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
Wednesday, 27 May 2009
Sometimes it is the simplest of dishes, that take no time at all to prepare, that are the best. This weekend I served frozen Greek yoghurt (500g of yoghurt whisked with 250ml of milk and simply churned in an ice cream machine) in cocktail glasses topped with orange blossom honey and nuts. It was a perfect end to our BBQ supper and looked very elegant in the glasses. As there is no sugar or sweetness in the yoghurt, you do need the honey on top! If you don't have an ice cream machine, place the yoghurt in a tub and freeze in the freezer, remove every 30 minutes or so and whisk with a whisk to add air. Repeat this until the mixture is completely frozen.