Elizabeth Biagi Mum, I cannot thank you enough for letting me bake rhubarb and apple pies in our cosy kitchen back in Whithorn, when I was just a wee girl. I don’t pretend to present my own cookery show anymore but I do love baking just as much. Thank you for teaching me the importance of fresh, organic produce and to have a conscience about eating meat. But most of all Thank you from the bottom of my heart for bestowing in me, your love of Earl Grey. I love you Mum.
Lilian Wilson Mam, I'm very sorry spaghetti bolognese didn't make the final cut into this book. I know its just about the only thing I ate when I was little, and still hold yours fondly in memory when we make it today. You set a high standard for food. I like to think when I'm in a restaurant that if the decor isn't as nice, if not slightly better than at home, then why bother going there in the first place? And when I tell people we used to have a deep fat fryer built in, they often recoil in horror, but those home made chips were some of the finest ever sampled! All my love.
We'd like to jointly thank our fathers for the love a good tipple
For me this is pure comfort in a bowl. I could eat it every meal (some days I do). When the wind is howling, and the rain is pouring, I turn on Classic FM and make a pot of this soup. I always find this tastes best whilst wearing my jammies and reading Nancy Mitford.
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3 cloves of garlic Handful of minestrone pasta Handful of basil 350ml passata 300ml vegetable stock 30g mozzarella 1 teaspoon wild oregano 1/2 small onion, diced Balsamic vinegar Pinch of sugar Salt and pepper Olive oil
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Serves 2 for lunch
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1 Slowly sauté the onion in a little olive oil until very soft then add the garlic and gently fry to release to flavour. Be careful not to colour it. 2 Add the passata and gently simmer, then the add hot stock, pasta and oregano. If you are in a hurry you can cook the pasta separately with the oregano in the water, but if you have time I like to cook the pasta in the soup as the starch in the pasta thickens the soup.
4 Roughly chop the basil and add this to the soup. 5 Simmer until the pasta is cooked, topping up with water if needed. 6 To serve , ladle into bowls and spoon chunks of mozzarella, basil and a mound of black pepper on top with a couple of thick slices of sourdough toast.
3 Its difficult to give exact seasonings depending on the sweetness of the passata. Add a little balsamic vinegar for body and pinch of salt for a fuller flavour. Then maybe a pinch of sugar if the soup is too tart.
7
This risotto is delicious as a main meal, with chunks of mozzarella melting stirred through or as Adam likes it with a mound of parmesan grated on top and a squeeze of fresh lemon. However it is even better for making risotto balls. Every time I serve these, they are devoured in mere minutes. Risotto ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
500ml hot vegetable stock 1/2 red onion, diced 4-5 gloves of garlic crushed with the side of a knife 200g arborio rice Small hand full of basil 300ml passata Glass of dry white wine Balsamic vinegar Salt and pepper Olive oil
Balls ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
read crumbs from 4/5 B slices of bread 1/2 a ball of Mozzarella 500ml sunflower oil 1 large egg, beaten Basil leaves Finely grated parmesan
1 For the risotto - On a low heat, slowly fry the onion until very soft then add the garlic. Add the rice and fry gently for a few minutes. 2 Add the wine to the rice, stirring constantly until it has been absorbed but the rice. 3 Now add a ladle of stock, then a little passata alternating until the rice it cooked. If the stock runs out, substitute it for hot water. 4 Once the risotto is cooked, adjust the flavourings, a little salt for a fuller flavour, balsamic for body and pepper for heat. 5 Chop the basil and stir through the risotto, it should only be cooked until it has wilted.
6 For the balls - Chop the mozzarella and basil and mix together. Then spread the bread crumbs and parmesan out on a plate ready to roll the balls in. 7 Roll the risotto into a ball, with a little mozzarella in the middle. Dip this into the beaten egg and finally roll in the bread crumbs and parmesan. 8 Once all the balls are ready to fry, heat the oil to 190°c (I’ve inherited my mothers fear of deep fryers so I use a thermometer and have a wet tea towel to hand but that's just me) and fry in batches until golden brown on the outside and melted in the middle. I sever these piled high with slices of lemon.
he number this yields T depends on the size of the balls, Usually around 25/30 bite size portions.
9
Stone Baked Pizza Buy a Pizza Stone! Put down this book, get in the car and buy one! I can’t press the importance of this enough. It’s the best purchase we’ve ever made. Even Ebenezer... I mean Adam agrees. Since the day we acquired this we’ve never again bought a frozen pizza. I learned this method of kneading from a wonderful book on bread making, 'River Cottage Bread' but if you have a stand mixed everything can be chucked in there after Step 2 until it comes together. However I would still recommend a few minuets of kneading for a fuller texture. When I have the time, I prefer to use this method, primarily because I find it so gratifying how the texture of the dough completely changes in your hands as you knead it. Adam's Pizza Sauce
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680g jar of passata Olive oil 5-6 cloves of garlic Large hand full of fresh basil Balsamic vinegar 2 teaspoons sugar Salt and pepper
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Makes enough for 3-4 pizzas
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1 Start by chopping the garlic very finely and heat the olive oil gently. 2 Fry off this garlic with barely any colour and add the whole jar of passata. 3 At this point I usually add a good pinch of salt and pepper, a glug of balsamic vinegar. 4 Simmer the sauce for five minutes and add the sugar.
5 I'm not really sure how much salt, pepper, or balsamic vinegar I add so keep tasting to get it right. To take a teaspoon in your mouth should be very strong, almost too strong as this will be evened out by the mozzarella when its on the pizza. 6 After the seasoned sauce had been simmering ten minutes add the finely chopped basil and take it off the heat. Leave it to cool and transfer to a resealable jar. This should keep in the fridge for a little over a week.
11
Caitie's Dough
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350ml warmish water 7g packet of dry yeast/ 11g fresh yeast 4 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt 450g type '00' flour 50g fine semolina flour
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Makes enough for 3-4 pizzas
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1 Preheat the oven as hot as it will go. 2 For packet yeast - Firstly trust me - Ignore the instructions of the back of the packet, I make this at least once a week and it always works out fine using this method. There is no need to add it to the water just mix it into the sifted flour. 3 For fresh yeast - This is harder to come by and more hassle but it gives a better rise to the dough. Crumble the yeast ( if it doesn’t crumble it is most likely that it is dead) into the warmish water and stir it until it has dissolved. Then stir in the sugar and a teaspoon of flour. Set it aside until a froth has developed onto of the liquid. The time this takes is completely dependent on the warmth of the water so be patient and do not add boiling water as you run the risk of exhausting the yeast. 4 Sift the flour, semolina, salt, sugar (depending upon which method you are using) and dry yeast if you are using the first method. 5 Make a well in the middle of the dry ingredients and slowly add the water and olive oil. Pulling the dry ingredients into the liquid with your fingers.
with the heel of your right hand in the centre of the dough and the fingers of your left behind them. Push forward with your right so that the dough is spread across the surface. 8 Pull it back together with your right hand and turn the whole lump of dough 90°. Repeat this process for about 15 minuets but this is, of course, relative to how fast you are. When the dough is ready to prove it will have lost its stickiness and will rise back after being indented. 9 The dough should be shaped into a tight round and left to prove in an oiled bowl, under a damp tea towel until it has double in size. I tend to leave it in a warm (15-25°c ) oven to save time but it will rise fuller if left to prove at a lower temperature, for a longer period. 10 Once it has doubled in size, knock it back knock the air out of it), shape it back into a round and leave it for a second proving. This should only be about 10 minutes. 11 Finally, roll it out onto a large piece of grease proof paper with a little semolina flour sprinkled underneath. This makes it much easier to transfer into the oven.
6 Once the dough is well incorporated, turn out onto a floured surface. It will be much wetter than you would expect but this is correct. 7 Clean your hands off and rub them with olive oil to prevent the dough from sticking. Then start 13
I personally believe, that toastie machines, are the work of the devil. There's so much potential with the humble toastie, why limit yourself to the boundaries of the machine? I just find a toastie made in a machine so predictable, its little perfect sealed shape and exact size. How bland! I've picked the most basic and classic combination - ham & cheese. The trick is in the Wilson technique. Once you realise the full potential of the grill you'll never go back. And don't you dare let me hear you've used the George Foreman to toast this. ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
5 0g of mild cheddar 25g gruyère A few slices of cured ham Softened butter Wild dried oregano
Preheat the grill. 1 Grate both cheeses and put this onto the two slices of bread. Top with the ham and sprinkle oregano.
3 After that side if golden, flip it over and butter the other side in the same fashion. 4 Slice this diagonally (It tastes so much better cut this way) and eat immediately.
2 Now, this is how I make these differently. Spread the outside of the sandwich with the softened butter. I can't stress enough how crucial it is to get this right to the edges, or the uncoated bread will burn before the nice buttered bit.
15
I was asked by an American website to contribute a recipe that matched the dress in the picture. This is what I came up with. There is nothing that reminds me of summer more than a deliciously moist Bakewell Tart. I’ve used blueberries here but the nature of this tart lends itself to any kind of fruit or jam for that matter. These tarts can be topped with more fruit, sliced almonds or a drizzle of icing. Pastry ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
1 00g unsalted butter, cubed and chilled 200g plain flour 75g sugar 1/4 teaspoon fine sea salt 2-3 tablespoons ice cold full fat milk 1 teaspoon almond essence (optional) A little butter for greasing
Filling ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
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125g sugar 125g ground almonds 125g unsalted butter, room temperature 2 eggs 3 /4 tablespoons blueberry jam 1 /4 vanilla pod or teaspoon vanilla extract 25g sliced almonds (optional) 6 x 10cm tarlet tins Serves 6
Preheat oven to 160°c/ Gas 3 1 Mix together the flour, sugar and sea salt. Then using your fingers and thumbs, mix the cubed butter into the dry ingredients until it resembles bread crumbs. Add the almond essence to the milk and mix a tablespoon at a time until the mixture comes together when squeezed, but is still crumbly. 2 The trick for a light crumbly pastry is to work it as little as possible. Don't worry if it looks as if it will fall apart, just wrap it tightly in cling wrap and leave to chill in the refrigerator for an hour, or until firm.
4 For the frangipane filling spread an even layer of jam into each pastry case. You can also sprinkle some berries over the jam for an even moister fruity filling. 5 Mix together the ground almonds and sugar, then cream in the butter until fluffy. Mix the vanilla seeds or extract into the eggs and fold a little at a time into the mixture. 6 Pour equal amounts the frangipane into the pastry cases and sprinkle with sliced almonds or a few blueberries. 7 Bake for 20-25 minutes, checking periodically for the last five minutes, as these brown quickly.
3 While the dough is chilling, melt a little butter and grease the tins and set the oven to preheat. Then roll out the pastry, between a sheet of cling and wax paper (this gives one flexable side and one stiff). Line each tin and prick the bases with a fork. 17
These are both so simple to make, all you are required to do is chop. Until I made this I was adamant that I hated salsa (it was the though of putting raw tomato into my mouth). I urge you to try and over come your fear too. Once the tomato is deseeded and skinned its pretty harmless, promise! We serve these on top of a pile of hot quesadillas or simply with corn chips and sour cream.
Salsa
skinned, deseeded 4 tomatoes ❤❤ 1 red onion ❤❤ 1 red chilli, deseeded ❤❤ Juice of 1/2 lime + zest ❤❤ 1 tablespoon white wine vinegar ❤❤ 4 cloves of garlic, finely grated ❤❤ 1 large handful of basil ❤❤ Pinch of salt ❤❤
1 Salsa - Start by scoring the tomatoes and blanching them in hot water until the skins start to become soft. Move straight to freezing cold water to stop them cooking any further, skin and deseed them. Chop finely and add to a large mixing bowl.
4 Add the finely chopped basil, the rest of the white wine vinegar and lime juice and leave to infuse for 20 minuets.
2 Dice the onion as small as you can and add this to the tomatoes. There should be about a 50/50 mix of both ingredients.
6 Guacamole - Skin and roughly chop the avocado. Then add the garlic and pulse in a food processer. Alternatively you can mash them with a fork.
guacamole ❤❤ ❤❤ ❤❤ ❤❤
1 ripe avocado Juice of 1 lime 3 cloves of garlic, grated A pinch of salt
3 Mix in the garlic, lime, zest and half the white wine vinegar. Add half of the chilli , this can be adjusted later, you can always add more but you can't take it away.
5 After it has infused for a while, check the seasoning, adding salt, chilli and lime as needed.
7 Season with salt and lime juice to taste.
19
We cook this on freezing cold Sundays served with roasties, broccoli dressed in lemon, garlic and chili. Roasted red onions, Yorkshire puddings and a huge jug of piping hot gravy. I don’t want to bore you with the details of cooking roasties or Yorkshire puddings instead I’ll just outline our technique for really crispy roast potatoes, with a super fluffy interior. I always find that the best roasties are made when I think I’ve completely ruined them, after too long boiling - they should be really soft and crumbling. I put a roasting tin with a couple of spoonfuls of duck or goose fat in a hot oven, while that's heating up I sprinkle a handful of semolina and parmesan on the strained potatoes, just enough to coat them. When the fat is hot, add the potatoes, give them a shake and put them back in the oven until crisp.
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1.2 - 1.5kg boned rib of beef 2 tablespoons whole grain mustard 1 tablespoon golden caster sugar 4 tablespoons cracked black pepper Sea salt 8/10 small red onions 250ml hot stock 1 teaspoon corn flour 1 carrot, roughly chopped 2 stalks of celery, roughly chopped 5/6 cloves of garlic, crushed. 2/3 sprigs of thyme Small sprig of rosemary Balsamic vinegar
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Serves 6
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Preheat oven to 180°c/ Gas 4 1 For the beef. Heat a roasting in a preheated oven. Then start by coating the beef in whole grain mustard. Set aside and mix the sugar, black pepper and sea salt together, then sprinkle it over the beef so that it stick to the mustard, completely coating the surface. 2 Once the beef is coated, put the hot roasting tin on the hob, on a high heat, seal the beef all over and set aside. 3 Put the carrot, celery, herbs and garlic in the bottom of the roasting tin, this is for the gravy. Roughly chop 2 of the onions and add them to the bottom of the tin. 4 Place the beef onto of the vegetables then remove the skin from the remain onions and cut a cross in the top, leaving the root on. Stuff a sprig of thyme into the cross and drizzle in a little balsamic.
5 Pack the onions all around the beef and roast for 20 minutes per 450g + 20 minutes for rare, or 25 minutes per 450g + 25 minutes for medium. This is only a guide, use a thermometer to be entirely accurate. Right in the middle 52-55°c will be rare, and 55-60°c will be medium. 6 For the gravy. While the beef is resting, remove the whole onions from the roasting tin, ready to serve. Then skim off any excess fat from the tray. 7 Heat the roasting tin on the hob. Then mix the corn flour into the stock and add to the roasting tin. 8 Let the gravy reduce then add balsamic vinegar to taste and adjust the seasoning. 9 Sieve into a gravy boat, serve and enjoy.
23
I was inspired to make these after reading The Lost Art of Keeping Secrets, it has some wonderful descriptions of food but my favourite has to be near the beginning when Penelope is invited to tea with Charlotte at Aunt Clare’s house. "'We’d like toast, and some of Mrs Finch’s raspberry jam, and chocolate cake, and some ginger scones and a big for of tea', Charlotte instructed." I don’t often find the occasion to bake scones for afternoon tea (if only there was more time in modern life for such pleasures) but when I do, these are my favourite. I’m sure Mrs Finch’s raspberry jam would be lovely but I prefer Miss Harrington’s Lemon Curd or maybe a little stem ginger syrup and clotted cream. ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
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250g flour 1/2 teaspoon salt 2 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 35g butter, chilled 150ml buttermilk 1 small egg, with a little reserved for brushing Zest of 1/2 a lemon 1 teaspoon cinnamon 2 lumps of stem ginger (in syrup), grated ields 6 when cut with a Y 6.5cm round cutter
Preheat oven 220°c/Gas 7 1 Sift flour, salt, cream of tartar, bicarbonate of soda and cinnamon into a large bowl and rub in the butter until it resembles fine bread crumbs. Stir in the lemon zest. 2 In a jug, beat in egg into the buttermilk and mix in the grated stem ginger. It is easier it add it into the wet mixture because it tends to clump if added into the dry ingredients.
is combined. Be careful not to over mix, just let it come together and no more. Turn out onto a floured surface and flatten out, a rolling pin isn't really needed for this. Cut 6 scones out and transfer to a baking tray. 4 Brush with a little beaten egg and bake for 15-20 minutes until golden brown. 5 Serve hot from the oven with a huge pot of Earl Grey, clotted cream, lemon curd and Classic FM playing in the background.
3 Now, with your hand in a claw-like shape quickly mix the wet mixture into the dry until it 25
Salt and Chocolate. The most delicious partnership, like, ever. Of course you can use which ever nuts you prefer but macadamia are just so crumbly that they almost melt in the mouth. I’ve been restrained the amount of salt I’ve stated here, I tend to add a little more but I’ll leave that decision up to you. My only advice is taste as you add, don’t just throw it all in. ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
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225g plain flour 500g caster sugar 6 large eggs 1 tablespoon vanilla extract 375g butter 375g dark chocolate (75% or over cocoa solids) 1 teaspoon salt 200g salted macadamia nuts oasting tin 33x 23 cm, R lined.
Preheat oven 180°c/Gas 4 1 In a large sauce pan, over a low melt the butter and chocolate. It only needs to be warmed. Set aside to cool. 2 In a large bowl beat the sugar and eggs then add in the vanilla. 3 Once the chocolate mixture is cool, beat it into the bowl with the sugar and eggs. Then stir in the sifted flour, salt and macadamia nuts. 4 Finally pour into the lined roasting tin and bake for around 25 minutes, When these are ready they should still be soft in the middle and just firm around the edges.
27
With this recipe I pay homage to The United States of America and my family heritage. When I think of The U.S., my first thought is peanut butter. It seems to me that the yankees really know how to eat their peanut butter. On sandwiches with jelly, in candy bars, in ice-cream but most importantly with chocolate. These are our take on peanut butter cups, moist chocolate cake surrounding a soft peanut butter filling, topped with a subtle peanut butter frosting, Ya’ll! Filling ❤❤ ❤❤ ❤❤ ❤❤
125g icing sugar 200g peanut butter Pinch of salt 1/2 teaspoon vanilla extract
Cupcakes ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
150g caster sugar 60g butter 150g flour 120ml buttermilk 1/2 teaspoon vanilla extract 1 egg 40g cocoa powder 1 /2 teaspoon bicarbonate of soda 1 1/2 teaspoon vinegar
Icing
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600g icing sugar 225g cream cheese 75g butter, cold. 50g peanut butter
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Yields 12 cupcakes
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Preheat the oven to 170°c/Gas 3 1 For the cupcakes - cream the icing sugar and peanut butter together with a pinch of salt and vanilla extract. Divide into 12 equal sized balls and set aside. 2 For cupcakes cream the caster sugar and butter together then beat in the egg. 3 Sift the flour, cocoa and bicarbonate into a large bowl and set aside.
5 Stir in the vinegar and spoon a teaspoon into each paper cakes then add one ball into each. Divide the remaining mixture between the cakes and bake for 20-25 minutes. 6 For the icing - Cream the cold butter with the icing sugar. Stir in the peanut butter then the cream cheese. 7 Once the cakes have cooled, pipe on the icing with a 1cm nozzle.
4 Add the buttermilk into the creamed sugar mix then add the dry ingredients a little at a time until it is all incorporated.
29
This recipe is for all our wonderful friends. Those who come together in celebration, draining bottles of gin, laughing, crying and more often than not eating huge slices of this cake. Darlings, this is for you but don’t dare use an alternative to buttermilk. It just won’t be the same. Cake ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
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300g plain flour 40g cocoa powder 300g caster sugar 120g butter, room temperature 2 eggs 2x 38ml bottles of red food colouring (E number laden not natural red) 145ml buttermilk 1 teaspoon vanilla extract 1 teaspoon bicarbonate of soda 3 teaspoons white vinegar
Icing ❤❤ ❤❤ ❤❤
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600g icing sugar 250g cream cheese, chilled 100g butter, room temperature❤ 20cm cake tins x2, lined
Preheat oven 170°c/ Gas 3 1 Cream butter and sugar in a large bowl until it is light and fluffy then beat in the eggs until fully incorporated. 2 Sift the cocoa powder, a little at a time into the butter, sugar and eggs. Then slowly mix in the colouring one bottle at a time (careful not to splash any around, its hell to clean off) until the mixture is smooth. 3 Now stir in the vanilla then add in half of the buttermilk then sift in half of the flour and bicarbonate. Alternate the two until all the ingredients have been incorporated. Work quickly as to avoid over beating. 4 Finally, stir in the vinegar and divide equally between the two cake tins and bake for around 25 minutes.
5 I tend to find that when I make this as a cake, rather than cupcakes the crust of the cake can be firm when it first comes out of the oven. I always make it a day early and store it in a tin over night before icing it, this way the ‘crust’ becomes deliciously sticky. Alternatively, bake it in the oven with a tray of boiling water on the shelf underneath, the steam makes the cake even softer. 6 When I come to ice this cake, I level it off with a bread knife and put any off cuts in the blender. Then I use the crumbs for decoration. Mostly because I find it really hard to stop all the lovely red cake crumbs mixing with the icing. Send any icing tips my way, they’d be greatly appreciated. 7 For the icing -This couldn’t be easier. Just cream the icing sugar and butter together and beat in the cream cheese. Voila - the best icing in the world!
31
What else is there to say? Ginger… in ice cream. Bliss! Ice cream ❤❤ ❤❤ ❤❤ ❤❤
250ml full fat milk 450ml clotted cream 2 large eggs 100g caster sugar
Ginger Syrup
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alf an apple, roughly H chopped 2 or 3 pieces of stem ginger, grated 150ml ginger ale 150g sugar 1 teaspoon cinnamon
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Makes just under 1 litre
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1 In a large bowl mix the cream and milk together, then beat in the eggs and finally the sugar. 2 Following the manufacturers instructions, freeze the ice cream in an ice cream machine.
5 Bring to a rolling boil, skimming off any foam from the top. It is ready when its consistency is that of warm honey, leave it aside to cool. This doesn’t have to be too thick as it will be frozen.
3 While the ice cream is freezing, heat the ginger beer and sugar in a pan until the sugar has dissolved then add the grated ginger and cinnamon.
6 Once the ice cream is ready to be removed from the machine, transfer it to a wide tupperware dish and freeze until an indentation is made when a spoon is pulled through it. If it isn’t at this stage, the ice cream will not hold the weight of the syrup and it will sink to the bottom.
4 Chop the apple into large pieces, they will be removed later as it is only the pectin content that is needed here, and add to the pan.
7 Stir the cold syrup through the ice cream, making a marbled effect and put back into the freezer until ready to serve.
33
Although I’m sure the concept of using cracked black pepper a cake isn’t a new one, it isn’t something I’ve ever come across. Please don’t be put off by the amount of pepper and ginger in this loaf, it just gives a real a real kick that is so gratifying in the winter months. Adam likes this with a slather of cream cheese icing (recipe of page 31). Like most sticky loafs this improves from resting in a tin for a few days but it rarely lasts that long. ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
115g butter 125g golden syrup 100g treacle 75g dark muscovado sugar 130g flour 2 teaspoons baking powder 1 /2 teaspoon bicarbonate of soda 40g ginger root, finely grated 1/4 nutmeg, grated 1 teaspoon ground cinnamon 6 teaspoons cracked black pepper 1 piece stem ginger, grated with syrup reserved 2 eggs 100ml butter milk 2lb loaf tin, lined
Preheat oven to 160°c / Gas 3 1 Gently heat the syurp, treacle, sugar, butter, gingers, pepper and spices until the butter has melted and mixture is warm. This does not need to be boiled!
4 Pour into the prepared tin and bake for about and hour until an skewer inserted into the middle of the loaf comes out clean. Brush a little of the stem ginger syrup onto the top of the loaf and leave to cook on a wire rack.
2 Beat the eggs into the butter milk and set aside. Then sift the flour and raising agents into a large bowl. 3 Alternatively, stir a little of the buttermilk mixture into the flour then a little of the warm syrup until the mixture is smooth.
35
There is nothing more comforting that an slice of home baked pie on a blustery, chilly evening when the nights have fair drawn in. I had the idea of adding a little toffee sauce for a grown up take on the Hallowe’en Toffee Apple and it I must say it worked out rather well Pastry ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤ ❤❤
50g cold butter, cubed 50g vegetable shortening 250g plain flour 50g finely grated cheddar 1 large egg, beaten Cold milk 1 teaspoon baking powder 23cm springform tin, greased
Filling ❤❤
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❤❤ ❤❤ ❤❤ ❤❤
1 kg cox, braeburn or spartan apples, peeled, cored and chopped. 500g bramley apples, peeled, cored, roughly chopped up. 40g butter 2 teaspoon cinnamon 1/2 a nutmeg 2 large Eggs
Toffee Sauce ❤❤ ❤❤ ❤❤ ❤❤
100g unsalted butter 100g light muscovado sugar 4 tablespoons golden syrup 4 tablespoons double cream
Preheat over to 200°c/Gas 6 1 To make the pastry rub the fats into the flour and baking powder, once the mixture resembles breadcrums mix in the cheddar. Add the egg and a splash of milk to bind. Don’t be afraid to knead this pasty a little until it comes together, thanks to the raising agent it won’t affect the over all texture later on. Separate into two rounds one slightly bigger than the other and chill for half an hour. 2 Fry the bramleys in 20g of the butter until they soften and loose their shape. Using a potato masher, mash the softened apples and mix in half of the cinnamon and nutmeg.
4 Fry the remaining kilogram of apples in the remaining butter for a few minutes, they should be cooked but still retaining their shape. Stir in the remaining spices. 5 Roll out the chilled pastry and line the springform tin, leave the excess hanging over the outer edges. Pour in the mashed apple mixture first then add the sliced apples. Cover with a pastry lid and crimp the edges. 6 Bake for 15 minutes at 220°c then reduce to 180°c for a further 30 minutes. Leave to cool slightly before attempting to remove from the tin.
3 In a small pan, slowly heat the butter, sugar and golden syrup for the toffee sauce, bring the mixture to the boil constantly stirring. Reduce the heat and simmer for 3 minuets or until thickened. Stir in the cream and add to the mashed apples. Once cool, mix in the eggs.
37
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