Jalousie

Ingredients

• 75g Green Lentils
• Vegetable Stock
• 2 Leeks
• 2 Garlic
• 200g Mushrooms
• Dried mixed herbs (e.g. oregano, thyme, marjoram)
• Mixed nuts (e.g. pine nut, walnut, chestnut)
• 75g Prunes
• 25g Breadcrumbs
• 2 Eggs
• Puff Pastry

Method

1. Boil Lentils in Vegetable Stock until soft
2. Fry Leeks, Garlic, Mushrooms and Herbs (10 mins)
3. Stir in chopped Nuts, pitted Prunes, Breadcrumbs and the Lentils
4. Add ¾ of the beaten Eggs and mix then leave to cool
5. Roll out 2 sheets of Puff Pastry
6. Spoon the mixture into the centre of one sheet leaving a border
7. Egg wash the border and lay the other sheet on top, press down the border with a folk
8. Egg wash the top
9. Bake @200C (30 mins)

Raspberry & Lemon Madeleine

Ingredients

• 3 Eggs
• 130g Sugar
• 200g Plain Flour
• 10g Baking Powder
• 1 Lemon Zest
• 20g Honey
• 4 tbsp. Milk
• 200g Butter
• Raspberries
• Icing Sugar
• Lemon Curd

Method

1. Beat Eggs and Sugar until pale
2. Melt Butter, mix in Milk and Honey and add to Eggs
3. In separate bowl mix together Flour, Baking Powder and Lemon Zest
4. Gradually fold the Flour mixture into the Egg mixture
5. Cover and refrigerate for a few hours
6. Butter a madeleine tray and spoon the batter into each mould
7. Place a Raspberry on top of each
8. Bake @190C (5 mins)
9. Then reduce heat to 160C (5 mins)
10. Cool on wire rack
11. Pipe a little Lemon Curd into each Madeleine

Stollen

Ingredients

Fruit & Spice:

• 100g Sultanas
• 50g Candid Peel
• 50g Currants
• 1 Lemon Zest
• 1 tsp Ground Cardamom
• Pinch Black Pepper
• 2 tsp Vanilla Extract
• 2 tbsp. Rum

Dough:

• 7g Yeast
• 1tsp Sugar
• 500g Strong Flour
• 150ml Milk
• 1/2 tsp Salt
• 3 tbsp Light Brown Sugar
• 50g Butter
• 2 Eggs
• 300g Marzipan
• Icing Sugar

Method

1. Mix all Fruit & Spice in a bowl and cover for 1 hour
2. Mix Yeast, Sugar, 125g Flour, and Milk to make a wet dough
3. Leave to go frothy (1 hour)
4. Mix in the rest of Flour (375g), Salt, Brown Sugar, diced Butter and beaten Eggs
5. Once the dough comes together, knead (5 mins)
6. Leave to double in size (1 hour)
7. Divide dough and Marzipan in half to make 2 loafs
8. Roll out dough into and oval
9. Roll marzipan into a log, place in the middle of dough and wrap the dough around the marzipan
10. Repeat for other halves and place on a well flour baking try
11. Leave to rise (30 mins)
12. Bake @180C for 30 mins
13. Dust over plenty of Icing Sugar when cool
14. One loaf is for you, then other is to give away!