funny menu for you
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
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Ginger parfait
Ginger parfait
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Ginger parfait
serves 10
ingredients
150g/5oz gingernut biscuits
15g/1⁄2oz butter, melted
2 eggs
175g/6oz icing sugar
1 tablespoon ground ginger
500ml/18fl oz double cream
• Put the biscuits in a blender or food processor, and whiz briefly to
make crumbs.
• Use some of the melted butter to grease a 900g/2lb loaf tin. Line the tin
with cling film, then brush the cling film with the rest of the butter. Spoon
about 3 tablespoons of the biscuit crumbs into the loaf tin, and put in the
freezer for at least an hour.
• Put the eggs, icing sugar and ginger in a bowl, and whisk together for
5–10 minutes until the mixture is thick and mousse-like.
• Whisk the cream until soft peaks form, then fold into the egg mixture. Put
3 tablespoons of the biscuit crumbs to one side, then fold in the
remainder. Pour the mixture into the prepared loaf tin, and sprinkle with
the reserved biscuit crumbs.
• Cover with cling film and freeze for at least 3 hours. Serve cut into
1cm/1⁄2in slices.
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funny menu for you
Ginger parfait
serves 10
ingredients
150g/5oz gingernut biscuits
15g/1⁄2oz butter, melted
2 eggs
175g/6oz icing sugar
1 tablespoon ground ginger
500ml/18fl oz double cream
• Put the biscuits in a blender or food processor, and whiz briefly to
make crumbs.
• Use some of the melted butter to grease a 900g/2lb loaf tin. Line the tin
with cling film, then brush the cling film with the rest of the butter. Spoon
about 3 tablespoons of the biscuit crumbs into the loaf tin, and put in the
freezer for at least an hour.
• Put the eggs, icing sugar and ginger in a bowl, and whisk together for
5–10 minutes until the mixture is thick and mousse-like.
• Whisk the cream until soft peaks form, then fold into the egg mixture. Put
3 tablespoons of the biscuit crumbs to one side, then fold in the
remainder. Pour the mixture into the prepared loaf tin, and sprinkle with
the reserved biscuit crumbs.
• Cover with cling film and freeze for at least 3 hours. Serve cut into
1cm/1⁄2in slices.
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Strawberry & raspberry parfait
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Strawberry & raspberry parfait
serves 6
ingredients
75g/3oz strawberry-flavoured
jelly crystals
450ml/3⁄4pt boiling water
250g/9oz strawberries, hulled
and chopped
500g/1lb 2oz vanilla ice cream
100g/4oz raspberries
• Stir the strawberry crystals in the
boiling water until the crystals have
dissolved, then refrigerate until set.
• Purée 100g/4oz of the
strawberries in a blender or food
processor for 30 seconds.
• Layer the jelly, ice cream,
remaining strawberries, raspberries
and purée in six parfait glasses.
Serve immediately.
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Strawberry & raspberry parfait
serves 6
ingredients
75g/3oz strawberry-flavoured
jelly crystals
450ml/3⁄4pt boiling water
250g/9oz strawberries, hulled
and chopped
500g/1lb 2oz vanilla ice cream
100g/4oz raspberries
• Stir the strawberry crystals in the
boiling water until the crystals have
dissolved, then refrigerate until set.
• Purée 100g/4oz of the
strawberries in a blender or food
processor for 30 seconds.
• Layer the jelly, ice cream,
remaining strawberries, raspberries
and purée in six parfait glasses.
Serve immediately.
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Vanilla & caramel parfait
funny menu for you
Vanilla & caramel parfait
serves 4
ingredients
100g/4oz butter
150g/5oz Demerara sugar
175ml/6fl oz single cream
450ml/3⁄4pt vanilla ice cream
• Heat the butter in a heavy pan.
Add the sugar and stir over a low
heat, without boiling, until the
sugar has dissolved.
• Increase the heat and simmer
without boiling for 3 minutes or
until golden. Remove from the heat
and allow to cool slightly.
• Layer the caramel sauce with the
vanilla ice cream into four tall
parfait glasses. Serve immediately.
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Vanilla & caramel parfait
serves 4
ingredients
100g/4oz butter
150g/5oz Demerara sugar
175ml/6fl oz single cream
450ml/3⁄4pt vanilla ice cream
• Heat the butter in a heavy pan.
Add the sugar and stir over a low
heat, without boiling, until the
sugar has dissolved.
• Increase the heat and simmer
without boiling for 3 minutes or
until golden. Remove from the heat
and allow to cool slightly.
• Layer the caramel sauce with the
vanilla ice cream into four tall
parfait glasses. Serve immediately.
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Strawberry frozen yogurt
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Strawberry frozen yogurt
serves 4
ingredients
400g/14oz canned strawberries
and syrup
500ml/16fl oz Greek-style
yogurt
125ml/4fl oz single cream
• Put the strawberries and syrup in a
blender or food processor, and
purée until smooth. Add the yogurt
and cream, and continue to purée
until a uniform colour is achieved.
• Pour into a shallow freezer
container, cover with cling film and
freeze until set.
• After 30 minutes, remove from the
freezer and stir with a fork before
returning. Repeat 1 hour later, then
leave until set before serving.
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Strawberry frozen yogurt
serves 4
ingredients
400g/14oz canned strawberries
and syrup
500ml/16fl oz Greek-style
yogurt
125ml/4fl oz single cream
• Put the strawberries and syrup in a
blender or food processor, and
purée until smooth. Add the yogurt
and cream, and continue to purée
until a uniform colour is achieved.
• Pour into a shallow freezer
container, cover with cling film and
freeze until set.
• After 30 minutes, remove from the
freezer and stir with a fork before
returning. Repeat 1 hour later, then
leave until set before serving.
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Mixed berry sorbet
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Mixed berry sorbet
serves 6
ingredients
225g/8oz strawberries
225g/8oz redcurrants
100g/4oz caster sugar
150ml/5fl oz sparkling white wine
2 egg whites
• Hull the strawberries and remove the stalks from the redcurrants, then put
all the berries in a saucepan with 2 tablespoons water. Cook for about
10 minutes until soft. Press the berries through a sieve to form a purée.
• Dissolve the sugar in 150ml/5fl oz water over a low heat, and boil
gently for 10 minutes. Leave to cool for 1 hour.
• Stir the wine and fruit purée into the cooled syrup. Pour into a shallow
freezer container, and freeze for 3 hours.
• Transfer the frozen mixture to a chilled basin, and break up with a fork.
Whisk the egg whites until stiff and fold into the mixture. Return to the
freezer for 3 hours. Transfer to the refrigerator 30 minutes before serving
to soften slightly.
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Mixed berry sorbet
serves 6
ingredients
225g/8oz strawberries
225g/8oz redcurrants
100g/4oz caster sugar
150ml/5fl oz sparkling white wine
2 egg whites
• Hull the strawberries and remove the stalks from the redcurrants, then put
all the berries in a saucepan with 2 tablespoons water. Cook for about
10 minutes until soft. Press the berries through a sieve to form a purée.
• Dissolve the sugar in 150ml/5fl oz water over a low heat, and boil
gently for 10 minutes. Leave to cool for 1 hour.
• Stir the wine and fruit purée into the cooled syrup. Pour into a shallow
freezer container, and freeze for 3 hours.
• Transfer the frozen mixture to a chilled basin, and break up with a fork.
Whisk the egg whites until stiff and fold into the mixture. Return to the
freezer for 3 hours. Transfer to the refrigerator 30 minutes before serving
to soften slightly.
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Chocolate ice-cream sandwiches
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Chocolate ice-cream sandwiches
serves 6
ingredients
6 amaretti biscuits
12 dark chocolate digestive biscuits
500ml/16fl oz vanilla ice cream
• Put the amaretti biscuits in a blender or food processor, and whiz until
they form coarse crumbs.
• Take one of the digestive biscuits and spread a 2.5cm/1in layer of ice
cream on its non-chocolate side. Sandwich another biscuit on top,
chocolate side uppermost. Squeeze the biscuits gently together and
smooth the ice cream around the edges. Repeat with the remaining
biscuits and ice cream.
• Roll the edges of the biscuit sandwiches in the crushed amaretti biscuits
to coat them, then place on a tray in the freezer. Freeze for at least
2 hours before serving.
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Chocolate ice-cream sandwiches
serves 6
ingredients
6 amaretti biscuits
12 dark chocolate digestive biscuits
500ml/16fl oz vanilla ice cream
• Put the amaretti biscuits in a blender or food processor, and whiz until
they form coarse crumbs.
• Take one of the digestive biscuits and spread a 2.5cm/1in layer of ice
cream on its non-chocolate side. Sandwich another biscuit on top,
chocolate side uppermost. Squeeze the biscuits gently together and
smooth the ice cream around the edges. Repeat with the remaining
biscuits and ice cream.
• Roll the edges of the biscuit sandwiches in the crushed amaretti biscuits
to coat them, then place on a tray in the freezer. Freeze for at least
2 hours before serving.
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Chocolate rum pots
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Chocolate rum pots
serves 6
ingredients
225g/8oz dark chocolate (at
least 70% cocoa solids)
4 eggs, separated
75g/3oz caster sugar
50ml/2fl oz dark rum
75ml/3fl oz double cream
• Melt the chocolate in a heatproof
bowl set over a pan of simmering
water, and leave to cool slightly.
• Using an electric whisk or balloon
whisk, whisk the egg yolks with the
caster sugar in a bowl until pale
and fluffy.
• Drizzle the chocolate into the
mixture and fold through together
with the rum and double cream.
• Whisk the egg whites in a
separate bowl until standing in soft
peaks. Gently fold the egg whites
into the chocolate mixture in two
batches. Divide the mixture
between six ramekins, and chill for
at least 2 hours before serving.
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Chocolate rum pots
serves 6
ingredients
225g/8oz dark chocolate (at
least 70% cocoa solids)
4 eggs, separated
75g/3oz caster sugar
50ml/2fl oz dark rum
75ml/3fl oz double cream
• Melt the chocolate in a heatproof
bowl set over a pan of simmering
water, and leave to cool slightly.
• Using an electric whisk or balloon
whisk, whisk the egg yolks with the
caster sugar in a bowl until pale
and fluffy.
• Drizzle the chocolate into the
mixture and fold through together
with the rum and double cream.
• Whisk the egg whites in a
separate bowl until standing in soft
peaks. Gently fold the egg whites
into the chocolate mixture in two
batches. Divide the mixture
between six ramekins, and chill for
at least 2 hours before serving.
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Key lime sorbet
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Key lime sorbet
serves 4
ingredients
275g/10oz granulated sugar
grated zest of 1 lime
175ml/6fl oz freshly squeezed
lime juice
25g/1oz icing sugar
• In a small heavy saucepan,
dissolve the granulated sugar in
600ml/1pt water, without stirring,
over a medium heat. When the
sugar has dissolved, boil the syrup
for 5–6 minutes. Remove from the
heat and leave to cool.
• Mix the cooled sugar syrup and
lime zest in a bowl. Stir well. Add
the lime juice, and stir in the icing
sugar. Freeze the mixture overnight
in a shallow freezer container,
occasionally breaking up any large
crystals with a fork if necessary.
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Key lime sorbet
serves 4
ingredients
275g/10oz granulated sugar
grated zest of 1 lime
175ml/6fl oz freshly squeezed
lime juice
25g/1oz icing sugar
• In a small heavy saucepan,
dissolve the granulated sugar in
600ml/1pt water, without stirring,
over a medium heat. When the
sugar has dissolved, boil the syrup
for 5–6 minutes. Remove from the
heat and leave to cool.
• Mix the cooled sugar syrup and
lime zest in a bowl. Stir well. Add
the lime juice, and stir in the icing
sugar. Freeze the mixture overnight
in a shallow freezer container,
occasionally breaking up any large
crystals with a fork if necessary.
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Citrus jelly
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Citrus jelly
serves 4
ingredients
3 oranges
1 lemon
1 lime
75g/3oz caster sugar
1 tablespoon powdered gelatine
• With a sharp knife, cut all the peel and white pith from 1 orange and
carefully remove the segments. Arrange the segments in the bottom of a
1.2-litre/2pt mould.
• Grate the zest from the lemon, lime and 1 orange. Put all the grated zest
in a saucepan with 300ml/10fl oz water and the sugar. Heat gently
until the sugar has dissolved. Remove from the heat.
• Squeeze the juice from the lemon, lime and 2 oranges, and stir into the
pan. Strain the liquid into a measuring jug to remove the zest. You
should have about 600ml/1pt; if necessary, make up the amount with
water. Sprinkle the gelatine over the mixture, and stir until dissolved.
• Pour the jelly liquid over the orange segments in the bowl. Refrigerate
until set before serving.
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Citrus jelly
serves 4
ingredients
3 oranges
1 lemon
1 lime
75g/3oz caster sugar
1 tablespoon powdered gelatine
• With a sharp knife, cut all the peel and white pith from 1 orange and
carefully remove the segments. Arrange the segments in the bottom of a
1.2-litre/2pt mould.
• Grate the zest from the lemon, lime and 1 orange. Put all the grated zest
in a saucepan with 300ml/10fl oz water and the sugar. Heat gently
until the sugar has dissolved. Remove from the heat.
• Squeeze the juice from the lemon, lime and 2 oranges, and stir into the
pan. Strain the liquid into a measuring jug to remove the zest. You
should have about 600ml/1pt; if necessary, make up the amount with
water. Sprinkle the gelatine over the mixture, and stir until dissolved.
• Pour the jelly liquid over the orange segments in the bowl. Refrigerate
until set before serving.
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Vanilla ice cream
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Vanilla ice cream
serves 6
ingredients
600ml/1pt double cream
1 vanilla pod, split lengthways
pared zest of 1 lemon
4 eggs, beaten, plus 2 egg yolks
175g/6oz caster sugar
• Put the cream in a heavy saucepan and heat gently, whisking.
• Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat
until the mixture nearly reaches boiling point. Reduce the heat and cook
for 8–10 minutes, whisking continuously, until thickened.
• Stir the sugar into the cream mixture, set aside and leave to cool. Once
cool, strain the mixture through a sieve.
• Slit open the vanilla pod, scrape out the tiny black seeds and stir into the
cream. Pour the mixture into a shallow freezing container with a lid, and
freeze overnight until set.
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Vanilla ice cream
serves 6
ingredients
600ml/1pt double cream
1 vanilla pod, split lengthways
pared zest of 1 lemon
4 eggs, beaten, plus 2 egg yolks
175g/6oz caster sugar
• Put the cream in a heavy saucepan and heat gently, whisking.
• Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat
until the mixture nearly reaches boiling point. Reduce the heat and cook
for 8–10 minutes, whisking continuously, until thickened.
• Stir the sugar into the cream mixture, set aside and leave to cool. Once
cool, strain the mixture through a sieve.
• Slit open the vanilla pod, scrape out the tiny black seeds and stir into the
cream. Pour the mixture into a shallow freezing container with a lid, and
freeze overnight until set.
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Tart fresh fruit ... with Lemon curd
funny menu for you
Tart fresh fruit ... with Lemon curd This is a tart that was to leave each other this afternoon Mํea is tart fresh fruit tart with Lemon curd is cut the dough down, because we do not have a farm. The only moderately. Mํea with the warm tea here
Pastry.
100g ........................ Cake flour.
¼ tsp ....................... Salt
2tbsp ....................... Icing sugar.
A ............................. Yolk
2-3 tbsp ................... Cold water
100g ........................ Unsalted butter (melted and cooled to room).
A ............................. For white paint.
Topping.
Strawberry banana, kiwi berry.
3tbsp ........................ Strawberry jam berries.
How to do the following.
Sift flour, salt, and sugar. Put into plastic cans with lids, making it the perfect mix egg yolk and water together. Put down the middle of the dough with melted butter, then shake off the can about 30 times (but I shook it at me).
Willd Ltd. on Plastic Wrap to wrap and set aside 30 minutes in the refrigerator.
Preheat oven to 180 ° C. butter the size, type 4 to 10 cm.
Roll out the dough thin, about 3 mm (1/8 inch) cut into pieces. Place the tart on a print. The fit to print. Cutting edge and then rest for 30 minutes in the refrigerator.
Place paper baking ... and then put baking beads or rice (or beans or chocolate) and bake 15 minutes, then remove the paper and baking beads and bake for another 7-8 minutes or until golden brown painted. Egg whites are hot. Then let it cool ..
Lemon curd dip to cool off ... then put this down to the fresh fruit ...
Melt jam in the microwave ... about 30-50 minutes until the liquid is filtered through a sieve. I paint the fruit just before serving ...
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Tart fresh fruit ... with Lemon curd This is a tart that was to leave each other this afternoon Mํea is tart fresh fruit tart with Lemon curd is cut the dough down, because we do not have a farm. The only moderately. Mํea with the warm tea here
Pastry.
100g ........................ Cake flour.
¼ tsp ....................... Salt
2tbsp ....................... Icing sugar.
A ............................. Yolk
2-3 tbsp ................... Cold water
100g ........................ Unsalted butter (melted and cooled to room).
A ............................. For white paint.
Topping.
Strawberry banana, kiwi berry.
3tbsp ........................ Strawberry jam berries.
How to do the following.
Sift flour, salt, and sugar. Put into plastic cans with lids, making it the perfect mix egg yolk and water together. Put down the middle of the dough with melted butter, then shake off the can about 30 times (but I shook it at me).
Willd Ltd. on Plastic Wrap to wrap and set aside 30 minutes in the refrigerator.
Preheat oven to 180 ° C. butter the size, type 4 to 10 cm.
Roll out the dough thin, about 3 mm (1/8 inch) cut into pieces. Place the tart on a print. The fit to print. Cutting edge and then rest for 30 minutes in the refrigerator.
Place paper baking ... and then put baking beads or rice (or beans or chocolate) and bake 15 minutes, then remove the paper and baking beads and bake for another 7-8 minutes or until golden brown painted. Egg whites are hot. Then let it cool ..
Lemon curd dip to cool off ... then put this down to the fresh fruit ...
Melt jam in the microwave ... about 30-50 minutes until the liquid is filtered through a sieve. I paint the fruit just before serving ...
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Oreo cheesecake
funny menu for you
Oreo cheesecake
The mixture.
Gregory Chambers in the 250 g.
Unsalted butter, melted 100 g to do.
Gregory and the embraces with melted butter and mix well.
Cover tightly into the freezer until firm to the cheesecake mixture.
200 g cream cheese.
50 grams of sugar mill.
2 tablespoons lemon juice.
1 cup of natural yogurt.
4 sheets of gelatin.
Whipping cream Rich? S 200 g.
How to make pie dough.
A. The gelatin sheets in water to soften and melt the pot and set aside until lukewarm.
Two. Beat the cream cheese with sugar until fluffy mashed with lemon juice and yogurt mixture and beat well. Add gelatin to hot water and mix to combine and set aside.
Three. Beat whipping cream until peaks form. To mix with the cream cheese together.
Four. The cream cheese mixture into the base of Oreo the freezer, then wipe off the face smooth and elegant style with Oreo. Then take off the plastic around. Then put in the freezer to set for at least 1 hour or overnight before eating them
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Oreo cheesecake
The mixture.
Gregory Chambers in the 250 g.
Unsalted butter, melted 100 g to do.
Gregory and the embraces with melted butter and mix well.
Cover tightly into the freezer until firm to the cheesecake mixture.
200 g cream cheese.
50 grams of sugar mill.
2 tablespoons lemon juice.
1 cup of natural yogurt.
4 sheets of gelatin.
Whipping cream Rich? S 200 g.
How to make pie dough.
A. The gelatin sheets in water to soften and melt the pot and set aside until lukewarm.
Two. Beat the cream cheese with sugar until fluffy mashed with lemon juice and yogurt mixture and beat well. Add gelatin to hot water and mix to combine and set aside.
Three. Beat whipping cream until peaks form. To mix with the cream cheese together.
Four. The cream cheese mixture into the base of Oreo the freezer, then wipe off the face smooth and elegant style with Oreo. Then take off the plastic around. Then put in the freezer to set for at least 1 hour or overnight before eating them
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Orange granita
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Orange granita
serves 6
ingredients
4 large oranges
1 large lemon
150g/5oz granulated sugar
• Thinly pare the orange and lemon zest, and set aside for decoration.
Cut the fruits in half, and squeeze the juices into a jug. Set aside.
• Heat the sugar and 500ml/16fl oz water in a heavy saucepan, stirring
until the sugar has dissolved. Bring to the boil, then boil without stirring
until a syrup forms.
• Remove the syrup from the heat, add some of the orange and lemon
zest, and shake the pan. Cover and leave to cool.
• Strain the sugar syrup into a shallow freezer container, and add the fruit
juice. Stir well to mix, then freeze, uncovered, for about 4 hours until
slushy. Remove the half-frozen mixture from the freezer and mix with a
fork, then return to the freezer and freeze again for at least 4 hours.
• To serve, turn into a bowl and leave to soften for about 10 minutes, then
break up again and pile into long-stemmed glasses. Decorate with strips
of orange and lemon zest.
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Orange granita
serves 6
ingredients
4 large oranges
1 large lemon
150g/5oz granulated sugar
• Thinly pare the orange and lemon zest, and set aside for decoration.
Cut the fruits in half, and squeeze the juices into a jug. Set aside.
• Heat the sugar and 500ml/16fl oz water in a heavy saucepan, stirring
until the sugar has dissolved. Bring to the boil, then boil without stirring
until a syrup forms.
• Remove the syrup from the heat, add some of the orange and lemon
zest, and shake the pan. Cover and leave to cool.
• Strain the sugar syrup into a shallow freezer container, and add the fruit
juice. Stir well to mix, then freeze, uncovered, for about 4 hours until
slushy. Remove the half-frozen mixture from the freezer and mix with a
fork, then return to the freezer and freeze again for at least 4 hours.
• To serve, turn into a bowl and leave to soften for about 10 minutes, then
break up again and pile into long-stemmed glasses. Decorate with strips
of orange and lemon zest.
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Turkish delight ice cream
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Turkish delight ice cream
serves 12
ingredients
350g/12oz pink Turkish delight,
cut into small pieces
5 tablespoons water
700ml/1pt 4fl oz fresh custard
300ml/10fl oz double cream
3 tablespoons rose water
• Put the Turkish delight in a pan
with 5 tablespoons water, and
cook over a low heat, stirring, until
the mixture has almost melted. Stir
into the custard.
• Lightly whip the cream until it forms
soft peaks, then fold gently into the
custard. Stir in the rose water.
• Pour the mixture into a 1.2-litre/2pt
loaf tin lined with cling film, and
freeze for at least 4 hours.
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Turkish delight ice cream
serves 12
ingredients
350g/12oz pink Turkish delight,
cut into small pieces
5 tablespoons water
700ml/1pt 4fl oz fresh custard
300ml/10fl oz double cream
3 tablespoons rose water
• Put the Turkish delight in a pan
with 5 tablespoons water, and
cook over a low heat, stirring, until
the mixture has almost melted. Stir
into the custard.
• Lightly whip the cream until it forms
soft peaks, then fold gently into the
custard. Stir in the rose water.
• Pour the mixture into a 1.2-litre/2pt
loaf tin lined with cling film, and
freeze for at least 4 hours.
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Cinnamon & nutmeg
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Cinnamon & nutmeg
ice cream
serves 8
ingredients
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
50g/2oz caster sugar
150ml/5fl oz double cream
250g/9oz mascarpone cheese
400ml/14fl oz fresh custard
• Put the cinnamon, nutmeg, sugar
and cream in a small heavy pan.
Bring slowly to the boil, then put to
one side to cool.
• Put the mascarpone in a large
bowl and beat until smooth. Stir in
the custard and the cooled spiced
cream. Pour the mixture into a
shallow freezer container, and
freeze for 21⁄2 hours.
• Beat to break up the ice crystals,
and freeze for a further 21⁄2 hours
before serving.
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Cinnamon & nutmeg
ice cream
serves 8
ingredients
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
50g/2oz caster sugar
150ml/5fl oz double cream
250g/9oz mascarpone cheese
400ml/14fl oz fresh custard
• Put the cinnamon, nutmeg, sugar
and cream in a small heavy pan.
Bring slowly to the boil, then put to
one side to cool.
• Put the mascarpone in a large
bowl and beat until smooth. Stir in
the custard and the cooled spiced
cream. Pour the mixture into a
shallow freezer container, and
freeze for 21⁄2 hours.
• Beat to break up the ice crystals,
and freeze for a further 21⁄2 hours
before serving.
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Peach & ginger pashka
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Peach & ginger pashka
serves 4
ingredients
350g/12oz cottage cheese
2 ripe peaches, stoned and
roughly chopped
100g/4oz Greek-style yogurt
2 pieces of preserved stem
ginger in syrup, drained
and chopped (reserve
2 tablespoons syrup)
1⁄2 teaspoon vanilla essence
• Drain the cottage cheese and rub
through a sieve into a large bowl.
• Add the peaches, yogurt, stem
ginger and reserved syrup, and
vanilla essence.
• Line a new, clean flower pot with a
piece of cheesecloth. Tip in the
cheese mixture, wrap the cloth over
the top and weigh down. Leave
over a bowl in a cool place to
drain overnight.
• The next day, unwrap, invert onto
a plate and serve.
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Peach & ginger pashka
serves 4
ingredients
350g/12oz cottage cheese
2 ripe peaches, stoned and
roughly chopped
100g/4oz Greek-style yogurt
2 pieces of preserved stem
ginger in syrup, drained
and chopped (reserve
2 tablespoons syrup)
1⁄2 teaspoon vanilla essence
• Drain the cottage cheese and rub
through a sieve into a large bowl.
• Add the peaches, yogurt, stem
ginger and reserved syrup, and
vanilla essence.
• Line a new, clean flower pot with a
piece of cheesecloth. Tip in the
cheese mixture, wrap the cloth over
the top and weigh down. Leave
over a bowl in a cool place to
drain overnight.
• The next day, unwrap, invert onto
a plate and serve.
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Blackcurrant jelly with coulis
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Blackcurrant jelly with coulis
serves 8
ingredients
6 sheets of leaf gelatine
450g/1lb blackcurrants
225g/8oz caster sugar
150ml/5fl oz ruby port
2 tablespoons cr?me de cassis
• In a small bowl, soak the gelatine in 75ml/3fl oz water until soft. Put the
blackcurrants, sugar and 300ml/10fl oz water in a large saucepan.
Bring to the boil, reduce the heat and simmer for 20 minutes.
• Strain, reserving the cooking liquid in a large jug. Put half of the
blackcurrants in a bowl, and pour 4 tablespoons of the reserved cooking
liquid over them. Set the bowl and jug aside.
• Squeeze the water out of the gelatine, and put in a small saucepan with
the port, crème de cassis and 75ml/3fl oz water. Heat gently to dissolve
the gelatine, but do not allow the mixture to boil. Stir the gelatine mixture
into the jug of blackcurrant liquid until well mixed.
• Put eight individual jelly moulds in a roasting tin. Fill with the port
mixture. Chill for at least 6 hours until set.
• Tip the bowl of blackcurrants into a blender or food processor, and
purée until smooth.
• To serve, turn each jelly out onto a serving plate, and spoon the coulis
around each jelly. Decorate with the remaining blackcurrants.
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Blackcurrant jelly with coulis
serves 8
ingredients
6 sheets of leaf gelatine
450g/1lb blackcurrants
225g/8oz caster sugar
150ml/5fl oz ruby port
2 tablespoons cr?me de cassis
• In a small bowl, soak the gelatine in 75ml/3fl oz water until soft. Put the
blackcurrants, sugar and 300ml/10fl oz water in a large saucepan.
Bring to the boil, reduce the heat and simmer for 20 minutes.
• Strain, reserving the cooking liquid in a large jug. Put half of the
blackcurrants in a bowl, and pour 4 tablespoons of the reserved cooking
liquid over them. Set the bowl and jug aside.
• Squeeze the water out of the gelatine, and put in a small saucepan with
the port, crème de cassis and 75ml/3fl oz water. Heat gently to dissolve
the gelatine, but do not allow the mixture to boil. Stir the gelatine mixture
into the jug of blackcurrant liquid until well mixed.
• Put eight individual jelly moulds in a roasting tin. Fill with the port
mixture. Chill for at least 6 hours until set.
• Tip the bowl of blackcurrants into a blender or food processor, and
purée until smooth.
• To serve, turn each jelly out onto a serving plate, and spoon the coulis
around each jelly. Decorate with the remaining blackcurrants.
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Marshmallow ice cream
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Marshmallow ice cream
serves 4
ingredients
75g/3oz dark chocolate, broken
into pieces
175g/6oz white marshmallows
150ml/5fl oz milk
300ml/10fl oz double cream
• Put the chocolate and marshmallows into a pan and pour in the milk.
Warm over a very low heat until the chocolate and marshmallows have
melted. Remove from the heat and leave the mixture to cool completely.
• Whisk the cream until thick, then fold it into the cold chocolate mixture
with a metal spoon. Pour into a 450g/1lb loaf tin and freeze for at least
2 hours.
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Marshmallow ice cream
serves 4
ingredients
75g/3oz dark chocolate, broken
into pieces
175g/6oz white marshmallows
150ml/5fl oz milk
300ml/10fl oz double cream
• Put the chocolate and marshmallows into a pan and pour in the milk.
Warm over a very low heat until the chocolate and marshmallows have
melted. Remove from the heat and leave the mixture to cool completely.
• Whisk the cream until thick, then fold it into the cold chocolate mixture
with a metal spoon. Pour into a 450g/1lb loaf tin and freeze for at least
2 hours.
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Orange freeze
funny menu for you
Orange freeze
serves 4
ingredients
4 large oranges
300g/11oz vanilla ice cream
• Using a sharp knife, carefully cut a lid off each orange. Scoop out the
flesh, discarding any pips and thick pith. Put the shells and lids in the
freezer, and chop the orange flesh, reserving the juice.
• Whisk together the orange juice, flesh and vanilla ice cream until well
blended. Pour into a freezer container, Cover and freeze for 24 hours,
stirring occasionally.
• Put 2 large scoops of the ice-cream mixture into each of the frozen
orange shells, so that it is overflowing at the top. Put the lids on top, and
return to the freezer for 3 hours before serving.
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Orange freeze
serves 4
ingredients
4 large oranges
300g/11oz vanilla ice cream
• Using a sharp knife, carefully cut a lid off each orange. Scoop out the
flesh, discarding any pips and thick pith. Put the shells and lids in the
freezer, and chop the orange flesh, reserving the juice.
• Whisk together the orange juice, flesh and vanilla ice cream until well
blended. Pour into a freezer container, Cover and freeze for 24 hours,
stirring occasionally.
• Put 2 large scoops of the ice-cream mixture into each of the frozen
orange shells, so that it is overflowing at the top. Put the lids on top, and
return to the freezer for 3 hours before serving.
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Mango sorbet
funny menu for you
Mango sorbet
serves 8
ingredients
175g/6oz granulated sugar
3 green cardamom pods, split
2 ripe mangoes
3 egg whites
• Put the sugar and cardamom pods in a heavy saucepan, pour in
600ml/1pt cold water and heat gently, stirring occasionally, until the
sugar has dissolved. Increase the heat and bring to the boil, then boil for
7 minutes without stirring. Remove from the heat and leave to cool.
• Meanwhile, peel the mangoes and remove as much flesh as possible
from the stones. Purée the flesh in a blender or food processor, then pour
into a shallow container.
• Strain the cooled syrup into the mango purée, and stir well to mix.
Freeze, uncovered, for 3 hours. Turn the mango mixture into a bowl, and
break up the crystals with a fork.
• Whisk the egg whites until stiff. Fold the egg whites into the mango
mixture until evenly mixed, then return the mixture to the container. Cover
and freeze overnight. Transfer to the refrigerator for 20 minutes to soften
slightly before serving.
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Mango sorbet
serves 8
ingredients
175g/6oz granulated sugar
3 green cardamom pods, split
2 ripe mangoes
3 egg whites
• Put the sugar and cardamom pods in a heavy saucepan, pour in
600ml/1pt cold water and heat gently, stirring occasionally, until the
sugar has dissolved. Increase the heat and bring to the boil, then boil for
7 minutes without stirring. Remove from the heat and leave to cool.
• Meanwhile, peel the mangoes and remove as much flesh as possible
from the stones. Purée the flesh in a blender or food processor, then pour
into a shallow container.
• Strain the cooled syrup into the mango purée, and stir well to mix.
Freeze, uncovered, for 3 hours. Turn the mango mixture into a bowl, and
break up the crystals with a fork.
• Whisk the egg whites until stiff. Fold the egg whites into the mango
mixture until evenly mixed, then return the mixture to the container. Cover
and freeze overnight. Transfer to the refrigerator for 20 minutes to soften
slightly before serving.
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Iced honey & lemon mousse
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Iced honey & lemon mousse
serves 4
ingredients
41⁄2 large lemons
1 egg white
6 tablespoons clear honey
• Trim the stalk end from 4 of the lemons so that they stand up. Cut off the
tops and seat side. Using a knife and a teaspoon, score around the
insides of the lemons and scrape out the flesh. Purée the flesh in a
blender or food processor until smooth, then strain into a jug. Put the
hollowed lemon skins and tops on a small tray, and freeze.
• Finely grate the zest of the 1⁄2 lemon and set aside. In a bowl, whisk the
egg white until stiff peaks form. Gradually whisk in the honey until the
mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon
juice, and fold in the zest.
• Transfer to a freezer container, and freeze for 2 hours until frozen
2.5cm/1in from the sides of the container. Scrape into a bowl and beat
until smooth. Cover with cling film and freeze until set.
• Spoon into a piping bag, and pipe into the frozen lemon skins. Add the
tops and freeze until ready to serve.
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Iced honey & lemon mousse
serves 4
ingredients
41⁄2 large lemons
1 egg white
6 tablespoons clear honey
• Trim the stalk end from 4 of the lemons so that they stand up. Cut off the
tops and seat side. Using a knife and a teaspoon, score around the
insides of the lemons and scrape out the flesh. Purée the flesh in a
blender or food processor until smooth, then strain into a jug. Put the
hollowed lemon skins and tops on a small tray, and freeze.
• Finely grate the zest of the 1⁄2 lemon and set aside. In a bowl, whisk the
egg white until stiff peaks form. Gradually whisk in the honey until the
mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon
juice, and fold in the zest.
• Transfer to a freezer container, and freeze for 2 hours until frozen
2.5cm/1in from the sides of the container. Scrape into a bowl and beat
until smooth. Cover with cling film and freeze until set.
• Spoon into a piping bag, and pipe into the frozen lemon skins. Add the
tops and freeze until ready to serve.
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Panna cotta
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Panna cotta
serves 6
ingredients
750ml/11⁄4pt double cream
3 teaspoons powdered gelatine
1 vanilla pod, split lengthways
75g/3oz caster sugar
• Lightly grease the insides of six 150ml/5fl oz ramekins with butter.
• Put 3 tablespoons of the double cream in a small bowl, sprinkle the
gelatine in an even layer over the surface and leave until spongy.
• Put the remaining cream in a pan with the vanilla pod and sugar. Heat
gently, stirring until almost boiling. Remove from the heat and discard the
vanilla pod.
• Whisk the gelatine into the cream mixture until dissolved. Pour into the
ramekins, and chill for 2 hours.
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Panna cotta
serves 6
ingredients
750ml/11⁄4pt double cream
3 teaspoons powdered gelatine
1 vanilla pod, split lengthways
75g/3oz caster sugar
• Lightly grease the insides of six 150ml/5fl oz ramekins with butter.
• Put 3 tablespoons of the double cream in a small bowl, sprinkle the
gelatine in an even layer over the surface and leave until spongy.
• Put the remaining cream in a pan with the vanilla pod and sugar. Heat
gently, stirring until almost boiling. Remove from the heat and discard the
vanilla pod.
• Whisk the gelatine into the cream mixture until dissolved. Pour into the
ramekins, and chill for 2 hours.
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Strawberry mousse
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Strawberry mousse
serves 2
ingredients
200ml/7fl oz double cream
4 digestive biscuits
55g/2oz strawberries, sliced
30g/1oz dark chocolate (at least
70% cocoa solids), grated
• Oil the inside of two moulds, and
line the insides with cling film.
• Whisk up the cream so that it is
thick, and crumble in the
digestives. Stir through the
strawberries and chocolate.
• Fill the moulds with the mousse,
and chill for 10 minutes.
• Turn out onto a plate to serve.
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Strawberry mousse
serves 2
ingredients
200ml/7fl oz double cream
4 digestive biscuits
55g/2oz strawberries, sliced
30g/1oz dark chocolate (at least
70% cocoa solids), grated
• Oil the inside of two moulds, and
line the insides with cling film.
• Whisk up the cream so that it is
thick, and crumble in the
digestives. Stir through the
strawberries and chocolate.
• Fill the moulds with the mousse,
and chill for 10 minutes.
• Turn out onto a plate to serve.
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Crème caramel
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Crème caramel
serves 8
ingredients
175g/6oz granulated sugar
750ml/11⁄4pt milk
75g/3oz caster sugar
4 eggs
1 teaspoon vanilla essence
• Preheat the oven to 160°C/325°F/Gas mark 3. Brush eight
125ml/4fl oz ramekins or moulds with melted butter.
• Put the granulated sugar and 50ml/2fl oz water in a pan. Stir over a
low heat until the sugar has dissolved. Bring to the boil, reduce the heat
and simmer until the mixture turns golden and starts to caramelize.
Remove from the heat immediately, and pour enough hot caramel into
each ramekin to cover the bottom.
• To make the custard, heat the milk in a pan over a low heat until almost
boiling. Remove from the heat. Whisk together the caster sugar, eggs
and vanilla essence for 2 minutes, then stir in the warm milk. Strain the
mixture into a jug, and carefully pour into the ramekins.
• Put the ramekins in a baking dish, and pour in enough boiling water to
come halfway up the sides of the ramekins. Bake for 30 minutes or until
the custard is set. Allow to cool, and refrigerate for at least 2 hours
before serving.
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Crème caramel
serves 8
ingredients
175g/6oz granulated sugar
750ml/11⁄4pt milk
75g/3oz caster sugar
4 eggs
1 teaspoon vanilla essence
• Preheat the oven to 160°C/325°F/Gas mark 3. Brush eight
125ml/4fl oz ramekins or moulds with melted butter.
• Put the granulated sugar and 50ml/2fl oz water in a pan. Stir over a
low heat until the sugar has dissolved. Bring to the boil, reduce the heat
and simmer until the mixture turns golden and starts to caramelize.
Remove from the heat immediately, and pour enough hot caramel into
each ramekin to cover the bottom.
• To make the custard, heat the milk in a pan over a low heat until almost
boiling. Remove from the heat. Whisk together the caster sugar, eggs
and vanilla essence for 2 minutes, then stir in the warm milk. Strain the
mixture into a jug, and carefully pour into the ramekins.
• Put the ramekins in a baking dish, and pour in enough boiling water to
come halfway up the sides of the ramekins. Bake for 30 minutes or until
the custard is set. Allow to cool, and refrigerate for at least 2 hours
before serving.
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Tofu berry brûlée
funny menu for you
Tofu berry brûlée serves 4
ingredients
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
redcurrants
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.
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Tofu berry brûlée serves 4
ingredients
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
redcurrants
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.
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Raspberry mousse
funny menu for you
Raspberry mousse
serves 4
ingredients
3 teaspoons powdered gelatine
225g/8oz vanilla yogurt
400g/14oz fromage frais
4 egg whites
300g/11oz fresh raspberries,
mashed
• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the
gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.
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Raspberry mousse
serves 4
ingredients
3 teaspoons powdered gelatine
225g/8oz vanilla yogurt
400g/14oz fromage frais
4 egg whites
300g/11oz fresh raspberries,
mashed
• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the
gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.
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Orange syllabub trifle
funny menu for you
Orange syllabub trifle
serves 3–4
ingredients
For the orange syllabub
finely grated zest and juice of
1 orange
50g/2oz caster sugar
175g/6oz crème fraîche
225g/8oz thick Greek-style
yogurt
For the trifle
4 trifle sponges
150ml/5fl oz freshly squeezed
orange juice
• Put the orange zest and juice in a
bowl with the sugar, and leave to
marinate for 1 hour. Strain the
liquid into a clean bowl, and add
gradually the crème fraîche ,
beating until thick. Fold in the
yogurt. Chill overnight.
• Cut the trifle sponges in half
lengthways. Lay them in the bottom
of a small serving dish, moisten
with the orange juice, and finish
with a layer of the syllabub. Chill
for 2–3 hours before serving.
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Orange syllabub trifle
serves 3–4
ingredients
For the orange syllabub
finely grated zest and juice of
1 orange
50g/2oz caster sugar
175g/6oz crème fraîche
225g/8oz thick Greek-style
yogurt
For the trifle
4 trifle sponges
150ml/5fl oz freshly squeezed
orange juice
• Put the orange zest and juice in a
bowl with the sugar, and leave to
marinate for 1 hour. Strain the
liquid into a clean bowl, and add
gradually the crème fraîche ,
beating until thick. Fold in the
yogurt. Chill overnight.
• Cut the trifle sponges in half
lengthways. Lay them in the bottom
of a small serving dish, moisten
with the orange juice, and finish
with a layer of the syllabub. Chill
for 2–3 hours before serving.
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Chocolate charlotte
funny menu for you
Chocolate charlotte
serves 8
ingredients
22 boudoir biscuits
4 tablespoons orange-flavoured
liqueur such as Cointreau
250g/9oz dark chocolate (at least
70% cocoa solids), melted
150ml/5fl oz double cream
4 eggs, separated
150g/5oz caster sugar
• Line the bottom of a charlotte mould or a deep 18cm/7in round cake tin
with a piece of baking parchment.
• Put the boudoir biscuits on a non-reactive tray, and sprinkle with half of
the orange-flavoured liqueur. Use to line the sides of the mould or tin,
trimming if necessary to make a tight fit.
• Mix the chocolate with the double cream in a bowl, and beat in the egg
yolks. Whisk the egg whites in a large bowl until standing in stiff peaks,
then gradually add the caster sugar, whisking until stiff and glossy.
• Carefully fold the egg whites into the chocolate mixture in two batches,
taking care not to knock out the air. Pour into the centre of the mould,
and trim the biscuits so they are level with the chocolate mixture. Chill
for at least 5 hours before serving.
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Chocolate charlotte
serves 8
ingredients
22 boudoir biscuits
4 tablespoons orange-flavoured
liqueur such as Cointreau
250g/9oz dark chocolate (at least
70% cocoa solids), melted
150ml/5fl oz double cream
4 eggs, separated
150g/5oz caster sugar
• Line the bottom of a charlotte mould or a deep 18cm/7in round cake tin
with a piece of baking parchment.
• Put the boudoir biscuits on a non-reactive tray, and sprinkle with half of
the orange-flavoured liqueur. Use to line the sides of the mould or tin,
trimming if necessary to make a tight fit.
• Mix the chocolate with the double cream in a bowl, and beat in the egg
yolks. Whisk the egg whites in a large bowl until standing in stiff peaks,
then gradually add the caster sugar, whisking until stiff and glossy.
• Carefully fold the egg whites into the chocolate mixture in two batches,
taking care not to knock out the air. Pour into the centre of the mould,
and trim the biscuits so they are level with the chocolate mixture. Chill
for at least 5 hours before serving.
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Blueberry trifle
funny menu for you
Blueberry trifle
serves 6
ingredients
350g/12oz Madeira cake, cut
into cubes
175ml/6fl oz white wine
125ml/4fl oz elderflower cordial
3 tablespoons blueberry
conserve
500g/1lb 2oz custard
250ml/9fl oz double cream
100g/4oz blueberries
1 tablespoon pistachio nuts,
finely chopped
• Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine
with 2 tablespoons of the cordial,
and pour over the cake.
• Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining
cordial and half of the blueberries.
Add to the trifle.
• Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving.
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Blueberry trifle
serves 6
ingredients
350g/12oz Madeira cake, cut
into cubes
175ml/6fl oz white wine
125ml/4fl oz elderflower cordial
3 tablespoons blueberry
conserve
500g/1lb 2oz custard
250ml/9fl oz double cream
100g/4oz blueberries
1 tablespoon pistachio nuts,
finely chopped
• Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine
with 2 tablespoons of the cordial,
and pour over the cake.
• Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining
cordial and half of the blueberries.
Add to the trifle.
• Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving.
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Sherry trifle
funny menu for you
Sherry trifle
serves 8
ingredients
1 Victoria or other butter
sponge, halved
3 tablespoons raspberry jam
3 tablespoons apricot jam
150ml/5fl oz brandy
150ml/5fl oz sweet sherry
600ml/1pt double or
whipping cream
For the custard
5 egg yolks
75g/3oz caster sugar
600ml/1pt milk
3 drops of vanilla essence
• Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours.
• To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight.
• To serve, whip the cream until stiff,
and spoon over the top.
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Sherry trifle
serves 8
ingredients
1 Victoria or other butter
sponge, halved
3 tablespoons raspberry jam
3 tablespoons apricot jam
150ml/5fl oz brandy
150ml/5fl oz sweet sherry
600ml/1pt double or
whipping cream
For the custard
5 egg yolks
75g/3oz caster sugar
600ml/1pt milk
3 drops of vanilla essence
• Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours.
• To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight.
• To serve, whip the cream until stiff,
and spoon over the top.
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Tapioca pudding
funny menu for you
Tapioca pudding
serves 6
ingredients
50g/2oz tapioca
125ml/4fl oz cold milk
600ml/1pt hot milk
2 eggs, separated
75g/3oz granulated sugar
pinch of salt
1 teaspoon vanilla essence
• Soak the tapioca in the cold milk
for 10 minutes. Transfer to a
saucepan, add the hot milk and
cook until transparent.
• Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken.
• Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
Chill and serve. View over 5,000 menus at http://www.menu-for-you.com
Tapioca pudding
serves 6
ingredients
50g/2oz tapioca
125ml/4fl oz cold milk
600ml/1pt hot milk
2 eggs, separated
75g/3oz granulated sugar
pinch of salt
1 teaspoon vanilla essence
• Soak the tapioca in the cold milk
for 10 minutes. Transfer to a
saucepan, add the hot milk and
cook until transparent.
• Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken.
• Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
Chill and serve. View over 5,000 menus at http://www.menu-for-you.com
Fruited rice ring
funny menu for you
Fruited rice ring
serves 4
ingredients
75g/3oz short-grain rice
900ml/11⁄2pt milk
1 cinnamon stick
175g/6oz mixed dried fruit
175ml/6fl oz orange juice
50g/2oz caster sugar
finely grated zest of
1 small orange
• Put the rice, milk and cinnamon
stick in a large pan, and bring to
the boil.
• Cover and simmer, stirring
occasionally, for about 11⁄2 hours
until no free liquid remains.
• Meanwhile, put the dried fruit and
orange juice in a pan, and bring
to the boil. Cover and simmer very
gently for about 1 hour until tender.
• Remove the cinnamon stick from
the rice, and stir in the sugar and
orange zest.
• Tip the fruit into the bottom of a
lightly oiled 1.5-litre/21⁄2pt ring
mould. Spoon the rice over,
smoothing down firmly. Chill for
1 hour before serving. View over 5,000 menus at http://www.menu-for-you.com
Fruited rice ring
serves 4
ingredients
75g/3oz short-grain rice
900ml/11⁄2pt milk
1 cinnamon stick
175g/6oz mixed dried fruit
175ml/6fl oz orange juice
50g/2oz caster sugar
finely grated zest of
1 small orange
• Put the rice, milk and cinnamon
stick in a large pan, and bring to
the boil.
• Cover and simmer, stirring
occasionally, for about 11⁄2 hours
until no free liquid remains.
• Meanwhile, put the dried fruit and
orange juice in a pan, and bring
to the boil. Cover and simmer very
gently for about 1 hour until tender.
• Remove the cinnamon stick from
the rice, and stir in the sugar and
orange zest.
• Tip the fruit into the bottom of a
lightly oiled 1.5-litre/21⁄2pt ring
mould. Spoon the rice over,
smoothing down firmly. Chill for
1 hour before serving. View over 5,000 menus at http://www.menu-for-you.com
Yogurt ring with tropical fruit
funny menu for you
Yogurt ring with tropical fruit
serves 6
ingredients
175ml/6fl oz tropical fruit juice
1 tablespoon powdered gelatine
3 egg whites
150g/5oz low-fat Greek-style
yogurt
jinely grated zest of 1 lime
For the filling
1 mango
2 kiwi fruit
12 cape gooseberries
juice of 1 lime
• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat
gently until the gelatine has dissolved.
• Whisk the egg whites in a bowl until they hold stiff peaks. Continue
whisking hard, while gradually adding the yogurt and lime zest.
Continue whisking hard, and pour in the hot gelatine mixture. Mix in
well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill
the mould iuntil set. The mixture will separate into two layers.
• For the filling, halve, stone, peel and dice the mango. Peel and slice the
kiwi fruit. Remove the outer leaves from the gooseberries and cut in half.
Toss all the fruits together, and stir in the lime juice.
• To serve, run a knife around the edge of the ring to loosen the mixture.
Dip the mould quickly into cold water, then invert onto a serving plate.
Spoon all the fruit into the centre of the ring, and serve immediately.
View over 5,000 menus at http://www.menu-for-you.com
Yogurt ring with tropical fruit
serves 6
ingredients
175ml/6fl oz tropical fruit juice
1 tablespoon powdered gelatine
3 egg whites
150g/5oz low-fat Greek-style
yogurt
jinely grated zest of 1 lime
For the filling
1 mango
2 kiwi fruit
12 cape gooseberries
juice of 1 lime
• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat
gently until the gelatine has dissolved.
• Whisk the egg whites in a bowl until they hold stiff peaks. Continue
whisking hard, while gradually adding the yogurt and lime zest.
Continue whisking hard, and pour in the hot gelatine mixture. Mix in
well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill
the mould iuntil set. The mixture will separate into two layers.
• For the filling, halve, stone, peel and dice the mango. Peel and slice the
kiwi fruit. Remove the outer leaves from the gooseberries and cut in half.
Toss all the fruits together, and stir in the lime juice.
• To serve, run a knife around the edge of the ring to loosen the mixture.
Dip the mould quickly into cold water, then invert onto a serving plate.
Spoon all the fruit into the centre of the ring, and serve immediately.
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Coeurs à la crème
funny menu for you
Coeurs à la crème
serves 4–6
ingredients
225g/8oz cottage cheese
25g/1oz caster sugar
300ml/10fl oz double cream
1 teaspoon lemon juice
2 egg whites, stiffly whisked
150ml/5fl oz single cream
• Press the cottage cheese through a nylon sieve into a bowl. Add sugar
and mix well.
• Whip the cream until stiff, then add the lemon juice. Mix into the cheese
and sugar mixture. Fold in the stiffly whisked egg whites.
• Spoon the mixture into four or six individual moulds. Refrigerate
overnight. Serve with the single cream and/or fresh fruit.
View over 5,000 menus at http://www.menu-for-you.com
Coeurs à la crème
serves 4–6
ingredients
225g/8oz cottage cheese
25g/1oz caster sugar
300ml/10fl oz double cream
1 teaspoon lemon juice
2 egg whites, stiffly whisked
150ml/5fl oz single cream
• Press the cottage cheese through a nylon sieve into a bowl. Add sugar
and mix well.
• Whip the cream until stiff, then add the lemon juice. Mix into the cheese
and sugar mixture. Fold in the stiffly whisked egg whites.
• Spoon the mixture into four or six individual moulds. Refrigerate
overnight. Serve with the single cream and/or fresh fruit.
View over 5,000 menus at http://www.menu-for-you.com
Amaretti
funny menu for you
serves 4–6
ingredients
300g/11oz blanched almonds
300g/11oz caster sugar
5 egg whites
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the almonds in a mortar, and
add 100g/4oz of the sugar little
by little, pounding constantly with
the pestle.
• Beat the egg whites until stiff. Fold
in the remaining sugar, and add
the almonds.
• Cut ribbons of greaseproof paper
5cm/2in wide, and put on a
baking tray. Spoon teaspoonfuls of
the mixture on, about 2cm/3⁄4in
apart. Sprinkle with sugar and
bake for 20 minutes.
• Allow to cool slightly, then lift off
the greaseproof paper and cool on
a wire rack. Serve with espresso
coffee at the end of a meal.
serves 4–6
ingredients
300g/11oz blanched almonds
300g/11oz caster sugar
5 egg whites
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the almonds in a mortar, and
add 100g/4oz of the sugar little
by little, pounding constantly with
the pestle.
• Beat the egg whites until stiff. Fold
in the remaining sugar, and add
the almonds.
• Cut ribbons of greaseproof paper
5cm/2in wide, and put on a
baking tray. Spoon teaspoonfuls of
the mixture on, about 2cm/3⁄4in
apart. Sprinkle with sugar and
bake for 20 minutes.
• Allow to cool slightly, then lift off
the greaseproof paper and cool on
a wire rack. Serve with espresso
coffee at the end of a meal.
Port & orange jellies
funny menu for you
Port & orange jellies
serves 8
ingredients
450ml/3⁄4pt ruby port
6 tablespoons powdered gelatine
125g/41⁄2oz granulated sugar
8 oranges, segmented
• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.
• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.
• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to
dissolve, then bring to the boil and simmer until the liquid has reduced
by half. Stir in the soaked gelatine until completely dissolved.
• Put the orange segments in the flutes of the mould so that they stand up,
pressed against the sides of the mould. Pour in enough of the port and
orange liquid to come halfway up the sides. Chill to set, then pour in the
rest of the liquid and chill again before serving.
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Port & orange jellies
serves 8
ingredients
450ml/3⁄4pt ruby port
6 tablespoons powdered gelatine
125g/41⁄2oz granulated sugar
8 oranges, segmented
• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.
• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.
• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to
dissolve, then bring to the boil and simmer until the liquid has reduced
by half. Stir in the soaked gelatine until completely dissolved.
• Put the orange segments in the flutes of the mould so that they stand up,
pressed against the sides of the mould. Pour in enough of the port and
orange liquid to come halfway up the sides. Chill to set, then pour in the
rest of the liquid and chill again before serving.
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Banana lassi
funny menu for you
serves 4
ingredients
250g/9oz Greek-style yogurt
200g/7oz banana, peeled and
cut into chunks
125ml/4fl oz milk
4 teaspoons granulated sugar
• Put all the ingredients in a blender
or food processor, and whiz for
2 minutes.
• Pour the lassi into individual
glasses and serve straight away, or
cover and store in the refrigerator
for up to 24 hours.
serves 4
ingredients
250g/9oz Greek-style yogurt
200g/7oz banana, peeled and
cut into chunks
125ml/4fl oz milk
4 teaspoons granulated sugar
• Put all the ingredients in a blender
or food processor, and whiz for
2 minutes.
• Pour the lassi into individual
glasses and serve straight away, or
cover and store in the refrigerator
for up to 24 hours.
Apricot delice
funny menu for you
Apricot delice
serves 8
ingredients
850g/13/4lb canned apricots in
natural juice
50g/2oz granulated sugar
25ml/1fl oz freshly squeezed
lemon juice
5 teaspoons powdered gelatine
425g/15oz low-fat
ready-to-serve custard
150ml/5fl oz Greek-style yogurt
1 ripe apricot, sliced, to decorate
• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
• Drain the apricots, reserving the juice. Put the apricots in a blender or
food processor together with the sugar and 4 tablespoons of the apricot
juice. Purée until smooth.
• Measure 2 tablespoons of the apricot juice into a small bowl. Add the
lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for
about 5 minutes until spongy.
• Stir the gelatine into half of the purée, and pour into the prepared tin.
Chill in the refrigerator for 11⁄2 hours or until firm.
• Sprinkle the remaining gelatine over 4 tablespoons of the reserved
apricot juice. Leave for about 5 minutes until spongy. Mix the remaining
apricot purée with the custard, yogurt and gelatine. Pour on to the layer
of set fruit purée, and chill for 3 hours.
• To serve, dip the cake tin into hot water for a few seconds, and unmould
the delice onto a serving plate. Peel off the lining paper. Decorate the
top with the sliced apricot.
Apricot delice
serves 8
ingredients
850g/13/4lb canned apricots in
natural juice
50g/2oz granulated sugar
25ml/1fl oz freshly squeezed
lemon juice
5 teaspoons powdered gelatine
425g/15oz low-fat
ready-to-serve custard
150ml/5fl oz Greek-style yogurt
1 ripe apricot, sliced, to decorate
• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
• Drain the apricots, reserving the juice. Put the apricots in a blender or
food processor together with the sugar and 4 tablespoons of the apricot
juice. Purée until smooth.
• Measure 2 tablespoons of the apricot juice into a small bowl. Add the
lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for
about 5 minutes until spongy.
• Stir the gelatine into half of the purée, and pour into the prepared tin.
Chill in the refrigerator for 11⁄2 hours or until firm.
• Sprinkle the remaining gelatine over 4 tablespoons of the reserved
apricot juice. Leave for about 5 minutes until spongy. Mix the remaining
apricot purée with the custard, yogurt and gelatine. Pour on to the layer
of set fruit purée, and chill for 3 hours.
• To serve, dip the cake tin into hot water for a few seconds, and unmould
the delice onto a serving plate. Peel off the lining paper. Decorate the
top with the sliced apricot.
Orange ice cream
funny menu for you
Orange ice cream
serves 4
ingredients
8 oranges
1 lemon
200g/7oz caster sugar
500ml/18fl oz double cream
4 tablespoons Grand Marnier
• Finely grate the zest of the oranges and the lemon, and put in a bowl.
Add the juice of 2 oranges, and leave to steep while preparing the
other ingredients.
• Squeeze the juice of the remaining oranges, combine with the sugar and
cook to reduce to a thick syrup.
• Whip the cream to soft peaks. Stir the steeped juice and zest into the
syrup. Add the juice of the lemon, then stir the syrup into the cream,
which will immediately thicken. Add the Grand Marnier.
• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then
leave overnight to freeze before serving.
Orange ice cream
serves 4
ingredients
8 oranges
1 lemon
200g/7oz caster sugar
500ml/18fl oz double cream
4 tablespoons Grand Marnier
• Finely grate the zest of the oranges and the lemon, and put in a bowl.
Add the juice of 2 oranges, and leave to steep while preparing the
other ingredients.
• Squeeze the juice of the remaining oranges, combine with the sugar and
cook to reduce to a thick syrup.
• Whip the cream to soft peaks. Stir the steeped juice and zest into the
syrup. Add the juice of the lemon, then stir the syrup into the cream,
which will immediately thicken. Add the Grand Marnier.
• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then
leave overnight to freeze before serving.
Creamy fruit baskets
funny menu for you
serves 6
ingredients
4 egg whites
225g/8oz caster sugar
1 teaspoon distilled malt vinegar
300ml/10fl oz double cream
50g/2oz toasted hazelnuts,
chopped
• Preheat the oven to 130°C/250°F/Gas mark 1⁄2.
• Mix together the egg whites, sugar and vinegar in a clean grease-free
heatproof bowl, and put over a pan of gently simmering water. Beat
with an electric whisk for 10 minutes or until very stiff and shiny.
• Line a baking sheet with non-stick baking parchment, and spread the
meringue mixture into a rectangle using a metal spatula or palette knife.
Bake for 40 minutes, turn off the oven and leave the meringue inside to
cool completely.
• Whip the cream until it just holds its shape, and spread over the cold
pavlova. Sprinkle with the nuts, and chill for 2–3 hours or overnight. Cut
into thick slices to serve.
serves 6
ingredients
4 egg whites
225g/8oz caster sugar
1 teaspoon distilled malt vinegar
300ml/10fl oz double cream
50g/2oz toasted hazelnuts,
chopped
• Preheat the oven to 130°C/250°F/Gas mark 1⁄2.
• Mix together the egg whites, sugar and vinegar in a clean grease-free
heatproof bowl, and put over a pan of gently simmering water. Beat
with an electric whisk for 10 minutes or until very stiff and shiny.
• Line a baking sheet with non-stick baking parchment, and spread the
meringue mixture into a rectangle using a metal spatula or palette knife.
Bake for 40 minutes, turn off the oven and leave the meringue inside to
cool completely.
• Whip the cream until it just holds its shape, and spread over the cold
pavlova. Sprinkle with the nuts, and chill for 2–3 hours or overnight. Cut
into thick slices to serve.
Passion fruit & apple foam
funny menu for you
Passion fruit & apple foam
serves 4
ingredients
450g/1lb cooking apples
100ml/31⁄2fl oz unsweetened
apple juice
3 passion fruit
3 egg whites
• Peel, core and roughly chop the apples. Put them in a pan with the
apple juice. Bring the liquid to the boil, then reduce the heat and cover
the pan. Cook gently, stirring occasionally, until the apple is very tender.
• Remove from the heat, and beat the apple mixture with a wooden spoon
until it forms a fairly smooth purée.
• Cut the passion fruit in half, and scoop out the seeds and pulp into the
apple purée. Stir to mix thoroughly.
• Put the egg whites in a bowl, and whisk until soft peaks form. Fold the
egg whites into the apple mixture. Spoon the apple foam into four
serving dishes. Leave to cool and serve cold.
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Passion fruit & apple foam
serves 4
ingredients
450g/1lb cooking apples
100ml/31⁄2fl oz unsweetened
apple juice
3 passion fruit
3 egg whites
• Peel, core and roughly chop the apples. Put them in a pan with the
apple juice. Bring the liquid to the boil, then reduce the heat and cover
the pan. Cook gently, stirring occasionally, until the apple is very tender.
• Remove from the heat, and beat the apple mixture with a wooden spoon
until it forms a fairly smooth purée.
• Cut the passion fruit in half, and scoop out the seeds and pulp into the
apple purée. Stir to mix thoroughly.
• Put the egg whites in a bowl, and whisk until soft peaks form. Fold the
egg whites into the apple mixture. Spoon the apple foam into four
serving dishes. Leave to cool and serve cold.
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Pineapple wedges with lime
funny menu for you
Pineapple wedges with lime
serves 4
ingredients
1 pineapple, about 800g/13⁄4lb
1 lime
1 tablespoon muscovado sugar
1 teaspoon ground allspice
• Cut the pineapple lengthways into
quarters. Remove the hard core.
• Loosen the flesh on each wedge by
sliding a knife between the flesh
and the skin. Cut the flesh into
slices, leaving it on the skin.
• Using a sharp-pointed knife,
remove a few shreds of zest from
the lime. Squeeze out the juice.
• Sprinkle the pineapple with the
lime juice and zest, sugar and
allspice. Chill for 1 hour and serve.
Pineapple wedges with lime
serves 4
ingredients
1 pineapple, about 800g/13⁄4lb
1 lime
1 tablespoon muscovado sugar
1 teaspoon ground allspice
• Cut the pineapple lengthways into
quarters. Remove the hard core.
• Loosen the flesh on each wedge by
sliding a knife between the flesh
and the skin. Cut the flesh into
slices, leaving it on the skin.
• Using a sharp-pointed knife,
remove a few shreds of zest from
the lime. Squeeze out the juice.
• Sprinkle the pineapple with the
lime juice and zest, sugar and
allspice. Chill for 1 hour and serve.
Perfumed pineapple salad
funny menu for you
Perfumed pineapple salad
serves 4
ingredients
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower
water
100g/4oz fresh dates, stoned
and quartered
225g/8oz strawberries, sliced
fresh mint sprigs, to decorate
• Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice.
• Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over.
• Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
Perfumed pineapple salad
serves 4
ingredients
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower
water
100g/4oz fresh dates, stoned
and quartered
225g/8oz strawberries, sliced
fresh mint sprigs, to decorate
• Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice.
• Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over.
• Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
Strawberry rose-petal pashka
funny menu for you
Strawberry rose-petal pashka
serves 4
ingredients
350g/12oz cottage cheese
175g/6oz low-fat Greek-style
yogurt
2 tablespoons clear honey
1⁄2 teaspoon rose water
275g/10oz strawberries
handful of unsprayed scented pink
rose petals, to decorate
• Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl.
• Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture.
• Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight.
• Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled.
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Strawberry rose-petal pashka
serves 4
ingredients
350g/12oz cottage cheese
175g/6oz low-fat Greek-style
yogurt
2 tablespoons clear honey
1⁄2 teaspoon rose water
275g/10oz strawberries
handful of unsprayed scented pink
rose petals, to decorate
• Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl.
• Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture.
• Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight.
• Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled.
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Apricot fool
funny menu for you
Apricot fool
serves 4
ingredients
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/1⁄2oz low-fat spread
1⁄4 teaspoon vanilla essence
1⁄2 teaspoon granulated sugar
400g/14oz canned apricots
in juice
• To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
• Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool.
• Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
• Spoon into individual glasses, and
chill for 1 hour before serving.
Apricot fool
serves 4
ingredients
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/1⁄2oz low-fat spread
1⁄4 teaspoon vanilla essence
1⁄2 teaspoon granulated sugar
400g/14oz canned apricots
in juice
• To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
• Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool.
• Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
• Spoon into individual glasses, and
chill for 1 hour before serving.
"Mango Summer Set" delicious thirst quenching drinks cool.
funny menu for you
It was so hot that the country air. I go out, I was hot, sweat seep anywhere. This time, it makes you thirsty for more. But I did not drink very much delighted. I need a drink to quench thirst, cold and sweet pig "and asking" so let us introduce a delicious recipe from Baiyoke Sky, hot off the menu called "Mango Summer Set".
Ingredient
Light Rum 1 oz.
Malibu ½ oz.
Syrup 1 oz.
2 ounces mango juice.
1 ripe mango slices.
Preparation of the meat is cooked, blended with mango syrup together and set aside before the ice in about ¾ of the Shakers Shakers, then cooked with mango syrup into a blender. Add the remaining ingredients and shake vigorously to mix well until you make it. Then pour into a cocktail glass. Decorate a beautiful fish. It will taste sweet, cool man cool.
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Ingredient
Light Rum 1 oz.
Malibu ½ oz.
Syrup 1 oz.
2 ounces mango juice.
1 ripe mango slices.
Preparation of the meat is cooked, blended with mango syrup together and set aside before the ice in about ¾ of the Shakers Shakers, then cooked with mango syrup into a blender. Add the remaining ingredients and shake vigorously to mix well until you make it. Then pour into a cocktail glass. Decorate a beautiful fish. It will taste sweet, cool man cool.
View over 5,000 menus at http://www.menu-for-you.com
The menu of fresh seafood Total raw seafood with sushi rice (Barachirashi).
funny menu for you
When it comes to all things American, it does not reach the Barachirashi or rice and raw fish. These include the many varieties of sea blend. Each of the seafood seasoning. A variety of flavors. Delicious and fresh seafood. Placed on sushi rice with hot sauce as well. This is the ultimate combination of delicious food at the all star.
Fresh seafood is placed on top of rice on the menu include Barachirashi.
Maguro marinade in soy sauce.
2 white fish species.
Fish Hirame.
Shellfish, squid.
Steamed shrimp.
Ikura or salmon roe.
oursin.
For the top menu, then Barachirashi. Fish with white flesh is especially important for the fish to hunt, fish, Shima Aji Shima. Aji on the island of Miyake. Well in Japan.
In August 2002, Japan has caused an eruption on the island of Miyake. And on the back fixed. Fish that have come to this island again. The growth in remote islands. Sea is still an abundance of natural resources. And for this reason. Fish Shima. Aji is the most complete.
Shima Aji fish compared to other fish species have very small amounts. This species is very difficult to find. Bait used in fishing resources in Chi Kung is two fish species compared Shima. Aji natural with fish, the fish will naturally have a intelligent than the Shima Aji. Fish meat is pink. The fish are fat and round. The flesh is pale pink.
View over 5,000 menus at http://www.menu-for-you.com
When it comes to all things American, it does not reach the Barachirashi or rice and raw fish. These include the many varieties of sea blend. Each of the seafood seasoning. A variety of flavors. Delicious and fresh seafood. Placed on sushi rice with hot sauce as well. This is the ultimate combination of delicious food at the all star.
Fresh seafood is placed on top of rice on the menu include Barachirashi.
Maguro marinade in soy sauce.
2 white fish species.
Fish Hirame.
Shellfish, squid.
Steamed shrimp.
Ikura or salmon roe.
oursin.
For the top menu, then Barachirashi. Fish with white flesh is especially important for the fish to hunt, fish, Shima Aji Shima. Aji on the island of Miyake. Well in Japan.
In August 2002, Japan has caused an eruption on the island of Miyake. And on the back fixed. Fish that have come to this island again. The growth in remote islands. Sea is still an abundance of natural resources. And for this reason. Fish Shima. Aji is the most complete.
Shima Aji fish compared to other fish species have very small amounts. This species is very difficult to find. Bait used in fishing resources in Chi Kung is two fish species compared Shima. Aji natural with fish, the fish will naturally have a intelligent than the Shima Aji. Fish meat is pink. The fish are fat and round. The flesh is pale pink.
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7 popular dessert of the German.
funny menu for you
7. Lebkuchen
Lebkuchen is a dessert for christmas, sugar, honey, nuts are the main ingredients to make it taste that is hard to be patient. During christmas. Until the new year. Germans eat an average of more than 100,000 German Lebkuchen eat 1.3 kilograms per person per year.
6. candy caramel sweetness that can not be unprotected
Caramel candies with sugar syrup, cream and butter is the main component of which is to keep hard candy too. Caramel candy is very sticky. If chewing is not good or ill-timed You can make a tooth. German caramel candy consumed 1.7 kg per person per year.
5. cookies stuffed
For eggs and meat at the beginning of this waffle maker Mixer to beat mixture until fluffy. Without putting any chemicals to help it. Cooked, baked pastry is filled. Chocolate and coated with a manufacturer's data that German consumption of candy this year at 1.8 kg per person.
4. Jelly Bear
This is the main ingredient of sweets. Gelatin and glucose syrup, add flavoring and coloring agents. The flavor is the blue of the village said. German consumption of jelly bear sweets than 3.5 kilograms per person. It also tends to increase over time.
3. cookies butter
I only use butter, sugar and flour are delicious cookies and butter cookies, even a high caleries how the German's annual consumption of 4 kg per person.
2. ice cream
70% of vanilla ice cream coated with milk chocolate, the rest is sugar consumption statistics of the German ice cream at 4.5 kg per person per year.
1. Chocolate
Her favorite desserts. You know. The cocoa beans used to make Chocolate is actually white. The process of roasting and grinding. The cocoa bean is black or brown and cocoa powder to make chocolate taste bitter one too. Thus, in the manufacture of chocolate, milk, sugar and vegetable fat is mixed up with. It's always with delicious chocolate 100 gram weight to power up to 550 kcal a day, or the food we eat chocolate ever best-selling chocolate bar is traditional. Statistics of the German chocolate consumption is 8.0 kg per person per year.
7. Lebkuchen
Lebkuchen is a dessert for christmas, sugar, honey, nuts are the main ingredients to make it taste that is hard to be patient. During christmas. Until the new year. Germans eat an average of more than 100,000 German Lebkuchen eat 1.3 kilograms per person per year.
6. candy caramel sweetness that can not be unprotected
Caramel candies with sugar syrup, cream and butter is the main component of which is to keep hard candy too. Caramel candy is very sticky. If chewing is not good or ill-timed You can make a tooth. German caramel candy consumed 1.7 kg per person per year.
5. cookies stuffed
For eggs and meat at the beginning of this waffle maker Mixer to beat mixture until fluffy. Without putting any chemicals to help it. Cooked, baked pastry is filled. Chocolate and coated with a manufacturer's data that German consumption of candy this year at 1.8 kg per person.
4. Jelly Bear
This is the main ingredient of sweets. Gelatin and glucose syrup, add flavoring and coloring agents. The flavor is the blue of the village said. German consumption of jelly bear sweets than 3.5 kilograms per person. It also tends to increase over time.
3. cookies butter
I only use butter, sugar and flour are delicious cookies and butter cookies, even a high caleries how the German's annual consumption of 4 kg per person.
2. ice cream
70% of vanilla ice cream coated with milk chocolate, the rest is sugar consumption statistics of the German ice cream at 4.5 kg per person per year.
1. Chocolate
Her favorite desserts. You know. The cocoa beans used to make Chocolate is actually white. The process of roasting and grinding. The cocoa bean is black or brown and cocoa powder to make chocolate taste bitter one too. Thus, in the manufacture of chocolate, milk, sugar and vegetable fat is mixed up with. It's always with delicious chocolate 100 gram weight to power up to 550 kcal a day, or the food we eat chocolate ever best-selling chocolate bar is traditional. Statistics of the German chocolate consumption is 8.0 kg per person per year.
Creamy fruit baskets
funny menu for you
Creamy fruit baskets
serves 6
ingredients
3 oranges
500g/18oz mascarpone cheese
5 tablespoons cr?me fra?che
2 tablespoons clear honey,
warmed
6 half-coated chocolate waffle or
brandy snap baskets
100g/4oz strawberries, hulled
and sliced
• Finely grate and reserve 1 tablespoon orange zest. Pare off a little extra
orange zest, and cut into very thin strips; reserve. Peel all the oranges,
removing as much of the white pith as possible. Divide into segments.
• Put the mascarpone cheese in a bowl with the orange zest, and beat
until smooth. Add half of the crème fraîche with the honey to taste. Stir
through, then add enough of the remaining crème fraîche to give a fairly
stiff dropping consistency. Cover and chill for at least 30 minutes.
• To serve, fill the baskets with the crème fraîche mixture, and top with the
orange segments and sliced strawberries. Decorate with orange strips.
Creamy fruit baskets
serves 6
ingredients
3 oranges
500g/18oz mascarpone cheese
5 tablespoons cr?me fra?che
2 tablespoons clear honey,
warmed
6 half-coated chocolate waffle or
brandy snap baskets
100g/4oz strawberries, hulled
and sliced
• Finely grate and reserve 1 tablespoon orange zest. Pare off a little extra
orange zest, and cut into very thin strips; reserve. Peel all the oranges,
removing as much of the white pith as possible. Divide into segments.
• Put the mascarpone cheese in a bowl with the orange zest, and beat
until smooth. Add half of the crème fraîche with the honey to taste. Stir
through, then add enough of the remaining crème fraîche to give a fairly
stiff dropping consistency. Cover and chill for at least 30 minutes.
• To serve, fill the baskets with the crème fraîche mixture, and top with the
orange segments and sliced strawberries. Decorate with orange strips.
Strawberries in raspberry & passion fruit sauce
funny menu for you
serves 4
ingredients
350g/12oz fresh raspberries
3 tablespoons caster sugar
1 passion fruit
700g/11⁄2lb small strawberries
• Put the raspberries and sugar in a saucepan, carefully mix through and
heat gently until the raspberries release their juices. Allow to simmer for
5 minutes, then leave to cool.
• Cut the passion fruit in half, and scoop out the pulp and any juices
into a bowl.
• Tip the raspberry mixture into a blender or food processor, add the
passion fruit and purée until smooth. Press the purée through a fine nylon
sieve placed over a bowl to remove the seeds.
• Fold the strawberries into the sauce, then spoon into four stemmed
glasses. Serve straight away, or chill until needed.
serves 4
ingredients
350g/12oz fresh raspberries
3 tablespoons caster sugar
1 passion fruit
700g/11⁄2lb small strawberries
• Put the raspberries and sugar in a saucepan, carefully mix through and
heat gently until the raspberries release their juices. Allow to simmer for
5 minutes, then leave to cool.
• Cut the passion fruit in half, and scoop out the pulp and any juices
into a bowl.
• Tip the raspberry mixture into a blender or food processor, add the
passion fruit and purée until smooth. Press the purée through a fine nylon
sieve placed over a bowl to remove the seeds.
• Fold the strawberries into the sauce, then spoon into four stemmed
glasses. Serve straight away, or chill until needed.
Frozen citrus soufflé
funny menu for you
serves 4
ingredients
1 tablespoon powdered gelatine
100ml/31⁄2fl oz very hot water
(not boiling)
3 eggs, separated
100g/4oz caster sugar
grated zest and juice of 1 lemon
grated zest and juice of 1⁄2 lime
grated zest and juice of 1⁄2 orange
150ml/5fl oz double or whipping
cream
100g/4oz fromage frais
• Tie a greaseproof paper callar around a 15cm/6in soufflé dish.
• Sprinkle the gelatine into the hot water, stirring well to dissolve. Leave to
stand for 2–3 minutes, stirring occasionally, to give a completely clear
liquid. Leave to cool for 10–15 minutes.
• Meanwhile, whisk the egg yolks and sugar together until very pale and
light in texture. Add the zest and juice from the fruits, mixing well. Stir in
the cooled gelatine liquid, making sure that it is thoroughly mixed in.
• Put the cream in a large chilled bowl, and whip until it holds its shape.
Stir the fromage frais into the cream, mixing it in gently. Fold the cream
mixture into the citrus mixture using a large metal spoon.
• Using a clean whisk, beat the egg whites in a clean bowl until stiff, then
gently fold into the citrus mixture using a metal spoon. Pour the mixture
into the prepared dish. Transfer to the freezer, and freeze for at least
2 hours until firm. Remove from the freezer 10 minutes before serving.
serves 4
ingredients
1 tablespoon powdered gelatine
100ml/31⁄2fl oz very hot water
(not boiling)
3 eggs, separated
100g/4oz caster sugar
grated zest and juice of 1 lemon
grated zest and juice of 1⁄2 lime
grated zest and juice of 1⁄2 orange
150ml/5fl oz double or whipping
cream
100g/4oz fromage frais
• Tie a greaseproof paper callar around a 15cm/6in soufflé dish.
• Sprinkle the gelatine into the hot water, stirring well to dissolve. Leave to
stand for 2–3 minutes, stirring occasionally, to give a completely clear
liquid. Leave to cool for 10–15 minutes.
• Meanwhile, whisk the egg yolks and sugar together until very pale and
light in texture. Add the zest and juice from the fruits, mixing well. Stir in
the cooled gelatine liquid, making sure that it is thoroughly mixed in.
• Put the cream in a large chilled bowl, and whip until it holds its shape.
Stir the fromage frais into the cream, mixing it in gently. Fold the cream
mixture into the citrus mixture using a large metal spoon.
• Using a clean whisk, beat the egg whites in a clean bowl until stiff, then
gently fold into the citrus mixture using a metal spoon. Pour the mixture
into the prepared dish. Transfer to the freezer, and freeze for at least
2 hours until firm. Remove from the freezer 10 minutes before serving.
Cappuccino creams
funny menu for you
Cappuccino creams
serves 8
ingredients
550g/11⁄4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Cappuccino creams
serves 8
ingredients
550g/11⁄4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Cherry mousse
funny menu for you
Cherry mousse
serves 8
ingredients
1 egg
2 tablespoons powdered
gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice
225ml/8fl oz boiling water
450g/1lb fresh cherries, pitted
225ml/8fl oz low-fat
Greek-style yogurt
150g/5oz granulated sugar
• Combine the egg, gelatine,
cornflour, cranberry juice and
1 tablespoon cold water. Stir well
to blend. Add the boiling water,
and mix together thoroughly.
• Purée the cherries in a blender or
food processor, add the gelatine
mixture, yogurt and sugar, and
blend until smooth.
• Chill for 4–6 hours to set. Blend
again just before serving.
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Cherry mousse
serves 8
ingredients
1 egg
2 tablespoons powdered
gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice
225ml/8fl oz boiling water
450g/1lb fresh cherries, pitted
225ml/8fl oz low-fat
Greek-style yogurt
150g/5oz granulated sugar
• Combine the egg, gelatine,
cornflour, cranberry juice and
1 tablespoon cold water. Stir well
to blend. Add the boiling water,
and mix together thoroughly.
• Purée the cherries in a blender or
food processor, add the gelatine
mixture, yogurt and sugar, and
blend until smooth.
• Chill for 4–6 hours to set. Blend
again just before serving.
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Green fruit salad
funny menu for you
Green fruit salad
serves 6
ingredients
3 galia melons
100g/4oz green seedless grapes
2 kiwi fruit
1 star fruit
1 green dessert apple
1 lime
175ml/6fl oz sparkling grape juice
• Cut the melons in half and scoop out the seeds. Keeping the shells intact,
scoop out the fruit with a melon baller. Set aside the melon shells.
• Remove any stems from the grapes, and peel and chop the kiwi fruit.
Thinly slice the star fruit. Core and thinly slice the apple, and put the
slices in a bowl with the melon, grapes, kiwi fruit and star fruit.
• Thinly pare the zest from the lime, and cut into fine strips. Blanch the
strips in boiling water for 10 seconds, then drain and rinse in cold
water. Squeeze the juice from the lime, and sprinkle it into the fruit. Toss
through gently.
• Spoon the prepared fruit into the melon shells, and chill in the
refrigerator until required. Just before serving, spoon the sparkling grape
juice over the fruit, and scatter it with the lime zest.
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Green fruit salad
serves 6
ingredients
3 galia melons
100g/4oz green seedless grapes
2 kiwi fruit
1 star fruit
1 green dessert apple
1 lime
175ml/6fl oz sparkling grape juice
• Cut the melons in half and scoop out the seeds. Keeping the shells intact,
scoop out the fruit with a melon baller. Set aside the melon shells.
• Remove any stems from the grapes, and peel and chop the kiwi fruit.
Thinly slice the star fruit. Core and thinly slice the apple, and put the
slices in a bowl with the melon, grapes, kiwi fruit and star fruit.
• Thinly pare the zest from the lime, and cut into fine strips. Blanch the
strips in boiling water for 10 seconds, then drain and rinse in cold
water. Squeeze the juice from the lime, and sprinkle it into the fruit. Toss
through gently.
• Spoon the prepared fruit into the melon shells, and chill in the
refrigerator until required. Just before serving, spoon the sparkling grape
juice over the fruit, and scatter it with the lime zest.
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Dried fruit fool
funny menu for you
Dried fruit fool
serves 4
ingredients
300g/11oz ready-to-eat dried
fruit, such as apricots,
peaches or apples
300ml/10fl oz freshly squeezed
orange juice
250ml/9fl oz low-fat
fromage frais
2 egg whites
• Put the dried fruit in a saucepan,
add the orange juice and heat
gently until boiling. Reduce the
heat, cover and simmer gently for
3 minutes.
• Cool slightly. Tip into a blender or
food processor, and purée until
smooth. Stir in the fromage frais.
• Whisk the egg whites in a bowl
until stiff enough to hold soft peaks,
then slowly fold into the fruit
mixture until combined.
• Spoon into four stemmed glasses,
then chill the fools for at least
1 hour before serving.
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Dried fruit fool
serves 4
ingredients
300g/11oz ready-to-eat dried
fruit, such as apricots,
peaches or apples
300ml/10fl oz freshly squeezed
orange juice
250ml/9fl oz low-fat
fromage frais
2 egg whites
• Put the dried fruit in a saucepan,
add the orange juice and heat
gently until boiling. Reduce the
heat, cover and simmer gently for
3 minutes.
• Cool slightly. Tip into a blender or
food processor, and purée until
smooth. Stir in the fromage frais.
• Whisk the egg whites in a bowl
until stiff enough to hold soft peaks,
then slowly fold into the fruit
mixture until combined.
• Spoon into four stemmed glasses,
then chill the fools for at least
1 hour before serving.
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Passion fruit & apple foam
funny menu for you
Passion fruit & apple foam
serves 4
ingredients
450g/1lb cooking apples
100ml/31⁄2fl oz unsweetened
apple juice
3 passion fruit
3 egg whites
• Peel, core and roughly chop the apples. Put them in a pan with the
apple juice. Bring the liquid to the boil, then reduce the heat and cover
the pan. Cook gently, stirring occasionally, until the apple is very tender.
• Remove from the heat, and beat the apple mixture with a wooden spoon
until it forms a fairly smooth purée.
• Cut the passion fruit in half, and scoop out the seeds and pulp into the
apple purée. Stir to mix thoroughly.
• Put the egg whites in a bowl, and whisk until soft peaks form. Fold the
egg whites into the apple mixture. Spoon the apple foam into four
serving dishes. Leave to cool and serve cold.
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Passion fruit & apple foam
serves 4
ingredients
450g/1lb cooking apples
100ml/31⁄2fl oz unsweetened
apple juice
3 passion fruit
3 egg whites
• Peel, core and roughly chop the apples. Put them in a pan with the
apple juice. Bring the liquid to the boil, then reduce the heat and cover
the pan. Cook gently, stirring occasionally, until the apple is very tender.
• Remove from the heat, and beat the apple mixture with a wooden spoon
until it forms a fairly smooth purée.
• Cut the passion fruit in half, and scoop out the seeds and pulp into the
apple purée. Stir to mix thoroughly.
• Put the egg whites in a bowl, and whisk until soft peaks form. Fold the
egg whites into the apple mixture. Spoon the apple foam into four
serving dishes. Leave to cool and serve cold.
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Pineapple wedges with lime
funny menu for you
Pineapple wedges with lime
serves 4
ingredients
1 pineapple, about 800g/13⁄4lb
1 lime
1 tablespoon muscovado sugar
1 teaspoon ground allspice
• Cut the pineapple lengthways into
quarters. Remove the hard core.
• Loosen the flesh on each wedge by
sliding a knife between the flesh
and the skin. Cut the flesh into
slices, leaving it on the skin.
• Using a sharp-pointed knife,
remove a few shreds of zest from
the lime. Squeeze out the juice.
• Sprinkle the pineapple with the
lime juice and zest, sugar and
allspice. Chill for 1 hour and serve.
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Pineapple wedges with lime
serves 4
ingredients
1 pineapple, about 800g/13⁄4lb
1 lime
1 tablespoon muscovado sugar
1 teaspoon ground allspice
• Cut the pineapple lengthways into
quarters. Remove the hard core.
• Loosen the flesh on each wedge by
sliding a knife between the flesh
and the skin. Cut the flesh into
slices, leaving it on the skin.
• Using a sharp-pointed knife,
remove a few shreds of zest from
the lime. Squeeze out the juice.
• Sprinkle the pineapple with the
lime juice and zest, sugar and
allspice. Chill for 1 hour and serve.
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Perfumed pineapple salad
funny menu for you
Perfumed pineapple salad
serves 4
ingredients
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower
water
100g/4oz fresh dates, stoned
and quartered
225g/8oz strawberries, sliced
fresh mint sprigs, to decorate
• Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice.
• Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over.
• Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
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Perfumed pineapple salad
serves 4
ingredients
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower
water
100g/4oz fresh dates, stoned
and quartered
225g/8oz strawberries, sliced
fresh mint sprigs, to decorate
• Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice.
• Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over.
• Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
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Strawberry rose-petal pashka
funny menu for you
Strawberry rose-petal pashka
serves 4
ingredients
350g/12oz cottage cheese
175g/6oz low-fat Greek-style
yogurt
2 tablespoons clear honey
1⁄2 teaspoon rose water
275g/10oz strawberries
handful of unsprayed scented pink
rose petals, to decorate
• Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl.
• Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture.
• Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight.
• Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled.
Strawberry rose-petal pashka
serves 4
ingredients
350g/12oz cottage cheese
175g/6oz low-fat Greek-style
yogurt
2 tablespoons clear honey
1⁄2 teaspoon rose water
275g/10oz strawberries
handful of unsprayed scented pink
rose petals, to decorate
• Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl.
• Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture.
• Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight.
• Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled.
Apricot fool
funny menu for you
Apricot fool
serves 4
ingredients
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/1⁄2oz low-fat spread
1⁄4 teaspoon vanilla essence
1⁄2 teaspoon granulated sugar
400g/14oz canned apricots
in juice
• To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
• Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool.
• Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
• Spoon into individual glasses, and
chill for 1 hour before serving.
Apricot fool
serves 4
ingredients
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/1⁄2oz low-fat spread
1⁄4 teaspoon vanilla essence
1⁄2 teaspoon granulated sugar
400g/14oz canned apricots
in juice
• To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened.
• Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool.
• Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce.
• Spoon into individual glasses, and
chill for 1 hour before serving.
Chocolate fudge pudding
funny menu for you
Chocolate fudge pudding
serves 4
ingredients
50g/2oz butter
75g/3oz soft brown sugar
2 eggs, beaten
350ml/12fl oz milk
50g/2oz chopped walnuts
50g/2oz plain flour
2 tablespoons cocoa powder,
plus extra for dusting
icing sugar for dusting
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a 1.2-litre/2pt ovenproof dish.
• Cream together the butter and
sugar in a large mixing bowl until
fluffy. Beat in the eggs.
• Gradually stir in the milk, and add
the walnuts, stirring to mix.
• Sift the flour and cocoa powder
into the mixture. Fold in gently with
a metal spoon until well mixed.
• Spoon the mixture into the
ovenproof dish, and cook in the
oven for 35–40 minutes.
• To serve, dust with icing sugar and
cocoa powder, and serve hot.
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Chocolate fudge pudding
serves 4
ingredients
50g/2oz butter
75g/3oz soft brown sugar
2 eggs, beaten
350ml/12fl oz milk
50g/2oz chopped walnuts
50g/2oz plain flour
2 tablespoons cocoa powder,
plus extra for dusting
icing sugar for dusting
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a 1.2-litre/2pt ovenproof dish.
• Cream together the butter and
sugar in a large mixing bowl until
fluffy. Beat in the eggs.
• Gradually stir in the milk, and add
the walnuts, stirring to mix.
• Sift the flour and cocoa powder
into the mixture. Fold in gently with
a metal spoon until well mixed.
• Spoon the mixture into the
ovenproof dish, and cook in the
oven for 35–40 minutes.
• To serve, dust with icing sugar and
cocoa powder, and serve hot.
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Treacle tart
funny menu for you
Treacle tart
serves 6
ingredients
1 x 23cm/9in shortcrust pastry
shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41⁄2oz fresh white
breadcrumbs
2 eggs
grated zest of 1⁄2 lemon
• Preheat the oven to 130°C/
250°F/Gas mark 1/2. Put the
pastry shell on a baking sheet.
• In a bowl, mix together the golden
syrup, treacle, slivered almonds,
breadcrumbs, eggs and lemon
zest. Spoon the mixture into the
pastry case, and bake for about
1 hour.
• Serve warm with clotted cream or
double cream.
Treacle tart
serves 6
ingredients
1 x 23cm/9in shortcrust pastry
shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41⁄2oz fresh white
breadcrumbs
2 eggs
grated zest of 1⁄2 lemon
• Preheat the oven to 130°C/
250°F/Gas mark 1/2. Put the
pastry shell on a baking sheet.
• In a bowl, mix together the golden
syrup, treacle, slivered almonds,
breadcrumbs, eggs and lemon
zest. Spoon the mixture into the
pastry case, and bake for about
1 hour.
• Serve warm with clotted cream or
double cream.
Rhubarb & apple cobbler
funny menu for you
Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1⁄2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190°C/375°F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1⁄2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190°C/375°F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Semolina
funny menu for you
Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1⁄2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1⁄2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Peach cobbler
funny menu for you
Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Rice pudding
funny menu for you
Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Banana custard
funny menu for you
Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Baked Alaska
funny menu for you
Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Christmas pudding
funny menu for you
Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1⁄4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31⁄2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1⁄4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31⁄2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Mince pies
funny menu for you
Mince pies
serves 4–6
ingredients
150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, lightly beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole
bun tin or muffin pan.
• Rub the butter into the flour using your fingertips until the mixture
resembles coarse breadcrumbs. Add the almonds, sugar, almond
essence, orange zest, egg yolk and 1 tablespoon water. Mix to form
a firm dough. Knead briefly on a floured work surface, then wrap and
chill for 30 minutes.
• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using a
pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the
mincemeat to come two-thirds of the way up each hole. Use the
remaining pastry to cut into seasonal shapes – such as holly leaves or
Christmas trees – and place on top of the mincemeat.
• Bake for 20 minutes until crisp and golden brown. Serve warm with
cream or brandy butter.
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Mince pies
serves 4–6
ingredients
150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, lightly beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole
bun tin or muffin pan.
• Rub the butter into the flour using your fingertips until the mixture
resembles coarse breadcrumbs. Add the almonds, sugar, almond
essence, orange zest, egg yolk and 1 tablespoon water. Mix to form
a firm dough. Knead briefly on a floured work surface, then wrap and
chill for 30 minutes.
• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using a
pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the
mincemeat to come two-thirds of the way up each hole. Use the
remaining pastry to cut into seasonal shapes – such as holly leaves or
Christmas trees – and place on top of the mincemeat.
• Bake for 20 minutes until crisp and golden brown. Serve warm with
cream or brandy butter.
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Cherry pie
funny menu for you
Cherry pie
serves 6–8
ingredients
150g/5oz plain flour
25g/1oz icing sugar
100g/4oz butter, cubed
50g/2oz ground almonds
3 tablespoons chilled water
700g/11⁄2lb pitted Morello cherries
1 egg, lightly beaten
caster sugar for sprinkling
• Sift the flour and icing sugar into a bowl. Add the butter and rub in with
just your fingertips until the mixture is fine and crumbly. Stir in the
ground almonds, then add almost all the water and stir into the flour
mixture with a flat-bladed knife until the mixture forms a dough, adding
the remaining water if necessary.
• Turn the dough onto a lightly floured work surface and gather together
into a ball. Roll out on a sheet of baking parchment into a circle about
26cm/101⁄2in in diameter. Flatten slightly, cover with cling film and
refrigerate for 20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the cherries in the bottom of a greased 23cm/9in pie dish.
• Cover the pie dish with the pastry, and trim the overhanging edge.
Brush the pastry top all over with beaten egg, and sprinkle lightly with
caster sugar. Put the pie dish on a baking tray, and cook for
35–40 minutes until golden brown.
• Serve warm with cream or ice cream.
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Cherry pie
serves 6–8
ingredients
150g/5oz plain flour
25g/1oz icing sugar
100g/4oz butter, cubed
50g/2oz ground almonds
3 tablespoons chilled water
700g/11⁄2lb pitted Morello cherries
1 egg, lightly beaten
caster sugar for sprinkling
• Sift the flour and icing sugar into a bowl. Add the butter and rub in with
just your fingertips until the mixture is fine and crumbly. Stir in the
ground almonds, then add almost all the water and stir into the flour
mixture with a flat-bladed knife until the mixture forms a dough, adding
the remaining water if necessary.
• Turn the dough onto a lightly floured work surface and gather together
into a ball. Roll out on a sheet of baking parchment into a circle about
26cm/101⁄2in in diameter. Flatten slightly, cover with cling film and
refrigerate for 20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the cherries in the bottom of a greased 23cm/9in pie dish.
• Cover the pie dish with the pastry, and trim the overhanging edge.
Brush the pastry top all over with beaten egg, and sprinkle lightly with
caster sugar. Put the pie dish on a baking tray, and cook for
35–40 minutes until golden brown.
• Serve warm with cream or ice cream.
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Classic custard
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Classic custard
serves 4
ingredients
3 eggs
350ml/12fl oz milk
50g/2oz caster sugar
1 teaspoon vanilla essence
• Whisk the eggs and milk in a
heatproof bowl. Add the sugar
gradually, whisking to dissolve. Stir
in the vanilla essence.
• Put the bowl over a pan of
simmering water, making sure that
the bottom does not touch the
water. Heat gently, stirring, until it
thickens and coats the back of a
wooden spoon. Serve hot.
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Classic custard
serves 4
ingredients
3 eggs
350ml/12fl oz milk
50g/2oz caster sugar
1 teaspoon vanilla essence
• Whisk the eggs and milk in a
heatproof bowl. Add the sugar
gradually, whisking to dissolve. Stir
in the vanilla essence.
• Put the bowl over a pan of
simmering water, making sure that
the bottom does not touch the
water. Heat gently, stirring, until it
thickens and coats the back of a
wooden spoon. Serve hot.
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Apple strudel
funny menu for you
Apple strudel
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1⁄2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter
• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs.
Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove
from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the
lemon juice to prevent browning. Add the cranberries, raisins, cinnamon,
nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of
pastry on it. Remove a single sheet of pastry, and place on a second
moist tea towel. Quickly cover the remaining pastry with a third moist
tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet.
Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off
a second sheet of pastry and place this on top of the first. Cover the
remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with
breadcrumbs. Repeat this procedure with another 2 pastry sheets.
Spread half of the apple and walnut filling on the fourth sheet, leaving a
border around the edge. Using the tea towel underneath, slowly and
carefully roll the sheets of pastry away from you to form a log, tucking
the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the
first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it.
Brush the tops of both logs with the remaining butter, and bake in the
oven for 30–40 minutes until brown and crisp. Remove from the oven
and allow to cool slightly before serving.
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Apple strudel
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1⁄2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter
• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs.
Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove
from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the
lemon juice to prevent browning. Add the cranberries, raisins, cinnamon,
nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of
pastry on it. Remove a single sheet of pastry, and place on a second
moist tea towel. Quickly cover the remaining pastry with a third moist
tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet.
Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off
a second sheet of pastry and place this on top of the first. Cover the
remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with
breadcrumbs. Repeat this procedure with another 2 pastry sheets.
Spread half of the apple and walnut filling on the fourth sheet, leaving a
border around the edge. Using the tea towel underneath, slowly and
carefully roll the sheets of pastry away from you to form a log, tucking
the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the
first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it.
Brush the tops of both logs with the remaining butter, and bake in the
oven for 30–40 minutes until brown and crisp. Remove from the oven
and allow to cool slightly before serving.
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Hot plum batter
funny menu for you
Hot plum batter
serves 4
ingredients
450g/1lb red plums, quartered
and stoned
200ml/7fl oz skimmed milk
4 tablespoons skimmed
milk powder
1 tablespoon muscovado sugar
1 teaspoon vanilla essence
75g/3oz self-raising flour
2 egg whites
icing sugar for dusting
• Preheat the oven to 220°C/
425°F/Gas mark 7. Lightly oil a
wide shallow ovenproof dish with
vegetable oil, and add the plums.
• Put the milk, milk powder, sugar,
vanilla essence, flour and egg
whites in a food processor. Whiz
until smooth.
• Pour the batter over the plums.
Bake for 25–30 minutes until well
risen and golden. Lightly dust with
icing sugar, and serve immediately.
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Hot plum batter
serves 4
ingredients
450g/1lb red plums, quartered
and stoned
200ml/7fl oz skimmed milk
4 tablespoons skimmed
milk powder
1 tablespoon muscovado sugar
1 teaspoon vanilla essence
75g/3oz self-raising flour
2 egg whites
icing sugar for dusting
• Preheat the oven to 220°C/
425°F/Gas mark 7. Lightly oil a
wide shallow ovenproof dish with
vegetable oil, and add the plums.
• Put the milk, milk powder, sugar,
vanilla essence, flour and egg
whites in a food processor. Whiz
until smooth.
• Pour the batter over the plums.
Bake for 25–30 minutes until well
risen and golden. Lightly dust with
icing sugar, and serve immediately.
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Bread & butter pudding
funny menu for you
Bread & butter pudding
serves 6
ingredients
50g/2oz butter, softened
6 slices white bread
25g/1oz currants
25g/1oz sultanas
3 eggs
550ml/18fl oz milk
50g/2oz light muscovado sugar
pinch of mixed spice
single cream for drizzling
• Lightly grease a 1.2-litre/2pt ovenproof dish with a little of the butter.
Use the rest to spread evenly over the bread, then cut each slice in
half diagonally.
• Arrange the slices in the dish, each one slightly overlapping the last, and
sprinkle the currants and sultanas over the top.
• Beat together the eggs, milk, sugar and mixed spice in a bowl, and pour
over the bread. Leave to soak for 30 minutes. Preheat the oven to
180°C/350°F/Gas mark 4.
• Bake the pudding for 45–55 minutes until golden brown but still slightly
moist in the centre. Serve with a drizzle of single cream.
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Bread & butter pudding
serves 6
ingredients
50g/2oz butter, softened
6 slices white bread
25g/1oz currants
25g/1oz sultanas
3 eggs
550ml/18fl oz milk
50g/2oz light muscovado sugar
pinch of mixed spice
single cream for drizzling
• Lightly grease a 1.2-litre/2pt ovenproof dish with a little of the butter.
Use the rest to spread evenly over the bread, then cut each slice in
half diagonally.
• Arrange the slices in the dish, each one slightly overlapping the last, and
sprinkle the currants and sultanas over the top.
• Beat together the eggs, milk, sugar and mixed spice in a bowl, and pour
over the bread. Leave to soak for 30 minutes. Preheat the oven to
180°C/350°F/Gas mark 4.
• Bake the pudding for 45–55 minutes until golden brown but still slightly
moist in the centre. Serve with a drizzle of single cream.
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Apple pie
funny menu for you
Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.
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Zabaglione
funny menu for you
Zabaglione
serves 4
ingredients
5 egg yolks
100g/4oz caster sugar
150ml/5fl oz Marsala or sweet
sherry
• Put the egg yolks in a large mixing bowl. Add the caster sugar, and
whisk until the mixture is thick, very pale and doubled in volume.
• Set the bowl containing the egg yolk and sugar mixture over a saucepan
of gently simmering water. Add the Marsala and continue whisking until
the mixture becomes warm. This may take up to 10 minutes.
• Pour the mixture, which should be frothy and light, into four wine
glasses. Serve warm.
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Zabaglione
serves 4
ingredients
5 egg yolks
100g/4oz caster sugar
150ml/5fl oz Marsala or sweet
sherry
• Put the egg yolks in a large mixing bowl. Add the caster sugar, and
whisk until the mixture is thick, very pale and doubled in volume.
• Set the bowl containing the egg yolk and sugar mixture over a saucepan
of gently simmering water. Add the Marsala and continue whisking until
the mixture becomes warm. This may take up to 10 minutes.
• Pour the mixture, which should be frothy and light, into four wine
glasses. Serve warm.
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Apricot soufflé
funny menu for you
Apricot soufflé
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21⁄4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230°C/450°F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small soufflé dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the soufflé dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.
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Apricot soufflé
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21⁄4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230°C/450°F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small soufflé dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the soufflé dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.
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Crêpes Suzettes
funny menu for you
Crêpes Suzettes serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
Pinch of salt
2 eggs
300ml/10fl oz milk
25g/1oz butter, melted
2 teaspoons vegetable oil
For the sauce
50g/2oz butter
25g/1oz caster sugar, sifted
finely grated zest and juice of
1 large orange
finely grated zest of 1 large lemon
3 tablespoons Cointreau
2 tablespoons brandy
• To make the crêpe batter, put all the ingredients except the oil in a
blender or food processor. Add 150ml/5fl oz cold water, and blend to
a smooth batter. Alternatively, sift the flour and salt into a bowl, add the
eggs and about half of the milk. Whisk to a thick paste. Whisk in the
remaining milk and 150ml/5fl oz water for a smooth pouring batter,
then add the melted butter. Cover and set aside for 30 minutes.
• Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in
4 tablespoons batter and swirl around. Cook for 15 seconds until the
edges brown. Turn the pancake over and cook until lightly browned.
• Repeat with the rest of the batter to make about 14 pancakes, adding
more oil as necessary. Stack them between sheets of greaseproof paper
on a plate as you cook them. Rest the plate over a saucepan of
simmering water to keep warm.
• To make the sauce, put the butter, sugar, zests and juice in a frying pan,
and warm gently until the butter has melted. Add the pancakes and
warm through gently, turning once.
• Pour in the Cointreau and brandy, and swirl carefully over the heat to
warm through gently. Once the alcohol is warm, flame the pancakes
with a lighted match. Serve immediately.
Crêpes Suzettes serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
Pinch of salt
2 eggs
300ml/10fl oz milk
25g/1oz butter, melted
2 teaspoons vegetable oil
For the sauce
50g/2oz butter
25g/1oz caster sugar, sifted
finely grated zest and juice of
1 large orange
finely grated zest of 1 large lemon
3 tablespoons Cointreau
2 tablespoons brandy
• To make the crêpe batter, put all the ingredients except the oil in a
blender or food processor. Add 150ml/5fl oz cold water, and blend to
a smooth batter. Alternatively, sift the flour and salt into a bowl, add the
eggs and about half of the milk. Whisk to a thick paste. Whisk in the
remaining milk and 150ml/5fl oz water for a smooth pouring batter,
then add the melted butter. Cover and set aside for 30 minutes.
• Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in
4 tablespoons batter and swirl around. Cook for 15 seconds until the
edges brown. Turn the pancake over and cook until lightly browned.
• Repeat with the rest of the batter to make about 14 pancakes, adding
more oil as necessary. Stack them between sheets of greaseproof paper
on a plate as you cook them. Rest the plate over a saucepan of
simmering water to keep warm.
• To make the sauce, put the butter, sugar, zests and juice in a frying pan,
and warm gently until the butter has melted. Add the pancakes and
warm through gently, turning once.
• Pour in the Cointreau and brandy, and swirl carefully over the heat to
warm through gently. Once the alcohol is warm, flame the pancakes
with a lighted match. Serve immediately.
Black cherry crêpes
funny menu for you
serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
1 egg
300ml/10fl oz milk
For the filling
375g/13oz fresh black cherries
25g/1oz icing sugar
150g/5oz Greek-style yogurt
2 tablespoons vegetable oil
• To make the crêpe batter, whisk together the flour, egg and milk until
smooth. Cover and set aside for 30 minutes.
• For the filling, pit the cherries and halve or quarter them if they are
large. Stir the icing sugar into the yogurt.
• Brush a 15cm/6in non-stick crêpe pan very lightly with oil, and heat
until hot.
• Whisk the batter well, and thin it with a little extra milk if it is too thick.
Pour one-eighth of the batter into the hot pan, and swirl it around to
cover the bottom. Cook for 1–2 minutes until golden underneath, then
turn over and cook the other side.
• Turn the crêpe out of the pan. Repeat with the remaining mixture until
you have 8 crêpes, adding more oil as necessary. Stack them between
sheets of greaseproof paper on a plate as you cook them. Rest the plate
over a saucepan of simmering water to keep warm.
• To serve, put a spoonful of sweetened yogurt in the centre of each crêpe,
and top with a spoonful of cherries. Fold the crêpe into quarters, and
serve warm.
serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
1 egg
300ml/10fl oz milk
For the filling
375g/13oz fresh black cherries
25g/1oz icing sugar
150g/5oz Greek-style yogurt
2 tablespoons vegetable oil
• To make the crêpe batter, whisk together the flour, egg and milk until
smooth. Cover and set aside for 30 minutes.
• For the filling, pit the cherries and halve or quarter them if they are
large. Stir the icing sugar into the yogurt.
• Brush a 15cm/6in non-stick crêpe pan very lightly with oil, and heat
until hot.
• Whisk the batter well, and thin it with a little extra milk if it is too thick.
Pour one-eighth of the batter into the hot pan, and swirl it around to
cover the bottom. Cook for 1–2 minutes until golden underneath, then
turn over and cook the other side.
• Turn the crêpe out of the pan. Repeat with the remaining mixture until
you have 8 crêpes, adding more oil as necessary. Stack them between
sheets of greaseproof paper on a plate as you cook them. Rest the plate
over a saucepan of simmering water to keep warm.
• To serve, put a spoonful of sweetened yogurt in the centre of each crêpe,
and top with a spoonful of cherries. Fold the crêpe into quarters, and
serve warm.
Chocolate crêpes
funny menu for you
serves 6
ingredients
75g/3oz plain flour
1 tablespoon cocoa powder
1 teaspoon caster sugar
2 eggs, lightly beaten
175ml/6fl oz milk
2 teaspoons dark rum
25g/1oz butter, melted, plus extra
for brushing
For the filling
5 tablespoons double cream
225g/8oz dark chocolate (at least
70% cocoa solids)
3 eggs, separated
25g/1oz caster sugar
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Sift the flour, cocoa and sugar into a bowl. Make a well in the centre,
add the eggs and beat them in a little at a time, drawing in the flour
mixture from the edge of the bowl. Add the milk, rum and butter, and
beat until smooth. Cover and set aside for 30 minutes.
• Brush an 18cm/7in crêpe pan with melted butter, and set over a
medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to
cover the bottom. Cook for 3 minutes, turning once, then slide onto a
plate. Cook another 11 crêpes in the same way. Stack, interleaved with
baking parchment, and keep warm.
• For the filling, put the cream and chocolate in a pan and melt gently,
stirring. In a bowl, beat the egg yolks with half of the sugar until creamy,
beat in the chocolate cream and leave to cool. In a separate bowl,
whisk the egg whites into soft peaks, add the rest of the sugar and beat
until stiff. Stir a spoonful of the whites into the chocolate mixture, then
fold in the remainder.
• Spread each crêpe with 1 tablespoon of the filling, then fold into
quarters. Brush with melted butter, place on a buttered baking tray and
bake in the oven for 20 minutes. Serve hot.
serves 6
ingredients
75g/3oz plain flour
1 tablespoon cocoa powder
1 teaspoon caster sugar
2 eggs, lightly beaten
175ml/6fl oz milk
2 teaspoons dark rum
25g/1oz butter, melted, plus extra
for brushing
For the filling
5 tablespoons double cream
225g/8oz dark chocolate (at least
70% cocoa solids)
3 eggs, separated
25g/1oz caster sugar
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Sift the flour, cocoa and sugar into a bowl. Make a well in the centre,
add the eggs and beat them in a little at a time, drawing in the flour
mixture from the edge of the bowl. Add the milk, rum and butter, and
beat until smooth. Cover and set aside for 30 minutes.
• Brush an 18cm/7in crêpe pan with melted butter, and set over a
medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to
cover the bottom. Cook for 3 minutes, turning once, then slide onto a
plate. Cook another 11 crêpes in the same way. Stack, interleaved with
baking parchment, and keep warm.
• For the filling, put the cream and chocolate in a pan and melt gently,
stirring. In a bowl, beat the egg yolks with half of the sugar until creamy,
beat in the chocolate cream and leave to cool. In a separate bowl,
whisk the egg whites into soft peaks, add the rest of the sugar and beat
until stiff. Stir a spoonful of the whites into the chocolate mixture, then
fold in the remainder.
• Spread each crêpe with 1 tablespoon of the filling, then fold into
quarters. Brush with melted butter, place on a buttered baking tray and
bake in the oven for 20 minutes. Serve hot.
Creamy puddings
funny menu for you
Creamy puddings
serves 6
ingredients
300ml/10fl oz double cream
250g/9oz ricotta cheese
50g/2oz caster sugar
100g/4oz white chocolate, broken
into pieces
350g/12oz mixed summer fruits,
such as strawberries, blueberries
and raspberries
2 tablespoons Cointreau
• Whip the cream until soft peaks form. Fold in the ricotta cheese and half
the of sugar.
• Put the chocolate in a heatproof bowl set over a saucepan of simmering
water. Stir until melted. Remove from the heat and leave to cool, stirring
occasionally. Stir into the cheese mixture until well blended.
• Spoon the mixture into six individual pudding moulds, and level the
surface of each pudding with the back of a spoon. Put in the freezer and
freeze for 8 hours or overnight.
• Put the fruits and the remaining sugar in a pan, and heat gently, stirring
occasionally, until the sugar has dissolved. Stir in the Cointreau.
• Dip the pudding moulds in hot water for 30 seconds, and invert onto
serving plates. Spoon the hot fruit compote over the puddings, and
serve immediately.
Creamy puddings
serves 6
ingredients
300ml/10fl oz double cream
250g/9oz ricotta cheese
50g/2oz caster sugar
100g/4oz white chocolate, broken
into pieces
350g/12oz mixed summer fruits,
such as strawberries, blueberries
and raspberries
2 tablespoons Cointreau
• Whip the cream until soft peaks form. Fold in the ricotta cheese and half
the of sugar.
• Put the chocolate in a heatproof bowl set over a saucepan of simmering
water. Stir until melted. Remove from the heat and leave to cool, stirring
occasionally. Stir into the cheese mixture until well blended.
• Spoon the mixture into six individual pudding moulds, and level the
surface of each pudding with the back of a spoon. Put in the freezer and
freeze for 8 hours or overnight.
• Put the fruits and the remaining sugar in a pan, and heat gently, stirring
occasionally, until the sugar has dissolved. Stir in the Cointreau.
• Dip the pudding moulds in hot water for 30 seconds, and invert onto
serving plates. Spoon the hot fruit compote over the puddings, and
serve immediately.
Baked coconut rice pudding
funny menu for you
serves 4–6
ingredients
100g/4oz short-grain rice
600ml/1 pint coconut milk
300ml/10fl oz milk
50g/2oz caster sugar
1–2 teaspoons butter
• Lightly grease a 1.2-litre/2pt
shallow ovenproof dish.
• Mix the rice with the coconut milk,
milk and sugar until all the
ingredients are well blended.
• Pour the rice mixture into the
prepared dish, and dot the surface
with the butter. Bake in the oven
for about 30 minutes. Serve hot.
serves 4–6
ingredients
100g/4oz short-grain rice
600ml/1 pint coconut milk
300ml/10fl oz milk
50g/2oz caster sugar
1–2 teaspoons butter
• Lightly grease a 1.2-litre/2pt
shallow ovenproof dish.
• Mix the rice with the coconut milk,
milk and sugar until all the
ingredients are well blended.
• Pour the rice mixture into the
prepared dish, and dot the surface
with the butter. Bake in the oven
for about 30 minutes. Serve hot.
Banana chocolate chip soufflés
funny menu for you
Banana chocolate
chip soufflés
serves 6
ingredients
3 egg whites
75g/3oz granulated sugar
2 bananas
21⁄2 tablespoons mini
chocolate chips
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly grease six
175ml/6fl oz ramekins.
• In a bowl, beat the egg whites with an electric mixer until soft peaks
form, then gradually beat in the sugar until the mixture holds stiff peaks.
• Thinly slice the bananas onto the mixture, and gently fold in the
chocolate chips.
• Arrange the ramekins on a baking tray, and divide the mixture evenly
among them. Run a knife around the sides of the ramekins, and bake the
soufflés in the middle of the oven for 15 minutes or until golden brown.
Serve immediately.
Banana chocolate
chip soufflés
serves 6
ingredients
3 egg whites
75g/3oz granulated sugar
2 bananas
21⁄2 tablespoons mini
chocolate chips
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly grease six
175ml/6fl oz ramekins.
• In a bowl, beat the egg whites with an electric mixer until soft peaks
form, then gradually beat in the sugar until the mixture holds stiff peaks.
• Thinly slice the bananas onto the mixture, and gently fold in the
chocolate chips.
• Arrange the ramekins on a baking tray, and divide the mixture evenly
among them. Run a knife around the sides of the ramekins, and bake the
soufflés in the middle of the oven for 15 minutes or until golden brown.
Serve immediately.
Treacle pudding
funny menu for you
serves 6
ingredients
50g/2oz butter
100g/4oz caster sugar
2 eggs
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons milk
4 tablespoons golden syrup
• Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
• Sift the flour, baking powder and salt together, and fold into the mixture,
adding just enough milk to give a dropping consistency.
• Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom.
Spoon in the batter to fill the basin. Cover the top with a round of
buttered baking parchment, and secure pleated foil over that with string.
• Stand in a pan of simmering water with a lid on, and steam for
11⁄2 hours, topping up with boiling water when necessary. Invert the
pudding onto a serving plate. Serve hot.
serves 6
ingredients
50g/2oz butter
100g/4oz caster sugar
2 eggs
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons milk
4 tablespoons golden syrup
• Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
• Sift the flour, baking powder and salt together, and fold into the mixture,
adding just enough milk to give a dropping consistency.
• Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom.
Spoon in the batter to fill the basin. Cover the top with a round of
buttered baking parchment, and secure pleated foil over that with string.
• Stand in a pan of simmering water with a lid on, and steam for
11⁄2 hours, topping up with boiling water when necessary. Invert the
pudding onto a serving plate. Serve hot.
Fruity bread pudding
funny menu for you
Fruity bread pudding
serves 4
ingredients
75g/3oz mixed dried fruit
150ml/5fl oz unsweetened
apple juice
3–4 slices day-old white bread,
cubed
1 teaspoon mixed spice
1 large banana, sliced
150ml/5fl oz milk
1 tablespoon Demerara sugar
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a
small pan with the apple juice, and bring to the boil.
• Remove the pan from the heat and stir in the bread cubes, mixed spice
and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof
dish and pour the milk over.
• Sprinkle with the sugar, and bake for 25–30 minutes until firm and
golden brown. Serve hot or cold.
Fruity bread pudding
serves 4
ingredients
75g/3oz mixed dried fruit
150ml/5fl oz unsweetened
apple juice
3–4 slices day-old white bread,
cubed
1 teaspoon mixed spice
1 large banana, sliced
150ml/5fl oz milk
1 tablespoon Demerara sugar
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a
small pan with the apple juice, and bring to the boil.
• Remove the pan from the heat and stir in the bread cubes, mixed spice
and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof
dish and pour the milk over.
• Sprinkle with the sugar, and bake for 25–30 minutes until firm and
golden brown. Serve hot or cold.
Oat & fruit puddings
funny menu for you
Oat & fruit puddings
serves 4
ingredients
100g/4oz rolled oats
50g/2oz butter, melted
2 tablespoons chopped almonds
1 tablespoon clear honey
pinch of ground cinnamon
2 dessert pears
1 tablespoon marmalade
custard or yogurt, to serve
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottoms
of four individual pudding bowls, and line each one with a small circle
of baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a small
bowl. Using a spoon, spread two-thirds of the oat mixture over the base
and around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade,
and spoon into the oat cases. Scatter the remaining oat mixture over to
cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes
before removing the pudding bowls. Serve hot with custard or yogurt.
Oat & fruit puddings
serves 4
ingredients
100g/4oz rolled oats
50g/2oz butter, melted
2 tablespoons chopped almonds
1 tablespoon clear honey
pinch of ground cinnamon
2 dessert pears
1 tablespoon marmalade
custard or yogurt, to serve
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottoms
of four individual pudding bowls, and line each one with a small circle
of baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a small
bowl. Using a spoon, spread two-thirds of the oat mixture over the base
and around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade,
and spoon into the oat cases. Scatter the remaining oat mixture over to
cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes
before removing the pudding bowls. Serve hot with custard or yogurt.
Chocolate & pear crumble
funny menu for you
Chocolate & pear crumble
serves 4
ingredients
4 pears, cored and sliced
25ml/1fl oz apple juice
100g/4oz plain flour
15g/1⁄2oz cocoa powder
50g/2oz butter
2 teaspoons granulated sugar
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Peel, core and slice the pears, and
put in an ovenproof dish with the
apple juice.
• Sift the flour and cocoa into a
bowl. Rub the butter into the
mixture with your fingertips. Stir in
the sugar. Sprinkle over the pears,
and press down lightly.
• Bake for about 40 minutes until
cooked through. Serve hot.
Chocolate & pear crumble
serves 4
ingredients
4 pears, cored and sliced
25ml/1fl oz apple juice
100g/4oz plain flour
15g/1⁄2oz cocoa powder
50g/2oz butter
2 teaspoons granulated sugar
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Peel, core and slice the pears, and
put in an ovenproof dish with the
apple juice.
• Sift the flour and cocoa into a
bowl. Rub the butter into the
mixture with your fingertips. Stir in
the sugar. Sprinkle over the pears,
and press down lightly.
• Bake for about 40 minutes until
cooked through. Serve hot.
Indian bread pudding
funny menu for you
serves 6
ingredients
6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks
removed
600ml/1pt milk
175ml/6fl oz evaporated milk
1⁄2 teaspoon saffron threads
• Cut the bread slices into quarters. Heat the ghee or butter in a large
heavy frying pan. Add the bread slices and fry, turning once, until
golden brown.
• Put the fried bread in the bottom of a heatproof dish and set aside.
• To make a syrup, put the sugar, 300ml/10fl oz water and cardamom
seeds in a saucepan. Bring to the boil over a medium heat, stirring
constantly, until the sugar has dissolved. Boil until the syrup thickens.
Pour the syrup over the fried bread.
• Put the milk, evaporated milk and saffron in a separate saucepan, and
bring to the boil over a low heat. Simmer until it has halved in volume.
Pour the mixture over the syrup-coated bread. Serve warm.
serves 6
ingredients
6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks
removed
600ml/1pt milk
175ml/6fl oz evaporated milk
1⁄2 teaspoon saffron threads
• Cut the bread slices into quarters. Heat the ghee or butter in a large
heavy frying pan. Add the bread slices and fry, turning once, until
golden brown.
• Put the fried bread in the bottom of a heatproof dish and set aside.
• To make a syrup, put the sugar, 300ml/10fl oz water and cardamom
seeds in a saucepan. Bring to the boil over a medium heat, stirring
constantly, until the sugar has dissolved. Boil until the syrup thickens.
Pour the syrup over the fried bread.
• Put the milk, evaporated milk and saffron in a separate saucepan, and
bring to the boil over a low heat. Simmer until it has halved in volume.
Pour the mixture over the syrup-coated bread. Serve warm.
Blackberry batter pudding
funny menu for you
Blackberry batter pudding
serves 8
ingredients
350g/12oz blackberries
250g/9oz granulated sugar
3 tablespoons plain flour
grated zest of 1 lemon
1⁄4 teaspoon ground nutmeg
For the topping
225g/8oz plain flour
225g/8oz granulated sugar
1 tablespoon baking powder
pinch of salt
250ml/9fl oz milk
75g/3oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
• Add the flour and lemon zest. Using a large spoon, stir gently to blend.
Transfer to a 2-litre/31⁄2pt baking dish.
• To make the topping, sift the flour, sugar, baking powder and salt into a
large bowl. Set aside. In a jug, combine the milk and butter. Gradually
stir the milk mixture into the dry ingredients, and keep stirring until the
batter is just smooth. Spoon the batter over the berries.
• Mix the remaining sugar with the nutmeg, then sprinkle the mixture over
the pudding. Bake in the oven for about 50 minutes until the topping is
set. Serve hot.
580
Blackberry batter pudding
serves 8
ingredients
350g/12oz blackberries
250g/9oz granulated sugar
3 tablespoons plain flour
grated zest of 1 lemon
1⁄4 teaspoon ground nutmeg
For the topping
225g/8oz plain flour
225g/8oz granulated sugar
1 tablespoon baking powder
pinch of salt
250ml/9fl oz milk
75g/3oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
• Add the flour and lemon zest. Using a large spoon, stir gently to blend.
Transfer to a 2-litre/31⁄2pt baking dish.
• To make the topping, sift the flour, sugar, baking powder and salt into a
large bowl. Set aside. In a jug, combine the milk and butter. Gradually
stir the milk mixture into the dry ingredients, and keep stirring until the
batter is just smooth. Spoon the batter over the berries.
• Mix the remaining sugar with the nutmeg, then sprinkle the mixture over
the pudding. Bake in the oven for about 50 minutes until the topping is
set. Serve hot.
580
Caramelized apple tarts
funny menu for you
serves 6
ingredients
1 pastry sheet from a 375g/13oz
pack puff pastry
100g/4oz white marzipan, chilled
and coarsely grated
4 Braeburn apples, quartered, cored
and sliced
50g/2oz butter
juice of 1 large lemon
25g/1oz Demerara sugar
1⁄2 teaspoon mixed spice
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of
six 7.5cm/3in individual tartlet tins.
• Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds
of pastry using a pastry cutter. Use to line the tins, and prick the bases
twice with a fork. Chill for 10 minutes.
• Line the pastry with foil and baking beans. Bake blind for 10 minutes.
Remove the foil and beans, sprinkle in the marzipan and cook for a
further 5 minutes.
• Quarter, core and slice the apples. Heat the butter in a large non-stick
frying pan. Add the apples, lemon juice, sugar and mixed spice, and
cook over a high heat for 5 minutes, turning as needed, until most of the
lemon juice has evaporated and the apples are just tender.
• Pile the apple mixture into the warm pastry cases, then put back in the
oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.
serves 6
ingredients
1 pastry sheet from a 375g/13oz
pack puff pastry
100g/4oz white marzipan, chilled
and coarsely grated
4 Braeburn apples, quartered, cored
and sliced
50g/2oz butter
juice of 1 large lemon
25g/1oz Demerara sugar
1⁄2 teaspoon mixed spice
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of
six 7.5cm/3in individual tartlet tins.
• Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds
of pastry using a pastry cutter. Use to line the tins, and prick the bases
twice with a fork. Chill for 10 minutes.
• Line the pastry with foil and baking beans. Bake blind for 10 minutes.
Remove the foil and beans, sprinkle in the marzipan and cook for a
further 5 minutes.
• Quarter, core and slice the apples. Heat the butter in a large non-stick
frying pan. Add the apples, lemon juice, sugar and mixed spice, and
cook over a high heat for 5 minutes, turning as needed, until most of the
lemon juice has evaporated and the apples are just tender.
• Pile the apple mixture into the warm pastry cases, then put back in the
oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.
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