Salmon Quiche

Salmon Quiche

This salmon quiche is filled with a base of chopped rocket/arugula before flaked salmon is added and covered in creamy crème fraîche. Perfect for a lunch served with a green salad.

Salmon Quiche

8 servings
  • Preparation time: 15 minutes plus 30 minutes for the pastry case
  • Chilling time: 40 minutes for the pastry case
  • Cooking time: 25 minutes plus 20 minutes for the pastry case

  • Ingredients
  • For the shortcrust pastry
  • 225 g (8 oz) plain flour/cake and pastry flour (2 cups less 2 tbsp)
  • pinch of salt
  • 55 g (2 oz) butter, chilled and cubed (¼ cup, or ½ stick)
  • 55 g (2 oz) lard, chilled and cubed (¼ cup)
  • 3 tbsp ice cold water

  • For the filling
  • 55 g (2 oz) rocket/arugula
  • 140 g (5 oz) cooked salmon fillet OR
  • 1 tin/can wild red pacific sockeye salmon, drained and any skin and bones removed
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240 ml (8 fl oz) crème fraîche (1 cup)
  • salt and ground black pepper


  • 23 cm (9 inch) quiche tin (a solid tin with a loose base)

  • Method
  • For the pastry
  • Sift the flour and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle over the water and gently bring together. Tip onto a work surface and lightly knead into a ball. Wrap in cling film/wrap and chill for 20 minutes.

  • Roll out the pastry onto a floured work surface slightly larger than the quiche tin. Lift carefully into the tin, pressing the pastry down into the edges using the edge of your index finger. Run the rolling pin over the top of the tin to remove the excess pastry. Prick the base using the tines of a fork and return to the refrigerator to chill for a further 20 minutes.

  • Preheat the oven to 200°C (400°F) gas 6

  • Line the pastry case with baking parchment and fill with baking beans. Bake in the oven for 15 minutes then remove the baking beans and parchment. Return to the oven for a further 5 minutes.

  • Remove from the oven and leave to cool.

  • For the filling
  • Reduce the oven temperature to 180°C (350°F) gas 4

  • Remove the pastry case from its pan and carefully transfer to a baking sheet.

  • Roughly chop the rocket/arugula, discarding any thick stalks, and spread over the base of the pastry case.

  • Flake the fish and scatter on top of the rocket/arugula.

  • Now beat the eggs and crème fraîche together, using a hand held electric mixer, until combined. Then season. Gradually pour into the pastry case.

  • Bake for 30 minutes until the mixture has just set.
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Lemon and Lime Cheesecake

Lemon and Lime Cheesecake

A creamy baked cheesecake with just a hint of citrus. Decorated with a mound of freshly whipped cream and lemon and lime slices.

Lemon and Lime Cheesecake

8 servings
  • Preparation time: 20 minutes
  • Refrigeration time and standing time: at least 4 hours 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 140 g (5 oz) plain digestive biscuits/Graham Crumbs or Christie Honey Crumbs (1 cup)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 3 pkg (250g each) cream cheese, at room temperature
  • 140 g (5 oz) granulated sugar (¾ cup)
  • 1 lemon
  • 1 lime
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • For decoration
  • 120 ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
  • 1 tbsp icing/powdered sugar
  • ½ lemon, thinly sliced
  • ½ lime, thinly sliced


  • You will also need a 23 cm (9 inch) springform pan, or loose bottomed pan, base lined.

  • Method
  • Preheat the oven to 170°C (325°F) gas 3

  • If using digestive biscuits, place the biscuits in a plastic storage bag and crush, using a rolling pin, until the crumbs are very small.
  • Melt the butter in a pan over a low heat until just melted. Remove from the heat and add the crumbs. Stir until the crumbs are well coated. Then tip into the springform pan and press down making sure they make an even base right into the edges.
  • Zest half the lemon and all of the lime and put to one side. Juice the lemon and put in a small bowl.

  • Place the cream cheese and sugar in a large mixing bowl. For this stage it is easier to use a free standing mixer or a hand–held electric whisk. Beat until the cheese has softened and blended with the sugar.
  • Add the juice from the zested lime along with 2 tablespoons of reserved lemon juice and the vanilla extract. Mix to combine. Blend in the flour.
  • Now add the eggs, one at a time, beating between each addition until just blended.
  • Stir in the lemon and lime zest.

  • Then pour over the crust and bake for 35–40 minutes or until the centre is just set.
  • Turn off the oven. Remove the pan and run a palette knife around the rim of the pan to loosen the cake.

  • If time allows, return to the oven and leave the cheesecake to cool in the oven with the door slightly ajar. Cooling the mixture slowly prevents any potential for cracking.
  • Once cool, remove from the pan and refrigerate for 4 hours.

  • To serve
  • Whisk the cream until soft peaks form then gradually add the icing/powdered sugar, whisking until the cream becomes stiff. Spoon dollops of cream in the centre of the cheesecake.

  • Cut the lemon and lime slices in half and use them to decorate the top of the cream.
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Bourbon Biscuits

Bourbon Biscuits

This truly describes the Bourbon biscuit – chocolate butter cream sandwiched between two chocolate biscuits. For chocolate lovers – this recipe is just that.

Bourbon Biscuits

18 biscuits
  • Preparation time: 45 minutes
  • Chilling time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the biscuits
  • 250 g (9 oz) plain/all-purpose flour, plus extra to dust (1¾ cups)
  • 115 g (4 oz) chilled butter, cut into small cubes (½ cup, or 1 stick)
  • 115 g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 tbsp golden syrup, or liquid honey, if unavailable
  • 55 g (2 oz) cocoa powder (½ cup)
  • 1 tsp bicarbonate of soda/baking soda
  • 3 tbsp milk

  • For the filling
  • 85 g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 115 g (4 oz) icing/powdered sugar (1 cup)
  • 14 g (½ oz) cocoa powder (2 tbsp)


  • Large baking tray

  • Method
  • For the biscuits
  • Sift the flour into a large bowl and then add the rest of the ingredients. Beat everything together until they start to clump together. A food mixer or processor makes this very easy to do.

  • Tip from the bowl onto the work surface and knead to bring the dough together into a ball.

  • Mark a rectangle, 23 × 30.5 cm (9 × 12 ins) on a sheet of baking parchment. Turn the sheet over and this will give a guide when rolling out the dough.
  • Place the dough in the centre of the rectangle and roll out to the markings, dusting the rolling pin with flour as needed. Neaten up the edges so there is a clean rectangle shape of the right size.

  • Cut the dough lengthways into three equal strips, 7.5 cm (3 ins) each, but keep the strips together. The easiest way to do this accurately is by using a clear ruler. The ruler can also be used as a guide to cut the dough.
  • Now cut across the strips 2.5 cm (1 inch) apart in the same way, keeping the rectangle intact.
  • Using a small skewer, make 5 dots, spaced evenly apart, down each long side of the biscuits to resemble the traditional Bourbon.

  • Carefully lift the parchment onto the baking tray and chill the dough for 30 minutes.

  • Preheat the oven to 180°C (350°F) (gas 4)

  • Bake for 25 minutes. Remove from the oven and cut through each biscuit to make sure all the cuts are separate. Leave on the tray to cool completely.

  • For the filling
  • Sift the icing sugar/powdered sugar and cocoa powder into a bowl and add the softened butter. Beat together until combined. It will be a fairly thick butter cream.

  • Now turn over half the biscuits on the tray and divide the buttercream evenly between each one. This can be done neatly using a piping bag or spread on using a small palette knife.

  • Sandwich the biscuits together and store in an airtight container.
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Baked Custard with Fruit Compote


Baked Custard with Fruit Compote



A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.


4 servings
  • Preparation time: 15 minutes
  • Refrigeration time: 24 hours
  • Cooking time: 50 minutes
  • Standing time: 20–30 minutes

  • Ingredients
  • For the fruit compote
  • 85 g 3 oz sugar (½ cup less 1 tbsp)
  • 170 g 6 oz plums (about 4)
  • 170 g 6 oz strawberries, hulled and halved (⅞ cup)
  • 170 g 6 oz blueberries (1 cup)

  • For the custard
  • 150 ml 5 fl oz whole/full fat milk (⅔ cup)
  • 150 ml 5 fl oz single cream/table cream (⅔ cup)
  • 2 eggs large (U.K.)/extra large (N.A.)
  • 28 g 1 oz caster/white sugar (2 tbsp)
  • ½ tsp vanilla extract

  • To serve
  • Single cream/table cream

  • Equipment
  • a shallow ovenproof dish with a capacity of 600ml 20 fl oz (3 cups)
  • a small roasting tin/pan

  • Method
  • For the fruit compote
  • Wash the plums, halve and remove the stones. Pour 300ml (10 fl oz) of water into a pan, add the sugar and stir over a medium heat until the sugar has dissolved. Bring the syrup-water to a simmer and add the plums. Cook for one minute. Remove from the heat, cover and leave for 10–15 minutes until the fruit has softened but still keeps its shape.

  • Meanwhile, wash the berries, hull and halve the strawberries. Add them to the plums and stir to distribute the fruit. Transfer the fruit to a serving dish, cover and chill for 24 hours.

  • For the custard
  • The next day prepare the custard.

  • Heat the oven to 170°C (325°F) (gas 3)

  • Pour the milk and cream into a mixing bowl and add the eggs, sugar, and vanilla extract. Whisk to combine and then strain the custard into the ovenproof dish.

  • Pour the custard into the ovenproof dish and place this in the roasting tin/pan. Then slowly pour cold water into the roasting tin/pan to a depth of at least 2.5cm (1 inch). Carefully slide onto the middle rack in the oven and bake the custard for 50 minutes until it is set but still has a slight wobble in the centre when gently moved. It will also have an attractive golden skin. Remove from the oven and allow to cool for 20–30 minutes.

  • To serve
  • Remove the fruit compote from the fridge to bring it to room temperature.

  • Divide the custard between four dessert dishes and then spoon the compote around. Cream can also be poured over for a little bit of extra indulgence.
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White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake


This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.


10 servings
  • Preparation time: 1 hour
  • Cooking time: 40 minutes
  • Cooling and chilling time: about 1 hr 30 minutes

  • Ingredients
  • For the base
  • For U.K.
  • 55 g 2 oz butter
  • 28 g 1 oz dark chocolate
  • 250 g 9 oz digestive biscuits

  • For North America
  • 85 g 3 oz butter (⅜ cup, or ¾ stick)
  • 250 g 9 oz Oreo baking crumbs (1¾ cups)

  • For the filling
  • 300 g 11 oz good quality white chocolate (3 x 100g bars)
  • 400 g 15 oz full-fat cream cheese, at room temperature (2 cups)
  • 2 eggs large (U.K.)/extra large (N.A.)
  • 150 ml 5 fl oz soured cream (⅔ cup)
  • 1 tsp vanilla extract
  • 225 g 8 oz fresh raspberries (2 cups)

  • For the decoration
  • 55 g 2 oz good quality white chocolate (½ x 100g bar)
  • 140 g 5 oz fresh raspberries (1¼ cups)
  • 1 tsp icing/powdered sugar
  • 120 ml 4 fl oz double cream/whipping or heavy cream (½ cup)

  • You will also need a 23cm 9 inch springform cake tin/pan or loose-bottomed cake tin/pan and a piping bag fitted with a medium star nozzle

  • Method
  • Grease the sides of the tin and line the base.

  • Preheat the oven to 170°C (325°F) (gas3)

  • For the base
  • For U.K.
  • Put the biscuits in a plastic storage bag and crush, using a rolling pin, until they resemble fine breadcrumbs.

  • Break the chocolate into pieces and tip into a small pan. Add the butter.

  • Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, immediately remove from the heat.

  • Stir in the biscuit crumbs until thoroughly coated.

  • For North America
  • Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.

  • Once the crumbs are thoroughly coated tip into the prepared tin/pan and press evenly over the base, making sure they reach into the edges.

  • Chill while preparing the filling.

  • For the filling
  • Put an inch of water into a small pan and heat until just simmering.

  • Break the chocolate into small pieces and tip into a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally, until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat immediately the chocolate has melted.

  • Beat the cream cheese in a large bowl until smooth.

  • Add the eggs, soured cream, and vanilla extract and then beat until creamy and no lumps remain.

  • Stir in the melted chocolate.

  • Spoon half the mixture over the chocolate base. Then scatter the raspberries evenly over the mixture but don’t press them down.

  • Spoon the remaining cheese mixture over the raspberries and even the top with a small palette knife or the back of a spoon.

  • Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.

  • Remove from the oven and leave to cool.

  • If you have time, leave to cool in the oven with the door slightly ajar. This will allow it to cool down very slowly which again helps prevent cracking.

  • Then transfer the fridge to chill.

  • For the decoration
  • Put 85g (3 oz) (¾ cup) of the raspberries in a liquidiser. Reserve the remaining raspberries for later, making sure there is an even number. Add the sugar to the liquidiser and purée.

  • Press the coulis through a plastic sieve to remove the seeds. Scrape off any excess coulis from the underside of the sieve with a clean spoon. Put to one side.

  • Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.

  • Carefully remove the cheesecake from its tin/pan and place on a serving plate.

  • Whisk the cream until soft peaks form and then spoon into the piping bag. Pipe an even number of rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.

  • Now spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.

  • Arrange the chocolate curls in a mound in the centre of the cheesecake.

  • Finally, decorate the rosettes of cream with the reserved raspberries.
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Summer Tomato Soup

Summer Tomato Soup

With local tomatoes now in abundance, this is an ideal time to make a pot of summer tomato soup. This recipe produces a thin, flavoursome soup with just a hint of basil. Just right for a light lunch with some crusty bread.

Summer Tomato Soup

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 60 ml (2 fl oz) extra virgin oil (¼ cup)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 16 large ripe tomatoes
  • 240 ml (8 fl oz) chicken stock (1 cup)
  • handful fresh basil leaves, plus extra for garnishing
  • salt and freshly ground black pepper


  • large saucepan, a stock pan works well

  • Method
  • Heat the oil in the pan over a medium heat.

  • Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.

  • Quarter the tomatoes and add to the pan. Increase the heat to medium and cook for 15 minutes, stirring occasionally while also breaking down the tomatoes. A potato masher works really well for this.

  • Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.

  • Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.

  • In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.
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Thyme Chicken Marsala

Thyme Chicken Marsala


Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.


4 servings
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 chicken breasts skinned
  • 2 tbsp flour
  • 4 tbsp extra virgin olive oil
  • 2 large carrots cut into julienne strips
  • 2 small red peppers cut into julienne strips
  • 4 garlic cloves crushed
  • salt and pepper
  • 150 ml 5 fl oz dry Marsala wine (⅔ cup)
  • 2 tbsp fresh thyme leaves

  • To serve
  • linguine I can recommend the De Cecco brand

  • You will also need a large sauté pan.

  • Method
  • First put four plates in a warm oven.

  • Now place a chicken breast between 2 pieces of cling film/plastic wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten. Repeat with the three remaining pieces of chicken.

  • Spread the flour over a plate. Then coat each chicken breast in the flour, shaking off any excess and transfer to a clean plate. Set aside.

  • Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.

  • Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.

  • Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.

  • Depending on the size of your pan this may be needed to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, sauté for 4 minutes on each side, until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.

  • Reduce the heat under the pan to very low. Add the wine and thyme and scrape up any crusty bits from the bottom of the pan. Stir for 1 minute. You just want the wine to warm through but not evaporate.

  • Pour the sauce over the chicken and vegetables and serve with linguine.
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Updated: August 5, 2019