Tag Archives: summer

Frozen Raspberry and Orange Parfait in a Dark Chocolate Case

This is the most fantastic dessert for a boiling hot summer day – I know we don’t get many but you can make this and then whack it in the freezer until the glorious British weather delivers a freakily hot day! It’s refreshing, light but sweet; the ripeness of the raspberries married to fresh, sweet orange and then all encased in dark chocolate is just a wonderful combination.

Serves 8 – 10

What you need…

1 x 20cm deep spring-form cake tin, lightly oiled

175g dark chocolate, broken into chunks

1 tablespoon water

15g unsalted butter

500g fresh raspberries

2 tablespoons clear, runny honey

150ml orange juice, freshly squeezed (makes all the difference)

175g caster sugar

2 egg whites

Pinch of salt

300ml whipping cream

Mint leaves and 3 or four extra raspberries, to garnish

What to do…

To make the chocolate case, tip your chocolate chunks and water into a heatproof bowl and put into a steamer over a pan of simmering water. Melt the chocolate and then stir in the butter. Spoon the chocolate into the base of the tin and spread it evenly up the sides of the tin – you can go all the way to the top and have thin coating of chocolate or just half way, as I did, to have a thicker chocolate case. Pop the case in the fridge.

To make the frozen parfait, use your food processor break down the raspberries into a pulp and then press them through a sieve into a jug to create a pip-free purée. Stir in the honey and set aside.

In a large bowl, use a handheld electric whisk to beat the egg whites and salt together to form soft peaks. Set aside. Rinse off your whisk and then in a smaller, separate bowl whisk the cream until it also forms soft peaks – no more. Set aside. Rinse off your whisk again.

Clean out the sieve and use it to strain the orange juice into a saucepan. Add the sugar and place over a low heat, stirring until the sugar has dissolved. Increase the heat to high and boil fiercely, without stirring, for 3 minutes. Quickly tip the hot orange syrup into the egg whites, whisking the whole time and keep going until the mixture is thick and resembles an uncooked meringue.

Using a balloon whisk, lightly fold in the raspberry purée and when fully incorporated, gently do the same with cream.

Tip the lot into your chocolate case and whop into the freezer for at least 5 hours but preferably overnight.

To remove from the tin, either rub the sides with a hot cloth or – much more fun – go around the outside of the tin with a kitchen blow torch. I then take a steak mallet and gently bang the sides just to make sure that the case has loosened away from the tin. Open your tin mechanism and gently ease the sides away from the parfait. If you’re feeling brave, carefully insert a fish slice all around the bottom of the parfait to separate the chocolate base from the tin-base and then ease it onto a pretty serving plate. If you’re not feeling so brave, just lift the parfait, cake tin-base and all, onto the serving plate. Decorate with raspberries and mint, cut into slices and serve immediately – absolutely delightful: an English summer right there on a plate and a perfect antidote to a hot, sticky summer’s day (or evening) – yummy!

Tips…

The original recipe used white chocolate rather than dark but I elected to use the latter, believing that it would be a better foil for the raspberries. I’m also not that keen on white chocolate. However, if it is your thing, swap out the dark for the white!

If there isn’t a crowd of you when you first serve this, you can quickly cut the parfait into slices and then re-freeze those not required for another day.

Frozen Rasp Parfait slice w

Serving suggestion…

Whizz and then sieve raspberries to create a purée, then stir in some Chambord black raspberry liqueur to suit your taste. Just a little on the side of your frozen parfait is quite delicious!

Inspired by…

Josceline Dimbleby

How easy…

It’s not hard, but takes quite a bit of time and creates a fair old mess. That said, the dishwasher was quickly loaded and doing its business and l like the fact that this can be made waaaay in advance.

 

 

Fast and Fantastic Summer Strawberry Ice Cream

So, you know those hot days when it gets to mid afternoon and you fancy a little treat but frankly, it’s too early for wine….? Well, yesterday was one of those days and I think that perhaps this bank holiday weekend may serve up a couple of hot, sunny days. Anyway: wow, I tried the fastest, loveliest strawberry ice cream – it set me up for the rest of the day! We normally have a little double cream in the fridge (I know, you’re shocked) but also, I’ve started freezing strawberries if it looks like they’re going to go off before we finish them (I always buy too many – direct from the farm, they’re so tempting) so given these lovely set of circumstances, I can now have a fabulous strawberry ice cream within seconds and on a whim! Definitely give this one a go – there’ll be no going back to supermarket cartons, I promise.

Serves 2

What you need…

200g frozen strawberries, hulled (and halved if they are large)

1 teaspoon vanilla bean paste

150ml double cream

2 teaspoons sugar (optional and probably not necessary if your strawberries are ripe and sweet)

What to do…

Fit the cutting blade rather than the blending one into your food processor. Chuck in all the ingredients. Whizz. The frozen strawberries will break up and freeze the double cream. When you’re happy with the consistency – either still slightly lumpy with fruit or completely smooth – your choice, then serve! That’s it! Sit in the garden and marvel at the simplicity of this treat on a gorgeous English summer afternoon. Doesn’t get much better than that! Oooooh, the bad news is that it doesn’t really re-freeze, so…you need to eat the lot! Enjoy!

Inspired by…

James Martin

How easy…

There isn’t an adjective to describe quite how easy this is!

Fantasy Cake

You know how the first sunshine of summer works – you sit outside in April or May after months and months of cold, grey, wet winter (and spring) days and you feel those first wonderfully warm rays sink into your bones – all is well with the world. Well, making and eating this cake is a similar experience: it’s best enjoyed warm – the sponge is moist and the deliciously gooey, sweet strawberries deliver summer direct to all of your senses – one of my favourite recipes from Lisa Faulkner’s book, ‘Recipes from my Mother for my Daughter’. Just lovely!

What you need…

1 x 23cm spring form cake tin, lightly buttered and lined with Bake O Glide or parchment paper on the bottom

175g unsalted butter, softened

150g caster sugar

150g self-raising flour

2 eggs

3 tablespoons milk

100g ground almonds

1 teaspoon almond essence

400g strawberries, hulled and halved

Icing sugar for dusting

What to do…

Preheat oven to 160°c / 325°f, gas 3.

Using a food processor, whizz together all the ingredients except the strawberries and icing sugar.

Stir in the fruit, reserving a handful for decorating.

Pour the mixture into the cake tin and put the remaining handful of fruit on top of the cake.

Bake in a preheated oven for about 1-1¼ hours. To test if it is cooked, pierce the cake with a skewer – if it is clean when you pull it out, the cake is cooked. If not, pop it back in for another 5 – 10 minutes.

Turn the cake out of the tin onto a wire rack to cool and then dust with icing sugar. It’s most gorgeous served just as its turning from warm to room temperature, ideally outside enjoying early summer sunshine.

Inspired by…

Lisa Faulkner

How easy…

Really easy and it comes with a sense of well-being!

 

 

 

 

 

 

Lemon Polenta Cake with Rosemary Syrup

My absolute favourite dessert: the sponge is soaked in sweet rosemary syrup – a perfect foil to the summer raspberries piled up in the middle and the clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

Serves 10-12

What you need…

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoon plain yogurt

5 tablespoon rapeseed oil plus extra for greasing

Grated rind of two lemons

2 tablespoon lemon juice

2 eggs, plus 2 egg whites

600g caster sugar

400ml water

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t overmix.

Pour the mixture into a 1.2 litre/2-pint lightly oiled ring cake tin. Bake for 40-45 minutes until a thin skewer inserted into the centre comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly, sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve your lemon polenta cake with rosemary syrup with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!

Mixed Pepper Salad

Salads have become a bit of a thing for me and I’m renowned for creating something a bit different. Gone are the days of lettuce, cucumber and a bit of tomato! This mixed pepper salad has a warm, Mediterranean feel to it and brings sunshine to any plate!

Serves 4 as a side dish

What you need…

3 bell peppers (different colours), sliced

2 courgettes, sliced

2 cloves garlic, crushed

Splash of olive oil

10/12 asparagus spears, trimmed

10 cherry tomatoes, halved

A handful of basil leaves

A handful of lettuce leaves

for the dressing

1 tablesp olive oil

2 tsp balsamic vinegar

1 tsp Dijon mustard

What to do…

Preheat oven to 200°c / 400°f / gas 6.

Grab a deep, heatproof bowl and tip in the peppers and courgettes with the garlic and olive oil. Mix together and pop in the oven.

After 30 minutes, remove peppers from oven (they should just be beginning to char at the edges) and add asparagus. Stir in and pop back into the oven.

After a further 15-20 minutes (until the asparagus are cooked but not shrivelling) remove from oven, stir in cherry tomatoes and put to one side:. The tomatoes will soften in the heat of the oven-cooked vegetables as they gently cool to room temperature.

Just before you are ready to eat, take a salad bowl and mix together the dressing by stirring the ingredients together. Tip in the cooked vegetables, including the cooking juices into the bowl. Top with the basil leaves and lettuce. Mix everything together and serve, ideally with a barbecue.

Tips…

The quantities of each vegetable are purely personal – change according to taste. Lettuce leaves can be substituted with your salad leaves of choice, e.g. rocket, chicory.

I leave combining the dressing with the actual salad until we sit down at the table, thus avoiding soggy leaves!

How easy…..

Couldn’t be easier: a bit of chopping, a bit of wandering off whilst things are in the oven and a bit of mixing!