Summer Fruited Jelly

Summer Fruited Jelly

 

This is a really special jelly recipe where real redcurrant jelly is crammed with blackberries, raspberries, and redcurrants and then smothered with more fresh fruit in a raspberry coulis. Just pour a little cream on top and you have very sophisticated jelly.

 

Summer Fruited Jelly
Prepares: 4 servings
 
  • Preparation times: 35 minutes
  • Cooking time: 5 minutes
  • Setting time: at least 6 hours

  • Ingredients
  • 2½ sheets fine leaf gelatine OR
  • 1 sachet powdered gelatine
  • 450g (1 lb) redcurrants (3 cups)
  • 225g (8 oz) caster/white sugar (1 cup + 2 tbsp)
  • 140g (5 oz) blackberries (1 cup)
  • 300g (10½ oz) raspberries (2½ cups)

  • To serve
  • Double/whipping or heavy cream.

  • You will also need 4 × 175ml (6 fl oz) (¾ cup) mini pudding moulds. Alternatively, you can make them in one large jelly mould as shown in the photograph.


  1. Method
  2. First soften the gelatine.

  3. If using leaf gelatine, place the leaves in a bowl of cold water, snapping them in half to fit if necessary, and leave for 5 minutes to become very soft.

  4. If using powdered gelatine, stir the contents of 1 sachet into ¼ cup of cold water then add ¼ cup of boiling water and stir until the gelatine has completely dissolved, about 2 minutes.

  5. Now mix 300g (10½ oz) (2 cups) of the redcurrants, 200g (7 oz) (1 cup) of the sugar, and 90ml (3 fl oz) (⅓ cup) water in a medium-sized pan. Slowly bring the water to the boil and then simmer briskly, uncovered, for 3 minutes to cook the redcurrants. Strain the mixture into a jug through a plastic sieve, pushing the juices through with the back of a spoon.

  6. If using leaf gelatine, squeeze out the excess liquid and then stir it into the hot redcurrant juice.

  7. If using the powdered gelatine, stir the dissolved gelatine into the hot redcurrant juice.

  8. Now continue stirring until the gelatine has completely dissolved and then leave until the mixture is just warm.

  9. Meanwhile mix the remaining redcurrants with the blackberries and 200g (7 oz) (1½ cups) of the raspberries. Fill the moulds almost to the top with the fruit. You will have some fruit left over which will be used for garnishing.

  10. Fill each mould to the top with the jelly and then leave to cool completely. Cover with cling film/wrap and refrigerate to set for at least 6 hours.

  11. Meanwhile you can purée the remaining raspberries in a food processor or blender along with the remaining sugar and 3 tablespoons of water.

  12. Strain the coulis through a sieve into a bowl to remove the pips and then add the left-over fruit and stir to coat.

  13. When the jellies are set, remove them from their moulds by dipping the bottom of each one in boiling water for 5–10 seconds. Turn them out immediately onto four serving plates. Spoon the coulis and the fruit around the jellies and serve with cream.

 

Chicken Saltimbocca

Chicken Saltimbocca

 

Prosciutto, slices of Gruyère, and fresh sage leaves are enveloped in chicken breasts, then cooked in Marsala wine. A really quick dish to prepare that is irresistible.

 

Chicken Saltimbocca
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • salt and freshly ground black pepper
  • 4 slices prosciutto
  • 85g (3 oz) Gruyère cheese, thinly sliced
  • 12 fresh sage leaves, roughly chopped
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 120ml (4 fl oz) Marsala (½ cup)

  • To serve
  • Mashed potato or polenta go well with this dish to help soak up the delicious sauce.


  1. Method
  2. Using a rolling pin, first flatten each piece of chicken between two sheets of cling film/wrap. Then pat dry and season.

  3. Now lay a slice of prosciutto on each chicken breast, cover with the Gruyère and scatter over the sage leaves. Fold in half lengthways and coat in the flour.

  4. Heat the oil in a frying pan/skillet and cook the chicken over a medium heat for 2–3 minutes on each side until golden brown.

  5. Now add the Marsala, cover the pan and gently simmer for about 5 minutes, until the chicken is cooked through.

  6. Remove the chicken from the pan and keep warm in the oven.

  7. Increase the heat and reduce the liquid by half.

  8. Pour the sauce over the chicken and serve.

 

Cannelloni Al Forno

Cannelloni

 

A great recipe for a family meal.

 

Cannelloni Al Forno
Prepares: 4 servings
 
  • Preparation time: 40 minutes (plus 25 minutes, if making the béchamel sauce from scratch)
  • Cooking time: 55 minutes (plus 10 minutes, if making the béchamel sauce from scratch)

  • Ingredients
  • Cannelloni ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed (minced)
  • 340g (12 oz) minced/ground beef
  • 400g can (½ × 28 oz can) chopped/diced tomatoes
  • 1 tsp Italian seasoning
  • salt and freshly ground black pepper
  • 360ml (12 fl oz) passata (1½ cups)
  • 16 cannelloni shells
  • béchamel sauce, made with 300ml (10 fl oz) milk*
  • 115g (4 oz) mozzarella cheese, grated/shredded (1 cup)
  • 55g (2 oz) Parmesan, grated/ shredded (½ cup)

  • *In the UK you can buy packets of powered béchamel sauce to which you just add milk and heat. However, I can’t find this in Canada and so have to make the sauce from scratch, which is very easy. You will find the recipe below.

  • You will also need an ovenproof dish large enough to take 16 filled cannelloni shells in a single layer.


  1. Method
  2. Preheat the oven to 180°C (350°F), (gas 4).

  3. If making the béchamel sauce from scratch, make it now (see below).

  4. Heat the oil in a large frying pan/skillet then gently fry the onion and garlic for 5 minutes. Now add the meat and brown over a medium heat for 5 minutes, breaking up any clumps as it browns.

  5. Next stir in the tomatoes along with the seasonings. Gently simmer for 10 minutes.

  6. sauce simmering
  7. If making the béchamel sauce from a packet, make it now, following the directions on the packet.

  8. Pour half the passata into the ovenproof dish.

  9. Fill the cannelloni shells with the meat mixture, placing them in the dish as you go.

  10. Pasta filled with meat sauce
  11. Now pour over the remaining passata and then top with the béchamel sauce.

  12. Passata added
  13. Adding béchamel sauce
  14. Topped with béchamel










  15. Sprinkle over the mozzarella and then the Parmesan covering the sauce completely.

  16. Topped with cheese
  17. Bake in the oven for 30 minutes until the top is golden brown.

  18. Tip
  19. In UK the packets of grated mozzarella have no additional additives. In Canada the shredded mozzarella does. To avoid the additives, shred block mozzarella, popping it in the freezer for 30 minutes first to firm up. It will make shredding easier.

Béchamel Sauce
 
  • Ingredients
  • 300 ml (10 fl oz) milk (1¼ cups), warmed
  • 1 shallot, skinned and sliced OR a small piece of onion skinned
  • 1 small carrot, peeled and thickly sliced
  • 1 stick celery, washed and thickly sliced
  • 1 bay leaf
  • 3 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 3 tbsp flour
  • salt and freshly ground black pepper


  1. Method
  2. Pour the milk into a small pan. Add the vegetables, bay leaf, and peppercorns then bring slowly to the boil. Remove from the heat, cover the pan and leave to infuse for 15 minutes. Strain the milk, discarding the vegetables and flavourings.

  3. Melt the butter in a clean pan and then, over a low heat, blend in the flour. Cook for 1 minute. Remove from the heat and then slowly add the milk, stirring continuously, until the mixture is smooth. Now return the pan to the heat and cook the sauce until it thickens, stirring continuously. Season to taste.

 

English Sherry Trifle

English Sherry Trifle

 

There are many different recipes for a trifle but a sherry-soaked sponge first brings to mind the traditional English trifle. The delicious flavour of raspberries make this the fruit of choice with a silky, smooth custard topped with dollops of whipped cream and then decorated with more raspberries and toasted flaked almonds.  Just a heavenly dessert.

 

English Sherry Trifle
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Standing and chilling time: about 2 hours

  • Ingredients
  • Plain sponge cake, for example a Madeira cake
  • 3 tbsp raspberry conserve
  • 350g (12 oz) raspberries (2¾ cups)
  • 3 tbsp medium or sweet sherry
  • 480ml (16 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14g (½ oz) toasted flaked almonds (2 tbsp)
  • icing/powdered sugar for dusting

  • For the custard
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 3 tbsp cornflour/cornstarch
  • 1 tsp vanilla extract
  • 85g (3 oz) caster/superfine sugar (½ cup less 1 tbsp)
  • 600ml (20 fl oz) milk (2½ cups)

  • You will also need a large, flat based glass serving bowl for this dish.


  1. Method
  2. First make the custard. Whisk together the egg yolks, cornflour/cornstarch, vanilla, sugar, and three tablespoons of the milk.

  3. Heat the remaining milk in a small pan and, as it comes up to a boil, remove from the heat and whisk into the egg mixture. Now pour this back into the pan and, over a gentle heat, stir until the mixture has thickened enough to coat the back of a spoon.

  4. Pour into a jug and cover the surface of the custard with cling film/plastic wrap to prevent it forming a skin, then leave to cool.

  5. Now to make the trifle. You will need enough of the cake to cover the base of the serving dish and be about 2.5cm (1 inch) deep. Slice the cake in half horizontally and then spread one half with the raspberry conserve. Sandwich back together and lay in the base of the serving bowl, cutting to fit as necessary.

  6. Scatter ⅔ of the raspberries over the sponge, reserving the rest for decoration.

  7. Next spoon the sherry over the sponge and raspberries.

  8. Spoon the custard over the top, smoothing the surface.

  9. Chill for at least one hour.

  10. Whip the cream until it just holds its shape and dollop spoonfuls over the custard but this time don’t smooth the top.

  11. Decorate with the reserved raspberries and toasted almonds.

  12. Just before serving dust the top with icing/powdered sugar.

Updated: July 27, 2019

Peach Perfect

Peach Perfect

 

Juicy peaches and blackberries are grilled/broiled and smothered in honey-butter, rich cream, and crunchy ratafia. What a perfect summer dessert.

 

Peach Perfect
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes

  • Ingredients
  • 4 ripe peaches
  • 4 tsp runny honey/liquid honey
  • 28g (1 oz) butter (2 tbsp), cut into small pieces
  • 140g (5 oz) blackberries (1 cup)
  • 113g tub clotted cream or thick Jersey cream (UK) OR
  • 1 cup whipping or heavy cream (North America)
  • 2 tbsp peach schnapps
  • 8 ratafia (small almond macaroons)

  • You will also need 4 small heatproof dishes.


  1. Method
  2. Preheat the grill/broiler.

  3. If using whipping or heavy cream, whisk until thick.

  4. Now whip the peach schnapps into the cream and then crumble in the ratafia.

  5. Halve the peaches and ease out the stones. Put them cut-side up in the four individual dishes. Now drizzle over the honey and dot with the butter. Grill/broil for 2–3 minutes until the honey and butter begin to bubble.

  6. Remove the dishes from the heat and then spoon over the cream mixture and scatter over the blackberries. Place under the grill/broiler for a further 2 minutes, until the cream has melted and the peaches are golden brown.

  7. Serve immediately.

 

Fillets of Sole in Parmesan Breadcrumbs

Fillets of Sole in Parmesan Breadcrumbs

 

Fillets of sole are covered in a breadcrumb mix with Parmesan cheese, cayenne pepper and parsley and then gently fried for just a few minutes. They are served with a herb mayonnaise.

 

Fillets of Sole in Parmesan Breadcrumbs
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • For the sole
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 4 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • salt and freshly ground black pepper
  • 1 egg, beaten
  • sole fillets (8 small fillets about 85g (3 oz) each, or 4 large about 140g (5 oz )each)*
  • 2 tbsp oil (not olive oil)
  • lemon wedges to garnish

  • *If sole is out of season, turbot works really well with this recipe.

  • For the herb mayonnaise
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • 2 tbsp fresh chervil or basil, chopped
  • salt and freshly ground black pepper

  • To serve
  • a soft green salad

  • You will also need a large frying pan/skillet.


  1. Method
  2. For the herb mayonnaise
  3. In a small bowl, mix together the mayonnaise, lemon juice, and herbs. Season. Cover and chill.

  4. For the sole
  5. Put a plate in the oven to warm.

  6. Mix the breadcrumbs, Parmesan, parsley, and cayenne pepper. Then spread out on a plate.

  7. Pour the beaten egg into a shallow dish.

  8. Season the flour lightly and spread out on a second plate.

  9. Pat dry the sole fillets and then coat in the flour, dip in the egg and finally coat with the breadcrumbs. Put them on a clean plate as you go.

  10. You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan and then add half the fillets. Fry gently for 2–3 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and fry for a further 2–3 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil, then transfer to the warmed plate and return to the oven.

  11. Now heat the remaining oil in the pan, then fry the second batch of fillets.

  12. Serve garnished with lemon wedges and herb mayonnaise.

Updated: August 19, 2018

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with sautéed potatoes or home-made fries, and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • freshly grated black pepper
  • 4 parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and freshly grated black pepper

  • For the sauté potatoes*
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 2½ tbsp olive oil
  • salt and freshly grated black pepper

  • * An alternative, if you have a double oven, is to make chunky french fries.


  1. Method
  2. For the sauté potatoes
  3. Wash and peel potatoes. Cut into even-sized pieces and put in a pan. Cover with cold water and add a good pinch of salt. Now cover the pan, bring the water to a boil and then simmer for 7 minutes. Drain and leave for a few minutes until they are cool enough to handle, then dice into 1 inch chunks.

  4. Heat the oil in a large frying pan/skillet. Season the potatoes and add to pan/skillet. Toss to coat with the oil and then fry over a medium heat, turning frequently, until browned, crisp, and cooked through, about 15 minutes.

  5. For the gammon
  6. Meanwhile, preheat the grill/broiler.

  7. Trim any rind off the gammon steaks and then grill/broil for 6–10 minutes, until the top is starting to brown. Turn the steaks and grill/broil on the other side for about 6 minutes. The gammon should now be slightly crispy.

  8. Remove the gammon from the grill/broiler pan and lay a piece of foil over the rack. Put the steaks back on the rack and now place 1 pineapple ring on each gammon steak. Mix together the cheese, onion (if using), and pepper. Top the pineapple with the cheese and place back under a hot grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes.

  9. For the vegetables
  10. Cut the tomatoes in half, put a teaspoon of butter on each cut half and season. Place on the foil along with the covered gammon steaks and grill/broil for 5 minutes.

  11. To serve
  12. Garnish each gammon steak with a sprig of parsley.

Updated: August 19, 2018

Strawberry Tartlets

Strawberry Tartlets

 

Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!

 

Strawberry Tartlets
Prepares: 4 tartlets
 
  • Preparation time: 30 minutes
  • Chilling time: 20 minutes
  • Cooking time: 15minutes

  • Ingredients
  • For the sweet pastry
  • 2 eggs, yolks only
  • 55g (2 oz) softened butter (¼ cup, or ½ stick)
  • 55g (2 oz) caster/white sugar (¼ cup)
  • 115g (4oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
  • few drops vanilla extract

  • For the filling
  • Bird’s Custard Powder
  • 120ml (4 fl oz) full fat/whole milk (½ cup)
  • 285g (12 oz) small strawberries, washed and hulled (about 2 cups)
  • 120ml (4 fl oz) whipping cream/double or heavy cream (½ cup)
  • 2 tbsp redcurrant jelly

  • You will also need 4 x 10cm (4 inch) tartlet tins.


  1. Method
  2. For the sweet pastry
  3. In a medium-sized mixing bowl cream together the egg yolks, butter, sugar, and vanilla extract until smooth.

  4. Sift the flour and add to the bowl. Now mix to from a firm dough.

  5. Turn onto a floured surface and knead lightly until smooth. Then wrap in a plastic food bag and rest in the fridge for 15 minutes.

  6. Roll out the pastry thinly and then cut rounds 3.8cm (1½ inches) larger than the tartlet tin, re-rolling the pastry until there are 4 rounds. (Rolling it between two large sheets of cling film/wrap that have been dusted with flour will prevent the pastry sticking to the rolling pin.) Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Now roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape and chill again while the oven is heating up.

  7. Heat the oven to 200°C (400°F) (gas 6).

  8. Line the pastry with parchment paper and baking beans, then bake for 10 minutes.

  9. Remove the beans and paper and return to the oven for about 5 minutes until lightly golden and crisp. Leave to cool, then remove from the tins.

  10. For the filling
  11. Meanwhile make up the custard according to the directions on the packet using 120ml (4 fl oz) (½ cup) milk. (You want a thick custard). Transfer to a bowl and cover the surface of the custard with cling film/wrap to prevent it forming a skin. Leave to become cold.

  12. Now whip the cream until stiff. Then whip the cold custard to loosen it and fold in the whipped cream until thoroughly combined. Spoon into the tart cases and level the tops.

  13. Decorate with the strawberries, cutting them, if necessary, into halves or quarters depending on their size.

  14. Add a little boiling water the jelly (about 1 teaspoon). Stir to melt the jelly and then brush over the strawberries to glaze.

Updated: August 17, 2018

Lemon Meringue Nests with Raspberries

Lemon Meringue Nests with Raspberries

 

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

 

Lemon Meringue Nests with Raspberries
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g (2½ oz) caster/white sugar (⅓ cup)
  • 70g (2½ oz) icing/powdered sugar (½ cup + 1 tbsp), sifted

  • For the raspberries
  • 115g (4 oz) fresh raspberries (½ cup)
  • 340g (12 oz) frozen raspberries (1½ cups)
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)

  • For the filling
  • 200g (7 oz) fromage frais (⅞ cup)
  • 40g (1½ oz) icing/powdered sugar (⅓ cup), sifted
  • 1 tsp vanilla extract

  • You will also need a medium sized baking sheet.


  1. Method
  2. First measure out the frozen berries and leave to thaw.

  3. For the meringue
  4. Heat the oven to 140°C (235°F) (gas 1).

  5. Zest the lemon and and then squeeze out the juice into a small bowl.

  6. Now put the egg whites and lemon zest into a large bowl and whisk until firm peaks form.

  7. Gradually add the caster/white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  8. Sprinkle over 2 teaspoons of the lemon juice and reserve the rest for the raspberries. Whisk briefly to mix.

  9. Now carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  10. Line the baking sheet with parchment paper dabbing a bit of the meringue from the whisk onto each corner first to keep the paper in place.

  11. Now spoon four rough circles of the meringue onto the parchment paper. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each meringue. Bake on the lowest shelf of the oven for 1 hour 15 minutes.

  12. Remove and place the baking sheet on a wire rack to cool. If you like a crispier meringue and you have time, then leave in the oven to cool.

  13. For the raspberries
  14. Gently wash the fresh raspberries and put to one side for decoration.

  15. Now add the thawed berries to a blender with the sugar and 2 tablespoons of reserved lemon juice. Add 60ml (2 fl oz) (¼ cup) water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  16. Measure 180ml (6 fl oz) (¾ cup) of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.

  17. Bring the remaining purée to the boil then simmer for 1 minute. Remove from the heat and leave to cool.

  18. For the filling
  19. Place the fromage frais into a bowl with the icing/powdered sugar and vanilla extract and beat together until combined. Chill until needed.

  20. To assemble
  21. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Then decorate with the fresh raspberries and pour the raspberry sauce over top.

  22. Serve immediately.

Updated: August 17, 2018

Crêpes aux Fraises

Crêpe aux Fraises

 

Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.

 

Crêpes aux Fraises
Prepares: 4 servings (2 crêpes each)
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g (1 lb) strawberries (about 3 cups)
  • 500ml (16 fl oz) double cream/whipping cream or heavy cream (2 cups)
  • 1 tbsp icing sugar/powdered sugar, plus extra to dust

  • You will also need a heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Stir the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash, hull, and pat dry the strawberries. Cut any large strawberries into quarters and smaller ones in half so they will all be of a similar size. Set to one side.

  7. Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.

  8. When the batter has stood for its 20 minutes, start cooking the crêpes.

  9. First, melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk in. Then pour the rest into a small bowl and set aside to use for greasing the pan.

  10. Wipe the pan clean with a piece of kitchen paper and then turn up the heat to get the pan really hot first.

  11. Now turn the heat down to a medium setting and smear the pan with a little butter. It does not need to be running with butter. Smear the pan between cooking each crêpe.

  12. Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first as a guide as the batter needs to be tipped into the pan quickly. Pour the batter into the pan close to the surface and in the centre. As soon as the batter hits the hot pan, tip the pan from side to side to swirl the batter, and evenly coat the base of the pan. If there are any holes, just fill them in with a little batter using a teaspoon. It will only take a minute to cook.

  13. Lift the edge with a palette knife to check the underside is golden, then flip the crêpe over, using the palette knife, and cook the the underside. It will cook very quickly. Slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  14. Continue until you have 8 crepes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven as you cook them covering the top one with a piece of foil so it won’t dry out.

  15. Now fold the strawberries into the cream.

  16. Fold each crepe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.

  17. Dust with icing sugar and serve immediately.

Updated: August 12, 2018

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

 

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

 

Pork and Noodle Stir Fry
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 340g (12 oz) carrots (about 5 medium)
  • 225g (8 oz) frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

  • You will also need a large frying pan/skillet or wok.


  1. Method
  2. Prepare everything first as this dish does not take long to cook.

  3. Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  4. Now everything is prepared, you are ready to start cooking.

  5. Cook the noodles according to the directions on the packet and then drain.

  6. Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  7. Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  8. While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  9. Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  10. Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.

Updated: August 12, 2018

Summer Trifle

This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.

 

Summer Trifle

 

This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.

 

Summer Trifle
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 120ml (4 fl oz) milk (½ cup)
  • ½ vanilla pod split lengthways, OR
  • ½ tsp vanilla extract
  • 2 egg yolks
  • 40g (1½ oz) caster/white sugar (3 tbsp + 1 tsp)
  • 10 lady fingers or sponge fingers
  • 1 tbsp sweet white wine or sherry
  • 500g (1 lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
  • a splash of white wine (about 1 tablespoon)
  • 1 tsp caster/white sugar
  • 150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • 28g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)


  1. Method
  2. Chill four dessert plates in the fridge.

  3. Pour the milk in a small pan and add the vanilla pod or vanilla extract. Slowly heat on the lowest setting for 10 minutes, without boiling.

  4. Meanwhile put the egg yolks in a small bowl and whisk in the sugar to make a paste.

  5. Slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth. Return the custard to the pan and stir, over a low heat, until it begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. Remove from the heat and cool.

  6. Meanwhile, cut each sponge finger in half and lay in a shallow bowl. Drizzle over the wine or sherry.

  7. Now wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the wine and sugar. Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.

  8. Roughly chop the pistachio nuts or walnuts.

  9. Whip the cream until it forms soft peaks and then fold in the cooled custard.

  10. Now to arrange the plates. Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.

  11. Divide the sponge fingers between the plates arranging them around the edge.

  12. Pour the custard over half of each the sponge finger then sprinkle the nuts on top.

  13. Pour the remaining purée over the fruit and serve.

Updated: August 12, 2018