Kiwi Fruit Sorbet

Ingredients
6 Kiwi Fruit
1/3 Cup Sugar
1 Cup Water
2 Eggs (whites only)

Equipment
1 Large Pan
1 SHARP Knife
1 Chopping Board
1 Blender
1 Mixing Bowl
1 Balloon Whisk
1 Airtight Container

The Good Bit

1. Peel your kiwis then drop in the pan with the water and sugar and stir over a low heat without boiling until the sugar has dissolved, then bring to the boil and gently simmer for 10 minutes until the fruit is soft.
2. Allow the mixture to cool a little then pour into the blender and give it a good zap until you have a smooth mixture, Whisk the egg whites until they form stiff peaks then fold into the kiwi mixture with a metal spoon, pour into your airtight container and freeze for 3 1/2 hours.
3. Remove from the the freezer and give a good beating with the balloon whisk (or electric whisk for better results) then return to the freezer overnight.

Lemon Ice Cream

Ingredients
6 Eggs (yolks only)
4 Eggs (whites only)
1 Cup Caster Sugar
1 Lemon (juiced and zested)
1/2 Cup Double Cream

Equipment
2 Mixing Bowls
1 Large Pan (1/2 full with gently simmering water)
2 Balloon Whisks
1 Metal Spoon
1 Lemon Juicer/Zester
1 Airtight Container

The Good Bit

1. Whisk together the egg yolks then stand your bowl in the pan of simmering water and keep whisking until your mixture increases in volume and then add the juice, zest and 2/3rds of the caster sugar and keep whisking until you have a pale mixture then remove from the heat.
   
2. In the other bowl whisk the egg whites until they form stiff peaks, then add in the remaining sugar gradually, and beat until the whites look shiny. Now using your metal spoon fold the egg whites and cream into the lemon mixture then pour into your container and freeze.
3. From experience it is best to check every hour or so and give a good beating with a fork, making sure to scrape any ice from around the sides of the container, this should insure you get a fairly smooth and crystal less ice cream.

Cheats Tropical Ice Cream

Ingredients
1l of Vanilla Ice Cream
1/3 Cup Fresh (or canned) Passion Fruit (blended)
1/3 Cup Fresh Orange Juice
2/3 Cup Mango (chopped into small chunks)

Equipment
1 SHARP Knife
1 Chopping Board
1 Fork
1 Blender

The Good Bit

1. Let the ice cream defrost a little so that it is soft enough to stir, blend your passion fruit into a pulp then mix it into the ice cream with the orange juice.
2. Finally fold in the chunks of mango with the fork then refreeze your ice cream, you have to be fairly quick doing this as you don't want to defrost the ice cream so much that it forms ice crystals when it re freezes.

Orange Gelato

Ingredients
1 1/4 Cups Icing Sugar
1 1/2 Cups Fresh Orange Juice
2 Cups Water
1 Tablespoon Lemon Juice
2 Tablespoons Cointreau/Grand Mariner
2 Eggs (whites only)
1/4 Cup Icing Sugar

Equipment
1 Large Pan
1 Airtight Container
1 Wooden Spoon
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Place the largest amount of icing sugar in the pan along with the water, orange juice and lemon, Stir over a medium heat until the sugar has dissolved then bring to a rapid boil and then reduce the heat and simmer for15 minutes.
2. Allow the mixture to cool before you pour it into your container, now's the time to add the booze, then place in the freezer and check from time to time. When it begins to form ice around the edges, whip your egg whites until they form soft peaks, stir in the remaining sugar then fold your eggs into the orange slush and freeze again.
   

Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Chocolate Sorbet

Ingredients
150g Dark Chocolate
115g Plain Chocolate
225g Caster Sugar
475ml Water

Equipment
1 Blender
1 Large Pan
1 Airtight Freezer Container
1 Metal Fork
1 Spatula

The Good Bit

1. Start by heating the water and sugar up in the pan and leaving to simmer for 2 minutes over a medium heat, whilst that is doing, put the chocolate in your blender fitted with a metal blade, whisk until it is well finely chopped.
2. Now pour your sugar solution over the top whilst keeping the blender going (with the whisk attachment on this time) Keep this up for 1 minute then scrape down the sides of the bowl with the spatula and repeat for another minute until you have a smooth paste.
3. Pour into your freezer container and chill before you freeze, once you have a slushy consistency, whisk/beat with the fork until you have a smooth consistency and then freeze again, do this once more before you have a solid consistency.
4. You'll need to bring this out of the freezer 5-10 minutes before you want to serve it (or as i do, i put it in the fridge just as i'm starting to serve dinner.

Serves 6

Coffee Granita

Ingredients
50g Fresh Coffee Beans or Ground Coffee
100g Sugar
600ml Water
150ml Double Cream
1 Teaspoon Drinking Chocolate Powder
Coffee Beans for Decoration

Equipment
1 Large Pan
1 Large Airtight Container
1 Fork
1 Coffee Grinder (if using beans)
1 Fine Sieve or Muslin

The Good Bit

1. Put the sugar and water in a pan and heat gently until the solution is clear and all the sugar has dissolved. If you are using beans, now's the time to grind them to a fine powder, then add to the sugar solution and leave for 5 minutes.
2. Strain your mixture through your fine sieve or muslin into the airtight container, cool and the place in the freezer.
3. Every 30 minutes of so you need to check, and break up any ice crystals with your fork, making sure to scrape around the sides, eventually you'll get a grainy ice mixture. To serve, divide into 4 glasses, whip up your cream until it is firm, then add a dollop to the top, sprinkle over some drinking chocolate powder, decorate with a coffee bean or 2 and enjoy.

Makes 4

Melon Sorbet

Ingredients

1kg Melon Flesh

50g Caster Sugar
1 Lemon or 1 Lime (juice only)
1 Egg (white only)

Equipment

1 Blender

1 Airtight Container

1 Mixing Bowl

1 Balloon Whisk

1 Metal Fork

The Good Bit

1. Pour the lime or lemon juice into a blender and then add the caster sugar and the melon flesh, blend for a few minutes until you have a smooth paste and then pour the mixture into the airtight container.
2. Freeze for about 2 hours checking every 30 minutes or so and stirring/scraping any ice that forms. when you have something that resembles a sorbet, to help keep it that way whip the egg white in the mixing bowl with the balloon whisk and fold it into the sorbet then return it to the freezer.

Strawberry Sorbet

Ingredients

2 Cups Water
2 Cups Sugar
2 1/2Kg Strawberries (hulled)
4 Tablespoons Lemon Juice
4 Tablespoons Grand Mariner (optional)

Equipment

1 Blender
1 Large Pan
1 Airtight Container
1 Metal Fork
1 Tablespoon

The Good Bit

1. Start by bring your sugar and water to the boil, you want to get to the point where the syrup is clear, then simmer for 5 minutes, then allow to cool (i usually hold my pan in a bowl of cold water at this point to speed things up, then i place it in the fridge)
2. Whilst you are waiting for your syrup to cool, pass your strawberries through the blender until you have a smooth paste, then add them to the syrup along with the lemon juice and grand mariner (if using) and give a good stir the pour in your container and place in the freezer.
3. You may have to check every 30 minutes or so to make sure ice is forming, when it does begin, scrape/stir the sorbet so that it doesn't just form one big block of ice. enjoy out in the sun!!! (why not try 1 scoop of 3 different sorbets!!)

Pina Colada Ice Cream

Ingredients
200ml Double Cream (whipped)
200ml Cream Of Coconut
4 Tablespoons Caster Sugar
1 Tablespoon Coconut Liqueur
1x400g Can Pineapple or Same Weight Fresh (drained and chopped)

Equipment
1 Large Bowl
1 Blender
1 Balloon Whisk
2 Large Bowls
1 Airtigt Freezer Container

The Good Bit

1. Start by blending your pineapple until you have a smooth paste, then add all the other ingredients except for the cream.
2. You want to whip the cream up in your other bowl until it holds stiff peaks, then gradually add your pineapple mixture in a folding motion (you want to do your best not to destroy the texture of the cream too much) once all the mixture is folded in, transfer to your freezer container and freeze.
3. From experience making ice creams, you want to check every 30 minutes or so and whip up with a fork when ice starts to form until it is no longer possible to do so (you break up ice crystals doing this and therefore get a smoother ice cream)
4. Remove from the fridge well before you need to serve (it'll be a lot harder than shop bought ice cream) or freeze in the door as it is not quite as cold there. The liqueur should help this be a fairly soft ice cream though.
   

Lime Sorbet

Ingredients
2 Cups Sugar
2 Cups Water
1 Cup Lime Juice (freshly squeezed 7-9 limes)
1 Tablespoon Of Lime Zest

Equipment
1 Zester
1 SHARP Knife
1 Chopping Board
1 Juicer
1 Large Pan
1 Wooden Spoon
1 Airtight Container
1 Metal fork
1 Sieve

The Good Bit

1. Start by adding your sugar and water to the pan, also add in half the zest, now gently heat the water and stir with the wooden spoon until your mixture becomes clear. Meanwhile juice the limes and strain to remove any pulp and pips.
   
2. Cool your syrup and then add the lime juice, give it a good stir and put it in your freezer for about an hour.
3. Bring the sorbet out of the freezer and stir quickly with the fok, you may have to scrape chunks of ice, now you'll have to repeat this every half hour until you get a your sorbet, you can serve it like this, or is i like to do, whip up an egg white and fold it into the mixture then stick it back into the freezer.

Cherry Sorbet

Ingredients
907g Cherries (de stoned and stemmed)
1 cup Water
3/4 Cup Sugar
1 Teaspoon Lemon Juice
1/8 Teaspoon Kirsch

Equipment
1 Large Pan
1 Wooden Spoon
1 Blender
1 Airtight Freezer Container
1 Fork

The Good Bit

1. Place the cherries in a non-reactive saucepan with water, sugar and lemon juice over medium heat and simmer for about 10-15 minutes until cherries are softened. Remove from heat and allow to come to room temperature then add the kirsch (resist the temptation to add more than the 1/8 teaspoon, you will stop ice from forming).
2. Place mixture in a blender and blend until smooth then pour into your freezer container allow to cool in refrigerator then move into the freezer, check every 30 minutes, and whip up with the fork when ice starts to form. After a few hours you'll have your sorbet.

Makes about 1 Litre

Honey and Pistachio Nests

Ingredients

225g Pasta (spaghetti strands are best)

115g Butter

175g Pistachio Nuts (chopped)

115g Sugar

115g Honey (clear is best)

150ml Water

2 Teaspoons Lemon Juice

Greek Yoghurt to Serve

Equipment

1 Pan (with boiling slightly salted water in)

1 Pan

4 Ramekins

1 Baking Tray

The Good Bit

1. Start by cooking your pasta in the slightly salted water unti it is tender (follow packet instructions, but 8 minutes is usualy about right, try a piece to see!!) once cook, drain, toss in the butter and allow to cool a little.
2. Preheat your oven too 180c 350f gas 4. Now divide the pasta into 8 equal quantities, line the bottom of your 4 ramekins with a portion of pasta each, press it in well, top these 4 pots with half of the nuts, then push in the other 4 portions of pasta.
3. Bake these four pots on a baking tray in your oven for 45 minutes, in the meantime bring the sugar, water and honey to a boil in your other pan over a genbtle heat, turn the heat down a little and simmer for 10 minutes until all the sugar has dissolved, now add the lemon juice and simmer for a further 5 minutes.
4. Allow your nests to cool, then tip them onto your serving plate, drizzle over some of the honey syrup and sprinkle with the remaining nuts, top with a dollop of greek yogurt.

Serves 4

Lemon Mascarpone Cheese Cake

Ingredients

50g Butter

150g Ginger Biscuits (crushed)

25g Stem Ginger

500g Mascarpone

2 Lemons (zested and juiced)

100g Caster Sugar

2 Eggs (separtated)

Fruit Coolis to Serve (cook 400g soft fruit (such as reasperries, strawberries, blackcurrants with 2 tablespoons of water for 5 minutes, cool and then press through a sieve, stir in 1 tablespoon of icing sugar (taste and add more if needed) et voila, fruit coolis!!

Equipment

2 Mixing Bowls

1 Balloon Whisk

2 Pans (if you are making the coolis)

1 Sieve (only if you are making the coolis)

1 Tablespoon

1 Wooden Spoon

1x10 Inch Cake Tin

Greaseproof Paper

The Good Bit

1. Start by pre heating your oven too 180c 350f gas 4, then line and grease your cake tin. Melt your butter in the panand then stir in the crushed biscuits, press this mixture into the bottom of your cake tin. (I put this in the fridge at this stage but it's not necessary)
2. In one of your mixing bowls beat the mascarpone, lemon zest, juice, sugar and egg yolk until you have a smooth mixture. Then in the other bowl whisk the egg whites until they are stiff.
3. Now fold in 1 tablespoon of your egg whites into the cheese mixture just to loosen it up then gently fold in the rest, poor this mixture onto your biscuit base and cook for 40 minutes.
4. Serve With a good helping of the coolis (or any topping you wish, cream, icecream it's up to you)

Serves 4

Tuscan Pudding

Ingredients

75g Dried Mixed Fruit

250g Ricotta Cheese

3 Eggs (yolks only)

50g Caster Sugar

1 Teaspoon Cinnamon Powder

2 Oranges (zest only)

Butter (for greasing only)

Creme Fraiche (optional, for serving)

Equipment

4 Ramekins (or pudding dishes, they make a nice shaped pudding)

1 Bowl (half filled with warm tap water)

1 Balloon Whisk

1 Large mixing Bowl

1 Sieve

1 Zester

The Good Bit

1. Preheat your oven 180c 350f gas 4, soak your dried fruit in the warm water for 10 minutes and grease your ramekins/pudding dishes with the butter.
2. Whisk your egg yolk, cinnamon, ricotta cheese and half your orange zest together, drain the fruit and stir this into the ricotta mixture, spoon into your ramekins/pudding dishes.
3. Bake for 15 minutes, the pudding should be firm but not golden (give them a little shake to test) Decorate with the remaining orange zest and serve. You can also serve chilled and a good dollop of creme fraiche goes really well this.

Serves 4

Rasberry Fusilli

Ingredients
175g Fusilli (pasta shapes)
700g Raspberries
2 Tablespoons Caster Sugar
1 Tablespoon Lemon Juice
4 Tablespoons Flaked Almonds (toasted, buy like this or fry for a couple of minutes with no oil in pan)
3 Tablespoons Raspberry Liqueur

Equipment
1 Large Pan (boiling water with a pinch of salt in)
1 Medium Pan
1 Sieve

The Good Bit

1. Cook your pasta until it is just tender (usually 8-10 minutes, try a piece!) now drain the pasta and return it to the pan, whilst you are waiting for the pasta to ook, pree 225g of the raspberries through a sieve so you have a puree.
2. Put the puree in another pan and add the sugar, bring to a gentle boil and simmer for 5 minutes, then add the lemon juice and set aside.
   
3. Add the remaining raspberries to the now drained pasta and mix gently (trying not to break the berries too much, transfer to a serving bowl, stir the liqueur in to your sauce and stir until you have a smooth sauce.
4. Pour the sauce over the pasta and raspberry mix, sprinkle over the toasted almonds and serve.

Serves 4

Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Lemon Granita

Ingredients

3 Lemons (zested)

200ml Lemon Juice (measure from your zested lemons)

100g Caster Sugar

500ml Water (cold)

Equipment

1 Large Pan

1 Wooden Spoon

1 Lemon Zester/Juicer

1 Airtight Freezer Container

The Good Bit

1. Place the lemon zest, juice and sugar in your pan and bring to a gentle boil, simmer for 5 miutes until you have a syrupy mixture then leave to cool.
2. Once cool stir in the water and pour into your airtight freezer container, freeze for 3-5 hours stirring occasionally)

Italian Vanilla Ice Cream

Ingredients
600ml Double Cream
1 Vanilla Pod
1 Lemon (zested)
4 Eggs (beaten)
2 Egg Yolks
175g Caster Sugar

Equipment
1 Large Pan
1 Balloon Whisk
1 Airtight Container
1 Sieve
1 Knife
1 Chopping Board
1 Lemon Zester

The Good Bit

1. Put the cream, eggs and yolks (beaten), lemon zest and vanilla pod in your pan and over a low heat bring almost to boiling point, stirring continuously.
2. Reduce the heat and continue stirring until the mixture thickens, now stir in the sugar and allow to cool.
3. Once cool strain into your airtight container, pick out the vanilla pod and split (run your knife from top to bottom cutting through the pod) scrape out the seeds and add to your ice cream mixture and stir in well. Freeze and enjoy.

Zabaglione

Ingredients

5 Egg Yolks

100g Caster Sugar

150ml Sweet Sherry (or liqueur of your choice)

Amaretti Biscuits and Fruit to Serve

Equipment

1 Mixing Bowl

1 Pan (with gently simmering water in)

1 Metal Spoon

1 Balloon Whisk

The Good Bit

1. place the yolks in your bowl and whisk in the sugar (this mixture needs to double in volume)
2. Now place your bowl over the water and whisk in the liqueur until the mixture becomes warm (this can take upto 10 minutes)
3. Pour your mixture in wine glasses and serve with wedges of fruit and amaretti biscuits

Serves 4

Sweet Mascarpone Mousse

Ingredients
450g Mascarpone Cheese
100g Caster Sugar
4 egg Yolks
400g Frozen Summer Fruits
Red Currants to Garnish
Amaretti Biscuits to Serve

Equipment
4 Cocktail glasses
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Beat the mascarpone until it is smooth then stir in the egg and sugar, leave for an hour in the fridge.
2. Layer the mascarpone and fruit in your glasses finishing with a layer of mascarpone, top with a few red currants and serve.

Serves 4

Peaches in White Wine

Ingredients

4 Peaches (stoned and cut into small wedges)

2 Tablespoons Icing Sugar (sifted)

1 Orange (cut the rind off leaving behind as much of the pith as you can, then juice)

200ml Sweet/Medium White Wine

Equipment

1 SHARP Knife

1 ChoppingBoard

1 Juicer

1 Small Bowl

1 Serving Bowl

1 Sieve

Kitchen Paper/Towel

The Good Bit

1. Place the peaches in your serving bowl and sprinkle over the icing sugar, then cut your peelings of orange skin into matchstick size pieces, place in your small bowl and cover with water.
2. Now pour the orange juice and wine over your peaches and chill in your fridge for one hour.
3. In the meantime, dry your orange match sticks on the kitchen paper, sprinkle over the peaches just before serving and enjoy. (Double cream goes very well this, and maybe a sprinkling of grated chocolate)

Serves 4

Cheats Tiramisu

Ingredients
200g Dark Chocolate
260g Mascarpone
100ml Double Cream (whipped till it holds it's shape)
260ml Black Coffee (with 17g caster sugar stirred in then cooled)
4 Tablespoons Rum/Brandy
24 Sponge Fingers
Cocoa Powder (for sprinkling)

Equipment
3 Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Pan (with simmering water in)
4 Serving Plates

The Good Bit

1. Melt the chocolate in one of your mixing bowls over the pan with the simmering water in it then allow it to cool a little before stirring in the mascarpone and whipped cream
   
2. In the meantime, make your coffee, with the correct amount of sugar and rum or brandy, then you need to dip the sponge fingers in, one at a time, do it quickly so you don't make the fingers all soggy.
3. As you dip, lay out the sponge fingers on each of your 4 plates, 3 fingers next to each other pointing away from you, then spoon on some of the chocolate cream mixture, next add another layer of 3 fingers at 90 degrees to the first lot on top of the cream, now add another layer of chocolate cream and finally top with 3 more fingers pointing in the same direction as your first layer.
4. Chill for at least an hour the just before serving, sprinkle with cocoa powder.

Serves 4

Hot Cross Bun Pudding

Ingredients
4 Hot Cross Buns (cut horizontally twice to make three slices)
Low Fat Spread
1/2 Lemon (zested)
1/2 Teaspoon Ground Cinnamon
2 Eggs
450ml Milk
Demerara Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish (round, deep 1.2l/2 pint)
1 Medium Mixing Bowl
1 Fork

The Good Bit

1. Pre heat your oven too 180C 350F Gas 4. Keep the top slices of bun, spread the other slices with the low fat spread and then cut them in half and arrange the slices spread side up in your ovenproof dish. Sprinkle with the lemon zest and cinnamon and finish with the four bun tops.
2. Beat the eggs with the milk using the fork and strain the mixture over the buns. Sprinkle some demerara sugar on top and cook for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot

Serves 4

Easter Biscuits

Ingredients
110g Caster Sugar (plus extra for dusting)
110g Butter
1 Egg (separated)
225g Plain Flour
A Good Pinch Mixed Spice
55g Currants
30g Candied Peel
3 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Metal Spoon
1 Sieve
Baking Parchment
1 Wire Rack

The Good Bit

1. Preheat your oven to 160c 325f gas 3 and grease the baking parchment then cream the butter and sugar in your mixing bowl until light and fluffy with the spoon and beat in the egg yolk
2. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel then add just enough milk to make a stiff dough.Roll out the dough onto a lightly floured surface and cut out the biscuits with a pastry cutter. Place them on the prepared baking parchment and bake for about 10 minutes.
3. Remove from the oven and brush with the egg white, sprinkle with a little caster sugar and return to the oven for 5-10 minutes until they are a pale golden brown. Remove from the tray and cool on a wire rack.

Makes about 20

Indulgent Easter Eggs (adults only)

Ingredients
100g Dark Chocolate
175g Icing Sugar
175g Ground Almonds
1 Egg (lightly beaten)
175g Dark/Milk Chocolate
175g White Chocolate
Edible Gold or Silver Decorative Balls

Equipment
3 Mixing Bowls
3 Pans (1/2 full with simmering water to melt the chocolate in)
1 Serving Dish
1 Sheet Greaseproof Paper
Cling Film
A Fork

The Good Bit

1. Melt the 1oog dark chocolate in a bowl set over a pan of simmering water stirring occasionally. Stir in the sugar, ground almonds and egg white to make a paste, next take walnut-size pieces of the paste (keeping the rest wrapped in cling film as you work), and mould into egg shapes.
2. Melt the dark and white chocolates in separate bowls and leave to cool for 5 minutes. Put an egg shape into one of the bowls and use a fork to turn until coated. Carefully lift out the egg cradled in the fork (not on the prongs) and lay it on its side on the greaseproof paper. Coat half the eggs in white chocolate and half in dark.
3. Once all the eggs have been coated and then left to set, place them in a serving bowl and drizzle the rest of the melted chocolate over contrasting coloured eggs. Sprinkle with the decorative balls and then leave to set at room temperature. Serve and enjoy, just don't eat too many

Makes 25ish

Lenten Biscuits

Ingredients
110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk

Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)

The Good Bit

1. In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
2. Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
3. After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.

Makes 24 biscuits

Simnel Cake

Ingredients
175g Light Brown Sugar
175g Butter
175g Self Raising Flour
3 Eggs
25g Ground Almonds
2 Tablespoon Milk
100g Sultanas
100g Cherries (quartered, washed and dried)
100g Dried Apricots (chopped into small pieces)
100g Fresh Ginger (finely chopped)
1 Teaspoon Mixed Spice
2 Teaspoon Ground Ginger
450g Golden Marzipan
3 Tablespoons Apricot Jam
1 Egg (beaten)

Equipment
Greaseproof Paper
1 Round Cake Tin 20cm
1 Wire Rack
1 Rolling Pin
1 SHARP Knife

The Good Bit

1. Preheat your oven to 160c 320f gas 3. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment, measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.
2. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface and cook for about one and three-quarter hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.
3. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge
4. Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over.

Chocolate Rice Krispie Cakes

Ingredients
1 Block of Your Favorite Chocolate (only)
or
2 Mars Bars (only)
or
2 oz Butter
1 Tablespoon Golden Syrup
2 Teaspoons Cocoa Powder
Icing Sugar
And
Rice Krispies or Corn Flakes or Broken Shredded Wheat

Equipment
1 Mixing Bowl
1 Pan (with enough water in to touch the bottom of your bowl when the water is simmering)
Paper Cake Cups

The Good Bit

1. OK we're doing 3 types here but they all work along the same principal. Melt your block of chocolate/2 mars bars/butter, golden syrup, cocoa powder in a bowl over the simmering water. If you are doing this the cocoa powder way, also add in enough icing sugar until you have a thick sauce.
2. Now add in the cereal of your choice, rice krispies, cornflakes or broken shredded wheat (this make excellent nests for easter treats) making sure to coat all the cereal, spoon out into your paper cake cups.
3. If you are going with easter treats, you may like to decorate them with a few mini eggs! chill in the fridge for 15 minutes before attempting to eat them, longer if you have the will power!

Rock Cakes

Ingredients
225g Plain Flour
1 Teaspoon Baking Powder
90g Butter (cut into chunks)
90g Granulated Sugar (plus extra for sprinkling)
60g Sultanas
30g Chopped Mixed Peel
1 Egg (beaten)
2 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Knife (blunt dinner knife will do)
1 Dessert Spoon
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Sieve the flour and baking powder into your bowl and add in the butter, rub between your fingers until all the butter is well mixed in and resembles fine breadcrumbs then stir in the mixed peel and sultanas.
2. Make a well in the centre and drop in the egg and milk and with the knife (unless you want to end up incredibly messy) combine all the ingredients until you have a stiff dough. Now using the spoon, spoon out individual dollops of the mixture on to your baking tray leaving room for them to spread a little.
3. Bake for 10-15 minutes until they look golden and have risen well, transfer them to your wire rack and sprinkle a little sugar on top of each and allow to cool. I love these whilst they are still warm and moist so get them eaten quickly!

Makes about 12

Gingerbread Men

Ingredients
175g Plain Flour
175g Soft Brown Sugar
125g Butter (chopped into chunks)
1 Teaspoon Bicarbonate of Soda
2 1/2 Teaspoons of Ground Ginger
1 Egg (beaten)
4 Tablespoons Golden Syrup

Equipment
1 Mixing Bowl
1 Small Glass (to beat the egg in)
1 Fork
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour, bicarb and ginger into a bowl, mix together well and then add butter, rub between your fingers until the mixture resembles fine breadcrumbs then add the sugar and mix again.
2. Now add the syrup to the egg and tip into a well in the breadcrumbs, this is where it gets messy but fun! Using your hands, mix this lot together until you have a well blended dough, now roll out to a thickness of about 3 mm on a well floured surface. Cut out your shapes and place on the baking tray.
3. Place in the oven for 10-15 minutes until they come out golden. Allow to cool for five minutes before moving to the wire rack to fully cool. Enjoy! (if you want to go the whole hog you could always decorate with either currants or smarties!!)
   

Madeira Cake

Ingredients
175g Self Raising Flour
75g Plain Flour
175g Caster Sugar
175g Butter
3 Eggs
1 Lemon (zested and juiced)

Equipment
1 Mixing Bowl
1 Sieve
1 Zester
1x7 Inch Cake Tin (lined with parchment paper and greased)
1 Balloon Whisk (it's easier if you have an electric whisk)
1 Fork/Spatula

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. Mix the butter and sugar together well until light and fluffy, a fork is a good way to start this off then move on to the electric or balloon whisk.
2. 1 at a time beat the eggs into the butter cream mixture, between each egg sift in 1 tablespoon of flour, once all the eggs are in and well mixed fold in the remaining flour with a fork or a spatula then finally fold in the zest and juice from your lemon. Whack this lot in to your cake tin then put in the oven for an hour and a quarter.
3. When the cake is well risen and brown remove from the oven and allow to cool for 5 minutes before you tip out onto a wire rack, don't remove the paper. If you are going to store the cake, wrap in tin foil then place in an air tight tin until needed.
   

Felixstowe Tart

Ingredients
85g Butter
175g Caster Sugar
150g Self Raising Flour
3 Eggs (separated)
Apricot Jam
1 Inch Fresh Root Ginger (cut into thin slivers)

Equipment
1 Mixing Bowl
1 Balloon Whisk (electric whisk is easier)
1 Fork
1x8 Inch Flan Tin or Similar (greased)

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Whisk together your butter and half of the sugar until light and fluffy, beat the egg yolks in one at a time with the fork then mix in the flour, push this mixture into your flan tin and bake for about 20-25 minutes until golden brown, remove and set aside.
2. Turn up the heat on your oven too 220c 425f gas 7. Tip the cake out into an oven proof serving plate and spread apricot jam all over it, missing a ring around the edge about 1 cm wide, sprinkle over half the ginger.
3. Whisk the egg whites in a bowl until you have soft peaks, then a tablespoon at a time, whisk in the remainder of the sugar (reserving 1 tablespoon) Cover the cake with the meringue mix right up to the edge then sprinkle over the remaining sugar and ginger. bake for 8-10 minutes.
   

Marzipan Tarts with Mango Cream

Ingredients
1x250g Pack Puffy Pastry
150g Marzipan (rolled out to 4 equal 6mm thick slices)
2 Fresh Mangos
Lemon Curd
150ml Double Cream (whipped into soft peaks)

Equipment
1 Electric Whisk
1 Rolling Pin (unless you bought ready rolled puff pastry)
1 SHARP Knife
1 Chopping Board
1 Baking Tray

The Good Bit

1. Pre heat your oven to 220c 450f gas 7. On a lightly floured surface roll out your pastry into an 11inch square then cut this into 4 equal sized squares, then transfer to your baking tray, now cut your marzipan to make 8 triangles. Place 2 triangles into the centre of each of your pastry squares slightly overlapping.
2. Slice your mangos down each side of the central stone then peel, now cut lengthways around the mango and push down on each end so that it fans out. Place 1 mango fan flat side down on to the middle of each pastry square then drizzle over 1 tablespoon of lemon curd over each.
3. Bake in your oven for 12-15 minutes until the pastry has risen and is golden. In the meantime, remove any remaining flesh from around the mango stones and stir into the whipped cream. Serve warm with a dollop of cream!!
   

Serves 4

Oat Biscuits 'The SAS of Dunkers'

Ingredients
240g Self Raising
240g Sugar
240g Porridge Oats
240g Butter (melted)
1 Tablespoon Golden Syrup
1 Tablespoon Hot Water
1/2 Teaspoon Bicarbonate of Soda

Equipment
1 Mixing Bowl
1 Wooden Spoon
1 Small Pan (for melting the butter in)
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, sieve the flour into the bowl and mix in the sugar and oats, stir until thoroughly mixed, meanwhile warm up the butter in a pan and add in the water and syrup, when nicely melted add in the bicarbonate of soda, allow to cool for a minute.
2. Make a well in your flour and add in the liquid ingredients and stir well, once well combined drop walnut size pieces onto your baking tray (leaving room for expansion) and flatten down a little with the back of a fork. Cook for 15 minutes until golden then cool a little before transferring to your wire rack.
   

Chocolate Cup Cakes

Ingredients
125g Butter
125g Caster Sugar
125g Self Raising Flour
2 Eggs (beaten)
2 Tablespoons Cocoa Powder
2 Tablespoons Boiling Water
125g Chocolate (chopped into chunks)
50g Butter

Equipment
20 Paper Cases (placed into the spaces on your bun trays)
1-2 Bun Trays
2 Mixing Bowls
1 Pan (to fit one of the mixing bowls inside along with simmering water to melt the chocolate)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Beat the butter and 125g of butter together until pale and smooth, the mix in the beaten egg, mix the cocoa powder and boiling water together and fold into the egg mixture along with the flour.
2. spoon into your paper cases then stick them in the oven for 14 minutes, then remove to a wire rack to cool. Whilst they are cooling melt your chocolate in a bowl in the simmering pan of water carefully, add in the butter then stir in well, spoon over your cakes and leave to set. (I put mine in the fridge after a while to get the chocolate nice and hard.)

Makes 20

Drop Scones/Scotch Pancakes

Ingredients
125g Self Raising Flour
2 Tablespoons Caster Sugar
1 Egg (beaten)
150ml Milk
Lard (or oil for frying)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Frying Pan
1 Sieve
1 Palette Knife

The Good Bit

1. Sift the flour into the bowl and mix in the sugar, make a well in the centre and drop in the egg, gradually add in the milk and get going with the whisk, you want a reasonably thick batter, the thicker the batter the thicker the pancakes will be (make it too runny and you'll have a nightmare on your hands)
2. Heat your lard/oil in the frying pan then add good spoonfuls of batter into the pan to form puddles about the size of the palm of your hand, when the underneath is golden, flip over with a palette knife, once golden on both sides, serve.
3. Serve with butter, jam or honey, if you have any left they can go under the grill the day after or in the toaster (DON'T STICK A KNIFE IN THE TOASTER TO GET THEM OUT)

Makes 18ish

Bakewell Pudding

Ingredients
1x250g Pack Ready to Roll/Already Rolled Short Crust Pastry
2 Eggs
115g Caster Sugar
75g Butter
1/2 Teaspoon Almond Essence
115g Ground Almonds
Icing Sugar (for dusting)
Jam

Equipment
1x7 Inch Baking Tin (greased)
1 Mixing Bowl
1 Knife
1 Fork
1 Pan
1 Electric Whisk

The Good Bit

1. Lay the pastry out into your tin and prick the bottom with a fork then spread a good amount of jam over the bottom. Pre heat your oven too 200c 400f gas 6. Melt the butter in a pan then let it cool a little.
2. Whisk together the eggs and sugar until it resembles a mousse and holds soft peaks for about 5 seconds, whisk in the butter, almond essence and then gently fold in the ground almonds. Pour this into your now lined cake tin and place in the oven for 15 minutes then reduce the heat too 180c 350f gas 4 and cook for another 40-45 minutes.
3. Remove from the oven when golden and allow to cool for 15 minutes or so then dust with icing sugar and serve. (serve with a drizzle of cream for decadence)
   

Scones

Ingredients
250g Self Raising Flour
1 Teaspoon Baking Powder
Pinch of Salt
50g Butter
25g Caster Sugar
125ml Milk (plus extra for glazing)
Whipped Cream and Jam to Serve

Equipment
1 Large Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Wire Rack
1 Rolling Pin
1 Pastry cutter (2 inch round)
1 Pastry Brush

The Good Bit

1. Pre heat your oven too220c 425f gas 7. Sift the flour into your bowl along with the baking powder and salt, drop in the butter and get your hands in there and rub until the mixture looks like bread crumbs, stir in the sugar then slowly add the milk a little at a time until you have a soft dough.
2. Lightly flour a surface and knead your dough on it then roll out to an inch thin, cut 2 inch rounds then place on your greased baking tray, brush with milk and then place n the oven for 10 minutes. Transfer to the wire rack (for traditional English cream tea, serve with jam and clotted cream, and I'm gutted we can't find clotted cream over here in France otherwise I'd open a tea shop!!)

Makes 10

Chocolate Brownies

Ingredients
150g Plain Chocolate (chopped into small chunks)
4 Tablespoons Chocolate chips
65g Self Raising Flour
4 Tablespoons Cocoa Powder
215g Light Brown Sugar
2 Eggs
120ml Sunflower Oil
1 Teaspoon Vanilla Essence
75g Chopped Mixed Nuts (or just chopped nuts that you like, walnuts? pecans?)

Equipment
1x19cm Square Cake Tin (greased)
1 Sauce Pan (half filled with boiling water and a bowl sat in it to melt the chocolate)
1 Large Mixing Bowl
1 Electric Whisk (although a balloon whisk/fork will do)
1 Sieve
1 Spatula/Wooden Spoon (for mixing and spreading out mixture)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, start by melting the chocolate in the bowl over just barely simmering water, beat the eggs, oil sugar and vanilla essence together in your mixing bowl then stir in the melted chocolate (this is where the whisk comes in handy)
2. Once you have a smooth mixture sift in the flour and cocoa powder and fold in with either the spatula or the wooden spoon, finally stir in the chopped nuts and chocolate chips then tip out into the cake tin and smooth over the top.
3. Bake for 30-35 minutes until the top is crusty then allow to cool slightly before moving onto the wire rack, when it is cold enough, cut into chunks and serve (cream or custard goes really well)
   

Ginger Nuts

Ingredients
115g Self Raising Flour
1 Level Teaspoon Bicarbonate of Soda
Pinch of Salt
1 Level Teaspoon Ground Ginger
1 Level Teaspoon Ground Mixed Spice
45g Ground Rice
60g Butter
60g Caster Sugar
115g Golden Syrup

Equipment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Pan
1 Baking Tray (lined with greased parchment paper)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour into your mixing bowl and add the bicarb, salt, ginger and mixed spice and stir in along with the rice, make a well in the centre. Warm your syrup, butter and sugar in the pan until it is a little runnier then pour into the well and mix thoroughly. Get your hands in there and make a good dough!
2. With a teaspoon shape into balls about the size of a walnut and place well spaced apart on your lined baking tray (do 2 lots if you haven't the room, otherwise you'll get 1 big block of biscuit, yes i have done that myself, doh!!) cook for 10-12 minutes then remove from the heat, allow to cool for 5 minutes before transferring to a wire rack.

Makes 24ish

Choc Tipped Biscuits

Ingredients
115g Butter
3 Tablespoons Icing Sugar (sifted)
150g Plain Flour
Vanilla Essence
75g Chocolate (broken into small pieces)

Equipment
1 Sieve
1 Mixing Bowl
1 Wooden Spoon
1 Baking Tray
1 Piping Bag with Large Star Nozzle (optional)
1 Wire Rack
1 Baking Tray
1 Pan (1/2 filled with water with a glass bowl inside to melt the chocolate)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Mix the butter and sugar together in the bowl until soft and then mix in the flour and a few drops of vanilla essence. Pipe onto the baking tray, you should get about 10x5 inch biscuits. Cook for 15-20 minutes until golden
2. Allow the biscuits to cool slightly before moving them onto the wire rack, Melt the chocolate in a bowl that is being warmed gently in a pan of hot water, stir the chocolate until it is a thick creamy consistency then remove from the heat. Dip both ends of your biscuits into the chocolate then set back on the wire rack to set.
   

Choc Chip Cookies

Ingredients
150g Self Raising Flour
125g Dark Chocolate (chopped finely or choc chips)
125g Butter
50g Brown Sugar
1 Egg (beaten)

Equipment
Baking Parchment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Little Dish (with a fork for the egg)
1 Wire Rack
Palette Knife (optional)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Grease the baking sheet lightly, then whip together the butter and sugar until light and fluffy, then beat in the egg, then sift in the flour and blend well before finally adding the chocolate pieces.
2. Drop 20-30 teaspoonfuls of the mixture onto the baking sheet, give them room to expand and bake for 15-20 minutes, remove from the oven and allow to cool for a minute or so before moving to a wire rack.
   

Ginger Bread Cake

Ingredients
250g Plain Flour
125g Butter (melted)
3 Teaspoons Ground Ginger
1 Teaspoon Ground Mixed spice
1 Teaspoon Bicarbonate of Soda
75g Treacle
125g Golden Syrup
50g Soft Brown Sugar
150ml Milk
2 Eggs (beaten)
25g Almond Flakes

Equipment
1 Sieve
1 Mixing Bowl
1 Large Pan
1 Fork
1 Wooden Spoon
1x7 Inch Baking Tin (lined and greased)
1 Wire Rack
1 Airtight Storage Tin

The Good Bit

1. Sift the flour into the mixing bowl and add the spices and bicarbonate, heat the butter in a pan along with the sugar, treacle and syrup, just gentle until the sugar dissolves and the mixture becomes a little more runny, allow to cool then add to the flour along with the eggs and milk and stir thoroughly.
2. Pour your mixture into your tin then sprinkle over the almonds flakes and then stick it in a pre heated oven at 160c 325f gas 3 for about 1 and 3/4 hours. Test with a metal skewer in the centre (it should come out clean) if not give it 15 minutes more.
3. remove from the oven and allow to cool for 15 minutes before tipping out onto a wire rack, once cooled store in an airtight tin for a few days to improve the flavour.
   

Shortbread Biscuits

Ingredients
300g Plain Flour
250g Butter
125g Caster Sugar (extra for sprinkling)
50g Cornflour

Equipment
1 Mixing Bowl
1 Sieve
1 Fork
Electric Whisk (optional)
1 Oven Proof Baking Tin (12x8 inches approx)
1 Wire Rack
1 Storage Tin (air tight)

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. beat together using a metal fork the butter and sugar until light and fluffy (you may find an electric whisk does the job even quicker) then sift in both flours and combine well. Press this mixture into your baking tinthen jab all over with a fork.
2. Bake for 30 minutes then turn down the heat to 120c 150f gas 1/2 and continue to bake for 1 hour 15 minutes. Remove from the oven and sprinkle immediately with caster sugar, then cut into biscuit size pieces or shapes and allow to cool in the tin before moving to a wire rack. Store in an sir tight box (if they get that far!!)
   

Cats Tongue Biscuits (nicer than they sound!!)

Ingredients
50g Butter
50g Caster Sugar
50g Plain Flour
2 Egg Whites
A Few Drops Vanilla Extract

Equipment
2 Mixing Bowls
1 Metal Spoon
1 Wooden Spoon
1 Baking Tin
1 Piping Bag (optional)
Parchment Paper (greased)
1 Electric Whisk (a balloon whisk will do)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Mix the butter and sugar together until it is soft and fluffy, in another bowl, whisk the egg whites until they hold soft peaks, then gradually a little at a time, beat this into the butter mixture with the wooden spoon.
2. Finally fold in the flour with the metal spoon and add a few drops of vanilla at this stage. Here you can either pipe the mixture into 3 inch lengths (cats tongues) or spread it onto your greased parchment paper and cut later (it is better to pipe if you can)
3. Bake for 10 minutes, the biscuits should come out golden, allow to cool on the wire rack and serve. (they make a great addition to mousses, sorbets and ice cream)
   

Serves 4

Victoria Sponge Cake

Ingredients
125g Self Raising Flour (sifted)
125g Caster Sugar
125 Butter
2 Eggs
1 Tablespoon Water
150ml Double Cream (whisked lightly)
Jam (flavour of your choice but you cant beat strawberry)
Caster Sugar

Equipment
2x7 Inch Sandwich Tins (lined with parchment paper and greased with butter)
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
Parchment Paper
1 Wooden Spoon
1 Tablespoon
1 Wire Rack

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Start by mixing together the sugar and butter until well and truly mixed (it should be light and fluffy) now add in an egg and beat, then add in the second egg and 1 tablespoon of flour and beat some more, fold in the rest of the flour and then add the tablespoon of water.
2. Divide the mixture between your 2 tins and bake for 20 minutes, they should be golden and a little springy to the touch when done, tip them out onto a wire rack and allow to cool. Spread jam on one side then top with cream, place the second cake on top of this then sprinkle with a little caster sugar and enjoy in the afternoon with a cup of tea!!
   

Lemon Slices

Ingredients
250g Butter
250g Plain Flour (sieved)
175g Caster Sugar
75g Icing Sugar
4 Eggs
1 Teaspoon Vanilla Extract
6 Tablespoons Lemon Juice
1 Lemon (zested)

Equipment
2 Mixing Bowls
1 12x9inch Baking Tin (greased)
1 Metal Spoon
1 Fork
1 Sieve
1 Zester

The Good Bit

1. Cream the butter, 2/3rds of the icing sugar in the vanilla extract together with a fork in one of your bowls until it is light and fluffy, then fold the flour into the mixture a little at a time, spread this mixture in your baking tin and bake for 20 minutes in a pre heated oven at 190c 375f or gas 5.
2. In the other bowl, stir with the metal spoon the eggs, sugar, lemon juice and zest, DO NOT BEAT TOGETHER, pour this mixture over your baked pastry and stick it back in the oven for 20 minutes.
3. Remove from the oven and sift the remaining icing sugar over the top. Cut into slices and serve.
   

Makes 36ish (or just 1 big one if you are me!!)

Chilled Chocolate Mousse

Ingredients
125g Dark Chocolate (plus extra for decoration)
125g Caster Sugar
4 Eggs (separated)
300ml Double Cream (plus extra for topping)
2 Strawberries (halved)

Equipment
1 Electric Whisk
1 Small Bowl (large enough to sit in a small pan of water without touching the bottom)
At Least 2 Large Mixing Bowls
1 Small Pan

The Good Bit

1. Start by half filling your pan with water, you then want to place the bowl inside it that will sit in the water and rest against the sides without touching the bottom (we don't want to burn the chocolate) under a low heat, simmer the water and add the chocolate to the bowl and melt slowly and carefully.
2. In 1 of your mixing bowl add the egg yolks and sugar and whisk with the electric whisk until it is light but firm, Remove the chocolate from the heat once it is well melted and allow to cool for about a minute before adding to the egg mixture, whisk this well too.
3. In another bowl, whisk the double cream until it is thick, then whisk this into the chocolate mixture. now finally in another bowl whisk the 4 egg whites until they hold firm peaks, gently fold 1 tablespoon of the egg white into your chocolate mixture then fold in half of the rest until it is well mixed in the lightly fold in the rest. Place into serving dishes and chill
   
4. To serve i whisked up a little more cream and spooned it on top, i then grated a little chocolate over the top of the cream then topped off with a strawberry half, but you can be inventive here and top how you like.
   

Serves 8

Champagne Sorbet

Ingredients
600ml Champagne (or sparkling white wine, I'm not a big fan of champagne)
300g Sugar
250ml Water
3 Tablespoons Lemon Juice
2 Egg whites
4 Tablespoons Icing Sugar

Equipment
1 Sauce Pan
1 Large Freezer Proof Box
1 Wooden Spoon
1 Metal Spoon
1 Fork
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Heat the water in the pan and add the sugar until it's all dissolved, bring to the boil and leave for 5 minutes (keep an eye on it here, you want the solution to thicken but NOT brown) Allow it to cool then stir in 350ml of the champagne and the lemon juice.
2. Pour into your freezer proof box and freeze until mushy (about an hour) then take out and beat well with a fork for 2 minutes, then every half hour for the next 2 hours you'll have to repeat this process.
3. On your last beating, whisk the egg whites up until they form stiff peaks, then gradually beat in the icing sugar, give the sorbet a really good beating this time then gently fold in the egg.
4. 30 minutes before serving take from the freezer and place in the fridge to soften, then as you serve divide the remaining champagne between each serving.
   

Serves 8