Rhubarb and white chocolate bake

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...

Makes 9
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
sea salt

Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.

Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.

Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.

More rhubarb recipes in the March 2018 issue of LandScape magazine...

  • Rhubarb, ginger and vanilla scone ring
  • Rhubarb crumble ice cream
  • Rhubarb puffs
  • Rhubarb and custard
  • Rhubarb tart

 

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CHOCOLATE CHESTNUT PARCELS

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Makes 10

For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
120ml milk
1 tbsp cane sugar
1 tbsp honey

For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting

For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.

 

For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.

Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.

To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.

Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.

One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.

Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.

More recipes for pies in the January/February 2018 issue of LandScape magazine...

  • Pork rillette pies

  • Chanterelle, onion and buttermilk pies

  • Spiced brown sugar and cranberry rye pies

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Chocolate Christmas tree

Serves 10
200g dark chocolate drops
600g plain flour, plus extra for dusting
100g caster sugar, plus extra to sprinkle
1 tsp salt
30g dried yeast
125g milk
3 eggs
100g butter, softened

Place the flour in a large bowl and mix in the sugar and salt. Make a well in the middle and pour in the yeast. Heat the milk in a plastic jug in the microwave for 20 secs, then beat in the eggs. Add the milk and egg liquid to the well, then mix together with a fork, until it comes together to form a dough. Dust a clean work surface with flour and knead the dough for 10 mins. Then knead in 80g of the butter, a bit at a time. Place the dough into a clean bowl covered with cling film and a tea towel. Leave in a warm place to rise for at least 3 hrs.

Knock back the dough by pushing the air out with a fist. Place it on a work surface and divide into three equal-sized balls. Roll each dough ball to a rectangle, measuring 30 x 40cm, then place one on a large sheet of baking paper. Scatter with half the chocolate drops and cover with the second piece of dough, then scatter the remaining chocolate drops over, followed by the last piece of dough. Lightly mark out a central tube for the tree trunk, then cut a triangle from the top middle to the opposite far corners. Make two incisions about 4cm up in the middle of the bottom, to make the bottom tree trunk. From the top to the bottom, on each side, cut strips coming away from the middle trunk, cutting further in higher up the tree. Transfer to a baking tray and twist each strip to form a spiral pattern. Cover with a clean tea towel and put in a warm place to rise for 15 mins. Preheat the oven to 190°C/gas mark 5.

Melt the remaining butter and brush it over the bread. Bake for 15-20 mins, until golden and risen. Sprinkle with sugar and serve.

Other breakfast dishes in our Christmas 2016 issue:

  • Rich scrambled eggs and smoked salmon
  • Cranberry and orange sparkler
  • Christmas pancakes
  • Kipper kedgeree
  • Sticky cranberry sausage sandwich
  • Trio of mushrooms on toast

For back issues click here, or to subscribe to LandScape click here.

Quince pancakes

Quince pancakes with quince syrup and sour cream recipe

Makes 14
1 quince, cored and chopped
juice of ½ lemon
50g sugar
110g plain flour
1 tsp bicarbonate of soda
2 eggs
pinch of salt
200ml sour cream, plus extra to serve
50g butter

Place the quince in a saucepan and add the lemon juice. Cover with cold water and add the sugar. Simmer for 40 mins, until soft. Drain, reserving the syrup for later, and place the quince in a bowl. Purée the fruit with a hand blender or in a food processor, then add the flour, soda, eggs, salt and sour cream. Whisk together thoroughly.

In a frying pan, melt the butter and add it to the mixture. When the pan is sizzling hot, add several 2 tbsp measures of the mixture to the pan, a little apart. Fry for 1-2 mins, then turn over and cook for a further minute. This may have to be done in batches, depending on the size of the pan. Serve with the reserved syrup poured over and the extra sour cream.

Other quince recipes in our Nov/Dec 2016 issue:

  • Braised quince and chicken
  • Quince sponge pots
  • Quince paste
  • Quince tart
  • Roast quince

For back issues click here, or to subscribe to LandScape click here.

Pear and blackberry cake

Serves 6-8
2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
finely chopped
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
150g blackberries
icing sugar to dust

 

 

 

Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.

 

Other fruits of the harvest recipes in our Sept/Oct 2013 issue:

• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette

For back issues click here, or to subscribe to LandScape click here.

Apple crumble and custard tray bake

Serves 15
1.4kg apples
400g soft brown sugar
400g unsalted butter
500g plain flour
200ml custard
1 lemon
icing sugar, to dust

Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.

Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.

Other tray bake recipes in our Sept/Oct 2016 issue:

Roast side of salmon with lavender, orange and honey

Serves 8
1.5kg side of salmon
2 tbsp lavender buds, plus extra sprigs for garnish
1 orange
3 tbsp clear honey
1 tbsp black peppercorns
2 tbsp extra virgin olive oil
sea salt

Zest the orange into a mortar. Add the lavender buds and peppercorns. Grind with the pestle until roughly blended, then add to a mixing bowl with the honey and oil. Season with sea salt and squeeze in the juice of the orange.

Line a large, deep oven tray with baking paper, then place the salmon, skin-side up, onto it. Coat the skin with half of the lavender mixture. Turn the fish over and cover the top with the remaining mixture. Fold up the baking paper, lift out of the baking tray and place the salmon parcel in the fridge for 1 hr.

Preheat the oven to 200°C/gas mark 6. Return the salmon to the oven tray. Open out the paper parcel but cover the top loosely with foil. Roast for 15 mins, then remove the foil and roast for a further 15 mins, until crispy on top. Transfer to a platter and serve.

Other lavender recipes in our July/August 2016 issue:

Waffle cones

Makes 6
125g caster sugar
2 eggs
65g melted butter
45ml milk
100g plain flour
45ml vegetable oil, plus extra for greasing

Whisk together the sugar and eggs for 2 mins, until light and creamy. Whisk in the melted butter and milk, followed by the flour and oil.

Grease and then heat a non-stick frying pan and pour in around three tablespoons of the mixture into the pan to make a circle. Cook for 3 mins, gently sliding a fish slice underneath to loosen after 2 mins. Flip over and cook for 2 mins. Lay out a sheet of baking paper, then place the waffle on it and immediately shape into a cone shape, using the baking paper and holding in place to fix. Allow to cool wrapped in baking paper for 20 mins, and repeat with the remaining mixture to make six. To serve, fill with ice cream. 

Other ice cream recipes in our July/August 2016 issue:

Honey tart

Serves 8
165g set honey
350g plain flour
265g unsalted butter,plus extra to grease
1 tsp coarse sea salt, plus extra to garnish
1 egg yolk
2 tbsp cornflour
4 eggs
300g extra thick double cream
squeeze of lemon juice

Preheat the oven to 200°C/gas mark 6. Place the flour in a large bowl and chop 175g of the butter into cubes. Add the cubes to the flour and then add half the sea salt and 1 tbsp of the honey. Mix together with a spoon, then using fingers and thumbs, rub the butter into the flour until it reaches the consistency of breadcrumbs. Mix in the egg yolk and 3 tbsp of cold water. Mix together then knead for 1-2 mins to bring together. Wrap with cling film and chill for 20 mins.

On a clean work surface dusted with flour, roll the pastry out to fit a 23cm pie dish. Grease the dish lightly with butter, then line with the pastry, buckling the tops into folds to make a pattern. Chill for a further 15 mins.

Bake the pastry case blind, covered with baking paper and filled with baking beans, in the preheated oven for 5-10 mins. Remove the paper and beans then cook for 5 mins at 180°C/gas mark 4.

In a large saucepan, heat the remaining butter and honey until melted, then mix in the cornflour. Take off the heat. Beat the eggs in a bowl, then whisk the butter mixture into them, adding the remaining salt. Whisk in the cream and lemon juice. Fill the pastry case with the mixture, then bake in the oven at 160°C/gas mark 3 for 35 mins, until golden. Allow to cool completely, before sprinkling with extra sea salt to serve.

Other honey recipes in our May/June 2016 issue:

Chocolate and cherry roll

Serves 8
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

For back issues click here, or to subscribe to LandScape click here.

Easter tarts

Makes 12

175g chilled butter, cubed, plus extra for greasing
350g plain flour, plus extra for dusting
60g caster sugar
1 egg yolk
115ml double cream
300g 85% cocoa solids cooking chocolate
icing sugar, to dust

In a large bowl, combine the butter with the flour and sugar, then rub the butter into the dry ingredients to make fine crumbs. Stir in the egg yolk and 2 tbsp of ice-cold water and bring together with a spoon. Knead until the pastry comes together into a smooth dough. Cover with cling film and chill for 20 mins.

To make the chocolate ganache filling, heat the cream in a saucepan until lukewarm. When it is just about to simmer, break in the cooking chocolate. Keep on a very low simmer for approximately 2 mins, stirring until the chocolate melts and the mixture thickens. Allow to cool.

Preheat the oven to 200°C/gas mark 6. Roll out the pastry on a surface lightly dusted with flour. Cut out 12 circles with a pastry cutter to line a 12-hole cupcake tray. Bring the off-cuts together and roll out. Cut out 12 slightly smaller lids for the tarts, dusted with more flour if necessary. Stamp out a bunny shape on each of the lids with a small cutter, or cut out by hand with a sharp knife. Grease the tray with butter, then line with the pastry bottoms. Fill the tarts with a heaped teaspoon of the ganache then fit the pastry tops. Press down gently on the edges to fix them.

Bake for 20 mins until golden and cooked through. Allow to cool, then dust with icing sugar. Cover the bunny shapes with the back of a teaspoon to keep the chocolate ganache from being covered in icing sugar. Serve.

Other cheerful bakes in our Spring 2016 issue:

Bunny-ear cupcakes
Chocolate rabbit cake
Coconut cake
Chocolate orange loaf
Bunny biscuits

For back issues click here, or to subscribe to LandScape click here.

Baked custard cake

Serves 8
125g butter
4 free range eggs
175g golden caster sugar
1 tsp vanilla paste
125g plain flour
500ml full cream milk
icing sugar for dusting

 

 

Melt the butter in a small pan. Generously brush a deep 20 x 26cm ovenproof dish with melted butter then set the rest aside to cool slightly.
Separate the eggs and beat the yolks together with 175g of caster sugar until pale and creamy. Gradually whisk in the melted butter and vanilla paste.  Sift the flour over the surface and fold in. Heat the milk until lukewarm, then gradually stir into the egg yolk mixture until combined. Whisk the egg whites until standing in soft peaks and fold in.
Bake at 170C/gas mark 3 for 30 mins until the top is golden and the custard is just set.
Dust with icing sugar and serve.

Other custard recipes in our Mar/Apr 2014 issue:

• Lemon custard pots
• Almond custard soup
• Chocolate custard eggs

For back issues click here, or to subscribe to LandScape click here.

Light and dark mint chocolate stars

300g plain chocolate (70 per cent cocoa solids)
75g white chocolate
½ tsp. natural peppermint extract

Line a baking sheet with non-stick baking parchment. Break 200g of the plain chocolate into squares and place in a small heatproof bowl. Finely chop the remaining plain chocolate and set aside. Place the bowl over a pan of gently simmering water. The bottom of the pan should not touch the surface of the water. Heat gently, stirring until the chocolate has almost melted. Remove from the heat and wipe the bottom of the bowl dry.
Continue to stir until all the chocolate has melted then gradually stir in the chopped chocolate. Pour the chocolate on to the parchment and, using a palette knife, spread out into an even layer measuring 30 x 24cm. Break the white chocolate into squares and place in another small heatproof bowl, stand over the hot water, stirring until melted. Stir in the peppermint extract then, working quickly, pipe or drizzle the white chocolate in lines on top of the plain chocolate. Using a cocktail stick, drag the chocolate in lines in the opposite direction to feather the white chocolate into the dark. Keep in a cool place until just firm but not fully set, then using a metal cutter, cut the chocolate into star shapes. Allow to fully set before moving.

 

Other chocolate recipes in our Christmas 2013 issue:

• Rose, violet and white chocolate discs
• Lemon and white chocolate truffles
• Chocolate dipped dried fruits
• Salted caramel chocolates

For back issues click here, or to subscribe to LandScape click here.

Cobnut flapjacks

100g broken cobnuts
450g porridge oats
225g butter, at room temperature, plus a little extra for greasing
150g soft brown sugar
90g golden syrup
75g ground almonds
50g raisins
pinch of salt

Preheat the oven to 160°C/gas mark 4.
Grease a 30cm baking tray. Melt together the butter, sugar and syrup in a pan over a low heat until the sugar has dissolved completely.
Add all the other ingredients and stir thoroughly.
Spread evenly over the baking tray and bake for 35-40 mins. Remove from the oven and leave to cool. When cold, cut the flapjacks into bars or squares.

Other cobnut recipes from our Nov/Dec 2014 issue:

• Cobnut meringues
• Cobnut and chocolate tart
• Cobnut cookies
• Cobnut and coffee cake

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Sloe Gin Chocolates

450g gin-soaked sloes
200g plain dark chocolate
100g toasted hazelnuts or toasted flaked almonds, crushed
2 drops orange extract (optional)

Cut the sloes away from the stones, leaving fruit weighing approximately 225g. Melt the chocolate in a small glass bowl set over a larger pan of boiling water. Care is taken to ensure the water does not touch the bottom of the bowl. Stir in the sloes, nuts and orange extract, if used. Take a sheet of baking paper and put 5cm blobs of the mix onto the paper, then leave to set.

Other sloe recipes from the Nov/Dec 2013 issue include:

• Sloe port
• Sloe apple crumble
• Sloe mincemeat bread and butter pudding
• Sloe apple and shallot chutney
• Sloe and pear pudding 

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Ginger nuts

Makes 30 biscuits
200g and 3 tbsp muscovado sugar
1 medium egg
150g butter or margarine
1 pinch salt
250g flour
½ tsp baking powder
2 tsp ground ginger
Baking parchment

Beat the 200g sugar, egg, fat and salt with an electric whisk for 3-4 min in a bowl until creamy. Add the flour, baking powder and 1 tsp ground ginger. Beat briskly to make a smooth dough. Divide into 30 walnut-sized balls. Mix 3 tbsp sugar with ginger and roll the biscuit balls in it. Put 15 of them on a baking tray lined with parchment. Bake in a pre-heated oven (175*C/gas mark 4) for 6-7 mins. Leave to cool on a wire tray and cook the rest in the same way.

Other ginger recipes in the Jan/Feb 2013 issue include:

• Gingerbread apple crumble
• Ginger pudding
• Stem ginger and treacle tart
• Yorkshire ginger parkin

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.