up with soda water.
Lychee Martini
ice
50ml vodka
25ml lychee liquer (Kwai Feh is a good brand, available from wingyipstore.co.uk)
a dash of lychee juice
1 lychee for decoration
half fill a cocktail shaker with ice
Add the vodka, liquer and juice
Shake thoroughly and strain into a martini glass. Decorate with a lychee on the side (keep the skin on)
50ml vodka
25ml lychee liquer (Kwai Feh is a good brand, available from wingyipstore.co.uk)
a dash of lychee juice
1 lychee for decoration
half fill a cocktail shaker with ice
Add the vodka, liquer and juice
Shake thoroughly and strain into a martini glass. Decorate with a lychee on the side (keep the skin on)
Vietnamese grilled chicken in lettuce parcels
500g chicken mince
3 chopped green onions
3 chopped cloves of garlic
3 stalks of finely chopped lemon grass
1 1/2 tsp cornflour
a small bunch of chopped coriander
3 tb fish sauce
golden caster sugar
1/2 small diced cucumber
1 finely sliced red chilli
Gem lettuce
Sweet chilli sauce to serve
Mix the chicken, green onions, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
heat the oven to 200. Shape the mixture into 4cm meatballs. roll each in the sugar and put on a foil-lined baking tray. Bake for 15 mins, shake to coat with the caramel.
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli
3 chopped green onions
3 chopped cloves of garlic
3 stalks of finely chopped lemon grass
1 1/2 tsp cornflour
a small bunch of chopped coriander
3 tb fish sauce
golden caster sugar
1/2 small diced cucumber
1 finely sliced red chilli
Gem lettuce
Sweet chilli sauce to serve
Mix the chicken, green onions, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
heat the oven to 200. Shape the mixture into 4cm meatballs. roll each in the sugar and put on a foil-lined baking tray. Bake for 15 mins, shake to coat with the caramel.
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli
Spiced Lamb Tagine Pies
1 tb Olive oil
500g lamb neck fillet, cut into chunks
1 large onion, diced
3 cloves garlic, crushed
1 tb ground cumin
1 tb ground coriander
1 tsp paprika
200g tinned chopped tomatoes
1 cinnamon stick
100g dried apricots
200ml lamb stock
For the pastry
350g plain flour
200g cold butter, cubed
2 eggs, separated
12 tsp cumin seeds, toasted
1/2 tsp chilli flakes
1tsp sesame seeds
Preheat oven to 150.
In a large casserole dish, heat the oil then add the lamb and fry until brown. Remove from the pan and set aside.
Add the onion and garlic and fry until golden. Stir in the cumin, coriander and paprika and continue to fry until fragrant. Return the lamb to the pan with the tomatoes, cinnamon stick and apricots. Pour over the stock and bring to the boil.
Cook in the oven for 2 hours, with the lid on, before allowing to cool completely overnight.
The next day, pulse the flour and butter in a food processor, to a breadcrumb consistency. Add the egg yolk and 2tb of ice cold water, pulsing until the pastry comes together, then add the cumin seeds and chilli flakes. Wrap in cling film and refridgerate for 30mins.
Roll half the chilled pastry to a 5mm thickness and line four 10cm-diameter, 5cm deep muffin tins. Chill in the fridge.
Preheat the oven to 180. Strain the tagine, reserving the jucie and share it between the tins. Roll out the remaining pastry and cut to make lids. Brush the edge with egg whilte and press onto pies, then scatter sesame seeds and bake for 30mins.
Serve hot with reheated tagine gravy.
500g lamb neck fillet, cut into chunks
1 large onion, diced
3 cloves garlic, crushed
1 tb ground cumin
1 tb ground coriander
1 tsp paprika
200g tinned chopped tomatoes
1 cinnamon stick
100g dried apricots
200ml lamb stock
For the pastry
350g plain flour
200g cold butter, cubed
2 eggs, separated
12 tsp cumin seeds, toasted
1/2 tsp chilli flakes
1tsp sesame seeds
Preheat oven to 150.
In a large casserole dish, heat the oil then add the lamb and fry until brown. Remove from the pan and set aside.
Add the onion and garlic and fry until golden. Stir in the cumin, coriander and paprika and continue to fry until fragrant. Return the lamb to the pan with the tomatoes, cinnamon stick and apricots. Pour over the stock and bring to the boil.
Cook in the oven for 2 hours, with the lid on, before allowing to cool completely overnight.
The next day, pulse the flour and butter in a food processor, to a breadcrumb consistency. Add the egg yolk and 2tb of ice cold water, pulsing until the pastry comes together, then add the cumin seeds and chilli flakes. Wrap in cling film and refridgerate for 30mins.
Roll half the chilled pastry to a 5mm thickness and line four 10cm-diameter, 5cm deep muffin tins. Chill in the fridge.
Preheat the oven to 180. Strain the tagine, reserving the jucie and share it between the tins. Roll out the remaining pastry and cut to make lids. Brush the edge with egg whilte and press onto pies, then scatter sesame seeds and bake for 30mins.
Serve hot with reheated tagine gravy.
Souffle Cheesecake
140g finely granulated sugar
6 eggs; whites and yolks separated
1/2 tsp cream of tartar
50g butter
250g Philadelphia cream cheese
30ml fresh milk
70ml cream
2 tbsp lemon juice
60g superfine flour (I used low gluten)
20g cornflour
1/2 tsp salt
Combine cream cheese, butter, cream and milk in a bowl and melt over a double boiler. Leave to cool.
Gently fold in the flours, egg yolks, lemon juice and mix well. In an electric mixer; whisk egg whites with cream of tartar until foamy. Add in sugar a tbsp at a time and whisk until soft peaks form.
Very carefully combine the whipped egg whites into the cheese mixture in a gentle folding motion till just incorporated.
Pour into a 8 inch square cake pan lined with nonstick parchment and bake cheesecake for 1 hour 10 minutes or until golden brown at 160 C (325 F) in a waterbath up to 2/3rds the side of the pan.
Allow the cake to cool slightly in the oven with the oven door left ajar. Refrigerate for 4-5 hours before serving.
Decorate with gooseberries and blueberries.
Monday, 8 September 2008
Gordon Ramsey's Summer berry & champagne soup with floating island
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.
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, 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.
Monday, 25 August 2008
Apple Snow
Cook 500g Bramley apples (peeled, cored and cut into chunks) with a spash of water until sompletely soft, adding 2-3tbs sugar to sweeten. Cool, then fold in2 egg whites, whisked to stiff peaks and 284ml of softly whipped cream.
Spoon into pretty glasses and chill for 30mins. Serves 4.
Spoon into pretty glasses and chill for 30mins. Serves 4.
Spiced Sugar Crust Apple Pies
Heat oven to 190. Place 500g peeled sliced and tossed applies with 1 tb caster sugar and 1/2 tsp of allspice in a pie dish.
Make some sweet pastry (375g) and cut into strips. Use them to make a lattice shape on the pie (not just all width ways and then all length ways.... make them all intertwine with each other).
Glaze with 1 beaten egg yolk and 1 tb milk and bake for 20-30 mins until golden and crisp (sprinkle a little demerara sugar over for the last 5 mins).
Make some sweet pastry (375g) and cut into strips. Use them to make a lattice shape on the pie (not just all width ways and then all length ways.... make them all intertwine with each other).
Glaze with 1 beaten egg yolk and 1 tb milk and bake for 20-30 mins until golden and crisp (sprinkle a little demerara sugar over for the last 5 mins).
Bombay Hamburgers
Process 450g rump steak (fat trimmed and cut into chunks) and place in bowl. Finely chop 2-3 green chillis, 2 garlic cloves, 2.5cm grated root ginger, 1/2 tsp tumeric, 1/2 tsp curry powder, 1/2 ts cumin, 1/4 tsp chilli powder, 1 onion (finely chop in processor) and a handful of chopped coriander leaves.
Knead the mixture and form into patties at least 2.5cm thick and the size of your palm. Cover and chill for an hour.
Make salsa using 1 red onion, a small bunch of coriander, 4 medium tomatoes, 1 juiced lemon.
Fry or grill the hamburgers for 4 mins or until done and serve in a warm tortilla or fresh hamburger bun with the salsa and some raita.
Knead the mixture and form into patties at least 2.5cm thick and the size of your palm. Cover and chill for an hour.
Make salsa using 1 red onion, a small bunch of coriander, 4 medium tomatoes, 1 juiced lemon.
Fry or grill the hamburgers for 4 mins or until done and serve in a warm tortilla or fresh hamburger bun with the salsa and some raita.
Saturday, 23 August 2008
Lemon Meringue Pie
Ingredients
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
15. Serve warm or cold in slices.
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
15. Serve warm or cold in slices.
Meatloaf
1 kg mince meat
1 cup bread crumbs
1 onion
2 eggs – beaten
Half cup water
Half cup milk
2 tsp curry powder
1 cup oats
2 tblsp parsley (dry or fresh)
Salt & pepper
Preheat oven to 180
Combine meat, breadcrumbs, onion, oats, curry powder, salt, pepper, parsley & eggs together in a large bowl.
Add milk & water.
Place in a large baking tray/dish.
SAUCE –
3 quarters cup water
Half cup worstershire sauce
3 tsp vinegar
3 tsp lemon juice
Half cup tomato sauce
1 tblsp butter (melted)
Combine all together in a saucepan– bring to the boil. Reduce heat, simmer.
Pour over meat. Baste occasionally. Cook for about 1hr or until cooked.
1 cup bread crumbs
1 onion
2 eggs – beaten
Half cup water
Half cup milk
2 tsp curry powder
1 cup oats
2 tblsp parsley (dry or fresh)
Salt & pepper
Preheat oven to 180
Combine meat, breadcrumbs, onion, oats, curry powder, salt, pepper, parsley & eggs together in a large bowl.
Add milk & water.
Place in a large baking tray/dish.
SAUCE –
3 quarters cup water
Half cup worstershire sauce
3 tsp vinegar
3 tsp lemon juice
Half cup tomato sauce
1 tblsp butter (melted)
Combine all together in a saucepan– bring to the boil. Reduce heat, simmer.
Pour over meat. Baste occasionally. Cook for about 1hr or until cooked.
Clinker Slice
1 pkt clinkers
1 pkt malt o milk biscuits
1/2 tin condensed milk
125g butter
1 x block of cadbury chocolate
- crush biccies in a food processor
- crush clinkers in a food processor
- mix biccies and clinkers together
- put condensed milk in saucepan on low heat with 125g butter, when melted , mix with clinker and bicci mix
- place into tray and flatten and put in fridge to set
- melt cadbury chocolate block, without licking your fingers, pour over slice and put back in fridge to set.
1 pkt malt o milk biscuits
1/2 tin condensed milk
125g butter
1 x block of cadbury chocolate
- crush biccies in a food processor
- crush clinkers in a food processor
- mix biccies and clinkers together
- put condensed milk in saucepan on low heat with 125g butter, when melted , mix with clinker and bicci mix
- place into tray and flatten and put in fridge to set
- melt cadbury chocolate block, without licking your fingers, pour over slice and put back in fridge to set.
Friday, 22 August 2008
Mixed vegetable salad with dressing
Ingredients
For the salad
200g/7oz choi sum (Chinese cabbage) leaves,
sliced 100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
1. For the salad, toss all of the salad ingredients together in a large salad bowl.
2. For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
For the salad
200g/7oz choi sum (Chinese cabbage) leaves,
sliced 100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
1. For the salad, toss all of the salad ingredients together in a large salad bowl.
2. For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
Egg Fried Rice
2 tbsp groundnut oil
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced (maybe replace with capsicums?)
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Method
1.Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced (maybe replace with capsicums?)
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Method
1.Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
Sweet & Sour Pork
For the pork
3 tbsp roasted whole soya beans or dry roasted peanuts
few pinches ground white pepper
1 tsp crushed dried chillies
2 pork loin steaks, fat removed
2 tbsp groundnut oil
For the sweet and sour sauce
125g/4oz canned pineapple, in natural juice
125ml/4fl oz pineapple juice
3 tbsp freshly squeezed lime juice
light soy sauce
splash of Shaoxing rice wine or dry sherry
ground white pepper
To serve
steamed ricechoi sum (Chinese cabbage), steamed
Method
1. For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
2. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
3. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
4. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
5. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
6. To serve, pour the sauce over the pork and serve with rice and choi sum.
3 tbsp roasted whole soya beans or dry roasted peanuts
few pinches ground white pepper
1 tsp crushed dried chillies
2 pork loin steaks, fat removed
2 tbsp groundnut oil
For the sweet and sour sauce
125g/4oz canned pineapple, in natural juice
125ml/4fl oz pineapple juice
3 tbsp freshly squeezed lime juice
light soy sauce
splash of Shaoxing rice wine or dry sherry
ground white pepper
To serve
steamed ricechoi sum (Chinese cabbage), steamed
Method
1. For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
2. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
3. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
4. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
5. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
6. To serve, pour the sauce over the pork and serve with rice and choi sum.
Chicken Chow Mein
150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper
Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper
Method
1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.
Beef in Oyster Sauce
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar, salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar, salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
Thursday, 21 August 2008
Tips for making the perfect roulade
You can assemble this 5 hours ahead.
When you line the swiss roll tin with a sheet or non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
Use an electric mixer to whisk the eggs and sugar together at top speed until thick, pale and airy - the beaters should leave a ribbon-like trail beghind when lifted. use eggs that are a few days old and bring them up to room temperature before whisking - they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
When you line the swiss roll tin with a sheet or non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
Use an electric mixer to whisk the eggs and sugar together at top speed until thick, pale and airy - the beaters should leave a ribbon-like trail beghind when lifted. use eggs that are a few days old and bring them up to room temperature before whisking - they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
Classic Chocolate Roulade
Preheat oven to 180. Line a swiss roll tin with baking paper.
Beat 5 eggs and 100g caster sugar 5mins until thick. Sift 60g flour and 40g cocoa and fold with 1 tsp vanilla. Spread in tin and bake 12-14mins. Turn out onto baking paper sprinkled with sugar. Cool a little then roll up with paper. Cool.
Put 200g fresh or frozen raspberries, 75g caster sugar and 2 tb water ina pan and cook 7-10mins. Put 400g choc in pieces and 20g butter in a bowl. Heat 450g double cream until almost boiling and then pour over chocolate. Leave 5mins then whip until light. Transfer 1/3 to a bowl and whisk in 118 ml cream. Set aside as icing.
Unroll sponge and spread with creamy a ganacje, then spoon raspberries and reroll. Ice with remaining ganache and dust with icing sugar.
Beat 5 eggs and 100g caster sugar 5mins until thick. Sift 60g flour and 40g cocoa and fold with 1 tsp vanilla. Spread in tin and bake 12-14mins. Turn out onto baking paper sprinkled with sugar. Cool a little then roll up with paper. Cool.
Put 200g fresh or frozen raspberries, 75g caster sugar and 2 tb water ina pan and cook 7-10mins. Put 400g choc in pieces and 20g butter in a bowl. Heat 450g double cream until almost boiling and then pour over chocolate. Leave 5mins then whip until light. Transfer 1/3 to a bowl and whisk in 118 ml cream. Set aside as icing.
Unroll sponge and spread with creamy a ganacje, then spoon raspberries and reroll. Ice with remaining ganache and dust with icing sugar.
Chinese steamed seabass/chicken with Lime, Sesame and coriander
Line a bamboo steamer with foil.
Roll 4 fillets up with a sprig of coriander in each one. Mix 1 tb fish sauce, 2 ts toasted sesame oil and 1 clove garlive and pour over fillets.
Put some grated ginger and coriander over each fish and steam 5mins. Add 1 pack boy choy and steam further 3-5mins.
mix 1/4 red chilli, juice 2 limes, 1 tb sesame seeds, 1 tb caster sugar, 1 tb light soy sauce, 2 tb fresh coriander, 1 ts toasted sesame oil and serve fish with sauce and cooking juices drizzled over.
Roll 4 fillets up with a sprig of coriander in each one. Mix 1 tb fish sauce, 2 ts toasted sesame oil and 1 clove garlive and pour over fillets.
Put some grated ginger and coriander over each fish and steam 5mins. Add 1 pack boy choy and steam further 3-5mins.
mix 1/4 red chilli, juice 2 limes, 1 tb sesame seeds, 1 tb caster sugar, 1 tb light soy sauce, 2 tb fresh coriander, 1 ts toasted sesame oil and serve fish with sauce and cooking juices drizzled over.
White Chocolate Torte
Unroll 1 375g pack of ready rolled regular or sweet shortcrust pastry on a lightly floured surface and roll it out. Line the tart tin with it and chill 30mins. Preheat oven 200.
Line tart with baking paper and fill with baking beans and bake on a baking sheet for 20-25mins. remove paper and beans and bake further 5 mins.
Put 300g luxury belgian white chocolate and 150ml whole milk in a heatproof bowl over a pan of simmering water. As soon as it begins to melt, remove and stir with a wooden spoon until melted. In another bowl mix 200g full fat cream cheese with 5 tb double cream and 25g sifted icing sugar until very smooth.
Slowly pour the melted chocolate mixture into the crteam cheese little by little, mixing to remove lumps. Pour mixture into the tart casea nd once cool, transfer to fridge to set for 10mins.
Scatter silver balls and return to fridge. Decorate with shards of chocolate.
Line tart with baking paper and fill with baking beans and bake on a baking sheet for 20-25mins. remove paper and beans and bake further 5 mins.
Put 300g luxury belgian white chocolate and 150ml whole milk in a heatproof bowl over a pan of simmering water. As soon as it begins to melt, remove and stir with a wooden spoon until melted. In another bowl mix 200g full fat cream cheese with 5 tb double cream and 25g sifted icing sugar until very smooth.
Slowly pour the melted chocolate mixture into the crteam cheese little by little, mixing to remove lumps. Pour mixture into the tart casea nd once cool, transfer to fridge to set for 10mins.
Scatter silver balls and return to fridge. Decorate with shards of chocolate.
Bacon wrapped chicken/fish
Preheat oven to 200. Lay 2 rashers of bacon and sprinkle with some chopped tomato and 1 tb chopped fresh herbs. Arrange fillet on top and wrap bcon around to form a parcel. Arrange on baking paper and season.
Roast 10-12 mins.
Roast 10-12 mins.
Fish/Chicken with pine nuts and tomato salsa
Lightly season the chicken or fish and sprinkle with basil (if using chicken - cut in half so it is not too thick).
Loosely roll up the fish and arrange on foil.
Mix the salsa (tomato, 1 tb toasted pinenuts, 1-2tb freshly grated gruyere, 1 tb olive oil and cracked pepper. Spoon this over the fish and cook at 190 for 8-10 mins. Don't cover with foil.
Loosely roll up the fish and arrange on foil.
Mix the salsa (tomato, 1 tb toasted pinenuts, 1-2tb freshly grated gruyere, 1 tb olive oil and cracked pepper. Spoon this over the fish and cook at 190 for 8-10 mins. Don't cover with foil.
Sea Bass & Leek
Heat oven 210. Saute 1 finely sliced leef and 1 clove garlic in olive oil 3-4mins. Add 2 tso oregano leaves and splash white wine and leave to cool completely. Slash fish and spoon cold leek mixture over, inside and in slashes. Arrange lemon wedges and bake in foil 'pastie' and bake 12-15 mins.
Grilled Macerel with chilli and Ginger
(can also use seabass/gurnard/grey mullet)
Slash fish 7-8 times on each side.
Mix 1 finely chopped red chilli, 1 tb ketjap manis, 2 tsp freshly grated ginger, grated zest and juice of 1 lime, 1 tb olive oil and salt and pepper.
Brush over fish and put some in the slashes of the fish. Marinade 5-10mins. Serve with salad of cucumber, salad leaves, mint, coriander, 2 tb sushi ginger, 1 tsp soft brown sugar, spash of white wine/cider vinegar.
Slash fish 7-8 times on each side.
Mix 1 finely chopped red chilli, 1 tb ketjap manis, 2 tsp freshly grated ginger, grated zest and juice of 1 lime, 1 tb olive oil and salt and pepper.
Brush over fish and put some in the slashes of the fish. Marinade 5-10mins. Serve with salad of cucumber, salad leaves, mint, coriander, 2 tb sushi ginger, 1 tsp soft brown sugar, spash of white wine/cider vinegar.
Mustard-crusted roast rib of beef
take a 5 bone rib of beef, approx 5kg trimmed, and leave it for 2 hours to come to room temperature.
Heat oven to 220. Rub beef with olive oil and season well. melt 50g butter and fry 2 large diced onions. Add to 300g fresh breadcrumbs with 200ml water, 1 180g jar wholegrain mustard and 3 beaten eggs. Season.
Spread evenly over beef leaving ends uncovered and cover with well oiled foil.
Roast 1 hour. Turn oven to 180, remove foil and cook 1.5hours. Remove from oven and rest 30mins.
Heat oven to 220. Rub beef with olive oil and season well. melt 50g butter and fry 2 large diced onions. Add to 300g fresh breadcrumbs with 200ml water, 1 180g jar wholegrain mustard and 3 beaten eggs. Season.
Spread evenly over beef leaving ends uncovered and cover with well oiled foil.
Roast 1 hour. Turn oven to 180, remove foil and cook 1.5hours. Remove from oven and rest 30mins.
vietnamese chicken balls
Mince 500g chicken thigh fillets (chop in food processor), then mix with 3 cloves garlic, 3 shallots, 1 tb lemongrass and 2 tb fish sauce. Make into balls and fry 4 mins until evenly browned.
Creamy herb potato bake
Heat oven 160. Bring to a simmer a 283ml pot of double cream, 200ml full fat milk, 2 garlic, 2 sprigs thyme, 2 sprigs rosemary. Turn off heat and leave 10mins. remove herbs and garlic and season.
Layer 750g maris piper potatoes (thinly sliced), spoon cream mix, scatter 100g gruyere cheese. Finish with a tb of grated parmesan.
Bake 1-1 1/4 hours until tops are golden and bubbling, and the potatoes are tender.
Layer 750g maris piper potatoes (thinly sliced), spoon cream mix, scatter 100g gruyere cheese. Finish with a tb of grated parmesan.
Bake 1-1 1/4 hours until tops are golden and bubbling, and the potatoes are tender.
Kathy's vege lasgane
Cook a bunch of spring onions, carrots, corn, zucchini, brocoli with fresh tomatoes, basil and garliv.
Make two white sauces and put cooked pumpkin into one and spinach in the other.
Layer vegetables, lasagne sheets, pumpkin sauce, vegies, lasagne sheets, spinach sauce and then top with cheese and bake.
Make two white sauces and put cooked pumpkin into one and spinach in the other.
Layer vegetables, lasagne sheets, pumpkin sauce, vegies, lasagne sheets, spinach sauce and then top with cheese and bake.
Mushroom Souffles
Fry 140g sliced small button musrooms in butter for 3 mins - remove from heat and reserve a good spoonful.
Add 25g flour to the remaining mushrooms and then blend 325ml milk and return to heat, stirring all the time to make a thick sauce. Stir in 85g gruyere, season and cool.
Heat oven to 200. Butter 8 x 150ml souffle dishes and line base with baking paper. Stir 3 large egg yolks into the mixture. Whisk egg whites until stiff before folding in carefully. Spoon into souffle dishes and bake in a roasting tin, half filled with cold water, for 15mins until risen and golden.
Turn out of dish, peel off paper, then put on a baking sheet.
Top each with 1 tsp creme fraiche, a little cheese and scatter reserved mush and bake at 190 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Add 25g flour to the remaining mushrooms and then blend 325ml milk and return to heat, stirring all the time to make a thick sauce. Stir in 85g gruyere, season and cool.
Heat oven to 200. Butter 8 x 150ml souffle dishes and line base with baking paper. Stir 3 large egg yolks into the mixture. Whisk egg whites until stiff before folding in carefully. Spoon into souffle dishes and bake in a roasting tin, half filled with cold water, for 15mins until risen and golden.
Turn out of dish, peel off paper, then put on a baking sheet.
Top each with 1 tsp creme fraiche, a little cheese and scatter reserved mush and bake at 190 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Pesto
Basil Pesto
packet of basil
3 cloves garlic
handful of pine nuts
4-5 tb olive oil
1.5 handfuls of grated cheese
Blend.
Sundried tomato pesto
as above, but using sundried tomatoes instead of basil
packet of basil
3 cloves garlic
handful of pine nuts
4-5 tb olive oil
1.5 handfuls of grated cheese
Blend.
Sundried tomato pesto
as above, but using sundried tomatoes instead of basil
Monday, 18 August 2008
Apple & Walnut Loaf
Melted butter, for greasing
125g unsalted butter, cubed, at room temperature
220g (1 cup) caster sugar
1 tsp vanilla essence
2 eggs
2 golden delicious apples
225g (1 1/2 cups) plain flour
2 tsp ground cinnamon
1 tsp baking powder
Pinch salt
125mls (1/2 cup) milk
60g (1/2 cup) walnut pieces, finely chopped
2 tbs caster sugar, extra
20g (1 tbs) butter, melted
Method
Preheat oven to 170°C. Brush a 9.5 x 19.5cm (base measurement) loaf pan with the melted butter to grease. Line the base with non-stick baking paper.
Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the sides of the bowl occasionally, for 5-10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition until combined.
Peel and dice 1 of the apples. Sift together the flour and 1 tsp of the cinnamon with the baking powder and salt into a separate bowl. Use a large metal spoon to fold the flour mixture and milk alternately into the butter mixture. Fold in the diced apple with the walnuts until just combined. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Peel the remaining apple, cut into quarters and remove the core. With rounded-side up, cut each quarter into thin slices lengthways, keeping the slices together. Arrange the apple slices down the centre of the loaf mixture.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Turn the loaf out onto a wire rack.
Combine the remaining cinnamon and extra caster sugar in a small bowl. Brush the warm loaf with the melted butter and sprinkle with the cinnamon sugar. Serve warm or at room temperature.
Notes & tips
Keep in an airtight container for 2-3 days. Delicious served warm with whipped cream or simply spread with butter.
125g unsalted butter, cubed, at room temperature
220g (1 cup) caster sugar
1 tsp vanilla essence
2 eggs
2 golden delicious apples
225g (1 1/2 cups) plain flour
2 tsp ground cinnamon
1 tsp baking powder
Pinch salt
125mls (1/2 cup) milk
60g (1/2 cup) walnut pieces, finely chopped
2 tbs caster sugar, extra
20g (1 tbs) butter, melted
Method
Preheat oven to 170°C. Brush a 9.5 x 19.5cm (base measurement) loaf pan with the melted butter to grease. Line the base with non-stick baking paper.
Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the sides of the bowl occasionally, for 5-10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition until combined.
Peel and dice 1 of the apples. Sift together the flour and 1 tsp of the cinnamon with the baking powder and salt into a separate bowl. Use a large metal spoon to fold the flour mixture and milk alternately into the butter mixture. Fold in the diced apple with the walnuts until just combined. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Peel the remaining apple, cut into quarters and remove the core. With rounded-side up, cut each quarter into thin slices lengthways, keeping the slices together. Arrange the apple slices down the centre of the loaf mixture.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Turn the loaf out onto a wire rack.
Combine the remaining cinnamon and extra caster sugar in a small bowl. Brush the warm loaf with the melted butter and sprinkle with the cinnamon sugar. Serve warm or at room temperature.
Notes & tips
Keep in an airtight container for 2-3 days. Delicious served warm with whipped cream or simply spread with butter.
Mediterranean Lamb Loaf
1/4 cup pine nuts
800g lamb mince
6 green onions, finely chopped
1 garlic clove, crushed
250g antipasto (see note), roughly chopped
1/3 cup tomato chutney
1 egg, lightly whisked
2 cups fresh white breadcrumbs
1/2 cup basil leaves, chopped
1/2 cup grated parmesan cheese
Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at both long sides. Place pine nuts on a baking tray. Cook for 3 to 5 minutes or until light golden.
Combine mince, onions, garlic, antipasto, chutney, egg, breadcrumbs, basil and parmesan in a large bowl. Using clean hands, mix until well combined. Season with salt and pepper.
Press mixture firmly into pan. Press pine nuts into top. Bake for 40 to 45 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto plate. Slice and serve.
Notes & tips
Note: We used a mix of marinated mushrooms, red capsicum, semi-dried tomato and chargrilled eggplant.
Variation: Replace pine nuts with chopped walnuts or omit nuts altogether.
Carrot Loaf
2 carrots, peeled, grated (see note)
2 cups plain flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 1/2 teaspoons MasterFoods ground cinnamon
pinch salt
3/4 cup raw sugar
2 tablespoons desiccated coconut
3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup sultanas
450g can crushed pineapple, drained
shredded coconut, toasted, to serve
Cream cheese frosting
80g cream cheese, softened
50g butter, softened
1 cup icing sugar mixture, sifted
1/2 orange, juiced
Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Place carrot in a large bowl. Sift flour, bicarbonate of soda, baking powder, cinnamon and salt over carrot. Add sugar and desiccated coconut. Stir until well combined.
Add eggs, oil, sultanas and pineapple to carrot mixture. Stir until just combined. Spoon into prepared pan. Bake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool.
Make cream cheese frosting: Using electric beaters, beat cream cheese and butter together until pale and fluffy. Add icing sugar and 1 1/2 tablespoons orange juice. Beat until thick and smooth. Spread frosting over loaf. Sprinkle with toasted coconut. Slice and serve spread with butter, if desired.
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