Results for "ice cream"

997 matching results for "ice cream"

5 ways with Hake

Hake with chorizo and chickpeas Serves 4 Heat 2 tsp olive oil in a pan over a medium-high heat and cook 180g chopped chorizo for 3-4 minutes until it starts to release its oils.  Make space and nestle in 4 hake fillets, skin side down. Add 40ml white wine and cover with a lid so […]

Lemon and raspberry showstopper cake

Preheat the oven to 180°/ 160°C fan/ gas mark 4. Grease the bottom and sides of two 15cm and two 20cm tins and line with parchment paper. Beat together the butter and sugar until light and fluffy. Slowly stream in the eggs, mixing between each addition. Sieve the flour and baking powder, add the zest […]

5 ways with yoghurt

Blueberry yoghurt bread Serves 2 Preheat the oven to 180°C / 160°C fan/gas mark 4. Grease a 900g loaf tin with butter. Set aside. In a bowl, combine 120ml vegetable oil, 2 large eggs, 2 tsp vanilla extract, 200g sugar and 300g Greek yoghurt. Whisk to combine well. In a second bowl, sift together 250g […]

Sticky pecan buns

Preheat the oven to 180˚C/160˚C fan/gas mark 6. Place a 12-cup standard muffin tin on a baking tray lined with parchment paper. Using an electric mixer, cream together the butter and brown sugar. Place one rounded tablespoon of the mixture in each of the 12 muffin tin cups. Distribute the pecans evenly among the 12 […]

Baked blueberry cheesecake

Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a 20cm spring form cake tin with parchment paper. In a food processor, blitz the biscuits until they resemble fine bread crumbs. Add the melted butter and pulse until the mixture comes together. Pour into the prepared tin and press until flat. Refrigerate until needed. […]

Individual rhubarb tiramisus

Place the rhubarb and brown sugar in a saucepan. Cover and cook over a low heat for 15 minutes until very soft. Transfer to a container and chill. In a bowl, combine the Mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream. Break one of the ladyfingers in half, dip […]

Smoked salmon quiche

Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five […]

Tarte tatin

Unroll the pastry and use an ovenproof frying pan as a guide to cut out a disc from the pastry. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the sugar in the ovenproof frying pan over a medium-high heat. Cook for 5-7 minutes, until the sugar has turned a deep caramel colour. Immediately remove […]

What is panko and how do I use it?

Panko is a flaky breadcrumb commonly used in Japanese cuisine. What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. Panko is made using white bread baked by electrical current, which yields a bread without a crust. This bread is processed into fine flaky crumbs, which are then […]

How to make the best mashed potatoes

To make sure that ‘monster mash’ only makes an appearance at Halloween, there’s just a few simple things to keep in mind. Follow the step-by-step instructions for boiled potatoes, ensuring the potatoes are very tender. Drain well and return to the pan. In a small bowl, combine some milk or cream with a large knob […]