Recipe1 onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, minced
50g butter
1 medium potato, peeled and diced
1 litre chicken or vegetable stock
1 head broccoliHeat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft.
Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning.
½ soda farl, cut into 1cm dice
2 tablespoons oil
15g butter Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper.
2 tablespoons finely chopped chives
2 tablespoons sour cream
Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.
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4:52
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4:52
Apple Sponge Puddings With Clotted Cream
RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing
50g castor sugar
1 large egg
125g self raising flour
100ml apple juice
2 red eating apples
2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc.
Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar.
Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.
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4:22
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4:22
Chocolate cracknell with whiskey custard cream
RecipeChocolate cracknell
150g golden syrup
75g butter chopped
30g cocoa powder
100g chopped dark chocolate
150g cornflakes Line a cake tin with parchment paper.
Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.Whiskey custard cream
300ml whole milk
50ml whiskey
3 egg yolks
100g castor sugar
10g plain flour
15g cornflour Place the milk and whiskey in a saucepan and heat until simmering.
Whisk the yolks with the sugar, flour and cornflour until well combined.
Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment paper. Cool and then chill.250ml double cream Whisk the cream to stiff peaks and fold into the chilled custard.
Spoon or pipe onto the cracknel.
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5:33
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5:33
Damson Cheesecake Cream with Blackberry Thumbprint Biscuits
Damson Cheesecake Cream Damson Puree 500g damsons
200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone
150ml double cream
1 teaspoon vanilla paste
2 tablespoons icing sugar
150ml natural thick yoghurt
200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream.
Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries
350g granulated sugar If you don’t have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal. 250g plain flour
150g butter, diced
75g castor sugar
2 egg yolks
Blackberry jam ( or jam of your choice) Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together.
Line 2 trays with parchment paper and set oven to 180oc.
Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam.
Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.
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7:50
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7:50
Roast Apricots With Coffee Cream And Nut Crunchie Biscuits
Roast Apricots
8 apricots
1 tablespoon honey
1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream
50ml espresso
275ml double cream
75g chopped white chocolate
250g mascarpone
2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.
Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Nut Crunchies
380g mixed nuts ( I used almonds, hazelnuts and pistachios)
165g castor sugar
Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white
85g sugar
Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays.
Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool.
Will keep in an airtight container for a couple of weeks. Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.
South Africa