Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Ingredients

  • 16 oz Strawberries
  • 1 oz Gelatin
  • 2 Lemons
  • 3 Egg Whites
  • 4 tbsp Water
  • 9 oz Sugar
  • 1/2 pt Heavy Cream

Instructions

  • Prepare the soufflé dish by tying a collar of double greaseproof paper (or foil) round the dish.
  • Wash and hull the strawberries. Reserve a few for decoration and sieve or liquidize the rest.
  • Soak the gelatin in the water.
  • Put half the pureed fruit in a pan and add 150g/6oz sugar the gelatin and strained lemon juice.
  • Stir gently until sugar and gelatin is dissolved. Remove from heat and add the remaining puree. Leave to cool.
  • Whisk the egg whites until stiff and add remaining sugar, whisk the cream until thick. Fold both of these into the strawberry mixture and blend well.
  • Pour into prepared soufflé dish and refrigerate until firm. (Carefully remove and decorate) A great recipe for any soft fruit.
Rosemary Bread

Rosemary Bread

Rosemary Bread

Ingredients

  • 1 3/4 cup Water at 80 degrees Farenheit
  • 1/4 cup Olive Oil
  • 2 1/2 tsp Salt
  • 5 cup Bread Flour
  • 1/3 cup Fresh Rosemary
  • 2 3/4 tsp Yeast (Dry Active)

Yields 2 pounds

    Instructions

    • Combine all the ingredients in a mixer with the dough hook (or mix by hand) until it is one ball, slightly sticky with nothing on the bowl.
    • Prove until double in size (about 45 minutes).
    • Knock back-shape into rolls or place in bread tin. Leave to cool for 30 minutes.
    • Bake in a hot oven, 450-475, 10 minutes for rolls, 40-45 minutes for loaf. **It should sound hollow when knocked on base

    Peanut Butter Cookies

    Peanut Butter Cookies

    Ingredients

    • 1 cup Sugar
    • 1 cup Peanut Butter
    • 1 Egg

    Instructions

    • Set oven to 375 degrees.
    • Mix all the ingredients together in a bowl until a smooth.
    • Mold into 1”- 1 ½” circles, pat down and place on a cookie sheet.
    • Bake in oven for 8-10 minutes. Cool on a wire rack. Gluten Free

    Meringue Nests with Lime Mascarpone

    Meringue Nests with Lime Mascarpone

    Ingredients

    Meringue Ingredients

    • 2 Egg Whites
    • 4 oz Granulated Sugar
    • 1 pinch Cream of Tartar

    Filling Recipe

    • 17.6 oz Mascarpone
    • 5 Limes
    • 1 1/2 oz Icing Sugar

    Instructions

    • Separate eggs, put whites in a grease free bowl and whisk until doubled in size. Add half the sugar and the cream of terter and keep whisking until combined white and thick. Feed in remaining sugar.
    • Put in a piping bag and pipe into greaseproof paper.
    • Place in a low oven 230-250 degrees for 50 minutes.
    • Meanwhile place the mascarpone, sugar and lime zest and juice into a bowl. combine by hand. Refrigerate to allow flavor to blossom.
    • When everything is cool, pipe mascarpone into the nests. Place a raspberry on top, dust with icing sugar. Serve and enjoy.

    Microwaved Lemon Curd

    Microwaved Lemon Curd

    Ingredients

    • 7 oz Unsalted Butter
    • 25 oz Granulated Sugar
    • 4-5 Grated Lemon Zest from Lemons
    • 10 oz Lemon Juice
    • 4 - 5 Eggs

    Instructions

    • Place the butter, sugar, lemon zest and juice in a large bowl and microwave on full power for about 2 minutes or until the butter and sugar has dissolved (or use the top of a double boiler or bowl over a pan of hot water).
    • Add beaten eggs and continue cooking in 1 minute bursts, stirring each time. Reduce to 30 second burst as the mixture thickens. It is ready once the mixture is thick enough to coat the back of the spoon.
    • Strain through a sieve into the wide necked jug. Pour into cooled sterilized jugs and cover with a wax disc or cellophane or a screw on lid.

    Yields 3 pounds

      Jacket Potatoes (Also known as Baked Potatoes)

      Jacket Potatoes (Also known as Baked Potatoes)

      Jacket Potatoes (Also known as Baked Potatoes)

      Ingredients

      • 1 - 2 Potatoes

      Instructions

      Microwave Method

      • Choose medium-sized potatoes - scrub, then piece skins in several places.
      • Wrap in paper towel individually.
      • Cook on full power 5-6 minutes for 1 potato and allow an extra 2 minutes for each additional potatoes.

      Oven Method

      • Heat oven to 425/220 degrees. Wash and dry potatoes.
      • Prick the potato skins in several places.
      • Place rock salt in the base of the roasting tin, place potatoes on top and bake for 1- 1 ½ hours. To test if they are ready, insert a skewer easily in and out.