Mizmoe

Lemon (or Lime) Jelly
Finely pared peel of 2 lemons
1 sachet (1 tbsp) powdered gelatine
60 ml gin
285 grams unrefined caster sugar
200 ml freshly squeezed lemon juice
3 cloves

Place the lemon peel, cloves, sugar and 300 ml water in a saucepan, heat gently over a low heat until the sugar dissolves, then take off the heat and leave to infuse for 10 minutes. Mix in the lemon juice and gin and leave to cool. Strain through a muslin-lined sieve, and measure out 600 ml. Put 4 tbsp hot water in a cup and sprinkle the gelatine over it. Leave to soak for a few minutes, then place in a pan of simmering water and heat gently until the gelatine is fully dissolved. Leave to cool slightly and, once it is the same temperature as the lemon juice solution, mix together and pour into bowls or glasses. Cool then chill until set.

Blood Orange Jelly
500 ml freshly squeezed blood orange juice
115 grams unrefined caster sugar
1 sachet (1 tbsp) powdered gelatine
60 ml Cointreau
Finely pared peel of 2 blood oranges

Put the orange rind, 200 ml orange juice and the sugar in a saucepan, dissolve the sugar over a low heat, then take off the heat and leave to infuse for 10 minutes. Mix in the remaining orange juice, lemon juice and Cointreau. Leave to cool. Strain through a muslin-lined sieve. Measure out 600ml and continue as above.

Substitute mandarins for a different flavour.

Raspberry/blackberry Jelly
1 sachet (1 tbsp) powdered gelatine
200 grams unrefined caster sugar
1 kg fresh or frozen raspberries

Place the raspberries, 150 ml water and the sugar in a non-corrodible saucepan and set over a low heat, once the raspberries have released all their juice (this takes about 15 minutes) strain into a bowl and measure out their juice. Once cool, mix in the gelatine as above.

Pastry
8 oz self-raising flour, Pinch salt, 1 tsp unrefined caster sugar, 3 oz very cold unsalted butter, grated, 1 tsp mandarin or orange zest, cold orange juice - egg white to brush over pastry case

Sift the flour, salt and sugar into a bowl, rub in the butter using fingertips only until mixture resembles fine breadcrumbs, stir in the zest and a little orange juice to bring the mixture together, form into a disc, cover with clingfilm and refrigerate

Sponge
2 eggs and their weight in - self-raising flour, butter (softened) and caster sugar, 1 tsp orange juice, 1 rounded tsp baking powder

Sift flour, baking powder and sugar into the bowl of a food mixer, add the remaining ingredients and mix until fully combined. The mixture should drop easily off a spoon, if too stiff add a little more orange juice

To finish:

Set oven to 160 degrees Celsius

Roll out the pastry and line a shallow 9″ spring-form cake - prick base with a fork, chill for 20 minutes, line with baking parchment and fill with baking beans then cook for 20 minutes or until the pastry is a pale golden colour, remove the paper and beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes, leave to cool slightly

Spread 2 heaped tbsp of Mandarin Marmalade in an even layer over the base of the pastry case, carefully spoon the sponge over the marmalade and spread level, bake in a preheated oven for 15 to 20 minutes, or until golden and set

Leave to go completely cold

Meanwhile make the chocolate ganache

Chocolate ganache
6 oz grated dark chocolate (70% cocoa solids), 6 fl oz single cream, finely pared rind from 1 medium unwaxed orange

Put the orange and single cream into a saucepan over a low heat, gently warm until bubbles appear around the edge of the pan, strain through a sieve set over a bowl, tip chocolate into the cream and stir with a wooden spoon or spatula to combine then leave to cool for about 20 minutes

Spread over the sponge, leave to set

The idea for this “tart” was born out of my love for the humble Jaffa Cake with a cup of tea - I just love them, but it has to be the original manufacturer not the cheap imitations! I can’t get them in Spain and I haven’t the faintist idea how to go about making them - though I could import some. The results don’t  taste a bit like the original Jaffa cake, but … well its okay. If anyone manages to “refine” and/or “improve” the recipe, let me know.

Preheat oven to 200° Celsius
Lightly butter a baking sheet

6 oz puff pastry
11 oz marzipan - white *
10 oz ripened firm pears, chopped
8 oz sweet ripe red plums, thickly sliced (not soft!)
4 oz raspberries and blackberries, mixed
3 x sheets filo pastry
1 oz unsalted butter, melted
1 oz unrefined caster sugar
1 oz freshly chopped almonds (or flakes)

Roll out the pastry on a lightly floured work surface (preferably marble or other cold surface)
Trim into a 5″ x 10″ rectangle, place on the prepared baking tray and cook for about 12 minutes, or until a light golden brown (turn the pastry over after 6 minutes), leave to cool on the baking sheet
Reduce oven temperature to 180°C
Roll out the marzipan into a rectangle slightly smaller than the pastry, place on top of the cooked pastry
Place the fruit onto the pastry in layers:
- pears
- plums
- mixed berries
Lay the filo pastry over the fruit - brushing each sheet with melted butter
Tuck the edges of the filo pastry under the cooked puff pastry base, brush the top sheet of filo with the remaining butter, lightly sprinkle with sugar and ground/flaked almonds
Put the strudel in the centre of the oven and bake for 40 minutes
If the pastry browns too quickly loosely cover with either greaseproof paper or foil
Leave to cool for about 10 minutes on the tray
Serve - while warm - with lightly whipped double cream

* If you can’t get white marzipan, use the golden

This is a lovely simple French recipe for the new season’s cherries, you can (not traditional), use other fruit such as apricots or bilberries/blueberries. I have even seen a recipe of chocolate clafoutis with caramelised oranges which sounds absolutely lovely - I wonder what it would taste like if you used gooseberries - a future must try!

500 grams black cherries, pitted
60 grams plain flour
Pinch salt
85 grams unrefined caster sugar
4 eggs, beaten
1 pint full cream milk
3 tbsp Brandy (or Kirsch)
30 grams flaked almonds (optional)
Icing sugar

Set oven to 190 degrees Celsius
Sort, wash and pit the cherries (if using tinned, drain)
Sift the flour, sugar and salt into a large bowl
Make a well in the centre
In a separate bowl, beat the eggs with a fork then stir in the milk and Brandy or Kirsch
Very slowly - pour the egg mixture into the centre of the dry ingredients, stirring constantly
Lightly butter an oven dish, scatter in the cherries and pour in the batter
Sprinkle the flaked almonds over the top (optional)
Bake for 40 to 45 minutes, or until puffed up and golden brown
Leave to cool and slightly, dust with icing sugar and serve

Preheat the oven to 160 degrees Celsius
Lightly butter a 8″ spring-form cake tin

Base: 3 oz plain flour, 3 tbsp cocoa powder, 3 oz semolina, 2 oz unrefined caster sugar, 4 oz unsalted butter, room temperature

Filling: 8 oz cream cheese, 4 oz bio natural yoghurt, 2 eggs (lightly beaten), 6 oz unrefined caster sugar, zest (grated) of 1 lemon, 3 oz raisins, 3 oz plain chocolate (chopped), 1 tbsp Rum

Topping - 4 oz good quality dark chocolate (70% cocoa solids), broken into pieces, 2 tbsp golden syrup, 1-1/2 oz unsalted butter

Soak the raisins in the rum for about an hour before preparing the dessert, place into a sieve set over a bowl to drain off any excess

Base - sift flour and cocoa into mixing bowl, stir in semolina and sugar then rub in the butter. Transfer mixture to the cake tin, lightly smooth out, press down and prick with a fork. Bake for 15 - 18 minutes

Filling - beat the cream cheese, yoghurt, eggs and sugar together in a large bowl until well combined. Stir in the lemon zest, “drunken” raisins (pat dry with kitchen towel) and chocolate pieces, spoon over the base, smooth out with a palette knife and bake in the centre of a preheated oven for 35 to 40 minutes, or until the top is a light golden colour and just about set. Leave to cool in the tin

Topping - put all the ingredients into a heatproof bowl set over a pan of barely simmering water and stir until melted. Pour the topping over the cheesecake - while still in the tin - leave until set

Remove the spring-form tin and carefully slide the cheesecake onto a serving plate

Can be served on its own, with lightly whipped double cream (soft peak stage) or Cornish clotted cream. My daughter likes it with homemade vanilla ice cream

This recipe is similar to one my mother cooked when I was a child - I love bilberries (or blueberries) just by itself without cream or custard. The taste is sublime. Mum bought me a bilberry pie from the shop (small deep pie with cream on the top) nearly every Saturday. There were so many things that I just would not eat so when she found something I actually liked, she was very pleased. I was a skinny little thing, wish I was now rather than quite a tall “fat” person, though getting thinner by the week. I look forward to having a portion of this when I reach my target weight hopefully sometime in Spring 2008. It is a long wait, but well worth it.

1-1/4 cups light soft brown sugar
5 tbsp quick-cooking tapioca
6 cups fresh wild bilberries (or 3×10 oz packs frozen blueberries)
1 tbsp fresh lemon juice
1 tbsp unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
10 oz sweet shortcrust pastry with lemon zest

Star shaped biscuit cutter

Set oven to 220°C
Place a baking sheet on middle shelf
Lightly butter a 10″ deep pie dish

Divide the pastry into 2 pieces, one slightly larger
Roll out larger piece into a 10″ circle, fit into the pie dish, trim off any excess
Roll out pastry for the lid into a 10″ circle, cut out 8 stars around the centre, place on a baking tray and refrigerate both until well chilled
Whisk together the brown sugar and tapioca
Put the bilberries into a large bowl, pour in the lemon juice and toss to coat, fold into brown sugar mixture
Tip the bilberries into the pastry case, dot with butter, brush outside edge with a little beaten egg then cover with the lid, trimming off excess, crimp with a fork and brush the lid with the egg (if liked, sprinkle lightly with caster sugar)
Place pie on the hot baking sheet and bake for 30 minutes, cover with greaseproof paper, reduce temperature to 180°C and cook for another 45 minutes
Leave to cool completely, serve with double cream

Should I brush a little egg white on the pastry before adding the bilberries?

If you don’t have a star cutter, put three vents (slits) in the centre of the pie to allow the steam to escape or do a lattice top.

200 grams dark chocolate - minimum 70% cocoa solids
3 large eggs, separated
250 ml double cream
35 grams unrefined caster sugar

Place the chocolate into a bowl set over a pan of barely simmering water, leave until just melted
Allow it to cool for a couple of minutes then stir in the egg yolks and put to one side
Whisk the egg whites until soft peaks form, then gradually add the sugar - a little at a time - whisking as it is added - the mixture should be stiff and glossy
Gently stir a large spoonful of egg white into the mixture until combined, then gently fold in the remainder until just combined
Be very gentle but work quickly to retain the volume
Pour into the ramekins and refrigerate for a minimum of 2 hours

A rather unusual and adult version of an uncooked cheesecake. This could be served on its own, with fruit puree or a decadent rich chocolate sauce. I have to admit having changed the recipe from Schnapps to Glayva Whisky liqueur from Edinburgh - I never did like Whisky or Whisky liqueurs before living in Scotland but I just love a good single malt. When I lived in Scotland I had a taste of a 50 year old single malt mixed with a younger whisky at a refinery after shopping - it was absolutely fantastic. I’ve never tasted a spirit (other than Vodka) that I really enjoyed until that day. Trouble is they admitted it had been made in error and there wouldn’t be any more! Can you imagine how much it would cost to buy a 50 year old single malt whisky?

8 oz wholewheat biscuits, crushed
4 oz melted unsalted butter
Dash of Glayva Whisky liqueur

Filling:
2 blood oranges
2 fl oz Glayva Whisky liqueur or Vodka
12 oz cream cheese
12 oz Mascarpone cheese

Base:
Crush the biscuits in a large plastic bag, put into a bowl and stir in the melted butter and a dash of Glayva Whisky liqueur then lightly press the biscuit mixture into the base of an 8″ loose bottomed round cake or flan tin, refrigerate to set

Filling:
Take the zest off one orange using a zester, put to one side
Then peel and segment the oranges
Place the segments into a bowl and pour over the Glayva Whisky liqueur or Vodka, stir, cover and put to one side
Put the orange segments in a sieve set over a bowl to drain
Beat the mascarpone and cream cheese until smooth then fold in the orange segments, add a little of the liqueur - to taste
Spoon the mixture into the base and smooth the top, sprinkle over the orange zest
Chill for two hours

I have been really good since my last naughtie - lost quite a few kilos and am really pleased with myself. So what do I do - why have a little treat. Nothing changes really except that for the majority of the time I abide by my low fat - low calorie healthy eating plan with lots of fresh fruit and veggies. So what’s my goodie this time? Well a little bit of healthy eating with the bilberries, but then there’s the pancakes and Mascarpone!

Lavender and Bilberry Pancakes

Pancakes:
1 whole large egg and two yolks
4 oz plain flour
6 fl oz whole milk
1 rounded tbsp dried lavender leaves, crushed with a little caster sugar
1 oz melted butter

Filling:
8 oz Mascarpone
2 oz icing sugar
2 oz lavender shortbread crumbs
4 oz fresh bilberries

Crush the lavender leaves in a pestle and mortar with a little caster sugar.

Whisk the egg, egg yolks and the flour together in a mixing bowl, add the milk and continue whisking until the batter is smooth. Add the crushed lavender mixture and stir to combine - leave to rest for about 5 minutes.

Place a little melted butter in a frying pan set over a medium heat, pour in sufficient batter to form a thin layer over the base of the pan, turn over (or toss if you’re feeling really chef like) when golden brown. When both sides are browned, remove from the frying pan and place on a warm plate in a very low oven. Continue until all the batter has been used.

Put the lavender shortbread biscuits into a plastic bag and crush using a rolling pin.

Put the Mascarpone and sugar into a mixing bowl, and whisk until “fluffy”, gently stir in the fresh bilberries and lavender shortbread crumbs.

Place the pancakes on dessert plates, spoon the filling over one half, then fold over or just serve with a quenelle of filling (or two) whilst the pancakes are still warm.

Maybe life is too short to be messing around with two spoons trying to make a pretty shape. Well … at least bilberries are a “super food” and lavender has lots of qualities … really it does.

What do you when the weather is hot and you desire comfort food? Simple, make some ice cream that reminds you of your youth, and this I did. I like it, but I’m not sure anyone else will. Oh the calories, fat and sugar. But I only had a little, really … no really - I did - and I feel better already. But bang goes my healthy eating plan for today.

Ingredients:

1 pint Double Cream
10 fl oz whole milk
½ vanilla pod, split
6 egg yolks – large organic or free range eggs
1¾ oz caster sugar
12 oz raspberries
Icing sugar to taste

Instructions:

Place the milk, cream and vanilla pod in a saucepan and heat until just below boiling point. Beat the 6 egg yolks and caster sugar together until thick and creamy. Remove the milk mixture from the heat when it is the correct temperature and pour the mixture onto the egg yolks/sugar mixture, whisking all the time. Return to the pan and heat gently, continue stirring until the mixture thickens to the point where it coats the back of a spoon.

Strain into a clean bowl and put to one side to cool then process the custard in an ice cream maker until thick.

Meanwhile, press the raspberries through a sieve to remove the pips (or alternatively use a food processor, then sieve to remove pips). Sweeten to taste with icing sugar.

Carefully spoon the puree through the ice cream to make the ripple effect, transfer to a container suitable for use in a freezer, cover and freeze until firm