Love Pizza? We’ve got you covered with our range of Authentic Stone Baked Pizza Ovens that are set to give you the most delicious, crispy crust every single time! Cook your favourite style pizza in as little as 4 minutes. We decided to make a Mozzarella and Basil pizza using:
Roll out your pizza dough and build you pizza to your preference before using one of our Authentic Stone Baked Pizza Ovens to cook your pizza to perfection! Our only took 4 minutes!
At Cooks Professional, we enjoy experimenting in the kitchen and today, we decided to make this delicious Non-Alcoholic Pink Grapefruit Gin & Tonic, made using ice from one of our our Ice Maker Machines. To make this, we used:
If you love trying out recipes in your Air Fryer, our Mini Air Fryer Scones Recipe really is one to try! Depending on the size of your cutter, this recipe will make 8 large scones or 14 mini scones. Delicious topped with your favourite cream or jam, we used a delicious Homemade Rhubarb Jam that was absolutely delicious!
Ingredients:
225g Self Raising Flour
50g Caster Sugar
1tsp Baking Powder
50g Unsalted Butter
120ml Milk
Recipe:
Add your sugar, flour and baking powder into a bowl
Mix in the butter, using your hands, creating a crumb like consistency
Make a well in the mixture before pouring in the milk
Mix in the milk and create a dough using your hands
Roll out the dough to approximately 2cm in depth and use a cutter to create your scones
Tip: Brush with milk before cooking for a golden finish and use grease proof baking trays.
Place your scones in the Air Fryer and cook for 10-12 minutes at 180 degrees.
Once cooked, allow to cool for 10 minutes before serving with your favourite cream and jam. Enjoy!
It’s rhubarb season, so what better time to whip up some delicious homemade jam? We used one of our versatile Cast Iron pans to bring our homemade rhubarb jam recipe to life.
To make 2 large jars, you’ll need:
400g Rhubarb
400g Jam Sugar
1 Lemon
Recipe:
Chop your rhubarb into 2-3 cm pieces before placing in a pan. Stir in the sugar and squeeze in the juice of one lemon. Bring to a medium heat while stirring and cook for 20-25 minutes – reaching a temperature of 105 degrees celsius.
Remove your pan from the heat and leave your jam to cool before placing it in steralised jars! It really is as simple as that!
Our Berry Breakfast Smoothie Recipe is perfect for those who need breakfast on the go! We made this recipe using our powerful NutriBlend Smoothie Maker making this an ideal recipe for hassle free smoothie making when you are short on time in the morning! Here is our favourite very berry recipe for you to try in the comfort of your own home:
To make our Berry Breakfast Smoothie, you will need:
Ice
1-2 handfuls of fresh or frozen blueberries
30-40g porridge oats
1 spoonful of greek yoghurt
1 scoop of protein powder (optional)
Coconut water – as much or as little as you want depending on your desired thickness! We love Vita Coco!
What’s an Easter celebration without bunnies and chocolate? We used our Air Fryer to make the most delicious gluten-free mini egg brownies which are rich in flavour.
You will need:
100g dark chocolate 40g butter 175g brown caster sugar 2 eggs 30g cocoa powder 60g gluten-free self-raising flour Kit Kat Bunnies
Melt your dark chocolate before mixing with the butter. Set aside to cool.
In a mixing bowl, mix your sugar and eggs before adding your cooled chocolate and butter mix.
Fold in the flour and cocoa powder before adding crushed mini eggs
Separate your mixture evenly into silicone cupcake cases – this recipe should make approximately 8-10 brownies
Cook for 20 minutes at 160 degrees. Once cooked, place a chocolate bunny in each brownie for an extra chocolate delight!
Easter chocolate leftover? Try our Mini Egg & Creme Egg Cookies, cooked in our Dual Glass Drawer Air Fryer! These cookies take a few minutes to prepare, and only 12 minutes to cook, making them a quick and easy recipe for all to enjoy.
Brighten up your week with our Tropical Breakfast Smoothie, made with our easy-to-use NutriBlend Smoothie Maker.
What you’ll need: Frozen tropical fruit (we used a mix of mango, papaya and pineapple) 40g oats 2 teaspoons of ground almond 1 tablespoon yoghurt 75-100ml
Method Blitz together all of the above in your blender. You can use more/less milk depending on how thick you’d like your smoothie.
If you try this recipe, let us know what you think in the comments.
Make a delicious beef casserole with us, using our graduated red cast iron casserole pot.
We used a Schwartz Beef Casserole mix, which made cooking this delicious recipe super quick and simple.
All you need is: 1 x Beef Casserole Mix by Schwartz 2 x Peeled and Chopped Carrots 1 x White Onion Chopped 450g Lean Beef (Diced) 400ml Cold Water 2 Tbsp Oil
♨️ Preheat your oven to 180°C ♨️ Heat the oil before adding the beef, carrots and onion. Cook your ingredients for around 5 minutes until the beef has browned. ♨️ Mix the casserole seasoning with the cold water ♨️ Add the seasoning and water mix to your casserole and give it a good stir before placing the lid on ♨️ Transfer your cast iron pot to the oven and cook for 2 hrs at 180°C making sure to stir every now and again while it cooks. We served ours with mashed potatoes which was absolutely delicious!
Our Favourite Vegan Sweet Potato and Spicy Coconut Slow Cooker Recipe is packed full of flavour and spice to keep you warm on a winter’s day.
You will need: 1 Onion 1 Red Pepper 500g Sweet Potato 1 Tsp Chopped Ginger 1 Tbsp Harissa Paste 1 Can of Chickpeas 1 Can of Coconut Milk 1 Stock Cube 1 Handful of Spinach Coriander to top
Chop your ingredients before adding to your slow cooker (apart from the spinach), we recommend keeping your sweet potato chunks 2-3cm in size. Cook on high for 3 hours, adding the spinach 15 minutes before cooking has finished.
Serve with a pinch of coriander – it’s as simple as that! Enjoy!
A great recipe for all the family to enjoy making together. These cream cheese and mozzarella pastries are packed full of flavour and they only take 15 minutes to cook in an Air Fryer.
Fed up with plain-boiled brussels? Look no further. Why not try our tasty Air Fryer Brussel Sprout recipe? Crispy on the outside and soft on the inside with tangy garlic and salty bacon thrown in, this recipe is set to add some serious flavour to your festive feast this Christmas!
Skill: Easy
Total time: 25 minutes
Serves: 3-4
Ingredients
400g Sprouts
200g bacon lardons
A teaspoon of Lazy Garlic
Salt & Pepper
Method
STEP 1 Chop your sprouts in half and remove the outer leaves before parboiling for 8 minutes.
STEP 2 Drain before mixing in your bacon lardons and lazy garlic
STEP 3
Place in your air fryer and cook for 15 minutes at 200 degrees – give them a toss halfway through
If you’re looking for an indulgent treat to impress your guests over the festive season, our delicious Baileys and Gin Espresso doubles up as a cocktail and dessert. Ideal as an after-dinner pick-me-up, it’s super simple to make with our handy 10-piece Cocktail Set.
Tis’ the season for hot chocolate. Our 500ml Nordic Style mugs are the ideal choice for when you want to jazz up your favourite cocoa recipe. We topped ours with cream and marshmallows, adding a peppermint candy cane for a festive twist.
This blackberry and lemon gin fizz cocktail is the perfect refreshing drink, effortlessly made using our ice maker machine. Our ice maker machine is a great appliance for those who love entertaining at home, ensuring that you never run out of ice.
Skill: Easy
Total time: 10 minutes
Serves: 1 person
Ingredients
Ice
3 blackberries
Spring of mint
50ml Hill Billy Lemon Gin
Fever-Tree Damson & Sloe Tonic Water
Method
STEP 1 Place some ice into a glass and add 50ml of hillbilly lemon gin.
STEP 2 Top with Fever-Tree Damson & Sloe Tonic Water to where you would like.
STEP 3
Add a sprig of mint and some blackberries. Stir and enjoy!
Love rotisserie chicken? Here’s how you can enjoy it in the comfort of your own home with our Digital Air Fryer Oven.
Skill: Medium
Total time: 1 hour and 10 minutes
Serves: 4 – 6 people
Ingredients
1 whole chicken (up to 1.3kg)
Butter
Salt
Pepper
Method
STEP 1 Prepare your chicken by coating it in butter, salt and pepper.
STEP 2 Insert the air fryer kebab skewers through the middle of the chicken until the skewer is out of the other side. Make sure the chicken is in the middle of the skewer and then attach the attachable prongs.
STEP 3
Place the chicken in the air fryer for 55 minutes at 180 degrees, we also recommend that you check the cooking guidelines on the packaging. Always ensure your chicken is fully cooked before serving. Enjoy!
This tasty Blackberry & White Chocolate Cookie Recipe is perfect for those craving a delicious sweet treat. The tart flavour from the blackberries and sweet white chocolate is the perfect combination!
Skill: Easy
Total time: 20 minutes
Makes: 5-7 cookies
Ingredients
125g salted butter
100g light brown sugar
75g golden caster sugar
1 medium egg
1 tsp vanilla
300g plain flour
1/2 tsp baking powder
100g chocolate chips
Large handful of chopped blackberries (approx 100g)
Method
STEP 1 Combine all of the ingredients together in a bowl until it forms into a dough.
STEP 2 Roll the dough into small balls, we recommend making around 5-7 dough balls.
STEP 3
Place the dough balls in air fryer compartments on parchment paper at 160 degrees for 10 minutes. Enjoy warm or cold!
Want a quick recipe that you and all the family can enjoy and whip up in a matter of minutes? Give our Air Fryer Wrap Pizzas a go.
Skill: Easy
Total time: 10 minutes
Serves: 1 person
Ingredients
2 wraps
Pizza sauce or passata
Handful of cheddar cheese
Dash of oregano
Method
STEP 1 To start, place one wrap on the surface and top it with cheese. Then place the other wrap on top so the cheese is in the middle of the two wraps.
STEP 2 Spread your passata or pizza sauce evenly on the top wrap. Sprinkle with more cheese and a dash of oregano.
Want crispy and delicious roasted potatoes? We made these parmesan-topped chilli oil-infused roast potatoes in under 30 minutes in our Cook’s Professional Air Fryer.
Skill: Easy
Total time: 30 minutes
Serves: 3 – 4 people
Ingredients
3 potatoes
1 tbsp chilli-infused olive oil
Handful of grated parmesan cheese
Pinch of salt
Method
STEP 1 Peel and thinly slice your potatoes, and place them into a bowl.
STEP 2 Add a pinch of salt and 1 tbsp of chilli-infused olive oil to the potato slices. Make sure the potatoes are well coated by mixing them with your hands or a spoon.
STEP 3 Place in the air fryer and cook for 15 minutes at 190 degrees.
STEP 4
After 15 minutes, open the air fryer and top the potatoes with a handful of grated parmesan cheese. Place into the air fryer for 5 minutes at 190 degrees. Enjoy!
Want a sweet treat that is quick and easy to make and one you can get the kids involved in? This Double Chocolate Muffin recipe takes just 15 minutes in an Air Fryer.
Skill: Easy
Total time: 30 minutes
Makes: 8 muffins
Ingredients
½ tsp vanilla extract
75g caster sugar
100g self-raising flour
30g cocoa powder
Pinch of salt
100g dark chocolate chips (keep some leftover)
1 egg
75g Greek natural yoghurt
50ml milk
75ml vegetable oil
Method
STEP 1 Preheat the air fryer to 160 degrees. Add all of the wet ingredients to a bowl and mix until combined. Add the caster sugar and continue to mix.
STEP 2 Add the flour and cocoa powder through a sieve, then add the salt and the majority of chocolate chips. Mix until combined.
STEP 3 Spoon the batter into the muffin cases evenly, then add the reserved chocolate chips on top.
STEP 4
Place the filled cases into the air fryer basket. Make sure the cases are close together.
STEP 5
Bake the muffins for 12-15 mins. They should be well-risen and slightly golden. Enjoy!
These delicious Crispy Chicken Wings made in an Air Fryer are perfect alongside a salad. Incredibly easy and quick to make!
Skill: Easy
Total time: 35mins
Serves: 3 – 4 people
Ingredients
2 lb. chicken wings
Salt
Freshly ground black pepper
Nonstick cooking spray
Hot sauce
Melted butter
Herefordshire or Worcestershire Sauce
Garlic
Method
STEP 1 Spray two of your air fryer baskets with nonstick cooking spray. Season the chicken wings with salt and pepper and split them into the two baskets of the air fryer. Cook for 15 minutes at 200 degrees.
STEP 2 After 15 minutes turn the chicken wings over using tongs. Cook for another 12 minutes at 200 degrees.
STEP 3 For the sauce, add the melted butter, garlic, Herefordshire/Worcestershire sauce and hot sauce to a ramekin and mix until combined.
STEP 4
Once the chicken wings are finished cooking, place them onto a plate or bowl and pour the sauce onto them. Enjoy!
Pimp up your mash with our delicious pumpkin, potato and roasted garlic mash. Our useful and easy to use handheld electric potato masher makes mashing potatoes super quick and simple!
Skill: Easy
Total time: 1 hour
Serves: 4-5 people
Ingredients
1 garlic bulb
Oil
400g potatoes
500g pumpkin
40g butter
Dash of milk
Handful of pumpkin seeds
Method
STEP 1 Start by putting a whole garlic bulb in the air fryer for 30 minutes at 180 degrees. We added a drizzle of oil and wrapped it in foil.
STEP 2 Peel and chop 400g potatoes and 500g pumpkins then cook in a pan of boiling water for 15 minutes until tender.
STEP 3
Once cooked, drain before mixing in 40g butter, a dash of milk and the roasted garlic. Mash with ease using our handheld electric masher.
Breakfast on the go? We’ve got you covered with this delicious cocoa, banana & oat breakfast muffin recipe that only takes 15 minutes in the air fryer!
Here’s a delicious creamy chicken and chorizo pasta dish that we made using our 3.5L slow cooker. This recipe makes 4-5 servings, making it a great option for families.
Skill: Medium
Total time: 2 hours 45 minutes
Serves: 4-5 people
Ingredients
3 chicken breasts chopped
100g chorizo
5 cloves garlic
2 tbsp red pesto
1 tbsp basil (dried or fresh)
650ml chicken stock
350g pasta
250ml double cream
Spinach
Method
STEP 1 Place all ingredients into your slow cooker apart from the cream and spinach. Tip: If you prefer your pasta al dente, we recommend adding the pasta and 500ml of the stock to the slow cooker when there are only 45 minutes of cooking left.
STEP 2 Cook for 2.5 hours. Once cooked, stir in the cream and the spinach.
Enjoy making delicious crepes every time with our Cooks Professional Crepe Maker Machine! It’s really simple to use, super easy to clean and comes with all the tools you need to get you started.
Skill: Easy
Total time: 20 minutes
Makes: 12 crepes
Ingredients
100g plain flour
2 eggs
300ml milk of your choice
1 tbsp oil
Your preferred toppings
Method
STEP 1 Crack the two eggs into a bowl and whisk. Then add the plain flour, oil and milk. Whisk until it becomes a smooth batter.
STEP 2 Pour your mixture onto the nonstick hotplate and spread evenly with our handy batter spreader.
STEP 3
Cook for 1-2 minutes before flipping with a wooden spatula. Cook for a further 1-2 minutes once flipped.
These Banana Bites are the perfect sweet treat. Easy to make, with limited ingredients!
Skill: Easy
Total time: 17 minutes
Makes: 8-10 banana bites
Ingredients
1 banana
Ready-rolled puff pastry
1 egg
Method
STEP 1 Roll out your ready-rolled puff pastry on your countertop landscape. Place the banana upwards on the left-hand side of your pastry and roll the pastry around the banana. Cut the pastry where the banana is fully covered.
STEP 2 Move the leftover pastry to the side. Get your banana-filled pastry and cut it into bite-sized pieces.
STEP 3
Egg wash the banana bites and cook for 10 minutes in the air fryer at 180 degrees. Enjoy!
Halloumi Fries are always a crowd pleaser in our opinion, here’s how we make ours… air fryer style! We also used our handy food slicer to slice our halloumi, ensuring the perfect size fries.
Skill: Easy
Total time: 20 minutes
Serves: 2-3 people
Ingredients
Cypriot halloumi cheese
1 tbsp oil
1 tbsp paprika
1 tbsp chilli flakes
Method
STEP 1 Cut the halloumi cheese into slices. We used our food slicer to slice our halloumi, resulting in the perfect size!
STEP 2 Put the halloumi cheese into a bowl and coat with oil, paprika and chilli flakes. Then mix well.
STEP 3
Place into the air fryer basket and cook for 10 minutes at 180 degrees, turning halfway.
Waffles for breakfast? Yes please! Here’s how to use our waffle maker to produce fluffy, delicious waffles every time! It’s simple to use and fun for all the family.
Skill: Easy
Total time: 25 minutes
Makes: 4 waffles
Ingredients
1 egg
225g flour
1 tbsp sugar
Oil
1 tsp vanilla extract
250ml milk
50g melted butter
Your preferred toppings
Method
STEP 1 Mix your egg, flour, vanilla extract and sugar together before slowly adding the milk and butter.
STEP 2 Oil your waffle maker once it has heated up.
STEP 3
Ladle your batter into the waffle maker evenly and cook for 3-5 minutes, rotating to cook evenly.
Chicken Nuggets in 15 minutes. A simple recipe, especially for when you’ve got little ones to feed.
Skill: Easy
Total time: 25 minutes
Serves: 2 people
Ingredients
2 chicken breasts
Oil
Lazy garlic
Half a cup of flour
Paprika
Pinch of salt & pepper
Sweet chilli dip
Method
STEP 1 Dice the chicken and place it into a bowl. Mix the remaining ingredients into the bowl (apart from the sweet chilli dip). Coat your chicken with the mix.
STEP 2 Cook for 15 minutes at 200 degrees in the air fryer, turning halfway through.
Looking for family friendly air fryer recipes? We’ve got you covered! This quick and simple fajita recipe using our Dual Air Fryer is sure to be a hit with the whole family!
Skill: Easy
Total time: 30 minutes
Serves: 3-4 people
Ingredients
500g chicken breast
2 peppers
1 red onion
2 cloves of garlic, chopped small
1 tbsp paprika
1 tbsp cumin
Salt
Pepper
Method
STEP 1 Dice the chicken breast, and slice the peppers and onions into strips. Place them all into one air fryer basket.
STEP 2 Add the 2 chopped cloves of garlic, 1 tbsp paprika and 1 tbsp cumin to the air fryer basket. Then season with salt and pepper. Combine all of these ingredients well with a spoon or spatula.
STEP 3
Cook at 200 degrees for 20 minutes, stirring halfway through.
What better way to celebrate the harvest season than with a delicious, hearty apple crumble, air fried to perfection! This recipe is so quick and simple, and it tastes as good as it looks too …
Skill: Easy
Total time: 30mins
Serves: 2 people
Ingredients
2 small apples
1 tbsp sugar
2 tbsp water
1/2 tsp cinnamon
For the crumble topping:
55g brown sugar
55g cold butter
90g plain flour
Pinch of salt
Method
STEP 1 Dice your apples into 1cm cubes and add the water, sugar and cinnamon, then mix well. Split your mixture evenly into two ramekins.
STEP 2 For the crumble, mix the cold butter, flour and sugar with your hands to create a crumble. Distribute evenly on top of the apple mixture.
STEP 3 Place in the air fryer and cook for 15 minutes at 180 degrees. Enjoy!
Ingredients Makes about 1⅓ cups ½ cup fresh lemon juice 2 teaspoons finely grated fresh lemon zest ½ cup sugar 3 large eggs ¾ stick (6 tablespoons) unsalted butter, cut into bits
Step 1 – Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Step 2 – Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Note*Curd can be chilled up to 1 week.
Ingredients 1 cup raw walnuts 1 cup coarse-grind bulgur ¼ tsp. kosher salt, plus more 2 lb. zucchini and/or yellow summer squash ¼ cup extra-virgin olive oil, plus more for drizzling 3 Tbsp. preserved lemon paste (such as NY Shuk) 2 tsp. honey 1 garlic clove, finely grated Freshly ground black pepper 7 oz. Greek feta, crumbled ½ cup coarsely chopped parsley ½ cup torn mint leaves Lemon wedges (for serving)
Step 1 – Toast walnuts in a dry Cooks Professional skillet over medium heat, tossing often, until golden brown, 8–10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
Step 2 – Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8–10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
Step 3 – Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼”-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don’t have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
Step 4 – Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turnover and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1″ pieces.
Step 5 – Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
Step 6 – Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
1 shank-end, half-bone-in leg of lamb, 4 or 5 pounds
6 large garlic cloves
1½ teaspoons dried lavender flowers
1 tablespoon fresh thyme leaves
1½ tablespoons finely ground sea salt
2 tablespoons mixed peppercorns
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
Method
Step 1 – Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
Step 2 – Place the garlic, lavender, and thyme in a Cooks Professional food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a Cooks Professional roasting pan.
Step 3 – Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
Step 4 – Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.
Bake a plant-based version of a chocolate fudge cake for a birthday party. Everyone can enjoy it, including guests who have a dairy intolerance or egg allergies
Ingredients
320ml sunflower oil , plus extra for the tins
450ml soy , almond or coconut milk (the pouring variety, not a can)
1 tbsp apple cider vinegar
500g light muscovado sugar
2 tsp vanilla extract or vanilla bean paste
260g plain soy or coconut yogurt
450g self-raising flour
160g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
For the vegan buttercream
200g dairy-free dark chocolate
400g vegan spread , at room temperature
2 tsp vanilla extract or vanilla bean paste
800g icing sugar , sifted
colourful sprinkles (make sure they are suitable for vegans)
Method
STEP 1– Heat the oven to 180C/160C fan/gas 4. Oil three 20cm round cake tins and line the bases and sides with baking parchment (if you don’t have three tins, cook the batter in batches). Whisk the milk and vinegar together in a jug – the milk should curdle slightly. Set aside.
STEP 2– Whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yogurt, making sure to break down any sugar lumps. Pour in the soured milk and mix well.
STEP 3– Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ½ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until you have a smooth batter, but be careful not to over-mix.
STEP 4– Divide the batter evenly between the tins and bake for 25-30 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean. A few sticky crumbs are fine, but the mixture should not be wet.
STEP 5– Leave the cakes to cool in their tins for 20 mins, then carefully turn them out onto a wire rack to cool completely. They will be delicate so be gentle (a cake lifter is helpful). The sponges will keep, covered, at room temperature for up to two days.
STEP 6– For the vegan buttercream, melt the chocolate in the microwave a bowl set over a pan of simmering water. Leave to cool. Beat the spread and vanilla on high speed in a Cooks Professional Stand Mixer or a few minutes until pale and fluffy. Add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine thoroughly. Chill the buttercream for at least 30 mins before using.
STEP 7– To assemble the cake, first use a sharp knife to trim the tops off the sponges to make them level. Put one of the sponges on a serving plate, cake stand or 20cm round cake drum (using a cake drum makes it easier to ice the cake neatly and to move it onto a stand or plate later). Spread over a layer of the buttercream, using a palette knife to get an even, neat finish. Top with the second sponge and spread over another layer of buttercream.
STEP 8– Top with the last sponge upside-down, so the bottom of the cake becomes the top (this will help to keep the icing neat and relatively crumb-free). Spread the sides of the cake with buttercream. Hold the top sponge steady with a palm if you need to stabilise the cake. Once you have the sides covered as neatly as you can, cover the top with a thin layer of buttercream. Use your palette knife to neaten the top and sides. If you have a side scraper, use it to sweep around the sides and top to sharpen the coating. (This is a crumb coat, trapping any crumbs to give you a neat, firm base.) Put the cake in the fridge to firm up and chill for 1-2 hrs.
STEP 9– To finish, cover the sides and top of the cake in the same manner, using most of the remaining buttercream. Press the sprinkles up against the bottom of the cake, about a quarter to a third of the way up. You can dress the top of the cake with a circle of sprinkles, or for a fancier finish, pipe little swirls around the top edge of the cake using any remaining buttercream scraped into a piping bag fitted with a large open star nozzle, then finish with more sprinkles.
STEP 10– Keep the cake in the fridge to stay firm, then remove 1 hr before serving. Will keep, covered, in the fridge, for up to three days.
Heat the oven to 190°C/170°C fan/gas 5. In a Cooks Professional 1000W stand mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the egg and vanilla, then beat until well combined.
Sift over the flour, baking powder and salt, then beat again briefly to combine. Stir in the chocolate chips using a wooden spoon or spatula, then spoon the dough into a Cooks Professional Cast iron pan and press down gently to flatten and spread evenly to the edges. Bake for 25-30 minutes until risen and golden. Top with scoops of ice cream, then dig straight in with your spoons!
Ingredients: 4 apples 25g butter 2 tbsp brown sugar 50g fresh breadcrumbs 40g mixed seeds Zest of 1 orange 1 tsp cinnamon or mixed spice
Method 1.Core the apples and score the skin around the circumference with a sharp knife to stop them from splitting. 2.Combine all the remaining ingredients and carefully stuff the apple cores, scattering any remaining mix over the apples. Place them in the base of the air fryer. 3.Select the bake function (180°C – 15 minutes), cook for the duration of the program or they are slightly collapsed
Ingredients Spray oil 1 onion, diced 1 clove garlic, finely diced 1 pepper, deseeded and diced ½ teaspoon ground cumin ¼ teaspoon chilli powder ¼ −½ teaspoon smoked paprika 1 x 400g can mixed beans (in water), drained and rinsed 1 x 198g can sweetcorn (salt-free), drained, or 160g frozen sweetcorn 1 x 400g can chopped tomato
Method 1.Coat a large, Sautee pan with spray oil and place over a medium heat. Add the onion and garlic, and stir for 3 minutes. 2.Add the pepper, cumin, chilli powder and smoked paprika, and stir for another 2−3 minutes, until the peppers start to soften. 3.Add the beans, sweetcorn and chopped tomatoes, and mix thoroughly. Allow to simmer for about 15−20 minutes, reducing the heat if needed. 4.Serve immediately, with wholegrain rice or a baked sweet potato.
Ingredients teaspoon vegetable oil 1 clove garlic, crushed 350g raw king prawns 300g bean sprouts 300g ready-cooked rice noodles 2 carrots, peeled and chopped into matchsticks 1 red pepper, finely sliced 200g sugar snap peas, sliced Large handful fresh mint, finely chopped 2 limes, juice and zest 1 tablespoon reduced-salt soy sauce 1 teaspoon fish sauce ½–1 red chilli, deseeded and finely chopped Small piece fresh root ginger, peeled and finely grated 25g unsalted peanuts, roughly chopped (optional)
Method 1.Heat the oil in a Cooks Professional copper wok over a medium heat and cook the garlic for 1 minute. Add the prawns and cook for 3 minutes, or until the prawns are pink and cooked through. Add the bean sprouts and cook for a further 1 minute then remove from the pan and set aside to cool. 2.Meanwhile, prepare the rice noodles according to packet instructions, drain and leave to cool. 3.Add the carrots, pepper, sugar snap peas and mint to the noodles along with the prawn mixture. 4.In a small bowl, stir together the lime juice and zest, soy sauce, fish sauce, chilli and ginger. Toss through the salad and garnish with peanuts. Serve immediately or chill until ready to eat.
Makes 10-12 slices Crust: 1/3 cup butter (about 3 oz) 2 cups rolled oats 1/2 cup muscovado sugar
Filling 1 lb yogurt cheese (please see note) 1 lb mascarpone cheese 2 tbsp honey 3 eggs 1 egg yolk 1 lb good quality white chocolate 1 tbsp pure vanilla extract
To serve: 1 ½ lbs fresh strawberries 2-3 tbsp granulated sugar/natural cane sugar 1 tbsp lemon juice
Preheat the oven to 350 Fahrenheit (180 Celsius).
To prepare the pan, wrap the bottom and sides of the pan with aluminum foil, shiny side out. Coat the inside with vegetable oil spray. For ease of serving, invert the bottom of the pan, so the lip around the edge faces downward, and lock in place. Select a roasting pan large enough to accommodate the pan and place a paper towel in it. Bring a kettle of water to boil. Set aside.
To prepare the crust, cut the butter into smaller pieces and melt over low heat. Let it cool slightly. In a medium bowl, combine the oats and the sugar. Add the cooled melted butter and mix to combine. Transfer the mixture onto the prepared pan and with your hands spread the mixture to cover the base and sides of the pan. Bake in the oven for 10 minutes until light golden. Remove from the oven and allow to cool.
Reduce the oven temperature to 300 Fahrenheit (150 Celsius).
To melt the white chocolate, bring a pot of water, about 1/3 high, to a boil and lower the heat. Chop or shave the white chocolate and transfer to a bowl. Place the bowl over the bain marie and allow the white chocolate to melt, stirring once. When melted, remove from the heat and stir with a rubber spatula. Set aside.
To prepare the filling, make sure the cheeses are at room temperature. Beat together the yogurt and mascarpone cheese and honey on low speed until just until incorporated and smooth in your Cooks Professonal 1200W Stabnd Mixer. Scrape the bowl down to ensure everything is combined. On low speed, beat in eggs and egg yolk one at a time. Don’t over mix. Add the melted white chocolate and vanilla and mix on low speed until combined. Pour into the baked crust and place in a prepared pan.
To bake the cheesecake, pour the hot water from the kettle into the roasting pan to reach halfway up the sides of the spring form pan. Bake for 1 hour to 1 hour and 10 minutes or until the cheesecake is golden brown on top but still loose in the center. Remove the roasting pan from the oven. Then, carefully transfer the cheesecake to a cooling rack and remove the foil. Then run a knife around the edges to loosen the cake from the pan. Let stand for 30 minutes. Refrigerate the cheesecake on the rack until the center is very cold, at least 8 hours, or up to 24 hours. To prepare the strawberries, wash and dry the strawberries, then core and cut them into quarters. Place half of the strawberries in a blender with half of the sugar and lemon juice and blend until smooth. Add more sugar if necessary. Strain the coulis through a fine-mesh strainer into a bowl. Use the back of a small ladle to push the coulis through. Discard the seeds. Transfer to a bowl.
To serve the cheesecake, remove the side of the spring form pan. To cut the cake, dip a sharp knife into a glass of hot water. Shake off the water, away from the cake, and slice. Wipe the blade clean on a paper towel. Dip the knife again into the hot water and make the second cut. Continue the process as you make each cut. Serve the cheesecake with the fresh strawberries and the coulis.
Notes: To make the yogurt cheese: Line a strainer over a bowl with cheesecloth and add the yogurt. Allow the whey to drain for about 7-8 hours. Make sure that the yogurt cheese is not too dry.
Running the knife around the edge after baking will prevent the cheesecake from cracking at the top.
While using the mixer makes your life easier, you can beat the filing by hand.
Try not to overbeat or over mix the filling most especially after adding the eggs. It will cause the cake to rise and fall, which can cause the top of the cake to crack. The less volume you produce, the less the cake will rise.
1.Cut cod into serving-size portions; pat dry. Dredge lightly in flour.
2.In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch (2 L) square baking dish; sprinkle with feta. Set aside.
3.Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
4.Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake, uncovered, in 375°F (190°C) oven for about 15 minutes or until bubbly.
1½ sticks (¾ cup) unsalted butter, at room temperature for at least 30 minutes
1 cup freshly grated Parmigiano-Reggiano, plus more for serving (optional)
1 pound fresh fettuccine
Salt
Instructions
1.In a large bowl with an Cooks Professional Stand Mixer, beat the butter with the cheese until it forms a smooth cream, about 2 minutes.
2.Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the butter and cheese and a few tablespoons of the cooking water.
3.Serve immediately with additional cheese, if desired.
1.Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a Cooks Professional 6.5L Slow Cooker.
2.Roughly mash half of the beans with a potato masher, add to the chicken and stir well.
3.Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper.
4.Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon.
Who can say no to scrumptious sticky chicken smothered in a tasty marinade? Our maple, mustard, and orange chicken is a fantastic midweek meal, or even perfect for a weekend barbecue.
Ingredients
1kg chicken drumsticks
For the marinade
1 large orange, zest only
2 tbsp wholegrain mustard
4 tbsp maple syrup
1 tbsp olive oil
1 tsp Worcestershire sauce
½ tsp salt
Method
In a bowl, combine the marinade ingredients, and use a balloon whisk to mix them all together. In a separate shallow bowl or roasting dish, arrange the chicken drumsticks. Pour over the marinade and allow to marinate overnight in the fridge, or for at least an hour if you didn’t want to prepare the day before.
Preheat your oven to 220℃/200℃ fan/gas mark 7. Place the drumsticks on a wire rack placed over a roasting dish, keeping any excess marinade to one side. Roast the chicken drumsticks for roughly 30 minutes or until cooked through, making sure to turn and baste them with the remaining marinade halfway through cooking.
Serve immediately with a light summer salad, or your favourite side dish of choice.
Dark chocolate and sumptuous ginger combine to create the perfect tea time treat.
Ingredients
225g plain flour
220ml milk
115g dark brown sugar
85g butter, melted and cooled, plus extra for greasing
55g cocoa powder
2 eggs
3 pieces stem ginger in syrup, finely chopped, play 2 tbsp syrup from the jar
1 tbsp ground ginger
1 tbsp baking powder
Pinch of salt
Method
Preheat your oven to 200℃/180℃ fan/gas mark 6. Grease a 12 hole muffin tray with the extra butter. In a large mixing bowl, sift together the plain flour, cocoa powder, ground ginger, baking powder, and salt. Stir in the finely chopped stem ginger and the sugar.
Beat together the eggs in a large jug, then beat in the milk, ginger syrup, and melted butter. Make a well in the centre of your dry ingredients, and pour in the liquid ingredients; mix gently together until combined, but be careful not to overmix.
Spoon the muffin mixture into the prepared muffin tin and cook for 20 minutes of until the muffins are well risen and firm to the touch. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serve with your favourite hot drink for a scrumptious afternoon treat!
2 medium zucchini, halved lengthwise and sliced (about 3 cups) 2
½ cup red bell pepper strips 125 mL
3 tbsp chopped green onions 45 mL
2 tbsp chopped fresh dill 25 mL
Instructions
1.In a bowl, whisk together eggs, soy sauce, sesame oil, salt and pepper. Set aside.
2.Heat a Cooks Professional Copper Wok over high heat. Add vegetable oil and swirl to coat pan. Add onion and garlic and toss well, until fragrant, about 15 seconds.
3.Add mushrooms and toss well. Spread into a single layer and cook, undisturbed, for 30 seconds. Toss well. Cook, undisturbed, until beginning to wilt, about 1 minute.
4.Add zucchini and red pepper and toss well. Cook, tossing often, until mushrooms are tender and zucchini and pepper are tender-crisp, 1 to 2 minutes more.
5.Push vegetables aside. Stir in egg mixture and swirl gently to spread around pan. Cook, undisturbed, for 30 seconds. Gently but quickly stir and scoop to scramble eggs until almost done, about 1 minute. Mix vegetables into eggs as you scramble them, tossing more quickly when they are almost done. When eggs are just cooked, but not dry, remove from heat. Add green onions and dill and toss well. Transfer to a serving plate. Serve hot or warm.
1.For the waffles, preheat a Cooks Professional Luxury Rotary Waffle Maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm.
2.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
3.Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven.
4.For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water).
5.In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil.
6.Stir the sugar syrup into the chocolate until smooth and shiny.
7.For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar.
8.Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over.
9.Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side.
A punchy dish packed full of flavours, our pumpkin risotto is the perfect midweek meal if you want something delicious in a hurry. Serve with extra sprinklings of parmesan for a hearty meal to fill you and the family up!
In a clean Cooks Professional saucepan, heat the olive oil. Fry the diced onion, rosemary, and celery until the vegetables soften. Add the rice to the saucepan, making sure to stir it well so that the rice is coated in oil. Add the wine and continue stirring until it evaporates.
Add the prepared pumpkin to the rice and vegetable mixture with a ladle full of stock and cook over a medium heat, stirring continuously until the stock has been absorbed. Add another ladle of stock and repeat for the next 20 minutes or so, until the rice is cooked.
Remove the risotto from the heat and stir in the parmesan and butter. Divide the risotto equally between your Cooks Professional bowls and serve with another sprinkling of parmesan. Serve immediately.
For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper.
Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon.
Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened.
Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half.
Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened.
For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a Cooks Professional 1000W Food Processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil.
Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper.
Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor.
Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately.
Filled with rich aromas to get your mouth watering, our creamy pancetta and mushroom pasta will become a firm favourite weeknight meal. Perfect if you’re short on time midweek and still after a tasty meal!
Ingredients
130g pancetta
400g chestnut mushrooms, chopped
350g tagliatelle pasta
300ml double cream
4 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, crushed
3 sprigs thyme
50g parmesan, grated, plus extra to garnish
Salt and pepper to taste
Method
Heat the olive oil over a medium heat in your Cooks Professional frying pan. Fry the mushrooms for several minutes until golden and crispy. Add the garlic and shallot and cook for a further minute. Season with a pinch of salt and pepper.
Add the double cream and thyme sprigs, then lower the heat. Add the pancetta and cook until the cream thickens slightly.
While the sauce is cooking, prepare the pasta. Fill your Cooks Professional saucepan with boiling water and a dash of salt, then add the tagliatelle and allow to boil for several minutes until the pasta is cooked. Once cooked, drain the water and add the pasta to the sauce, stirring to make sure it’s well covered in sauce.
Add the parmesan and stir to mix well, then remove from the heat and plate up. Add an extra sprinkling of parmesan to garnish if desired, then serve immediately.
Our simple raspberry sorbet is the perfect sweet treat for those blistering summer days. Treat yourself and your family to this delicious cold dessert when you need to cool down most!
Ingredients
500g raspberries
200g caster sugar
270ml water
Juice of 1 lemon
Method
In your Cooks Professional saucepan, combine the water and the sugar. Stir over a low heat until the sugar has dissolved, then raise the heat so that the mixture simmers for roughly 5 minutes, or until it has combined into a syrup. Put to one side to cool.
While you’re waiting for the syrup to cool, prepare the raspberries. Add the raspberries and the lemon juice to your Cooks Professional food processor or blender, then blitz until smooth. Strain the raspberry mixture into a bowl, taking care to remove the seeds ready to discard them. Combine the raspberries with the syrup mixture, stirring until well mixed, then pour into a suitable container for freezing.
Freeze the sorbet for roughly an hour and a half, then scrape back into your food processor to mix again to break up any ice crystals. Pour back into the container and freeze again.
Repeat the last step for four hours, freezing the sorbet for an hour before removing it from the freezer to mix again, or until the sorbet is firm but scoopable.
Our refreshing mango sorbet is just the thing you need to cool down on a hot summer’s day. Packed full of fruity flavour, this delicious sorbet is the perfect afternoon treat.
Add the lime juice, sugar, and water to your Cooks Professional appliance and blend for a few minutes until smooth, and the sugar has dissolved. You can check if the mixture is ready by rubbing a little bit of it between your fingers – if it’s still gritty to the touch, blend for a few more minutes until smooth. Pour the prepared sorbet into a suitable container, then freeze for at least 2-3 hours.
Remove the sorbet from the freezer, then scrape it back into your Cooks Professional food processor or blender. If the mixture is quite solid, leave at room temperature for 10 minutes or until softened. Blitz the sorbet mixture again until slushy, then pour back into your container to freeze for a further hour or more.
Repeat the last step again. This time, freeze the sorbet until solid – this should take between 1-2 hours. Serve and enjoy!
A truly decadent dessert, this fruity mango and passionfruit meringue roulade will wow your family and friends.
Ingredients
175g caster sugar
600ml double cream
400g passionfruit curd
3 large egg whites
1 level tsp cornflour
1 tsp malt vinegar
1 tsp vanilla extract
1 large mango, peeled, stoned, and diced, or 425g tinned mango, diced
2 passion fruits
Icing sugar, to dust
Method
Preheat your oven to 150℃/130℃ fan/gas mark 2. Line a 33 x 23cm swiss roll tin with greaseproof paper. In your Cooks Professional stand mixer, whisk the egg whites until frothy and they’ve doubled in bulk. Gradually whisk in the caster sugar, a spoonful at a time, until the mixture is thick and shiny. In a bowl, combine the cornflour, vanilla extract, and vinegar, then whisk into the egg whites.
Once the meringue mixture is ready, carefully spoon it into the prepared tin. Take care when levelling the surface, and try to keep as much of the air whisked into the eggs as possible. Bake meringue in the oven for 30 minutes until the surface is just about firm to the touch.
While the meringue is cooking, prepare the whipped cream. Use your Cooks Professional stand mixer to whip the cream until stiff peaks form. Set to one side.
Remove the meringue from the oven and cover with more greaseproof paper for about 10 minutes. Dust a third sheet of greaseproof paper with icing sugar. Discard the one used to cover the warm meringue, and turn the meringue out onto the sugarcoated paper. Remove the paper lining the bottom – now top – of the meringue, and discard the now used paper.
Spread the whipped cream over the meringue, and then the passionfruit curd. Scatter the diced mango and passionfruit over the top. Use the greaseproof paper to roll up the roulade from one short end, keeping the join underneath. Sift some icing sugar over the top for decoration, and serve with more double cream if desired.
Bring a little Tex-Mex to the family table with these scrumptious chicken enchiladas!
Ingredients
600g chicken breast, cut into chunks
435g can refried beans
700ml passata
200g sweetcorn
200g cheddar cheese
300ml sour cream
10 tortillas
2 red chillies, deseeded and diced
2 red peppers
2 red onions
2 garlic cloves, crushed
3 tbsp olive oil
1 tbsp ground coriander
1 tbsp cumin seeds
1 tsp caster sugar
Small bunch of coriander; stalks finely chopped, leaves roughly chopped, plus extra to serve
Method
In your largest Cooks Professional frying pan, heat 2 tbsp of the olive oil. Fry the diced onions, peppers, coriander stalks, chillies, and half of the garlic for around 10 minutes or until all the ingredients are soft. Add 2 tsp of the ground coriander, and 2 tsp of the cumin seeds, frying for another minute. In a separate frying pan, fry the chicken in the remaining olive oil in batches until browned. Once all the chicken is cooked, add it to the frying pan full of vegetables.
Add the 150ml of the passata, sweetcorn, coriander leaves, and refried beans to the frying pan, stirring until well mixed with the chicken and other veg. Mix the rest of the passata, remaining garlic, sugar, and remaining spices in a bowl, then set to one side. Preheat your oven to 200℃/180℃ fan/gas mark 6.
Assemble to enchiladas. Lay the tortillas on your Cooks Professional chopping boards, then divide the chicken mixture between them, folding the ends over and rolling them up to seal them. Place them in your Cooks Professional roasting dish – you may need to use more than one dish – then divide the passata mixture evenly between them to top the enchiladas. Blob the soured cream over the enchiladas, and cover well with the grated cheese.
Cook your enchiladas in the oven for 30 minutes. Remove from the oven once cooked, then serve with a scattering of more coriander leaves.
This classic dessert is the perfect combination of tart lemon and sweet meringue, culminating in a sweet treat that will have you reaching for seconds.
Ingredients
For the pastry
175g plain flour
100g cold butter, cubed
1 egg yolk
1 tbsp icing sugar
For the filling
100g caster sugar
125ml lemon juice (2-3 lemons)
Zest of 2 lemons
Juice 1 small orange
85g butter, cubed
3 egg yolks
1 whole egg
2 level tbsp cornflour
For the meringue
200g caster sugar
4 egg whites at room temperature
2 level tsp cornflour
Method
Make the pastry. Mix the plain flour, cold butter, icing sugar, egg yolk and 1 tbsp cold water in your Cooks Professional food processor. Pulse until the mix starts to bind, but be careful not to overwork it. Lightly flour your kitchen surface, then tip the pastry mixture out. Gather it together until smooth, then roll out and line a loose-bottom fluted flan tin. Trim and neaten the edges, pressing the pastry into the flutes. Don’t worry if it cracks; push it back together. Prick the base with a fork, line with foil – the shiny side down – and chill for between half an hour to an hour, or overnight.
Heat your oven to 200℃/180℃ fan/gas mark 6. Blind bake your pastry; fill the pastry case with baking beans or rice to weigh it down, then bake for 15 mins. Remove the foil and bake for another 5-8 minutes until the pastry is pale golden and cooked. Remove the pastry from the oven and set to one side. Lower the oven heat to 180℃/160℃ fan/gas mark 4.
While the pastry is baking, prepare the filling. In your Cooks Professional saucepan mix the cornflour, caster sugar, and lemon zest. Strain the lemon juice, and add to the saucepan gradually. In a jug, combine the orange juice with up to 200ml and strain into the saucepan. Cook over medium heat until thickened and smooth, making sure to stir constantly.
When the mixture starts to bubble, remove from the heat and add in the smaller amount of butter, beating until it has melted. In a bowl, beat the whole egg and 3 egg yolks together – save the whites for the meringue – and stir into the pan, returning it to medium heat. Continue to stir vigorously for several minutes until the mixture thickens, and plops from the spoon. It will bubble, but won’t curdle. Remove from the heat and set to one side.
Make the meringue. Use your Cooks Professional stand mixer to whisk the egg whites until soft peaks form, then add half of the sugar a spoonful at a time. Make sure to whisk between each addition, being careful not to overbeat the mixture. Whisk in the cornflour, and then add the remaining sugar a spoonful at a time until smooth and thick.
Reheat the lemon filling quickly, then pour it into the prepared pastry case. Spoon the meringue around the edges of the filling, then spread it so that it touches the pastry. This will help to anchor the meringue and prevent it from sliding. Avoid adding the meringue straight to the middle of the mixture, otherwise it may sink. Once you’ve added meringue to the edges, then you can pile the rest of it in the centre – make sure to spread it so that it touches the surface of the hot filling, then give it a swirl.
Return the now complete pie to the oven for between 18-20 minutes until the meringue topping is crisp and slightly coloured. Remove from the oven, and allow the pie to sit in the tin for half an hour. Remove it from the tin and leave to rest for at least another half hour to an hour before slicing.
This tasty tomato bruschetta makes for a wonderful starter dish; perfect for summer parties with family and friends.
Ingredients
8 tomatoes, diced
1 small red onion, diced
2-3 cloves crushed garlic
6-8 fresh basil leaves, chopped
60-80ml olive oil
30ml balsamic vinegar
1 crusty baguette
Method
Mix the diced tomatoes, diced onions, crushed garlic, and chopped basil in a large bowl, being careful not to break up the tomatoes. Once mixed, add the olive oil and the balsamic vinegar. Season with salt and pepper to taste, then mix again. Cover and put in the fridge to chill for an hour at least, allowing the flavours to marinate together.
Slice the baguette diagonally into roughly 12 thick slices. Lightly toast the slices until they’re lightly browned on each side. Remove the tomato mixture from the fridge once ready, and evenly divide it between the 12 toasted slices. Serve immediately. If you wish to serve the mixture at room temperature, remove from the fridge half an hour before serving.
Our peach cobbler is a tasty, no-fuss dessert that will hit the spot just right. Serve with lashings of vanilla ice cream.
Ingredients
2 tins peaches
120g caster sugar, plus extra for sprinkling
150g plain flour
150g butter, cubed, plus extra for greasing
1 small egg
1 tsp ground ginger
½ tsp ground cinnamon
1 tsp baking powder
Vanilla ice cream, to serve
Method
Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease your Cooks Professional cast iron roasting dish with butter, then lay the drained peaches along the base. Sprinkle roughly 2 tbsp of the caster sugar and ground ginger over the peaches, then set the dish to one side.
In your Cooks Professional stand mixer combine the flour, remaining caster sugar, baking powder, ground cinnamon, and a pinch of salt. Mix until combined, then add the cubed butter. Continue mixing until it resembles breadcrumbs, then add the egg. Finish mixing until the ingredients come together to form a thick dough.
Spoon the dough mixture in dollops over the prepared peaches. Make sure to create a good covering, but leave some gaps for the dough to spread into. Sprinkle a little bit of caster sugar over the top, then bake in the oven for roughly 40 minutes, or until golden.
Remove from the oven and allow to stand for 5 minutes, then serve with lashings of vanilla ice cream.
Traditionally a French peasant dish, ratatouille is the perfect summer evening meal. Impress your family and friends with the depth of flavour to this hearty feast!
Ingredients
For the sauce
400g tinned chopped tomatoes
2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, diced
1 bell pepper, diced
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 tsp dried oregano
Seasoning, to taste
For the ratatouille
3 aubergines
2 large courgettes
2 salad tomatoes
2 small onions
2 thyme sprigs
Pinch dried oregano
2 tbsp olive oil
Seasoning, to taste
Method
Preheat your oven to 180℃/160℃ fan/gas mark 4.
First, make the tomato sauce. In your Cooks Professional cast iron casserole dish, heat 2 tbsp olive oil over medium heat. Add the diced onion and crushed garlic, and add the tinned tomatoes and diced bell pepper. Fry for roughly 5 minutes before adding the balsamic vinegar, sugar, thyme, and oregano. Stir well to combine, and cook for a further 15 minutes, remembering to stir occasionally. Season with salt and pepper to taste.
Use your Cooks Professional ladle to transfer the tomato sauce to your Cooks Professional food processor. Keep the cast iron casserole dish to one side. Blitz until the tomato sauce is creamy, but still a bit chunky. Add a bit of boiling water if necessary to keep the consistency right.
Next, prepare the veg for the ratatouille. Slice the courgettes, aubergines, onions, and tomatoes into even, thin slices.
Spread the prepared tomato sauce evenly on the bottom of your Cooks Professional cast iron casserole dish. On top of the sauce, arrange the slices of vegetables. Alternate between the courgette, aubergine, onion, and tomato until the whole pan is covered. Season with salt and pepper, and a sprinkle of dried oregano and the thyme sprigs. Drizzle a little olive oil over the ratatouille before placing it in the pre-heated oven for cooking.
Cook for 30 minutes; check after 20 minutes to see if the vegetables are tender, and the sauce is gently bubbling around the sides. Once cooked, remove the casserole dish from the oven and allow to cool for 5 minutes. Serve with a side of crusty bread, or serve as a side dish alongside our cajun chicken burgers.
A classic in Wales, these Welsh cakes will be the perfect addition to your cuppa. Traditionally cooked on a griddle, you can make these Welsh cakes just as easily using your Cooks Professional cast iron frying pan.
Ingredients
225g self-raising flour
100g butter
50g caster sugar, plus extra for sprinkling
50g sultanas or currants
1 egg, beaten with 3 tbsp milk
Pinch salt
Method
Use your Cooks Professional stand mixer to combine the flour and salt, then rub in the butter. Add the sugar and currants or sultanas and mix well. Add the egg mixture and continue beating together until you have a stiff dough.
Lightly flour a work surface, then roll out the Welsh cake dough until roughly 5mm thick. Use a biscuit cutter to cut out the Welsh cakes ready for cooking. Continue until all the dough is used, and are ready to be cooked.
In your Cooks Professional cast iron frying pan, heat a little butter over medium heat. Once the butter has melted and the frying pan is well greased, the Welsh cakes are ready to cook. Cook the cakes for roughly 3-4 minutes each side until golden brown.
Sprinkle caster sugar over the cooked Welsh cakes and serve immediately with your favourite beverage.
Forget what you think you know about the humble parsnip, and take it to the next level with this vegan gnocchi recipe.
Ingredients
400g parsnips, peeled and cut into chunks
600g potatoes, peeled and cut into chunks
60ml olive oil
3 garlic cloves, unpeeled
1 tsp ground nutmeg
100g strong ’00’ flour
2 tbsp nutritional yeast
Small handful of thyme leaves
30g walnuts, toasted and chopped
Method
Begin by heating your oven to 220°C / 200°C Fan / Gas Mark 7. Take a roasting tin and toss the parsnips and potatoes together in 2 tbsp of olive oil along with the unpeeled garlic cloves. Roast for around 40 minutes until the veg is soft, then remove from the oven and allow to cool.
Squeeze the garlic cloves out of their skins, then tip everything into a food processor along with the nutmeg, flour and nutritional yeast. Pulse until combined and holding together like a dough.
Bring a large saucepan of salted water to the boil. Tip the dough out onto a floured surface and cut into four equal sized chunks, then roll each into a sausage shape about 35cm long and 2.5cm wide.
Using the back of a table knife, cut each sausage into small pieces of gnocchi, around 2cm long. Cook in the salted water in batches for 1 minute, or until they bob to the surface. Remove and drain on kitchen paper.
Now, take a frying pan and heat the remaining oil. Add half of the gnocchi and fry until golden on each side (usually around 3-4 minutes), then transfer to a tray. Cook the remaining gnocchi in the same way.
Return all gnocchi to the frying pan to warm through, then divide into bowls. Grind over some fresh black pepper the scatter over the thyme leaves and toasted walnuts. Top with a little drizzle of olive oil.
Our courgette and lemon cake is a delicious lighter alternative to heavier chocolate cakes. Packed full of flavour, it will soon become your favourite teatime treat.
Ingredients
300g grated courgette
250g soft unsalted butter
200g caster sugar
200g cream cheese
100g plain flour
100g self-raising flour
85g icing sugar
3 lemons
3 eggs
4 tbsp lemon curd
1 tsp baking powder
1 tsp vanilla extract
Pinch salt
Method
Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease and line 2 round sandwich tins with butter and greaseproof paper, then set to one side. Zest two of the lemons to use in the cake, and save the third lemon’s zest for the icing. Juice the lemons, then put the juice in your Cooks Professional bowl before setting to one side.
Use your Cooks Professional stand mixer to combine 200g of the soft butter, caster sugar, courgettes, eggs, the zest of two lemons, and vanilla extract. Mix together until a creamy batter forms. Gradually stir in the mixed flours, baking powder, 1 tbsp of the lemon juice, and a generous pinch of salt.
Divide the batter between the prepared tins, then bake for roughly 25 minutes, or until golden and springy to the touch. Once cooked, removed from the oven and allow to cool in the tins for roughly 15 minutes, before turning out onto a cooling rack.
While the cake is baking, prepare the lemon drizzle. In a bowl, mix 1 tbsp lemon juice with 25g icing sugar, then set to one side.
Use a cocktail stick to prick the prepared sponges once they’ve been turned out onto the cooling rack, then spoon over the prepared drizzle and allow the cakes to cool completely.
Make the icing. Use your Cooks Professional stand mixer to mix the remaining icing sugar, butter, cream cheese, and the remaining lemon juice, as well as the remaining zest you set to one side earlier. Combine until you’ve got a creamy frosting.
Place one cake on a plate, and use half the frosting to cover it. Spread over the lemon curd, and then place the second cake on top. Use the remaining frosting to cover the top of your cake, then serve immediately.
Chowder is the perfect thing to warm you up on a cool evening. Packed full of sweetcorn and fresh fish, this chowder will soon become your go-to comfort food.
Ingredients
350g potato, roughly chopped into cubes
300g smoked haddock fillets
140g sweetcorn
500ml semi-skimmed milk
2 rashers of bacon, chopped
1 onion, diced
Knob of butter
Parsely, chopped, to serve
Method
Your a large Cooks Professional saucepan, heat the knob of butter until it’s melted. Add the chopped bacon to the bacon and fry until it starts to brown. Add the diced onion and cook until just softened. Pour the milk into the pan, and stir in the potatoes. Allow the chowder to come to the boil, and simmer for roughly 5 minutes.
Add the haddock to the pan, and cook gently for a further 10 minutes. Break the fish into chunks using your wooden spoon, and stir in the sweetcorn. Cook for another few minutes until the fish is thoroughly cooked. Remove from the heat and scatter the chopped parsley over the chowder. Dish up into your Cooks Professional bowls and serve with crusty bread.
Tempt your taste buds with this fruity cheesecake, packed full of succulent blueberries to really give you that sweet kick.
Ingredients
Punnet blueberries
300g digestive biscuits
275g caster sugar
140g butter, melted
3 x 300g cream cheese
200ml sour cream
3 large eggs
4 tbsp plain flour
2 tsp vanilla extract
1 tsp cornflour
Method
Preheat your oven to 200℃/180℃ fan/gas mark 6. Line an oven-prof baking dish with greaseproof paper. In your Cooks Professional food processor, blitz the digestive biscuits until they’re a fine crumb. Add the melted butter and continue to blitz together until fully combined. Pour the biscuit crumb into your prepared tin, and press down firmly with the back of a spoon until the base is covered. Bake for roughly 10 minutes, then set to one side to cool.
In your Cooks Professional saucepan, add the blueberries and 25g of the sugar. In a jug, combine the cornflour with roughly 1 tbsp of cold water, then add this to the saucepan. Cook gently over a medium heat until all the sugar has dissolved. Briefly increase the heat for a minute or two, allowing the blueberry mixture to bubble, until it becomes thicker in consistency and looks saucier. Set to one side to cool.
Use your Cooks Professional stand mixer to beat the cream cheese until smooth. Add the remainder of the sugar, whisking again before adding the eggs, soured cream, flour, and vanilla extract, mixing together until well combined.
Assemble the cheesecake. Pour roughly half the cheesecake mixture over the prepared biscuit base. Next, use a spoon to dot blobs of the blueberry sauce over the top, before covering with the remaining cheesecake mixture. Use a rubber spatula to smooth the the top of the cheesecake before drizzling the remaining blueberry sauce mixture over the top. Use the end of a spoon to ripple the blueberry sauce into the cheesecake.
Place your cheesecake in the oven and bake for 10 minutes; lower the heat to 110℃/90℃ fan/gas mark 5 and bake for another 30 minutes. Turn off your oven, and leave the cheesecake in there for roughly a further hour, and another hour on top of that with the oven door slightly ajar. Remove from the oven and set aside to cool at room temperature until completely cool. Chill in the fridge for at least 3 hours, or overnight if possible.
Our version of this vegetarian classic is packed full of flavour. Serve with a side of herby salad for a truly tempting weeknight dish.
Ingredients
For the tomato sauce
4 x 400g tinned chopped tomatoes
8 garlic cloves, crushed
3 tbsp caster sugar
3 tbsp olive oil
2 tbsp red wine vinegar
Small bunch fresh basil, roughly chopped
For the topping
2 x 125g balls mozzarella
2 x 250g tubs mascarpone
85g grated parmesan
3 tbsp semi-skimmed milk
For the filling
100g grated parmesan
3 x 250g tubs ricotta
400g dried cannelloni
1kg spinach
Pinch grated nutmeg
Method
Preheat your oven to 200℃/180℃ fan/gas mark 6. Make the tomato sauce; in your Cooks Professional frying pan, heat the olive oil and fry the crushed garlic for roughly 1 minute. Add the tinned tomatoes, vinegar, sugar, and some seasoning, simmering for around 20 minutes, stirring occasionally until the mixture has thickened. Add the chopped basil and then divide the sauce between two or more ovenproof dishes.
To make the topping, add the mascarpone and the milk together in a bowl and beat together until smooth. Season to taste and put to one side.
In a large colander, wilt the spinach by pouring boiling water from the kettle over it. You may need to do this in several batches. Once cool enough to handle, squeeze out the excess water. Chop the spinach, and in a clean bowl mix it together with 100g of the parmesan and all of the ricotta. Season with pepper, salt, and the nutmeg.
Next, fill the cannelloni tubes. Fill a piping bag or a plastic food bag, with the corner snipped off, with the spinach and ricotta filling, then squeeze the filling into the cannelloni tubes. Gently lay the tubes on top of the prepared tomato sauce, and spoon over the prepared mascarpone topping. Sprinkle over the 85g parmesan and the mozzarella.
Bake in the oven for 30-35 minutes until the cannelloni is golden and bubbling. Remove from the oven and allow to stand for 5 minutes before serving with a herby salad.
A twist on a classic. This fruity crumble will soon become the new family favourite!
Ingredients
3 x 410g tinned peaches in juice
140g plain flour
25g cold butter, grated
50g porridge oats
2 tbsp honey
Zest & juice 1 lemon
Method
Preheat your oven to 200℃/180℃ fan /gas mark 6. Drain the peaches, but reserve 4 tbsp of the juice from the tin. Place the peaches in your Cooks Professional roasting dish, scattering over the lemon zest, juice, and 1 tbsp honey, then use a wooden spoon or rubber spatula to mix it all together.
In a clean bowl, combine the grated butter, oats, flour, 1 tbsp honey, and the 4 tbsp of reserved peach juice. Use a wooden spoon to mix the ingredients together, then use your hands to rub it together until you have a rough crumbly mixture. Scatter the crumbly mixture over the peaches in your roasting dish.
Cook for around 35 minutes or until the crumble is lovely and golden on top. Remove from the oven and set aside for a few minutes to cool, then serve with a generous dash of double cream.
This vibrant Vietnamese sandwich is the perfect hump-day lunch treat!
Ingredients
2 small baguettes
50g chicken liver pate
1/4 cucumber, sliced thinly and diagonally
140g turkey, shredded
1 tbsp mayonnaise
1 red chilli, 1/2 chopped, 1/2 sliced
Small handful of parsley
For the slaw
2 small carrots, grated
75g red cabbage, thinly sliced
1/2 tsp grated ginger
1/2 tbsp rice vinegar
1/2 tsp golden caster sugar
Method
Begin with the slaw. Tip in the carrots and cabbage into a large bowl, then in a smaller bowl combine the ginger, rice, vinegar, sugar and a pinch of salt. Pour this over the carrots and cabbage, and mix to coat. Set to one side for at least 15 minutes.
Cut the baguettes open and spread the pate over the bottom half. Top with the pickled slaw, cucumber and turkey.
Mix the mayonnaise with the chopped chilli, then dollop over the top. Scatter with parsley and sliced chilli, then clamp the two halves together and tuck in!
This traditional Turkish dish is the perfect sweet treat for those of you who just can’t get enough of nuts. Packed with pistachios, walnuts, and pecans, layered between filo pastry and sweetened with honey syrup, this will fast become your favourite dessert.
Ingredients
500g of filo pastry, or roughly two packs of ready-made filo pastry
200g pistachios, plus extra finely ground pistachios for garnishing
50g walnuts
50g pecans
3 tbsp honey
200g butter, with extra for greasing
For the syrup
50g honey
250g caster sugar
2 tsp orange extract
1 tsp cinnamon
200ml water
Method
Preheat your oven to 180℃/160℃ fan/gas mark 4. Grease a square cake tin, roughly 21cm x 21cm, with the extra butter. Use your Cooks Professional food processor to blitz 200g of the pistachios, and all of the walnuts and pecans, but be careful not to blitz them into a paste. Empty the nut mixture into a bowl, then stir in the honey and a pinch of salt. Set to one side. You can also blitz more pistachios to use as a garnish once the baklava is cooked – set these to one side in a clean bowl.
Melt the butter, either by heating on the hob in a Cooks Professional saucepan, or in the microwave. Cut the first pack of filo pastry in half so that it fits in the square tin. Place one sheet in the tin, then brush with the melted butter. Add another sheet on top of it, then brush this with butter again, and continue layering like this until the whole of the first pack of filo pastry is used up.
Scatter the honey and nut mixture over the top layer of pastry until well covered, using the back of a spoon to press it down. Open the second pack of filo, again cutting it in half so that the layers will fit in the tray. Add a sheet of pastry and brush with the melted butter, then continue the layering process until the final pack of filo pastry has all been used. Once the last sheet has been placed onto the baklava, pour any remaining butter over the top to finish. Using a sharp Cooks Professional knife, cut deep lines into the pastry to create diamond or square shapes. Bake in the oven for 20 minutes.
After 20 minutes, reduce the heat to 150℃/130℃ fan/gas mark 2 and cook for another 45 minutes. Meanwhile, prepare the syrup. In a clean Cooks Professional saucepan combine the syrup ingredients, heating gently until the sugar has dissolved. Boil the mixture for between 8-10 minutes or until the syrup has reduced to the consistency of runny honey.
Remove the baklava from the oven and pour the warm syrup over the top so that it runs down the lines you have cut. Allow to completely soak in, and leave the baklava to cool for roughly four hours. Top with the remaining pistachio garnish once cold and serve.
Try your hand at this fakeaway alternative to your favourite Chinese dish. You won’t be disappointed with the depth of flavour!
Ingredients
350g minute steak, cut into thin strips
1 red chilli, de-seeded and thinly chopped
1 red bell pepper, chopped into thin strips
Thumb size piece of ginger, cut into matchsticks
2 garlic cloves, crushed
4 spring onions, thinly sliced; separate the green and white parts
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
4 tbsp white wine vinegar, or rice wine vinegar
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp water
Cooked noodles, to serve
Method
In a bowl, combine the cornflour and Chinese five-spice. Toss the steak strips in the spiced cornflour mixture until covered.
In your Cooks Professional wok, heat the vegetable oil until hot. Carefully add the beef strips and fry until crispy and golden. Use a slotted spoon to remove the beef from the oil and set to one side to drain on kitchen paper. Keep roughly 1 tbsp of the oil before discarding the rest of it.
In the same frying pan with the remaining oil, fry the sliced pepper, half of the chilli, white parts of the spring onion, sliced ginger, and crushed garlic for roughly 3 minutes. Be careful not to let the ginger and garlic burn.
In a separate bowl, combine the white wine vinegar, sweet chilli sauce, soy sauce, and tomato ketchup with the water. Once combined, pour over the veg in the wok. Simmer for around 2 minutes before adding the beef back into the pan, coating well with the sauce.
Remove the crispy beef from the heat. On a plate, arrange the cooked noodles, and spoon the crispy beef on top. Garnish with the remaining chilli and the green parts of the spring onions, and serve immediately.
Our Baileys chocolate trifle will be the ideal thing to satisfy your sweet cravings, and to impress your friends and family at the next gathering.
Ingredients
100ml Baileys, plus 2 tbsps for soaking the brownies
100g dark chocolate, chopped
50g milk chocolate, chopped or shaved
500ml ready-made vanilla custard
400g chocolate brownies
500ml double cream
25g icing sugar
Method
In your Cooks Professional saucepan, make the chocolate custard. Combine the read-made vanilla custard and the dark chocolate, and stir over a gentle heat until the chocolate has completely melted and incorporated with the custard. Remove from the heat and set to one side to cool, covering the surface with cling film to prevent the custard from forming a skin.
In a trifle bowl, arrange the brownies and drizzle the 2 tbsps of Baileys over them. Once the custard has cooled, spoon this over the brownies base, then cover the trifle and chill.
Use your Cooks Professional stand mixer to create the final layer of the trifle. Combine the double cream and the 100ml Baileys. Sift over the icing sugar, and use your stand mixer to whisk it all together until soft peaks form. Add the final cream layer to the trifle, and top with the shaved milk chocolate. Chill until ready to serve.
Tempt your taste buds with this aromatic sea bass dish, which will be sure to impress the family.
Ingredients
2 Sea bass fillets, skin on and scaled
Large knob of ginger, peeled and shredded
4 garlic cloves, diced
3 red chillis, deseeded and thinly sliced
100g spring onions, cut diagonally
1 tbsp soy sauce
3 tbsp olive oil
200g tenderstem broccoli
Method
Season the sea bass fillets with salt and pepper, then use your Cooks Professional knife to score the skin 3 times. Heat the olive oil in your Cooks Professional frying pan.
Once the oil is hot, fry the fillets skin-side down for roughly 5 minutes or until the skin is crisp and golden. Turn over and cook for between 30 seconds to a minute, then remove from the heat.
Meanwhile, boil the tenderstem broccoli as per the packet instructions in your Cooks Professional saucepan. Remove from the pan and set to one side once cooked. In the same pan that you used to fry the fish, fry the shredded ginger, chilli, and diced garlic for around 2 minutes or until golden.
Remove the ginger, chilli, and garlic from the heat. Toss in the spring onions and mix well. Arrange the fish on a plate, spoon over the soy sauce, and top with the ginger, chilli, garlic and spring onion mixture. Serve alongside the tenderstem broccoli.
This zesty cake made with a light olive oil sponge and a chocolate and blood orange glaze is guaranteed to bring some overdue sunshine into your kitchen.
Ingredients
300g golden caster sugar
5 eggs
4 blood oranges, zested and juiced
150ml light olive oil
280g self-raising flour
140g white chocolate, chopped
Method
Begin by preheating your oven to 180°C / 160°C fan / Gas Mark 4., then greast a 2.5L bundt tin with some melted butter.
Crack the eggs into the bowl of a stand mixer along with the sugar and zest of three of the oranges, then whisk until pale and thick. Reduce the mixer speed to low, then pour in the olive oil and the juice from three of the oranges and mix until well combined.
Sieve the flour into the mixture and whisk again until you have a smooth batter. Pour into the prepared cake tin and place on a baking tray in the centre of your oven for around 35-40 minutes. Bake until an inserted skewer comes out clean. Cool in the tin for 5 minutes before turning out onto a wire rack.
Whilst your cake is cooling, make the glaze by placing the chocolate in a bowl and place over a saucepan of simmering water. Once melted, pour in the juice from the 4th orange and stir to combine. Remove the bowl from the heat and set to one side to cool slightly, until it is thick but still pourable.
Pour over the cake, allowing it to drip down the sides. the sprinkle the remaining orange zest over the top to decorate.
These fruity brûlées are the perfect summer dessert.
Ingredients
100g raspberries
300ml double cream
4 egg yolks
2 tbsp caster sugar
2 tbsp demerara sugar
Zest of half a lemon
1 vanilla pod
Method
Add the double cream and lemon zest to your Cooks Professional saucepan. Split the vanilla pod and scrape the seeds into the cream mixture, adding the pod in too. Gently heat until just before the cream starts to boil – there should be tiny bubbles forming at the edges. Take off the heat, and leave the mixture to infuse for roughly 15 minutes.
Heat your oven to 160℃/140℃ fan/gas mark 3. In a roasting tin, place 4 ramekins. Fill the roasting tin with boiling water, until roughly 2cm of the ramekins are uncovered.
Evenly divide the raspberries between the four ramekins, keeping a few spare. Using your Cooks Professional standmixer, whisk the egg yolks and caster sugar until pale and fluffy; this should take roughly 3 minutes. Remove the lemon zest and vanilla pod from the cream mixture, and slowly stir in the egg mixture. Pour the mixture from the saucepan into a jug, and then evenly divide it between the four ramekins, topping with the reserved raspberries.
Cook the brûlées in the oven for roughly 20-25 minutes, until the custard has formed a skin and has a slight wobble when you nudge the roasting tin. Allow the brûlées to cool, and then chill in the fridge for around 4 hours.
Heat the grill on high if you don’t have a blowtorch. Sprinkle the demerara sugar over the top of the brûlées, and place them under the grill to caramelise. Alternatively you can use a blowtorch if you have one. Grill the brûlées until the sugar has melted and crisped. Allow to settle for 5 minutes, before serving.
A must-have dish for seafood lovers, our hearty seafood chowder is the perfect thing to fill you up on any day of the week.
Ingredients
320g pack fish pie mix (haddock, smoked haddock, salmon)
250g pack cooked mixed shellfish
100g streaky bacon, chopped
1 large onion, diced
600ml fish stock
1 tbsp vegetable oil
1 tbsp plain flour
225g potatoes, peeled and halved
Pinch cayenne pepper
Pinch mace
300ml milk
4 tbsp
Small bunch parsley, chopped
Crusty bread, to serve
Method
In a large Cooks Professional saucepan, heat the oil over medium heat. Add the bacon and onion; fry for a between 8-10 minutes or until the bacon is cooked, and the onions are soft. Stir in the flour and book for another 2 minutes.
Add the fish stock and bring the chowder to a gentle simmer. Add the potatoes and cover. Simmer for a further 10-12 minutes, or until the potatoes are cooked. Stir in the cayenne pepper, mace, and seasoning, then add the milk.
Add the fish pie mix to the saucepan and simmer for roughly 4 minutes. Next add the cream and the shellfish mix; simmer for a further minute. Check the seasoning and add more if necessary, before removing from the heat. Sprinkle the chopped parsley over the chowder, and serve in bowls with the crusty bread.
A truly winning flavour combination, the zest of the limes and the sweetness of the coconut melt together in a perfect cheesecake. Top with drizzled white chocolate for pure decadence!
Ingredients
For the base
250g gingernut biscuits
100g unsalted butter, melted
For the filling
600g cream cheese
65g desiccated coconut
Juice of 3 limes
Zest of 2 limes
1 tsp vanilla extract
100g icing sugar
300ml double cream
For the topping
Zest of 1 lime
20g desiccated coconut
50g white chocolate, melted (optional)
Method
Grease and line a 20cm round tin with a loose bottom. Alternatively, you can put your cheesecake together in a round ceramic dish which would save removing the cheesecake once assembled.
To assemble the base, add the gingernut biscuits to a plastic food bag, and bash them to crumbs with a rolling pin. Once the biscuits are all nice and crumbly, transfer them to a mixing bowl, and add the melted butter. Mix thoroughly until the crumbs are completely coated, then tip them into the prepared dish or tin. Press down firmly into the base to create an even layer. Chill in the fridge for 1 hour to set until firm.
For the filling, add the cream cheese, icing sugar, lime juice, zest, desiccated coconut, and vanilla extract to your Cooks Professional stand mixer. Beat together until smooth, then tip in the double cream and beat until the mixture is fully combined.
Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards. Ensure that there are no air bubbles, and smooth the top of the cheesecake with a rubber spatula. Leave to set in the fridge overnight.
When you’re ready to assemble the decorations for your cheesecake – once it has set – assemble the ingredients about half an hour before you intend to serve it. Remove from the fridge and sprinkle over the remaining zest and desiccated coconut. If you wanted to add a little bit of decadence, melt a little white chocolate either in the microwave (in blasts of 30 seconds at a time to prevent it burning) or over a bain-marie, then drizzle over your cheesecake before adding the lime zest and coconut. If you used a dish with a removable bottom, make sure to have removed the cheesecake and set it on a plate, removing the lining and base, before you assemble your decorations.
Add a touch of luxury to your midweek meals with this delicious bacon-wrapped monkfish.
Ingredients
400g monkfish tail, sliced into 2 fillets
12 rashers rindless smoked streaky bacon
2 sprigs thyme, leaves stripped
2 large tomatoes
3-4 tsp vinaigrette
225g bag watercress and salad leaves
Method
On your Cooks Professional chopping board, lay one tail of your monkfish. Sprinkle over the thyme leaves and seasoning, then lay the other fillet on top. Try to lay it so that the tapering tip goes in the opposite direction, so each end has one thick and one thin end together.
On a separate chopping board, lay the strips of bacon so that they overlap slightly. Add the monkfish to the centre, then wrap the bacon around the fish until it holds together firmly.
Heat the grill for 5 minutes, then line the grill pan. Lay the monkfish on the grill pan, making sure that the bacon joins are underneath.
Grill the monkfish for between 7-10 minutes, or until the bacon starts to go crispy, then carefully turn the fish over and cook the other side for another 7-10 minutes. While the monkfish is cooking, halve the tomatoes, and grill those alongside the fish. When the monkfish feels firm to the touch, remove from the grill and set to one side to stand for 5 minutes. Save any of the pan juices from the greaseproof paper and drizzle into the vinaigrette.
Use your Cooks Professional knife to slice the monkfish into medallions, on a slight diagonal. Use the vinaigrette and the juices from the pan to dress the watercress salad, and divide between four plates. Top the salad with the monkfish and season to taste. Serve with the grilled tomato and baby new potatoes.
This sweet treat is the perfect thing to enjoy over a cuppa with friends and family.
Ingredients
55g butter
55g Demarara sugar
55g golden syrup
50g plain flour
½ level tsp ground ginger
½ tsp lemon juice
Method
Preheat the oven to 180℃ / 160℃ / gas mark 4. Line two baking trays with greaseproof paper. Oil a thickish handle of a wooden spoon, and then lay it on a cooling rack.
Add the butter, sugar, and syrup to a Cooks Professional frying pan. Heat gently over a low heat until the butter has melted, and the sugar has dissolved. Stir occasionally, and drag your wooden spoon across the bottom of the pan. When you can no longer hear the gritty granules being scraped along the pan and most of them have disappeared, you’ll know the sugar has dissolved. This should take roughly 15 minutes. Don’t allow the mixture to boil, as it may crystallize.
Leave the mixture to cool slightly; after roughly 2-3 minutes, sieve in the flour and ginger. Pour the lemon juice and stir well, to ensure it’s mixed thoroughly. Drop four teaspoonfuls of the prepared mixture onto each of the prepared baking trays, making neat circles about 10cm or 4 inches apart.
Bake in the preheated oven for roughly 10-15 minutes, or until the mixture is well spread out, looks lacey, and is a dark golden colour. Once baked you’ll need to work fast to shape the brandy snaps before they cool. It will be easier to bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then use a fish slice to lift a brandy snap from the baking tray. The mixture will need to be firm enough to remove, but still pliable enough to shape. You can check whether it’s ready by releasing around and under the edges with a small palette knife.
Quickly roll a circle of the warm mixture around the handle of the oiled wooden spoon, and join the brandy snap underneath./ Press lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles harden up too much to work with, return them briefly to the oven for a few seconds to soften them up again.
Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small, smooth ball using your hands, and flatten it slightly on the tray with your fingers. When the finished brandy snaps are cold, you can store them in an airtight container. They will keep for up to a week. For added decadence, prepare some whipped cream with an electric whisk, then add to a piping bag. Pipe the cream into your prepared brandy snaps, and serve with a good cup of tea.
These are a firm favourite with Leah’s family, and never last long once they come out of the oven. Give these sweet treats a go and watch them disappear off the plate!
Ingredients
2 ½ cups flour
½ cup soft brown sugar
200g white chocolate, roughly chopped
1 cup mango, chopped
½ cup milk
¼ cup cream
90g butter, melted
1 egg, lightly beaten
Method
Preheat the oven to 180℃ / 160℃ / gas mark 4. Grease a 12 hole muffin tin with butter or oil. Sift the flour into a large mixing bowl, then stir in the sugar and white chocolate, then mix well with a wooden spoon or rubber spatula. Fold in the chopped mango gently. Make a well in the centre of the mixture.
Add the combined cream, butter, milk, and egg all at once. Mix with the rubber spatula until the ingredients are just combined. Be careful not to overmix – the batter should look quite lumpy. Spoon the batter into the prepared tin.
Bake for roughly 20 minutes, or until golden. Loosen the muffins with a flat-bladed knife, and turn out onto a wire rack to cool.
This is the perfect dish to impress a loved one, or even if you want to just treat yourself to a decadent Friday night dinner. Serve with your preferred vegetables on the side for a meal worthy of any restaurant!
Ingredients
For the duck
2 duck breasts
1 thyme sprig
1 star anise
25g butter
For the plum sauce
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned, and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock
For the creamed potatoes
450g Maris piper potatoes
50g butter
50ml double cream
50ml milk
For the buttered spinach
250g spinach leaves
Knob of butter
Method
Preheat the oven to 180℃ / 160℃ fan / gas mark 4. First, prepare the sauce. Add the shallot to a frying pan and fry in the oil for roughly 5 minutes, or until just softened, but not coloured. Add the prepared plums and demerara sugar, stirring for a few minutes until the sugar has dissolved. Add the stock and red wine, then allow to simmer for about 15 minutes, stirring occasionally, until the sauce is softened and thickened. Keep warm, or leave at room temperature for up to a day before reheating to serve.
Score the skin of the duck breasts with a sharp Cooks Profesional knife, and season well with salt and pepper. Heat your Cooks Professional frying pan and place the duck breasts in, skin-side down. Fry for around 6-7 minutes, then turn and add the thyme, star anise, and butter. Allow the butter to melt, then baste the duck with the juices for several minutes. Transfer everything to a small roasting tin, and finish in the oven for around 5-6 minutes for pink, or 10-12 minutes for well done.
Prepare the creamed potatoes. Boil in a saucepan of salted water for around 20-25 minutes until cooked. Drain well, then return them to the saucepan and mash, gradually adding the butter, cream, and milk. Season to taste.
Once the duck is ready, baste again with the juices, and then rest for around 5 minutes while you reheat the sauce and prepare the spinach. Wash the spinach leaves in a colander, then add to a pan with a knob of butter and some seasoning. Wilt for roughly one minute, stirring, and then remove from the heat.
On a chopping board, thinly slice each duck breast. Arrange the breast on the plate along with some of the plum sauce, a spoon of the creamed potatoes, and the buttered spinach.
A classic, this pineapple upside-down cake will be perfect with your late morning cup of tea.
Ingredients
For the topping
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained
Glacé cherries
For the cake
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
Syrup from the tinned pineapples
Method
Preheat the oven to 180℃ / 160℃ fan /gas mark 4. To prepare the topping, beat the butter and sugar together in your Cooks Professional stand mixer until creamy. Spread the butter and sugar mixture over the base of a prepared 20-21cm round cake tin. You can also spread it up the sides of the tin; it will likely spread to about a quarter of the way up the tin. Arrange the pineapple rings on top, and then place the glacé cherries in the centres of the rings.
Using your stand mixer, add the butter, caster sugar, flour, baking powder, vanilla extract, and roughly 2 tbsp of the syrup from the tinned pineapples. Beat together to a soft consistency. Spoon the mixture until the tin on top of the prepared pineapple, and smooth it out so the mixture is level. Bake for roughly 30 minutes, or until golden brown. Leave the cake to stand in the tin for around 5 minutes, then turn out onto a plate. Serve with a dash of cream, and enjoy!
You can’t beat a homemade fish pie. This best ever fish pie recipe is sure to have you and your family reaching for a delicious second helping!
Ingredients
400g skinless white fish fillet
400g skinless smoked haddock fillet
400g skinless salmon
150g King prawns
600ml full fat milk
1 small onion, cut into quarters
4 garlic cloves
2 bay leaves
Small bunch of parsley, chopped
100g butter
50g plain flour
Pinch of nutmeg
1kg floury potatoes, peeled and cut into chunks
50g cheddar
Method
In a frying pan, poach your fish. Add the white fish, smoked haddock, salmon, and king prawns to the frying pan, along with 500ml of the milk, and poach over a low-medium heat. Stud each quarter of onion with a garlic clove and add these to the milk, as well as the two bay leaves. Adjust the heat to bring the milk just to the boil; you should see a few small bubbles. Reduce the heat, and allow to simmer for around 8 minutes. Lift the fish onto a plate, and strain the milk into a jug and allow it to cool. Flake the fish into large pieces, and add these along with the king prawns to your large Cooks Professional casserole dish. Scatter the chopped parsley over the fish and prawns.
Next, make the bechamel sauce. In a saucepan, melt about half the butter, and stir in the flour. Cook over a moderate heat for roughly 1 minute, continually stirring to prevent the mixture from catching on the bottom of the pan. Pour in a little of the cold poaching milk, and stir until blended. Continue gradually adding milk, stirring continually, and mix until you have a smooth sauce. For some added decadence, add some cheddar cheese to the sauce, stirring until it’s melted and fully incorporated. Remove the sauce from the heat, and season with salt, pepper, and the nutmeg, then pour over the fish.
Preheat your oven to 200℃ / 180℃ fan / gas mark 6. In a clean saucepan boil the prepared potatoes for roughly 20 minutes, or until cooked. Drain, then season and mash with the remaining butter and milk. Use the mash to top the pie; start at the edge of the casserole dish, and work your way in; push the mash right to the edges to seal. Fluff the top of the mash with a fork, and sprinkle over the cheese. Bake for 30 minutes.
This decadent pudding is sure to wow guests at your dinner parties. Lemon and raspberries are the perfect flavour combination that will have you reaching for more!
Ingredients
Unsalted butter, for greasing
100g caster sugar
3 tbsp plain flour, sifted
2 eggs, separated
1 lemon, zest and juice
200ml milk
100g raspberries
Method
Preheat oven to 190℃ / 170℃ fan / gas mark 5. Prepare the ramekins; thoroughly grease 5 ramekins with butter, then set to one side. In a large mixing bowl, use a stand mixer to combine the sugar, flour, egg yolks, and a pinch of salt. Stir in the lemon zest and juice, then gradually whisk in the milk.
In a separate clean bowl, whisk the egg whites until soft peaks form, and then fold this into the lemon mixture. Be careful not to over whisk; we want to keep all that lovely air you’ve just worked hard to get in the mixture. Gently spoon this into the prepared ramekins, and poke between 4-5 raspberries into each. You may need extra ramekins, depending on how large the ones you’ve chosen are.
Place the ramekins in a small roasting tin, and pour enough boiling water into the tin to come halfway up the side of the ramekins, creating a bain-marie. Cook for between 15-20 minutes, or until puffed up and pale golden.
Remove from the oven and leave for a few minutes to allow the bain-marie to cool. Carefully remove the ramekins from the bain-marie – the water may still be hot – and serve the lemon and raspberry puddings with cream and the remaining raspberries.
A new coffee recipe has gone viral and taken the internet by storm. Whether you’re on Facebook, Instagram, Twitter or TikTok, everyone is posting about Dalgona coffee. So we’re here to help you become a professional barista at the comfort of your own home, with just four simple ingredients.
So what is Dalgona coffee? It’s a South Korean whipped coffee drink. The name ‘Dalgona’ comes from sugar candy that is very popular in South Korea, because the colour, and texture of the mixture is very similar.
1 cup of milk (hot or cold depending on how you want your coffee)
Method
Combine the instant coffee, sugar and warm water into a bowl. Using a hand mixer, whisk profusely until the consistency of the mixture is creamy and fluffy (should take 5-10 minutes).
Get your cup of milk, top it up with the thick fluffy mixture. It really is that easy. Enjoy!
Line a square baking tin, roughly 20cm x 20cm, with greaseproof paper. First, prepare the sauce. Add the sugar to a saucepan with a little splash of water, and cook over a low heat, until the sugar has dissolved. Increase the heat and boil until it has changed to a dark caramel colour. Remove from the heat, and add the double cream and butter. Stir the mixture together with a wooden spoon until combined, and add a generous pinch of sea salt, before putting to one side.
Prepare the fudge. In a separate saucepan, heat the butter over a medium heat, and add the milk and sugar. Keep stirring until the sugar has melted. Bing the mixture to a boil and cook for roughly one minute.
Remove from the heat and carefully add the icing sugar; you can add more milk to loosen the mixture if needed.
Pour the fudge into the prepared tin, and add the salted caramel sauce on top. Using a toothpick or a spoon, create swirl patterns through the fudge. Sprinkle more sea salt over the top to finish. Leave to cool, and then chill in the fridge for 4 hours, or overnight. Remove from the baking tin and cut the fudge into squares. Enjoy!
The breakfast of champions. This decadent breakfast bagel is perfect to get your day started on the right track!
Ingredients
1 large egg
1 or 2 rashers of bacon
1 bagel bun
Several slices of mature cheddar cheese
Dash of vinegar
Butter, for spreading
Method
Slice your bagel in half, and toast for two minutes under the grill, or until lightly toasted. Remove from the grill and butter both halves.
Grill the bacon. Use one or two slices, depending on how decadent you want to make your breakfast sandwich. Cook until the bacon is crisp, remembering to turn halfway through cooking. Once cooked, remove from the grill and add to the bottom half of your buttered bagel bun.
Poach the egg. To have a perfectly poached egg, only fill the saucepan with roughly 4 inches of water, and a dash of vinegar. Put this on a medium heat, so that the water is hot and lightly simmering, but not boiling. Crack the egg into a cup or mug, and try to bring it as close to the water as you can before you tip it into the saucepan, preferably in one fluid movement if you can. Don’t swirl the water with a wooden spoon – instead leave the egg to poach in the gently simmering water. Cook for around 2 minutes for a soft egg, 4 minutes for a hard poached egg. Remove from the water with a slotted spoon, and place on top of the bacon.
Top the egg with the sliced cheese – you can use as much or as little of this as you want – and then top the sandwich with the lid of the buttered bagel bun. Serve immediately.
Chef’s tip: It tastes just as great if you use a breakfast muffin instead of a bagel!
The perfect sticky chicken to complement your barbecue buffet! Marinade your chicken overnight in our classic BBQ sauce, and simply cook on the barbecue for a tasty treat.
Ingredients
6 chicken wings
6 chicken drumsticks
For the marinade
3cm piece fresh root ginger, peeled and grated
3 tbsp orange marmalade
2 tbsp clear honey
2 tsp soy sauce
1 ½ tsp Chinese five spice
1 garlic clove, crushed
1 tbsp olive oil
½ tsp grated orange zest
Method
In a bowl, combine the marinade ingredients and whisk together with a balloon whisk. Set to one side. In your Cooks Professional roasting dish, arrange the chicken wings. Slash the skin on the chicken drumsticks three or four times with your sharp Cooks Professional knife, and then place in the roasting dish with the chicken wings.
Pour the marinade over the chicken, and allow to marinate for at least 2 hours, preferably overnight. Turn the chicken occasionally so that the meat really soaks up that great barbecue flavour.
Fire up the barbecue, and place the marinaded chicken over medium-hot coals. Cook for roughly 20 minutes, making sure to brush any extra marinade over the chicken as it cooks. If you notice the chicken colouring too quickly, move it to a cooler side of the barbecue to allow it to cook at a gentler heat.
Ensure the chicken is cooked all the way through. Use a skewer to pierce a drumstick; the juices should run clear. If it runs pink, keep cooking for a while longer.
Alternatively, you can cook in the oven at 200℃/180℃/gas mark 6. Keep the chicken in your Cooks Professional roasting dish, with any leftover marinade, and cook in the oven for around 50 minutes. Turn the chicken occasionally, basting with the marinade. Serve immediately once cooked.
A favourite for our American cousins, these snickerdoodles are the perfect sweet treat to have with a cuppa.
Ingredients
250g unsalted butter
225g caster sugar
2 large eggs
2 tsps vanilla extract
345g plain flour
1 ½ tsp cream of tartar
½ tsp baking powder
1 tsp salt
For the cinnamon sugar
25g sugar
1 ½ tbsp cinnamon
Method
Preheat your oven to 180°C / 160°C fan / gas mark 4.
Use your Cooks Professional stand mixer to cream together the butter and the caster sugar for roughly 4-5 minutes, or until light and fluffy. Make sure to scrape the sides of the bowl to get all of the mixture well combined. Add the eggs and the vanilla extract, and mix for a further few minutes.
Add the cream of tartar, baking powder, salt, and flour. Mix until well combined. Wrap the dough and leave it in the fridge for roughly 20-30 minutes.
In a small bowl, mix together the smaller amount of sugar with the cinnamon to create the cinnamon sugar. Line a baking tray with greaseproof paper.
Remove the snickerdoodle dough from the fridge, and roll into small balls until they’re all round and smooth. Drop the snickerdoodle balls into the cinnamon sugar, ensuring they’re well covered.
Place the well-covered snickerdoodle balls on the prepared baking tray. For a flatter biscuit, gently press down in the centre of each ball before placing the tray in the oven. This will help to prevent them from puffing up in the middle.
Cook for roughly 9-11 minutes, or until golden. Remove from the oven and allow to cool slightly on the baking tray before putting them on a wire rack to cool completely. Serve with your favourite beverage and enjoy!
This is the perfect sweet treat for you to make from the comfort of your own home. Blueberry and white chocolate is the perfect combination for a truly gourmet fudge!
Ingredients
1 punnet blueberries
2 tsp cornstarch
1 tbsp lemon juice
Tin of sweetened condensed milk
600g white chocolate
50g butter, cubed
1 tsp vanilla extract
Pinch kosher salt
Method
Add the blueberries, cornstarch, and lemon juice to a saucepan, and cook over a medium heat. Bring the mixture to a simmer, stirring frequently. Mash the blueberries slightly and continue cooking and stirring until the mixture has thickened; this should take roughly 10-12 minutes.
Remove from the heat. Using a sieve, strain the blueberry mixture into a bowl. Separate roughly 3-4 tablespoons of the mixture into a separate bowl to use for decoration.
Grease a rectangular baking dish with butter, and then line it with greaseproof paper.
In a separate saucepan, combine the sweetened condensed milk and white chocolate. Cook over a medium heat, stirring continuously for about 8-10 minutes until the chocolate has melted and the mixture is smooth.
Add the vanilla extract, butter, and kosher salt, then remove from the heat. Add all of the blueberry mixture to the fudge apart from the 3-4 tablespoons you’ve set to one side, and then only stir it once or twice so that it’s incorporated without being too mixed in. We should still have that white chocolate colour to the fudge.
Use a rubber spatula to transfer the fudge to the prepared tin. Drop small spoonfuls of the remaining blueberry mixture onto the top, using a toothpick to give it a swirled, marble effect.
Place the fudge in the fridge to set; this should take between 2-3 hours. Once set, remove from the fridge and cut into squares. Enjoy!
This simple dish is packed full of flavour, and is the perfect midweek meal if you’re after something tasty in a hurry.
Ingredients
200g gnocchi
200g chetsnut mushrooms, sliced
2 tsps dried sage
3 cloves garlic, crushed
Knob of butter for frying
Parmesan cheese, grated
Salt and pepper to season
Method
Heat a frying pan on a medium heat. Add the knob of butter, and allow to melt for a few minutes. Add the crushed garlic and the sage, frying for a few minutes. Add the sliced mushrooms – you may need to add a little more butter if necessary to ensure they become crisp.
While the mushrooms are cooking, prepare the gnocchi. Bring a saucepan of water to the boil and cook the gnocchi as per the packet instructions. Drain, and add them to the frying pan with the mushrooms. Cook until the gnocchi is beautifully golden, so as to give it more of a crunch.
Plate up the gnocchi, and sprinkle the grated parmesan to garnish. Serve immediately.
These classic flavours are sure to wow guests who pop over for a cuppa. Why not treat yourself to a cheeky slice for elevenses?
Ingredients
For the sponge
350g self-raising flour, plus 1 tbsp
250g unsalted butter
100ml whole milk
250g caster sugar
1 small, ripe pineapple, or 300g tinned pineapple
Seeds and juice of 2 passionfruits
4 large eggs at room temperature
1 tsp vanilla extract
For the icing
100g icing sugar
Seeds and juice of 1 passionfruit
2-3 tsp whole milk
Method
Preheat the oven to 180°C/160°C fan/gas 4. If you opted for fresh pineapple, prepare the pineapple. Top and tail the fruit, and then use a sharp knife to cut the skin away. Slice the flesh into roughly eight wedges, and remove the core from each wedge. Cut the pineapple into smaller chunks, roughly the size of a £1 coin, and then roast them on a baking tray for roughly 20 mins or until they are drier and golden. Leave to one side to cool.
Prepare the bundt tin; rub 1 tbsp of the butter around the inside of a 25cm bundt tin, and sprinkle in 1 tbsp of the flour. Turn the pan on its side and roll it, gently tapping to move the flour around and coat the butter. Tap out any excess.
In a bowl, mix the milk and the passionfruit together, then set to one side for a few minutes; the acidity of the juice will sour the milk a little. Using a stand mixer or electric beaters, beat together the remaining butter and sugar in a bowl until light and fluffy. Add the milk and passionfruit mixture, flour, eggs, vanilla extract, and a ¼ tsp of salt. Mix until creamy and smooth, and then fold in the pineapple pieces. Spoon the mixture into the prepared tin and level the top.
Bake the bundt cake for roughly 50-55 mins or until risen, golden, and a knife or skewer comes out clean from the deepest part of the cake. Remove from the oven and place on a cooling rack, letting the cake rest in the tin until barely warm.
Prepare the glaze. Sift the icing sugar into a bowl, then make a well in the middle. Slowly mix the passionfruit and milk in the well to make a smooth glaze. Turn the cake out onto a plate, and brush the glaze over the top. Leave to cool and set.
