FLAVOURED SCONES
NEW TAKES ON SUMMER CAKES
SUMMER 2016
WIN! TALA & DUALIT GOODIES
H E A V E N® Unlock the secret to mastering meringue
STEP-BY-STEP GUIDE
HOW TO BAKE A FRAISIER CAKE
5
top tips
or perfect ry with GBBO’s John Whaite
Summer berry cheesecake, p19
AFTERNOON TEA
Join Will Torrent for a masterclass in teatime treats
GROW YOUR OWN CAKE G
et creative in your garden for e freshest baking ingredients
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18 irresistible recipes!
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Get together to support a great local cause. Baking queen? Total tea-lover? This July, get your friends or colleagues together to share tea and cake, and raise vital funds for your local Leonard Cheshire Disability project for disabled people.
Get your FREE Give & Bake pack now! Email:
[email protected] Phone: 020 3242 0396
Your support will help fund projects like ‘Our Kitchen’ at Bells Piece care home. Residents and day visitors sell jams and chutneys which they make from fruit and vegetables they have grown themselves. Working in the garden and taking part in cooking classes encourages people with disabilities to become more independent and gives them a sense of achievement.
Leonard Cheshire Disability is a registered charity no: 218186 (England and Wales) and no: SC005117 (Scotland) and a company limited by guarantee.
W E LCO M E
STEP-BY-STEP FRAISIER
H E A V E N®
Welco
This French cake may look tricky to bake, but follow our step-by-step guide on page 56 and you'll be impressing guests with it in no time.
To bake or not to bake, that is the question. Or at least it is when it comes to the very important subject of cheesecakes.This has to be the one dessert that I simply can't turn down, no matter how full I am. And as to a preference between the baked/non-baked varieties? I'll just as happily eat either. One of the things I love so much about cheesecakes – apart from the delicious texture combination of smooth, creamy topping and mouthwateringly crunchy FEWI¯MWXLIWLIIVI\XIRXSJ¾EZSYVW]SYGERQEOIMXMR%GPEWWMGGLSGSPEXI cheesecake is unbeatable (check out the Rocky Road version on page 18 for a lesson in sheer indulgence), while there are few things more refreshing on a summer's day than a light cheesecake topped with the best seasonal fruits. We've got 18 delicious recipes to get you started, so turn to page 11 to check them out! Also this issue, we show you how to impress friends and family with the iconic French Fraisier cake on page 56 and discover how to create the perfect afternoon tea with Will Torrent on page 78. Plus we're inviting you to join us EXSYV½VWXIZIVFood Heaven reader event in the beautiful city of Bath. The day-long course will teach you how to ice biscuits and cover and decorate a garden cake, plus you'll get to enjoy a light lunch with a glass of Prosecco. 4PEGIWEVIPMQMXIHWS½RHSYXLS[XSFSSO]SYVWSRTEKI 7II]SYXLIVI
TECHNIQUE!
MERINGUES Discover how to combine egg whites and caster WYKEV XS FEOI XLI ¾YJ½IWX meringues on page 84.
COMPETITION This issue you can win a street party baking pack from British icons Tala and Dualit – enter now on page 83.
Sally FitzGerald Senior Editor
Get in touch Subscribe Facebook Find us at www.facebook. com/BakingHeaven
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Cover recipe Summer berry cheesecake © iStockPhoto
Alternatively email WEPP]½X^KIVEPH$ERXLIQ publishing.com
Turn to page 48 to take advantage of our very special offer to subscribe to Food Heaven and get 3 issues for £3!
STAR BUY
GROW YOUR OWN CAKE Fancy taking your baking to the next level? Why not grow your own ingredients? Find out how on page 30.
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Your essential guide to creating brilliant bakes and perfect cakes every time in your own kitchen.
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33 F E AT U R E S In the kitchen with: Jane's Patisserie ....... 28 Grow Your Own Cake: Holly Farrell....... 30 Raspberry and chocolate roll, gooseberry and IPHIV¾S[IV GEOI VLYFEVF ERH GVYQFPI GEOI In the kitchen with: Georgia Green ........ 50 Fraisier cake masterclass ........................... 56 Meringue masterclass................................. 84 'LSGSPEXI QIVMRKYIW TS[HIV TYJJW Creative cakes with Judit Horvat ......... 110 7[IIX ZMSPIX SQFVI GEOI JVEKVERGIH VSWI GEOI EVSQEXMG GLEQSQMPIIPHIV¾S[IV PIQSRERHLSRI]GEOI
8 E V E RY
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Fresh from the oven......................................8 New product guide..................................... 10 Subscribe to *SSH ,IEZIR.......................... 48 In the kitchen with: John Whaite .......... 114
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63 Menton lemon tart 64 Panna cotta with ginger and rhubarb 12 Peanut butter swirl cheesecake 64 White chocolate and rose water parfait 13 6MGSXXE½KERHLE^IPRYXGLIIWIGEOI 65 Raspberry meringue gâteau 14 Lime cheesecake tart 66 Kiwi ricotta cheese tart 15 Cookies and cream blueberry cheesecake 67 -GIHKMRERHHEQWSRWSYJ¾qW 16 Caramac cheesecake 67 Lemon and orange tart 16 Honeycomb cheesecake 68 Mini strawberry and white choc tarts 17 Chocolate orange cheesecake 70 Almond and breadcrumb chocolate cake 18 Rocky road cheesecake 71 Berry and frangipane tart 19 Fruity berry cheesecake 71 Ricotta and cinnamon pancakes 20 Baked lemon cheesecake 72 7XVE[FIVV]WSYJ¾qW 20 Blueberry cheesecake 72 Blueberry almond tart 21 Apple crumble cheesecake 73 Raspberry and white chocolate tart 22 Berry crumble cheesecake 74 6IHXVYJ¾IXEVX 23 Limoncello cheesecake 75 Summer jamboree pie 24 Blueberry and lemon cheesecake cookies 75 19th-century college puddings 25 Chocolate cheesecake 76 17th-century snake fritters 26 Chocolate orange baked cheesecake 77 19th-century Bakewell puddings 27 Blackberry cheesecake jars
*URZ\RXU RZQ&DNH 32 Raspberry and white chocolate roll 33 +SSWIFIVV]ERHIPHIV¾S[IVGEOI 34 Rhubarb crumble and custard cake
&DNHV 36 Little Linzer tarts 37 Raspberry ripple ice cream sandwiches 38 Sloe gin layer cake 38 Stem ginger and lime cake 39 Apple cinnamon Kugelhopf 40 Vanilla and raspberry cupcakes 41 Choc hazelnut and Baileys ice cream cake 42 'LSGSPEXIXMJ½RGEOI 43 Fresh blueberry piñata cake 44 Blueberry Victoria sponge 44 Strawberry macaroon cake cake 45 Frosted banana bars 46 Mango and kiwi upside-down cakes 47 Baby in a crib loaf cakes
&RRNLHV %LVFXLWV 52 Lemon and honey shortbread 52 Feather-iced biscuits 53 Easy choc bites with date and coconut 53 Bourbon biscuits 54 Cream cheese spirals 54 Almond-topped squares 55 Chocolate pretzels 55 Pecan tassies
'HVVHUWV 62 Apple and plum crumble 62 Saucy Amaretto puddings
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$IWHUQRRQWHD 79 Blueberry scones with honeycomb butter 80 4MWXEGLMSERHWXVE[FIVV]HqPMGIW 82 Malty egg custards
7HDWLPHWUHDWV 90 Party rings 91 Peach melba streusel slices 91 Coconut and chocolate macaroons 92 Butterscotch-bacon brittle cinnamon rolls 94 Carrot cake scones 95 Raspberry cake 96 Mini pavlovas 96 English madeleines 97 Chocolate hazelnut and praline brioche
loaf 98 White chocolate raspberry tartlets 99 Lavender buttermilk scones 99 Apple roses in puff pastry 100 1EGEVSRW[MXLIPHIV¾S[IVERH4MRO
Lady® apples 101 Blueberry scones with blueberry jam 101 Microwave cinnamon swirl cake 102 7[IIXWYKEVWEFPqW 102 Little cutie French clafoutis 103 Madeleines 103 Ginger yoghurt scones
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Branding and content, © Anthem Publishingg Limited, 2016. The name Baking Heaven® is a registered trade mark of Anthem Publishing Limited. All rights reserved. Anthem Publishing Ltd, Suite 6, Piccadilly House, London Road, Bath BA1 6PL Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980 SENIOR EDITOR Sally FitzGerald
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106 Ginger cake with drizzled icing 106 White choc and cranberry cookies 107 Pink Lady®, chia, pecan and hazelnut 107 108 108 109
breakfast bar Lemon and blueberry cheesecake Dairy-free Manhattan cheesecake Cranberry torte Dairy-free queen of puddings
All content copyright Anthem Publishing Ltd, 2016, all rights reserved. While we make every effort to ensure that the factual content of Baking Heaven is correct we cannot take any responsibility nor be held accountable for any factual errors printed. No part of this publication may be reproduced, stored in a retrieval system or resold without the prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the copyright holder. Baking Heaven is a trade mark owned by Anthem Publishing.
Set free your creativity with Free Bake! MADE IN ITALY
Free Bake is the revolutionary silicone strip with magnets attached that will allow you to give whatever shape youd like to your creations!
Magnets
WOW! Video
shop.silikomart.com
from )UHVK the oven... Discover the latest news from the world of baking – including summer events, new launches and products, exciting ingredients and more…
The Cake & Bake Show is back!
Star bakers at Bakewell
G
et along to the Bakewell Baking Festival this summer for a chance to meet your favourite chefs and bakers. Current Bake Off champ 2EHM]E,YWWIMR[MPPFIXLIVIEPSRK[MXLXLI½VWXIZIV[MRRIVSJXLI GBBO, Edd Kimber (below with Masterchef½REPMWX7XEGMI7XI[EVX teenage baking whizz Amy-Beth Ellice, and Henry Herbert, one half of the Baker Brothers. With baking demos, a wonderful array of vintage stalls and attractions for the whole family (‘Mr Darcy Custard Pie Fight’, anyone?), this giant village fete captures the spirit of The Great British Bake Off, and was a huge success last year. Why not make a weekend of it – festival camping tickets are available too. The festival takes place on 13-14 August and advance tickets are now on sale for £7.50 for adults and under-16s go free. (£9 on the door). For more information, visit www.bakewellbakingfestival.co.uk
Follow us on Facebook @ www.facebook. com/Baking HeavenMag
The UK’s biggest baking event, The Cake & Bake Show (in association with Argos), is returning to ExCeL London from the 7-9 October, and to EventCity Manchester from the 10-13 November. With live bake-offs, workshops and demos by your favourite bakers including Rosemary Shrager and Eric Lanlard, book signings, hundreds of exhibitors, display tables and workshops, there’s plenty for you to see and do – and buy! Tickets cost from £12 with children under six going free. All you have to do is call 0844 854 1364 (calls cost 7p per minute) or visit www.thecakeandbakeshow.co.uk for more details.
Bake for charity The Leonard Cheshire Disability charity supports disabled people across the UK and around the world to help them live the lives they choose, with nursing care and support. Their Give & Bake fundraiser is back this July, and here’s how you can help: just get together with your friends or colleagues at work for a coffee morning or afternoon tea with loads of home-baked cakes and cookies, of course. Everyone who signs up will get a free ‘Give & Bake’ pack, GSRXEMRMRKEKYMHITSWXIVGEOI¾EKWERHFEPPSSRWXSLIPTQEOI your event a huge success. Last year, bakers held events all around the country and they’re looking forward to lots more this July. If you’d like to hold a Give & Bake this July, please get in touch with the Leonard Cheshire Disability events team at
[email protected] or phone 0203 242 0239.
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Cutting it Do you have a drawer full of cookie cutters in your kitchen? You know, like those special boomerang-shaped ones you bought when your relatives came over from Oz? Well, those clever people at CakeCraft World are on a mission to breathe new life into all our neglected and unloved biscuit shapes… ‘Cookie cutters are not just for cookies!’ they tell us, and just to prove the point, they have taken their ‘Girls Night Out’ set of 6 cookie cutters (£10.90) and transformed the champagne glass, cocktail glass, shoe, ring, corset and tiara into rather splendid cake toppers! All you need to do to use the cutters is cut out shapes from sugarpaste and paint on the details. So take a look in your cookie cutter drawer, you’ll be surprised at what you can do. www.cakecraftworld.co.uk
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Time for tea 8LIXVIRHJSV¾EZSYVIHXIEWGSRXMRYIWXSKVS[WSMJ]SY´VI XIQTXIHXSWXITE[E]JVSQ]SYVJEQMPMEVGYTTEERHXV] WSQIXLMRKRI[ERHHIPMGMSYW.IRMIV;SVPHSJ8IEWLEWWS QYGLXSSJJIV;MXLSZIVXIEWERHMRJYWMSRWMRPSSWI PIEJT]VEQMHXIEFEKWSVGPEWWMGXIEFEKWXLIVIMWWYVIXSFI EFPIRHXLEXXEOIW]SYVJERG]8LI[IFWMXIMWTEGOIH[MXL PSXWSJJEWGMREXMRKMRJSEFSYXXLIXIEW [LMGLVERKIJVSQ XLIQSVIJEQMPMEVFPEGOERHHIPMGEXIKVIIRZEVMIXMIWXSXLI I\SXMG¾S[IVMRKXIEWXLEXYRJYVPFIJSVI]SYVI]IW[LIR]SY TSYV[EXIVSRXLIQ JVSQGEJJIMRIGSRXIRXXSXEWXMRKERH ³[IPPFIMRK´RSXIW=SYGERFY]XLIXIEWSRPMRIMREVERKISJ UYERXMXMIWERHJSVQWJVSQWMRKPIFEKWXSPSSWIPIEJXIEWF] [IMKLX[[[NIRMIVXIEWGSQ
Shape up When it comes to turning out a p rfect bake, we all love our silicone accessories. Flexxible and superheat resistant, it makes you wondeer what we did without them! That’s why we’rre so excited about the Wonder Cakes r nge from SilikoMart, an Italian companyy specialising in silicone moulds for professional and home bakers alike. Choose from an amazing array of moulds for chocolate work, party a s seasonal celebration cakes, cupcakess, ice cream and even pretzels, as well as accessories like biscuit stamps, piping nozzles and handy kitchen spatulas, mats, and chopping boards. We want them all… For more info, go to www.silikomart.com
Boxing clever ;LEXWYQWYTWYQQIVFIXXIVXLERE TMGRMGMRXLITEVOSVEWTSXSJEPJVIWGS EJXIVRSSRXIE#%RHRS[XLEXMXPSSOWPMOI XLI[EVQIVHE]WLEZIEGXYEPP]EVVMZIH [LEXFIXXIVI\GYWIHS[IRIIH#0MXXPI 'YTGEOI&S\IWLEZIEREQE^MRKVERKI SJEGGIWWSVMIWXSWLS[SJJ]SYVGEOIW QEGEVSRWERHWYQQIVXVIEXWMRWX]PI *VSQTMGRMGJSSHFS\IWTVIXX]TPEWXMG GLEQTEKRIKPEWWIWHMWTSWEFPITPEXIW FS[PWERHGEOIWXERHWIZIRRETOMRW ERHFYRXMRK]SY´PP½RHIZIV]XLMRK]SY RIIHXSQEOIXLIQSWXSJXLI KSVKISYW[IEXLIV[LMPIMXPEWXW 8EOIEFVS[WIXLVSYKLXLIJYPPVERKIEX [[[PMXXPIGYTGEOIFS\IWGSYO
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Jenier ‘Afternoon Tea’ Mini Selection Pack (Loose Leaf or Pyramid) £15.50 www.jenierteas.com
Personalised Cookie Baking Kit £16.75 Use this kit to personalise bakes for any occasion. stompstamps.tictail.com
Cupcake Cookie Cutter Set 3 Piece £2 Bake cute cookies with these bargain cutters! www wilko com www.wilko.com
PRO D U C T S
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Get set for summer with an array of beautiful new baking goodies. Here are some of our favourites...
Silikomart Set Gel 01 Classic €12.90 Make your own ice creams on a stick! www.silikomart.com Macaron Boxes from £4.75 for a pack of 10 Create stunning gifts with these little boxes. www.littlecupcakeboxes.co.uk
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Vibrant Coloured Cake Boards from £1.25 Jazz J up your cakes with vibrant coloured cake boards. Available in round and square. www.cakecraftworld.co.uk
Tala Originals Stoneware Mixing Bowl £14.99 A pretty and practical 30cm retro baking bowl! www.talacooking.com g
H E AV E N
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4IERYXFYXXIVW[MVPGLIIWIGEOI &]'EVSPMRI+VMJ½XLW Serves 10-12 FOR THE CHEESECAKE 500g (1lb 2oz) cream cheese, softened 2 tbsp rice malt syrup ½ tsp liquid stevia (optional) 190g (6½oz) natural crunchy peanut butter QP ¾S^ GSGSRYXQMPO 2 free-range eggs 2 tbsp salted roasted peanuts FOR THE BASE 150g (5½oz) salted roasted peanuts 115g (4oz) shredded coconut 2 tbsp Dutch-processed cocoa powder 2 tbsp rice malt syrup 30g (1oz) butter, melted
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6MGSXXE½K LE^IPRYXGLIIWIGEOI &]'EVSPMRI+VMJ½XLW Serves 10-12
1 Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm (9in) springform cake tin and line the base with non-stick baking paper.
2 ;LM^^ XLI ¾SYV FYXXIV KVSYRH LE^IPRYXW FEOMRKTS[HIVIKK and stevia in a food processor until the mixture resembles K S^ TPEMR¾SYV breadcrumbs. Press half of the mixture (reserving the remainder K ôS^ GSPHFYXXIVGLSTTIH for the topping) into the base of the prepared tin and refrigerate until required. K S^ KVSYRHLE^IPRYXW FOR THE BASE
3 *SV XLI ½PPMRK [LM^^ XLI VMGSXXE ERH QEVWEPE MREJSSHTVSGIWWSV YRXMP WQSSXL8VERWJIV XS E FS[P ERH WXMV MR XLIGLSGSPEXI½K JVIIVERKIIKKPMKLXP]FIEXIR and hazelnuts. XWTFEOMRKTS[HIV
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4 Pour the mixture over the prepared base and sprinkle over the VIQEMRMRK ³FVIEHGVYQFW´ &EOI JSV QMRYXIWSVYRXMPXLIXST K PFS^ JVIWL½VQVMGSXXEGLIIWI MW PMKLXP] FVS[RIH ERH XLI GIRXVI MW NYWX ½VQ 'SSPMRXLIXMRJSV 15 minutes.This cheesecake may be served warm or cold. Serve QP ô¾S^ QEVWEPE with fresh fruit and cream on the side if you like. K ôS^ HEVOGLSGSPEXI GSGSEWSPMHW GLSTTIH FOR THE CHEESECAKE
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&KHHVHFDNHH E A V E N 0MQIGLIIWIGEOIXEVX &]'EVSPMRI+VMJ½XLW Serves 8 FOR THE CHEESECAKE QP ¾S^ HSYFPIGVIEQ K S^ GVIEQGLIIWIWSJXIRIH XFWTVMGIQEPXW]VYT XWT½RIP]KVEXIHPMQI^IWX XFWTJVIWLP]WUYII^IHPMQINYMGI JVIIVERKIIKK[LMXIW TMRGLSJWEPX K S^ JVIWLWXVE[FIVVMIWWPMGIH QMRXPIEZIWXSWIVZI FOR THE BASE K ôS^ WYR¾S[IVWIIHW K S^ WLVIHHIHGSGSRYX XFWTWIWEQIWIIHW XFWTVMGIQEPXW]VYT XFWTQIPXIHZMVKMRGSGSRYXSMP XWTKVSYRHKMRKIV JVIIVERKIIKK[LMXI õXWTPMUYMHWXIZME STXMSREP TMRGLSJWEPX
1 Preheat the oven to 140°C/Gas Mark 1. 2 *SVXLIFEWI[LM^^XLIWYR¾S[IVWIIHWERHWLVIHHIH GSGSRYXMREJSSHTVSGIWWSVYRXMP]SYLEZIEGSEVWI WERHPMOIXI\XYVI%HHXLIVIQEMRMRKFEWIMRKVIHMIRXW ERHTVSGIWWYRXMPGSQFMRIHERHXLIQM\XYVIGPMRKW XSKIXLIV[LIRTVIWWIH[MXL]SYV½RKIVXMTW4VIWW XLIQM\XYVI½VQP]MRXSE\GQ ö\öMR VIGXERKYPEVPSSWIFEWIH¾YXIHXEVXXMRIZIRP]GSZIVMRK XLIFEWIERHWMHIW&EOIJSVQMRYXIWSVYRXMP PMKLXP]FVS[RIH6IQSZIJVSQXLISZIRERHWIXEWMHI XSGSSPGSQTPIXIP] 3 ;LMTXLIGVIEQ[MXLERIPIGXVMGQM\IVYRXMPWSJX TIEOWJSVQ8VERWJIVXSEFS[P&IEXXLIGVIEQ GLIIWIVMGIQEPXW]VYTPMQI^IWXERHNYMGIYRXMP WQSSXL8VERWJIVXSERSXLIVFS[PERHJSPHMRXLI [LMTTIHGVIEQ 4 +MZIXLIFS[PJSVXLIIPIGXVMGQM\IVEKSSHGPIER ERHFIEXXLIIKK[LMXIWERHWEPXYRXMPWSJXTIEOW JSVQ+IRXP]JSPHMRXSXLIGVIEQGLIIWIQM\XYVI in two batches. 5 7TSSRXLIGLIIWIGEOIQM\XYVIMRXSXLIGSSPIH FEWIERHVIJVMKIVEXIYRXMPWIVZMRK7IVZIXSTTIH [MXLXLIWXVE[FIVVMIWERHQMRX 6 8LMWXEVX[MPPOIITJSVHE]WGSZIVIHMRXLI VIJVMKIVEXSV
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'SSOMIWERHGVIEQFPYIFIVV]GLIIWIGEOI &]'EVSPMRI+VMJ½XLW Serves 12-16 FOR THE CHEESECAKE 500g (1lb 2oz) cream cheese, softened 2 tsp vanilla bean paste ½ tsp liquid stevia 2 free-range eggs
1 4VILIEXXLISZIRXS'+EW1EVO+VIEWIERHPMRIXLIFEWI ERHX[SPSRKWMHIWSJE\GQ ö\õMR XMR[MXLETMIGI SJRSRWXMGOFEOMRKTETIVI\XIRHMRKXLITETIVEFSYXGQ ôMR EFSZIXLIWMHIWSJXLIXMR8LMW[MPPEWWMWX[MXLXLIVIQSZEPSJXLI GSSOIHGLIIWIGEOI 2 ;LM^XLIGVIEQGLIIWIZERMPPEFIERTEWXIERHWXIZMEMREJSSH TVSGIWWSVYRXMPWQSSXL%HHXLIIKKWWSYVGVIEQERHGSVR¾SYV ERHTVSGIWWYRXMP[IPPGSQFMRIH
3 4SYVXLIQM\XYVIMRXSXLITVITEVIHXMRERHWTVMROPISZIVXLIGSSOMI GLYROWERHFPYIFIVVMIW&EOIJSVQMRYXIWSVYRXMPXLIXSTMW XWTGSVR¾SYV PMKLXP]FVS[RIHERHXLIGIRXVIMWNYWXWIX¯MXWLSYPH[SFFPIWPMKLXP] 5 choc chip hazelnut cookies, broken into chunks 'LMPPMRXLIVIJVMKIVEXSVJSVLSYVWSVYRXMPVIEH]XSWIVZI 80g (2¾oz) sour cream
125g (4½oz) blueberries, fresh or frozen
4 8LMWGLIIWIGEOI[MPPOIITJSVHE]WGSZIVIHMRXLIVIJVMKIVEXSV
The recipes on pages 12-15 are taken from Incredible Bakes by 'EVSPMRI+VMJ½XLW published by Smith Street &SSOW664
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Caramac cheesecake
Honeycomb cheesecake
By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk)
By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk)
Serves 10-12
Serves 10 2 QP ¾S^ HSYFPI cream
FOR THE BASE 200g (7oz) digestives
250g (9oz) milk chocolate, chopped
150g (5oz) butter
250g (9oz) Caramac, chopped
130g (4½oz) Cadbury’s Crunchies
130g (4½oz) Cadbury’s Crunchie
FOR THE CHEESECAKE
TO DECORATE
130g (4½oz) butter
TO DECORATE
500g (1lb 2oz) full-fat cream cheese
melted Caramac/chocolate
FOR THE FILLING
whipped cream
whipped cream
400g (14oz) cream cheese
100g (4oz) icing sugar
Caramac pieces
100g (4oz) icing sugar
1-2 Cadbury’s Crunchie, chopped
FOR THE BASE 300g (11oz) digestive biscuits
QP ¾S^ HSYFPIGVIEQ
1 To make the base, melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted. Blitz the biscuits in a food processor, or crush them in a bag and add to the melted butter. Tip into a 20cm (8in) deep springform cake tin ERHTVIWWHS[R½VQP]'LMPPMRXLIJVMHKI 2 *SVXLIGLIIWIGEOI½PPMRKQIPXXLI'EVEQEGMREFS[PSZIVETERSJ simmering water, stirring gently, or in the microwave on short bursts until fully melted. Leave to cool slightly. 3 With an electric mixer, mix the cream cheese and icing sugar until smooth. Whisking slowly, pour in the double cream and continue to whip the combined mixture until it starts to thicken. 4 While mixing, pour in the melted Caramac and whip again until very thick. It should hold its shape completely. Alternatively whip the cream separately, and fold into the cream cheese mixture, then fold through the melted Caramac. 5 Pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably overnight. 6 To decorate, carefully remove the cheesecake from the tin, and decorate with some melted chocolate or Caramac, some whipped cream, and some chunks of Caramac.
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50g (1¾oz) chocolate, melted
1 To make the base, melt the butter in the microwave on short bursts, or in a small pan over a medium heat. Blitz the biscuits and Crunchies to a small crumb in a food processor. Add the melted butter, and pulse until it is combined.Tip into a 20cm (8in) deep WTVMRKJSVQ GEOI XMR ERH TVIWW HS[R ½VQP] 'LMPP MR XLI JVMHKI 2 8S QEOI XLI ½PPMRK QIPX XLI GLSGSPEXI MR E FS[P SZIV E TER SJ simmering water, stirring gently or microwave in short bursts until fully melted. Leave to cool slightly. 3 With an electric mixer, whisk the cream cheese and icing sugar until combined. Pour in the double cream and continue to whip until it thickens like a mousse. Pour in the melted chocolate and whip until thick. It should hold its shape completely when whipped. It won’t take too long as the chocolate will harden quickly and cause it to thicken. Alternatively, whip the cream separately, and fold into the cream cheese mixture, then fold through the melted chocolate. Chop up the Crunchies and fold through the mixture. Pour onto the biscuit base, cover, and chill in the fridge for at least 5-6 hours or preferably overnight. 4 To decorate, remove the cheesecake from the tin, and decorate with whipped cream, crushed Crunchies, and melted chocolate.
'LSGSPEXISVERKIGLIIWIGEOI &].ERI(YRRJVSQ.ERI´W4EXMWWIVMI www.janespatisserie.co.uk) Serves 8-10 FOR THE BASE 300g (11oz) digestive biscuits or Hobnobs 150g (5oz) butter FOR THE CHEESECAKE 500g (1lb 2oz) full-fat cream cheese QP ¾S^ HSYFPIGVIEQ 75g (3oz) icing sugar 250g (9oz) Terry’s Chocolate Orange TO DECORATE orange zest sugar (made with the zest of 1 orange and 1 tbsp caster sugar) 2 Terry’s Chocolate Oranges grated chocolate whipped cream cocoa nibs
1 To make the base, melt the butter in the microwave on short bursts, or in a small pan over a medium heat. Blitz the biscuits to a small crumb in a food processor. Add the melted butter, and pulse until combined.Tip into a 20cm (8in) deep springform cake tin and press HS[R ½VQP] 'LMPP MR XLI JVMHKI JSV EX PIEWXERLSYV 2 8S QEOI XLI ½PPMRK QIPX XLI 'LSGSPEXI3VERKIMREFS[PSZIVETER SJ WMQQIVMRK [EXIV WXMVVMRK KIRXP] SV QMGVS[EZIMRWLSVXFYVWXWYRXMP JYPP] QIPXIH 0IEZI XS GSSP WPMKLXP] 3 With an electric mixer, mix the cream cheese, double cream, icing WYKEV ERH QIPXIH 'LSGSPEXI 3VERKI XSKIXLIVYRXMPMXMWXLMGO QSYWWI] ERH [IPP GSQFMRIH %PXIVREXMZIP]QM\XSKIXLIVXLIGVIEQ cheese and sugar until thick and whip up the double cream in a separate bowl.Then fold the mixtures together, and then fold through XLI QIPXIH ERH GSSPIH GLSGSPEXI -J MX MWXSSWPSTT][LMWOYRXMPXLMGO 4 Pour the mix onto the biscuit base, smooth over, cover, and chill in XLI JVMHKI JSV LSYVW SV TVIJIVEFP]SZIVRMKLX 5 8S HIGSVEXI QEOI SVERKI ^IWX WYKEV F]QM\MRKXLISVERKI^IWX and caster sugar together until the sugar turns orange and it is well GSQFMRIH8LIR QIPX E JI[ WIKQIRXW SJSRISJXLI'LSGSPEXI 3VERKIW (VM^^PI SZIV XLI GLIIWIGEOIERHPSXWSJ'LSGSPEXI3VERKI WIKQIRXW XS ½RMWL=SY GSYPH YWI WSQI[LMTTIHGVIEQERHGSGSE nibs as well.
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Rocky road cheesecake By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk) Serves 10-12 FOR THE BASE 300g (11oz) digestive biscuits 150g (5oz) butter, melted FOR THE CHEESECAKE 400g (14oz) cream cheese 100g (3½oz) icing sugar QP ¾ S^ HSYFPIGVIEQ 250g (9oz) milk chocolate, chopped 75g (3oz) mini marshmallows 100g (3½oz) Cadbury’s Crunchie, chopped TO DECORATE 50g (2oz) marshmallows a few glacé cherries 75g (3oz) melted chocolate digestive biscuits, crushed
1 To make the base, melt the butter in the microwave on short bursts, or in a small pan over a medium heat. Blitz the biscuits to a small crumb in a food processor. Add the melted butter, and pulse until combined. Tip into a 20cm (8in) deep springform cake tin and TVIWWHS[R½VQP]'LMPPMRXLIJVMHKIJSVEXPIEWXERLSYV 2 8SQEOIXLI½PPMRKQIPXXLIGLSGSPEXIMREFS[PSZIVETERSJ gently simmering water, stirring gently, or microwave in short bursts until fully melted – leave to cool slightly. 3 With an electric mixer, whisk the cream cheese and icing sugar until combined. Pour in the double cream and continue to whip the mixture until it starts to thicken like a mousse. Now pour in the melted chocolate and whip again until thick. It should hold its shape completely when whipped. It won’t take too long as the chocolate will harden quickly and cause it to thicken. Alternatively, whip the cream separately, and fold into the cream cheese mixture, then fold through the melted chocolate. 4 'LSTYTXLI'VYRGLMIWERHJSPHXLVSYKLXLIQM\XYVI[MXLQMRM marshmallows – pour the mix on to the biscuit base and smooth over. Push the glacé cherries and extra mini marshmallows for decoration into the top of the cheesecake so that they set into the GLIIWIGEOI'SZIVXLIGLIIWIGEOIERHGLMPPMRXLIJVMHKIJSVEXPIEWX 5-6 hours or preferably overnight. 5 6IQSZIXLIGLIIWIGEOIJVSQXLIXMRGEVIJYPP] -YWIEPSRK¾I\MFPI metal spatula), and smooth the edges with a knife. Decorate with melted chocolate and some crushed biscuits.
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Summer berry cheesecake Serves 8 FOR THE CHEESECAKE 160g (6oz) digestive biscuits 120g (4oz) hazelnuts 150g (5oz) butter, melted 3 tsp powdered gelatine 2 tbsp boiling water
Recipe and photography © Stockfood, The Food Media Agency
600g (21oz) strawberries, hulled and halved 60g (2oz) icing sugar 2 tbsp lemon juice 500g (18oz) cream cheese, softened 180g (6oz) caster sugar 1 tsp vanilla extract 150g (5oz) Greek yoghurt 150g (5oz) sour cream 150g (5oz) redcurrants
1 Combine the biscuits, nuts, and melted butter in a food processor. Pulse until the mixture resembles breadcrumbs and then pack it into the base of a lined 23cm (9in) springform cake tin, using the back of a spoon to smooth the surface. Chill until needed. 2 Sprinkle the gelatine over the boiling water in a small bowl. Stir once and set aside for approx 10 minutes until dissolved. 3 Meanwhile, combine two-thirds of the strawberries in a saucepan with the icing sugar and lemon juice. Cook over a medium heat for 6-8 minutes, stirring occasionally, until soft and juicy. Tip into a food TVSGIWWSVERHFPIRHYRXMPWQSSXL4EWWXLITYVIIXLVSYKLE½RI sieve into a bowl. 4 Beat together the cream cheese, sugar, vanilla extract, Greek yoghurt, and sour cream in a large mixing bowl for 3 minutes until smooth and creamy. Add the gelatine mixture and beat until combined. Add 2-3 tbsp of the strawberry puree and beat thoroughly until the cream cheese mixture is uniformly light pink. 5 Pour the mixture over the chilled biscuit and nut base and smooth XLIXST¾EX4SYVLEPJSJXLIVIQEMRMRKWXVE[FIVV]TYVIISRXST ERHW[MVP[MXLEWTSSRMRXSXLIGVIEQGLIIWI½PPMRK 6 Cover the cheesecake and chill for at least 4 hours preferably overnight. 7 After chilling, turn out the cheesecake onto a cake platter. Top with the remaining strawberries and the redcurrants, and then pour over the remaining strawberry puree before serving.
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Baked lemon cheesecake
Blueberry cheesecake By BakingMad.com (www.bakingmad.com)
By Lakeland (www.lakeland.co.uk)
Serves 10-12
Serves 10-12 FOR THE BASE
150g (5oz) caster sugar
FOR THE BASE
175g (6oz) digestive biscuits
3 large free-range eggs
180g (6½oz) digestive biscuits
3 large free-range egg yolks
35g (1¼oz) light muscovado sugar
½RIP]KVEXIH^IWXSJ 1 lemon
FOR THE CHEESECAKE
3 tbsp freshly squeezed lemon juice
1 tbsp vanilla bean paste
75g (3oz) unsalted butter, melted, plus extra for greasing FOR THE CHEESECAKE 250g (9oz) mascarpone 600g (1lb 6oz) full-fat cream cheese
1 tsp vanilla extract
100g (3½oz) unsalted butter, melted 500g (1lb 2oz) cream cheese 100g (3½oz) icing sugar QP ¾S^ HSYFPIGVIEQ 5 tsp blueberry jam
1 Preheat the oven to 160°C/Gas Mark 3. Lightly grease a 20cm (8in) springform tin with a little butter. Take the mascarpone, cream cheese and eggs out of the fridge at least an hour beforehand. 2 'VYWLXLIFMWGYMXWXS½RIGVYQFWMRETPEWXMGFEK[MXLEVSPPMRKTMR or in a food processor. Add the melted butter and mix thoroughly. Spoon the mixture into the tin and press with the back of a spoon YRXMPWQSSXL'LMPPMRXLIJVMHKI[LMPWXQEOMRKXLI½PPMRK 3 Using a food processor or electric hand mixer, combine the mascarpone, cream cheese and sugar until smooth and creamy. Gradually add the eggs and yolks until well mixed and then add the lemon zest, juice and vanilla. Place the tin on a baking tray, pour in XLI½PPMRKERHWQSSXLXLIWYVJEGI&EOIJSVQMRYXIWSVYRXMP the cheesecake is set but the centre is still wobbly. 4 Turn off the oven, with the cheesecake inside for a further hour to cool down, to prevent cracking. Remove from the oven and cool completely on a wire rack. Chill for at least 4 hours or overnight. 5 Let the cheesecake come to room temperature for 30 minutes before serving. Then carefully remove it from the tin by pushing up the base and sliding the cheesecake onto a serving plate.
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blueberries, to serve
1 Grease a 20cm (8in) deep springform cake tin. Using a rolling pin or food processor, break the biscuits up into crumbs. 2 In a saucepan, melt the butter and sugar together, then add the biscuit crumbs, stirring until they are coated. 3 In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar. Gently whip the double cream and fold into the cream cheese mixture. Spoon the mixture on top of the biscuit base using a palette knife to smooth it down. 4 Drop 5 tsp blueberry jam on the top in a circular pattern and, using a skewer or toothpick, gently run the stick through the jam in different directions to create a ripple swirl effect. 5 Chill the cheesecake in the fridge until ready to serve and serve accompanied by a handful of blueberries.
Recipe and photography © Xxxxxxx
Apple crumble cheesecake By BakingMad.com (www.bakingmad.com) Serves 10-12 FOR THE BASE 250g (9oz) digestive biscuits, crushed 100g (3½oz) unsalted butter, softened FOR THE CHEESECAKE 1 Bramley apple, peeled, cored and thinly sliced
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line the base of a 23cm (9in) round springform tin. 2 To make the base, melt the butter and mix in the crushed biscuits until evenly coated. Tip this into the prepared tin and spread evenly. 4VIWWHS[R½VQP]YWMRKXLIFEGOSJEPEVKIWTSSRSV]SYVLERH Place in the fridge to chill and set for about 20 minutes. 3 8SQEOIXLIGVYQFPIXSTTMRKTYXXLI¾SYVWYKEVERHGMRREQSR MRXSEFS[PERHVYFMRXLIFYXXIVYWMRK]SYV½RKIVXMTWYRXMP]SYKIX a breadcrumb-like texture, then stir in the milk and set to one side.
4 Beat together the mascarpone, cream cheese, caster sugar, vanilla bean paste and sour cream until the mixture is very smooth and 500g (1lb 2oz) mascarpone cheese thick, taking care not to over beat. Add the eggs one at a time 500g (1lb 2oz) full-fat cream cheese mixing after each one, you should have a smooth, creamy mixture. 120g (4oz) golden caster sugar Spoon some of the mixture into the tin on top of the base, spreading evenly, then layer the sliced apple on top and sprinkle 1 tbsp vanilla bean paste with nutmeg. Then spoon in the rest of the cream cheese mixture QP ¾S^ WSYVGVIEQ and spread evenly. ½ tsp nutmeg, grated
4 medium free-range eggs
5 Next wrap the base of the tin with foil and place it in a deep roasting tin. Pour in some water to about 2cm (1in) up the side of K öS^ TPEMR¾SYV the tin. Bake for 30 minutes. Then open the oven door and sprinkle over the crumble topping and bake for a further 40 minutes. The 110g (3¾oz) light muscovado sugar cheesecake should still wobble slightly in the centre. 1 tsp cinnamon FOR THE CRUMBLE TOPPING
50g (2oz) unsalted butter 1 tsp whole milk
6 Turn the oven off and remove the roasting tin, water and foil and put the cheesecake back in the warm oven for 2 hours, then remove from the oven and leave to cool completely before serving.
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&KHHVHFDNHH E A V E N Berry crumble cheesecake By Bonne Maman Serves 10-12 FOR THE CRUMBLE TOPPING 8 tbsp Bonne Maman strawberry conserve ½RIP] KVEXIH ^IWX ERH NYMGI SJSVERKI K S^ FPEGOFIVVMIW K S^ FYXXIV K ôS^ KSPHIR GEWXIVWYKEV K ôS^ TPEMR¾SYV K S^ GVYRGL] FEOIH KVERSPEWX]PIGIVIEP \ K TEGOIXW SJ &SRRI 1EQER +EPIXXIW ½RIP]GVYWLIH FOR THE CHEESECAKE K S^ QMPH GVIEQ] KSEXW´GLIIWI K PF JYPPJEX WSJXGLIIWI PEVKI JVIIVERKIIKKW QP ¾ S^ WSYV GVIEQ EFSYXXFWT MGMRK WYKEVXSHYWX
Preheat the oven to 180ºC/Gas Mark 4. Line the base and sides of a deep 20cm (8in) loose-based springform cake tin with greaseproof paper. 2 4YXXLIGSRWIVZIMREWQEPPWEYGITER[MXLQP ¾S^ SJXLI orange juice and stir over a low heat. Bring to the boil and bubble gently for 5 minutes until reduced by about half. Add in the blackberries and leave to cool. 6YFK S^ FYXXIVERHK S^ GEWXIVWYKEVMRXSXLI¾SYV7XMV in the granola cereal and spread out on a foil-lined baking sheet. Bake in the preheated oven for 10-12 minutes until golden brown. Leave to cool, then break into rough crumbs with a fork. 4 Reduce the oven temperature to 160ºC/Gas Mark 3. Melt the remaining butter in a saucepan and stir in the crushed biscuits. Press the crumbs over the base of the lined tin and set aside. &IEXXSKIXLIVXLIGLIIWIWIKKWSVERKI^IWXERHVIQEMRMRKWYKEV [MXLXLIWSYVIHGVIEQYRXMPWQSSXL7TSSRSRXSXLIFMWGYMXFEWI and bake for 1¼ hours in the oven. 6 3TIRXLISZIRHSSVERHTYPPXLIGLIIWIGEOISYXEPMXXPI(VM^^PI the blackberries and their liquid randomly over the surface and return to the oven for a further 1-1¼ hours until the cheesecake JIIPWNYWX½VQ[LIRXSYGLIHMRXLIGIRXVI 7 7TVMROPISZIVXLIGVYQFPIQM\XYVIPIEZIXSGSSPERHHYWX[MXLMGMRK sugar before serving.
This recipe is from Bonne Maman – The Seasonal Cookbook, published Simon & Schuster, RRP £12.99 Recipe development by Moyra Fraser.
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Limoncello cheesecake By Dr Oetker (www.oetker.co.uk) Makes 8-10 servings FOR THE SPONGE 1 large free-range egg 40g (1½oz) caster sugar ½ tsp Dr. Oetker Sicilian Lemon Extract K S^ TPEMR¾SYV FOR THE CHEESECAKE 400g (13½oz) Dr. Oetker Fine Cooks’ White Chocolate
275g (9½oz) ricotta cheese, at room temperature 1 tsp Dr Oetker Madagascan Vanilla Extract QP ¾S^ 0MQSRGIPPS 1 tube of Dr. Oetker Sunshine Yellow Gel Food Colour 1 tsp icing sugar, to dust twisted strips of lemon rind
1 Preheat the oven to 190°C/Gas Mark 5. First make the sponge. Grease and line an 18cm (7in) square cake tin. Whisk the egg, sugar and Sicilian Lemon Extract together until pale and thick, like softly whipped cream. This will take about 3 minutes. 2 7MJXXLI¾SYVSRXSTERHXLIRJSPHMRKIRXP]YWMRKEQIXEPWTSSR taking care not to knock the air out of the mixture. Spoon into the prepared cake tin, smooth the top and bake in the oven for 10-12 minutes, until risen, springy to the touch and lightly golden. Leave to cool for 5 minutes, then carefully turn out on to a wire rack, peel away the lining paper and leave to cool completely, baked side uppermost.
3 0MRIEHIITK PFS^ PSEJXMR[MXLGPMRK½PQWQSSXLMRKSYX XLIGPMRK½PQEWQYGLEWTSWWMFPIVSYRHXLIXMRWMHIWSJXLIXMR8VMQ XLIWTSRKIWSXLEXMX½XWWRYKP]MRXSXLIFSXXSQSJXLIXMR -J]SY cut the sponge carefully, you should have enough sponge to make ERSXLIVSRI3XLIV[MWIOIITXLIXVMQQMRKWJSVXVYJ¾IWSVGEOI pops). Set aside. 4 Now make the layers. Break up 100g (3½oz) white chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water. Quickly stir 75g (3oz) ricotta and the vanilla extract into the chocolate – the mixture will thicken quickly – and mix until well blended. Pile on top of the sponge base and spread out evenly, tapping the tin on the work surface to ensure the chocolate cream settles evenly. Chill for EFSYXQMRYXIWYRXMP½VQ 5 Melt the remaining white chocolate as above. Put the ricotta cheese in a bowl and mix in the Limoncello and as much yellow food colour gel as required to make a lemony colour – for a very rich colour, use the whole tube. Beat until well blended together then add the melted chocolate and mix well. Pile over the white chocolate layer and smooth over evenly, tapping the tin on the work surface to make sure there are no gaps. Chill for at least 2 hours until completely set. 6 To serve, invert the tin onto a serving plate and peel off the GPMRK½PQ*SVEWQSSXL½RMWLLSPHXLIFPEHISJEORMJIMRLSX[EXIV for a few seconds and dry, then run it over the sides. Dust lightly with icing sugar and decorate with lemon rind, then slice and enjoy! Summer
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&PYIFIVV]ERHPIQSRGLIIWIGEOIGSSOMIW By Dr Oetker (www.oetker.co.uk) Serves 10 FOR THE BASE 75g (3oz) salted butter, softened 40g (1½oz) caster sugar ½ tsp Dr. Oetker Sicilian Lemon Extract K ôS^ TPEMR¾SYV FOR THE TOPPING 100g (3½oz) Dr. Oetker Fine Cooks’ White Chocolate 65g (2½oz) full-fat soft cheese ½ tsp Dr. Oetker Sicilian Lemon Extract 140g (5oz) blueberry jam 100g (3½oz) fresh blueberries icing sugar to dust
1 4VILIEXXLISZIRXS ×'+EW1EVO0MRIEPEVKIFEOMRKXVE] [MXLFEOMRKTEVGLQIRX-REFS[PFIEXXLIFYXXIVERHWYKEV XSKIXLIVYRXMPGVIEQ]%HHXLIPIQSRI\XVEGXERH¾SYVERHWXMVMRXS XLIGVIEQIHFYXXIVERHWYKEVYRXMPXLIQM\XYVIJSVQWE½VQHSYKL 2 8YVRSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHKIRXP]YRXMPWQSSXL 6SPPSYXXSEQMRMQYQXLMGORIWWSJQQ õMR ¯XLIQM\XYVI[MPP
24
%DNLQJH E A V E N Summer
FIEPMXXPIGVYQFP]9WMRKEGQ õMR TPEMRVSYRHGYXXIVWXEQT SYXVSYRHWVIVSPPMRKEWRIGIWWEV] 3 %VVERKISRXLIFEOMRKXVE]WTEGIHWPMKLXP]ETEVX4VMGOXLIXSTW [MXLEJSVOERHGLMPPJSVQMRYXIW3RGIGLMPPIHFEOIJSVEFSYX QMRYXIWYRXMP½VQERHZIV]PMKLXP]KSPHIR'SSPJSVQMRYXIW XLIRXVERWJIVXSE[MVIVEGOXSGSSPGSQTPIXIP] 4 8SHIGSVEXIFVIEOYTXLI[LMXIGLSGSPEXIMRELIEXTVSSJFS[PERH TPEGISZIVEWEYGITERSJFEVIP]WMQQIVMRK[EXIVXSQIPX6IQSZI XLIFS[PJVSQXLI[EXIV 5 5YMGOP]WXMVXLIWSJXGLIIWIERHXLIPIQSRI\XVEGXMRXSXLI GLSGSPEXIERHQM\YRXMP[IPPFPIRHIH0IEZIXSGSSPERH½VQYT -JXLIVSSQMW[EVQTPEGIMRXLIJVMHKIJSVEJI[QMRYXIW 6 8SHIGSVEXIXLMGOP]WTVIEHXLIFMWGYMXVSYRHW[MXLXLIGLIIWI QM\XYVIWQSSXLMRKXLIIHKI¾YWL[MXLXLIIHKISJXLIFMWGYMX %HHEWTSSRJYPSJFPYIFIVV]NEQSRXSTWTVIEHXSXLIIHKIERH XST[MXLEJI[FPYIFIVVMIW(YWXPMKLXP][MXLMGMRKWYKEV=SYVQMRM GLIIWIGEOIGSSOMIWEVIRS[VIEH]XSWIVZIERHIRNS] TIP 1(IGSVEXIXLIGSSOMIWNYWXFIJSVIWIVZMRKXSIRNS]XLIFMWGYMX EWGVMWTEWTSWWMFPI3RGIXLIGLIIWIGEOIQM\XYVIMWGLMPPIHMX[MPP FIGSQIZIV]½VQ TIP 26ITPEGIPIQSRI\XVEGX[MXL(V3IXOIV1EHEKEWGER:ERMPPE )\XVEGXEWEREPXIVREXMZI¾EZSYVMRK
'LSGSPEXIGLIIWIGEOI &](V3IXOIV [[[SIXOIVGSYO Serves 12-16 FOR THE BASE
QP ¾ S^ HSYFPI GVIEQ
175g (6oz) digestive FMWGYMXW½RIP]GVYWLIH
QIHMYQJVIIVERKI IKKWFIEXIR
WEGLIX K (V3IXOIV *MRI(EVO'SGSE4S[HIV
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5 6IQSZIXLIGLIIWIGEOIJVSQXLI[EXIVFEXLERHXVERWJIVMXMRXLI XMRXSE[MVIVEGO'SSPGSQTPIXIP]6IQSZIMXJVSQXLIXMRERH K ôS^ (V3IXOIV XVERWJIVXSEWIVZMRKTPEXI'LMPPJSVEXPIEWXLSYVWSVSZIVRMKLX TO DECORATE
*MRI'SSOW´ )\XVE (EVO'LSGSPEXI
FOR THE FILLING
K S^ YRWEPXIHFYXXIV
K S^ (V3IXOIV *MRI'SSOW´ )\XVE (EVO'LSGSPEXI
FOR THE CHOC ROLLS
K PFôS^ JYPPJEX GVIEQGLIIWI XFWT(V3IXOIV1EHEKEWGER :ERMPPE&IER4EWXI
XSKIXLIV 1M\ MR XLI QIPXIHGLSGSPEXI¯XLIQM\XYVI[MPPXLMGOIR ¯ QF ERH XLIR KVEHYEPP] FIEXMRXLIIKKWERHWYKEV7TSSRSZIVXLI GVVYQ H FEWI ERH WQSSXL XLIXST7XERHXLIGLIIWIGEOIMREVSEWXMRK XMR ERH TSYV MR WYJ½GMIRX FSMPMRK[EXIVXSGSQILEPJ[E]YTXLIWMHI SJ XLI XMR &EOIMRXLISZIRJSVLSYVYRXMP½VQERHWIX8YVRSJJXLISZIR LIEX SP JSV STIRXLISZIRHSSVERHOIITENEV0IEZIXLIGLIIWIGEOIXS GSS QMRYXIWMRXLISZIR
6 8SHIGSVEXITPEGIXLII\XVEHEVOGLSGSPEXIMRXSELIEXTVSSJFS[P %HHXLIFYXXIVERHQP XFWT GSPH[EXIV4YXXLIFS[PSZIVE WEYGITERSJWMQQIVMRK[EXIVERHPIEZIXSQIPX6IQSZIJVSQXLI LIEXERHWXERHJSVQMRYXIWSVYRXMPMXFIKMRWXSXLMGOIRWPMKLXP]
K S^ (V3IXOIV*MRI 'SSOW´ )\XVE(EVO 'LSGSPEXI
7 8SWIVZIWXERHXLIGLIIWIGEOIEXVSSQXIQTIVEXYVIJSVQMRYXIW XLIRWTSSRSZIVXLIGLSGSPEXIWEYGIEPPS[MRKMXHVMTSZIVXLIIHKI SJXLIGLIIWIGEOI4MPIXLIGIRXVISJXLIGLIIWIGEOI[MXLHEVO K S^ (V3IXOIV*MRI GLSGSPEXIVSPPW WIIFIPS[ 'SSOW´1MPO'LSGSPEXI
1 4VILIEXXLISZIRXS ×'+EW1EVO+VIEWIERHFEWIPMRIE GQ ôMR HIITGQ MR HMEQIXIVWTVMRKJSVQGEOIXMR (SYFPI[VETXLISYXWMHISJXLIXMR[MXLJSMPXSQEOIMX[EXIVTVSSJ 2. 4YXXLIGVYWLIHFMWGYMXWMREFS[PERHQM\MRXLIGSGSETS[HIVERH WYKEV&MRHXSKIXLIV[MXLXLIQIPXIHFYXXIVQM\MRK[IPPYRXMPFPIRHIH 4MPIMRXSXLITVITEVIHXMRERHTVIWWIZIRP]MRXSXLIXMRYWMRKXLIFEGO SJEWTSSRXSGSZIVXLIFEWI'LMPPYRXMPVIUYMVIH 3 8SQEOIXLI½PPMRKTPEGIXLII\XVEHEVOGLSGSPEXIMRELIEXTVSSJ FS[P4PEGISZIVEWEYGITERSJFEVIP]WMQQIVMRK[EXIVERHPIEZIXS QIPX6IQSZIJVSQXLI[EXIVQM\[IPPERHGSSPJSVQMRYXIW 4 -REPEVKIFS[PQM\XLIWSJXGLIIWIHSYFPIGVIEQERHZERMPPETEWXI
TO MAKE THE DARK CHOCOLATE ROLLS
1 &VIEOXLIX[SX]TIWSJGLSGSPEXIMRXSTMIGIWERHTPEGIMRE LIEXTVSSJFS[P4YXXLIFS[PSZIVEWEYGITERSJFEVIP]WMQQIVMRK [EXIVERHPIEZIXSQIPX6IQSZIJVSQXLI[EXIVERHQM\[IPP 2 7TVIEHXLIQIPXIHGLSGSPEXIXSEREVIEETTVS\\GQ \ MR SZIVERYTXYVRIHGPIERYRGSEXIH RSXRSRWXMGO FEOMRKXVE]'SSP JSVEJI[QMRYXIWYRXMPEPQSWXWIX¯XLIWYVJEGI[MPPPSSOHYPPVEXLIV XLERKPSWW]0MRIERSXLIVXVE][MXLFEOMRKTEVGLQIRX 3 (VEKXLIFPEHISJEGLIIWIWPMGIVEGVSWWXLIGLSGSPEXIXSJSVQ GYVPMRKVSPPWSJGLSGSPEXI¯XLIPIRKXLERHXLMGORIWWSJXLIVSPPW HITIRHWSRLS[PSRK]SYHVEKXLIWPMGIVMRXSXLIGLSGSPEXI8VERWJIV XLIGLSGSPEXIVSPPWXSXLIXVE]¯LERHPIGEVIJYPP]EWXLI]EVIJVEKMPI 'SRXMRYIWGVETMRKXLIGLSGSPEXIYRXMPMXMWEPPYWIHYT/IITXLIVSPPW MREGSSPTPEGIXSTVIZIRXXLIQJVSQQIPXMRKYRXMPVIEH]XSYWI
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KHHVHFDNHH E A V E N Chocolate orange baked cheesecake By Caroline Bretherton and Kirsten Raines Serves 8 FOR THE BASE 100g (3½oz) unsalted butter, melted and cooled, plus extra for greasing 200g (7oz) Oreo or bourbon biscuits, ½PPMRKVIQSZIHERHGVYWLIH FOR THE FILLING K PF GVIEQGLIIWIEXVSSQXIQTIVEXYVI K S^ QEWGEVTSRIGLIIWIEXVSSQXIQTIVEXYVI 100g (3½oz) caster sugar
1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line a 20cm (8in) cake tin with greaseproof paper. Combine the biscuit crumbs and butter. Spread the mixture in the tin in an even layer. Place on a baking sheet and bake for 10 minutes. Remove and set aside to cool. 2 *SVXLI½PPMRKTYPWIEPPXLIMRKVIHMIRXWI\GITXXLIIKKWMREJSSH TVSGIWWSVYRXMPWQSSXL8VERWJIVXSEFS[PERHEHHXLIIKKWSRIEX EXMQI[LMWOMRK[IPPEJXIVIEGLEHHMXMSR'SZIVXLIWMHIWERHFEWI of the cake tin with foil. 3 4PEGIXLIGEOIXMRMREPEVKIVSEWXMRKXMR4SYVXLI½PPMRKSZIVXLI FMWGYMXGVYWXMRERIZIRPE]IV4SYVNYWXIRSYKLFSMPMRK[EXIVMRXS XLIVSEWXMRKXMRWSMXGSQIWLEPJ[E]YTXLIWMHIWSJXLIGEOIXMR
4 &EOIXLIGLIIWIGEOIJSVLSYVYRXMPXLI½PPMRKMWNYWXWIXERH shrinking away from the sides. Turn off the heat and leave it to cool XFWTJVIWLP]WUYII^IHSVERKINYMGI in the oven for 30 minutes. Then remove the cheesecake from the oven and leave to cool completely. grated zest of ½ a large orange ½ tsp orange extract
2 free-range eggs FOR THE ORANGE CURD 115g (4oz) caster sugar XFWTGSVR¾SYV JVIIVERKIIKK]SPOW QP ô¾S^ JVIWLP]WUYII^IHSVERKINYMGI grated zest of ½ large orange, plus extra for decorating 25g (1oz) unsalted butter, at room temperature, diced
This recipe is taken from StepBy-Step Desserts by Caroline Bretherton and Kirsten Raines, published by DK, RRP £20.
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5 *SVXLISVERKIGYVHGSQFMRIXLIWYKEVERHGSVR¾SYVMRELIEZ] based saucepan. Whisk in the egg yolks until combined. Then add XLISVERKINYMGIERH^IWXERHQM\[IPP 6 ,IEXXLIQM\XYVIJSV QMRYXIWWXMVVMRKYRXMPXLMGOIRIH Do not allow it to boil. Remove from the heat and gradually FIEXMRXLIFYXXIVYRXMPXLISVERKIGYVHMWXLMGOERHKPSWW]0IEZI to cool completely. 7 7TVIEHXLISVERKIGYVHSZIVXLIXSTSJXLIGLIIWIGEOIEZSMHMRK XLIWMHIW'SZIVXLIGEOI[MXLGPMRK½PQERHGLMPPJSVLSYVWFIJSVI VIQSZMRKJVSQXLIXMRXSWIVZI=SYGEROIITMX[VETTIHMRXLI fridge for up to 3 days.
Blackberry cheesecake jars By Amy-Beth Ellice Makes 5 FOR THE CHEESECAKE 225g (8oz) cream cheese 110g (4oz) caster sugar 3 free-range eggs QP ¾S^ WSYVGVIEQ 1 tbsp lemon juice pinch of salt FOR THE TOPPING K S^ ½RIP]KVSYRHHMKIWXMZIFMWGYMXW 25g (1oz) butter K S^ FPEGOFIVV]NEQ EQUIPMENT 5 small jam jars
This recipe is taken from Amy’s Baking Year by Amy-Beth Ellice, published by Metro Books, RRP £14.99.
1 Preheat the oven to 170°C/Gas Mark 3. 2 Beat the cream cheese in a bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl) until smooth. Add the sugar and continue to beat for another 3 minutes. 3 Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Increase the speed to medium and add the sour cream, a pinch of salt and the lemon juice. 4 &IEXJSVQMRYXIW(MZMHIXLIQM\XYVIEQSRKWQEPPNEQNEVW½PPMRK each two-thirds full. Transfer the jars to a deep baking dish and pour in boiling water until it reaches halfway up the sides of the jars. 5 Cover the dish with foil and cut slits into it. Bake for about 35 minutes or until the cheesecakes are set in the centre. Leave to cool, then chill overnight to set. 6 Once set, make the topping. Finely grind the digestive biscuits with a food processor or by hand. Melt the butter and stir it into the biscuit until combined. 7 Line a baking sheet with baking parchment. Bake the topping mixture for 10 minutes and leave to cool. 8 Top each cheesecake with 2 tbsp blackberry jam and divide the toasted biscuit topping between the jars.
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I N THE K I TC HEN W I TH…
;I QIIX .ERI (YRR [LSWI [IFWMXI .ERI´W 4EXMWWIVMI MW GVEQQIH [MXLVIGMTIWERHMHIEWJSVQSYXL[EXIVMRKGEOIWFEOIWERH½RH SYXEFSYXLIVPSZIJSVGLIIWIGEOI¯LIVYPXMQEXIW[IIXXVIEX did you start baking? QWhen I used to bake at school and when I was little, but not often as I had no GSR½HIRGI%JXIVKSMRKXS%WLFYVXSR 'SSOIV]7GLSSPMR-HIGMHIH- [ERXIHXSJSGYWSRHIWWIVXWERHGEOIW WS-´ZIFIIRFEOMRKWSPMHP]JSVX[S]IEVW Why did you decide to set up your website? -SVMKMREPP]XLSYKLX-[SYPHWIXEFPSKYT [LMPI-[EWEXGSSOIV]WGLSSPWS-GSYPH OIITXVEGOSJ[LEX-HMHTSWXTLSXSWERH WYGLJSVQ]JVMIRHWERHJEQMP]XSIRNS] %JXIV-KVEHYEXIH-XLSYKLX-[SYPHWXEVX TSWXMRKVIGMTIWERHEPPXLMRKWHIPMGMSYWEW -LEHI\GIPPIHMRXLITEXMWWIVMIWIGXMSR at school and wanted to continue I\TIVMQIRXMRKERH-XLSYKLXMX[SYPHFI KSSHJSVSXLIVWXSIRNS]XLIQXSS
Q
ERHMRZSPZIE¾EZSYV¯-XV]ERHGLERKI YT[LEX-´QHSMRKMRXLIGYTGEOISVXLI JVSWXMRKSVIZIRXLIHIGSVEXMSR7SQI SJQ]MHIEWGERJEMPWS-XEOIEPSSOEX [LEX´WKSRI[VSRKERHGLERKIMXEVSYRH 3RGI-KIXERMHIE-EQHIXIVQMRIH MX´PP[SVO3RGI]SYLEZIXLIFEWMGWMX´W QYGLIEWMIVXSHIZIPSTWSQIXLMRKRI[ You’re renowned for your cheesecakes – what do you Q like most about cheesecake? 'LIIWIGEOIWEVIXLIQSWXHIPMGMSYW HIWWIVXXLEXI\MWXW-PSZITMIWXEVXW GEOIWERHEPPSXLIVXLMRKWW[IIXFYX GLIIWIGEOIMWXLIFIWX-PMOIXLIWPMKLX XEVXRIWWSJGVIEQGLIIWIXLEXQEOIW XLIHIWWIVXPIWWW[IIXWSMX´WRSXWMGOP] FYXWXMPPHIPMGMSYW-XLMROGLIIWIGEOIW EVIMVVIWMWXMFPIERHMJXLIVIMWSRISRXLI HIWWIVXQIRY-[MPPEP[E]WSVHIVMX
do you enjoy so much about baking? QWhat are your top tips for the perfect cheesecake? QWhat %WQYGLEW-IRNS]GSSOMRKMRKIRIVEP -LEZIEP[E]WPSZIHXLIPSSOSJGEOIW ERHEPPXLMRKWW[IIX;LIR]SYKSXS EFEOIV]SVEGEJqXLIGEOIWEVI[LEX GEXGLQ]I]I4ISTPIPSZIFEOIHKSSHW XSSEWEXVIEXERHIZIV]SRIPSZIWXS FEOISRGIMRE[LMPI-NYWXWSLETTIRXS PMOIFEOMRKIZIV]HE]¯MX´WXLIVET]JSV QIERH-YXXIVP]EHSVIMX
*MRH]SYVJEZSYVMXI¾EZSYVVIEHXLI VIGMTIERHQIXLSHX[MGIYWIXLIFIWX GVIEQGLIIWIERHMRKVIHMIRXW]SYGER EJJSVHXEOIMXWPS[P]ERH[EMXJSVXLI GLIIWIGEOIXSWIXTVSTIVP]
-PSZIXSPSSOSR[IFWMXIWPMOI4MRXIVIWX -RWXEKVEQSV*EGIFSSOJSVMRWTMVEXMSR ERHWII[LEXXLI³MR´XLMRKMW-EP[E]W PSSOJSV[LEX´WXVIRHMRKFYXHSMXQ] [E]-RIZIVPMOIGST]MRKWSQISRI´WMHIE WS-´PPGLERKIMX%R]XLMRKXLEX-[SYPH LETTMP]IEX-[ERXXSQEOIMRXSEVIGMTI
What advice do you wish ]SY´HORS[R[LIR]SY½VWX started baking? -[MWL-LEHORS[RXSRSXFIWSWGEVIH SJXV]MRKRI[XLMRKWSVIZIRXLMRKWKSMRK [VSRK;LIR-[EWWXEVXMRKSYXMRFEOMRK -YWIHXSKIXVIEPP]ERRS]IHMJWSQIXLMRK [IRX[VSRKSVMXHMHR´XPSSOUYMXIVMKLX -[MWL-LEHORS[RXLIRXLEXMXMWNYWX WSQIXLMRKXLEXLETTIRW=SYGERQEOI XLIWEQIVIGMTIXMQIWERHMXGERWXMPP KS[VSRKEXWSQITSMRX¯MX´WREXYVEP
your process for developing a new recipe? QWhat’s
the key to a delicious buttercream? QWhat’s
-LEZIQ]FEWMGVIGMTIWJSVTPEMRGEOIW SVGLIIWIGEOIWJSVI\EQTPIWS-[MPPXV]
*SVXLITIVJIGXFEWMGFYXYXXIVP]HIPMGMSYW FYXXIVGVIEQ-EP[E]WJSPPS[XLIVEXMSSJ
do you come up with ideas for new recipes? QHow
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Q
SRITEVXFYXXIVXSX[STEVXWMGMRKWYKEV 8LIQM\SJX[MGIXLIEQSYRXSJWYKEV XSFYXXIVQM\IH[MXLEPMXXPI[LSPI QMPOSVFSMPMRK[EXIVXSPSSWIRXLI FYXXIVGVIEQSRGIMX´WFIIR[LMTTIHMW TIVJIGXMSR¯MXGERRIZIVKS[VSRK What bakes would you include on your perfect Q afternoon tea menu? 7SQIHIPMGMSYWHEMRX]WERH[MGLIW QEGEVSRWFVS[RMIWQMRMGLIIWIGEOIW ERHIGPEMVW¯]YQ What’s your absolute JEZSYVMXI¾EZSYV Q combination and why? 'LSGSPEXIERHSVERKIXSKIXLIVMW perfectionMRQ]QMRH-EQEHHMGXIHXS XLMWGSQFMREXMSRSJ¾EZSYVWERHXLI] EVIWSQISJXLIQSWXTSTYPEVSRIWSR Q]FPSKXSS-XLMROMX´WWYGLEREHETXEFPI ¾EZSYVGSQFSXLEX[SVOWMREPPWSVXW SJHIWWIVXWERHXVIEXWERHMX´WRSXSZIV W[IIXIMXLIV8LIWLEVTGMXVYW¾EZSYV QEVVMIWWS[IPP[MXLXLIGLSGSPEXI next for you? QWhat’s %XXLIQSQIRX-EQ[VMXMRKQ] ½VWXVIGMTIFSSO[LMGL-´QKSMRKXSWIPJ TYFPMWLEWERIFSSOERH-´QEPWSPSSOMRK MRXSSTIRMRKEGEOIFYWMRIWWWS-GERWIPP Q]GEOIWXSTISTPI[LS[ERXXSFY] XLIQ,STIJYPP]MX´PPEPPLETTIRWSSRIV VEXLIVXLERPEXIV¯MRXLIRIEVJYXYVI [SYPHFIRMGI your ultimate baking dream? QWhat’s -RXLIJYXYVI-[SYPHPMOIXSLEZIQ] TYFPMWLIHVIGMTIFSSOWWSPHEPPSZIV XLI[SVPHERHXSS[REGEOIWLSTERH FEOIV][LMGLWIVZIWLSQIQEHIPYRGLIW ERHGEOIWXIEWERHGSJJIIWXLVSYKLSYX XLIHE]-X´PPFISRISJXLSWIVIPE\MRK WTEGIW[MXLQMWQEXGLIHXEFPIWERH GLEMVWFYXWSTIVWSREPERHMRZMXMRK
Jane set up her baking blog, Jane’s Patisserie, while she was at cookery school to indulge her passion for all things sweet, and you can try some of her recipes on pages 16-18 of this issue. For more recipes, visit www. janespatisserie.com
e us help u a c h nest t a o cr t a trr ul un q e fla our e p r encee. rom o r 2 e and i f si ns we’’ e y u c osse usst w a s ig or you..
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an usse t e isccou u t cod d BA I HE N o r ceive 20% o t ing in you a k t or caalll u +44 4 ( )15 800 0 7 i oud l e o taalk tea !
SPECIAL FEATURE
*URZ From plot to plate, Holly Farrell shows us how to grow seasonal summer fruits and turn them into delicious cakes and desserts
which other leg to create a standard, under S m (4ft) between TIE 1.25 RIE w VA BEST plants can be grown. Allo d goo a wall or fence season and is plants growing as bushes; on ‘Careless’ crops early in the ably reli dons and 1.5m vides a allow 30cm (12in) between cor for cooking, while ‘Invicta’ pro ew mild to will happily ce stan ries (5ft) between fans. Gooseber good harvest and has some resi red The this can be es). fact erri in seb and , goo grow in large pots too (a common problem in ugh eno et n be the swe can are ’ ts stry plan Indu the e m’s aus preferable bec berries of ‘Whinha e for ous enh gre a o (int er cov er . moved und to eat raw lier ear an example) in late winter to get PLANTING side. or harvest than plants growing out ter win ot in Plants can be bought bare-ro They are happy MAINTENANCE container-grown year-round. let shape and de sha in a little Prune bushes to maintain a gob d or dea , old iate ove rec app Rem es. also will of 8-10 branch n mai the to k bac es nch shelter from winds bra d disease new rten d sho and a well-draine stem in early spring and mer. On soil, but the growth by one-half in midsum to wth gro J VWS new all S[I P]¾ rten IEV cordons, sho OXS FEG LIR IVX QQ RWY gooseberry plants HWM ½ZIFY fan, will be killed by the one bud in winter. To prune a . t don plan cor a not like do cold, so treat each branch ing. spr ket. in poc es t erri fros a in Mulch gooseb Gooseberries can HARVEST be trained against a - to late spring, and Pick half the berries from mid wall or fence in a fan n until early or e the rest to swell and sweete shape or as a cordon. leav the berry to on k stal ll midsummer. Keep a sma Alternatively a bush the berries tail and Top . skin avoid tearing the can be raised off the in the kitchen later. ground on a tall
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This book extract is taken from Grow Your Own Cake: Recipes From Plot to Plate by Holly Farrell, photographs by Jason Ingram. Published by Frances Lincoln (£16.99).
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t
r po re suitable fo varieties mo ew N . am d. w ig or w troduce now being in ltivation are cu S IE T IE ANCE BEST VAR raspberries: e MAINTEN ct groups of in st di ring, and mak o er tw nes well in sp There are . The summ , ca ng ls e ti el th ui sp fr ch y n ul dr m d M autu son an ered in summer and are well-wat early, mid-sea H ey to ER in th K d re MR de IV su s, vi [ ie di S variet IXLI]EVI¾ group is then ove the summer IWTIGMEPP]SRG forward: rem ops varieties. Of ht cr ig ng te ra ti la st ui fr to is g te id in la m un r Pr fo . e ng ic ey ti o frui as th od ch est. have fruited, ‘Joan J’ is a go summer harv e canes that th for an early e Autumn’ bl t. va la ui o ai fr C av re n y o le and ‘G e and widel produce m t bl s lia no re ill a w is o s’ fruit n cane ‘Autumn Blis varieties bear n, ng o ti as ui se fr e r. th te d earlier in autumn frui pe lo ve de e th at th t to G lot can be cu PLANTIN so the whole ot or potted o ng. Summer-r ri re sp ba y rl as ea winter/ are sold il. in so d d un ne o ai gr t on canes dr lRaspberries , in a wel ies bear frui ng rr ri l sp be el sp in w t ra as an e ng er, so fruiti canes. Pl some shad evious summ ppily grow in t a wall duced the pr ns o ai new pr d ag l They will ha an el w ng ti both frui al d so will do nt ve an ha zo n, ri s ld su ay ho ll w fu al to th as nes in t down e o their long ca SVXSE In autumn cu W s. the WX ne S in T ca e S ti or fence. Tie d X[ R canes, an ½\IHFIX[II (24in) above mer-fruiting m cm su 60 [MVIWIMXLIV at ne canes. o wires – o ove that – greener new wall/fence. Tw cm (24in) ab 60 er V th o LI MK an L the ground, VER]KVS[XL HARVEST IRX FIRHSZI natively, er lt A le of days – n. ai [MPPFIWYJ½GM ag ll ck every coup and tie in to Pi e ir in w e ti p d to when they pu an e , than th a wigwam ies are ripe d rr s. un be ug o sp pl w ar l ra o s ra gr ie rr ible to eir cent plant raspbe way. It is poss easily from th ch ay ar st aw an po t l ns ra nt that, or agai t, tied to a ce in a large po raspberries
BEST VARIE TIES ‘Timperley Early E[E]MREYXYQ ’ and ‘Hawke’s RXSI\TSWIXL Champagne’ both give early ITPERXXSXLI (it needs this to , sweet harvests GSPH grow well the (t he name). ‘Victoria cl ue following year). is in ¾S th [IVWTMOIETTIE e ’ is a reliable, la If a VWGYXMXSJJEXXL ter-season crop IFEWITo get per. early season rhub PLANTING arb, you need to by putting a po force the plant t or bin over th Rhubarb will ha e top of the pl in midwinter. Th ppily grow in a ant e container mus bit of shade or full t be tall enough for the stems to sun. A rich soil grow up undern is better than a sa eath, and I\GPYHIEPPPMKLX ndy one, but an %HYWXFMR[IM annual mulch he KLXIHHS[RSR is not attractiv lps out plants XST e but effective; in any soil – ta clay forcing po are prettier bu ke care not to ts t co st ly. If you want to fo cover the plan rhubarb, have th rce your t’s crown thou ree or more pl gh, or it may rot. Pl ants and force a ye ar in rotation to al ant dormant one low time to re crowns in autu because forcin cuperate mn or winter, g ta ke s a lot of energy. W and allow a squa a year before fo ait at least re metre for rcing a new plan each plant. Rhub t too. arb is not an HARVEST ideal candidate for a pot, but Forced stems ar it could be grow e ready to pick n in a very in early spring, un forced 3-4 wee large one. ks later. Gathe r only the forced stems fro m a forced plan MAINTENA t. Then leave it to recover fo NCE r the rest of the Pull off any stem ye ar. Harvest by pulling the stem s and leaves away from the that die back in pl HI ant – if it XE GL IWMXMWVIEH]6 summer, LYFEVFPIEZIWE and clear the ol sh ou VIXS\MGERH ld be discarded. Do d leaves not pick the st ETPERXMRMXW½VW ems from X]IEV¯MXRIIH WXMQIXSIWXEF PMWL
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Raspberry and white chocolate roll By Holly Farrell Serves 6-8 FOR THE SPONGE K ôS^ TPEMR¾SYV a pinch of salt
ZERMPPEI\XVEGXERH[EXIVXLIRWMJXMRXLI¾SYVERHWEPXQM\XYVI 3 9WMRKEPEVKIQIXEPWTSSRJSPHMRXSEWQSSXLFEXXIVQEMRXEMRMRKEW much air in the mix as possible. Pour the batter into the tin. Stud raspberries into the mix (pointy end downwards), setting them in PMRIWERKPIHEXEFSYXXSSRISJXLIPSRKWMHIW&EOIJSV QMRYXIWYRXMPXLIWTSRKIMW½VQXSXLIXSYGLERHPMKLXP]FVS[RIH
JVIIVERKIIKKW
4 ;LMPIMXMWFEOMRKPMFIVEPP]WTVMROPIEPEVKITMIGISJFEOMRKTETIV[MXL GEWXIVWYKEV6IQSZIXLIWTSRKIJVSQXLISZIRERHXYVRMXSYXSRXS XLIWYKEVIHTETIVERHZIV]GEVIJYPP]TIIPSJJXLIFEWIPMRIVF]XIEVMRK ôXWTZERMPPEI\XVEGX EWXVMTSJJEXEXMQI XFWT[EVQ[EXIV 5 -J]SY[ERXXLIYRHIVWMHISJXLIVSPPEWXLISYXWMHI WTVMROPIXLI VEWTFIVVMIWHIJVSWXIHMJJVS^IR exposed sponge with more caster sugar and immediately cover with GEWXIVWYKEVJSVWTVMROPMRK ERSXLIVTMIGISJFEOMRKTETIV,SPHMRKXLIX[SWLIIXWXSKIXLIV FOR THE GANACHE XMKLXP]¾MTXLIWTSRKISZIV K ôS^ GEWXIVWYKEV
QP ¾S^ HSYFPIGVIEQ K S^ [LMXIGLSGSPEXI FILLING AND DECORATION K S^ VEWTFIVV]NEQ MGMRKWYKEVXSHYWX
1 For the sponge, preheat the oven to 170°C/Gas Mark 3. Grease and baseline a 20x30cm (8x12in) Swiss roll tin. Dust the base and sides [MXL¾SYV1M\XLI¾SYVERHWEPXXSKIXLIVERHWIXEWMHI 2 Whisk the eggs and sugar until they hold their shape and are light ERH¾YJJ] XLI][MPPETTVS\MQEXIP]UYEHVYTPIMRZSPYQI %HHXLI
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6 7GSVIEPMRIXLVSYKLXLIWTSRKIEPSRKSRISJXLIWLSVXIVWMHIW EFSYXGQ ôMR JVSQXLIIHKIXLIRWXEVXMRKJVSQXLMWIRHVSPPYT the sponge as tightly as possible. Leave to cool, rolled and wrapped in the paper, on a wire rack. 7 For the ganache, bring the cream to just under the boil in a small saucepan over a medium heat, then pour it over the chocolate. Stir until melted and smooth, then set aside to cool to a spreading, but not runny, consistency. 8 To assemble, unroll the cooled sponge, spread with the jam, then
ganache, and reroll. Dust very lightly with icing sugar – do not obscure the spots!
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+SSWIFIVV]ERHIPHIV¾S[IVGEOI By Holly Farrell
FOR THE CAKE
Makes a two-layer cake
6 free-range eggs
FOR THE GOOSEBERRY COMPOTE
180g (6oz) caster sugar
500g (1lb 2oz) gooseberries
90g (3oz) unsalted butter, melted
100-150g (3½-5oz) caster sugar
K S^ TPEMR¾SYV
XFWTIPHIV¾S[IVW]VYT
FOR THE ELDERFLOWER SYRUP
icing sugar, to dust (for decoration)
75g (2½oz) caster sugar
FOR THE CREAM
75g (2½oz) water
QP ô¾S^ HSYFPI cream
IPHIV¾S[IVW
XFWTIPHIV¾S[IVW]VYT
1 For the compote, put the gooseberries and sugar in a saucepan with a splash of water and bring to a simmer, stirring to dissolve the sugar. Cook over a medium-low heat until the fruit is soft, then sieve into a bowl. Add more sugar to taste and leave to cool. 2 For the syrup, put the syrup and water in a small pan over medium heat and stir to dissolve the sugar. Bring to the boil and simmer for
QMRYXIW8EOIXLITERSJJXLILIEXERHEHHXLI¾S[IVWERHPIEZIW stirring to coat them in the syrup and release their natural oils. Leave, uncovered, to infuse and cool for at least half an hour. 3 For the cake, preheat the oven to 180°C/Gas Mark 4. Grease and base-line two deep round 20cm (8in) cake tins. Whisk the eggs and sugar together (this should be done using a stand mixer or electric beaters for best effect) until a little mix trickled over the surface leaves a trail, and the mixture has at least doubled in volume. Sift MRLEPJXLI¾SYVERHJSPHMR7MJXMRXLIVIWXSJXLI¾SYVERHJSPHMR Finally trickle the melted butter into the batter, folding as you go to minimize the loss of volume, and continue folding until everything is incorporated. 4 Divide between the two tins and bake for 25-30 minutes until KSPHIRERH½VQXSXLIXSYGL(SRSXSTIRXLISZIRHSSVFIJSVI 25 minutes have elapsed or the cake will sink. Remove from the oven and turn over on to a wire rack, but leave the tins over the top of the sponges for 10 minutes, then remove them. Once cool, drizzle IEGLWTSRKI[MXLXFWTIPHIV¾S[IVW]VYT 5 For the cream, whisk the cream and syrup together until stiff enough to spread. 6 To assemble the cake, spread the compote and then the cream over one layer of sponge. Place the other sponge carefully on top and dust with icing sugar just before serving.
L H E A V E N
3
G ROW
YO U R
OW N
C A K E
6LYFEVFGVYQFPIERHGYWXEVHGEOI By Holly Farrell Serves 8-10 FOR THE CRUMBLE TOPPING
K ôS^ KVSYRH EPQSRHW
K ôS^ TPEMR¾SYV
XWTKVSYRHKMRKIV
K ôS^ TSVVMHKISEXW
K S^ YRWEPXIHFYXXIV
K ôS^ YRWEPXIHFYXXIV
K S^ GEWXIVWYKEV
K ôS^ PMKLXFVS[R QYWGSZEHSWYKEV
JVIIVERKIIKKW õXWTZERMPPEI\XVEGX
FOR THE CAKE
FOR THE BUTTERCREAM
K PFS^ VLYFEVF XVMQQIHERHGYXMRXS QQ õMR TMIGIW K S^ TPEMR¾SYV XFWTFEOMRKTS[HIV
K S^ MGMRKWYKEV K S^ GYWXEVHTS[HIV K S^ YRWEPXIHFYXXIV QP ¾S^ HSYFPIGVIEQ
1 For XLIGVYQFPIXSTTMRKQM\XLI¾SYVERHSEXWXSKIXLIVXLIRVYFMR XLIFYXXIV-XMW½RIXSPIEZIWSQIWQEPPGLYROWSJFYXXIV7XMVMRXLI WYKEVERHWIXEWMHI 2 For XLIGEOITVILIEXXLISZIRXS'+EW1EVO+VIEWIERH FEWIPMRItwo HIIT VSYRHGQ (8in)HMEQIXIV GEOIXMRW8SWWXLI VLYFEVFTMIGIWMRXFWTSJXLI¾SYV1M\XLIVIQEMRMRK¾SYV[MXL XLIFEOMRKTS[HIVKVSYRHEPQSRHWERHKMRKIVERHWIXEWMHI 3 'VIEQXLIFYXXIVERHWYKEVXSKIXLIVXLIRFIEXMRXLIIKKWSRI F]SRIXLIRXLIZERMPPEI\XVEGX7XMVMRXLI¾SYVERHQM\YRXMP IZIV]XLMRKMWMRGSVTSVEXIH7XMVMRXLIVLYFEVF(MZMHIXLIQM\XYVI FIX[IIRXLIX[SXMRWERHWTVIEHEWPIZIPEW]SYGER MXMWUYMXI EWXMGO]PYQT]FEXXIV 4 7GEXXIVXLIGVYQFPIXSTTMRKMRERIZIRPE]IVSZIVXLIXSTSJXLI QM\XYVIMRSRIXMR&EOIJSVQMRYXIWYRXMPEWOI[IVGSQIWSYX GPIER0IEZIMRXLIXMRWJSVQMRYXIWXLIRXYVRSYXSRXSE[MVI VEGOXS½RMWLGSSPMRK 5 For XLIFYXXIVGVIEQWMJXXLIMGMRKWYKEVERHGYWXEVHTS[HIVMRXSE PEVKIFS[P%HHXLIFYXXIVERHGVIEQERHFIEX SREWPS[WIXXMRKEX ½VWXJSVEWXERHQM\IVXLIRELMKLSRI JSVQMRYXIWYRXMP¾YJJ] 6 7TVIEH XLI FYXXIVGVIEQ SZIV XLI RSRGVYQFPI XSTTIH WTSRKI ERH TPEGI XLI GVYQFPIH WTSRKI SR XST
34
%DNLH E A V E N Summer
H E AV E N
Summer
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H E A V E N
0MXXPI0MR^IVXEVXW By Olive magazine Makes 8 FOR THE TARTS 50g (1¾oz) blanched hazelnuts 100g (3¾oz) blanched almonds 225g (8oz) unsalted butter, softened 150g (5oz) golden caster sugar 2 medium free-range egg yolks, beaten 1 tsp vanilla extract grated zest of ½ unwaxed lemon K S^ TPEMR¾SYVTPYWI\XVEJSVHYWXMRK ½ tsp baking powder ½ tsp ground cinnamon pinch of salt 8 heaped tsp raspberry jam icing sugar, to serve The recipes on pages 36-37 are taken from Cakes & Bakes by Olive magazine, published by Orion Books, in trade paperback and eBook, RRP £8.99/£4.99.
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%DNLH E A V E N Summer
1 Tip the hazelnuts and almonds into a food processor and pulse YRXMP½RIP]KVSYRH&IEXXLIFYXXIV[MXLXLIGEWXIVWYKEVYRXMPTEPI PMKLXERH¾YJJ] 2 %HHXLIIKK]SPOWZERMPPEERHPIQSR^IWXERHQM\7MJXXSKIXLIVXLI TPEMR¾SYVFEOMRKTS[HIVGMRREQSRERHETMRGLSJWEPX%HHXLI ¾SYVQM\XYVIXSXLIGVIEQIHQM\XYVI[MXLXLIKVSYRHEPQSRHW ERHLE^IPRYXWERHQM\YRXMPGSQFMRIH0MKLXP]ORIEHXLIQM\XYVI YRXMPMXGSQIWXSKIXLIVMRXSEFEPPXLIR¾EXXIRMXMRXSEHMWG[VETMR GPMRK½PQERHGLMPPJSVLSYVSVYRXMP½VQ 3 3REPMKLXP]¾SYVIH[SVOWYVJEGIVSPPX[SXLMVHWSJXLIHSYKLSYX XSEXLMGORIWWSJQQ /8MR 7XEQTSYX HMWGWYWMRKERGQ ôMR ¾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
&PEGOFIVV]VMTTPIMGIGVIEQWERH[MGLIW By Olive magazine Makes 12 FOR THE SPONGE
FOR THE ICE CREAM
25g (1oz) butter
200g (7oz) blackberries
100g (3¾oz) muscovado sugar
2 tbsp caster sugar
3 tbsp golden syrup 300g (11oz) TPEMR¾SYV
QP ¾S^ GSRHIRWIH milk
1 tsp bicarbonate of soda
1 tsp vanilla extract
600ml (1 pt) double cream
2 tsp ground ginger
1 Preheat the oven to 200°C/Gas Mark 6. Melt the butter, sugar and W]VYTMRETER4YXXLI¾SYVFMGEVFERHKMRKIVMREFS[PERHKVEHYEPP] mix in the melted ingredients to make a dough. 2 (MZMHIXLIHSYKLMRLEPJXLIRVSPPIEGLTMIGIMRFIX[IIRX[SWLIIXW SJFEOMRKTETIVXSETTVS\MQEXIP]QQXLMGO4YXXLITMIGIWSR WITEVEXIFEOMRKWLIIXWPMRIH[MXLRSRWXMGOFEOMRKTETIVERHFEOIJSV QMRYXIWXLIRXEOISYXERHGSSPEPMXXPI 3 8EOIE \ GQ \MR FVS[RMIXMRERHPMRIMX[MXLEHSYFPI WLIIXSJGPMRK½PQ;LMPIXLI]EVIWXMPP[EVQXVMQXLIX[STMIGIWSJ KMRKIVFVIEHWSXLEXXLI][MPP½XMRWMHIXLIXMR 4 8SQEOIXLIMGIGVIEQTYXXLIFIVVMIWERHWYKEVMRETERERH LIEX7XMVYRXMPXLIWYKEVQIPXWERHXLIJVYMXFVIEOWHS[RXLIR WMIZIXLIQM\XYVIXSQEOIEWIIHPIWWWEYGI4YXXLIGSRHIRWIH QMPOGVIEQERHZERMPPEMREFS[PERHFIEX YRXMPWSJXP][LMTTIH 5 4YXETMIGISJXLIKMRKIVFVIEHMR the bottom of the lined tin. Spoon XLIMGIGVIEQQM\SRXSTXLIR WTSSRSZIVXLIFIVV]WEYGI and gently ripple it through YWMRKEWTSSR8ST[MXL XLISXLIVTMIGISJ gingerbread and freeze overnight. Cut into squares to serve.
Summer
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&DNHH E A V E N
Sloe gin layer cake By Olive magazine
Stem ginger and lime cake &]4LMPMT*VMIRHJVSQ&EOMRK*EREXMG [[[FEOMRKJEREXMG[SVHTVIWWGSQ
Serves 12
Makes 2 x 450g (1lb) loaves
FOR THE SPONGE
XFWT¾EOIHEPQSRHW
FOR THE GINGER CAKE
2 large free-range eggs
200g (7oz) butter
FOR THE FILLING
K S^ WIPJVEMWMRK ¾SYV
QP ô¾ S^ QMPO
200g (7oz) golden caster sugar
100g (4oz) butter, softened
1 tsp bicarbonate of soda
FOR THE LIME DRIZZLE
3 tsp ground ginger
1 tbsp stem ginger syrup
4 free-range eggs
140g (5oz) icing sugar, plus more for dusting
1 tsp ground cinnamon
juice of 2 limes
K S^ TPEMR¾SYV
3-4 dark purple plums
a pinch of salt
2 tbsp granulated sugar
1 tsp baking powder
QP ¾S^ WPSIKMR
190g (6¾oz) golden syrup
FOR THE BUTTERCREAM
90g (3oz) ground almonds
30g (1oz) golden caster sugar
3 tbsp stem ginger syrup
160g (5½oz) unsalted butter
grated zest of 2 limes
120g (4oz) caster sugar
125g (4oz) unsalted butter
zest and juice of 2 limes
5 pieces of stem ginger, grated
3-4 tbsp dark rum
125g (4oz) muscovado sugar
3 large free-range egg yolks
100ml ô¾S^ buttermilk
1 Preheat the oven to 170°C/Gas Mark 3. Cream the butter and WYKEVXSKIXLIVYRXMPPMKLXERH¾YJJ]XLIRFIEXMRXLIIKKWSRIF] SRIEHHMRKEXEFPIWTSSRSJ¾SYVEJXIVXLI½VWXIKK*SPHMRXLI¾SYV FEOMRKTS[HIVERHKVSYRHEPQSRHWJSPPS[IHF]XLIFYXXIVQMPO 2 7TSSRXLIQM\XYVIMRXSX[SKVIEWIHERHPMRIH GQ MR PSSWI FEWIHGEOIXMRWERHWTVMROPIXLIEPQSRHWSZIVXLIWYVJEGISJIEGL XMR&EOIJSVQMRYXIWSVYRXMPXLIGEOIWEVIVMWIRERHKSPHIR 'SSPSR[MVIVEGOW 3 1IER[LMPIFIEXXLIFYXXIVJSVXLI½PPMRKYRXMPMX´WPMKLXERHGVIEQ] and beat in the icing sugar to make a buttercream. 4 8MTXLITPYQWMRXSETER[MXLXLIWPSIKMRERHWYKEVERHGSSOXLIQ XSKIXLIVYRXMPXLITPYQWNYWXWSJXIRFYXLSPHXLIMVWLETI7GSSTSYX ERHGSSPXLITPYQW6IHYGIXLIPMUYMHXSEW]VYT 5 7ERH[MGLXLIGEOIWXSKIXLIV[MXLWSQISJXLIW]VYTERHXLI FYXXIVGVIEQ(IGSVEXI[MXLXLITPYQWEJI[¾EOIHEPQSRHWERHE HVM^^PISJXLIW]VYT
QP ô¾ S^ [EXIV
1 0MRIX[SK PF PSEJXMRW[MXLKVIEWITVSSJTETIV4VILIEXXLI SZIRXS '+EW1EVO7MIZIXSKIXLIVXLI¾SYVKMRKIVWYKEV GMRREQSRFMGEVFSREXISJWSHEERHWEPXMRXSEPEVKIFS[P1M\MRXLI WXIQKMRKIVERHPMQI^IWX;LMWOXLIQMPOERHIKKWMREWITEVEXIFS[P 2 7MQQIVFSXLW]VYTWERHXLIHMGIHFYXXIVMRETERZIV]KIRXP]JSV EQMRYXIWXMVVMRKJVSQXMQIXSXMQI4SYVXLILSXQM\XYVIMRXSXLI ¾SYV1M\MRXLIQMPOERHIKKWYRXMP]SYKIXEWQSSXLFEXXIV4SYV MRXSXLIXMRWERHFEOIJSVQMRYXIW6IHYGIXLILIEXXS '+EW1EVOERHFEOIJSVEJYVXLIVQMRYXIW 3 8SQEOIXLIHVM^^PI[EVQXLIWXIQKMRKIVW]VYTPMQINYMGIERH WYKEVYRXMPXLIWYKEVHMWWSPZIW1EOILSPIWMRXLIGEOI[MXLEWOI[IV ERHTSYVSZIVXLIHVM^^PIW]VYT'SSPGEOIWMRXLIMVXMRWERH[VETMR KVIEWITVSSJTETIVJSVEXPIEWXLSYVWFIJSVIGYXXMRKSVMGMRK 4 *SVXLIFYXXIVGVIEQTYXXLIIKK]SPOWMREPEVKIFS[P4YXXLIWYKEV [EXIVERHPMQI^IWXMREWQEPPTERERHWPS[P]FVMRKXSXLIFSMP&SMP JSVEFSYXQMRYXIWYRXMPW]VYT]7PS[P]TSYVXLIW]VYTSZIVXLIIKK ]SPOERH[LMWOYRXMPPMKLXERHXLMGO0IEZIXSGSSP%HHXLIFYXXIV XLIRXLIPMQINYMGIERHVYQ7TVIEHSZIVXLIGEOIERHHIGSVEXI [MXLWXIQKMRKIVERHPMQI^IWX
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%DNLQJH E A V E N Summer
Apple cinnamon Kugelhopf By Le Creuset (www.lecreuset.co.uk) Makes 1 large cake to be cut into 16 slices FOR THE CAKE
½ tsp ground cinnamon
175g (6oz) good quality plump raisins
1 tsp salt
3 tbsp dark rum
2 large free-range eggs
2 tbsp warm water
HIWWIVX ETTPIW WYGL as Cox’s, peeled, and cut into 1cm dice, to give 225g S^ TVITEVIH [IMKLX
QP ö¾S^ [LSPI QMPO
grated zest of 2 lemons
90g (3oz) unsalted butter, cut into small pieces
TO DECORATE
1½ tsp active dried yeast (not easy-blend)
75g (2½oz) caster sugar
65g (2oz) unsalted butter, melted
K S^ TPEMR ¾SYV
1 tbsp caster sugar
1 Put the raisins into a small pan, add the rum and warm gently over a low heat. Cover and leave to soak for 1 hour, or overnight (reheating the mixture every now and then will encourage the dried fruits to absorb the rum more quickly). 2 Whisk the dried yeast and warm water together in a small bowl and leave somewhere warm for 5-10 minutes until frothy on top.
If the mixture doesn’t froth, discard and start again with a new packet of yeast. 3 Put the milk, butter and sugar into a pan and warm gently over a PS[LIEX7MJXXLI¾SYVWEPXERHGMRREQSRMRXSXLIFS[PSJEWXERH mixer, make a well in the centre and add the yeast mixture. Turn the machine to low and gradually add the warm milky mixture in a slow steady stream. Increase the speed to medium and beat in the eggs, one at a time, followed by the lemon zest. Beat for 10 minutes until the dough is smooth, elastic and very sticky. 4 Add the prepared apples and rum-soaked raisins to the dough and QM\FVMI¾]YRXMPIZIRP]HMWXVMFYXIHXLVSYKLXLIQM\XYVI 5 Butter the Kugelhopf tin with the remaining butter. Distribute spoonfuls of the mixture evenly into the tin, cover with a sheet of PMKLXP]SMPIHGPMRK½PQERHPIEZIWSQI[LIVI[EVQXSVMWIJSVôXS 2 hours until the dough has nearly risen to the top of the tin. 6 Preheat the oven to 190°C/Gas Mark 5. Carefully peel away the GPMRK½PQERHTPEGIXLIXMRMRXLIQMHHPISJXLISZIR&EOIJSV 40 minutes, covering loosely with a sheet of foil when it is golden brown on top, until a skewer, inserted into the thickest part of the cake comes away clean. 7 Leave the Kugelhopf to cool in the tin for 2 minutes, then turn SYXSRXSEGSSPMRKVEGOWIXSZIVETETIVPMRIHFEOMRKXVE]8S½RMWL brush the melted butter evenly over the outside of the cake. Dust it all over with the caster sugar and leave until completely cold. Dust with icing sugar just before serving.
Summer
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39
H E A V E N Vanilla and raspberry cupcakes with white chocolate buttercream By Olivia Zampi from The Bakery Lounge (www.thebakerylounge.co.uk) 1EOIW QYJ½RWM^IGYTGEOIW FOR THE CUPCAKES 345g (12oz ) TPEMR ¾SYV XFWT FEOMRK TS[HIV K S^ YRWEPXIH FYXXIV K S^ [LMXI WYKEV QIHMYQ JVIIVERKI IKKW XWT ZERMPPE I\XVEGX QP ¾ S^ WIQMWOMQQIH QMPO K S^ VEWTFIVVMIW BUTTERCREAM FROSTING K S^ WSJXIRIH FYXXIV SV QEVKEVMRI K ôS^ MGMRK WYKEV WMIZIH 50g (1¾oz) [LMXI GLSGSPEXI RASPBERRY COULIS (OPTIONAL) K öS^ VEWTFIVVMIW
1 Preheat the oven to 180ºC/Gas Mark 4. Line ]SYVQYJ½RXMRW[MXL QYJ½RWM^IGYTGEOITETIVW
4 Take EWTSSRJYPSJFEXXIVNYWXIRSYKLXS½PPXLIFSXXSQSJE cupcake case and repeat this until you have covered the base of all the cupcake cases. Then add two raspberry halves to the batter in each cupcake case. 5 Next layer a second spoonful of batter over the raspberry halves, into each cupcake case. Add two more raspberry halves into each cupcake, and again cover with batter. Keep doing this until you have ½PPIHIEGLGYTGEOIGEWIXSLEPJ[E]SVXLVIIUYEVXIVWJYPP 6 Bake JSVQMRYXIWMRXLISZIRSVYRXMPHSRI0IEZIXSGSSPSR a wire rack. 7 For the buttercream, beat the butter until soft and creamy. Add the icing sugar and beat with the butter on high until completely combined. 8 Melt the white chocolate in the microwave (do in 30 second bursts WXMVVMRKMRFIX[IIR Let the chocolate cool down a little and then add to the icing sugar and butter. Beat well. 9 If you want to do piped icing swirls on the cupcakes, place the JVSWXMRKMRXLIJVMHKIGSZIVIHMRGPMRK½PQYRXMPMXMWGLMPPIHERH½VQ 8LIR½PPETMTMRKFEKERHW[MVPMGMRKSRXSXLIGYTGEOIWOr you can just spread the icing over the cupcakes right away. 108S½RMWLQEOIEVEWTFIVV]coulis. Press the remaining raspberries, (keeping some for garnishing), through a sieve into a bowl and HVM^^PIXLIGSYPMWSZIVXLIMGIHGYTGEOIWMJ]SY[MWL
Photography by Lucy Richards
2 SMJXXSKIXLIVXLI¾SYVERHFEOMRKTS[HIVIn the bowl of your electric mixer, beat the butter until soft and creamy. Add the sugar, FIEXMRKXSKIXLIVYRXMPPMKLXERH¾YJJ]Add the eggs, one at a time ERHQM\YRXMPGSQFMRIH(SRSXSZIVQM\Add the vanilla extract.
3 By LERHEPXIVREXIP]JSPHXLI¾SYVERHFEOMRKTS[HIVQM\ERHXLI milk into the batter. Once combined, by hand, beat for about a minute to ensure you have a smooth batter. Cut the raspberries into halves and set to one side.
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%DNLH E A V E N Summer
'LSGSPEXILE^IPRYX and Baileys ice cream cake Courtesy of BakingMad.com (www.BakingMad.com) Serves 12 FOR THE SPONGE 50g (1¾oz) unsalted butter 50g (2oz) unsalted chocolate hazelnut spread (like Nutella) 2 medium free-range eggs K öS^ YRVI½RIHKSPHIRGEWXIVWYKEV K öS^ WIPJVEMWMRK¾SYV ¼ tsp baking powder
1 To make the ice cream, beat together the cream, condensed milk and vanilla extract until thick. Carefully stir in the Baileys liqueur and then pour into a 20.5cm (8in) springform round cake tin. Cover [MXLGPMRK½PQERHJVII^IJSVLSYVWSVSZIVRMKLX 2 Preheat the oven to 180°C/Gas Mark 4 and line one 20.5cm (8in) sandwich cake tin. 3 &IEXXSKIXLIVXLIWYKEVERHFYXXIVYRXMPPMKLXERH¾YJJ]XLIREHHXLI GLSGSPEXILE^IPRYXWTVIEHERHIKKW[LMWOMRKEJXIVIEGLIKK*SPH MRXLI¾SYVERHFEOMRKTS[HIVXLIRTSYVXLIQM\XYVIMRXSXLIXMR Bake the cake in the oven for 20-25 minutes. Once baked, leave to cool on a wire cooling rack.
4 Before you are ready to serve the cake, heat the broken up chocolate over a pan of gently simmering water until melted. QP ¾S^ HSYFPIGVIEQ Remove the bowl from the heat and stir in the double cream. Leave aside to cool and thicken. 175g (6oz) condensed milk FOR THE ICE CREAM
1 tbsp vanilla bean paste QP ¾S^ &EMPI]W-VMWL'VIEQ FOR THE DECORATION
5 8SEWWIQFPIXLIGEOIVIQSZIXLIMGIGVIEQJVSQXLIJVII^IVERH release from the tin. Gently place the ice cream round on top of XLILE^IPRYXWTSRKI7PS[P]TSYVXLIGLSGSPEXIQM\XYVISZIVXLI XSTSJXLIGEOIERHWTVIEHXSGSZIVERHHVM^^PIHS[RXLIWMHIW
200g (7oz) milk chocolate 50ml (1¾fl oz) double cream
Summer
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H E A V E N
'LSGSPEXIXMJ½RGEOI By Dr Oetker (www.oetker.co.uk) Makes 12 slices FOR THE CAKE 150g (5oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate 150g (5oz) unsalted butter QP ¾S^ KSPHIRW]VYT 400g (14oz) digestive biscuits 100g (3½oz) raisins (must be seedless) K ôS^ KPEGqGLIVVMIWVSYKLP]GLSTTIH 100g (3½oz) Dr. Oetker Extra Dark 70% Chocolate Chunks EGERSJ(V3IXOIV4MRO)EW]7[MVP'YTGEOI-GMRK
1 0MRIEHIITGQ MR VSYRHGEOIXMR[MXLX[SPE]IVWSJGPMRK½PQ allowing it to overhang the edge of the tin. Break the Extra Dark Chocolate into pieces and place in a large bowl. Add the butter and golden syrup and place over a saucepan of barely simmering water YRXMPQIPXIH6IQSZIJVSQXLILIEXQM\[IPPERHPIEZIXSGSSPJSV 20 minutes. 2 1IER[LMPITYXK S^ SJXLIFMWGYMXWMREPEVKITPEWXMGJSSH FEK,SPHMRKXLIIRHGPSWIHGVYWLXLIFMWGYMXW½RIP][MXLEVSPPMRK TMR&VIEOYTXLIVIQEMRMRKK ôS^ FMWGYMXWMRXSWQEPPGLYRO] pieces. Put the crumbs and pieces in a large bowl and mix in the VEMWMRWGLIVVMIWERHXLIGLSGSPEXIGLYROW0IEZIEWMHIYRXMPXLI GLSGSPEXIQM\XYVIMWGSSP MJXLIQM\MWXSS[EVQMX[MPPQIPXXLI chocolate chunks. 3 Mix the dry ingredients into the cooled chocolate and stir until well combined. Pack down well into the prepared tin using the back of a WTSSRXLIRGLMPPJSVEFSYXLSYVWYRXMPWIX½VQ 4 8SWIVZIGEVIJYPP]VIQSZIXLIGEOIJVSQXLIXMRYWMRKXLIGPMRK½PQ to help you – you may need to dip the tin in hot water for a few WIGSRHWXSPSSWIRMX(MWGEVHXLIGPMRK½PQ4PEGIXLIGEOISRE serving plate. 5 *SPPS[MRKXLIMRWXVYGXMSRWSRXLIGERSJ)EW]7[MVPYWMRKXLIWXEV RS^^PIWXEVXMRXLIGIRXVISJXLIGEOIERHTMTIWTMVEPWEPPSZIVXLI top of the cake. Tie a piece of ribbon round the bottom edge of XLIGEOI=SYVXMJ½RGEOIMWRS[VIEH]XSWIVZIERHIRNS]
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%DNLH E A V E N Summer
*VIWLFPYIFIVV]TMyEXEGEOI By Dr Oetker (www.oetker.co.uk)
FOR THE CAKE QP ¾S^ [LSPIQMPO QP XWT (V3IXOIV 7MGMPMER0IQSR)\XVEGX K S^ TPEMR¾SYV WEGLIXWK(V3IXOIV &EOMRK4S[HIV K S^ PMKLXP]WEPXIH FYXXIVWSJXIRIH K S^ GEWXIVWYKEV
Makes 10 servings
WQSSXLXLIXSTWERHFEOIMRXLISZIRJSVEFSYXQMRYXIWYRXMP KSPHIRERHNYWX½VQXSXLIXSYGL'SSPJSVQMRYXIWXLIRXYVRSR XS[MVIVEGOWXSGSSPGSQTPIXIP]
WEGLIXW K (V3IXOIV *VII6ERKI)KK;LMXI 4S[HIV
4 8SHIGSVEXIGEVIJYPP]WPMGIXLVSYKLXLIQMHHPISJIEGLGEOIXSIRH YT[MXLJSYVIUYEPVSYRHW9WMRKE GQ õMR TPEMRVSYRHGEOI GYXXIVGYXSYXEVSYRHJVSQXLIGIRXVISJX[SSJXLIGEOIWPMGIW
83()'36%8)
5 4YXXLIFPYIFIVV]NEQERHWSJXGLIIWIMREFPIRHIVSVJSSH TVSGIWWSVERHFPMX^JSVEJI[WIGSRHWXSQEOIEWQSSXLTYVqI-R EFS[PPMKLXP][LMTXLIHSYFPIGVIEQYRXMPWSJXP]TIEOMRK%HHXLI K S^ JYPPJEX FPYIFIVV]GLIIWIQM\XYVIERHGSRXMRYI[LMWOMRKYRXMPXLMGOIRSYKL WSJXGLIIWI XSWTVIEHERHLSPHMXWWLETI QP ôTX HSYFPIGVIEQ K S^ FPYIFIVV]NEQ
K S^ JVIWL FPYIFIVVMIW JVIWLQMRXPIEZIW
1 4VILIEXXLISZIRXS×'+EW1EVO+VIEWIERHPMRIX[S GQ MR VSYRHGEOIXMRW1M\XLIQMPOERHPIQSRI\XVEGXXSKIXLIVMRE NYK7MJXXLI¾SYVERHFEOMRKTS[HIVXSKIXLIVMRERSXLIVFS[P 2 4YXXLIFYXXIVERHWYKEVMREPEVKIFS[PERHYWMRKERIPIGXVMG[LMWO FIEXYRXMPGVIEQ]+VEHYEPP]QM\MRXLIPIQSRMRJYWIHQMPOERHXLI ¾SYVQM\XYVIEPXIVREXMRKYRXMP[IPPFPIRHIH
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
3 1EOIXLI)KK;LMXI4S[HIVEWMRWXVYGXIHSRXLITEGOXLIRKIRXP] JSPHMRXSXLIGEOIQM\XYVI(MZMHIFIX[IIRXLITVITEVIHXMRW
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&DNHH E A V E N
Blueberry Victoria sponge
Strawberry macaroon cake
By Waitrose (www.waitrose.com/recipes)
By Sara Lewis
Serves 10
Serves 8
FOR THE SPONGE
FOR THE CAKE
250g (9oz) golden caster sugar
4 free-range egg whites
250g (9oz) Stork with Butter
¼ tsp cream of tartar
4 medium Waitrose British Blacktail Free-Range Eggs
125g (4oz) light muscovado sugar
K S^ WIPJVEMWMRK¾SYV
100g (3½oz) caster sugar
½RIP]KVEXIH^IWXSJPIQSR
1 tsp white wine vinegar
1 tsp vanilla extract
50g (2oz) walnut pieces, lightly toasted and chopped
QP ¾S^ ;EMXVSWIHSYFPIGVIEQ
FOR THE FILLING
XFWTFPYIFIVV]NEQSVGSRWIVZI
QP ¾S^ HSYFPIGVIEQ
icing sugar, to decorate
K S^ WXVE[FIVVMIW
1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line two 20cm sandwich tins with baking parchment. Place the sugar and Stork in a large mixing bowl. With an electric whisk or wooden spoon, beat together until pale and creamy. Next add the eggs, one at a time, scraping the bowl down after each addition.
1 Preheat the oven to 150°C/Gas Mark 2. Whisk the egg whites and cream of tartar in a large clean bowl until stiff. Combine the sugars, then whisk into the egg white, a little at a time, until combined. Keep whisking until the mixture is thick and glossy. Add the vinegar, then fold in the walnuts.
2 Fold MRXLI¾SYVMRX[SEHHMXMSRWXLIRPEWXP]JSPHXLVSYKLXLIPIQSR zest and vanilla. Pour into the prepared tins and place in the oven for 22-25 minutes or until a wooden skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2 Divide the meringue mixture evenly between two greased 20cm (8in) sandwich tins, lined with non-stick baking paper. Level the surfaces, then swirl the tops with the back of a spoon. Bake for 35-45 minutes until lightly browned and crisp. Cool in the tins.
3 8S½RMWL[LMTthe double cream in a mixing bowl until soft peaks form. Spread the cream over the bottom of one of the sponges, spread the other sponge with jam, and sandwich them together. Finish with a dusting of icing sugar just before serving. TIP Instead of whipped cream, a vanilla-scented buttercream is a lovely alternative and is great if you want your cake to keep until the next day. Simply cream together 150g (5oz) Stork With Butter with 150g (5oz) icing sugar and a teaspoon of vanilla extract.
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3 Turn out on to two clean tea towels. Peel off the lining paper, then put one of the meringues on a serving plate. Whip the cream to soft peak, then spoon three-quarters over the meringue. Halve 8 small strawberries and set aside. Hull and slice the rest and arrange on the cream. Cover with the second meringue, top uppermost. Decorate with the remaining cream and the reserved halved strawberries. Serve within 2 hours of assembly. TIP For a chocolate and chestnut macaroon cake, fold 2 tbsp cocoa powder into the meringue mixture before adding the nuts. Bake as above. Fill with150ml (¼pt) whipped double cream, folded with a 220g (7½oz) can of sweetened chestnut purée. Decorate with choc curls.
Frosted banana bars &]7EVE0I[MW Makes 16 175g (6oz) butter, at room temperature 175g (6oz) caster sugar 3 free-range eggs, beaten K S^ WIPJVEMWMRK¾SYV 1 tsp baking powder 2 bananas, about 175g (6oz) each, peeled and roughly mashed FOR THE FROSTING 50g (2oz) butter 25g (1oz) cocoa powder 250g (8oz) icing sugar, sifted 1-2 tbsp milk sugar shapes and sprinkles, to decorate
1 Preheat the oven to180°C/Gas Mark 4. Cream the butter and sugar together in a mixing bowl until pale and creamy. Gradually mix in alternate spoonfuls SJFIEXIRIKKERH¾SYVYRXMPEPPLEWFIIRadded and the mixture is smooth. Add the baking powder and mashed bananas and mix well. 2 Spoon the mixture into an 18x28cm (7x11in) roasting tin lined with nonstick baking paper, and spread the surface level. Bake in the oven for 25-30 minutes until well risen, the cake is golden and springs back when gently TVIWWIH[MXLE½RKIVXMT0IEZIXSGSSPMRXLIXMR 3 Make the frosting. Heat the butter in a small saucepan. Stir in the cocoa powder and cook gently for 1 minute, then remove the pan from the heat and mix in the icing sugar. Return to the heat and heat gently, stirring until melted and smooth, adding enough milk to mix to a smooth spreadable icing. 4 Pour the icing over the top of the cake and spread the surface level with a palette knife. Sprinkle with sugar shapes and sprinkles and leave to cool and harden. 0MJXXLIGEOISYXSJXLIXMRYWMRKXLIPMRMRK paper. Cut into 16 bars and peel off the paper. Store in an airtight tin for up to 3 days. TIP For cranberry & banana bites, stir 50g (2oz) dried cranberries into the cake mix along with the mashed bananas. Spoon into the tin as EFSZIERHWTVMROPI[MXLXFWTWYR¾S[IVWIIHW&EOIXLIRHYWX[MXLE little sifted icing sugar when cool. Cut into 24 squares.
The macaroon cake on page 44 and the recipes on pages 45-46 are taken from 200 Cakes & Bakes by Sara Lewis, published by Hamlyn, RRP £4.99, paperback.
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&DNHH E A V E N Mango and kiwi upside-down cakes By Sara Lewis Cuts into 20 1 large mango 4 tbsp apricot jam grated zest and juice of 2 limes 2 kiwi fruit, sliced 250g (8oz) soft margarine 125g (4oz) caster sugar 125g (4oz) light muscovado sugar K S^ WIPJVEMWMRK¾SYV 4 free-range eggs
1 Preheat the oven to 180°C/Gas Mark 4. Cut a thick slice off each WMHISJXLIQERKSXSVIZIEPXLIPEVKI¾EXGIRXVEPWXSRI'YXXLI¾IWL away from the stone, then peel and slice. 2 Mix the apricot jam with the juice of 1 of the limes, then spoon into the base of an 18x28cm (7x11in) roasting tin lined with non-stick baking paper. Arrange the mango and kiwi fruit randomly over the top. 3 Put the lime zest and rest of the juice in a mixing bowl or a food processor, add the remaining ingredients and beat until smooth. Spoon over the top of the fruit and spread the surface level. Bake in the oven for 30-35 minutes until well risen, the cake is golden and WTVMRKWFEGO[LIRKIRXP]TVIWWIH[MXLE½RKIVXMT 4 Leave to cool in the tin for 10 minutes, then invert the tin on to a wire rack, remove the tin and lining paper and leave to cool completely. Cut into 20 pieces and serve warm with whipped cream. This is best eaten on the day it is made. TIP For apricot and cranberry upside down cakes, spoon cranberry sauce over the base of the tin instead of the apricot jam. Cover with a 425g (14oz) can of apricot halves, drained and arranged in rows, instead of the fresh fruit. Replace the lime zest and juice from the cake mixture with the grated zest of 1 orange. Top the fruit with the cake mixture and bake as above.
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&EF]MREGVMFPSEJGEOIW By Rainbow Dust Colours Ltd (www.rainbowdust.co.uk) Makes 10
10 greaseproof loaf cases
Colour Flo in rose and baby blue
250g (9oz) Stork margarine
royal icing
250g (9oz) caster sugar
Rainbow Dust ProGel colours, baby blue, peach and pink
FOR THE SPONGE
4 large free-range eggs grated zest of 2 lemons juice of 1 lemon
white sugarpaste
FOR THE BUTTERCREAM
Plain & Simple Dust in black magic, snow drift, pink candy, milk chocolate
250g (9oz) Stork margarine
alcohol solution
K S^ WIPJVEMWMRK¾SYV
500g (1lb 2oz) icing sugar
edible glue
FOR THE HEADBOARDS
FMM star nozzle (6A)
125g (4oz) Stork margarine
FMM plain end nozzle (6)
55g (2oz) caster sugar
small head mould
K ôS^ TPEMR¾SYV
½RITEMRXFVYWL
FMM large rose petal cutter
dusting brush
TO DECORATE
two large piping bags
Rainbow Dust Edible Glitter, ocean blue and cerise
small piping pag, with a FMM no 2 piping tube
1 Preheat the oven to 180ºC/Gas Mark 4. Cream together the QEVKEVMRIERHGEWXIVWYKEVYRXMP¾YJJ]%HHXLIIKKWKVEHYEPP]XLIR XLIPIQSRNYMGIERH^IWX*SPHMRXLI¾SYV7TSSRMRXSXLIPSEJGEWIW &EOIJSVQMRYXIWYRXMPKSPHIRFVS[R0IEZIXSGSSP 2 8SQEOIXLIFYXXIVGVIEQQM\XSKIXLIVXLIQEVKEVMRIERHMGMRK WYKEVYRXMPPMKLXERH¾YJJ]8LIRYWIFEF]FPYISVTMRO4VS+IPXS GSPSYVPIEZMRKEWQEPPEQSYRXYRGSPSYVIHXSYWIPEXIV4PEGIXLI GSPSYVIHFYXXIVGVIEQMRXSEPEVKITMTMRKFEK[MXLETPEMRIRHXYFI 3 8SQEOIXLIFMWGYMXLIEHFSEVHWQM\XLIQEVKEVMRIERHGEWXIV WYKEVXLIREHHXLI¾SYVERHGSQFMRI;VETMRGPMRK½PQERHGLMPP MRXLIJVMHKIJSVEXPIEWXERLSYV6SPPSRXSEHYWXIHWYVJEGIERHGYX SYXWLETIW[MXLXLIVSWITIXEPGYXXIV4PEGISREKVIEWIHFEOMRK XVE]&EOIJSVQMRYXIW0IEZIXSGSSP 4 8SGSPSYVXLIVS]EPMGMRKEHHSRIHVSTSJ6SWISV&EF]&PYI 'SPSYV*PS1M\YRXMPIZIRMRGSPSYV4PEGIMREWQEPPTMTMRKFEK[MXL ERSXYFI4MTIEVSYRHXLISYXPMRISJXLIFMWGYMXXLIRTMTIIMXLIV ³FS]´³KMVP´SVEREQIMRXLIGIRXVI0IEZIXSHV] 5 8SQEOIXLILIEHGSPSYVEWQEPPEQSYRXSJ[LMXIWYKEVTEWXI[MXL 4IEGL4VS+IP6SPPMRXSEFEPPERHTVIWWKIRXP]MRXSXLIQSYPH4YWL SYXERHPIEZIXSHV]8SEHHXLIHIXEMPQM\IEGLHYWXGSPSYV[MXLER EPGSLSPWSPYXMSRXSGVIEXIETEMRX9WI7RS[(VMJXJSVXLII]IEVIE ERH&PEGO1EKMGXLIRTEMRXXLIFEFMIW´LEMVYWMRK1MPO'LSGSPEXI *MREPP]HYWXXLIGLIIOWPMKLXP][MXL4MRO'ERH] 6 7TVIEHEXLMRPE]IVSJYRGSPSYVIHFYXXIVGVIEQSZIVIEGLPSEJGEOI ERHTPEGIXLIVIWXMRETMTMRKFEK[MXLEWQEPPWXEVXYFI*VSQ XLIXSTIRHTMTIXLVIIVS[WSJWXEVWLETIWXSVIWIQFPIETMPPS[ 6ITIEXJSVIEGLGEOITPEGMRKELIEHFSEVHERHLIEHSRIEGL 7 8SQEOIXLIFPEROIXTMTITMROSVFPYIFYXXIVGVIEQ[MHXL[E]W JVSQXLIFEF]´WGLMRXSXLIFSXXSQSJXLIFIH8S½RMWLWTVMROPI Cerise or Ocean Blue edible glitter over the blanket area.
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I N TH E K I TCHEN W I TH…
HRUJLD*UHHQ Patissier Georgia Green talks to us about her extravagant Mad Hatter cakes, the most expensive gingerbread house ever and why she loves making macaroons most of all did you start baking? QWhen When I left school I studied animation at the London College of Communication, but during this time all I watched on TV were cooking programmes, all I read were cookery books and spent my spare time cooking. When I discovered Le Cordon Bleu in London I thought ‘this is where my artistic skills, creativity and passion for food can all come together,’ and that’s exactly what happened! Where did you pick up your baking skills? I studied patisserie at Le Cordon Bleu in London for six months. Alongside the course and from then on I also worked in establishments where I got hands-on experience of how a food business works.
Q
When and why did you set up Georgia’s Cakes? About three years ago I let people I know that I was making cakes and the orders started to come in. To begin with I also had a full-time job, but the orders began to increase and it got to the point where I had to choose. I went independent last August and the company has really expanded since then!
Q
How did you get involved with Cara Delevigne’s Q clothing line launch at DKNY? The PR company who organised DKNY’s clothing launch asked me to create one of the items from Cara’s range. I managed to create a bomber jacket out of cake and icing, and got to present it to her myself – amazing! Can you tell us about creating the world’s most Q expensive cake? VeryFirstTo is a high-end online gift company and they asked me to create
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‘the most expensive gingerbread house’ whereby I would create a replica of someone’s house out of gingerbread decorated with jewels and pearls. made it so expensive? QWhat The gingerbread house was created with the best ingredients, and accessorised with 250 South Sea pearls and a 5-carat ruby. These are worth a fortune! are your favourite things to bake and why? QWhat -½RHFEOMRKQEGEVSSRWQIWQIVMWMRK The feeling of creating a ‘perfect batch’ is so satisfying. I also love how quick they are to make as I’m not the most patient person in the world… Your presentation is always impressive – how do you Q come up with new ideas? Following other people around the world on social media really helps me see what’s out there. I often refer back to my classic patisserie techniques and ½RHE[E]XSQSHIVRMWIXLIQ[MXLXLI ‘Georgia’ twist.
concept. My Mad Hatter cakes can have pretty much any topping the customer desires and usually have my signature dripping chocolate ganache down the sides. They really are the centrepieces for any celebration. tips do you have for home bakers? QWhat Don’t be afraid! Try new things, and if they don’t work out, try again. Baking is a science so can’t be messed with too much, but that doesn’t stop you from turning something classic into your own creation. I have lots of tips and tricks which I will start sharing soon. How do you create such beautiful buttercream Q colours for your drip cakes? Food colouring scares me a little, so with cakes like red velvet that need quite lot, I try to convince people to choose otherwise. If I can’t create the colour using natural colouring such as beetroot or turmeric, I use small amounts of powdered colouring. They are so strong you don’t need so much and you can achieve really lovely colours with them.
your favourite cake do you think will be ¾EZSYVGSQFMREXMSR# the next big trend in baking? QWhat’s QWhat Chocolate and orange is a match made in heaven, however ground pistachios or hazelnuts also taste divine with a dark chocolate ganache. the key to making sure your bakes are fun? QWhat’s Originality, colour and plentifulness. Less is more, but not in my case! I aim for that ‘wow’ factor in every creation I make. Can you tell us about your Mad Hatter cake range? I came up with the name for this range based on the ‘nothing normal about it’
Q
Healthy eating and healthy alternatives are huge trends at the moment. Saying that, I am a classically-trained patisserie GLIJ[LSFIPMIZIWMR¾SYVFYXXIVWYKEV and eggs! As long as ingredients are in their purest form (like using butter not margarine) then there is nothing wrong with any ingredient. What’s next for you? I think I have a fresh approach to baking with a balance between home FEOMRKERHVI½RIH*VIRGLTEXMWWIVMI and I’d like to share my tips, tricks and techniques to a wider audience!
Q
From bespoke celebration cakes to miniature teatime treats, London-based Georgia Green creates unique bakes for every occasion at www. georgias-cakes.co.uk
%L L H E AV E N
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H E A V E N Feather-iced biscuits By Waitrose (www.waitrose.com/recipes) Makes 24 FOR THE BISCUITS 100g (4oz) unsalted butter, softened 100g (4oz) Waitrose Light Brown Fairtrade Muscovado Sugar 1 medium Waitrose British Blacktail free-range egg, lightly beaten 1 tsp vanilla extract K öS^ TPEMR¾SYV FOR THE TOPPING 250g (9oz) royal icing sugar pink, blue, yellow food colouring
1 Line two baking sheets with parchment. Beat the butter and sugar until pale and ¾YJJ]&IEXMRXLIIKKERHZERMPPEI\XVEGX XLIREHHXLI¾SYVXSGSQFMRIXLIRORIEH PMKLXP]ERHJSVQMRXSEFEPP;VETMRGPMRK½PQ ERHGLMPPJSVQMRYXIW
Lemon and honey shortbread &]4LMPMT*VMIRHJVSQ&EOMRK*EREXMG FEOMRKJEREXMG[SVHTVIWWGSQ Makes 20 FOR THE SHORTBREAD K S^ TPEMR¾SYV K öS^ ½RIWIQSPMRE K S^ GSVR¾SYV 70g (2½oz) caster sugar 105g (3¾oz) unsalted butter, softened ½RIP]KVEXIH^IWXSJPIQSR FOR THE ICING 150g (5oz) royal icing sugar 1 tsp runny honey lemon juice to mix raspberry purée
1 1M\XLIHV]WLSVXFVIEHMRKVIHMIRXW6YF in the butter and lemon zest and bring XSKIXLIVXSKMZIEWSJXWQSSXLHSYKL (SR´XSZIV[SVO'LMPPJSVQMRYXIWMJMX JIIPWXSSWSJX 2 Roll out the dough to about 5mm õMR XLMGORIWWFIX[IIRX[SWLIIXWSJ KVIEWITVSSJTETIV'YXSYXGMVGPIWSV heart shapes and place on a baking sheet PMRIH[MXLKVIEWITVSSJTETIV6IVSPPXLI trimmings to make more biscuits.
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3 4VMGOEPPSZIV[MXLEJSVOERHGLMPPJSVEFSYX QMRYXIW1IER[LMPITVILIEXXLISZIR XS '+EW1EVO&EOIJSVEFSYX minutes until slightly coloured. 4 'SSPSRXLIFEOMRKXVE]WJSVEJI[QMRYXIW FIJSVIXVERWJIVVMRKXSE[MVIVEGOYRXMPGSSP 5 *SVXLIMGMRKQM\XLILSRI]ERHEFSYX X[SXLMVHWSJXLIMGMRKWYKEVXSKIXLIV%HH IRSYKLPIQSRNYMGIXSQEOIEJEMVP]XLMGO MGMRK MXWLSYPHHVSTWPS[P]SJJEWTSSR rather than pour. 6 8EOIXLIVIWXSJXLIMGMRKWYKEVERHEHH VEWTFIVV]TYVqIJSVERMGMRKXLIWEQI consistency as the lemon and honey icing. 7 Spoon a little lemon and honey icing on the XSTSJXLIFMWGYMXW7TVIEHSYXEPQSWXXS XLIIHKI%PXIVREXMZIP]TMTIEXLMRFSVHIV EVSYRHXLIFMWGYMXIHKIERHPIEZIXSWIX FIJSVIWTSSRMRKMRXLIVIWXSJXLIMGMRKWS the icing will not drip down the sides. 8 (SMRKSRIFMWGYMXEXEXMQITMTISVHVST EJI[WQEPPHSXWSJVEWTFIVV]MGMRKSZIV the lemon and honey icing. Starting a little EFSZIIEGLHSXVYREGSGOXEMPWXMGOHS[R XLVSYKLXLIGIRXVIERHFSXXSQSJIEGLHSX XSJSVQELIEVXWLETI2& 4VEGXMWISRXLI [SVOWYVJEGI[MXLEPMXXPISJXLIMGMRK½VWX 9 0IEZIXSWIXJYPP] EXPIEWXSZIVRMKLXMHIEPP] Store in an airtight container.
2 4VILIEXXLISZIRXS '+EW1EVO-R X[SFEXGLIWVSPPSYXXLIHSYKLXSEQQ (/ in) thickness.Using a plain 7cm (2¾in) VSYRHGSSOMIGYXXIVGYXSYXVSYRHWERH XVERWJIVXLIQXSXLIFEOMRKWLIIXW&EOIJSV QMRYXIWYRXMPTEPIKSPHIR8VERWJIVXS E[MVIVEGO0IEZIXSGSSP 3 1M\XLIMGMRKWYKEV[MXLXFWT[EXIVXS QEOIEWQSSXLMGMRK4YXXFWTSJXLI icing into a piping bag with a small plain RS^^PI(MZMHIXLIVIWXFIX[IIRXLVII FS[PW%HHEPMXXPIJSSHGSPSYVMRKXSIEGL bowl to make up the three pastel colours. 4 7TVIEHIMKLXSJXLIFMWGYMXW[MXLFPYIMGMRK 4MTI½ZIPMRIWSJ[LMXIMGMRKIUYEPHMWXERGI ETEVXXLIRHVEKXLIXMTSJEGSGOXEMPWXMGO across the white icing in alternate directions. Repeat with the pink and yellow icing on XLISXLIVFMWGYMXW0IEZIXSWIX
Easy chocolate bites with date and coconut By Waitrose (www.waitrose.com/recipes) Makes 25 FOR THE BITES 90g (3oz) Waitrose Coconut Chunks 75g (2¾oz) Love Life Cashew Nuts 165g (5¾oz) pack of Love Life Pitted Medjool Dates 1 tbsp maple syrup 50g (1¾oz) dark chocolate, minimum 85% solids 2 tsp coconut oil or butter pinch of sea salt (optional)
1 Place the coconut and cashew nuts in EJSSHTVSGIWWSVERH[LM^^YRXMP½RIP] chopped. Add the dates and maple syrup, and whizz to make a coarse paste. 2 7TVIEHXLIQM\XYVISYXSREWLIIXSJ baking parchment and, using a small palette knife, shape into a 15cm (6in) square with a thickness of about 1.5cm (¾in). Place in the fridge. 3 Melt the chocolate and coconut oil or butter together in a heatproof bowl set over a pan of simmering water. Once QIPXIHWTVIEHSZIVXLIHEXIQM\XYVI sprinkle with sea salt (if using) and return to the fridge until set. 4 Cut into 25 small pieces and store in an airtight container in the fridge for up to 5 days.
Bourbon biscuits By Philip Friend from Baking Fanatic bakingfanatic.wordpress.com 1EOIWEFSYX½PPIHFMWGYMXW FOR THE BISCUIT DOUGH 100g (3¾oz) unsalted butter, softened 40g (1½oz) soft brown sugar 60g (2oz) caramelised sugar (see below) 2 tbsp golden syrup 1 tsp vanilla extract K öS^ TPEMR¾SYV TMRGLSJ½RIWIEWEPX 45g (1½oz) cocoa powder
TIP To easily cut up the bites, remove the set QM\XYVIJVSQXLIJVMHKIERHEPPS[XSGSQIXS room temperature. Then dip the knife in hot water so it cuts through the chocolate neatly.
caster sugar for sprinkling on top FOR THE FILLING 50g (1¾oz) best quality dark chocolate, 70% solids 50g (1¾oz) unsalted butter, softened 50g (1¾oz) icing sugar 1 tsp coffee granules dissolved in a little hot water
1 To make the caramelised sugar, put 100g (4oz) granulated sugar in a pan along with 2 tbsp of cold water. Heat gently, shaking the pan from time to time to help the sugar dissolve. Once the sugar has dissolved, turn up the heat and bring to the boil. Continue boiling until it turns a deep golden-brown caramel. As soon as it reaches this colour, turn off the heat and pour it on a baking tray lined with a silicone sheet. Let it cool
and harden. Snap off bits of the caramel and blitz in a food processor to give a ½RIWYKEr. 2 Beat the butter, brown sugar and GEVEQIPMWIHWYKEVYRXMPPMKLXERH¾YJJ]&IEX in the golden syrup and the vanilla. Sift in XLI¾SYVGSGSEERHWEPXERHQM\[MXL]SYV LERHWXSKMZIEJEMVP]½VQFYXRSXWXMGO] dough: it should be slightly shiny. Don’t overwork it. Chill for 30 minutes. 3 Roll out the dough to a thickness of about 3mm (1/8in). Cut out rectangular shapes, ideally with a bourbon biscuit cutter. Place on baking trays lined with greasproof paper and sprinkle over a little caster sugar. 4 Chill for a further 30 minutes. Preheat the oven to 130ºC/Gas Mark 2 while the dough chills. Bake for 10-12 minutes. Leave the biscuits on the greaseproof paper for a few QMRYXIWXS½VQYTFIJSVIXVERWJIVVMRKXS a wire rack to cool fully, during which time they will crisp up. 5 1EOIXLIGLSGSPEXI½PPMRKFIEXXLIFYXXIV and icing sugar for several minutes until it is very light and creamy. Stir in the melted chocolate and a little of the coffee, beating well to incorporate. Add more coffee to taste: you want to add just a hint of coffee ¾EZSYVXSXLI½PPMRK 6 4MTISVWTSSRXLIQSGLE½PPMRKSRXSXLI underside of half of the biscuits: you want EKIRIVSYWFYXRSXI\GIWWMZIEQSYRX Sandwich together pairs of biscuits, pressing XLIXSTWKIRXP]XS½\XLIQXSXLI½PPMRK Store in an airtight container.
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H E A V E N Almond-topped squares By Carole Clements Makes 18 FOR THE SQUARES 75g (3oz) butter 50g (2oz) granulated sugar 1 free-range egg yolk grated rind and juice of ½ lemon ½ tsp vanilla extract 2 tbsp whipping cream K S^ TPEMR¾SYV FOR THE TOPPING 225g (8oz) granulated sugar K S^ ¾EOIHEPQSRHW 4 free-range egg whites ½ tsp ground ginger ½ tsp ground cinnamon
1 Preheat the oven to 190°C/Gas Mark 5. Line a 33x23cm (13x9in) Swiss roll tin with baking parchment; grease the paper.
Cream cheese spirals By Carole Clements Makes 32 FOR THE SPIRALS 225g (8oz) butter, at room temperature 225g (8oz) cream cheese 2 tsp caster sugar K S^ TPEMR¾SYV 1 free-range egg white, beaten with 1 tbsp water, for glazing caster sugar, for sprinkling FOR THE FILLING K S^ [EPRYXW½RIP]GLSTTIH 115g (4oz) soft light brown sugar 1 tsp ground cinnamon
1 With an electric mixer, cream the butter, cream cheese and sugar until soft. Sift over XLI¾SYVERHQM\YRXMPGSQFMRIH+EXLIV into a ball and divide in half. Flatten each half, wrap in baking parchment and chill for at least 30 minutes. 2 1IER[LMPIQEOIXLI½PPMRK1M\XSKIXLIV the chopped walnuts, the brown sugar and the cinnamon, and set aside. 3 Preheat the oven to 190°C/Gas Mark 5. Grease two baking sheets. 4 Working with one half of the mixture at a time, roll out thinly into a circle about 28cm (11in) in diameter. Trim the edges with a knife, using a dinner plate as a guide. 5 Brush the surface with the egg white glaze and then sprinkle evenly with half XLI½PPMRK'YXXLIGMVGPIMRXSUYEVXIVWERH each quarter into four sections, to form 16 triangles. Starting from the base of the triangles, roll up to form spirals. 6 Place on the baking sheets and brush with the remaining glaze. Sprinkle with caster sugar. Bake until golden for 15-20 minutes. Allow to cool on a rack.
54
H E A V E N Summer
2 Cream the butter and sugar. Beat in the egg yolk, lemon zest and juice, vanilla extract ERHGVIEQ+VEHYEPP]WXMVMRXLI¾SYV+EXLIV MRXSEFEPPSJHSYKL;MXLPMKLXP]¾SYVIH ½RKIVWTVIWWXLIHSYKLMRXSXLITVITEVIH tin. Bake for 15 minutes. Remove from the oven but leave the oven on. 3 To make the topping, combine all the ingredients in a heavy pan. Cook, stirring constantly until the mixture comes to the boil. Continue boiling until just golden, for about 1 minute. Pour over the dough, spreading evenly. 4 Return to the oven and bake for about 45 minutes. Remove and score into bars or squares. Cool completely before cutting into squares and serving.
Chocolate pretzels By Carole Clements Makes 28 FOR THE PRETZELS K S^ TPEMR¾SYV pinch of salt 1 tbsp unsweetened cocoa powder 115g (4oz) butter, at room temperature 130g (4½oz) caster sugar 1 free-range egg free-range egg white, lightly beaten, for glazing sugar crystals, for sprinkling
1 -REFS[PWMJXXSKIXLIVXLI¾SYVWEPXERH cocoa powder. Set aside. Grease two baking sheets. 2 ;MXLERIPIGXVMGQM\IVGVIEQXLIFYXXIV YRXMPPMKLX%HHXLIWYKEVERHGSRXMRYI FIEXMRKYRXMPPMKLXERH¾YJJ]&IEXMRXLI IKK%HHXLIHV]MRKVIHMIRXWERHWXMVXS FPIRH+EXLIVXLIHSYKLMRXSEFEPP[VET MRGPMRK½PQ'LMPPJSVERLSYVSVJVII^IJSV 30 minutes. 3 Roll the dough into 28 small balls. Chill the balls until needed. Preheat the oven to 190°C/Gas Mark 5. 4 Roll each ball into a rope about 25cm MR PSRK;MXLIEGLVSTIJSVQEPSST with the two ends facing you. Twist the ends ERHJSPHFEGOSRXSXLIGMVGPITVIWWMRKMRXS make a pretzel shape. Place on the baking sheets with space between each one. 5 Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops and FEOIJSVQMRYXIWYRXMP½VQ8VERWJIV to a rack to cool.
Pecan tassies By Carole Clements Makes 24 FOR THE CAKES 115g (4oz) cream cheese 115g (4oz) butter K S^ TPEMR¾SYV FOR THE FILLING 2 free-range eggs 115g (4oz) soft dark brown sugar 1 tsp vanilla extract pinch of salt
4 8SQEOIXLI½PPMRKPMKLXP][LMWOXLIIKKWMR EFS[P+VEHYEPP][LMWOMRXLIFVS[RWYKEV ERHEHHXLIZERMPPEI\XVEGXWEPXERHFYXXIV Set aside until required. 5 Reserve 24 undamaged pecan halves and chop the rest coarsely with a sharp knife. 6 Place a spoonful of chopped nuts in each QYJ½RXMRERHGSZIV[MXLXLI½PPMRK7IXE pecan half on the top of each one. 7 Bake on the hot baking sheet for about QMRYXIWYRXMPTYJJIHERHWIX8VERWJIV to a wire rack to cool. Serve at room temperature.
25g (1oz) butter, melted 115g (4oz) pecan nuts
1 Place a baking sheet in the oven and preheat to 180°C/Gas Mark 4. Grease QMRMQYJ½RXMRW 2 Chop the cream cheese and butter into cubes. Put them in a mixing bowl. Sift over LEPJXLI¾SYVERHQM\%HHXLIVIQEMRMRK ¾SYVERHGSRXMRYIQM\MRKXSJSVQEHSYKL
The recipes on pages 54 and 55 are taken from The Great Big Baking Book by Carole Clements, published by Southwater Publishing, RRP £7.99.
3 6SPPSYXXLIHSYKLXLMRP];MXLE¾SYVIH ¾YXIHTEWXV]GYXXIVWXEQTSYXGQ (2½in) rounds. Line the tins with the rounds and chill.
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BA K I N G MAS TERCLAS S
)UDLVLHUFDNH
'ETXYVIXLI¾EZSYVWSJWYQQIV[MXLXLMWWYQTXYSYWHIWWIVXSJ+IRSMWIWTSRKIHMTPSQEXGVIEQERHJVIWL WXVE[FIVVMIW1IPERMI(YTYMWERH%RRI'E^SVWLS[YWLS[XSGVIEXIXLIGEOI[MXLXLI[S[JEGXSV
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%DNLQJH E A V E N Summer
F R A I S I E R
C A K E
M A S TE RC L A S S
Fraisier cake By Mélanie Dupuis and Anne Cazor
FOR THE CREAM
Serves 10
100g (3½oz) free-range egg yolk
put both seeds and pods in a saucepan with the water and sugar. Bring to the boil. Remove from the heat.
120g (4oz) caster sugar TECHNIQUES TO MASTER
K S^ GSVR¾SYV
1 Creating a chablon layer
500g (17½oz) milk
2 Dousing desserts in syrup
50g (2oz) butter
3 Using a piping bag
1 vanilla pod
MAKE THE CAKE IN THIS ORDER
200g (7oz) whipping cream
syrup – pastry cream – Genoise sponge – diplomat cream – assembly – decoration
8g (¼oz) leaf gelatine FOR THE GENOISE SPONGE 200g (7oz) egg (4 free-range eggs) 125g (4oz) caster sugar
FOR THE VANILLA SYRUP
K S^ TPEMR¾SYV
2 vanilla pods
FOR THE CHABLON
320g (11¼oz) water
30g (1oz) chocolate
150g (5¼oz) caster sugar
FOR THE TOPPING 1kg (35¼oz) gariguette strawberries or another conical variety
YOUR INGREDIENTS
FOR THE GLAZE about 100g (3½oz) apricot jam or apricot glaze 1 tbsp water SPECIAL EQUIPMENT 24cm (9in) dessert ring acetate cake band piping bag no. 12 plain piping nozzle palette knife FOR THE SYRUP
1 To make the vanilla syrup, split the vanilla pods lengthways, scrape out the seeds and
1
2
FOR THE DIPLOMAT CREAM
1 Hydrate the gelatine. Leaf gelatine has been dehydrated and must be rehydrated in order to melt it into a mixture. If it isn’t hydrated well, it will absorb any missing water from the mixture itself, causing it to shrink. Immerse the gelatine in a bowl of very cold water (it melts at low temperatures). 2 Let it soak for at least 15 minutes, while you make the pastry cream. When ready to add to the pastry cream, drain it and squeeze it between your hands before adding it to the mixture. Gelatine ‘glues’ mixtures together; in other words, it gives them their structure. The setting time is quite quick. Use the mixture straight away, so that the gelling power kicks in as soon as the mixture is put in place, or set it aside and whisk it before using to restore its consistency. FOR THE PASTRY CREAM
1 In a stainless steel bowl, blanch the egg yolk with the sugar.Whisk the egg yolks with the sugar to obtain a foamy mixture. It will double in volume.The process of homogenisation will take several minutes and is achieved faster with an electric whisk. %HH XLI GSVR¾SYV 2 Pour the milk into a saucepan with the seeds scraped from a vanilla pod and the pod itself. Bring the milk to the boil, remove the vanilla pod, pour half the milk over the IKK ]SPO WYKEV ERH GSVR¾SYV QM\XYVI ERH whisk. Return to the saucepan and heat rapidly while whisking energetically. 3
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F R A I S I E R
C A K E
M A S TE RC L A S S
for it to tumble from the spatula in a continuous stream.The mixture will fall like a ribbon folding back on itself. Fold in the ¾SYV YWMRK E WMPMGSRI WTEXYPE
3 When the mixture thickens, continue to whisk. From the time it starts to boil, count 90 seconds per 500g (18oz) of milk. Remove from the heat and add the butter. 4 Pour into a baking tin to cool rapidly and cover with plastic wrap, with the plastic touching the surface of the cream. Always whip the cream vigorously before using, to smooth it out.
6 Immediately pour the mixture into the prepared tin, spreading it out with the spatula as necessary. Bake for 15-25 minutes, depending on the thickness of the sponge. Leave to cool.
5 Whip the cream: refrigerate the utensils and XLI GVIEQ ½VWX 9XIRWMPW JSV QMRYXIW cream for 2 hours). Put the cream in the bowl of an electric mixer.Whisk the cooled pastry cream, then whisk in one-third of the whipped cream. Once the mixture is smooth, fold in the remaining whipped cream using a silicone spatula.
7 Hull the strawberries and cut about 15 of them lengthways to decorate the outside of the fraisier cake.
TO MAKE THE GENOISE SPONGE
1 Make the Genoise sponge in a 24cm (9in) dessert frame sitting on a baking tray lined with baking paper. 2 Preheat the oven to 180°C/Gas Mark 4. Grease the cake tin and line the sides and base with baking paper. 3 Prepare a water bath:Take a large saucepan and a stainless-steel bowl that will rest on the edge without being in contact with the water. Put water in the saucepan and heat it (it must be simmering). Put the egg and the sugar in a stainless-steel bowl. 4 When the water is simmering, place the bowl over the saucepan; the bowl must not touch the water.Whisk the mixture, trying to incorporate as much air as possible, until it reaches a temperature of 50°C. 5 Remove the bowl from the water bath and continue whisking until the mixture has cooled. If the batter is well made, the mixture should be at ribbon stage: the consistency should be silky and smooth 4
58
TO FINISH
1 Cut the cooled Genoise sponge in two horizontally. Melt the chocolate for the chablon layer.This is a thin layer of chocolate applied on the base of the bottom layer to stop the cake sticking. Don’t temper the chocolate. Melt it in a water bath, pour it over the cake and spread it out as thinly as possible using a palette knife (Pic 1). Leave to harden. During assembly, put the chocolate side down on a sheet of baking paper. 2 Sit the dessert ring on a baking tray lined with baking paper. Line the insides of the ring with a band of acetate cake wrap. Trim the chocolate-coated sponge to 22cm (8¾in) diameter. Place it in the ring, GLEFPSR WMHI HS[R *MPP E TMTMRK FEK ½XXIH with a no. 12 piping nozzle with diplomat cream. Pipe a ring of cream between the sponge and the dessert ring (Pic 2). Slide the half-strawberries all around the ring, with the cut side against the ring.
5 Dice XLI WXVE[FIVVMIW JSV XLI ½PPMRK reserving 250g (9oz) whole strawberries for the topping. Cover the bottom cake layer with piped diplomat cream, then distribute the strawberries over it, pushing them down lightly (Pic 5). Cover with the rest of the diplomat cream, taking care to VIWIVZI XFWT JSV XLI PEWX PE]IV 6 Douse the second sponge layer in the vanilla syrup, then place the doused side on the cream. Douse the other side. Spread the rest of the cream over the top using a palette knife (Pic 6). Refrigerate for 2 hours. TO DECORATE
1 Warm the apricot glaze or jam in a WEYGITER [MXL XLI [EXIV 7TVIEH E ½RI PE]IV over the top of the fraisier cake, smoothing it with a spatula. 2 Leave the acetate band until ready to serve, to protect the strawberries from oxidation. Cut the remaining strawberries in thin slices and arrange them in a rosette on top of the GEOI 9WMRK E TEWXV] FVYWL GSZIV [MXL E XLMR layer of apricot glaze to protect the fruit
The masterclass on pages 56-58 is taken from Patisserie by Mélanie Dupuis and Anne Caor published by Hardie Grant, RRP £30. To get this book for the special price of £25 (incl p&p), call 01256 302 699, and quote code HHB.
3 Douse this layer in the vanilla syrup 4MG (MT E TEWXV] FVYWL MR XLI W]VYT and tap on the cake to moisten it. It must be completely moistened without being WSEOIH 4VIWW SR XLI GEOI [MXL E ½RKIV ERH syrup should appear. 5
%DNLH E A V E N Summer
4 Cover the ring of strawberries with TMTIH HMTPSQEX GVIEQ 4MG 9WMRK E palette knife, smooth the cream over the strawberries all around the ring.
6
R E A D E R
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-RLQ XV DW RXU H[FOXVLYH
Cookie & Cake Decorating Course &SSO ]SYV XMGOIXW RS[ JSV SYV ½VWX IZIV Food Heaven VIEHIV IZIRX
D
o you want to take your skills to the next level and learn how to make your bakes look just as good as they taste? Join the Food Heaven XIEQ JSV SYV ½VWX IZIV I\GPYWMZI VIEHIV IZIRX 8LI JYPPHE] LERHWSR GSYVWI [MPP XEOI TPEGI SR XL 7ITXIQFIV MR EWWSGMEXMSR [MXL XLI &EXL 'EOI 'SQTER] EX XLIMV GEOI WGLSSP MR XLI FIEYXMJYP ;SVPH ,IVMXEKI 'MX] SJ &EXL8LI HE] [MPP FI HMZMHIH MRXS X[S TEVXW [MXL XLI QSVRMRK WTIRX TVEGXMWMRK XIGLRMUYIW JSV HIGSVEXMRK MGIH FMWGYMXW JSPPS[IH F] E FYJJIX PYRGL ERH KPEWW SJ 4VSWIGGS -R XLI EJXIVRSSR ]SY´PP HIGSVEXI E ¾S[IV KEVHIR XLIQIH GEOI PIEVRMRK LS[ XS PIZIP ERH PE]IV E WMRKPI XMIV GEOI FIJSVI GSZIVMRK MX [MXL WYKEVTEWXI JSV E WQSSXL ½RMWL ERH HIGSVEXMRK MX [MXL E VERKI SJ TVIXX] WYKEV ¾S[IVW YWMRK HMJJIVIRX GYXXIVW 8LI I\GPYWMZI GSYVWI [MPP VYR JVSQ EQ ¯ TQ SR 7YRHE] XL 7ITXIQFIV EX XLI Bath Cake Company ([[[FEXLGEOIGSQTER] GSYO MR &EXL8MGOIXW GSWX TIV TIVWSR [LMGL MRGPYHIW EPP QEXIVMEPW ERH XYMXMSR E PMKLX FYJJIX PYRGL [MXL 4VSWIGGS TPYW E KSSHMI FEK 4PEGIW EVI PMQMXIH XS WXYHIRXW WS KIX ]SYV XMGOIXW XSHE]
&SSO]SYVXMGOIXSRPMRIEX [[[JSSHLIEZIRQEKGSQIZIRXW n expect Here’s what you cacookie and s from Food Heaven’ course… ng cake decorati JJII ERH GS 10am ¯ ;IPGSQI XIE ¯ ,S[ XS MGI FMWGYMX 10.15am - 12.45pm LX FYJJIX PYRGL [MXL 12.45-1.30pm ¯ 0MK E KPEWW SJ 4VSWIGGS V KEVHIR GEOI 1.30-4.30pm ¯ *PS[I WLSTTMRK 4.30-5pm ¯ 4VMZEXI TVMGIW MEP IG WT XL [M I\TIVMIRGI
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H E AV E N
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Apple and plum crumble By Le Creuset (www.lecreuset.co.uk)
By Le Creuset (www.lecreuset.co.uk)
Serves 6-8
Makes 2 FOR THE PUDDINGS
a little butter, for greasing
muscovado sugar, plus a little extra
200g (7oz) wholemeal selfVEMWMRK¾SYV
4MRO0EH]® apples, cored ERHXLMRP]WPMGIH
30g (1¼oz) caster sugar
½ tsp ground cinnamon
3 plums, pitted and sliced
200g (7oz) porridge oats
TO DECORATE
¼ tsp salt
40g (1½oz) pecan halves
grated zest and juice of 1 lemon
20g (¾oz) butter
FOR THE CRUMBLE
200g (7oz) butter, melted
20g (¾oz) light muscovado sugar
150g (4½oz) light
XFWTKSPHIRW]VYT
1 Preheat the oven to 180°C/Gas Mark 4. Position an oven shelf in the centre of the oven. Grease a Le Creuset Stoneware Heart Casserole with a little butter. 2 1M\XSKIXLIVXLI¾SYVGMRREQSRTSVVMHKISEXWWEPXERHPIQSR^IWX Stir in the melted butter and muscovado sugar. Tip half the mixture into the casserole and press it down lightly. Arrange half the apples ERHTPYQWSRXSTMRERIZIRPE]IV7TVMROPI[MXLEPMXXPIPIQSRNYMGI then tip the remaining cake mixture on top, pressing it down lightly. Arrange the remaining apples and plums over the surface, then WTVMROPI[MXLXLIVIQEMRMRKPIQSRNYMGIERHEPMXXPII\XVEWYKEV 3 &EOIJSVQMRYXIWYRXMP½VQERHKSPHIRFVS[R 4 To decorate, heat the pecans in a dry frying pan for 1-2 minutes, stirring occasionally. Scatter them over the cake. Melt the butter, sugar and syrup in the pan and let it bubble up for a few seconds, XLIRHVM^^PISZIVXLIXST'SSPGSQTPIXIP]MJWIVZMRKEWEGEOI otherwise serve immediately. If serving as a pudding, accompany with crème fraiche, cream, ice cream or custard.
62
Saucy Amaretto puddings
%DNLQJH E A V E N Summer
25g (1oz) butter, at room temperature K ôS^ TPEMR¾SYV grated zest and juice of 1 lemon 2 medium free-range eggs, separated QP ¾S^ QMPO 2 tbsp Amaretto liqueur MGMRKWYKEVJSVWTVMROPMRK
1 Preheat the oven to 180°C/Gas Mark 4. Position an oven shelf towards the centre of the oven. Use a small knob of the butter to grease two Le Creuset Stoneware Heart Ramekins. 2 Beat together the remaining butter and sugar, adding 1 tbsp hot [EXIV7MJXMRXLI¾SYVXLIRWXMVMXMR[MXLXLIPIQSR^IWXERHNYMGI Add the beaten egg yolks, milk and Amaretto liqueur to the mixture (don’t worry if the mixture curdles a little). 3 Whisk the egg whites in a grease-free bowl until they hold their shape. Fold them into the lemon mixture, then transfer to the prepared dishes. 4 Stand the dishes in a roasting pan with water to come about a third of the way up their sides. Bake for 40 minutes until risen and golden. Serve immediately, sprinkled with a little icing sugar. TIP If you prefer a non-alcoholic version, replace the Amaretto with 2 extra tbsp milk.
Menton lemon tart &]+qVEPH4EWWIHEX Serves 4-6 FOR THE SWEET PASTRY CRUST 150g (5¼oz) butter, diced K S^ TPEMR¾SYV a pinch of salt 30g (1oz) ground almonds 95g (3¼oz) icing sugar 1 free-range egg, beaten FOR THE LEMON CREAM FILLING 8 lemons 12 free-range eggs 440g (15½oz) caster sugar 4 leaves of gelatine 340g (12oz) butter, softened FOR THE CANDIED LEMONS 5 lemons 250g (9oz) sugar QP ¾S^ [EXIV grated zest of 1 lime
1 1EOIXLITEWXV]-REPEVKIQM\MRKFS[PVYFXLIFYXXIVMRXSXLI¾SYV YRXMPXLIQM\XYVIVIWIQFPIW½RIFVIEHGVYQFW%HHMRXLIWEPXERH KVSYRHEPQSRHWXLIRWMJXMRXLIMGMRKWYKEV7XMVXSGSQFMRI 2 1M\MRXLIIKKXSQEOIEWQSSXLHSYKL;VETMRGPMRK½PQERHPIX MXVIWXJSVLSYVWMRXLIVIJVMKIVEXSV 3 1EOIXLIPIQSRGVIEQ½PPMRK;EWLXLIPIQSRWKVEXIXLI^IWXJVSQ JSYVERHVIWIVZI.YMGIEPPIMKLXPIQSRWQIEWYVIQP ¾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
7TSSRXLIPIQSRGVIEQ½PPMRKMRXSETEWXV]FEK½XXIH[MXLE TPEMRXMTERHTMTIMXMRXSXLITEWXV]GEWIWQSSXLMRKXLIXST PIZIP[MXLEWTEXYPE(IGSVEXI[MXLGERHMIHPIQSR WPMGIWERHPMQI^IWX
This recipe is taken from Flavors from the French Mediterranean by Gérald Passedat and Richard Houghton, published by Flammarion, RRP £19.95.
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This recipe is taken from StepBy-Step Desserts by Caroline Bretherton and Kirsten Raines, published by DK, RRP £20.
Panna cotta with ginger and poached rhubarb
White chocolate and rose water parfait
By Rachel’s (www.rachelsorganic.co.uk
By Caroline Bretherton and Kirsten Raines
Serves 6-8
Makes 6
FOR THE PANNA COTTA
FOR THE PARFAIT
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FOR THE RHUBARB
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EQUIPMENT
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1 Follow the manufacturer’s instructions for soaking the gelatine. 2 Heat the milk, vanilla and cream together in a small pan until just boiling, then add the sugar. Remove from the heat and leave to GSSPEPMXXPIFIJSVIEHHMRKXLI]SKYVX7XMV[IPP4SYVMRXSVEQIOMRW cover and leave to set in the fridge for 6 hours or overnight.
1 Whisk the cream in a bowl to form soft peaks and chill until needed. Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure it does not touch the water. Remove from the heat and set aside, stirring frequently.
3 Preheat the oven to 150°C/Gas Mark 2. Wash and cut the rhubarb stems and place in an ovenproof dish or small saucepan, sprinkle over the sugar and just cover with water. Poach in the oven for 10-15 minutes. Check regularly to see if the pieces are not drying out. Leave the rhubarb to cool and the syrup to go sticky and thick.
2 ,IEXXLIWYKEVWEPXERHQP ¾S^ [EXIVMRETERSZIVEPS[ heat, stirring occasionally, until the sugar dissolves. Bring to the boil. Then reduce the heat to a simmer and cook until the temperature reaches 110°C. Remove from the heat.
4 De-mould the panna cottas by dipping them in warm water, invert SRXSETPEXIERHWLEOIWLEVTP]8S½RMWLEHHXLITSEGLIHVLYFEVF SRXLIWMHIERHHVM^^PISZIVXLIHIPMGMSYWVLYFEVFW]VYT
3 With an electric mixer, whisk the egg yolks for 4-5 minutes, until pale and smooth. Then whisk in the hot sugar syrup in a steady stream, until combined. Add the rose water, beat well, then fold in the chocolate. Beat for one more minute, or until well combined. Gently fold in the whipped cream, until no streaks remain. 4 4SYVXLIQM\XYVIMRXSXLIKPEWWIWERHJVII^IJSVLSYV7TVMROPI XLITEVJEMX[MXLTMWXEGLMSWXSWIVZI7XSVIXLITEVJEMXGSZIVIHMR XLIJVII^IVJSVHE]W
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Raspberry meringue gâteau By Martha Day Serves 6 FOR THE GATEAU 4 free-range egg whites 225g (8oz) caster sugar a few drops of vanilla extract 1 tsp distilled malt vinegar 115g (4oz) roasted and chopped hazelnuts, ground 300ml (½ pint) double cream 350g (12oz) raspberries icing sugar, for dusting raspberries and mint sprigs, to decorate FOR THE SAUCE 225g (8oz) raspberries 3-4 tbsp icing sugar, sifted 1 tbsp orange liqueur The recipes on pages 65-67 are taken from A Year of Desserts by Martha Day, published by Lorenz, RRP £14.99.
1 Preheat the oven to 180°C/Gas Mark 4. Grease two 20cm (8in) sandwich tins and line the bases with baking parchment. 2 Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the caster sugar 1 tbsp at a time, whisking well after each addition. 3 Continue whisking the meringue mixture for a minute or two until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts. 4 Divide the meringue mixture between the prepared sandwich tins and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the tins and leave them to cool on a wire rack. 5 While the meringues are cooling, make the sauce. Process the raspberries with the icing sugar and orange liqueur in a blender or JSSHTVSGIWWSVXLIRTVIWWXLITYVqIXLVSYKLE½RIR]PSRWMIZIXS remove any pips. Chill the sauce until ready to serve. 6 Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream. 7 Dust the top of the gâteau with icing sugar. Decorate with mint sprigs and serve with the raspberry sauce. TIP Fresh redcurrants make a good alternative to raspberries. Pick over the fruit, then pull each sprig gently through the prongs of a fork to release the redcurrants. Add them to the whipped cream with a little icing sugar, to taste.
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/M[MVMGSXXEGLIIWIXEVX By Martha Day Serves 8 FOR THE FILLING 50g (2oz) blanched almonds 90g (3½oz) plus 1 tbsp caster sugar 900g (2lb) ricotta cheese QP ¾S^ [LMTTMRKGVIEQ 1 free-range egg 3 free-range egg yolks XFWTTPEMR¾SYV a pinch of salt 2 tbsp rum grated zest of 1 lemon QP ô¾S^ PIQSRNYMGI QP ¾S^ GPIEVLSRI] OM[MJVYMX FOR THE PASTRY K S^ TPEMR¾SYV 1 tbsp granulated sugar ½ tsp salt ôXWTFEOMRKTS[HIV 75g (3oz) butter, diced 1 free-range egg yolk QP ö¾S^ [LMTTMRKGVIEQ
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1 *SVXLITEWXV]WMJXXLI¾SYVWYKEVWEPXERHFEOMRKTS[HIVMRXSE FS[P'YXMRXLIFYXXIVYRXMPXLIQM\XYVIVIWIQFPIWGSEVWIGVYQFW 1M\XLIIKK]SPOERHGVIEQ7XMVMRNYWXIRSYKLXSFMRHXLIHSYKL 2 8VERWJIVXSEPMKLXP]¾SYVIHWYVJEGI¾EXXIRXLITEWXV]WPMKLXP][VET MRFEOMRKTEVGLQIRXERHGLMPPJSVQMRYXIW4VILIEXXLISZIRXS '+EW1EVO 3 3REPMKLXP]¾SYVIHWYVJEGIVSPPSYXXLIHSYKLXSQQ 1¹8MR XLMGO ERHXVERWJIVXSEGQ MR WTVMRKJSVQXMR'VMQTXLIIHKI 4 4VMGOXLIFSXXSQSJXLIHSYKLEPPSZIV[MXLEJSVO0MRI[MXLFEOMRK TEVGLQIRXERH½PP[MXLFEOMRKFIERW&EOIJSVQMRYXIW6IQSZI XLITETIVERHFIERWERHFEOIYRXMPKSPHIR QMRYXIWQSVI0IX GSSP6IHYGIXLILIEXXS '+EW1EVO 5 +VMRHXLIEPQSRHW½RIP][MXLXFWTWYKEVMREJSSHTVSGIWWSVSV FPIRHIV 6 ;MXLERIPIGXVMGQM\IVFIEXXLIVMGSXXEYRXMPGVIEQ]%HHXLIGVIEQ IKK]SPOWVIQEMRMRKWYKEV¾SYVWEPXVYQPIQSR^IWXERHQP ¾S^ PIQSRNYMGI&IEXXSGSQFMRI7XMVMRXLIKVSYRHEPQSRHW YRXMP[IPPFPIRHIH 7 4SYVMRXSXLIWLIPPERHFEOIJSVEFSYXLSYVYRXMPKSPHIR0IXGSSP XLIRGLMPPPSSWIP]GSZIVIHJSVLSYVW9RQSYPHERHTPEGISR EWIVZMRKTPEXI 8 'SQFMRIXLILSRI]ERHVIQEMRMRKPIQSRNYMGIJSVXLIKPE^I 7IXEWMHI 9 4IIPXLIOM[MW,EPZIXLIQPIRKXL[E]WXLIRGYXGVSWW[MWIMRXS QQ õMR WPMGIW%VVERKIXLIWPMGIWMRVS[WEGVSWWXLIXSTSJ XLIXEVX.YWXFIJSVIWIVZMRKFVYWL[MXLXLIKPE^I
-GIHKMRERHHEQWSRWSYJ¾qW
Lemon and orange tart
By Martha Day
By Martha Day
Makes 6
Serves 8-10
FOR THE SOUFFLES
FOR THE PASTRY
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qI 5 7TSSRXLIQM\XYVIMRXSXLIHMWLIWXSGSQIGQ MR EFSZIXLI VMQ*VII^IYRXMP½VQ6IQSZIJVSQXLIJVII^IVQMRYXIWFIJSVI WIVZMRK6IQSZIXLIGSPPEVWXLIRHIGSVEXIIEGL[MXLHEQWSRWPMGIW ERHQMRXPIEZIW
Q ôTX [LMTTIHGVIEQSVJVSQEKIJVEMW SVERKIWTIIPIHERHXLMRP]WPMGIH
1 4PEGIXLI¾SYVWLE^IPRYXWWYKEVWEPXERHFYXXIVMREJSSH TVSGIWWSVERHTVSGIWWMRWLSVXFYVWXWYRXMPXLIQM\XYVIVIWIQFPIW FVIEHGVYQFW%HHXFWTGSPH[EXIVERHTVSGIWWYRXMPXLIHSYKL GSQIWXSKIXLIV 2 8YVRSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHKIRXP]YRXMP WQSSXL6SPPSYXERHPMRIEGQ MR ¾ERXMR)EWIXLITEWXV] KIRXP]MRXSXLIGSVRIVW[MXLSYXWXVIXGLMRKMX'LMPPJSVQMRYXIW 4VILIEXXLISZIRXS '+EW1EVO 3 0MRIXLITEWXV][MXLFEOMRKTEVGLQIRXERH½PP[MXLFEOMRKFIERW &EOIFPMRHJSVQMRYXIWVIQSZIXLITETIVERHFIERWERH GSRXMRYIJSVEJYVXLIVQMRYXIWYRXMPXLITEWXV]MWGVMWT %PPS[XSGSSP 4 ;LMWOXLIPIQSRGYVHMRXSXLIGVIEQSVJVSQEKIJVEMWERHWTVIEH SZIVXLIFEWISJXLITEWXV]%VVERKIXLISVERKIWPMGIWSRXSTERH WIVZIEXVSSQXIQTIVEXYVI
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Mini strawberry and white chocolate tarts By David Herbert Makes 24 FOR THE PASTRY K S^ TPEMR¾SYV 3 tbsp icing sugar 1 tbsp hazelnuts, roughly chopped 100g (3½oz) unsalted butter, chilled and diced a pinch of salt 1 free-range egg, lightly beaten 6 strawberries, halved FOR THE FILLING 150g (5oz) white chocolate, roughly chopped 100ml ô¾S^ double cream
Apricot and pistachio cake By David Herbert Serves 8 FOR THE FRUIT BASE 50g (2oz) unsalted butter 150g (5oz) brown sugar 8 large ripe apricots, halved and stones removed FOR THE BATTER K S^ TPEMR¾SYV a pinch of salt 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ground cardamom 2 free-range eggs, lightly beaten QP ¾S^ FYXXIVQMPO ôXFWTWYR¾S[IVSMP
1 Preheat the oven to 180°C/Gas Mark 4. Grease a 12-hole miniQYJ½RXMR 2 'SQFMRIXLI¾SYVMGMRKWYKEVLE^IPRYXWFYXXIVERHWEPXMREJSSH processor. Add the egg and pulse until the pastry comes together. Add a little cold water if you need to, but don’t overmix the dough. 'SZIV[MXLGPMRK½PQERHGLMPPJSVQMRYXIW 3 6SPPSYXXLIHSYKLSRE¾SYVIHWYVJEGIXSEXLMGORIWWSJEFSYX 4mm (1¹8in). Use a round cutter to cut out 12 circles large enough XS½XXLIQYJ½RLSPIW4VIWWXLIGMVGPIWMRXSXLIXMRERHJVII^I for 20 minutes. Place the pastry cases in the oven and bake for 15 minutes. Remove and cool completely on a wire rack.
25g (1oz) shelled pistachios, roughly chopped cream or ice cream, to serve (optional)
1 Preheat the oven to 180°C/Gas Mark 4. 2 Melt the butter in a 25cm (10in) ovenproof non-stick frying pan, add half the sugar and cook until dissolved and beginning to caramelise. Tip the apricot halves into the pan; the sugar will harden a little, but it will melt again later in the heat of the oven. Spread the apricots out in a single layer, then remove the pan from the heat.
4 8SQEOIXLI½PPMRKTPEGIXLI[LMXIGLSGSPEXIMRELIEXTVSSJFS[P Heat the cream until almost boiling, then pour over the chocolate and stir until melted and smooth.
3 7MJXXLI¾SYVWEPXFMGEVFSREXISJWSHEFEOMRKTS[HIVERH cardamom into a large bowl. Add the beaten egg, buttermilk, oil and remaining sugar and whisk until smooth. Pour the batter over the apricots and bake for 30-35 minutes or until the cake is golden on XSTERHJIIPW½VQ[LIRKIRXP]TVIWWIHMRXLIQMHHPI
5 %PPS[XLI½PPMRKXSGSSPJSVQMRYXIWXLIRWTSSRMXMRXSXLI cooled pastry cases. Chill for an hour or until set, then top each tart with half a strawberry.
4 Remove and allow to cool in the pan for a few minutes before inverting onto a serving plate. Scatter with the pistachios and serve warm with cream or ice-cream, if you like.
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Best-ever cheesecake By David Herbert Serves 8-12 FOR THE BASE 60g (2oz) plain sweet biscuits (around 10) 90g (3oz) unsalted butter, melted FOR THE CHEESECAKE 900g (2lb) cream cheese, softened at room temperature 165g (5½oz) caster sugar XFWT TPEMR ¾SYV 3 large free-range eggs, plus 1 free-range egg yolk k 180g (6½oz) sour cream 1 tsp vanilla extract XWT ½RIP] KVEXIH PIQSR ^IWX 2 tsp fresh lemon juice FOR THE TOPPING 180g (6½oz) sour cream
1 Preheat the oven to 190°C/Gas Mark 5. Grease a 23cm (9in) springform cake tin and line the base with baking paper. 2 Place the biscuits and melted butter in a food processor and pulse until the mixture comes together. Press the mixture into the base of the tin and refrigerate for 30 minutes. Then bake the crumb base in the oven for 12 minutes. Remove and allow to cool. 3 Increase the oven temperature to 200°C/Gas Mark 6. 4 4PEGIXLIGVIEQGLIIWIWYKEVERH¾SYVMRERIPIGXVMGQM\IVERH beat until creamy and well combined. Add the eggs and egg yolk one at a time, and then beat in the sour cream, vanilla, lemon zest ERHPIQSRNYMGI&IEXJSVQMRYXIWSVYRXMPPMKLXERH¾YJJ] 5 Spoon the mixture onto the biscuit base and smooth the top. Bake for 10 minutes, then reduce the temperature to 120°C/ Gas Mark ½ and bake for a further 25 minutes or until just set in the middle. Turn off the oven and allow the cheesecake to cool completely in the oven. 6 To make the topping, combine all the ingredients in a bowl. Spread the topping over the cooled cheesecake and refrigerate for at least 6 hours before serving.
1 tbsp caster sugar 1 tbsp fresh lemon juice
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%PQSRHERHFVIEHGVYQFGLSGSPEXIGEOI By David Herbert Serves 8-10 FOR THE CAKE 250g (9oz) dark chocolate, 70% cocoa solids, roughly chopped 250g (9oz) unsalted butter, softened at room temperature 250g (9oz) caster sugar 6 free-range eggs, beaten 240g (8½oz) ground almonds 105g (3¾oz) fresh breadcrumbs FOR THE GLAZE 100ml ô¾S^ double cream 100g (3½oz) dark chocolate, 70% cocoa solids, roughly chopped 1 tbsp golden syrup
The recipes on pages 68-70 are taken from Best Home Cooking by David Herbert, photographs © Brent Parker Jones, published by Penguin Lantern, RRP £18.99.
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1 Preheat the oven to 160°C/Gas Mark 3. Grease and line the base and side of a 20cm (8in) springform cake tin. 2 Place the chocolate in a heatproof bowl set over a saucepan of barely simmering water (make sure the bowl doesn’t touch the water), stirring occasionally until melted and smooth. Set aside to cool slightly. 3 Place the butter and sugar in an electric mixer and beat until pale and creamy. With the motor running, gradually add the beaten egg to the mixture – don’t worry if it curdles. Pour in the cooled melted chocolate and mix until combined, then stir in the ground almonds and breadcrumbs. 4 Pour the batter into the prepared tin and bake for 1 hour-1 hour QMRYXIWSVYRXMP½VQXSXLIXSYGL%WOI[IVMRWIVXIHMRXLI centre should come out clean. Cool in the tin for 10 minutes, then remove the outside of the tin and transfer the cake to a wire rack to cool completely. 5 To make the glaze, bring the cream to just under boiling point in a small saucepan. Remove from the heat and add the chocolate and syrup. Stir until melted and smooth, then set aside to cool for 15 minutes. 6 Pour the glaze over the cooled cake, then cut into wedges and serve.
Berry and frangipane tart By Lakeland (www.lakeland.co.uk) Makes a 20x30cm tart FOR THE TART WLIIXSJVIEH]QEHITYJJTEWXV] K S^ JVS^IRQM\IHFIVVMIW K S^ FYXXIVWSJXIRIH ôXWTZERMPPEI\XVEGX K öS^ GEWXIVWYKEV JVIIVERKIIKK]SPOW XFWTTPEMR¾SYV K õS^ KVSYRHEPQSRHW
Ricotta & cinnamon pancakes with Pink Lady apples ®
By Pink Lady Apples (www.pinkladyapples.co.uk) Makes 10 pancakes FOR THE PANCAKES 3 Pink Lady® apples juice of 1 lemon K S^ TPEMR¾SYV XWTFEOMRKTS[HIV 2 tbsp cinnamon JVIIVERKIIKKWWITEVEXIH K S^ VMGSXXE 190ml (6¾oz) milk
1 4VILIEXXLISZIRXS'+EW1EVO+VIEWIE\GQ \MR XMR
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2 *SPHSYXXLITEWXV]XSGSZIVXLIFEWIERHWMHIWSJXLIXMR +IRXP]TVIWWMRXSXLIXMRTVMGOEPPSZIV[MXLEJSVOERHTPEGI in the freezer for 5 minutes.
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3 8ST[MXLFEOMRKFIERWERHFEOIFPMRHJSVQMRYXIW6IQSZI JVSQXLISZIRGSSPJSVQMRYXIWERHVIHYGIXLISZIR XIQTIVEXYVIXS '+EW1EVO 4 8SQEOIXLIJVERKMTERITPEGIXLIFYXXIVZERMPPEWYKEVERHIKK]SPOW MREFS[PFIEXYRXMPPMKLXERH¾YJJ]XLIRWXMVMRXLI¾SYVERHKVSYRH EPQSRHW7TVIEHSZIVXLITEWXV]FEWIWTVMROPISRXLIFIVVMIWERH FEOIJSVEFSYXQMRYXIWSVYRXMPKSPHIRFVS[R TIP ;IYWIHFPEGOFIVVMIWFPYIFIVVMIWVEWTFIVVMIWERHVIHGYVVERXW FYX]SYGSYPHYWIER]GSQFMREXMSRSJJVS^IRFIVVMIW
K ôS^ PS[JEXTPEMRSVKVIIO]SKLYVXXSWIVZI
1 Heat a griddle pan on a high heat. Meanwhile halve the apples and remove the core. Cut into wedges and cover in lemon juice. Place onto the griddle pan and cook until you have griddle marks and the apples are softened slightly. Leave to one side. 2 7MIZIXLI¾SYVFEOMRKTS[HIVERHGMRREQSRMRXSEPEVKIQM\MRK FS[P%HHXLIIKK]SPOWERHVMGSXXEERHFIKMRXSWXMV[LMPIEHHMRK the milk. 3 Whisk the egg whites until you have soft peaks. Fold the egg whites MRXSXLIVMGSXXEQM\YRXMPJYPP]GSQFMRIH 4 Heat a non-stick frying pan on a medium-high heat and add the FYXXIV0EHPIWSQISJXLIQM\MRXSXLITERERHGSSOYRXMPKSPHIR FVS[RSRSRIWMHIXLIR¾MT6ITIEXYRXMP]SYLEZIYWIHYTEPPXLI FEXXIV¯]SYWLSYPHFIEFPIXSQEOIEVSYRHTERGEOIW 5 7IVZIXLITERGEOIW[MXLXLIKVMHHPIHETTPIW]SKLYVXERHLSRI]
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7XVE[FIVV]WSYJ¾qW
Blueberry almond tart
By Bonne Maman
By BerryWorld (www.berryworld.com)
Serves 4
Serves 6
FOR THE SOUFFLES
FOR THE TART
1 tbsp butter
175g (6oz) blueberries
4 large free-range egg whites
150g (5oz) caster sugar
125g (4oz) caster sugar
212g (7½oz) ready-made short crust pastry
4 tbsp Bonne Maman Strawberry conserve
110g (3½oz) ground almonds
1 tbsp icing sugar, to dust
50g (2oz) butter, softened 3 free-range eggs, beaten
1 Preheat the oven to 200°C/Gas Mark 6. Lightly grease four individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin. 2 Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in XLIGSRWIVZIXLIRWTSSRXLIWSYJ¾qQM\XYVIMRXSXLITVITEVIH ramekin dishes. 3 &EOISREGIRXVIWLIPJMRXLITVILIEXIHSZIRJSVQMRYXIW 4 Lightly dust with the icing sugar and serve immediately. TIP 1*SVERIUYEPP]KSVKISYWWSYJ¾qXV]&SRRI1EQER&IVVMIWERH Cherries, Blackcurrant or Raspberry conserves. TIP 2 Put a small scoop of solid ice cream in the base of each ramekin FIJSVIEHHMRKXLIQIVMRKYIJSVE&EOIH%PEWOEX]TITYHHMRK
This recipe is from Bonne Maman – The Seasonal Cookbook, published Simon & Schuster, RRP £12.99. Recipe development by Moyra Fraser.
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vanilla and almond extract, a few drops of each K ôS^ ¾EOIHEPQSRHWXSEWXIH icing sugar, sifted
1 Place the fruit in a small pan with 50g (2oz) sugar and warm through until the juices begin to rest. Remove from the heat and allow to cool. 2 Preheat the oven to 200ºC/Gas Mark 6. Roll out the pastry on a PMKLXP]¾SYVIHWYVJEGIPEVKIIRSYKLXSPMRIER GQ MR PSSWI FSXXSQIH¾ERXMR)EWIXLITEWXV]KIRXP]MRXSXLIGSVRIVW[MXLSYX stretching and trim the edges. Chill until required. 3 In a mixing bowl, cream together the rest of the sugar, the almonds, butter, eggs and extracts until soft and well blended. 4 Spoon the fruit into the pastry case, spread over the topping and ¾EXXIR4PEGIMRXLISZIRERHFEOIJSVQMRYXIWSVYRXMPXLI topping is set and light golden. 5 7IVZI[EVQSVGSPHXSTTIH[MXLXLI¾EOIHEPQSRHWERHEWLEOISJ sifted icing sugar.
Raspberry and white chocolate tart By BerryWorld (www.berryworld.com) Makes 6-8
1 Preheat the oven to 190°C/Gas Mark 5. Lightly grease a 23cm (9in) tart tin.
2 1EOIXLITEWXV]F][LM^^MRKXLI¾SYVERHFYXXIVMREJSSH TVSGIWWSVXSJSVQ½RIGVYQFW%HHNYWXIRSYKLGSPH[EXIVXS K ôS^ TPEMR¾SYV FVMRKMXXSKIXLIVNYWXX[SSVXLVIIXEFPIWTSSRWWLSYPHHSMX;VET K S^ YRWEPXIHFYXXIVGYXMRXSGQ ôMR GYFIW MRGPMRK½PQERHEPPS[XSVIWXMRXLIJVMHKIJSVQMRYXIW FOR THE PASTRY
FOR THE FILLING
3 6SPPXLITEWXV]MRXSEGMVGPIFMKIRSYKLXSPMRIMX(SR´X[SVV]MJ MXGVEGOWEPMXXPINYWXTEXGLMXYTMRXLIXMRYWMRKEPMXXPI[EXIVMJ]SY RIIHXSWXMGOMXXSKIXLIV4VMGOXLIFEWIEPPSZIV[MXLEJSVOPMRI QP ¾S^ HSYFPIGVIEQ with baking paper and baking beans and bake blind in the oven K S^ YRWEPXIHFYXXIV JSVQMRYXIWYRXMPGVMWT6IQSZIXLITEWXV]GEWIJVSQXLISZIR ôXWTZERMPPEI\XVEGX XEOISYXXLIFEOMRKFIERWERHEPPS[XSGSSPGSQTPIXIP][LMPI]SY QEOIXLI½PPMRK K S^ VEWTFIVVMIW
K S^ [LMXIGLSGSPEXI
4 1EOIXLI½PPMRKF]FVIEOMRKYTK ôS^ SJXLI[LMXI GLSGSPEXIERHEHHMRKXSELIEXTVSSJFS[PEPSRK[MXLXLIHSYFPI GVIEQFYXXIVERHZERMPPE7IXXLIFS[PSZIVETERSJFEVIP] WMQQIVMRK[EXIVERHEPPS[XLIGLSGSPEXIERHFYXXIVXSQIPX WXMVVMRKJVIUYIRXP]YRXMP]SYLEZIEXLMGOWLMR]WEYGI4SYVMRXS XLIFEOIHERHGSSPIHTEWXV]GEWIERHTYXMRXLIJVMHKIXSWIX½VQ JSVEFSYXERLSYV 5 3RGIWIXVIQSZIJVSQXLIJVMHKIERHHIGSVEXIXLIWYVJEGISJ XLIXEVX[MXLXLIJVIWLVEWTFIVVMIWIMXLIVMRETVIXX]TEXXIVRSV VERHSQP]EW]SYPMOI1IPXXLIVIQEMRMRK[LMXIGLSGSPEXIMREWQEPP LIEXTVSSJFS[PWIXSZIVETERSJFEVIP]WMQQIVMRK[EXIV9WMRKE teaspoon, drizzle the melted chocolate over the raspberries.
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'HVVHUWVH E A V E N 6IHXVYJ¾IXEVX By Abel & Cole (www.abelandcole.co.uk) Serves 12 FOR THE PASTRY 250g (9oz) plain white (or a 50/50 mix of TPEMR [LMXI ERH WTIPX ¾SYV 3 tbsp cocoa powderr 1 tbsp mixed spice XFWT WYKEVV a good pinch of sea salt K ôS^ FYXXIVV 1 free-range egg FOR THE FILLING QP ¾ S^ FIIXVSSX NYMGI XFWT GSGSRYX SMP 1 tbsp vanilla extract XWT KVSYRH GMRREQSR WIIHW JVSQ GEVHEQSQ TSHW KVSYRH a pinch of chilli powderr a pinch of sea salt 600g (1lb 5oz) dark chocolate E PEVKI LERHJYP SJ ¾EOIH EPQSRHW
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1 Preheat the oven to 200°C/Gas Mark 6. Grease a 28cm (11in) VSYRH¾ERXMR[MXLEVIQSZEFPIFEWI 2 1M\XLI¾SYVGSGSETS[HIVQM\IHWTMGIWYKEVERHWEPXMREPEVKI FS[P'YXXLIFYXXIVMRXSWQEPPGYFIWERHXSWWXLVSYKLXLI¾SYV 6YF[MXL]SYV½RKIVWYRXMPMXVIWIQFPIW½RIFVIEHGVYQFW 3 ;LMWOXLIIKK*SPHXLVSYKLXLIQM\%HHXFWTGSPH[EXIVSV IRSYKLXSFVMRKXLIQM\XSKIXLIVMRXSEFEPPXLEXLEWETPE]HSYKL like consistency. 4 4VIWWXLIHSYKLMRXSXLI¾ERXMRTYWLMRKMXYTXSJYPP]PMRIXLIFEWI ERHMRRIVWMHIWSJXLIXMR=SY[ERXXLITEWXV]XSFIEFSYXXLI XLMGORIWWSJEGSMRSVQQ 1¹8in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
7YQQIVNEQFSVIITMI
19th-century college puddings
By Abel & Cole (www.abelandcole.co.uk)
By Regula Ysewijn
Serves 8
Makes 10
FOR THE PASTRY
FOR THE PUDDINGS
K PFôS^ TPEMR[LMXI¾SYV
100g (3½oz) fresh breadcrumbs
1 tbsp caster sugar, plus extra for dusting
50g (1¾oz) shredded suet
a pinch of sea salt
50g (1¾oz) raw sugar
200g (7oz) cold unsalted butter, diced
½ tsp ground nutmeg
FOR THE FILLING
a pinch of salt
750g (1lb 10½oz) summer fruits
2 free-range eggs, lightly beaten
a pinch of spice (vanilla, cinnamon, cardamom, pepper)
2 tsp sherry or Madeira
4 tbsp agave or honey 1 free-range egg yolk
10g (3/8oz) currants, soaked in brandy, drained 1 tsp candied lemon peel GPEVM½IHFYXXIVXSJV]
1 4VILIEXXLISZIRXS'+EW1EVO+VIEWIERHPMRIEGQ (9in) round tart or pie dish. Add the spices to the fruit. Mix in the EKEZISVLSRI]*SPHMRXFWT¾SYV 2 1M\K S^ SJXLI¾SYVXLIWYKEVERHWEPXMREPEVKIFS[P 6YFXLIFYXXIVMRXSXLI¾SYV[MXL]SYVLERHWYRXMP½RI FVIEHGVYQFW7TVMROPIMRXFWTGSPH[EXIVXLIREHHQSVIMJ]SY RIIHXSXFWTEXEXMQIYRXMPMXJSVQWEFEPP'SZIVERHGLMPPMRXLI JVII^IVJSVQMRYXIW8LIRTYXLEPJXLITEWXV]MRXLIJVMHKI4VIWW XLISXLIVLEPJEW¾EX]SYGER[MXL]SYVLERHWYRXMPMXMWEWFMKEW XLIFEWISJ]SYVHMWL4PEGIMXMRXLIGIRXVIERHTVIWWMXIZIRP]MRXS XLIFEWIERHWMHIWSJXLIHMWL8VMQXLIIHKIWERHEHHXLIQXSXLI VIWIVZIHTEWXV]
icing sugar, for dusting
1 In a bowl, combine the breadcrumbs, suet, sugar, nutmeg and salt. Add the eggs and sherry and knead into a thick dough. Don’t be EPEVQIHMJMXWIIQWXSSHV]EX½VWX [LIR]SYORIEHMXXLIHSYKL will come together. Let the dough rest for 15 minutes. 2 Fold in the currants and candied lemon peel and shape the dough MRXSFEPPWXLIWM^ISJEKSPJFEPPXLIR¾EXXIRWPMKLXP]PMOIPMXXPIFYVKIVW 3 1IPXEORSFSJGPEVM½IHFYXXIVMREGEWXMVSRJV]MRKTERERHJV]XLI ¾EXXIRIHHSYKLFEPPWMRXLIFYXXIVYRXMPFVS[RIH7IVZIHYWXIH with icing sugar.
3 Line the pastry with greaseproof paper or foil. Fill with dried SVFEOMRKFIERW&EOIJSVQMRYXIW6IQSZIXLIFIERWERH TETIVJSMP*MPP[MXLXLIJVYMX]QM\ 4 6SPPXLIVIQEMRMRKTEWXV]SYXXSEQQ õMR XLMGORIWW8VMQXLI IHKIW'YXMRXSGQ öMR XLMGOWXVMTW%VVERKIXLIWXVMTWSR XLITMI8VMQER]SZIVLERKMRKTEWXV]&VYWLXLIPEXXMGIXST[MXLER egg yolk whisked with 1 tsp cold water. Bake for 15 minutes or untl KSPHIRERHGVMWTERHHYWX[MXLWYKEV[LMPIMX´WLSX7IVZI[EVQSV GSPH8LMWTMIOIITWMRXLIJVMHKIJSVHE]W
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'HVVHUWVH E A V E N
17th-century snake fritters By Regula Ysewijn Serves 2 people FOR THE FRITTERS a few saffron threads QP ô¾S^ [LMXI[MRI K ôS^ FYXXIV K öS^ VE[WYKEV K S^ TPEMR¾SYV XWTFEOMRKTS[HIV PEVH XEPPS[SVSMPXSJV] I\XVE WYKEV XS WTVMROPI STXMSREP
The recipes on pages 75-77 are from Pride and Pudding: The History of British Puddings, Savoury and Sweet published by Murdoch Books, RRP £20. Photography by Regula Ysewijn.
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1 Soak the saffron in the wine until the wine is nicely coloured. 2 In a saucepan, heat the wine, butter and sugar gently and simmer until the butter is melted and the sugar has dissolved. 3 8EOIXLIWEYGITERSJJXLILIEXERHEHHXLI¾SYVERHFEOMRK powder. Combine well with a spatula until the mixture comes away from the pan and forms a ball, just like choux pastry. When the dough looks silky smooth, it is done. 4 7GSSTXLIHSYKLMRXSETMTMRKFEK½XXIH[MXLEPEVKIWXEVRS^^PI Heat the lard in a deep-fryer or large heavy-based saucepan until it reaches 160°C, or until a tiny bit of dough dropped in the oil turns golden brown in 30-35 seconds. 5 Carefully but swiftly pipe a long snake of the pastry into the hot fat. Fry until golden, then transfer to sheets of paper towel to absorb some of the fat. Sprinkle with sugar just before serving, or leave plain. 6 7SQILMWXSVMGEPVIGMTIWGEPPJSVI\XVE¾EZSYVMRKWWYGLEWRYXQIK or rose water. I like to add a generous pinch of nutmeg to the batter when melting the butter.
19th-century Bakewell pudding By Regula Ysewijn Makes 2 puddings in 23cm (9in) shallow plates FOR THE PUDDING 25g (1oz) bitter apricot kernels 1 tsp rose water K öS^ GPEVM½IHFYXXIVQIPXIH K öS^ VE[WYKEVTS[HIVIHMREJSSHTVSGIWWSV JVIIVERKIIKK]SPOW JVIIVERKIIKK[LMXI K PFS^ FPSGOSJTYJJTEWXV] XFWTVEWTFIVV]NEQ K öS^ GERHMIHPIQSRTIIPGYXMRXSWXVMTW
1 Preheat the oven to 180°C/Gas Mark 4. 2 Blanch and skin the apricot kernels by pouring boiling water over them to make the skins come off. Rinse under cold water and dry them using a clean tea towel to rub off the last of the skins. 3 Using a mortar and pestle, pound up the blanched apricot kernels with the rose water. This will prevent the apricot kernels from producing oil and also will add a heavenly scent. Transfer to a FS[PERH[LMWOMRXLIGPEVM½IHFYXXIVERHXLIWYKEV[LMWOMRK until creamy. Add the eggs and whisk to combine. Don’t be EPEVQIHMJXLI½PPMRKWIIQWVYRR]XS]SYMXMWRSVQEP 4 Line a pie dish or plate with the puff pastry rolled out as thin as you can manage and spread the raspberry jam over it, leaving a 2cm (¾in) border that will become the rim. Neatly arrange strips SJGERHMIHPIQSRTIIPSZIVXLINEQXLIRKIRXP]TSYVMRXLI½PPMRK mixture. 5 Bake in the bottom of the oven for 15 minutes, then move to the middle of the oven and bake for a further 15 minutes, or until the pastry is puffed and golden brown. 6 Serve on its own or with fresh raspberries and maybe a little whipped cream.
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Chef Will Torrent is something of an expert on all things baked, and his new book Afternoon Tea at Home is a celebration of this much-loved and delicious tradition. He shares some of his favourite recipes with us here…
The extract on pages 78-82 is from Afternoon Tea at Home by Will Torrent, published by RPS, RRP £19.99. Photographs by Matt Russell.To get this book for the special price of £14.99 (incl p&p), call Macmillan Direct on 01256 302 699, and quote ref GJ5.
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fternoon tea has been around since the 1800s and was traditionally served between the hours of 4pm and 7pm, however these days, most establishments prefer to serve afternoon tea from lunchtime onwards, and continue until it’s time to begin their evening dinner service. With the rise in popularity of tea drinking in the 19th century, it is said that Anna, the 7th Duchess of Bedford, and other ladies of the upper social classes would get a little peckish ahead of dinner. The solution was to have a cup of tea and a light snack mid-afternoon to keep the hunger pangs at bay. This soon became part of a daily routine and the Duchess began to invite friends to the
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house to join her for refreshment, and the rest, as they say, is history. However, it was thanks to Queen Victoria that afternoon tea came to be the more formal affair we enjoy today. During her reign, tea service became increasingly grand and enjoying the ritual in the country’s celebrated dining rooms held social status. Etiquette played a big part, from the dress code to the way that tea was poured and stirred. Today there are no strict rules when serving an afternoon tea, but traditionally it will consist of an ornate three-tiered cake stand displaying a selection of HEMRX]½RKIVWERH[MGLIWERHSXLIV small savouries, warm scones with accompanying pots of clotted cream
and preserves, and a variety of visually appealing bite-size cakes and pastries. This enticing sweet and savoury spread will be accompanied by your choice of a pot of freshly brewed looseleaf tea: usually Earl Grey, Darjeeling and Assam are offered. Throughout Afternoon Tea with Will Torrent]SY´PP½RHFSXL traditional recipes and my own ideas for teatime fancies, designed to be enjoyed throughout the seasons. Henry James (1843-1916), the great American writer who spent most of his writing life in England said: ‘There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.’ I certainly agree. And we do too Will, that's for sure!
A F TE R N OON
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AT
H O M E
Blueberry scones with honeycomb butter By Will Torrent Makes 16 FOR THE SCONES K S^ TPEMR¾SYVTPYWI\XVEJSVVSPPMRKSYX XWTFEOMRKTS[HIV ETMRGLSJWEPX K S^ FYXXIVGLMPPIHERHHMGIH K S^ GEWXIVWYKEV QP ¾S^ FYXXIVQMPO K S^ JVIWLSVJVS^IRFPYIFIVVMIW XFWT[LSPIQMPO
1 Preheat the oven to 200ºC/Gas Mark 6. Line two baking sheets with baking parchment. 2 To make the honeycomb butter, tip the honeycomb into a freezer bag, twist the end to prevent any escaping and crush the honeycomb using a rolling pin. Cream the butter and vanilla bean paste in a stand mixer until really soft. Add the crushed honeycomb and mix again until combined. 3 0E]ETMIGISJGPMRK½PQSVFEOMRKTEVGLQIRXSRXLI[SVOWYVJEGI and spoon the butter down the middle to form a rough sausage shape, wrap up the butter tightly to make a smooth log, twist the ends to seal and put the butter in the fridge to harden until needed. Alternatively you can make the butter fresh while the scones are baking and use immediately.
4 7MJXXLI¾SYVFEOMRKTS[HIVERHETMRGLSJWEPXMRXSEPEVKIQM\MRK bowl. Add the chilled, diced butter and rub into the dry ingredients FOR THE HONEYCOMB BUTTER using your hands. When the mixture resembles sand and there are K ôS^ LSRI]GSQFSVGLSGSPEXIGSZIVIH only very small pieces of butter remaining, add the caster sugar and LSRI]GSQFFEVW mix to combine. XFWTHIQIVEVEWYKEV
K S^ FYXXIVWSJXIRIH XWTZERMPPEFIERTEWXI ETMRGLSJWEPX
5 Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball. 8MTXLIHSYKLSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGI 6 Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and ¾EXXIRIEGLLEPJMRXSEVSYRHHMWGIEGLEFSYXGQ MR MRHMEQIXIV 7 Using a long, sharp knife, cut each disc into 8 triangular wedge shapes. Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with demerara sugar and bake on the QMHHPIWLIPJSJXLITVILIEXIHSZIRJSVQMRYXIWSVYRXMP[IPP risen and golden. Cool on a wire rack and serve slightly warm with slices of the honeycomb butter ready to spread on top.
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A F TE R N OON
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Pistachio and strawberry délices By Mourad Khiat from The Berkeley, London Makes 32 FOR THE GANACHE QP ¾S^ [LMTTMRKGVIEQ K ôS^ PMUYMHKPYGSWI K S^ [LMXIGLSGSPEXIGLSTTIH FOR THE DELICES K S^ QEV^MTERWSJXIRIH K S^ TMWXEGLMSTEWXI JVIIVERKIIKKWFIEXIR K S^ FYXXIVQIPXIH ôXWTKVETIWIIHSMP
1 First, make the whipped ganache. Gently melt the chocolate in a bowl suspended over a pan of barely simmering water. Remove from the heat when half melted. Pour the whipping cream and glucose into a pan. Bring to the boil, then immediately pour over the chocolate and stir to combine. Chill in the fridge overnight. 2 Preheat the oven to 180ºC/Gas Mark 4. Grease a 24cm (9½in) square baking pan. 3 Beat the marzipan and the pistachio paste together in a large mixing bowl. Slowly add the beaten eggs a little at a time. Add the butter, grape seed oil and Amaretto, and mix well. Sift in the ¾SYVGSVR¾SYVERHFEOMRKTS[HIVERHWXMVXSGSQFMRI4SYVXLI mixture into the prepared baking pan. 4 Bake in the preheated oven for 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. Set aside.
5 To make the strawberry jelly, put the strawberry purée and honey into a pan set over a medium heat. Mix the pectin and K ôS^ TPEMR¾SYV sugar together in a small bowl and, when the strawberry mixture K ôS^ GSVR¾SYV reaches 45ºC using a sugar thermometer, add to the pan. ôXWT%QEVIXXS
ETMRGLSJFEOMRKTS[HIV FOR THE JELLY K S^ WXVE[FIVV]TYVqI K S^ GPIEVLSRI] K 2/3S^ ]IPPS[TIGXMR K ôS^ GEWXIVWYKEV K S^ LYPPIHWXVE[FIVVMIWGLSTTIH FOR THE CARAMELISED PISTACHIOS K ôS^ TMWXEGLMSW XFWTLSRI] TO DECORATE KSPHPIEJ GEVEQIPMWIHTMWXEGLMSW
6 Bring to the boil for about 3 minutes, then add the chopped strawberries and remove from the heat. While still warm, spread the jelly evenly over the top of the baked and cooled pistachio cake. 7 Put in the fridge to set. To prepare the caramelised pistachios, tip the nuts onto a non-stick baking sheet, drizzle over the honey and mix to coat. Toast in the oven for about 4 minutes until golden brown and caramelised. You will need to give the nuts a stir halfway through cooking to ensure that they caramelise evenly. Cool completely and set aside until needed. 8 Whip the chilled ganache to a soft peak and put in the piping bag with a star nozzle. Pipe it on top of the délice in small strips of the same size as you will cut the slices and set in the freezer for 3-4 hours. 9 Cut into slices of about 3x6cm (1x2½in). Decorate with gold leaf and caramelised pistachios, if desired, and serve.
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A F TE R N OON
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Malty egg custard tarts By Will Torrent Makes 12 FOR THE PASTRY K S^ TPEMR¾SYV K S^ QEPXIHQMPOTS[HIV a pinch of salt K ôS^ FYXXIVGLMPPIHERHHMGIH K õS^ MGMRKWYKEV JVIIVERKIIKKPMKLXP]FIEXIR JVIWLP]KVEXIHRYXQIKXSHIGSVEXI FOR THE FILLING PEVKIJVIIVERKIIKK]SPOW K S^ GEWXIVWYKEV XFWTQEPXI\XVEGX XWTKVEXIHSVERKI^IWX a pinch of salt QP ôJPS^ HSYFPIGVIEQ QP ¾S^ [LSPIQMPO
1 Preheat the oven to 170ºC/Gas Mark 3. Grease a LSPIQYJ½Rtin or a dozen 8cm (3in) mini tart pans. 2 8MTXLI¾SYVERHQEPXIHQMPOTS[HIVMRXSXLIFS[PSJEJSSH TVSGIWWSVEHHXLIWEPXERHXLIFYXXIV4YPWIXLIFYXXIVMRXSXLI¾SYV until it is pale and sand-like in texture. Add the icing sugar and mix to GSQFMRI%HHXLIFIEXIRIKKERHTYPWIEKEMRYRXMPXLIHSYKLWXEVXW XSGSQIXSKIXLIV8MTXLIHSYKLSYXSRXSXLI[SVOWYVJEGIERHYWI ]SYVLERHWXSFVMRKMXXSKIXLIVMRXSERIEXFEPP*PEXXIRMRXSEHMWG GSZIVMRGPMRK½PQERHGLMPPJSVEXPIEWXLSYVYRXMP½VQ 3 6SPPSYXXLIGLMPPIHHSYKLSREPMKLXP]¾SYVIH[SVOWYVJEGIXSE thickness of no more than 2mm (1/8in). Using the cookie cutter, stamp out 12 discs from the dough. Gently press the pastry discs into the TVITEVIHXEVXTERWXV]MRKRSXXSWXVIXGLXLIHSYKLFYXQEOMRKWYVI XLEXXLITERWEVIIZIRP]PMRIH%VVERKISREFEOMRKWLIIXERHGLMPPMR the fridge for 20 minutes. 4 0MRIXLIXEVXGEWIW[MXLEWUYEVISJFEOMRKTEVGLQIRXSVJSMPERH½PP [MXLFEOMRKFIERWSVVMGI&EOIMRXLITVILIEXIHSZIRJSVQMRYXIW until pale golden and starting to crisp. Remove the tarts from the SZIRERHVIHYGIXLILIEXXS'+EW1EVO6IQSZIXLIFEOMRK FIERWSVVMGIERHTEVGLQIRXSVJSMPERHWIXEWMHI 5 2I\XQEOIXLIGYWXEVH½PPMRK-REQIHMYQQM\MRKFS[P[LMWOXLI IKKW]SPOW[MXLXLIGEWXIVWYKEVQEPXI\XVEGXERHWEPXYRXMPWQSSXL %HHXLISVERKI^IWXERHQM\EKEMRXSGSQFMRI4SYVXLIHSYFPI GVIEQERHQMPOMRXSXLIFS[PERHQM\EKEMRYRXMPWQSSXLERH XLSVSYKLP]GSQFMRIH 6 4SYVXLIGYWXEVHMRXSENYKERHHMZMHIFIX[IIRXLIXEVXGEWIW+VEXI EPMXXPIRYXQIKSZIVIEGLXEVXERHGEVIJYPP]WPMHIXLIFEOMRKWLIIX FEGOMRXSXLISZIRSRXLIQMHHPIWLIPJERHFEOIMRXLIGSSPIVSZIR for 20-25 minutes until the custard has just set. Remove from the SZIRERHPIEZIXSGSSPFIJSVIGEVIJYPP]VIQSZMRKJVSQXLIXEVXTERW 'SSPXSVSSQXIQTIVEXYVIFIJSVIWIVZMRK
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CO M P E TITI O N
WIN! A Tala and Dualit street party baking pack Join Tala and Dualit to celebrate the Queen’s 90th birthday street party with a bumper pack of baking goodies...
T
his summer brings us the perfect excuse for a good old British ‘knees up’, as the country joins the Queen in celebrating her 90th birthday. So to mark the occasion, two great British brands Tala and Dualit have joined forces to offer you the chance to win an exclusive street party baking pack, providing everything you need to create some perfectly prepared, impressive celebratory bakes for your own street party this June. Three lucky winners will each receive an incredible prize, including Dualit’s sleek
and stylish 400W Hand Mixer; a gorgeous Tala Stoneware Mixing Bowl; bakeware from Tala’s new Performance range; a Cook’s Dry Measure in the original Tala 1950’s design; the iconic Tala Queen Icing Set for effortless yet stunning cake decorating; an essential Tala ;SSHIR7TSSRERH½REPP]EWIXSJTVIXX] Tala Treat Bags in pink and blue in which to present your cakes and bakes! With over 150 years of baking experience between them, with Tala and Dualit to hand you can’t fail to steal the show at your street party this June. Happy baking!
For more information, visit www. talacooking.com and www.dualit.com. Follow them on Twitter @MsTaylor_Tala @DualitLtd, or Facebook (search for Tala and Dualit). To enter this great competition, answer the question below… In which year was the Queen born? A 1916 B 1926 C 1936
To enter, visit www.foodheavenmag.com/tag/competitions * For full terms and conditions see page 6. Competition closes 7th July 2016 Summer
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0HULQJXH 0DVWHUFODVV THE WHISKING EGG WHITES AND SUGAR METHOD W hen whisked with sugar, the everyday egg white can do spectacular things: think crispshelled, snowy-white meringues and you’ll get the picture immediately. We all know whisking egg whites creates E PMKLX ERH ¾YJJ] XI\XYVI TIVJIGX JSV PMJXMRK WTSRKIWXSTMPPS[]TIVJIGXMSR8LMWQIXLSH
also incorporates air into egg whites through [LMWOMRK &YX XLI EHHMXMSR SJ WYKEV GLERKIW XLI GSRWMWXIRG] SJ XLI QM\XYVI ¯ MX FIGSQIW ZIV] XLMGO MRGVIHMFP] KPSWW] ERH LEW E WTVIEHEFPI GSRWMWXIRG] XLEX GER SRP] FI HIWGVMFIH EW LIEZIRP] -X MW EPWS JEV QSVI WXEFPI XLER [LMWOIH IKK [LMXIW SR XLIMV S[R8LMW QM\XYVI GER IMXLIV FIGSSOIHEWMXMWSVJSPHIHXLVSYKLERSXLIV
FEWI QM\XYVI XS EHH FSH] ERH ZSPYQI XS MX FIJSVI FEOMRK;LIR JSPHIH XLVSYKL ERSXLIV QM\XYVI MX EPWS EHHW WXEFMPMX] ERH WXVYGXYVI ¯ something egg whites on their own can’t do. =SY GER EPWS YWI E FEPPSSR [LMWO JSV XLMW QIXLSH FYX OIIT MR QMRH MX [MPP XEOI ]SY EFSYX JSYV XMQIW PSRKIV XS KIX XS XLI HIWMVIH GSRWMWXIRG]XLERMJ]SYYWIERIPIGXVMGQM\IV
1 7ITEVEXI XLI IKKW GEVIJYPP] ERH TYX the egg whites in a GPIER FS[P 1EOI WYVI XLI FS[P ERH IUYMTQIRX ]SY EVI YWMRK MWGSQTPIXIP]HV]ERHXLIIKKWEVIJVIWLERHJVIIVERKI
2 Use ER IPIGXVMG QM\IV [MXL E [LMWO EXXEGLQIRX XS [LMWO on medium or medium-high speed until the egg whites are JVSXL] 7QEPP EQSYRXW SJ SXLIV MRKVIHMIRXWWYGLEWGSVR¾SYV are sometimes added at this point.
3 Continue XS [LMWO XLI IKK [LMXIW YRXMP ³WSJX TIEOW´ JSVQ ;LIR XLI [LMWO MW PMJXIHXLIQM\XYVIWLSYPHJSVQETIEO XLEXJEPPWSRMXWIPJ
4 Reduce XLI QM\IV WTIIH XS QIHMYQ ERH WXEVX EHHMRK XLI WYKEV KVEHYEPP] E PEVKI WTSSRJYP EX E XMQI [LMWOMRKGSRWXERXP] JSVEFSYXWIGSRHWEJXIVIEGLEHHMXMSR
The baking masterclass and recipes on pages 84-87 are taken from Bakeclass: Learn to Bake Brilliantly Step by Step by Anneka Manning, published by Murdoch Books, RRP £20.
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M E R I N G U E
M A S T E RC L A S S
5 8LI QM\XYVI [MPP WXEVX XS FIGSQI XLMGOIV ERHKPSWWMIV MRETTIEVERGIEW]SY[LMWOMRQSVIWYKEV
6 3RGI EPP XLI WYKEV LEW FIIR MRGSVTSVEXIHXLIQM\XYVI WLSYPHFIZIV]XLMGOERHKPSWW]
KEEP IN MIND…
Avoid LSX ERH LYQMH SV VEMR] HE]W [LIR QEOMRK QIVMRKYIW 1SMWXYVI MR XLI EMV GER WXST XLI QIVMRKYI JVSQ HV]MRK TVSTIVP] ERH FIGSQMRK GVMWT ERH GER EPWS QEOI XLI QIVMRKYI ³[IIT´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
7 'SRXMRYI XS [LMWO JSV E JYVXLIV QMRYXIW SV YRXMP XLI WYKEV LEW HMWWSPZIH GSQTPIXIP]=SY GER GLIGO MJ MX LEW HMWWSPZIH F] VYFFMRK E PMXXPI FIX[IIR ]SYV ½RKIVXMTW -J ]SY GER WXMPP JIIP HI½RMXI KVEMRW SJ WYKEV [LMWO JSV ERSXLIV QMRYXI FIJSVI GLIGOMRK EKEMR=SYV QM\XYVI MWRS[VIEH]XSJSPHMRXSERSXLIVFEWIQM\XYVI SVWMQTP]WLETIERHFEOIEWMXMW
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EHHMRK XLI RI\X PSX 'SRXMRYI XS [LMWO YRXMP XLI WYKEV HMWWSPZIW GSQTPIXIP] VYF E PMXXPI QM\XYVI FIX[IIR ]SYV XLYQF ERH ½RKIV XS XIWX XLMW ;LIR ]SY PMJX XLI [LMWO E PSRK XVEMPMRK TIEO WLSYPH JSVQ ;LMWOMRK SR QIHMYQ [MPP IRWYVI XLI QM\XYVI [MPP FI E XLMGO WQSSXL RSX JSEQ] GSRWMWXIRG] (SR´X GSRXMRYI XS [LMWO SRGI XLMW TSMRX MW VIEGLIH -J SZIV[LMWOIH XLIVI MW E GLERGI XLI QM\XYVI [MPP GSPPETWI HYVMRK GSSOMRK ERH FIEHWSJPMUYMHWYKEV[MPPJSVQ SR XLI WYVJEGI NOW GET BAKING!
(SR´X [SVV] XLMW QIXLSH [MPP FIGSQI GPIEV SRGI ]SY EVI MR XLI OMXGLIR ERH LEZI XLEX WTEXYPE SV WTSSR MR ]SYVLERHQEOMRKXLI VIGMTIWSZIVPIEJ
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Giant marbled chocolate meringues By Anneka Manning Makes about 8 large meringues FOR THE MERINGUES 4 free-range egg whites, at room temperature a good pinch of salt 220g (7¾oz) caster sugar 1 tsp natural vanilla extract or essence 1½ tbsp unsweetened cocoa powder
1 Preheat the oven to 120°C/Gas Mark ½. Line two large baking trays with baking paper. 2 Put the egg whites and salt in a clean, dry large bowl and use an electric mixer with a whisk attachment to whisk on medium or medium-high speed until soft peaks form. Gradually add the sugar, a spoonful at a time, whisking well after each addition on medium speed until well combined. After the last of the sugar has been added, continue to whisk for 1-2 minutes, or until the mixture is very thick and glossy and the sugar has dissolved completely.Whisk in the vanilla. 3 Sift the cocoa powder over the meringue mixture. Use a spatula or a large metal spoon to fold the meringue 3-4 times, or until the cocoa powder is streaked through the mixture. 4 Use 2 tablespoons to spoon the mixture into 8 large meringues on the lined trays. Place the trays in the oven, reduce the temperature to 90°C/Gas Mark ¼ and bake for 2 hours, or until the meringues are crisp on the outside.Turn off the heat and allow the meringues to cool completely in the oven. TIP Keep these meringues in an airtight container at room temperature for up to 2 days. VARIATION For bite-sized marbled chocolate meringues, use teaspoons to spoon the mixture onto the lined trays.This will make about 40 meringues that should be baked for 1 hour then cooled in the same way as the giant versions.
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M E R I N G U E
M A S T E RC L A S S
Powder puffs By Anneka Manning Makes about 14 FOR THE PUFFS 2 free-range eggs, at room temperature, separated a pinch of salt 75g (2½oz) caster sugar ½ tsp natural vanilla extract or essence K õS^ TPEMR ¾SYV K S^ GSVR¾SYV ½ tsp baking powder QP ô¾ S^ [LMTTMRK GVIEQ 115g (4oz) raspberry jam
sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla. Add the egg yolks one at a time, whisking after each addition until well combined. 3 7MJX XSKIXLIV XLI ¾SYV GSVR¾SYV ERH FEOMRK TS[HIV SZIV XLI IKK mixture and whisk until just combined (be careful not to overwhisk). 4 Spoon heaped teaspoons of the mixture onto the trays about 3cm (1¼in) apart to allow room for spreading, to make about 8. Use XLI FEGO SJ XLI XIEWTSSR XS ¾EXXIR IEGL SRI WPMKLXP] XS E VSYRH about 5cm (2in) in diameter and 1cm (½in) thick. 5 Bake one tray of powder puffs in the centre of the preheated oven for 10-12 minutes or until the rounds are pale golden and slightly puffed. Remove from the oven and cool on the tray. Bake the remaining trays of mixture in two more batches.
1 Preheat the oven to 190°C/Gas Mark 5. Line three large baking trays with baking paper.
6 Use a clean whisk attachment or balloon whisk to whisk the cream until soft peaks form. Spread the underside of half the cooked sponge rounds with a little jam, dividing evenly. Spread the remaining sponge rounds with the whipped cream, dividing evenly, and then sandwich the jam rounds with the cream rounds. Serve immediately or set aside for 2-3 hours, or until the sponge rounds soften slightly, dusted with icing sugar.
2 Use an electric mixer with a whisk attachment to whisk the egg whites and salt on medium-high speed in a clean, dry bowl until soft peaks form.With the motor running, gradually add the sugar, a spoonful at a time, whisking well after each addition, until all the
TIP The YR½PPIH WTSRKI VSYRHW OIIT MR ER EMVXMKLX GSRXEMRIV EX VSSQ XIQTIVEXYVI JSV YT XS HE]W8LI ½PPIH TS[HIV TYJJW OIIT MR ER airtight container in the fridge for up to 2 days. Leave the powder puffs to stand at room temperature for 30 minutes before serving.
icing sugar, to dust
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7HDW H E A V E N The recipes on pages 90-91 are taken from Teatime by Cath Kidston, published by Quadrille, RRP £15. Photography by Rita Platts.
Party rings &]'EXL/MHWXSR
3 0MKLXP]¾SYVE[SVOWYVJEGIERHKIRXP]VSPPSYXXLIFMWGYMXHSYKL YRXMPMXMWQQ 1/8MR XLMGO9WIEGQ ôMR ¾YXIHGYXXIVXSGYX Makes about 36 SYXEWQER]VSYRHWEWTSWWMFPIFIJSVIYWMRKEGQ öMR GYXXIVXS FOR THE BISCUITS WXEQTERHVIQSZIEGIRXVEPLSPIJVSQXLIQMHHPI+EXLIVERHFMRH 150g (5oz) unsalted butter, softened ER]WGVETWSJHSYKLXLIRVSPPXLIQSYXERHGYXSYXQSVIFMWGYMXW 8VERWJIVXSXLIFEOMRKWLIIXWERHFEOIJSVQMRYXIWYRXMPTEPI K S^ TPEMR¾SYVTPYWI\XVEXSHYWX KSPHIR0IEZISRXLIFEOMRKWLIIXWJSVQMRYXIWFIJSVIXVERWJIVVMRK K S^ GSVR¾SYV XSE[MVIVEGOXSGSSPGSQTPIXIP] 125g (4oz) caster sugar 1 large free-range egg XWTZERMPPEI\XVEGX FOR THE ICING 400g (14oz) icing sugar food colouring pastes of your choice
1 8MTXLIFYXXIV¾SYVERHGSVR¾SYVMRXSEJSSHTVSGIWWSV4YPWIYRXMP XLIQM\XYVIVIWIQFPIWFVIEHGVYQFWXLIREHHXLIWYKEVIKKERH ZERMPPE4YPWIEKEMRYRXMPXLIQM\XYVINYWXJSVQWEVSYKLFEPPERHXMT MXSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGI&VMRKXLIHSYKLXSKIXLIV [MXLSYXORIEHMRKXSJSVQEHMWG;VETXLIHMWGMRGPMRK½PQERH VIJVMKIVEXIJSVQMRYXIW 2 4VILIEXXLISZIRXS '+EW1EVO0MRIX[SFEOMRKWLIIXW[MXL FEOMRKTEVGLQIRX
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4 ;LIRXLIFMWGYMXWEVIGSSPQEOIXLIMGMRKF]WMJXMRKXLIMGMRKWYKEV MRXSEPEVKIFS[P%HHEJI[XIEWTSSRWSJJVIWLP]FSMPIH[EXIVERH KVEHYEPP][LMWOXSGVIEXIETEWXI%HHEPMXXPIQSVI[EXIVYRXMP]SY EGLMIZIEWTVIEHEFPIGSRWMWXIRG]7ITEVEXIXLIMGMRKMRXSWIZIVEP FS[PWERHQM\EXMR]EQSYRXSJEHMJJIVIRXGSPSYVMRXSIEGLYRXMP]SY LEZI]SYVHIWMVIHGSPSYVW 5 8SHIGSVEXIXLIFMWGYMXWYWIEWQEPPTEPIXXIORMJIXSWTVIEHEPE]IVSJ MGMRKSZIVIEGLSRI,SPHMRKEFMWGYMXFIX[IIR]SYV½RKIVXMTWYWIE XIEWTSSRXSTMGOYTEWQEPPEQSYRXSJEGSRXVEWXMRKGSPSYVIHMGMRK ERHUYMGOP]ERHGEVIJYPP]HVM^^PIPMRIWSZIVXLIFMWGYMXWXEVXMRK EXXLIWMHIJYVXLIWXJVSQ]SYERHHVE[MRKMXXS[EVHW]SY8YVRXLI FMWGYMXF] HIKVIIWERHHVE[EGSGOXEMPWXMGOXLVSYKLXLIPMRIW XSJIEXLIVXLIMGMRK4PEGISREGPIERFEOMRKWLIIXERHPIEZIXSWIX 6ITIEX[MXLXLIVIQEMRMRKFMWGYMXW8LIWIGERFIWXSVIHMREREMVXMKLX GSRXEMRIVJSVYTXS[IIOW
Peach melba streusel slices By Cath Kidston Makes 16 FOR THE STREUSEL K ôS^ TPEMR¾SYV 75g (3oz) unsalted butter, cubed 40g (1½oz) demerara sugar K S^ ¾EOIHEPQSRHW FOR THE CAKE 200g (7oz) unsalted butter, plus extra for greasing 200g (7oz) caster sugar
Coconut and chocolate macaroons By Cath Kidston Makes 25-30 FOR THE MACAROONS 2 medium free-range egg whites 1 tsp vanilla extract 100g (3½oz) caster sugar 80g (3oz) good quality dark chocolate 200g (7oz) desiccated coconut pinch of salt
4 medium free-range eggs, beaten K S^ WIPJVEMWMRK¾SYV 1 tsp baking powder 50g (2oz) ground almonds 1 tsp vanilla extract 2 ripe peaches, halved, and cut into 5mm (¼in) wedges 150g (5oz) raspberries
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) square baking tin with baking parchment.
1 Preheat the oven to 160°C/Gas Mark 3. Line two baking sheets with baking parchment. 2 Whisk the egg whites in a medium bowl until soft peaks form. Continue to beat while adding the sugar a tablespoon at a time. Stir through the coconut, salt and vanilla and set aside for 20 minutes. 3 Using wet hands, roll the coconut mixture into walnut-sized balls and place on the baking sheets. Transfer to the oven and bake for 12-15 minutes, until the macaroons are just beginning to turn golden. Remove from the oven and set aside to cool completely.
2 8SQEOIXLIWXVIYWIPXMTXLI¾SYVERHFYXXIVMRXSEFS[PERH VYFXLIFYXXIVMRXSXLI¾SYVYRXMPXLIQM\XYVIJSVQWGPYQTW7XMV through the sugar and almonds and place in the fridge until needed.
4 Line a baking tray with a clean sheet of parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. As soon as the chocolate has melted, remove the bowl from the heat.
3 *SVXLIGEOIFIEXXLIFYXXIVERHWYKEVYRXMPTEPIERH¾YJJ]%HH MRXLIIKK7MJXMRXLI¾SYVERHFEOMRKTS[HIV*SPHMRXLIKVSYRH almonds and add the vanilla. Spoon the mixture into the tin, layer the peach slices on top and scatter over the raspberries, followed by the streusel topping. Bake for 50 minutes to an hour: check after 35 minutes and cover with foil if necessary.
5 Dip each macaroon halfway into the melted chocolate and place on the lined tray to set. Repeat until all of the macaroons have been dipped. Any remaining chocolate can be drizzled over the top. The macaroons can be kept in an airtight container for up to 4 days.
4 Leave the cake to cool in its tin before removing and cutting into squares. Keep in an airtight container for up to 2 days. Summer
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Butterscotch-bacon brittle cinnamon rolls By Carol Hilker Makes 6-8 FOR THE BRITTLE K S^ GSSOIHFEGSR½RIP]GLSTTIH 115g (3¾oz) butter 100g (3½oz) caster sugar K S^ FYXXIVWGSXGLGLMTW FOR THE CINNAMON ROLLS K õS^ TEGOIXSJEGXMZIHVMIH]IEWX QP ¾S^ [EVQQMPO 100g (3½oz) caster sugar 75g (3oz) butter XWTWEPX JVIIVERKIIKKW K PFS^ TPEMR¾SYV FOR THE FILLING K S^ FVS[RWYKEV ôXFWTKVSYRHGMRREQSR K S^ WSJXFYXXIV FOR THE ICING 115g (3¾oz) butter K S^ MGMRKWYKEV K S^ GVIEQGLIIWI ôXWTZERMPPEI\XVEGX ETMRGLSJWEPX
1 Preheat the oven to 200°C/Gas Mark 6. Lightly grease a large baking pan and line a baking sheet with greased parchment paper. 2 For the butterscotch-bacon brittle, spread the crushed bacon out on the lined baking sheet. In a medium saucepan, bring the butter and sugar to a boil, stirring and watching constantly as soon as you notice the sugar melting. Boil for about 3 minutes, then carefully pour the toffee mixture evenly over the bacon. Bake the toffeecovered bacon for about 4-5 minutes in the preheated oven. Remove from the oven and turn it off. While the toffee is still really hot, sprinkle the butterscotch chips over the top to let them melt onto the toffee. Let the toffee cool completely before breaking the bacon into pieces. Set aside. 3 To make the cinnamon rolls, in a large bowl, dissolve the yeast in XLI[EVQQMPO%HHXLIWYKEVFYXXIVWEPXIKKWERH¾SYVERHQM\ well to combine. 4 8YVRXLIHSYKLSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHJSV 5-10 minutes. Bring it together into a large ball, then put the dough in a bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly ¾SYVIHWYVJEGIYRXMPMXMWETTVS\MQEXIP]\GQ õ\öMR ERHGQ ôMR XLMGO 5 Preheat the oven to 200°C/Gas Mark 6. 6 8SQEOI½PPMRKGSQFMRIXLIFVS[RWYKEVERHGMRREQSRMREFS[P Add the butterscotch-bacon brittle. Spread the softened butter SZIVXLIWYVJEGISJXLIHSYKLXLIRWTVMROPIXLI½PPMRKQM\XYVI evenly over the surface. 7 Working carefully, from the long edge, roll the dough down to the FSXXSQIHKI'YXXLIVSPPIHHSYKLMRXSGQ öMR WPMGIW4PEGI the slices in the prepared baking pan and bake in the preheated oven for 10-12 minutes or until light golden-brown. Let them cool in the pan. 8 Combine all the icing ingredients in a large bowl and beat on high speed with an electric mixer until thoroughly combined. Spread the cooled rolls generously with the icing and serve.
The recipes on pages 92-95 are taken from Breakfast for Dinner by Carol Hilker, published by RPS, RRP £16.99. Photography by Toby Scott.You can buy the book for the special price of £11.99 incl p&p. Call Macmillan Direct on 01256 302 699 and quote ref GJ7.
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H E A V E N Carrot cake scones &] 'EVSP ,MPOIV Makes about 36 FOR THE SCONES
FOR THE GLAZE
K ôS^ TPEMR ¾SYV
K ôS^ YRWEPXIH FYXXIV softened
XFWT FEOMRK TS[HIV K S^ PMKLX FVS[R WYKEV 1 tsp salt XWT KVSYRH GMRREQSR õ XWT JVIWLP] KVSYRH RYXQIK
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K öS^ YRWEPXIH FYXXIV GSPH ERH GYFIH K ôS^ KVEXIH GEVVSXW K S^ VEMWMRW QP ¾ S^ HSYFPI GVIEQ TPYW QP ô¾ S^ JSV FVYWLMRK
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1 Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with baking parchment. 2 In EPEVKIFS[PGSQFMRIXLI¾SYVFEOMRKTS[HIVPMKLXFVS[RWYKEV WEPXERHWTMGIW%HHXLIGSPHHMGIHFYXXIVERHYWMRK]SYV½RKIVXMTW VYFXLIFYXXIVMRXSXLI¾SYVQM\XYVIYRXMPMXVIWIQFPIWGSEVWI GVYQFWXLIWM^ISJTIEW7XMVMRXLIGEVVSXWERHVEMWMRW4SYVMR QP ¾S^ HSYFPIGVIEQERHJSPH[MXLEVYFFIVWTEXYPEYRXMP XLIHSYKLGSQIWXSKIXLIV 3 8YVRSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGIERHORIEHEJI[ XMQIW6SPPSYXMRXSEPEVKIGMVGPIEFSYXGQ ¾MR XLMGO9WMRK EGQ MR GYXXIVWXEQTSYXWGSRIWERHTPEGIXLIQSRXLI TVITEVIHFEOMRKWLIIX+EXLIVXLIWGVETWERHKIRXP]VIVSPP'YX SYXSRGIEKEMR&VYWLXLIWGSRIW[MXLXLII\XVEGVIEQ 4 &EOIMRXLITVILIEXIHSZIRJSV QMRYXIWSVYRXMPKSPHIRFVS[R 6IQSZIJVSQXLISZIR8VERWJIVXSE[MVIVEGOXSGSSPGSQTPIXIP] 5 To QEOIXLIKPE^IQM\XSKIXLIVEPPSJXLIMRKVIHMIRXWI\GITXJSV XLITIGERWMREPEVKIFS[P%HHEWQYGLQMPOEWRIIHIHXSKIXE TSYVEFPIGSRWMWXIRG]FYXRSXXSSXLMR8VERWJIVXSEHMWTSWEFPITMTMRK FEKERHWRMTSJJXLIXMT(VM^^PIXLIKPE^ISZIVXLIGSSPIHWGSRIW 7TVMROPI[MXLGLSTTIHTIGERWERHEPPS[XSWIXJSVEJI[QMRYXIW FIJSVIWIVZMRK 6 0IJXSZIVWGSRIWGERFIWXSVIHEXVSSQXIQTIVEXYVI[IPP[VETTIH JSVYTXSHE]WSVMRXLIJVMHKIJSVYTXSHE]W8LI]GEREPWS FIJVS^IR
6EWTFIVV]GEOI By Carol Hilker Makes 2 cakes FOR THE CAKE QP ¾S^ QMPOPYOI[EVQ \K õS^ WEGLIXWSJEGXMZIHVMIH]IEWX K ôS^ TPEMR¾SYVTPYWI\XVEEWRIIHIH K ôS^ GEWXIVWYKEV XWTWEPX K S^ GSPHYRWEPXIHFYXXIVGYXMRXSGQ MR GYFIW JVIIVERKIIKK]SPOW K õS^ VEWTFIVV]NEQ JVIIVERKIIKK[LMXIJSVFVYWLMRK STXMSREP FOR THE VANILLA GLAZE K S^ MGMRKWYKEV ôXWTWEPX XWTTYVIZERMPPEI\XVEGX EFSYXXFWTQMPO \GQ \MR GEOITERKVIEWIH
1 Preheat the oven to 180°C/Gas Mark 4. 2 Put the warm milk and yeast in a bowl and stir, then set aside for 10 minutes until frothy. 3 'SQFMRIXLI¾SYVWYKEVERHWEPXMREQM\MRKFS[P%HHXLIFYXXIV ERHFPIRHMXMRXSXLI¾SYVQM\XYVI[MXLEPEVKIJSVOSVTEWXV]GYXXIV YRXMP]SYLEZITIEWM^IHGVYQFW1EOIE[IPPMRXLIQMHHPIEHHXLI ]IEWXERHQMPOERHWXMVXSGSQFMRI1M\MRXLIIKK]SPOW 4 (YWXXLI[SVOWYVJEGI[MXL¾SYVERHXYVRSYXXLIGEOIQM\XYVI ;MXL¾SYVHYWXIHLERHWJSVQEWXMGO]HSYKLWPS[P]MRGSVTSVEXMRK EPMXXPIQSVI¾SYVEWRIIHIH/RIEHXLIHSYKLYRXMPWQSSXLERH IPEWXMGXLIRHMZMHIXLIHSYKLMRLEPJ =SYGERIMXLIVQEOIX[S GSJJIIGEOIWRS[SVJVII^ISRILEPJ 5 6SPPSRITSVXMSRSJXLIHSYKLMRXS½ZIPSRKWXVMTWXLEXEVIXLI PIRKXLSJ]SYVGEOITER0MRIXLIQRI\XXSIEGLSXLIVERHTVIWW XLIQXSKIXLIV8LIVIWLSYPHFIPMXXPIGSRGEZIHKVSSZIWMRXLI HSYKL[LIVIXLI]NSMR XLMWMW[LIVI]SYEHH]SYVNEQ 6 8EOIWTSSRJYPWSJXLINEQERHKIRXP]½PPXLIKVSSZIWFIX[IIRXLI HSYKLWXVMTW&VYWLXLIHSYKL[MXLIKK[LMXI STXMSREP &EOIMR XLITVILIEXIHSZIRJSVQMRYXIW7XMGOEGSGOXEMPWXMGOMRXLI HSYKLXSXIWXXLIFEOI MXWLSYPHGSQISYXGPIER 7 *SVXLIZERMPPEKPE^IGSQFMRIEPPXLIMRKVIHMIRXWMREFS[PERHQM\ YRXMP]SYKIXXLIHIWMVIHGSRWMWXIRG]-XWLSYPHFIVYRR]]IXWXMPP WPMKLXP]½VQ¯EHHI\XVEQMPOMJRIIHIH4SYVXLIKPE^ISZIVXLIGEOI ERHEPPS[XSWIXFIJSVIWIVZMRK
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English madeleines
By Amy-Beth Ellice
By Amy-Beth Ellice
Makes 18-20
Makes 6
FOR THE PAVLOVAS
FOR THE MADELEINES
3 free-range egg whites
110g (4oz) butter, plus extra for greasing
175g (6oz) caster sugar
110g (4oz) caster sugar
FOR THE FILLING
2 free-range eggs
QP ¾S^ HSYFPIGVIEQ
K S^ WIPJVEMWMRK¾SYV
1 tbsp icing sugar, plus extra for dusting
TO DECORATE
1 tsp vanilla extract
seedless raspberry jam
JVIWLQM\IHFIVVMIWXS½RMWL
desiccated coconut glacé cherries, halved
1 Preheat the oven to 140°C/Gas Mark 1. Line two baking trays [MXLFEOMRKTEVGLQIRX 2 *SVXLIQIVMRKYIWTPEGIXLIIKK[LMXIWMREGPIERHV]FS[P&IEX [MXLXLI[LMWOEXXEGLQIRXSVERIPIGXVMGQM\IVYRXMPWSJXTIEOW form. Gradually add the caster sugar, beating well between each EHHMXMSR&IEXYRXMPXLIQM\XYVIMWXLMGOERHKPSWW]7TSSRLIETIH XIEWTSSRWSJXLIQM\XYVISRXSXLIPMRIHFEOMRKXVE]W7PMKLXP]¾EXXIR ERHWLETIIEGLSRI&EOIJSVQMRYXIWSVYRXMPGVMWT8YVRSJJ XLISZIRERHGSSPGSQTPIXIP]MRXLISZIR[MXLXLIHSSVENEV 3 ;LMWOXSKIXLIVXLIGVIEQZERMPPEI\XVEGXERHMGMRKWYKEV8EOIGEVI not to over whisk. Arrange the meringues on a serving dish and WTSSRXLIW[IIXIRIHGVIEQMRXSXLIGIRXVISJIEGLTEZPSZE 4 Decorate with fresh mixed berries. Using a tea strainer, dust with EPMXXPIMGMRKWYKEV7IVZIMQQIHMEXIP] The recipes on this page are taken from Amy-Beth Ellice's Year in Baking by AmyBeth Ellice, published by Metro Books, RRP £14.99.
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1 Preheat the oven to 180°C/Gas Mark 4. Grease 6 dariole moulds [MXLFYXXIVERHHYWX[MXLEPMXXPI¾SYV 2 Cream the butter and sugar together into the bowl of a freestanding mixer (or you can use a handheld electric whisk and QM\MRKFS[P YRXMPPMKLXERH¾YJJ]&IEXIEGLIKKMRWITEVEXIP]7MJX ERHXLIRJSPHMRXLI¾SYVYRXMP[IPPQM\IH 3 Fill the dariole moulds until three-quarters full and bake on a baking XVE]SVSZIRTVSSJHMWLJSVQMRYXIWMRXLISZIRYRXMP½VQXSXLI touch, or a skewer inserted into the middle of one of the cakes comes out clean. 4 Remove from the oven and allow to cool in the tins for 5 minutes. Then carefully turn them out of the tins onto a wire rack (use a XLMRORMJIXSLIPT]SY ;LIRGSSPXVMQXLIFSXXSQW[MXLEWLEVT knife so they are level and all stand at the same height. 5 -REWEYGITERQIPXWSQIWIIHPIWWVEWTFIVV]NEQERHFVYWLMXSRXS the madeleines. Roll each cake in the coconut,XLIR½RMWLF]GYXXMRK EKPEGqGLIVV]MRLEPJHMTTMRKXLIGYXWMHIMRWSQISJXLINEQand TPEGMRKSRXSTSJ]SYVQEHIPIMRIW
'LSGSPEXILE^IPRYXERH TVEPMRIFVMSGLIPSEJ By Le Creuset (www.lecreuset.co.uk) Serves 12 FOR THE BRIOCHE
XFWT[EXIV
425g (15oz) strong white ¾SYVTPYWI\XVEJSVVSPPMRK
K ôS^ GLSTTIH VSEWXIHLE^IPRYXW
XFWTGEWXIVWYKEV
K ôS^ HEVOGLSGSPEXI
XFWTJEWXEGXMRK HVMIH]IEWX
XFWTWMRKPIGVIEQ
XWTWEPX QP ô¾S^ QMPO
2 Remove from the heat and stir in the nuts.Turn the mixture out SR XS E FEOMRK WLIIX TVIWW ¾EX ERH PIEZI XS WIX 3 Place the set nutty caramel into a strong plastic bag, crush with a rolling pin and set to one side.
4 Place the chocolate, cream and cocoa in a small pan and melt together over a gentle heat until smooth. Remove from the heat and leave in the warm pan while you roll out the dough. JVIIVERKIIKKFIEXIR FOR THE GLAZE
TO FINISH
K ôS^ WSJXIRIH FYXXIV
K S^ HEVOGLSGSPEXI QIPXIH
FOR THE FILLING
1 Place the sugar with the water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to a simmer and cook until a golden, caramel colour is achieved.
ôXFWTGSGSETS[HIV
PEVKIJVIIVERKIIKKW
XFWTGEWXIVWYKEV
FOR THE PRALINE AND CHOCOLATE FILLING
TO MAKE THE LOAF
1 Using a spatula, XYVR XLI GLMPPIH HSYKL SYX SRXSE[IPP¾SYVIH work surface. Generously dust your hands and a rolling pin with WSQI SJ XLI I\XVE ¾SYV ERH VSPP XLI HSYKL XSE GQ (11in) ôXFWTGLSTTIH square, handling as little as possible. VSEWXIHLE^IPRYXW
TO MAKE THE BRIOCHE (THE DAY BEFORE)
1 'SQFMRIXLI¾SYVWYKEV]IEWXERHWEPXMREPEVKIFS[P1EOIE[IPP in the centre, add the milk and eggs and bring the mixture together using a large spatula to make a soft dough. Continue to mix with a FIEXMRKERHORIEHMRKEGXMSRMRXLIFS[PJSVQMRYXIWYRXMPXLI dough has become smooth. 2 Add the softened butter in small pieces and continue to work the QM\XYVI[MXLXLIWTEXYPEJSVQMRYXIWQSVI'SZIVERHVIWX in the refrigerator overnight. Chilling the dough overnight in the refrigerator makes handling and rolling easier. As the brioche is an enriched bread and has been chilled, the rising will be a longer and slower process than for standard bread.
2 7TVIEH XLI GLSGSPEXI WEYGI SZIV XLI HSYKLPIEZMRKEGQ MR border around the edges and sprinkle over the crushed praline. 3 Brush the border with water and roll up like a Swiss roll, tucking XLIIRHWWIGYVIP]YRHIVRIEXLXSWIEPMRXLI½PPMRK 4 4PEGIXLIPSEJ[MXLXLIWIEQWMHIHS[RMRXSXLIOK PF PSEJXMR 'SZIVERHVIWXJSVôLSYVWSVYRXMPMXHSYFPIWMRWM^I4VILIEX XLISZIRXS[EVHWXLIIRHSJXLIVIWXMRKXMQIXS'+EW1EVO +PE^IXLIPSEJ[MXLXLIFIEXIRIKKERHFEOIJSVQMRYXIW 6IHYGIXLIXIQTIVEXYVIXS '+EW1EVOERHGSRXMRYIXS GSSOJSVQMRYXIWYRXMPKSPHIR%PPS[XSGSSPGSQTPIXIP]MR the tin before turning out onto a wire rack. 5 8S½RMWLQIPXXLIVIQEMRMRKGLSGSPEXIMREWQEPPFS[PSZIVTER SJLSX[EXIV(VM^^PISZIVXLIXSTSJXLIGSSPIHPSEJERHWTVMROPI over the chopped nuts. TIP Leftover brioche makes excellent chocolate bread and butter pudding.
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;LMXIGLSGSPEXIERHVEWTFIVV]XEVXPIXW By Bonne Maman Makes 12 INGREDIENTS K S^ ½PSTEWXV] K S^ FYXXIVQIPXIH XFWT&SRRI1EQERVEWTFIVV]GSRWIVZI XFWTJVIWLSVERKISVPIQSRNYMGI WQEPPVEWTFIVVMIW
1 Preheat the oven to 190°C/Gas Mark 5. Invert 6 small dariole moulds on a baking sheet. 2 'YXIEGLWLIIXSJ½PSTEWXV]MRXSEFSYXVIGXERKPIWERHOIIT XLIQGSZIVIH[MXLEHEQTXIEXS[IP[LMPI[SVOMRK9WMRKLEPJ XLITEWXV]HVETIXLIVIGXERKPIWMRX[MWXIHPE]IVSZIVXLIQSYPHW brushing very lightly with melted butter between each sheet. 3 &EOIMRXLITVILIEXIHSZIRJSV QMRYXIWYRXMPTEPIKSPHIR ERHGVMWT0IEZIXSGSSPJSVQMRYXIWXLIRIEWISJJXLIQSYPHW 6ITIEX[MXLXLIVIQEMRMRKTEWXV]XSQEOIXEVXPIXGEWIW
4 8SQEOIXLIQSYWWIGLSTXLIGLSGSPEXIMRXSQP ¾S^ SJXLI GVIEQMRELIEXTVSSJFS[PERHQIPXWPS[P]SZIVETERSJKIRXP] *368,)13977) WMQQIVMRK[EXIV'YXXLIPIEJKIPEXMRIMRXSWQEPPTMIGIWTYXMRE K S^ KSSHUYEPMX][LMXIGLSGSPEXI FS[P[MXLXFWT[EXIVERHPIEZIXSWSEOJSVQMRYXIW4SYVXLI TPYWI\XVEXSHIGSVEXI gelatine and water into the chocolate cream and stir gently until dissolved. Stir in the egg yolk. QP õ¾S^ HSYFPIGVIEQ FPYIFIVVMIW
WLIIXSJPIEJKIPEXMRI WQEPPJVIIVERKIIKKWITEVEXIH K S^ GEWXIVWYKEV TO DECORATE This recipe and the lavender scones on page 99 are from Bonne Maman – The Seasonal Cookbook, published Simon & Schuster, RRP £12.99 Recipe development by Moyra Fraser.
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JVIWLQMRXWTVMKW MGMRKWYKEV
5 -REGPIERFS[P[LMWOXLIIKK[LMXIYRXMPMXJSVQWWSJXTIEOWXLIR KVEHYEPP][LMWOMREPPXLIGEWXIVWYKEVYRXMPWXMJJ-REWITEVEXIFS[P [LMWOXLIVIQEMRMRKGVIEQYRXMPMXNYWXFIKMRWXSLSPHMXWWLETI 6 4YXXWTGSRWIVZIMRXSXLIFEWISJIEGLXEVXPIXGEWI9WMRKEQIXEP WTSSRJSPHXLIIKK[LMXIERH[LMTTIHGVIEQMRXSXLIGLSGSPEXI ERHWTSSRMQQIHMEXIP]SRXSTSJXLIGSRWIVZI'LMPPJSVEXPIEWX minutes to set. 7 Stir together the remaining conserve with the citrus juice and gently JSPHMRXLIVEWTFIVVMIWERHFPYIFIVVMIW.YWXFIJSVIWIVZMRKWTSSR XLIJVYMXSRXSXLIGLSGSPEXIQSYWWIHIGSVEXI[MXLQMRXWTVMKWERH a dusting of icing sugar.
Lavender buttermilk scones By Bonne Maman
Apple roses in puff pastry By Pink Lady® Apples (www.pinkladyapples.co.uk)
Makes about 12 scones
Makes 6
FOR THE SCONES
FOR THE BAKES
K S^ WIPJVEMWMRK¾SYVTPYWI\XVEJSVHYWXMRK
2 Pink Lady® apples
1 tsp baking powder
juice of 1 lemon
50g (2oz) unsalted butter, cut into small cubes, TPYWI\XVEJSVKVIEWMRK
50g (2oz) butter, melted
K S^ PEZIRHIV¾EZSYVIHWYKEVWMJXIHMJTVIJIVVIH
2 tbsp cinnamon
QP õ¾S^ FYXXIVQMPOTPYWI\XVEJSVFVYWLMRK
3 tbsp caster sugar
pinch of salt
icing sugar, to decorate
1 sheet of ready-to-roll pastry (thawed)
your choice of Bonne Maman conserve, to serve
1 Preheat the oven to 220ºC/Gas Mark 7. Grease a baking sheet.
1 4VILIEXXLISZIRXS '+EW1EVO0MRIEGYTQYJ½RXVE] with pieces of greaseproof paper.
2 8SQEOIPEZIRHIV¾EZSYVIHWYKEVTYWLWQEPP[EWLIHERHHVMIH sprigs of lavender into a jar of caster sugar. Leave for at least 24 LSYVWFIJSVIYWMRK7MJXXLI¾SYVERHFEOMRKTS[HIVMRXSEFS[P and rub in the butter until the mixture resembles breadcrumbs. Stir in the lavender sugar (sifted if preferred) and a pinch of salt, XLIRQEOIE[IPPMRXLIGIRXVISJXLI¾SYVQM\XYVI4SYVMRXLI buttermilk and mix to combine, making a soft dough.
2 Halve the apples and remove the cores but keep the half apple intact. Thinly slice the apples and put into a microwavable bowl with XLINYMGISJXLIPIQSR'SZIV[MXLGPMRK½PQERHQMGVS[EZISRLMKL for 1 minute to soften slightly. Leave to cool.
3 &VMI¾]ORIEHXLIHSYKLSRE¾SYVIHWYVJEGIXLIRPMKLXP]VSPPSYX to about 2cm (¾in) thick. Cut scones with a 6cm (2½in) pastry cutter and place on a greased baking sheet. Brush the top of each scone with a little extra buttermilk and bake in a preheated oven for 12-15 minutes, until lightly browned on the top.
4 Brush each strip with melted butter and sprinkle with cinnamon and caster sugar. Place the apple slices skin side up along the pastry strips, overlapping as you go. Leave a small gap, approximately 2cm (¾in) at the end to be able to stick the pastry together.
4 'SSPSRE[MVIVEGOHYWXPMKLXP][MXL¾SYVERHWIVZI[MXL]SYV favourite choice of Bonne Maman conserve. TIP %R]¾EZSYVIHWYKEVGERFIYWIHMRWGSRIW XV]GMRREQSRERH serve the scones with Bonne Maman raspberry conserve and clotted cream.
3 3TIRYT]SYVTYJJTEWXV]WLIIXSRXSEPMKLXP]¾SYVIHWYVJEGIERH gently roll to elongate slightly. Cut the pastry along its width into six even strips.
5 Fold over the remaining pastry to cover the bottom half of the apples. Roll the pastry up to create an apple rose and seal with XLII\GIWWTEWXV]4PEGIMRXSXLIPMRIHQYJ½RXVE]ERHGSSOMRXLI preheated oven for 30-40 minutes. 6 'SSPSRE[MVIVEGOXLIRWTVMROPI[MXLMGMRKWYKEVXS½RMWL
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1EGEVSRW[MXLIPHIV¾S[IVERH4MRO0EH]® apple By Pink Lady® Apples (www.pinkladyapples.co.uk) Makes 20 macarons (40 shells)
5 Leave for 30 minutes until a thin skin forms on the shells. When XSYGLIHPMKLXP]]SYV½RKIVXMTWLSYPHGSQIE[E]GPIER4PEGIMRXLI oven and reduce temp to 150ºC/Gas Mark 2. Bake for 15 minutes.
FOR THE SHELLS
FOR THE BUTTERCREAM
FOR THE BUTTERCREAM
60g (2oz) egg whites (from 1½ large free-range eggs)
3 large free-range egg whites 180g (6½oz) caster sugar
78g (2¾oz) ground almonds
QP ¾ S^ [EXIV
96g (3½oz) icing sugar
250g (9oz) butter, cubed
52g (2oz) granulated sugar
IPHIV¾S[IV GSVHMEP
food colouring (optional)
one Pink Lady® apple
1 Preheat the oven to 160ºC/Gas Mark 3. 2 In a food processor, grind together the icing sugar and ground EPQSRHWJSVQMRYXIW YRXMP ½RI 3 In a separate grease-free bowl, starting at a medium speed, whisk the egg whites and slowly add the granulated sugar, one tbsp at a time. Once the sugar is dissolved, increase the whisk speed to high (this is where you can add colouring to the egg whites, if desired) until you have achieved stiff and shiny peaks. Using a sieve, sift the almond and icing sugar mix into the egg whites. 4 9WMRKE¾I\MFPIWTEXYPE JSPH XLI EPQSRHW ERH WYKEV MRXS XLI IKK [LMXIW;LIRVIEH] XLI QM\XYVI WLSYPH ¾S[ SJJ XLI WTEXYPE ERH create a ribbon effect. Once the mix is ready, transfer to a piping bag with a 1cm (½in) nozzle. Pipe rounds of 2.5cm (1in) on baking paper on a tray or a silicone sheet. Knock the trays on to the work surface a few times to help trapped air bubbles escape.
100
H E A V E N Summer
1 Whisk 3 large egg whites in a bowl along with 30g (1oz) caster sugar until you have achieved soft peaks. 2 Place the remaining 150g (5oz) caster sugar in a small heavy-based WEYGITEREPSRK[MXLQP ¾S^ [EXIV4PEGISZIVPS[LIEXERH gently swirl the pan until sugar has dissolved, then increase the heat to high until the temperature reaches between 110ºC-118ºC. 3 Continue to whisk the egg whites on high and slowly pour in the sugar syrup to combine. Continue to whisk for around 5 minutes until the mix has cooled, then gradually add 250g (9oz) butter, one cube at a time. Only add the next cube when the previous one is incorporated into the mix. As you get towards XLIIRHSJXLIFYXXIVXLIQM\XYVI[MPPUYMGOP]XYVRJVSQHI¾EXIH QIVMRKYIXSEXLMGO¾YJJ]FYXXIVGVIEQ(SR´X[SVV]MJXLIQM\XYVI curdles – continue mixing, it may just take a little longer. 4 %HHEVSYRHXFWTIPHIV¾S[IVGSVHMEP SVEHHXSHIWMVIHXEWXI and colourings of your choice to the buttercream and continue to whisk. Once ready, pipe rounds of buttercream into the centre of each macaron shell. 5 Halve the Pink Lady® apple. Then using a peeler, create thin shavings SJXLIETTPI[LMGL[MPP½XXLIHMEQIXIVSJXLIQEGEVSRWTPEGIXLI apple slices between the macaron shells so you can see the pink peel at the edges and sandwich together. TIP Macarons are best eaten after ageing for at least 24 hours.
&PYIFIVV]WGSRIW[MXL FPYIFIVV]NEQ
Microwave cinnamon swirl cake
By BerryWorld ([[[FIVV][SVPHGSQ)
By Lakeland (www.lakeland.co.uk)
Makes approx 12
Serves 6-8
FOR THE SCONES
KVEXIH^IWXSJSVERKI
FOR THE CINNAMON CAKE
K S^ FPYIFIVVMIW
QP ¾S^ FYXXIVQMPO
K S^ TPEMR¾SYV
XWTFMGEVFSREXISJWSHE
XFWTQMPO
ôXWTFEOMRKTS[HIV
KS^ WIPJVEMWMRK ¾SYV
FOR THE JAM
XFWTKVSYRHGMRREQSR
K S^ FPYIFIVVMIW
K S^ QYWGSZEHSWYKEV
K ôS^ WEPXIHFYXXIV GYFIH
K S^ GEWXIVWYKEV
K S^ ETTPIWEYGI
KVEXIH^IWXERHNYMGISJ PEVKISVERKI
QP ¾S^ ZIKIXEFPISMP
K S^ GEWXIVWYKEV
QP ¾S^ QMPO FOR THE PLAIN CAKE
1 8SQEOIXLINEQTPEGIEPPXLIMRKVIHMIRXWMREPEVKILIEZ]FEWIH TER%PPS[XLIWYKEVXSHMWWSPZISZIVEQIHMYQLIEXXLIRMRGVIEWI XLILIEXERHFSMPJSVETTVS\MQEXIP]QMRYXIWWXMVVMRKSGGEWMSREPP] %PPS[XSGSSPEPMXXPIXLIRWTSSRMRXSWXIVMPMWIHNEVW'SZIV[LIR GSQTPIXIP]GSSPIHERHWXSVIMRXLIJVMHKIJSVYTXS[IIOW
K S^ TPEMR¾SYV
2 8SQEOIXLIWGSRIWTVILIEXXLISZIRXS'+EW1EVO;EWL ERHHV]XLIFPYIFIVVMIWHYWXMREPMXXPI¾SYV7MJXXLI¾SYVERH FMGEVFSREXISJWSHEMRXSEPEVKIFS[P6YFMRXLIFYXXIVYRXMPXLI QM\XYVIVIWIQFPIW½RIFVIEHGVYQFW7XMVMRXLIWYKEVFPYIFIVVMIW ERHSVERKI^IWXXLIRQEOIE[IPPMRXLIGIRXVIERHTSYVMRXLI QMPOW1M\XSKIXLIV[MXLEORMJIYRXMP]SYLEZIEWSJXHSYKL
QP ¾S^ ZIKIXEFPISMP
3 8YVRSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHZIV]PMKLXP]TEX MRXSEVSYRHGQ ôMR XLMGO'YXSYXWGSRIWYWMRKEGQ MR ¾YXIHGYXXIVTPEGISREPMKLXP]KVIEWIHFEOMRKXVE]&VYWLXLIXSTW [MXLEPMXXPIQMPO&EOIJSVQMRYXIWYRXMPVMWIRERHKSPHIR cool on a wire rack. 4 7IVZIWTPMXMRLEPJXSTTIH[MXLXLIFPYIFIVV]NEQ
ôXWTFEOMRKTS[HIV K S^ GEWXIVWYKEV K S^ ETTPIWEYGI QP ¾S^ QMPO
1 8SQEOIXLIGMRREQSRGEOIWMJXXLI¾SYVMRXSEQM\MRKFS[PEHH XLIVIWXSJXLIGEOIMRKVIHMIRXWERHQM\[IPP[MXLERIPIGXVMGLERH QM\IV6ITIEXJSVXLITPEMRGEOIYWMRKERSXLIVFS[P 2 7TSSRLEPJXLIGMRREQSRGEOIQM\XYVIMRXSXLIGIRXVISJXLIGEOI TER7TSSRXLISXLIVLEPJMRXSSRIWMHISJEHYSTMTMRKFEK7TSSR XLITPEMRGEOIQM\XYVIMRXSXLISXLIVWMHISJXLITMTMRKFEK7RMT GQMR SJJXLIIRH4MTIPEVKIW[MVPWEVSYRHXLIGEOITER 3 'SSOMRE ;QMGVS[EZISRJYPPTS[IVJSV QMRYXIWSVYRXMP XLIGEOIMWWTVMRK]XSXLIXSYGL%HNYWXXLIXMQMRKWEGGSVHMRKXS ]SYVQMGVS[EZI´W[EXXEKI0IEZIXSWXERHJSVEQMRYXIFIJSVI XYVRMRKSYX8LMWGEOIMWFIWXIEXIRSRXLIHE]MX´WQEHI
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Sweet sugar sablés
Little cutie French clafoutis
By Barbara Beery
By Barbara Beery
Makes 24
Makes 8
FOR THE BISCUITS
FOR THE CLAFOUTIS
K S^ FYXXIV
QP ¾S^ [LSPIQMPO
K S^ WYKEV
JVIIVERKIIKKW
JVIIVERKIIKK]SPO
K S^ WYKEV
XWTZERMPPEI\XVEGX
XWTZERMPPEI\XVEGX
K S^ TPEMR¾SYV
XFWTFYXXIVQIPXIH
õXWTWEPX
K ôS^ TPEMR¾SYV
JVIIVERKIIKKFIEXIR
K ôS^ JVIWLJVYMXJSVXSTTMRK GLIVVMIWVEWTFIVVMIW SVWXVE[FIVVMIW
WERHMRKWYKEVXSWTVMROPI
MGMRKWYKEVJSVKEVRMWL
1 Cream the butter and sugar. Add the egg yolk and vanilla and beat XLSVSYKLP]-RERSXLIVFS[P[LMWOXSKIXLIVXLI¾SYVERHWEPX%HH that to the butter mixture and blend until the dough is smooth. 2 3REPMKLXP]¾SYVIHWYVJEGIVSPPXLIHSYKLMRXSG]PMRHIVWEFSYX GQ MR MRHMEQIXIV;VETMR[E\IHTETIVSVGPMRK½PQERH chill for at least an hour. 3 Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with parchment paper and set aside until ready to use. Remove the logs from the fridge and brush with beaten egg. Roll in sugar.
1 Preheat the oven to 160°C/Gas Mark 3. 2 In a large bowl, whisk together the milk, eggs, sugar, vanilla, and FYXXIVYRXMPXLIWYKEVMWHMWWSPZIH%HHXLI¾SYVERH[LMWOYRXMP smooth. Pour the batter into a cast-iron frying pan or a pie dish, or eight individual dishes or ramekins. 3 8ST[MXL]SYVJEZSYVMXIJVYMXSV¾EZSYVMRKW 4 Bake until the clafoutis are puffed and light golden brown (about 35-40 minutes). Serve immediately with a dusting of icing sugar.
4 With a sharp knife, slice the dough into rounds 1cm (1/3in) thick. 5 Place the dough rounds 2cm (1in) apart on the prepared baking sheet and bake for about 10 minutes or until the cookies are light golden brown around the edges. 6 Remove from the oven and cool on baking sheet for 10 minutes before removing and cooling completely on a wire rack. Sandwich the biscuits with jam, if desired. TIP Sanding sugar has much coarser grains than granulated sugar. It is often used by pastry chefs to garnish biscuits that are not iced, as it doesn’t melt in the oven.
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H E A V E N Summer
The recipes on this page and the madeleines on page 103 are taken from My First French Bakery by Barbara Beery, published by Familius, RRP £12.95. www. exislepublishing.co.uk
Madeleines
Ginger yogurt scones
By Barbara Beery
By Rachel’s (ww.rachelsorganic.co.uk)
Makes 12
Makes 8-12
FOR THE MADELEINES
FOR THE SCONES
1 tbsp butter, softened
180g (6oz) Rachel’s Greek Style Ginger Yogurt
2 free-range eggs
65g (2¾oz) caster sugar
65g (2¾oz) granulated sugar
2 tbsp milk, extra for brushing
¼ tsp sea salt
K ôS^ TPEMR¾SYVI\XVEJSVVSPPMRKSYX
1 tsp vanilla extract
1½ tsp baking powder
¼ tsp almond extract
80g (3oz) unsalted butter
K S^ TPEMR¾SYVWMJXIH
1 tsp ginger powder
1 tsp grated lemon zest
TO SERVE
4 tbsp unsalted butter, melted and cooled
cherry jam
icing sugar, for dusting
whipping cream Rachel’s Low Fat Cherry Yogurt
1 Preheat the oven to 190°C/Gas Mark 5. Using a pastry brush, GEVIJYPP]FYXXIVXLIQEHIPIMRIQSYPHW(YWXXLIQSYPHW[MXL¾SYV 2 In a large bowl, combine the eggs, granulated sugar, and salt. Using a LERHLIPHQM\IVSRQIHMYQLMKLWTIIHFIEXXLIQM\XYVIZMKSVSYWP] YRXMPTEPIXLMGOERH¾YJJ] EFSYXQMRYXIW &IEXMRXLIZERMPPEERH EPQSRHI\XVEGXW7TVMROPIXLIWMJXIH¾SYVSZIVXLIIKKQM\XYVIERH stir or beat on low speed to incorporate. Gently fold in the lemon ^IWXERHXLIQIPXIHFYXXIVYRXMPIZIRP]QM\IH 3 Divide the batter among the prepared moulds, using a heaped tablespoon of batter for each mould. Bake the madeleines until the tops spring back when lightly touched (about 8-12 minutes). Remove the pan from the oven and invert it over a wire rack, then tap it on the rack to release the madeleines. 4 'SSPXLIQEHIPIMRIWSRXLIVEGOJSVQMRYXIW9WMRKE½RIQIWL sieve, dust the tops with powdered sugar and serve. Or you can dip them in melted chocolate and decorate with sprinkles if you prefer!
1 Preheat the oven to 200°C/Gas Mark 6. Line a baking tray with parchment paper or greaseproof paper. 2 Put the yogurt, milk and sugar in a pan and warm until handhot, or heat in a small bowl on low power for 40 seconds in the microwave. The sugar should melt into the yogurt and milk. 3 4PEGIXLI¾SYVFEOMRKTS[HIVKMRKIVERHFYXXIVMRXSEQM\MRKFS[P 6YFXLIFYXXIVMRXSXLI¾SYVYRXMPMXVIWIQFPIWFVIEHGVYQFW%HH XLI]SKYVXQM\ERHWXMV[MXLE[SSHIRWTSSRXSJSVQEHSYKL 4 (YWXXLI[SVOXST[MXLWSQI¾SYVERHFVMRKXLIHSYKLXSKIXLIV Gently roll out the dough to about 3cm (1¼in) thick and with a round 7cm (2¾in) cutter, push out the scones. Place the scones on the prepared tray with a good distance between them. Re-shape the dough and cut again. 5 Brush each scone with a little milk and bake for 10-15 minutes until golden brown. Cool on a wire rack and sandwich with jam, cream and Rachel’s Low Fat Cherry Yogurt.
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ON SALE 7 JULY
I S S U E
Next issue create bright and beautiful cakes! Learn how to make simple Have a go at brush sugar roses in just a few steps embroidery and stencilling Get creative with wafer paper How to get your business online 104
%DNLQJ H E A V E N Summer
Project & photography © Marie McGrath by Marie’s Bakehouse (www.mariesbakehouse.co.uk) * Contents subject to change
H E AV E N
B A K E S
+ 0 9 8 ) 2 * 6 ) ) ( % - 6 = * 6 ) ) 0 3 ; * %8
B B B B B B H E A V E N
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105
/LJKWHU%DNHVH E A V E N White choc and cranberry cookies By Justine Patterson Makes 32 FOR THE COOKIES K S^ TPEMR¾SYV K öS^ VSPPIHSEXW K ôS^ [LMXIGLSGSPEXIGLMTW K ôS^ HVMIHGVERFIVVMIW K ôS^ KSPHIRGEWXIVWYKEV ôXWTFEOMRKTS[HIV K öS^ GSPHFYXXIVGYFIH QIHMYQJVIIVERKIIKK[LMXIW XWTZERMPPEI\XVEGX The recipes on page 106 and the cheesecake on page 107 are from Without the Calories: Cakes, Cookies and Bread by Justine Patterson, published by Orion in paperback and e-Book, RRP £14.99/£7.99. Photography by Cristian Barnett
+MRKIVGEOI[MXLHVM^^PIH PMQIMGMRK By Justine Patterson Serves 12 FOR THE CAKE SMPJSVFVYWLMRKSVWTVE]MRK GSYVKIXXIWKVEXIH EFSYXK ôS^ TVITEVIH K S^ WIPJVEMWMRK¾SYV XWTFMGEVFSREXISJWSHE K öS^ FYXXIV K öS^ KSPHIRW]VYT QP ¾S^ WIQMWOMQQIHQMPO PEVKIJVIIVERKIIKKWFIEXIR XFWTKVSYRHKMRKIV K S^ FPEGOXVIEGPI FOR THE ICING K öS^ MGMRKWYKEVWMJXIH XFWTJVIWLPMQINYMGI
B BB B B1 4VILIEXXLISZIRXS '+EW1EVO BB +VIEWIEGQ MR VMRKWLETIHGEOIXMR B ERHPMRIXLIFEWI[MXLFEOMRKTEVGLQIRX K öS^ GV]WXEPPMWIHKMRKIVGLSTTIH
½RIP]GLSTTIH^IWXSJPMQI STXMSREP
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Squeeze the grated courgettes to remove I\GIWW[EXIVERHTYXXLIQMREPEVKIFS[P 2 6YFXLI¾SYVERHFMGEVFSREXISJWSHEERH add to the grated courgettes with your ½RKIVXMTWPMOIVYFFMRKJEXMRXS¾SYVXSQEOI TEWXV]1EOIE[IPPMRXLIGIRXVI 3 Put the butter and syrup in a medium WEYGITER1IPXXSKIXLIVSZIVEPS[LIEX 8EOIXLITERSJJXLILIEXERHWXMVXLIQMPO into the hot syrup. Stir in the beaten eggs. 4 7PS[P]EHHXLIQM\XYVIXSXLIFS[P[MXL XLIGSYVKIXXIKMRKIVERHXVIEGPIWXMVVMRK [MXLE[SSHIRWTSSRXSJSVQEXLMGO batter. Pour the batter into the prepared XMRERHFEOIMRXLIGIRXVISJXLISZIRJSV QMRYXIWSVYRXMPXLIGEOIMW[IPPVMWIR 'SSPMRXLIXMR 5 8SQEOIXLIMGMRKWMJXXLIMGMRKWYKEVMRE FS[PERHWXMVMRIRSYKLPMQINYMGIXSQEOI EWQSSXLMGMRK0SSWIRXLIWMHIWSJXLIGEOI [MXLEVSYRHFPEHIHORMJIERHXEOIMXSYXSJ XLIXMR4IIPSJJXLIFEOMRKTEVGLQIRX 6 *PMTXLIGEOIXLIVMKLX[E]YTERHTPEGIMX SRETPEXI(VM^^PIXLIMGMRKWPS[P]SZIVXLI XSTERHEPPS[MXXSHVMTHS[RXLIWMHIW8ST [MXLXLIKMRKIVTMIGIWERHPMQI^IWXMJYWMRK 7XERHJSVEXPIEWXQMRYXIWFIJSVIGYXXMRK
1 Preheat the oven to 200°C/Gas Mark 6. Line two baking trays with baking parchment. 2 4YXXLI¾SYVSEXWGLSGSPEXIGVERFIVVMIW WYKEVERHFEOMRKTS[HIVMREPEVKI FS[P6YFMRXLIFYXXIVYRXMPXLIQM\XYVI VIWIQFPIWGSEVWIFVIEHGVYQFW0MKLXP] [LMWOXLIIKK[LMXIWERHZERMPPEYRXMPJVSXL] 7XMVMRXSXLI¾SYVQM\XYVIYRXMPGSQFMRIH 3 1M\XLIMRKVIHMIRXW[MXLEWTSSRERHXLIR ]SYVLERHWYRXMPXLI]GSQIXSKIXLIVERH JSVQEHSYKL(MZMHIERHVSPPXLIHSYKL MRXSWQEPPFEPPW4PEGIXLIFEPPWSRXLI PMRIHXVE]W4VIWWHS[R[MXL]SYV½RKIVW YRXMPXLI]EVIEVSYRHQQ 1/8in) deep and EFSYXGQ ôMR MRHMEQIXIV¯XLI][MPP VMWIEPMXXPIEWXLI]GSSO 4 &EOIJSVQMRYXIWSVYRXMPPMKLXP]FVS[RIH ERH½VQ'SSPSRXLIXVE]WJSVEJI[ QMRYXIWXLIRXVERWJIVXSE[MVIVEGOYRXMP GSPH7XSVIMREREMVXMKLXGSRXEMRIVJSVYTXS ½ZIHE]W 5 *VII^IXLIFEOIHGSSPIHGSSOMIW MRXIVPIEZMRKXLIQ[MXLFEOMRKTEVGLQIRX JSVYTXSQSRXLW(IJVSWXEXVSSQ XIQTIVEXYVIJSVERLSYVFIJSVIWIVZMRK TIP /IITXLIWIHIPMGMSYWGSSOMIWMRXLI JVII^IVWS]SYEVIR´XXIQTXIHXSIEXXSS many at once…
Pink Lady®, chia, pecan and hazelnut breakfast bar By Pink Lady Apples (www.pinkladyapples.co.uk) Makes 8 bars FOR THE BREAKFAST BARS K öS^ NYQFSSEXW 100g (3¾oz) pecans 100g (3¾oz) hazelnuts 100g (3¾oz) pitted dates 2 Pink Lady® apples, grated and squeezed of excess juice 3 tbsp honey XFWTQIPXIHGSGSRYXSMP 2 tbsp chia seeds 1 tbsp shredded fresh coconut, to decorate (optional)
1 1IEWYVIXLINYQFSSEXWMRXSEQM\MRKFS[P 2 Finely chop 60g (2oz) of the pecans and 60g (2oz) of the hazelnuts by hand or pulse in an electric blender until roughly chopped. %HHXLIGLSTTIHRYXWXSXLINYQFSSEXW Set the remaining whole nuts aside. 3 Finely chop all of the pitted dates and add to the oat and nut mixture. Add the grated apples, honey, melted coconut oil and chia seeds, and mix until all the ingredients are well coated. 4 4VIWWXLIQM\½VQP]MRXSEPMRIHXMR6SYKLP] chop the remaining nuts and sprinkle over the mix. 5 Leave to set in the fridge for an hour. Decorate with the fresh coconut (if using), GYXMRXSIMKLXTMIGIWERHIRNS]
Lemon and blueberry cheesecake By Justine Patterson Serves 10 FOR THE CHEESECAKE oil, for brushing or spraying 750g (1lb 10½oz) ricotta cheese, drained 75g (2¾oz) caster sugar XFWTGSVR¾SYV 4 large free-range eggs 2 large free-range egg yolks ½RIP]KVEXIH^IWXSJPIQSRW 1 tsp vanilla bean paste or extract FOR THE SAUCE 200g (7oz) fresh blueberries 25g (1oz) caster sugar 3 tbsp cold water XFWTGSVR¾SYV
1 Preheat the oven to 170°C/Gas Mark 3. Grease and line the base of a 23cm (9in) spring-clip cake tin with baking parchment. Place the tin on a large piece of foil and bring up the sides. 2 To make the cheesecake, mix the sugar with XLIGSVR¾SYVERHEHHXLIVMGSXXE;LMWO until combined. Gradually add the eggs and yolks, whisking well between each addition. Stir in the lemon zest and vanilla.
3 Pour the cheese mixture into the prepared tin. Put the tin into a deep roasting tin and LEPJ½PPXLIVSEWXMRKXMR[MXLNYWXFSMPIH water. Carefully place the tins in the oven and bake for 50 minutes or until the GLIIWIGEOIMW½VQ[MXLEWPMKLX[SFFPI in the centre. If the cheesecake starts to brown while it is still very wobbly, cover the tin loosely with a large piece of foil. 4 Take the cheesecake out and leave it to cool in the water bath for 15 minutes. Then take it out of the water bath and leave to cool completely. Once cool, transfer it to the fridge and chill for at least 4 hours FIJSVIVIQSZMRKMXJVSQXLIXMR;LMPIXLI cheesecake is chilling, make the sauce. Put 100g (3½oz) blueberries, sugar and 2 tbsp water in a medium non-stick saucepan. Mix the remaining water with a tablespoon of GSVR¾SYVXSJSVQEWQSSXLTEWXI 5 Heat the blueberries gently and cook for 3-4 minutes or until they soften slightly. 7XMVMRXLIGSVR¾SYVQM\XYVIERHGSSOJSV 1-2 minutes more or until the sauce is thickened and clear, stirring continuously. Remove from the heat and stir in the rest of the blueberries. Cover and leave to cool. 6 Release the cheesecake gently from the tin. Turn out onto a serving plate, peel off any baking parchment and spoon over the sauce.
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/LJKWHU%DNHVH E A V E N Cranberry torte By Julia Thomas Serves 8-12 FOR THE CAKE K õS^ KPYXIRJVIITPEMR¾SYV 1 tsp xanthan gum 1 tsp gluten-free baking powder 1 tsp bicarbonate of soda ½ tsp salt K S^ YRVI½RIHGEWXIVWYKEV 115g (4oz) of each, walnuts and dates 230g (2¾oz) cranberries, fresh/frozen grated zest and juice of 2 large oranges 2 large free-range eggs QP ¾S^ WS]E]SKLYVX QP ¾S^ [EXIV QP ¾S^ WYR¾S[IVSMP FOR THE SYRUP QP ô¾S^ SVERKINYMGI K ôS^ VYRR]LSRI] 1 star anise
(EMV]JVII1ERLEXXER cheesecake By Julia Thomas Serves 10-12 FOR THE BASE 75g (2¾oz) gluten-free digestive biscuits 55g (2oz) coconut butter K S^ YRVI½RIHHIQIVEVEWYKEV FOR THE FILLING OK PFS^ HEMV]JVIIGVIEQGLIIWI K S^ YRVI½RIHGEWXIVWYKEV XWT[LIEXERHKPYXIRJVIITPEMR¾SYV 1 tsp vanilla extract ½RIP]KVEXIH^IWXERHNYMGISJPIQSR ½RIP]KVEXIH^IWXSJSVERKI 3 large free-range eggs, beaten QP ô¾S^ HEMV]JVIIWSYVGVIEQ FOR THE TOPPING QP õ¾S^ HEMV]JVIIWSYVGVIEQ
B BB the oven to 180°C/Gas Mark 4. B B1 Preheat +VIEWIXLIFEWIERHWMHIWSJEGQ MR BB WTVMRKJSVQGEOIXMR B 2 4YPWIXLIFMWGYMXWMREJSSHTVSGIWWSVYRXMP
XFWTYRVI½RIHGEWXIVWYKEV
FIVVMIWERHIHMFPI¾S[IVW STXMSREP
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XLI]VIWIQFPIWERH%PXIVREXMZIP]GVYWL XLIQYWMRKEVSPPMRKTMR1IPXXLIGSGSRYX FYXXIVMREPEVKILIEZ]FEWIHWEYGITERXLIR stir in the biscuit crumbs and demerara WYKEV*MVQP]TVIWWXLIQM\XYVIMRXSXLIXMR 3 &EOIMRXLISZIRJSVQMRYXIWXLIRPIEZI XSGSSP-RGVIEWIXLISZIRXIQTIVEXYVIXS '+EW1EVO 4 -REPEVKIQM\MRKFS[PFIEXXLIGVIEQ GLIIWIYRXMPGVIEQ]&IEXMRXLIWYKEVERH XLIRXLI¾SYV%HHXLIZERMPPEI\XVEGX PIQSR^IWXERHNYMGIERHSVERKI^IWXXLIR KVEHYEPP]FIEXMRXLIIKKW%HHMRXLIWSYV GVIEQYRXMPXLIQM\XYVIMWWQSSXLERHPMKLX 4SYVXLI½PPMRKSRXSTSJXLIFMWGYMXFEWI 5 &EOIMRXLISZIRJSVQMRYXIWXLIR VIHYGIXLISZIRXIQTIVEXYVIXS' +EW1EVOERHFEOIJSVEJYVXLIV QMRYXIW-X[MPPETTIEVZIV][SFFP]FYX XLMWMW½RI7[MXGLSJJXLISZIRERHPIEZI XLIGLIIWIGEOIMRXLISZIR[MXLXLIHSSV GPSWIHJSVLSYVW 6 8SQEOIXLIXSTTMRKFIEXXLIWSYVGVIEQ ERHGEWXIVWYKEVXSKIXLIVYRXMPGVIEQ] 7TVIEHXLIQM\XYVISZIVXLIXSTSJXLI GLIIWIGEOIVMKLXXSXLIIHKIFIJSVIGLMPPMRK MRXLIJVMHKISZIVRMKLX6IQSZIJVSQXLIXMR ERHXST[MXLFIVVMIWERHIHMFPI¾S[IVW
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line the cake tin. 2 7MJXXLI¾SYV\ERXLERKYQFEOMRKTS[HIV FMGEVFSREXISJWSHEERHWEPXMRXSEPEVKI FS[P%HHK õS^ SJXLIWYKEVXLI GLSTTIH[EPRYXWERHHEXIWGVERFIVVMIWERH SVERKI^IWX-REWITEVEXIFS[PFIEXXLI IKKW]SKLYVX[EXIVERHSMPXSKIXLIVXLIR EHHXSXLI¾SYVERHJVYMXQM\XYVIERHQM\ 4SYVXLIQM\XYVIMRXSXLIGEOIXMRPIZIPXLI XSTERHFEOIJSVEFSYXERLSYV 3 1IER[LMPIQM\XLISVERKINYMGI[MXLXLI VIQEMRMRKGEWXIVWYKEV6IQSZIXLIXSVXI JVSQXLISZIRERHTVMGOXLIWYVJEGIEPPSZIV [MXLEWOI[IV(VM^^PIXLIXSVXI[MXLXLI SVERKINYMGIQM\XYVI0IEZIXSGSSP 4 8SQEOIXLIW]VYTFVMRKXLISVERKINYMGI LSRI]ERHWXEVERMWIXSEPS[FSMP7MQQIV YRXMPVIHYGIHF]LEPJ6IQSZIJVSQXLI LIEXXVERWJIVXSENYKERHPIEZIXSGSSP 3RGIGSSPVIQSZIXLIWXEVERMWIGSZIVERH WXSVIMRXLIJVMHKIYRXMPRIIHIH
Dairy-free queen of puddings By Julia Thomas Makes 6 FOR THE PUDDING 50g (1¾oz) dairy-free spread, plus extra for greasing 25g (1oz) YRVI½RIHGEWXIVWYKEV grated zest of 1 lemon QP ¾S^ GERSJGSGSRYXQMPO TMRGLSJWEPX 150g (5oz) [LIEXERHKPYXIRJVII[LMXIFVIEHGVYQFW PEVKIJVIIVERKIIKKWWITEVEXIH ]SYSRP]RIIH[LMXIW XFWTVEWTFIVV]NEQ FOR THE MERINGUE JVIIVERKIIKK[LMXIW 50g (1¾oz) YRVI½RIHGEWXIVWYKEV XWTYRVI½RIHKVERYPEXIHWYKEV
1 Preheat the oven to 180°C/Gas Mark 4. Lightly grease six 115ml ¾S^ ramekins with dairy-free spread and place on a baking sheet. 2 Put XLIHEMV]JVIIWTVIEHWYKEVPIQSR^IWXGSGSRYXQMPOERHWEPX into a medium heavy-based saucepan and bring to a gentle simmer. 3 Remove from the heat and add the breadcrumbs. Leave to cool and thicken, stirring often, about 20 minutes. 4 Beat the egg yolks into the cooled breadcrumb mixture. Spoon the mixture carefully into the greased ramekins and transfer to the oven for 15 minutes or until just set. The mixture will puff up quite a lot but will settle as it cools. 5 Warm the raspberry jam gently in a small saucepan. Remove the puddings from the oven and very carefully spoon the warm jam over the surface of each pudding. 6 Using an electric hand mixer, whisk the egg whites to stiff peaks, then whisk in the caster sugar; don’t over-whisk. Spoon the meringue into a piping bag and pipe the meringue in a swirl on top of each pudding [MXLER WXEMRPIWWWXIIPRS^^PI. Sprinkle evenly with the granulated sugar. 7 Cook in the oven for 8-10 minutes or until the meringue is lightly browned and crisp. Leave for 5 minutes before serving. TIP If you want to make these puddings for a lunch or dinner party, you can bake them in advance, then keep them warm while you eat the main course.
The recipes on page 108-109 are from Free-From Desserts by Justine Patterson, published by Quadrille, RRP £20. Photography by Andrew Montgomery
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NEW FEATURE
C R EAT I VE CAK E S WIT H...
Judit Horvath fell in love with baking at a very early age and we talk to her about the fusion of Hungarian and British MR¾YIRGIWMRLIVMRZIRXMZIERHGSPSYVJYPGVIEXMSRW did you learn your QWhere baking skills? When I was just two, I already owned a little wooden kneading board and baby-sized rolling pin, so I could play around with a tiny piece of dough given to me whilst the matriarchs were mixing, kneading, whipping and baking the serious work. Learning to bake was indeed ‘child’s play’, the baking spark XLEX¾S[WERHGMVGYPEXIW[MXLXLIJEQMP] blood. Each weekend, each celebration and festive period proved to be an intensive course in cake making in our house. As a grown-up, I worked in a catering vocational school as a language teacher, where, envying my students, -HIGMHIHXSIRVSPERH½REPP]SFXEMR a diploma in classic confectionery. is the most rewarding QWhat aspect of writing a baking blog for you? Firstly the fact that blog writing is a reason to continuously bake. Secondly, -½RHXLEXXLIFPSKMWXLIQIERWXS make new contacts and keep in contact with fellow bakers all around the world. There is something exciting to learn with each post I create, from trying a new recipe, tweaking an old favourite, to having my ways of baking reviewed and commented on by passionate cake makers and eaters. Thirdly, I believe it helped me to get the book contract I have long dreamed of and published my Hungarian baking book, My Love, Cupcake! (Szerelmem, Cupcake! published by T. Balint Kiado).
Q
How do you come up with ideas for new recipes? I usually have one of the following three starting points: an old family favourite, a cake event, such as a birthday, related to someone special, or a stimulating ingredient. My aim tends to be creating something personal, exciting, meaningful and visually artistic. I am
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equally motivated by my respect for classics and by my love of a cheeky change. like to create modern QYou twists on classic recipes – what’s your process for adapting the recipes? I deeply admire old-fashioned classics, and when I decide to develop my take on a traditional recipe, I always leave one of the two basics untouched: either the ETTIEVERGISVXLI¾EZSYV-J-WIXSYXXS X[IEOXLI¾EZSYVWYGLEWEHHMRKGSGSE powder and coffee to the Lamingtons, -HI½RMXIP]TVIWIRXXLIGPEWWMGPSSO;LIR I make a humble apple pie in a cupcake form, it will contain a pastry case, brown sugar sweetening, cinnamon, clove and RYXQIK¾EZSYVMRK[LMPIWXEVVMRKE heritage apple variety! your favourite QWhat’s baking technique? I secretly and desperately fancy a technique, that, I will be honest, I have yet to master. When my grandmother used to make traditional, Swabian-style strudel enough for her whole extended family in a festive period, after making, kneading ERHVIWXMRKLIV¾EO]TEWXV]HSYKLWLI laid only a palm-sized ball of it on a huge table, and stretched it to the size of the table by lifting, turning and blowing underneath. She created real magic! I would also love my mum’s talented hands when it comes to kneading…
Q
What’s your advice for anyone new to baking? Embrace any equipment that you believe makes your job easier: don’t rush yourself and your bakes and use good quality ingredients. Plan ahead and start with cakes and bakes you will want to eat. Respect recipes, but do not become bogged down by them. Enjoy yourself – think of someone you love, be brave, bold and proud!
do you think Hungarian QHow baking differs to British baking? I received the traditional confectionerbaker education in Hungary where I was taught a large variety of oldfashioned techniques and basic processes. In my opinion, traditional European baking has more ingredients: there’s a larger variety of batters, doughs, cakes, tortes and I also think that European baking is more adventurous in MXW¾EZSYVWPMOIEHHMRKGSXXEKIGLIIWISV even cabbage to sweet desserts. Having said that, I truly love the buttery sweetness of British baking: the combination of the British and Hungarian is what stands closest to my heart! I believe all cultures have things to learn from each other and with an open mind, wonderful fusion pieces can be brought to life, like my Pear Palinka (a Hungarian spirit) and Ginger Battenberg. bakes are particularly QWhat trendy in Hungary at the moment? In terms of cakes, the current trends (and there are a few!) are tall, unadorned (naked) cakes, baroque and folk-inspired motifs and decorative detail, black and vivid colours, hand-painted and geometric forms, together with lace and textured surfaces. There is also a true hunger for anything that is free-from, healthy and features heritage ingredients like my Apple and Cheese Frangipane Tartlets.
Take a look at three SJ.YHMX´W¾SVEP summer cake recipes on pages 111-113. For more info about Judit’s recipes, baking inspiration and much more, visit her blog at www.juditbakes. com
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Sweet violet ombre cake &].YHMX,SVZEXL [[[NYHMXFEOIWGSQ Serves 12 FOR THE VIOLET SYRUP
3 tsp baking powder
50g (2oz) sweet violets
a pinch of salt
150ml (5½oz) boiling water
3 tsp vanilla extract
300g (11oz) caster sugar
purple food colouring
FOR THE CRYSTALLISED VIOLETS
1 tsp vanilla extract
ZMSPIX¾S[IVW with 5cm (2in) stems
3 x 250g (9oz) tubs of cream cheese or mascarpone
FOR THE ICING
1 free-range egg white
350g (12oz) icing sugar
2 tbsp icing sugar
QP ö¾S^ ZMSPIXW]VYT
FOR THE CAKE
FOR THE GANACHE
360g (12¾oz) butter K ôS^ TPEMR¾SYV
QP ô¾S^ HSYFPI cream
430g (15oz) golden caster sugar
300g (11oz) white chocolate
9 medium free-range eggs
a few drops of purple food colouring
QP ö¾S^ violet syrup FOR THE VIOLET SYRUP
1 Remove all of the stalks, green centres of the violets and the leaves FIJSVITYXXMRKEPPSJXLI¾S[IVWMRXSEGPIERFS[P4SYVXLIFSMPMRK [EXIVSZIVXLI¾S[IVWXLIRGSZIV[MXLEXIEXS[IPERHEPPS[XLI ZMSPIXWXSMRJYWISZIVRMKLXSVJSVLSYVW 2 8LIRI\XHE]TYXXLIZMSPIXWERH[EXIVMRXSEWYMXEFPIWM^IH WEYGITERSRXSTSJPEVKIVTER[MXL[EXIVYRHIVRIEXLXLIREHH XLIWYKEVERHWXMV[IPPBring XLI[EXIVMRXLITERXSEVSPPMRKFSMP and keep stirring the violet mixture until the sugar has completely HMWWSPZIHStrain XLIZMSPIXQM\XYVIXLVSYKLE½RIWMIZIXLIRFSXXPI MX8LIW]VYTOIITWJSVYTQSRXLW
FOR THE CRYSTALLISED VIOLETS
1 Beat XLI IKK [LMXI YRXMP MX MW JVSXL] EPP XLI [E] XLVSYKL FYX RSX WXMJJ 4PEGI XLI WYKEV MR E WQEPP FS[P 2 4MGO YT E ZMSPIX F] XLI WXIQ (MT MX MRXS XLI IKK [LMXI X[MVPMRK MX KIRXP] XS GSEX XLI IRXMVI ¾S[IV 7LEOI SJJ I\GIWW XLIR HMT XLI ¾S[IV MRXS XLI WYKEV8[MVP XLI ¾S[IV WXIQ FIX[IIR XLI XLYQF ERH JSVI½RKIV SJ XLI LERH XLEX MW LSPHMRK MX WS XLEX XLI ¾S[IV KIXW IZIRP] GSEXIH [MXL WYKEV SR EPP WMHIW 4PEGI SR E TETIV XS[IP 3 6ITIEX XLI IKK ERH WYKEV WXITW [MXL XLI VIWX SJ XLI ¾S[IVW ERH TPEGI MR XLI JVMHKI JSV LSYVW%W XLI ¾S[IVW HV] QSWX SJ XLI WYKEV [MPP FI EFWSVFIH F] XLI IKK [LMXI GVIEXMRK E KPE^I SR XLI TIXEPW 7RMT SJJ XLI WXIQW ERH HMWGEVH XLIQ Transfer the candied ZMSPIXW XS ER EMVXMKLX GSRXEMRIV 7XSVI EX VSSQ XIQTIVEXYVI FOR THE CAKE
1 4VILIEX XLI SZIR XS '+EW 1EVO +VIEWI WM\ GQ MR VSYRH WERH[MGL XMRW ERH PMRI XLI FEWIW [MXL FEOMRK TEVGLQIRX Tip all the sponge ingredients, apart from the food colouring, into E QM\MRK FS[P XLIR FIEX [MXL ER IPIGXVMG [LMWO YRXMP WQSSXL%HH E JI[ HVSTW SJ JSSH GSPSYVMRK ERH ½PP SRI XMR8LIR EHH E GSYTPI QSVI HVSTW ERH ½PP XLI WIGSRH WERH[MGL XMR XLIR GEVV] SR YRXMP EPP WM\ XMRW EVI ½PPIH 2 &EOI XLI GEOIW JSV QMRYXIW SV YRXMP E WOI[IV TSOIH MRXS XLI QMHHPI GSQIW SYX GPIER +IRXP] XYVR XLI GEOIW SYX SRXS E [MVI VEGOXSGSSP;LIRGSSPIHFVYWL[MXLZMSPIXW]VYT 3 8SQEOIXLIMGMRKFVMI¾]FIEXXLIZERMPPEERHGVIEQGLIIWISV QEWGEVTSRI[MXLERIPIGXVMG[LMWOYRXMPWQSSXL7MJXXLIMGMRKWYKEV ERHKIRXP]JSPHMR7QIEVEPMXXPIMGMRKSRXLIGEOIWXERHXSWXMGO XLI½VWXWTSRKI6ITIEXWERH[MGLMRKJVSQXLIPMKLXXSXLIHEVO WTSRKIW7TVIEHXLIVIQEMRMRKMGMRKXLMGOP]SZIVXLIWMHIWERHXST 4 To QEOIXLITYVTPIKEREGLILIEXXLIHSYFPIGVIEQXLIRWPS[P] WXMVMRXLI[LMXIGLSGSPEXIYRXMPMXQIPXWERHEHHEJI[HVSTWSJ TYVTPIJSSHGSPSYVMRK7TVIEHXLMGOP]SRXLIXSTSJXLIGEOIWSMX WPS[P]HVMTWHS[RXLIWMHIW(IGSVEXI[MXLGV]WXEPPMWIHZMSPIXW
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Fragranced rose cake By Judit Horvat (www.juditbakes.com) Serves 12 FOR THE CAKE 350g (10½oz) butter, softened 500g (1lb 1½oz) caster sugar 6 large free-range eggs 200g (7oz) full-fat natural yoghurt
2 tbsp dried culinary rose petals, previously soaked in hot water FOR THE SYRUP & CREAM 140g (5oz) golden caster sugar
stand. Preheat the oven to 160ºC/Gas Mark 3. Grease and line the base and sides of a deep 20cm (8in) round loose-bottomed cake tin with baking parchment.Tip all the ingredients for the cake apart from the petals into a large bowl and beat with an electric whisk until combined. 6MRWIXLIVSWITIXEPWGYXMRXS½RITMIGIWERHQM\MRXSXLIFEXXIV4SYV the mixture into the tin and smooth the top. Bake for 45-60 minutes or until skewer comes out clean. Leave to cool for 10 minutes in the tins, then remove and transfer to a wire rack to cool completely.
3 To make the rose syrup, put the caster sugar in a pan with 100ml (3½fl oz) of the rose petal soaking water. Heat until the sugar has K PFôS^ TPEMR¾SYV 300g (10½oz) icing sugar dissolved. Turn up the heat and bubble for 1-2 minutes, then remove 2 tsp baking powder from the heat. Add the rose water: start with 1 tsp and taste. Spoon 1 tsp vanilla extract 1 tsp vanilla extract all of the syrup except 2 tbsp over the sponges and set aside. Add QP ¾S^ HSYFPI 1 tsp rose water the remaining 2 tbsp syrup, the icing sugar and the vanilla to the cream cream. Whisk until it holds soft peaks. Chill until needed. 1 To crystallise 20-25 rose petals, you will need an egg white and about 4 To assemble, cut the cake into three layers. Put one third of the 5 tbsp caster sugar. Carefully remove the petals from the roses, lightly cream into a piping bag with a round nozzle. Place one cake on a whisk the egg white and place the sugar on a plate. Hold the base plate, and top with one third of the cream, then pipe small circles SJETIXEPERH[MXLE½RIFVYWLTEMRXFSXLWMHIW[MXLXLIIKK[LMXI all around the sides. Sandwich another cake on top and add the covering the whole petal. Spoon the sugar all over the petal, shaking remaining cream, pipe, then place the last cake on top. On the off any excess. Place the petals on baking parchment and leave to dry top layer, pipe small rosettes around the edge and a small circle for at least 2 hours or overnight if possible. of rosettes in the middle. To decorate, dust with icing sugar and a mixture of rose petal pieces, dried and crystallised. 2 Put the dried rose petals into 150ml (5¼fl oz) hot water and leave to 2 tsp rose water
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%VSQEXMGGLEQSQMPIIPHIV¾S[IV lemon and honey cake By Judit Horvath (www.juditbakes.com) Serves 12 TO MAKE THE JELLY
K ôS^ FYXXIV
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XWTFEOMRK TS[HIV TO MAKE THE CHAMOMILE AND HONEY JELLY
1 Pour boiling water over the chamomile blossoms and let steep for 15 minutes, adding the tea bag for 5 additional minutes. Strain the tea into a saucepan. Stir in additional water, sugar, lemon juice
and zest, honey and colouring. Heat to a full rolling boil, stirring constantly for 1-2 minutes. Pour in the pectin and return to a boil. Boil hard for 1 minute stirring constantly. Remove from the heat and skim off any foam, and add back a couple of chamomile buds. Pour into hot glasses and cover. TO MAKE THE CAKE
1 Preheat the oven to 180ºC/Gas Mark 4. Grease a large round cake XMR 6YF XLI FYXXIV FEOMRK TS[HIV ERH ¾SYV XSKIXLIV%HH WYKEV beaten egg, lemon juice and half the lemon zest. Stir well with a WTSSR *MREPP] QM\ MR XLI GLEQSQMPI ERH IPHIV¾S[IV8VERWJIV XLI mixture into the prepared cake tin. Bake in the oven for 1 hour or until a wooden skewer inserted into the centre comes out clean. 0IEZI XS GSSP (MWWSPZI XLI LSRI] [MXL XFWT LSX [EXIV%HH MR XLI rest of the lemon zest. Heat in the pan until the honey goes thick and syrupy. Pour the mixture over the cake. Leave to cool. 2 8S QEOI lemon buttercream, beat the butter and sugar until light ERH ¾YJJ] XLIR EHH PIQSR ^IWX ERH QM\ MR 3 8S assemble, cut the cake into four layers. Place small round tipped nozzles on two piping bags. Fill one piping bag with jelly, ERH SRI [MXL XLI FYXXIVGVIEQ 4PEGI XLI ½VWX PE]IV SR E GEOI WXERH then pipe a coil of jelly on the top. Fill out the gaps between the jelly coil with a buttercream coil. Repeat with the other cake layers. Finally cover the cake with the remaining buttercream in a seminaked style, and decorate with the jelly, melted chocolate and JVIWL IHMFPI ¾S[IVW
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John Whaite talks to us about his early baking inspiration, his new book, top tips for perfect pastry and how life has changed since winning The Great British Bake Off ;LIRHMH]SY½VWXWXEVX FEOMRKERH[LIVIHMH]SY Q TMGOYT]SYVWOMPPW#
Q8IPPYWEFSYX]SYVRI[FSSO Perfect Plates in 5 Ingredients is my
XLMVHFSSOFYXQ]½VWXGSSOIV]FSSO (the other two were baking books). Each VIGMTISRP]YWIW½ZIMRKVIHMIRXW I\GITX essentials like butter, oil, salt and pepper). I chose this topic because I wanted to show my readers that cookery is something I love as much as baking. And I also think food has got a little complicated in recent years. I’m all for Michelin-starred food when I fancy a real 8IPPYWEFSYX]SYV0I'SVHSR treat. But at home, with limited time and &PIYI\TIVMIRGI© access to fancy techniques or ingredients, food is perfect when it’s prepared with -X[EW[SRHIVJYP-X[EWHMJ½GYPX-YWIH rustic sentiment. And I realised that you to wake up at 5am to cycle across don’t need a whole list of ingredients London for a 6.30am start. The days to make perfect plates of food; you can were long, but it was thrilling to be in quite easily make wholesome meals with such a professional environment, sharing just a handful of ingredients. It’s made me the experience with other people who rethink the way I look at food! had the same level of passion. I started baking as a child with my family. When I went to university, I realised that baking is a very therapeutic process, and found comfort in it between lectures and exams. After Bake Off, I was lucky enough to study a nine-month patisserie diploma at Le Cordon Bleu in London, so that’s really where I honed my skills.
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PSSOEWKSSHEWXLI]XEWXI# Q,S[HS]SYQEOIFEOIW Keep it simple.You don’t need shedloads of sickly sprinkles (unless the occasion calls for it). Smooth edges on cakes make the world of difference, so a good turntable is necessary. I use the Ateco variety. They’re expensive, but make life so much easier! When it comes to batch bakes: Eccles cakes, pastéis de natas etc – the more rustic these look, the better! JSVQEOMRKTEWXV]# Q;LEXEVI]SYVXST½ZIXMTW
1 Don’t make the pastry too dry – you’ll only end up overworking it. 2 Don’t make the pastry too wet – you’ll never be able to roll it out before *SVER]SRI[LS[ERXWXS it gets too soft. WTIRHE7YRHE]XIEGLMRKOMHW 3 Chill it before you use it – this way any XSFEOI[LEXEVI]SYVXSTXMTW# gluten formed relaxes and ensures less WLVMROEKIERH]SYEPWSRIIHXS½VQYT +IXXLIMRKVIHMIRXW[IMKLIHSYX½VWX the butter to make it easy to roll out. and make sure you make it fun and 4 Don’t just shove a stonking great big challenging. Don’t worry about things boulder of pastry in the fridge. When FIMRKXSSHMJ½GYPXJSVXLIOMHW8LI]GER ]SYGSQIXSYWIMXMX´PPFIHMJ½GYPXXSKIX always eat their mistakes. to the right temperature quick enough. ,S[HS]SYEZSMHE¾EX -RWXIEH[VETXLITEWXV]MRGPMRK½PQ WSYJ¾q# ¾EXXIRMXMRXSEHMWGERHthen chill it. )RWYVI]SYVIKK[LMXIWEVI½VQFYXRSX 5%RH½REPP]WIEWSR%P[E]WEHH a pinch of salt. There is nothing worse over-whisked. Paint the ramekins with than bland pastry. melted butter from the base to the top to ensure upward lines – this helps direct ;LMGLFEOIGSYPHR´X]SY XLIWSYJ¾qEWMXVMWIW%RHnever open the PMZI[MXLSYX# SZIRYRXMPXLIWSYJ¾qMWFEOIH That’s like asking a mother to pick her ;LEXEVI]SYVIWWIRXMEP favourite child. I couldn’t possibly. TMIGIWSJOMXGLIRIUYMTQIRX# ;LEX´WRI\XJSV]SY# I can’t be without my KitchenAid – I love it. And a good set of sharp knives. I use Who knows? So long as there Wüsthof in the cookery school because is food involved, I’ll be happy. I’ve got I learned with them at Le Cordon Bleu a few more book ideas in me. So food and they keep sharp. and words are all I need.
]SYVS[RGSSOIV]WGLSSP# Q;L]HMH]SYHIGMHIXSSTIR Q Because I am a people person. I love to interact with folk, and I am constantly being asked for advice. So the perfect place for me is in a cookery school. JVSQEPIWWSR# Q;LEXGEREWXYHIRXI\TIGX They can expect to take a car-full of food home. Pretty much everything is hands on, so it’s busy. But we have so much fun together during the classes, and I like to ensure everything we make can be made at home as well. ;LEXGSYVWIWHS]SYSJJIV# Everything. Baking and patisserie, Italian pasta making, pastry and chocolate work, and special Christmas classes too.
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WSQISRIWXEVXMRKXSFEOI# Q;LEX´W]SYVXSTXMTJSV Be precise. Weigh everything carefully and prepare your work station.
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Great British Bake Off winner John Whaite supports the Stork Sunday Bake service which helps bakers with tips and recipes every Sunday. Follow Stork on Facebook or @bakewithstork on Twitter and Instagram for recipes and tips from John and Stork.
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