Summer fruit bake recipe. Readers' recipe swap: nostalgia. Thanks to everyone who sent in family recipes this week – beloved biscuits, great-nan's pickled shallots (currently maturing below the sink) and the kind of simple soup that's so much more than the sum of its humble parts. I loved them all. Indeed, spaghetti and fried eggs might well become a bit of a regular treat when the fridge is bare, but in the end, I was powerless before the magic of Carolyn George's saucy American pudding. It's a delicious dessert and children's entertainer in onesuper-sweet package – adults might well want to add a little tangy creme fraiche ... but then again … The winning recipe: fudge brownie pudding This was a favourite when I was a child growing up in the US in the 1950s.
It was a wickedly delicious science lesson – in that the sauce ended up on the bottom but had started on the top. Carolyn George, Heaton Serves 6 110g plain flour2 tsp baking powder½ tsp salt175g sugar2 tbsp cocoa powder110ml milk1 tsp vanilla essence2 tbsp melted butter or margarine Soba-bolo. Readers' recipe swap: Poached | Felicity Cloake. Lots of mouthwatering poached egg pictures were submitted this week, but the recipes were rather more ambitious. Far Eastern cooks know that slow simmering gives gorgeously tender results, and finally, thanks to Rachel Kelly, I now know the secret of melt‑in‑the-mouth stir-fried meat. Anyone with little imaginations to feed should try Mary-Anne Boermans' spaghetti monsters – but they'll love helping out with the magical floating islands in my winning recipe, too.
Sweet, easy and the colour of a fiery sunset, it's the perfect summer dessert. The winning recipe: Islands in the sun My take on a classic French dessert. Serves 4For the coulis400g peaches, peeled and stoned 80g icing sugar4 passion fruit, pulp and seeds scooped For the meringues4 large egg whites6 tbsp caster sugar 1 Place the peach flesh and icing sugar in a blender and whizz until smooth. 2 Bring a large pan of water to a simmer. 4 To serve, place the meringues on top of the coulis, place on the table and lap up the praise. Food - Recipes : Easy chocolate cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts.
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Jamie Oliver - Magazine. Enter keyword(s) below for to search Souffle omelette with vanilla apricots dessert recipes | serves 1 This classic dessert has the wow factor of a soufflé, without the faff. Best made individually. 1. Per serving 361 cals, 14.7g fat (5.7g saturated), 7.0g protein, 49.0g carbs, 48.7g sugars Recipe Joss HerdPhoto Myles New from Issue 18 ingredients • 2 apricots, halved • 1 tbsp orange-blossom honey • 1 egg, separated • ½ tbsp vanilla sugar • ½ tbsp butter • Icing sugar, to dust • ½ tbsp hazelnuts, chopped. Blueberry recipes | Hugh Fearnley-Whittingstall. It's fair to say that the term "health nut" is unlikely ever to be applied to me, but I like to think I generally balance the books when it comes to the profit and loss of the good and the greedy.
I don't obsess over food groups, or count calories, or tot up my five a day. I do, however, sometimes find myself saying, "That's probably enough cheese/ice-cream/cake for now. Or at least until elevenses. " I think I more or less pull off the nutritional balancing act because I'm as likely to pile into something that's good for me as I am into something that's a tad indulgent. Provided, of course, I can get excited about its taste. But, for me, the perfect coincidence of the delicious and the nutritious is our summer berries. I won't lecture you on vitamin C, antioxidants and fibre – blueberries are one of those foods you only have to taste to know that they're doing you good. I'm hoping they'll get cheaper, too, because right now this is one pricey little berry.
Blueberry clafoutis. Food - Recipes : Marmalade yoghurt cake. Food - Recipes : Pumpkin and rosemary muffins. Uktvfood_gingerbread_template. Monmouth pudding recipe. Toffee apple pudding recipe. Squidgy spiced apple cake recipe.