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: brisée, dessert, lemon, pâte, pie, raspberry, rhubarb, shortcrust | No Comments »
Sift the dry ingredients together in a bowl. Add the butter diced and rub with your fingers until you get a crumbly texture. Add the water and egg and mix just enough to get a firm dough. Cover with cling film and rest in the fridge for 30min. On a lightly floured surface, roll out the dough to a 1/2cm thickness, lay it over a 25cm pie mould, push it down and press the edges with your fingers. Line the dough with cling film (or parchment paper) and fill with dry beans. Bake in a 180C oven for 10min, then remove the beans and keep baking until golden (about 15min). To make the filling, cut the rhubarb into 1 inch pieces and add to a pan with the sugar, lemon juice and 1/2cup water. Cook until you get a smooth and thick rhubarb paste. Fill the pie and decorate it with the fresh raspberries.
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.
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.
