Yoghurt sorbet

Image courtesy of kevineats.com

This is a refreshing alternative to ice cream, and can be used as a great medium or vehicle for a variety of flavours if youre wanting to make different flavoured sorbets. Its phenomenally easy and cheap to produce, and also tastes exceedingly good.

You will need (makes a batch of about 8 portions):

350ml water
225g caster sugar
3 tbsp liquid glucose
300ml natural yoghurt
100ml fromage frais

In a pan add the water, sugar and liquid glucose and palce over a low heat. Stir until the sugar has dissolved, then increase the heat and boil for 3 minutes. Remove from the heat and allow to cool completely.

Beat the yoghurt and fromage frais together in a bowl until smooth and creamy. Mix in the cooled syrup.

Pour into a shallow tray and freeze, removing from the freezer every hour and beat together with a whisk until returning to the freezer. When the mix freezes smooth, it is ready.

Enjoy!

Vanilla Panacotta with blueberry compote

image courtesy of highlowfooddrink.com

Its a simple dessert, but I find pannacotta to be one of those pleasant and light desserts that is a welcome treat after a hearty meal. As a concept I find pannacotta to be a great vehicle for a variety of flavours and combinations, ranging from the simple vanilla to the mind blowing complex elements that can be incorporated into such a dessert. This recipe also presents a healthy approach.

You will need (makes a batch of 6):

600ml semi skimmed milk
1 vanilla pod, split
125g caster sugar
4 sheets leaf gelatine
200ml natural yoghurt

Blueberry compote

250g blueberries, washed
3 tbsp caster sugar or honey
2-3 tbsp lemon juice.

The doing bit:

In a pan add the milk and scrape the seeds out of the vanilla pod and add the seeds and the pod too. Add the sugar and heat gently until the sugar has dissolved, then bring to a simmer. Meanwhile soak the gelatine leaves in cold water for a few minutes to soften them. As soon as the milk begins to bubble remove from the heat. Drain the gelatine leaves ans squeeze out any excess moisture, then add to the milk mixture. Stir to dissolve, then strain the mixture through a fine mesh sieve into a bowl.

Once the milk is cooled, add the yoghurt and mix thoroughly. Pour the mixture into moulds (i find that plastic cups work well for this), then cover with cling film and allow to chill in the fridge for a few hours (or even overnight).

For the compote:

Combine the blueberries and sugar in a pan and heat gently together until the sugar has dissolved and the blueberries have begun to fall. Remove from the heat and add the lemon juice.transfer to a bowl and chill.

To unmould: place each plastic cup in hot water for a few seconds. Remove, then turn out gently onto a serving plate. Serve with compote aside.

Pancake batter (for pancake day)

image courtesy of tesco food.

We all succumb to the need to devour pancakes on pancake day (thats shrove tuesday). In days gone by the tradition for pancakes was the using up of all the "sinful" foods in the pantry in an appeasement to give them up for lent. Nowadays the tradition is held to in a similar fashion, but pancakes have adopted a more general form.

Very much like the creme egg ethos "how do you eat yours" pancakes can be devoured and enjoyed in ways un-numbered. Whether its the simple sugar and lemon approach, the zesty crepe suzette or even an indulgent chocolate and pear approach the pancacke holds fats as a quick, easy and loveable dessert.

You will need:


120g/4oz plain flour
pinch salt
2 free-range eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
butter, for frying

Start with flour then add wet ingredients to dry adding one egg at a time until mixed into a uniform batter. Leave to rest in a cool place for about an hour before use.

Upon using heat up a frying pan (or crepe pan if you have one). Add the butter, allow to melt then add the mix until you have a thin coating on the pan. When the edges begin to lift, turn over the pancake and allow to cook the other side.

Serve according to your preference.

Dorset Apple Cake

Image courtesy of hellopro.co.uk

This recipe is similar in many respects to the apple & mincemeat crumble cake made the other day. Although this presents a lighter, and less stodgy form of a cake it is not without flavour, and captures the wonderful elements from Dorsets influence.

Its also incredibly moreish - so be on your guard when wanting seconds and thirds.

You will need:

This mix makes 2 24cm spring form tins worth, so divide by two to get one cake. If you're like me however youll make both, and freeze one.

Grease and line a baking tin
400g of Bramley apples, peeled, cored and diced soaked in lemon juice
450g of unsalted butter
2 lemons zested and juiced
450g of caster sugar
6 eggs
450g of self raising flour
5 teaspoons of baking powder
100g of ground almonds
Demerara sugar to cover the cake


Whisk together the sugar and butter till creamed

Beat in the lemon juice and its zest

Beat in eggs one at a time with a little flour with each egg

Fold in the remaining flour and baking powder

Drain the apple and stir into the mix

Spoon into tin and level out

Sprinkle the top with Demerara sugar

Bake for 1 hour at 160C. Check with a small knife. If the mix comes out clean - its done.

Serve with clotted cream and icing sugar