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 16/06/2016      Recipes

Lemon & Summer Berry Cake

Serves 8

Ingredients

  • 225g self-raising flour
  • Pinch of salt
  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 200ml double cream
  • Icing sugar to taste
  • 4 tbsp lemon curd
  • 150g mixed raspberries and blueberries
  • Edible flowers to decorate (optional).

Method

Preheat your Neff oven to 180°C Top & Bottom Heat. Low Added Steam.
  1. Grease and Line 2 x 20cm sandwich tins.
  2. Sift the flour and salt together and reserve.
  3. Beat the butter and sugar with an electric hand mixer in a large bowl until soft and fluffy, and then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of flour and keep on mixing.
  4. Once all the eggs are added, fold in the flour, lemon zest and vanilla.
  5. Spread carefully into the cake tins and cook for 20 minutes or until golden and firm to touch.
  6. Remove the cakes from the oven and leave to cool for 5 minutes, before turning out to cool
  7. on a wire rack.
  8. Beat the cream with a little icing sugar until soft peaks form.
  9. Spread the lemon curd over the base of one cake. Cover with cream, scatter over the berries.
  10. Top with the second cake.
  11. Decorate with a sprinkle of icing sugar and some edible flowers if you wish.
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 12/05/2016      Recipes

Summer Vegetable Tart

Serves 6

Ingredients

  • 180g plain flour
  • 100g cold butter, diced
  • Pinch of salt
  • 2-3 tbsp water.

For the Filling:

  • 125g asparagus spears, chopped into 1cm pieces
  • 125g peas
  • 3 medium free-range eggs
  • 200ml cream
  • 100ml milk
  • Salt and pepper
  • 125g grated Gruyère cheese
  • 6 spring onions, chopped
  • 1 bunch chives, chopped.

Method

  1. To make the pastry. Place the flour, butter and salt into the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the water a little at a time until a smooth dough is formed. Don't over mix. Wrap the pastry in plastic wrap or foil and refrigerate for 30 minutes.
  2. Roll out the pastry on a floured surface until it is about 3mm thick. Use the rolling pin to support the pastry and transfer it to a 26cm loose based tart tin. Carefully tuck the pastry into the tin then trim any excess. Chill again for another 30 minutes.
  3. Blanch the asparagus and peas in boiling salted water for 1 minute. Drain and refresh in cold water.
  4. Beat the eggs with the cream and milk. Season with salt and pepper then pour into the pastry case.
  5. Scatter over the cheese, then the asparagus, peas and spring onions. Finish with the chopped chives. Place in the oven on the bottom shelf. (Shelf Level 1).
  6. Bake for 15 minutes, then turn down the heat to 170°C and bake for another 30-35 minutes or until set and golden brown.
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 31/03/2016      Recipes

Roast Leg of Lamb with
Salsa Verde

Serves 6-8

Ingredients

  • 1 tbsp olive oil
  • 3 large cloves garlic, crushed
  • 1 sprig rosemary finely chopped
  • 1 tbsp lemon juice
  • 1 leg lamb about 2 kg
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped.

For the Salsa Verde

  • 1 tbsp capers
  • 6 anchovy fillets
  • 30g flat leaf parsley,chopped
  • 20g basil, chopped
  • 10g of mint, chopped
  • 1 clove of garlic, crushed
  • 1 tsp Dijon mustard
  • 2 tsp of red wine vinegar
  • 8 tbsp extra virgin olive oil
  • Salt and pepper to taste.

Method

Preheat your Neff oven to 200°C Circo-Roasting. Medium Added Steam.
  1. Mix together the olive oil, garlic, rosemary and lemon juice.
  2. Use a sharp knife to make incisions all over the lamb, about 2 cm apart.
  3. Spread the garlic and rosemary mixture all over the lamb.
  4. Put the onions and carrots in the universal pan and put the leg of lamb on the bed of vegetables. Roast in the oven on shelf level 2 for 30 minutes. Lower the temperature to 180°C and roast for a further hour. Add another 20 minutes for well-done lamb. While the lamb is cooking make the Salsa Verde.
  5. Finely chop the capers and anchovies. In a bowl combine the herbs with the garlic, mustard, capers, anchovies and red wine vinegar. Pour in the olive oil and mix well. Season with salt and pepper.
  6. Remove the lamb from the oven and transfer to a serving dish. Cover and allow to rest for 30 minutes before carving. Serve with the Salsa Verde.
  7. To serve. Place some of the black beans in a tortilla, then sprinkle over some sour cream, cheese and avocado salsa. Roll up and serve immediately.
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 01/11/2013      Recipes

Kay Ager's Christmas Pudding

Serves 8-10

Traditionally Christmas puddings are made on 'Stir-Up Sunday', late in November, when everyone in the house can help by giving the mixture a stir and making a wish while they're doing it. These quantities will make 1 large pudding (filling a 1.2 litre basin) or two 600ml ones - either way the puddings will need to steam for 8 hours. This recipe is based on an old family favourite that I have cooked many times - I've updated a few things along the way. It looks like a rather long list of ingredients, but it's worth it for every compliment you'll get when the pudding is shared on Christmas Day.

Ingredients

  • 100g shredded suet
  • 50g self-raising flour
  • 125g fresh breadcrumbs
  • 1 teaspoon mixed spice
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1⁄4 teaspoon ground cinnamon
  • 225g soft dark brown sugar
  • 500g pack of luxury mixed fruit
  • 50g roughly chopped pecan nuts
  • 1 small apple peeled and coarsely grated
  • 1 medium carrot peeled and finely grated
  • Grated zest of a small lemon
  • Grated zest of a small orange or tangerine
  • 1 tablespoon black treacle
  • 175ml Guinness or Murphy's stout
  • 2 large eggs.

Method

Cooking Time: 8 hours
  1. Start by mixing everything except the eggs, treacle and stout in a large bowl.
  2. In a separate bowl beat the eggs with the stout and treacle then pour this over the dry ingredients. Mix it very thoroughly letting everyone take a turn, not forgetting to make their wish. The mix should be very soft and fall off the spoon immediately. If it's too dry add a little more stout. Cover the bowl and leave it in a cool place overnight.
  3. When you're ready put the mixture into a lightly greased basin(s) and cover with a double layer of baking parchment and a sheet of foil. Make sure it's tight by tying a piece of string around the rim. Place the basin in a steamer over a pan of boiling water and cook for 8 hours. If you don't have a steamer, put an upturned saucer on the bottom of a large saucepan, sit the pudding on the top and half fill with boiling water. Put on the lid and cook as before. In both cases make sure that you keep an eye on the water level – topping it up as necessary with boiling water from the kettle.
  4. When the pudding is cooked let it get cold then remove the papers and replace them with clean ones. Put the pudding somewhere cool and dry until Christmas Day.
  5. To reheat – steam or boil as before for 2-21⁄2 hours. Remember to check the water every half hour or so.
  6. Serve with the sauce of your choice - a steaming jug of custard for me. Can't wait!
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 02/09/2013      Recipes

Kay Ager's French Style Apricot Jam with Vanilla Makes about 6 jars of jam

Ingredients

  • 1.5kg prepared apricots (that is the weight after they have been stoned and quartered). Ideally you should use apricots that are not over-ripe
  • 800g Caster sugar
  • 1 vanilla pod – slit lengthways then each half cut into 3 pieces
  • Juice of 2 lemons.

Method

Cooking Time: 40 minutes
  1. Put the fruit, sugar, vanilla and lemon juice into a large non-reactive pan or bowl and cover with a clean tea towel. Allow to macerate for several hours, stirring occasionally.
  2. When you're ready to cook your jam, wash and sterilise 6 jars and their lids and keep them hot.
  3. Put the apricots and all the liquid that has been created over a low heat and stir gently until the sugar has dissolved.
  4. Increase the heat and boil rapidly for 20- 25 minutes until the mixture is thick. To test for setting point – place a teaspoon of the jam onto a cooled plate (pop it in the fridge for a while before starting this recipe). Let the jam cool a little, then give the jam a little push with your finger and if it is ready to set, the surface will wrinkle. If it's not ready boil it for another 4-5 minutes then try the test again.
  5. Allow the jam to stand for 20 minutes then put it into the warm jars. Make sure that you have a piece of vanilla in each jar. Cover and seal the jars.