Recipes

Apricot Brioche

Apricot Brioche

Brioche is a delicate bread and, with the apricots inside, when toasted is a full breakfast in itself. You need to start this the day before.
Couverts3 brioche
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Ingredients

Instructions

  • Put the flour, sugar, yeast, salt, milk and eggs in a food mixer and process, using the blade, for about 5 minutes to a smooth dough.
  • If mixing by hand this will take 8 minutes.
  • Add the butter and mix for a further 5 minutes in a mixer or 10 minutes by hand.
  • Tip the dough out into a bowl, cover and leave in the fridge overnight.
  • Grease three 450 g/1 lb loaf tins.
  • The dough should now be stiff and easily shaped.
  • Divide the dough into 75 g/3 oz pieces and add 1 teaspoon of the apricots into the middle of each piece.
  • Fold the dough over the filling and shape into little balls.
  • Put the balls in the tins in rows of 2 balls, 1 ball, 2 balls, and so on until the tin is full.
  • Each tin should hold no more than 10 pieces.
  • Leave the brioche to rise for 1–2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the brioche for 20 minutes until golden brown, then turn out and cool on a wire rack.

Notes & Wine Advice

Cut into slices, toast and serve with lots of butter.

Nutrition values

Calories: 601 kcal | koolhydraten: 112 g | Eiwitten: 21 g | Vet: 7 g | Verzadigd vet: 2 g | Natrium: 77 mg | Suiker: 15 g
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Course; Bread / Breakfast
Cuisine; European / French

Salmon Brioche

Salmon Brioche

During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei. It’s fabulous when toasted and served on a bed of rocket salad, with a lemon and dill vinaigrette. You need to make the dough the day before.
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Ingredients

Instructions

  • Put the flour into a bowl with the salt, sugar, eggs and yeast and gently rub the mixture together.
  • Add the milk, then use your hands to mix the ingredients together for 5 minutes.
  • Leave the dough in a warm place to rest for 30 minutes.
  • Slowly add the butter to the dough, kneading for a further 6 minutes, then leave the dough in the fridge overnight.
  • The dough will solidify in the fridge.
  • Separate the dough into 16 pieces.
  • Lightly cover your hands with flour and roll each piece into a small ball.
  • Push your thumb halfway through the middle of each dough ball and place a slither of salmon inside.
  • Reshape, using a little flour to stop the dough sticking to your hands, and repeat this process until you have 16 mini-brioche.
  • Lightly grease and line two 450 g/1 lb loaf tins.
  • Place eight of the balls closely together in each tin and leave to prove until they have reached three-quarters of the way up the tins – about 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the brioche for 15 minutes, then turn out onto a wire rack and leave to cool slightly before serving.

Nutrition values

Calories: 4378 kcal | koolhydraten: 443 g | Eiwitten: 121 g | Vet: 237 g | Verzadigd vet: 136 g | Natrium: 5386 mg | Suiker: 55 g
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Course; Bread / Fish
Cuisine; European / French

Cheese Biscuits

Cheese Biscuits

These biscuits can be served as a snack or with cheese at the end of a meal. Any cheeses go well with them – they’re great.
Couverts40 thin biscuits
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Ingredients

For the flavourings

Instructions

  • Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes.
  • Divide the dough into three pieces, and add the poppy seeds to one, the Gruyère to the second, and the caraway seeds to the third.
  • Wrap each piece in clingfilm and chill for 2 hours.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3 mm/1⁄8 inch thick.
  • Using a round cutter of your choice (I use one 7.
  • 5 cm/3 inches wide), cut out the dough.
  • Place the discs on the baking tray and brush with the remaining beaten egg.
  • Bake for 15 minutes until golden brown, then transfer onto a wire rack to cool.

Notes & Wine Advice

Serve warm or cold.

Nutrition values

Calories: 29 kcal | koolhydraten: 1 g | Eiwitten: 0.2 g | Vet: 3 g | Verzadigd vet: 2 g | Natrium: 21 mg | Suiker: 0.1 g
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Course; Cheese / Coockies / Biscuit

Cheese Scones

Cheese Scones

Cheese and scones is a marriage made in heaven. You can add 30 g/ 1 oz of sultanas to the dough if you like.
Couverts15 scones
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Ingredients

Instructions

  • Line a baking tray.
  • Put the flour, sugar, baking powder, butter, the 2 beaten eggs and the milk into a bowl and bring together gently with your hands.
  • When the dough has formed, add most of the cheese (reserving a little for sprinkling) and mix again for 5 minutes.
  • Tip the dough out onto a lightly floured surface and knead gently for 4 minutes until the dough is smooth.
  • Roll out the dough to 4 cm/ 11⁄2 inches thick and, using a cutter size of your choice, cut out the scones.
  • Put the scones on the baking tray, brush the tops with the eggwash and put in the fridge for 30 minutes (this helps the scone to rise up straight).
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
  • Sprinkle a little cheese onto each scone and bake for 15 minutes until golden brown.
  • Transfer to a wire rack to cool.

Nutrition values

Calories: 60 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 5 g | Verzadigd vet: 3 g | Natrium: 286 mg | Suiker: 1 g
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Course; Bread / Cheese

Stilton and Walnut Wholemeal Loaf

Stilton and Walnut Wholemeal Loaf

This bread was one of the first breads I made when I worked at the Chester Grosvenor Hotel. It was produced for the restaurant and went well with the cheeseboard. It’s a real old favourite. You can also make this bread with 100 per cent white flour. This will give a slightly different texture.
Couverts1 loaf
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Ingredients

Instructions

  • Put the flours, salt, yeast and butter into a bowl.
  • Add the water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.
  • Put back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • Add the Stilton and walnuts to the dough and mix well together.
  • Divide the dough into three pieces and roll each one into a long sausage.
  • Plait the dough – place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete.
  • Put on the tray and leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the loaf for 30 minutes then transfer to a wire rack to cool.
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Course; Bread / Cheese / Nuts

Ancient Named Bread

Ancient Named Bread

A historic bread recipe made with milk, giving it a unique flavor and tight texture. Perfect for creating personalized bread letters for special occasions.
Couverts400 small letters
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Equipment

  • baking trays
  • Mixing bowl
  • Wire rack
  • Pastry brush

Ingredients

Instructions

  • In a large bowl, mix together the flour, salt, yeast, olive oil, and water.
  • Tip the dough onto a lightly floured surface and knead for 6 minutes.
  • Return the dough to the bowl and let it rest for 1 hour.
  • Line several baking trays with parchment paper.
  • Divide the dough into small portions to form letters (e.
  • g.
  • , for “PAUL,” cut 4 x 100 g pieces of dough).
  • Shape each piece into the required letters and place them on the baking trays so they are just touching.
  • Let the shaped dough rest for 1 hour.
  • Preheat the oven to 220°C (425°F, Gas Mark 7).
  • Brush the letters liberally with the beaten egg.
  • Bake for 30-40 minutes, or until the bread turns a deep brown color.
  • Transfer the baked letters onto a wire rack to cool completely.
  • The next day, coat the letters with wood varnish to preserve them.

Notes & Wine Advice

Serving Tip:

Use this bread for creative presentations at events, or serve fresh without varnishing for a rustic touch.

Wine Advice:

Pair with a light white wine like Sauvignon Blanc or a mild Pinot Grigio to balance the savory flavors.

Nutrition values

Calories: 95 kcal | koolhydraten: 18 g | Eiwitten: 3 g | Vet: 2 g | Suiker: 0 g
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Course; Basic recipe / Bread
Cuisine; International / Global

Peanut Butter Chocolate Fun Brownies

Peanut Butter Chocolate Fun Brownies

A delightful combination of rich chocolate brownies with creamy peanut butter-filled chocolate pieces, topped with a luscious chocolate drizzle. Perfect for any sweet tooth!
Couverts16 bars
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Equipment

  • 8- or 9-inch baking pan
  • Medium microwave-safe bowl
  • Small microwave-safe bowl
  • Mixing spoon
  • Wire rack

Ingredients

Instructions

  • Preheat oven to 350°F (175°C).
  • Grease an 8- or 9-inch baking pan.
  • Place butter in a medium microwave-safe bowl and microwave on HIGH (100%) for 1 to 1½ minutes until melted.
  • Stir in sugar and vanilla.
  • Add eggs one at a time, beating well with a spoon after each addition.
  • Add cocoa and beat until well blended.
  • Stir in flour, baking powder, and salt until combined.
  • Set aside 2 tablespoons of baking pieces; stir the remaining pieces into the batter.
  • Spread the batter evenly into the prepared pan.
  • Bake for 30-35 minutes, or until brownies begin to pull away from the sides of the pan.
  • Cool completely in the pan on a wire rack.
  • Place the reserved 2 tablespoons of baking pieces in a small microwave-safe bowl.
  • Microwave on HIGH for 15 seconds, then stir.
  • If needed, microwave for an additional 15 seconds at a time, stirring after each heating, until the chocolate is melted and smooth.
  • Drizzle the melted chocolate over the brownies.
  • Refrigerate until the drizzle sets.
  • Cut into bars and serve.

Notes & Wine Advice

Serving Tip:

Enjoy with a glass of cold milk or serve with a scoop of vanilla ice cream for an extra indulgent treat.

Wine Advice:

Pair with a sweet dessert wine like Ruby Port or Shiraz, which complements the chocolate and peanut butter flavors beautifully.

Nutrition values

Calories: 220 kcal | koolhydraten: 27 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 21 g
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Course; Cake / Chocolate / Cupcakes-Brownies / Dessert
Cuisine; American

Hershey’s Mini Kisses Peanut Butter Blossoms

Hershey’s Mini Kisses Peanut Butter Blossoms

Couverts4 dozen cookies
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Ingredients

Instructions

  • Heat oven to 375°F.
  • Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.
  • Add egg, milk and vanilla; beat well.
  • Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended.
  • Shape dough into 1-inch balls.
  • Roll in granulated sugar; place on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned.
  • Immediately place 3 chocolates on top of each cookie, pressing down slightly.
  • Remove from cookie sheet to wire rack.
  • Cool completely.
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Course; Coockies / Biscuit / Nuts

Double Peanut Butter and Milk Chocolate Chip Cookies

Double Peanut Butter and Milk Chocolate Chip Cookies

Couverts3 dozen cookies.
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Ingredients

Instructions

  • Heat oven to 350°F.
  • Beat butter, sugar and peanut butter in medium bowl until creamy.
  • Add egg and vanilla; beat well.
  • Stir together flour, baking soda and salt; add to butter mixture, blending well.
  • Stir in milk chocolate chips and peanut butter chips.
  • Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet.
  • Remove to wire rack; cool completely.
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Course; Chocolate / Coockies / Biscuit / Nuts

Design Your Own Chocolate Cookie

Design Your Own Chocolate Cookie

Couverts5 dozen cookies
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Ingredients

Instructions

  • Heat oven to 375 F.
  • Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.

Notes & Wine Advice

VARIATIONS:

CHOCOLATE CHOCOLATE CHIP COOKIES:
Add 2 cups (one 12 or 11.5-pkg.) HERSHEY’S Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate batter. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES:
Add 1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips to basic chocolate batter. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY’S Vanilla Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS:
Add 1-2/3 cups (one 10 or 11-oz. pkg.) REESE’S Peanut Butter or REESE’S Peanut Butter and Milk Chocolate Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE:
Add 1 to 1-1/4 cups HEATH BITS ‘O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
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Course; Chocolate / Coockies / Biscuit