makes 28 / preparation : 6 minutes equipment : food processor
Place all the ingredients in the food processor and process until smooth.
Roll level teaspoonfuls of the mixture into balls. Serve immediately or chill until ready to serve.
Serve dusted with cocoa powder if you like.
makes 16 / preparation : 5 minutes + 20 to 30 minutes chilling equipment : saucepan and a heatproof bowl that will sit on top of it, mixing bowl, baking sheet lined with parchment paper
Fill a saucepan with water and bring it to a boil. Meanwhile, break the chocolate into small pieces and place in the heatproof bowl. Sit the bowl of chocolate on top of the boiling water in the saucepan and cook over low heat, stirring, until it has melted.
Combine the melted chocolate and granola in the mixing bowl and stir until thoroughly combined. Place tablespoons of the mixture onto the lined baking sheet, then chill for about 20–30 minutes until set.
makes 12 bars / preparation : 5 minutes equipment : food processor or blender, 5 x 9 inch (13 x 23 cm) cake pan
Put the oats in the food processor or blender and grind to a powder. Add the peanut butter, honey, apricots, and puffed rice, and process until the mixture forms a ball.
Press the mixture into a pan and cut into bar shapes measuring about 2½ inches (6 cm) long and ¾ inch (2 cm) wide.
serves 4 as a snack / preparation : 8 minutes + 5 minutes cooling equipment : small saucepan, large heavy lidded saucepan, non-stick baking sheet
Melt the syrup and butter in the small pan with some salt. Simmer vigorously for 1 minute, then remove from the heat.
Pour the popcorn into the large pan and add 1 tablespoon vegetable oil. Stir to coat, then cover and set over medium–high heat. When the first kernel pops, remove the pan from the heat for 1 minute, covered, then return to the heat. Frequently shake the pan as the kernels pop. When the popping slows down, remove the pan from the heat for 1 minute, with the lid on. Add the syrup mixture, stirring well to coat. Spread the popcorn on the baking sheet to cool.
makes 24 / preparation : 10 minutes + 10 minutes cooling equipment : saucepan, large sheet of parchment paper
Place the sugar, butter, milk, and a generous pinch of fine sea salt in the pan and cook, stirring, over medium–low heat until the sugar dissolves. Increase the heat to medium and boil, stirring constantly, for 2 minutes.
Remove the pan from the heat and add the oats and peanut butter. Stir until combined. Return the pan to the heat and cook for 1 more minute, stirring constantly. Working quickly, use 2 spoons to drop tablespoonfuls of the mixture onto the parchment paper. Flatten the mixture with the back of a spoon to form cookie shapes. The cookies will harden as they cool.
makes 8 / preparation : 10 minutes + 5 minutes cooling equipment : mixing bowl, 2 sheets parchment paper, baking sheet lined with parchment paper
Preheat the oven to 400°F (200°C). Combine the sugar and mixed spices in the bowl.
Cut the pastry into 8 rectangles. Roll out 4 pieces at a time between 2 sheets of parchment paper to make long rectangles. Transfer the pastry to the lined baking sheet.
Prick the pastry all over with a fork and sprinkle with the sugar mixture. Bake the croustillants for 6–7 minutes or until golden brown. Serve warm.
makes 4 / preparation : 5 minutes equipment : baking sheet lined with parchment paper
Turn on the broiler. Place 4 Graham crackers or speculaas on the lined baking sheet and distribute the chocolate equally on each. Top with marshmallow fluff or marshmallows. Cook for about 2 minutes, or until the marshmallow is browned. Place a Graham cracker or speculaas cookie on top of each and serve immediately.
figs WITH CARAMEL CREAM AND PISTACHIOS
serves 2 / preparation : 10 minutes equipment : frying pan, saucepan
Cut the figs in half lengthways. Melt the butter in the frying pan and cook the figs cut-side down for 2 minutes over medium–high heat. Turn the fruit over and cook for 1 more minute. Set aside.
Combine the cream and sugar in the saucepan and gently simmer for a few minutes. Serve the figs drizzled with the caramel cream and sprinkled with pistachios.
DRIED fruit COMPOTE WITH RICOTTA
serves 2 / preparation : 10 minutes equipment : 2 small saucepans, lemon squeezer, slotted spoon, 2 serving bowls
Boil water in a small saucepan. Place the fruit, cinnamon, and star anise or cloves in another small saucepan. Add about 14 fl oz (400 ml/1½ cups) boiling water, or just enough to cover the fruit. Squeeze the juice from the lemon and add to the pan. Briskly simmer for 8 minutes, or longer, if time allows.
Meanwhile, beat the ricotta until creamy. When the fruit is cooked, scoop it out into serving bowls with the slotted spoon, discarding the cinnamon stick and star anise or cloves. Serve the fruit drizzled with some of the cooking liquid and a dollop of ricotta.
serves 8 / preparation : 10 minutes + 1 hour chilling equipment : small saucepan, food processor, 20 cm (8 inch) springform cake pan, electric beater
Melt the butter in the pan. Meanwhile, process the speculaas in the food processor to form coarse crumbs. Add the mixture to the melted butter and stir to combine. Press firmly into the base of the cake pan. Chill the mixture while you make the filling.
Beat the cream, cream cheese, and confectioners’ sugar until smooth and very thick. Spread over the cookie base and chill before releasing from the pan to serve.
serves 8
For something different, try one of these variations on the Basic cheesecake recipe on pages 222–223
MAPLE AND BANANA
Make the basic cheesecake recipe, but beat the maple syrup into the cheesecake filling instead of sugar. Drizzle with more maple syrup and top with some sliced banana just before serving.
SALTED CARAMEL
Make the basic cheesecake recipe, then spread the dulce de leche over the top of the filling and lightly sprinkle with some sea salt flakes before chilling.
KEY LIME
Make the basic cheesecake recipe, but use Graham crackers instead of speculaas. Beat the lime juice and most of the zest into the cheesecake filling, reserving some of the zest to sprinkle over the top of the cheesecake before chilling.
LEMON
Use ginger cookies instead of speculaas to make the cheesecake base, and add lemon zest to the cheesecake filling. Spread the lemon curd over the cheesecake base just before you add the filling.
serves 4 / preparation : 5 minutes equipment : citrus squeezer, grater, small bowl, mixing bowl, electric beater, 4 drinking glasses
Squeeze the juice of the orange and finely grate the zest. Pour the juice into the small bowl, add most of the zest, the rosewater, and sugar. Stir to dissolve.
In the mixing bowl, beat the cream to soft peaks. Gradually add the orange juice mixture, beating as you go, until light and airy. Be careful not to overbeat or the cream will turn lumpy.
Spoon the mixture into the glasses, sprinkle with the remaining orange zest, and serve with the cookies.
serves 1 / preparation : 5 minutes equipment : microwaveable mug (of at least 12 fl oz/350 ml capacity), microwave
Put the flour, sugar, cocoa, and egg in the mug. Whisk. Add the milk and 2 tablespoons vegetable oil. Stir until smooth.
Microwave on high for 3 minutes.
Serve dusted with confectioners’ sugar if you like.
serves 1 / preparation : 5 minutes equipment : microwaveable mug (of at least 12 fl oz/350 ml capacity), microwave
Put the flour, sugar, and egg in the mug and stir to combine. Add the milk and 2 tablespoons vegetable oil. Stir until smooth. Stir in the blueberries.
Microwave for 3 minutes on high.
Serve with extra blueberries and cream if you like.
white chocolate AND BLUEBERRY MOUSSE
serves 4 / preparation : 8 minutes, plus 1 hour chilling equipment : saucepan and a heatproof bowl that fits on top, electric beater, 4 ramekins or small glass bowls
Fill the sink with ½ inch (1 cm) cold water. Fill the saucepan a quarter of the way with water and bring to a simmer. Put the chocolate and 2 tablespoons of the cream into the heatproof bowl and place it over the pan, stirring occasionally, until the chocolate has melted. Place the bowl in the sink of water to cool for a few minutes. Add the rest of the cream and beat until stiff. Fold in the blueberries.
Spoon the mousse into 4 ramekins and chill for 1 hour before serving. Serve with extra blueberries or shaved white chocolate.
serves 4 / preparation : 8 minutes equipment : large shallow dish, 4 pretty glasses, electric beater, bowl, grater
If using instant coffee, stir well into 6 fl oz (180 ml/¾ cup) cold water. Break each ladyfinger into 4 pieces and place in the shallow dish. Cover with the cold coffee, gently turning the pieces over. Set aside. Beat the mascarpone with the sugar and 3½ fl oz (100 ml/⅓ cup) cold water.
Carefully distribute half of the soaked ladyfingers among the glasses. Spread half the mascarpone mixture over the top, then add the remaining ladyfingers. Finish with a layer of the remaining mascarpone mixture. Top with lots of grated chocolate. Serve immediately or chill to let the flavors combine.
serves 4 For something different, try one of these variations. Make the Traditional tiramisu on pages 232–233, but ...
POMEGRANATE
. . . use 6 fl oz (180 ml/¾ cup) pomegranate juice to pour over the lady fingers instead of espresso, and 3½ fl oz (100 ml/⅓ cup) pomegranate juice in the mascarpone mixture, instead of water. Add pomegranate seeds to the layers, finishing with pomegranate seeds instead of grated chocolate.
LYCHEE AND ROSEWATER
. . . use the syrup from the can of lychees mixed with the rosewater to soak the ladyfingers, and add a few drops of rosewater to the mascarpone cream. Add the canned lychees (chopped) to the layers, finishing with lychees instead of chocolate.
. . . combine the marsala, water, and sugar in a small pan. Simmer, stirring, until dissolved. Soak the ladyfingers in the mixture, instead of espresso, and beat a splash of marsala into the mascarpone cream. Add the canned peaches (chopped) to the layers, finishing with peaches, instead of chocolate.
LIMONCELLO AND BLUEBERRIES
. . . combine the limoncello, water, and sugar in a small pan. Simmer, stirring, for a few minutes, until dissolved. Soak the ladyfingers in the mixture, instead of espresso, and beat a splash of limoncello into the mascarpone cream. Add the blueberries to the layers, finishing with blueberries, instead of chocolate.
serves 4 / preparation: 6 minutes, plus 30 minutes chilling equipment : saucepan, small bowl, whisk, 4 ramekins
Heat the milk and sugar in the saucepan and remove from the heat just before the mixture starts to boil. Off the heat, break the chocolate into pieces, add it to the saucepan with the Tia Maria, and stir until just melted.
Place the cornstarch in the small bowl and add a couple tablespoons of the chocolate mixture. Stir to remove any lumps, then gradually pour the mixture into the chocolate pan, whisking as you go. Cook over gentle heat, whisking, until thick. Pour into ramekins and chill. Top with grated dark chocolate and serve with biscotti, if you like.
CARAMELIZED oranges WITH MAPLE CREAM
serves 2 / preparation : 5 minutes equipment : large frying pan, electric beater, small bowl, spatula
Set the frying pan over medium–high heat. Cut the skin from the oranges, removing all the pith, and cut each one into 6 slices.
Beat the cream and maple syrup together until thick. Mix together the sugar and cinnamon in the small bowl.
Cook the orange slices in the hot pan for 1 minute. Flip them over, sprinkle with the sugar and cinnamon mixture, and cook for 1 minute. Flip the orange slices over again and cook for 1 final minute, or until the sugar is bubbling. Serve hot with a spoonful of maple cream.
serves 4 / preparation : 8 minutes equipment : food processor, large bowl, electric beater
Hull the strawberries. Place half in the food processor, add 1 tablespoon of the sugar, and blend to a smooth sauce. Quarter the remaining strawberries. In the bowl, whip the cream with the remaining 1–2 tablespoons sugar to form soft peaks. Don’t overbeat. Crumble the meringues and fold them into the cream. Gently fold in most of the strawberry sauce and most of the chopped strawberries.
Serve drizzled with the remaining strawberry sauce and topped with the rest of the strawberries.
serves 4 / preparation : 6 minutes equipment : heavy frying pan, spatula
Cut the brioches in half. Generously spread one side with chocolate spread and then close up the halves.
Heat the butter over medium–high heat until foaming, then add the brioches. Cook for 1 minute on each side, or until golden, pressing down gently with the spatula. Serve hot, sprinkled with sugar. Enjoy the raspberries on the side.
serves 4 / preparation : 2 minutes equipment : blender or food processor
Place all the ingredients together in the blender or food processor and blend until smooth, scraping down the sides frequently to get the fruit moving. Serve immediately. Alternatively, freeze the mixture until ready to eat, and blend again just before serving.
serves 4 / preparation: 10 minutes + 4 to 6 hours equipment : small saucepan, grater, blender, strainer, metal loaf pan
Finely grate the lime zest and place it in the saucepan with the sugar and 10½ fl oz (300 ml) water. Simmer until the sugar is dissolved. Let the syrup cool for a few minutes.
Meanwhile, squeeze the juice from the limes and place in the blender with the mint leaves, rum, and cooled sugar syrup. Process until the mint is finely chopped. Strain into the loaf pan and freeze. Scrape the mixture every hour with a fork until it resembles snow. Serve with lime slices, if you like.
serves 4 / preparation : 3 minutes equipment : food processor or blender
Place all the frozen fruit, maple syrup, and lime in the food processor or blender with some mint, if you like, and blend to the consistency of snow. Add more lime juice or maple syrup to taste.
serves 4 / preparation : 5 minutes + 2 hours freezing equipment : mixing bowl, 2 large ice cube trays (about 48 cubes), food processor or blender
Place the mascarpone, cream, vanilla, and confectioners’ sugar in the mixing bowl and beat by hand until smooth and creamy. Scrape into the ice cube trays and freeze for about 1–2 hours.
Place the frozen ice cream cubes into the food processor or blender, add the caramels, and blend to desired consistency. Serve immediately.
serves 4 / preparation: 10 minutes + several hours chilling equipment : small bowl, small saucepan, 4 small jars
Boil water in a small pan. Place the gelatin sheets in the small bowl, cover with cold water, and let them soak for 3 minutes, until softened.
Meanwhile, place the sugar and 2 fl oz (65 ml/¼ cup) boiling water into the small saucepan and stir over medium heat for 1 minute or so, until dissolved. Remove from the heat, add the lemon and orange juice, and stir. Squeeze the excess water from the gelatin and add to the pan along with 7 fl oz (200 ml/¾ cup) just-boiled water. Stir until the gelatin is dissolved.
Distribute the raspberries among the jars and pour over the jello mixture. Chill for several hours until set.
