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Veal Recipes
Chicken Recipes
Fish Recipes
Asian Recipes
Chinese Recipes
Curry Recipes
Vegetarian Recipes
Gluten Free Recipes
Salad Recipes
Pudding Recipes
Baking Recipes
Cake Recipes
Biscuit Recipes Christmas Recipes

Soup Recipes

Basil Soup with King Prawns

Preparation time: 30 minutes
Cooking time: 55 minutes
Serves 6


This Italian inspired dish is wonderfully presented and prepared using your Scanpan Professional Non Stick Ceramic Titanium 2L/20cm Sauce and Stewpot. (Product code: SP60202000) or the GreenPan Vienna hard anodised 24cm Casserole with lid (Product code: CW0000580)

Ingredients
  • 18 King Prawn tails
  • 2 carrots, cut into small squares
  • 1 large fennel, cut into small squares
  • 1 stick celery, diced
  • 1 onion, chopped
  • 500 g (about 6) ripe tomatoes, chopped
  • 5 cl (3 Tablespoons) olive oil
  • 2 cloves garlic, crushed
  • 1 small bunch thyme
  • 1 pinch saffron
  • 2 tablespoons tomato purée
  • 5 cl (3 tablespoons) pastis
  • 2 1/2 l (2 1/2 quarts) water
  • 1/2 bunch fresh basil
  • 100 g (1/2 lb) spaghetti, cut into pieces
  • Salt, pepper


Preparation Method
Shell the tails of the King Prawns. Heat the olive oil in the casserole or stewpot of your choice and fry the tails rapidly before removing and setting aside.
Add the carrots, fennel, celery, tomatoes and onion to the Stewpot, sautéing in the olive oil. Add the crushed garlic, thyme and saffron.
Deglaze the bottom of the pan using the pastis, and thicken with the tomato purée. Add the water and bring to the boil. Season and leave to simmer with the lid on for 45 minutes.
Put through a food processor and then back in the Stewpot to cook another 10 minutes with the spaghetti and King Prawns.
Finely chop the basil leaves and add them to the soup.
Serve immediately.
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Starters Recipes

Two Pepper Hummus

Preparation time: 50 minutes

Friday nights with a glass of chilled wine and one of your favourite dips with blinis or raw vegetable batons is made all the easier when you use your Cuisinart Elite Power Blender in stainless steel (Product code: CBT700U) to wiz up this moorish hummus.

Ingredients
  • 2-3 cloves of garlic, peeled
  • 2-3 dried red chillies
  • Zest of 1/2 lemon, pith removed
  • 2 tsp ground cumin
  • 1 tsp thyme
  • 4 tbsp fresh lemon juice
  • 2 tbsp water
  • 2 roasted red peppers, cut into 2.5cm
  • 225g canned chick peas, drained, rinsed and drained again
  • 2 tbsp Tahini
  • 1/4 tsp Tabasco sauce
  • 11/2 tbsp extra virgin olive oil
  • Salt to taste


Preparation Method
Place the garlic cloves, chillies and lemon zest in the blender. Fit the lid, and pulse 10-12 times using the 'Low' speed setting to chop.
Scrape the sides of the glass jar and add the cumin, thyme and salt, fit lid and blend for 10 seconds.
Scrape the sides of the jar and add the lemon juice, water, peppers, chickpeas, Tahini and Tabasco. Fit the lid and blend for 40 seconds; scrape the sides of the jar if necessary.
Remove the cap from the lid and add the oil in a steady stream through the lid whilst blending for 20 seconds.
Transfer the hummus to a bowl and allow to stand for 30 minutes before serving to allow flavours to develop. Serve with pita bread wedges or in sandwiches.
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Meat Recipes

Veal Olives, Italian style (Paupiettesà l'italienne)

Serves 6

You can just smell the vermouth and smoked ham combining to deliver this enticing Italian dish. Ideally prepared using your GreenPan Vienna hard anodised 24cm Skillet/Sauté pan (Product code: CW0000582) and the Emile Henry Lasagne dish in Azur (Product code: TEH9609-53)

Ingredients
  • 6 veal escalopes
  • 6 thin slices smoked ham (preferably Parma ham)
  • 6 thin slices Gruyère cheese
  • 50 g /2 oz grated Gruyère cheese
  • 1 small tin of Italian tomato sauce
  • 10 cl / ½ cup white Vermouth
  • Butter
  • Freshly ground salt and pepper


Preparation Method
Fry the escalopes in butter on a medium flame until they are quite brown.
Turn them over halfway through. Once cooked, take them off the heat and drain them well.
Place a slice of Gruyère cheese on each escalope, followed by a slice of ham. Roll up the escalopes, keeping them in place using little wooden cocktail sticks. Pepper generously, but salt very lightly.
Butter the Emile Henry dish. Place the veal olives in this dish.
Deglaze the pan in which you cooked the escalopes, using the vermouth. Add the tomato sauce. Blend well. Pour this sauce onto the veal olives. Sprinkle with grated Gruyère cheese, and dribble a little melted butter over the top. Brown under the grill.
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Beef Recipes

Roast Beef Stuffed with Herbs

Serves 6

Ingredients
  • 1.2 kg / 2½ lb beef
  • 1 branch celery
  • 1 carrot
  • 1 clove garlic
  • 1 branch rosemary
  • 1 tin of sieved tomatoes
  • 1 tablespoon olive oil
  • 1 glass red wine
  • Salt


Preparation Method
Peel the garlic clove, strip the rosemary and then chop both ingredients.
Add a little salt.
Make an incision right along the centre of the joint, using a pointed knife, and fill it with the chopped mixture.
Put the joint in the Emile Henry dish; dribble a little oil over the top and put it in a hot oven 200°C / 400°F (gas mark 7) for 35 min.
Peel and chop the onions, the celery and the carrot.
Warm the oil in a saucepan, then put the chopped vegetables in.
Pour the wine in little by little, followed by the sieved tomatoes and ½ glass of water.
Leave to cook slowly. 10 min before the roast is ready, pour this sauce into the dish.
It is preferable to salt the roast when you take it out of the oven so that it stays juicy.
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Pork Recipes

Roast Pork with Mustard and Herbs

Serves 3 – 4

Autumn nights and changing colours in the fields and hedgerows signal time to prepare our favourite roasts. This typically French recipe is wonderfully succulent when prepared using your favourite roasting dish such as the Pillivuyt square roasting dish (product code: 220425A) and the GreenPan Stockholm Triply 24cm Fry Pan. (Product code: CW0000595)

Ingredients
  • 1 stick of celery cut into pieces
  • 1 carrot, peeled and cut into pieces
  • 1 onion, peeled and cut into pieces
  • 1 red pepper (capsicum), de-seeded and cut into pieces
  • Butter
  • Black pepper
  • Cayenne pepper
  • Thyme
  • Oregano
  • 1 clove of garlic, chopped
  • 2 dessert spoons of mustard
  • 1.2 kg pork joint for roasting
  • Salt


Preparation Method
Pre-heat the oven to 180°C / 360°F (gas mark 6).
In a frying pan, sauté the vegetables in the butter. Then add the spices and herbs, the garlic and the mustard.
Make deep cuts in the skin of the pork joint. Place it in the roasting dish.
Fill the cuts with the mixture of vegetables and spices, and spread the rest of the mixture over the roast.
Season with salt and cook for 50 minutes.
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Lamb Recipes

Lamb Stew

Serves 4

Slow cooked lamb with root vegetables is ideal for use with any cast iron cookware such as the Chasseur 28cm round casserole dish (Product code: 118 72284) or Emile Henry Stewpots.

Ingredients
  • 1 kg / 2.2 lb lamb shoulder, cut into pieces
  • 12 carrots
  • 12 small turnips
  • 200 g / 7 oz peas, shelled
  • 1 small bunch small onions
  • 2 tomatoes, cut into quarters
  • 2 cloves garlic
  • 1 tablespoon crushed thyme
  • 1 tablespoon olive oil
  • 75 cl / 3 cups chicken stock
  • Flat parsley
  • 2 tablespoons plain flour
  • Salt, pepper


Preparation Method
Peel the turnips, carrots and onions. Brown the lamb in the olive oil, turning them regularly so they brown on all sides. Add the onions, crushed garlic and thyme. Brown for another 10 minutes over a low flame.
Sprinkle the flour over the meat, stir and leave to turn brown.
Put the ingredients into the Emile Henry Oval terrine, add the stock and tomatoes.
Preheat oven to 180°C / 360°F.
Season with salt and pepper, cover, and cook for 1hour 30 mins.
Add the vegetables and cook for another 30 minutes.
Sprinkle the parsley over the top and serve directly at the table.
You can serve accompanied with fried potatoes.
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Veal Recipes

Veal Olives, Italian style (Paupiettesà l'italienne)

Serves 6

You can just smell the vermouth and smoked ham combining to deliver this enticing Italian dish. Ideally prepared using your GreenPan Vienna hard anodised 24cm Skillet/Sauté pan (Product code: CW0000582) and the Emile Henry Lasagne dish in Azur (Product code: TEH9609-53)

Ingredients
  • 6 veal escalopes
  • 6 thin slices smoked ham (preferably Parma ham)
  • 6 thin slices Gruyère cheese
  • 50 g /2 oz grated Gruyère cheese
  • 1 small tin of Italian tomato sauce
  • 10 cl / ½ cup white Vermouth
  • Butter
  • Freshly ground salt and pepper


Preparation Method
Fry the escalopes in butter on a medium flame until they are quite brown.
Turn them over halfway through. Once cooked, take them off the heat and drain them well.
Place a slice of Gruyère cheese on each escalope, followed by a slice of ham. Roll up the escalopes, keeping them in place using little wooden cocktail sticks. Pepper generously, but salt very lightly.
Butter the Emile Henry dish. Place the veal olives in this dish.
Deglaze the pan in which you cooked the escalopes, using the vermouth. Add the tomato sauce. Blend well. Pour this sauce onto the veal olives. Sprinkle with grated Gruyère cheese, and dribble a little melted butter over the top. Brown under the grill.
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Chicken Recipes

Chicken Tagine with Preserved Lemon and Olives

Serves 6

An ideal recipe to use with your Emile Henry 32 cm Flame Tagine in Rouge (TEH5532-61) or Figue (TEH5532-37)

Ingredients
  • 1 chicken 1.5 kg / 3.3 lb, cut into pieces
  • 2 preserved lemons
  • 100 g / 1.5 cup green olives
  • 3 onions, chopped
  • 1 teaspoon ginger (fresh or dried)
  • 1 teaspoon saffron
  • 1 bunch flat parsley
  • 1 teaspoon coriander / cilandro, chopped
  • Juice of 2 lemons
  • 5 tablespoons olive oil
  • 1 tablespoon butter
  • Salt, pepper


Preparation Method
In a hot Emile Henry tagine, fry the pieces of chicken in the olive oil and butter, adding the onions, bunch of parsley, ginger, saffron, salt and pepper.
Add three glasses of water and the sliced preserved lemons. Cover and cook for 30 minutes. Add a little water during cooking if necessary and stir occasionally.
Add the coriander / cilandro and lemon juice, and cook for another 15 minutes.
At the end of cooking, add the olives, and serve directly at the table.

Preserved lemons: lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months.
Take 1 kg / 2 lb washed lemons. Rub them with salt and cover them with 1 kg / 2 lb salt for 12 hours. Put them in a container with salt, cover them with water, add 15 cl / 10 tablespoons vinegar to stop them from turning black, and some bay leaves. Add 10 tablespoons groundnut peanut oil, and leave at room temperature for one week.
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Fish Recipes

Oven-baked Sea-bream

Serves 4

Succulently slow baked in your Emile Henry rectangular baking dish (Product code: TEH1909-33) available in 3 striking colours of Cerise, Azur or Pastis.

Ingredients
  • 4 gutted sea-bream
  • 2 cloves garlic
  • 2 cl / 1.5 tablespoon olive oil
  • 2 squeezed lemons
  • 20 cl / 1 cup dry white wine
  • 1 bunch fresh parsley
  • A little dill
  • 2 red onions
  • 1 tomato
  • Salt and pepper


Preparation Method
Clean the sea-bream thoroughly inside and out. Crush the garlic and mix it with the olive oil.
Fill the sea-bream with this mixture and put them in the square Emile Henry dish.
Squeeze the lemons and add them to the white wine. Pour the mixture into the bottom of the dish.
Slice the red onions, cube the tomatoes, dice the parsley as small as possible and add all of these directly to the sea-bream, taking care to sprinkle the parsley evenly.
Also add a little dill, as well as salt and pepper. Cover the dish with aluminium foil and put the dish into a preheated oven for 30 min at 150°C / 300°F (gas mark 5).
Once cooked, remove the heads and tails of the sea-bream before serving.
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Asian Recipes

Oriental Stuffed Cabbage

Preparation time: 35 minutes
Cooking time: 45 minutes
Serves 4

In preparing this recipe the ideal appliance to use is the Magimix 4200XL or Magimix 3200XL Food Processor.

Ingredients
  • 1 small firm green cabbages
  • 350 g beef
  • 100 g parboiled long grain rice
  • 1 onion
  • 1 lemon
  • 6 mint leaves
  • 2 garlic clove
  • 500 ml beef stock
  • 4 sprigs parsley
  • salt & pepper


Preparation Method
Put the rice in an equal volume of warm water and leave to swell for 30 min.
Chop the parsley in the mini bowl by pulsing 3 times. Set aside.
Carefully detach the individual cabbage leaves and select the most perfect ones.
Wash and blanch them. Pare away part of the thick central rib using a sharp knife.
Cut the beef into large chunks, peel the onions and cut into quarters, and put both in the bowl with the metal blade. Pulse 3 times. Add the parsley. Blend for 1 min.
Drain the rice. Put the minced beef and rice in a large bowl, season with salt and pepper and mix thoroughly.
Lay the cabbage leaves out flat. Place a spoonful of filling on each one, then roll them up, folding the edges under to form a neat parcel.
Line the base of a cast-iron pan with the remaining cabbage leaves.
Lay the parcels on top, pour over the beef stock. Cover with a lid and simmer over a low heat for 45 min.
Peel the garlic and put it in the mini bowl with the mint. Blend for 30 sec.
Transfer to a bowl and stir in the lemon juice. Sprinkle over the parcels 5 min before the end of the cooking time.
Serve hot.
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Chinese Recipes

Pork in Sweet & Sour Sauce

Preparation time: 20 min
Cooking time: 20 min, plus 7 to 8 min
Serves 4

This recipe is ideal for use with your Magimix 5200XL Food Processor in satin steel or the Magimix 4200 Food Processor.

Ingredients
  • 600 g loin of pork, cut into strips
  • 1 egg
  • 2 tablespoons cornflour
  • 2 tablespoons flour
  • 1 tablespoon groundnut oil Sweet-and-sour sauce
  • 2 garlic cloves
  • 4 spring onions
  • 1 green pepper
  • 3 tablespoons cornflour
  • 4 tablespoons groundnut oil
  • 10 cl chicken stock
  • 3 tablespoons demerara sugar
  • 4 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • salt and pepper
  • oil for frying


Preparation Method
Prepare the sauce: slice the green part of the onions, peel the garlic cloves, removing the shoot and chop finely. Wash the pepper, remove the seeds and cut into dice. Fry the pepper in a tablespoonful of hot oil over a moderate heat. When the pepper starts to brown, add the garlic, stir and lower the heat. Add the green of the onions, stir, sprinkle in the sugar, mix and cook for 30 seconds. Add the soy sauce. Add the vinegar a minute later, then the chicken stock and leave to simmer.
Prepare the batter. In a bowl, mix the lightly beaten egg, the flour and 2 tablespoonful of cornflour diluted in 4 tablespoons of water or chicken stock. Set aside.
Heat your Deep Fryer to 170°C, dip the strips of pork in the batter, coating them thoroughly. Fry in small batches for about 3 or 4 minutes on each side, drain in the basket then on kitchen paper. Keep warm while frying the remaining batch(es).
Finish the sauce. In a bowl, dilute 2 tablespoonful of cornflour in cold water or stock. Add the white part of the onions to the contents of the pan, followed by the diluted cornflour, stirring for 3 minutes until it thickens. Season with salt and pepper. Serve the pork hot, coated in the sauce, with mangetout peas cooked for 5 to 7 minutes in salted boiling water.

Chicken with Chillies & Basil

Preparation & Cooking time: 40 min
Serves 4

This recipe is ideal for use with your GreenPan Kyoto Black Aluminium 30cm Open Stir Fry/Wok.

Ingredients
  • 2 tbsp vegetable oil
  • 450g boneless skinless chicken thighs
  • 1-3 garlic cloves to taste
  • 3 tbsp finely sliced shallots
  • 3 fresh green or red chillies, seeded and finely shredded
  • 2 tbsp fish sauce
  • 2 tsp teriyaki sauce
  • 2 tsp brown muscavado sugar
  • a large handful of Thai or ordinary basil leaves


Method
Cut the chicken into small chunks.
Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, teriyaki sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Chicken Chow Mein

Ingredients
  • 225g/8oz egg noodles
  • 2 tbsp sesame oil
  • 100g/4oz chicken breast, skinned
  • 1-3 garlic cloves to taste
  • 50g/2oz sugar snaps or baby corn trimmed
  • 50g/2oz smoked bacon, diced and cooked
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sugar
  • 3 tbsp finely chopped spring onions
  • 2 tsp sesame oil

For the marinade:
  • 2 tsp light soy sauce
  • 2 tsp rice wine or dry sherry
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper


Method
  1. Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.
  2. Using a knife similar to the I.O.Shen Oriental Slicer, slice the chicken breasts into fine shreds approximately 5cm (2 in) long.
  3. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl such as the Swift Traditional Mixing Bowl.
  4. Mix well and leave to marinate for 20 minutes.
  5. Heat a wok, such as the GreenPan Stockholm Triply 30cm Open Stir Fry/Wok until it is very hot. Add one tablespoon of oil, and when it is very hot and slightly smoking add the chicken shreds.
  6. Stir-fry the mixture for about two minutes, then transfer to a plate. Use a set of tongs such as the Cuisipro 30cm Silicone Locking Tongs to keep the mixture moving.
  7. Reheat the wok, and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the cooked bacon and sugar snaps or baby corn, and fry for one minute.
  8. Add noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for two minutes.
  9. Return chicken to noodle mixture.
  10. Continue to fry for 3-4 minutes, until chicken is cooked.
  11. Stir in sesame oil and give a few final stirs.
  12. Turn onto a warm serving platter such as the Emile Henry 28x20cm Rectangular Dish in Caviar and serve at once.
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Curry Recipes

Curried Lamb in Filo Parcels

Preparation time: 25 minutes
Resting time: 2 hours
Cooking time: 30 minutes
Serves 4

This mouth watering recipe is ideally prepared using your Cuisinart Elite 2.8 Litre Food Processor (Product code: FP12DCU) and a Master Class heavy duty baking tray. (Product code: KCMCHB23)

Ingredients
  • 600 g saddle lamb
  • 2 tsp curry powder
  • 1 bananas
  • 1 egg
  • 1 garlic clove
  • 2 tsbp oil
  • 4 sheets filo pastry
  • salt & pepper


Preparation Method
Cut the lamb into large chunks. Carefully mix in the curry powder.
Leave to macerate for 2 hr.
Peel the garlic. Put it with the lamb in the bowl with the metal blade.
Blend for 45 sec., then add the sliced banana. Pulse 2/3 times, then add the eggs via the feed tube.
Season with salt and pepper and blend for 20 sec.
Check the seasoning – it should be quite hot.
Heat 2 tablespoons of oil in a frying pan. Fry the lamb mixture.
Cook for 5 min, stirring from time to time.
Preheat the oven to 180° C (gas mark 4).
Remove the paper backing from the sheets of filo pastry.
Place a small mound of filling in the centre of each sheet. Fold over the left and right sides, then the top and bottom edges to form squares.
Arrange them on a baking tray covered with a sheet of baking parchment, the folded edges underneath. Brush the tops with beaten egg yolk.
Bake for approximately 15 min.
If the pastry becomes too dark, turn the oven down.
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Vegetarian Recipes

Pesto, Cheese and Fresh Tomato Pizza

Cooking Time: 40 mins

Ingredients
  • 350g firm but ripe plum tomatoes
  • 25g Parmesan, cut into 1.5cm cubes
  • 75g fresh mozzarella, well chilled
  • 50g Fontina or Gruyere cheese
  • 4 tbsp pesto
  • 2 tsp extra virgin olive oil
  • Polenta (cornmeal) for dusting baking tray


Method
  • Preheat the oven to 230°C/450°F, Gas Mark 8
  • Cut shallow 'X' in the bottom of each tomato and place the tomatoes into a large bowl.
  • Boil 1.5L water and pour over the tomatoes, blanch for 30 seconds, then immediately plunge them into iced water. When cool, peel the skins off, slice the stems from each and set aside.
  • Insert the chopping blade into work bowl and with the processor running, drop the parmesan cubes down the small feed tube, process for 15 seconds and leave in the work bowl.
  • Insert the shredding disc into the work bowl and shred the mozzarella and Fontina (or Gruyere). Transfer the cheeses to a bowl, toss to combine and reserve.
  • Insert the slicing disc into the work bowl. Place the tomatoes in the small feed tube one at a time, and slice using light pressure. Place the sliced tomatoes on a triple thick layer on paper towels to drain. Sprinkle baking sheets with polenta and stand the rolled pizza bases on top. Brush edges with olive oil.
  • Spread the bases with pesto, using 2-3 tbsp for a 12 inch base and 1-2 tbsp for 8 inch). Divide the cheese evenly and sprinkle onto each pizza. Top with the drained sliced tomatoes.
  • Bake for approximately 10 minutes, rotating once during cooking for even browning, or until pizza is bubbling and edges are golden brown, puffed and crispy. Remove from the oven and allow to rest on a rack for 2-3 minutes before serving.

Cheddar Tomato Fondue

Serves 4

Treat yourself at the weekend or when friends visit by preparing the simple but addictive fondue. Use your SKK Premium Plus 18x11cm Saucepan with detachable handle (Product code: SP258) and serve in your favourite dish.

Ingredients
  • 2 tablespoons (30g) unsalted butter
  • 2 tomatoes, finely chopped
  • 4 garlic cloves, smashed but left whole
  • 5 tablespoons (80ml) dry vermouth
  • 2 tablespoons corn starch
  • 21 oz. / 5 cups (600g) sharp Cheddar cheese, coarsely grated


Preparation Method
Heat your pan over medium heat. When hot, melt butter and add tomatoes and garlic. Stir occasionally until liquid is evaporated, about 5 minutes. Mix together vermouth and corn starch in a small bowl, and add to tomato and garlic mixture.
Simmer gently, stirring about 1 minute. Discard garlic. Add Cheddar cheese by the handful, stirring until completely melted.
Pour into your favourite serving dish and place on a warming rack and serve with cubes of French bread.
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Gluten Free Recipes

Salad Recipes

Pudding Recipes

Baking Recipes

Chocolate Yoghurt Cake - Easy and delicious.

(Increase all ingredients by 20% if using a 23cm pan.)

Why not try making this with the Master Class 20cm Smart Silicone Rigid Support (MCSB816) or Flexible (MCSB72) Round Cake Pans?

Ingredients:
  • 140ml vegetable oil
  • 140ml plain natural yoghurt
  • 4 level tablespoons golden syrup
  • 170 g castor sugar
  • 3 large eggs
  • 225 g self raising flour
  • 3 rounded tablespoons cocoa powder
  • half teaspoon bicarb of soda
  • half teaspoon salt


Method
Pre-heat oven to 160°C (325°F).
Lightly grease a 20cm silicone cake pan.
Put oil, yoghurt, syrup, sugar and eggs in a large bowl and beat with wooden spoon or silicone spatula until well mixed.

Sift flour, cocoa, bicarb and salt into the bowl and mix well.
Pour into cake pan and bake for 75 to 90 minutes, depending on oven.
Leave to cool and then turn out on to a rack.

Cut into two halves horizontally and cover top of one half with chocolate hazelnut spread.
Re-assemble two halves to make a sandwich, then either sprinkle top with crushed sugar cubes, or preferably, cover liberally in melted milk chocolate and allow to set in a cool place.

Easy and delicious. Increase all ingredients by 20% if using a 23cm pan.

Maple Pecan Squares

Makes approx. 30 bars

Ingredients:

Crust
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons, at room temperature, plus more for the pan
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
Filling
  • 3/4 cup pure maple syrup, preferably Grade B
  • 3/4 cup packed light brown sugar, rubbed through a sieve to remove lumps
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 3/4 teaspoon vanilla extract
  • 2 cups (8 ounces) chopped pecans


Method
  1. Position a rack in the centre of the oven and preheat to 350°F. Lightly butter a 13 x 9 inch rimmed baking sheet.
  2. To make the crust, pulse the flour, granulated sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture begins to clump together. Press the dough firmly and evenly into the baking sheet. Pierce the dough well with a fork.
  3. Bake until the crust is lightly browned, about 25 minutes. Remove the baking sheet from the oven.
  4. To make the filling, whisk the maple syrup, brown sugar, eggs, butter, and vanilla until the sugar dissolves. Sprinkle the pecans evenly over the crust, and pour the filling on top. Return to the oven and bake until the filling is set, about 25 minutes.
  5. Let cool completely in the pan on a wire cake rack.
  6. Cut into 30 bars and serve. (The cookies can be made up to 3 days ahead, stored at room temperature in an airtight container.)
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Cake Recipes

Biscuit Recipes

Christmas Recipes

Turkey in Herby Salt Casing

Serves 7 – 8
This regional French recipe is ideal for use with your Master Class heavy duty non-stick roasting pan. Product Code: KCMCHROAST36

Ingredients
  • 30 cl water
  • 3 kg coarse salt
  • Rosemary
  • Thyme
  • Bay leaves
  • Oregano
  • 3 kg flour
  • 1 turkey


Preparation Method
Pre-heat the oven to 200°C / 400°F (gas mark 7).
In a large bowl, mix the water, the salt, the herbs and the flour.
Knead the mixture to create a smooth pastry. Spread it out by hand on a floured surface.
Season just the inside of the turkey with salt and pepper. Wrap the turkey in the pastry case, and ensure that it is completely sealed all round.
Put the turkey in the Master Class Roasting Pan. Cook in the oven, allowing 25 minutes per pound (55 minutes per kg).

This herby salt casing can be used with all types of poultry, and also with fish such as salmon or sea bream.
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