Our recipe for lemon drizzle loaf cake is topped with pink icing, sugar rosettes and lemon zest, for a bake that is as pretty as it is delicious.Read More
It may look extravagant but our recipe for this triple-layered vanilla cake is simple. The vanilla infused sponge is slathered with vanilla buttercream icing to make the perfect spring treat.Read More
Sweet, creamy and filling, this recipe for a chocolate flapjack sandwich is simple to prepare and sure to be quickly gobbled up.Read More
This recipe for twice-baked potato wedges is a delicious side to a filling meal, or a moreish snack. Serve with a dollop of homemade tomato ketchup.Read More
A simple recipe for a self-saucing coffee pudding, perfect for cold winter nights…Read More
These Christmas tree treats are cut from fudgey chocolate brownie…Read More
The flavours of dark chocolate, sharp dried fruits and blackcurrant liqueur mingle together in this delicious variation on a traditional Christmas cake.Read More
Lancashire cheese comes in three distinct varieties, this recipe uses crumbly cheese, although creamy would also work well, giving a milder flavour. Combined with tangy caramelised red onions, it makes a delicious quick lunch.Read More
Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.Read More
These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper
Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.
In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.
Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.
More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...
- Red, yellow and green pepper tart
- Courgette tart
- Beetroot and spring onion quiche
- Salmon tarts
- Cheddar, green bean and ham tarts
A cream tea with freshly baked scones is one of summer's most enjoyable treats. In this recipe, the scones are enhanced with the sweet and earthy blackcurrant, dolloped with cream and blackcurrant jam.
For the jam:
1kg jam-making sugar
For the scones:
250g self-raising flour, plus extra for dusting
50g chilled unsalted butter, cubed
2 tbsp caster sugar, plus extra for sprinkling
150ml milk, plus extra for brushing
clotted cream, to serve
For the jam: Place the blackcurrants in a 2.5 litre saucepan and cover with the sugar. Add the water and stir thoroughly. Cook on a low heat for 10 mins, stirring occasionally. By then, the fruit should be producing liquid. Simmer for a further 10 mins on low until a liquid forms properly and the sugar has dissolved, then bring to the boil. Hold on the boil, stirring occasionally, for 10 mins until the mixture thickly covers the back of a wooden spoon. Sterilise four clean 400g glass jars and lids: cover the lids with boiling water in a bowl for 2 mins, then drain, and pour 20ml of boiling water into each jar, then discard the water. Allow the jam to cool for 5 mins, then pour into the jars while hot. A funnel will make pouring easier.
For the scones: Preheat the oven to 220°C/gas mark 7. Sieve the flour into a large bowl. Add the butter and rub it into the flour by pinching together with fingers and thumbs. Stir in the caster sugar. Add the milk and blackcurrants, then bring together into a dough using the hands. Knead gently within the bowl for 1 min.
On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible, transferring them to a flat oven tray, dusted liberally with flour. Roll out the remaining dough again and repeat the process until there are 12 scones. Brush with milk and sprinkle with sugar, then bake for 15 mins until golden. Allow to cool slightly on the tray, then transfer to a wire rack to cool completely. To serve, cut in half and top with a spoonful of clotted cream and the blackcurrant jam.
More recipes using blackcurrants in the July 2018 issue of LandScape magazine...
- Blackcurrant torte
- Blackcurrant ice cream sundae
- Sausage and blackcurrant rolls
- Blackcurrant buns
- Whole gammon with blackcurrant sauce
Sweet, tangy and with a warming kick, this recipe for marmalade and ginger cake is quick and simple but absolutely delicious…Read More
175g plain chocolate, 70% cocoa solids
400g can cherries
3 tbsp water
4 tbsp brandy
5 eggs, separated
175g golden caster sugar
50g ground almonds
300ml double cream
2 tbsp golden icing sugar, plus extra to dust
Line a 35cm x 25cm baking tin with baking parchment and lightly oil. Break the chocolate into pieces and place in a heatproof bowl. Add the water and 2 tbsp brandy and stand over a pan of hot water over a low heat. Take care not to let the water touch the bottom of the bowl. Allow to stand for 2 mins then stir in the melted chocolate until smooth. Remove from the heat.
Whisk sugar and egg yolks together until very pale. Fold in the melted chocolate, followed by the almonds. In another bowl whisk the egg whites until they stand in stiff peaks. Fold a few spoonfuls of the egg whites into the egg yolk mixture to loosen it, then gently fold in the remaining egg whites. Pour into the prepared tin and spread level. Bake in a preheated oven at 180°C/gas mark 4 for 15 mins until springy to the touch. Remove from the oven and cover with a sheet of parchment and a damp tea towel. Leave in the tin until completely cold.
Drain the juice from the cherries and discard. Place the fruit in a bowl with the remaining brandy and marinate while the chocolate base is cooling.
Turn out the chocolate base onto a sheet of parchment dusted with icing sugar. Carefully peel off the lining paper. Whip the cream and icing sugar together until standing in soft peaks. Spread the cream over the chocolate base and scatter the marinated cherries on top. Roll up the base, starting at a short end and lifting the parchment to help with the rolling. Carefully transfer to a serving plate and dust with icing sugar. Chill for several hours before serving.
Other Easter chocolate recipes in our Spring 2015 issue:
• Chocolate mousse
• Chocolate truffle cake
• Egg nog and chocolate burnt creams
• Chocolate, pecan & apple pudding
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