Cinnamon pancakes with compote & maple syrup

Ingredients 140g self-raising flour 1 tsp ground cinnamon 3 tbsp muscovado sugar or brown sugar 1 large egg 300ml milk 1 tsp vanilla extract 2 tbsp melted butter, plus extra for frying ½ quantity apple, pear & cherry compote, to serve (see 'Goes well wi
39, 40-р анги

37, 38-р анги

35, 36-р анги

33, 34-р анги

31, 32-р анги

29, 30-р анги

27, 28-р анги

26-р анги

23, 24-р анги

21, 22-р анги

19, 20-р анги

17, 18-р анги

15, 16-р анги

13, 14-р анги

11, 12-р анги

9, 10-р анги

8-р анги

7-р анги

6-р анги

5-р анги

4-р анги

3-р анги

2-р анги

1-р анги
Method First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe. In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away. Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.

Read more »

MEAL,

Orange & rosemary drizzle RED cake

Ingredients For the cake 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk finely grated zest of 1 orange ½ tsp very finely chopped fresh rosemary For the buttercream filling 100g butter, softened 140g icing sugar, sifted 2 oranges 100g caster sugar 8 small sprigs rosemary
8-р анги

7-р анги

6-р анги

5-р анги

4-р анги

3-р анги

2-р анги

1-р анги
Method Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what’s left and add to the butter cream. Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges – reserving the rosemary, cool, then sandwich together with the buttercream. Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.

Read more »

MEAL,

Festive fruit & nut cake EGCH 0

250g butter, at room temperature 140g light muscovado sugar 6 large eggs, beaten 280g plain flour 85g ground almonds 2 tsp ground ginger 2 tsp ground cinnamon 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries) 3 tbsp dark rum 140g white marzipan, diced For the florentine topping 50g each whole skinned hazelnuts and blanched almonds 85g each Brazil nuts and flaked almonds 140g whole glacé cherries 100g golden syrup To decorate 1 metre of wide ribbon
20-р анги

19-р анги

18-р анги

17-р анги

16-р анги

15-р анги

14-р анги

13-р анги

12-р анги

11-р анги

10-р анги

9-р анги

8-р анги

7-р анги

6-р анги

5-р анги

4-р анги

3-р анги

2-р анги

1-р анги
Method Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.) To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Read more »

MEAL,

Moroccan-style barbecued leg of lamb

Ingredients 50g butter, melted 3 tbsp olive oil 2 tsp each ground cumin, coriander and praprika 1 tbsp thyme leaves 3 garlic cloves, crushed zest and juice 1 lemon 1 tsp harissa 2½ kg leg of lamb, butterflied For the sauce 1 tsp harissa handful fresh coriander leaves, roughly chopped 300g Gree
20-р анги

19-р анги

18-р анги

17-р анги

16-р анги

15-р анги

14-р анги

13-р анги

11-12-р анги

09-10-р анги

08-р анги

07-р анги

06-р анги

05-р анги

04-р анги

03-р анги

02-р анги

01-р анги
Method Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well. Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge. Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side. Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat. Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins. For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

Read more »

MEAL,

Mushroom fajitas with avocado

Ingredients 1 large avocado, stoned, peeled and chopped 400g can chickpeas, drained and rinsed 1 garlic clove, crushed zest and juice 1 lemon 2 tomatoes, deseeded and diced 1 red onion, cut into thick rounds 2 large flat mushrooms thickly sliced 2 tbsp olive oil 2 tsp fajita spice mix 4 tortillas Method Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places. Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

Read more »

MEAL,

Warm lemony courgette salad

Ingredients 2 courgettes 1 tbsp olive oil zest 1 lemon, plus a squeeze of lemon 1 garlic clove, crushed ¼ small pack basil, roughly torn Method Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.

Read more »

MEAL,

Honey-mustard parsnip & potato bake BUL 0

Ingredients 800g potatoes like Desirée, cut into 2½ cm cubes 800g parsnips, cut into 2½ cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative), grated
20-р анги

19-р анги

18-р анги

17-р анги

16-р анги

15-р анги

14-р анги

13-р анги

12-р анги

11-р анги

10-р анги

9-р анги

8-р анги

7-р анги

6-р анги

5-р анги

4-р анги

3-р анги

2-р анги

1-р анги
Method Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Read more »

MEAL,