Coffee Éclairs

Ingredients

Pastry:

• 100g Plain Flour
• Pinch Salt
• 75g Butter
• 150ml Water
• 3 Eggs

Filling:

• 2 Eggs Yolks
• 5 tbsp Caster Sugar
• 1 1/2 tbsp Cornflour
• 3 tbsp Double Cream
• 4 tsp Instant Coffee in 200ml Water
• 50g Butter

Topping:

• 100g Chocolate
• 2 tbsp Double Cream

Method

1. For Pastry, Melt Butter in Salt and Water
2. Bring to boil then tip into pan with Flour
3. Beat firmly with wooden spoon until smooth
4. Lightly heat mixture until glossy (2 mins)
5. Allow to cool
6. With electrical whisk beat Eggs into mixture one at a time
7. Pipe the mixture into fingers on a baking sheet and Bake @200C (15 mins)
8. Reduce oven to 180C and continue to bake (15 mins)
9. Allow to cool
10. For Filling, beat together Egg Yolks, Sugar, Cornflour and Cream
11. Gradually beat in Coffee and then bring to boil
12. Remove from heat and stir in Butter
13. Cover with cling film and leave to cool (1 hour)
14. For Topping, in a bowl over a pan of water melt the Chocolate and Cream
15. To assemble, slice the Pastry in half and spoon then filling into the middle
16. Spread the topping over the top

Anglesey Eggs

Ingredients

• 6 Eggs
• 600g Potatoes
• 1tsp Dijon Mustard
• 3 tbsp Milk
• 2 Leeks
• 20g Butter
• 50g Breadcrumbs
• 25g Cheddar Cheese
• Parsley

Sauce:

• 30g Butter
• 30g Flour
• 400ml Milk
• 1 tsp Dijon Mustard
• 100g Cheddar Cheese

Method

1. Hard Boil the Eggs
2. Boil the Potatoes (15 mins), then mash with the Mustard and Milk
3. Gently fry the Leeks in Butter, then stir into the Mashed Potatoes
4. For the Sauce, melt the Butter, whisk in the Flour until smooth
5. Gradually add the Milk a little at a time, continue to whisk
6. When all Milk incorporated, stir in Mustard and grated Cheese
7. Blend the Breadcrumbs with Cheese and Parsley
8. To assemble, layer the Mashed Potato and Leek in an oven dish
9. Place quartered Eggs on top, then pour over the sauce
10. Sprinkle over the Breadcrumbs, Cheese and Parsley
11. Bake @200C (20 mins)

Trees!

We live close to the New Forest, here are some photos of the trees in the forest

Potato, Rosemary & Blue Cheese Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water

Tomato Sauce:

• 2 Garlic
• Passata
• 1 sprig Rosemary

Toppings:

• 1 Onion
• 1 sprig Rosemary
• Sliced Potato
• 50g Mozzarella
• 50g Blue Cheese

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, chopped Rosemary, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Par boil the Potatoes (10 mins)
14. Gently fry sliced Onions and chopped Rosemary
15. Add sauce and sliced toppings to the pizza
16. Bake (20 mins)

Lemon Layer Cake

Ingredients

• 225g Caster Sugar
• 225g Self Raising Flour
• 1 1/2 tsp Baking Powder
• 25g Cornflour
• 225g Butter
• 4 Eggs
• Zest and Juice 2 Lemons

Icing:

• 110g Butter
• 2 tbsp Lemon Juice
• Zest 1 Lemon
• 500g Icing Sugar

Method

1. Pulse in a blender Sugar, Flour, Baking Powder and Cornflour for a few seconds
2. Add Butter,beaten Eggs, Zest and Juice and pulse again for a few seconds until combined (don’t over mix)
3. Pour mixture into two 20cm (8 inch) tins
4. Bake @170C (25 mins)
5. Mix all Icing ingredients together
6. Spread a little in between the two layers and the rest over the top
7. Top with Sugar Flowers

Toad in the ‘ole

Ingredients

• Vegi Sausages
• Carrots
• Potatoes

Yorkshire Pudding:

• 115g Plain Flour
• Pinch of Salt
• 2 Eggs
• 1 Egg White
• 180ml Milk

Gravy:

• 1 Onion
• 1tbsp Light Brown Sugar
• 1 tbsp Cornflour
• 1tsp Balsamic Vinegar
• 1tsp Tomato Purée
• 500ml Vegetable Stock

Method

1. For Gravy, fry Onion on low heat (20 mins)
2. Add Sugar, Vinegar, Puree continue to fry (2 mins)
3. Dissolve Cornflour in a little stock, then add with rest of stock and simmer (10 mins)
4. For Pudding, mix Flour and Salt
5. Mix in beaten Eggs and Egg White
6. Gradually mix in Milk
7. Set aside
8. Turn the Oven on as high as it will go
9. Pour Vegetable Oil into oven dish and place in oven
10. When very hot add Sausages and pour over Pudding mixture
11. Bake (25 mins)
12. Serve with Roast Potatoes and boiled carrots, and lots of Gravy!