Archive for the ‘Apricots’ Category

Bread and Butter Pudding (Marco Pierre White)

April 23, 2017

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Apricot and Cardamom Bread and Butter Pudding (Rachel Allen)

April 23, 2017

Honey Spiced Pork Casserole (Mary Berry)

September 20, 2016

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Lamb Tagine (Mary Berry)

September 20, 2016

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Lemon Simnel Cupcakes

March 30, 2016

Lemon Simnel Cupcakes 2Lemon Simnel Cupcakes 1

Tagine of Lamb (Mary Berry)

November 18, 2015

Tagine of Lamb (Mary Berry)

Apricot and Yoghurt Loaf Cake

August 14, 2015

Apricot and Yoghurt Loaf Cake

Honey almond parfait with warm apricots (Dan Lepard)

October 15, 2013

Makes 1 x 18cm dessert
3 medium eggs
300ml double cream
125g honey, a richly flavoured one if possible
50g light brown sugar
100g flaked almonds, toasted
500g apricots, semi or fully ripe
50g caster sugar

1 Make the custard by separating the eggs, then whisk the yolks lightly with the cream and 75g honey. Pour into a saucepan, then bring to the boil slowly. As soon as the mixture coats the back of a spoon and gets very hot, take it off the stove and pour into a clean, cold bowl and leave until cold.

2 Line the base and sides of a deep 18cm round cake tin with clingfilm. Gently stir the whites with the sugar and remaining honey in a saucepan until hot, then pour into a bowl and beat with an electric whisk for 4-5 minutes to form a thick, soft meringue.

3 Fold the almonds through the custard, add to the meringue and fold together, then pour into the cake tin and freeze for eight hours, until firm.

4 To serve, stone and halve the apricots, cook over a very gentle heat with the caster sugar until they soften, then cool. Serve a wedge of the parfait with a spoonful of the warm apricots.

Chicken With Apricots (Madhur Jaffrey)

October 2, 2013

Chicken With Apricots (Madhur Jaffrey)

Chicken and Sweet Potato Curry

October 2, 2013

Chicken and Sweet Potato Curry A