Katie’s
COOK BOOK
CONTENTS Debbie
Lemon Coconut Squares
3 - 4
Siobhan
Chocolate Devil Food Cake
5-6
Sez
Pea & Salmon Quiche
7-8
Easy Prawn & Cannellini Bean Garlic Butter Bruschetta
9 - 10
Claire
Suzanne
Chocolate Cherry Brownie & Espresso
11 - 12
Jen
Banana & Chocolate Chip Muffins
13 - 14
Lou
Scrummy Yummy Carrot Cake (Annabel’s favourite!)
15 - 16
Cat Technical-Rehearsal Brownies 17 - 18 Anna Lemon Drizzle Cake 19 - 20
1
Tarr Magical Macaroons 21 - 22 Kate
Tarte Kate-in 23 - 24
Steph
Banana & Peanut Butter Ice-cream
25 - 26
Jo
Red Velvet Cup Cakes
27 - 28
Julie
Mushroom & Pepper Tasty Bites
29 - 30
Artichoke Soda Bread Addiction
31 - 32
Jean
Maya Salmon Rolls 33 - 34 Extras
Dark Choc Deight / Artichoke Dip / Sprout Salad
35 - 36
2
I chose these for your Hen ‘do’ because they remind me of you - you use to love it when I made them for you. So I am passing on the recipe of something sweet for someone so very sweet and special in my life xxxx
e i b b e D 3
4
Hi Katie, I’ve chosen this for you as it has been a stable part of my life since I was One and it was my first birthday cake. Since then it has been pretty much every birthday cake or if someone needed cheering up. In fact we even made them into muffins, just reduce the cooking time and then you only need the chocolate fudge topping. I hope you will enjoy this yummy chocolatey cake as much as my family has. Siobhan xx
P.S Sorry its an old recipe so its in ounces not grams, but I have included all the modifications that have been made over the years.
5
n a h b Sio
Chocolate Devil Food Cake Ingredients Cake 2oz Cocoa Powder 6 Tablespoons Boiling Water 6oz Soft Margarine 6oz Caster Sugar 4 Standard Eggs 6oz Self-Raising Flour 2 Level Teaspoons of Baking Powder
Filling 1oz Plain Chocolate 6oz Icing Sugar 2oz Unsalted Butter or Margarine (butter is better) 1 Tablespoon of Milk Topping 3oz Plain Chocolate 2oz Unsalted Butter 1 Standard Egg Yolk 4oz Icing Sugar 1 Dessert spoon Water
Directions Cake Pre-heat Oven to 165oC, 325oF or Gas Mark 3. This recipe can be done by hand or in food mixer. You will need 2 round 8 inch tins or 3 round 7 inch tins. I Always use two 8 inch tins. (If using 7 inch tins you could use two, cook the first two and then re use one and cook the last third afterwards). Brush cake tins with the margarine, I like to line my tins with greaseproof paper and then brush that with the margarine. Place cocoa powder in a jug and add boiling water. Mix until smooth. In a large bowl, or into the food mixer, place the flour, baking powder, sugar, eggs, margarine and cocoa mixture. Beat with a wooden, or plastic, spoon for a couple of minutes, until the mixture is well blended. If using a food mixture set it medium and mix until mixture is well blended. Divide the mixture evenly into your greased cake tins and bake in the middle of the oven. Test cakes after 30 minutes, test by pressing fingers on to the centre of the sponge, when it springs back up it is done. Remove from oven and leave in tins for 5 minutes, then turn out on to airing racks and leave to thoroughly to cool.
Filling Sieve the icing sugar. Break up the chocolate into small pieces and melt in a bowl over a pan of hot water, add the butter and melt together. Remove from the heat. Beat butter or margarine with half the icing sugar until its light and fluffy. Mix in the melted chocolate and the remainder of the icing sugar, add the milk and beat until smooth. Sandwich the cakes together with the filling and place on a stand or plate.
Frosting Sieve the icing sugar. Break up the chocolate into small pieces and melt in a bowl over a pan of hot water, add the butter and melt together. Remove from the heat. Add 1 dessert spoon of water to the egg and mix together. Allow the melted chocolate mix to cool slightly. Add to the chocolate, along with the icing sugar and beat with a wooden spoon until thick and smooth enough to spread. Spread over the cake with a round ended knife. Once the icing has set, use a heated knife to smooth out the icing and decorate with a little grated chocolate, or anything else you would like.
6
A little treat for all to eat, salmon & pea, made by me! Happy Hen Do from your favourite little sis xx
Sez 7
8
Hi Katie, wishing you and Andy the most amazing day and life together. I hope that you can use my easy recipe when your entertaining one day. It makes a fab starter. Love Claire xx (Aka domestic goddess)
e r i a l C 9
Easy Prawn and cannellini bean garlic butter bruschetta Lightly fry in chilli infused olive oil your prawns with some crushed garlic. Add your beans whilst the rustic bread is under the grill. Crush some garlic and mix it in with some butter. Spread over the toasted crusty bread. After the prawns and beans are heated through, evenly spread over the bread. Garnish for decoration. Enjoy :0)
10
e n n a Suz 11
Chocolate cherry brownie and espresso a recipe for a happy marriage: calories and caffeine! Good luck, lots of love Suzanne xx
• 300 g unsalted butter • 300 g Green & Black’s Dark Cooking Chocolate, broken into pices • 5 large eggs • 450 g granulated sugar • 1 tablespoon vanilla • 200 g plain flour • 1 teaspoon salt • 250 g dried cherries
Chocolate cherry brownie & espresso Preheat the oven to 180ºC/350ºF/gas mark 4. Line the baking tin with greaseproof paper or baking parchment. Melt the butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth. Stir in the dried cherries. Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20–25 minutes or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for about 20 minutes before cutting into large squares while still in the pan. The greaseproof paper or baking parchment should peel off easily.
12
Dear Katie, These muffins are brilliant, you can pretend they’re healthy because they’re made of bananas but really they’re packed with yummy choc. I would say the perfect way to a man’s
Ingredients • 225g plain flour • 100g caster sugar • 1 tablespoon baking powder • 1/2 teaspoon salt • 85g plain chocolate chips • 1 egg • 4 tablespoons vegetable oil • 4 tablespoons milk • 250g mashed bananas For the icing: • 125g Philly cream cheese • 300g icing sugar • 50g unsalted butter • Some Cadbury Flake pieces
heart but I think you’re already there! Happy hen do! lots of love Jen xxxx
13
Jen
Banana & Chocolate Chip muffins Method 1. Place flour, sugar, baking powder, salt and chocolate chips into a large bowl. Mix thoroughly and make a well in the centre. 2. Beat the egg, oil, milk and bananas together. Pour mixture into the flour well. Stir only to moisten. Batter will be lumpy. Fill a greased or lined 12-hole muffin tin 3/4 full. 3. Bake at 200 C / Gas 6 for 20 to 25 minutes. 4. For the icing, Beat the icing sugar and butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny. 5. Decorate with little pieces of Flake
14
To Mrs Hearne to be The Hearne men are hard workers, I’m sure you will agree, giving others financial council and studying for a degree. They help the British tax payers, pensioners and odd millionaire Many hours in the office is really a tireless affair! So when your hubby returns home, hungry and needing a break... Be sure to give a him a bite of this scrummy, carrot cake.
15
Lou
Scrummy Yummy Carrot Cake (Annabel’s favourite!) Ingredients • 150g self-raising flour • 1tsp baking powder • 150g soft brown sugar • 150ml sunflower oil • 2 eggs • 100g grated carrots • 50g chopped walnuts Cream cheese icing: • 75g cream cheese • 100g icing sugar • 1 teaspoon vanilla extract • Walnuts to decorate
Method Pre heat oven to 180c/350f/gas mark 4 Prepare 20 x 12cm tin Sift flour, baking powder together Add sugar, nuts & carrots Add eggs & oil and beat with a wooden spoon When thoroughly mixed, spoon into tin. Bake for 1hour (reduce for fan assisted oven)
Topping Cream sugar, cheese and vanilla until light and fluffy
16
Cat’s Haiku for Katie‌ Loving is easy, Nightmare making it legal! Joy, love - forever more.
17
Cat
Technical-Rehearsal Brownies Best eaten three hours before preview 1 but immediately following a director saying: ‘Katie… I really like it, but do you think we could make the wall three foot shorter for five minutes in Act 2 only?’ Ingredients: 250gr Unsalted Butter 350gr Dark Chocolate 150-220gr Plain Flour 150-250gr Dark Sugar 3 Eggs 1 tsp Baking Powder Pinch of Salt Lots of Raspberries Traditional recipes usually only have about 110gr flour to 250gr of sugar. Even I think this makes the brownie too sweet, and that’s saying something. You can use other things than raspberries in your brownie – pecan nuts work well, as do walnuts, but then again, why wouldn’t you use raspberries, really?
1. Melt the butter and the chocolate together in a pan. 2. While this is melting, whisk your eggs until they’re bubbly. 3. Add sugar to the eggs, beating until it’s all brown and shiny. 4. Add melted chocolate/butter mixture to the egg/sugar mixture and stir. 5. Fold in the flour, baking powder and pinch of salt. 6. Pour half into a greased baking tin. Then add all the raspberries. Then pour the rest of the mixture on top of the raspberries. 7. Stick in an oven at 180°C for 20-35 minutes. Traditionally you should leave it until 40 minutes, but I think this makes it dry and a bit burnt. 25 minutes usually does just fine – if in doubt, turn off the heat then and leave it to cool in the oven, where it’ll carry on cooking a while by itself. 8. Officially, when you take it out, you should leave it to cool. This is of course nonsense. Don’t get me wrong, it tastes great when cool. But if you don’t test it when warm, how will you know if it’s ‘better’ when cool?
18
Hi Katie, enjoy all the build up to your wedding and we can’t wait to celebrate with you on the day! You and Andy are a gorgeous couple and we wish you nothing but love and happiness for your future together. Love, Anna and Izzy xxx
a n n A 19
Lemon Drizzle Cake 175g self raising flour 1tsp baking powder 175g soft butter 175g golden caster sugar 3 large eggs Zest of 3 lemons Juice of 1 lemon For the syrup: Juice 3 lemons Zest 1 lemon 50g sifted icing sugar 100g golden granulated sugar
• sift flour and baking powder into a mixing bowl • add butter sugar eggs and Lemon zest and juice and whisk until creamy • spoon into 20cm tin, level with back of spoon And bake for about 40m at 170/gm 3 • allow to cool while you mix syrup ingredients together • stab cake al over with skewer and drizzle over syrup • sprinkle over tblsp golden granulated sugar and leave to cool in tin
20
Hi Lias You will always be Lias to me. Maybe Lias Hearne. I’m so happy that you and Andy are getting MARRIED! You two are perfect together :-) Huge congratulations to you both and wishing you all the best for, without doubt, an amazing future. Love Tarr (and Jules) PS did the pants fit?
Ta r r 21
Sarah Tarr’s Magical Macaroons! The macaron shells are tried and tested (and compared with other recipes too!!) and they’re super reliable ;-) I’ve put 3 filling recipes on the bottom. Macaron shells: 3 large free-range egg whites 65 g (2 1/2 oz) granulated sugar 2 drops vanilla extract 150 g (5 oz) icing sugar 85 g (3 1/2 oz) ground almonds Line two baking trays with parchment. Place the egg whites in a bowl and whisk with an electric mixer until stiff. Add the granulated sugar in two batches, whisking in between each addition. Add the vanilla extract (and any colouring paste you want) and whisk until glossy. Add the icing sugar to the almonds, and stir half on top of the egg whites. Fold in with a spatula using figure-of-8 motions, then fold the rest of the icing sugar and almonds into the mix using the same method, until the mixture is glossy and drops easily from the spatula when lifted. Transfer to a piping bag, amd use a little of the mixture to stick the corners of the parchment to the trays. Pipe 3 cm diameter circles (directly from above to keep them round), leaving 2 cm gaps in between. Rap the trays on a surface, then let them rest and dry for one hour. Heat the oven to 190 C, 170 C fan, 375 F, gas 5.
When the shells have hardened such that they don’t stick to your fingertip when touched lightly (maybe more than one hour!), place in the middle of the oven, on top of a second cool baking tray to protect the bottoms from the heat of the oven. Cook for 10-12 minutes. They should be risen and glossy on top with a bubbled rim around the bottom (the foot/pied). If they look like they are cracking on the top then open the oven door a bit to cool it down. When ready remove from the oven and cool on the trays. Don’t remove until totally cool. Then peel of the shells and match similar sized/shaped pairs. Fill the macarons with fillings of your choice (examples below). If you use colouring use a touch of paste colouring in the egg white stage - liquid colouring will ruin the consistency. Edible lustre/shimmer can be painted on the shells (using a soft, wide paintbrush) after cooking, to enhance the colour. Macarons will keep for up to 3 days in an air tight container. Salt caramel filling (enough for 15): 225 g (8 oz) dulce de leche or Carnation caramel 1/2 tsp sea salt Combine and transfer to a piping bag. Rest in the fridge.
Pistachio butter cream (enough for 15): 50 g (2 oz) unsalted butter (softened) 85 g (3 1/2 oz) icing sugar 50 g (2 oz) ground pistachios with large pieces sifted out 2 drops green food colouring (optional) 2 tbsp milk Whisk together the ingredients and transfer to a piping bag - store out of the fridge. Strawberry vanilla ganache (enough for 20-30): 40 g cream 1 vanilla bean 80 g strawberry puree (or high % fruit strawberry jam) 200 g white chocolate 65 g unsalted butter Bring cream, vanilla and puree to the boil. Pour the hot cream mixture over the white chocolate to make a ganache. Cool to 50 degrees. Mix in the butter. Cover with cling film and cool until it can be transfered to a piping bag. Rest in fridge. Lemon curd: Err... lemon curd??? Can be combined with Italian icing (like meringue) - add a bit of lemon zest to the shells - for lemon meringue macarons!
22
This delicious dessert was invented by the Tatin sisters and I was a bit worried that it wouldn’t taste the same outside of Paris but in fact it is still delicious! It’s meant to be dark caramelly, sweet, acid appley crispy pastry goodness. Best served with full fat crème fraiche or a scoop of vanilla ice-cream with one’s husband.
23
Kate
Tarte Kate-in recipe by Kate Mawdsley Serving instructions
and pop in the oven until the dish is hot.
1. Serves six
4. Take the dish out of the oven (careful, the
2. Takes twenty minutes to prepare and one hour
caramel is HOT!) and arrange the apple quarters
fifteen minutes to bake
very tight, around the edges first, with the core facing up and towards the centre. Then fill in the
Ingredients
middle part of the dish the same way, and press
1. 1kg (about eight) Braeburn apples, peeled,
with your hands gently to ensure there are no gaps.
cored and cut into quarters (that is the boring bit!)
5. Cook in the preheated oven for 30 minutes.
2. 200g caster sugar
6. Remove from the oven and place the disc of puff
3. 180g good quality butter
pastry on top, tuck in the edges and, with a knife,
4. 300g all-butter puff pastry, rolled into a circle the
prick a few holes in the top to allow some of the
same size as your dish (a 24cm round dish-ish).
steam to escape during cooking.
The pastry should be about 3mm thick and lightly
7. Cook in the oven for a further 40 – 45 minutes
pricked with a fork.
until the puff pastry is golden brown and crisp. 8. Allow to cool at room temperature for about one
Method
hour before turning upside down, apple-side up, on
1. Pre-heat your oven to 180°C/160°C/gas 6.
to the serving platter. I get Rich to do this bit as its
2. Get a nice non-stick pan over a medium heat.
tricky but if he isn’t available I’m sure your husband
Melt the butter then mix in the sugar and wait until
can lend a hand!
it goes brown. You are essentially meant to be
9. Enjoy your Tarte Kate-in!
making caramel here, so best not to stir too much.
10. Washing up the caramel related dishes and
Whenever I make this bit, it always ends up like
spoon is a bit of a pain to be honest as the caramel
caramel swimming in butter, but that’s not a bad
solidifies but its not too bad if you can give them a
thing as it always turns out well in the end as long
bit of a soak first!
as you haven’t burnt it at this stage!
11. Have a very happy wedding and enjoy your
3. Pour the caramelly buttery mixture into your dish
lives together!
24
Lias... Some words of wisdom from the yellow kitchen: “When life gives you lemons, throw tequila and salt!� Love you x
h p e t S 25
Banana & peanut butter ice-cream Ingredients 1 can coconut milk 7 x bananas (chopped & pre-frozen) 7 tsp peanut butter Instructions • Blend ingredients • Pour into a tupperwear and put in the freezer • Stir every half and hour • Best served when just frozen • Decorate with a dollop of peanut butter and a few slices of banana
26
Jo 27
28
Andy loves you with all his heart And you love him, it’s plain to see. Feed him well, and treat him kind, As your single life you leave behind. He’ll care for you through thick and thin, Your marriage is just about to begin. With all my love to you at this very special time Julie
Julie 29
Julie’s Mushroom & Pepper Tasty Bites Ingredients (Makes 24) 180g ready made puff pastry For the Filling 3 tbsp olive oil 180 g chopped mushrooms - small cubes 3 tsp lemon juice 10 g chopped fresh parsley 90 g chopped & seeded red pepper salt & black pepper fresh basil leaves to garnish
1 To make cases: roll out pastry to approximately 20 cm by 35 cm, large enough to make 12 rounds, using a 7 -8 cm fluted cutter. 2 Place rounds onto a floured baking tray, and chill for 30mins. Meanwhile, pre-heat oven to 180C. 3 Place in middle of the oven for 15 - 20 mins, or until golden brown & puffy 4 Remove from the oven and allow to cool. 5 To make the filling: heat the oil over a medium heat, and saute the mushrooms with the lemon juice, parsley and seasoning, until most of the liquid has evaporated. Add the red pepper at the last minute so that it keeps its crunch. Season to taste. 6 Remove from heat, and allow to cool. 7 Just before serving, carefully cut pastry puffs in half, and remove any excess pastry layers from centres to create little dishes. 8 Using teaspoon, distribute filling mixture evenly into the pastry dishes. 9 Serve, using fresh basil leaves to garnish. 10 Enjoy!!!
30
Katie...this recipe has been in my family for generations and is a must have in your home. (i’m only joking, it hasn’t been in my family for generations but it’s definitely a must have) Much more healthy and tastier than normal bread. Enjoy it for breakfast,lunch and dinner or
Ingredients 250g Plain flour 250g whole meal flour 2tsp fine seasalt 2tps of Bicarbonate soda 400ml soya Milk ---------------------------------120g mixed seeds (sunflower, sesame,pumpkin, linseeds) 4x small sprigs fresh Thyme 2x medium sprigs of fresh Rosemary 3x cloves of Garlic 125g of Halloumi 180g Cargrilled artichokes Small handful of Olives.
just plain snacking in-between!
Jean 31
Artichoke Soda Bread Addiction Directions 1. Pre heat oven to 220C and prepare your baking try with a sheet of baking parchment 2. Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. 3. Stuff to chop up... Finely: the fresh thyme, rosemary and Garlic Roughly: Chop Halloumi to 1cm cubes
Roughly: Chop up artichokes and olives (not to small). 4. Stir in loosely all your chopped up ingredients and add in your seed mix but save a generous handful. 5. Make a well in the centre of your mix within the bowl 6. Add in the Soya milk, stirring as you go. (you may need to add a table spoon or two of milk to bring the mixture together. (it should form a ‘very’ soft dough). 7. Scoop it out onto a lightly floured surface...knead for a
minute, just enough to bind it together. 8. Place on your baking tray and slice into top of dough in a diagonal (roughly 5 slits). 9. Lightly dust the top of your dough with flour and sprinkle your left over seed mix 10. Place it in the preheated oven for 40 to 45mins 11. place on chopping board, slice it open and eat it with a bit of butter or Jam! (or cool it on a wire rack first).
32
Katie, to become a proper swede you need to be able to do this dish. Only then can you call yourself Swedish :)
a y a M 33
Maya’s Salmon roles 200 g cold smoked salmon 200 g Philadelphia cheese 100 g Creme fraiche or turkish yogurt 1 small red onion 1/2 lemon( the juice) 0,4 cup fresh dill black pepper Swedish tunnbrÜd or wraps
Chop the salmon, red onion and the dill. Mix it with the Philadelphia, yogurt and lemon juice on a bowl. Add some black pepper if needed. Let the mix rest 1 hour in the fridge with a lid on the bowl. When the mix has rested divide the mix on the bread and spread it even and role it together and cut slices off the role.
34
And a few random extras... Tarr’s Dark Chocolate Deight 200g Dark Chocolate 125g Butter 150g Caster sugar 6 Eggs Preheat oven to 6/200c Grease and flour a deep 8� cake tin or something similar Melt broken chocolate pieces in glass basin slowly in a pan of simmering water, add butter in small pieces to melt it too.
Beat egg yolks and sugar till creamy and add in the melted chocolate and beat it again. Whisk egg whites until they form firm peaks. Carefully fold whites into the chocolate mixture. Pour into the greased cake tin. Cook for 20 mins only - a bit less if your oven cooks quickly. The less time you cook it the more runny it will be in the centre.
s a r t Ex 35
Brussels Sprout Salad I assure you that even the pickiest of eaters will LOVE this Brussels Sprout recipe! It’s super a delicious way to get the benefits of raw vegetables into your diet. Rich in digestive enzymes and antioxidants, this cancer fighting powerhouse will change your life forever-for the better. Pair this with a clean, protein source such as wild salmon and a generous drizzle of EVOO and you have the perfect, fat burning, anti-aging meal. Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife. 1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin olive oil 2 – 3 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2-3 big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit & toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc) Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad. Serves 4 – 6.
36
love from all your bestest girlies