Archive for the ‘Bread and cakes’ Category

Lemon meringue pie

Wednesday, October 10th, 2007

Serves 6 or 12

Preparation time 1-2 hours

Cooking time 1 to 2 hours

Ingredients
For a 23cm/9in pie:
For the pastry:
175g/6oz plain flour
15g/½oz icing sugar
75g/3oz butter
1 egg, yolk only
1 tbsp water
For the filling:
2 large lemons
40g/1½oz cornflour
300ml/10fl oz water
2 egg, yolks only
75g/3oz caster sugar
For the meringue:
3 egg, whites only
120g/4½oz caster sugar

For a 28cm/11in pie:
For the pastry:
225g/8oz plain flour
25g/1oz icing sugar
100g/4oz butter
1 egg, yolk only
about 2 tbsp water
For the filling:
4 large lemons
75g/3oz cornflour
570ml/1 pint water
4 egg, yolks only
175g/6oz caster sugar
For the meringue:
5 egg, whites only
225g/8oz caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough – this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.
4. Lower the oven heat to 150C/300F/Gas 2.
5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.
6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste.
7. Return the mixture to the saucepan and bring back to the boil, still mixing.
8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar.
9. Pour the lemon mixture into the pastry shell and spread it out evenly.
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.
11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath. 12. Serve warm or cold.

Pancakes

Wednesday, October 10th, 2007

Makes 12-15 pancakes

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
125g/4oz plain flour
pinch of salt
2 eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
Method
1. Put the flour and the salt in a bowl and mix.
2. Make a well in the centre and pour in the eggs.
3. Mix together the milk and the water.
4. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk mixture to get a smooth liquid the consistency of cream.
5. Stir in the oil and allow to stand for 30 minutes.
6. Heat a pancake/crepe pan and, using kitchen paper, wipe the base with a little oil.
7. Pour in about 1 tbsp of the batter and swirl around the base of the pan. Cook for until golden and the surface bubbles, then flip over and cook the other side until golden.
8. If the first pancake is too thick, add a little milk to the batter to thin it. Make more pancakes from the remaining batter.

Chocolate pancakes with chestnut cream and chocolate sauce

Wednesday, October 10th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
Pancakes:
110g/4oz plain flour
25g/1oz cocoa
1 egg
300ml/½ pint milk
Chestnut cream:
200g/7oz fresh chestnuts, peeled and liquidised
175ml/6fl oz whipping cream
1 tbsp caster sugar
a few drops of vanilla essence
Chocolate sauce:
200g/7oz plain chocolate
150ml/5fl oz water
2 tbsp brandy or rum
25g/1oz sugar
25g/1oz butter
Method
1. To make pancake batter, sift flour and cocoa, make hole in the centre, drop in the egg and slowly whisk in the milk until smooth and pouring consistency, leave to stand.
2. Make chestnut cream by carefully mixing cream and caster sugar into prepared chestnuts. Flavour with vanilla essence.
3. Make chocolate sauce, bring to the boil the chocolate, water, alcohol and sugar. Stirring all the time, turn the heat down and simmer for 5 minutes. Remove from heat, add butter. Leave to one side.
4. Make pancakes, put a small drop of oil into a small frying pan until it smokes then pour in a small ladle full of batter. When set turn over. Turn onto a plate and fill with chestnut cream, pour over chocolate sauce and serve.

Banana biscuits

Wednesday, October 10th, 2007

Makes 6-8

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 ripe bananas, peeled
2 egg whites

Use to decorate Fire and Ice Cake
Method
1. Purée the whole bananas and egg whites until smooth.
2. Spread the batter onto silicone paper on a baking sheet in a very thin layer. Bake in the oven at 180C/350F/Gas 4 for 20 to 30 minutes and once brown remove from the oven.
3. Remove the strips while hot from the tray and bend them into the desired shapes and leave to cool. If they do not become crisp, return them to the oven to cook for a few more minutes.