Friday, 29 January 2010
20 Tangerines, skins removed
juice of 2 limes
juice of 2 oranges
juice of 2 lemons
100ml Cinzano Arancio or other orange flavoured spirit
180g caster sugar
Juice the tangerines, limes, oranges and lemons and combine the juices in a large bowl, making sure that there are no pips. Add the sugar and orange Cinzano and stir until the sugar is dissolved. Churn in an ice cream maker according to manufacturer's instructions. If you do not have an ice cream machine, place in a freezerproof lidded bowl and store in the freezer. Remove from the freezer after an hour, transfer to a bowl and whisk with an electric handmixer or whisk to break down the ice crystals. Repeat every hour until the sorbet has frozen.
Wednesday, 27 January 2010
Monday, 25 January 2010
Wednesday, 20 January 2010
1 tbsp olive oil
2 large heads of broccoli - stalks removed and cut into small florettes
5 spring onions, finely chopped
1 litre chicken or vegetable stock
100g gorgonzola dolce
salt and pepper to season
In a large saucepan, saute the broccoli florettes and spring onions in the olive oil for 3 - 4 minutes to soften. Add the sherry and cook for a further few minutes. Pour over the stock and simmer for about 10 minutes until the broccoli is soft. Puree with a hand blender until smooth. Chop the gorgonzola dolce into small pieces and add to the pan with the milk. Season well with salt and pepper and simmer over a very gentle heat until the cheese has melted but do not boil. Serve immediately with warm crusty bread.
Monday, 18 January 2010
Well Ladies and Gentleman... I am proud to present to you..... the first proper glimpses of my next book - Sundaes and Splits! My lovely publisher Julia gave me my advanced copy at the end of last week and I literally squeaked with excitement! I had already seen the pictures (and loved them) but it is so much nicer to see them in the actual book. So, for all you lovely readers of this blog, here are a few sneak peak pictures. Above is the inside front page with pretty tubs of ice cream and sorbet (and my name!!!!!), the inside cover cover (one of my favourite pictures - white chocolate coated ice cream wafers with sprinkles), plum crumble sundae, sticky toffee pudding sundae and lemon meringue pie. I am soooooo pleased with it and really hope you like it too. Thank you Steve, Julia, Kate and Sunil for all your wonderful work on the book. For anyone with beedy eyes who spots the references to cups, custard sauce and Jello-o - these pictures are from the US version of the book - the UK version has grams! It is out on 8th April and I am planning an ice cream party to celebrate! It is available to preorder on Amazon (link on the right)...plug plug!
Friday, 15 January 2010
Monday, 11 January 2010
85g/3oz butter, plus extra for greasing
85g/3oz icing sugar
45g/1½oz self raising flour, plus extra for dusting
Zest and juice of 2 lemons
1 tsp vanilla essence
500g/1lb1½oz puff pastry
3 ripe pears, cored and thinly sliced
1 tbsp apricot jam
Pre heat the oven to Gas Mark 4/180C/350F and grease two baking trays with butter. Soak the pear slices in the juice of one lemon to prevent discolouration. Place the walnuts in a food processor and blitz until finely chopped. Add the butter, icing sugar, flour, egg, lemon zest and vanilla to the processor and blitz to form a smooth paste. Dust a clean work surface with flour and roll out the pastry to ¼ cm thickness, cut out 13cm/5in circles and transfer to the baking tray. Using a sharp knife, score in inner circle on each pastry disk about 1cm from the edge, taking care not to cut all the way through. Place a large spoonful of the nut butter in the centre of each pastry circle and spread out using a knife. Top each with pear slices in a circle. Sprinkle with a little caster sugar and bake in the oven for 18 - 25 minutes until the pastry is golden brown and the pears are cooked. Remove the tarts from the oven and allow to cool. Heat the juice of the remaining lemon in a saucepan with the apricot jam until the jam has dissolved. Use a pastry brush to brush the apricot over each tart to glaze.