Soup
250g strawberries
125g redcurrants
125g raspberries
2–3 tbsp caster sugar
Handful of mint leaves
200ml natural yogurt
200ml double cream
300ml champagne or sparkling wine
Meringues
2 egg whites
Squeeze of lemon juice
100g caster sugar
300ml whole milk
Vanilla Pod
Handful of mint leaves
Caramel sauce
250g caster sugar
3 tbsp water
75g butter, cut into cubes
125ml double cream
2 tbsp sweetened condensed milk
Method: How to make summer berry & champagne soup
1. For the caramel, melt the sugar with the water in a heavy-based saucepan over a very low heat. This will take up to 10-15 minutes.
2. When the syrup is clear, raise the heat and cook to a mid-caramel colour. Don’t let it become dark or it will be bitter. Remove from the heat, then carefully whisk in the butter. Stir in the cream and condensed milk then return to the heat and bring to the boil. Set aside.
3. For the meringues, Whisk the egg whites with the lemon juice until soft peaks form. Gradually whisk in the sugar, a teaspoon at a time. Once it is incorporated, continue to whisk for 2 minutes longer.
4. Pour the milk into a pan and bring to a simmer. Scrape the seeds from the vanilla pod and add to the milk with the mint leaves. Shape the meringue mix into four quenelles and poach, 2 at a time, in the simmering milk for 2 minutes – don’t cover with a lid or the meringues will collapse. Lift out and leave to cool.
5. For the champagne and berry soup, whiz all the ingredients for the summer berry soup together in a blender until smooth.
6. To serve, reheat the caramel sauce. Pour the soup into individual serving glasses or bowls and serve with a floating island on top and drizzle over the caramel.
Monday, 8 September 2008
Monday, 1 September 2008
Lemon Tart
150g unsalted butter
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 zest of an unwaxed lemon
1 beaten egg
250g 00 flour or superfine plain flour
Filling
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar
3 large juiced lemons plus 1 lime juiced to make 150ml altogether
200ml double dream
To make the pastry, beat the butter in a food processor until soft. Add icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour.
Butter a deep 23cm loose-based tart tin. Lightly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then folling again.
peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.
heat oven to 180. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10mins. remove from oven, remove paper and beans and trim any excess pastry. brush pastry with beaten egg white then bake for 5mins. Cool.
For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream and whisk. Pour through a fine sieve into a jug.
Turn oven down to 130. Return pastry to the oven on a baking tray and pour in the lemon filling. Bake 35mins until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon or dusted icing sugar.
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 zest of an unwaxed lemon
1 beaten egg
250g 00 flour or superfine plain flour
Filling
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar
3 large juiced lemons plus 1 lime juiced to make 150ml altogether
200ml double dream
To make the pastry, beat the butter in a food processor until soft. Add icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour.
Butter a deep 23cm loose-based tart tin. Lightly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then folling again.
peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.
heat oven to 180. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10mins. remove from oven, remove paper and beans and trim any excess pastry. brush pastry with beaten egg white then bake for 5mins. Cool.
For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream and whisk. Pour through a fine sieve into a jug.
Turn oven down to 130. Return pastry to the oven on a baking tray and pour in the lemon filling. Bake 35mins until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon or dusted icing sugar.
Classic Pumpkin Pie with Pecan and Maple Cream
Place 550g pumpkin pieces in the microwave and cook 15mins until soft. Tip into a colander to drain, then leave to cool.
On a lightly floured surface, roll out the 500g pack of shortcrust pastry to the thickness of a £1 coin, so it's wide enough to cover a 25cm tart tin. Ease the pastry into the case, making sure there is overhand, then chill 30mins. Heat oven to 200, line base with foil and baking beans, then cook 15-20mins. Remove foil and beans, then cook for a further 10mins until pastry is golden. Turn oven down to 160.
Meanwhile, place pumpkin, 175g muscavado sugar, 2 eggs, 142ml double cream, 1 ts cinamon, 1 ts allspice, 1 tsp ground ginger and a small grating of nutmeg and blend in processor until smooth. Pour into pastry case, then bake 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin and then leave to cool.
Whip 142ml double cream with 5 tb maple cream until thickened, then fold in 25g pecans finely chopped. Serve spoonfuls of the cream with slices of the pie.
On a lightly floured surface, roll out the 500g pack of shortcrust pastry to the thickness of a £1 coin, so it's wide enough to cover a 25cm tart tin. Ease the pastry into the case, making sure there is overhand, then chill 30mins. Heat oven to 200, line base with foil and baking beans, then cook 15-20mins. Remove foil and beans, then cook for a further 10mins until pastry is golden. Turn oven down to 160.
Meanwhile, place pumpkin, 175g muscavado sugar, 2 eggs, 142ml double cream, 1 ts cinamon, 1 ts allspice, 1 tsp ground ginger and a small grating of nutmeg and blend in processor until smooth. Pour into pastry case, then bake 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin and then leave to cool.
Whip 142ml double cream with 5 tb maple cream until thickened, then fold in 25g pecans finely chopped. Serve spoonfuls of the cream with slices of the pie.
Little Banoffee Pies
250g digestive biscuits
100g butter, melted
397g carnation caramel
3 small bananas
284ml whipped cream
cocoa powder for dusting
Blitz biscuits until they are fine crumbs and combine with melted butter. Press the mixture into the sides of 6 10cm loose-based individual tart tins. Chill for 20mins.
Divide the caramel between the bases and chill 20mins. Remove the pies from the tins. Slice bananas, reserve 6 for the top and fold the rest into the cream. Spoon the mixture over the caramel, decorate with a banana slice and dust with cocoa.
100g butter, melted
397g carnation caramel
3 small bananas
284ml whipped cream
cocoa powder for dusting
Blitz biscuits until they are fine crumbs and combine with melted butter. Press the mixture into the sides of 6 10cm loose-based individual tart tins. Chill for 20mins.
Divide the caramel between the bases and chill 20mins. Remove the pies from the tins. Slice bananas, reserve 6 for the top and fold the rest into the cream. Spoon the mixture over the caramel, decorate with a banana slice and dust with cocoa.
Ham and Leek Cannelloni
3 leeks, sliced into 1cm chunks
300ml vege stock
85g water thin ham, roughly torn
8 fresh lasagne sheets
200g tub half fat creme fraische
1 tb wholegrain mustard
50f strong cheddar
85g breadcrumbs
heat oven to 200. Simmer leeks with stock in a pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix with ham and some seasoning. Divide the mixture into 8 - spoon along each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the creme fraiche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with breadcrumbs and remaining cheese, then bake 20mins until the top is golden and crisp and the leek filling is piping hot.
300ml vege stock
85g water thin ham, roughly torn
8 fresh lasagne sheets
200g tub half fat creme fraische
1 tb wholegrain mustard
50f strong cheddar
85g breadcrumbs
heat oven to 200. Simmer leeks with stock in a pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix with ham and some seasoning. Divide the mixture into 8 - spoon along each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the creme fraiche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with breadcrumbs and remaining cheese, then bake 20mins until the top is golden and crisp and the leek filling is piping hot.
vanilla apple sponge
250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
4 beaten eggs
250g SR flour
1 vanilla pod, split, seeds removed and reserved.
3 small bramley applies, peeled, cored and cut into wedges
2 tb demerara sugar
1/4 ts ground cinnamon
Heat oven to 180. Butter a 20cm springform tin, then line base with baking paper
Beat the caster sugar and butter until it turns pale and fluffy. add the edds, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don't worry if they appear overcrowded as they'll shrink as they cook.
Sprinkle with cinamon and demerara sugar and bake for 1 hour 5 mins or until a skewer comes out clean and the sponge has risen and is golden.
Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
250g golden caster sugar
4 beaten eggs
250g SR flour
1 vanilla pod, split, seeds removed and reserved.
3 small bramley applies, peeled, cored and cut into wedges
2 tb demerara sugar
1/4 ts ground cinnamon
Heat oven to 180. Butter a 20cm springform tin, then line base with baking paper
Beat the caster sugar and butter until it turns pale and fluffy. add the edds, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don't worry if they appear overcrowded as they'll shrink as they cook.
Sprinkle with cinamon and demerara sugar and bake for 1 hour 5 mins or until a skewer comes out clean and the sponge has risen and is golden.
Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Superhealthy salmon burgers
Tip 4 boneless skinless salmon fillets into a food processor with 2 tb red curry paste, thumbsized piece of grated ginger, 1 tsp soy sauce, and 1 bunch of chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. heat the oil in a non-stick frying pan, then fry the burgers for 4-5mins on each side, turning until crisp and cooked through.
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