Recipes

Shortbread Blackcurrant Tartlets

Shortbread Blackcurrant Tartlets

These delightful Shortbread Blackcurrant Tartlets combine a crisp, buttery shortbread crust with a tangy blackcurrant filling, creating the perfect balance of sweet and tart. Ideal for summer gatherings or as a delicious dessert treat.
Couverts8
Preparation 20 minutes
Preparation time:25 minutes
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Equipment

  • Tartlet tins
  • Mixing bowls
  • Electric whisk or hand whisk
  • Rolling Pin
  • Pastry cutter or knife
  • spatula
  • Baking parchment

Ingredients

For the Shortbread Crust:

For the Blackcurrant Filling:

Instructions

  • Preheat the oven to 180°C (350°F) and lightly grease the tartlet tins.
  • In a mixing bowl, combine the flour, butter, and icing sugar.
  • Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the egg yolk and vanilla extract, and mix to form a dough.
  • Wrap in cling film and chill in the fridge for 30 minutes.
  • Once chilled, roll out the dough on a floured surface to about 3mm thick.
  • Cut out circles to fit your tartlet tins and press the dough into the tins.
  • Prick the base of each tart with a fork and bake in the preheated oven for 10-12 minutes, or until lightly golden.
  • While the crusts are cooling, prepare the blackcurrant filling.
  • Place the blackcurrants, sugar, and lemon juice in a saucepan over medium heat.
  • In a small bowl, mix the cornflour with water to make a slurry.
  • Once the blackcurrants are soft and have released their juice, stir in the cornflour mixture.
  • Cook for another 2-3 minutes until the filling thickens, then remove from heat and let it cool slightly.
  • Once the tart shells have cooled, spoon the blackcurrant filling into each tartlet shell.
  • Chill the tartlets in the fridge for at least 1 hour before serving.

Notes & Wine Advice

Serving Tip:
Serve with a dusting of icing sugar or a dollop of whipped cream for extra indulgence.
Wine Advice:
Pair with a sweet dessert wine such as Moscato d’Asti or a light sparkling rosé to complement the tartness of the blackcurrants.

Nutrition values

Calories: 210 kcal | koolhydraten: 28 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 14 g
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Course; Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Walnut and Cheese Scones

Walnut and Cheese Scones

These savory Walnut and Cheese Scones are the perfect treat for afternoon tea or a snack. With the rich flavors of cheese and the crunch of walnuts, they are wonderfully moist and easy to make.
Couverts8
Preparation 15 minutes
Preparation time:20 minutes
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Equipment

  • baking tray
  • Mixing bowls
  • Pastry cutter or knife
  • grater
  • spatula
  • Measuring spoons

Ingredients

Instructions

  • Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
  • In a large mixing bowl, sift the self-raising flour, mustard powder, and salt together.
  • Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the grated cheddar cheese and chopped walnuts.
  • Gradually add the milk, stirring with a fork until the dough just comes together.
  • Turn the dough out onto a lightly floured surface and gently knead it a few times.
  • Roll out the dough to about 2cm thickness and cut into rounds using a cookie cutter or a glass.
  • Place the scones on the prepared baking tray and brush the tops with the beaten egg.
  • Bake for 15-20 minutes, or until the scones are golden brown on top.
  • Allow the scones to cool slightly before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with butter or enjoy on their own for a savory treat.
Wine Advice:
Pair with a glass of crisp white wine like Sauvignon Blanc or a dry sparkling wine to balance the richness of the cheese.

Nutrition values

Calories: 250 kcal | koolhydraten: 18 g | Eiwitten: 8 g | Vet: 17 g | Suiker: 1 g
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Course; Bread / Comfort Food / Oven / Rustic Baking / Snack
Cuisine; England
Diets; Vegetarian

Classic Gooseberry Fool

Classic Gooseberry Fool

A refreshing and creamy dessert, the Classic Gooseberry Fool is a perfect balance of tangy gooseberries and sweetened whipped cream. Light and indulgent, it’s a classic British treat for summer occasions.
Couverts4
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Saucepan
  • Mixing bowls
  • Electric whisk or hand whisk
  • spoon
  • Serving glasses or bowls

Ingredients

Instructions

  • Place the gooseberries and caster sugar in a saucepan and cook over medium heat for 5-10 minutes, until the fruit is soft and has released its juices.
  • Mash the gooseberries with a fork or potato masher to create a thick purée.
  • Let it cool to room temperature.
  • In a separate bowl, whisk the double cream and vanilla extract until soft peaks form.
  • Fold the cooled gooseberry purée gently into the whipped cream until well combined.
  • Spoon the mixture into serving glasses or bowls and refrigerate for at least 1 hour before serving.

Notes & Wine Advice

Serving Tip:
Serve with a few extra gooseberries or a sprig of mint for a fresh touch.
Wine Advice:
Pair with a light, refreshing white wine such as a Sauvignon Blanc or a sparkling wine to complement the tartness of the gooseberries.

Nutrition values

Calories: 200 kcal | koolhydraten: 25 g | Eiwitten: 2 g | Vet: 12 g | Suiker: 22 g
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Course; Comfort Food / Dessert / Fruit
Cuisine; England
Diets; Vegetarian

Pheasant and Pearl Barley Risotto

Pheasant and Pearl Barley Risotto

This rich and hearty Pheasant and Pearl Barley Risotto combines tender pheasant with the nutty texture of pearl barley, creating a comforting dish perfect for autumn meals. A flavorful twist on a classic risotto that is both filling and delicious.
Couverts4
Preparation 15 minutes
Preparation time:1 hour
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Equipment

  • large saucepan, or Dutch oven
  • Wooden spoon
  • chopping board,
  • Knife
  • ladle,
  • Measuring spoons

Ingredients

Instructions

  • Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat.
  • Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
  • Stir in the chopped pheasant breast and cook for 5 minutes until lightly browned.
  • Add the pearl barley and cook for another 2-3 minutes, stirring frequently.
  • Pour in the dry white wine and allow it to cook off for 2 minutes.
  • Gradually add the chicken stock, one ladleful at a time, stirring constantly and allowing the barley to absorb the liquid before adding more.
  • Continue until the barley is tender, about 35-40 minutes.
  • Stir in the thyme leaves, Parmesan cheese, and season with salt and pepper to taste.
  • Serve warm, garnished with additional Parmesan if desired.

Notes & Wine Advice

Serving Tip:
Serve with a side of seasonal greens or a light salad to complete the meal.
Wine Advice:
Pair with a medium-bodied red wine, such as a Pinot Noir or a Merlot, to complement the flavors of the pheasant.

Nutrition values

Calories: 380 kcal | koolhydraten: 35 g | Eiwitten: 28 g | Vet: 14 g | Suiker: 6 g
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Course; Comfort Food / Main Course / Poultry
Cuisine; England
Diets; Gluten-Free

Apple Cake with Cinnamon Topping and Sugar Glaze

Apple Cake with Cinnamon Topping and Sugar Glaze

This delicious apple cake, topped with a fragrant cinnamon mixture and finished with a sweet sugar glaze, is a perfect treat for autumn. Moist and flavorful, it’s ideal for a cozy afternoon or holiday dessert.
Couverts10
Preparation 20 minutes
Preparation time:1 hour
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Equipment

  • 9-inch round cake tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • spatula
  • Knife
  • chopping board,

Ingredients

For the Cake:

For the Cinnamon Topping:

For the Sugar Glaze:

Instructions

  • Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  • Set aside.
  • In another bowl, beat the softened butter and caster sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  • Fold in the chopped apples gently.
  • Pour the cake batter into the prepared tin and smooth the top.
  • In a small bowl, mix the brown sugar, cinnamon, and melted butter for the topping.
  • Sprinkle the mixture evenly over the cake batter.
  • Bake for 1 hour, or until a skewer inserted into the center comes out clean.
  • Once the cake has cooled for 10 minutes, remove it from the tin and place it on a wire rack to cool completely.
  • While the cake is cooling, prepare the glaze by whisking together the icing sugar and water until smooth.
  • Drizzle the sugar glaze over the cooled cake.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Wine Advice:
Pair with a glass of sweet cider or a light dessert wine, such as a Moscato, for the perfect combination of flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 13 g | Suiker: 28 g
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Course; Cake / Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; American
Diets; Vegetarian

Apple, Date & Walnut Cake

Apple, Date & Walnut Cake

This moist and flavorful Apple, Date & Walnut Cake combines the sweetness of dates, crunch of walnuts, and the juiciness of apples. Perfect for a cozy autumn treat, it’s a cake that’s full of warming flavors and texture.
Couverts8
Preparation 20 minutes
Preparation time:1 hour 15 minutes
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Equipment

  • 9-inch round cake tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • spatula
  • Knife
  • chopping board,

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
  • In a small bowl, combine the chopped dates, grated apples, and chopped walnuts.
  • Set aside.
  • In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  • Mix until just combined.
  • Fold in the date, apple, and walnut mixture, ensuring it’s evenly distributed throughout the batter.
  • Pour the batter into the prepared cake tin and smooth the top with a spatula.
  • Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
  • Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Wine Advice:
Pair with a lightly spiced dessert wine, such as an off-dry Riesling, or a glass of warm mulled wine for a perfect autumn dessert.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 25 g
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Course; Cake / Comfort Food / Dessert / Oven
Cuisine; England
Diets; Vegetarian

Gingerbread Soufflé with Pastry Cream

Gingerbread Soufflé with Pastry Cream

This delightful gingerbread soufflé with pastry cream is a festive dessert that combines the warm spices of gingerbread with a rich, velvety filling. Light and airy, it’s the perfect end to a Christmas meal.
Couverts4
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Ramekins (4)
  • baking tray
  • Mixing bowls
  • Electric whisk or hand whisk
  • Saucepan
  • spatula
  • Pastry brush

Ingredients

For the Soufflé:

For the Pastry Cream:

Instructions

  • Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
  • Dust them with sugar to help the soufflé rise.
  • In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes to form a roux.
  • Gradually whisk in the milk, then add the ground ginger, cinnamon, and dark brown sugar.
  • Stir until the mixture thickens and begins to boil.
  • Remove from the heat and whisk in the egg yolks and vanilla extract.
  • Set aside to cool slightly.
  • In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form.
  • Fold the egg whites gently into the cooled ginger mixture.
  • Be careful not to deflate the egg whites.
  • Spoon the soufflé mixture into the prepared ramekins, filling them to just below the top.
  • Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the soufflés are golden and risen.
  • While the soufflés bake, prepare the pastry cream.
  • In a saucepan, heat the milk and vanilla extract until just simmering.
  • In a separate bowl, whisk the egg yolks, caster sugar, and flour together until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
  • Once the soufflés are baked, remove them from the oven and let them sit for a few minutes before serving.
  • Serve the gingerbread soufflés with a spoonful of warm pastry cream.

Notes & Wine Advice

Serving Tip:
Dust the soufflé with icing sugar before serving for a festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late harvest Riesling or a spiced cider for a complementary flavor profile.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 7 g | Vet: 12 g | Suiker: 20 g
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Course; Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Traditional Christmas Pudding with Seville Marmalade Gin

Traditional Christmas Pudding with Seville Marmalade Gin

This rich and flavorful traditional Christmas pudding is enhanced with Seville marmalade gin, adding a unique citrus twist to the classic festive dessert. Perfectly steamed to create a moist, delicious treat that is ideal for Christmas dinner.
Couverts8
Preparation 30 minutes
Preparation time:3 hours
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Equipment

  • Pudding basin (1.2L)
  • Steamer or large saucepan with lid
  • Mixing bowl
  • Wooden spoon
  • Parchment paper
  • aluminum foil
  • chopping board,
  • Knife

Ingredients

Instructions

  • Grease a 1.
  • 2L pudding basin and line the base with parchment paper.
  • In a large mixing bowl, combine the suet, breadcrumbs, flour, mixed spice powder, cinnamon, and salt.
  • Stir in the dark brown sugar, dried fruits, chopped apricots, glacé cherries, and grated apple.
  • In a separate bowl, whisk together the eggs, Seville marmalade gin, milk, and lemon zest and juice.
  • Add the wet ingredients to the dry mixture and stir well to combine.
  • Pour the mixture into the prepared pudding basin and level the top.
  • Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil, and secure it with string.
  • Place the pudding basin in a steamer or large saucepan with boiling water, making sure the water comes halfway up the side of the basin.
  • Steam for 2.
  • 5-3 hours, checking the water level and topping up with boiling water as needed.
  • Once cooked, remove the pudding from the steamer and allow it to cool.
  • Store in a cool, dry place until ready to serve.
  • Before serving, steam for another hour to reheat.

Notes & Wine Advice

Serving Tip:
Serve with a generous helping of brandy butter or custard for an indulgent treat.
Wine Advice:
Pair with a glass of rich, fortified wine like Madeira or Port to complement the flavors of the pudding.

Nutrition values

Calories: 320 kcal | koolhydraten: 60 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 30 g
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Course; Comfort Food / Dessert / Rustic Baking
Cuisine; England
Diets; Vegetarian

Classic Christmas Cake

Classic Christmas Cake

This traditional Christmas cake is rich with dried fruits, spices, and a generous splash of brandy. It’s covered in a smooth layer of marzipan and icing, making it the perfect centerpiece for your festive celebrations.
Couverts12
Preparation 20 minutes
Preparation time:3 hours
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Equipment

  • Cake tin (20-23 cm)
  • Baking parchment
  • Mixing bowl
  • Wooden spoon
  • Rolling Pin
  • Pastry brush

Ingredients

For the Cake:

For the Marzipan and Icing:

Instructions

  • Preheat the oven to 150°C (300°F) and line a 20-23 cm cake tin with baking parchment.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the flour, mixed spice powder, cinnamon, nutmeg, and baking powder together, then fold into the butter mixture.
  • Stir in the dried fruits, nuts, and brandy, mixing until well combined.
  • Pour the batter into the prepared cake tin and level the top with a spatula.
  • Bake for 2.
  • 5-3 hours, or until a skewer inserted in the center comes out clean.
  • Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  • Once the cake is cooled, brush the top with a little brandy.
  • Roll out the marzipan and cover the cake, smoothing it down with your hands.
  • Roll out the royal icing and cover the marzipan layer, smoothing it gently.
  • Let the cake rest for a day before decorating.

Notes & Wine Advice

Serving Tip:
Decorate with holly leaves and berries or other festive decorations for a beautiful finish.
Wine Advice:
Pair with a rich dessert wine like Port or a glass of sherry for a perfect festive treat.

Nutrition values

Calories: 400 kcal | koolhydraten: 60 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 35 g
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Course; Cake / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Spiced Poached Pears in Sherry Syrup

Spiced Poached Pears in Sherry Syrup

These spiced poached pears, bathed in a rich sherry syrup, make a perfect winter dessert. The warm spices and deep flavor of sherry create a decadent dish that’s perfect for a festive meal or cozy evening.
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • Saucepan
  • Peeler
  • Knife
  • Wooden spoon
  • serving bowls.

Ingredients

Instructions

  • In a saucepan, combine the sherry, water, and sugar over medium heat, stirring until the sugar dissolves.
  • Add the cinnamon sticks, cloves, star anise, and lemon zest to the syrup.
  • Bring the mixture to a gentle simmer.
  • Add the peeled and cored pears to the pan and cook for 20-25 minutes, turning occasionally, until the pears are tender.
  • Once the pears are cooked, remove them from the syrup and set aside.
  • Increase the heat and let the syrup simmer for an additional 5-10 minutes until it thickens slightly.
  • Serve the poached pears in bowls, drizzled with the spiced syrup.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious finish.
Wine Advice:
Pair with a glass of the same dry sherry used in the recipe or a sweet dessert wine like Muscat.

Nutrition values

Calories: 190 kcal | koolhydraten: 40 g | Eiwitten: 1 g | Vet: 0 g | Suiker: 35 g
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Course; Comfort Food / Crockpot / Slowcooker / Dessert / Fruit
Cuisine; Spain
Diets; Vegetarian