Recipe from BBC GoodFoodIngredients
2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
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Recipe from channel4.comIngredients
2 shallots, finely chopped
1/4 fennel bulb, finely chopped
125ml dry white wine
250ml fish stock
250ml double cream
1/2-1 tbsp wholegrain mustard
Sea salt and pepper
400g mix of white fish fillets (cod, haddock, monkfish, coley)
Squeeze of lemon juice
Few sprigs of thyme
2-3 large potatoes
Milk and butter, for mashing
Heat the butter in a pan and sweat the shallots and fennel until soft.
Add the wine and sherry and reduce by half.
Add the stock and bubble away again until reduced by half.
Pour in the cream and boil until reduced to a sauce like consistency.
Strain through a sieve, discarding the shallot and fennel.
Stir in the mustard, check for seasoning then leave to cool.
Meanwhile heat the oven to 180°C.
Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks.
Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked.
Remove the fish from the poaching liquid with.
Gently fold the fish into the sauce with a little extra lemon juice.
Transfer to an ovenproof baking dish.
Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Then spoon the mash over the filling for a more rustic finish.
Bake the pie for about 20 minutes until bubbling and golden brown on top.
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Recipe from channel4.comIngredientsbase
75g all butter shortbread biscuits
15g unsalted butter, melted
1 tbsp white caster sugar
12.5g neutral popping candy
87.5g whipping cream
Pinch of salt
Pulp from 3 passion fruits
25g fresh custard
55g dark chocolate (minimum of 60% cocoa solids), broken into pieces
25g milk chocolate, broken into pieces
Preheat the oven to 180ºC.
Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
Crush the biscuits until it resembles fine sand in texture and add the melted butter and sugar.
Gently stir in the popping candy.
Place the mixture inside a cake ring placed on a tray lined with baking paper.
Flatten using the back of a spoon then put to one side to set.
Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil.
Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
Put the dark and milk chocolate in a bowl.
Place over a bain marie (a pan of gently simmering water) and allow to melt completely.
Remove from the heat.
Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition.
Allow the ganache to cool to room temperature.
Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes.
This will ensure that the ganache will not seep through.
After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.
Place the tart in the freezer at least 4 hours.
After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
Remove the metal ring by lightly warming with a blow torch.
Remove by carefully sliding the ring downwards.
Place back in the freezer.
Remove the gateau from the freezer and carefully lift it onto a plate.
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Recipe adapted from 8 days
chocolate sponge or pound cake
4 tbsp sherry, or to taste (optional)
1 can sweet dark cherries, drained (reserve liquid if not using sherry)
3/4 cup cream
32.5g bitter chocolate
To chocolate cream, place cream in a saucepan and bring to a boil.
Remove from heat and add chocolate.
Stir until the mixture is completely blended and smooth.
Pour into a bowl and cover.
Chill for at least 4 hours before using.
To assemble the trifle, cut sponge or pound cake into 2cm-thick slices.
Line the base of a glass with a layer of chocolate cake slice.
Sprinkle over 1 tablespoon of sherry (if using) and top with a layer of cherries.
If not using sherry, sprinkle over some of the liquid from the tin of cherries.
Remove chocolate cream from the fridge and give it a quick whisk.
Spread a layer of chocolate cream over the cherries.
Repeat the layer until you come to the top of the bowl.
The last layer should be chocolate cream.
Refrigerate for at least 4 hours or overnight so that everything melds together.
Makes 2 glasses.
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Recipe from New Idea
1/2 cup pure cream
1/4 cup milk
50g dark chocolate
1/2 tsp vanilla essence
2 egg yolks
1/6 cup caster sugar
1/2 cup raspberry
1/6 cup icing sugar mixture
100g tub double thick cream
Place cream, milk, chocolate and essence in a medium saucepan.
Stir over a medium heat until chocolate is melted.
Remove from heat.
Beat yolks and sugar until sugar is dissolved.
Keeping the electric mixer on, slowly add the warm chocolate mixture, beating until combined.
Place 2 ramekins in a deep roasting pan.
Divide chocolate mixture evenly among ramekins.
Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
Cook in slow oven (160 degrees C) for 30 minutes or until just set (chocolate mixture should have a slight wobble and will firm on cooling).
Remove pan from oven.
Cool teacups by placing in a dish of water.
Cover and refrigerate until cold.
To make raspberry cream, combine raspberries and icing sugar in medium bowl.
Fold in cream.
Serve chocolate cup topped with raspberry cream.
Will I make it again?
maybe and this time i’ll bake it longer & at a higher temperature
Recipe from masterchef.comIngredients
1 vanilla bean, split lengthways and seeds scraped out of the bean
4 tsp corn flour
4 tbs semolina
1 cup caster sugar
400ml full cream milk
200ml pure cream
clarified butter, for brushing
For Bougatsa filling, place vanilla seeds, corn flour, semolina, sugar, egg, milk and cream into a saucepan and whisk to combine.
Place over a medium heat and cook, whisking continuously, until custard boils and thickens.
Spread custard over the base of a tray and allow to cool.
Lightly grease a muffin pan.
Cut the filo into 15cmx15cm squares, brush one square with butter and top with a second square.
Gently press squares into prepared pan.
Place chilled custard in the centre of the pastry sheet.
Brush filo with butter, bring together sides and pinch to seal.
Brush with a little more butter
Preheat oven to 180C.
Bake for 20-25 minutes or until golden brown
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Recipe from 8 days
2 tbsp cream
2 tbsp dill. chopped
2 tbsp olive oil
1/2 cup sour cream
a handful of rocket leaves
200g smoked salmon
a few sprigs of dill
Whisk egg, cream and chopped dill in a bowl.
Brush a non-stick frying pan with some olive oil and place over medium heat.
Pour 1/2 cup of egg mixture into the pan and swirl around so that the batter spreads out.
Cook for 2-3 minutes on each side, or until golden.
Place on a plate.
Repeat with the rest of the egg mixture.
To assemble, spread sour cream over each crepe and top with rocket, smoked salmon and a sprig of dill.
Fold into half and serve.
Will THEY make it again?
maybe. since it’s so easy.