Cantuccini Biscotti

Cantuccini Biscotti
Ingredients for approx. 40 pieces:


100g butter
125g sugar
1 pinch salt
2 eggs
250g plain flour
1 teaspoon baking powder
150g roughly chopped almonds

Method:

Whisk butter, sugar and salt in a bowl until creamy. Add the eggs, flour, baking powder and almonds to the bowl and mix together to form a smooth dough. Roll out the dough to 3-4cm thick logs, carefully place them on a tray covered with baking paper and press them down a little. Bake in a pre-heated oven at 175°C for approx. 20mins. Let the rolls cool down and cut with knife in 2cm thick slices. Place them on the tray again - cut side on top - and bake for a further 12-15mins until golden.

Strawberry Swiss Roll

Strawberry Swiss Roll
Ingredients (12-16 slices):


Butter for the baking tray
6 free range eggs
190g sugar
Pinch of salt
150g flour
¼ teaspoon baking powder
600g strawberries
600g double cream, whipped
2 drops of vanilla essence
40g icing sugar

Method:

Pre-heat the oven to 200°C/180°C fan assisted / Gas Mark 6. Spread the baking paper on to the baking tray and grease lightly with the butter.

Separate the egg whites from the yolks. Ensure the egg whites are at room temperature, place in a bowl and beat until they increase in volume. Slowly add 50g sugar and beat until mixture looks glazed.

Beat the egg yolks, salt and 125g sugar together to a light creamy mass. Mix the flour and baking powder and sieve onto the egg yolk crème. Add half of the egg white mixture and carefully fold into the mass. Once mixed fold in the other half.

Spread the dough onto the tray into a rectangular shape. Place the tray into the oven and bake for approx. 15 minutes, making sure the cake doesn’t brown.

Spread the rest of the sugar onto a clean tea towel. Turn out the sponge onto the towel and carefully remove the baking paper. Using the short side of the rectangle, immediately roll up the sponge with the towel and leave to cool.

Clean and slice the strawberries (leave approx. 12 for decoration). Whip the cream with the Vanilla essence and icing sugar. Unroll the sponge, spread half of the whipped cream on it and lay the sliced strawberries evenly on top of the cream. Carefully roll up the sponge again, place on a cake platter and spread the rest of the cream over the Swiss roll. Decorate with the small strawberries and cool before serving.

Mini Muffins

Ingredients for approx. 40 muffins:


75g sugar
1 pinch of salt
250g plain flour
1 teaspoon of baking powder
100g sultanas
125g J.D Gross chocolate
80g butter
100ml milk
1 egg

Method:

Mix the sugar, salt, flour, baking powder and sultanas in a bowl. Chop the chocolate and add to the bowl. Melt the butter, let it cool down and whisk with the milk and egg. Mix it with the dough and put it into a mini muffin mould tray. Bake in pre-heated oven at 200°C for approx. 20mins. Let them cool down and dust with icing sugar.

Berry Tart

40g ground almonds
125g butter
60g icing sugar
150g flour
1 pinch salt
1 egg yolk
600g mixed fresh berries
3 eggs
300g sour cream
50g sugar
2 drops vanilla essence
To blind bake (bake a pastry case without any filling
to ensure a crisp pastry) the case you’ll need:

Butter for the tin
Baking paper
Dried beans (to weigh down the paper and dough
to prevent it from rising)

Method:

In a bowl mix the ground almonds with the butter, icing sugar, flour, salt and egg yolk and knead to a smooth dough. If required add a bit of cold water. Place dough in the refrigerator and leave to rest for an hour.

Roll out the dough on a lightly floured surface and line a greased pastry tin with it. Cover with baking paper, weigh down with the beans and place into a pre-heated oven at 200°C/180°C fan-assisted / Gas mark 6 for 10 minutes.

Wash and drain the berries. Take the pastry out of the oven and remove the baking paper and beans. In a bowl beat the eggs together with the sour cream, sugar and vanilla essence. Spread the berries over the bottom of the pastry, pour over the egg mixture and place back into the oven for 30-35 minutes. Take out of the oven and leave to cool off. To serve decorate with fresh berries. In a bowl mix the ground almonds with the butter, icing sugar, flour, salt and egg yolk and knead to a smooth dough. If required add a bit of cold water. Place dough in the refrigerator and leave to rest for an hour.

Roll out the dough on a lightly floured surface and line a greased pastry tin with it. Cover with baking paper, weigh down with the beans and place into a pre-heated oven at 200°C/180°C fan-assisted / Gas mark 6 for 10 minutes.

Wash and drain the berries. Take the pastry out of the oven and remove the baking paper and beans. In a bowl beat the eggs together with the sour cream, sugar and vanilla essence. Spread the berries over the bottom of the pastry, pour over the egg mixture and place back into the oven for 30-35 minutes. Take out of the oven and leave to cool off. To serve decorate with fresh berries.

Teriyaki Salmon

Ingredients (Serves 4):


2 packets of 2 frozen salmon fillets, defrosted
50ml soy sauce
30ml dry sherry/mirin
1 tbsp runny honey
10 wooden skewers soaked in water

Method:

Cut the salmon into 2 inch by 1 inch pieces and place onto skewers. Place honey, soy and sherry (or mirin) into a pan and gently warm until thoroughly mixed. Leave to cool. When cool, place the salmon skewers into the dressing and leave for 1-2 hours. Then place them on the barbecue, they will take just minutes to cook.

Mango Fool

Ingredients (Serves 6-8):


5 gelatine leaves (soaked in cold water for 15 minutes)
6 large ripe mangoes
200g caster sugar
125ml egg whites
450ml double cream

Method:

Skin the mangoes and hack away the flesh from the stones. Put the flesh into a liquidiser (this is best done in two batches) and blitz them until you have a nice smooth purée. Pass this through a sieve, measure out 600ml of purée and keep any remainder for making a smoothie.

Dissolve the sugar in a little water over a high heat and boil the resulting syrup down to the softball stage (thick and sticky, but still pourable). Remove from the heat.

Whisk the egg whites until stiff then slowly pour on the hot sugar syrup, whisking all the time. Whisk for three further minutes. Lift the gelatine leaves from the water and squeeze out the excess water. Warm the mango purée in a saucepan, but don’t let it boil, and stir in the gelatine until dissolved.

Carefully fold the meringue into the mango mix. Now whisk the cream into a soft peak and fold it into the mousse mix. Pour the mixture into a large jug and divide into individual dishes. Cover and leave it to chill overnight in the fridge and serve when required.

This dessert keeps in the fridge for up to 48 hours and is delicious served with freshly chopped mango.

Spanish Flan

In a medium pan heat 100g of caster sugar until completely melted, then boil rapidly until a golden brown caramel.

Pour the hot caramel into 6 small 200ml ramekins or metal pudding moulds and swirl it around the bottom, then leave to set.

Heat the oven to 170°C/150°C fan oven/gas mark 5.

Put the milk and lemon rind into a pan and bring to just below boiling point.

Whisk the eggs and remaining 75g caster sugar together, then pour the milk over the eggs, continuing to whisk as you pour.

Strain the custard into the ramekins or pudding moulds.

Sit the dishes in a small roasting tin and pour hot water into the tin to come halfway up the ramekins or pudding moulds sides. Bake for 20-25 minutes until custards are just set.

Cool, then chill for at least 2 hours (preferably overnight).

To serve, run a knife around the edges of the custard and turn onto a small plate.

Speedy Spanish Omelette

Ingredients (Serves 4):


1 medium onion, sliced
100g potatoes, peeled and diced
(or even cubed new potatoes)
2 red or red and green peppers,
seeded and diced
50g frozen peas
100g chorizo sausage, diced
4 tablespoons olive oil
5 large eggs
75g cheddar cheese, grated
Salt and freshly ground black pepper

Method:

Heat 2 tablespoons of olive oil in a medium, non-stick frying pan and when it’s smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down, cover with a lid and cook gently for 15 minutes.

Check occasionally and give them a stir to stop them browning. Add the peppers, courgettes, peas and chorizo and mix well then cover and cook for another 5-8 minutes or until the veggies are beginning to soften. Meanwhile, whisk the eggs lightly and season with salt and freshly ground black pepper.

Tip the cooked vegetables into the eggs and mix well. Put the frying pan back on the heat, add the remaining 2 tablespoons of oil and heat until medium-hot. Pour the whole lot into the pan, cook for one minute then turn the heat right down to low and cook for about 20 minutes uncovered.

Once almost cooked through and set, heat the grill. Throw the cheese on top of the omelette and stick under the grill for 5 minutes until golden and bubbling.

This is great served in thick wedges with a chunky tomato and onion salad – and even better taken on a picnic, wrapped in greaseproof and eaten with quartered tomatoes.

Cheese & Onion Tortilla

Ingredients (Serves 4):


400g potatoes, peeled and boiled
6 medium free range eggs
75g cheddar cheese, grated
½ onion, peeled and sliced
½ red pepper, deseeded and sliced
2 tbsp sunflower oil
Salt & pepper for seasoning
To serve with:

Olives or cherry tomatoes and a green salad

Method:

Cut the potato into slices approx. 3mm thick.

Heat the sunflower oil in a medium frying pan and fry the potato and onion over a medium heat for approx. 10 minutes until the onion is tender and the potato is hot.

Add the red pepper for the last couple of minutes.

Beat the eggs with a little salt and pepper and stir in the cheese, then pour over the potatoes and cook for 3-4 minutes.

Turn the heat right down, cover with a lid and cook gently for 5 minutes until the egg has set.

Slide onto a plate and leave to cool for 5 minutes before cutting into wedges.

Fish with Peach Salsa

Ingredients (Serves 4):


4 peaches
2 pink grapefruit
1 red onion
500g Alaskan Pollock fillet (defrosted)
Salt
Pepper
1 sprig of rosemary
2-3 basil leaves
Dried chilli
1-2 tsp honey

Method:

Remove the skin and stones from the peaches and cut them into cubes. Cut the grapefruit into small pieces and keep the juice to one side. Peel the onions and cut them in small cubes, then mix them together with the grapefruit and peaches.

Wash the fish, pat it dry and season with salt and pepper. Steam the fillets in a steamer tray over boiling water for 6-9 minutes (depending on the size of the fillets). Chop the herbs a mix them into the salsa with 2-3 tablespoons of the grapefruit juice. Season to taste with salt, pepper, dried chilli and honey and serve over the fish.

Piri Piri Chicken

Ingredients (Serves 4):


1kg chicken drumsticks
½ red chilli, deseeded and finely chopped
½ green chilli, deseeded and finely chopped
1 lemon cut into wedges
100g green olives
1 clove garlic, crushed
50ml olive oil
1 tbsp balsamic vinegar
½ tsp herbs de provence
1 tbsp lemon juice
1 tsp honey
To serve with:

Patatas bravas, tortilla or green salad

Method:

Using a sharp knife slash the chicken drumsticks 3-4 times and place in a shallow roasting dish.

Mix the finely chopped chillies with the olive oil, balsamic vinegar, herbs de provence, garlic, lemon juice and honey.

Pour over the chicken and leave to marinate for at least 30 minutes.

Preheat the oven to 190°C/170°C fan oven/gas mark 5.

Place the chicken in the oven and roast for 35 minutes until golden brown.

Add the lemon wedges and olives and cook for a further 10 minutes.

Paella

Ingredients (Serves 4):


100g chorizo paprika salami, thinly sliced
200g frozen peas
225g king prawns
300g long grain rice
1 onion, peeled and sliced
1 yellow or red pepper, deseeded and sliced
1 tbsp olive oil
2 chicken stock cubes
1 clove garlic, crushed
To serve with:

1 lemon cut into wedges

Method:

Heat the olive oil in a deep frying pan, then add the onion and heat for 5 minutes to soften, without browning.

Add the garlic, pepper and chorizo and fry until the chorizo releases its oils.

Add the rice and stir until all the rice is coated in oil.

Dissolve the 2 stock cubes in 1 litre of boiling water then pour onto the rice.

Bring to the boil and then simmer for 12 minutes, stirring occasionally.

Add the peas and prawns and cook for 5 minutes, or until rice is cooked and the
prawns are hot.

Check for seasoning and serve with lemon wedges.

Chilli Con Carne

Ingredients (Serves 4):


500g minced beef
1 onion, peeled and chopped
1 red pepper, de-seeded and cut into strips
1 small chilli, de-seeded and chopped
400g chopped tomatoes
2 tbsp tomato puree
400g red kidney beans, drained
2 cloves garlic, crushed
1 tsp paprika
1 tsp dried oregano
150ml beef stock

To serve with:
Basmati rice, crème fraîche, tortilla chips,
guacamole, fresh coriander

Method:

Dry-fry the beef and onion in a large pan for 10 minutes until the meat is browned and the onion softened. Add the pepper, garlic, chilli, paprika and oregano and fry for 2-3 minutes. Stir in the chopped tomatoes and tomato puree. Pour over the beef stock and the red kidney beans. Bring the mixture to the boil and season to taste. Reduce the heat and simmer for 30 minutes.

Serve with boiled rice, tortilla chips, Crème fraîche and coriander as desired.

Philly Cheese Steak Roll

Ingredients (Serves 2):


340g lean frying steak
½ onion, thinly sliced
2 slices Emmental, cut into strips
75g sliced mushrooms, drained
½ red pepper, de-seeded and sliced
4 baguette rolls, pre-baked
2 tbsp sunflower oil

To serve with:
Hamburger relish

Method:

Heat 1 tbsp of the oil in a frying pan and fry the onion for 5 minutes until browned and crispy then place on a plate. Add the pepper and mushrooms and fry for 2-3 minutes until softened then place on the plate with the onions.

Add another drizzle of oil to the pan if needed then fry the steak quickly for 4 minutes on each side until browned. Cut the steak into strips and place inside the baguettes with the onions, peppers and mushrooms.

Top with the Emmental and place under a hot grill to melt the cheese. Serve hot with relish as desired.

American-Style Pancakes with Cherry Fromage Frais

Ingredients (Serves 4):

For the pancakes:

175g wheat flour
1 teaspoon baking powder
1 pinch of salt
40g brown sugar
2 eggs
200ml milk
2 tablespoons vegetable oil
For the fromage frais:

1 jar pitted red cherries
250g quark
100g sour cream
75g honey

Method:

Sift the flour and baking powder in to a large bowl. Add salt and brown sugar.

In a separate bowl beat the eggs and mix with milk and 2 tablespoons oil. Add the flour to the egg gradually and blend together until smooth. Leave the batter to rest for 15 minutes.

Drain the cherries. Mix the quark and the sour cream with 40g of honey. Add the cherries and place in the fridge to cool.

Heat a bit of oil in a pan. For each pancake use 2 tablespoons of the batter. Cook several pancakes on each side for 1-2 minutes until golden brown.

Take the pancakes out of the pan, place them in an oven dish and into the oven on low heat to keep them warm until the rest of the batter is used up.

To serve, spread a bit of the honey over each pancake and serve together with the cherry Fromage Frais.

Chocolate Ice Cream Pie

Ingredients (Serves 8):


250g plain chocolate digestive biscuits
65g unsalted butter
500g tub of Noblissima cookies and cream ice cream
50g milk chocolate

Method:

Place the biscuits in a thick plastic bag, then hit the biscuits with a rolling pin until they resemble fine breadcrumbs. Melt the butter in a small pan and then stir in the biscuit crumbs. Using the flat side of a spoon, pack the crumbs down tightly onto the base and sides of a 20-23cm fluted flan tin, then chill for 1 hour.

Mash the ice cream up with a fork, spoon into the biscuit case and place in the freezer for at least 1 hour before serving.

Using a vegetable peeler, run the blade along the long thin edge of the chocolate to make chocolate curls. Chill until firm then sprinkle over the ice cream just before serving.

Avocado & Cucumber Salad with Prosciutto

Ingredients (Serves 4):


250g cherry tomatoes
1 small bag of rocket
1 cucumber
1 large avocado
Juice and grated zest of a ½ lemon
2 teaspoons mustard
2-3 teaspoons honey
Salt
Pepper
6 tablespoons extra virgin olive oil
100g Prosciutto

Method:

Wash the cherry tomatoes and quarter them. Wash the rocket and tear it into pieces. Peel the cucumber.

Halve the avocado, remove the stone and scoop the flesh out of the skin. Chop the flesh together with the cucumber and drizzle a bit of lemon juice over the top. Put in a bowl with the tomatoes and rocket and mix them together.

In a separate bowl mix the mustard, honey, lemon zest and 1-2 teaspoons lemon juice, salt, pepper and oil together.

Add the dressing to the salad and season to taste. Loosely roll up the Prosciutto slices and place them on the salad when serving.

Avocado & Cucumber Salad with Prosciutto

Ingredients (Serves 4):


250g cherry tomatoes
1 small bag of rocket
1 cucumber
1 large avocado
Juice and grated zest of a ½ lemon
2 teaspoons mustard
2-3 teaspoons honey
Salt
Pepper
6 tablespoons extra virgin olive oil
100g Prosciutto

Method:

Wash the cherry tomatoes and quarter them. Wash the rocket and tear it into pieces. Peel the cucumber.

Halve the avocado, remove the stone and scoop the flesh out of the skin. Chop the flesh together with the cucumber and drizzle a bit of lemon juice over the top. Put in a bowl with the tomatoes and rocket and mix them together.

In a separate bowl mix the mustard, honey, lemon zest and 1-2 teaspoons lemon juice, salt, pepper and oil together.

Add the dressing to the salad and season to taste. Loosely roll up the Prosciutto slices and place them on the salad when serving.

Spicy Potato & Red Pepper Salad with Trout

Ingredients (Serves 4):


800g New Potatoes or Jersey Royals
Salt and pepper
4 red peppers
2 garlic cloves
Juice of 2-3 limes
75ml vegetable stock
2-3 tablespoons extra virgin olive oil
1-2 teaspoons sugar
1-2 teaspoons chilli powder
250g smoked trout fillets

Method:

Wash and lightly scrub the potatoes and boil in a pan of salted water. Cook for about 20 minutes until tender and slide off the tip of a knife, then drain.

Quarter the peppers, removing both the seeds and core. Place the peppers skin side up on an aluminium foil lined, baking tray.

Roast the peppers under a hot grill for about 10 minutes until the skin starts to blister. Remove the peppers from the tray and place into a freezer bag to help sweat the skins off, leave to cool for 10 minutes, peel and dice.

For the dressing, peel and crush the garlic cloves. Grate the zest of half a lime and mix together with the lime juice, garlic and vegetable stock. Season with salt, pepper, sugar and chilli powder.

Peel the cooked potatoes and thinly slice, add the peppers. Cover the potatoes and peppers with the dressing and leave to marinate for 30-60 minutes in the fridge.

Divide potatoes between 4 plates & top each with a smoked trout fillet. Serve immediately with a simple side salad dressed with olive oil and lemon juice.

Chilled Glazed Citrus Poached Salmon with a Spicy Cous Cous Salad

Ingredients (Serves 4):


4 salmon fillets
4 limes
4 lemons
3 gelatine sheets (60g)
1 tablespoon caster sugar
200g cous cous
1 medium red onion
½ red pepper
½ green pepper
½ yellow pepper
1 heaped tablespoons medium curry powder
4 tablespoons olive oil
20g sultanas
Fresh lemon wedge for serving

Method:

Place salmon fillets in an ovenproof dish and pour over 500ml boiling water. Cover with tin foil and place in a preheated oven at 190º for 10 minutes. Remove from oven and let cool.

To make the citrus glaze, blend the sugar with 4 tablespoons of water and the juices of 2 limes and 2 lemons. Simmer in a saucepan, then slowly add the gelatine until dissolved. Slice the remaining lemons and limes into thin slices and arrange over the chilled salmon. Spoon the glaze over the salmon thinly, taking care not to allow the gelatine to set. Cover with cling film and place in the fridge for 5 hours before serving.

Place the cous cous in a bowl and gently pour over 300ml boiling water. Stir well, cover and leave to stand for 5 minutes. Drizzle with olive oil and separate cous cous with a fork. Add curry powder and mix well. Finely chop the red onion and peppers, add to cous cous with the sultanas, and mix. Serve with a wedge of fresh lemon and drizzle with olive oil.

Fried Tuna Steak on Green Leaf Salad

Fried Tuna Steak on Green Leaf Salad
Ingredients (Serves 4):


1 unwaxed lemon
2 garlic cloves
150ml extra virgin olive oil
Salt & pepper
4 tuna steaks
300g mixed green leaf lettuce
1 tablespoon brown sugar
4 slices of wholemeal bread
3 tablespoons butter

Method:

Rinse off the lemon with hot water, dry, grate the zest and squeeze out some juice. Peel and crush the garlic, then mix with lemon zest, oil, salt and pepper. Rinse off the tuna steaks, pat dry with some kitchen towel and leave to marinate in half of the oil mixture.

Wash the lettuce and leave to drain in a colander then tear into small pieces. Mix the leftover marinade with 1 tablespoon of lemon juice and the sugar then season to taste with salt and pepper.

Dice the bread. Heat the butter in a non-stick pan and fry the bread until it’s crispy. Set aside for later use.

Heat a pan and fry the tuna steaks on each side for 3-4 minutes. Throw the lettuce in a bowl with the dressing and mix thoroughly. To serve, equally spread out the salad on 4 plates, sprinkle with the bread croutons and place the tuna steak on top.

Chicken Tagine

Chicken Tagine
Ingredients (Serves 4):


4 x 125g chicken breast fillets
100g apricot
100g figs
20g sultanas
100g onions
1 chicken stock cube
400g cous cous
Cooking oil
Salt and black pepper

Method:

Seal the chicken fillets by flash frying for a couple of minutes on each side in a little oil, being careful not to burn the skin. Then season the fillets with salt and pepper.

Peel and dice the onions finely and place into a clay pot. Chop the apricot and figs, and add, with the sultanas and chicken, to the clay pot. Dissolve the stock cube in 100ml water and pour over. Place on a medium heat hob for half an hour and cover with a lid. Stir gently and ensure the chicken has been completely cooked. If the sauce seems too thin, stir in a small amount of cornflour mixed to a paste with cold water, but add very gradually, ensuring no lumps form.