Tuesday, November 15, 2011
This tray bake is an easy and cheap way to cater for a lot of people. But the real star of the tray bake is the layer of potatoes underneath the chicken — it soaks up the wine, garlic, butter, lemon, and chicken juices to become something very special. Lemon and garlic chicken tray bake [...]
Tuesday, November 15, 2011
This pudding was easily my favourite thing I have cooked so far this year. Last month I had friends around for soup, Welsh rarebit, tea, and pudding. They also brought Koko Black truffles, and a huge tray of the most amazing almond biscuits in the whole world (from the Queen Vic markets). Good fare for [...]
Tuesday, November 15, 2011
Nigella Lawson’s Guinness chocolate cake, with vanilla cream cheese frosting. You’re going to need a very large and deep cake tin. Nigella suggests a 23cm, but I used a 25cm and wouldn’t have wanted to go smaller. Don’t bother with a springform tin, but line the cake tin completely with GladBake. My modifications in brackets. [...]
It’s almost impossible to provide a proper recipe for tiramisu because, in the first place, there is no standard-sized tiramisu receptacle. You want enough ingredients to be able to have two thick layers each of sponge and cream in the dish you choose. What tends to happen over the years is that you develop a [...]
Monday, November 15, 2010
Sticky Date Pudding 300g (1 1/2 cups) deseeded dried dates 312ml (1 1/4 cups) water 1 teaspoon bicarbonate of soda 60g (1/4 cup) salted butter, roughly chopped 2 x 60g eggs 1 teaspoon (5ml) vanilla extract 188g (1 1/4 cups) self-raising flour 150g dark brown sugar Butterscotch Sauce 100g dark brown sugar 300ml single cream [...]
Citrus-syrup yoghurt cake with crunchy almond toffee topping Cake: Makes two 20cm cakes or one very large and tall 25cm cake 250g butter, very soft 400g caster sugar 6 large eggs zest of one large navel orange (use a fine Microplane or don’t attempt cake) zest of one lemon (use a fine Microplane or don’t [...]
These brownies are a fabulous mix of textures — a pale, shiny, crisp surface that cracks open to reveal an extremely dark, fudgey middle. The edges are slightly crunchy and slightly chewy, like the edges of a meringue. I also cannot get over how delicious the mixture is raw — it tastes like chocolate mousse [...]
Weekdays are always horrific, so it helps to have a really easy but delicious supper with some nice wine. Last week I served this pasta with a side salad of roasted sweet potato and baby English spinach; dessert was strawberry tartlets from the patisserie. Smoked salmon linguini Dried thin linguini or thin spaghetti, enough for [...]
I’ve always been amazed the simplicity and tastiness of this recipe. It’s also incredibly cheap — and can be made entirely out of pantry ingredients, so it’s great for students. The coconut bread has an incredible golden, crunchy crust and a soft yet dense white crumb interior. It goes stale overnight, but is delicious re-warmed [...]
The benefits of this slow-cooked dish are fragrant, incredibly tender, falling apart meat, rich juices and plump apricots. It’s extremely low effort dinner party food. Equipment: Medium sized cast iron Dutch/French oven like a Le Creuset or Le Chasseur, with lid Ingredients: Lamb — shanks, chops, shoulder or leg (if using a shoulder or leg, [...]