Recipes

Normandy Apple Tart

Normandy Apple Tart

Couverts8
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Ingredients

For the paste

  • 375 g strong white flour plus extra for dusting
  • 250 g caster sugar
  • 125 gbutter softened
  • 1 medium egg
  • splash water to mix
  • 4 dessert apples thinly sliced
  • 100 gapricot jam warmed

For the frangipane

  • 200 g butter softened
  • 200 g caster sugar
  • 2 medium eggs plus 2 medium egg yolks
  • splash calvados
  • 60 gflour
  • 200 g ground almonds

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
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Ingredients

  • 250 gwhite flour
  • 30 gcaster sugar
  • 1 egg
  • 200 mlmilk
  • 60 mlsunflower oil
  • 20 gbutter
  • 2 bananas chopped
  • 1 tablespoon dark rum
  • 200 mlwhipped cream

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
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Ingredients

  • 250 gbutter softened
  • 185 gcaster sugar
  • 5 medium eggs
  • 250 gstrong white flour
  • 11 ⁄2 teaspoons baking powder
  • 16 paper muffin cases
  • 16 medium-size strawberries each sliced into 3
  • icing sugar for dusting

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
Preparation 15 minutes
Preparation time:12 minutes
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Equipment

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

Ingredients

  • 250 g butter softened
  • 185 g caster sugar
  • 4 medium eggs
  • 250 g strong white flour
  • 1 ½ teaspoons baking powder
  • 2 punnets blueberries
  • Icing sugar for dusting

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
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Ingredients

For the savarin

  • 450 g strong white flour
  • 175 ml milk
  • 50 g yeast
  • pinch salt
  • 60 g caster sugar
  • 4 medium eggs
  • 200 g butter

For the sauce

  • 1 bar milk chocolate melted
  • 1 carton thick custard

To decorate

  • apricot jam warmed, or warm stock syrup (1⁄2 sugar to 1⁄2 water)
  • mini chocolate eggs

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

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Ingredients

  • 12 butter croissants
  • 75 g blackberries plus a few extra to serve
  • 75 g blueberries plus a few extra to serve
  • 75 g raspberries plus a few extra to serve
  • splash kirsch icing sugar

For the sauce Anglaise

  • 400 ml milk
  • 2 vanilla pods
  • 3 medium eggs
  • 40 g caster sugar

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

Brown Bread Ice Cream

Brown Bread Ice Cream

This has to be the easiest ice cream to make and it is absolutely delicious. Serve it stuffed into baked pears or peaches or as a sweet pancake filling – unbelievable!
Couverts6 servings
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Ingredients

  • 75 g brown breadcrumbs from Guinness and Treacle Bread
  • 60 g brown sugar
  • 3 large eggs separated
  • 1 tablespoon dark rum
  • 270 ml double cream
  • 75 g icing sugar

Instructions

  • Mix the breadcrumbs and brown sugar together, then place on a baking tray and grill for 8 minutes or until dark and caramelized.
  • When the mixture is cool, break up into small, bite-sized pieces.
  • Whisk the egg whites until stiff.
  • In a separate bowl, mix the egg yolks with the rum, then fold this mixture into the egg whites.
  • Finally, whisk the cream and icing sugar together, then, using a metal spoon, fold the cream and breadcrumbs into the egg mixture.
  • Pour into a metal container and freeze for about 4 hours before serving.
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Course; Dessert / Ice cream

Doughnuts

Doughnuts

An obvious treat for my son Joshua, and a favourite of mine when I’m watching a video on those cold winter days.
Couverts10
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Ingredients

  • 250 g strong white flour plus extra for dusting
  • pinch of salt
  • 40 g caster sugar
  • 30 g butter softened
  • 150 ml water
  • 20 g yeast
  • vegetable oil or sunflower oil for frying
  • caster sugar to coat

Instructions

  • Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back in the bowl and leave to double in size.
  • Divide the dough into 75 g/3 oz pieces and shape into balls.
  • Put on your floured surface and leave to rise until doubled in size.
  • Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170°C/325°F, or a medium heat.
  • Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side.
  • (If you have a problem with rolling the doughnuts over then pierce them slightly with a knife.
  • ) The frying should take no more than 5 minutes for both sides.
  • When they are browned, tip them straight into a bowl full of caster sugar and coat well.
  • Cool them on a wire rack, then enjoy with a nice cup of tea.
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Course; Bread / Cake / Cupcakes-Brownies

Orange, Lemon and Cherry Bread

Orange, Lemon and Cherry Bread

Toasted with butter – perfect.
Couverts1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 30 g caster sugar
  • 40 g butter softened
  • 20 g yeast
  • 1 lemon zest of it
  • 3 oranges zest of it
  • 300 ml water
  • 75 g morello cherries

Instructions

  • Put all the ingredients except the cherries into a bowl and mix to a dough.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back into the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Add the cherries to the dough and mix well, then divide the dough into two pieces and roll each out to about 30.
  • 5 cm/12 inches long.
  • Twist the two pieces together and place on the baking tray, then leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the bread for 25 minutes, then transfer to a wire rack to cool.
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Course; Bread / Fruit