5. Broccoli salad
Ingredients:
500 gm broccoli chopped
3 bunches of spring onions chopped
1 cup of grated cheese
1 cup of mayonnaise
1/ cup of sugar
3
2 tablespoons red wine vinegar
handful of sunflower seeds
few slices of bacon
Method:
Mix the ingredients together (except the bacon) and
put in the fridge overnight.
Next day fry/grill bacon until crisp and crumble over
the top.
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7. Simple Scrumptious Summer Salad
Ingredients:
2 ripe nectarines , stoned and cut into 2 tbsp olive oil
thick slices 1 tbsp lemon juice
6 slices prosciutto , torn ½ tbsp maple syrup (depending on
1 ball mozzarella , torn into pieces your palate, either include this or ex-
2 handfuls rocket change it for ground black pepper for
2 tbsp pine nuts , toasted (optional) less sweetness and more bite)
Method:
1. Wait for a warm summer day. Less a cooking marathon and more a quick trip down
the shops followed by assembling the ingredients on
2. Dash to shops to buy ingredients.
a plate, but it’s a great little recipe for a starter or a
3. Arrange the nectarines, prosciutto, mozzarella main with a bit of crusty bread (although it can be a
and rocket on 2 plates. little rich). Easy to do and really tasty - what could go
wrong?!
4. Make the dressing by whisking together the olive
oil, lemon juice and maple syrup or black pepper. Just try not to eat all the ingredients as you’re putting
Drizzle over the dressing and scatter over the together the salad.
pine nuts (with a little bit of artistic flair).
5. Stand back and admire your plate of food - this
cooking malarcky is so easy...
6. Pour a glass of wine and toast the Great British
Summer
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9. Smoked Mussel Dip
Ingredients:
1 x 105g tin smoked mussels
50ml mayonnaise
10ml soy sauce
250g smooth cottage cheese
A little grated onion
A few pinches of sugar
Method:
Drain mussels.
Throw all ingredients in a food processor and blend
until smooth.
Place in a dish, cover and chill for a few hours.
Good served with melba toast
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11. Mac & cheese muffins
Ingredients:
8 oz elbow macaroni 1½ cups grated cheese like Cheddar
1 tbsp butter 2 tbsp cream cheese*
1 tbsp flour 1/ teaspoons paprika
8
¼ cups whole milk ½ cup panko breadcrumbs for the
½ cups butternut squash puree* topping
(optional) Salt & pepper to taste
Method:
Preheat the oven to 400ºC/gas mark 6. Brush muffin
tin with sunflower oil.
Bring a pot of water to boil for the pasta. Once
boiling, add pasta and cook a couple minutes shy of
the package directions. Drain and set aside.
In the same pot, melt the butter over medium low
heat and whisk in the flour. Cook for 1-2 minutes, and
slowly pour in the milk, whisking constantly.
Add in the cream cheese, cheddar, butternut squash,
salt, pepper, and paprika. Stir until combined and add
the pasta to the sauce.
Fill each muffin cup with the mac & cheese about 2/3
of the way full.
Sprinkle the top of each muffin with panko and bake
for 7-10 minutes or until the tops are golden brown.
Remove from oven and allow to rest in the pan for at
least 10 minutes. Serve warm or at room temp.
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13. Super Aunt's Pea Soup
Ingredients:
Bunch of spring onions
1 medium potato
1 clove garlic
1.5 pints of stock
9 oz of fresh or frozen peas
4 tbsp of mint
1 large pinch of caster sugar
1 tbsp of lemon juice
150ml of sour cream
Method:
Pop spring onions, garlic, potato and stock into a
heavy based pan Bring to the boil then simmer for 15
mins
Add peas and simmer for another 5 mins
Add sugar, mint, lemon juic and black pepper and
blend together in liquidizer
Cool and stir in cream
Heat it back up sloooowly until beautifully warm
Fresh peas are best but frozen will do nicely
You'll love it so much best to make a big batch
but wonderful served with mini sun-dried tomato
brushettas as a starter
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15. MINI FETA & SUNDRIED TOMATO MUFFINS
Ingredients:
2 tbsp olive oil 200g (7oz) fet cheese cut into tiny dice
1 egg 6 sundried tomatoes in oil (drained
2 tbsp sundried tomato paste and finely diced
2 tbsp water 4 tbsp chooped basil
125g (4oz) plain white flour Salt & pepper to taste
2 tsp baking powder
Method:
Beat together olive oil, egg, tomato paste & water
Sift together flour and baking powder to mix well
and then add the feta, sun-dried tomotos, basil, salt
& pepper. Make a well and add the egg mixture and
combine but don't over mix.
Spoon into mini muffin cases and bake in a pre-
heated over 190ºC gas mark 5 for 10 mins.
Remove from the oven and leave to settle for 10 mins
- they will come away from the cases much easier
after that.
You can re-heat them if necessary just stick them in
the oven for 5 minues at 180ºC/gas mark 4.
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17. Parma ham, pea and parmesan crostini
Ingredients:
¼ to ½ a bag of peas
1 clove of garlic
Olive oil
1 lemon
Big chunk of parmesan
Salt and pepper
1 pack of parma ham
1 loaf of Italian style bread
Method:
Cook the peas briefly until just cooked. Drain and run
cold water over them until they are cold.
Put the peas into a magimix and add a big glug of
olive oil, the juice of one lemon, and a good handful
of grated parmesan.
Wizz in the magimix until you have a chunky paste
(not too smooth), season with salt and pepper and
adjust with lemon and parmesan to taste.
Cut bread into 1cm thick slices and lightly toast.
Drizzle with olive oil and spread each slice with the
pea dip.
Place a stip of parma ham on top and a shaving of
parmesan if you're feeling fancy.
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19. Scallops wrapped in Pancetta
Ingredients:
2 celeriac, peeled
Sea salt and freshly ground black Optional:
pepper Sticks of fresh rosemary
Handful of fresh lemon thyme, leaves Juice of 2 lemons
picked
Extra virgin olive oil
3 or 4 scallops per person
6-8 rashers of pancetta
Method:
Pan-seared scallops wrapped in pancetta with Heat a non-stick pan until very hot (you don't need
creamed celeriac: to add any oil). Put the scallops in and cook them
for just 2 minutes on each side until the pancetta is
Serves 4. Nice served with a green salad and a bottle
nice and crisp, by which time the scallops should be
of wine.
perfect inside.
Firstly, cut your peeled celeriac into rough chunks
When you have tured the scallops over to cook on
and put them into a pan of boiling salted water. Cook
the second side, get your plates ready and divide the
until tender, then drain.
celeriac between them.
While the celeriac's cooking, bash up half the thyme
Just as the scallops are finishing sprinkle in the
in a pestle and mortar (or in a metal bowl using the
remaining thyme - it'll crisp up in 20 seconds.
end of a rolling pin) and stir in 6 tablespoons of olive
oil. Rub this over the scallops and the pancetta before Remove the scallops and thyme then divide on to the
wrapping each scallop in a slice of pancetta. Secure celeriac.
each one with a rosemary stalk or a cocktail stick and
Allow the pan to cool a little, then squeeze in the
place in the fridge.
lemon juice and a couple of tablespoons of olive oil.
When your celeriac is cooked, drain and put it into
Stir in any sticky goodness stuck to the bottom of the
a food processor and whizz it up until really fine (or
pan, then drizzle this dressing all over your scallops,
simply mash it) Loosen with 4 or 5 tablespoons of
while it's warm.
extra virgin olive oil and season well to taste.
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21. Goat's Cheese Mousse
Ingredients:
450 g fresh goats cheese Dressing:
salt and pepper 150 ml olive oil
2 eggs Crused garlic
275ml fromage frais Lemon juice
A few fresh basil leaves.
Watercress to garnish
Method:
Grease ramekins.
Place cheese and seasoning in the processor and mix
to a smooth paste.
Add eggs and mix again slowly.
Add creme fraiche.
Place mixture in moulds and cover with greaseproof
paper.
Cook ina bain marie for 25 mins until firm. Gass 4,
180ºC, 350ºF.
Meanwhile warm the oil, garlic, lemon juice in a pan.
Turn out the moulds on individual serving plates. Add
the chopped basil to the warm dressing and pour over
the cheeses.
Arrange watercress and serve - can be eaten on it's
own or with warm crusty bread.
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23. Hot Cross Buns with a Kick
Ingredients:
Hot cross buns (as many as you can
eat!)
Good dollop of butter (Lurpak ideally)
Lashings of Marmite
Method:
Only a knife to slice the buns in half and a toaster to
toast them to perfection
Just try it!
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25. Mini cheese muffins
Ingredients:
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
1 cup grated cheese
1 egg 1/4 cup oil
1¼ cups milk
Method:
Makes 36 nibble sized muffins.
Don't overwork the mixture or the muffins will be
tough and heavy. To make the muffins more savoury
add chopped herbs, nuts, gherkins, crumbled feta or
blue cheese or a tablespoon of chutney or relish to
the mixture.
To serve, slit each muffin in the top and fill with
whatever you please - smoked salmon and cream
cheese, cranberry and brie, tomato and basil, etc.
Lightly stir all ingredients in a large bowl mixing to
just combine.
Spoon the mixture, which will be quite runny, into
greased deep mini-muffin tins.
Sprinkle with a few shreds of extra grated cheese.
Bake in a hot over 200°C for 15 to 20 minutes until
golden brown.
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27. Easy peasy Noodle Soup
Ingredients:
Chicken stock
Fish sauce
Soy sauce
Limes
Pak choi
Dried mushrooms
Rice noodles
Method:
Warm some stock in a medium sized saucepan.
Soak your mushrooms as per packet instructions.
Once the stock is simmering, add some thin strips
of ginger, a splash of fish sauce and a splash of soy
sauce to taste.
Chuck in the pak choi and when it's cooked half way,
add the mushrooms and noodles.
When they're almost done, check the seasoning, add
more soy etc, if needed and give it a good squeeze of
lime to finish it off.
If you want something more substantial, add some
prawns or strips of grilled chicken.
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29. Indian Black Lentils (Dal Makhni)
Ingredients:
Black Lentils - 1 cup
Red Kidney Beans -½ cup
Ginger-garlic paste - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Tomato Puree - 1 cup
Single/Double cream - depending on
how creamy you want it!
Method:
A pressure cooker works best for this, otherwise you
could spend a lot of time getting the lentils to the
mushy consistency it needs to be.
Soak the black lentils and red kidney beans in water
for about 7 - 8 hours
Drain water and pressure-cook the lentils & kidney
beans with the ginger-garlic paste, coriander & cumin
powder and salt for about half an hour. (until the
beans and lentils are mushy)
Once well cooked, add the tomato puree to the
lentils-bean mixture and let it simmer for half an hour,
stirring occasionally
Add the cream towards the end and mix it in
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31. Fried Onion Sandwich
Ingredients:
Required (will make 3 sandwichs)
2 Large Onions
3 Tbl Sp Sunflower oil
6 slices of White Bread (cheaper the
bread the better)
Butter replace with Marg for Vegan
option
Salt & Black Pepper to taste
Heinz Tomato Ketchup
Method:
Thinly slice the onions but do not dice them.
Add the sunflower oil to frying pan and heat until
very hot. Add the sliced onions, black pepper and salt
to taste.
Fry until they go soft then turn down the heat.
Add the white bread to toaster and lightly toast until
they appear very slightly golden brown.
Remove the bread from toaster and butter liberally.
Place 3 of the slice bread butter side up on a plate the
other 3 can be stacked at the side of plate
Once the onions start to brown then turn the heat
back up to crispen them up. Once the onions have
crispened then remove from the heat pour off excess
oil and add to upturned bread.
Now add tomato sauce to taste also extra black
pepper and salt if required and cover with remaining
slice of bread.
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33. Pea & Pesto Soup
Ingredients:
2 potatoes (medium)
2 cup fulls of peas - (can be garden, I
prefer petit pois)
4 fish fingers
2 tsp green Pesto
1 Vegetable stock cube
Method:
This is a great and filling recipe! The measurments Once the potatoes are tender take half of the peas and
serve 2 but double if for a family potatoes out of the pan with a slotted spoon and set
aside (if you want the soup less chunky then only take
Before you start make sure you have a blender
out a third). Blend the rest of the soup until smooth
(ideally hand held)
(I use a hand held blender as it can get messy), once
Peel potatoes and dice into large chunks. Boil 1lt blended stir in the pesto and place back potatoes &
of water, when boiled pour into measuring jug peas set aside.
along with the stock cube and stir till stock cube is
Heat through and dice the fish fingers into small
dissolved.
bitesize pieces. Once heated through, serve in warm
In a large saucepan pop the diced potaotes and the bowls with the fish finger croutons on top!
peas, then pour in the stock. Bring to the boil, once it
boils turn down to a simmer and simmer for 10 mins
until the potato chunks are tender.
Meanwhile, grill the fish fingers as per pack
instructions until cooked through and golden, then
keep warm.
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35. Spaghetti Carbonara
Ingredients:
Spaghetti White wine - 2oz
1 egg Double Cream - 300ml
Olive oli - 1 tbsp Parmesan Cheese, grated - to taste (I
Shallots x 4, diced finely like lots!)
Smoked bacon roughly chopped - 4 Salt & pepper to taste
rashers
Method:
You can add mushrooms or chicken for variety
Put spaghetti into a pan of boiling water and begin to
cook
Heat the oil in a pan - add shallots and bacon. Fry
until they brown
Add the wine to the pan and reduce
Add cream and parmesan - allow to simmer until
thickened. Taste as you go and add parmesan
according to how you like it
Add the egg which will thicken the sauce further
Stir the sauce into pasta
Serve immediately
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37. Cod, Chorizo and Chickpea Stew
Ingredients:
2 tbsp olive oil 1 can chickpeas, washed and drained
1 medium onion, chopped 1 can chopped tomatoes
1 red pepper, chopped 1 bay leaf
2 cloves garlic, finely chopped 2 tsp harrissa or chopped chilli to taste
2 fillets of cod chopped into big 2-3 handfuls baby spinach
chunks salt and pepper to taste
250g cooking chorizo, sliced handful of chopped parsley
Method:
Heat the olive oil in a pan. Add the onions, red
pepper and garlic and fry for 2 minutes to soften.
Add the chorizo and fry for 2 minutes to release the
flavour. Add the chickpeas and fry for a further minute
or so.
Add the chopped tomatoes, bay leaf and harrissa or
chilli; cover with a lid and allow to simmer for 15 to
20 minutes.
Add the spinach and stir in so that it wilts. If the liquid
dries up you can add 1/4 cup approx of water, allow
a minute or so more of cooking.
Pop the chunky pieces of cod and put the lid on, cook
for approx 5 mins (or until the pieces are cooked
through)
Add salt and pepper to taste.
Serve in bowls with parsley sprinkled generously on
top and with lots of crusty bread.
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39. Beef Pastitsada
Ingredients:
2 tbsp olive oil, 2 tsp ground allspice,
800g beef braising steak, 250ml red wine,
12 peeled shallots, 2 x 400g cans of chopped tomatoes
250g Chantenay carrots washed and with olive oil and garlic,
trimmed, 300ml hot beef stock
Method:
Serves 8.
Heat oven to 150 C, gas mark 2.
Heat oil in large oven proof dish over high heat, add
a third of the beef and brown for 5 mins, set aside on
plate and repeat until all meat browned.
Add shallots to the pan, stir fry for 2 -3 mins.
Return beef to the pan and add all remaining
ingredients. Mix well.
Cover with a lid and cook for 3.5 hours or until rich
and thick.
Season to taste.
Serve with lots of lovely buttery mash or brown
rice and either a green salad or any steamed, green
vegetable. Great for a big group of friends.
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41. Jane's scrummy and very easy salmon pasta
Ingredients:
100-150g smoked salmon (you can Small pot single cream (you probably
use salmon trimmings if you're feeling need slightly less than the full pot)
frugal – still works well) Dash of brandy for flambéeing
1 x courgette – sliced into thinnish (optional)
rounds olive oil 1/8 - ¼ of a fish stock cube in around
1 x clove garlic (more if you like) 150 - 200 ml hot water
chopped or crushed 1–2 tablespoons tomato puree paprika
Splash lemon juice
Method:
One of those recipes that’s been passed to me with Pour in the fish stock and add the tomato puree, mix
very vague measures and I’ve amended over the years and leave to simmer until the courgettes start to go
but never written down what they are! So I suggest translucent and look cooked (about 10 mins).
you experiment a bit until you get it how you like it.
Add the cooked and drained pasta to the salmon
But if you follow what I’ve written here it will be a
sauce, add the cream, stir and warm through. Finally
very good start. It’s a quick and easy meal (though a
add the paprika (as much as you like but enough to
bit indulgent too and very delicious).
give some colour) and serve.
Pasta for 2 (penne’s particularly good I find) .
Cook the pasta as per pack instructions.
Heat the olive oil, add the garlic and cook for a
minute or so and then add the salmon and flash fry (1
min or so).
Add the lemon juice to garlic and salmon.
Add the courgette and start to fry for a couple of
minutes - at this point add the brandy and flambée if
you choose this option.
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43. Roast chicken with chorizo, peppers and tomatoes
Ingredients:
1 whole chicken
3 red onions, cut into wedges
3 garlic gloves, sliced
400g chorizo, cut into chunks about 8
vine tomatoes, quartered
4 red peppers, cut into wedges
olive oil and seasoning
Method:
Preheat the oven to 200ºC.
Scatter the onions, garlic and chorizo in a large
roasting pan.
Place the chicken on the onion mixture, rub with
olive oil and season.
Roast for an hour or less depending on the size of the
chicken.
Add the tomatoes and peppers, then return chicken to
the oven for remaining cooking time.
Serve with new potatoes or crusty bread.
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45. Butternut squash, ricotta & pancetta penne
Ingredients:
80ml extra virgin olive oil Half a bunch sage, leaves only
Butternut squash, average size, diced 2 lemons, juiced
300g penne 100ml white wine
80g butter 120g fresh ricotta
6 slices of pancetta, cut into strips Grated parmesan
4 cloves garlic Salt and pepper
Method:
Preheat oven to 180ºc fan-assisited, 200ºc normal.
Drizzle 30ml of oil over the butternut squash, season
and place on a baking-paper lined tray and cook in
the oven for 30 mins.
Meanwhile, cook penne until al dente. Drain.
In a frying pan on a medium heat, place remaining
oil, butter and pancetta and cook for 3 minutes. Add
garlic and sage and cook for a further 2 minutes.
Stir through lemon juice, wine, squash and cooked
pasta.
Spoon into bowls and top with ricotta and parmesan.
Equally good the next day cold.
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47. Jamie Oliver's Blokes' sausage pasta
Ingredients:
2 heaped teaspoons fennel seeds 500g fusilli or penne
2 dried red chillies, crumbled sea salt and freshly ground black
olive oil pepper
600g good-quality coarse Italian or a couple of knobs of butter
Cumberland sausages a handful of freshly grated Parmesan
1 tablespoon dried oregano cheese, plus extra for serving
a wineglass of white wine a small bunch of fresh flat-leaf parsley,
zest and juice of 1 lemon leaves picked and chopped
Method:
Serves 4. Turn the heat down to low while you cook your pasta
in a pan of salted boiling water.
Bash up the fennel seeds and chillies in a pestle and
mortar until coarsely crushed, then put to one side. When the pasta has cooked, drain it in a colander,
reserving some of the cooking water, and toss it in the
Heat a splash of olive oil in a frying pan.
pan with your sausage meat.
Squeeze the meat out of the sausage skins and put
Coat the pasta in all the lovely flavours then add
into the pan, really breaking it up using the back of a
the butter, Parmesan, chopped parsley and a few
spoon. Fry for a few minutes until the meat starts to
spoonfuls of the reserved cooking water. This will give
colour, then crush it once more so it resembles coarse
you a lovely loose, shiny sauce.
mince.
Taste and check for seasoning, then serve immediately
Add the bashed-up fennel seeds and chillies and
with a little extra grated Parmesan sprinkled over the
cook on a medium heat for around 10 minutes until
top.
the meat becomes crisp, golden brown and slightly
caramelized.
Stir in your oregano, then pour in the white wine and
allow it to reduce by half. Add the lemon zest and
juice.
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49. Meltingly soft Seville Orange Beef
Ingredients:
8 x100g/4oz lean pieces of chuck steak 8 pared strips of peel from 1 Seville
Salt & pepper orange, plus the finely grated zest of 2
2 tablespoons plain flour more and the juice of all 3
2 tablespoons groundnut oil sprigs of thyme &rosemary
large knob of butter 3 bay leaves
2 large carrots - quartered 3-4 black peppercorns
2 medium onions - quartered 2 teaspoons demerara sugar
3 tablespoons red wine vinegar 600 ml/1 pint beef stock
1 bottle red wine
Method:
An amazing Gary Rhodes recipe. Seville oranges Add the pieces of beef along with the carrots and
have a very short season in the UK arriving in January onions and any remaining flour. Bring to a simmer,
and gone by mid-February. The Seville is not a sweet cover with a lid and cook in the preheated oven for
orange for general eating - it's bitter and perfect for 2½-3 hours, until very tender. During this cooking
savoury dishes as well, of course, as marmalade. time, the sauce can be skimmed of impurities from
time to time, to produce a cleaner finish.
Preheat the oven to 160C/325F/Gas 3.
To finish, remove the meat, onions and carrots from
Season each piece of beef with salt and pepper, then
the pan, cover and keep warm to one side. Strain the
roll them in the flour, saving any excess flour. Melt the
sauce through a fine sieve, then bring it to the boil,
groundnut oil in a large frying pan and add the beef.
skim off any impurities and reduce, if necessary, to
Fry for 6-8 minutes until coloured on all sides.
a loose sauce consistency. Boil the orange juice and
While the beef is frying, heat a braising pan on top of reduce by three quarters, then add it to the sauce.
the stove and melt the large knob of butter in it. Add Season with salt and pepper. Return the meat and
the carrots and onions and cook on a gentle heat until vegetables to the saucepan and bring to a gentle
golden brown. simmer. The stew is now ready to serve, separating
the meat, vegetables and sauce between plates and
Remove the vegetables from the pan and add the red
topping with dumplings. Strips of dried zest can also
wine vinegar. Boil until almost dry. Add the wine,
be used as an optional garnish.
along with four strips of the orange zest (the rest
can be dried in the oven on its lowest temperature),
thyme, rosemary, bay leaves, peppercorns and
demerara sugar, and bring to the boil. Reduce by two
thirds, then add the stock.
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51. Horseradish Dumplings
Ingredients:
75 g/3oz self-raising flour plus extra for 1 pinch Thyme
rolling 1 pinch Rosemary
75 g/3oz fresh white breadcrumbs 1 teaspoon finely grated Seville orange
75 g/3oz butter diced zest
2 heaped tbsp fresh grated horserad- 1 egg white or whole egg (optional)
ish (or 50g/2oz horseradish cream or milk to loosen
purée)
1 tablespoon chopped parsley
Method:
These dumplings accompany the Seville Orange beef
in the previous recipe
Make the dumplings: place the self-raising flour,
white breadcrumbs, butter, grated horseradish (or
horseradish cream or purée) and salt and pepper in a
food processor. Blitz to a crumbly consistency, then
stir in the chopped herbs and orange zest. Add the
egg white to bind, if slightly too dry, a little milk of
the egg yolk can be add for a looser, richer finish.
Once it is forming into a ball, separate it into eight
small dumplings. These can now be cooked once
the stew is almost ready, steaming them on buttered
greaseproof paper for approximately 15-20 minutes in
a steamer until risen and firm.
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53. Middle Eastern Lentils and Spinach
Ingredients:
1 tablespoon olive oil 2 x 425g cans of puy or green lentils,
1 sliced onion drained (or soaked and pre cooked
1 teaspoon ground coriander from dried)
1 teaspoon ground cumin 2 large garlic cloves, crushed
500g fresh spinach Juice of ½ lemon
Method:
Serves 4.
Warm the oil in the pan and cook the onions until
tender. Add the cumin and coriander and stir for
a few moments before cramming in the spinach.
Cook until it shrinks and becomes tender. When the
spinach is done, add the lentils and cook until they’re
hot, then stir in the lemon juice, garlic and salt and
pepper to taste. At this point you can also add extra
cumin/coriander.
Serve on it’s own, with a cooked grain or flatbread.
Really good the next day.
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55. Gujarati Pumpkin with Tamarind
Ingredients:
4 garlic cloves 1 large onion
3 red chillies 1kg/2¼ lbs pumpkin, peeled, deseeded
1 red onion, roughly chopped and cubed
1 heaped teaspoon corriander seeds ½ tsp ground turmeric
1 dessertspoon tamarind paste ½ tsp ground black pepper
1 dessertspoon jaggery or brown sugar 1 level tsp amchoor salt
3 tbsp of boiling water large handful of coriander leaves,
3 tbsp ghee or butter (or sunflower oil) chopped
Method:
Place the garlic, chillies and red onion in a blender or
food processor and blend to a paste.
In a small pan, dry roast the coriander seeds until they
start to turn golden brown, then grind to a power.
Dissolve the tamarind paste and jaggery/sugar in the
poiling water.
In a large pan, melt the ghee or butter or heat the
oil. Add the onion and fry until it starts to soften.
Add pumpkin and fry until it starts to brown, stirring
occasionally.
Add the garlic, chilli and onion paste, the ground
coriander, turmeric and black pepper. Stir well and fry
for a few seconds. Add the tamarind & jaggery water
and 250ml/9fl oz more water. Simmer gently with the lid
on until the pumpkin is soft and most of the water has
evaporated but if it gets too dry at any time, add a little
more water).
Add the amchoor, salt to taste and copped coriander
leaves, stair and simmer for 3 more minutes. Serve.
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57. Diu Sweetcorn Curry
Ingredients:
6 corn cobs, cut into 1 inch rounds 2 heaped tbsp desiccated coconut
2 large handfuls of coriander leaves, 200ml/7fl oz coconut milk
chooped, plus more to garnish 2 tbsp ghee or butter or sunflower oil
4 green chillies 1 dessert spoon black mustart seeds
5cm/2 inch piece of root ginger, peeled 10 curry leaves
and chopped salt
2 garlic cloves
Method:
Cook the corn cobs in boiling salted water until the start
to soften. Drain and place back in pan.
In a food processor, blend the coriander leaves, chillies,
ginger, garlic and desiccated coconut to a paste. Add
the paste to the corn cobs with enough water to make
a sauce. Bring to the boil, reduce the heat and simmer,
covered, for 10 minutes. Add the coconut milk and
gently simmer for 5 minutes more.
Meanwhile, melt the ghee in a small pan and add the
mustard seeds, when they start to pop (a matter of
seconds), add the curry leaves. Remove from the heat
and pour over the curry - it will make quite a loud
crackling noice, so stand back a little. Add salt to taste
and garnis with more coriander leaves.
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59. Roasted Wing of Skate, Fennel Orange
and Radish Salad, Balsamic Potatoes
Ingredients:
4 Baby Skate Wings ½ Packet of Purple Basil
2 Fennels 2 Large Shallots
2 Oranges 200g Unsalted Butter
8 Radishes Malden Sea Salt
25ml Extra Virgin Olive Oil Fresh Black Pepper
500g New Potatoes
20ml Balsamic Vinegar
½ Glass of White Wine
Method:
Serves 4.
Pre-heat oven to 180°C.
Finely slice the fennel and radishes. Peel and segment
oranges. Finely shred half the basil, pick small leaves
and reserve for garnish.
Cook new potatoes in boiling salted water until tender,
drain. Drizzle with a small amount of the Olive Oil and
keep warm.
Warm sauté pan, sweat shallots in olive oil and add
fennel and soften. Season with salt and pepper. Add
orange segments and basil and keep warm.
Heat two large non-stick pans and place balsamic
vinegar in sauce with warm new potatoes and
caramelise in the vinegar.
Season skate wings and put olive oil in hot non stick
pan. Sear skate wings and finish with butter and roast in
oven for 4 minutes.
Take 4 warmed large plates. Arrange salad and place the
skate beside. Dress with balsamic and olive oil dressing
and a small sprig of soft purple basil. Yum.
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61. Cajun Spiced Roast Monkfish, Sautéed Tiger
Prawn, Crayfish and Sweet Potato Chowder
Ingredients:
1½ Kilo of Monkfish Tails 2 Cloves of Garlic
Cajun Spice (for seasoning) 200ml Fish Stock
6 Tiger Prawns 50ml White Wine
300g Crayfish 300ml Double Cream
1 Kilo Sweet Potato Chives (1tbspn)
1 Large Onion Parsley (1 tbspn)
3 Stalks of Celery Chervil (1 tbspn)
1 Carrot 50g Unsalted butter
Method:
Serves 6. Heat a large pan with olive oil, seal the monkfish from
Peel the onion, carrot, celery and garlic and dice them each side, add some butter and place in the oven at
brunoise (1mm x 1mm). In a saucepan sweat all the 250°C for 4 minutes.
previous vegetables for about 4 minutes on a small flame In another hot pan with olive oil sauté the prawn until
and add the wine. Turn the heating up and deglaze the cooked. On a serving dish place the sweet potato
wine (until absorbed into the vegetables). chowder on the middle of the plate, then slice the
Add the fish stock and reduce by two thirds. Then add monkfish into 3 and place on the one side of the
the cream and reduce by half. Season and finish with the chowder so the prawn can sit on the other side, head up.
crayfish, parsley, chives and chervil. Garnish with some fresh dill.
Peel the sweet potato and cut into 5mm cubes. Add
them to a pan with the butter and season with salt,
pepper and cook until soft. Be careful not to overcook
as you want to be able to feel the pieces within the
chowder. Add the potato to the chowder.
Remove the fillets from the Monkfish tails with a sharp
knife. Divide into 6 portions and season with the Cajun
spice, sea salt and white pepper.
Peel the prawns but try to leave the heads on, remove
the spine.
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63. Bea's yummy Spannish Omelet
Ingredients:
6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
1-2 cups of olive oil for pan frying
Salt to taste
Method:
Cut the potatoes in half lengthwise. Then, with the flat Pour 1-2 tbsp of olive oil into a small, non-stick frying
side on the cutting surface, slice the potato in pieces pan (aprox. 9-10 inches) and heat on medium heat. Be
approximately eighth inch thick. If you slice them a bit careful not to get the pan too hot because the oil will
thick, don’t worry - it will simply take a bit longer for burn - or the tortilla will! When hot enough, stir the
them to cook. potato-onion mixture once more in the bowl and pour
Peel and chop the onion into ¼" pieces. Put potatoes into the pan, spreading evenly over pan. You may need
and onions into a large mixing bowl and mix them to turn heat to medium-low heat. Allow the egg to cook
together. Salt the mixture to taste. around the edges. Then, using a spatula, carefully lift
up one side of the tortilla to check if the egg has slightly
In a large, heavy, non-stick frying pan, heat the olive
browned. The inside of the mixture should not be
oil on medium-high heat. Carefully place the potato
completely cooked and the egg will still be runny on top
and onion mixture into the frying pan, spreading them
and in middle.
evenly over the surface. The oil should almost cover the
potatoes. When the mixture has browned on the bottom, you are
ready to turn it over to cook the other side. Carefully
Note: If the oil is too hot, the potatoes will brown too
carry the frying pan to a sink. Place a large dinner plate
rapidly on the outside, but still be raw on the inside. You
(12-inch) upside down over the frying pan to cover top.
may need to turn down the heat slightly, so the mixture
With one hand on the frying pan handle and the other
does not burn. If you can poke a piece of potato with
on top of the plate to hold it steady, quickly turn the
a spatula and it easily breaks in two, your potatoes are
frying pan over and the omelet will fall onto the plate.
done. Remove from the pan with a slotted spoon or
You’re almost done!
spatula. Pop the potato and onion mixture in a colander
for a few minutes to allow oil to drain. Slide the omelet back into the pan and put back on the
heat and cook for a further 4 minutes. Turn the heat off
Crack the eggs into a mixing bowl and beat by hand
and let the tortilla sit in the pan for 2 minutes.
with a whisk or fork. Pour into the potato onion mixture.
Mix together with a large spoon
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65. Chocolate Fudge Brownie
Ingredients:
840g Dark chocolate 70% cocoa
9 Large eggs
6 Teaspoons vanilla essence flavouring
840g Soft dark brown sugar
240g Flour
4½ Teaspoons baking powder
2 Pinches of salt
600g Unsalted butter
300g Pecans
Method:
Preheat the oven to 170ºc. Bake for 40 mins, until a skewer entered into the
centre comes out clean.
Butter & line with greaseproof paper a 30cm by 50cm
by 6cm deep baking tray. Cool & cut into squares.
Chop the chocolate into small pieces. Melt half the Serve with chocolate sauce, citrus cream, pecan
chocolate & all of the butter in a thick based mixing brittle & vanilla ice cream.
bowl over a bain-marie.
It is important that the temperature of the oven does
In a mixer whisk together the eggs, vanilla essence not exceed 170ºc & that you do not overcook the
& sugar until pale & doubled in size. Sift the flour, Brownie as they are best soft & chewy.
baking powder & salt together & fold into the egg/
sugar mix.
Combine the melted chocolate & the egg/sugar mix.
Crush the pecans so they are small enough to eat.
With the remaining chocolate fold into the other
ingredients then pour into the greased tray.
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67. Lemon Meringue Cake
Ingredients:
125g very soft unsalted butter Zest of 1 lemon
4 eggs, separated 4 teaspoons lemon juice
300g plus 1 teaspoon caster sugar 2 teaspoons milk
100g plain flour 1/2 teaspoon cream of tartar
25g cornflour 150ml double or whipping cream
1 teaspoon baking powder 150g good quality lemon curd
1/2 teaspoon bicarbonate of soda
Method:
Makes 8 Slices
Preheat the oven to gas mark 6/200°C.
Line and butter two 21cm sandwich tins.
Mix the egg yolks, 100g of the sugar, the butter, flour,
cornflour, baking powder, bicarb, and lemon zest in a
With a cake-tester, pierce the cake that has the flat
processor. Add the lemon juice and milk and process
meringue topping to check it’s cooked all through.
again. Divide the mixture between the prepared tins.
No sponge mixture should stick to the tester. Remove
You will think you don’t even have enough to cover both cakes to a wire rack and let cool completely in
the bottom of the tins, but don’t panic – you have. the tins.
Whisk the egg whites and cream of tartar until peaks Unmould the flat-topped one on to a cake stand or
form and then slowly whisk in 200g of sugar. Divide plate, meringue side down.
the whisked whites between the two sponge-filled
Whisk the double cream until thick but not stiff and
tins, spreading the meringue straight on top of the
set aside. Spread the flat sponge surface of the first,
cake batter. Smooth one flat with a metal spatula, and
waiting, cake with the lemon curd and than spatula
with the back of a spoon, peak the other and sprinkle
over the cream and top with the remaining cake,
1 teaspoon sugar over the peaks. Put the tins into the
bronze-peaked meringue uppermost.
oven for 20-25 minutes.
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69. Butterscotch Pie
Ingredients:
5 oz. /125 gms. shortcrust pastry 2 large eggs
6 oz. /150 gms. brown sugar 1½ oz/40 gms. butter
2 tablespoons of cornflour 1 teaspoon of vanilla essence
3 tablespoons of flour 1½ oz. /40gms. caster sugar
½ teaspoon of salt Cherries & angelica to decorate
Generous pint or ½ litre of milk
Method:
Make the pastry case, cook and cool.
Place the brown sugar, cornflour, flour and salt in a
heavy saucepan or double boiler. Gradually blend
in the milk, stirring constantly. Cook slowly, stirring
well, until thickened. Cover & continue to cook very
slowly, stirring now & again for a further 15 minutes.
Stir a little of the hot (not boiling) liquid into the
beaten egg yolks, and then add this to the mixture
in the saucepan. Cook for two minutes stirring
constantly (do not allow to boil). Remove form heat,
add butter; cool; add vanilla essence.
Pour into the pastry crust. Whisk the egg whites until
stiff, fold in the caster sugar. Pipe or spread over
the filling and put in a moderately hot oven, (400°F,
200°C, Gas Mark 6,) for 8 – 10 minutes. Decorate
with cherries and angelica and serve hot.
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71. Ultimate Chocolate Cake
Ingredients:
200g good quality dark chocolate - 25g cocoa powder
about 60% cocoa solids 3 medium eggs
200g butter cut in pieces 75ml buttermilk (5 tbsp)
1 tbsp instant coffee granules Grated chocolate or curls, to decorate
85g self-raising flour For the ganache:
85g plain flour 200g good-quality dark chocolate
1⁄4 tsp bicarbonate of soda 284ml carton double cream (pouring
200g light muscovado sugar type)
200g golden caster sugar 2 tbsp golden caster sugar
Method:
Prep takes about 30 mins. a smooth, quite runny consistency. Pour this
Ba king 60-90 mins. Icing time extra. into the tin and bake for 1 hour 25 to 1 hour 30
Very much worth it! minutes - if you push a skewer in the centre it
should come out clean and the top should feel
1. Butter a 20cm round cake tin (7.5cm deep) and
firm (don’t worry if it cracks a bit). Leave to cool
line the base. Preheat the oven to fan 140C/
in the tin (don’t worry if it dips slightly), then turn
conventional 160C/ gas 3. Break the chocolate
out onto a wire rack to cool completely.
in pieces into a medium, heavy-based pan.
Tip in the butter, then mix the coffee granules 4. When the cake is cold, cut it horizontally into
into 125ml/4fl oz cold water and pour into the three. Make the ganache: chop the chocolate
pan. Warm through over a low heat just until into small pieces and tip into a bowl. Pour the
everything is melted - don’t overheat. Or melt in cream into a pan, add the sugar, and heat until it
the microwave on Medium for about 5 minutes, is about to boil. Take off the heat and pour it over
stirring half way through. the chocolate. Stir until the chocolate has melted
and the mixture is smooth.
2. While the chocolate is melting, mix the two
flours, bicarbonate of soda, sugars and cocoa in 5. Sandwich the layers together with just a little of
a big bowl, mixing with your hands to get rid of the ganache. Pour the rest over the cake letting it
any lumps. Beat the eggs in a bowl and stir in the fall down the sides and smoothing to cover with a
buttermilk. palette knife. Decorate with grated chocolate or a
pile of chocolate curls. The cake keeps moist and
3. Now pour the melted chocolate mixture and the
gooey for 3-4 days.
egg mixture into the flour mixture, stirring just
until everything is well blended and you have
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73. Pancake for one
Ingredients:
1 egg
1 dl milk
2 tablespoons plain flour
Method:
Very quick and easy to prepare when you have a
hungry child who wants food right this minute.
Whisk one egg with a fork in a little bowl
Add 1dl milk Add 2 tablespoons of flour. It's better
to sift the flour but it's not essential. You can do the
above the other way round (milk, flour then egg) and
it works just as well.
In an ideal world you should let the batter rest for a
bit, but I often don't do this if I'm busy and I haven't
noticed any difference.
Heat up a pan. Doesn't have to be a fancy crepes
pan. Put some butter in the pan, let it fry a few
seconds but don't let it get brown, pour a little ladle
of batter.
Fry a few minutes on each side till it's golden brown.
It makes between 2 and 3 pancakes.
Nice sweet and savoury, so feel free to add anything
you like to it.
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75. Pavlova
Ingredients:
8 egg whites (room temperature)
1 dessert spoon vanilla
1 dessert spoon malt vinegar
2 cups caster sugar
Method:
Makes a huge serving for a crowd Shape your
mixture on the oven tray to fit your serving plate. Put
all the ingredients except sugar into 1 bowl
Beat until stiff gradually adding the sugar. Takes about
15-20 mins of beating in an electric mixer.
Tip the mixture onto a lined oven tray and shape
using a spatula or long palette knife. The shape won't
change much once it has cooked.
Cook for 30 mins in a preheated oven at 150ºC
Turn the oven down to 100ºC and cook for another
60 mins Turn off oven and leave to cool in the oven.
You can leave to cool in the oven overnight Decorate
with all your favourite toppings - my favourite is
wipped cream mixed with yogurt topped with fresh
berries.
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77. Baileys Cheesecake
Ingredients:
100g butter To garnish (optional):
250g digestive biscuits 200ml double cream, whipped
600g full fat cream cheese Cocoa powder to dust
1 mini shot of Baileys
100ml icing sugar
300ml double cream, whipped
100g grated chocolate
Method:
1. Melt the butter in a pan and add the crushed
digestive biscuits. Mix well until the biscuits have
absorbed all the butter.
2. Remove from the heat and press into the bottom
of a lined 10cm springform tin. Place in the fridge
and allow to set for one hour.
3. Meanwhile, prepare the filling. Lightly whip the
cream cheese then beat in the Baileys and icing
sugar. Fold in the whipped cream and grated
chocolate. When smooth, spoon evenly onto the
biscuit base.
4. Refrigerate and allow to set for a further two
hours. Once set, you can decorate with whipped
cream and dust with cocoa to garnish if you wish.
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79. Crunchies
Ingredients:
1 cup oats
1 cup sugar
1 cup coconut
1 cup flour
125g margerine / butter
2 dessertspoons syrup
1 teaspoon bicarb
Method:
Melt margerine and syrup together in the microwave.
In a large mixing bowl, mix all the dry ingredients
together and then add the margerine and syrup.
Press into a greased shallow baking tray and bake for
20 - 25 minutes at 180 degrees.
Cut into squares and eat!
If you want to rather make chocolate crunchies, add
a heaped tablespoon of cocoa powder to the above
mixture before baking. Also, once it's out the oven,
make a water based icing with icing sugar, a teaspoon
of vanilla essence, a teaspoon of coffee powder and a
tablespoon of cocoa. Spread this over, then cut into
squares and enjoy!
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81. Oreo Ice Cream
Ingredients:
500ml full cream
3 egg yolks
375ml tin condensed milk
4 teaspoons vanilla essense
+/- 12 Oreo biscuits, crushed
Method:
Line a 23 x 13 cm loaf tin with foil, leaving enough
overhang to cover the top.
Whip the cream until soft peaks form and set aside.
In another bowl, beat the egg yolks until thick and
pale.
Stir in the condensed milk and vanilla. Fold in the
crushed Oreos and the whipped cream.
Pour into the loaf tin, cover with foil overhang and
freeze until firm (+/- 6 hours).
To serve, remove the ice cream from the tin and peel
off the foil. Cut into thin slices with a sharp knife and
serve immediately.
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83. Toblerone Cheesecake
Ingredients:
2 tubs of cream cheese Round tin
Caster sugar to taste Rolling pin
75ml of double cream
½ tsp of vanilla essence
2 medium Toblerone bars, chopped up
Half pack of digestive biscuits
Butter to bind
Method:
Crush biscuits in a bowl using the end of a rolling pin
Add melted butter, enough to make the mixture bind
together.
Press firmly into the base of the tin to create a solid
base. Put in freezer for 5-10 mins
Pop the cream cheese into a bowl and add the vanilla
essence, cream and sugar to taste - keep trying until
it's as sweet as you want it
Stir in most of the chopped Toblerone, but keep some
back for the top
Take the base out of the freezer and add the mixture
on top - spread out evenly
Add chopped Toblerone to the top to decorate
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85. Baked Raspberry cheesecake
Ingredients:
10-12 digestive biscuits (or you could Vanilla extract (few drops)
do half ginger nuts) 2 eggs + yolk of a further egg
50g melted butter 142ml pot of soured cream
600g cream cheese 300g punnet of raspberries
2 tbsp plain flour icing sugar
175g caster sugar
Method:
Serves 8 generously - very yummy!
Heat the oven - Gas mark 4, 180c, or 160 (fan).
Crush the biscuits in a processor or in a bag with a
rolling pin.
Mix with the butter and press firmly into a 20cm
springform tin and bake for 5 mins. Cool.
Beat the cream cheese, with the flour, sugar, the
vanilla extract, eggs, the yolk and soured cream until
light and fluffy.
Stir in half of the raspberries and pur into the tin.
Cook for 40mins and check it's set. It should be
slightly wobbly in the centre. Leave in the tin to cool.
Keep a few raspeberries for the top and put the rest
in a pan with the icing sugar. heat until juicy, then
squash with a fork. Push through a sieve.
Serve the cheesecake with the fresh raspberreis on top
and the sauce drizzled over.
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87. Coconut and cherry slices
Ingredients:
150g cooking chocolate
50g margarine
100g caster sugar
1 egg
50g glace cherries
100g desiccated coconut
Method:
Heat oven to 170 degrees cel.
Gas mark 3-4 Line a tin with foil
Melt chocolate in a bowl over pan of hot water then
spread it over the foil and leave to cool.
Beat together the margarine & sugar until light and
fluffy then mix in the egg.
Chop up the cherries and add to mixture along with
the coconut.
Spread the mixture over the cooled chocolate and
bake for 15-20 minutes.
Leave to cool in the tin and when biscuit is cold, cut
into slices
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89. Treacle Tart
Ingredients:
Sweet Pastry
600g Golden syrup
170g Fresh breadcrumbs
120g Ground Almonds
2 Large Egg
300ml Double cream
8 tblsps Apricot jam
Method:
Makes 1 Tart at 12 portions per tart
Butter & flour a 12” tart case.
Roll out the pastry & place in the tart case. Leave to
rest in the fridge for 15 mins.
Mix the golden syrup, breadcrumbs, almonds, egg &
cream in a blender until smooth.
Spoon the jam over the bottom of the base & then
add the syrup mix ensuring an even spread.
Bake at 180°C for 15mins then lower the heat to
150°C & bake for 45mins longer. Trim the edges &
allow to cool.
Serve with a citrus crème anglaise & coconut ice
cream. Finish with mint.
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91. Espresso Prunes
Ingredients:
500g Prunes
2tbsp Espresso coffee
300g Caster sugar
2tbsp Brandy
Whipped cream
Mascarpone cheese
Method:
Dissolve the espresso coffee in 125ml of boiling
water, then strain into a saucepan. Add the sugar,
brandy and 500ml water and bring to the boil, stirring
until the sugar has dissolved.
Add the prunes and gently simmer for 30 minutes
until you have a thick, syrupy liquid.
Serve with whipped cream folded in with mascarpone
cheese.
Divine!
Dead Easy
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93. Lou’s Lemon & Polenta Cake
Ingredients:
200g butter
4 lemons
200g caster sugar
3 eggs
200g ground almonds
100g fine polenta
1tsp baking powder
6 extra tablespoons of caster sugar
Method:
Preheat oven to 170 C, Lightly grease and line a When the cake is cooked, remove it from the oven
round or square cake tin and prick all over with a skewer – pour over the
lemon syrup to soak in, it will look like there is too
Beat butter and sugar, until light and fluffy. Then
much syrup but it will soak in.
slowly add the eggs one by one beating well. Add a
small amount of ground almonds if the mixture starts Leave to cool in the tine, then remove – you might
to curdle. need to fill the centre with a few flowers to fill in the
slight dip or place some fresh lemon slices in the
Add the remaining ground almonds and beat well.
centre.
Stir in the polenta and baking powder
Grate in the zest of one lemon and juice of half a
lemon
Mix well and scrape the mixture into the tin, bake on
the middle shelf for between 45 mins to 1 hour.
While the cake is baking, grate the rind of two lemons
and squeeze the juice from 3 and ½ lemons. Add
to a saucepan with 6 tablespoons of sugar. Stir to
combine and heat gently under the sugar dissolves.
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95. Chocolate Fudge Brownie
Ingredients:
840g Dark Chocolate 70%
9 Large eggs
6 Teaspoons vanilla essence flavouring
840g Soft dark brown sugar
240g Flour
4½ Teaspoons baking powder
2 Pinches of salt
600g Unsalted butter
300g Pecans
Method:
32 portions Bake for 40 mins, until a skewer entered into the
centre comes out clean.
Preheat the oven to 170ºc.
Cool & cut into squares.
Butter & line with greaseproof paper a 30cm by 50cm
by 6cm deep baking tray. Serve with chocolate sauce, citrus cream, pecan
brittle & vanilla ice cream.
Chop the chocolate into small pieces.
It is important that the temperature of the oven does
Melt half the chocolate & all of the butter in a thick
not exceed 170ºc & that you do not overcook the
based mixing bowl over a bain-marie.
Brownie as they are best soft & chewy.
In a mixer whisk together the eggs, vanilla essence &
sugar until pale & doubled in size.
Sift the flour, baking powder & salt together & fold
into the egg/sugar mix .
Combine the melted chocolate & the egg/sugar mix.
Crush the pecans so they are small enough to eat.
With the remaining chocolate fold into the other
ingredients then pour into the greased tray.
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97. Chilli spiced chocolate fondant
Ingredients:
170g Unsalted butter
180g Dark chocolate
70g Plain flour
6 medium Eggs
220g Caster sugar
1 or 2 Red chillies (to your preference)
Method:
Serves 6 people
Preheat the oven to 200°C.
Finely dice the red chilli.
Break the chocolate into pieces and place in a
bowl. Add the butter and place the bowl over a pan
of simmering water. Melt the butter and chocolate
together and mix well. Remove from the heat and
allow to cool.
Beat the eggs and sugar together until light and fluffy.
Add the chopped chilli and then slowly add the
melted chocolate and butter. When all is combined,
fold in the flour.
Cover a flat baking tray with parchment paper. Place
6 stainless steel rings on the baking tray lined with
strips of baking parchment and then fill to the 3/4
mark with the chocolate mix. Bake in the oven for 6-8
minutes.
Serve with a light dusting of cocoa powder and icing
sugar.
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