Panettone ice cream bomb recipe

Panettone ice cream bomb recipe

Some foodie friends came for dinner last month bearing white truffles, Pinot Noir and extra virgin olive oil (my kind of people). They run a swanky grocers in Chelsea and to be honest, I slightly dread having them over, because despite the fact we love them very much, they are such good hosts (and even better guests) that I worry my cooking is not going to be up to par. My tip with dinner parties is to do as much as you can in advance, to avoid a mid-course nervous breakdown. So I did a burrata for starter – unaware until I wrote it down that it rhymes – with olive-studded bread from a fabulous new Italian deli near my house, before serving Claire’s legendary pork ragu recipe which I made the day before, alongside some roasted broccoli and M&S mash potato. I know I should know better and make my own, but I find the stress of making lump-free mash under scrutiny too much, so decanted this into a terracotta dish for the homemade look. But the star of the show was this Panettone ice cream bomb. It was a trial run for Christmas – Claire is cooking this year – hurrah! – and as well as our mum’s Christmas pudding, we will be eating this for afters. It can be made well in advance and only takes 15m to throw together. You literally just hollow out a Panettone, whip up some double cream and condensed milk, stir in some sour cherries and pistachios, fill up the hollow and freeze for at least 24 hours. Just before serving, you...
Apple tarte tatin recipe

Apple tarte tatin recipe

Many of us could do with a little comfort at the moment. And I am not just talking about the weather. Although I can’t promise this apple Tarte Tatin will bring world harmony or help you make sense of any of 2016, it will lift the soul ever such a little. It’s a bit of higgledy piggledy affair, but takes no time at all to make (shop bought pastry obviously) and if it fails to lift your mood, may I suggest this warm apple and rum cocktail instead.  Takes: 15m to make, 30 to bake – but very easy! Ingredients 50g butter 50g caster sugar ½ tsp ground cinammone 6 sweet medium apples 1 sheet ready rolled all butter pastry     Preheat the oven to 200c (fan). Melt the butter in a 20cm frying pan. One that you can put in the oven. Stir in the sugar and cook until it starts to caramelise. It will go sticky and brown, but careful you don’t want it to burn! Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then. Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with a sharp kinfe, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the pan. Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. Serve with icecream or...
Raspberry ice lollies

Raspberry ice lollies

I am obsessed with frozen raspberries and always have some in the freezer for every eventuality. Seriously. They are great in smoothies, cakes and on cereal but have a myriad of other uses too:  as fruity ice cubes for lemonade or pimped up Prosecco. I am not sure what kind of magic fruit pickers and freezers do to keep them in such a perfect shape, but whilst fresh raspberries (even the ones I have attempted to grow on my allotment) are always a bit squidgy these perfect pyramids are a wonder to behold – lots of tiny spheres stacked up perfectly – perversely their helmet shapes remind me a bit of the stick-on hair on Lego toys. I used to stick them on the end of my fingers as a way of getting my children to eat fruit when they were very young. It worked with one, whose idea of a top treat is filling them – when still frozen – with maple syrup and allowing them to dissolve slowly in her mouth. This week I had some sugar syrup left in the fridge from a failed elderberry experiment – I had planned to make a cordial to drizzle over ice-cream from some berries I foraged but wasn’t 100% sure they were actually elderberries and didn’t want to kill myself or my children experimenting. So instead, with the help of my eight-year-old, we made ice lollies. First we defrosted some frozen raspberries (from Iceland) and using the back of a wooden spoon mushed them through a fine sieve over a large bowl, until we had a lovely seed-free puree. Then we...
Meals in 5 minutes – banana ice cream

Meals in 5 minutes – banana ice cream

When we started this blog (five years ago!) it was with one aim in mind. To discover fast recipes which were delicious, healthy and easy. If there is one recipe which typifies this remit it is this banana ice cream recipe. Is something with one ingredient a recipe? I’m not sure. What I do know is that it’s amazing. My kids love it. They actually think I am some kind of witch, able to create loveliness out of almost nothing. Intrigued? You should be. This is so nice you could serve it at a dinner party, maybe alongside a salted caramel brownie. I recommend watching the video (which is also an introduction to our new Five Minute Menu series) to see how easy it is. But for a description… One ingredient banana ice cream Serves: 2 2 bananas If like me you generally have a stash of half eaten bananas in the freezer, leftover from breakfast etc, you can just use them. To give your food processor (or blender) an easier ride, peel them and slice them into 1cm wide coins before freezing in a freezer bag. Freeze for an hour or more. Place in food processor and whizz until creamy. That’s it. Really. If you want to get fancy pants, add Nutella, cocoa powder or peanut butter. But really, it doesn’t need it. Because the magic of this recipe is that unlike most foods, banana gets more flavoursome, more banana-y once frozen. Serve in cone or dollop in a bowl. Either way your kids will love you a little bit...
The only apple crumble recipe you will ever need

The only apple crumble recipe you will ever need

Apple crumble There is something comfortingly nostalgic about apple crumble. For me it conjures up memories of Sunday afternoons in the kitchen with the family as a child, feeling safe and warm and like all is well with the world. Crumble still has that affect on me now. It is a low-effort, high-reward kind of pudding that works with just about any fruit…. including tinned. Really! As a student, we often topped our Sunday roast off with a tinned peach and strawberry crumble, although these days mine is more likely to be made with apples from the garden and blackberries from the allotment. I like to sprinkle some Lizi’s granola on top for added texture and only need to decide whether to have it with custard or vanilla ice cream. Serves: 6 Takes: 20m to make, 40m to bake You will need: Filling 600g cooking apples (about 3-4) peeled, cored and sliced into eighths ½ lemon squeezed 2 tbsp caster sugar 1 tsp cinnamon Crumble 175 g plain flour 110g sugar 110g cold butter a handful of Lizi’s apple and cinnamon granola 1 tbsp demerara sugar Preheat the oven to 180c. Peel and cut the apples – tossing them in a bowl with some lemon juice to stop them browning, as you go. When they are all cut toss them again, this time with the sugar and cinnamon. Put them in a 20cm round baking dish making sure they are spread evenly. Of course you can go for a wider dish – or even a square one – it depends how deep you like your crumble. It is personal! In...