Recipes

Pear and apple creme brulees

By Fabienne Viner-Luzzato, November 16, 2012

Makes 6–8 ramekins
INGREDIENTS
5 egg yolks
75g caster sugar
500ml of double cream
Cinnamon (optional)
1 vanilla pod
3 apples and 3 pears, peeled, quartered and cored
2 tbsp caster sugar
5-6 tbsp demerara sugar

METHOD

Stew the fruit gently until soft but not mushy. Sprinkle with 2 tablespoons of caster sugar and some cinnamon if wished.

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Nicer Rice Pudding

By Judy Jackson, November 15, 2012

Any child can make this — the tricky part is putting it in and taking it out of the oven.
If you have a vanilla pod, cut it in half, scrape out the seeds and add it to the milk at the beginning. This gives it an extra nice flavour. If you like your pudding very smooth, you can add some cream at the end. Eat it either warm or cold.

Serves about 4 people.
You need a shallow

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Easy peasy crispy crunchy chips

By judy jackson, November 15, 2012

Ask any chef how to make chips and they will say they need to be fried twice: first at medium heat, then in hotter oil. Now comes a totally different view: you can fry the potatoes once, starting with stone-cold oil.

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Nonna Bianca's Lemon Cake

By Silvia Nacamulli, November 8, 2012

This is my favourite cake. It was a classic recipe of my late Italian grandmother. Part of its appeal is that it tastes great using both milk or parve — with white wine instead. The oil as an alternative to butter or margarine makes it moist. It is perfect for tea, breakfast or as a snack any time of the day.

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Amaretto poached pears with almond brittle

By LIsa Roukin, November 1, 2012

Serves 4
Ingredients
4 concorde or conference pears
1 cinnamon stick
Zest of ½ lemon
Juice of one lemon
450ml water
120g caster sugar
½ tsp vanilla bean paste
2 tbsp Amaretto or other almond-flavoured liqueur

For the almond brittle
75g toasted flaked almonds
150g caster sugar
Groundnut oil, for greasing

Method

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Blueberry Lokshen Kugel

By Denise Phillips, November 1, 2012

You can make this in a large pudding dish or, for a sophisticated alternative, in individual ramekins. Grease and line the ramekin base with a baking parchment circle and reduce the cooking time to about 20 minutes. Turn out to serve.

Serves: 8-10 people
INGREDIENTS
250g thick lokshen noodles
500g cream cheese
50g raisins
2 tbsp brandy
100g blueberries
5 eggs, beaten

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Scary Pumpkin Monster Muffins

By Annabel Karmel, October 25, 2012

You can have fun decorating these tasty pumpkin muffins to look like monsters.

Makes 12

Ingredients

225g plain flour
1 tbsp baking powder
125g butter softened
125g caster sugar
Quarter tsp salt
1 egg
200ml milk
1 tsp ground ginger
1 tsp ground cinnamon
100g raisins
125g pumpkin, peeled and grated

To decorate:

1 tub vanilla frosting
Green food colouring

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Lauren Goodger's Rocky Road

By Celebrity Bake Book, October 18, 2012

Ingredients

100g butter, roughly chopped
300g dark chocolate, broken into squares
3 tbsp golden syrup
140g Rich Tea biscuits, roughly crushed
12 kosher pink marshmallows, quartered using scissors
2 x 55g either Maltesers, Milky Way or Crunchie

Method

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Prettiest Pink Beetroot Soup

By Fabienne Viner-Luzatto, October 18, 2012

Serves 6
ingredients
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments

METHOD

Peel the potatoes and quarter them.

Peel the beetroots and cut them in half.

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Sauteed escarole with olives

By Manuela Chalon D'Orange, October 11, 2012

Gaeta is on the Italian coast south of the beautiful Val di Comino, where Manuela, proprietress of the Relais Chalons d’Orange gourmet hotel and restaurant, has developed this recipe which combines the blackcurranty piquancy of her local olive with the bitterness of sauteed escarole — a mildly flavoured endive. Use the curly endive variety if you cannot find escarole.

INGREDIENTS

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