Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Monday, 7 January 2008

The latest edition of Country Kitchen is out and my strawberry lace biscuits have made the front cover! I am very proud! I have two articles this month - Valentine's treats and rhubarb recipes. I will save the Valentine recipes to share with you a bit nearer to Valentine's day but here is one of my rhubarb recipes.
Rhubarb and Custard Jelly
Who could forget the wonderful rhubarb and custard sweets that you sucked on as a child. Even as an adult, on the occasions that I see them I still buy and enjoy them! There is something so perfectly balanced about the sharp and tangy rhubarb against the creamy vanilla custard. In a modern twist, make this jelly for a perfect teatime treat which will be enjoyed by children and adults alike.

Serves 6
Preparation time 30 minutes plus chilling

400grams/14oz rhubarb, peeled and chopped
350 ml water
3 tbsp caster sugar
500ml milk
14 sheets of leaf gelatine
1 tbsp custard powder
A few drops of red food colouring (if your rhubarb is not very pink!)

You should make your jelly the day before you wish to use it to enable both layers to set. This recipe will fill an an 800ml jelly mould. If you have a larger mould simply increase the quantities for each layer. Begin by simmering the rhubarb with two tablespoons of caster sugar and the water until the rhubarb is very soft. When cooked, strain the rhubarb through a fine meshed colander. You should have approximately 250ml of liquid. Add a little water if you have less than 250ml. If you wish, add a few drops of red food colouring to the liquid. Return the rhubarb liquid to the pan. Soak six leaves of the gelatine in cold water for 10 minutes until softened, then squeeze out all the water. Add the gelatine to the rhubarb liquid and heat gently until the gelatine has melted. Pour the liquid into the jelly mould through a strainer to remove any gelatine that has not melted completely and leave to set in the fridge. When the rhubarb jelly has set, make the custard jelly. Soak the remaining eight leaves of gelatine in cold water for 10 minutes. Whilst the gelatine is soaking, mix the custard powder with the remaining tablespoon of sugar in a bowl. Heat the milk in a pan, bring to the boil and pour immediately over the custard mix. Whisk well and return to the pan. Squeeze out the gelatine, add to the pan and simmer until the gelatine has melted. Pour the custard jelly into the mould on top of the rhubarb jelly, again straining it as your pour. Leave aside to set. When you are ready to serve, dip your mould in hot water for 30 seconds and then invert the jelly mould on to a plate to release the jelly. Serve with ice cream!


Anonymous said...

Congratulations on the cover Hannah! The biscuits look great.


David Hall said...

Proud of ya Hannah!! Well done.


Magic Cochin said...

What delightful biscuits!
You deserve to be proud of the cover shot!

Jellies really are having a renaissance!


Great Big Vegetable Challenge said...

Wow - what a fantastic jelly - I love that idea. Its perfect.

Rita said...

Congratulations Hannah! I looked for it on Saturday but it was not it yet. Going to town and hope to get the Country Kitchen this time. Can't wait.

Marie said...

I got my issue last week Hannah and I was thrilled to see your biscuits on the cover. As soon as I saw them I thought to myself those just have to be Hannahs! Congrats on making the cover. Well done!

Rosie said...

I had been eagerly awaiting this issue of Country Kitchen Magazine to view your creations which dropped through my door last week. Congratulations for making front cover and your articles are brilliant!! Well done!!

Rosie x