3 minute read
Shopping guide
from Ytgjj
by elloco2019
Rhubarb and pistachio Eton mess sundae
Prep time 30 minutes Cooking time 1 hour Serves 4
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INGREDIENTS
● 2 egg whites ● 100g caster sugar ● Pink gel food colour ● 500g vanilla quark ● 8 tbsp Bonne Maman Rhubarb Conserve ● 100g pistachios, roughly chopped METHOD
1Heat oven to 120°C/100°C Fan/Gas Mark 1. Line 2 baking sheets with baking paper. Whisk egg whites until stiffly peaking and then tip the bowl; the eggs are ready when they don’t move.
2Gradually whisk in the sugar 1 tbsp at a time until glossy.
3Take a plastic piping bag and squeeze in several vertical lines of the gel colour, directly from the tube.
4Spoon in the meringue and snip off the end of the piping bag. Pipe mini meringues onto baking sheets, Bake for 1 hour until the meringues are firm. Leave to cool, then add to a Ziploc bag and bash with a rolling pin until you have large and small meringue crumbs.
5Spoon a thick layer of quark into a sundae glass and gently fold through 2 tbsp of the Bonne Maman Rhubarb Conserve, then top with crushed meringue pieces and a scattering of pistachios. Repeat with the rest of the glasses.
Cook’s tip Make up the meringues and store in sealed jars for up to 2 weeks
Thai salmon and quinoa salad with watercress
INGREDIENTS
● 1 salmon fillet ● 125g quinoa ● 85g watercress, roughly chopped ● 1 yuzu or lemon, cut into wedges ● 1 spring onion, chopped ● Sesame seeds ● Toasted peanuts
For the marinade
● 1 tbsp lime juice ● ¼ tsp dried chilli flakes ● ½ clove finely chopped garlic ● ½ tsp toasted sesame oil ● ½ tsp of brown sugar ● ½ tsp finely grated ginger METHOD
1Mix together all the marinade ingredients in a small bowl and coat the salmon before refrigerating for 30 minutes.
2Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line a baking tray with baking paper, place the salmon in the middle and wrap to make a parcel, bake for 20 minutes.
3Cook the quinoa as per the instructions on the packet.
4Once the quinoa is cooked, toss it together with the watercress and spring onion.
5Serve in a bowl with the salad mixture on the bottom, salmon fillet on top and sprinkle with sesame seeds and toasted peanuts. Serve with citrus wedges.
Cook’s tip Spring is the peak time for watercress, so this is the best time of the year to enjoy its punchy, peppery flavour
SPRING SHOW STOPPER!
Lemon and elderflower cake
For the sponge mixture
● 175g self-raising flour ● ½ level teaspoon baking powder ● 175 grams Stork ● 175g caster sugar ● 3 medium eggs ● 1 tablespoon elderflower cordial ● Finely grated zest of 1 lemon
For the syrup
● Juice of 1 lemon, strained ● 1 tablespoon elderflower cordial ● 55g caster sugar
For the filling
● 115g icing sugar ● 40 grams Stork ● 1-2 teaspoons elderflower cordial ● 3-4 tablespoons lemon curd
For the thin glacé icing
● 55g icing sugar METHOD
1Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until it’s smooth.
2Spoon the mixture into 2 greased and baselined 20cm cake tins.
3Bake in a preheated oven at 180°C/160°C Fan/ Gas Mark 4 for 30-40 minutes or until cooked. Turn out on to a wire tray.
4Put the lemon juice, elderflower and sugar in a saucepan and heat gently until the sugar has fully dissolved.
5While the cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.
6Place the icing sugar, Stork, and elderflower in a bowl and mix well until smooth. Split the cakes horizontally in half. Spread the base cake half with 1/3 of the icing and 1/3 lemon curd.
7Top with the second cake and repeat layers until the icing and curd are used up, finishing with the final layer of cake on top.
8Decorate with a thin glacé icing made with the icing sugar and a little lemon juice and drizzled over the top of the cake. Finish with edible flowers if desired.
