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Recipe book

  1. 1. The Hachery
  2. 2. Egg Nutrient ChartNutrient Content of a Large EggNutrient (unit) Whole Egg Egg White Egg YolkCalories (kcal) 72 17 55Protein (g) 6.3 3.6 2.7Carbohydrate (g) 0.36 0.24 0.61Total fat (g) 4.8 0.06 4.5Monounsaturated fat (g) 1.8 0 2Polyunsaturated fat (g) 1 0 0.72Saturated fat (g) 1.6 0 1.6Trans fat (g) 0.02 0 0.02Cholesterol (mg) 186 0 184Choline (mg) 126 0.4 116Riboflavin (mg) 0.2 0.15 0.09Vitamin B12 (mcg) 0.45 0.03 0.33Folate (mcg) 24 1 25Vitamin D (IU) 41 0 37Vitamin A (IU) 270 0 245
  3. 3. Vitamin B 6 (mg) 0.09 0 0.06Thiamin (mg) 0.02 0 0.03Vitamin E (mg) 0.5 0 0.44Selenium (mcg) 15.4 6.6 9.5Phosphorous (mg) 99 5 66Iron (mg) 0.88 0.03 0.46Zinc (mg) 0.65 0.01 0.39Calcium (mg) 28 2 22Sodium (mg) 71 55 8Potassium (mg) 69 54 19Magnesium (mg) 6 4 1
  4. 4. Parmesan crusted asparagus andpoached eggServes: 4INGREDIENTS450g fresh asparagus, trimmed4 eggs74g Parmesan, gratedFreshly ground black pepperMETHOD 1. Steam the asparagus in an asparagus steamer, or cook in boiling water for 5-6 minutes until tender but not soft. Drain. 2. Poach the eggs in boiling water and keep warm. 3. Preheat the grill and line a baking sheet with foil. Place the asparagus on the foil and sprinkle with half of the grated parmesan. Grill for 3-4 minutes before turning the asparagus and sprinkle with the remaining parmesan. Grill again for 3-4 minutes until the cheese starts to turn golden. 4. Divide the asparagus between 4 plates and top with a poached egg on each. Sprinkle with freshly ground black pepper and serve immediately. Garnish with parsley if desired.
  5. 5. Eggs BenedictServes: 4INGREDIENTSHollandaise sauce:2 Large egg yolksSalt and freshly ground black pepper2 teaspoons lemon juice2 teaspoons white wine vinegar110g butter4 Large fresh eggs8 slices pancetta2 English muffins split in half horizontallyMETHOD 1. To make the hollandaise sauce, place the eggs in blender with the seasoning and blend for 1 minute. 2. Heat the lemon juice and white wine vinegar to a simmer in a small pan. Pour this slowly into the blender whilst it is running. 3. Melt the butter in the same small pan and pour this into the running blender in a thin, slow trickle. This will give you a thick, smooth buttery sauce. 4. Poach the eggs in boiling water. Grill the pancetta until crisp and toast the muffin halves on both sides until golden. 5. Top each half of the muffin with 2 pieces of pancetta and a poached egg. 6. Pour over the hollandaise sauce and flash under a hot grill for 30 seconds then serve immediately.
  6. 6. Herb-baked eggsServes: 4INGREDIENTS50g butter1 shallot, finely chopped100g mushrooms, chopped1 teaspoon freshly chopped parsley1 teaspoon freshly chopped chivesSalt and freshly ground black pepper4 large eggs4 tablespoons single creamMETHOD 1. Preheat the oven to 180:C. Lightly butter 4 ramekin dishes. 2. Melt the remaining butter and cook the shallot for 1-2 minutes until soft. 3. Add the mushrooms and cook for another 3-4 minutes. Add the herbs and seasoning. 4. Divide the mushroom mixture between the 4 ramekin dishes, making a dip in the centre of each. Break an egg into each dish and top with a tablespoon of single cream. 5. Stand the dishes in a roasting pan half-filled with hot water and bake for 10-15 minutes until the whites are just set and the yolks are still runny. 6. Serve with crusty bread.
  7. 7. Pancakes with cheese andmushroomMakes: 8INGREDIENTS1 tablespoon olive oil15g butter200g chestnut mushrooms, sliced100g plain flour2 medium eggs200ml milk75ml water1 teaspoon vegetable oil, for frying175g cheddar cheese, gratedMETHOD 1. Heat the olive oil and butter in a frying pan and cook the mushrooms for 6-8 minutes, until slightly browning. Remove from pan and set aside. 2. Put the flour in a bowl and make a well in the centre. Break the eggs into the well and start to whisk, bringing in the flour from the edges. 3. Mix the milk and the water together in a jug and gradually pour this mixture into the bowl, whisking continuously until you have a smooth batter. Leave to stand for 10 minutes. 4. Heat a non-stick frying pan and pour in a tiny amount of vegetable oil. Wipe with kitchen paper to take away any excess. 5. Pour a ladle of the batter into the hot pan and swirl around until the whole base of the pan is coated. Cook for 4-5 minutes then flip over with a palette knife or toss. 6. Cover just over a quarter of the pancake with the cooked mushrooms and sprinkle with cheese. Cook for 2-3 minutes. 7. Fold the pancake into quarters whilst still in the pan. Serve warm.
  8. 8. Pancakes USA StyleServes: 2-4INGREDIENTS3 Large eggs115g plain flour1 heaped teaspoon baking powder140ml milkPinch of saltMETHOD 1. Separate the eggs, putting the whites into a bowl and the yolks into another. 2. Add the flour, baking powder and milk to the yolks and mix to a smooth batter. 3. Whisk the whites and salt until they form stiff peaks. Fold into the batter. 4. Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. 5. Sprinkle chosen flavouring (if desired) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. 6. Douse in maple syrup and serve with crème fraîche.FLAVOURING OPIONS  Fresh corn from the cob  Crispy bacon or pancetta  Blueberries  Banana  Stewed apple  Grated chocolate
  9. 9. Salmon and Feta OmeletteServes: 2INGREDIETS4 free range egg2 tablespoon cream1 tablespoon butter50 g smoked salmon1 small handful fetaParsley, for garnishMETHOD 1. Whisk eggs and cream together until fluffy. 2. Heat the butter in a frying pan, pour in the egg mixture to cover the base of the pan. 3. When the sides have set, place smoked salmon and feta cheese on one side of the omelette and season with salt and pepper. 4. Fold over the other side of the omelette. 5. Garnish with parsley and serve.
  10. 10. Scrambled eggs served in their shells and topped with truffle Serves: 6 INGREDIENTS 6 free-range eggs Dash double cream Salt and freshly ground black pepper Knob of butter Black truffle, shaved or gratedMETHOD 1. Carefully crack the tops off the eggs with a sharp knife. Pour out the eggs into a bowl. 2. Rinse out the egg shells well with hot water and set aside. 3. Add a dash of cream to the eggs and whisk well. Season with salt and freshly ground black pepper. 4. Gently melt a knob of butter in a frying pan. Add the egg mixture and cook, stirring constantly, until cooked to your liking. 5. Gently scoop portions of scrambled egg into the empty egg shells. 6. To serve, cover the scrambled egg with truffle shavings and place the egg shell top back on the egg at a jaunty angle.
  11. 11. Mascarpone Stuffed French toast with PeachesServes: 8INGREDIENTS8 fresh peaches1/2 cup sugar4 pinches ground nutmeg1/2 teaspoon ground cinnamon4 Mexican bolillo rolls1 cup mascarpone cheese6 tablespoons confectioners sugar1 lemon, zested6 eggs3/4 cup milk1/2 teaspoon vanilla extract2 teaspoons butter, or as needed2 teaspoons vegetable oil, or as neededMETHOD 1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat. 2. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside. 3. Stir together the mascarpone, confectioners sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing. 4. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
  12. 12. Hot Cross Buns withBlueberriesServes: 2INGREDIENTS250ml milk15g caster sugar2 eggsKnob of butter2 Hot Cross buns or BriocheBLUEBERRY SAUCE30g blueberries (or strawberries)45g caster sugarSplash of port or orange juiceTO SERVEHoneyed cream, crème fraîche, clotted cream or ice creamMETHOD 1. Put the milk and sugar into a bowl and, using a whisk, beat in the eggs. Leave to one side. 2. Prepare the fruit sauce by mixing together all the ingredients, crushing the fruit lightly to allow the juices to run. 3. Heat the butter in a pan. Slice the hot cross buns in half, dip into the eggy mixture, and cook in the butter for about 2 minutes on each side. 4. Remove the buns from the pan and place on a serving plate. Pile the blueberry sauce on top of the bottom of each bun, top with 2 spoonfuls of cream or ice-cream, and add the lid of the bun. Serve immediately.
  13. 13. Twice Baked Goat’s Cheese Soufflés with Apple and Walnut Salad Serves: 6 INGREDIENTS100g unsalted butter100g plain flour600ml full-fat milk , warmed2 tbsp grated Parmesan (or vegetarian alternative)1 tbsp Dijon mustard2 tbsp chopped thyme leaves4 large eggs , separated, plus 1 large egg white (use the yolk, see below)175g rindless goats cheese , crumbledFOR THE PARMESAN GLAZE50ml double cream25g grated Parmesan (or vegetarian alternative)1 large egg yolkFOR THE APPLE & WALNUT SALADhandful mixed baby salad leaves, picked and washedhandful rocket , washed1 red apple , cut into fine matchsticks1 tbsp chopped chives50g walnut pieces, chopped1 tbsp red wine vinegar3 tbsp extra-virgin olive oilMETHOD 1. Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goats cheese, season with salt and pepper, then transfer to a large bowl. 2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions. 3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined 4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden. 5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
  14. 14. Classic Penne CarbonaraServes: 4INGREDIENTS:455g dried Penne10 slices pancetta or dry-cured smokey baconOlive oil5 organic egg yolks100ml double cream125g Parmesan cheese, gratedSalt and freshly ground black pepperMETHOD 1. Cook the penne in salted boiling water until al dente. 2. While the pasta is cooking, slowly fry the pancetta in a little oil until crispy. Break it up a bit, then put it to one side. 3. In a bowl, whip up the egg yolks, cream and half the Parmesan. When the pasta is cooked, drain it and immediately toss it with the warm pancetta and egg mixture. A lot of carbonaras are over-cooked and resemble a scrambled egg sauce-if you add the penne immediately the residual heat is enough to cook the eggs and for the sauce to stay smooth and silky. 4. Season well, using plenty of freshly ground black pepper, and add extra parmesan to taste. 5. Serve straight away with a big bowl of salad.
  15. 15. Quiche LorraineServes: 4INGREDIENTSFor the pastry175g plain flour, plus extra for dustingsalt75g butter, plus extra for greasing(alternatively use ready made pastry)For the filling250g English cheddar, grated4 tomatoes, sliced (optional)200g bacon, chopped5 eggs, beaten100ml milk200ml double creamsaltfreshly ground black pepper2 sprigs of fresh thymeMETHOD 1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes. 2. Roll out the pastry on a light floured surface and line a 22cm well-buttered flan dish. Dont cut off the edges of the pastry yet. Chill again. 3. Preheat the oven to 190:C 4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base 5. Reduce the temperature of the oven to 160:C 6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top. 7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry. 8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. 9. Trim the pastry edges to get a perfect edge and then serve in wedges.
  16. 16. SnoekBobotieServes: 6INGREDIENTS1 kg fresh snoek2 slices bread2 cups milk1 chopped onions2 Tablespoons sunflower oil1 teaspoon grated fresh ginger1 clove garlic, finely chopped4 curry leaves (optional)1 teaspoon crushed cumin seeds1 teaspoons crushed coriander seedsSeeds from 3 cardamom pods2 teaspoon mild curry powder1 x 410 g tin, chopped peeled tomatoes4 lemon or bay leaves4 sticks cassia3 eggsMETHOD: 1. Preheat the oven to 180°C. 2. Cut the snoek into large pieces, place in a saucepan of boiling water and simmer gently until cooked – from 5 to 10 minutes, depending on the thickness of the fish. 3. Drain, leave to cool, then carefully flake the fish, removing the bones. Place the bread in a bowl, pour over ½ cup milk and leave to soak. 4. In a pan over a medium heat, gently fry the onion in the sunflower oil, then add the ginger, garlic, curry leaves (if using), spices and curry powder. 5. Stir-fry the mixture for 2 minutes, then add the tomato. Cook until reduced and the mixture starts to thicken. 6. Squeeze the excess milk from the bread and break it up into large crumbs. 7. Sprinkle over the snoek flakes and add the spicy sauce. Stir until combined, then transfer to a baking dish and add the lemon or bay leaves and cassia sticks. 8. Beat the eggs with the remaining milk and pour over the fish. Bake for 40 to 45 minutes, or until the custard is set and the edges browned.
  17. 17. Oyster Mushroom and Crispy EggServes: 1INGREDIENTS1 egg + extra for egg wash70 g grey oyster mushrooms10 g katahifi pastry flour1 teaspoon chopped parsley1 Tablespoon chopped onion5 leaves wild rocket10 ml mushroom jusMETHOD 1. Boil the egg for 4min 30sec in salted water, cool down in ice water. 2. When cold, remove the shell and dust lightly in flour then coat in egg wash and roll in katahifi pastry. 3. Pan fry 70g grey oyster mushrooms until lightly golden, reduce the temperature and add onion. 4. Season and add parsley and rocket just before serving. 5. Place the mushrooms in the middle of the plate, spoon the jus* around the mushrooms. 6. Deep fry the egg, drain on absorbent paper and place on top of the mushrooms. 7. *For the jus: make a stock of pan fried button mushrooms with onion, garlic, thyme bayleaf and chicken stock. Reduce until the right consistency and finish with a knob of butter.
  18. 18. Pan Fried Rump Steak with Home-Made Free-Range Egg MayonnaiseINGREDIENTS1 free-range egg2 t Dijon mustard2 cloves garlic, finely choppedSea salt and freshly ground black pepper1 cup olive oil, plus extra to rub4 x 200 g free-range rump steaksSun-ripened tomatoes, sliced, for serving2 t horseradish sauce1 T lemon juiceMETHOD 1. Add the egg, lemon juice, mustard, garlic and seasoning, to taste, to a blender and blend until combined. 2. Pour the oil, in a slow, steady stream, into the blender while the motor is still running until the mixture takes on a thick and creamy consistency 3. Mix the horseradish sauce into the mayonnaise. 4. Heat a pan over a medium to high heat. 5. Rub the steaks with olive oil and season to taste. 6. Sear on either side, then cook to your preference. 7. Arrange the sliced tomatoes on a plate. Partner with the steak, topped with a good drizzle of homemade mayonnaise 8. Season to taste and serve straight away.
  19. 19. Traditional Battered HakeServes: 4INGREDIENTSAïoli3 egg yolks2 garlic, crushed20 ml lemon juice1 pinch salt and milled pepper150 ml sunflower oilBatter100 grams cake flour1 pinch salt1 Tablespoon garlic avocado oil200 ml beer1 egg, separatedFish1.5 kilograms hake fillets, cut into 4-6 fillets1 lemon1 cup cake flour, in which to dip the fish fillets1 dash cooking oil, sufficient to deep fry fishMETHODFor the aioli: 1. Blend all ingredients, except the oil, in a food processor. 2. Pour the sunflower oil into the blender in a steady stream, until it forms a thick yellow sauce.For the batter: 1. Combine all the ingredients except the egg white and whisk together. 2. Set aside for 15 minutes. 3. Whisk the egg white to stiff peaks and fold into the batter mixture. For the fish: 1. Dip the fish into cake flour, shake off all excess flour and then dip into the batter. 2. Drip off excess batter and dip the fish fillets in the flour again 3. Heat the oil to 190ºC in a deep-fat fryer. Alternatively heat the oil in a large heavy-bottomed pot. 4. Fry one or two fillets at a time until golden brown in colour. Drain on absorbent paper. 5. Serve with lemon wedges, chunky chips and the aïoli.
  20. 20. Open-Faced Ravioli with PoachedEgg, Wilted Greens, and BrownButter-Lemon SauceServes: 2INGREDIENTS2 lasagna noodles2-4 eggs, depending on how hungry you feel and whatelse is being served1 bunch (about 10 ounces) swiss chard, washed, stems removed, and sliced into ribbons2 garlic cloves, minced1 pinch red pepper flakes (optional)1/4 cup (2 ounces) unsalted butter2 tablespoons lemon juicesalt and pepperMETHOD 1. Fill a mixing bowl with hot tap water and set it next to the stove. 2. Bring a large pot of water to a boil. Add a tablespoon or two of salt and the lasagna noodles. Cook about 8 minutes, until the noodles are al dente. Remove the noodles with a strainer or slotted spoon and transfer them to the bowl of water. 3. Drain half the water from the pot, leaving about four inches in the bottom. Let it come back to a simmer. Crack the eggs into individual measuring cups and slip them into the simmering water. Poach the eggs for 4 minutes for runny yolks or 5 minutes for yolks that are barely set. Transfer them to the bowl of warm water with the lasagna noodles until ready to plate your dishes. 4. While the noodles and eggs are cooking, you can begin wilting the greens. Warm a teaspoon of olive oil in a large skillet over medium heat. Add the greens and a three-fingered pinch of salt, and sauté until the chard wilts, turns bright green, and becomes tender to taste, about three minutes. Stir in the garlic and red pepper flakes and stir until fragrant, about 30 seconds. Transfer the chard to a separate plate. 5. With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down. 6. To Plate the Ravioli: Remove the lasagna noodles from the water and pat them dry. Slice them into squares and layer half of them in the bottom of two pasta bowls. Remove the poached eggs from the water with a slotted spoon and lay them on the noodles. Top with the remaining ravioli squares. Arrange the wilted chard around and over the plates, and drizzle everything with butter-lemon sauce. Serve immediately.
  21. 21. Mushroom and Macaroni MuffinsServes: 4-6INGREDIENTS250 g portabellini mushrooms, slicedbutter1 clove garlic, crushedsea salt and freshly ground black pepper6 extra-large free-range eggs1 cup cream or organic full-cream milk½ cup grated Parmesan cheese, plus extra for dusting250 g short macaroni, cooked and well drainedready-to-use Napoletana sauce, for servingmix of salad greens, for servingolive oilMETHOD 1. Preheat the oven to 190°C. 2. Stir-fry the mushrooms in a spoonful of hot butter until just cooked. Stir in the garlic and some seasoning. 3. Whisk the eggs with the cream, half the Parmesan and some seasoning. Mix with the mushrooms and pasta. 4. Spoon into six large (250ml-sized) greased muffin pans. Dust with Parmesan, dot with butter and bake for about half an hour or until browned and set. 5. Serve with the sauce, and a mix of greens moistened with olive oil and lemon juice.
  22. 22. Home-Made MayonnaiseINGREDIENTS2 egg yolks12 fl oz (340 ml) of vegetable orolive oil1 - tbsp of lemon juice or whitewine vinegar1 - 2 tsp of Dijon mustardsalt and pepperMETHOD 1. In a large mixing bowl whisk together the egg yolks with a pinch of salt. 2. Add one drop of oil to the egg yolks and whisk together with an electric whisk. 3. Continue to add one drop of oil at a time, whisking continuously until the mixture begins to blend together and thicken. The process is to add one drop of oil and then blend it in before adding the next drop. This will take several minutes. 4. After a quarter of the oil has been blended, add the lemon juice or vinegar and beat into the mixture. 5. Continue to whisk in the remaining oil, which you should be able to add a lot quicker by now, in a thin stream. 6. Once all the oil has been beaten in, add the mustard to give extra taste and season with salt and pepper. 7. If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water. 8. Chill the mayonnaise in the refrigerator before serving. 9. The mayonnaise may be stored in the refrigerator for 3 - 4 days in an airtight container or jar.
  23. 23. HollandaiseINGREDIENTS7oz salted butter2 egg yolks2 tablespoons lemon juice½ teaspoon fine grated lemon zest2 tablespoons white wine vinegarMETHODFirst, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink tothe bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot butdoes not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.Turn the heat down to just under a simmer, this is the ideal heat and wont cook the yolks too fast. Sit the bowl over thewater and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase involume.Dont forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and alsoensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges.Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heatingto fast.Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smallerand smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important toremember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five toten minutes, the yolk mixture should be holding its shape like a soft whipped cream and the texture should be as smooth.This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called inFrench cooking a "sabayon".Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo(parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a basefor decadent cake baking.Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth soit wont spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep thestream as thin as possible.Dont add more butter than you can whisk in, if the sabayon is overloaded it will split the mixture (be patient especially ifyou are a beginner). At first, the whisking is quite easy but as the butter is slowly incorporated, it becomes a little tougher.Add the butter slower at this stage to compensate.As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at thisstage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency.Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much soadd slowly in case you dont want the hollandaise to be that thin.Alternatively, if you have added all the milk solids and it is still thicker than you would like, add a little boiling water tocompensate. Variation can occur due to the size of the eggs. Check the seasoning, transfer to a small stainless steel bowland cover with cling film. Keep in a warm place until serving time. You can make the hollandaise up to two hours safelybefore you need it.If the butter has been added too fast and has split slightly, you can use a blender to blitz the emulsion and save it. Pleaseremember to keep the sauce warm, if it cools too much the butter will start to set and you guessed it "split", the mostdreaded of all kitchen terms to a chef.
  24. 24. Fig and Mascarpone Crepes Serves: 4 INGREDIENTS 20g butter 2 tbs brown sugar 8 fresh figs, quartered 1/2 tsp ground ginger 8 crepes 100g mascarpone Icing sugar mixture, to serve CREPES 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted METHOD1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. TO ASSEMBLE 1. Melt the butter and brown sugar in a frying pan over medium-low heat. Add the fig and ginger and cook, stirring, for 3-4 minutes or until the fig is caramelised. 2. Meanwhile, warm the crepes. 3. Divide the crepes among serving plates. Top with the fig mixture and mascarpone. Dust with icing sugar to serve.
  25. 25. The Classic CheesecakeServes: 8-10INGREDIENTS400 g chocolate digestive biscuits, crushed125 g butter, melted6 x 250 g packs full-cream cheese4 free-range eggs, beaten2 free-range egg whites, beaten until peaks form220 g caster sugar1 cup cream, whippedMETHOD1. Preheat the oven to 160°C.2. In a mixing bowl, combine the crushed biscuits and butter, then use to line the base of a greased 20 cm spring-form cake tin. Bake for 10 minutes.3. In a separate bowl, stir the cream cheese until softened, then add the beaten eggs, egg whites, caster sugar and vanilla extract and combine. Spoon into the cake tin and bake for an hour. Serve chilled, topped with whipped cream.4. Serve with fresh berries dusted with icing sugar.5. Alternatively, use plain digestive or Tennis biscuits instead of chocolate digestive biscuits and swirl 200g melted dark chocolate into the cheesecake mixture before baking to create a marbled cake.
  26. 26. Heavenly Meringue Frosted VanillaCupcakesMakes: 12INGREDIENTSFor the cupcakes250 g butter250 g caster sugar4 free-range eggs250 g self-raising flour sifted½ t vanilla extractFor the meringue frosting2 free-range egg whites200 g sugar4 T water1 t vanilla extractMETHODTo make the cupcakes: Preheat the oven to 180ºC.Line a 12-muffin pan with baking cups.Cream the butter and sugar until light and fluffy.Beat in the eggs, one at a time, then fold in the flour and the vanilla extract.Spoon the mixture into the baking cups and bake for 10 minutes, then rotate the pan and bakeanother 10 minutes.To make the frosting: Beat the egg whites until stiff peaks forms.In a saucepan, mix the sugar and water, and simmer for 5 minutes, or until a thick, clear syrup forms.In a thin stream, add the syrup to the beaten egg whites, fold in the vanilla and use as icing.
  27. 27. Crème CaramelServes: 6INGREDIENTSCaramel100 g White Sugar75 ml (5 tbsp) WaterCustard625 ml (2 ½ cups) Milk45 ml White Sugar5 ml Vanilla Essence2 Eggs3 Egg YolksMETHODCARAMEL 1. In a heavy-based saucepan, heat the sugar and water over a low heat, stirring until the sugar dissolves completely. 2. Increase the heat to a moderately high heat and allow the syrup to come to the boil. 3. Cook for 3–4 minutes or until it turns to a light golden colour. Do not stir – this is to prevent crystallisation. 4. Remove the pan from the heat and pour the caramel into six ramekin dishes – or one larger dish – swirling to coat the base and sides. Do not allow the caramel to cool before pouring it into the dish/es.CUSTARD 1. In a heavy-based saucepan, bring the milk and sugar to the boil over a medium heat, stirring to dissolve the sugar. 2. When the sugar has dissolved, add the vanilla essence and remove from the heat. 3. In a medium-sized mixing bowl, beat the eggs and the egg yolks until they thicken and become pale yellow. 4. Gradually add the milk mixture to the beaten eggs, stirring well. 5. Strain the custard into a jug and pour it into the ramekins. 6. Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. 7. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centre of the custard is firm when pressed with a finger. Do not allow the water to simmer during baking because, if it does, the custard will have a grainy texture (if the water does begin to simmer, lower the oven temperature immediately). 8. Remove the ramekins from the water and allow to cool thoroughly. Refrigerate for at least an hour before serving. Run a knife around the edge of the ramekins and invert onto serving dishes.
  28. 28. Individual Light and LusciousLemon PudsServes: 4INGREDIENTS70g soft butter, plus extra for greasing200g caster sugar, plus extra forsprinkling5 eggs, seperated1 lemon, zest50g plain flour300ml milk150ml lemon juiceMETHOD 1. Grease 4 individual ramekin dishes with butter and then lightly coat with sugar. Preheat the oven to 180 C / Gas 4. 2. Cream 70g butter with 1/3 of the sugar until light and fluffy. Add egg yolks a few at a time, stirring. Stir in the lemon zest, flour, milk and lemon juice and mix until combined. 3. Whip egg whites to form soft peaks. Add the remaining 2/3 of sugar. 4. Fold the egg whites into the lemon mixture. Pour the mixture into the 4 ramekin dishes. 5. Place the dishes in a baking dish of water and cook in a pre-heated oven of 180 C for 35 minutes or until just firm on top. 6. Remove from the oven and cool in a cold water bath. Serve.
  29. 29. Sticky Caramel Swiss RollServes: 6INGREDIENTS4 free-range eggs, separated180 g caster sugar140 g cake flour2 t baking powder1/2 t salt3 T cold water150 g caramel sauceMETHOD 1. Preheat the oven to 180°C. Beat the egg yolks and gradually add the sugar and cream, beating until pale in colour. 2. In a separate bowl, whisk the egg whites until stiff. Sift in the flour, baking powder and salt. Add to the egg yolk mixture, along with the water. Gently fold to combine. 3. Spoon into a greased and lined 32 cm x 23 cm baking tray and bake for 15 to 20 minutes, or until pale golden. Remove the baking paper. 4. Sprinkle a clean dish cloth with caster sugar and turn the sponge out onto the sugared cloth. Roll up the sponge and cloth. 5. Unroll when cool and spread with good quality caramel before rolling up again, finishing off with another dusting of caster sugar to serve.
  30. 30. Shortcrust Berry PiesServes: 4INGREDIENTS250 g sifted flour120 g caster sugarSoftened butter4 free-range egg yolksA few handfuls frozen berriesSugarMETHOD 1. Preheat the oven to 180°C. On a lightly floured surface, make a well in sifted flour, then add caster sugar and push to the sides of the well. 2. Add chopped, softened butter and free-range egg yolks* to the middle and gently combine using your fingertips to form a smooth dough. 3. Knead until just combined, then wrap in clingfilm and chill for 30 minutes. Distribute a few handfuls frozen berries between 4–6 ovenproof dishes and top each with a sprinkling of sugar. 4. Roll out the dough to a 3 mm thickness and cut out pieces to cover each oven dish. Bake for 15–20 minutes, or until golden and the berry juices bleed.
  31. 31. Chocolate Brownie Meringue Cake withRaspberry CreamServes: 16 INGREDIENTS For the brownie base 200g/7oz good-quality dark chocolate roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 250g/8¾oz icing sugar 3 free-range eggs 110g/4oz plain flour For the meringue topping 4 free-range egg whites 200g/7oz caster sugar ½ tsp cream of tartar 100g/3½oz hazelnuts, roasted, chopped For the filling 300ml/10½fl oz whipping cream 100g//3½oz icing sugar 200g/7oz raspberries To serve handfulhazelnuts, chopped handfulpistachios, chopped METHOD 1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins 2. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside. 3. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. 4. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack. 5. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios.
  32. 32. Easy Sticky ToffeePudding with ToffeeSauceMakes: 8INGREDIENTS5 tbspdemerara sugar, forcoating the moulds200g/7oz pitted dates½ tsp vanilla extract50g/2oz butter, softened, plus extra for greasing the moulds175g/6oz dark muscovadosugar1½ tsp golden syrup1½ tsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of sodaFor the toffee sauce500ml/18fl oz double cream175g/6oz demerara sugar175g/6oz butter1 tbsp golden syrup1 tbsp black treacleTo servevanillaice creamMETHOD 1. Preheat the oven to 190C/375F/Gas 5. 2. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. 3. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. 4. Stir the vanilla extract into the date mixture. 5. Blend with a stick blender until the date mixture is thick and soupy. 6. In a large bowl, beat the butter and muscovado sugar together until smooth. 7. Stir in the syrup and treacle, then the flour, mixing well. 8. Break the eggs one at a time into the bowl, stirring well after each one. 9. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. 10. Pour the mixture into the prepared pudding basins, filling them two-thirds full. 11. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. 12. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. 13. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.
  33. 33. Sweet Potato Pecan PieMakes: 1 PieINGREDIENTSFor the sweet pastry300g/10½oz plain flour150g/6oz salted butter120g/4oz icing sugar3 free-range egg yolks1 tbsp whole milk100g/3½oz pecans, finely choppedFor the filling1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes)170g/6oz caster sugar1½ tsp ground cinnamon1 whole nutmeg, grated3 free-range eggs6 tbsp condensed milk¾ tsp vanilla extract30g/1oz melted butter300g/10½ oz pecansMETHOD1. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes.2. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly.3. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch- up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes.4. Preheat oven to 170C/375F/Gas 5.5. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack.6. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly.7. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon.8. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Allow the pie to reach room temperature before transferring to the fridge to chill.