hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

Recipes with sugar

25Jul 12

Gooseberry and Almond Cupcakes

Gooseberry and Almond CupcakesI remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.)

We don’t have gooseberries in our garden, unfortunately. But when I saw them in a farm shop the other day, they brought back such nice memories that I had to buy some. They are in the peak of their season right now (June and July), so they may even be sweet enough to be eaten raw. However, I’ve baked some gooseberry and almond cupcakes, based on my grandmother’s “cherry financiers” recipe, changing some of the ingredients. I was quite chuffed with how they turned out actually!

Gooseberry and Almond Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 cupcakes
 
Gooseberry and almond cupcakes made with fresh British gooseberries, tangy summer fruits that are in the peak of their season in June and July.
Ingredients
  • 250g self-raising flour
  • 250g butter
  • 200g fresh gooseberries, washed and quartered
  • 165g powdered or icing sugar
  • 120g powered almonds
  • 5 egg whites
Instructions
  1. Mix together the sugar, flour and powdered almonds in a bowl.
  2. Soften the butter on a low heat and add to the mixture, stirring until smooth.
  3. Beat the egg whites until fluffy peaks form and then fold carefully into the mixture.
  4. Add the quartered gooseberries and mix in.
  5. Spoon the mixture into cupcake cases and bake in a preheated oven (180º) for about 20-25 mins or until golden and well risen.
  6. Remove from oven and leave to cool completely.
  7. Sprinkle each cupcake with a little icing sugar before serving.

 

Continue reading
18Jul 12

Rich Shepherd’s Pie with Red Wine Stock

Rich Shepherd's Pie with Red Wine Stock

Have a go at this rich shepherd’s pie with red wine stock, using the best of the season’s lamb. (For a a more vegetarian-friendly aubergine bake, try this baked aubergine parmesan with tofu pesto.

What you need:

  • 450g minced lamb
  • 1 medium onion, finely sliced
  • 2 cloves of garlic, minced or crushed
  • 90ml extra virgin olive oil
  • 2 carrots, cut into small cubes
  • 2 aubergines, cut into small cubes
  • A generous splash of Worcester sauce
  • 2.5 tbsp tomato purée
  • 100ml red wine
  • 90ml lamb, beef or chicken stock
  • Pinch of sugar
  • 4 medium tomatoes, diced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 3-4 floury potatoes, King Edward or Maris Piper, peeled and cut
  • 2 tbsp butter
  • Splash of milk
  • Salt and fresh ground black pepper to season

What to do:

  1. Preheat the oven to 180ºC.
  2. Boil the potatoes in a large pan of salted water for around 15-20 minutes, checking to see if they are tender with a sharp knife.
  3. Whilst the potatoes are cooking, make the pie filling:  Dry fry the lamb mince in a hot, wide and high-sided pan, until browned all over.  This will take around 5 minutes.  Transfer the lamb to a sieve over a bowl to drain.
  4. Meanwhile, add some of the olive oil to the frying pan, and sauté the onions and garlic together for 4-5 minutes until soft.
  5. Combine in the carrots, aubergines and the remaining olive oil (see how much oil the aubergines absorb when they cook!) and cook on for another 5 minutes or so.
  6. Add the drained lamb back to the pan, splash over with the Worcester sauce, pour in the tomato purée, add the pinch of sugar, and continue cooking for another 5-6 minutes, stirring the ingredients well.
  7. Now pour in the hot stock and the wine.  Season with salt and pepper.  Stir, and bring the liquid up to the boil.  Reduce the heat to a simmer and cook for another 6-8 minutes.  Add in the chopped tomatoes, the fresh parsley and thyme.
  8. Once the potatoes are cooked, drain them, pat them lightly with kitchen paper and mash them.  Add in the milk and butter, combining the ingredients together.
  9. Transfer the pie filling into a large oven proof dish and cover over with the mashed potato.  Use a fork to create plough lines, and bake the pie in the oven for around 20-30 minutes, until the lamb filling is bubbling and the potato turns golden brown.

Less than 30 minutes to prepare, 40 – 60 minutes to cook

Makes 4 servings

Continue reading
06Jul 12

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.)

What you need:

  • 10 spring roll wrappers
  • ¼ white cabbage, shredded into fine pieces
  • 60g shiitake mushrooms, cut into thin slices
  • 50g sugar snap peas, cut in half lengthwise and sliced into thin strips
  • 1 carrot, grated
  • 6 bamboo shoots, finely sliced
  • ¼ to ½ pack of beansprouts
  • 3 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped width-wise
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1tsp sugar
  • Salt and pepper to season
  • 1L vegetable oil for frying
  • 1 egg, beaten
  • Handful of fresh mint, chopped into fine shreds

What to do:

  1. Place a wok on a high heat and when hot, add a couple of tablespoons of vegetable oil.  Add all of the vegetables and stir fry until slightly softened.
  2. Add the soy sauce, oyster sauce and sugar, and season well with salt and pepper.  Stir well and remove the wok from the heat.  Stir in the mint and transfer the vegetables into a cold bowl to cool.
  3. Add the litre of vegetable oil to a deep heavy-based saucepan (or deep fat fryer if you have one) and heat the oil on a medium to high heat.
  4. As the oil is coming up to the heat, make up the spring rolls.  Lay out a spring roll wrapper in front of you with one corner facing you to create a diamond effect.  Brush a little of the beaten egg onto the four edges of the wrapper.
  5. Spoon a portion of the vegetables onto the wrapper, a few centimetres from the bottom, in a thin strip, taking care not to touch the edges with filling.
  6. Lift the bottom of the wrapper over and tuck it in under the filling.  Fold the left, then the right sides over the top, and roll upwards to form a tube.  Now brush a little more egg over the top edge and seal it along the roll.  Repeat with the other wrappers until you have 10 rolls.
  7. When the oil is hot, lower in the spring rolls and deep fry them until golden brown all over – just a minute or two.  Drain them on kitchen paper before serving.

Try serving with dips of fresh minty yoghurt and Pantai sweetened chilli sauce.

30 minutes to prepare, 20 minutes to cook
Makes 4-6 servings

Continue reading
28May 12

Hot Apple Tart with Cream

Hot Apple TartWhy not try this wonderful hot apple tart with cream as a great pudding to celebrate any occasion – perfect as apples are in season all year round.

For more apple goodness, try these caramelised apples with real custard.

What you need:

  • Pack of ready-rolled puff pastry
  • 8 eating apples, whatever you can find that is in season. Washed, peeled and cored.  4 cubed and 4 sliced into thin wedges.
  • 25g unsalted butter
  • 1 tsp ground cinnamon
  • 50g caster sugar, plus a sprinkle for caramelising the apples at the end
  • ½ tbsp runny honey
  • Tub of double cream to serve

What to do:

  1. First make the apple filling.  Heat the butter slowly in a pan until it melts before adding the cubed apple pieces and coating them all in the butter.  Cover the pan with its lid and cook the apples over a medium heat for about 15 minutes.  Stir in the honey and cook on for a further 5 minutes.  Now stir in the sugar, and the cinnamon, puréeing the soft apple with the spoon as you do so.  Leave the puréed apple mixture overnight to cool, or if you’re in more of a hurry, you can cool it in the fridge.
  2. When you are ready to cook the tart, preheat the oven to 200ºC and line a circular, ceramic oven-proof dish with parchment paper.
  3. Roll open the puff pastry and lay it over the baking dish, pressing it gently to the sides of the dish and cutting off any excess pastry around the top edge.
  4. Spread the puréed apple into the pastry casing, using a spatula.  Leave a 1.5cm gap of uncovered pastry all around the edge.
  5. Place the apple wedges very gently over the apple purée filling, so that they are slightly overlapping, start at the outer edge and work your way into the centre in rings.
  6. Bake the tart in the oven for around 15-20 minutes, until the apples turn golden brown in colour.
  7. Remove the cooked tart from the oven, sprinkle over a little caster sugar and cinnamon, and under a very hot grill, caramelise the apples.
  8. Serve hot with a generous dollop of double cream.

30 minutes to prepare (plus cooling time) 40 minutes to cook

Makes: 4-6 servings

Continue reading
12May 12

Rhubarb and Marzipan Crumble

 

Rhubarb and Marzipan crumbleSpring is in the air! Well, perhaps not quite yet. But no matter the time of year, I enjoy the occasional treat to satisfy my sweet tooth. However, knowing that I am also eating fruits and veggies helps me justify these cravings.

Rhubarb comes into season in March and is readily available in the UK until May - so there’s still a chance to get some good rhubarb, just! Every year, as soon as I see it in the greengrocer, I pick it up so I can make a favourite of mine, rhubarb crumble.

 

 

This year I made this classic crumble pudding with a sweet surprise.  In this recipe, the natural tartness of the rhubarb contrasts really well with the almondy sweetness of the marzipan.

What you need:

  • 10 rhubarb sticks
  • 6 tbsp caster sugar
  • 4 tbsp water
  • 110g Demerara sugar
  • 110g butter, left at room temperature for a while to soften
  • 190g flour
  • 150g Marzipan, cut into thin strips

What to do:

  1. Preheat the oven to 180ºC.
  2. Chop the rhubarb into cubes, pop it on an oven tray, sprinkle over the water and caster sugar and bake it in the oven for 10 minutes.
  3. Remove the rhubarb from the oven once it is cooked, and transfer it to an ovenproof dish.
  4. Create the crumble by rubbing the butter, flour and Demerara sugar together.
  5. Place the thin strips of marzipan across the top of the rhubarb before sprinkling the crumble mixture on.
  6. Bake the crumble in the oven for 35-45 minutes, or until the rhubarb mixture is soft and bubbling and the topping is golden brown and crispy.
  7. Serve with vanilla ice cream. (optional)
30 mins to prepare, 30 minutes to 1 hour to cook
 
Makes: 4 servings

A little more about rhubarb…

The edible part of the rhubarb plant, the stalk, is technically a vegetable, though we think of it as a fruit.

Rhubarb seems to have become a popular food in the 17th Century when cheap sugar became accessible.

Rhubarb is thought to have first been cultivated in China in 2700BC.

It is said that the Romans believed that people who ate rhubarb were barbaric in nature (possibly because of its natural bitterness) and that the name rhubarb may have been derived from the Latin word rhabarbarum meaning ‘root of the barbarians’.

Continue reading
11Apr 12

Home-made Lemonade

Home-made lemonadeHome-made lemonade is incredible stuff.  It’s so very tasty and is simply bursting with vitamin C.  Great for kids and grown-ups alike!  I make jug loads of it throughout the spring and summer, usually to enjoy with friends when they come round to share good food with us on the terrace, but also for us to enjoy as a family. (If you prefer a more adult drink, try this refreshing mint julep.)

You can keep it covered in a jug in the fridge for a couple of days, but it’s so refreshing, especially if you drink it really cold with plenty of ice, that you’ll find it won’t last that long.  My mum used to make this regularly for us as kids.  We loved it, and still do!  This recipe makes fairly sweet lemonade, so if you prefer it a little more tart, vary the sugar accordingly.  If once you’ve made it, you decide that it’s too sweet for your palate, you can simply add more lemon juice to correct the balance.

 

What you need:

  • 250g sugar
  • 250ml water (to make the syrup)
  • 250ml juice of fresh lemons (4-8 lemons)
  • 1 lemon to slice for serving
  • 700 – 950ml cold water (for diluting)
  • Plenty of ice for serving
  • Sprig of mint to garnish

What to do:

  1. First we are going to make simple sugar syrup.  Put the sugar in a large heavy-based saucepan, and add the 250ml of water.  Gently heat the contents of the pan until the sugar has completely dissolved.
  2. Whilst you are dissolving the sugar into the water, squeeze the juice of around 4-6 lemons to make up the 250ml that you need.  Lemons can vary enormously in the amount of fresh juice that you can squeeze out of them.  You may need more lemons if you are squeezing them manually, or less if you are using a mechanical juicer.
  3. Pour the sugar syrup mixture into a large jug and stir in the freshly squeezed lemon juice.  Add the cold diluting water to taste (between 700ml and 950ml).
  4. Pop the jug in the fridge until you are ready to serve the lemonade with plenty of ice, a sliced lemon and the sprig of mint, or serve it immediately in the same way.

15 minutes to prepare

Makes 6 servings

Continue reading
09Apr 12

Roast pork with apples and cider

Roast Pork with ApplesPork fillets are tender and succulent, and in this roast pork with apples and cider recipe are cooked fast. This means that you can prepare a roast from start to finish in less than 45 minutes, and it’s delicious!

What you need:
2 x 350g fillets of pork
3 x large cox apples, core removed, skin on
2 cloves garlic, peeled and cut into thin slices
20 Cloves
40g butter (plus a knob of butter to grease baking tray)
1 ½ tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 tablespoon Demerara sugar
225ml English cider
2 tablespoons crème fraiche (optional)
Salt and pepper to taste

What to do:
1. Preheat the oven to 230°C.
2. Cut slits into the pork fillets and insert the garlic slivers inside – do this all over the meat.
3. Push cloves into some of the spaces between the garlic, around 5 cloves per side of each piece of meat.
4. Butter a baking tray and scatter with the sliced onion.
5. Melt the butter in a bowl and stir in the cider. Lay the pork over the onion on the baking tray, and brush the meat all over with the cider mixture. Then season with salt and pepper.
6. Cut the apples into wedges, toss them in the cider and butter mixture and place them in the tray around the outside of the pork.
7. Place the tray in the hot oven on a high shelf and roast for 25-30 mins, or until the pork is thoroughly cooked (roasting time will depend on the thickness of the pork).
8. When cooked, remove the pork, keeping it warm by wrapping it in silver foil, then put the baking tray on the heat on top of the cooker, add some cider and stir loose the apples and onions to make a wonderful sauce, let the liquid reduce by about a third – this should take about 5 minutes.
9. Add the crème fraiche (if you are using it) to the cider, apple and onion sauce, let it warm through on the heat, taste and season further if necessary.
10. Carve the pork into nice thick slices and serve with the apples.

1 hour to prepare – 45 minutes to cook
Makes: 4 main courses

Note: If you enjoy my recipe, I also recommend this spiced roast ham or pork with juniper berries.

Continue reading
30Mar 12

Poached Pears with a Hot White Chocolate Liqueur Sauce

Pears with chocolate sauceIf frozen berries and white chocolate make a nice pairing, I think that the combination of pears and white chocolate is pretty divine, especially when the white chocolate sauce contains a little liqueur.  What a nice way to round off a special meal!

 

March is the last month of the pear season in the UK.  You can still find lots of delicious varieties out there.  Poached pears with a hot white chocolate liqueur sauce uses Conference pears.  This fruit is one of my personal favourites.  Pears have a special kind of sweetness and when ripe, a great softness, although pears also have that distinctive slightly gritty texture to them.  Apparently, when they are picked early and ripen off the tree, that gritty texture is less prevalent.

What you need:

  • 6 conference pears, stalks in place, peeled
  • 85g Demerara sugar
  • 3 tbsp honey, runny and clear
  • 1 tsp cinnamon powder
  • A few drops of vanilla essence
  • 450ml white wine
  • 255g white chocolate, broken into small pieces
  • 120g butter, unsalted
  • 4-6 tbsp white chocolate liqueur

What to do:

  1. In a deep and heavy-based saucepan, add the white wine, cinnamon, vanilla essence and honey, and bring the mixture up to a gentle simmer.  Add the pears and turn the heat down to low, poaching the pears for about half an hour or until they are translucent in appearance.  Turn the pears over every now and then during poaching.
  2. Whilst the pears are cooking, you can get going with the white chocolate liqueur sauce.  Gently melt the white chocolate and the butter together in a separate pan.  When molten and combined, remove from the heat and stir in the white chocolate liqueur.
  3. Once the pears are translucent and soft, remove them from the saucepan and place them in the serving bowls, then reduce the white wine mixture to a third of its quantity.
  4. Pour some of the white wine reduction over each pear before pouring on the white chocolate sauce.

If you want to be really decadent, you can make a milk chocolate sauce as well. Take 255g of milk chocolate in small pieces and 120g of butter. As with the white chocolate sauce, stir together over a low heat until it is all molten and combined. Pour on top of the pears after the wine reduction and before the white chocolate.

Less than 30 minutes to prepare and 30 minutes to 1 hour to cook

Makes: 6 puddings

Continue reading