Ingredients: 300ml fresh orange juice Grated zest and juice of 1 lemon 3 tbsp Grand marnier or Cointreau (optional) 60g butter, softened plus extra to grease the dish 100g caster sugar 4 large eggs, separated 60g self-raising flour Half tsp baking powder 150ml milk Icing sugar to dust Method: Put the orange and lemon juices […]
Category: British
Ingredients: 500g carton fresh custard 142ml carton single cream 142ml carton double cream zest and juice of 3 lemons 6 good quality meringue nests, crushed Method: In a large bowl, mix the custard and the single cream. Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold […]
Ingredients: 175ml freshly brewed coffee 85g golden caster sugar 3 tbsp brandy 1 cinnamon stick 175g Madeira cake 225g raspberries, fresh or frozen 500ml home made custard (could use 500g carton of good quality ready made) 284ml double cream 3 tbsp Baileys 1 tsp caster sugar Method: Pour the coffee into a small heavy based […]
Ingredients: 175g dark chocolate 200g sweetened chestnut puree 5 eggs separated 4 tbsp brandy Whipped cream and chocolate curls to serve Method: Melt the chocolate then mix with the chestnut puree until smooth. Stir in the egg yolks and brandy. Whisk the egg whites until stiff. Loosen the chocolate mixture with one spoonful of the […]
Place the berries in a heatproof bowl of simmering water, add the lemon juice and 50g of the sugar. Cover with cling film and leave for 30-40 mins. In a saucepan put the remaining sugar in the water and dissolve, bash the lemon grass and add this then bring to the boil. Take off the […]
Ingredients: 125g plain flour 125g caster sugar 3 tsp baking powder 1 banana, mashed 200ml milk 85g unsalted butter, melted plus extra for greasing 1 egg, lightly beaten 1 tsp vanilla extract 150g light muscovado sugar 4 tbsp golden syrup Vanilla ice cream to serve Method: Heat oven to 180C. Sift the flour into a […]
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Tim’s vegetable flan
Ingredients: 1 packet ready rolled shortcrust pastry 3 small potatoes, peeled and diced 1 carrot, peeled and diced Few florets of broccoli 1 small onion, sliced 3 small eggs Half a cup of milk 100g cheddar, grated Pinch of thyme and sage Salt and pepper Method: Line a flan tin with the pastry and blind […]
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Red salad
Ingredients: 100g hazelnuts Half a red cabbage, shredded 4 cooked beetroot, sliced 1 carrot, grated 1 reddish apple (Cox or Braeburn), cored and thinly sliced Half a red onion, thinly sliced Salt and pepper 1 tbsp extra virgin olive oil 1 tbsp hazelnut oil juice of half a lemon Method: Heat oven to 180C. Place […]
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Caramelised Onion Quiche
Ingredients: Pastry 50g self-raising flour 50g wholewheat flour (can use all self-raising) Pinch of salt Half a tsp mustard powder 50g butter 50g cheese (cheddar, parmesan, gruyere or similar) grated Cold water to mix Filling 600g onions, thinly sliced 50g butter 2 eggs 120ml double cream 1 tbsp grated cheese (same cheeses as above) Salt […]
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Venison Au Poivre
Ingredients: 1 loin of venison (about 1kg) Black pepper 125 ml double cream 60ml Brandy 2 shallots very finely chopped Serve with mash and green beans Method: The venison loin will be quite soft, a bit like liver, so place it in cling film and roll it tight to get good shapes for the steaks. […]