Recipes

Jubilee recipe: raspberry, blueberry and vanilla macaroons

By Alan Montague, May 31, 2012

Makes 36 small macaroons

INGREDIENTS
For the macaroons:

150g ground almonds

180g icing sugar

150g egg whites (approx 4 large egg whites)

60g caster sugar

3 tsp vanilla extract or one large vanilla pod
Red and blue food colouring paste (make sure you do not use liquid colouring)

For the ganache:

250ml double cream

50g unsalted butter

3 vanilla pods

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Jubilee recipe: strawberry and almond cupcakes

By Ren Behan, May 31, 2012

Makes 18

Ingredients
For the cupcakes:

280g caster sugar

280g butter, room temperature

4 eggs

125g ground almonds

185ml milk

280g self-raising flour

For the icing:

250g unsalted butter, room temperature; 500g icing sugar

1 tspn good quality strawberry flavouring or essence, or vanilla extract

To decorate:

Handful of strawberries, quartered

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Sweet fennel tarte tatin

By Joanna Weinberg, May 30, 2012

This is an unusual take on a classic — the fennel turns soft and sweet and deliciously caramelised during cooking.

Serves 4

INGREDIENTS
2 fennel bulbs

3 eating apples

100g butter

120g caster sugar

1 tsp fennel seeds

Flour, for dusting

250g ready-made, ready-rolled all-butter puff pastry, thawed if frozen

1 egg, lightly beaten

1 tsp granulated sugar

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New York no-knead bread

By Joanna Weinberg, May 29, 2012

This bread recipe, from Sullivan Street Bakery in downtown New York, makes the simplest, most delicious homemade bread I have ever tasted. It goes with pretty much everything – it will suit for crusty or chewy bread and is as close as you can get to sourdough without the faff of a starter. You will need to begin the night before.

Makes 1 x 23cm round loaf.

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Courgette, pea and ricotta salad

By Joanna Weinberg, May 29, 2012

This is a salad that should be eaten fairly soon after it is made or it will shrivel.
If you come across any pea shoots (they are becoming more widely available at supermarkets) they would make a wonderful addition.

Serves 4 as a starter or as a side dish

INGREDIENTS
1 unwaxed lemon
4 baby courgettes
100g fresh podded peas
200g ricotta cheese
Extra virgin olive oil, for drizzling

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Goat’s cheese and spinach cheesecake

By Fabienne Viner-Luzzato, May 21, 2012

This unusual savoury cheesecake makes a perfect brunch dish but is also a lovely vegetarian option. It can be served hot or at room temperature.
Serves 6 to 8 people

INGREDIENTS
For the base:
250g savoury oatcakes
110g butter, melted
2 tbsp milk

For the filling:
600g cream cheese
3 large eggs
150g goat’s cheese with hard rind
100g sundried tomatoes
8-10 baby cherry tomatoes

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No-bake chocolate cheesecake

By Ren Behan, May 18, 2012

This cheesecake slice isn’t light on calories, but it is smooth, creamy, very tasty and only involves a bit of whizzing, mixing and chilling. The result is a lovely alternative to a traditional baked cheesecake. A perfect make-ahead dessert.
Serves 6

Ingredients
200g chocolate digestive biscuits, or similar
50g unsalted butter, melted

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Baked custard cheesecake

By Lisa Roukin, May 18, 2012

This delicious, creamy cake is yummy served with a fruit compote.
Serves 12-14
Preparation time: 30 minutes
Cooking time: 50 minutes plus 4 hours chilling

Ingredients
250g digestive biscuits or similar, finely crushed
125g unsalted butter, melted (plus extra for greasing the tin)
750g cream cheese, softened
225g caster sugar
2 tbsp custard powder
3 large eggs

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Milk and honey fudge

By Ruth Joseph, May 18, 2012

Some say that the Torah is as sweet and perfect as milk and honey. So with that lovely idea in mind I have created this deliciously more-ish milk and honey fudge for Shavuot. It is made with light evaporated milk but the taste is creamy and rich.
Makes 24 pieces approx
Preparation time: 15-20 minutes plus cooling

INGREDIENTS

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Blueberry, mascarpone and white chocolate pie

By Denise Phillips, May 17, 2012

Blueberries and white chocolate have a great affinity, both in their flavours and the striking colours that they create; dark blue and white. This pie is made with a vanilla short-crust pastry and indulgently filled with a white chocolate cream and blueberries — or if you prefer, blackberries.
Preparation time: 25 minutes plus 4 hours chilling
Cooking time: 30 minutes
Serves 8

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