Archive for the ‘Marcus Wareing’ Category

Banana Bread (Marcus Wareing)

September 20, 2012
  • 2 large organic eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 300g strong white bread flour
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 115g softened unsalted butter, plus extra for the tin
  • 100g caster sugar
  • 4 overripe bananas (about 550g total weight) peeled and mashed
  • 75g walnuts, chopped
  • Heat the oven to 200deg . Brush a loaf tin with butter and line the bottom with non-stick baking parchment.
  • Beat the eggs in a jug with the vanilla and almond extracts. Sift the flour into a bowl with the baking powder and salt.
  • Cream the butter and sugar together until light and fluffy, using the paddle attachment of an electric mixer on high speed. With the machine at low speed, slowly pour in the eggs, beating until they are completely incorporated (don’t worry if the mix looks split at this point – it will come together later). Turn the machine off.
  • Mix in the mashed bananas, then fold in the sifted dry ingredients and the walnuts one-third at a time, just until the ingredients come together. Pour into the loaf tin and place on a baking sheet. Bake in the middle of the oven for 45 minutes until firm to the touch but still a little moist in the centre.
  • Cool in the tin for about 30 minutes, then turn out onto a wire rack and peel off the parchment. Leave until cold before slicing.

 

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Chocolate Chip Cookies (Marcus Wareing)

April 30, 2012

Ingredients:

180g strong white bread flour
115g butter (softened)
75g soft brown sugar
75g caster sugar
1 medium egg
1/2 tsp baking powder
1/2 tsp vanilla extract
170g dark and milk chocolate chips (mixed)
Pinch of salt

Cream together the butter and sugars in a bowl until pale and creamy, add the egg and beat in well. In a separate bowl, sift the flour, baking powder and salt and mix together. Fold the flour into the cookie mixture in two batches, combining well after each addition. Fold the chocolate chips into the dough; this may seem a bit difficult at first but keep going and it will all get mixed in! Lightly flour the surface and softly roll the dough into a log (I usually roll the dough so that it is just slightly larger than a vaseline tin). Wrap the log tightly in a double layer of cling film and refrigerate for at least 2 hours or until firm.

About 10 minutes before removing the dough from the fridge; pre-heat the oven to 190C/Gas 5 and line a baking tray with greaseproof paper. Take the dough out of the fridge and slice into discs – not too thinly but as many as you want. Place them evenly on the baking tray with enough space between them and bake for around 12 – 15 minutes, or until golden brown. Cool on a wire rack and store in your favourite biscuit jar.

Horseradish & Parsnip Pate (Marcus Wareing)

December 18, 2009