Recipes

Sift the '00' flour, 25g (1oz) of the semolina flour and the pinch of salt into a bowl. Make a well in the centre of the flour, break in one whole egg and two egg yolks into the centre, together with the extra-virgin olive oil and the cold water and mix everything together.

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First, melt the chopped dark chocolate with the butter and the golden syrup in a large bowl that is sitting over a saucepan of simmering water on a low heat.

Stir in the crushed biscuits and the chopped toasted hazelnuts or almonds, whichever you're using, if you're using them, until everything is well-blended. Spread into a 23cm (9in) diameter round cake tin or a 20cm (8in) square tin, lined with greaseproof or parchment paper.

Refrigerate the cake for a couple of hours until it is well set, or pop it into the freezer for 45 minutes.

Cut into 16 pieces to serve.

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First, make the pancake batter. Put the flour and the pinch of salt in a bowl. Make a well in the centre and drop in the beaten eggs. Start to whisk, then gradually add in the milk and the water, whisking all the time, until the batter is completely smooth. Add in the melted butter and set the batter aside. The batter can sit in the fridge for 24 hours.

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To make the orange butter, cream the softened butter with the finely grated orange rind. Then add the sifted icing sugar and beat the mixture until it's fluffy. Add the Grand Marnier, if you're using it. To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.

Serve two pancakes per person on warm plates. Repeat until all the pancakes and all of the orange butter has been used.

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Sieve the plain flour, the pinch of salt and the sugar into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually incorporate the flour from the sides. In a separate bowl or jug, mix together the milk and the water. Slowly add the milk and water mixture to the flour and egg mixture and beat it until the batter is covered with bubbles.

Let the batter stand in a cold place for a while - a couple of hours if you have time. Just before you cook the pancakes, stir in the melted butter.

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Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

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Preheat the oven to 160°C, 325°F, Gas 3. Line a baking sheet with baking parchment.

Place the large egg whites in a large, spotlessly clean bowl, or in an electric food mixer, and whisk in the mixer, or using a hand-held electric beater, until the egg whites form soft peaks. With the machine still running, gradually pour in the caster sugar and keep whisking for about 5 minutes or until the meringue mixture forms stiff glossy peaks.

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Soak the clean, dry carrageen moss in tepid water for 10 minutes. Strain off the water and put the carrageen moss into a saucepan with the milk and the vanilla extract. Bring to the boil and simmer very gently with the lid on for 20 minutes.

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Wash and trim the rhubarb into 1cm (less than ½ in) slices. To poach the rhubarb, combine the water and the sugar in a saucepan, stir, and bring to a boil. Then add the sliced rhubarb, cover, bring to the boil, and simmer for exactly 1 minute. Turn off the heat and leave the rhubarb in the covered saucepan until it is almost cool. Transfer to a bowl to finish cooling.

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Preheat the oven to 180°C, 350°F, Gas 4. Line two baking trays with baking parchment.

Put the butter, the caster sugar and the brown sugar in a bowl and cream them together using a wooden spoon - or the paddle attachment of a stand mixer - until the mixture is light and fluffy.

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