Vegetable shakshuka eggs

Source: Jamie’s Veg cookbook Ingredients 200g potatoes200g butternut squashOlive oil3 mixed-colour peppers1/2 a bunch of fresh flat-leaf parsley (15g)2 cloves of garlic1 teaspoon fennel seeds1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon rose harissa1 x 400g tin of quality plum tomatoes4 large eggs Method Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick … Continue reading Vegetable shakshuka eggs

Chocolate and almond amaretti

Source: Ingredients 150 g blanched almonds 450 g icing sugar , plus extra for dusting 2 tablespoons cocoa powder 100 g dark chocolate 2 free-range egg whites 1 vanilla pod 1 teaspoon almond extract Method Start your biscuits the night before. Preheat the oven to 100ºC/gas ¼. Arrange the almonds on a baking tray and toast in the oven for 5 … Continue reading Chocolate and almond amaretti

Crème brûlée

Source: Ingredients 300ml pure cream200ml full-cream milk2 vanilla beans, split lengthways, seeds scraped 100g egg yolks (about 5 eggs)70g caster sugar30g demerara sugar Method Preheat oven to 130°C. Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.  Quickly whisk together the yolks … Continue reading Crème brûlée

Handmade pappardelle with slow-cooked beef cheek ragù

Sources: http://jamie oliver slow-cooked beef cheek ragu Ingredients Slow-cooked beef cheek ragù 20 g dried porcini mushrooms 5 beef cheeks , trimmed olive oil 150 g piece of higher-welfare smoked pancetta ½ a celery heart 2 red onions 2 carrots 5 cloves 8 cloves of garlic ½ a cinnamon stick 1 bunch of mixed fresh herbs (30g) , such as sage, bay, rosemary, thyme, … Continue reading Handmade pappardelle with slow-cooked beef cheek ragù

Mini French tarts

Sources Crème patissiere: curd: Ingredients Tart shells made from store-bought shortcrust pastry sheets.Assorted sliced fresh fruit; such as strawberries, whole raspberries, kiwi fruit, blueberries, etc.80ml (1/3 cup) apricot jam Crème patissiere 435ml (1 3/4 cups) full-cream milk1 vanilla bean, split lengthways, seeds separated (or 1 tsp vanilla bean paste)3 egg yolks70g (1/3 cup) … Continue reading Mini French tarts

Chocolate profiteroles

Source: Ingredients Choux Pastry 250ml (1 cup) water80g butter, at room temperature, chopped150g (1 cup) plain flour, sifted3 eggs, at room temperature, lightly whisked Creme patissiere 435ml (1 3/4 cups) milk1 vanilla bean, split lengthways, seeds separated (or use 1 tsp of vanilla bean paste)3 egg yolks70g (1/3 cup) caster sugar50g (1/3 cup) plain … Continue reading Chocolate profiteroles