1 cup sliced almonds 1/2 cup plus 2 tablespoons — heavy cream 1/2 cup granulated sugar 1/4 cup dark brown sugar — firmly packed 2 tablespoons unsalted butter 1/4 cup flour 1 tablespoon grated orange peel 2 teaspoons grated lemon rind 4 1/2 ounces semisweet chocolate — chopped 1/2 ounce unsweetened chocolate — chopped
Directions: (Almond Florentines Fit For A Queen)
Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast, stirring occasionally, until lightly browned and fragrant, about 8 minutes. Remove from oven and cool. Line 2 large, heavy baking sheets with aluminum foil. Lightly butter the foil. In a heavy saucepan over medium heat, combine the cream, granulated sugar, brown sugar, and butter. Cook, stirring constantly, just until the sugars dissolve and the butter melts. Add the almonds, flour and orange and lemon zests. Bring to a boil, stirring constantly. Remove from the heat. Drop 1 rounded teaspoon batter (batter will be runny) onto a prepared baking sheet. Repeat with more batter, spacing the cookies at lest 2 inches apart. Repeat with the second baking sheet. Bake until deep brown, about 8 minutes, switching the pans and rotating a half turn halfway through baking. Remove from the oven. Slide the foil off each sheet with the cookies in place. Line the same sheets with new foil, butter the foil, and repeat with remaining batter. While all 4 sheets of cookies are cooling completely on their pieces of foil, line the baking sheets with new foil. Carefully peel the cookies off the foil and arrange them, smooth side up, on the newly covered baking sheets. Combine the semisweet and unsweetened chocolates in the top pan of a double boiler or in a heatproof bowl. Place over simmering water in the bottom pan and heat, stirring frequently, until melted and smooth. Remove from the heat. Using an icing spatula or a knife, spread the chocolate over the flat side of each cookie and return to the baking sheets, chocolate side up. Refrigerate, uncovered, until the chocolate sets. Store in an airtight container in the refrigerator for up to 2 weeks.
⅓ cup turkey, beef, pork or chicken bacon, cooked and minced
Directions:(Maple Beef-Bacon Donut)
Sift together all dry ingredients (flour, sugar, baking powder, salt, nutmeg).
Mix together wet ingredients (butter, buttermilk, egg, meat) and incorporate into dry. Stir until smooth.
Batter should just hang onto a spoon. If the batter is a bit dry, add a splash of buttermilk or milk.
Let batter rest in the refrigerator for 30 minutes before portioning.
Using a teaspoon to portion out batter, on a floured surface with floured palms, roll donuts into little balls and drop batter into hot oil (350ºF), turning after a few moments until dark, golden brown on all sides.
Ingredients: (BAKED FISH FINGERS WITH A MUSHY PEA SURPRISE)
For the mushy pea and tamarind purée
50 g unsalted butter
2 tsp tamarind paste
1 tbsp caster sugar
300 g tin mushy peas For the fish fingers
250 g Japanese panko crumbs
1 kg skinless haddock fillets, cut into fingers about 12x4cm
3 tbsp rapeseed oil
2 medium eggs
Directions: (BAKED FISH FINGERS WITH A MUSHY PEA SURPRISE)
Preheat the oven to 220C/200C fan/gas 7.
For the mushy pea and tamarind purée:
Melt the butter in a pan, add the tamarind, sugar, some salt and lots of black pepper. Keep on the heat for 2 minutes then remove and mix in the mushy peas. Place in a bowl to cool.
For the fish fingers:
Lay the breadcrumbs out in a thin layer on two baking trays and toast them for 6-8 minutes until lightly golden. Remove and leave to cool.
Spoon a line of the cold pea purée down the middle of a haddock finger and sandwich another finger on top. Repeat until all the fish is used up. If you have any purée left over you can serve this on the side. Pop the fish sandwiches in the fridge.
Tip the breadcrumbs into a large bowl, break them up, then toss with the oil and plenty of salt and pepper until evenly and lightly coated. Beat the eggs in a shallow bowl.
One at a time, dip the fish fingers into the beaten egg and then into the breadcrumbs to coat. Arrange them in one or two large oven trays, spaced slightly apart. Place in the oven and bake for 10 minutes, or until crisp and lightly golden. Serve with caper mayonnaise or garlicky aioli
golden caster sugar1 lemon,
finely grated zest and juice4
gingernut biscuits, crushedknob of
butter, melted2 tbsp
icing sugar½ x 250g
tub mascarpone or ricotta”
Directions: (Berry cheesecake in a glass)
Toss the blackberries, caster
sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4
mins or until the berries start to burst. Leave to cool.Meanwhile, mix together the crushed biscuits and melted
butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the
lemon zest and icing sugar into the mascarpone or ricotta. Divide the
lemony cheese between the glasses, then spoon over the blackberries and
their syrupy juices.”
Directions: (Basic granary bread dough for rolls or a large loaf)
Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
Directions: (Chocolate Cake in a Jar)
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
180g white chocolate, chopped
1/4 cup thickened cream
1/2 teaspoon strawberry essence
Pink food colouring
180g milk chocolate, chopped
Pink heart sprinkles, to decorate
Directions: (Valentine truffles)
Place white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until melted and smooth, stirring with a metal spoon after 1 minute. Stir in essence. Tint mixture pink with food colouring. Cover. Refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Roll heaped teaspoons mixture into balls. Place on tray. Freeze until firm.
Place milk chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring halfway during cooking with a metal spoon, or until melted and smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return truffles to tray. Top each with a pink heart. Refrigerate until set. Serve.
1 3/4 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1/2 cup brown sugar
1 cup milk
125g butter, melted
1/2 cup milk chocolate chips
380g can caramel Top ‘n’ Fill, stirred
1/4 cup roasted salted peanuts, chopped
300ml tub thickened cream, whipped
white mini marshmallows, milk chocolate chips, extra, and chopped roasted salted peanuts, extra, to decorate
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water
Directions: (Choc a block)
Preheat oven to 180C/160C fan-forced. Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips.
Spoon half the batter over base of a 10 cup-capacity ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish.
Make Sauce. Combine sugar, cocoa and boiling water in a heatproof jug. Pour sauce over the back of a large spoon, over top of pudding. Bake for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, extra chocolate chips and peanuts. Serve immediately.
Ingredients: (Raspberry Tart with a Pistachio Crust)
2 sticks unsalted butter, softened
1/4 cup sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)
FILLING AND TOPPING
2 cups whole milk
1 vanilla bean, split and seeds scraped
Pinch of salt
1/2 cup sugar
1/4 cup cornstarch
2 large eggs
4 tablespoons unsalted butter, softened
2 to 3 half-pints of raspberries
Finely chopped unsalted roasted pistachios, for garnish
Directions: (Raspberry Tart with a Pistachio Crust)
In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.
Preheat the oven to 350°. Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round. Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears. Refrigerate the pastry until firm, about 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes. Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through. Let cool completely.
In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.
Ingredients:(Rui fish in a spicy tomato and onion sauce)
2 lbs of rui steaks
2 1/4 tsp salt
1 1/2 tsp red chili powder
1 1/2 tsp turmeric
1 1/2 tsp cumin
1 tsp paanch phoron
One large onion, finely chopped
3 cloves of garlic, finely chopped
2-3 green chilis, slit lengthwise
3 tablespoons of cooking oil
One 8 oz can of chopped tomatoes
1/2 cup water
Directions:(Rui fish in a spicy tomato and onion sauce)
Pat the steaks dry and rub them down with the 1/2 tsp of turmeric, red chilli powder and salt.
In a cooking pot, heat the oil over medium high heat
When hot, fry the fish steaks until lightly brown
Remove the fish from the pot and set aside
Add the paanch phoron to the oil and stir
As soonn as the paanch phoron starts to splutter, add in the onions, garlic and green chilis
Stir and fry until the onions turn slightly brown
Add in the remaining turmeric and red chili powder and fry for an additional 3-4 minutes
Add the tomatoes and fry for 5-7 minutes until soft
Add the cumin powder and fry for another 2-3 minutes
Turn heat down to medium
Using a spoon make room in the middle of the dish for the fish steaks by moving the tomato and onion mixture to the edge of the pot
Gently put the fried fish steaks back into the pot
Spoon over the fish some of the tomato and onion mixture from the side
Add in the water and cook covered for an additional 20 minutes