Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, berries, berry, blackberry, breakfast, oat, pancake, pancakes, raspberry, strawberry | No Comments »
Leave the oats to soak overnight in the fridge in a bowl with the yoghurt and milk (alternatively, use instant steel-cut). Mix the berries with the lemon and sugar, and also leave in the fridge overnight. In the bowl with the oats, mix in the beaten eggs, salt, baking powder, flour and oil. Butter a non-stick heavy-based frying pan and pour in ladlefuls of batter one at a time. When they start to brown on the bottom, bubble and cook around the edges, flip them over with a spatula and cook on the other side. Serve them hot with butter and the macerated berries, which will have softened and released a nice juicy syrup.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, basic, berries, berry, british, dessert, muffin, muffins, nut, snack | No Comments »
Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, crumble, dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, raspberry, shortcrust | No Comments »
Butter an ovenproof dish and pre-heat the oven to maximum temperature. In a bowl, mix the flour, salt and sugar. Cut the butter in cubes and rub it into the flour mixture, until it resembles breadcrumbs. Sprinkle the caster sugar and ginger over the raspberries and toss them to coat. Fill the dish with the fruit and cover with the crumble. Bake until golden brown, approx. 30 min.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, cake, cheese, cheesecake, cracker, cream, crust, dessert, french, fruit, know your onion, know your onions, knowyouronion, knowyouronions, raspberry | No Comments »
Put the crackers in a plastic bag and bash them with a rolling pin to reduce them to fine crumbs. Mix with the melted butter and press in the bottom of a 25cm spring-form tin. Refrigerate. Pour the water over the gelatine and leave to hydrate for 5 minutes. Whip the cream to soft peaks. Mix the raspberry purée with the sugar and cream cheese. Melt the gelatine over a hot water bath (without boiling the water in the pan) and mix it into the raspberry mixture. Gently fold in the cream, a little at a time. Pour the mixture over the biscuit base and leave it to set for 4 hs in the fridge.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: berries, berry, contemporary, cream, dessert, fruit, granita, know your onion, know your onions, knowyouronion, knowyouronions, ricota, ricotta, sorbet, strawberries, strawberry | No Comments »
Pre-freeze an aluminium tray. Mix the sugar and water and heat until the sugar dissolves. Add the strawberries, lemon and salt. Blend to a fine purée. Transfer to the pre-frozen tray and freeze. When completely frozen, blend again, return to tray and freeze again. To make the ricotta cream, pass the cheese through a fine sieve and mix with the remaining ingredients. When the granita is completely frozen, scrape it with a fork and serve it over the ricotta.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berries, berry, dessert, know your onion, know your onions, knowyouronion, knowyouronions, orange, rolls, spring, strawberries, strawberry, wrappers | No Comments »
Sauce:Juice and sieve the oranges. Mix the juice with sugar and bring it to a simmer. Let it reduce until it reaches a slightly syrupy consistency. Leave to cool. If it gets too thick after cooling, dilute with a little water.;Spring Roll:Chop the strawberries and coat with the sugar. Take 2 tablespoons of filling and spread across each wrapper, just below the centre. Brush all sides with egg white. Fold the wrapper up from the bottom by raising the lower corner to fold over the filling. Roll the filling over once, and bring the 2 corners in from the side to overlap each other. Finally fold the top flap down. Deep fry until golden brown. Serve hot, with the sauce. If not frying immediately, freeze the rolls, and when it’s time, fry them straight from the freezer.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berries, berry, dessert, egg, fruit, italian, kiwi, know your onion, know your onions, knowyouronion, knowyouronions, mango, maringue, pavlova, strawberries, strawberry, white | No Comments »
Beat the egg whites until firm, add half of the sugar and beat until smooth. Keep beating and add the rest of the sugar, a little at a time. When all the sugar is added, add the vinegar and cornflour. Beat until fully combined. Pour the meringue over a sheet of greaseproof paper and spread it to form a roughly shaped 20cm circle. Bake at 150C for 1 hour, turn off the oven and leave to cool. Peel and chop the fruit. When cool, turn the meringue carefully upside down and remove the paper. Top with the fruit and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: berries, berry, blackberry, blackcurrant, blueberry, cranberry, cream, dessert, french, gelatine, know your onion, know your onions, knowyouronion, knowyouronions, raspberry, redcurrant, strawberries, strawberry | No Comments »
Panna cotta: Dilute the gelatine in 3 tbsp water. Heat the milk with the sugar, but don’t let it boil. Add the gelatine and mix until fully dissolved. Add the cream, almond extract and keep mixing slowly, over low heat, until completely smooth. Fill individual moulds and refrigerate for 12 hs. To remove, dip the moulds in a tray of hot water for around 30 seconds. Serve with berry compote and flaked almonds.;Berry Compote: Put all the ingredients in a pan and let them simmer until the mixture reaches a jam like consistency. If it gets too stiff when cold, dilute with a bit of water.
