Christmas Cake

Ingredients
125g Self Raising Flour
200g Plain Flour
250g Butter
250g Brown Sugar
250g Currants
250g Raisins
250g Sultanas
75g Mixed Peel (chopped)
75g Glace Cherries
50g Ground Almonds
5 Eggs
1 Tablespoon Treacle
1 Teaspoon Mixed Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
50ml Sherry
1 Lemon (zested)
4 Tablespoons Brandy

Equipment
1 Large Mixing Bowl
2 Wooden Spoons
1 9inch Round Baking Tin (or 8inch square tin) (greased)
Greaseproof Paper
1 Sieve
2 Mixing Bowl
1 Airtight Tin

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. Line the baking tin with a double thickness of grease proof paper and leave a good 5 cm sticking out above the rim of the tin.
2. Start by sieving the flours into the large mixing bowl, add the salt and spices and give a little stir, in an other bowl cream the butter and sugar together until you have a light mixture then add the treacle and mix well, in the other mixing bowl, drop in the eggs, vanilla and sherry and beat gently together.
3. Now what you need to do is, beat half the egg mixture into the creamed mixture then fold in 1/3rd of the flour, then add 1/2 the egg mixture again and fold, then add 1/2 the remaining flour and fold, finally add the last bit of egg, fold, and then the flour and fold again.
4. Now add in all the other ingredients (except the brandy) and fold in well then pour the mixture into your cake tin and flatten out the top.Now chuck this in the oven for 4-4 1/2 hours)
5. If the cake begins to brown too much you can cover it with a double layer of greaseproof paper, check to see if it is done by sticking it in the centre with a skewer, if the skewer comes out clean it's done, if it comes out sticky then leave it in. Turn the cake out on to a wire rack and allow it to cool completely then finally prick the top all over and drizzle over 4 tablespoons of brandy, leave it to mature for 3 months in an airtight tin (adding brand 1-2 tablespoons every couple of weeks)
   

Yule Log

Ingredients
3 Eggs
75g Caster Sugar
75g Plain Flour
1 Tablespoon Hot Water
1 Teaspoon Vanilla Extract
Icing Sugar
175g Sugar
125ml Water
6 Egg Yolks
375g Unsalted Butter (softened)
250g Plain Dark Chocolate (melted and cooled)

Equipment
2 Large Bowls
1 Whisk
1 Spatula
1 13x9inch Swiss Roll Tin (greased)
Grease Proof Paper
1 Sauce Pan
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Place the 3 eggs in the mixing bowl and drop in the caster sugar, whisk together until it is thick and fluffy, now with a spatula or fork fold in the flour, vanilla and hot water, be gentle but mix it well, then pour the mixture into the Swiss roll tin and bake for 10 minutes until it is golden.
2. Tip the cake out onto some sugared grease proof paper, trim off any burnt and crispy edges then wrap in the paper and leave to cool.
3. In the sauce pan heat up the sugar and water until all the sugar has dissolved, bring it to the boil and heat up until it reaches 110c without stirring.
4. With the balloon whisk, whisk the egg yolks and then slowly pour on the sugar solution, whisking all the time, keep whisking until the mixture is thick and cool, then whisk in the butter and finally FOLD in the chocolate with a fork or spatula.
5. Unwrap your cake and cover with half the chocolate sauce mix, then place on whatever you are serving the cake on, cut off 1 end at a diagonal and then attach that piece back onto the top of the log to make it look like a branch (the topping will help it stick) cover with the rest of the chocolate sauce, then with a fork scrape lines along it to make it look real then chill until firm (a good couple of hours or over night, which is why I'm doing the recipe today on Christmas eve, so you can do this and mince pies!!)
6. When you are ready to serve, dust with icing sugar and enjoy. MERRY CHRISTMAS...

Mince Pies

Ingredients
250g Plain Flour
75g Butter (chilled and cut into cubes)
50g Ground Almonds
25g Caster Sugar
1 Egg (beaten)
1 Egg White
1 Orange (zested and juiced)
250g Mincemeat
Icing Sugar

Equipment
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Fork (to beat the egg)
1 Sieve
1 Wooden Spoon
1 Rolling Pin
1 3 inch Pastry Cutter
1 Bun Tray
1 Pastry Brush
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Sieve the flour into the bowl then drop in the butter, rub together with your finger tips until you get bread crumbs then stir in the ground almonds, sugar and orange zest. Now mix in the beaten egg and 2-3 tablespoons of the orange juice until you have a nice firm dough.
2. Flour your work surface lightly and need the gently for 20 seconds, now roll out your dough and with a pastry cutter you should be able to cut out 12 rounds., grease your bun tray with a little butter, then fill each one with a pastry round and and add 1 teaspoon of mincemeat to each.
3. Gather up the remaining dough and roll out again until you can cut 12x5cm rounds, no dampen the edges of the pies and then press a lid on gently, brush the top of the pies with the egg white then sprinkle some icing sugar over them.
4. Bake for 20 minutes until golden then remove from the oven and leave to cool until you can hold them then allow to cool further on a wire rack
   

Makes 12

Meringue Magic

Ingredients
1 Box Meringue nest (usually come in sixes, some poor sod is gonna have to have two!! Chefs Bonus)
1 250g Tub Mascarpone Cheese
150ml Single Cream
1 Tablespoon Icing Sugar
Fruit of Your Choice (hardish fruit is better for cutting, strawberries work well as do peaches, it's up to you, as little or as much as you like, less makes it easier to decorate, say 2 strawberries each)
1 Bottle Toffee Sauce (or chocolate)
1 Bag Chopped Mixed Nuts (check nobody has a nut allergy, smack em if they have!!)

Equipment
1 Mixing Bowl
1 Fork
1 Spoon
1 Knife
1 Chopping Board
Imagination.

The Good Bit

1. This takes seconds but looks amazing!! mix the mascarpone with cream and icing sugar in a bowl, that's the hard bit done!
2. Slice the fruit however you like (strawberries 1/2 or 1/4 them, peaches cut into slices so 1 peach could do all four), fill 4 of the meringue nests with a good scoop of the cream, decorate however you like with the fruit.
3. Sprinkle over some of the chopped mixed nuts, then do something arty with the toffee sauce, serve and enjoy, if you are the chef there are 2 nests left over, a sneaky one for you and 1 for someone special!

Serves 4

Crepe Suzette

Ingredients
100g Plain Flour
1 Egg
25g Butter (melted)
250ml Milk
Pinch of Salt
Lard (for frying, oil will do)
40g Butter
2 Tablespoons Caster Sugar
2 Oranges (zested and juiced)
1 Teaspoon Caster Sugar
2 Tablespoons Brandy
Cream to Serve (whipping cream, or make my cream from 'meringue magic' mascarpone/cream/icing sugar)

Equipment
1 Medium Frying Pan
1 Large Bowl
2 Small Bowls
1 Zester
1 Spatula
1 Table Knife
1 Sieve
1 Table Fork
1 Balloon Whisk

The Good Bit

1. Sieve the flour into the large bowl, whisk the egg in a small bowl with the fork, add the pinch of salt to the flour then make a well in the flour and add the butter egg and half the milk, with the balloon whisk beat until you have a smooth batter gradually adding the rest of the milk a little at a time (or prepare this 24hrs in advance and cover and leave in the fridge, this will get rid of lumps!!)
2. Heat a little lard in the frying pan over a medium heat then add approximately 2 tablespoons of mixture to the pan (enough to make a decent pancake, you are the best judge there as different pans are different sizes) cook the pancake until it's golden brown on one side then flip over (with the spatula unless you want to be daring and go for a toss!?) cook for 30 seconds then remove, do this with all your mixture, try to make between 4-8 pancakes.
3. Heat the remaining butter in the frying pan with the orange juice, zest and 2 tablespoons of caster sugar, whilst this is coming to a gentle simmer, roll all your pancakes up and cut into 1cm wide strips, add these to the pan next and give a very gentle but good stir to cover in the juices.
4. Push the pancakes to one side and add the teaspoon of caster sugar to a bare bit of pan, heat until it begins to bubble then cover with the brandy and ignite, swirl round in the pan (being careful) when the flames have gone out, serve! then add a dollop of cream!

serves 4

Creme Brulee

Ingredients
5 Egg Yolks
1 Tablespoon Caster Sugar+extra for topping
150ml Double Cream

Equipment
2 Large Mixing Bowls
1 Balloon Whisk
4 Ramekins
1 Large Oven Proof dish (with 1-2 inches of water in)
1 Sieve
1 Blow Torch (optional but really good for this, use a grill if you haven't a blow torch)

The Good Bit

1. Preheat your oven to 150c/300F. In the large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow then add the cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 4 ramekins and put them in a water bath and cook until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Now melt the sugar on top with a blow torch or place under a grill until sugar melts, then whack em back in the fridge for a few minutes before serving
   

Serves 4

Lemon Cheesecake

Ingredients
150g Digestive Biscuits
50g Butter (melted)
2 250g Cartons Mascarpone
200ml Double Cream (makes the traditional thick cheesecake, if you want it a little lighter use crème fraiche and 100g caster sugar)
2 Egg Yolks
2 Tablespoon Cornflour
1 Lemon (juiced)
Ice Cream/Cream to serve

Equipment
2 Mixing Bowls
1 Rolling Pin (or something heavy)
1 Strong Plastic bag
1 Big Spoon
1 Oven Proof Dish (20cm/8 inch)

The Good Bit

1. Pre-heat your oven to 190c 375f gas mark 5. Place the biscuits in the bag and crush with your rolling pin, then mix in one of the bowls with the melted butter, spread out evenly over the base of the oven proof dish and whack it in the freezer to set.
2. Mix all the other ingredients in a bowl together and pour over your now set base and smooth out, or leave a little jagged for that rustic look (that's what i tell everyone anyway and I'm sticking to it)
3. Slap this in a preheated oven for45 minutes, it should be golden when done, still a little jiggly but that will set, LEAVE it in the oven to cool with the oven door OPEN, then and only then when you can take it out by hand place it in the fridge for a few hours before serving, it's better if you can leave it over night.

Serves 6 (yeah right, if I'm one of your guests then it serves 1, ME!!)

Raspberry Sorbet

Ingredients
500g Raspberries
125g Sugar
300ml Water
2 Egg Whites

Equipment
1 Blender/Electric Whisk
1 Sieve
1 Large Pan
1 Large Bowl
1 Small Bowl
1 Wooden Spoon
1 Balloon Whisk
1 Shallow Container (with a lid helps, maybe a lunch box)

The Good Bit

1. Blend the raspberries and then pass this through the sieve collecting the juice in the large bowl, discard the pips.
2. Stir the sugar into the water in the large pan over a gentle heat until it has all dissolved, bring to the boil and boil rapidly for 8 minutes or until the water becomes a syrup then allow this to cool.
3. Pour the syrup into the raspberry juice and stir well then pour into the shallow container and freeze for about an hour until just freezing, then with the balloon whisk, whisk the egg whites until they form peaks then FOLD into the raspberry mixture.
4. Cover and seal the container with the lid then return to the freezer, when serving take out of the freezer and place in the fridge about 15mins before needed.

Serves 4-6

Panettone Surprise

Ingredients
4 Slices Panettone (or any thick cake, like madeira or treacle)
4 Peaches Halved and Stoned (or indeed any fruit with a fairly high sugar content, apple/pineapple work just as well)
Clotted Cream
Cinnamon
Icing Sugar

Equipment
1 Griddle Pan (a frying pan will do)
1 Dessert Spoon

The Good Bit

1. Fry the peaches on each side until slightly burnt, this draws the sugar out and caramelises it, takes about 5 minutes.
2. Under a grill, toast the panettone for 1-2 minutes on each side until golden, do this whatever cake you use, treacle cake is lovely heated in this way.
3. Serve a slice of cake onto each plate, top with the fruit then dust over with the cinnamon, then dollop on the clotted cream (or whipped cream if you have to) and dust again with the icing sugar.
   

Serves 4

Chocolate Risotto

Ingredients
50g Hazelnuts (or any you like)
50g Raisins or Sultanas
600ml/1 Pint Milk
25g Sugar
50g Butter
125g Pudding Rice (yes pudding, long grain wont do for this)
Brandy (optional but bloody good!)
125g CHOCOLATE (i find cooking chocolate awful, there are several brands i love which are great for this and i cant get them over here in france so i'm having to wade through block after block of chocolate to find one i really like, IT'S A HARD LIFE)

Equipment
1 Small Frying Pan
1 Small Sauce Pan
1 Large Pan
1 Grater
1 Ladle
1 Wooden Spoon

The Good Bit

1. Toast your nuts in the small frying pan (insert joke) with no oil then leave them to cool before chopping to bits, grate your chocolate.
   
2. Heat the milk and sugar in the small pan until just at simmering point.
3. Melt the butter in the large pan and add the rice and stir well coating all the rice, add a ladle of milk and wait for it to be absorbed by the rice then add another, keep this up until all the milk has gone.
4. Now whack in your nuts, raisins and stir well then finally add the grated chocolate but only give a little stir as this will then give a lovely marbled effect, Serve. (in case you were wondering add the brandy at the same stage as the nuts and raisins if you are using it)
   

Serves 4

Something Fruity For The Weekend

Ingredients
250g Mixed Fruit (strawberries, apples, mango, whatever takes your fancy, if you have no time to prepare, shops do frozen bags of mixed summer fruit)
1 Tablespoon Caster Sugar
White Rum
50g Amaretti or Almond Macaroons (any biscuit will do though)
100g Caster Sugar
1 Lemon (zested and juiced)
250g Carton Mascarpone Cheese
2 Tablespoons Icing Sugar

Equipment
1 Zester/Juicer
1 Small Pan
2 Small Mixing Bowls
1 Wooden Spoon

The Good Bit

1. Put the fruit, 1 tablespoon caster sugar and 2 tablespoons of rum in the bowl and mix well and leave whilst you do the next bit.
2. Heat 100g caster sugar in the frying pan along with the lemon juice and a splash of water, keep stirring until the sugar dissolves then heat rapidly without stirring until it turns golden.
3. Whilst that is boiling rapidly, mix the mascarpone with 2 tablespoons of rum, the icing sugar and lemon zest.
4. now fill the bottom of 4 dishes with the biscuits, spoon over the fruit, then top with the cream and finally drizzle over the caramel sauce, allow this to set for a minute then serve.

Serves 4

Orange Syllabub

Ingredients
2 Oranges (zested and juiced)
1 lemon (zested and juiced)
75g Caster Sugar
2 Tablespoons Cointreau
300ml Double Cream
Biscuits to Serve (ginger biscuits work very well)

Equipment
1 Large Bowl
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Mix all the ingredients together in a bowl except the cream, cover and chill for an hour.
2. Whisk in the cream until it holds its shape (you could always whisk the cream in a separate bowl, then serve into 4 dishes and drizzle over the the sauce and give a little stir to give a marbled effect) Serve well chilled.
   

Serves 4

Avocado Ice Cream

Ingredients
2 Ripe Avocados (peeled and stoned)
150ml Single Cream
300ml Double Cream
75g Caster Sugar
1 Lemon (juiced)
50g Toasted Chopped Almonds (optional, if you cant get them toasted just fry in a dry frying pan)

Equipment
A Blender/Food Processor
1 Mixing Bowl
1 Balloon Whisk
1 Spatula
1 Old Ice Cream Tub

The Good Bit

1. Blend together the single cream and avocado until smooth. Whisk the double cream until it forms soft peaks.
2. Fold the sugar, 2 tablespoons of lemon juice and the avocado mixture (and the nuts if using) into the double cream with the spatula.
3. Whack this lot into your old ice cream tub, cover and freeze. Move to the fridge 30mins before you want to serve.

Serves 4

Autumn Crumble

Ingredients
250g Blackberries (picked fresh in august they are at their sweetest, i know i went picking some yesterday!)
2 Cooking Apples (peeled, cored and chopped into slices)
150g Sugar
2 Teaspoons Cornflour
125g Plain Flour
50g Butter (diced)
50g Demerara Sugar
25g Bran Flakes (optional but adds texture and crunch)
50g Chopped Mixed Nuts

Equipment
2 Mixing Bowls
2 Wooden Spoons
1 Oven Proof Dish

The Good Bit

1. Pre heat your oven too190c/ 375f/ gas 5. Mix the fruit in a bowl then sprinkle over the sugar and cornflower, gently stir this with a wooden spoon, pour mixture into your oven proof dish.
2. Sift the flour into the other mixing bowl and add the butter, mix together with your fingers until you have breadcrumbs then add the nuts, bran flakes and demerara sugar and mix this together, whack on top of the fruit and level out with the back of a spoon.
3. Cook for 40-45 minutes until golden brown, serve hot with either custard or ice cream.

Serves 4

Bananas in Coconut Milk

Ingredients
2 Large Bananas (4 small)
1 400ml Can Coconut Milk (if you have half a can of coconut milk left over from one of the earlier recipes, half the ingredients in this recipe to make it do for two people.)
200ml Water
6 Tablespoons Light Muscovado Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Start by peeling and cutting your bananas (i suggest lengthways and then quarters)
2. Put the rest of the ingredients into a pan and bring to a simmer, stirring occasionally for 6 -8 minutes then add the banana and cook for a further 4-5 minutes. Serve hot

Serves 4

Vanilla Ice Cream

Ingredients
4 Eggs
75g Caster Sugar
450ml Single Cream
300ml Double Cream
3 Drops Vanilla essence (or 1 vanilla pod)

Equipment
1 Pan
2 Large Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Spatula
1 Sieve
1 Air Tight Freezer Container (old ice cream box)

The Good Bit

1. Crack 2 eggs into one of your bowls and then separate the other 2 and add the yolks only to this bowl (the whites can be used for a day or two after, maybe in a sorbet?) chuck in the sugar too and mix well.
2. Heat the single cream in the pan until it begins to boil, then pour this onto the egg mixture, stirring hard all the time, strain then stir in the vanilla extract (if using a pod, slice in half lengthways and scrape the seeds into the single cream before heating and chuck the pod in too). Leave to cool
3. Whip your double cream in the other bowl with the balloon whisk until it forms soft peaks, you don't want it too stiff. Fold this into the other mixture now with a spatula and pour into the the freezer container.
   
4. Freeze for an hour then take out and stir well then bung it back in the freezer until you want it. Take out 20 minutes before needed to to make it easy to scoop.

Serves 8

Melon And Strawberry Salad

Ingredients
3 Melons (try to pick 3 different ones like, honeydew, watermelon, galia and 3 the same size otherwise use half a large watermelon)
225g Strawberries
1 Lemon (juiced)
Honey
Fresh Mint For Decoration

Equipment
1 Melon Baller
1 SHARP Knife
1 Chopping Board
1 Large Fruit Bowl
1 Spoon

The Good Bit

1. Cut your melons in half and take out the seeds, get to work with the melon baller, placing all your bowls in a large fruit bowl.
2. Wash and take the green stems off the strawberries and cut them in half then mix in gently with the melon.
3. Mix A tablespoon of lemon juice with a tablespoon of water and 1 tablespoon of honey then drizzle this over the fruit, then finally chop some mint up and sprinkle over.

Serves 4