recipes

Almond Meringue with Summer Berries

Almond Meringue with Summer Berries

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Equipment

Ingredients

  • 125 g almonds
  • 5 egg whites
  • 275 g caster sugar
  • 1 dessert spoon cornflour
  • 1 tbs white wine vinegar
  • 350 ml double cream
  • 600 g mix of raspberries strawberries, red gooseberries
  • 2 tbsp Kirsch or cherry liqueur

Instructions

  • Preheat oven to 200°C/Gas 6.
  • Spread the almonds over a baking tray and roast for about 5 minutes.
  • Allow to cool before chopping finely.
  • Turn the oven down to 150ºC / gas 2
  • Grease an ANTA serving plate with a little almond or hazel nut oil.
  • Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed.
  • Add the caster sugar a tablespoon at a time, whisking after each addition.
  • Once thick fold in any remaining sugar.
  • Mix the vinegar and cornflour together and whisk again.
  • Fold the almonds into the meringue.
  • Pile onto the dish to form a crown and bake for about 1 hour.
  • Turn the oven off and allow meringue to cool in the oven.
  • Whip the cream to a soft peak and gently stir in the Kirsch, pile onto the cold meringue and top with the fruit.
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Course Dessert / Eggs / Nuts

Wilted Swiss Chard

Wilted Swiss Chard

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Equipment

  • ANTA pasta bowl

Ingredients

  • 300 g chard
  • ½ chilli
  • 2 cloves garlic
  • 25 g pine nuts toasted
  • Mint leaves chopped
  • Olive oil

Instructions

  • Chop the garlic and chilli.
  • Remove the stalks from the chard if thick and cut in to 10cm pieces.
  • Heat a heavy bottomed frying pan with a little oil.
  • Add the stalks, garlic and chilli and fry over a low to medium heat for about 3 minutes until the stalks are soft.
  • Add the Chard leaves (torn in half if large) and cook for a further 3 minutes until they have wilted down.
  • Toss in toasted pine nuts and mint and serve in an ANTA pasta bowl.
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Course Nuts / Salad
Cuisine European / Switzerland

Shortbread Blackcurrant Tartlets

Shortbread Blackcurrant Tartlets

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Ingredients

  • 120 g plain flour
  • 50 g caster sugar
  • 50 g cornflour
  • 125 g unsalted butter
  • Blackcurrant jam
  • Blackcurrants for decoration

Instructions

  • Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs.
  • Stir in the sugar.
  • Bring together with your hands, being careful not to handle the dough too much.
  • Place a good spoonful of dough into the tartlet case and using your fingertips cover the base of the hole and push the dough up the side of the individual tin.
  • Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans, put in the fridge for about 30 minutes.
  • Preheat the oven to 170C / gas 3.
  • Bake blind for about 15 minutes. If the shortbread has puffed up, prick with a fork.
  • Remove the beans and paper, return to the oven and bake for a further 10 minutes until a light golden colour.
  • Place a good dollop of blackcurrant jam in each tart and return to the oven for about 5 minutes.
  • Carefully remove the tarts from the tin.
  • Decorate with fresh blackcurrants and glaze by brush the fruit with a little more melted jam.
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Course Dessert

Walnut and Cheese Scones

Walnut and Cheese Scones

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Equipment

Ingredients

  • 350 g self-raising flour
  • 1 tsp baking powder
  • 100 g butter
  • 250 ml full fat milk
  • 100 ml greek yoghurt
  • 60 g cheddar or stilton
  • 60 g walnuts

Instructions

  • Preheat oven to 200ºC / gas 6
  • Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.
  • Finely chop the walnuts and chop the cheese into small cubes.
  • Sieve the flour and baking powder into a large bowl.
  • Cube the butter and rub into the flour until it resembles breadcrumbs.
  • Add the walnuts and cheese.
  • Whisk the milk and yoghurt together and add to the flour, bringing together with two knives in a cutting motion.
  • Remove baking dish from the oven.
  • On a floured surface, shape the dough to the size of the baking dish and carefully place in the paper case shell.
  • Bake for 12-15 minutes until golden brown.
  • Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool.
  • Beware the baking dish may still be very hot.
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Course Bread / Nuts

Peppermint Creams

Peppermint Creams

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Equipment

Ingredients

  • 1 large egg white
  • 350 g icing sugar
  • Three drops of peppermint oil
  • 150 g dark chocolate

Instructions

  • Crack the egg white into an ANTA salad bowl and froth up with a fork.
  • Sieve the icing sugar and add about half to the egg white, beating with a wooden spoon.
  • Add a few drops of peppermint oil and continue to add further sugar.
  • You may not need it all.
  • Roll the paste out to a long sausage about 3cm in diameter.
  • Cut into 1cm slices.
  • Put onto a tray lined with greaseproof paper and allow to dry out in a warm place for about 24 hours.
  • Once the sweets have dried out, break the chocolate into a small bowl and place over a pan of boiling water to melt. Remove from the heat and carefully dip half the sweet into the chocolate.
  • Place back onto the greaseproof paper until the chocolate hardens.
  • An ideal present or stocking filler, especially packaged in colourful ANTA bowl or an empty candle pot.
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Course Dessert

Pheasant Pearl Barley Risotto

Pheasant Pearl Barley Risotto

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Ingredients

  • 1 onion
  • 2 sticks celery
  • 2 garlic cloves chopped
  • 300 g pearl barley
  • 250 ml white wine
  • 400 g mixed wild and chestnut mushrooms chopped
  • 1 litre chicken stock
  • 400 g of cooked pheasant or chicken
  • Parmesan

Instructions

  • Finely chop the onion and cook in a little oil until soft.
  • Slice the celery and garlic, add to the onions and cook for a couple of minutes.
  • Add the mushrooms and as they begin to soften, add the pearl barley.
  • Stir so all the grains are covered in the oil.
  • Add the wine and continue stirring until it is absorbed.
  • Add about 750ml of the stock and simmer until tender.
  • Stir occasionally – you may need to add more stock.
  • Add the pheasant meat and heat through.
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Course Rice / Side Dish

Red Tomato and Black Olive Bread

Red Tomato and Black Olive Bread

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Equipment

Ingredients

  • 100 g oven dried tomatoes
  • 100 g black olives
  • 350 g plain flour
  • 1 tsp salt
  • 2 tbsp baking powder
  • 200 ml greek yoghurt
  • 275 ml milk
  • 1 tbs tomato puree
  • 3 tbs oil
  • 5 eggs
  • 40 g parmesan

Instructions

  • Preheat the oven to 180C/gas 4
  • Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.
  • Coarsely chop the tomatoes and olives.
  • Mix together the flour, salt and baking powder in a large ANTA bowl. Whisk the yoghurt, milk, eggs, tomato puree and oil together and pour into the dry ingredients, then add the sundried tomatoes, olives and half the parmesan.
  • Pour the mix into the lined baking dish, smooth out the mixture and sprinkle with the remaining parmesan.
  • Bake for about 1 hour, then test to see if a skewer inserted into the bake comes out clean.
  • Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool.
  • Beware the baking dish may still be very hot.
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Course Bread / Side Dish

Apple Cake from Anta Cook

Apple Cake from Anta Cook

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Ingredients

Apple cake

  • 210 grams 1 and 1/2 cups plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 150 grams 3/4 cup caster sugar
  • 1 cup approximately 1 large red apple, peeled and roughly chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml 1/2 cup vegetable oil
  • 120 ml 1/2 cup Greek yogurt

Cinnamon topping

  • 50 grams 1/4 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter melted

Sugar glaze

  • 30 grams 1/4 cup icing or powdered sugar
  • 1 –2 tablespoons milk

Instructions

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
  • In a large mixing bowl, add flour, baking powder, baking soda and sugar.
  • Add chopped apple and stir briefly to combine.
  • In a separate bowl, add eggs, vanilla, oil and yoghurt.
  • Whisk briefly just to break up the egg yolks.
  • Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix.
  • Spoon batter into prepared tin.
  • To make cinnamon topping, combine cinnamon, sugar and butter.
  • Mix together until lumpy and wet.
  • Sprinkle over cake batter.
  • Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean.
  • Transfer cake to a wire rack to cool completely.
  • To make the glaze, mix together sugar and 1 tablespoon of milk.
  • Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk.
  • Drizzle glaze all over the cake.
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Course Cake / Fruit

Apple, Date & Walnut Cake

Apple, Date & Walnut Cake

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Equipment

Ingredients

  • 200 g stoned dates chopped
  • 1 tsp bicarbonate of soda
  • 100 g butter cut into pieces
  • 280 g self raising flour sifted
  • 50 g walnuts plus extra to decorate
  • 100 g dark muscavado sugar
  • 2 eggs
  • 2 cooking apples

Instructions

  • Mix the dates and bicarbonate of soda in a large bowl with a pinch of salt.
  • Pour in 300ml of hot water and stir well and leave until cold.
  • Preheat the oven to 180 degrees celcius.
  • Butter an ANTA baking dish and line the base and sides.
  • Rub the butter pieces into the flour until the mixture resembles coarse breadcrumbs.
  • Core and chop 1 apple.
  • Stir in the walnuts, apple and muscavado sugar until evenly combined.
  • Tip the flour mixture and the eggs into the cooled dates.
  • Beat well to mix, then pour into the prepared ANTA baking dish.
  • Core and slice 1 apple and place on top of your mixture.
  • Bake in the oven for 1-1 1/4 hours or until a skewer comes out clean.
  • Cool in the dish for 5 minutes, then turn it out on to a wire rack.
  • Double-wrap the cooled cake, and store in an airtight tin for 1-2 days before eating.
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Course Cake / Fruit

Gingerbread soufflé

Gingerbread soufflé

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Ingredients

For the crème patisserie (pastry cream)

  • 250 ml of whole milk
  • 1 vanilla pod or 1 tsp vanilla extract
  • 50 g of caster sugar
  • 3 egg yolks keep the whites for the next part
  • 20 g arrowroot

For the soufflé

  • 4 egg whites
  • Gingerbread cake
  • Caster sugar

Instructions

  • Bring the milk and vanilla to the boil in a saucepan then remove from the heat.
  • Mix the sugar, egg yolks and arrowroot together until thoroughly incorporated.
  • Pour the warmed milk over the egg mixture and whisk vigorously.
  • Then pour the egg mixture back into the saucepan with the milk and continue to whisk over a medium heat.
  • Cook until the mixture just starts to boil and thickens being careful not to let it burn on the bottom of the pan.
  • Remove from the heat cover with cling film to prevent a skin forming.
  • Allow to cool and place in the fridge until needed.
  • To make the soufflé, first preheat your fan oven to 190°c.
  • Butter 4 small ANTA mugs evenly and chill then repeat and dust with caster sugar.
  • Mix in some crumble gingerbread cake into the crème patisserie till completely incorporated. In a separate bowl add 4 egg whites and a pinch of sugar and whisk until soft peak.
  • Gently fold in some of the egg whites into the gingerbread mix a bit at a time.
  • You should need around 2 tbsp of whisked whites to 1 tbsp mix.
  • Spoon the finished mix into the prepared ramekins until full and wipe around the rim of the top then knock on the table to remove any larger air bubbles.
  • Cook until the soufflé has risen and also turned golden.

Notes / Tips / Wine Advice:

Serve immediately with ice cream.
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Course Side Dish