My recipe collection

the

lambert family

 RECIPE BOOK

Index

breakfast

/ brunch

starters

tarts and pies

soups

bread

salads

Index

desserts

mains

cakes

veggies

biscuits and other sweet bakes

sauces

breakfast

method

ingredients

Cooking time: 20 minutes                         Serves 2

smoked haddock with cheese & spinach

02 x 100g smoked haddock

2 slices of cheese, soaked in full fat milk for an hour

Spinach

2 x eggs, pre-poached

 

1. Pre heat an oven to 200ºC

2. Lightly olive oil a baking tray lined with a silicone mat.

3. Place the haddock on the silicone mat and squeeze a little olive oil on top of the haddock.  Season with cracked black pepper and place in the oven for 3 minutes.

4. Remove the haddock from the oven and place the soft, soaked, cheese slices on top.

5. Place the haddock back into the oven for approx 3 – 4 minutes while you prepare the rest of the dish.

6. Re heat the poached eggs in boiling water for approx 45 seconds.

7. Place the haddock on top of the wilted spinach.

 8. Place the poached egg on top of the haddock.

 9. Drizzle a little curry oil over the egg and a little around the edge and finish with a sprig of chervil to garnish.

Curry oil

Olive oil

Salt and pepper

 

soups

method

ingredients

Cooking time: 30 minutes                         Serves 2

vichysoisse

25g butter

100g chopped onion

200g chopped leek

150g peeled chopped potato

500ml white chicken stock

 

 

1. Melt the butter and sweat the leeks and onions until softened.

2. Add the stock and potatoes and bring to a simmer.  Add a little extra chicken stock occasionally to keep topped up to the 500ml level while it simmers.

3. When the potatoes are thoroughly cooked allow the soup to cool slightly and then liquidise the soup until smooth and strain through a fine sieve

4. Add the double cream and adjust the consistency with a little more stock if necessary.

5. Season with salt and pepper and garnish with chopped chives.

double cream

chives

 

salads

ingredients

Cooking time: 30 minutes                         Serves 2

halloumi salad with honey & lime dressing

For the salad:

1 pack of halloumi cheese, sliced and grilled

Bag of salad leaves (e.g. baby leaf salad)

1/8 red onion, thinly sliced

1/2 red pepper, thinly sliced

1/2 yellow pepper, thinly sliced

1/2 avocado, in slices or chunks

Handful of prunes, chopped

 

For the dressing:

1 tbsp runny honey

1 tsp lime juice

Salt

Freshly ground black pepper

ingredients

Cooking time: 30 minutes                         Serves 2

chicken and avocado salad

For the salad:

1 -2 chicken breasts, sliced

1 pack of green salad leaves (e.g. baby spinach, lambs lettuce)

1 avocado, cut into chunks

6 small broccoli florets

Small handful of green beans, cut into small pieces

1/8 red onion, thinly sliced

 

For the croutons:

1 slice of torn up bread

Olive oil

Salt and pepper

 

For the dressing:

1 tbsp olive oil

1 tsp lemon juice

Salt

Freshly ground black pepper

ingredients

Cooking time: 30 minutes                         Serves 2

lemongrass chicken salad

For the chicken:

1 - 2 chicken breasts

1 stem of lemongrass, bashed

1 clove of garlic

1 tsp turmeric

1 tsp cumin

1/2 small chilli, diced (optional)

 

For the salad:

1 pack of green salad leaves (e.g. baby spinach, lambs lettuce)

1/2 eating apple, cut into matchsticks

Small handful of green beans, cut into small pieces

Rice craclers

 

For the dressing:

1 tbsp olive oil

1 tsp lemon juice

Salt

Freshly ground black pepper

ingredients

Cooking time: 30 minutes                         Serves 2

 

For the salad:

Broad beans

Peas

Fine beans, chopped into 2cm pieces

Feta cheese, crumbled

 

For the dressing:

Olive oil

Handful of dried mint

 

For the filo pastry crackers:

2 sheets of filo pastry

Knob of butter

Salt and pepper

minted broad bean, pea and feta salad

starters

16 large prawns

16 pieces of chorizo

1 lemon, juice and zest

1 clove of garlic, minced

1 large handful of parsley

method

ingredients

Cooking time: 30 minutes                         Serves 2

1. Fry the chorizo pieces in a frying pan so that they release some of the oil. Remove the chorizo and set aside to cool, but leave the chorizo oil in the pan

2. In the same pan, make the dressing by gently frying the garlic in a tablespoon of olive oil. Add the lemon zest and parsley and cook for a further minute or two. Finally, add lemon juice, salt and pepper to taste.

3. Prepare the skewers by placing a prawn and piece of chorizo on each stick, so that the two ends of the prawn circle the chorizo. Coat each skewer with the lemon and parsley sauce.

4. When ready to serve, reheat the skewers in a preheated oven at 200 degrees for 5 minutes.

 

PRAWN & CHORIZO SKEWERS

Olive oil

Salt & pepper

mains

Serve with rice or a fresh leaf salad

Serve with sweet potato wedges

peri peri

Marinades for chicken legs/thighs                                Serves 2

2 cloves of garlic

2 sprigs of thyme

1 tsp paprika

1 red onion

indonesian lemongrass

simple chicken seasonings

Serve with rice and peas, or cinnamon bulgar wheat

jerk sauce

4 spring onions

Small  piece of ginger

1/4 onion

2 pieces of garlic

1 -2 chillies

2 cloves of garlic

1 stem of lemongrass, crushed

1 tsp turmeric

 

1 tsp cumin

salt and pepper

splash of lime juice

2 1 tbsp olive oil

splash of red wine vinegar

1 tsbp tomato puree or 2 roasted tomatoes

1/2 teaspoon dried thyme

1 1/2 tbsp dark soy sauce

1 tbsp vegetable oil

1/2 tbsp allspice

1 tbsp brown sugar

 

Serve with toasted pinenuts, za'atar,  garlic yoghurt and flatbread

1 tsp of Paprika

Salt and pepper

Sundried tomato paste

Thyme

sumac, lemon and za'atar

spanish chicken

2 tbsp Dark soy sauce

1 tbsp Light soy sauce

Salt and white pepper

 

Serve with rice or noodles and stir fry veg

Serve with rice or noodles and stir fry veg

1 red onion, sliced

1 clove of garlic, crushed

2 tbsp olive oil

100ml chicken stock

1 lemon, sliced

honey & soy

Olive oil

2 cloves of garlic

Chorizo (optional)

1 tbsp runny honey

Tomato puree or ketchup

Splash of Sesame oil

 

3/4 tsp ground allspice

1/2 tsp ground cinnamon

1 tsp sumac

3/4 tsp salt

1/ tsp black pepper

method

ingredients

Cooking time: 30 minutes                         Serves 2

200g penne pasta

2 medium sized courgettes

2 large eggs

50ml single or double cream

1 small handful of parmesan, grated

1. Put a pan of salted water on to boil, and add the pasta when ready.

2. Halve and then quarter the courgettes lengthways, and slice each quarter at an angle into penne shaped pieces.

3. Put the egg yolks into a bowl and mix together with the cream, half the cheese and salt and pepper.

4. Fry the bacon for 2 minutes, then add the courgette pieces and some more black pepper. When cooked, sprinkle in the thyme leaves.

5. When the pasta is cooked, drain away the water but reserve a little bit for the sauce.

6. Toss the bacon and courgettes into the pan and stir into the pasta.

7. Next, take the pan off the heat and add the egg mixture together with a bit of the reserved water.

8. Sprinkle in the remaining parmesan and season to taste.

spaghetti and courgette carbonara

1 pack of bacon lardons

salt

freshly ground black pepper

4 sprigs of fresh thyme

8 pieces of chicken

150g chorizo, sliced

1 large onion, cut into 12

2 red peppers, cut into 12

50g sundried tomatoes

11. Season the chicken, then fry in  a large pot with a little olive oil until the pieces are golden brown all over. Remove the chicken and leave to rest on some kitchen towel.

2. Add more oil to the pot and add the onion and peppers, and fry for approximately 5 minutes until they start to colour.

3. Next, add the chorizo, sun dried tomatoes and garlic and cook for a further minute or two.

4. After that, add the rice. When the rice has a good coating of oil on it, add in the tomato paste, paprika and thyme.

5 Pour in the stock and the wine, and a little seasoning. When the liquid comes up to the boil, turn it down to a low simmer.

6. Place the chicken back in to the pot and nestle the orange wedges in between.

7. Cook on a gentle heat for 50 minutes - 1 hour.

method

ingredients

Cooking time: 1 hour 30 minutes                         Serves 2

chicken basque

2 cloves of garlic, chopped

1 tbsp tomato paste

1/2 tsp paprika

22ml brown basmati rice

275ml chicken stock

170ml dry white wine

1/2 large orange, cut into wedges

1 tsp fresh thyme

salt and pepper

pies and tarts

method

ingredients

Cooking time: 2.5 hours                              Serves 4 - 6

chicken and leek pie

For the chicken stock:

1 whole chicken

1/2 tsp peppercorns

2 bay leaves

3-4 thyme sprigs

1 onion, halved

1 celery stick, roughly chopped

1/2 tsp salt

1. Put the chicken into a large pot and pour in enough water so that it sits halfway up the bird, together with the ingredients for the stock. Bring to the boil, then reduce the heat and let the chicken simmer for 1 1/4 hours.

2. When the chicken is cooked, cut it into small pieces and drain the chicken stock into a separate bowl.

3. Heat the butter and oil in a pan and fry the bacon. When the bacon is crispy, add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for a further 2 minutes.

4. Slowly add 3/4 pint of the chicken stock to the bacon and leeks, stirring to make sure the sauce is smooth. Stir in the remainder of the sauce ingredients.

5. Put the chicken pieces into a pie dish and spoon over the filling. Leave this to cool.

6. In the meantime, roll out the pastry and prepare any decorations. Place over the, flute the edges to allow the air to escape, and glaze with egg. Preheat the oven to 220c.

7. When ready, place the pie into the oven and bake for 30 to 35 minutes.

 

For the pie and filling:

25g butter

2 tbsp olive oil

6 rashers of bacon, cut into large pieces

2 leeks, thinly sliced

1 pack of puff pastry

1 egg, beaten

 

 

For the sauce:

2 tbsp plain flour

2 tbsp grainy mustard

4 tbsp creme fraiche

4 tbsp chopped parsley

squeeze of lemon juice

 

method

ingredients

Cooking time: 2.5 hours                              Serves 4 - 6

For the hot water crust pastry:

 

1. To make the pastry...

 

 

pork pies

For the filling:

Streaky bacon

Sausage meat

Leeks

Sage

Salt & pepper

 

 

bread

method

ingredients

Cooking time: 1 hour 30 minutes                         Serves 12

courgette, cheddar and basil quickbreads

450g of courgette (2 medium)

2 tsp sea salt

125g of plain flour

125g of spelt flour, whole wheat

2 tsp baking powder

1/2 tsp sodium bicarbonate

1. Grate the courgettes, place into a colander and toss through 2 tsp sea salt. Leave to dry out for at least 30 minutes, then wring out as much water as possible.

2. Mix together the remaining dry ingredients until fully combined.

3. Add the grated courgette, spring onion and grated cheese.

4. In a separate bowl, mix the eggs and buttermilk together.

5. Add the egg mixture to the dry ingredients, and mix until only just combined.

6. Put a large scoop of mixture into each hole of a 12 hole muffin tray, and bake at 180 degrees for 30 to 40 minutes.

 

1 tsp sea salt

4 spring onions

30g of basil

150g of cheddar

2 large eggs

170g of buttermilk

 

sauces

method

ingredients

Cooking time: 20 minutes                         Serves 2

tomato salsa

3 medium sized tomatoes

1 clove of garlic

1/5 red onion

1/5 green pepper

1. Blanche the tomatoes in boiling water for 1-2 minutes.

2. In the meantime, heat up a small saucepan with a bit of oil and finely dice the garlic, red onion and green pepper. Add the diced vegetables and saute for 3 - 4 minutes.

3. Drain the tomatoes, peel off the skins, and chop into small chunks.

4. Add the tomatoes to the saucepan together with a splash of white wine vinegar.

5. Bring to the boil and then let the sauce simmer for 10 minutes, until the tomatoes have broken down.

6. Season with salt and pepper.

Splash of white wine vinegar

Salt

Pepper

method

ingredients

Cooking time: 45 minutes                         Serves 2

meaty cider stock sauce

1 onion, quartered

1 carrot, chopped

1 stick of celery, chopped

2 cloves of garlic, crushed

2 bay leaves

1. Place the chopped onion, carrot, celery, garlic, bacon and bay leaves onto a baking tray and coat with the olive oil.

2. Roast the vegetables at 180 degrees for 30 minutes.

3. Deglaze the tray with the cider, and pour the contents into a saucepan.

4. Bring to the boil, and add the chicken stock.and any meat juices

5. Simmer for 15 minutes or until reduced to the right consistency.

6. Season with salt and pepper, strain and serve.

3 bacon rashers, chopped

2 tbsp olive oil

150ml cider

200ml chicken stock

Any meat cooking juices

method

ingredients

Cooking time: 15 minutes                         Serves 2

pesto

20g lightly toasted pine nuts

50g basil leaves

1 clove garlic

Juice of ¼ lemon

30ml extra virgin olive oil

 

  • 1.
  • Pound the garlic in a pestle and mortar.

  • Add the pine nuts and pound again until they are rustic and crunchy.

  • Roughly chop the basil and pound with the nuts.

  • Add extra virgin olive oil, corn oil, Parmesan, lemon juice and seasoning.

 

30ml corn oil

20g finely grated parmigiano reggiano

Sea salt

Black pepper

veggies

method

ingredients

Cooking time: 1 hour                       Serves 2

aubergine parmagiana

1 tin of plum tomatoes

1 clove of garlic, chopped

1/2 onion, finely diced

1 tsp sugar

Salt & pepper

 

1. Sweat the garlic and onion in a saucepan for 3 minutes, until softened.

2. Add the tin of tomatoes to the pan and ensure they are broken up. Simmer for 15 minutes, or until the tomatoes have sweetened,

3. In the meantime, slice the aubergines into 6 slices of approximately 1cm thick and fry the slices on a griddle pan until completely softened.

4. Add the sugar, white wine vinegar, and basil to the tomato sauce. Season to taste.

5. Spoon a thin layer of tomato sauce to the bottom of the roasting dish, followed by a scattering of parmesan and a layer of aubergine. Repeat the layers, finishing with a layer of tomato sauce. Scatter on any remaining parmesan and top with torn up mozzarella.

6. Bake in a preheated oven at 180 degrees for approximately 20 - 30 minutes.

Splash of white wine vinegar

Small bunch of basil, roughly chopped

1 aubergine

3 handfuls of parmesan

1 ball of mozzarella

method

ingredients

Cooking time: 45 minutes                         Serves 2

braised red cabbage

1 onion, quartered

1 carrot, chopped

1 stick of celery, chopped

2 cloves of garlic, crushed

2 bay leaves

1. Place the chopped onion, carrot, celery, garlic, bacon and bay leaves onto a baking tray and coat with the olive oil.

2. Roast the vegetables at 180 degrees for 30 minutes.

3. Deglaze the tray with the cider, and pour the contents into a saucepan.

4. Bring to the boil, and add the chicken stock.and any meat juices

5. Simmer for 15 minutes or until reduced to the right consistency.

6. Season with salt and pepper, strain and serve.

3 bacon rashers, chopped

2 tbsp olive oil

150ml cider

200ml chicken stock

Any meat cooking juices

method

ingredients

Cooking time: 15 minutes                         Serves 2

balsamic cherry tomatoes

Cherry tomatoes

1 - 2 cloves of garlic, sliced

Sprig of rosemary

1 tbsp of balsamic vinegar - reduced if necessary

Salt & pepper

1. Blanche the cherry tomatoes for 30 seconds each, then remove from the hot water and place into a bowl of cold water to prevent them cooking.

2. Draw a cross in the base of each tomato, then carefully peel the skin upwards in the four quarters. Twist the pieces of skin together at the top of the tomato.

3. Place the cherry tomatoes on a baking tray, then top with the remaining ingredients.

4. Bake in a preheated oven at 180 degrees for 10-15 minutes.

method

ingredients

Cooking time: 1 hour 15 minutes                         Serves 2

potatoes boulangere

1. Preheat the oven to 180 degrees.

2. Arrange a layer of the potatoes on the base of a shallow casserole dish, followed by a layer of the onions. Next, add a sprinkling of herbs and a bit of salt and pepper. Repeat these layers until all the potatoes and onions are used up.

3. Pour the stock on top of the potatoes so they are completely covered. Top this with some further seasoning and a scattering of parmesan. Finally, dab small piees of butter over the top of the dish.

4. Cook in the oven for around an hour, until the potatoes are tender throughout and crisp on top. If the surface starts to brown too much, cover the dish in foil.

500g potatoes, preferably desiree, thinly sliced

1 small onion, thinly sliced

130ml vegetable stock

1 handful of parmesan cheese

A few sprigs of herbs, such as sage, rosemary or thyme

Salt & pepper

1 knob of butter

method

ingredients

Cooking time: 40 minutes                       Serves 2

mustard mash

1. Preheat the oven to 180 degrees.

2. Arrange a layer of the potatoes on the base of a shallow casserole dish, followed by a layer of the onions. Next, add a sprinkling of herbs and a bit of salt and pepper. Repeat these layers until all the potatoes and onions are used up.

3. Pour the stock on top of the potatoes so they are completely covered. Top this with some further seasoning and a scattering of parmesan. Finally, dab small piees of butter over the top of the dish.

4. Cook in the oven for around an hour, until the potatoes are tender throughout and crisp on top. If the surface starts to brown too much, cover the dish in foil.

500g potatoes, preferably desiree, thinly sliced

1 small onion, thinly sliced

130ml vegetable stock

1 handful of parmesan cheese

A few sprigs of herbs, such as sage, rosemary or thyme

Salt & pepper

1 knob of butter

method

ingredients

Cooking time: 40 minutes                       Serves 2

honey glazed carrot & celeriac

1. Preheat the oven to 180 degrees.

2. Arrange a layer of the potatoes on the base of a shallow casserole dish, followed by a layer of the onions. Next, add a sprinkling of herbs and a bit of salt and pepper. Repeat these layers until all the potatoes and onions are used up.

3. Pour the stock on top of the potatoes so they are completely covered. Top this with some further seasoning and a scattering of parmesan. Finally, dab small piees of butter over the top of the dish.

4. Cook in the oven for around an hour, until the potatoes are tender throughout and crisp on top. If the surface starts to brown too much, cover the dish in foil.

500g potatoes, preferably desiree, thinly sliced

1 small onion, thinly sliced

130ml vegetable stock

1 handful of parmesan cheese

A few sprigs of herbs, such as sage, rosemary or thyme

Salt & pepper

1 knob of butter

desserts

ingredients

Cooking time: 15 minutes, 3 hours chilling                     Serves 4

vanilla panna cotta

method

500ml double cream

100ml full fat milk

100g caster sugar

5g sheet gelatine

1 vanilla pod, seeds scraped out

 

1. Fill a small bowl with cold water and add the sheet gelatine to allow it to soften.

2. Pour the milk into a saucepan and bring to just below simmering point, then remove the pan.

3. Drain and squeeze out the gelatine and add it to the milk – stirring all the time so it dissolves.

4. Now pour the cream into a pan with the scraped out vanilla pod and bring to the boil over a low heat.

5. Immediately remove from the heat, add the milk and gelatine mixture and remove the vanilla pod. Pour into dariole moulds and leave to set.

6. When ready to serve, dip the moulds into warm water to loosen.

For a flavour variation, heat the sugar over a medium heat in a saucepan until it melts and caramelises. Slowly add to the cream mixture while it is coming to the boil.

ingredients

Cooking time: 20 minutes, 3 hours chilling                     Serves 2

chocolate mousse

method

100g milk chocolate

60ml double cream

2 egg whites

20g sugar

1 tbsp Cointreau

 

1. Fill a small bowl with cold water and add the sheet gelatine to allow it to soften.

2. Pour the milk into a saucepan and bring to just below simmering point, then remove the pan.

3. Drain and squeeze out the gelatine and add it to the milk – stirring all the time so it dissolves.

4. Now pour the cream into a pan with the scraped out vanilla pod and bring to the boil over a low heat.

5. Immediately remove from the heat, add the milk and gelatine mixture and remove the vanilla pod. Pour into dariole moulds and leave to set.

6. When ready to serve, dip the moulds into warm water to loosen.

For a flavour variation, replace the milk chocolate with white or dark chocolate, or the Cointreau with mint oil, coffee liqueur or other flavouring.

ingredients

Cooking time: 25 minutes, 4 hours chilling                     Serves 4 - 6

mixed berry sorbet

method

450g raspberries or mixed berries

175g granulated sugar

250ml water

juice of 1/2 lemon

 

1. Put a small aluminium roasting tray into the freezer and allow it to chill for at least an hour.

2. Dissolve the sugar into the water in a large saucepan and bring to the boil. When the liquid has thickened slightly to turn syrupy, add the lemon juice and allow to cool.

2. Blend the raspberries and pass through a sieve to remove the seeds. Add the raspberries to the syrup and mix together.

4. Pour the mixture into the chilled roasting tray and place into the freezer. Check on the mixture every 30 minutes or so and agitate it with a fork, mixing the frozen edges to prevent ice crystals forming.

ingredients

Cooking time: 25 minutes, 4 hours chilling                     Serves 6

blackcurrant and mint sorbet

method

500g blackcurrants

130g caster sugar

130ml water

10g fresh mint

2 tbsp liquid glucose

 

1. Put a small aluminium roasting tray into the freezer and allow it to chill for at least an hour.

2. Dissolve the sugar into the water in a large saucepan and bring to the boil. When the liquid has thickened slightly to turn syrupy, take off the heat. Add the fresh mint and allow to infuse for 15 minutes.

3. When the syrup has cooled, remove the mint and add the blackcurrants and liquid glucose. Return to the heat for about 5 minutes until the fruit is soft.

4. Blend the mixture and pass through a sieve to remove any seeds and leaves.

5. Pour the mixture into the chilled roasting tray and place into the freezer. Check on the mixture every 30 minutes or so and agitate it with a fork, mixing the frozen edges to prevent ice crystals forming.

 

ingredients

Cooking time: 1 hr 15 minutes, 3 hours chilling                     Serves 8

lime and coconut sorbet

method

425ml water

200g caster sugar

1 tin of coconut milk

8 lime leaves with edges torn

3 sticks of lemon grass chopped

3 limes grated - zest and juice

 

1. Put a small aluminium roasting tray into the freezer and allow it to chill for at least an hour.

2. Place the water, sugar, lemon grass and lime leaves in a pan.  Bring to the boil and simmer for 10 minutes, then remove from the heat and allow too infuse for 1 hour.

3. When it is cool strain through a sieve, add the lime juice, lime zest and coconut milk.

4. Pour the mixture into the chilled roasting tray and place into the freezer. Check on the mixture every 30 minutes or so and agitate it with a fork, mixing the frozen edges to prevent ice crystals forming.

cakes

method

ingredients

Cooking time: 60 minutes                         Serves 8 - 10

For the cake:

6 large eggs, separated

140g brown sugar

60g cocoa powder

1. Whisk the egg yolks with the sugar until creamy. Sieve in the cocoa powder with a pinch of salt, and fold into the mixture.

2. Separately, whisk the egg whites until stiff. Add a spoonful to loosen the mixture, then fold the remainder into the mixture until fully incorporated.

3. Grease 3 x 6 inch cake pans and bake each layer for approximately 10 - 15 minutes.

4. To make the syrup, add 100ml of the cherry syrup to the kirsch.

5. To make the cream layer, whisk the double cream with the icing sugar and vanilla.

6. To assemble the cake, drizzle the syrup the bottom cake layer, and leave to soak in. After adding the syrup, spread cherry jam over the base, followed by a layer of cream and a third of the cherries. Repeat with the other two layers.

black forest gateau

For the cake:

6 large eggs, separated

140g brown sugar

60g cocoa powder

For the filling:

350g morello cherries in syrup

250ml double cream, whipped

25g icing sugar

1/2 tsp vanilla extract

 

3 tbsp kirsch

morello cherry jam

 

biscuits and other sweet bakes

1. Preheat the oven to 155'C.
2. Sift the ground almonds and the icing sugar together.
3. Whisk the egg whites until white and fluffy and then add the caster sugar to the the egg whites and continue whisking until you have stiff, glossy peaks.
4. Fold the ground almonds and icing sugar into the meringue mixture with a spatula until all of the dry ingredients are incorporated and the mixture is smooth, shiny and has reached the ribbon stage.
5. Carefully add the food colouring making sure not to overwork the mixture. Spoon the mixture into a piping bag.

6. Pipe 2cm circles in straight lines across a baking sheet lined with a silicon paper. Leave a 1 cm gap between each macaroon shell. Drop the tray of macaroons onto the work surface from about 30 cm to remove any large air bubbles.
7. Allow the macaroons to rest at room temperature for 20 minutes or until the macaroon shells are no longer sticky to touch.
8. Bake in the oven for 15 minutes. After 15 minutes, check the macaroons are cooked by gently lifting a macaroon at the edge of a tray. If the test macaroon does not stick, allow the tray of macaroons to finish cooking on the tray as it cools.

9. Place the remaining 170g sugar in a heavy bottomed pan and allow to melt without stirring.
10. nce you have a golden caramel, add a knob of butter and the cream. Mix well then remove from the pan and allow to cool.

method

ingredients

Cooking time: 90 minutes                         Serves 8 - 12

250h Ground almonds

350g Icing sugar

150g Caster sugar

215g Egg white(s)

5g Powdered food colouring

macaroons with salted butter caramel

For the filling:

140ml Double cream

Maldon salt 1 pinch(es)

150g Unsalted butter

170g Caster sugar

 

method

ingredients

Cooking time: 40 minutes                         Serves 12

225g self raising flour

175g caster sugar

175g melted butter

100g natural yoghurt

 

lemon poppy seed muffins

1. Mix the flour, sugar, lemon zest and poppy seeds together.

2. In a separate bowl, mix the eggs and yoghurt together. Tip this in to the dry ingredients with the melted butter and mix until fully incorporated.

3. Fill 12 muffin cases with the mixture and bake in a preheated oven at 180 degrees for 20 - 22 minutes.

4. Squeeze the juice out of the 2 lemons and heat in a saucepan with some sugar, until the sugar has dissolved and the mixture has turned syrupy.

5. When the cakes are cooling, drizzle the syrup over the top of the muffins.

3 eggs

zest and juice of 2 lemons

1 tbsp poppy seeds

Extra sugar