Apricot and Vanilla Clafoutis
Ingredients:
500g apricots, stoned and quartered
50ml peach liqueur
1 whole vanilla pod
2 tsps lemon juice
zest of half the lemon
2 eggs
180ml milk
1 tsp vanilla extract
60g flour
pinch salt
Method:
Mix the first five ingredients in a non-metallic bowl and leave to macerate for at least an hour.
Grease a shallow oven-proof dish well and add fruit mixture - remove the vanilla bean, rinse it and save it for another time.
Whisk together the rest of the ingredients and pour over the fruit.
Bake in a 180C oven for 30 minutes until firm and just beginning to brown at the edges.
Serve hot with Greek yoghurt.
First made: 29th June 2014
500g apricots, stoned and quartered
50ml peach liqueur
1 whole vanilla pod
2 tsps lemon juice
zest of half the lemon
2 eggs
180ml milk
1 tsp vanilla extract
60g flour
pinch salt
Method:
Mix the first five ingredients in a non-metallic bowl and leave to macerate for at least an hour.
Grease a shallow oven-proof dish well and add fruit mixture - remove the vanilla bean, rinse it and save it for another time.
Whisk together the rest of the ingredients and pour over the fruit.
Bake in a 180C oven for 30 minutes until firm and just beginning to brown at the edges.
Serve hot with Greek yoghurt.
First made: 29th June 2014
Mum's Baked Rice Pudding
Mum often made rice pudding on a Sunday and I remember the three hours it had to be in a low oven. We all loved it although there were those who refused to eat the lovely dark crispy skin. We often had it with a splash of cold milk or, sometimes, a spoonful of jam. This is Mum's method but she would never have put nutmeg or vanilla in it - these were things we just didn't know about and, if we had, they wouldn't have been considered the sort of things we would buy.
Ingredients:
40g short grain rice, washed
25g sugar
good grating nutmeg
1tsp vanilla extract
500ml milk
Cooking Instructions:
Preheat the oven to 150C.
Mix all the ingredients together in a shallow oven dish and place in the oven. Bake for three hours until the rice is cooked and the skin is dark and crispy.
Serve with Strawberry Compôte.
Ingredients:
40g short grain rice, washed
25g sugar
good grating nutmeg
1tsp vanilla extract
500ml milk
Cooking Instructions:
Preheat the oven to 150C.
Mix all the ingredients together in a shallow oven dish and place in the oven. Bake for three hours until the rice is cooked and the skin is dark and crispy.
Serve with Strawberry Compôte.
Raspberry Crumble Pies
Ingredients:
1 batch shortcrust pastry (Recipes/Baking/Pastry
450g raspberries
75g vanilla sugar
zest of 1 lime
For the crumble topping:
50g sugar
50g butter
100g flour
Cooking instructions:
Roll out the pastry and use to line one large or four small well-buttered pie dishes. Bake blind at 180C (fan) for 20 - 30 minutes. Remove from the oven and brush the pastry with a whisked egg and bake at 140C for another 5 minutes.
Place the raspberries in the pie shell, scatter over the sugar and lime zest. Pulse the crumble ingredients in the food processor until the mix resembles breadcrumbs. Scatter over the fruit.
Bake at 180C (fan) for 20 - 30 minutes or until golden and bubbling.
Serve hot or at room temperature with cream, ice cream or custard (or all three if you're married to Tom!)
First made: 7th August 2013
1 batch shortcrust pastry (Recipes/Baking/Pastry
450g raspberries
75g vanilla sugar
zest of 1 lime
For the crumble topping:
50g sugar
50g butter
100g flour
Cooking instructions:
Roll out the pastry and use to line one large or four small well-buttered pie dishes. Bake blind at 180C (fan) for 20 - 30 minutes. Remove from the oven and brush the pastry with a whisked egg and bake at 140C for another 5 minutes.
Place the raspberries in the pie shell, scatter over the sugar and lime zest. Pulse the crumble ingredients in the food processor until the mix resembles breadcrumbs. Scatter over the fruit.
Bake at 180C (fan) for 20 - 30 minutes or until golden and bubbling.
Serve hot or at room temperature with cream, ice cream or custard (or all three if you're married to Tom!)
First made: 7th August 2013
Lemon Curd Ice Cream
Ingredients:
300ml whipping cream
150ml Greek yoghurt
340g lemon curd
Zest and juice of a half a lemon
2 balls stem ginger, finely chopped
1tbsp syrup from stem ginger jar
Method:
Whip the cream until stiff then add the Greek yoghurt, lemon juice and zest, ginger and syrup and half the lemon curd and beat again.
Fold through the rest of the lemon curd to make swirls. Place in a freezer container and freeze. It's not strictly necessary but you might want to give the mix a stir every hour or so as it freezes.
Leave out the freezer for 20 - 30 minutes before serving.
First made: 10th August 2013
300ml whipping cream
150ml Greek yoghurt
340g lemon curd
Zest and juice of a half a lemon
2 balls stem ginger, finely chopped
1tbsp syrup from stem ginger jar
Method:
Whip the cream until stiff then add the Greek yoghurt, lemon juice and zest, ginger and syrup and half the lemon curd and beat again.
Fold through the rest of the lemon curd to make swirls. Place in a freezer container and freeze. It's not strictly necessary but you might want to give the mix a stir every hour or so as it freezes.
Leave out the freezer for 20 - 30 minutes before serving.
First made: 10th August 2013
Peach and Raspberry Cheesecake
Ingredients:
150g crunchy biscuits
75g butter
300g soft cheese
2tbsp maple syrup or honey
Seeds from one vanilla pod
150ml double cream
150g raspberries
3 ripe peaches, peeled and chopped
For the coulis:
125g raspberries
1tbsp maple syrup or honey
Method:
Grease a flan or pie dish with butter. Melt the butter in a pan then crush the biscuits and mix them thoroughly with the butter and press them into the base of the dish. Place in the fridge to chill.
In a bowl, whisk together the cheese, cream and maple syrup then gently fold through half of the raspberries and two of the peaches. Pile the cheese mixture over the biscuit base then scatter the remaining fruit over the top. Chill for several hours.
To make the coulis, push the raspberries through a fine sieve and discard the seeds. Mix in the maple syrup. Chill.
Serve each portion with a drizzle of coulis.
First made 12th August 2012
150g crunchy biscuits
75g butter
300g soft cheese
2tbsp maple syrup or honey
Seeds from one vanilla pod
150ml double cream
150g raspberries
3 ripe peaches, peeled and chopped
For the coulis:
125g raspberries
1tbsp maple syrup or honey
Method:
Grease a flan or pie dish with butter. Melt the butter in a pan then crush the biscuits and mix them thoroughly with the butter and press them into the base of the dish. Place in the fridge to chill.
In a bowl, whisk together the cheese, cream and maple syrup then gently fold through half of the raspberries and two of the peaches. Pile the cheese mixture over the biscuit base then scatter the remaining fruit over the top. Chill for several hours.
To make the coulis, push the raspberries through a fine sieve and discard the seeds. Mix in the maple syrup. Chill.
Serve each portion with a drizzle of coulis.
First made 12th August 2012
Balsamic Pineapple and Pomegranate with Vanilla Ricotta
Ingredients:
Fruit:
1 small pineapple, peeled, cored and cut into chunks
1 pomegranate, seeded
1 tbsp vanilla extract
1 tbsp balsamic vinegar
1 tbsp soft light brown sugar
Ricotta:
140g pot yoghurt
125g ricotta
1 tsp vanilla extract
Method:
Mix all the fruit ingredients together in a freezer box. Put the lid on and give it a good shake up then place in the fridge for at least an hour.
Whisk the ricotta ingredients together and serve layered with the fruit.
For real decadence, a smidge grated dark chocolate would be delicious.
Also good for breakfast!
First made: Fruit - Qatar 2007; Ricotta - 3rd July 2013
Fruit:
1 small pineapple, peeled, cored and cut into chunks
1 pomegranate, seeded
1 tbsp vanilla extract
1 tbsp balsamic vinegar
1 tbsp soft light brown sugar
Ricotta:
140g pot yoghurt
125g ricotta
1 tsp vanilla extract
Method:
Mix all the fruit ingredients together in a freezer box. Put the lid on and give it a good shake up then place in the fridge for at least an hour.
Whisk the ricotta ingredients together and serve layered with the fruit.
For real decadence, a smidge grated dark chocolate would be delicious.
Also good for breakfast!
First made: Fruit - Qatar 2007; Ricotta - 3rd July 2013
Strawberry and Star Anise Sorbet
Ingredients:
500g strawberries, hulled
100g caster sugar
30ml raspberry liqueur or cassis
50ml water
2 star anise
1 egg white - for after first 2 hours freezing
Method:
Place the fruit, sugar, liqueur, water and star anise in a pan. Bring to the boil then simmer gently until the fruit is soft. Remove the star anise and leave to cool completely.
Whizz in the food processor and transfer to a container with a lid and place in the freezer for two hours.
Return the sorbet to the food processor and add the egg white. Whizz well and then return to the freezer and leave to freeze completely.
First made: 14th May 2013
500g strawberries, hulled
100g caster sugar
30ml raspberry liqueur or cassis
50ml water
2 star anise
1 egg white - for after first 2 hours freezing
Method:
Place the fruit, sugar, liqueur, water and star anise in a pan. Bring to the boil then simmer gently until the fruit is soft. Remove the star anise and leave to cool completely.
Whizz in the food processor and transfer to a container with a lid and place in the freezer for two hours.
Return the sorbet to the food processor and add the egg white. Whizz well and then return to the freezer and leave to freeze completely.
First made: 14th May 2013
Croissant Bread and Butter Pudding
Ingredients:
3 stale-ish croissants
65g dark chocolate, broken in pieces
25g raisins
25g sultanas
3 eggs
100ml Baileys
200ml cream
125ml milk
80g vanilla sugar
pinch salt
Cooking instructions:
Heat oven to 180C (fan)
Butter an ovenproof dish and sprinkle half the chocolate over it.
Half the croissants across then slice each half open and place in dish, slightly overlapping.
Sprinkle over the rest of the chocolate, raisins and sultanas.
Whisk the rest of the ingredients and pour over the croissants. Press down so they soak up the liquid and leave for 30 minutes.
Bake for around 45 minutes until golden.
And, believe me, the Baileys made all the difference!
First made: 27th October 2012
3 stale-ish croissants
65g dark chocolate, broken in pieces
25g raisins
25g sultanas
3 eggs
100ml Baileys
200ml cream
125ml milk
80g vanilla sugar
pinch salt
Cooking instructions:
Heat oven to 180C (fan)
Butter an ovenproof dish and sprinkle half the chocolate over it.
Half the croissants across then slice each half open and place in dish, slightly overlapping.
Sprinkle over the rest of the chocolate, raisins and sultanas.
Whisk the rest of the ingredients and pour over the croissants. Press down so they soak up the liquid and leave for 30 minutes.
Bake for around 45 minutes until golden.
And, believe me, the Baileys made all the difference!
First made: 27th October 2012
Banana Flapjacks
Ingredients:
40g butter
60g soft light brown sugar
1tbsp honey
225g oats
50g raisins
2 bananas
Cooking instructions:
Melt the butter, sugar and honey over a low heat and stir well.
Mash the bananas and mix into the butter mixture with the oats and raisins.
Spread into a swiss roll tin lined with baking parchment and bake for 14-20 minutes until slightly brown.
Cut into bars while still hot then leave to cool.
Add 1tbsp sieved cocoa to the melted butter for Chocolate and Banana Flapjacks.
40g butter
60g soft light brown sugar
1tbsp honey
225g oats
50g raisins
2 bananas
Cooking instructions:
Melt the butter, sugar and honey over a low heat and stir well.
Mash the bananas and mix into the butter mixture with the oats and raisins.
Spread into a swiss roll tin lined with baking parchment and bake for 14-20 minutes until slightly brown.
Cut into bars while still hot then leave to cool.
Add 1tbsp sieved cocoa to the melted butter for Chocolate and Banana Flapjacks.
Apple and Raspberry Crumble
Ingredients:
300g raspberries, frozen is fine but thaw them first
4 apples, peeled, cored and sliced
juice of one lime
zest of one lime
3 tbsps sugar
a little water, depending on the apples - I had Granny Smiths so didn't need water; I haven't even seen a Bramley for years
75g fridge cold butter
75g brown sugar
175g flour
Cooking Instructions:
Put the apples, sugar, lime zest and juice into a pan and simmer the apples gently until just soft.
Once cooked, transfer to a greased pie dish and gently mix through the raspberries.
Pulse the flour and butter in the food processor until the mixture resembles breadcrumbs. Add the sugar and pulse to mix through.
Scatter the crumble mixture over the fruit and bake in a hot (180C fan) oven until the topping is golden and crunchy and the fruit is hot and bubbling.
Serve with cream, ice-cream or hot custard.
First made: 18th February 2013
300g raspberries, frozen is fine but thaw them first
4 apples, peeled, cored and sliced
juice of one lime
zest of one lime
3 tbsps sugar
a little water, depending on the apples - I had Granny Smiths so didn't need water; I haven't even seen a Bramley for years
75g fridge cold butter
75g brown sugar
175g flour
Cooking Instructions:
Put the apples, sugar, lime zest and juice into a pan and simmer the apples gently until just soft.
Once cooked, transfer to a greased pie dish and gently mix through the raspberries.
Pulse the flour and butter in the food processor until the mixture resembles breadcrumbs. Add the sugar and pulse to mix through.
Scatter the crumble mixture over the fruit and bake in a hot (180C fan) oven until the topping is golden and crunchy and the fruit is hot and bubbling.
Serve with cream, ice-cream or hot custard.
First made: 18th February 2013
Drambuie Pears
Ingredients:
6 firm, ripe pears
1 orange
250ml water
100g soft, brown sugar
2 level tsps arrowroot
4 tsps Drambuie
Instructions:
Peel, half and core the pears.Put the water and sugar in a pan and dissolve the sugar over a low heat, stirring continuously. Zest the orange and add the zest to the pan along with the juice from the orange. When the sugar has melted, bring the syrup to the boil then reduce the heat, add the pears, cover and poach gently for about 40 minutes or until tender but keeping their form. Transfer the pears to a shallow serving dish.
Blend the arrowroot to a paste with the Drambuie and stir into the syrup. Over a low heat, stirring all the time, bring the sauce to the boil to thicken and clear. Pour over the pears and serve with single cream.
First made: Glasgow, 1996
6 firm, ripe pears
1 orange
250ml water
100g soft, brown sugar
2 level tsps arrowroot
4 tsps Drambuie
Instructions:
Peel, half and core the pears.Put the water and sugar in a pan and dissolve the sugar over a low heat, stirring continuously. Zest the orange and add the zest to the pan along with the juice from the orange. When the sugar has melted, bring the syrup to the boil then reduce the heat, add the pears, cover and poach gently for about 40 minutes or until tender but keeping their form. Transfer the pears to a shallow serving dish.
Blend the arrowroot to a paste with the Drambuie and stir into the syrup. Over a low heat, stirring all the time, bring the sauce to the boil to thicken and clear. Pour over the pears and serve with single cream.
First made: Glasgow, 1996
Chocolate Panettone Pudding
Ingredients:
1/2 a chocolate panettone
50g raisins/sultanas
45g sugar
3 eggs
200ml cream
150ml milk
50ml Baileys - optional but add an extra 50ml milk if you're not using it
1tsp vanilla essence
butter for greasing
demerara sugar for sprinking
Cooking Instructions:
Grease a shallow oven dish with butter
Quarter the panettone Leaving one half in the bag for another time. Half each quarter again lengthways and then slice from top to bottom. Lay half of the slices in the dish, slightly overlapping and scatter over the dried fruit. Layer the rest of the panetonne over the top.
Whisk the eggs and sugar until fluffy then whisk in the cream, milk, Baileys and vanilla essence and pour the custard over the panettone in the dish.
Press down on the panettone with your hands to make sure it soaks up the custard. Cover and leave for at least an hour to soak through completely.
Turn the oven to 180C fan.
Liberally sprinkle the top of the pudding with demerara sugar and cook for 20 - 30 minutes until the custard is cooked and the top crisp and golden.
Serve with custard or cream.
First made: 3rd January 2013
1/2 a chocolate panettone
50g raisins/sultanas
45g sugar
3 eggs
200ml cream
150ml milk
50ml Baileys - optional but add an extra 50ml milk if you're not using it
1tsp vanilla essence
butter for greasing
demerara sugar for sprinking
Cooking Instructions:
Grease a shallow oven dish with butter
Quarter the panettone Leaving one half in the bag for another time. Half each quarter again lengthways and then slice from top to bottom. Lay half of the slices in the dish, slightly overlapping and scatter over the dried fruit. Layer the rest of the panetonne over the top.
Whisk the eggs and sugar until fluffy then whisk in the cream, milk, Baileys and vanilla essence and pour the custard over the panettone in the dish.
Press down on the panettone with your hands to make sure it soaks up the custard. Cover and leave for at least an hour to soak through completely.
Turn the oven to 180C fan.
Liberally sprinkle the top of the pudding with demerara sugar and cook for 20 - 30 minutes until the custard is cooked and the top crisp and golden.
Serve with custard or cream.
First made: 3rd January 2013