Showing posts from July, 2019

Fried eggs on toast with grilled peppers and aioli

Spice up your brunch game and top toasts with fried eggs, sweet peppers, creamy aioli and a sprinkling of green chilli. Tip: swap the toast for warm naan breads to take this dish to the next level.

Is a classic brunch dish more your style? See our recipe for avocado, bacon and fried eggs on toast.

3 halved and deseeded mixed sweet peppers
 1½ tbsp oil
1 sliced green chilli
1 tsp nigella seeds
4 medium free-range eggs
 8 tbsp ready-made aioli (from large supermarkets)
4 tbsp soured cream
4 slices of toast
 Watercress, to serve

Heat a grill or griddle pan over a medium-high heat. Toss the peppers with 1 tbsp oil and a sprinkle of salt, then grill/griddle for 5 minutes on each side until lightly charred and softened. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat and fry the green chilli for 2 minutes until golden at the edges, then add the nigella seeds. Transfer to a bowl.
Return the frying pan to the heat and fry each egg until crisp and cooked to your taste. Mix t…

Richard Bertinet’s chocolate and hazelnut sharing loaf

This chocolate and hazelnut loaf, from renowned baker Richard Bertinet, is the perfect dessert for dinner party guests to tear and share.

250g whole milk
15g fresh or 7g fast-action dried yeast
70g unsalted butter, softened
500g strong bread flour, plus extra
10g salt
50g caster sugar
2 large free-range eggs
For the filling

200g whole hazelnuts
80g mixed peel
Zest 1 orange
150g milk chocolate chips
For the egg wash

1 free-range egg, beaten

Warm the milk in a small pan over a low heat to blood temperature. In a large mixing bowl, rub the fresh yeast into the flour (or stir in if you’re using dried), rub in the butter, then stir in the remaining ingredients.
On a lightly floured work surface, knead the dough using the Bertinet method [see] until it starts to feel elastic. Keep working it until it comes cleanly away from the work surface and is silky and smooth (10-15 minutes).
Dust the work surface again with flour and shape the dough into a ball …

Chocolate babka

A cross between bread and cake that’s swirled with cinnamon-spiced chocolate – after one delightful slice, you’ll know this babka was worth every bit of effort.

For more handy tips for success and step-by-step images too, see the full guide to making a chocolate babka.

150ml whole milk
140g unsalted butter at room temperature, plus extra to grease
125g plain flour, plus extra to dust
125g strong white bread flour
½ tsp fine salt
40g caster sugar
7g fast-action dried yeast
2 large free-range eggs in separate bowls, lightly beaten
For the filling

60g unsalted butter
80g soft light brown sugar
100g dark chocolate (70% cocoa solids), roughly chopped
2 tbsp cocoa powder
1 tbsp ground cinnamon

Gently warm the milk and 40g of the butter in a small saucepan until the butter has melted – don’t let it boil. Put the flours, salt, sugar and yeast in the bowl of a stand mixer and stir to combine. Make a well in the centre, then pour the warmed milk and one of the beaten eggs into the bowl. Mix wi…

Orange hot cross bun loaf

A twist on the Easter tradition of hot cross buns, these orange and anise hot cross bun loafs are best served with a good smear of butter and orange marmalade.

We’ve got the classic recipe too, try these golden saffron hot cross buns.

For the sponge (see know-how)

120g ‘00’ flour (see Fergus’s tips)
¼ tsp dried yeast
For the dough

Finely grated zest 1 large orange and juice ½
160g candied orange peel
12g aniseed (or fennel seeds – see tips)
80g raisins or currants
445g ‘00’ flour, plus extra for dusting (see tips)
110ml whole milk, scalded (see tips)
45g free-range egg, beaten (see food team’s tip) plus 1 medium free-range egg, beaten, for glazing
10g salt
1 tsp dried yeast
60g caster sugar
60g unsalted butter, softened
For the cross topping

40g plain flour
20g self-raising flour
Pinch caster sugar
2 tsp veg oil, plus extra to grease
1 tbsp marmalade to glaze

Mix the sponge ingredients with a large pinch of salt and 80ml room temperature water in a small bowl to form a stiff dough. Cover wi…

Raspberry fool sundaes with elderflower thins

This creamy fool, made with strawberries and elderflower, makes an irresistible summertime dessert. The thins (delicate biscuits) are perfect for dipping.

If you’re a fan of fools, the recipe-kind of course, you can find lots more here.

600g raspberries
5 tbsp elderflower cordial
110g caster sugar
2 medium free-range egg yolks
30g cornflour
400ml milk
400ml double cream
500ml elderflower sorbet

For the elderflower thins

100g salted butter, softened
100g caster sugar
1 medium free-range egg
1 tbsp elderflower cordial
200g plain flour, sifted
1 tsp baking powder, sifted

In a bowl, mix the biscuit ingredients to a soft dough. Shape into a cylinder about 25cm x 4cm in diameter. Wrap in baking paper and chill for 2 hours.
Preheat the oven to 190°C/fan170°C/ gas 5. Unwrap the dough and cut into about 50 thin slices. Lift onto large baking paper-covered trays and bake for 10-12 minutes, until golden. Cool.
Put the raspberries, cordial and 80g caster sugar in a pan over a medium heat for a few …

Strawberry and orange shortbread

We’ve transformed this afternoon tea treat into a wonderful summery dessert. Orange-spiked shortbread is topped with custard, cream and fresh strawberries – it’s the perfect balance between rich and refreshing.

Only after a classic shortbread recipe? We’ve got one right here.

450g small fresh strawberries
Finely grated zest of 1 small orange, plus extra to decorate
2 tbsp icing sugar
1 tsp orange-flavoured liqueur, such as Cointreau
150ml double cream
200ml fresh custard
For the orange shortbread

175g chilled semi-salted butter,
cut into small pieces, plus extra for greasing
175g plain flour, plus extra to dust
50g semolina or ground rice
Finely grated zest of 2 small oranges
50g caster sugar, plus extra for dusting

Preheat the oven to 160°C/fan140°C/gas 3. Grease a 23cm loose-bottomed fluted flan tin with butter and set aside.
Put the flour, semolina/ground rice and orange zest in the bowl of a food processor. Add the butter and whizz briefly until the mixture resembles fine breadcr…

Ginger and honey biscuit cake with choc-orange icing

For a truly show-stopping dessert, try this Russian-inspired cake made from layered honey and orange biscuits, which have softened after soaking in the cream cheese icing.

For the biscuits

200g clear honey
130g caster sugar
150g unsalted butter
3 large free-range eggs, beaten
1 tsp baking powder
2 tsp ground ginger
Finely grated zest 1 orange
600g plain flour, plus extra to dust
For the candied clementines

200g caster sugar
2 clementines, unpeeled, sliced horizontally very thinly
For the icing and decoration

650g cream cheese (we like Philadelphia)
250g unsalted butter, at room temperature
Finely grated zest 2 oranges
120g icing sugar
3 tbsp clear honey
100g dark chocolate, chopped
1 tsp sunflower oil

Heat the oven to 180°C/160°C fan/gas 4. Melt the honey, sugar and butter in a large pan over a medium heat. Bring to a simmer and bubble for 5 minutes until a slightly darker shade of brown. Turn off the heat and leave to stand for 8-10 minutes until cool enough to touch.
Gradually pour the b…

Parmesan and rosemary biscuits

These parmesan and rosemary biscuits are ever so easy to make because the food processor does most of the work for you.

125g plain flour, plus extra to dust
½ tsp baking powder
¼ tsp cayenne pepper
100g unsalted butter, diced
60g cheddar or gruyère cheese, grated
60g parmesan, grated
1 tbsp chopped fresh rosemary
1 medium free-range egg, beaten

Heat the oven to 190°C/170°C fan/gas 5. Pulse the flour, baking powder, cayenne pepper and butter in a food processor until the mixture resembles fine crumbs. (If you don’t have a food processor, put the dry ingredients in a bowl and work the butter into them using your fingertips until the mixture resembles fine crumbs.) Add both cheeses and the chopped rosemary, then continue to blend until the mixture forms a dough. (If making by hand, bring the dough together with a round-bladed dinner knife.)
Turn the dough out onto a lightly floured surface, knead briefly, then shape into a rectangle. Wrap in cling film and chill for 15 minutes.
On …

Strawberry and vanilla baked cheesecake

Strawberries are the hero in this beautiful baked cheesecake recipe. You can make the recipe the day before serving, making it perfect for a summer dinner party.

For the cheesecake

300g digestive biscuits
60g melted butter
6-7g tub freeze-dried strawberries (from Sainsbury’s, Waitrose and Ocado)
600g full-fat cream cheese
150g caster sugar
1 tbsp plain flour
Grated zest and juice 2 large lemons
3 medium free-range eggs, plus 2 yolks
200ml soured cream
1 vanilla pod, seeds scraped
For the topping

500g small British strawberries, some halved, some left whole
3 tbsp caster sugar
Good splash Cointreau or other orange liqueur
Juice ½ lemon

Baked rhubarb and orange cheesecake

This baked cheesecake recipe combines classic British favourite rhubarb with fresh, juicy orange.
And if you love rhubarb with a bit of citrus, then you’ll also love our rhubarb and lemon baked cheesecake.
Ingredients 800g rhubarb (untrimmed weight) 1 large orange 250g caster sugar
For the base
75g unsalted butter 200g digestive bisc…

Raspberry ripple and pistachio parfait

This raspberry parfait recipe is easy to make, tastes amazing and is much better behaved than ice cream. It’s the perfect make-ahead dessert.

If it’s ice cream you’re after, you could try this raspberry ripple recipe.

2 large free-range eggs, separated
50g caster sugar
½ tsp vanilla bean paste
200ml double cream
Handful unsalted pistachios, chopped, plus extra to serve

Savoury cheeseboard cheesecake with honey-roast grapes
A cheesecake but not as you know it. This savoury recipe, made with an oatcake base and topped with a ricotta, brie and goat’s cheese topping and sweet roasted red grapes is the ultimate way to end a dinner party.
Like this idea? See all our (sweet) baked cheesecakes.
Ingredients 200g oatcakes 2 tbsp freshly grated parmesan 100g butter, melted 280g full-fat cream cheese (we used Philadelphia) 400g ricotta 100g brie, cut into small chunks 100g soft goat’s cheese, cut into small chunks 150g blue cheese, crumbled (we used stilton) 4 large free-range egg yolks (see tip) 125g mem…

Strawberry muffins

Ingredients¼ cup pureed dates2 small zucchini1 large green apple2 medium size bananas2 cups wholemeal self raising flour¼ cup olive oil1 teaspoon cinnamon10 strawberries, halved½ cup desiccated coconut
MethodPreheat the oven to 170°C. Lightly grease a 12 hole non-stick muffin pan or line with paper cases.To make pureed dates, place dates and 1 tablespoon of water in a small food processor and blitz until pureed. Set aside.In a small bowl, grate the zucchini and apple.In a separate bowl, mash the bananas.In a large bowl, mix flour, olive oil, cinnamon and pureed dates. Add the zucchini, apple and banana. Be careful not to overbeat the mixture or the muffins will become tough.Spoon the mixture into muffin trays and place a strawberry on top of each muffin. Sprinkle with coconut.Bake for 20-30 minutes or until lightly browned.
Chocolate berry slice

IngredientsCanola oil spray3 eggs

Italian meatball soup

Italian meatball soup

Ingredients400g lean beef mince2 teaspoons dried oregano½ teaspoon dried rosemary2 tablespoons breadcrumbs1 egg2 tablespoons olive oil1 onion, finely diced2 large carrots, finely diced3 stalks celery, finely diced2 potatoes, finely diced½ cup risoni pasta2 cups salt reduced beef stock (*see tip)4 cups water4 ripe tomatoes, roughly chopped1 tablespoon no-added-salt tomato paste3 tablespoons parsley, roughly chopped2 tablespoons parmesan cheese, shaved, to serve
MethodCombine beef mince, dried oregano, dried rosemary, breadcrumbs and egg in a bowl and mix well to combine. Roll level tablespoon of mixture into balls.