SM 2003-03 p.57 [02.018.01]
Serves 2
Preparation / Cooking time: about 45m all told
Serves 2
Preparation / Cooking time: about 45m all told
Onion soup with Madeira and Gruyere toasts
SM 2003-03 p.46 [02.064.12]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Watercress and Lancashire Cheese bread
SM 2003-04 p.90 [02.013.02]
Serves 8 [slices]
Preparation / Cooking time: about 1h 15m all told
Serves 8 [slices]
Preparation / Cooking time: about 1h 15m all told
Slow-cooked chilli con carne
SM 2003-04 p.69 [02.012.01]
Serves 4
Preparation / Cooking : about 4h 30m all told
Advance prep: 1h 30m (boil and soak kidney beans)
Serves 4
Preparation / Cooking : about 4h 30m all told
Advance prep: 1h 30m (boil and soak kidney beans)
Summer trifle
SM 2001-06 p.85 [02.004.01]
Serves 8
Preparation / Cooking time: about 6h 30m, including advance prep
Advance prep: 2h for fruit to sit; 4h for trifle to chill
Serves 8
Preparation / Cooking time: about 6h 30m, including advance prep
Advance prep: 2h for fruit to sit; 4h for trifle to chill
Plum cobbler with cinnamon snow
SM 2001-09 p.74 [01.087.01]
Serves 6
Note: Cinnamon snow involves advance preparation; cobbler can also be made by itself.
Preparation / Cooking time: about 1h all told [cobbler only]
Advance prep: about 5h, including freezing and whisking every hour [cinnamon snow]
Serves 6
Note: Cinnamon snow involves advance preparation; cobbler can also be made by itself.
Preparation / Cooking time: about 1h all told [cobbler only]
Advance prep: about 5h, including freezing and whisking every hour [cinnamon snow]
Mashed pumpkin [or squash] with butter and black pepper
SM 2002-01 p.42 [01.076.02]
Serves 2 as side dish
Preparation / Cooking time: about 35m all told
Serves 2 as side dish
Preparation / Cooking time: about 35m all told
[COMM] A slight change of tactic
It's been a while since the last recipes were added; time to return to this mammoth task of indexing. However, the Mammal has decided to take a different tack so that the index is of more immediate use during its slow compilation.
The previous method was simply to start at the beginning and plough through the recipes in sequence, but that has meant that lots of things that don't particularly appeal or are not suited to the Mammal's circumstances are added while other recipes that it has, in fact, tried and liked have yet to appear. This means that instead of conveniently searching for these recipes via the blog, the poor beast has to continue to trawl through the whole range of cut-out pages and Sainsbury's Magazine tables of contents from scratch, which sort of defeats the purpose.
So from now on, the focus will be on prioritizing the Mammal's favourite recipes, or untried ones that it really likes the look of. Which means that other readers will be at the mercy of its idiosyncrasies: if you like light summery salads or sweet cakes and desserts, you will be less catered for in this phase, but if your taste runs to hearty stews and soups and fruit-based or dark chocolate desserts and cakes, you'll strike lucky more often.
And now that the Mammal's favourite food seasons of Autumn and Winter are coming round again, it is looking forward to putting its apron on and getting down to some real cooking ...
The previous method was simply to start at the beginning and plough through the recipes in sequence, but that has meant that lots of things that don't particularly appeal or are not suited to the Mammal's circumstances are added while other recipes that it has, in fact, tried and liked have yet to appear. This means that instead of conveniently searching for these recipes via the blog, the poor beast has to continue to trawl through the whole range of cut-out pages and Sainsbury's Magazine tables of contents from scratch, which sort of defeats the purpose.
So from now on, the focus will be on prioritizing the Mammal's favourite recipes, or untried ones that it really likes the look of. Which means that other readers will be at the mercy of its idiosyncrasies: if you like light summery salads or sweet cakes and desserts, you will be less catered for in this phase, but if your taste runs to hearty stews and soups and fruit-based or dark chocolate desserts and cakes, you'll strike lucky more often.
And now that the Mammal's favourite food seasons of Autumn and Winter are coming round again, it is looking forward to putting its apron on and getting down to some real cooking ...
Cinnamon buns and marzipan buns
Makes 16–24 (or 8–12, if halving the amounts)
Preparation / Cooking time: allow 2h 30m (in case the dough is slow to rise)
Advance prep: needs 75g soft butter, so remember to take some out of fridge (also needs cold butter for dough, so don't take it all out!)
The mammal doesn't often bake cakes and buns – apart from small, light scones to pack in the lunchbox – unless it is entertaining guests (so many calories, so little self-control). But every so often it throws caution to the wind and gives it a go. And when you come down to it, buns with sweet fillings are really just bigger scones ... aren't they?
Anyway, the latest effort was actually sparked by noticing a link on the Guardian website to 'How to bake the perfect cinnamon buns': somehow, it seemed a bit more uplifting a topic than the evidence of skulduggery and disaster promised by most of the other articles. This then called to mind an existing recipe for enriched dough that we had made ages before and had worked reasonably well, so it seemed like a good idea to use the filling given in the Guardian recipe with this tried-and-tested dough.
It turned out that the dough recipe was accompanied by suggestions for fillings, including marzipan; this inevitably gave rise to mission creep and the grandiose notion of making one set of cinnamon whirls and one set of marzipan. The result, if less than professional in appearance, was wholly acceptable as far as taste was concerned.
Note 1: it is best to make the cinnamon and / or marzipan filling before the dough, so it is ready to be used once the dough has been kneaded.
Note 2: If you only want to make one set of buns, halve the quantities for the dough.
CINNAMON FILLING
Ingredients
75g butter, softened
50g dark brown sugar
2 tsp cinnamon
pinch salt
Method
Beat ingredients together until soft and easily spreadable
MARZIPAN
Ingredients
3oz ground almonds*
3oz caster sugar*
2oz icing sugar*
almond essence
1 egg
* As usual, the mammal decreased the sweetness slightly, using 4oz ground almonds and a total of 4oz of the sugars.
Method
Place ground almonds, caster and icing sugar, almond essence, and egg in a bowl and beat with wooden spoon.
ENRICHED BREAD DOUGH
Ingredients
1.5lb flour
1 tsp salt [actually used a heaped half tsp]
3oz butter (chilled)
2oz caster sugar
1 sachet quick (instant) yeast
8fl oz hand-hot milk
3 eggs, beaten
Method
Mix flour and salt together. Rub in butter, add sugar. Stir in yeast.
Gradually add milk.
Add eggs and mix to a soft dough. Turn onto a lightly floured board and knead until smooth.
[Note: this might be easier said than done – the dough is very soft indeed, so soft that the mammal chickened out of going straight to the kneading and first mixed it vigorously with a wooden spoon in the bowl until it had reached a manageable state of elasticity. Probably real bakers will faint on reading this.]
When the dough is kneaded, divide into two equal pieces if you have halved the quantities.
Roll the first (or only) piece out on a lightly floured board until it is about 14 by 8 inches (you can vary this a little depending on the size and shape of the rolls you want). Gently spread on the filling with a knife, leaving a margin of about half an inch on the long sides.
Roll up along the long edges, like a Swiss roll. Then cut into equal slices (8 gives fairly hefty buns, 10 or 12 for smaller ones) and set the pieces out on a greased and lightly floured baking sheet / tray on their sides, i.e. with the filling visible.
Repeat with second dough and filling if required.
Cover buns with lightly oiled clingfilm and leave in a warm part of the room to prove for an hour or until sufficiently risen (they won't double in size because of the filling, but they should be noticeably bigger). Brush lightly with egg before baking if you like.
Heat oven to 200°C / 400°F / Gas mark 6 and, when it has warmed sufficiently, bake the buns in the centre of the oven for 20 minutes (check after 15m if your oven is on the hot side).
Remove from oven and cool on a wire tray.
If you want to try the dough as per the Guardian recipe, you can find it here:
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/22/how-to-bake-perfect-cinnamon-buns (the article also discusses various opinions and alternative recipes for making the best cinnamon buns).
The source of the dough recipe given above is lost in the mists of time and transmission, so apologies for failing to credit it.
Preparation / Cooking time: allow 2h 30m (in case the dough is slow to rise)
Advance prep: needs 75g soft butter, so remember to take some out of fridge (also needs cold butter for dough, so don't take it all out!)
The mammal doesn't often bake cakes and buns – apart from small, light scones to pack in the lunchbox – unless it is entertaining guests (so many calories, so little self-control). But every so often it throws caution to the wind and gives it a go. And when you come down to it, buns with sweet fillings are really just bigger scones ... aren't they?
Anyway, the latest effort was actually sparked by noticing a link on the Guardian website to 'How to bake the perfect cinnamon buns': somehow, it seemed a bit more uplifting a topic than the evidence of skulduggery and disaster promised by most of the other articles. This then called to mind an existing recipe for enriched dough that we had made ages before and had worked reasonably well, so it seemed like a good idea to use the filling given in the Guardian recipe with this tried-and-tested dough.
It turned out that the dough recipe was accompanied by suggestions for fillings, including marzipan; this inevitably gave rise to mission creep and the grandiose notion of making one set of cinnamon whirls and one set of marzipan. The result, if less than professional in appearance, was wholly acceptable as far as taste was concerned.
Note 1: it is best to make the cinnamon and / or marzipan filling before the dough, so it is ready to be used once the dough has been kneaded.
Note 2: If you only want to make one set of buns, halve the quantities for the dough.
CINNAMON FILLING
Ingredients
75g butter, softened
50g dark brown sugar
2 tsp cinnamon
pinch salt
Method
Beat ingredients together until soft and easily spreadable
MARZIPAN
Ingredients
3oz ground almonds*
3oz caster sugar*
2oz icing sugar*
almond essence
1 egg
* As usual, the mammal decreased the sweetness slightly, using 4oz ground almonds and a total of 4oz of the sugars.
Method
Place ground almonds, caster and icing sugar, almond essence, and egg in a bowl and beat with wooden spoon.
ENRICHED BREAD DOUGH
Ingredients
1.5lb flour
1 tsp salt [actually used a heaped half tsp]
3oz butter (chilled)
2oz caster sugar
1 sachet quick (instant) yeast
8fl oz hand-hot milk
3 eggs, beaten
Method
Mix flour and salt together. Rub in butter, add sugar. Stir in yeast.
Gradually add milk.
Add eggs and mix to a soft dough. Turn onto a lightly floured board and knead until smooth.
[Note: this might be easier said than done – the dough is very soft indeed, so soft that the mammal chickened out of going straight to the kneading and first mixed it vigorously with a wooden spoon in the bowl until it had reached a manageable state of elasticity. Probably real bakers will faint on reading this.]
When the dough is kneaded, divide into two equal pieces if you have halved the quantities.
Roll the first (or only) piece out on a lightly floured board until it is about 14 by 8 inches (you can vary this a little depending on the size and shape of the rolls you want). Gently spread on the filling with a knife, leaving a margin of about half an inch on the long sides.
Roll up along the long edges, like a Swiss roll. Then cut into equal slices (8 gives fairly hefty buns, 10 or 12 for smaller ones) and set the pieces out on a greased and lightly floured baking sheet / tray on their sides, i.e. with the filling visible.
Repeat with second dough and filling if required.
Cover buns with lightly oiled clingfilm and leave in a warm part of the room to prove for an hour or until sufficiently risen (they won't double in size because of the filling, but they should be noticeably bigger). Brush lightly with egg before baking if you like.
Heat oven to 200°C / 400°F / Gas mark 6 and, when it has warmed sufficiently, bake the buns in the centre of the oven for 20 minutes (check after 15m if your oven is on the hot side).
Remove from oven and cool on a wire tray.
If you want to try the dough as per the Guardian recipe, you can find it here:
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/22/how-to-bake-perfect-cinnamon-buns (the article also discusses various opinions and alternative recipes for making the best cinnamon buns).
The source of the dough recipe given above is lost in the mists of time and transmission, so apologies for failing to credit it.
Celeriac schnitzel
The Mammal was away recently on two separate trips, visiting friends and family. This brought, of course, the inestimable advantage of having lovely meals served up by charming hosts. This particular dish is one of those ones that sound rather improbable until actually tried: the trick here is to make sure that the celeriac is cooked until nice and soft, so that it becomes beautifully tender and sweet. When trying to reconstruct it without the recipe, we found it difficult to get the right level of sweetness using the pan alone (our hostess clearly had magic powers), so experimented by adding an extra stage of baking beforehand. This worked a treat.
Serves 2–6, depending on the size of the celeriac and on whether it is the main ingredient or a side helping.
Cooking and prep time: about 1h all told
Ingredients
1 large-ish celeriac
2 eggs, beaten
flour
breadcrumbs, seasoned with salt and pepper
oil for frying
Method
Pre-heat the oven to 180°C.
Peel the celeriac, and cut into rounds about half a centimeter thick. (It might actually be easier to cut he rounds first and then peel). Put the rounds on a tray and bake in the oven for 20–30 minutes.
Let the baked rounds cool slightly; dip in flour, then in beaten egg, and finally in breadcrumbs. Heat oil in a frying pan, and fry in batches until breadcrumbs are golden.
Serve with boiled veg, mash, salad or whatever takes your fancy.
Serves 2–6, depending on the size of the celeriac and on whether it is the main ingredient or a side helping.
Cooking and prep time: about 1h all told
Ingredients
1 large-ish celeriac
2 eggs, beaten
flour
breadcrumbs, seasoned with salt and pepper
oil for frying
Method
Pre-heat the oven to 180°C.
Peel the celeriac, and cut into rounds about half a centimeter thick. (It might actually be easier to cut he rounds first and then peel). Put the rounds on a tray and bake in the oven for 20–30 minutes.
Let the baked rounds cool slightly; dip in flour, then in beaten egg, and finally in breadcrumbs. Heat oil in a frying pan, and fry in batches until breadcrumbs are golden.
Serve with boiled veg, mash, salad or whatever takes your fancy.
Apple strudel
SM 2002-01 p.52 [01.075.02]
Serves 6
Preparation / Cooking time: Advance prep.- defrost filo pastry; after that, about 1h 20m all told
Serves 6
Preparation / Cooking time: Advance prep.- defrost filo pastry; after that, about 1h 20m all told
Henry's Lyonnaise salad
SM 2002-01 p.51 [01.075.01]
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine
Spiced pumpkin soup with cheddar toasts
SM 2002-01 p.48 [01.074.02]
Serves 6
Preparation / Cooking time: about 1h 10m all told
Serves 6
Preparation / Cooking time: about 1h 10m all told
Mussel and saffron soup
SM 2002-01 pp.47–48 [01.074.01]
Serves 6
Preparation / Cooking time: about 1h all told
Serves 6
Preparation / Cooking time: about 1h all told
Chicken, chickpea and celery soup with coriander and olive oil
SM 2002-01 pp.46–47 [01.073.02]
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Serves 6
Chickpeas: dried
Preparation / Cooking time: soak chickpeas overnight, then about 1h 15m all told on the day.
Parsnip and bacon cakes
SM 2002-01 p.45 [01.073.01]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Orange creme caramel
SM 2002-02 p.93 [01.072.03]
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
Serves 6
Preparation / Cooking time: about 8h all told, incl. 4h in fridge
Provençal daube
SM 2002-02 pp.90,93 [01.072.02]
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Salad of endive, lardons and herb omelette
SM 2002-02 p.90 [01.072.01]
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
English muffins
SM 2002-02 p.80 [01.071.02]
Makes 10
Preparation / Cooking time: up to 3h [incl time for rising]
Makes 10
Preparation / Cooking time: up to 3h [incl time for rising]
Orange and demerara granita
SM 2002-02 p.60 [01.070.04]
Serves 8
Preparation / Cooking time: not clear - several hours (need to freeze, breaking up at 30m intervals)
Serves 8
Preparation / Cooking time: not clear - several hours (need to freeze, breaking up at 30m intervals)
Muscovado sugar meringues with lime cream and mangoes
SM 2002-02 p.60 [01.070.03]
Serves 6
Preparation / Cooking time: up to 5h all told [meringues bake for at least 4h]
Serves 6
Preparation / Cooking time: up to 5h all told [meringues bake for at least 4h]
Brigade pudding
SM 2002-02 pp.59–60 [01.070.02]
Serves 6
Preparation / Cooking time: about 4h all told [steamed pudding]
Serves 6
Preparation / Cooking time: about 4h all told [steamed pudding]
Dense chocolate loaf cake
SM 2002-10 p.59 [01.070.01]
8-10 slices
Preparation / Cooking time: about 2h [incl cooling]
8-10 slices
Preparation / Cooking time: about 2h [incl cooling]
Lemon tart
SM 2002-02 pp.58–59 [01.069.02]
Serves 6–8
Preparation / Cooking time: about 3–4h all told
[advance prep: chill pastry; also needs to cool completely after baking]
Serves 6–8
Preparation / Cooking time: about 3–4h all told
[advance prep: chill pastry; also needs to cool completely after baking]
A very chocolatey mousse
SM 2002-02 p.58 [01.069.01]
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
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