Recipes

Gooeyest chocolate brownies

By Ryan Bartley, June 27, 2013

For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!

Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies

INGREDIENTS
225g dark chocolate, broken into small pieces

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Banana and chocolate cake with peanut butter frosting

By Suzy Pelta , June 27, 2013

INGREDIENTS
120g unsalted butter

100g dark chocolate

3 medium bananas

160g light brown sugar
Pinch of salt

2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter

225g cream cheese

1 tsp vanilla extract

300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration

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Steph Saffer's Raspberry Truffles

By Steph Saffer, June 20, 2013

INGREDIENTS
75ml whipping cream
150g dark chocolate, chopped
100g frozen raspberries
35g caster sugar
Optional: a splash of raspberry liqueur
Topping of choice, eg cocoa powder and icing powder

Preparation: 30 minutes plus 2-6 hours chilling
Makes approx 30-40 depending on the size

METHOD

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Chocolate Torte

By Shaun Hill, June 20, 2013

Preparation: 1 hour 30 minutes plus cooling
Serves: 8

INGREDIENTS
Torte
225g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
225g unsalted butter
340g caster sugar
6 medium free-range eggs
1 drop vanilla essence
160g ground almonds
140g white breadcrumbs

Ganache icing
110g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
125g icing sugar

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Rosemary and lemon roast foreleg of lamb

By Denise Phillips, June 13, 2013

The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.

Preparation time: 15 minutes

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Living the Dolce Vita in Venice

By Richard Ehrlich, June 6, 2013

Please don’t hate me: I recently spent six days in Venice. In my defence, I would note that it was for the annual wedding anniversary trip that my wife and I take, and that she hadn’t been there since she was 15.

So she was owed a trip. I, the undeserving, simply tagged along.

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Persian aubergines and saffron sauce

By Claudia Camhi, June 6, 2013

This is delicious served with flat bread or rice.

Serves 8 as a starter

INGREDIENTS
4 aubergines,
Plenty of olive oil, sea salt and pepper
1 large onion, sliced
Handful of pine nuts, toasted
Half a pomegranate, seeds only

For the sauce:
500ml Greek yogurt
Juice of half a lemon
One crushed garlic clove
Pinch of ground saffron
Salt and pepper to taste

METHOD

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Mitzvahs and Marrows Piccalilli

By Mitzvahs and Marrows Piccalilli, May 30, 2013

Make this delicious relish at least a month before you want to use it as it will take time for the flavours to develop.

Preparation time: 1 hour
Cooking time: 90 minutes

INGREDIENTS
700ml malt vinegar, and a little extra
2 tbsp coriander seeds
Pinch of salt
510g cauliflower, broken into small florets
1 280g jar silver skin pickled onions
3 tbsp mustard powder
3 tbsp plain flour

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Lattice topped spinach and ricotta tart

By LIsa Roukin, May 9, 2013

A tart topped with lattice pastry (see left) looks very professional but is simple to make.

Preparation: 20 mins
Chilling: 1 hour
Cooking: 35-40 mins
Serves 8

INGREDIENTS
Pastry
250g plain flour, sifted
1 tsp salt
1 egg yolk
50g butter, unsalted, cubed
90ml water

Egg wash
1 egg yolk
1 tsp sugar
pinch of salt

Filling
250g ricotta cheese, drained
250g spinach

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Yogurt lemon mousse with strawberry za’atar tuiles

By David Mendes, May 9, 2013

Make the strawberries the day before to infuse.

Preparation: 20 mins
Cooking: 30 mins, plus chilling
Serves: 4-6

Ingredients
235g cold plain yogurt
120g caster sugar
Seeds scraped from ¼ vanilla pod
1 tsp powdered kosher gelatine
100g cold milk
3 egg whites
1 tsp lemon zest
1 tsp lemon juice
For the strawberries:
200g caster sugar
200ml red wine

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