The Added Value for Good Cookbook


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Moved by the 2011 Japanese Tsunami, Added Value produced and sold this cookbook to raise funds for victims.

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The Added Value for Good Cookbook

  1. 1. The Added ValueCharity Recipe Book
  2. 2. Contents - SavouryBrocolli salad 4Simple scrumptious Summer salad 6Smoked Mussel dip 8Mac & Cheese muffins 10Super Aunts pea soup 12Mini feta & sundried tomato muffins 14Parma ham, pea and parmesan crostini 16Scallops wrapped in pancetta 18Goats Cheese mousse 20Hot Cross Buns with a kick 22Mini cheese muffins 24Easy peasy noodle soup 26Indian black lentils (Dal Makhni) 28Fried Onion sandwich 30Pea & Pesto soup 32Spaghetti Carbonara 34Cod, Chorizo and Chickpea stew 36Beef Pastitsada 38Janes scrummy and very easy salmon pasta 40Roast Chicken with chorizo, peppers and tomatoes 42Butternut squash, ricotta & pancetta penne 44Jamie Olivers blokes sausage pasta 46Meltingly soft Seville orange beef 48Horseradish dumplings 50
  3. 3. Middle Eastern Lentils and Spinach 52Gujarati Pumpkin with Tamarind 54Diu Sweetcorn Curry 56Roasted Wing of Skate, Fennel Orange and Radish Salad, Balsamic Potatoes 58Cajun Spiced Roast Monkfish, Sautéed Prawn, Crayfish & Sweet Potato Chowder 60Beas yummy Spannish Omelet 62Contents - SweetChocolate Fudge Brownie 64Lemon Meringue Cake 66Butterscotch Pie 68Ultimate Chocolate Cake 70Pancakes for one 72Pavlova 74Baileys Cheesecake 76Crunchies 78Oreo Ice Cream 80Toblerone Cheesecake 82Baked Raspberry Cheesecake 84Coconut and Cherry Slices 86Treacle Tart 88Espresso Prunes 90Lous Lemon & Potenta cake 92Chocolate Fudge Brownie 94Chilli-spiced chocolate fondant 96
  4. 4. Broccoli saladIngredients:500 gm broccoli chopped3 bunches of spring onions chopped1 cup of grated cheese1 cup of mayonnaise1/ cup of sugar 32 tablespoons red wine vinegarhandful of sunflower seedsfew slices of baconMethod:Mix the ingredients together (except the bacon) andput in the fridge overnight.Next day fry/grill bacon until crisp and crumble overthe top. Dead Easy Contents page
  5. 5. Simple Scrumptious Summer SaladIngredients:2 ripe nectarines , stoned and cut into 2 tbsp olive oilthick slices 1 tbsp lemon juice6 slices prosciutto , torn ½ tbsp maple syrup (depending on1 ball mozzarella , torn into pieces your palate, either include this or ex-2 handfuls rocket change it for ground black pepper for2 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 on2. Dash to shops to buy ingredients. a plate, but it’s a great little recipe for a starter or a3. 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 Dead Easy Contents page
  6. 6. Smoked Mussel Dip
  7. 7. Smoked Mussel DipIngredients:1 x 105g tin smoked mussels50ml mayonnaise10ml soy sauce250g smooth cottage cheeseA little grated onionA few pinches of sugarMethod:Drain mussels.Throw all ingredients in a food processor and blenduntil smooth.Place in a dish, cover and chill for a few hours.Good served with melba toast Dead Easy Contents page
  8. 8. Mac & cheese muffinsIngredients:8 oz elbow macaroni 1½ cups grated cheese like Cheddar1 tbsp butter 2 tbsp cream cheese*1 tbsp flour 1/ teaspoons paprika 8¼ cups whole milk ½ cup panko breadcrumbs for the½ cups butternut squash puree* topping(optional) Salt & pepper to tasteMethod:Preheat the oven to 400ºC/gas mark 6. Brush muffintin with sunflower oil.Bring a pot of water to boil for the pasta. Onceboiling, add pasta and cook a couple minutes shy ofthe package directions. Drain and set aside.In the same pot, melt the butter over medium lowheat and whisk in the flour. Cook for 1-2 minutes, andslowly pour in the milk, whisking constantly.Add in the cream cheese, cheddar, butternut squash,salt, pepper, and paprika. Stir until combined and addthe pasta to the sauce.Fill each muffin cup with the mac & cheese about 2/3of the way full.Sprinkle the top of each muffin with panko and bakefor 7-10 minutes or until the tops are golden brown.Remove from oven and allow to rest in the pan for atleast 10 minutes. Serve warm or at room temp. Easy Contents page
  9. 9. Super Aunts Pea SoupIngredients:Bunch of spring onions1 medium potato1 clove garlic1.5 pints of stock9 oz of fresh or frozen peas4 tbsp of mint1 large pinch of caster sugar1 tbsp of lemon juice150ml of sour creamMethod:Pop spring onions, garlic, potato and stock into aheavy based pan Bring to the boil then simmer for 15minsAdd peas and simmer for another 5 minsAdd sugar, mint, lemon juic and black pepper andblend together in liquidizerCool and stir in creamHeat it back up sloooowly until beautifully warmFresh peas are best but frozen will do nicelyYoull love it so much best to make a big batchbut wonderful served with mini sun-dried tomatobrushettas as a starter Dead Easy Contents page
  10. 10. MINI FETA & SUNDRIED TOMATO MUFFINSIngredients:2 tbsp olive oil 200g (7oz) fet cheese cut into tiny dice1 egg 6 sundried tomatoes in oil (drained2 tbsp sundried tomato paste and finely diced2 tbsp water 4 tbsp chooped basil125g (4oz) plain white flour Salt & pepper to taste2 tsp baking powderMethod:Beat together olive oil, egg, tomato paste & waterSift together flour and baking powder to mix welland then add the feta, sun-dried tomotos, basil, salt& pepper. Make a well and add the egg mixture andcombine but dont 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 easierafter that.You can re-heat them if necessary just stick them inthe oven for 5 minues at 180ºC/gas mark 4. Easy Contents page
  11. 11. Parma ham, pea and parmesan crostiniIngredients:¼ to ½ a bag of peas1 clove of garlicOlive oil1 lemonBig chunk of parmesanSalt and pepper1 pack of parma ham1 loaf of Italian style breadMethod:Cook the peas briefly until just cooked. Drain and runcold water over them until they are cold.Put the peas into a magimix and add a big glug ofolive oil, the juice of one lemon, and a good handfulof grated parmesan.Wizz in the magimix until you have a chunky paste(not too smooth), season with salt and pepper andadjust with lemon and parmesan to taste.Cut bread into 1cm thick slices and lightly toast.Drizzle with olive oil and spread each slice with thepea dip.Place a stip of parma ham on top and a shaving ofparmesan if youre feeling fancy. Dead Easy Contents page
  12. 12. Scallops wrapped in PancettaIngredients:2 celeriac, peeledSea salt and freshly ground black Optional:pepper Sticks of fresh rosemaryHandful of fresh lemon thyme, leaves Juice of 2 lemonspickedExtra virgin olive oil3 or 4 scallops per person6-8 rashers of pancettaMethod:Pan-seared scallops wrapped in pancetta with Heat a non-stick pan until very hot (you dont needcreamed celeriac: to add any oil). Put the scallops in and cook them for just 2 minutes on each side until the pancetta isServes 4. Nice served with a green salad and a bottle nice and crisp, by which time the scallops should beof wine. perfect inside.Firstly, cut your peeled celeriac into rough chunks When you have tured the scallops over to cook onand put them into a pan of boiling salted water. Cook the second side, get your plates ready and divide theuntil tender, then drain. celeriac between them.While the celeriacs cooking, bash up half the thyme Just as the scallops are finishing sprinkle in thein a pestle and mortar (or in a metal bowl using the remaining thyme - itll crisp up in 20 seconds.end of a rolling pin) and stir in 6 tablespoons of oliveoil. Rub this over the scallops and the pancetta before Remove the scallops and thyme then divide on to thewrapping 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 theplace 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 thea 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 its warm.extra virgin olive oil and season well to taste. Medium Contents page
  13. 13. Goats Cheese MousseIngredients:450 g fresh goats cheese Dressing:salt and pepper 150 ml olive oil2 eggs Crused garlic275ml fromage frais Lemon juice A few fresh basil leaves. Watercress to garnishMethod:Grease ramekins.Place cheese and seasoning in the processor and mixto a smooth paste.Add eggs and mix again slowly.Add creme fraiche.Place mixture in moulds and cover with greaseproofpaper.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. Addthe chopped basil to the warm dressing and pour overthe cheeses.Arrange watercress and serve - can be eaten on itsown or with warm crusty bread. Medium Contents page
  14. 14. Hot Cross Buns with a KickIngredients:Hot cross buns (as many as you caneat!)Good dollop of butter (Lurpak ideally)Lashings of MarmiteMethod:Only a knife to slice the buns in half and a toaster totoast them to perfectionJust try it! Dead Easy Contents page
  15. 15. Mini cheese muffinsIngredients:2 cups flour4 teaspoons baking powder½ teaspoon salt1 cup grated cheese1 egg 1/4 cup oil1¼ cups milkMethod:Makes 36 nibble sized muffins.Dont overwork the mixture or the muffins will betough and heavy. To make the muffins more savouryadd chopped herbs, nuts, gherkins, crumbled feta orblue cheese or a tablespoon of chutney or relish tothe mixture.To serve, slit each muffin in the top and fill withwhatever you please - smoked salmon and creamcheese, cranberry and brie, tomato and basil, etc.Lightly stir all ingredients in a large bowl mixing tojust combine.Spoon the mixture, which will be quite runny, intogreased 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 untilgolden brown. Easy Contents page
  16. 16. Easy peasy Noodle SoupIngredients:Chicken stockFish sauceSoy sauceLimesPak choiDried mushroomsRice noodlesMethod:Warm some stock in a medium sized saucepan.Soak your mushrooms as per packet instructions.Once the stock is simmering, add some thin stripsof ginger, a splash of fish sauce and a splash of soysauce to taste.Chuck in the pak choi and when its cooked half way,add the mushrooms and noodles.When theyre almost done, check the seasoning, addmore soy etc, if needed and give it a good squeeze oflime to finish it off.If you want something more substantial, add someprawns or strips of grilled chicken. Easy Contents page
  17. 17. Indian Black Lentils (Dal Makhni)Ingredients:Black Lentils - 1 cupRed Kidney Beans -½ cupGinger-garlic paste - 1 tspCoriander powder - 1 tspCumin Powder - 1 tspTomato Puree - 1 cupSingle/Double cream - depending onhow creamy you want it!Method:A pressure cooker works best for this, otherwise youcould spend a lot of time getting the lentils to themushy consistency it needs to be.Soak the black lentils and red kidney beans in waterfor about 7 - 8 hoursDrain water and pressure-cook the lentils & kidneybeans with the ginger-garlic paste, coriander & cuminpowder and salt for about half an hour. (until thebeans and lentils are mushy)Once well cooked, add the tomato puree to thelentils-bean mixture and let it simmer for half an hour,stirring occasionallyAdd the cream towards the end and mix it in Medium Contents page
  18. 18. Fried Onion SandwichIngredients:Required (will make 3 sandwichs)2 Large Onions3 Tbl Sp Sunflower oil6 slices of White Bread (cheaper thebread the better)Butter replace with Marg for VeganoptionSalt & Black Pepper to tasteHeinz Tomato KetchupMethod:Thinly slice the onions but do not dice them.Add the sunflower oil to frying pan and heat untilvery hot. Add the sliced onions, black pepper and saltto taste.Fry until they go soft then turn down the heat.Add the white bread to toaster and lightly toast untilthey 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 theother 3 can be stacked at the side of plateOnce the onions start to brown then turn the heatback up to crispen them up. Once the onions havecrispened then remove from the heat pour off excessoil and add to upturned bread.Now add tomato sauce to taste also extra blackpepper and salt if required and cover with remainingslice of bread. Dead Easy Contents page
  19. 19. Pea & Pesto SoupIngredients:2 potatoes (medium)2 cup fulls of peas - (can be garden, Iprefer petit pois)4 fish fingers2 tsp green Pesto1 Vegetable stock cubeMethod:This is a great and filling recipe! The measurments Once the potatoes are tender take half of the peas andserve 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 takeBefore 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), oncePeel 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 smalldissolved. bitesize pieces. Once heated through, serve in warmIn 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 itboils turn down to a simmer and simmer for 10 minsuntil the potato chunks are tender.Meanwhile, grill the fish fingers as per packinstructions until cooked through and golden, thenkeep warm. Easy Contents page
  20. 20. Spaghetti CarbonaraIngredients:Spaghetti White wine - 2oz1 egg Double Cream - 300mlOlive oli - 1 tbsp Parmesan Cheese, grated - to taste (IShallots x 4, diced finely like lots!)Smoked bacon roughly chopped - 4 Salt & pepper to tasterashersMethod:You can add mushrooms or chicken for varietyPut spaghetti into a pan of boiling water and begin tocookHeat the oil in a pan - add shallots and bacon. Fryuntil they brownAdd the wine to the pan and reduceAdd cream and parmesan - allow to simmer untilthickened. Taste as you go and add parmesanaccording to how you like itAdd the egg which will thicken the sauce furtherStir the sauce into pastaServe immediately Easy Contents page
  21. 21. Cod, Chorizo and Chickpea StewIngredients:2 tbsp olive oil 1 can chickpeas, washed and drained1 medium onion, chopped 1 can chopped tomatoes1 red pepper, chopped 1 bay leaf2 cloves garlic, finely chopped 2 tsp harrissa or chopped chilli to taste2 fillets of cod chopped into big 2-3 handfuls baby spinachchunks salt and pepper to taste250g cooking chorizo, sliced handful of chopped parsleyMethod:Heat the olive oil in a pan. Add the onions, redpepper and garlic and fry for 2 minutes to soften.Add the chorizo and fry for 2 minutes to release theflavour. Add the chickpeas and fry for a further minuteor so.Add the chopped tomatoes, bay leaf and harrissa orchilli; cover with a lid and allow to simmer for 15 to20 minutes.Add the spinach and stir in so that it wilts. If the liquiddries up you can add 1/4 cup approx of water, allowa minute or so more of cooking.Pop the chunky pieces of cod and put the lid on, cookfor approx 5 mins (or until the pieces are cookedthrough)Add salt and pepper to taste.Serve in bowls with parsley sprinkled generously ontop and with lots of crusty bread. Easy Contents page
  22. 22. Beef PastitsadaIngredients:2 tbsp olive oil, 2 tsp ground allspice,800g beef braising steak, 250ml red wine,12 peeled shallots, 2 x 400g cans of chopped tomatoes250g Chantenay carrots washed and with olive oil and garlic,trimmed, 300ml hot beef stockMethod:Serves 8.Heat oven to 150 C, gas mark 2.Heat oil in large oven proof dish over high heat, adda third of the beef and brown for 5 mins, set aside onplate 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 remainingingredients. Mix well.Cover with a lid and cook for 3.5 hours or until richand thick.Season to taste.Serve with lots of lovely buttery mash or brownrice and either a green salad or any steamed, greenvegetable. Great for a big group of friends. Easy Contents page
  23. 23. Janes scrummy and very easy salmon pastaIngredients:100-150g smoked salmon (you can Small pot single cream (you probablyuse salmon trimmings if youre feeling need slightly less than the full pot)frugal – still works well) Dash of brandy for flambéeing1 x courgette – sliced into thinnish (optional)rounds olive oil 1/8 - ¼ of a fish stock cube in around1 x clove garlic (more if you like) 150 - 200 ml hot waterchopped or crushed 1–2 tablespoons tomato puree paprikaSplash lemon juiceMethod:One of those recipes that’s been passed to me with Pour in the fish stock and add the tomato puree, mixvery vague measures and I’ve amended over the years and leave to simmer until the courgettes start to gobut 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 salmonBut if you follow what I’ve written here it will be a sauce, add the cream, stir and warm through. Finallyvery good start. It’s a quick and easy meal (though a add the paprika (as much as you like but enough tobit 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 aminute or so and then add the salmon and flash fry (1min or so).Add the lemon juice to garlic and salmon.Add the courgette and start to fry for a couple ofminutes - at this point add the brandy and flambée ifyou choose this option. Easy Contents page
  24. 24. Roast chicken with chorizo, peppers and tomatoesIngredients:1 whole chicken3 red onions, cut into wedges3 garlic gloves, sliced400g chorizo, cut into chunks about 8vine tomatoes, quartered4 red peppers, cut into wedgesolive oil and seasoningMethod:Preheat the oven to 200ºC.Scatter the onions, garlic and chorizo in a largeroasting pan.Place the chicken on the onion mixture, rub witholive oil and season.Roast for an hour or less depending on the size of thechicken.Add the tomatoes and peppers, then return chicken tothe oven for remaining cooking time.Serve with new potatoes or crusty bread. Easy Contents page
  25. 25. Butternut squash, ricotta & pancetta penneIngredients:80ml extra virgin olive oil Half a bunch sage, leaves onlyButternut squash, average size, diced 2 lemons, juiced300g penne 100ml white wine80g butter 120g fresh ricotta6 slices of pancetta, cut into strips Grated parmesan4 cloves garlic Salt and pepperMethod:Preheat oven to 180ºc fan-assisited, 200ºc normal.Drizzle 30ml of oil over the butternut squash, seasonand place on a baking-paper lined tray and cook inthe oven for 30 mins.Meanwhile, cook penne until al dente. Drain.In a frying pan on a medium heat, place remainingoil, butter and pancetta and cook for 3 minutes. Addgarlic and sage and cook for a further 2 minutes.Stir through lemon juice, wine, squash and cookedpasta.Spoon into bowls and top with ricotta and parmesan.Equally good the next day cold. Easy Contents page
  26. 26. Jamie Olivers Blokes sausage pastaIngredients:2 heaped teaspoons fennel seeds 500g fusilli or penne2 dried red chillies, crumbled sea salt and freshly ground blackolive oil pepper600g good-quality coarse Italian or a couple of knobs of butterCumberland sausages a handful of freshly grated Parmesan1 tablespoon dried oregano cheese, plus extra for servinga wineglass of white wine a small bunch of fresh flat-leaf parsley,zest and juice of 1 lemon leaves picked and choppedMethod: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 andmortar 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 theHeat 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 addinto the pan, really breaking it up using the back of a the butter, Parmesan, chopped parsley and a fewspoon. Fry for a few minutes until the meat starts to spoonfuls of the reserved cooking water. This will givecolour, then crush it once more so it resembles coarse you a lovely loose, shiny sauce.mince. Taste and check for seasoning, then serve immediatelyAdd the bashed-up fennel seeds and chillies and with a little extra grated Parmesan sprinkled over thecook on a medium heat for around 10 minutes until top.the meat becomes crisp, golden brown and slightlycaramelized.Stir in your oregano, then pour in the white wine andallow it to reduce by half. Add the lemon zest andjuice. Easy Contents page
  27. 27. Meltingly soft Seville Orange BeefIngredients:8 x100g/4oz lean pieces of chuck steak 8 pared strips of peel from 1 SevilleSalt & pepper orange, plus the finely grated zest of 22 tablespoons plain flour more and the juice of all 32 tablespoons groundnut oil sprigs of thyme &rosemarylarge knob of butter 3 bay leaves2 large carrots - quartered 3-4 black peppercorns2 medium onions - quartered 2 teaspoons demerara sugar3 tablespoons red wine vinegar 600 ml/1 pint beef stock1 bottle red wineMethod:An amazing Gary Rhodes recipe. Seville oranges Add the pieces of beef along with the carrots andhave 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 fororange for general eating - its bitter and perfect for 2½-3 hours, until very tender. During this cookingsavoury 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 fromSeason each piece of beef with salt and pepper, then the pan, cover and keep warm to one side. Strain theroll 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, toFry for 6-8 minutes until coloured on all sides. a loose sauce consistency. Boil the orange juice andWhile 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 andthe carrots and onions and cook on a gentle heat until vegetables to the saucepan and bring to a gentlegolden brown. simmer. The stew is now ready to serve, separating the meat, vegetables and sauce between plates andRemove the vegetables from the pan and add the red topping with dumplings. Strips of dried zest can alsowine vinegar. Boil until almost dry. Add the wine, be used as an optional garnish.along with four strips of the orange zest (the restcan be dried in the oven on its lowest temperature),thyme, rosemary, bay leaves, peppercorns anddemerara sugar, and bring to the boil. Reduce by twothirds, then add the stock. Dead Easy Contents page
  28. 28. Horseradish DumplingsIngredients:75 g/3oz self-raising flour plus extra for 1 pinch Thymerolling 1 pinch Rosemary75 g/3oz fresh white breadcrumbs 1 teaspoon finely grated Seville orange75 g/3oz butter diced zest2 heaped tbsp fresh grated horserad- 1 egg white or whole egg (optional)ish (or 50g/2oz horseradish cream or milk to loosenpurée)1 tablespoon chopped parsleyMethod:These dumplings accompany the Seville Orange beefin the previous recipeMake the dumplings: place the self-raising flour,white breadcrumbs, butter, grated horseradish (orhorseradish cream or purée) and salt and pepper in afood processor. Blitz to a crumbly consistency, thenstir in the chopped herbs and orange zest. Add theegg white to bind, if slightly too dry, a little milk ofthe egg yolk can be add for a looser, richer finish.Once it is forming into a ball, separate it into eightsmall dumplings. These can now be cooked oncethe stew is almost ready, steaming them on butteredgreaseproof paper for approximately 15-20 minutes ina steamer until risen and firm. ContentsDead Easy page
  29. 29. Middle Eastern Lentils and Spinach
  30. 30. Middle Eastern Lentils and SpinachIngredients:1 tablespoon olive oil 2 x 425g cans of puy or green lentils,1 sliced onion drained (or soaked and pre cooked1 teaspoon ground coriander from dried)1 teaspoon ground cumin 2 large garlic cloves, crushed500g fresh spinach Juice of ½ lemonMethod:Serves 4.Warm the oil in the pan and cook the onions untiltender. Add the cumin and coriander and stir fora few moments before cramming in the spinach.Cook until it shrinks and becomes tender. When thespinach is done, add the lentils and cook until they’rehot, then stir in the lemon juice, garlic and salt andpepper to taste. At this point you can also add extracumin/coriander.Serve on it’s own, with a cooked grain or flatbread.Really good the next day. Easy Contents page
  31. 31. Gujarati Pumpkin with TamarindIngredients:4 garlic cloves 1 large onion3 red chillies 1kg/2¼ lbs pumpkin, peeled, deseeded1 red onion, roughly chopped and cubed1 heaped teaspoon corriander seeds ½ tsp ground turmeric1 dessertspoon tamarind paste ½ tsp ground black pepper1 dessertspoon jaggery or brown sugar 1 level tsp amchoor salt3 tbsp of boiling water large handful of coriander leaves,3 tbsp ghee or butter (or sunflower oil) choppedMethod:Place the garlic, chillies and red onion in a blender orfood processor and blend to a paste.In a small pan, dry roast the coriander seeds until theystart to turn golden brown, then grind to a power.Dissolve the tamarind paste and jaggery/sugar in thepoiling water.In a large pan, melt the ghee or butter or heat theoil. Add the onion and fry until it starts to soften.Add pumpkin and fry until it starts to brown, stirringoccasionally.Add the garlic, chilli and onion paste, the groundcoriander, turmeric and black pepper. Stir well and fryfor a few seconds. Add the tamarind & jaggery waterand 250ml/9fl oz more water. Simmer gently with the lidon until the pumpkin is soft and most of the water hasevaporated but if it gets too dry at any time, add a littlemore water).Add the amchoor, salt to taste and copped corianderleaves, stair and simmer for 3 more minutes. Serve. Easy Contents page
  32. 32. Diu Sweetcorn CurryIngredients:6 corn cobs, cut into 1 inch rounds 2 heaped tbsp desiccated coconut2 large handfuls of coriander leaves, 200ml/7fl oz coconut milkchooped, plus more to garnish 2 tbsp ghee or butter or sunflower oil4 green chillies 1 dessert spoon black mustart seeds5cm/2 inch piece of root ginger, peeled 10 curry leavesand chopped salt2 garlic clovesMethod:Cook the corn cobs in boiling salted water until the startto soften. Drain and place back in pan.In a food processor, blend the coriander leaves, chillies,ginger, garlic and desiccated coconut to a paste. Addthe paste to the corn cobs with enough water to makea sauce. Bring to the boil, reduce the heat and simmer,covered, for 10 minutes. Add the coconut milk andgently simmer for 5 minutes more.Meanwhile, melt the ghee in a small pan and add themustard seeds, when they start to pop (a matter ofseconds), add the curry leaves. Remove from the heatand pour over the curry - it will make quite a loudcrackling noice, so stand back a little. Add salt to tasteand garnis with more coriander leaves. Easy Contents page
  33. 33. Roasted Wing of Skate, Fennel Orangeand Radish Salad, Balsamic PotatoesIngredients:4 Baby Skate Wings ½ Packet of Purple Basil2 Fennels 2 Large Shallots2 Oranges 200g Unsalted Butter8 Radishes Malden Sea Salt25ml Extra Virgin Olive Oil Fresh Black Pepper500g New Potatoes20ml Balsamic Vinegar½ Glass of White WineMethod:Serves 4.Pre-heat oven to 180°C.Finely slice the fennel and radishes. Peel and segmentoranges. Finely shred half the basil, pick small leavesand reserve for garnish.Cook new potatoes in boiling salted water until tender,drain. Drizzle with a small amount of the Olive Oil andkeep warm.Warm sauté pan, sweat shallots in olive oil and addfennel and soften. Season with salt and pepper. Addorange segments and basil and keep warm.Heat two large non-stick pans and place balsamicvinegar in sauce with warm new potatoes andcaramelise in the vinegar.Season skate wings and put olive oil in hot non stickpan. Sear skate wings and finish with butter and roast inoven for 4 minutes. Take 4 warmed large plates. Arrange salad and place theskate beside. Dress with balsamic and olive oil dressingand a small sprig of soft purple basil. Yum. Medium Contents page
  34. 34. Cajun Spiced Roast Monkfish
  35. 35. Cajun Spiced Roast Monkfish, Sautéed TigerPrawn, Crayfish and Sweet Potato ChowderIngredients:1½ Kilo of Monkfish Tails 2 Cloves of GarlicCajun Spice (for seasoning) 200ml Fish Stock6 Tiger Prawns 50ml White Wine300g Crayfish 300ml Double Cream1 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 fromPeel the onion, carrot, celery and garlic and dice them each side, add some butter and place in the oven atbrunoise (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 untiland add the wine. Turn the heating up and deglaze the cooked. On a serving dish place the sweet potatowine (until absorbed into the vegetables). chowder on the middle of the plate, then slice theAdd the fish stock and reduce by two thirds. Then add monkfish into 3 and place on the one side of thethe 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. Addthem to a pan with the butter and season with salt,pepper and cook until soft. Be careful not to overcookas you want to be able to feel the pieces within thechowder. Add the potato to the chowder.Remove the fillets from the Monkfish tails with a sharpknife. Divide into 6 portions and season with the Cajunspice, sea salt and white pepper.Peel the prawns but try to leave the heads on, removethe spine. Medium Contents page
  36. 36. Beas yummy Spannish OmeletIngredients:6-7 medium potatoes, peeled1 whole yellow onion5-6 large eggs1-2 cups of olive oil for pan fryingSalt to tasteMethod:Cut the potatoes in half lengthwise. Then, with the flat Pour 1-2 tbsp of olive oil into a small, non-stick fryingside on the cutting surface, slice the potato in pieces pan (aprox. 9-10 inches) and heat on medium heat. Beapproximately eighth inch thick. If you slice them a bit careful not to get the pan too hot because the oil willthick, don’t worry - it will simply take a bit longer for burn - or the tortilla will! When hot enough, stir thethem to cook. potato-onion mixture once more in the bowl and pourPeel and chop the onion into ¼" pieces. Put potatoes into the pan, spreading evenly over pan. You may needand onions into a large mixing bowl and mix them to turn heat to medium-low heat. Allow the egg to cooktogether. 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 slightlyIn a large, heavy, non-stick frying pan, heat the olive browned. The inside of the mixture should not beoil on medium-high heat. Carefully place the potato completely cooked and the egg will still be runny on topand onion mixture into the frying pan, spreading them and in middle.evenly over the surface. The oil should almost cover thepotatoes. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. CarefullyNote: If the oil is too hot, the potatoes will brown too carry the frying pan to a sink. Place a large dinner platerapidly 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 otherdoes not burn. If you can poke a piece of potato with on top of the plate to hold it steady, quickly turn thea 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 colanderfor 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 offCrack 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 Easy Contents page
  37. 37. Chocolate Fudge BrownieIngredients:840g Dark chocolate 70% cocoa9 Large eggs6 Teaspoons vanilla essence flavouring840g Soft dark brown sugar240g Flour4½ Teaspoons baking powder2 Pinches of salt600g Unsalted butter300g PecansMethod: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 50cmby 6cm deep baking tray. Cool & cut into squares.Chop the chocolate into small pieces. Melt half the Serve with chocolate sauce, citrus cream, pecanchocolate & 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 doesIn 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 otheringredients then pour into the greased tray. Medium Contents page
  38. 38. Lemon Meringue CakeIngredients:125g very soft unsalted butter Zest of 1 lemon4 eggs, separated 4 teaspoons lemon juice300g plus 1 teaspoon caster sugar 2 teaspoons milk100g plain flour 1/2 teaspoon cream of tartar25g cornflour 150ml double or whipping cream1 teaspoon baking powder 150g good quality lemon curd1/2 teaspoon bicarbonate of sodaMethod:Makes 8 SlicesPreheat 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 flatprocessor. 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. RemoveYou will think you don’t even have enough to cover both cakes to a wire rack and let cool completely inthe 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 orform 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 andtins, 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 spatulawith 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. Medium Contents page
  39. 39. Butterscotch PieIngredients:5 oz. /125 gms. shortcrust pastry 2 large eggs6 oz. /150 gms. brown sugar 1½ oz/40 gms. butter2 tablespoons of cornflour 1 teaspoon of vanilla essence3 tablespoons of flour 1½ oz. /40gms. caster sugar½ teaspoon of salt Cherries & angelica to decorateGenerous pint or ½ litre of milkMethod:Make the pastry case, cook and cool.Place the brown sugar, cornflour, flour and salt in aheavy saucepan or double boiler. Gradually blendin the milk, stirring constantly. Cook slowly, stirringwell, until thickened. Cover & continue to cook veryslowly, stirring now & again for a further 15 minutes.Stir a little of the hot (not boiling) liquid into thebeaten egg yolks, and then add this to the mixturein the saucepan. Cook for two minutes stirringconstantly (do not allow to boil). Remove form heat,add butter; cool; add vanilla essence.Pour into the pastry crust. Whisk the egg whites untilstiff, fold in the caster sugar. Pipe or spread overthe filling and put in a moderately hot oven, (400°F,200°C, Gas Mark 6,) for 8 – 10 minutes. Decoratewith cherries and angelica and serve hot. Easy Contents page
  40. 40. Ultimate Chocolate CakeIngredients:200g good quality dark chocolate - 25g cocoa powderabout 60% cocoa solids 3 medium eggs200g butter cut in pieces 75ml buttermilk (5 tbsp)1 tbsp instant coffee granules Grated chocolate or curls, to decorate85g self-raising flour For the ganache:85g plain flour 200g good-quality dark chocolate1⁄4 tsp bicarbonate of soda 284ml carton double cream (pouring200g light muscovado sugar type)200g golden caster sugar 2 tbsp golden caster sugarMethod:Prep takes about 30 mins. a smooth, quite runny consistency. Pour thisBa king 60-90 mins. Icing time extra. into the tin and bake for 1 hour 25 to 1 hour 30Very much worth it! minutes - if you push a skewer in the centre it should come out clean and the top should feel1. 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 and3. 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 Medium Contents page
  41. 41. Pancake for oneIngredients:1 egg1 dl milk2 tablespoons plain flourMethod:Very quick and easy to prepare when you have ahungry child who wants food right this minute.Whisk one egg with a fork in a little bowlAdd 1dl milk Add 2 tablespoons of flour. Its betterto sift the flour but its not essential. You can do theabove the other way round (milk, flour then egg) andit works just as well.In an ideal world you should let the batter rest for abit, but I often dont do this if Im busy and I haventnoticed any difference.Heat up a pan. Doesnt have to be a fancy crepespan. Put some butter in the pan, let it fry a fewseconds but dont let it get brown, pour a little ladleof batter.Fry a few minutes on each side till its golden brown.It makes between 2 and 3 pancakes.Nice sweet and savoury, so feel free to add anythingyou like to it. Easy Contents page
  42. 42. PavlovaIngredients:8 egg whites (room temperature)1 dessert spoon vanilla1 dessert spoon malt vinegar2 cups caster sugarMethod:Makes a huge serving for a crowd Shape yourmixture on the oven tray to fit your serving plate. Putall the ingredients except sugar into 1 bowlBeat until stiff gradually adding the sugar. Takes about15-20 mins of beating in an electric mixer.Tip the mixture onto a lined oven tray and shapeusing a spatula or long palette knife. The shape wontchange much once it has cooked.Cook for 30 mins in a preheated oven at 150ºCTurn the oven down to 100ºC and cook for another60 mins Turn off oven and leave to cool in the oven.You can leave to cool in the oven overnight Decoratewith all your favourite toppings - my favourite iswipped cream mixed with yogurt topped with freshberries. Medium Contents page
  43. 43. Baileys CheesecakeIngredients:100g butter To garnish (optional):250g digestive biscuits 200ml double cream, whipped600g full fat cream cheese Cocoa powder to dust1 mini shot of Baileys100ml icing sugar300ml double cream, whipped100g grated chocolateMethod: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. Easy Contents page
  44. 44. CrunchiesIngredients:1 cup oats1 cup sugar1 cup coconut1 cup flour125g margerine / butter2 dessertspoons syrup1 teaspoon bicarbMethod:Melt margerine and syrup together in the microwave.In a large mixing bowl, mix all the dry ingredientstogether and then add the margerine and syrup.Press into a greased shallow baking tray and bake for20 - 25 minutes at 180 degrees.Cut into squares and eat!If you want to rather make chocolate crunchies, adda heaped tablespoon of cocoa powder to the abovemixture before baking. Also, once its out the oven,make a water based icing with icing sugar, a teaspoonof vanilla essence, a teaspoon of coffee powder and atablespoon of cocoa. Spread this over, then cut intosquares and enjoy! Easy Contents page
  45. 45. Oreo Ice CreamIngredients:500ml full cream3 egg yolks375ml tin condensed milk4 teaspoons vanilla essense+/- 12 Oreo biscuits, crushedMethod:Line a 23 x 13 cm loaf tin with foil, leaving enoughoverhang to cover the top.Whip the cream until soft peaks form and set aside.In another bowl, beat the egg yolks until thick andpale.Stir in the condensed milk and vanilla. Fold in thecrushed Oreos and the whipped cream.Pour into the loaf tin, cover with foil overhang andfreeze until firm (+/- 6 hours).To serve, remove the ice cream from the tin and peeloff the foil. Cut into thin slices with a sharp knife andserve immediately. Easy Contents page
  46. 46. Toblerone CheesecakeIngredients:2 tubs of cream cheese Round tinCaster sugar to taste Rolling pin75ml of double cream½ tsp of vanilla essence2 medium Toblerone bars, chopped upHalf pack of digestive biscuitsButter to bindMethod:Crush biscuits in a bowl using the end of a rolling pinAdd melted butter, enough to make the mixture bindtogether.Press firmly into the base of the tin to create a solidbase. Put in freezer for 5-10 minsPop the cream cheese into a bowl and add the vanillaessence, cream and sugar to taste - keep trying untilits as sweet as you want itStir in most of the chopped Toblerone, but keep someback for the topTake the base out of the freezer and add the mixtureon top - spread out evenlyAdd chopped Toblerone to the top to decorate Easy Contents page
  47. 47. Baked Raspberry cheesecakeIngredients:10-12 digestive biscuits (or you could Vanilla extract (few drops)do half ginger nuts) 2 eggs + yolk of a further egg50g melted butter 142ml pot of soured cream600g cream cheese 300g punnet of raspberries2 tbsp plain flour icing sugar175g caster sugarMethod: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 arolling pin.Mix with the butter and press firmly into a 20cmspringform tin and bake for 5 mins. Cool.Beat the cream cheese, with the flour, sugar, thevanilla extract, eggs, the yolk and soured cream untillight and fluffy.Stir in half of the raspberries and pur into the tin.Cook for 40mins and check its set. It should beslightly wobbly in the centre. Leave in the tin to cool.Keep a few raspeberries for the top and put the restin a pan with the icing sugar. heat until juicy, thensquash with a fork. Push through a sieve.Serve the cheesecake with the fresh raspberreis on topand the sauce drizzled over. Easy Contents page
  48. 48. Coconut and cherry slicesIngredients:150g cooking chocolate50g margarine100g caster sugar1 egg50g glace cherries100g desiccated coconutMethod:Heat oven to 170 degrees cel.Gas mark 3-4 Line a tin with foilMelt chocolate in a bowl over pan of hot water thenspread it over the foil and leave to cool.Beat together the margarine & sugar until light andfluffy then mix in the egg.Chop up the cherries and add to mixture along withthe coconut.Spread the mixture over the cooled chocolate andbake for 15-20 minutes.Leave to cool in the tin and when biscuit is cold, cutinto slices Easy Contents page
  49. 49. Treacle TartIngredients:Sweet Pastry600g Golden syrup170g Fresh breadcrumbs120g Ground Almonds2 Large Egg300ml Double cream8 tblsps Apricot jamMethod:Makes 1 Tart at 12 portions per tartButter & flour a 12” tart case.Roll out the pastry & place in the tart case. Leave torest 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 & thenadd the syrup mix ensuring an even spread.Bake at 180°C for 15mins then lower the heat to150°C & bake for 45mins longer. Trim the edges &allow to cool.Serve with a citrus crème anglaise & coconut icecream. Finish with mint. Easy Contents page
  50. 50. Espresso PrunesIngredients:500g Prunes2tbsp Espresso coffee300g Caster sugar2tbsp BrandyWhipped creamMascarpone cheeseMethod:Dissolve the espresso coffee in 125ml of boilingwater, then strain into a saucepan. Add the sugar,brandy and 500ml water and bring to the boil, stirringuntil the sugar has dissolved.Add the prunes and gently simmer for 30 minutesuntil you have a thick, syrupy liquid.Serve with whipped cream folded in with mascarponecheese.Divine! Dead Easy Contents page
  51. 51. Lou’s Lemon & Polenta CakeIngredients:200g butter4 lemons200g caster sugar3 eggs200g ground almonds100g fine polenta1tsp baking powder6 extra tablespoons of caster sugarMethod:Preheat oven to 170 C, Lightly grease and line a When the cake is cooked, remove it from the ovenround 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 tooBeat 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 asmall amount of ground almonds if the mixture starts Leave to cool in the tine, then remove – you mightto curdle. need to fill the centre with a few flowers to fill in the slight dip or place some fresh lemon slices in theAdd the remaining ground almonds and beat well. centre.Stir in the polenta and baking powderGrate in the zest of one lemon and juice of half alemonMix well and scrape the mixture into the tin, bake onthe middle shelf for between 45 mins to 1 hour.While the cake is baking, grate the rind of two lemonsand squeeze the juice from 3 and ½ lemons. Addto a saucepan with 6 tablespoons of sugar. Stir tocombine and heat gently under the sugar dissolves. Easy Contents page
  52. 52. Chocolate Fudge BrownieIngredients:840g Dark Chocolate 70%9 Large eggs6 Teaspoons vanilla essence flavouring840g Soft dark brown sugar240g Flour4½ Teaspoons baking powder2 Pinches of salt600g Unsalted butter300g PecansMethod: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 50cmby 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 doesMelt half the chocolate & all of the butter in a thick not exceed 170ºc & that you do not overcook thebased 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 & foldinto 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 otheringredients then pour into the greased tray. Easy Contents page
  53. 53. Chilli spiced chocolate fondantIngredients:170g Unsalted butter180g Dark chocolate70g Plain flour6 medium Eggs220g Caster sugar1 or 2 Red chillies (to your preference)Method:Serves 6 peoplePreheat the oven to 200°C.Finely dice the red chilli.Break the chocolate into pieces and place in abowl. Add the butter and place the bowl over a panof simmering water. Melt the butter and chocolatetogether and mix well. Remove from the heat andallow to cool.Beat the eggs and sugar together until light and fluffy.Add the chopped chilli and then slowly add themelted chocolate and butter. When all is combined,fold in the flour.Cover a flat baking tray with parchment paper. Place6 stainless steel rings on the baking tray lined withstrips of baking parchment and then fill to the 3/4mark with the chocolate mix. Bake in the oven for 6-8minutes.Serve with a light dusting of cocoa powder and icingsugar. Easy Contents page