Kitchen Goddess Magazine - Mar 2013

A Chat WithQueen of Baking

Mary Berry

ExploringPakistani

cuisine

The Official Kitchen G ddess MagazineMarch 2013 | issue 02 kg

IntroducingAround The World

with Kitchen GoddessMeet the

Chocolate GoddessAmelia Rope

Un Dimanche à Paris New Collection from Famille Summerbelle

www.famillesummerbelle.com

Paris Tray, made in Sweden from birch wood sourced from renewable forests. Dishwasher proof and incredibly strong. 36cm x 28cm

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Contents

bakeCathryn Bakes Page 56

Recipes we loveVanilla Cheesecake with Caramelised Clementines page 60Chocolate Pudding Pie page 62Baked Bramley and Treacle Roly Poly page 64Primula Frosted Creamy Rose Cupcakes page 66Viva Strawberry & Almond Traybake page 67Bramley Apple, Ginger and Caramel Pies page 69Bramley Apple, Raspberry and Almond Crumble Tarts page 70Viva Strawberry & Passion Fruit Cupcakes page 72Viva Strawberry & Chocolate Ganache Roulade page 73Irish Soda Bread page 75Chocolate Sticky Toffee Pudding Cake page 76

world cuisineCook Pakistani page 105

shopteapots we love page 18a goddess basket page 26goddess vintage finds page 52kitchenware we love page 93

fashionaprons we love page page 88tote bags we love page 103

cookCookery Course We Love Page 87

Recipes we loveFlorida Grapefruit and Seabass Ceviche Tacos page 32Spicy Wedges with Avocado Dip page 34Harrissa lamb skewers page 35Fifties Crinkle Chips with Coronation Chicken page 37Mussel Chowder page 38Dinosaur Skewers page 40Butterfly Pod Pizza page 41Orange Panacotta with Boozy Oranges page 43Florida Grapefruit Wholemeal Breakfast Pancakes page 44Chilli Chocolate Strawberry Pockets page 46Lemon Twist Pancakes page 48

drinkDrink of the Month page 51Florida grapefruit , strawberry and mint Smoothie page 78

peoplethe chocolate goddess page 28chefs we love page 95

travelaround the world with kitchen goddess page 6

eventsa kitchen goddess must see page 80

p06

p28

p85

competitionsWin VIP tickets to Cake International page 86Win a Boho Teapot page 113Win an Elephant Teapot and Creamer page 113Win a Year’s Supply of Spring Cleaning and Washing-Up Wonder Products! page 114Win a Copy of Mary Berry’s Complete Cookbook page 114

Letter from EditorWelcome to the second edition of kg, the official Kitchen Goddess magazine!

We were bowled over with the amount of positive feedback and lovelycomments about our launch edition and hope you will enjoy this one justas much. We were amazed to find that our magazine has been read rightaround the globe including Australia, South America, Russia, Asia,Africa and Europe!Last month we ran a mini survey to find out what you thought we could doto improve the magazine, and I want to thank all 622 people whoresponded. I personally read all of your feedback and suggestions, someof which has been already implemented in this issue. We will continue toask for your comments throughout the year and welcome all your thoughtsand ideas, good or bad.

This month we have some fabulous recipes from some well known celebritychefs including Mary Berry, Lisa Faulkner and Jo Pratt. My personalfavourite this month has to be Lisa’s Florida Grapefruit WholemealBreakfast Pancakes. I am a little grapefruit obsessed at the moment, andthese pancakes are a perfect way to add this juicy fruit to yourbreakfast menu.Cathryn has wowed us yet again with another fabulous bake,ChocolateAmaretti Tart and has also been busy reviewing baking products thismonth and has showcased her top 4 for us.In this issue you will find some adorable teapots, chic aprons and coolkitchen gadgets as well as our top food products of the month. The lovely Sumayya Jamil educates us on Pakistani cuisine and sharessome of her delicious recipes. Our ‘around the world with kitchen goddess’series presents the first of our top 12 foodie holiday destinations for 2013!

Enjoy your kitchen goddess fix......

Until next month.......

Catriona x

Contributors

Cathryn Dresser

Sumayya Jamil

booksBook of the Month 0

p113

p103

goddess....kitchen

aroundwith

the

world

Celebrated both in song and story across the world this culture rich, vibrant and friendly city is set on the west coast of Ireland. Founded in the 13th century as a medieval Anglo-Norman settlement this city is also know as the City of Tribes and is often referred to as the most ‘Irish’ City in Ireland where you are most likely to hear the Irish language spoken.

In 2008 Traveller’s Choice Destination Awards ranked this city as the 42nd best tourist destination in the world, 14th in Europe and 2nd in Ireland.

A city filled with art, crafts, music, food and oysters and of course Guinness!

To be sure we could only be talking about....

GalwayThe city of Galway on the West Coast of Ireland is one of our top 12 Kitchen Goddess foodie holiday destinations for 2013.

The perfect opportunity for you to enjoy this incredible city at itsbest is during their famous annual Galway International Oyster Festival, a time to savour some of the best oysters in the world, and if you can handle it, in true Irish style, a few pints of the black stuff!

As the oldest oyster festival in the world and the most internationally recognised Irish festival after St Paddy’s Day it is certainly a food extravaganza not to be missed. It was first launched in September 1954 by Brian Collins, the manager of the Great Southern Hotel (now called Hotel Meyrick). Only 34 guests attended the first Oyster Festival Banquet that year but in 2012 more than 22,000 visitors attended the event and merrily downed tons of the famous native Galway Oysters.

Galway Oysters are known as ‘the rock stars of the sea’, and it is the unique location of the oyster beds in Dunbulcan Bay that give the oysters such a sought after status. Their full, rich flavour is savoured and enjoyed throughout the world for centuries, dating back to medieval times.

This September Galway will host the 59th Galway International Oyster & Seafood Festival. There will be a range of engaging food heritage events marking Galway’s rich food history, with a strong emphasis on the sea, its’ produce and the fishing communities that have relied on it over the centuries.

If you are a true foodie, there is plenty to keep you busy at this popular event including fabulous food trails, celebrity cook-offs,

The Guinness World Oyster Opening Championship and the TABASCO Hot Oyster Awards’ Cooking Challenge. This year there will also be the opportunity or those around the world who are descendants of the 14 Tribal families of Galway to take part in the Tribal Oyster Feast Off where you will beasked to feast on a tray of oysters!

The Sunday Times described this event as “one of the 12 greatest shows on earth”, we say it is the greatest oyster show on earth!

For all lover’s of oysters and gourmet seafood, this is a ‘must foodie holiday destination’ for 2013!

For more information on the Galway Oyster Festival visit:

www.galwayoysterfest.com

08travel

www.galwayoysterfest.com

Gourmet TART Co.

eat....There are so many exceptional restaurants, cafe’s and pubs to enjoy a meal in Galway. Here are some of our Goddess recommendations........

Gourmet TART Co.The amazing treats to be found at the Gourmet TART Co. will leave you feeling you’re in cake heaven! Macaroons, Gateau, Tartlets, Éclairs, Cupcakes, Pavalova, Mille Feuille they have them all. A must visit for all sweet toothed foodie trips to Galway.

www.gourmettartco.com

Árd Bia AT Nimmos Restaurant & CafeIndulge in a slice of pomegranate cake with freshly whipped Irish cream or Atlantic scallops seasoned with tangy sumac or indeed a bowl of apple and walnut crumble with mascarpone and apple syrup. Whatever you choose from the menu at Ard Bia you can expect a magical taste experience.

www.ardbia.com

Brasserie On The CornerTo enjoy the perfect juiciest steak cooked on hot stone pay a visit to Brasserie on The Corner. Or if you after some seafood how about Crisp Plaice fillet with Japanese panko bread crumbs, ginger tartar sauce served with hand cut chips and tossed salad. All to be enjoyed with superb wines sourced primarily from family owned boutique vineyards.

www.brasseriegalway.com

Kai Cafe + RestaurantA visit to Kai Café and Restaurant is a must for the artisan food lover. Head chef Jessica, originally from New Zealand sources

fresh, organic produce from local suppliers to create daily menus bursting with flavor, texture and colour. With rustic, bare wood, flagged-floor and stone walls you can eat in a true Irish setting.

www.kaicaferestaurant.com

drink....Kelly’sKelly’s is a quirky, colourful bar, on Bridge Street, in the heart ofGalway City. With cosy snugs, elbow room at the bar and a groovy soundtrack, it’s a terrific spot for a lively night out. Visit on a weekend and you can enjoy live music from local bands, playing the very best of bluegrass, rock, folk and pop.

www.kellysbar.ie

The Skeff BarIf cocktails are your tipple then head down to The Skeff Bar on Eyre Square and enjoy a creative cocktail from their famous menu. Our favourites include A Cactus Colada, a Grasshopper and the Google Juice!

www.theskeff.ie

Sheridans Wine Shop and BarSituated above their fabulous cheeseshop, Sheridan’s Wine Bar is the place to go to for those who appreciate a glass or two of fine wine. You will mainly find Italian wines here, which are sourced and selected by wine connoisseur and former chef, Enrico Fantasia. And of course you can also enjoy some cheese from the shop below!

Kai Cafe + Restaurant

Harbour Hotel

sleep....Harbour Hotel UUUU

Also, ideally situated within a few minute’s walk from the city centre is The Harbour Hotel. The best thing about this hotel is their restaurant, Harbour Seafood Bar & Grill. The food is outstanding, in particular their Galway Bay Mussels cooked in white wine, lemongrass, cream and parsley; mouth-watering heaven! Dessert menu should not be skipped here. The White Coffee Creme Brulee with a Homemade Fruit Cookie is divine, or try the Baileys Cream Cheesecake with Toffee Sauce will leave you wanting more!

Double Room - B&B from £105 per room

Book online at www.harbour.ie

Hotel Meyrick UUUU

Situated right on Eyre Square in Galway City is this famous 160 year old 4 Star Hotel which proudly boasts a large number of notable guests over its lifetime including Prince Louis Napoleon of France in 1857. The superb in house restaurant the Oyster Grill will not disappoint. For a touch of Victorian elegance with all the modern comforts this hotel would be an excellent choice for your visit. Double Room - B&B from £147 per room

Book online at www.hotelmeyrick.ie

The G Hotel UUUUU

As one of the most luxurious hotels in Galway, the G Hotel is the one to pick if you are looking to be spoilt with fantastic decor and exceptional food. You could also visit their spa for a spot of relaxation and pampering.

Superior King Room - B&B from £130 per room

Book online at www.theghotel.ie

travel....By airFlights from London Heathrow to Shannon with Aer Lingus from £106 per person Return.

www.aerlingus.com

By sea Take your car from Holyhead to Dublin with Stena Line which starts from £79 single for car and driver. Additional vehicle passengers (adult) are priced from £28 and child aged four to 15 years is from £15 with infants travelling free.

www.stenaline.co.uk

Hotel Meyrick

13 travel

goddess

eats....Galwaymust

Galway

....the Gourmet TART Co.

www.gourmettartco.com

Travel to Ireland with Stena Line from

Holyhead to Fishguardfrom £79 single for car plus driver.

www.stenaline.co.uk

Elephant teapot

Show off your quirky humour with this adorable little white elephantteapot.....

£12.95

www.rigbyandmac.com

love....weteapots

PiP Studio floral shabby chic teapot by Fifty One Percent

Perfect for an elegant tea affair, this porcelain pot with it’s prettylarge flower design is sure to impress......

£32

www.notonthehighstreet.com

Darcy Porcelain Teapot by Alison Appleton

This showpiece teapot evokes a sense of a peaceful afternoon tea under acherry blossom tree in Japan with it’s black clay body, wooden handleand it’s lid delicately hand painted with peonies and cherry blossom.....

£55


Boho teapot

Add a little dash of charm to your afternoon tea with this beautifulboho ceramic teapot.....

£22.95

www.rigbyandmac.com

Hana Teapot With Wooden Saucer by Rowen & Wren

This striking Swedish stoneware teapot with a built in stainless steelfilter is both practical and traditional with a decidedly rustic feel.Teamed with a wooden saucer for the perfect drip free cuppa.....

£78


Good Oil Original

Perfect for drizzling, cooking & making home-made dressings, pure & natural GOOD OIL is a deliciously nutty culinary hemp seed oil.

£5.99

www.waitrose.com

Bonne Maman Peach Compote

Wonderfully sweet and sumptuous peach compote from Bonne Maman. Add a dollop to your stir fry or curry to give it a fruity twist.

£3.69

www.waitrose.com

Pelagonia Aivar

Taste a little Macedonian sunshine with Aivar, a delicious meze madefrom sweet roasted red peppers.

£3.59

www.waitrose.com

goddesskitchen

basket....

26shop

Green & Black 72% Organic Dark Cooks’ Chocolate

Amazing for making chocolate puddings and if you are stuck for ideas there is a delicious recipe on the inside of each wrapper!

£2.49

www.waitrose.com

Sharpham Park Organic Spelt Stoneground Flour

100% pure and natural organic Sharpham Park Refined Spelt Flour perfect for creamy white bread or fluffy cupcakes.

£3.50

www.waitrose.com

Whitworths Twist & Sprinkle Icing Sugar

Ingenious idea from Whitworths Sugar with a handy built in sieve. Lesswashing up, less waste!

£1.49

www.waitrose.com

27 shop

21

goddess

thechocolate

Amelia Rope is an inspiration to all aspiring female entrepreneurs.

A chocolate course in France made her realise that she wanted to set upher own chocolate company and that is exactly what she did, despite ahoard of obstacles. The bank refused to back her but she didn’t let thisdeter her plans and with a 7k loan from friends and an immense amount ofhard work she is now the successful owner of one of the most promisingchocolate companies in the country with her luxury chocolate stocked inLiberty, and Selfridges..........

When did you realise you wanted to set up your own chocolate company?I always wanted to run my own business from when I was very young. I used to make christmas cakes for friends of my parents and I set up a waitressing company as soon as I could past my driving test. I had no idea I would end up founding a chocolate company in September 2007. Why do you love chocolate?I love the alchemy of how chocolate is produced from a bean in a pod and then how the Chocolatier can put their character into the final product with their creations. I love the way it can be an energy food (dark chocolate) and then that wonderfully encompassing sweetness of milk chocolate. Tell us about the trials you had to endure whilst setting up your business?Financial - lack of working capital and inability to be able to borrow from banks without having any security behind me.Experience wise - never having time to train in anything and so learning‘on the hoof’.No base - at one time I moved 15 times in 15 months and having 3 areas of storage.Lack of time to have NPD ready the season before (ie. Valentine’s in September, Easter in September, Xmas in July).Growing a business with limited resources (manpower, finance).Imbalance with having time for friends and family and relationships.

How did you keep motivated despite all the obstacles?I get asked a lot about my motivation and where it comes from. I have no idea apart from feeling I was born with it. I had a highly motivated grandmother on my mother’s side of my family.

What was your first real break?Firstly, Merry Graham, a life coach, who helped tap my inner potential and leave a secure well paid job to go for it.William Sitwell who kindly saw me when I wrote asking for advice of how to get into food journalism.Patrick Reeves commissioning a chocolate bar in November 2009 which led me to my marketable product.Ewan Venters (ex Director of Food Halls, Selfridges) seeing my two chocolate bars and saying they were right for Selfridges and launching instore in September 2010.

How do you plan to expand your business?Ahh now that would be telling but more chocolate products, more export and more online.

Tell us about your experience on Masterchef?I was terrified, constantly out of my depth but it opened up the doors I needed to get into running my own business. I applied for it having split up from a boyfriend

and needing distraction. I saw Thomasina Meiers on her last episode and thought I am a bit like her and found out about applying and so did. I was amazed I got picked. I did well in the restaurant rounds but was pretty useless on the other bits. When I turned up to the first series (I was asked back a 2nd time) I realised I had got it so wrong - they were all budding chefs and I well.........

What qualities do you think one needs to possess to be a successful entrepreneur?Determination, devotion & willing to give up a lot for potentially nothing,

being resourceful, having a SOH, being conscientous and driven so that you get out of bed at 6am and if necessary work all the way through til the early hours. You need to enjoy challenges, be able to take risks (hopefully more measured than unmeasured - I have found that comes with time!)

Do you have a favourite chocolate flavour?I am very selfish and only create what I want to eat. I demolish them all. It’s all mood dependent. I now tend to eat my dark coffee bean, or Dark Edition 03 75% before a

meeting to kick start my mind and then nuture with some of my pale range (I have a weakness for Pale Coffee Bean). I will be creating new flavours as my tastebuds want more to taste!

Who would you most like to try your chocolate?Interesting question and one I am not sure I can answer. It is a joy to see new customers try my chocolate and love it, old ones and little children too - some of who never get the chance to taste quality chocolate.

Amelia Rope

“It is a joy to see new customers try my chocolate

and love it”

30profile

www.ameliarope.com

Florida Grapefruit andSeabass Ceviche Tacos

Florida Grapefruit and Seabass Ceviche TacosServes: makes 4

480g sea bass fillets1 lime, juice onlyFlorida grapefruit, segmented, half used for juice the other half chopped.A handful of fresh chopped coriander4 spring onions very finely sliced1 red chilli, very finely slicedSalt and pepper4 tacos shells

1. Slice the fillets as finely as you can, and place them in a bowl; add the lime juice, Florida grapefruit juice and chopped segments, chilli, onions, coriander and seasoning.

2. Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos . Serve immediately.

Recipe by Lisa Faulkner

33 cook

Spicy Wedges with Avocado DipThis retro classic is a perfect alternative to canapés at a drinks party; your friends won’t be going home hungry!

SERVES: 4 | PREPARATION TIME: 10 minutes | COOKInG TImE: 25 minutes

For the chips:6 large floury potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)2 tbsp sunflower oil

For the Coronation chicken:4 cooked chicken breasts, skinned75g ready to eat dried apricots, chopped50g toasted flaked almonds4 tbsp light mayonnaise2 tbsp light Greek style yogurt2 tbsp mango chutney1 tbsp medium curry paste

1. Preheat the oven to 200°C/fan 180°C/gas 6.

2. Cut the potatoes into thin wedges.

3. mix together 2 tbsp olive oil with the chilli powder, ground ginger and ground coriander. Add the potatoes and toss gently. Season with coarse salt and tip on to a non-stick baking sheet.

4. Roast the potatoes, shaking now and again for 25 – 35 minutes or until the wedges are soft and golden brown.

5. mix together half the lime juice, sweet chilli sauce and chilli flakes.

6. Halve the avocados and remove the stones. Scoop out the avocado flesh and mash with the remaining lime juice and oil. Keep the avocado skins for serving the dip.

7. Add the lime juice and chilli mix and mash lightly. Stir the coriander leaves through the mix. Spoon the mixture into the avocado skins.

Spicy Wedges withAvacado Dip

Harissa Lamb Skewers

Fifties Crinkle Chips with Coronation ChickenCoronation chicken was invented by Constance Spry and Rosemary Hume to celebrate the coronation of Her Majesty the Queen in 1953. Today it is a classic salad and sandwich filling. Add a hotter curry paste if you like a bit more spice.

SERVES: 4 | PREPARATION TIME: 20 minutes | COOKInG TImE: 40-50 minutes

For the chips:6 large floury potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)2 tbsp sunflower oil

For the Coronation chicken:4 cooked chicken breasts, skinned75g ready to eat dried apricots, chopped50g toasted flaked almonds4 tbsp light mayonnaise2 tbsp light Greek style yogurt2 tbsp mango chutney1 tbsp medium curry paste

1. Heat the oven to 200°C/fan 180°C/gas 6.

2. Peel the potatoes and cut them into long chip shapes using a crinkle chip cutter. You can decide the thickness; just make sure all the chips are of a similar thickness so they cook equally. Rinse with cold water and pat dry with kitchen towel or a clean tea towel.Spread the chips on the baking tray and toss with the oil. Do not overcrowd the potatoes. Roast for 45-50 minutes, turning occasionally. When cooked the chips should be golden brown and crisp with a light fluffy centre.Rip or cut the chicken into bite size pieces and place into a large bowl. Add the apricots and flaked almonds.mix the chicken in a bowl with the mayonnaise, Greek style yogurt, chutney and curry paste. Add to the chicken and toss gently.

Harrissa Lamb Skewers SERVES: 4-6 as a sde dish

500g lamb leg steaks3 tbsp Al’fez Harissa Paste2 tbsp red wine vinegar

To serve:Handful fresh mint leavesHandful fresh flat-leaf parsleyHandful fresh dill1 pomegranate, seeds only1 small red onion, peeled, cut in half and sliced1 small cucumber, thinly slicedFlatbreadsGreek yogurt

1. Preheat the grill to medium. Slice the lamb into 5cm chunks and season well. mix the harissa paste with the vinegar. Thread the lamb onto skewers (soak wooden skewers in water for 30 minutes first to stop them burning) then brush the lamb with half the harissa sauce.

2. Grill the kebabs for 3-4 minutes each side until cooked through. Cover with foil and rest for 5 minutes.

3. Serve the kebabs garnished with the herbs, pomegranate seeds, onion and cucumber, with flatbreads, the remaining harissa sauce and some Greek yogurt.

Recipe by Morrisons Kitchenwww.morrisons.co.uk

36cook

Fifties Crinkle Chips with Coronation Chicken

Mussel Chowder

Dinosaur SkewersSERVES: 2-4

1 red/orange pepper, halved and deseeded½ cucumber4 Primula Pods (Cheese ‘n’ Chive or Cheese)4 wooden skewers1 tomato

1. Half the Primula Pods and chop the tomato into segments.

2. Chop the pepper into triangle pieces for spikes and slice the cucumber thickly then half each slice, reserving a 4cm piece for later. Parents Help Needed! – Use of Knife

3. Thread a pepper triangle onto each of the skewers followed by a pod half, a tomato segment and a piece of cucumber. Repeat, and then finish with a pod half at the end of the skewer as a dinosaur head.

4. Cut the remaining cucumber into long pieces and remove the seeds. Chop in half and position against the skewer as legs. Parents Help Needed! – Use of Knife

5. Cut raisins in half and push into face pod as eyes. Use cucumber triangles for horns.

6. Serve with salad for a tasty dinosaur treat.

For further information, new recipes and exclusive online games for children visit: www.primulapods.co.uk

Mussel ChowderSERVES: 4 | PREPARATION TIME: 15 minutes | COOKInG TImE: 30-35 minutes

1 tbsp olive oil1 onion, peeled and chopped250g potatoes, peeled and finely diced1 red pepper, deseeded and finely diced1kg fresh Scottish mussels, cleaned800ml fish stock (made from 1 stock cube and 300ml skimmed milk)2 tbsp cornflour2 tbsp fresh parsley, chopped

1. Heat the olive oil in a large pan and gently fry the onion, potatoes and pepper for 5 minutes. Add the mussels and cover and simmer for 5 minutes.

Using a slotted spoon, remove from the pan and take them out of their shells. Keep a few in their shells for a garnish and discard any mussels that remain unopened.

Return the shelled mussels to the pan and ring to the oil.

mix the cornflour with water to form a thin paste and whisk into the pan. Stir until the chowder thickens slightly.

Serve with some fresh parsley and the reserved mussels in their shells.

Recipe by Morrisons Kitchenwww.morrisons.co.uk

39 cook

Dinosaur Skewers

Butterfly Pod Pizza

Butterfly Pod PizzaSERVES: 1

1 wholemeal pita bread1tbsp tomato pizza sauce2-3 Primula Pods (Cheese ‘n’ Chive or Cheese)2 strips of red or orange pepperPizza toppings of your choice: pepperoni, peppers, mushrooms, bacon, ham, tomatoes, courgette or cooked chicken

1. Pre heat the oven to 180°C

2. Slice along the top of the pita bread and open out the pocket to make two wings

3. Spread some pizza sauce on each half of pita bread

4. Slice the pods in half and scatter over the pizza base. Parents Help needed! – Use of Sharp Knife

5. Add toppings in whatever design you like and place the pizza on a baking tray in the oven for 10 minutes or until the cheese is melted and golden. Parents Help Needed! – Use of Hot Oven

6. Remove from the oven and serve using pepper strips for the butterfly’s antenna

For further information, new recipes and exclusive online games for children visit: www.primulapods.co.uk

Orange Pannacotta with Boozy OrangesSERVES: 4

Sunflower Oil for greasing3 tbsp cold water2 tsp powdered gelatine600ml (1 pint) whipping cream60g (2oz) caster sugar5 Oranges4 tbsp orange liqueur4 x 150ml(¼ pint) metal pudding or darole moulds

1. Brush the moulds with oil, and stand them on a tray. Measure the water into a small bowl, sprinkle the gelatine over the top, and leave to become spongy.

2. Meanwhile, pour the cream into a saucepan, and add the sugar. Finely grate the zest from the oranges, and add to the pan with 2 tbsp of the liqueur. Heat the cream until bubbles appear around the edge, stirring until the sugar has dissolved and the cream is smooth. Remove from the heat, and leave to cool slightly.

3. Add the sponged gelatine to the warm cream, and whisk until completely dissolved and smooth. Pour the cream into the prepared moulds. Chill for about 6 hours, ideally overnight, until set.

4. Using a serrated knife, peel and segment the oranges, working over a bowl to catch the juice. Tip the segments into the bowl, and squeeze the thick, white membranes over the the bowl to extract the remaining juice. Stir in the remaining liqueur. Chill until serving time.

5. To serve, dip each mould briefly into very hot water, then loosen the pannacotta away from the top of the mould with your fingertips, and carefully turn the pannacotta out on to a plate. Serve chilled, with a spoonful of boozy oranges alongside.

Mary Berry’s Complete Cookbook, published by DK, £25,www.dk.com

42cook

Orange Panacotta withBoozy Oranges

Florida Grapefruit WholemealBreakfast Pancakes

100ml natural yoghurt200mls skimmed milk1 egg1 tsp bicarb100g SR Flour75g Wholemeal SR flour½ tsp salt1tbsp sugar50g melted butterGrated zest of 1 Florida grapefruit and the segments

1. Zest the grapefruit and set aside. The peel and segment and leave in its juice.

2. mix all the dry ingredients together inc the grapefruit zest. mix all the wet ingredients together in a separate bowl. Then mix both together, but don’t over beat it. Leave the batter to sit for 10 mins.

3. Melt a little butter or spray a little oil in a frying pan and when it is hot, ladle in. Turn, when the pancakes form little holes on the top. (Half a ladle gives a nice American style pancake).

4. Serve with the fresh grapefruit segments.


Chilli Chocolate Strawberry Pockets SERVES: 6 | PREPARATION TIME: 10 minutes

1 pack Abra-ca-Debora Sweet Dutch Pancakes2 bars Green & Black’s Spiced Chilli1 pack strawberries, quartered

1. Break the chocolate into chunks and place them in a microwaveable bowl. Microwave until melted, but check continuously and stir to make sure you don’t overdo it.

2. Keep the chocolate warm while you heat the pancakes in the microwave.Plate up the pancakes, and pile strawberries on a quarter of each of them. Fold the pancakes in half, and then fold once again into quarters.

3. Drizzle generously with the melted chilli chocolate. Mmmmm, feel the burn.

Recipe by Abra-ca-Deborawww.abra-ca-debora.co.uk

Lemon Twist PancakesSERVES: 6 | PREPARATION TIME: 5 minutes

1 pack Abra-ca-Debora Sweet Dutch Pancakes1 jar lemon curdFew sprigs mint

1. Scoop the lemon curd into a microwaveable bowl, cover and microwave for 2 minutes.

2. Heat the pancakes in the microwave for 3 minutes. Put them on plates, pour lemon curd on top, roll and garnish with mint.

Recipe by Abra-ca-Deborawww.abra-ca-debora.co.uk

kitchenbookshelf....

Anjum’s Indian Vegetarian Feast by Anjum Anand

Anjum’s Indian Vegetarian Feast is aptly named, as inside this colourfulbook you will indeed find a feast of vibrant, fresh, simple, healthy yethighly tasty authentic and westernised vegetarian recipes. I would liketo put money on Anjum’s Indian vegetarian version of the classic BLTwhich she has cleverly named PLT, becoming the next big foodie fad. It’sbasically a spicy marinated grilled paneer crunchy sandwich filled withtangy mayonnaise, Greek yoghurt, tomatoes, lettuce and red onions.Moreish is an understatement.

Published by Quadrille PublishingRRP £19.99

How to Get Cooking with Confidenceby Sam Stern

A treasure trove of not only fantastic down to earth recipes but areference bible of everything one would need to know in the kitchen. Itis hailed as a contemporary cooking masterclass designed to get teens,20- and 30-somethings into the kitchen and cooking with confidence andat 32 I feel like starting from scratch with this book in one hand! Therecipes themselves are so easy to follow and don’t contain an endlesslist of unobtainable ingredients, something a lot of authors could learnfrom.

Published by Quadrille PublishingRRP £20

BARBECUE-150 Recipes for the Barbecue by Stephane Reynaud

If you possess a copy of Barbecue – 150 Recipes For The Barbecue byStéphane Reynaud, you never again have the excuse to serve up burntsausages and raw burgers in a bap. Who would have known that there couldbe so many varied dishes you could create at a barbecue. StéphaneReynaud obviously did and has shared his barbecue expertise with usthrough his latest book which certainly is a ‘celebration of all thingsgrilled, seared and baked’!

Published by Murdoch BooksRRP £20

Book of the MonthMary Berry’s Complete Cookbook

Published by Dorling Kindersley

Mary Berry’s Complete Cookbook is one of the most comprehensive books you will find with over 1000 family favourite recipes using sensible, easy to find ingredients. It is a modernised and updated edition of her original Complete Cookbook published in 2003.

As you would expect from the Queen of Baking, there is a fine selection of cake, pastry and bread recipes. You will discover a useful know-how section on using yeast and step by step instructions on how to make a yeast dough along with a similar section on making pastry.

This book is ideal for a beginner in the kitchen as the recipes are simple and easy to follow. You won’t find jargon in here you don’t understand or techniques that are complicated and fussy.

Some of our favourite recipes from this weighty book include her Irish Soda Bread, her creamy Wimbledon Cake and her decadent Orange Pannacotta.

A must-buy for all Mary Berry fans!

RRP £26, www.dk.comAlso available as an eBook from the iBookstore and Amazon Kindle Store

goddess

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love....drinks

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Courvoisier VS

Courvoisier VS is a blend of cognacs aged for up to eight years. It conjures up notes of fresh fruit and spring flowers, balanced with aromas of new oak sawdust and sandalwood, ending with a short but powerful finish.

RRP £23.79

www.courvoisier.com

vintagefinds....

goddess

Orchard Blossom Vintage Tea Cup & Saucer

Produced in the early sixties these charming vintage tea cups and saucers are part of the Midwinter Fine range. In soft mid-century tones of blue, grey, taupe and olive green with an illustrated blossom twig pattern, these dainty cups come complete with saucers and would make a wonderful addition to any tea cup collection.

£3.95

www.prettydandy.co.uk

Vintage Style Cup and Saucer

Very pretty Vintage Style Cup and Saucer made from porcelain and decorated with very pretty vintage patterns, lace edging and delightful flowers and butterflies!

£11.95

www.desresdesign.co.uk

Regency Tea Collection Cup & Saucer by The Contemporary Home

For a vintage tea party why not add to your collection these exquisite cups and saucers available in rose, green or pink.....

£8.95


“ Into my second month and I am loving being involved with Kitchen Goddess! It’s so much fun and is inspiring me to

bake even more than usual (which actually means I ’m rarely out of my kitchen, but that’s OK with me!) I have also spent some time reviewing some fab ingredients and bakeware

and delighted to showcase my March favourites.

This month my recipe, Chocolate Amaretti Tart, is fairly fuss-free in it’s preparation and baking but feels pretty luxurious when it’s made and served. I hope you do try it

yourself at home and enjoy baking and eating it! ! ”

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Aga Oval Pie Dish

This is a seriously gorgeous bit of stoneware. It looks beautiful and Ilove the modern country kitchen type style of this dish. For me, it istotally perfect to make and serve a crumble in, straight from the ovento the dinner table...don’t forget the custard!

£15.99

www.agacookshop.co.uk

Pyrex 24cm Glass Flan Dish

I really like this flan dish from Pyrex. It is ideal for making something like a delicious summery quiche, and the glass means the finished quiche/flan looks lovely just as it is without having to transfer to another serving plate. It is an exceptionally good quality dish that can withstand high oven temperatures and is suitable for the microwave too which is super!

£5.49

www.ocado.com

Hotel Chocolat 40% Milk Chocolate Drops

I love these little miniature chocolate buttons. Because of their size, they melt remarkably quickly and efficiently which makes them a fab baking ingredient. They are also lovely used as chocolate chips in recipes such as cookies and muffins and make great decorations for cakes too. But I can’t deny it, I ate plenty too, just as they are, they are yummy!

£7.50

www.hotelchocolat.co.uk

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Steenbergs Organic Orange Extract

This is a lovely product which adds a gorgeous extra sunshiny orange citrus flavour to your bakes. I love chocolate and orange as a flavour combination, and paticularly love to use when making chocolate mousse. Also use when baking cranberry and orange scones...delish!

£4.85

www.steenbergs.co.uk

Chocolate Amaretti TartThis is a delicious rich and decadent tart that is so simple to prepare but designed to impress

For the pastry:120g plain flour30g ground almonds1 tablespoons of icing sugar75g cold unsalted butter (cut roughly into 1cm cubes)Pinch of salt1 egg yolk1 tablespoon water

For the filling:150g good dark chocolate min 70% cocoa solids50g good quality milk chocolate25g butter1 tablespoon golden syrup200g mascarpone cheese60ml Amaretto

To decorate:8 Amaretti biscuits (blitzed in the food processor or popped in a sandwich bag and bashed with a rolling pin to coarse crumbs)

To make the pastry:1. 23cm loose bottom fluted tart tin

2. Preheat the oven to 200 degrees C

3. mix the flour, almonds and salt in a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs (this can be done by putting the above ingredients in a food processor and pulsing until it reaches the same stage)

4. Add the beaten egg yolk and water and mix lightly until it forms a dough, (again you could add these to the processor and mix to form the dough)

5. Wrap the dough in cling film and refrigerate for 30mins

6. Roll out the chilled pastry until a bit bigger than your tin, you can do this on a lightly floured work top, but I prefer to roll out my pastry between two sheets of cling film (this keeps the pastry extra short by not adding more flour, but also makes it easy to lift into the tin)

7. Pop your fluted loose bottom tart tin on a baking sheet and then line with the pastry, gently pushing into the edges

8. Leave the edges over hanging as trimming when the pastry is cooked avoids the pastry shrinking and gives a nice neat edge

9. Chill the lined tin in the fridge for a further 15mins

10. Line the inside of the tart with being paper and fill with baking beans

11. Bake for 10 mins

12. Remove from the oven and remove the beans and paper, pop back in the oven for a further 5-10 mins until the pastry is lovely and golden

13. Remove when baked and carefully trim the edges with a sharp knife

14. Leave this to cool in the tin

Meanwhile make the filling:1. Put the chocolate, syrup and butter into a heatproof bowl over a pan of simmering water and allow the chocolate to melt

2. When the chocolate has melted stir in the amaretto liqueur and remove from the heat to cool for a few minutes

3. Whisk the mascarpone in a separate bowl until smooth and loose, then whisk and fold in the melted chocolate mixture to form a smooth glossy chocolate mousse

4. When the pastry is cool fill with the mouse and smooth with a spatula or palette knife

5. Sprinkle with the Amaretti crumbs and chill until ready to serve and eat

Turn it out of it’s tin just when you’re ready to serve it as the tin protects the delicate pastry until then

Vanilla Cheesecake with Caramelised ClementinesA fresh creamy dessert suitable for any dinner party, or to simply enjoy with friends!

SERVES: 8-10 servings | PREPARATION TIME: 30 minutesCOOKInG TImE: 1 hour

250g Whitworths Fine Caster Sugar200g digestive biscuits, crushed150g butter, melted2 tblsp Whitworths Fine Caster Sugar500g full-fat cream cheese142ml carton soured cream1 tsp vanilla extract4 large eggs

Caramelised Clementines4 clementines50g Whitworths Light Soft rown Sugar75 ml water

1. Preheat the oven to 170°C / Gas Mark 3-4.

2. Prepare a 20cm spring-form tin by lightly greasing and lining the base with a disc of grease proof paper.

3. make the biscuit base by mixing together the crushed digestives, melted butter and 2 tblsp WHITWORTHS FINE CASTER SUGAR. Press into the prepared 20cm spring-form tin. Place in the fridge to chill for 1 hour.

4. In a large bowl, beat the cream cheese, WHITWORTHS FINE CASTER SUGAR, soured cream, vanilla extract and eggs until well-mixed. Fill the kettle and boil.

5. Take a large roasting tin and sit the cheesecake tin inside, pour the mixture onto the biscuit base.

6. Place the roasting tin in the oven and carefully pour the boiling water into the roasting tin so the water comes half-way up the outside of the cheesecake tin.Bake for 50 minutes until firm, check the cheesecake after 30 minutes, if the top is browning too much, loosely cover with foil.

7. Take the cheesecake out of the oven and allow to cool before putting in the fridge for 2-3 hours to chill completely.

Caramelised Clementines:1. Peel the clementines, making sure all the white pith is removed. Slice each clementine into 1cm thick slices and transfer to a bowl with any juice.

2. Put the WHITWORTHS LIGHT SOFT BROWN SUGAR into a pan with the water, stir over a moderate heat until the sugar has completely dissolved. Bring up to the boil and without stirring, boil until it darkens to a hazelnut-brown caramel. This should take 3-4 minutes.

3. Add the clementine slices to the caramel and leave to cool.

4. Carefully take the cheesecake out of the tin and put on a serving plate, top with the caramelised clementines and serve.

Recipe by Whitworths Sugarwww.whitworths-sugar.co.uk

Chocolate Pudding PieSERVES: 8-10 servings | PREPARATION TIME: 30 minutesCOOKInG TImE: 1 hour

For The Base:80g Unsalted Butter, Plus Extra For Greasing60g Green & Black’s Dark (70–85% Cocoa Solids) Chocolate225g Digestive Biscuits

For The Filling:180g Unsalted Butter180g Green & Black’s Dark (70% Cocoa Solids) Chocolate, Broken Into Pieces4 Medium Free-Range Eggs180g Fairtrade Dark Muscovado Sugar180ml Double Cream

Crème Fraîche to Serve

1. Preheat The Oven To 180°C/Gas Mark 4.

2. For The Base, Melt The Butter And Chocolate In A Heatproof Bowl Over A Pan Of Barely Simmering Water, Making Sure The Bowl Doesn’t Touch The Water. Stir Until Completely Melted And Combined. Crush The Biscuits (I Use A Blender) Into Fine Crumbs And Add To The Melted mixture.

3. Butter The Bottom And Sides Of A 23cm Loose-Based Tin. Put The Base In The Tin, Press It Down And Let It Chill For Half An Hour In The Fridge.

4. Meanwhile, For The Filling, Melt The Butter And Dark Chocolate In The Same Way. Put The Eggs, Sugar And Cream In The Blender And mix Together. Allow The melted Chocolate mixture To Cool (Otherwise You Risk The Cream Curdling). Once Cool, Add The Melted Chocolate mixture To The Blender And Blend Together Again, Making Sure That All The Sugar Is mixed In.

5. Remove The Base From The Fridge And Pour The Filling Over The Base. Put In The Oven And Cook For 45 Minutes Until Firm. It Will Rise Up As It Cooks But, Once Removed, Will Shrink Again Slightly.

6. Allow To Cool And Serve With A Generous Serving Of Crème Fraîche.

7. This Is Delicious Made The Day Before And Means You Can Avoid Last-Minute Panics.

Recipe created by Micah Carr Hill, Green & Black’s Head of Taste

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Baked Bramley andTreacle Roly Poly

Primula Frosted Creamy Rose CupcakesServes: 6-8

6 Tablespoons Unsalted Butter (at room temperature)200g Sugar224g Plain Flour1tbsp Baking PowderPinch of salt1tbsp Rosewater130ml Milk (at room temperature)2 eggs (Medium Sized)

For the Frosting:150g Tube Primula Original450g-500g Icing SugarA Few Drops Pink Food ColouringRose Water (to taste)

1. Preheat the oven to 180°C and line a muffin tin with paper cases

2. Using an electric whisk/mixer, whisk together the butter, sugar, flour, baking powder and salt until the mixture looks like fine breadcrumbs

3. mix the rosewater with the milk in jug and add the eggs. Whisk together the mixture.

4. Pour a third of the egg mixture into the dry ingredients and mix. Continue until all the egg mix has been added

5. Divide the cake mixture between the muffin cases, filling each case two thirds full

6. Place in the oven and bake for 18 - 20 minutes, or until the cupcake tops are golden and bounce back when touched

To make the frosting:1. Whisk together the Primula, food dye and icing sugar, adding rose water if wanted

2. mix until smooth, adding more icing sugar to thicken if needed (the frosting should form stiff peaks) and allow to set slightly before use

3. Allow the cupcakes to cool completely and the spoon or pipe the Primula frosting on top

Primula Cheese spread is available nationwide from all good supermarkets and independent retailers (RRP for around £1.30)

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Baked Bramley and Treacle Roly PolySERVES: 5 | PREPARATION TIME: 25 minutes | COOKInG TImE: 35 minutes

Grated zest and juice of 1 lemon6 tbsp golden syrup50g soft light brown sugar15g butter225g self raising flour, plus extra for rolling100g suetpinch of salt2 Bramley apples (approx 450g), peeled, cored and chopped into about 1cm piecesicing sugar for dustingcustard, ice-cream or cream, to serve

To Serve:You will also need an approximate 1.2 litre oven dish, greased with butter

1. Preheat the oven to 190C/170C fan ovens/Gas 5.

2. Put the lemon zest and juice in a saucepan with just 2 tbsp of the golden syrup, sugar, butter and 125ml of water. Bring to a simmer and then remove from the heat, and leave to cool slightly.

3. mix together the flour, suet, salt and about 150ml cold water to form a soft pliable dough. Roll out on a surface lightly dusted with flour to about 25cm square, 5mm thick. Drizzle the remaining 4 tbsp of syrup over the top and scatter over the apples, leaving a 1cm border of suet pastry around the edges. Roll into a cylinder shape and using a sharp knife, cut into 2.5-3cm slices. Lay in the baking dish, overlapping slightly.

4. Pour the lemon syrup mixture in the saucepan over the top and place in the oven for 35-40 minutes until the pudding is nicely golden and bubbling.

5. Dust the cooked pudding with icing sugar and serve hot with custard, ice-cream or cream.

Recipe by Jo Pratt

Primula Frosted CreamyRose Cupcakes

Viva Strawberry &Almond Traybake

Bramley Apple, Ginger and Caramel PiesSERVES: 6 | PREPARATION TIME: 25 mins | COOKInG TImE: 20 minutes

20g butter2 Bramley apples (about 450g), peeled, cored and roughly chopped½ tsp ground gingerflour for dusting500g shortcrust pastry12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce1 egg, beaten2 tbsp granulated sugar


2. Melt the butter in a medium saucepan and add the apples along with the ginger and 1 tbsp of water. Cover with a lid and cook for 10 minutes, stirring occasionally, until the apples are soft and almost pureed. Remove from the heat and cool slightly.

3. On a lightly floured surface, roll out the pastry to approx the thickness of a £1 coin. Cut out 12 x 9cm circles and 12 x 6cm circles, re-rolling the pastry if necessary. Line the patty tin with the larger circles of pastry and put 1 heaped teaspoon of the caramel sauce in the middle of each one. Spoon the gingery flavoured apples on top. Dampen the edges of the pastry with water and sit the smaller circles of pastry on top. Press lightly with the back of a teaspoon to seal and pierce a hole in the top. Brush with the beaten egg and sprinkle with the granulated sugar.

4. Bake in the oven for 20 minutes, until the pastry is golden and crisp. Leave to cool for a few minutes in the tin before cooling further on a wire rack. Serve warm or cool.

Recipe by Jo Pratt

Viva Strawberry & Almond Traybake Simple and easy, perfect for involving the children in baking.

SERVES: 16 | PREPARATION TIME: 50 minutes | COOKInG TImE: 35-40 minutes

200g butter, very soft, plus a little extra for the tin200g golden caster sugar100g ground almonds100g self-raising flour1 tsp baking powder4 eggs, beaten150g Viva Strawberries, cut into chunks20g flaked almonds

1. Heat the oven to 180C/160C fan/gas 4.

2. Grease a 18cm x 32cm baking tin and line with greaseproof paper.

3. Put all the ingredients, apart from the strawberries and flaked almonds, into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon into the baking tray and smooth out into the corners.

4. Scatter over the strawberry pieces then sprinkle the flaked almonds on top and bake for 35-40 minutes until golden and firm. Allow the cake to cool in the tin then cut into squares. Eat within a couple of days of cooking.

Recipe by Viva Strawberrieswww.vivastrawberries.com

68bake

Bramley Apple, Gingerand Caramel Pies

Bramley Apple, Raspberryand Almond Crumble Tarts

Bramley Apple, Raspberry and Almond Crumble TartsServes: 6 | Preparation time: 30 minutes | Cooking time: 10 minutes

400-500g sweet shortcrust pastry2 Bramley apples (approx 450g), peeled, cored and roughly chopped75g caster sugar150g fresh or frozen raspberries

Topping Ingredients50g butter, softened50g plain flour1 tsp ground cinnamon40g soft light brown sugar40g flaked almonds, crushed to a coarse crumbflour for dusting

1. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out 6 circles and use to line the tart tins, lightly pressing into the edges to fit. Trim the edges, pierce the bases a couple of times with a fork, and place in the fridge to rest for about 10 minutes.


3. Once rested, put pastry cases on a baking tray and line with individual pieces of baking paper. Fill with baking beans or dry rice and bake in the oven for 8 minutes. Remove the paper and beans or rice and continue to cook the pastry cases for 5-7 minutes until golden and crisp.

4. Meanwhile, place the apple and caster sugar in a saucepan, cover with a lid, and cook over a low-medium heat, stirring occasionally for about 10 minutes or until the apple is tender and juicy. Stir in the raspberries and cook for just a minute or so until they start to

release their juices. Remove from the heat.

5. To make the crumble topping, rub together the butter, flour and cinnamon, until the mixture resembles coarse breadcrumbs. mix in the sugar and almonds. Spoon the apple and raspberries between the pastry cases then scatter the crumble over the top.

6. Put in the oven and cook for 10 minutes until the filling is bubbling and the crumble is golden and crisp.

7. Serve warm or at room temperature with cream, crème fraîche or ice-cream.

Recipe by Jo Pratt

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Viva Strawberry & Passion Fruit CupcakesSERVES: makes 12 | PREPARATION TIME: 40 minutes plus 20 minutes cooling | COOKInG TImE: 20 minutes

150ml pot natural yogurt3 eggs , beaten1 tsp vanilla extract175g golden caster sugar240g self-raising flour1 tsp baking powder175g unsalted butter, melted

For the icing125g cream cheese125g butter, softened350g icing sugar14 Viva strawberries½ passion fruit: seeds & juice

1. Line a 12-hole muffin tin with paper cases and heat oven to 190°C/fan 170°C/gas 5.

2. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

3. Add the yogurt mix and melted butter and quickly fold in with a spatula or metal spoon, don’t over mix it. Spoon into the cases and bake for 20 minutes or until golden, risen and springy to the touch. Cool on a wire rack.

4. In a large bowl whisk the cream cheese and butter until smooth then add the icing sugar and beat again until you have a smooth stiff icing. Mash 2 strawberries and beat into the icing then add approximately half of the passion fruit seeds and juice, until you have an icing that holds its shape but is easily spreadable. Pipe or spoon the frosting onto the cakes and top each with a strawberry and a drizzle of the remaining passion fruit.


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Viva Strawberry &Passion fruit Cupcakes

37

Viva Strawberry &Chocolate Ganache Roulade

Viva Strawberry & Chocolate Ganache RouladeSERVES: 6-8 | PREPERATION TIME: 50 minutes | COOKInG TIME: 35-40 minutes

150g Viva Strawberries + decoration4 eggs separated2 tbsp heaped of cocoa powder100g unrefined caster sugarPinch of cream of tartar

For the ganache and decoration:250g plain chocolate, broken up15g butter, softened380ml double creamicing sugar to dust

1. Preheat the oven to 200C\180C Fan\Gas mark 6. Butter a 32cm x 23cm swiss roll tin and line with greaseproof paper.

2. Whisk the egg yolks until they are thick and creamy then slowly beat in the cocoa powder and half of the sugar. In a separate bowl, with clean whisks, beat the egg whites until they form soft peaks then gradually add the remaining sugar mixed with the cream of tartar.

3. Beat a spoonful of the egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon until well combined. Pour into the prepared tin making sure it’s spread into the corners and bake for 15 minutes until it’s cooked through and springs back when you gently touch the centre.

4. Cool for 5 minutes then turn out onto a large sheet of greaseproof paper dusted with cocoa powder. Gently peel off the grease proof paper it was cooked in, then roll it up in the new paper and leave it to cool on a wire rack.

5. Put the chocolate and butter in a mixing bowl. Heat the cream in a pan until almost boiling, then pour over the chocolate, stir until smooth then chill in the fridge for 10 minutes until it firms up.

6. Chop half of the strawberries into small pieces and stir into half the ganache. Unroll the sponge, spread with the strawberry ganache. Slice the remaining strawberries and spread them in a layer on top of the ganache. Re-roll the cake carefully so you don’t squeeze the filling out. Don’t worry if it cracks. Spread the remaining ganache over the cake and top with some additional strawberry slices, dust with a little icing sugar to serve.


Irish Soda BreadSERVES: Cuts into 8 wedges

500g (1lb) plain white flour, plus extra for dusting1 tsp bicarbonate of soda1 tsp salt300ml (½ pint) buttermilk, or half milk and half plain yogurt90ml (3fl oz) lukewarm watersunflower oil for greasing

1. Sift the flour, bicarbonate of soda, and salt into a large bowl. Pour in the buttermilk, or milk and yogurt, and the measured water. mix with a wooden spoon or your hands to form a very soft dough.

2. Lightly oil a baking tray. Turn out the dough on to a lightly floured work surface and shape into a round measuring 18cm (7 in) in diameter.

3. Place the loaf on the prepared baking tray and cut a deep cross in the top.

4. Bake in a preheated oven at 200°C (180°C Fan, Gas 6) for 30 minutes.Turn the bread over and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the base. Cool on a wire rack.

Serve on the day of baking.

Mary Berry’s Complete Cookbook, published by DK, £25,www.dk.com

74bake

44

Irish soda Bread

Chocolate Sticky ToffeePudding Cake

Chocolate Sticky Toffee Pudding CakeSERVES: 6-8 | PREPERATION TIME: 50 minutes | COOKInG TIME: 35-40 minutes

150g Green & Black’s Dark Cooking Chocolate300 Ml Boiling Water150 G Chopped Dates100 G Unsalted Butter ,Softened150 Fairtrade Soft Light Brown Sugar Or Light Muscovado Sugar3 Large Free-Range Eggs225 G Plain Flour1 Teaspoon Bicarbonate Of Soda1 Teaspoon Baking PowderFor The Toffee Sauce140 G Golden Syrup140 G Fairtrade Light Brown Sugar50 G Unsalted Butter115 Ml Whipping Cream1/2 Teaspoon Vanilla Extract

1. Preheat the oven to 200C\180C Fan\Gas mark 6. Butter a 32cm x 23cm swiss roll tin and line with greaseproof paper.

2. Whisk the egg yolks until they are thick and creamy then slowly beat in the cocoa powder and half of the sugar. In a separate bowl, with clean whisks, beat the egg whites until they form soft peaks then gradually add the remaining sugar mixed with the cream of tartar.

3. Beat a spoonful of the egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon until well combined. Pour into the prepared tin making sure it’s spread into the corners and bake for 15 minutes until it’s cooked through and springs back when you gently touch the centre.

4. Cool for 5 minutes then turn out onto a large sheet of greaseproof paper dusted with cocoa powder. Gently peel off the grease proof paper it was cooked in, then roll it up in the new paper and leave it to cool on a wire rack.

5. Put the chocolate and butter in a mixing bowl. Heat the cream in a pan until almost boiling, then pour over the chocolate, stir until smooth then chill in the fridge for 10 minutes until it firms up.

6. Chop half of the strawberries into small pieces and stir into half the ganache. Unroll the sponge, spread with the strawberry ganache. Slice the remaining strawberries and spread them in a layer on top of the ganache. Re-roll the cake carefully so you don’t squeeze the filling out. Don’t worry if it cracks. Spread the remaining ganache over the cake and top with some additional strawberry slices, dust with a little icing sugar to serve.

Recipe created by Micah Carr Hill, Green & Black’s Head of Taste

77 bake

Florida Grapefruit , Strawberry and Mint SmoothieSERVES: 8-10 servings | PREPARATION TIME: 30 minutes | COOKInG TImE: 1 hour

A Florida grapefruit 1 banana 4/6 strawberries100ml greek style yoghurt 1-2 tablespoons honey 4 large mint leaves

1. Cut the Florida grapefruit into halves, then cut a slice about 1cm thick, this will be used for garnish later. Remove the skin from the rest of the grapefruit and place the fruit into a medium sized jug.

2. Roughly chop the banana and strawberries and mint leaves and add it to the grapefruit along with the yoghurt and whizz with a blender. This can also all be done in a food blender or smoothie maker.

3. Add honey to taste and whizz again. Taste the mixture - if you prefer it slightly sweeter then add more honey.


kitchengoddessmust see....

a

kitchen

see....

This march will see the first ever visit of the Cake International – The Sugarcraft, Cake Decorating & Baking Show to Manchester. Baking legends Mary Berry, Paul Hollywood and 2012’s Great British Bake Off winner John Whaite will be at the show to meet their thousands of fans in a question and answer session over the weekend and giving top tips and baking inspirations in their demonstrations in the Bakery Theatre.

If your secret passion for pastry or craze for cake decorating has taken over your day to day life, then a ticket to Cake

International – The Sugarcraft, Cake Decorating & Baking Show at EventCity, Manchester from 8-10 March is just for you!

You will be truly amazed by the variety of features on offer, including the latest sugarcraft, cake decorating and baking supplies from over 80 exhibitors. True to its name, Cake International features top demonstrators and international guests, making this a must visit for any cake enthusiast.

You will also have the opportunity to take part in one of the many Competition Classes with categories suitable for all ages and abilities.

Choose from an array of subjects including Decorated Celebration Cake, Two-tiered Wedding Cake, Cupcakes and Junior categories – this is the perfect place to showcase your talents!

Ticket Prices:Adult £12.00 (£10.00 Advance Price)Senior £11.00 (£9.00 Advance Price)2 Day Ticket (Advance Only) Adult £16.00 Senior £14.003 Day Ticket (Advance Only) Adult £22.00 Senior £20.00Children free if accompanied by an adult with a valid ticket, otherwise£3.00

All advanced tickets need to be ordered by 5pm Mon 4 March.

For more information and to book tickets please visit:www.cakeinternational.co.uk. or phone the Ticket Hotline on:01425 277 988.

Follow us on Twitter @thecakeshows or find us on Facebook – Cake International

82events

Mini Banoffee PiesSERVES: 8

For the base40g (1½oz) butter, melted75g (3oz) digestive biscuits, crushed

For the topping50g (2oz) butter50g (2oz) light muscovado sugar1 × 397g tin caramel4 small bananas200ml (7fl oz) double cream, lightly whipped25g (1oz) square of dark chocolateYou will need eight 7cm (2½-in) cooking rings, arranged on a baking sheet. To make the bases, mix the melted butter with the crushed biscuits and stir until combined. Spoon evenly between the rings and press down with the back of a spoon. Chill while you make the topping.

1. Melt the butter in a saucepan then add the sugar and stir until dissolved. Add the caramel and stir until combined. Simmer for 1 minute then set aside to cool for a few minutes.

2. Pour the sauce into the rings on top of the biscuit base and chill for about 1 hour or until the toffee has just set. Slice the banana and arrange on top, then spoon or pipe over the cream. Slide a fish slice under each ring and move to serving plates. Remove the rings and finely.

3. Grate chocolate on top of each pie to garnish.

Serve chilled.

Taken from Mary Berry at Home by Mary Berry and Lucy Young (BBC Books, £20)

A Little Chat with the Queen of Baking!

What or who got you interested in baking?A wonderful home economics teacher called Miss Date, she was lovely and encouraged me in class

What is your current signature dish?Lemon Drizzle cake

If you weren’t a chef what would you be?A gardener

Sweet tooth or savoury?Savoury

What do you most enjoy about baking? I enjoy sharing the finished bake with family and friends

What are your top tips for any aspiring baker? Follow a good recipe and weigh accurately. Use digital scales and weigh

exactly as in the recipe. Use the correct sized tin and oven temperature, all these changes can affect the cake.

Cake baking and decorating has exploded in popularity recently - what’s your opinion on why this could be?The Great British Bake Off has inspired a new generation of bakers.

Mary will be making her only appearance in Manchester at Cake International – The Sugarcraft, Cake Decorating & Baking Show at EventCity from the 8-10 March and also at ExCeL, London from 12-14 April. She will be appearing alongside Britain’s best loved artisan baker, Paul Hollywood, and the 2012 Great British Bake Off winner John Whaite.

From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary’s recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts.

85 events

CompetitionWin VIP tickets to Cake International – The Sugarcraft, Cake Decorating & Baking Show at EventCity, Manchester, 8-10 March 2013

We have teamed up with the organisers of Cake International – The Sugarcraft, Cake Decorating & Baking Show to offer one lucky winner a chance to meet some of their favourite bakers and TV personalities with a pair of VIP tickets to this fantastic show. As well as this, 5 lucky runners up will each receive a pair of tickets to the show.

VIP ticket prizes include:Entry into the show for two people on Saturday 9 March 2013.FAST TRACK EnTRY, so you’ll be first through the doors and avoid the queues.Show Guide.The chance of a front row seat at The Bakery Theatre.VIP Lounge access which includes light refreshments.The opportunity to mingle with the celebrities of the cake world in the VIP lounge, including Mary Berry, Paul Hollywood and the 2012 Great British Bake Off winner John Whaite! (celebrities vary each day)

Terms & Conditions:The VIP Tickets are valid to admit two people on Saturday 9 March 2013 only.

The runners up tickets are valid to admit two people on either Friday 8, Saturday 9 or Sunday 10 March 2013.

Travel and expenses costs to and from the venue are not included in the prize.

Tickets are non-transferable and cannot be exchanged for cash or any other prize.

To enter click here.

Baking’s Rising Star- John Whaite

What or who got you interested in baking?My mum when I was a tiny tot.

Where is your favourite place in Manchester? I LOVE to go to Cicchetti’s by the San Carlo Group. But Gaucho does THE best steaks ever!

Who would you most like to bake for? Nigella - she sees the sensuality in baking, and that’s what I’m all about too. So we’d

definitely have a lot to chat about.

Sweet tooth or savoury?So sweet I’m practically a sugar cube. Though when I’m hungover, I’m all about the savoury!

What are your top tips for any baking beginner? Use a set of good scales, and the best quality ingredients you can afford.

Which chefs have influenced you? Eric Lanlard and Richard Bertinet.

What’s the best bit of advice you’ve ever been given?

Enjoy it. Cooking and baking are, for me, about memories and artistic expression, but I do it primarily because I’m obsessed with it.

Winner of last years Great British Bake Off, John Whaite will be opening the Manchester show along with Mary Berry and Paul Hollywood.

Spring Flavours of Pakistanwith Sumayya Jamil This course is designed to introduce you to the distinct and delicate flavours of Pakistani food through a spring inspired menu, also highlighting it’s rich, aromatic and haunting aromas which is a result of a fusion of cuisines from all part of the land, the borders of Afghanistan and Iran and it’s inheritance from muslim Indian and mughal cookery. Pakistani cuisine is unique, it’s styles of cooking includes it’s own unique development in the last 67 years together with an amalgamation of deep heritage cooking as well as rich regional methods.

On this day you will learn to make the following (Menu subject to change) : Starters:Hyderabad-style Onion Samosas with coriander and mint chutney

Main:Sindhi Fish Koftay – spicy fish meatballs in a fragrant currySumayya’s signature Rose Petal garam masala lamb chops OR mughal style Almond Chicken KormaPerfect Saffron basmati rice / Perfect chappati’s (TBD)

Dessert:Semolina ladoos sweets with pistachios and cardamom, rolled in coconut

BOOK NOW! £ 65 + VAT (£76) INCLUDES ALL RECIPES, INGREDIENTS AND A GLASS OF WINE

Date: 02/03/2013Time: 11:00 am – 2:00 pmLocation : Central Street Cookery School, 90 Central Street, London EC1V 8AJ

For booking details visit www.pukkapaki.com

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www.drakesrestaurant.co.uk

SteveDrake

Fresh out of college at 17, Steve Drake who is originally from Essex,landed his first job as commis chef at the Ritz in London. He went fromthere to working for Nico Ladenis at Chez Nico before deciding to goback to college and to do a business studies course with the dream ofopening his own restaurant. A dream that eventually came true!

With a Roux Scholarship under his belt, in 2004 alongside his wifeSerina, he opened Drakes Restaurant in Ripley, Surrey. It has proved avery successful venture for them as every year since 2005 it has beenawarded a Michelin Star..

What influences and experiences in your childhood made you choose a career as a chef?I was quite creative at school but wasn’t that academic, and always got a ‘buzz’ from doing home economics classes, so decided to give cooking a go. One thing I did love was the ‘use everything’ philosophy and ‘no waste’, as there wasn’t much money to spare when I was growing up. This attitude is still very much with me today - using everything and zero wastage.

Tell us about your first role in the kitchen and your most memorable time?my first role in a kitchen was quite scary as my first job in London was at the Ritz Hotel and when, at the age of just 17, I was introduced to the head chef Keith Stanley it was quite intimidating.Achieving our Michelin star at Drake’s was

my most memorable time; it is such hard work to achieve one but an incredible feeling when you do. How did you feel when you won a Roux Scholarship?Winning the Roux Scholarship felt incredible and it was the first time I had met the Roux family, who have been a huge inspiration to me since. Becoming a Scholar is not a just one off event, and over the years the winners have got to know each other and real friendships have emerged. We visited Japan together last

99 chefs we love

“The most important focus for us is creativity, our guests’ enjoyment and running a

successful business”

www.drakesrestaurant.co.uk

year, which was an amazing education to us all. You have worked with some renowned chefs; can you tell who has influenced you the most? Nico Ladenis has given me the most inspiration – so much so that I have worked for him twice. His kitchen was run in a very professional manner and there was an enormous emphasis on creativity.

What made you choose Ripley as the location to set up your own restaurant?Well we didn’t choose Ripley, as such; it was more that the opportunity arose for us to purchase an amazing restaurant property. Looking back, I have to admit I didn’t think much about the actual location, but, luckily, it’s an amazing one. Your restaurant has been awarded a Michelin Star every year since 2005, how does that make you feel?It makes me feel very proud, as everyday we push ourselves forward even more and Michelin is a marker of what we have achieved, as well as acting as a huge pat on the back. However, the most important focus for us is creativity, our guests’ enjoyment and running a successful business.

You completed a charity bike ride from London to Paris in aid of Hospitality Action, tell us what inspired you to do this and how you managed to fit in the training while running a busy restaurant?Well I’ve always loved a challenge and I like to keep fit. I also find that setting myself a goal helps when I’m busy.When we opened nine years ago, we made the decision to close the restaurant two days a week so that we all have some time for ourselves. Also, we take a break between the meal services and it is good to get some fresh air and exercise. I admit it can be tough some days, but sometimes you just have to make time.

What qualities do you feel are the most important to possess if you are to succeed as a chef?Without doubt a great palate is needed, plus a creative attitude and, of course, a willingness to work hard.

What do you like to cook for you and your family when you are at home?I like to cook simple, healthy, food at home that reflects what we do in the

restaurant. My daughter Lois particularly likes sweet corn so we eat that a lot and my wife Serina makes a mean sausage casserole!

What is next on the agenda for Drake’s?Well, for me the drive for creativity is stronger than ever and the next project will be to build a separate kitchen – away from the hustle and bustle – where I can really focus on new ideas. This is quite a luxury, but creativity drives our business – it is what we are all about.

Serina has recently opened a small shop adjacent to the bar area of the restaurant. It sells mostly things we use to create the experience at the restaurant; mainly small items, like espuma guns, micro pans and knives. This has added a new dimension to what we offer and it is working out very well.

And on a personal level, away from the kitchen, I am running later this year in what has been dubbed ‘the toughest foot race on earth’ – the Marathon des Sables. I’m doing this because I like to experience new things and challenge myself – after all, it is what I do in the kitchen every day!

www.drakesrestaurant.co.ukwww.drakesrestaurant.co.uk

“The drive for creativity is stronger than ever.... creativity drives our business – it is what

we are all about.”

Tamarind Glazed Duck, Roast and Raw Cauliflower, Slow Cooked Leg

Duck thigh:2 deboned duck thighs cut in half 0.5 litre water25g pink salt25g table salt¼ cinnamon stick5 black peppercorns5 coriander seeds1 star anise

Tamarind glaze:1 tub tamarind paste (430ml)215g brown sugar215 ml red wine vinegar215 ml white chicken stock

Fried cauliflower:½ cauliflower2-3 tablespoon rapeseed oilSalt

Raw cauliflower:½ cauliflower1 tablespoon extra-virgin olive oilMaldon salt

Spinach:500g spinachSalt, pepperKnob of butter

Duck sauce:1kg bones125g shallots125g carrot50g celery1/2 head garlic1/2 sprig thyme100g white wine1 litre duck or chicken stock5g black peppercorns5g coriander seeds50g butter

Duck thigh:1. Toast the spices in a dry pan2. Boil the water with the salt and dissolve 3. Add the spices4. Chill in the fridge5. Cure the thighs in the brine for 1 hour6. Wash off the brine under running water for 30 minutes7. Dry the meat and cook it in duck fat at 100 °C for 3 hours in a pan under a lid and let it cool down in the fat

Tamarind glaze:1. Boil all the ingredients and reduce it to approx. 400ml2. Brush the cold duck thighs with the glaze and put them back in the oven for approx. 5 minutes on 200C before serving

Fried cauliflower:1. Cut the florets into small (approx. 2cm) pieces2. Place them in a frying pan stalk up, salt it and fry in rapeseed oil until a deep golden colour

Raw cauliflower:1 tablespoon extra-virgin olive oilMaldon salt1. Slice very thinly on a mandolin2. Dress with olive oil3. Maldon salt.

Spinach:1. Wash and dry the spinach on paper kitchen towel. 2. Sauté in foaming butter, season it 3. Make sure you do not fry it or the spinach will be greasy

Duck sauce:1. Chop the bones and roast in a hot oven (200°C) for 20 minutes2. In a saucepan brown the vegetables and spices in a little butter until slightly golden3. Add the white wine and reduce it to 1 tablespoon4. Add the bones and stock and simmer for 2 hours5. Pass it through a sieve and reduce to 300ml

Recipe by Steve Drake

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Photo credit: Noel Murphy @ greatbritishchefs.com

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world cuisine....

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Imagine a land with rugged snow capped mountains, plains, rivers and beautiful sandy beaches – this is the disparate yet stunning land of Pakistan, with different races, religions and cuisines that make up it’s fabric. This land itself speaks clearly of the flavours that define it....

Pakistani cuisine is a hidden gem of South Asian cuisine that is waiting to be explored and experienced.

Pakistani food found in the South is spicy and rich, yet simple and basic in the North. This disparity has much to do with the inhabitants, history and traditions of these different regions. Pakistani food is often confused with Indian cuisine and it is not widely appreciated that it is a distinctly different cuisine for many reasons. The unique flavours of Pakistan result from a confluence of muslim Indians heritage cooking fused with the provincial cuisines of the land of Pakistan, be it Sindhi, Balouchi, Punjabi or from the Frontier province. Heavily influenced by mughal culinary traditions together with the local flavours of Pakistan, the cuisine itself is a complete blend of the flavours of South Asia. With it’s own unique tastes and styles of cooking it is both haunting and rich with an array of barbecued meats, simple vegetables, spicy lentils and regal rice dishes plus sweet floral desserts.

Here are some authentic Pakistani recipes with my own personal contemporary twist:

Stir Fried Paneer with tamarind and coconutmAKES: 3-4 | COOKInG TImE: 30-40 mins

1-2 tbsp vegetable oil2 cups of Indian Paneer cheese cut into small chunks (or tofu/firm cottage cheese)1 tsp mustard seeds1 tsp cumin seeds1 pinch asafodetia (hing)1-2 cloves of garlic, crushed½ inch ginger, crushed1 tsp salt, or to taste2 medium tomatoes, chopped2 tbsp tamarind paste (can be bought

prepared, but best to buy raw dried

tamarind, soak for an hour in hot water, then

squeeze and strain the tamarind paste)

10-12 fresh curry leaves, if not available, dried could do (in which case use about 6-7)1 tbsp jaggery, available from most supermarket’s ethnic counters or Indian stores¾ cup fresh grated coconut or desiccated coconut if fresh in not availablehandful of chopped coriander leaves for garnish

1. Fry the panner off in a frying pan with a little oil until brown on all sides. Set aside. Put a little more oil in a wok style pan and heat under medium heat.

2. Now add mustard seeds and cumin seeds and once they start to pop add the pinch of hing and then the ginger and garlic paste and fry quickly not allowing the contents to burn.

3. Add salt to taste.Once the raw smell of garlic leaves the pan add the tomatoes and cook until soft, you may need to add a little water to ensure that the sauce doesn’t burn.

4. Add the tamarind, curry leaves and jaggery and once the sauce is cooked, and the oil starts to rise up, add the coconut and turn off the heat.

5. Pop in the fried paneer and top with more coconut and coriander leaves.

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Sindhi Mutton Biryani with sour plums, potatoes and dried pomegranateSERVES: 4 -5 as part of a main meal

1 kg mutton, small pieces, on the bone and without1 kg basmati rice, washed and soaked for at least 30 minutes before cooking3-4 medium onions, cut into half moons and fried until light brown 1 tbsp ginger paste ( make by using fresh, using about 1/4 inch of ginger)1 tbsp garlic paste ( make by using fresh garlic, about 2-4 cloves) 1/2 kg tomatoes, chopped finely 3-4 large potatoes, peeled and cut into thick chunks 300 g natural yoghurt, whipped 2-4 thin green chillis 1/2 bunch coriander leaves 1/2 bunch mint leaves Vegetable oil, to fry onions and cook the biryani

Spices and extras: 1 tsp red chilli powder 1/2 tsp turmeric salt to taste10- 15 dried plums (Aloo bukharas)Whole garam masalas: 4-6 green cardamom 2 black cardamom 1-2 cinnamon sticks 2 bay leaves (tez paath) 1 tbsp coriander seeds 1 tbsp black cumin 1 tbsp aniseed / fennel 2 star anise 1 piece of mace

To steam: 2 lemons, sliced a few mint leaves 1 tbsp ghee 2 large pinches of saffron, soaked in hot milk for 15 minutes 1 tbsp Kewra (screwpine water) or rose water if Kewra not available

Equipment: Saucepan with tight lid Foil

1. Heat water in a saucepan and once boiling, add 1/2 tbsp aniseed / fennel and 1/2 tbsp coriander seeds in a muslin cloth and make into a bouquet garni, Add soaked basmati rice and cook until half done (rice should still be firm to the touch and not break easily). Drain immediately and set aside and dis-guard the bouguet garni.

2. Heat oil in a pan, add all the remaining whole garam masalas and allow to release aroma (do not allow to burn). Add ginger and garlic paste, cook until the raw smell leaves the pan. Now add the mutton and try until sealed. Add the turmeric, salt and red chilli powder.

3. Now add the yoghurt and cook the meat down till the water content evaporates from the curry. Now add the tomatoes, potatoes, dried pomegranate powder, dried plums, coriander, mint and green chillis. There should be about 2 cups of liquid, lower heat and cover slightly and allow to cook until the oil separates from the curry. There should now be about 1 cup of liquid remaining.

4. Take out about half of the curry with meat and place into a bowl. Layer half the half boiled rice on top of the meat in the pan, then add the remaining meat and curry in the bowl. Finish off with the remaining rice and then sprinkle Kewra (or rosewater), saffron and ghee. Shove in some lemon slices and mint into the rice. Cover tightly with foil, turn heat to low, cover and let it cook in it’s steam for about 20-30 minutes. The key is that when you take off the foil, steam should rice to the top and the rice should be standing on end. Anything further and the rice will be overcooked.

5. When ready, carefully stir the rice with the layers with a spoon and serve hot with a simple raita. Biryani always tastes great the next day!

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Gulab Jamans with Earl Grey, Saffron and CardamomSERVES: approximately 10 | COOKInG TImE: 45-60 mins

For the gulab jaman balls:2 tsp semolina (suji) 2 1/2 tbsp self-raising flour 3/4 cup milk powder 2-3 tsp ghee 2 tbsp whole milk 2-3 tbsp of the Earl Grey tea infusion (To make: soak about 3-4 teabags in a cup boiling water and cool down and then refrigerate for 5 hrs or overnight)Ghee and oil mixed for deep frying the jamans

For the sugar syrup:2 1/2 cups caster sugar 7-10 cardamom pods, seeds taken out 1 pints of water 1/2 cup Earl Grey tea infusion 1 large pinch of saffron 1 tbsp rose water

1. make the syrup first: to do this place all the ingredients for the syrup in a pan over medium heat and dissolve the contents until the syrup boils and then turn down the heat and allow to form a thin sugar syrup – will take about 5 minutes.

2. next to make the gulab jamans: mix all the powdered ingredients in a bowl and then add the ghee and the milk and tea infusion bit by bit until you form a crumbly dough but all the contents do stick together. At this point take out the dough and knead until all cracks disappear. This is quite important. Put the dough in a bowl and cover until ready to fry.

3. When ready to fry, heat the ghee and oil mixture up under a low flame. The trick is to keep the heat low and the oil/ghee mixture not too hot. This should be hot enough not too burn the outside, yet still allow it to cook the inside completely.

4. Form small balls (I tend to make them small as they do double up and also are easier and faster to cook) with the dough and pop into the hot ghee/oil. Do not over crowd, you should let them free float and cook evenly on all sides. Once they are a medium brown evenly and puffed up, take out with a slotted spoon and pop immediately into the sugar syrup. Keep doing this until all the jamans are ready.

5. When cut open these should be moist, gooey and cooked through (see pic above). Serve either hot or cold.

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Article and reipe by Sumayya Jamilwww.pukkapaki.com

Win a Boho TeapotAnother one of our Goddess choice teapots this month is this beautiful, boho teapot again from Rigby & Mac. If you would like to enter to win this teapot please click here

Win an Elephant Teapot and Creamer!If you would like to win this adorable yet quirky little white elephant teapot and creamer set from Rigby & mac then follow this link to find out how to enter

competitions....

Win a Year’s Supply of Spring Cleaning and Washing-Up Wonder Products!We have got together with Dishmatic and EcoForce to offer 2 of you a year’s supply of Spring Cleaning and Washing-Up Products.

Dishmatic is a clever little device that comprises a hollow handle and sponge scourer head. Simply fill the handle with washing up liquid and it dispenses as you clean. Dishmatic is made from recycled components and helps reduce dishwasher usage. When the head is worn out simply replace it with another. EcoForce are a range of practical and effective household products made from recycled materials, that are greener, more eco-friendly and more sustainable than any other alternatives on the market and good value. All products are made from at least 90% recycled waste here in the UK. The range comprises pegs, peg basket and clothes line, sponges, scourers, cloths, dusters and food bag grips. EcoForce and Dishmatic are widely available in most supermarkets as well as Oxfam, Homebase, B & Q and on line.

To enter this competition click here

Win a Copy of Mary Berry’s Complete Cookbook.To win a copy of our Goddess Book of The Month, Mary Berry’s Complete Cookbook then click here to enter

115 competitions

Un Dimanche à Paris New Collection from Famille Summerbelle

Our tea towels are 100% cotton and are made in the United Kingdom. Flower Colour : Blue with white and pink details Clown Colour : Yellow with blue and white details 45cm x 75cm

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Kitchen Goddess Magazine - Mar 2013

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Transcript of Kitchen Goddess Magazine - Mar 2013