STRAWBERRY, PISTACHIO AND WHITE CHOCLOLATE PAVLOVA

For me this dessert has everything that you would want in summer pud. Fresh in season Strawberries, vanilla infused cream and light meringue with the extra texture of crunchy Pistachios and white chocolate. This dessert is really easy to make but looks fantastic...and tastes even better! This is perfect pud for those Summer nights eating in the garden with friends.

Serves 6

Ingredients:

400 g strawberries 
150 g caster sugar
100 g white chocolate, roughly chopped  
80 g pistachio nuts, roughly chopped
3 large eggs, the whites only 
1 tsp cornflour
1 tsp white wine vinegar
1 tbsp icing sugar
200 ml double cream
1 tsp vanilla extract 

What to do:

Preheat oven to 160C/140C fan/gas 3. Line a baking sheet with parchment paper. 

Put the egg whites in to a mixer (or you can just use a large bowl) and whisk to soft, shiny peaks. Then gradually add the sugar, a tablespoon at a time ( this is to make sure the sugar is fully incorporated into the egg whites). Whisk well after each spoon full of sugar. Add the cornflour and vinegar, again make sure its mixed in well. Whisk until the mixture is really stiff, and very shiny the mixture should be stand up in peaks once you lift out the whisk. (please see pictures below)

Handy Tip:

Remember to use fresh free range eggs, definitely makes a difference!

 Remove the bowl from the mixer and add in the white chocolate and most of the pistachios ( leave some to one side for decoration), gently fold in the mixture with a big metal spoon. Once folded together spoon out six dollops onto the tray. Make a small dip in each one in the center, (this is so the cream and strawberries can sit nicely on top and not slide off the side)

 Reduce the oven temperature to 140C/120C fan/gas 1. 

Cook the meringues for 45 minutes, then switch off the oven and open the door to allow the meringues to cool down completely.
 
Mash 5 strawberries and the icing sugar together until the strawberries are broken down and the mixture has combined. Whip the cream until thick, add the vanillia extract, then add the crushed strawberries. (Don't mix the strawberries with the cream instead create a swirl.). 

To finish add the cream to the top of the meringue scatter a few chopped strawberries on the cream and then add the remainder of the pistachios, and the mint leaf.

And enjoy!


Photos by Matt Grice

Recipe by Bill Granger

New York Vanilla Cheesecake

I absolutely love cheesecake, the different textures and flavours are fab! I always thought it would be difficult to get right but I found this recipe and it is really simple to make. Everyone who tried it loved it and wanted seconds...so there's confirmation if needed!

Ingredients:

250 g digestive biscuits, crushed
150 g unsalted butter, melted
115 g caster sugar
3 tablespoons cornflour
900 g full-fat Philadelphia, at room temperature
2 large free-range eggs
115 ml double cream
1 vanilla pod, seeds
zest of 1 lemon
zest of 1 Orange
Icing Sugar for dusting

For the blackberries to serve with:

400 g blackberries
3 tablespoons caster sugar

What to do:

Grease and line a 24cm spring-form cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Take the biscuits and place in a bowl, now break them up by using the end of a rolling pin  and break up into small crumbs. In a pan place the butter and melt, then mix the butter and biscuit crumbs together.

Press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6.

In a bowl put together the cornflour and sugar, now add the cream cheese and beat with a wooden spoon for about 2 minutes until all mixed together, then use an electric whisk until creamy (about 5 minutes).

Handy Tip:

By using a wooden spoon first to combine the mixture this reduces the mess caused by the electric whisk.

Once creamy add the eggs and beat well, then gradually add the cream, beating until smooth. Once done scrape out the vanilla seeds and add them to the bowl and the Lemon and Orange zest and beat together.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the center of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. 

Handy Tip:

A piece of foil over the top will stop it browning too much.

Let the cheesecake cool, you can put it in the fridge but it is much better and creamier if at room temperature. Add a dusting of icing sugar over the cheesecake.

You can serve with blackberries:

In a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Then serve spooned over the cheesecake

Photos by Matt Grice

Recipe by Jamie Oliver

Raspberry Trifle

This is a delicious raspberry trifle. It has everything you would expect from a trifle but by using good fresh quailty ingredients it makes it extra special. The key is making your own custard and making your own rasberry coulis instead of jelly, this gives the everyday trifle a taste boost!

Serves 6

INGREDIENTS:

20 trifle sponges
3 250g punnets of fresh raspberries
1 dash of lemon juice
110g of caster sugar
200 ml of orange Juice
2 x 500ml of double cream
100ml of milk
1 vanilla pod
6 egg yolks
2 tsp of cornflour
1 dash of water
1 handful of fresh mint
block of dark chocolate
Handful of Pistaichio nuts


WHAT TO DO:

Put one punnet of raspberries in a very hot, dry pan. Add the lemon juice and sugar and cook quickly for one minute. Whisk, then pass through a sieve and cool.

With a potato masher take the sponges, a punnet of fresh raspberries and the orange juice, put in a bowl and mash all together.

Put a spoonful of coulis in the bottom of each glass tumbler, along with three raspberries. Spoon the sponge mix between each dish then add any remaining coulis, plus another raspberry. Place in the fridge.

To make the custard:

Split the vanilla pod in half and scrape the seeds out. In a pan place 500ml of double cream and  all of the milk, then add the vanilla pod seeds. Bring to the boil.

Whisk together the egg yolks and sugar. Add the corn flour paste (mix it with a dash of water to make a paste) to the yolks

Ladle some cream into the yolks and whisk well, keep doing this until you have put all the cream mixture into the yolks.

Handy Hint:

Keep mixing all the time while ladling the cream as by not doing this can then cook the eggs making it like scambled eggs

Then return all the mixture to the pan, cooking until thick (continuing to stir). Set aside and leave to cool down completly.

Once cooled down place the custard into a pipping bag and pipe the custard around the dishes (making sure you do it neatly...presentation is Everything!!!). Once done, place back into the fridge.

Take the remaining 500ml of double cream and place in a bowl and add the vannila essence and wisk until thick. Place in a piping bag and pipe the cream around the glasses.
Finley slice the chocolate and sprinkle over the cream, then do the same with the crushed patachio nuts. Take a couple of leaves of Mint and place on the side.

Place in the fridge until ready to serve.


recipie by Paul Heathcote

Photos by Rach & Matt Grice

Lemon Posset

 

This is a sweet, tangy, creamy dessert that is simple to make, tastes fantastic & looks great to.. especially at dinner parties. 

Serves 4

INGREDIENTS:

300ml of Double Cream

75g Caster Sugar

Juice of 2 Lemons

Raspberries

White Chocolate

Almond thin biscuits to serve


WHAT TO DO:

Pour the cream in a pan and add the sugar. Slowly bring to the boil stirring constantly until the sugar has dissolved. Once the cream starts to bubble leave it for 3 minutes.

Squeeze the juice of 2 Lemons and add the juice to the cream, this will then thicken straight away. The posset should taste sweet, tangy and creamy.

Cool for 5 minutes then pour into individual glasses (the small glasses are best, around twice the size of shot glasses). Cover with cling film and allow to cool in the fridge for at least 4 hours or overnight.

HANDY TIP:

Take them out around 20 minutes before you serve, this allows them to soften a little.

Serve on a plate with some raspberries and grate some white chocolate over them.

Fantastic light dessert, especially if your main course was heavy.

Recipie from Gordon Ramsey

Photo taken by Rach Grice

Fluffy American Blueberry Pancakes

These are perfect for Pancake Tuesday, Fluffy and Light.

 

Serves 4

INGREDIENTS:

140ml of milk

pinch of salt

115g plain flour

1 heaped tsp of baking powder

3 large free range eggs
Blueberries (or chocolate buttons)
Maple Syrup
Icing Sugar

 

What to do:

Take the eggs and separate the yolks from the whites in two bowls. Mix the flour, milk, baking powder and yolks together to form a batter.

Whisk together the salt and egg whites until you get stiff peaks, then gently fold the egg whites into the batter. Do this carefully so you don't knock the the air out of the whites.

Handy Tip:

Use a wooden spoon or silicone spatula, as a metal spoon can destroy the air in the egg whites.

Heat a frying plan on a medium heat and ladle some mixture out. Allow the bottom of the pancake to brown then sprinkle with blueberries (or buttons). Flip the pancake over and cook on the other side (make sure you cook it properly as egg whites are not good raw!)

Once done, place on a plate, dust with icing sugar and drizzle maple syrup over the top.

Watch out as people will want seconds!!

recipe by Jamie Oliver

Photo's by Rach Grice

Frangipane & Blackcurrant Tarts

QUICK & EASY TARTS PERFECT FOR THAT SWEET TOOTH CRAVING!

MAKES 8

INGREDIENTS:

8 Deep Shortcrust Pastry Cases
175g Blackcurrant Conserve (good quality)
1 tbsp of Vanilla Extract
90g Castor Sugar
100g Butter
100g Ground Almonds
1 Free Range Egg

WHAT TO DO:

Turn the oven to 200c,

Mix together the sugar, almond, vanilla extract and beaten egg in a bowl, mix well.

Top Tip:

A good quality Blackcurrant conserve is a must, you want whole blackcurrants in the jam so when you eat the tarts the juices from the blackcurrants bust in your mouth.

On a baking tray put out the 8 pastry cases. Spoon a teaspoon amount of Blackcurrant conserve into each case and then spoon a teaspoon amount of frangipane on top. Repeat with another teaspoon of blackcurrant and then finally another teaspoon of frangipane on top of that.

Put the tarts in the oven for around 16 minutes. You want them to go golden on top.

Remove and serve warm with good quality Vanilla ice cream. They are also just as nice cold.

Told you they were easy!!!

Recipie adapetd from Jamie Oliver

Photo's by Rach Grice

(Taken an adapted from a recipe by Jamie Oliver)

"My Dads Fav" Vanilla Custard

EVERYONE HAS A CUSTARD CONNOISSEUR IN THEIR FAMILY...THIS IS FOR THEM!

Makes enough for about 10 people with second helpings...and thirds!!

INGREDIENTS:

568 ml of Whole Milk
600ml of Double Cream
6 tbs Caster Sugar
One Vanilla Pod
8 Egg Yolks

WHAT TO DO:

In a pan pour the the milk, cream and 4 table spoons of sugar. Slice the vanilla pod in half and scape all the seeds out and put in the pan along with the pod. Bring to near the boil then simmer for 5 minutes (this allows the vanilla to infuse with the mixture).

In a separate bowl put the 8 egg YOLKS, the two remaining tablespoons of sugar and whisk well.

Using a ladle, pour the cream mixture into the yolks (add a ladle at a time and whisk when doing it, this stops the mixture turning into scrambled eggs!) then pour mixture back into the warm pan.

Over a low heat stir the custard with a wooden spoon. The mixture will start to thicken as the yolks heat up, this takes around 10 mins

HANDY TIP:

If you start to get tiny lumps in the custard, remove from heat then sieve the mixture in to another pan.

Once thickened, remove and serve.

Recipie by Jamie Oliver

Photo's by Rach Grice

Gooey White Choc Chunk Brownies

 

These are a secret...so at the moment no recipe...sorry!

 

Recipe by Matt Grice 

 

Photo's by Rach Grice

Pear, Blackberry & Ginger Crumble

 

 

GREAT SUNDAY LUNCH PUDDING...DEAD EASY!

Serves 6

INGREDIENTS:

8 Large RIPE Pears (peeled and chopped into chunks)
2 large handfuls of Blackberries
100g Castor Sugar 100ml water
Stem Ginger 4 pieces (finely chopped)

Crumble mix...

400g plain flour
250g unsalted butter (cold and cut into cubes)
200g Golden Castor sugar
1 tsp of ground ginger

WHAT TO DO:

Heat the oven to around 200c. In a pan heat the water and 100g of castor sugar, bring to the boil and simmer for 5 minutes. Add the pears and the ginger and heat for a further 5 minutes. Add the Blackberries (I do this at the end so not to breakdown the blackberries...nothing better than them bursting in your mouth when eating...nothing worse than mushy blackberries!) remove and put to one side.

For the Crumble mixture put the flour, sugar and the cubed butter in another bowl and rub together to get a breadcrumb look and feel (with your hands, do NOT use a mixer for this as you do not get the same results).

HANDY TIP:

Don't do it to much, you want random little lumps of butter..that's what makes crumble amazing!

Put your filling mixture into your dish (with all the juices), then with a spoon place heaped dollops of crumble mixture (don't pat or press just fill every space with dollops of crumble), do this until every part of the filling mixture is covered.

Sprinkle the top with golden castor sugar (makes it extra crunchy) and put in the oven for around 25/30 minutes. Take out and serve.

Best served with my homemade custard, see in puds section for this recipe.

Photo's by Rach Grice