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Lamb meatballs
These delicately aromatic meatballs are very happy resting on a bed of couscous – a seriously useful store cupboard ingredient that is ready to serve after only a few minutes soaking in stock or hot water. The meatballs can be stored in the freezer before cooking (defrost them well before use).
Serves 4–6
PREPARATION TIME
10 minutes, plus chilling
COOKING TIME
10–15 minutes
6 green cardamom pods
500g (1lb 2oz) lamb mince
Finely grated zest of 1 lemon
1 onion, peeled and grated
2 cloves of garlic, peeled and crushed or finely grated
Salt and freshly ground black pepper
2 tbsp olive oil
For the sauce:
200ml (7fl oz) natural Greek yoghurt
1 tsp turmeric
Juice of 1 lemon
1 cucumber, cut into 2cm (¾in) chunks (optional)
* Place the cardamom pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds (discarding the pods) and crush to a powder with a pestle and mortar or place in a plastic bag and use a rolling pin to crush them.
* Place the crushed seeds in a bowl with the lamb mince, lemon zest, onion and garlic, then season with salt and pepper and mix together. To check the seasoning, fry 1 teaspoon of the mixture in a frying pan for 1–2 minutes or until cooked through, then taste to see whether you need to add more salt or pepper to the mixture.
* Using wet hands, form the mixture into 20–24 meatballs, each about 3–4cm (1¼–1½in) in diameter, then leave to chill in the fridge (for up to 24 hours) until you are ready to cook them.
* Pour the olive oil into a frying pan on a medium heat and, when hot, add the meatballs and fry them for 8–12 minutes, tossing occasionally, until well browned and cooked through.
* To make the sauce, simply mix all the ingredients together in a bowl. Season to taste with salt and pepper. Serve drizzled over the meatballs on a bed of couscous.
Chocolate, toffee and peanut squares
One of my guilty pleasures is a tin of boiled condensed milk. The sugars in the milk caramelise to make a thick toffee-like sauce. It’s perfect for cooking or eating straight from the tin (with or without a spoon!). It’s also possible to buy ready-boiled condensed milk, which is sold in jars as dulce de leche. If you want to make your own, boil unopened tins of condensed milk for 2 hours – I like to prepare a few tins at a time and then keep them in the cupboard where they’ll store for months.
Makes about 24 squares (v)
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes, plus chilling
100g (3½oz) caster sugar
200g (7oz) butter, softened and diced
300g (11oz) self-raising flour, sifted
400ml (14fl oz) dulce de leche or boiled condensed milk (see recipe introduction)
125g (4½oz) salted peanuts, roughly chopped
200g (7oz) milk chocolate, broken into pieces
20 x 30cm (8 x 12in) Swiss roll tin
* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the Swiss roll tin with baking parchment.
* In a food processor, whiz together the sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.
* Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.
* Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
* Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut-studded dulce de leche, allowing it to cool, then leave in the fridge for 1–2 hours to set. Once set, cut the mixture into squares in the tin and serve.
Easy lemon cake
As the title of this recipe suggests, this cake is ridiculously simple to make. It’s just a matter of whizzing all the ingredients together in a food processor before tipping the mixture into a tin and baking in the oven. If you don’t have a food processor, it’s still very easy to make by hand and tastes just as delicious, either way!
Serves 4–6 (v)
PREPARATION TIME
10 minutes
COOKING TIME
30–35 minutes
110g (4oz) butter, softened and diced
110g (4oz) caster sugar
Finely grated zest of ½ lemon
2 eggs
150g (5oz) plain flour, sifted
½ tsp baking powder
1 tbsp milk
For the icing
175g (6oz) icing sugar
2–3 tbsp lemon juice
20cm (8in) diameter spring-form/loose-bottomed cake tin
* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with a disc of baking parchment and grease the sides with butter.
* Place all the ingredients for the cake in a food processor and whiz for 1 minute or just until the mixture comes together. Alternatively, cream the butter until soft using a hand-held electric beater, then beat in the sugar and lemon zest, whisk in the eggs one at a time and fold in the remaining ingredients. Tip the mixture into the prepared tin, smoothing over the top with a palette knife or the back of a spoon.
* Place in the oven and bake for 30–35 minutes or until golden on top and a skewer inserted into the centre of the cake comes out clean. Leave to stand for 5 minutes before removing from the tin and placing on a wire rack to cool.
* To make the icing, sift the icing sugar into a bowl and add just enough lemon juice to make a soft icing with the consistency of thick double cream. (Too thick and it won’t ‘self-spread’, too thin and it will run off the cake and onto the plate beneath.)
* Place the cake on a serving plate and tip the icing into the middle of the cake, allowing it to spread itself, then cut into slices to serve.
Rachel’s tip
If the icing is a bit stiff and won’t spread easily, dip a palette knife in boiling water and use this to gently smooth the icing over the surface of the cake.
Orange torte
My mum’s friend Maxine gave me this amazingly easy recipe. It uses unpeeled oranges, steamed and puréed, making the cake gorgeously moist with a taste that is unsurprisingly reminiscent of marmalade.
Serves 8–10 (v)
PREPARATION TIME
5 minutes
COOKING TIME
1¼ hours
2 oranges, cut in half and all pips removed
200g (7oz) ground almonds
200g (7oz) caster sugar
6 eggs
1 tsp baking powder
23cm (9in) diameter spring-form/loose-bottomed cake tin
* First steam the orange halves for 30 minutes, in a steamer or in a metal sieve covered with foil and set over a saucepan of simmering water.
* Meanwhile, preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with a disc of baking parchment and grease the sides with butter.
* Once the oranges have finished steaming, remove from the steamer or sieve and discard any remaining pips. Place the steamed oranges in a food processor with the remaining ingredients and whiz for 2 minutes or until smooth.
* Tip the mixture into the prepared tin and bake in the oven for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to stand in the tin for 10 minutes before transferring to a wire rack to cool.
Orange and almond cake
Fresh from the oven, this rich almond cake is drenched in a sweet citrus syrup, making it fantastically moist and full of flavour. Being so moist means it will keep, covered, for up to a week. The cake is delicious on its own or with a dollop of Greek yoghurt.
Serves 6–8 (v)
PREPARATION TIME
10 minutes
COOKING TIME
1¼ hours
200g (7oz) butter, softened and diced
275g (10oz) caster sugar
Finely grated zest of 2 oranges
Finely grated zest of 1 lemon
5 eggs
350g (12oz) ground almonds
For the syrup
Juice of 2 oranges and 1 lemon
75g (3oz) caster sugar
23cm (9in) diameter spring-form/loose-bottomed cake tin
* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the tin with a disc of baking parchment and grease the sides with butter.
* Using an electric food mixer or hand-held electric beater, cream the butter until soft. Add the sugar and lemon and orange zest and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, before stirring in the ground almonds.
* Tip the mixture into the prepared tin and bake for 55–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10–15 minutes before transferring to a plate or cake stand.
* While the cake is cooling, make the syrup. Pour the orange and lemon juice into a saucepan, add the sugar and bring to the boil, stirring to dissolve the sugar. Boil for about 10 minutes or until the liquid has thickened to a syrupy consistency.
* Make 10–15 skewer incisions in the top of the cooled cake, then gradually pour the boiling syrup over the cake so that it absorbs the syrup evenly and becomes deliciously moist. Cut into slices to serve.
Gluten-free chocolate and orange polenta cake
This cake has no flour (hence no gluten), making it light and moist. The polenta gives it a slight crunch. I like to have a slice of this cake with tea – if I can stick to just one slice, that is …
Serves 6–8 (v)
PREPARATION TIME
20 minutes
COOKING TIME
35 minutes
200g (7oz) dark chocolate, broken into pieces, or dark chocolate drops
100g (3½oz) butter
5 eggs, separated
225g (8oz) caster sugar
75g (3oz) fine polenta
Finely grated zest of 1 orange
Icing sugar, for dusting
25cm (10in) diameter spring-form/loose-bottomed cake tin
* Preheat the oven to 160°C (325°F), Gas mark 3. Line the base of the cake tin with a disc of baking parchment and grease the sides with butter.
* Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and leave to cool slightly.
* Meanwhile, place the egg yolks in a large bowl or in an electric food mixer. Add 150g (5oz) of the caster sugar and whisk in the mixer or using a hand-held electric beater for about 5 minutes or until light and fluffy. Tip into the chocolate mixture and carefully fold in.
* Wash and dry the bowl and the whisk attachments of the mixer or hand-held beater, then whisk the egg whites until they form soft peaks. Add the remaining sugar and continue to whisk meringue mixture for another 5 minutes or until stiff and white.
* Carefully fold the polenta, orange zest and the whisked egg whites into the chocolate mixture, then spoon into the prepared cake tin. Smooth over the top and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to stand and cool slightly in the tin. Then remove the cake from the tin and allow it to cool completely on a wire rack before transferring to a serving plate and dusting with icing sugar.
Chocolate mousse
If you want a truly chocolatey and delicious dessert, then nothing beats this classic dish. Some recipes need no improving – they’re classics for a reason!
Serves 8 (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes, plus chilling
125ml (4½fl oz) double or regular cream
125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops
1 tbsp brandy (optional)
2 eggs, separated
To decorate
Raspberries (optional)
Icing sugar (optional)
4–6 little bowls, glasses or cups
* Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy (if using) and whisk in the egg yolks.
* In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
* Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.
Oreo chocolate fudge sundae
Ice cream with chocolate sauce is a combination made in heaven and the chunks of Oreo biscuit just add to the divine wickedness of it all! This great chocolate fudge sauce recipe is one I was kindly given by the indefatigable American cook, Charita Jones. It makes quite a lot, but, in a household of chocoholics, that is never a problem! Stored in a jar in the fridge, it will keep for months – simply reheat to serve.
Serves 1 (v)
Charita’s chocolate fudge sauce: makes 1 litre (1¾ pints) (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes
For Charita’s chocolate fudge sauce
350g (12oz) caster sugar
100g (3½oz) soft light or dark brown sugar
85g (3oz) cocoa powder
25g (1oz) plain flour
Pinch of salt
1 x 400ml tin of evaporated milk
50g (2oz) butter
2 tsp vanilla extract
For each sundae
2 Oreo biscuits, broken into chunks
2 scoops of coffee, vanilla or even banana ice cream
One sundae glass or bowl per person
* To make the chocolate fudge sauce, place all the ingredients apart from the vanilla extract in a saucepan with 225ml (8fl oz) water and bring to the boil, stirring constantly. Boil for about 5 minutes or until slightly thickened, using a whisk at first to break up any lumps of flour. Remove from the heat and stir in the vanilla extract.
* To make each sundae, place half the biscuit pieces in the bottom of the glass or bowl, add a scoop of ice cream, then add most of the remaining biscuit pieces, followed by the remaining scoop of ice cream. Pour over the hot chocolate fudge sauce and crumble over the rest of the biscuit pieces.
Toffee peanut sundae
Sundaes are a huge favourite of my children’s, but anyone with a sweet tooth is susceptible to an ice cream sundae. It’s great to have a few sauces and ingredients on hand so people can get creative. The toffee sauce used in this recipe takes minutes to make and is so useful to have for pouring over ice cream, meringues or even baked fruit, such as peaches, pears or bananas. Once made, it keeps for months, so I always have a jar of it nestled somewhere in the back of the fridge. Simply reheat to serve.
Serves 1 (v)
Toffee sauce: enough for 4 sundaes (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes
For the toffee sauce
100ml (3½fl oz) golden syrup
50g (2oz) soft light brown sugar
50g (2oz) caster sugar
½ tsp vanilla extract
100ml (3½fl oz) double or regular cream
For each sundae
2 scoops of chocolate or vanilla ice cream
2 tbsp salted peanuts
One sundae glass or bowl per person
* To make the toffee sauce, place all the ingredients in a saucepan and bring to the boil, stirring constantly to help dissolve the sugar. Boil for 5 minutes or until the sauce has thickened, then remove from the heat.
* To make each sundae, place one scoop of ice cream in the bottom of the glass or bowl, add half the peanuts, then add another scoop of ice cream, followed by the rest of the peanuts, and finally drizzle with the hot toffee sauce.
Chocolate marshmallow biscuit cake
My children would survive solely on this given half a chance. You can use whatever biscuits or chocolate bars you like, although ginger biscuits add a great spicy crunch.
Makes about 16 bars (v)
PREPARATION TIME
10 minutes, plus chilling
COOKING TIME
10 minutes
450g (1lb) milk chocolate, broken into pieces, or milk chocolate drops
150g (5oz) ginger nut biscuits, broken into 1cm (½in) chunks
100g (3½oz) mini marshmallows
2 x 60g Snickers bars, cut into 1cm (½in) cubes
2 x 40g Crunchie bars, cut into 1cm (½in) cubes
20cm (8in) square cake tin
* Line the base and sides of the tin with baking parchment.
* Place the chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)
* Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1–2 hours or until set, then cut into fingers or squares to serve.
Fruit sundae with strawberry coulis
Strawberry coulis is such a useful sauce for pouring over ice cream, yoghurt or fromage frais. Use straightaway or store in the fridge, in a covered bowl or jar with a lid, for up to a week. It can also be frozen for up to one month.
Serves 1 (v)
Strawberry coulis: enough for 4 sundaes (v)
PREPARATION TIME
10 minutes
For the strawberry coulis
150g (5oz) fresh strawberries, hulled and sliced, or frozen strawberries, defrosted
2 tsp caster sugar
Juice of ½ lemon
For each sundae
6–8 slices tinned peaches or nectarines
2–3 strawberries, sliced
3 scoops of ice cream, such as vanilla or strawberry
One sundae glass or bowl per sundae
* To make the strawberry coulis, place everything in a food processor and whiz for 1–2 minutes or until smooth. (If using frozen and defrosted strawberries, you can simply mash these with a fork, if you prefer.) Taste to see if you need to add any more sugar or lemon juice – the blander the strawberries, the more help they’ll need.
* Push the purée through a fine sieve, discarding any pulp, and use straightaway or keep chilled in the fridge for future use.
* To make each sundae, place half the peaches or nectarines and strawberry slices in the bottom of the glass or bowl, add a scoop of ice cream and drizzle with half the coulis, then add the remaining fruit, followed by another scoop of ice cream, and drizzle with the rest of the coulis.
Variation
Raspberry coulis: Make as above but substitute the strawberries with the same quantity of fresh or frozen (and defrosted) raspberries.
Raspberry coconut pudding
This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients – the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It’s lovely on its own, though it’s also excellent with custard.
Serves 6–8 (v)
PREPARATION TIME
10 minutes
COOKING TIME
40–50 minutes
4 tbsp raspberry jam
250g (9oz) plain flour
3 tsp baking powder
350g (12oz) caster sugar
100g (3½oz) desiccated coconut
3 eggs, beaten
350ml (12fl oz) milk
1 tsp vanilla extract
150g (5oz) butter, melted
2 litre (3½ pint) pie dish
* Preheat the oven to 180°C (350°F), Gas mark 4.
* Spread the jam over the base of the pie dish. Sift the flour and baking powder into a bowl, add the rest of the ingredients and whisk them by hand just long enough to mix them together.
* Pour the coconut mixture into the pie dish and bake for 40–50 minutes or until the top is golden brown and the centre has a light spring when pressed with your finger. Remove from the oven and allow to cool slightly before serving.
Coconut and cardamom pannacotta
A classic pannacotta contains only cream, but I’ve added coconut milk and cardamom for a tropical twist. It is delicious served with slices of juicy ripe mango.
Serves 4–6
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes, plus chilling
12 green cardamom pods
150ml (5fl oz) single, double or regular cream
75g (3oz) caster sugar
2 leaves of gelatine or 2 tsp powdered gelatine
1 x 400ml tin of coconut milk
1 mango, peeled and cut into slices, to decorate
4–6 small cups or glasses
* Place the cardamom pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds (discarding the pods) and crush to a powder with a pestle and mortar or place in a plastic bag and use a rolling pin to crush them.
* Place the crushed seeds in a saucepan and add the cream and sugar. Bring to the boil, stirring constantly to dissolve the sugar. When the sugar has dissolved, remove from the heat and leave to infuse.
* If using powdered gelatine, place this in a bowl with 2 tablespoons of water and leave in the fridge for 3–4 minutes or until the mixture becomes sponge-like in consistency. If using leaf gelatine, place the leaves in a bowl, adding just enough cold water to cover, and set aside for 5 minutes or until the gelatine has become very soft.
* Empty the tin of coconut milk into a large bowl, whisking it to get rid of any lumps. Place the cream mixture back on a medium heat just to heat through, then remove from the hob. If using powdered gelatine, mix the spongey mixture in with the coconut milk. If using leaf gelatine, remove from the water, allowing any excess to drip off, then stir into the coconut milk. Mix together thoroughly, then pour the coconut milk and gelatine through a sieve onto the cream mixture and stir to mix.
* Divide between the cups or glasses and chill in the fridge for about 3 hours or until just set. Serve topped with some mango slices.
Vanilla buttercream squares
The sponge in this tray bake is light and delightfully delicate, though the truth is this recipe is all about the rich and sweet icing. Is there anything more invitingly indulgent than buttercream?
Makes 16 squares (v)
PREPARATION TIME
5–10 minutes
COOKING TIME
40 minutes
200g (7oz) butter, softened and diced
200g (7oz) caster sugar
3 eggs
325g (11½oz) plain flour, sifted
3 tsp baking powder
2 tsp vanilla extract
150ml (5fl oz) milk
For the vanilla buttercream icing
150g (5oz) butter, softened and diced
200g (7oz) icing sugar, sifted
2 tsp vanilla extract
2 tbsp milk
20cm (8in) square cake tin
* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with baking parchment and grease the sides with butter.
* Place all the ingredients for the sponge in a food processor and whiz for 1 minute or just until combined. Alternatively, cream the butter until soft using a hand-held electric beater, then beat in the sugar, whisk in the eggs one at a time and fold in the remaining ingredients.
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