Chicken noodle soup recipe. River Cottage Community Recipes. Scatter the walnuts on a baking sheet and toast in an oven preheated to 180C/Gas Mark 4 for 5-7 minutes, giving them a shake halfway through, until just beginning to colour and develop aroma.
Leave to cool, then chop very roughly. To prepare the crumble, sift the flour and salt into a bowl (or food processor) Add the butter and rub in with your fingers (or pulse briefly in the processor) until the mixture resembles course crumbs. Stir in the sugar, oatmeal and ground almonds, if using. Squeeze a few handfuls of crumble in your fist to make lumps - I reckon it's nice to have a 'rocky' crumble than a fine, even-textured one. Put the apples in a large bowl, sprinkle over the sugar (you'll need to estimate the amount according to the tartness of the apples). Scatter the crumble over the apples in a fairly even layer and bake for 40-45 minutes, until browned on top. How to bake: Dan Lepard makes apple, walnut and custard pudding. Billington's won me over recently.
They placed a bowl of their brown sugar in front of me, next to a generic, supermarket version, and said, "Tell us which tastes better. " And the Billington's unrefined one did. So, in a recipe where the characteristics of the sugar will be evident, use a brown sugar with a rich flavour. 175ml milk2 tsp vanilla extract200g light soft brown sugar2 tbsp cornflour3 large eggs3 or 4 dessert apples, peeled, cored and quartered75ml each brandy and water75g chopped walnuts75g unsalted butter125g plain flour1½ tsp baking powder In a pan, whisk the milk, vanilla, 50g of the sugar, the cornflour and an egg until smooth.
Put 50g of sugar in a frying pan with the apples, brandy, water and nuts, cook over a high heat until the liquid evaporates, then leave to cool. Beat the remaining 100g of sugar with the butter and two eggs until smooth, then sift in the flour and baking powder, and stir. Granola milk tart recipe. Dan Lepard's granola milk tart: A novel twist on a classic recipe.
Photograph: Colin Campbell for the Guardian Serve cold with a dollop of whipped cream and some berries. 125g plain flour50g icing sugar100g unsalted butter2 medium eggs25g chopped hazelnuts50g each rolled oats and dried cranberries50g brown sugar½ tsp cinnamon125ml milk2 tbsp double cream2 tbsp corn flour50g caster sugar Rub the flour, icing sugar and 75g butter until it resembles breadcrumbs. Mix in an egg yolk and two teaspoons of water until you have a smooth dough, then chill. Roll out the dough to line a deep, 18-20cm round tart tin, chill the case, then line with nonstick paper and baking beans. Danlepard.com/guardian. Food - Recipes : Easy chocolate birthday cake. Danlepard.com. How to bake: Dan Lepard's chocolate custard muffins. Chocolate custard muffin.
Photograph: Colin Campbell Chocolate custard muffins Roger Pizey has been Marco Pierre White's pastry chef since way back at Harvey's in 1987, and is undoubtedly one of our finest. His book Small Cakes (Jacqui Small, £8.99) is out this month and we've got a competition to win a signed copy. To enter, email a pic of your best small cake to guardian@danlepard.com before May 5. 50g cornflour 3 level tbsp cocoa 100g dark soft brown sugar 225ml cold water 75g unsalted butter, cubed 125g dark chocolate, broken small 75ml sunflower oil 2 tsp vanilla extract 2 large eggs 125g caster sugar 125g plain flour 2½ tsp baking powder First make the custard: put the cornflour, cocoa, brown sugar and water into a saucepan and whisk together over a medium heat until boiling, very thick and smooth.
Measure the flour and baking powder into a bowl, stir together, then sift directly on to the custard and beat through until combined. Danlepard.com/guardian. Apple Or Pear Clafouti An Easy French Dessert) Recipe - Food.com - 90667.