Recipes Archive
(March 2019)

20 March 2019

Cheese Gougeres

METHOD For the choux, place the softened butter, milk, salt and water in a pan and bring to boil. As soon as the butter has melted add the sieved flour and beat till smooth, ensuring you remove it from the heat. (You do not want moisture loss and that is the key to this ingredient.) Read more…

Souffle with asparagus and hollandaise

METHOD In a pot add the flour and butter, melt together to create a roux, slowly add a little milk until a smooth paste is formed. Add the cheese, then remove from the heat. After a couple of minutes, remove the mix from the pan and pour into a mixing bowl. Separate the eggs into Read more…

Chocolate brownie with mango and passion fruit

METHOD Melt the chocolate and butter in a bowl over a pan of simmering water. Whisk the sugar and eggs together until it quadruples in size and a ribbon effect is formed. Add the cocoa powder and ground almonds. Pour the chocolate into the whipped egg mixture, careful not to overdo it. Pour the combined Read more…

1 March 2019

Blood orange and blueberry almond polenta tray bake

METHOD Line the base of a 30cm x 20cm baking tray with baking parchment and grease its sides lightly with butter. Preheat the oven to 180°C. Beat the butter and sugar until pale and whipped. I used my freestanding mixer but feel free to beat with a wooden spoon in a large bowl. In another Read more…

British blue eggs en crocotte with smoked haddock and chives

METHOD Preheat oven to 190°C/375°F/Gas Mark 5 Fry the shallots gently in a frying pan with the butter. Grease 4 ramekins with a little butter and divide the cooked shallot and pieces of fish equally between the ramekins. In a saucepan warm the cream with the mustard and season with salt and pepper, then add Read more…

Red onion, apple, pancetta and British blue egg galettes

METHOD Preheat oven to: 180°C/355°F/Gas Mark 4 To make the galettes, put the flour and a pinch of salt into a mixing bowl and make a well in the centre. Gradually whisk in the beaten egg, milk and melted butter until you have a smooth batter. If you feel the batter is a little too Read more…

Melting Nutella and Lindor soufflés with chocolate caramel sauce

METHOD Start by making the sauce. Pour the cream into a small pan, add the sugar and heat gently to warm. Remove from the heat, add the chocolate, then return to the heat stirring gently until the chocolate has melted. Add the butter a cube at a time, stirring until melted. Put the sauce to Read more…