Archive for February, 2013

Rice Pudding with Sticky Plum Compote (Good Housekeeping)

February 25, 2013

Rice Pudding with Sticky Plum Compote (Good Housekeeping)

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Thyme Oatcakes (Good Housekeeping)

February 25, 2013

Thyme Oatcakes (Good Housekeeping)

Sausage Salami and Pepper Stew with White Beans

February 25, 2013

Sausage Salami and Pepper Stew with White Beans

Baked Chicken Curry (Madhur Jaffrey)

February 25, 2013

Baked Chicken Curry (Madhur Jaffrey)

Baklava

February 25, 2013

Baklava

Vanilla chocolate marble cake (Dan Lepard)

February 25, 2013

Swirls of rich chocolate marbled through a vanilla cake seems straightforward enough, but with a few secrets you can make this even easier. You may notice that the large quantity of chocolate folded through the batter thins it – potentially a concern. But a curious thing about chocolate is that the cocoa solids dry the cake batter as it bakes, so the final texture stays balanced. Spooning the mixtures in alternately means that when it comes to swirling everything together, you’re already halfway there. This makes it much more likely each slice will contain dark and white cake.

Vanilla chocolate marble cake

Serves 6-8

100g unsalted butter, softened
25ml sunflower oil
75g creme fraiche
175g caster sugar
2 tsp vanilla extract
2 medium eggs
100g dark chocolate
50ml milk
200g plain flour
2 tsp baking powder

1 Line the base and sides of a small loaf tin with non-stick baking paper and heat the oven to 180C/160C fan/350F/gas mark 4.

2 Put the butter, oil, creme fraiche and caster sugar in a bowl and beat until almost white and whipped. Add the vanilla and eggs then beat well again until the mix is very smooth and the sugar has dissolved. Don’t worry if the mixture looks split or separated – it won’t affect the result. Measure out the flour and baking powder in another bowl.

3 Melt the chocolate in the microwave then stir in the milk until you have a smooth sauce.

4 Sift the flour in with the butter mixture and mix well. Spoon half of the mixture into another bowl and beat in the chocolate.

5 Spoon both mixtures into the tin in alternate blobs then swirl slightly together with a skewer. Tap the tin on the bench firmly to get rid of air pockets, then bake for 50 minutes or until a skewer comes out clean.

6 Leave to cool in the tin then unwrap. Ice with the cupcake frosting (see below) if you like. This cake will keep for 2-3 days if wrapped well, or you could freeze it.

Pork belly and beans (Nigel Slater)

February 25, 2013

dried cannellini beans 500g
bay leaves 3
belly pork, bones out 1.2kg
onions 2 medium
olive oil
thyme 6 little sprigs
vegetable stock 1 litre
cavolo nero or other dark cabbage 200g

Soak the beans in deep, cold water overnight. In the morning, drain them, tip into a very large saucepan, add three bay leaves, cover with water and bring to the boil. Remove and discard any froth that floats to the surface with a draining spoon, then partially cover with a lid and turn down to a lively simmer. Leave the beans to cook for a good 45-60 minutes until almost tender.

Peel and chop the onions, then soften them in a little oil in a large, solid roasting tin over a low to moderate heat, adding the whole thyme sprigs and a grinding of black pepper. Let them take their time, so the onions are truly soft.

Set the oven at 220C/gas mark 8. Drain the cooked beans as soon as they are almost tender, and tip them into the onions and thyme. You should include the bay leaves or, if they look tired, add a couple of new ones. Pour in the stock.

Using a heavy kitchen knife, slice the piece of pork belly into eight squares. Salt the skin generously, pushing the grains down into the slashes on the surface. Place the pieces snugly, but not quite touching each other, into the beans, making certain that the pork stands proud of the beans. Bake for 20 minutes until the crackling is looking pale gold and lightly crisp.

Lower the heat to 160C/gas mark 2 and continue cooking for an hour and 15 minutes. The pork should be crisp on top, soft but not meltingly so. Remove the pork to warm plates.

Place the roasting tin over a moderate heat, shred the cabbage and stir into the beans and cook for a couple of minutes. Finish with salt, stirring it into the beans. Serve with the pork.

Apple Pear and Cinnamon Crumble (Prue Leith)

February 22, 2013

Cherry Cake (Mary Berry)

Apple Pear and Cinnamon Crumble (Prue Leith)

February 22, 2013

Apple Pear and Cinnamon Crumble (Prue Leith)

Chocolate and Macadamia Cookies

February 22, 2013

Chocolate and Macadamia Cookies