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

Cinnamon Bavarois

Ingredients

• 315ml Milk
• 1 tsp Ground Cinnamon
• 60g Caster Sugar
• 3 Egg Yolks
• 1 ½ tsp Gelatine
• ½ tsp Vanilla Extract
• 170ml Whipping Cream

Method

1. For  custard, bring Milk, Cinnamon and half the Sugar to the boil
2. Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
3. Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
4. Soak Gelatine in cold water, drain then add to custard with Vanilla
5. Whip cream then fold into custard
6. Pour into moulds and chill
7. When set, dip the mould in hot water to loosen, then tip out onto plate

Beetroot Chocolate Fudge Cake

Ingredients

Cake:

• 250g Dark Chocolate
• 3 Eggs
• 250g Light Muscovado Sugar
• 1 Vanilla Pod
• 2 tbsp Maple Syrup
• 2 tbsp Honey
• 40g Self-Raising Flour
• 40g Plain Flour
• 1/4 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 25g Coco Powder
• 40g Ground Almonds
• 250g Raw Beetroot
• 100ml Black Coffee
• 30ml Sunflower Oil

Topping:

• 150g Dark Chocolate
• 3 tbsp Black Coffee
• 1 tsp Vanilla Essence
• 3 tbsp Honey

Method

1. Greece a 20cm x 8cm loose bottomed tin and pre-heat oven to 160C
2. For cake, melt chocolate in a bowl over simmering water then allow to cool a little
3. Beat Eggs with Sugar, Vanilla, Syrup and Honey (3 mins)
4. Fold in Flours, Bicarbonate of Soda, Salt, Coco Powder and Ground Almonds
5. Finley grate the Beetroot, dab with kitchen towel to remove excess moisture
6. Mix Beetroot, cooled Chocolate, Coffee and Oil into the mixture until well combined
7. Tip into tin and Bake (1 hour 30 mins)
8. Cover cake with foil and return to oven (30 mins)
9. Tip out and cool on wire rack
10. For Topping, melt Chocolate in a bowl over simmering water
11. Remove and stir in Coffee, Vanilla and Honey
12. Slice the cake horizontally in two, spread some of the topping in the middle, then all around the sides
13. Decorate with whatever you fancy…

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)

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

Green Bean Tart

Ingredients

• Filo Pastry
• 25g Butter
• Potatoes
• Green Beans
• Eggs
• Double Cream
• Nutmeg
• Lancashire Cheese

Method

1. Peal and boil the Potatoes (15 mins)
2. Par-boil the trimmed Green Beans (5 mins)
3. Layer a Filo sheet on a baking tray, brush with melted Butter
4. Repeat for several more sheets
5. Fold the edges over
6. In a bowl, beat Eggs, Double Cream, grated Cheese, a little Nutmeg and season well
7. Mash the Potatoes and add to the Egg mixture
8. Pour this into the center of the Filo sheets
9. Top with the Green Beans
10. Bake @190C (20 mins)
11. Serve with Salad

Peperonata

Ingredients

• Onion
• Garlic
• Red Pepper
• Aubergine
• Paprika
• Tomatos
• Eggs
• Green Beans

Method

• Fry Onion (10 mins)
• Add Peppers, Aubergine, Paprika and Garlic, simmer with lid (10 mins)
• Add Tomatos (5 mins)
• Make hollows and break in eggs, season
• Bake @180C (10 mins)
• Serve with Green Beans and Bread

Sweet Potato Roulade

Ingredients

• Sweet Potato
• All Spice
• 2 Eggs
• Edam Cheese
• Sesame Seeds

Filling:

• Cream Cheese
• Yoghurt
• Spring Onions
• Toasted Nuts

Method

1. Boil Sweet Potato until soft
2. Mash with All Spice and season
3. Allow to cool a little, separate Egg Yolks and Whites
4. Stir Egg Yolks and Edam into Sweet Potato
5. Whisk Eggs Whites until stiff
6. Beat in 1/3 of Whites to the potato mixture to loosen
7. Carefully fold in remaining 2/3 Eggs Whites
8. Layer roulade mixture in shallow rectangular dish and bake @200C (10 mins)
9. Scatter Sesame Seeds on greaseproof paper
10. Tip out roulade onto paper and allow to cool completely
11. For Filling, mix Cream Cheese, Yoghurt, Spring Onions and Nuts
12. Spread filling over roulade
13. Roll up the roulade
14. Serve with salad