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July 11 2014 Latest news: Dining out is a luxury for most of us, but that doesn’t mean you should miss out. We have some of the finest chefs in the country working here in Suffolk, many keen to share their favourite recipes with you. So if a booking at one of the county’s most exclusive is something that is reserved for major family celebrations, why not dust off your frying pan and recreate one of these delights at home. Charlotte Smith-Jarvis creates the ultimate throwback supper Jo and Chris Brennan from the award-winning Pump Street Bakery share their secret to making the most delicious sourdough loaf. “I’ve been quite busy over the last couple of weeks and haven’t been able to spend as much time baking as I had hoped,” says Le-Anne. “The steamed suet spotted dick pudding I made for my dad on Father’s Day went down well, apparently it tasted like his mum used to make it, which was high praise indeed. Isaacs is the place to be in Ipswich. On any given weekend, the trendy waterfront café, bar and eatery is filled with throngs of people soaking up the buzzing atmosphere –spilling out into the massive courtyard in the summer months. Although they had existed previously, mock foods came into their own during the wartime and post-war rationing period. Many ingredients, both imported and home-grown, we had had access to prior to outbreak of war were no longer available. The Ministry of Food, magazines, food producers and the general public all became extremely creative, devising recipes which reminded them of the things no longer available. Mock recipes taste like or visually resemble the dishes they set out to mimic. In a pan large enough to sit all the mussels in an even layer add the mussels, cider, shallots and garlic and stir well. Cover the pan with a tight fitting lid. Cook the mussels on a high heat for five to six minutes allowing the mussels to steam open. Discard any mussels that remain closed. Stir in the parsley and cream. Transfer the mussels to a serving bowl using a slotted spoon. Season the remaining liquor in the pan and pour over the mussels. Serve with crusty bread. Return to top In a separate bowl, mix together the beetroot, raisins and mint leaves and pour over the dressing. Chill for an hour. Taste and add more seasoning if necessary. To make the horseradish cream, whisk together the lime juice, honey and horseradish sauce in a small bowl. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed from the bowl. Stir the horseradish and lime mixture into the whisked cream. Add the chilli powder and salt to taste, and sprinkle on the parsley. Set the salmon slices onto individual plates, and serve with the beetroot salad and a dollop of the horseradish cream. Return to top Repeat this process with the pig cheeks, after the fat is trimmed off, however with the addition of the cinnamon stick. Finely chop the garlic and thyme. Add the duck fat, grated potato, thyme and garlic and salt and pepper to a heavy based sauce pan. On a low heat, keep the potato moving to prevent it from sticking, and cook until the starch has been released and begins to come together. Take the potato out and place in a non-stick baking tray and cook at 180C for 20 minutes. Once cooked remove from the oven and cool in a fridge with a weight to press it. Once cooled cut it to size for four. To finish, just add a knob of butter and stir into the sauce then set aside ready to reheat. Cook down slowly until the rhubarb is soft and at a consistency of a chutney. Put the rosti in a pan to crisp. Wilt the spinach in butter and squeeze excess liquid out. Dice the onion and cook in the vegetable oil until cooked but not coloured. Then, add the risotto rice and continue to cook until the rice is warm and coated with oil. Add the fish stock very slowly, continually stirring. After 5 minutes add all of the lime juice and zest. Continue cooking until the rice is tender and then add seasoning to taste. Add the white and brown crab meat, chilli sauce and chopped coriander leaves. Then, fold the mix together and put aside to cool. Once cooled, mould into small cakes before leaving in the fridge to set. To make the slaw, thinly slice the carrots, red peppers and courgettes and add the beansprouts. Then, mix together. For the dressing, add the fish sauce, soya sauce, water and coriander stalks to a food processor and blend. To make the wasabi creme fraiche, put the creme fraiche into a bowl and gently whisk in the wasabi paste to taste. To finish the dish, coat the crab cakes in flour (pat off the excess), then place into the whisked eggs, before rolling them in the breadcrumbs. Shallow fry in a pan on both sides until golden brown, before placing in an oven at 180C/(350F) for five minutes until piping hot. Finally, dress the slaw, place the crab cakes on top and drizzle with the wasabi creme fraiche and more dressing. Serve with lime. Return to top Place the chicken on top of a piece of muslin, large enough to wrap around it, and season with salt and pepper. Put the bay leaves on top of the chicken. Break apart the cloves of garlic from one bulb, but don’t peel them. Give them a bash with the back of a knife and sprinkle them over the chicken. Wrap the chicken tightly in the muslin, then put it in a large flameproof casserole pot. Pack hay all around the chicken and pour over half the cider. Cover the pot and place it in the oven for one hour, checking occasionally that the liquid hasn’t evaporated. If it needs topping up, use the remaining cider, and then some hot water, if necessary. Pierce the muslin with a knife and stab the chicken in the thigh joint to check if the juices run clear. If not, return the pot to the oven for a further five minutes. Afterwards, leave the chicken to rest in the pot, covered, for 45 minutes. Meanwhile, peel the celeriac and rub it down with a green scouring pad to make it very smooth and rounded. Heat the rapeseed oil in an ovenproof frying pan over a medium heat. Add the celeriac to the pan and fry for 10-15 minutes. Once the celeriac’s nicely browned, add the butter to the pan with the thyme and the remaining garlic bulb, cut in half through the equator. Baste the celeriac in the butter, then place the pan in the oven for 25-30 minutes until it’s tender all the way through. Baste again three or four times during the cooking time. When the celeriac’s tender, remove the pan from the oven, give a good squeeze of lemon juice over the top and season with salt and pepper. Do not discard the garlic and thyme. Remove the chicken from the pot and place it on a chopping board. Pass any liquid from the pot through a fine sieve into a saucepan. Add the malt extract and bring to the boil. Add the chicken stock and continue boiling until the liquid reduces to a sauce/gravy consistency. Adjust the seasoning, if necessary. Unwrap the chicken from the muslin and remove the garlic and bay leaves. Use a blowtorch to brown the skin. Serve the chicken whole on a platter, with the whole celeriac and the gravy in a jug. Add the thyme and garlic from cooking the celeriac as a garnish, if you like. Let diners carve the chicken and cut the celeriac themselves. Return to top Mix well and shape into 12-14 patties. Place onto a baking tray and cook in a preheated oven at 200C for 20 minutes. To make the dipping sauce mix together the soy sauce, sherry, honey and sweet chilli sauce. Serve the patties with the dipping sauce, a cucumber and spring onion salad and toasted pitta breads. TIP: If you’re making this recipe for kids, trying serving with hoisin or plum sauce as the dipper. Return to top Mix and season to taste. Set aside to rest until needed. Prepare the vegetables by cutting them into manageable pieces, ideally of equal sizes to ensure they are cooked evenly. To make the tempura batter, add the corn flour, with 150g of the plain flour to a bowl and season with salt and pepper. Pour in the soda water and mix. Add ice cubes to keep the mix cool and do not worry if there are lumps. Heat the fryer to 180C. Coat the vegetables with the remainder of the flour and dip into the tempura batter mix. Place into the fryer and cook until crisp. Remove the vegetables from the fryer and place onto some paper towels to drain. Plate up the vegetables with water cress and drizzle with the prepared dressing. Return to top Cook the pork belly for 20 minutes at 220C then turn down the oven to 150C and continue cooking for two hours. You can use the pork straight away or leave overnight in the fridge. To make the Octo vinaigrette combine all the ingredients and shake well. To make the cracking, remove the pork skin and salt it lightly. Place it on a tray and into a hot oven of 200C until crisp. This should take about an hour. Cool and smash it up into pieces and store in a container until needed. To finish the dish, cut the pork belly into four slices and place the slices on a tray under a hot grill. Cook until caramelised on both sides. Heat a non-stick frying pan on a medium heat, season the scallops with salt and cook for two minutes on each side until nicely coloured. Be careful not to overcook them or they will become rubbery. Lay a slice of pork belly on each plate, top each with three scallops, pour round a little of the vinaigrette and garnish with crackling and peashoots. Return to top Mix the paste together with the meats for the burger. Wet your hands and shape the mix into four to six burger patties and place in the fridge until firm. Mix together all the aioli ingredients and set aside. Cook the patties in a griddle pan, in the oven or under the grill until cooked through. Spread some aioli over the bottom of each bun or baguette and put some fresh coriander and rocket on top. Top with the patty, sliced red pepper and grated carrot. Top with the other half of the bun or baguette, put a skewer through the top to hold in place and serve piping hot. Return to top For the mascarpone cream, whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone cheese and two tablespoons of the liqueur. Place a layer of cake in the bottom of four individual glasses. Spoon over a little of the remaining liqueur, then add a layer of the cooked cherries and their juices. Top with a layer of the mascarpone cream. Repeat the layering until you are nearly at the top of the glass, finishing with the cream. Return to top Place the oil in a large saucepan over a low heat and gently fry the onion, carrot and courgette for 10 minutes, until softened. Add the minced beef and stir continuously for a further five minutes to allow the meat to cook evenly. Add the wine, bring to a simmer and cook gently for a couple of minutes to allow the alcohol to evaporate. Add the tomato puree, basil leaves and passata, stirring with a wooden spoon. Simmer on a low heat, with the lid half on, for 30 minutes, stirring occasionally. Season with salt and pepper, then leave to cool at room temperature. To make the pesto, put the pine nuts, basil, garlic, olive oil and parmesan in a food processor or blender and blitz together. Set aside. For the bechamel sauce, melt the butter in a large saucepan over a low heat. Add the flour, whisking constantly, until you get a thick, creamy texture with a light brown colour. Pour in a third of the milk and continue whisking. When the mixture starts to thicken, pour in another third of the milk and continue whisking. Once thickened again, pour in the rest of the milk and the parmesan. Whisk until the sauce has a custard-like consistency. Remove from the heat and mix in the prepared pesto. Pour a third of the pesto bechamel into the bottom of a baking dish measuring about 30 x 20cm and 5cm deep. Place a pasta sheet on a chopping board, with the longer side nearest you, and put a heaped tablespoon of the beef sauce along one edge. Gently roll the pasta forward to create a filled cannelloni. Repeat until all the pasta sheets are filled. Place the cannelloni, seam downwards, in the baking dish and pour the remaining pesto bechamel over them. Bake in the oven for 45 minutes until the top is golden brown and crispy. Set aside to rest for 10 minutes before serving - this helps the cannelloni to hold together better. If you’re preparing the cannelloni the day before you plan to eat it, cover with cling film and refrigerate. Remove 20minutes before cooking and bake in a preheated oven at 180C/Gas mark 4 for 45 minutes. Return to top Keep a little of the puree back for garnishing, and of the blended praline to place on top of the delice. Return to top Cut peppers and courgettes so they are even in size, slice cherry tomatoes in half, pan fry them altogether in olive oil to give them colour, roast in the oven until tender. Cook your fish under a hot grill until the skin is crispy and the flesh is just cooked. Cook your pasta al dente. Deglaze a frying pan with the red wine, add to the beef, cover with foil and braise in the oven for 2 hours until the beef is tender and soft but still holds its shape. Meanwhile, peel the potatoes and shape them into ovals. Roast in oil in the oven until golden. Pan-fry the carrots, celeriac and parsnips until coloured, then add the honey and rosemary and place in the oven until soft. Gently fry the shallots in a pan to soften. Add the cream and equal amounts of water and cook on a low heat until fully cooked. Place in a blender and blitz until smooth, then pass through a sieve. When the beef is cooked, remove from the stock and set aside. Reduce the stock until thickened, add the silver skin onions and reheat. To serve, add the shallot purée to the plate, then arrange the roast root vegetables and cocotte potatoes on the plate. Finish by placing the beef on top and serve with the sauce. Return to top Place a frying pan over a medium heat and add a glug of olive oil. Add the onion, chilli and garlic with a pinch of salt and pepper and saute until tender and dark golden, about six minutes. Add the cumin and cook until aromatic. Stir in the tomatoes and gently simmer for five minutes. Add the beans, heat through for two minutes, then set aside. Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it. Line the dish with the tortillas, overlapping them and raising them slightly above the edge of the dish. Pour in the tomato mixture, then make six little wells in it. Break an egg into a cup, then pour it into a well so that the yolk sits neatly in the middle. Repeat with the remaining eggs. Sprinkle over the cheese and chilli flakes and season with salt and pepper. Place the dish on a shelf two-thirds of the way up the oven so that the grill (if on) can colour the cheese. Bake for eight to 10 minutes, or until the egg whites are cooked through, the yolks runny and the cheese melted and golden. If you don’t have an oven grill, bake for a further three to four minutes. Scatter with the coriander before serving. Return to top For the pastry, place the flour, butter and icing sugar into a food processor. Blend until the mixture looks like breadcrumbs, then add the egg and water. Blend again until it forms a ball. Roll out the pastry very thinly on a floured work surface until just a little bigger than the size of a 28cm/11 deep, loose-bottomed tart. Line the tart tin, letting the extra pastry overhang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes. To bake the pastry blind, line the tin with greaseproof pastry and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden-brown. Remove from the oven and remove the baking beans and paper. Carefully trim the excess pastry off around the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool. For the filling, zest the lemons then cut in half and place in the microwave for about 3 minutes or until soft, to let the juice out, allow to cool slightly. Squeeze out the remaining juice and add to the zest. Separate the eggs, put the yolks and sugar in a heat proof bowl over the boiling water, whisk until pale, and doubled in size around 3-4 minutes. Then add the cream and lemon juice/zest whilst constantly whisking until the mixture is thick and custard like. You may need to add a little more sugar depending on the lemons. Carefully pour the filling mixture into the cooled baked pastry case. Leave to cool and set. For the meringue, whisk the egg whites until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and vanilla and whisk again. Pipe onto the cool lemon tart in little peaks, then brown off with a blow torch. Serve with raspberries and a summer berry coulis. Return to top Place the sugar, eggs and vanilla into a mixing bowl and whisk using a hand mixer until it has tripled in volume, and clings for a few seconds then drips in a steady stream when the whisk is lifted out. Sift the flour, cocoa and baking powder over the mix and then gently fold in with a spatula until well incorporated. Carefully pour this into the prepared tin and level off with a spatula, before baking in the preheated oven for eight to 10 minutes, or until evenly risen and the sponge springs back when gently touched. Remove from the oven. Dust a piece of baking paper with cocoa powder, onto which invert the freshly baked sponge and allow to cool completely. Meanwhile, make the filling. Place the muscovado sugar and cream into a saucepan and heat over a medium/high heat until the sugar dissolves. This forms your caramel sauce. Allow to bubble for a minute or two, before pouring onto a large plate to cool. When cool (and it’s important that it is completely cool), beat the butter in a bowl then slowly whisk in the caramel sauce until thick and well incorporated, and then add the salt. Smooth the filling over the cooled sponge, leaving just a centimetre or two at one of the shorter ends. Then roll up the sponge along the length, into a tight spiral, forming a Swiss roll. Return to top When well combined, divide the mixture between the muffin cases and bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely. To make the frosting, simply place the butter and peanut butter into a mixing bowl and beat until very smooth. Add the icing sugar and stir gently then, when incorporated, whisk well to add some air. To finish the cupcakes, place the frosting into a piping bag and snip off the end to create a hole of about 1cm in diameter. Pipe two concentric circles (one inside the other) around the edge of the cupcakes, leaving a little hole in the middle. Into that hole, gently spoon half a teaspoon of the jam – to make it easier to spoon, beat the jam with a spoon in a cup or little mug before using. Return to top Once cooked, cut the potatoes in half and pass the inside through a potato ricer and then allow to cool, the potato must be stone cold when you make the gnocchi otherwise you will over work the starch giving a soggy gloopy mess! Weigh out 500g of mashed potato, mix with the pasta flour (this has a higher gluten content to plain flour, allowing a firmer, al dente finish to the gnocchi, bread flour will do as an alternative), the egg, parsley, chives, salt, 10 cracks of pepper and three scrapes of nutmeg. Mix in a big bowl, then split mixture into four. Roll each piece into a long sausage on a lightly floured surface, cut into ‘pillows’ approximately 20mm x 10mm, pinching the middle as you cut to form a ‘bow tie’ look. Place these on greaseproof paper and plunge into boiling salted water a few at a time. Once the gnocchi float to the surface, give them 30 seconds and refresh in cold water, preferably iced, drain well and dry on a clean cloth, drizzle with a little olive oil and keep refrigerated until needed. To make the tomato ragu, gently sweat down the onion in the olive oil without colour, add the cumin, ginger, bay leaf, cinnamon and cayenne pepper, and then cook for two to three minutes on a low heat. Add the garlic and cook for a further minute. Add the chopped tomatoes and cook for half an hour on a gentle simmer. Add the butterbeans and fuse together for 20-30 mins. Finish with the salt, if you like the ragu hotter you can up the cayenne pepper, or add a chilli with the onion. For the roasted butternut, mix all the ingredients together in a bowl, pour onto a tray and roast for 15-20 minutes at 180C until tender. Roast the pumpkin seeds with the soy sauce in an oven at 160C for 20 minutes, turning every five minutes. To make the creamed spinach, boil the cream, add the washed spinach, season with salt and pepper, drain off excess cream. To serve, simply fry the gnocchi in a little olive oil (you may choose to deep fry them instead, as long as the oil is clean this is acceptable). Pour a puddle of the sauce on the plate, top with the gnocchi, butternut an spinach, sprinkle with the pumpkin seeds and you’re done. I like to finish the dish with a little grated parmesan and extra virgin olive oil. If you aren’t vegetarian you can add bacon to the ragu, add shredded smoked bacon once the onion is cooked, or the dish works well with lamb, chicken, sausages, or even some fish, cod works wonderfully well. This may seem like a lot of work, although the gnocchi can be made in advance and frozen, the sauce will keep refrigerated for up to a week, and the pumpkin seeds will keep a couple of days. Return to top Slice the cauliflower thinly, which will allow it to cook as quickly as possible to keep its vibrancy. Pour the milk and cream into a pan and bring to the boil. Add your nicely sliced cauliflower and cook until soft. Then sieve the cauliflower from the pan and blend until smooth, adding a little extra of the cream and milk mix should it need to be a looser consistency. You are looking for a whipped cream texture. Next, slice your new potatoes to around 1cm thick – there is no need to be precise. Take your lemon sole fillets and slice them into two, leaving you with 4 smaller fillets. Heat two fairly heavy non-stick pans and add a little vegetable oil to both. Once they are both nice and smoking hot add your sliced potatoes to one and lay the lemon sole in the other with the darker ‘skin side’ down. Season both with sea salt. Move the potatoes around the pan once they have begun to colour to a lovely golden brown crispiness, and keep them there until they are golden on both sides. Once they are nearly finished add 50g butter and once that’s melted add the spinach and remove the pan immediately from the heat, tossing the potatoes with the spinach to wilt. Check that the sole is achieving a lovely golden brown colour, and very nearly opaque on the upper side. Once it looks white on the outer edges, add in 75g of butter and leave to melt on the heat. Once the butter is caramelising remove the pan from the heat and turn the sole over. Next, melt the remaining 125g of butter in another pan and leave on a high heat until it turns a golden, foaming texture. Add the curry powder and remove from the heat. Take a spoonful of the cauliflower puree and add it to each plate. Decorate and add the rest of the ingredients on top or around. Return to top Next mix through the crumbs and finally break in the lamb. Work with clean hands until uniformly blended. Take a teaspoonful and fry in olive oil until cooked, taste when cool enough. Adjust seasoning in mixture to suit and remix. Roll into golf ball-sized meatballs and flatten slightly. When required, brown carefully in hot rapeseed on both sides and add to the ragù for simmering. To make the farmhouse cabbage, slice the cabbage and blanch in a covered pan – lifting the lid and stirring occasionally until al dente. Cool down in cold water and set to one side. Fry the bacon with the onions in a little olive oil. Add the thyme, season and then the drained cabbage. To make the damson chutney, place the washed plums into a pot, add the dark brown sugar and bring to the boil. Strain out the skins and any pips. To serve, fry your liver in a drop of olive oil and knob of butter. Quickly flick the thin liver over as it will cook very quickly. Lay the farmhouse cabbage in the middle of a plate. Carefully serve your cooked liver on top, placing the damson chutney around the outside of the plate. Finally, add the champ mash to one side. Return to top To cook prawns: Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil. Stir fry the chilli, young ginger, pepper, garlic and onion, mixed in the wok until fragrant. Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked. Add a little potato starch and the sweet basil mixture to thicken the sauce. Dish out and serve immediately. Return to top Rub the duck legs with oil and seasoning, then heat a deep sauté pan and brown on both sides, remove to a snug hob-proof casserole dish. Add a splash of oil to the pan and brown the root vegetables. Transfer to the casserole. Pour wine, juniper, herbs and sufficient stock over the casserole to just cover. Put on lid or tight foil and bring to a simmer on the hob. Bake for 90 to 120 minutes or until meat is tender. Remove legs and refrigerate until needed. Sieve the liquor into a wide saucepan. Boil until reduced and thickened to a sauce. Carefully taste and adjust seasoning. Take a gratin dish and cut sufficient peeled potatoes into thin slices (depth of a pound coin) to fit it. Put potatoes into a saucepan with herbs and garlic, cover with the milk/cream and simmer gently for 10 minutes. Butter the gratin dish generously and season lightly with salt and pepper. Layer in the potatoes, herbs and garlic with seasoning to taste. Dot with more butter. Bake until tender, for approximately 45 to 60 minutes. Keep warm. Heat up 2 tbsp of oil and fry the apples gently until tender. Put duck legs and sauce in covered pan on gentle simmer to reheat. Heat up a frying pan until hot, lay the duck breasts fat-side down. Put on to cook for four to five minutes. Check the apples and when softening, add a few knobs of butter scatter with lots of sugar, turn over and repeat. Keep turning until apples caramelise all over, remove and keep warm. Turn over duck and cook for another two to three minutes until pink-ish inside (for well done, cook for another few more); remove and keep warm to rest. In a covered pan, cook greens in a splash of vermouth and a good knob of butter with seasoning. Stir around with tongs for a minute or two until just softened. Serve up the carved duck breasts onto warm plates with the dauphinoise, greens, duck legs, apples, sauce and blackberries. Enjoy! Return to top If using a mixer, put on a slow speed to combine everything together. If making by hand, add enough water to make a tacky dough (about 500ml), but not too wet because the loaf will not hold its shape. Adding any liquid from the beetroot packet will help give a nice colour. Knead the dough for 10 minutes by hand or five minutes in a mixer cover with a tea towel or cling film and leave for one hour at room temperature. Split the dough in two and knock back with the tips of your fingers. Shape into a ball and place on a baking tray lined with parchment paper and leave to prove until doubled in size about 45 minutes. At this point you can dust the top, or maybe slash the top with a sharp serrated knife. Put into a hot oven, about 220C/Gas mark 7 and bake for 35-45 minutes. The finished loaf should feel light and sound hollow when you tap the bottom. Return to top Heat one tablespoon of olive oil in a paella or large saute pan on medium high heat. Saute the onion for 10 minutes, stirring occasionally until it’s soft and glossy without too much, if any, colour. Stir in the spices and garlic and cook for another minute. Pour over the sherry and bubble away for three minutes until it’s reduced by half. Add the rice and cook, stirring for two minutes, until warm and glossy. Add the chicken stock, saffron, orange strips and three-quarters of a teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer for 20 minutes until the rice is cooked through but still retains a slight bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm. Meanwhile, place a griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with half a tablespoon of olive oil and a pinch of salt. Add the beans and grill for one minute, until they start to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with half a tablespoon of oil and quarter of a teaspoon of salt and cook for three to four minutes on the grill, until lightly charred. Put in the bowl with the beans. Repeat the process with the peppers, oil and salt. Add half a tablespoon of oil and a pinch of salt to the tomatoes and grill for two minutes until they are just starting to char and split. Repeat with the spring onions, cooking for only 30 seconds. Place the lemons directly on the grill plate and lightly caramelise each side for 30 seconds. Lastly, mix the whole prawns with quarter of a teaspoon of salt and half a tablespoon of olive oil and grill for one minute on each side. Remove immediately once cooked. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards as well as upwards, but not too high. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve immediately. Return to top Preheat oven to 160C. Peel and mash three bananas. In a bowl mix the flour, bicarbonate soda, nutmeg, salt and sugar. In another bowl mix together mashed bananas, melted butter, eggs, vanilla and milk. Fold this mixture into the dry mix and pour into the loaf tin. Bake for 50 minutes. Once out of the oven, leave for 10 minutes and turn out on to a wire rack to cool. Bring to the boil and do not stir. At this point add the rum, the caramel will split at first, when this has died down add the cream and cook until it is incorporated. Gently heat up the caramel and add the three sliced bananas. Cook until the bananas begin to soften. In a bowl place the bananas on top of the bread, pour around some of the caramel sauce and top with the rum and raisin ice cream. Return to top At The Crown we serve the partridge on the crown (we leave the breasts on the breast bone), this keeps the game bird from drying out. Slow cook the legs with the shallots, lemon and thyme in the duck fat with a splash of water at 80C for 1.5 hours then reserve. This is a classic confit method and I have not yet found a tastier way of cooking little bird legs. Pat the partridge crown dry with paper towel then season with sea salt and a pinch of white pepper. Heat an oven safe pan add a splash of oil and brown the partridge crown on all sides; now remember they’re not the biggest of birds so be gentle when browning on all sides. At this point I place the confit legs in with crowns and place the pan in a medium oven for few minutes to let the partridge finish through. Take the partridge out to rest; I suggest cooking a little less, then allowing for the partridge to rest up to a perfect pink. To plate – I place the crown of partridge on buttered savoy cabbage and a pull of beetroot puree as a counterpoint on the plate. I mound the roasted root vegetables together with the pear and the slow cooked legs. Enjoy! Return to top Brown the pheasant and roughly diced vegetables in a hot pan with local rapeseed oil. Transfer to a snug casserole dish, heat up sufficient stock and wine in a 3:1 ratio to cover and add the other flavourings. Put the lid on and put into a medium-low 160C oven until the meat comes away from the bone. Remove the pheasant to cool. (Vegetables can be saved to make soup with the bones and drumsticks later…). Sieve the juices and reduce by half boiling over a hot heat and then cool and refrigerate. Carefully remove the meat in chunks from the breast and thigh bones (don’t bother with the drumsticks) and add to the gravy in the fridge. Taste the gravy and adjust seasoning. Roll out ¾ of the pastry in a circle wide enough to fit the length of the basin bottom and both sides. Place pastry inside and flatten out wrinkles with fingers to line the basin. Add in layers of pheasant meat, squash/onion and kale, drizzling with a little Worcs sauce as you go. Top up with warm gravy until you just see it coming up side of meat mixture (do not fill to the top). Roll out remaining pastry for a lid, place on top, sealing well with a fluted edge. Place greaseproof paper on a big sheet of foil and make a pleat a couple of inches wide in it. Butter paper well and place downwards over pudding and cover firmly. With a triple length of string, secure foil top tightly and add a string handle. Now steam for 3 – 4 hours in a lidded steamer or on a saucer in a lidded pan of simmering water to 1/3 depth. Remove carefully when hot and ready. Return to top Fry the pancetta for two to three minutes or until the fat crisps and browns. Set aside the meat in a flameproof casserole dish, but retain the fat in the pan. I use a non stick pan and dry fry as the fat will render out of the pancetta which is then used to brown the beef. Season the beef, then fry it off in two or three batches in the fat from the pancetta until browned on all sides, you may need to add some olive oil if there is not enough fat. Add to the pancetta in the casserole dish. Pour a little more oil into the pan and fry the onions gently for five to six minutes or until translucent. Add the garlic and fry for one more minute. Add the onion and garlic to the casserole dish with the meat, pour over the wine and add the tomato puree and 125ml water. Crumble in the stock cubes and add the thyme and bring to a simmer on the hob. Stir and cover with a lid and transfer to the oven, cook for one-and-a-half hours or until the meat is tender. While the meat is cooking prepare the shallots or onions - peel and trim close to the root to ensure they don’t fall apart during cooking. Fry the onions in half of the butter over a medium heat until golden brown and set aside. Add the rest of the butter and the mushrooms to the pan and fry for two to three minutes, stirring regularly, until lightly browned and set aside with the shallots. Mix the cornflour with the water until smooth. Take the casserole out of the oven and add the cornflour, onions, and mushrooms and stir well. Return to the oven and cook for a further 30 to 45 minutes until the meat is melt in the mouth tender. Taste and check the seasoning, add more salt and pepper if required. The sauce should be thick enough to coat the back of a spoon, if not thick enough add a little more cornflour blended with water and simmer on the hob for a couple of minutes until thickened. Return to top Melt the butter in a saucepan, then remove from the heat. Add the dark chocolate and stir until it has melted. Whisk the eggs into the chocolate mixture and add to the combined dry ingredients. Stir well and then turn into a 12 inch square baking tray and bake at 180C for 40 minutes. Return to top Lightly whip another 100ml of the cream with the vanilla essence and half the caster sugar and leave to one side. Separate the eggs and beat the egg yolks with the rest of the sugar until it thickens and becomes a pale yellow colour. Whip the remaining 100ml of cream and set to one side. Cut the Madeira cake into slices and brush them with the rum. Beat the egg whites with the pinch of salt and fold a third of the mixture into the vanilla cream. Fold together the egg yolk mixture with the chocolate, plain cream and the rest of the egg whites. Line a round cake pan, pudding basin or loaf tin with clingfilm and pour in the vanilla and chocolate fillings in alternating layers with the Madeira cake and hazelnuts. Chill for four hours. Release the bomb from the mould 20 minutes before eating by placing the tin in hot water for a few minutes. Using a piping bag, pipe the surface of the bomb with Italian meringue. Return to top Stir in the curry paste and garlic, then cook for another one to two minutes. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes. Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan. Return to top Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have four layers. Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling then brush with the remaining butter. Can be chilled for one day until ready to bake. When ready to cook, bake for 20 to 25 minutes until golden brown, dust with icing sugar and serve warm with cream or custard. Return to top Soak the gelatine in cold water until softened and squeeze the water out, adding it to the cordial in a small saucepan. Heat to a simmer to melt the gelatine then add the water. Peel and finely slice the mango and use it to line the base and sides of a small terrine mould. Arrange a layer of citrus fruits on top, followed by some biscuit crumb, a layer of cordial mixture and then a layer of mint leaves. Repeat the process until the mould is full. Chill for 6-8 hours before serving. Return to top Don’t forget to add a squeeze of lemon or orange juice for natural preservation. Line a terrine mould with the streaky bacon, leaving a sensible overhang over the mould (about an inch). Finely chop the shallots, garlic and carrots and add to a hot pan with oil. Leave to sweat on a low heat for five minutes. Place the pork mince in a large mixing bowl and add the vegetables, mixing until thoroughly distributed. Season well and add the crushed peppercorns. Transfer half of the mince mixture into the terrine mould. Add the duck breasts to the previously used hot pan and sear for one to two minutes on each side then place in the terrine mould. Cover the duck with the remaining mince mixture and fold over the bacon to cover all the mince and create a neat parcel. Cover the top of the terrine with a piece of baking parchment and place the terrine lid on top - or cover with tin foil. Fill a large baking tray with water to go halfway up the terrine. Cook on 135C for an hour and a half, remove from the mould and cool at room temperature. Once cool place in the fridge. For the fig chutney add all the ingredients to a large saucepan and bring to the boil. Turn the heat right down and simmer gently for two hours until it forms a jam-like consistency. Leave to cool and add to a serving dish. When ready to serve drizzle a little balsamic vinegar over the terrine and serve with the fig chutney and a slice of chunky bread. Return to top Trim away the leaves of the cauliflower and cut it into quarters. Place a sprig of rosemary on each piece of cauliflower then wrap each piece completely in the salt crust. Brush them with egg wash and place into individual dishes or ramekins. Bake for 45 minutes on 160C then cover with tin foil and bake for a further 30 minutes. Once cooked slice open the top of the crust and pour in a little of the sauce, discarding the crust. Reduce the mixture by half and take off the heat. Make a bain marie by placing a small glass bowl over a small saucepan of simmering water. Put the egg yolks in the bowl and whisk for 20 seconds. Add the reduced wine mixture and incorporate the melted butter slowly. Season to taste then serve. Return to top Drain the oil from the pan and discard. Add another layer of fresh oil to the pan and then turn the heat down to low. Add the carrots, celery, onions and garlic and season with salt. Cook slowly for 10 minutes until the vegetables are soft and not coloured. Add the wine to the vegetables, turn up the heat and reduce the wine to a syrup. Add the chopped tomatoes and veal stock and bring to a simmer. Add the pork to the pan and cook slowly for one and a half to two hours until the pork is soft. For the mash potato, turn the oven to 200C and take a baking tray and dust with salt. Place the potatoes on top and place in the oven. Bake until soft when pierced with a skewer. Cut the potatoes in half and scoop out the flesh with a spoon. Bring the milk, saffron and butter to a simmer and put the potato through a potato ricer and add it to the milk mixture. Stir to bring everything together, season well and keep hot. To make the gremolata; add the finely grated lemon zest, the chopped parsley and garlic to a bowl and mix well until combined. To serve reheat the pork, put two pork pieces on a plate, a large spoonful of the saffron mash and coat with sauce. Sprinkle a little of the gremolata over the pork. Return to top Heat the oil in a non-stick frying pan over a medium heat and fry the sea bass skin-side down for 2 minutes, or until golden-brown. Place the fish in a roasting tray with a little olive oil, skin-side up, and season. Roast uncovered for 10 minutes in a preheated oven at 180C. The flesh should be white, skin crisp. Heat one tbsp of butter in a non-stick pan over a medium heat. When the butter has melted, add the shallots and fry for 2-3 minutes until they have softened but not coloured. Add the white wine and wine vinegar and bring the mixture to the boil. Continue to boil until most of the liquid has evaporated and the shallots are plump with liquid. Remove from the heat and gradually whisk in the chilled butter cubes, one at a time, until all of the butter has been incorporated into the mixture and the sauce has thickened and is glossy. Season to taste. Place the bacon under moderate heat in a non-stick pan, and cook until most of the fat has rendered and the bacon is crisp around the edges. Transfer the bacon to a paper towel–lined plate and wipe out the pan. Add one tablespoon of unsalted butter to the pan, lower the heat and when the butter has melted, add the Coco de Paimpol beans. Stir gently until the beans are shiny and golden. Raise the heat and add the bacon. Toss gently for 1 minute. To serve, remove the fish from the oven and place the fillets on to warmed plates. Pour the sauce around the fish and add a few Coco beans and bacon for garnish. Return to top Divide the parsley into leaves and stalks. Place the stalks in a pan with the thyme, garlic, bay and cyder, and boil. Add the mussels, cover and cook over a hot heat, shaking occasionally, until the mussels are open - discard any that stay shut. Strain the juices through a sieve into a jug. Extract the flesh from the mussels and keep warm in a covered hot bowl. Place the juices in the saucepan with the cod and enough milk to cover, simmer and turn off the heat. Heat a sauté pan, add a knob of butter and a splash of oil and fry the bacon until just brown. Toss in the shallots and leek, turn the heat down and cover, cooking until softened. Take out the cod out of its pan to keep warm with the mussels. Strain the milk into a jug, you need 400ml so add more milk if needed. Remove the bacon, shallots and leek from the pan and keep warm. Put the juices in the bacon pan back on a medium heat and when bubbling, whisk in the flour and cook into a paste. Gradually pour in a splash of the milk at a time, whisking. Once smooth, take off the heat and whisk in cheese and mustard, followed by the egg yolks, lots of pepper and a little salt. Fold into the saucepan contents (used to cook the cod) very carefully, with the shredded parsley leaves and adjust seasoning. Finally fold in the mussels and cod. Taking the mash, use a spoon and a fork to put an even layer across the top and swirl with a suitably wavy forked pattern. Scatter with cheese and poke in the whole mussels. Cook or grill until mussels have opened and top browned (if you are unlucky to have one or two which don't open, ensure these are discarded). Return to top Peel the potatoes and chop them into small chunks. Boil them in a saucepan of hot water for 10 to 15 minutes. Drain and mash them with butter. Meanwhile, heat the milk in a large saucepan and add the salmon. Bring the milk to the boil, then reduce the heat and simmer for 6 to 7 minutes. While the salmon is cooking, slice the spring onions and the leeks. Heat the butter in a large saucepan and fry the spring onions and leeks for 4 to 5 minutes, until softened. Remove the fish from the other pan and set aside. Keep the milk in the pan but turn off the heat. Add the flour to the leeks and stir well. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish and stir in well each time. Add all of the milk and heat gently until the sauce has thickened. Break the salmon into chunks, removing the skin and checking for bones. Fold the fish into the sauce. Add the prawns and the frozen peas. Spoon the mixture into an ovenproof dish. Top with the mashed potato. Use a fork to spread the mash over the top and create a rough texture. Put in the oven and cook for 25 to 30 minutes, or until golden brown and bubbling. Return to top Put the pears in a saucepan, just cover with water and add 2 tsp of sugar. Cook on a medium heat for 10 mins. While the pears are cooking, in a bowl mix together the butter and flour with your fingertips, until the mixture is like breadcrumbs. Add the sugar and mix together. Put the pears and some of the syrup into four ramekins. Top with the crumble mixture and add a sprinkling of sugar. Bake for 15 to 20 minutes, or until the crumbles are golden and bubbling at the edges. Serve with ice cream or custard. Return to top Bring the vegetable stock to the boil in a saucepan, then add the couscous. Season with salt and black pepper and add two dashes of lemon juice. Simmer for 10 to 12 minutes, or when the stock has been absorbed and the couscous is tender. Transfer to a bowl, cover with cling film and set aside. Chop the peppers, onion, courgettes and garlic and sauté in a saucepan with the olive oil. Season with salt and black pepper. When they are soft, add to the couscous. Finely chop the mint and parsley, add to the couscous and mix together. Add a dash of olive oil to stop the couscous from sticking. Add lemon juice and seasoning. Set aside. Heat a frying pan to quite a high heat and add 1 to 2 tbsp of olive oil. Add the salmon, skin side down, and cook for about 2 minutes or until the skin is crisp. Transfer to a baking tray (unless you have an ovenproof frying pan) with the skin side up. Cook at 180C for 15 to 20 minutes or until it's firm to the touch. If the couscous is still warm, start to plate up. If not, heat it in the microwave for about a minute. To serve, put some couscous on a plate, then the salmon with the skin side up. You could add chopped herbs and a squeeze of lemon juice on top. If you like spicy food, add a chilli or two! Return to top In a large bowl, mix together the cocoa powder, plain flour, baking powder and caster sugar. In a food processor, blend the cooked beetroot, eggs and vegetable oil. Mix the wet ingredients into the dry mixture. Pour into two large cake tins, approximately 28cm in diameter. Bake for 35 to 40 minutes. Check the cakes with a skewer - if it comes out clean, they're cooked. Allow to cool and sandwich together with jam. If desired, top with chocolate buttercream. Return to top Preheat the oven to 180C/350F/ gas mark 4. Oil a deep 8-inch cake tin and line with a piece of GPP. Alternatively you may prepare 8 to 10 teacups or timbale moulds in the same way. Cream the butter with sugar until light and fluffy. Beat in the eggs slowly, beating well after each addition. Sift the flour with the bi carb and stir in to the butter mixture. Add the remaining ingredients including the date tea water and the dates, chopped or pulp. Fold in and place the cake mix into the tin. Bake the cake for about an hour or until a skewer comes out clean. Bake the individual ones for about 20 to 25 minutes. Turn out the pudding and serve with the orange compote. This cake can be frozen, but don’t freeze the compote. Return to top Grown in the dark to bring it on unnaturally early, forced rhubarb makes a bittersweet succulent base for fragrant elegant desserts, especially beautiful on the eye and in the mouth in what is rather subdued brown' time of year, both outside and on the plate. For Valentine's Day, I want comforting soul-satisfying dishes; with its nostalgic indulgent feel, trifle is just the ticket. Always good with a little texture on the side, google a recipe for pistachio biscotti (twice-cooked Italian biscuits), home-made and sliced thin, they make perfect little soldiers to dunk in. Served up in a glass, this pretty multi-layered rhubarb trifle is ideal for the sofa or upstairs if you're getting all romantic, and of course, you can share one between two... Us chefs know that great food, not humour or good looks, is the best way to a loved one's heart!" Bring the cream to a simmer, take off heat and whisk in sugar and root and ground ginger. After 15 minutes, strain the cream into a jug, remove softened gelatine from the water with a slotted spoon and whisk into the cream. Fold in the diced stem ginger. Ladle into whisky tumblers to a quarter-high level of the glass. Refrigerate until set firm. Cut the rhubarb into inch pieces and place into a wide saucepan with the sugar and water. Bring to a gentle simmer, cover and every 2 minutes, test with a sharp knife. When just softened, turn heat off. Drain off some juice into a large jug and whisk in the strained gelatine leaves and rosewater. Add in the rhubarb and fold together. Allow to cool to room temperature. Take the pannacotta glasses from fridge and add jelly mix to the halfway level of the glass. Return to the fridge to set. Whip the cream and fold through the chocolate thoroughly. Take the trifle glasses and top with a quarter height layer of the cream. Refrigerate until set. Toss the ingredients together and place in a shallow roasting tin. Bake for 10 minutes or until just tender. Remove and cover with foil until room temperature. Transfer to the refrigerator until cold. Just before serving, artfully fold some rhubarb pieces on to each trifle. Enjoy! Return to top ADVERTISEMENT
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Beze torta Potrebno je: Za testo: 100 g maslaca, 100 g šećera , 3 žumanca, 100 g brašna, 50 g mlevenih pinjola ili badema, 2 kašicice praška za pecivo, 3 kašike mleka Za beze i fil: 3 belanceta , 210 g šećera, kašika gustina, malo praška za pecivo, 4 kašike pinjola ili seckanih badema , 300 g raznog bobičastog voča, 250 ml slatke pavlake, 200 g svežeg švapskog sira Priprema: Zagrejati rernu na 180 stepeni. Umutiti maslac sa šećerom, pa umešati žumanca. Dodati brašno, pinjole, prašak za pecivo i mleko. Sipati testo u dva kalupa za torte (ø 26 cm). Za beze masu umutiti belanca sa 180 g šećera. Dodati gustin i prašak za pecivo. Premazati beze masu preko obe kore. Posuti pinjolama. Peći obe kore po 30 minuta. Ostaviti ih da se ohlade u kalupima. Očistiti voće. Umutiti slatku pavlaku sa ostatkom šećera. Razmutiti sir sa 2 kašike slatke pavlake, pa onda i ostatkom. Umešati i voće. Izvaditi kore iz kalupa, pa jednu premazati kremom s voćem. Poklopiti drugom korom. Hladiti tortu oko 30 minuta. Šlag- torta od borovnica Potrebno je: 150 g keksa, 1 kašičica cimeta u prahu, 3 kašike šećera, 75 g omekšalog putera Ostali sastojci: 500 g borovnica, kesica belog želatina u prahu, 250 ml soka od višanja, 600 ml slatkog šlaga, 2 kremfiksa, 75 g šećera u prahu, 1 kašika soka od limuna i ribana korica, crveni preliv za torte. Priprema: Izmešajte keks sa cimetom, šećerom i puterom. Rukama umesite testo i formirajte kao podlogu po dnu nauljenog pleha (ø 26 cm) pa ga stavite u frižider. Borovnice proberite, operite, pa 400 g malo zgnječite, ali tako da ispod držite činijicu u kojoj ćete skupiti njihov sok. Želatin razmutite u 50 ml soka od višanja pa ostavite da bubri 10 minuta. Od slatke pavlake ulupajte šlag, pa umešajte kremfiks, prosejani šećer u prahu, sok i koricu od limuna. U poslastičarski špric stavite oko 100 g šlaga pa odložite u frižider da se hladi. Na laganoj vatri rastopite razmućeni želatin, umešajte 4 kašike šlaga, a potom tu smesu izmešajte sa preostalim šlagom i celom količinom borovnica.Šlag-krem sa voćem razmažite po podlozi od plazme i držite u frižideru još 2 sata. Pripremite preliv prema uputstvu na kesici sa sokom od borovnica i višanja (dodajte vode koliko je potrebno da dobijete količinu navedenu u uputstvu). Prelijte tortu pripremljenim prelivom i držite je u frižideru oko 2 sata. Pre posluživanja ukrasite je šlagom i, po želji, borovnicama. Rodjendanska torta Potrebno je: za kore: 100 g putera, 100 g šećera u prahu, kesica vanilin šećera, 100 g brašna, 50 g gustina, 2 jaja, kašika strugane limunove kore i pola kesice praška za pecivo. Za krem: 500 ml mleka, 50 g gustina, 2 žumanca, kesica vanilin šećera i 150 g šećera. Za dekoraciju: kesica voćnog želea, 500 g smrznutih malina i 70 g badema u listićima. Priprema: Penasto umutite puter sa šećerom u prahu i vanilin šećerom. Ne prestajući da mutite dodajte struganu limunovu koru i brašno pomešano sa praškom za pecivo i gustinom. Dobijenu mešavinu preručite u podmazan i brašnom posut pleh i pecite 30 minuta u rerni zagrejanoj na 180 stepeni. U međuvremenu pomešajte žumanca sa šećerom, dodajte malo hladnog mleka i ostatak zagrejanog mleka i kuvajte na pari, stalno mešajući, da se masa zgusne. Sklonite s ringle, ohladite i premažite pečenu i ohlađenu koru. Malo krema sačuvajte za dekoraciju. Preko krema rasporedite odmrznute i dobro oceđene maline, odozgo nanesite voćni žele, pripremljen prema uputstvu na kesici. Celu tortu ukrasite ostatkom krema i bademima u listićima i do serviranja čuvajte u frižideru. Nemačka palačinka s limunovim šećerom Potrebno je: 1/3 šolje šećera, 2 kašičice narendane limunove kore, 3 velika jajeta, držite ih oko 30 minuta na sobnoj temperaturi, 2/3 šolje mleka, na sobnoj temperaturi, 2/3 šolje višenamenskog brašna, 1/4 kašičice čistog vanilinog ekstrata Priprema: Stavite duboki tiganj na srednju pregradu u šporetu i zagrejte rernu na 220C. Pomešajte šećer i narendanu koru limuna u maloj činiji. Umutite jaja mikserom, na najvećoj brzini dok ne postanu bledo žuta i penasta. Onda dodajte mleko, brašno, vanilu, cimet, oraščić, so i nastavite da mutite dok testo ne postane glatko, još jedan minut i biće ređe. Stavite puter u tiganj, neka se rastopi, a onda rukom okrenite tiganj da se dno obloži. Dodajte testo i odmah vratite u rernu. Pecite dok palačinka ne nadođe i postane zlatno žuta, oko 18 do 25 minuta. Pospite limunovim šećerom i poslužite odmah. Možete garnirati kriškama limuna. Ljubičasti kolačići Potrebno je za 4 osobe: za testo: 240 g šećera u prahu, 240 g putera, 6 jaja, 240 g brašna, 2 kašike kakao praha i pola kesice praška za pecivo. za krem: 100 g putera, 60 g šećera u prahu, kašika ruma, kašika kakao praha i kesica vanilin šećera. za dekoraciju: 150 g kokosovog brašna, jedna-dve kašike limunovog soka, belance, 150 g šećera u prahu i 2-3 kašike sirupa od višanja, malina ili kupina. Priprema: Penasto umutite šećer sa puterom i ne prestajući da mutite dodajte jedno po jedno jaje i malo-pomalo brašna, prašak za pecivo, šećera u prahu i kakao u prahu. Dobijenu smesu preručite u pleh obložen papirom za pečenje i pecite 30 minuta u rerni zagrejanoj na 180 stepeni. Pečenu koru ohladite, a za to vreme penasto umutite puter sa šećerom i vanilin šećerom. Kada se šećer sasvim otopi dodajte kakao u prahu i rum, pa sve sjedinite. Metalnim kalupom, prečnika 6 cm, odvajajte krugove od ohlađene kore i dva po dva kruga spajajte kremom. Ostatkom krema premažite stranice kolačića i uvaljajte ih u kokosovo brašno. Površinu kolačića premažite glazurom od šećera, limunovog soka i belanceta i odozgo išarajte voćnim sirupom. Rošer Potrebno je: 5 jaja, 250 g šećera, 250 g brašna, 2-3 supene kašike kakaa, dl ulja, dl vode, kesica praška za pecivo Fil: 500 g maskarponea, 3-4 dl slatke pavlake, 4-5 supenih kašika punih nutele, 200-300 g lešnika Ganaš krem: 2 dl slatke pavlake, 200 g tamne čokolade Priprema: Umutite žumanca sa šećerom. Kakao prelijte sa 2-3 kašike vruće vode i izmešajte da dobijete gustu pastu a potom umešajte u žumanca. Stalno mešajući dodajte ulje a zatim i vodu. Brašno sa praškom za pecivo umešajte u prethodnu smesu. Umutite belanca i lagano špatulom sjedinite. Izlijte u okruglu tepsiju, oboloženu papirom za pečenje i pecite na 180°C (30 minuta). Koru ohladite i horizontalno prerežite da se dobiju 3 korice. Fil Umutite maskarpone i dodajte nutelu a potom dodajte čvrsto umućenu slatku pavlaku. Isitnjene lešnike umešajte u kremu. Ganaš krema Pavlaku zagrejete do ključanja a zatim je prelijte preko sitno izlomljene čokolade i mešajte. Ostavite je da se malo ohladi, pa deo krema prelijte preko gornje kore, ostatkom ohlađenog krema ukrasite tortu. Havana Torta Potrebno je: Kore: 3 jaja, 3 kašike šećera, 3 kašike brašna, malo praška za pecivo Fil: 1/2 l mleka, 1/2 l slatke pavlake, 150 g šećera, kesica želatine u prahu od 10 gr, 150 g proprženih lešnika, 150 g napolitanki sa lešnicima Priprema: Ugrejati rernu na 160 stepeni. Jaja umutiti sa šećerom, dodati brašno i prašak za pecivo i peći oko 15 minuta. Ulupat slatku pavlaku u čvrsti šlag. Ugrejat mleko sa šećerom (dok se šećer ne rastopi), ohladiti i dodati u to pavlaku, samleveni keks i samlevene lešnike. Dobro izmešati dok se želatin rastopi i dodati u fil. Dobro promešajte mikserom. Na ohlađene kore namazati celi fil i ohladiti. Ledene kupine Potrebno je: Za sorbe: 250 g kupina, 100 g vode, 100 ml kefira, 2 kašike šećera Za pire: 250 g kupina, 50 ml vode, 50 g šećera Za dekoraciju: 50 g kupina Priprema: Oprane borovnice ispulsirajte u blenderu. Dodajte prokuvanu vodu sa šećerom i kefir. Smesu preručite u sud i stavite u zamrzivač na 20 minuta. Za pire stavite da se kuvaju kupine sa vodom i šećerom, pa ih izblendirajte i ohladite u frižideru. U čaše razlijte prvo pire od kupina i odozgo stavite po kašiku sorbea. Ukrasite kupinama koje su odstojale nekoliko minuta u zamrzivaču. Kuglof s trešnjama Potrebno je: 500 g trešanja, 4 jajeta, brašno, šećer u prahu, puter, po pola kesice praška za pecivo i vanilin-šećera, puter i brašno za kalup, so Priprema: Izmerite koliko su teška jaja, pa od merite istu težinu brašna, šećera u prahu i putera. Umutite puter sa šećerom u svetlu i penastu masu. Razbijte jaja, odvojite im žumanca od belanaca, pa žumanca pomešajte sa smesom od putera, prosejanim brašnom, praškom za pecivo, vanilin šećerom i očišćenim trešnjama. Belanca umutite s malo soli, umešajte ih u pripremljenu smesu i sve sipajte u kalup za kuglof (prečnika 22 cm) koji ste premazali puterom i posuli brašnom.Pecite 40 minuta na 180°C, potom izvadite kuglof iz rerne, ostavite ga da odstoji 15 minuta, izvrnite ga iz kalupa i pospite šećerom u prahu. Mala kula Potrebno je: za krem od malina: 500 g malina, 700 ml vode, 7 kašika šećera, 12 kašika griza za krem: 1 l mleka, 2 kesice pudinga od vanile, 3 kašike šećera za podlogu: 200 g mlevenog keksa, 80 g margarina, malo gaziranog soka od pomorandže, šlag za ukrašavanje Priprema: Mleveni keks i margarin izmešajte, pa, ako je smesa previše tvrda, dodajte malo gaziranog soka. Smesom obložite okrugle kalupe. Stavite da se kuva voda, šećer i griz, pa pred kraj lagano sastavite sa malinama i kuvajte još malo. Krem s malinama malo ohladite i razlije u kalupe sa keksom. U litri mleka sa šećerom skuvajte puding i prelijte preko krema od malina, pa ostavite da se ohladi. Pre služenja izvadite iz kalupa, ukrasite šlagom i voćnim prelivom. Na kraju premažite šlagom, isecite i poslužite.