Recipes

First, make the dressing. Mix together the walnut oil, the extra-virgin olive oil, the sherry vinegar, the wholegrain mustard, the crushed garlic, and some sea salt and freshly ground black pepper.

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Whisk the egg and the caster sugar for a few minutes using an electric mixer, until the mixture is pale and mousse-like, then fold in the plain flour, the baking powder, the pinch of salt, the chopped white chocolate and the dried cranberries.

With floured hands, on a floured surface, shape the dough into a log shape about 3 x 30cm (1in x 12in).

Put the log on a parchment-lined baking tray, then bake it in the preheated oven for 25 minutes, until it is just set and pale golden.

Remove the tray from the oven and allow the log to cool for five minutes.

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First, make the Champagne sauce. In a saucepan, boil the Champagne, or the sparkling white wine, whichever you're using, with the chopped shallot, reducing it down to 1 tablespoon. Remove the saucepan from the heat and beat in the egg yolks. Return the saucepan to a very low heat and add in the butter, bit by bit, the same as you'd do if you were making Hollandaise sauce. When all the butter has melted, fold in the whipped double cream.

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First, make the mushroom and brandy sauce. Heat the butter on a high heat in a medium-sized frying pan. Add the sliced mushrooms and saute them for 7-9 minutes, until they are a deep golden brown. Measure the brandy into a small bowl and add it quickly to the mushrooms. Allow the liquid to boil, but stand back as it might flame. Add the chicken or light beef stock, whichever you're using, and allow it to boil, then add the single cream.

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Pour the cold coffee and amaretto or brandy, whichever you're using, into a bowl. Add half the amaretti biscuits and allow them to soak for a couple of minutes.

Meanwhile, place the egg yolk, the caster sugar and the mascarpone in a separate bowl and whisk them together for 3-4 minutes, or until they are light and fluffy. In another spotlessly clean bowl, whisk the egg white until it forms soft peaks, then carefully fold it into the mascarpone mixture.

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Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy -- you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

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Rachel Allen

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You will need 2 x 18cm (7in) diameter cake tins. Preheat the oven to 180°C, 350°F, Gas 4, then butter the sides of the cake tins, dusting them lightly with flour, then lining the base of each tin with a disc of baking parchment.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the caster sugar and beat until the mixture is light and fluffy.

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Rachel Allen

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Preheat the oven to 140°C, 275°F, Gas 1. Line two baking trays with parchment paper. Put the egg whites and the pinch of salt in a large, spotlessly clean bowl and, using an electric whisk or a food mixer with a whisk attachment, whisk until soft peaks form.

Gradually add the caster sugar, one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks.

Using a large spatula or metal spoon, fold in the instant coffee and the toasted chopped hazelnuts.

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Rachel Allen

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In a measuring jug, mix 150ml (5fl oz) of the warm water with the caster sugar and the dried yeast or the fresh yeast or the fast-acting yeast, whichever you're using. Leave to stand in a warm place for five minutes or until the mixture is creamy. If you're using fast-action yeast, there is no need to let the mixture stand.

Sift the strong white flour and the salt into a large bowl, or into the bowl of an electric food mixer fitted with a dough hook. Make a well in the centre.

Pour the extra-virgin olive oil into the remaining 275ml (10 fl oz) of warm water.

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In a large mixing bowl mix the yoghurt, mayonnaise, curry powder, cumin, celery and lemon juice, add the turkey and season to taste with salt and pepper, adding more spices and lemon juice if necessary, set aside.

Tear off whole lettuce leaves and arrange on a plate. Spoon the turkey mixture into the middle, then sprinkle with the mango, spring onions, cashew nuts and coriander.

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