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The Added Value for Good Cookbook
The document is a recipe book featuring a variety of savory and sweet dishes, including salads, appetizers, main courses, and desserts. Each recipe includes a list of ingredients and step-by-step instructions, making it accessible for cooks of all skill levels. Notable recipes include smoked mussel dip, spaghetti carbonara, and butterscotch pie.
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The Added Value for Good Cookbook
- 1. The Added Value CharityRecipe Book
- 2. Contents - Savoury Brocollisalad 4 Simple scrumptious Summer salad 6 Smoked Mussel dip 8 Mac & Cheese muffins 10 Super Aunt's pea soup 12 Mini feta & sundried tomato muffins 14 Parma ham, pea and parmesan crostini 16 Scallops wrapped in pancetta 18 Goat's Cheese mousse 20 Hot Cross Buns with a kick 22 Mini cheese muffins 24 Easy peasy noodle soup 26 Indian black lentils (Dal Makhni) 28 Fried Onion sandwich 30 Pea & Pesto soup 32 Spaghetti Carbonara 34 Cod, Chorizo and Chickpea stew 36 Beef Pastitsada 38 Jane's scrummy and very easy salmon pasta 40 Roast Chicken with chorizo, peppers and tomatoes 42 Butternut squash, ricotta & pancetta penne 44 Jamie Oliver's blokes' sausage pasta 46 Meltingly soft Seville orange beef 48 Horseradish dumplings 50
- 3. Middle Eastern Lentilsand Spinach 52 Gujarati Pumpkin with Tamarind 54 Diu Sweetcorn Curry 56 Roasted Wing of Skate, Fennel Orange and Radish Salad, Balsamic Potatoes 58 Cajun Spiced Roast Monkfish, Sautéed Prawn, Crayfish & Sweet Potato Chowder 60 Bea's yummy Spannish Omelet 62 Contents - Sweet Chocolate Fudge Brownie 64 Lemon Meringue Cake 66 Butterscotch Pie 68 Ultimate Chocolate Cake 70 Pancakes for one 72 Pavlova 74 Baileys Cheesecake 76 Crunchies 78 Oreo Ice Cream 80 Toblerone Cheesecake 82 Baked Raspberry Cheesecake 84 Coconut and Cherry Slices 86 Treacle Tart 88 Espresso Prunes 90 Lou's Lemon & Potenta cake 92 Chocolate Fudge Brownie 94 Chilli-spiced chocolate fondant 96
- 5. Broccoli salad Ingredients: 500 gmbroccoli chopped 3 bunches of spring onions chopped 1 cup of grated cheese 1 cup of mayonnaise 1/ cup of sugar 3 2 tablespoons red wine vinegar handful of sunflower seeds few slices of bacon Method: Mix the ingredients together (except the bacon) and put in the fridge overnight. Next day fry/grill bacon until crisp and crumble over the top. Dead Easy Contents page
- 7. Simple Scrumptious SummerSalad Ingredients: 2 ripe nectarines , stoned and cut into 2 tbsp olive oil thick slices 1 tbsp lemon juice 6 slices prosciutto , torn ½ tbsp maple syrup (depending on 1 ball mozzarella , torn into pieces your palate, either include this or ex- 2 handfuls rocket change it for ground black pepper for 2 tbsp pine nuts , toasted (optional) less sweetness and more bite) Method: 1. Wait for a warm summer day. Less a cooking marathon and more a quick trip down the shops followed by assembling the ingredients on 2. Dash to shops to buy ingredients. a plate, but it’s a great little recipe for a starter or a 3. Arrange the nectarines, prosciutto, mozzarella main with a bit of crusty bread (although it can be a and rocket on 2 plates. little rich). Easy to do and really tasty - what could go wrong?! 4. Make the dressing by whisking together the olive oil, lemon juice and maple syrup or black pepper. Just try not to eat all the ingredients as you’re putting Drizzle over the dressing and scatter over the together the salad. pine nuts (with a little bit of artistic flair). 5. Stand back and admire your plate of food - this cooking malarcky is so easy... 6. Pour a glass of wine and toast the Great British Summer Dead Easy Contents page
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- 9. Smoked Mussel Dip Ingredients: 1x 105g tin smoked mussels 50ml mayonnaise 10ml soy sauce 250g smooth cottage cheese A little grated onion A few pinches of sugar Method: Drain mussels. Throw all ingredients in a food processor and blend until smooth. Place in a dish, cover and chill for a few hours. Good served with melba toast Dead Easy Contents page
- 11. Mac & cheesemuffins Ingredients: 8 oz elbow macaroni 1½ cups grated cheese like Cheddar 1 tbsp butter 2 tbsp cream cheese* 1 tbsp flour 1/ teaspoons paprika 8 ¼ cups whole milk ½ cup panko breadcrumbs for the ½ cups butternut squash puree* topping (optional) Salt & pepper to taste Method: Preheat the oven to 400ºC/gas mark 6. Brush muffin tin with sunflower oil. Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook a couple minutes shy of the package directions. Drain and set aside. In the same pot, melt the butter over medium low heat and whisk in the flour. Cook for 1-2 minutes, and slowly pour in the milk, whisking constantly. Add in the cream cheese, cheddar, butternut squash, salt, pepper, and paprika. Stir until combined and add the pasta to the sauce. Fill each muffin cup with the mac & cheese about 2/3 of the way full. Sprinkle the top of each muffin with panko and bake for 7-10 minutes or until the tops are golden brown. Remove from oven and allow to rest in the pan for at least 10 minutes. Serve warm or at room temp. Easy Contents page
- 13. Super Aunt's PeaSoup Ingredients: Bunch of spring onions 1 medium potato 1 clove garlic 1.5 pints of stock 9 oz of fresh or frozen peas 4 tbsp of mint 1 large pinch of caster sugar 1 tbsp of lemon juice 150ml of sour cream Method: Pop spring onions, garlic, potato and stock into a heavy based pan Bring to the boil then simmer for 15 mins Add peas and simmer for another 5 mins Add sugar, mint, lemon juic and black pepper and blend together in liquidizer Cool and stir in cream Heat it back up sloooowly until beautifully warm Fresh peas are best but frozen will do nicely You'll love it so much best to make a big batch but wonderful served with mini sun-dried tomato brushettas as a starter Dead Easy Contents page
- 15. MINI FETA &SUNDRIED TOMATO MUFFINS Ingredients: 2 tbsp olive oil 200g (7oz) fet cheese cut into tiny dice 1 egg 6 sundried tomatoes in oil (drained 2 tbsp sundried tomato paste and finely diced 2 tbsp water 4 tbsp chooped basil 125g (4oz) plain white flour Salt & pepper to taste 2 tsp baking powder Method: Beat together olive oil, egg, tomato paste & water Sift together flour and baking powder to mix well and then add the feta, sun-dried tomotos, basil, salt & pepper. Make a well and add the egg mixture and combine but don't over mix. Spoon into mini muffin cases and bake in a pre- heated over 190ºC gas mark 5 for 10 mins. Remove from the oven and leave to settle for 10 mins - they will come away from the cases much easier after that. You can re-heat them if necessary just stick them in the oven for 5 minues at 180ºC/gas mark 4. Easy Contents page
- 17. Parma ham, peaand parmesan crostini Ingredients: ¼ to ½ a bag of peas 1 clove of garlic Olive oil 1 lemon Big chunk of parmesan Salt and pepper 1 pack of parma ham 1 loaf of Italian style bread Method: Cook the peas briefly until just cooked. Drain and run cold water over them until they are cold. Put the peas into a magimix and add a big glug of olive oil, the juice of one lemon, and a good handful of grated parmesan. Wizz in the magimix until you have a chunky paste (not too smooth), season with salt and pepper and adjust with lemon and parmesan to taste. Cut bread into 1cm thick slices and lightly toast. Drizzle with olive oil and spread each slice with the pea dip. Place a stip of parma ham on top and a shaving of parmesan if you're feeling fancy. Dead Easy Contents page
- 19. Scallops wrapped inPancetta Ingredients: 2 celeriac, peeled Sea salt and freshly ground black Optional: pepper Sticks of fresh rosemary Handful of fresh lemon thyme, leaves Juice of 2 lemons picked Extra virgin olive oil 3 or 4 scallops per person 6-8 rashers of pancetta Method: Pan-seared scallops wrapped in pancetta with Heat a non-stick pan until very hot (you don't need creamed celeriac: to add any oil). Put the scallops in and cook them for just 2 minutes on each side until the pancetta is Serves 4. Nice served with a green salad and a bottle nice and crisp, by which time the scallops should be of wine. perfect inside. Firstly, cut your peeled celeriac into rough chunks When you have tured the scallops over to cook on and put them into a pan of boiling salted water. Cook the second side, get your plates ready and divide the until tender, then drain. celeriac between them. While the celeriac's cooking, bash up half the thyme Just as the scallops are finishing sprinkle in the in a pestle and mortar (or in a metal bowl using the remaining thyme - it'll crisp up in 20 seconds. end of a rolling pin) and stir in 6 tablespoons of olive oil. Rub this over the scallops and the pancetta before Remove the scallops and thyme then divide on to the wrapping each scallop in a slice of pancetta. Secure celeriac. each one with a rosemary stalk or a cocktail stick and Allow the pan to cool a little, then squeeze in the place in the fridge. lemon juice and a couple of tablespoons of olive oil. When your celeriac is cooked, drain and put it into Stir in any sticky goodness stuck to the bottom of the a food processor and whizz it up until really fine (or pan, then drizzle this dressing all over your scallops, simply mash it) Loosen with 4 or 5 tablespoons of while it's warm. extra virgin olive oil and season well to taste. Medium Contents page
- 21. Goat's Cheese Mousse Ingredients: 450g fresh goats cheese Dressing: salt and pepper 150 ml olive oil 2 eggs Crused garlic 275ml fromage frais Lemon juice A few fresh basil leaves. Watercress to garnish Method: Grease ramekins. Place cheese and seasoning in the processor and mix to a smooth paste. Add eggs and mix again slowly. Add creme fraiche. Place mixture in moulds and cover with greaseproof paper. Cook ina bain marie for 25 mins until firm. Gass 4, 180ºC, 350ºF. Meanwhile warm the oil, garlic, lemon juice in a pan. Turn out the moulds on individual serving plates. Add the chopped basil to the warm dressing and pour over the cheeses. Arrange watercress and serve - can be eaten on it's own or with warm crusty bread. Medium Contents page
- 23. Hot Cross Bunswith a Kick Ingredients: Hot cross buns (as many as you can eat!) Good dollop of butter (Lurpak ideally) Lashings of Marmite Method: Only a knife to slice the buns in half and a toaster to toast them to perfection Just try it! Dead Easy Contents page
- 25. Mini cheese muffins Ingredients: 2cups flour 4 teaspoons baking powder ½ teaspoon salt 1 cup grated cheese 1 egg 1/4 cup oil 1¼ cups milk Method: Makes 36 nibble sized muffins. Don't overwork the mixture or the muffins will be tough and heavy. To make the muffins more savoury add chopped herbs, nuts, gherkins, crumbled feta or blue cheese or a tablespoon of chutney or relish to the mixture. To serve, slit each muffin in the top and fill with whatever you please - smoked salmon and cream cheese, cranberry and brie, tomato and basil, etc. Lightly stir all ingredients in a large bowl mixing to just combine. Spoon the mixture, which will be quite runny, into greased deep mini-muffin tins. Sprinkle with a few shreds of extra grated cheese. Bake in a hot over 200°C for 15 to 20 minutes until golden brown. Easy Contents page
- 27. Easy peasy NoodleSoup Ingredients: Chicken stock Fish sauce Soy sauce Limes Pak choi Dried mushrooms Rice noodles Method: Warm some stock in a medium sized saucepan. Soak your mushrooms as per packet instructions. Once the stock is simmering, add some thin strips of ginger, a splash of fish sauce and a splash of soy sauce to taste. Chuck in the pak choi and when it's cooked half way, add the mushrooms and noodles. When they're almost done, check the seasoning, add more soy etc, if needed and give it a good squeeze of lime to finish it off. If you want something more substantial, add some prawns or strips of grilled chicken. Easy Contents page
- 29. Indian Black Lentils(Dal Makhni) Ingredients: Black Lentils - 1 cup Red Kidney Beans -½ cup Ginger-garlic paste - 1 tsp Coriander powder - 1 tsp Cumin Powder - 1 tsp Tomato Puree - 1 cup Single/Double cream - depending on how creamy you want it! Method: A pressure cooker works best for this, otherwise you could spend a lot of time getting the lentils to the mushy consistency it needs to be. Soak the black lentils and red kidney beans in water for about 7 - 8 hours Drain water and pressure-cook the lentils & kidney beans with the ginger-garlic paste, coriander & cumin powder and salt for about half an hour. (until the beans and lentils are mushy) Once well cooked, add the tomato puree to the lentils-bean mixture and let it simmer for half an hour, stirring occasionally Add the cream towards the end and mix it in Medium Contents page
- 31. Fried Onion Sandwich Ingredients: Required(will make 3 sandwichs) 2 Large Onions 3 Tbl Sp Sunflower oil 6 slices of White Bread (cheaper the bread the better) Butter replace with Marg for Vegan option Salt & Black Pepper to taste Heinz Tomato Ketchup Method: Thinly slice the onions but do not dice them. Add the sunflower oil to frying pan and heat until very hot. Add the sliced onions, black pepper and salt to taste. Fry until they go soft then turn down the heat. Add the white bread to toaster and lightly toast until they appear very slightly golden brown. Remove the bread from toaster and butter liberally. Place 3 of the slice bread butter side up on a plate the other 3 can be stacked at the side of plate Once the onions start to brown then turn the heat back up to crispen them up. Once the onions have crispened then remove from the heat pour off excess oil and add to upturned bread. Now add tomato sauce to taste also extra black pepper and salt if required and cover with remaining slice of bread. Dead Easy Contents page
- 33. Pea & PestoSoup Ingredients: 2 potatoes (medium) 2 cup fulls of peas - (can be garden, I prefer petit pois) 4 fish fingers 2 tsp green Pesto 1 Vegetable stock cube Method: This is a great and filling recipe! The measurments Once the potatoes are tender take half of the peas and serve 2 but double if for a family potatoes out of the pan with a slotted spoon and set aside (if you want the soup less chunky then only take Before you start make sure you have a blender out a third). Blend the rest of the soup until smooth (ideally hand held) (I use a hand held blender as it can get messy), once Peel potatoes and dice into large chunks. Boil 1lt blended stir in the pesto and place back potatoes & of water, when boiled pour into measuring jug peas set aside. along with the stock cube and stir till stock cube is Heat through and dice the fish fingers into small dissolved. bitesize pieces. Once heated through, serve in warm In a large saucepan pop the diced potaotes and the bowls with the fish finger croutons on top! peas, then pour in the stock. Bring to the boil, once it boils turn down to a simmer and simmer for 10 mins until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden, then keep warm. Easy Contents page
- 35. Spaghetti Carbonara Ingredients: Spaghetti White wine - 2oz 1 egg Double Cream - 300ml Olive oli - 1 tbsp Parmesan Cheese, grated - to taste (I Shallots x 4, diced finely like lots!) Smoked bacon roughly chopped - 4 Salt & pepper to taste rashers Method: You can add mushrooms or chicken for variety Put spaghetti into a pan of boiling water and begin to cook Heat the oil in a pan - add shallots and bacon. Fry until they brown Add the wine to the pan and reduce Add cream and parmesan - allow to simmer until thickened. Taste as you go and add parmesan according to how you like it Add the egg which will thicken the sauce further Stir the sauce into pasta Serve immediately Easy Contents page
- 37. Cod, Chorizo andChickpea Stew Ingredients: 2 tbsp olive oil 1 can chickpeas, washed and drained 1 medium onion, chopped 1 can chopped tomatoes 1 red pepper, chopped 1 bay leaf 2 cloves garlic, finely chopped 2 tsp harrissa or chopped chilli to taste 2 fillets of cod chopped into big 2-3 handfuls baby spinach chunks salt and pepper to taste 250g cooking chorizo, sliced handful of chopped parsley Method: Heat the olive oil in a pan. Add the onions, red pepper and garlic and fry for 2 minutes to soften. Add the chorizo and fry for 2 minutes to release the flavour. Add the chickpeas and fry for a further minute or so. Add the chopped tomatoes, bay leaf and harrissa or chilli; cover with a lid and allow to simmer for 15 to 20 minutes. Add the spinach and stir in so that it wilts. If the liquid dries up you can add 1/4 cup approx of water, allow a minute or so more of cooking. Pop the chunky pieces of cod and put the lid on, cook for approx 5 mins (or until the pieces are cooked through) Add salt and pepper to taste. Serve in bowls with parsley sprinkled generously on top and with lots of crusty bread. Easy Contents page
- 39. Beef Pastitsada Ingredients: 2 tbspolive oil, 2 tsp ground allspice, 800g beef braising steak, 250ml red wine, 12 peeled shallots, 2 x 400g cans of chopped tomatoes 250g Chantenay carrots washed and with olive oil and garlic, trimmed, 300ml hot beef stock Method: Serves 8. Heat oven to 150 C, gas mark 2. Heat oil in large oven proof dish over high heat, add a third of the beef and brown for 5 mins, set aside on plate and repeat until all meat browned. Add shallots to the pan, stir fry for 2 -3 mins. Return beef to the pan and add all remaining ingredients. Mix well. Cover with a lid and cook for 3.5 hours or until rich and thick. Season to taste. Serve with lots of lovely buttery mash or brown rice and either a green salad or any steamed, green vegetable. Great for a big group of friends. Easy Contents page
- 41. Jane's scrummy andvery easy salmon pasta Ingredients: 100-150g smoked salmon (you can Small pot single cream (you probably use salmon trimmings if you're feeling need slightly less than the full pot) frugal – still works well) Dash of brandy for flambéeing 1 x courgette – sliced into thinnish (optional) rounds olive oil 1/8 - ¼ of a fish stock cube in around 1 x clove garlic (more if you like) 150 - 200 ml hot water chopped or crushed 1–2 tablespoons tomato puree paprika Splash lemon juice Method: One of those recipes that’s been passed to me with Pour in the fish stock and add the tomato puree, mix very vague measures and I’ve amended over the years and leave to simmer until the courgettes start to go but never written down what they are! So I suggest translucent and look cooked (about 10 mins). you experiment a bit until you get it how you like it. Add the cooked and drained pasta to the salmon But if you follow what I’ve written here it will be a sauce, add the cream, stir and warm through. Finally very good start. It’s a quick and easy meal (though a add the paprika (as much as you like but enough to bit indulgent too and very delicious). give some colour) and serve. Pasta for 2 (penne’s particularly good I find) . Cook the pasta as per pack instructions. Heat the olive oil, add the garlic and cook for a minute or so and then add the salmon and flash fry (1 min or so). Add the lemon juice to garlic and salmon. Add the courgette and start to fry for a couple of minutes - at this point add the brandy and flambée if you choose this option. Easy Contents page
- 43. Roast chicken withchorizo, peppers and tomatoes Ingredients: 1 whole chicken 3 red onions, cut into wedges 3 garlic gloves, sliced 400g chorizo, cut into chunks about 8 vine tomatoes, quartered 4 red peppers, cut into wedges olive oil and seasoning Method: Preheat the oven to 200ºC. Scatter the onions, garlic and chorizo in a large roasting pan. Place the chicken on the onion mixture, rub with olive oil and season. Roast for an hour or less depending on the size of the chicken. Add the tomatoes and peppers, then return chicken to the oven for remaining cooking time. Serve with new potatoes or crusty bread. Easy Contents page
- 45. Butternut squash, ricotta& pancetta penne Ingredients: 80ml extra virgin olive oil Half a bunch sage, leaves only Butternut squash, average size, diced 2 lemons, juiced 300g penne 100ml white wine 80g butter 120g fresh ricotta 6 slices of pancetta, cut into strips Grated parmesan 4 cloves garlic Salt and pepper Method: Preheat oven to 180ºc fan-assisited, 200ºc normal. Drizzle 30ml of oil over the butternut squash, season and place on a baking-paper lined tray and cook in the oven for 30 mins. Meanwhile, cook penne until al dente. Drain. In a frying pan on a medium heat, place remaining oil, butter and pancetta and cook for 3 minutes. Add garlic and sage and cook for a further 2 minutes. Stir through lemon juice, wine, squash and cooked pasta. Spoon into bowls and top with ricotta and parmesan. Equally good the next day cold. Easy Contents page
- 47. Jamie Oliver's Blokes'sausage pasta Ingredients: 2 heaped teaspoons fennel seeds 500g fusilli or penne 2 dried red chillies, crumbled sea salt and freshly ground black olive oil pepper 600g good-quality coarse Italian or a couple of knobs of butter Cumberland sausages a handful of freshly grated Parmesan 1 tablespoon dried oregano cheese, plus extra for serving a wineglass of white wine a small bunch of fresh flat-leaf parsley, zest and juice of 1 lemon leaves picked and chopped Method: Serves 4. Turn the heat down to low while you cook your pasta in a pan of salted boiling water. Bash up the fennel seeds and chillies in a pestle and mortar until coarsely crushed, then put to one side. When the pasta has cooked, drain it in a colander, reserving some of the cooking water, and toss it in the Heat a splash of olive oil in a frying pan. pan with your sausage meat. Squeeze the meat out of the sausage skins and put Coat the pasta in all the lovely flavours then add into the pan, really breaking it up using the back of a the butter, Parmesan, chopped parsley and a few spoon. Fry for a few minutes until the meat starts to spoonfuls of the reserved cooking water. This will give colour, then crush it once more so it resembles coarse you a lovely loose, shiny sauce. mince. Taste and check for seasoning, then serve immediately Add the bashed-up fennel seeds and chillies and with a little extra grated Parmesan sprinkled over the cook on a medium heat for around 10 minutes until top. the meat becomes crisp, golden brown and slightly caramelized. Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Easy Contents page
- 49. Meltingly soft SevilleOrange Beef Ingredients: 8 x100g/4oz lean pieces of chuck steak 8 pared strips of peel from 1 Seville Salt & pepper orange, plus the finely grated zest of 2 2 tablespoons plain flour more and the juice of all 3 2 tablespoons groundnut oil sprigs of thyme &rosemary large knob of butter 3 bay leaves 2 large carrots - quartered 3-4 black peppercorns 2 medium onions - quartered 2 teaspoons demerara sugar 3 tablespoons red wine vinegar 600 ml/1 pint beef stock 1 bottle red wine Method: An amazing Gary Rhodes recipe. Seville oranges Add the pieces of beef along with the carrots and have a very short season in the UK arriving in January onions and any remaining flour. Bring to a simmer, and gone by mid-February. The Seville is not a sweet cover with a lid and cook in the preheated oven for orange for general eating - it's bitter and perfect for 2½-3 hours, until very tender. During this cooking savoury dishes as well, of course, as marmalade. time, the sauce can be skimmed of impurities from time to time, to produce a cleaner finish. Preheat the oven to 160C/325F/Gas 3. To finish, remove the meat, onions and carrots from Season each piece of beef with salt and pepper, then the pan, cover and keep warm to one side. Strain the roll them in the flour, saving any excess flour. Melt the sauce through a fine sieve, then bring it to the boil, groundnut oil in a large frying pan and add the beef. skim off any impurities and reduce, if necessary, to Fry for 6-8 minutes until coloured on all sides. a loose sauce consistency. Boil the orange juice and While the beef is frying, heat a braising pan on top of reduce by three quarters, then add it to the sauce. the stove and melt the large knob of butter in it. Add Season with salt and pepper. Return the meat and the carrots and onions and cook on a gentle heat until vegetables to the saucepan and bring to a gentle golden brown. simmer. The stew is now ready to serve, separating the meat, vegetables and sauce between plates and Remove the vegetables from the pan and add the red topping with dumplings. Strips of dried zest can also wine vinegar. Boil until almost dry. Add the wine, be used as an optional garnish. along with four strips of the orange zest (the rest can be dried in the oven on its lowest temperature), thyme, rosemary, bay leaves, peppercorns and demerara sugar, and bring to the boil. Reduce by two thirds, then add the stock. Dead Easy Contents page
- 51. Horseradish Dumplings Ingredients: 75 g/3ozself-raising flour plus extra for 1 pinch Thyme rolling 1 pinch Rosemary 75 g/3oz fresh white breadcrumbs 1 teaspoon finely grated Seville orange 75 g/3oz butter diced zest 2 heaped tbsp fresh grated horserad- 1 egg white or whole egg (optional) ish (or 50g/2oz horseradish cream or milk to loosen purée) 1 tablespoon chopped parsley Method: These dumplings accompany the Seville Orange beef in the previous recipe Make the dumplings: place the self-raising flour, white breadcrumbs, butter, grated horseradish (or horseradish cream or purée) and salt and pepper in a food processor. Blitz to a crumbly consistency, then stir in the chopped herbs and orange zest. Add the egg white to bind, if slightly too dry, a little milk of the egg yolk can be add for a looser, richer finish. Once it is forming into a ball, separate it into eight small dumplings. These can now be cooked once the stew is almost ready, steaming them on buttered greaseproof paper for approximately 15-20 minutes in a steamer until risen and firm. Contents Dead Easy page
- 52. Middle Eastern Lentils and Spinach
- 53. Middle Eastern Lentilsand Spinach Ingredients: 1 tablespoon olive oil 2 x 425g cans of puy or green lentils, 1 sliced onion drained (or soaked and pre cooked 1 teaspoon ground coriander from dried) 1 teaspoon ground cumin 2 large garlic cloves, crushed 500g fresh spinach Juice of ½ lemon Method: Serves 4. Warm the oil in the pan and cook the onions until tender. Add the cumin and coriander and stir for a few moments before cramming in the spinach. Cook until it shrinks and becomes tender. When the spinach is done, add the lentils and cook until they’re hot, then stir in the lemon juice, garlic and salt and pepper to taste. At this point you can also add extra cumin/coriander. Serve on it’s own, with a cooked grain or flatbread. Really good the next day. Easy Contents page
- 55. Gujarati Pumpkin withTamarind Ingredients: 4 garlic cloves 1 large onion 3 red chillies 1kg/2¼ lbs pumpkin, peeled, deseeded 1 red onion, roughly chopped and cubed 1 heaped teaspoon corriander seeds ½ tsp ground turmeric 1 dessertspoon tamarind paste ½ tsp ground black pepper 1 dessertspoon jaggery or brown sugar 1 level tsp amchoor salt 3 tbsp of boiling water large handful of coriander leaves, 3 tbsp ghee or butter (or sunflower oil) chopped Method: Place the garlic, chillies and red onion in a blender or food processor and blend to a paste. In a small pan, dry roast the coriander seeds until they start to turn golden brown, then grind to a power. Dissolve the tamarind paste and jaggery/sugar in the poiling water. In a large pan, melt the ghee or butter or heat the oil. Add the onion and fry until it starts to soften. Add pumpkin and fry until it starts to brown, stirring occasionally. Add the garlic, chilli and onion paste, the ground coriander, turmeric and black pepper. Stir well and fry for a few seconds. Add the tamarind & jaggery water and 250ml/9fl oz more water. Simmer gently with the lid on until the pumpkin is soft and most of the water has evaporated but if it gets too dry at any time, add a little more water). Add the amchoor, salt to taste and copped coriander leaves, stair and simmer for 3 more minutes. Serve. Easy Contents page
- 57. Diu Sweetcorn Curry Ingredients: 6corn cobs, cut into 1 inch rounds 2 heaped tbsp desiccated coconut 2 large handfuls of coriander leaves, 200ml/7fl oz coconut milk chooped, plus more to garnish 2 tbsp ghee or butter or sunflower oil 4 green chillies 1 dessert spoon black mustart seeds 5cm/2 inch piece of root ginger, peeled 10 curry leaves and chopped salt 2 garlic cloves Method: Cook the corn cobs in boiling salted water until the start to soften. Drain and place back in pan. In a food processor, blend the coriander leaves, chillies, ginger, garlic and desiccated coconut to a paste. Add the paste to the corn cobs with enough water to make a sauce. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes. Add the coconut milk and gently simmer for 5 minutes more. Meanwhile, melt the ghee in a small pan and add the mustard seeds, when they start to pop (a matter of seconds), add the curry leaves. Remove from the heat and pour over the curry - it will make quite a loud crackling noice, so stand back a little. Add salt to taste and garnis with more coriander leaves. Easy Contents page
- 59. Roasted Wing ofSkate, Fennel Orange and Radish Salad, Balsamic Potatoes Ingredients: 4 Baby Skate Wings ½ Packet of Purple Basil 2 Fennels 2 Large Shallots 2 Oranges 200g Unsalted Butter 8 Radishes Malden Sea Salt 25ml Extra Virgin Olive Oil Fresh Black Pepper 500g New Potatoes 20ml Balsamic Vinegar ½ Glass of White Wine Method: Serves 4. Pre-heat oven to 180°C. Finely slice the fennel and radishes. Peel and segment oranges. Finely shred half the basil, pick small leaves and reserve for garnish. Cook new potatoes in boiling salted water until tender, drain. Drizzle with a small amount of the Olive Oil and keep warm. Warm sauté pan, sweat shallots in olive oil and add fennel and soften. Season with salt and pepper. Add orange segments and basil and keep warm. Heat two large non-stick pans and place balsamic vinegar in sauce with warm new potatoes and caramelise in the vinegar. Season skate wings and put olive oil in hot non stick pan. Sear skate wings and finish with butter and roast in oven for 4 minutes. Take 4 warmed large plates. Arrange salad and place the skate beside. Dress with balsamic and olive oil dressing and a small sprig of soft purple basil. Yum. Medium Contents page
- 60. Cajun Spiced Roast Monkfish
- 61. Cajun Spiced RoastMonkfish, Sautéed Tiger Prawn, Crayfish and Sweet Potato Chowder Ingredients: 1½ Kilo of Monkfish Tails 2 Cloves of Garlic Cajun Spice (for seasoning) 200ml Fish Stock 6 Tiger Prawns 50ml White Wine 300g Crayfish 300ml Double Cream 1 Kilo Sweet Potato Chives (1tbspn) 1 Large Onion Parsley (1 tbspn) 3 Stalks of Celery Chervil (1 tbspn) 1 Carrot 50g Unsalted butter Method: Serves 6. Heat a large pan with olive oil, seal the monkfish from Peel the onion, carrot, celery and garlic and dice them each side, add some butter and place in the oven at brunoise (1mm x 1mm). In a saucepan sweat all the 250°C for 4 minutes. previous vegetables for about 4 minutes on a small flame In another hot pan with olive oil sauté the prawn until and add the wine. Turn the heating up and deglaze the cooked. On a serving dish place the sweet potato wine (until absorbed into the vegetables). chowder on the middle of the plate, then slice the Add the fish stock and reduce by two thirds. Then add monkfish into 3 and place on the one side of the the cream and reduce by half. Season and finish with the chowder so the prawn can sit on the other side, head up. crayfish, parsley, chives and chervil. Garnish with some fresh dill. Peel the sweet potato and cut into 5mm cubes. Add them to a pan with the butter and season with salt, pepper and cook until soft. Be careful not to overcook as you want to be able to feel the pieces within the chowder. Add the potato to the chowder. Remove the fillets from the Monkfish tails with a sharp knife. Divide into 6 portions and season with the Cajun spice, sea salt and white pepper. Peel the prawns but try to leave the heads on, remove the spine. Medium Contents page
- 63. Bea's yummy SpannishOmelet Ingredients: 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 1-2 cups of olive oil for pan frying Salt to taste Method: Cut the potatoes in half lengthwise. Then, with the flat Pour 1-2 tbsp of olive oil into a small, non-stick frying side on the cutting surface, slice the potato in pieces pan (aprox. 9-10 inches) and heat on medium heat. Be approximately eighth inch thick. If you slice them a bit careful not to get the pan too hot because the oil will thick, don’t worry - it will simply take a bit longer for burn - or the tortilla will! When hot enough, stir the them to cook. potato-onion mixture once more in the bowl and pour Peel and chop the onion into ¼" pieces. Put potatoes into the pan, spreading evenly over pan. You may need and onions into a large mixing bowl and mix them to turn heat to medium-low heat. Allow the egg to cook together. Salt the mixture to taste. around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly In a large, heavy, non-stick frying pan, heat the olive browned. The inside of the mixture should not be oil on medium-high heat. Carefully place the potato completely cooked and the egg will still be runny on top and onion mixture into the frying pan, spreading them and in middle. evenly over the surface. The oil should almost cover the potatoes. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully Note: If the oil is too hot, the potatoes will brown too carry the frying pan to a sink. Place a large dinner plate rapidly on the outside, but still be raw on the inside. You (12-inch) upside down over the frying pan to cover top. may need to turn down the heat slightly, so the mixture With one hand on the frying pan handle and the other does not burn. If you can poke a piece of potato with on top of the plate to hold it steady, quickly turn the a spatula and it easily breaks in two, your potatoes are frying pan over and the omelet will fall onto the plate. done. Remove from the pan with a slotted spoon or You’re almost done! spatula. Pop the potato and onion mixture in a colander for a few minutes to allow oil to drain. Slide the omelet back into the pan and put back on the heat and cook for a further 4 minutes. Turn the heat off Crack the eggs into a mixing bowl and beat by hand and let the tortilla sit in the pan for 2 minutes. with a whisk or fork. Pour into the potato onion mixture. Mix together with a large spoon Easy Contents page
- 65. Chocolate Fudge Brownie Ingredients: 840gDark chocolate 70% cocoa 9 Large eggs 6 Teaspoons vanilla essence flavouring 840g Soft dark brown sugar 240g Flour 4½ Teaspoons baking powder 2 Pinches of salt 600g Unsalted butter 300g Pecans Method: Preheat the oven to 170ºc. Bake for 40 mins, until a skewer entered into the centre comes out clean. Butter & line with greaseproof paper a 30cm by 50cm by 6cm deep baking tray. Cool & cut into squares. Chop the chocolate into small pieces. Melt half the Serve with chocolate sauce, citrus cream, pecan chocolate & all of the butter in a thick based mixing brittle & vanilla ice cream. bowl over a bain-marie. It is important that the temperature of the oven does In a mixer whisk together the eggs, vanilla essence not exceed 170ºc & that you do not overcook the & sugar until pale & doubled in size. Sift the flour, Brownie as they are best soft & chewy. baking powder & salt together & fold into the egg/ sugar mix. Combine the melted chocolate & the egg/sugar mix. Crush the pecans so they are small enough to eat. With the remaining chocolate fold into the other ingredients then pour into the greased tray. Medium Contents page
- 67. Lemon Meringue Cake Ingredients: 125gvery soft unsalted butter Zest of 1 lemon 4 eggs, separated 4 teaspoons lemon juice 300g plus 1 teaspoon caster sugar 2 teaspoons milk 100g plain flour 1/2 teaspoon cream of tartar 25g cornflour 150ml double or whipping cream 1 teaspoon baking powder 150g good quality lemon curd 1/2 teaspoon bicarbonate of soda Method: Makes 8 Slices Preheat the oven to gas mark 6/200°C. Line and butter two 21cm sandwich tins. Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a With a cake-tester, pierce the cake that has the flat processor. Add the lemon juice and milk and process meringue topping to check it’s cooked all through. again. Divide the mixture between the prepared tins. No sponge mixture should stick to the tester. Remove You will think you don’t even have enough to cover both cakes to a wire rack and let cool completely in the bottom of the tins, but don’t panic – you have. the tins. Whisk the egg whites and cream of tartar until peaks Unmould the flat-topped one on to a cake stand or form and then slowly whisk in 200g of sugar. Divide plate, meringue side down. the whisked whites between the two sponge-filled Whisk the double cream until thick but not stiff and tins, spreading the meringue straight on top of the set aside. Spread the flat sponge surface of the first, cake batter. Smooth one flat with a metal spatula, and waiting, cake with the lemon curd and than spatula with the back of a spoon, peak the other and sprinkle over the cream and top with the remaining cake, 1 teaspoon sugar over the peaks. Put the tins into the bronze-peaked meringue uppermost. oven for 20-25 minutes. Medium Contents page
- 69. Butterscotch Pie Ingredients: 5 oz./125 gms. shortcrust pastry 2 large eggs 6 oz. /150 gms. brown sugar 1½ oz/40 gms. butter 2 tablespoons of cornflour 1 teaspoon of vanilla essence 3 tablespoons of flour 1½ oz. /40gms. caster sugar ½ teaspoon of salt Cherries & angelica to decorate Generous pint or ½ litre of milk Method: Make the pastry case, cook and cool. Place the brown sugar, cornflour, flour and salt in a heavy saucepan or double boiler. Gradually blend in the milk, stirring constantly. Cook slowly, stirring well, until thickened. Cover & continue to cook very slowly, stirring now & again for a further 15 minutes. Stir a little of the hot (not boiling) liquid into the beaten egg yolks, and then add this to the mixture in the saucepan. Cook for two minutes stirring constantly (do not allow to boil). Remove form heat, add butter; cool; add vanilla essence. Pour into the pastry crust. Whisk the egg whites until stiff, fold in the caster sugar. Pipe or spread over the filling and put in a moderately hot oven, (400°F, 200°C, Gas Mark 6,) for 8 – 10 minutes. Decorate with cherries and angelica and serve hot. Easy Contents page
- 71. Ultimate Chocolate Cake Ingredients: 200ggood quality dark chocolate - 25g cocoa powder about 60% cocoa solids 3 medium eggs 200g butter cut in pieces 75ml buttermilk (5 tbsp) 1 tbsp instant coffee granules Grated chocolate or curls, to decorate 85g self-raising flour For the ganache: 85g plain flour 200g good-quality dark chocolate 1⁄4 tsp bicarbonate of soda 284ml carton double cream (pouring 200g light muscovado sugar type) 200g golden caster sugar 2 tbsp golden caster sugar Method: Prep takes about 30 mins. a smooth, quite runny consistency. Pour this Ba king 60-90 mins. Icing time extra. into the tin and bake for 1 hour 25 to 1 hour 30 Very much worth it! minutes - if you push a skewer in the centre it should come out clean and the top should feel 1. Butter a 20cm round cake tin (7.5cm deep) and firm (don’t worry if it cracks a bit). Leave to cool line the base. Preheat the oven to fan 140C/ in the tin (don’t worry if it dips slightly), then turn conventional 160C/ gas 3. Break the chocolate out onto a wire rack to cool completely. in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules 4. When the cake is cold, cut it horizontally into into 125ml/4fl oz cold water and pour into the three. Make the ganache: chop the chocolate pan. Warm through over a low heat just until into small pieces and tip into a bowl. Pour the everything is melted - don’t overheat. Or melt in cream into a pan, add the sugar, and heat until it the microwave on Medium for about 5 minutes, is about to boil. Take off the heat and pour it over stirring half way through. the chocolate. Stir until the chocolate has melted and the mixture is smooth. 2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in 5. Sandwich the layers together with just a little of a big bowl, mixing with your hands to get rid of the ganache. Pour the rest over the cake letting it any lumps. Beat the eggs in a bowl and stir in the fall down the sides and smoothing to cover with a buttermilk. palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and 3. Now pour the melted chocolate mixture and the gooey for 3-4 days. egg mixture into the flour mixture, stirring just until everything is well blended and you have Medium Contents page
- 73. Pancake for one Ingredients: 1egg 1 dl milk 2 tablespoons plain flour Method: Very quick and easy to prepare when you have a hungry child who wants food right this minute. Whisk one egg with a fork in a little bowl Add 1dl milk Add 2 tablespoons of flour. It's better to sift the flour but it's not essential. You can do the above the other way round (milk, flour then egg) and it works just as well. In an ideal world you should let the batter rest for a bit, but I often don't do this if I'm busy and I haven't noticed any difference. Heat up a pan. Doesn't have to be a fancy crepes pan. Put some butter in the pan, let it fry a few seconds but don't let it get brown, pour a little ladle of batter. Fry a few minutes on each side till it's golden brown. It makes between 2 and 3 pancakes. Nice sweet and savoury, so feel free to add anything you like to it. Easy Contents page
- 75. Pavlova Ingredients: 8 egg whites(room temperature) 1 dessert spoon vanilla 1 dessert spoon malt vinegar 2 cups caster sugar Method: Makes a huge serving for a crowd Shape your mixture on the oven tray to fit your serving plate. Put all the ingredients except sugar into 1 bowl Beat until stiff gradually adding the sugar. Takes about 15-20 mins of beating in an electric mixer. Tip the mixture onto a lined oven tray and shape using a spatula or long palette knife. The shape won't change much once it has cooked. Cook for 30 mins in a preheated oven at 150ºC Turn the oven down to 100ºC and cook for another 60 mins Turn off oven and leave to cool in the oven. You can leave to cool in the oven overnight Decorate with all your favourite toppings - my favourite is wipped cream mixed with yogurt topped with fresh berries. Medium Contents page
- 77. Baileys Cheesecake Ingredients: 100g butter To garnish (optional): 250g digestive biscuits 200ml double cream, whipped 600g full fat cream cheese Cocoa powder to dust 1 mini shot of Baileys 100ml icing sugar 300ml double cream, whipped 100g grated chocolate Method: 1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter. 2. Remove from the heat and press into the bottom of a lined 10cm springform tin. Place in the fridge and allow to set for one hour. 3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Baileys and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuit base. 4. Refrigerate and allow to set for a further two hours. Once set, you can decorate with whipped cream and dust with cocoa to garnish if you wish. Easy Contents page
- 79. Crunchies Ingredients: 1 cup oats 1cup sugar 1 cup coconut 1 cup flour 125g margerine / butter 2 dessertspoons syrup 1 teaspoon bicarb Method: Melt margerine and syrup together in the microwave. In a large mixing bowl, mix all the dry ingredients together and then add the margerine and syrup. Press into a greased shallow baking tray and bake for 20 - 25 minutes at 180 degrees. Cut into squares and eat! If you want to rather make chocolate crunchies, add a heaped tablespoon of cocoa powder to the above mixture before baking. Also, once it's out the oven, make a water based icing with icing sugar, a teaspoon of vanilla essence, a teaspoon of coffee powder and a tablespoon of cocoa. Spread this over, then cut into squares and enjoy! Easy Contents page
- 81. Oreo Ice Cream Ingredients: 500mlfull cream 3 egg yolks 375ml tin condensed milk 4 teaspoons vanilla essense +/- 12 Oreo biscuits, crushed Method: Line a 23 x 13 cm loaf tin with foil, leaving enough overhang to cover the top. Whip the cream until soft peaks form and set aside. In another bowl, beat the egg yolks until thick and pale. Stir in the condensed milk and vanilla. Fold in the crushed Oreos and the whipped cream. Pour into the loaf tin, cover with foil overhang and freeze until firm (+/- 6 hours). To serve, remove the ice cream from the tin and peel off the foil. Cut into thin slices with a sharp knife and serve immediately. Easy Contents page
- 83. Toblerone Cheesecake Ingredients: 2 tubsof cream cheese Round tin Caster sugar to taste Rolling pin 75ml of double cream ½ tsp of vanilla essence 2 medium Toblerone bars, chopped up Half pack of digestive biscuits Butter to bind Method: Crush biscuits in a bowl using the end of a rolling pin Add melted butter, enough to make the mixture bind together. Press firmly into the base of the tin to create a solid base. Put in freezer for 5-10 mins Pop the cream cheese into a bowl and add the vanilla essence, cream and sugar to taste - keep trying until it's as sweet as you want it Stir in most of the chopped Toblerone, but keep some back for the top Take the base out of the freezer and add the mixture on top - spread out evenly Add chopped Toblerone to the top to decorate Easy Contents page
- 85. Baked Raspberry cheesecake Ingredients: 10-12digestive biscuits (or you could Vanilla extract (few drops) do half ginger nuts) 2 eggs + yolk of a further egg 50g melted butter 142ml pot of soured cream 600g cream cheese 300g punnet of raspberries 2 tbsp plain flour icing sugar 175g caster sugar Method: Serves 8 generously - very yummy! Heat the oven - Gas mark 4, 180c, or 160 (fan). Crush the biscuits in a processor or in a bag with a rolling pin. Mix with the butter and press firmly into a 20cm springform tin and bake for 5 mins. Cool. Beat the cream cheese, with the flour, sugar, the vanilla extract, eggs, the yolk and soured cream until light and fluffy. Stir in half of the raspberries and pur into the tin. Cook for 40mins and check it's set. It should be slightly wobbly in the centre. Leave in the tin to cool. Keep a few raspeberries for the top and put the rest in a pan with the icing sugar. heat until juicy, then squash with a fork. Push through a sieve. Serve the cheesecake with the fresh raspberreis on top and the sauce drizzled over. Easy Contents page
- 87. Coconut and cherryslices Ingredients: 150g cooking chocolate 50g margarine 100g caster sugar 1 egg 50g glace cherries 100g desiccated coconut Method: Heat oven to 170 degrees cel. Gas mark 3-4 Line a tin with foil Melt chocolate in a bowl over pan of hot water then spread it over the foil and leave to cool. Beat together the margarine & sugar until light and fluffy then mix in the egg. Chop up the cherries and add to mixture along with the coconut. Spread the mixture over the cooled chocolate and bake for 15-20 minutes. Leave to cool in the tin and when biscuit is cold, cut into slices Easy Contents page
- 89. Treacle Tart Ingredients: Sweet Pastry 600gGolden syrup 170g Fresh breadcrumbs 120g Ground Almonds 2 Large Egg 300ml Double cream 8 tblsps Apricot jam Method: Makes 1 Tart at 12 portions per tart Butter & flour a 12” tart case. Roll out the pastry & place in the tart case. Leave to rest in the fridge for 15 mins. Mix the golden syrup, breadcrumbs, almonds, egg & cream in a blender until smooth. Spoon the jam over the bottom of the base & then add the syrup mix ensuring an even spread. Bake at 180°C for 15mins then lower the heat to 150°C & bake for 45mins longer. Trim the edges & allow to cool. Serve with a citrus crème anglaise & coconut ice cream. Finish with mint. Easy Contents page
- 91. Espresso Prunes Ingredients: 500g Prunes 2tbspEspresso coffee 300g Caster sugar 2tbsp Brandy Whipped cream Mascarpone cheese Method: Dissolve the espresso coffee in 125ml of boiling water, then strain into a saucepan. Add the sugar, brandy and 500ml water and bring to the boil, stirring until the sugar has dissolved. Add the prunes and gently simmer for 30 minutes until you have a thick, syrupy liquid. Serve with whipped cream folded in with mascarpone cheese. Divine! Dead Easy Contents page
- 93. Lou’s Lemon &Polenta Cake Ingredients: 200g butter 4 lemons 200g caster sugar 3 eggs 200g ground almonds 100g fine polenta 1tsp baking powder 6 extra tablespoons of caster sugar Method: Preheat oven to 170 C, Lightly grease and line a When the cake is cooked, remove it from the oven round or square cake tin and prick all over with a skewer – pour over the lemon syrup to soak in, it will look like there is too Beat butter and sugar, until light and fluffy. Then much syrup but it will soak in. slowly add the eggs one by one beating well. Add a small amount of ground almonds if the mixture starts Leave to cool in the tine, then remove – you might to curdle. need to fill the centre with a few flowers to fill in the slight dip or place some fresh lemon slices in the Add the remaining ground almonds and beat well. centre. Stir in the polenta and baking powder Grate in the zest of one lemon and juice of half a lemon Mix well and scrape the mixture into the tin, bake on the middle shelf for between 45 mins to 1 hour. While the cake is baking, grate the rind of two lemons and squeeze the juice from 3 and ½ lemons. Add to a saucepan with 6 tablespoons of sugar. Stir to combine and heat gently under the sugar dissolves. Easy Contents page
- 95. Chocolate Fudge Brownie Ingredients: 840gDark Chocolate 70% 9 Large eggs 6 Teaspoons vanilla essence flavouring 840g Soft dark brown sugar 240g Flour 4½ Teaspoons baking powder 2 Pinches of salt 600g Unsalted butter 300g Pecans Method: 32 portions Bake for 40 mins, until a skewer entered into the centre comes out clean. Preheat the oven to 170ºc. Cool & cut into squares. Butter & line with greaseproof paper a 30cm by 50cm by 6cm deep baking tray. Serve with chocolate sauce, citrus cream, pecan brittle & vanilla ice cream. Chop the chocolate into small pieces. It is important that the temperature of the oven does Melt half the chocolate & all of the butter in a thick not exceed 170ºc & that you do not overcook the based mixing bowl over a bain-marie. Brownie as they are best soft & chewy. In a mixer whisk together the eggs, vanilla essence & sugar until pale & doubled in size. Sift the flour, baking powder & salt together & fold into the egg/sugar mix . Combine the melted chocolate & the egg/sugar mix. Crush the pecans so they are small enough to eat. With the remaining chocolate fold into the other ingredients then pour into the greased tray. Easy Contents page
- 97. Chilli spiced chocolatefondant Ingredients: 170g Unsalted butter 180g Dark chocolate 70g Plain flour 6 medium Eggs 220g Caster sugar 1 or 2 Red chillies (to your preference) Method: Serves 6 people Preheat the oven to 200°C. Finely dice the red chilli. Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow to cool. Beat the eggs and sugar together until light and fluffy. Add the chopped chilli and then slowly add the melted chocolate and butter. When all is combined, fold in the flour. Cover a flat baking tray with parchment paper. Place 6 stainless steel rings on the baking tray lined with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 6-8 minutes. Serve with a light dusting of cocoa powder and icing sugar. Easy Contents page