Recipes

Chocolate Cupcakes with Strawberry Filling

Chocolate Cupcakes with Strawberry Filling

Couverts4
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Ingredients

Instructions

  • Preheat your oven to 350.
  • In a large mixing bowl, combine flour, baking soda, cocoa powder, sugar and salt until thoroughly mixed.
  • Form a well in the middle of the dry ingredients.
  • Add the oil (or applesauce if substituting), vanilla extract, lemon juice and cold water.
  • Stir until completely combined and free of lumps.
  • Grease the muffin tins with oil or nonstick spray, or line with parchment cups.
  • Fill each well to about three-quarters full.
  • Place the muffin tins in the center rack of the oven and bake for 20-25 minutes.
  • While the cupcakes are baking, start your strawberry filling.
  • Over medium heat, add the chopped strawberries to a saucepan and stir constantly as they heat up and begin to soften.
  • When the strawberries are mostly liquid, add the sugar and cornstarch.
  • Continue to stir constantly for a few minutes more as the mixture thickens to a jelly-like in consistency.
  • Remove from heat, transfer to a bowl and allow to cool.
  • When the cupcakes are done — check that a toothpick inserted in the center of one cupcake comes out clean — transfer the tins to a wire rack to cool.
  • After the cupcakes have cooled, prepare them for the filling.
  • Using a paring knife, cut a cone out of the top of each cupcake, going deep enough to allow plenty of filling but not so deep that you cut through to the bottom.
  • Remove the cone and fill the space with the strawberry mix almost to the top but not quite.
  • Cut the “iceberg” portion off the cone you pulled from the cupcake so you have just the thin disk for the top and replace the “lid” over the strawberry filling.
  • Decorate with a little powdered sugar or sliced strawberries, and serve.
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Course; Chocolate / Cupcakes-Brownies / Dessert / Fruit
Cuisine; American
Diets; Vegan

Apple and Pear Pie with Fruit Sauce

Apple and Pear Pie with Fruit Sauce

Couverts6
Deel op Facebook Print Recipe

Ingredients

For the pastry

For the filling

  • 8 apples peeled, cored and chopped
  • 8 pears peeled, cored and chopped
  • 40 gsugar

For the topping

For the sauce

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the pastry, using a beater on an electric mixer, blend all the ingredients together to make a smooth pastry.
  • To make the filling, put the fruit and sugar into a pan and cook over a med To make the filling, put the fruit and sugar into a pan and cook over a medium heat for 5 minutes to soften the fruit.
  • Roll the pastry out onto a 30. 5 cm/ 12 inch pie plate and spoon on the filling.
  • Roll out the excess pastry to make the lid and place on top.
  • Trim the pastry edges and crimp around the edge, brush with eggwash and sprinkle with sugar.
  • Bake for 25 minutes until golden brown.
  • Meanwhile make the raspberry sauce.
  • Pass the raspberries through a sieve then stir in a little icing sugar.
  • Serve with the pie.
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Course; Fruit / Pie

Apple Pie

Apple Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

For the pastry

For the filling

For the topping

Instructions

  • Soak the sliced apples in the Calvados and lemon juice for 2 hours.
  • Mix all the pastry ingredients together and leave to rest for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Roll out the pastry to fit into a 30.
  • 5 cm/12 inch pie tin or foil base and fill with the apples and sultanas.
  • Sprinkle with cinnamon.
  • Roll out the pastry trimmings for the lid, cover the pie and crimp the edges together.
  • Brush with the eggwash and sugar and bake for 25 minutes until golden brown.
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Course; Fruit / Pie

Hollywood Mince Pies

Hollywood Mince Pies

Couverts25 pies
Deel op Facebook Print Recipe

Ingredients

For the pastry

For the filling

  • 2 jars mincemeat
  • ½ large tin mandarins drained and chopped
  • 2 apples finely diced

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of water to make a paste.
  • If using a mixer, use the paddle and mix for 2 minutes.
  • Do not overmix.
  • To make the filling, turn the mincemeat out into a bowl, throw the mandarins and apples into the bowl and blend in by hand.
  • Use deep muffin moulds.
  • Rip off a small piece of sweet paste and line the sides and bottom of each mould.
  • Fill each one with a good helping of the mincemeat mixture so that it reaches three-quarters of the way up the side of the mould.
  • Using a rolling pin, roll out your lids and cut to slightly bigger than the top of the moulds.
  • Place a lid on top of each pie and gently push down.
  • Prick the lids with a knife and sprinkle with sugar.
  • Bake for 20 minutes, then transfer to a wire rack to cool.
  • Serve warm with fresh cream.
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Course; Pie

Normandy Apple Tart

Normandy Apple Tart

Couverts8
Deel op Facebook Print Recipe

Ingredients

For the paste

For the frangipane

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet paste, put the flour, sugar, butter, egg and water into a bowl and combine.
  • Roll out on a lightly floured surface and use to line a 30.
  • 5 cm/12 inch shallow round cake tin.
  • To make the frangipane, cream the butter and sugar together and add the eggs and egg yolks one at a time.
  • Add the Calvados, flour and ground almonds and mix well.
  • Spread the frangipane over the paste in the cake ring, then fan out the apple slices from the edge to the middle in the form of a cross.
  • Bake for 25 minutes until golden brown.
  • Brush with apricot jam while still warm and serve immediately.
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Course; Cake / Fruit
Cuisine; European / French

Pancakes with Bananas and Cream

Pancakes with Bananas and Cream

I’ve included pancakes in this book mainly because they contain flour and when I was working in hotels these recipes, along with some tarts and pies, were still under the jurisdiction of the baker rather than the pastry chef. This recipe is very simple to make and the pancakes are delicious served on a bed of cream with raspberry sauce rippled through it.
Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Whisk together the flour, 20 g/3⁄4 oz of the sugar, the egg and milk for 5 minutes.
  • You should now have a batter mixture.
  • Test it by dipping a spoon in and seeing if it coats the back of the spoon evenly.
  • Heat a little sunflower oil in a frying pan and leave to smoke, then pour half a cup of the batter in the middle of the pan, tilt the pan to move the batter to the edges and replace on the heat for 3 minutes.
  • Turn the pancake over with a spatula and fry for another 2 minutes.
  • Remove from the pan and put on a plate to cool.
  • Repeat with the rest of the batter.
  • To make the filling, drop the butter into the frying pan, add the bananas and cook for 1 minute.
  • Add the rum and flambé until the flames die down.
  • Cook for a further 2 minutes and leave to the side.
  • Whisk up the cream with the remaining sugar and spoon a little into the middle of each pancake.
  • Top with the bananas, roll up and serve on a pool of pouring cream, if so desired – watch those waistlines!
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Course; Pancake’s / Crepes

Wimbledon Muffins

Wimbledon Muffins

These muffins are just spectacular served at teatime with a dollop of clotted cream, preferably accompanying cucumber sandwiches and a cup of Earl Grey tea – anyone for tennis?
Couverts16
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cream the butter and sugar until white and fluffy, then add the eggs and mix for a further 5 minutes.
  • Sift in the flour and baking powder and mix into a smooth paste.
  • Line your muffin tray with the paper cases and drop a spoonful of the mixture into each one.
  • Gently press the sliced strawberries into the centre of each muffin.
  • Bake for 12 minutes or until a muffin springs back when pressed.
  • Transfer to a wire rack to cool, then dust lightly with icing sugar.
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Course; Cupcakes-Brownies

Classic Blueberry Muffins

Classic Blueberry Muffins

These soft, buttery blueberry muffins are perfect for breakfast, a snack, or a sweet treat. Enjoy them warm with cream or dusted with icing sugar!
Couverts16 muffins
Deel op Facebook Print Recipe

Equipment

  • Mixing bowls
  • electric mixer
  • Muffin tray
  • paper muffin cases
  • Sieve
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 200°C (400°F, Gas Mark 6).
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, and beat for an additional 5 minutes.
  • Sift in the flour and baking powder, then mix until a smooth batter forms.
  • Line a muffin tray with paper cases and drop a spoonful of batter into each case.
  • Press blueberries gently into the center of each muffin.
  • Bake for 12 minutes or until a muffin springs back when pressed lightly.
  • Transfer to a wire rack to cool, then dust lightly with icing sugar.

Notes & Wine Advice

Serving Tip:

Enjoy warm with a drizzle of pouring cream, or serve with a cup of tea or coffee.

Wine Advice:

Pair with a light Moscato or a fruity Riesling for a delightful contrast.

Nutrition values

Calories: 210 kcal | koolhydraten: 26 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 12 g
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Course; Cupcakes-Brownies / Dessert / Fruit / Snack
Cuisine; England
Diets; Vegetarian

Savarin with Chocolate Sauce and Eggs

Savarin with Chocolate Sauce and Eggs

I made this recipe for Easter some years back. It appeals to both children and adults alike.
Couverts8
Deel op Facebook Print Recipe

Ingredients

For the savarin

For the sauce

To decorate

Instructions

  • To make the savarin, put all the ingredients into a bowl and mix together.
  • Beat well for 6 minutes until smooth, then place in a savarin ring and leave to rise for 1 hour until light to touch.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the savarin for 25 minutes until golden brown.
  • Meanwhile, make the chocolate sauce by stirring the melted chocolate into the custard.
  • Tip the savarin out of the ring and brush with the warm apricot jam or stock syrup, if using.
  • Fill the centre with chocolate sauce and top with mini eggs.
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Course; Bread / Eggs

Croissant Pudding

Croissant Pudding

Deel op Facebook Print Recipe

Ingredients

For the sauce Anglaise

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut the croissants lengthways and place in a large casserole dish.
  • Sprinkle over the berries and add a splash of kirsch.
  • To make the sauce Anglaise, put the milk and vanilla pods in a pan and bring to the boil.
  • Whisk the eggs and sugar together to a froth, then pour the milk onto the eggs and return to the pan.
  • Boil for 6 minutes to reduce, then pour over the croissants in the casserole dish.
  • Bake in the oven for 30 minutes.
  • Take out of the oven, sprinkle with icing sugar and caramelize with a blow torch or under the grill.
  • Serve with pouring cream and more berries.
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Course; Dessert