Aubergine, courgette & halloumi stack
Serves 4
Ingredients
1 large aubergine, thinly sliced lengthways
2 courgettes, sliced lengthways
200g of halloumi cheese
5 garlic cloves
Good handful of fresh herbs, chopped (parsley, mint, thyme, oregano)
Extra virgin olive oil
Salt & pepper
Here's what to do...
Pre-heat the oven to 180ºC. In a roasting tray, start by laying a
couple of aubergine strips to make the base of the stack. Drizzle olive oil, crush over one clove of garlic, spread, then sprinkle over herbs, salt and pepper. (Don't add too much salt as the halloumi is quite salty.)
Make the next layer from a few courgette strips. Continue to stack until you have used all the vegetables - finish with a layer of halloumi drizzled with olive oil and sprinkled with herbs.
Cover with foil and place in the oven for 20 minutes. Remove the foil and replace in the oven until the cheese has turned golden brown.
Ingredients
1 large aubergine, thinly sliced lengthways
2 courgettes, sliced lengthways
200g of halloumi cheese
5 garlic cloves
Good handful of fresh herbs, chopped (parsley, mint, thyme, oregano)
Extra virgin olive oil
Salt & pepper
Here's what to do...
Pre-heat the oven to 180ºC. In a roasting tray, start by laying a
couple of aubergine strips to make the base of the stack. Drizzle olive oil, crush over one clove of garlic, spread, then sprinkle over herbs, salt and pepper. (Don't add too much salt as the halloumi is quite salty.)
Make the next layer from a few courgette strips. Continue to stack until you have used all the vegetables - finish with a layer of halloumi drizzled with olive oil and sprinkled with herbs.
Cover with foil and place in the oven for 20 minutes. Remove the foil and replace in the oven until the cheese has turned golden brown.
Banoffee Pie
Ingredients
300g digestive biscuits
125g melted butter
Approx 400g ready made Dulce De Leche (caramel sauce)
2-3 bananas sliced.
300ml whipped cream
Chocolate, grated or Flake, crumbled.
Here's what to do...
Crush the digestives and mix with melted butter. Press into a tin or dish (ideally a loose bottomed flan tin of approx 9” diameter) and pop into the fridge for half an hour.
Spoon over the Dulce de Leche and chill in the fridge for at least 1 hour.
Just before serving, top with the sliced bananas, followed by the whipped cream and finally grate over some chocolate.
Cut into slices to serve.
Tip
Carnation Caramel which comes in a tin is the same as Dulce de Leche and is perfect for this recipe.
300g digestive biscuits
125g melted butter
Approx 400g ready made Dulce De Leche (caramel sauce)
2-3 bananas sliced.
300ml whipped cream
Chocolate, grated or Flake, crumbled.
Here's what to do...
Crush the digestives and mix with melted butter. Press into a tin or dish (ideally a loose bottomed flan tin of approx 9” diameter) and pop into the fridge for half an hour.
Spoon over the Dulce de Leche and chill in the fridge for at least 1 hour.
Just before serving, top with the sliced bananas, followed by the whipped cream and finally grate over some chocolate.
Cut into slices to serve.
Tip
Carnation Caramel which comes in a tin is the same as Dulce de Leche and is perfect for this recipe.
Beautiful Burger
Serve 4
Ingredients
500g/1lb 2oz minced pork
½ onion, grated
½ tsp fennel seeds, lightly toasted, crushed
40g/1½oz fresh white breadcrumbs
1 free-range egg, lightly beaten
1 tbsp chopped fresh parsley
sea salt and freshly ground black pepper
To serve
hamburger buns
rocket leaves
roasted red pepper
1 red onion, thinly sliced
slice of cheese
Here's what to do...
Put the pork, onion, fennel, breadcrumbs, egg and parsley in a large mixing bowl. Season well with sea salt and freshly ground black pepper and then use your hands to mix everything together thoroughly.
Shape the mixture into four patties with your hands, then cover with cling film and leave in the fridge for 30 minutes.
Heat a frying pan or grill pan over a high heat. Add the patties and cook for 4-5 minutes on each side until they are browned and cooked through.
Alternatively, pop them on the barbeque until cooked through. To serve, place the patties in hamburger buns and top with rocket leaves, roasted pepper and a few slices of red onion and a slice of cheese.
Ingredients
500g/1lb 2oz minced pork
½ onion, grated
½ tsp fennel seeds, lightly toasted, crushed
40g/1½oz fresh white breadcrumbs
1 free-range egg, lightly beaten
1 tbsp chopped fresh parsley
sea salt and freshly ground black pepper
To serve
hamburger buns
rocket leaves
roasted red pepper
1 red onion, thinly sliced
slice of cheese
Here's what to do...
Put the pork, onion, fennel, breadcrumbs, egg and parsley in a large mixing bowl. Season well with sea salt and freshly ground black pepper and then use your hands to mix everything together thoroughly.
Shape the mixture into four patties with your hands, then cover with cling film and leave in the fridge for 30 minutes.
Heat a frying pan or grill pan over a high heat. Add the patties and cook for 4-5 minutes on each side until they are browned and cooked through.
Alternatively, pop them on the barbeque until cooked through. To serve, place the patties in hamburger buns and top with rocket leaves, roasted pepper and a few slices of red onion and a slice of cheese.
Blueberry Muffin
Ingredients
300g (10oz) plain flour
1 tbsp baking powder
75g (3oz) caster sugar
Grated rind of 1 lemon
2 eggs
225ml (8 fl oz) milk
100g (4oz) butter, melted and left to cool
1 tsp vanilla extract
225g (8oz) blueberries
A little demerara sugar for sprinkling
Method
You will need a 12-hole muffin tin, greased or lined with paper cases.
Measure the flour, baking powder, sugar and grated lemon rind into a mixing bowl and stir briefly. Mix
together the eggs, milk, butter and vanilla extract and then add these to the dry ingredients. Mix
together the ingredients with a wooden spoon or spatula, but don’t overmix. Gently stir in the
blueberries and spoon the mixture into the muffin cases or tins, filling almost to the top. Sprinkle each muffin with a little demerara sugar.
Bake in a preheated oven (200°C/400°F/180°C Fan/Gas 6) for 20-25 minutes.
Allow the muffins to cool slightly in the tray and then lift out and serve warm. If you have made them ahead and want to reheat them, pop them in the oven for a few minutes until warm.
300g (10oz) plain flour
1 tbsp baking powder
75g (3oz) caster sugar
Grated rind of 1 lemon
2 eggs
225ml (8 fl oz) milk
100g (4oz) butter, melted and left to cool
1 tsp vanilla extract
225g (8oz) blueberries
A little demerara sugar for sprinkling
Method
You will need a 12-hole muffin tin, greased or lined with paper cases.
Measure the flour, baking powder, sugar and grated lemon rind into a mixing bowl and stir briefly. Mix
together the eggs, milk, butter and vanilla extract and then add these to the dry ingredients. Mix
together the ingredients with a wooden spoon or spatula, but don’t overmix. Gently stir in the
blueberries and spoon the mixture into the muffin cases or tins, filling almost to the top. Sprinkle each muffin with a little demerara sugar.
Bake in a preheated oven (200°C/400°F/180°C Fan/Gas 6) for 20-25 minutes.
Allow the muffins to cool slightly in the tray and then lift out and serve warm. If you have made them ahead and want to reheat them, pop them in the oven for a few minutes until warm.
Carrot soup with ginger & lemon cream
Serves 4
Ingredients
Serves: 4
Ingredients
For soup:
25g/1oz unsalted butter
1 large onion, chopped
2 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces
675ml/1pint 2fl oz stock
For lemon cream:
finely grated rind of one lemon
55ml/1¾fl oz double cream
fresh chives, for garnish
Here's what to do...
Melt the butter in a heavy large pot over a medium-high heat. Add the onion & cook for 4 minutes. Add the ginger, garlic; cook for
another 2-3 minutes.
Add the chopped carrots and sauté for another 1-2 mins. Add the chicken stock and bring to the boil. Reduce the heat and simmer until the carrots are very tender, about 20 minutes.
While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream & the grated lemon zest. Cover with cling film & refrigerate.
Pureé the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, thinning with more stock, if necessary. Just before serving, grate in a bit more fresh ginger. Ladle into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. Top with finely snipped chives.
Ingredients
Serves: 4
Ingredients
For soup:
25g/1oz unsalted butter
1 large onion, chopped
2 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces
675ml/1pint 2fl oz stock
For lemon cream:
finely grated rind of one lemon
55ml/1¾fl oz double cream
fresh chives, for garnish
Here's what to do...
Melt the butter in a heavy large pot over a medium-high heat. Add the onion & cook for 4 minutes. Add the ginger, garlic; cook for
another 2-3 minutes.
Add the chopped carrots and sauté for another 1-2 mins. Add the chicken stock and bring to the boil. Reduce the heat and simmer until the carrots are very tender, about 20 minutes.
While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream & the grated lemon zest. Cover with cling film & refrigerate.
Pureé the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, thinning with more stock, if necessary. Just before serving, grate in a bit more fresh ginger. Ladle into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. Top with finely snipped chives.
Chocolate Cupcakes
Makes 12 small or 6 large
Ingredients
25g (1oz) cocoa powder
3 tbsp boiling water
100g (4oz) baking margarine
100g (4oz) caster sugar
2 eggs
75g (3oz) self-raising flour
1 tsp baking powder
For the icing:
100g (4oz) dark chocolate
2 tbsp single cream or
double cream
flowers or mini eggs to decorate
Here's what to do...
You will need a 12-hole muffin tin, lined with paper cases.
Measure the cocoa powder into a large mixing bowl and mix with the water to a smooth paste. Add all the remaining ingredients to the bowl and beat until combined and smooth. Spoon evenly into the paper cases.
Bake in a pre heated oven 180ºC/350ºF/160ºC/Gas 4 for about 15 mins.
Leave to cool.
For the icing, break the chocolate into a bowl and heat gently over a pan of simmering water, stirring untill melted. Pour over the cream. Spoon the chocolate icing over the cold cakes and transfer to the fridge to set. Sprinkle sweet flowers or mini eggs on top and...
...enjoy!
www.yourinteriorsolutions.co.uk
Ingredients
25g (1oz) cocoa powder
3 tbsp boiling water
100g (4oz) baking margarine
100g (4oz) caster sugar
2 eggs
75g (3oz) self-raising flour
1 tsp baking powder
For the icing:
100g (4oz) dark chocolate
2 tbsp single cream or
double cream
flowers or mini eggs to decorate
Here's what to do...
You will need a 12-hole muffin tin, lined with paper cases.
Measure the cocoa powder into a large mixing bowl and mix with the water to a smooth paste. Add all the remaining ingredients to the bowl and beat until combined and smooth. Spoon evenly into the paper cases.
Bake in a pre heated oven 180ºC/350ºF/160ºC/Gas 4 for about 15 mins.
Leave to cool.
For the icing, break the chocolate into a bowl and heat gently over a pan of simmering water, stirring untill melted. Pour over the cream. Spoon the chocolate icing over the cold cakes and transfer to the fridge to set. Sprinkle sweet flowers or mini eggs on top and...
...enjoy!
www.yourinteriorsolutions.co.uk
Chocolate Fruit Tier
Ingredients
300ml (½pint) double or whipping cream, whipped
1 tsp vanilla extract
200g (7oz) strawberries & blueberries
3 eggs
75g (3oz) caster sugar
50g (2oz) self-raising flour
25g (1oz) cocoa powder
Here's what to do...
You’ll need a roasting tin or traybake measuring approx 30 x 23cm (12 x 9in). Grease the tin with butter, then line with parchment.
Measure the eggs and sugar into a bowl and whisk together with a hand-held electric mixer (or use the bowl of a free-standing mixer), until the mixture is light and frothy and has increased in volume. The mixture falling off the whisk should leave a trail when lifted out of the bowl. Sift in the flour and cocoa, carefully folding in at the same time using a metal spoon. Turn the mixture into the prepared tin, spreading it gently into the corners.
Bake in a preheated oven (200C°/180°C Fan/Gas 6) for about 10 minutes, until golden brown and
shrinking away from the sides of the tin.
Place a piece of non-stick baking parchment a little bigger than the size of the tin on to a work surface. Invert the cake on to the paper and remove the
lining paper. Leave to cool.
Once cold, trim all four edges of the cake with a bread knife to neaten and then cut the cake in half lengthways. Arrange one half on a serving plate. Mix a third of the whipped cream with the vanilla extract and half the strawberries. Spread over the cake on the plate. Sit the other cake half on top. Spread the
remaining cream over the top of the cake and arrange the strawberry halves and blueberries
standing upright in even rows on top of the cake.
Dust with icing sugar and, to serve, cut on either side of the row of fruit to give a sandwich slice.
300ml (½pint) double or whipping cream, whipped
1 tsp vanilla extract
200g (7oz) strawberries & blueberries
3 eggs
75g (3oz) caster sugar
50g (2oz) self-raising flour
25g (1oz) cocoa powder
Here's what to do...
You’ll need a roasting tin or traybake measuring approx 30 x 23cm (12 x 9in). Grease the tin with butter, then line with parchment.
Measure the eggs and sugar into a bowl and whisk together with a hand-held electric mixer (or use the bowl of a free-standing mixer), until the mixture is light and frothy and has increased in volume. The mixture falling off the whisk should leave a trail when lifted out of the bowl. Sift in the flour and cocoa, carefully folding in at the same time using a metal spoon. Turn the mixture into the prepared tin, spreading it gently into the corners.
Bake in a preheated oven (200C°/180°C Fan/Gas 6) for about 10 minutes, until golden brown and
shrinking away from the sides of the tin.
Place a piece of non-stick baking parchment a little bigger than the size of the tin on to a work surface. Invert the cake on to the paper and remove the
lining paper. Leave to cool.
Once cold, trim all four edges of the cake with a bread knife to neaten and then cut the cake in half lengthways. Arrange one half on a serving plate. Mix a third of the whipped cream with the vanilla extract and half the strawberries. Spread over the cake on the plate. Sit the other cake half on top. Spread the
remaining cream over the top of the cake and arrange the strawberry halves and blueberries
standing upright in even rows on top of the cake.
Dust with icing sugar and, to serve, cut on either side of the row of fruit to give a sandwich slice.
Chocolate Nest Eggs
Ingredients (makes 12)
100g dark chocolate
50g butter
2 tablespoons of golden syrup
80g cornflakes
Chocolate mini eggs
Here’s what to do...
Place the butter and the chocolate pieces in a saucepan with the golden syrup.
Slowly melt over low heat, stirring.
When the mixture is well blended, stir in the cornflakes.
Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Add the chocolate mini eggs on top. Put in the fridge to set.
100g dark chocolate
50g butter
2 tablespoons of golden syrup
80g cornflakes
Chocolate mini eggs
Here’s what to do...
Place the butter and the chocolate pieces in a saucepan with the golden syrup.
Slowly melt over low heat, stirring.
When the mixture is well blended, stir in the cornflakes.
Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Add the chocolate mini eggs on top. Put in the fridge to set.
Eggs Benedict/Florentine
Serve 4
Ingredients
50ml white wine vinegar
8 eggs
4 english muffins
1 hollandaise sauce
8 slices of ham
For the spinach:
olive oil
500g spinach
freshly grated nutmeg
freshly ground black pepper
20g butter
Here's what to do...
1. First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1-2 minutes until wilted.
2. Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into four portions. Keep warm. 3. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. 4. Meanwhile, split the muffins and toast them on both sides under the grill. 5. Put a slice of ham along with a portion of spinach on each muffin half and warm under the grill. 6. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.
Ingredients
50ml white wine vinegar
8 eggs
4 english muffins
1 hollandaise sauce
8 slices of ham
For the spinach:
olive oil
500g spinach
freshly grated nutmeg
freshly ground black pepper
20g butter
Here's what to do...
1. First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1-2 minutes until wilted.
2. Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into four portions. Keep warm. 3. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. 4. Meanwhile, split the muffins and toast them on both sides under the grill. 5. Put a slice of ham along with a portion of spinach on each muffin half and warm under the grill. 6. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.
Fluffy Lemon Sponge Cake
Ingredients (8 pancakes)
For the lemon sponge
3 tbsp olive oil plus
2 tsp for the tins
100g plain flour
Pinch of sea salt
6 large eggs
150g caster sugar
Finely grated zest of 1 lemon
For the filling and topping
200g unsalted butter softened
150g icing sugar sifted
Finely grated zest of 1 lemon
1 tbsp lemon juice
Lemon jelly sweets to decorate
Icing sugar to decorate
Here’s what to do...
Have ready 2 x 20cm nonstick loose-bottom cake tins, at least 5cm deep.
Preheat the oven to 200C/180C fan/gas 6. Brush the inside of each tin with about 1 tsp olive oil.
Sift the flour into a bowl and add the salt. Place the eggs and sugar in a large bowl and whisk for 8-10 minutes using an electric whisk until the mixture is mousse-like and almost white. Lightly fold in the olive oil, lemon zest and the sifted flour.
Divide the mixture evenly between the prepared tins, weighing for accuracy, then tap the tins sharply on the worktop to bring up any air bubbles. Bake for 15-20 minutes until the sponges are lightly golden, springy to the touch and shrinking from the sides. Upturn the tins and leave the cakes to cool. When ready to assemble, remove from the tins and trim the tops to level if necessary.
To make the filling, whiz the butter in a medium bowl using an electric whisk for about a minute until very pale and fluffy. Add the icing sugar and continue to whisk for about 2 minutes until light and moussey. Add the lemon zest and juice and whisk until
amalgamated. Spread half the lemon filling over one cake and sandwich with the second cake. Decorate the top with the remaining filling, either piping it decoratively or swirling it over. Finish with the lemon slices and dust with icing sugar if wished. Leave in a cool place to set for about an hour. Store covered in the fridge and remove an hour before serving.
For the lemon sponge
3 tbsp olive oil plus
2 tsp for the tins
100g plain flour
Pinch of sea salt
6 large eggs
150g caster sugar
Finely grated zest of 1 lemon
For the filling and topping
200g unsalted butter softened
150g icing sugar sifted
Finely grated zest of 1 lemon
1 tbsp lemon juice
Lemon jelly sweets to decorate
Icing sugar to decorate
Here’s what to do...
Have ready 2 x 20cm nonstick loose-bottom cake tins, at least 5cm deep.
Preheat the oven to 200C/180C fan/gas 6. Brush the inside of each tin with about 1 tsp olive oil.
Sift the flour into a bowl and add the salt. Place the eggs and sugar in a large bowl and whisk for 8-10 minutes using an electric whisk until the mixture is mousse-like and almost white. Lightly fold in the olive oil, lemon zest and the sifted flour.
Divide the mixture evenly between the prepared tins, weighing for accuracy, then tap the tins sharply on the worktop to bring up any air bubbles. Bake for 15-20 minutes until the sponges are lightly golden, springy to the touch and shrinking from the sides. Upturn the tins and leave the cakes to cool. When ready to assemble, remove from the tins and trim the tops to level if necessary.
To make the filling, whiz the butter in a medium bowl using an electric whisk for about a minute until very pale and fluffy. Add the icing sugar and continue to whisk for about 2 minutes until light and moussey. Add the lemon zest and juice and whisk until
amalgamated. Spread half the lemon filling over one cake and sandwich with the second cake. Decorate the top with the remaining filling, either piping it decoratively or swirling it over. Finish with the lemon slices and dust with icing sugar if wished. Leave in a cool place to set for about an hour. Store covered in the fridge and remove an hour before serving.
Fish Tray Bake
To serve 4 you’ll need:
4 x 150g salmon fillets, skin on, scaled and pin-boned
8 large unpeeled raw tiger prawns
a bunch of asparagus
1 lemon
1 fresh red chilli
a small bunch of fresh basil
1 x 30g tin of anchovies in oil
4 cloves of garlic
3-4 tomatoes
4 slices of pancetta
Here’s what to do...
Lay the salmon fillets and prawns in a large roasting tray. Snap off the woody ends of the
asparagus, then add the spears to the tray with a good pinch of salt and pepper. Quarter a lemon and add it to the tray with the basil leaves. Drizzle over the oil from the tin of
anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some oil. Roughly chop the tomatoes and add.
Arrange everything in the tray, then put under the grill on the middle shelf of the oven for about 12 minutes, or until the pancetta is lovely and crisp and the fish is cooked through.
4 x 150g salmon fillets, skin on, scaled and pin-boned
8 large unpeeled raw tiger prawns
a bunch of asparagus
1 lemon
1 fresh red chilli
a small bunch of fresh basil
1 x 30g tin of anchovies in oil
4 cloves of garlic
3-4 tomatoes
4 slices of pancetta
Here’s what to do...
Lay the salmon fillets and prawns in a large roasting tray. Snap off the woody ends of the
asparagus, then add the spears to the tray with a good pinch of salt and pepper. Quarter a lemon and add it to the tray with the basil leaves. Drizzle over the oil from the tin of
anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some oil. Roughly chop the tomatoes and add.
Arrange everything in the tray, then put under the grill on the middle shelf of the oven for about 12 minutes, or until the pancetta is lovely and crisp and the fish is cooked through.
Jam Coconut Slice
Serves 6
Ingredients
220g caster sugar
80g desiccated coconut
300g plain flour
200g butter, melted
320g raspberry jam
Coconut topping
225g shredded coconut
2 egg whites, lightly beaten
Here's what to do...
Preheat the oven to 180°C/gas mark 4.
Place the sugar, desiccated coconut, flour and butter in a bowl and mix until combined.
Press into the base of a lightly greased 20 x 30cm tin lined with non stick baking paper.
Bake for 20 minutes or until golden.
To make the coconut topping, place the coconut and egg whites in a bowl and mix well to combine.
Spread over the jam and bake for 25 minutes or until golden.
Allow to cool completely in the tin before slicing to serve.
So easy to make and so scrummy!
Ingredients
220g caster sugar
80g desiccated coconut
300g plain flour
200g butter, melted
320g raspberry jam
Coconut topping
225g shredded coconut
2 egg whites, lightly beaten
Here's what to do...
Preheat the oven to 180°C/gas mark 4.
Place the sugar, desiccated coconut, flour and butter in a bowl and mix until combined.
Press into the base of a lightly greased 20 x 30cm tin lined with non stick baking paper.
Bake for 20 minutes or until golden.
To make the coconut topping, place the coconut and egg whites in a bowl and mix well to combine.
Spread over the jam and bake for 25 minutes or until golden.
Allow to cool completely in the tin before slicing to serve.
So easy to make and so scrummy!
Lovely lemon desserts
Serves 6
Ingredients
450ml (¾ pint) double cream
75g (3oz) caster sugar
finely grated zest and juice of 2 lemons
4 trifle sponges
Here's what to do...
You will need six 7cm (2¾ in) cooking rings. Arrange on a tray or small baking sheet lined with cling film.
Measure the cream, sugar and lemon zest into a shallow saucepan. Bring to the boil, stirring, on the hob. Set aside for about 5 minutes and then add the lemon juice, stirring until combined and the mixture naturally
thickens slightly.
Slice the sponges horizontally and cut in half lengthways. Trim the pieces
so they fit neatly into the cooking rings in a single layer. Spoon over the
lemon mixture and level the top. Transfer to the fridge for a minimum of 4 hours to set.
To serve, sit each dessert on a plate and carefully remove the rings.
Decorate each with grated lemon zest and...
...enjoy!
Ingredients
450ml (¾ pint) double cream
75g (3oz) caster sugar
finely grated zest and juice of 2 lemons
4 trifle sponges
Here's what to do...
You will need six 7cm (2¾ in) cooking rings. Arrange on a tray or small baking sheet lined with cling film.
Measure the cream, sugar and lemon zest into a shallow saucepan. Bring to the boil, stirring, on the hob. Set aside for about 5 minutes and then add the lemon juice, stirring until combined and the mixture naturally
thickens slightly.
Slice the sponges horizontally and cut in half lengthways. Trim the pieces
so they fit neatly into the cooking rings in a single layer. Spoon over the
lemon mixture and level the top. Transfer to the fridge for a minimum of 4 hours to set.
To serve, sit each dessert on a plate and carefully remove the rings.
Decorate each with grated lemon zest and...
...enjoy!
Pancakes in Tangy Lemon
Ingredients (8 pancakes)
100g plain flour
2 medium eggs
300ml milk
2 tbsp melted unsalted butter
100g softened unsalted butter
125g icing sugar
Grated zest & juice of 1 lemon
Raspberries
Here’s what to do...
Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Cover and set aside.
To make the lemon butter, beat the softened butter, icing sugar and lemon zest together until light and fluffy.
Stir the melted butter into the pancake batter. Heat a small knob of butter in a 20cm crêpe or non-stick frying pan. Add a small ladleful of batter and swirl around to coat the pan. Cook over a medium heat for 1-2 minutes, until the
pancake is lightly golden underneath, then flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the
remaining batter to make 8 pancakes.
To serve, melt a small amount of the lemon
butter in the pan with a little of the lemon juice and toss a pancake in the foaming butter. Fold in half and then in half again. Repeat until all the
pancakes, butter and lemon juice have been used. Serve 2 pancakes per person on warmed plates. Add a few raspberries and enjoy!
100g plain flour
2 medium eggs
300ml milk
2 tbsp melted unsalted butter
100g softened unsalted butter
125g icing sugar
Grated zest & juice of 1 lemon
Raspberries
Here’s what to do...
Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Cover and set aside.
To make the lemon butter, beat the softened butter, icing sugar and lemon zest together until light and fluffy.
Stir the melted butter into the pancake batter. Heat a small knob of butter in a 20cm crêpe or non-stick frying pan. Add a small ladleful of batter and swirl around to coat the pan. Cook over a medium heat for 1-2 minutes, until the
pancake is lightly golden underneath, then flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the
remaining batter to make 8 pancakes.
To serve, melt a small amount of the lemon
butter in the pan with a little of the lemon juice and toss a pancake in the foaming butter. Fold in half and then in half again. Repeat until all the
pancakes, butter and lemon juice have been used. Serve 2 pancakes per person on warmed plates. Add a few raspberries and enjoy!
Pappardelle pasta with tomato sauce
Ingredients (makes 2)
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded, finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Here's what to do...
Heat a large frying pan over a medium heat and add a good few glugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – careful it will spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded, finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Here's what to do...
Heat a large frying pan over a medium heat and add a good few glugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – careful it will spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Sundae
Makes 8
Ingredients
Maltesers
Chocoalte buttons
bar of chocolate broken up
tub of vanilla ice cream
a box of Mikado biscuit sticks
Askeys cafe curls
chocolate sauce
Here's what to do...
You will need 8 sundae bowls or dessert bowls.
Share out all the chocolates between the bowls.
Leave a few buttons for sprinkling on top.
Scoop 3 large scoops of your vanilla ice cream into each bowl.
Sprinkle some of the buttons on top.
Squirt the chocolate sauce all over.
Stick in your Mikado biscuits sticks and the Askeys cafe curls and...
Ingredients
Maltesers
Chocoalte buttons
bar of chocolate broken up
tub of vanilla ice cream
a box of Mikado biscuit sticks
Askeys cafe curls
chocolate sauce
Here's what to do...
You will need 8 sundae bowls or dessert bowls.
Share out all the chocolates between the bowls.
Leave a few buttons for sprinkling on top.
Scoop 3 large scoops of your vanilla ice cream into each bowl.
Sprinkle some of the buttons on top.
Squirt the chocolate sauce all over.
Stick in your Mikado biscuits sticks and the Askeys cafe curls and...
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