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Multicoloured macaroons recipe Ingredients 175g icing sugar 125g ground almonds 3 large free-range egg whites 75g caster sugar For the filling 150g butter, softened 75g icing sugar Method 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef’s tip. Or divide the meringue among different bowls if you want to make more than one colour.) 3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool. 5. Meanwhile, make the filling/s (unless making chocolate macaroons – see chef’s tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef’s tip.) Use to sandwich pairs of macaroons together.

Multicoloured macaroons recipe

Ingredients

  • 175g icing sugar
  • 125g ground almonds
  • 3 large free-range egg whites
  • 75g caster sugar

    • For the filling

    • 150g butter, softened
    • 75g icing sugar

      Method

      1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
      2. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef’s tip. Or divide the meringue among different bowls if you want to make more than one colour.)
      3. 3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
      4. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
      5. 5. Meanwhile, make the filling/s (unless making chocolate macaroons – see chef’s tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef’s tip.) Use to sandwich pairs of macaroons together.
      Blueberry Frozen Yogurt Recipe Ingredients 3 cups fresh or frozen blueberries (about 1 1lb) 3 Tbsp lemon juice 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be) 1/4 teaspoon salt 1/8 teaspoon cinnamon 1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream) 1/2 cup whole milk Method 1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you’ll have pieces of blueberries which can add flavorful texture to the frozen yogurt. 2 Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold. 3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours. Make about 1 quart.

      Blueberry Frozen Yogurt Recipe

      Ingredients

      • 3 cups fresh or frozen blueberries (about 1 1lb)
      • 3 Tbsp lemon juice
      • 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
      • 1/4 teaspoon salt
      • 1/8 teaspoon cinnamon
      • 1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
      • 1/2 cup whole milk

      Method

      1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.

      If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you’ll have pieces of blueberries which can add flavorful texture to the frozen yogurt.

      2 Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

      3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

      Make about 1 quart.

      Raspberry Layer Cake INGREDIENTS FOR THE SYRUP 200g caster sugar 200g softened butter 4 eggs , beaten 200g self-raising flour 1 tsp baking powder icing sugar , to decorate FOR THE SYRUP 85g caster sugar 50ml Disaronno liqueur FOR THE FILLING 284ml tub double cream 250g tub mascarpone 3 tbsp caster sugar 150g punnet raspberries METHOD Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack. Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth. Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don’t want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like. (via)

      Raspberry Layer Cake

      INGREDIENTS

      FOR THE SYRUP

      • 200g caster sugar
      • 200g softened butter
      • 4 eggs , beaten
      • 200g self-raising flour
      • 1 tsp baking powder
      • icing sugar , to decorate

      FOR THE SYRUP

      • 85g caster sugar
      • 50ml Disaronno liqueur

      FOR THE FILLING

      • 284ml tub double cream
      • 250g tub mascarpone
      • 3 tbsp caster sugar
      • 150g punnet raspberries

      METHOD

      1. Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
      2. Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
      3. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
      4. Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don’t want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like. (via)
      Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chipsmakes enough for 4 servings3 Tbs olive oil1 clove garlic, minced1/2 leek, diced1 medium celery root, peeled and diced2 sunchokes, peeled and diced4 medium potatoes, peeled and diced2 springs of fresh thyme1 1/2 tsp salt1/2 tsp pepper1 qt chicken or vegetable stock1/4 cup coconut milk1 purple potato, thinly slicedolive oil to fryIn a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes. Do not want to brown them, just sweat them. Add the diced root vegetables, thyme, salt and pepper and saute for another minute. Add the chicken stock (enough to cover) and bring it to a boil. Simmer and cover the pot. Cook the soup for about 20 minutes and then puree it. Add the coconut milk and adjust seasoning.In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt and fresh thyme.

      Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chips

      makes enough for 4 servings

      3 Tbs olive oil
      1 clove garlic, minced
      1/2 leek, diced
      1 medium celery root, peeled and diced
      2 sunchokes, peeled and diced
      4 medium potatoes, peeled and diced
      2 springs of fresh thyme
      1 1/2 tsp salt
      1/2 tsp pepper
      1 qt chicken or vegetable stock
      1/4 cup coconut milk
      1 purple potato, thinly sliced
      olive oil to fry

      In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes. Do not want to brown them, just sweat them. Add the diced root vegetables, thyme, salt and pepper and saute for another minute.

      Add the chicken stock (enough to cover) and bring it to a boil. Simmer and cover the pot. Cook the soup for about 20 minutes and then puree it. Add the coconut milk and adjust seasoning.

      In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt and fresh thyme.