Place them on a baking tray and bake as directed until golden brown and well risen.
Meanwhile, heat the butter in a frying pan.
Add the shallot and thyme, then fry over gentle heat until soft.
Add the mushrooms and cook for about 5-10 minutes over medium heat, stirring occasionally to prevent sticking.
Add the chopped garlic and cook for a few more minutes.
Stir in the double cream and simmer until the mixture thickens.
Season with salt and pepper to taste.
Split the baked pastry in half horizontally.
Spoon the mushroom mixture onto the bottom half of each puff, sprinkle with chopped parsley, and top with the pastry lid.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a light appetizer or a delicious snack with a side of salad.Wine Advice:Pair with a crisp white wine, such as Sauvignon Blanc, or a light sparkling wine to complement the creamy mushroom filling.
Place the sausages in a baking dish and bake for 20 minutes, turning occasionally to ensure even cooking.
Spoon the marmalade over the sausages, ensuring they are evenly coated.
Return to the oven and bake for an additional 10 minutes until the sausages are browned and sticky.
Serve with mashed potatoes in small mugs for a cozy meal.
Notes / Tips / Wine Advice:
Serving Tip:Serve these sticky sausages with a side of steamed vegetables or a fresh salad to balance the sweetness.Wine Advice:Pair with a light red wine like Pinot Noir or a refreshing cider to complement the savory and sweet flavors.
Coffee Cake with Espresso Buttercream and Walnut Decoration
This Coffee Cake, complemented by rich espresso buttercream and topped with crunchy walnut decorations, makes for a perfect indulgence. A coffee lover’s dream, this moist cake is ideal for a relaxing afternoon tea or special occasion.
2tbspinstant coffee granulesdissolved in 2 tbsp hot water
1tspvanilla extract
½tspbaking powder
For the Espresso Buttercream:
250gunsalted buttersoftened
350gicing sugar
2tbspespresso coffeecooled
1tspvanilla extract
For the Walnut Decoration:
50gwalnut halvesroughly chopped
Instructies
Preheat the oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.
In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and the dissolved coffee.
In a separate bowl, sift together the flour and baking powder, then gradually fold into the wet ingredients.
Divide the cake batter evenly between the prepared tins and smooth the tops.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Remove from the oven and cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
For the espresso buttercream, whisk together the softened butter and icing sugar until smooth and fluffy.
Add the cooled espresso and vanilla extract and mix until well combined.
Once the cakes have cooled, spread a layer of espresso buttercream between the two cake layers.
Cover the entire cake with the remaining buttercream and decorate with chopped walnut halves on top.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a hot cup of coffee or tea to enhance the flavors of the cake and buttercream.Wine Advice:Pair with a rich dessert wine such as a Tawny Port or a smooth coffee-infused liqueur like Kahlúa to complement the coffee and walnut flavors.
Tender venison steaks paired with a rich and tangy sloe berry and port sauce create a perfect balance of flavors. Ideal for an autumn feast or a special occasion, this dish brings elegance to your dinner table.
Heat the olive oil in a large frying pan over medium-high heat.
Season the venison steaks with salt and pepper.
Cook the venison steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
Remove from the pan and set aside to rest.
In the same pan, add the chopped shallot and cook for 2-3 minutes until softened.
Add the port, sloe berries, brown sugar, and balsamic vinegar to the pan.
Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced and thickened.
Stir in the fresh thyme leaves and season the sauce with salt and pepper to taste.
Serve the venison steaks with the sloe berry and port sauce spooned over the top.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes or roasted root vegetables to complete the dish.Wine Advice:Pair with a robust red wine such as a Cabernet Sauvignon or a rich Merlot to complement the earthy venison and the depth of the port sauce.
Almond Meringue with Summer Berries and Kirsch Cream
Delight in the crisp and airy texture of Almond Meringue paired with sweet summer berries and luscious Kirsch cream. This light and refreshing dessert is perfect for a summer gathering, offering a delicious balance of textures and flavors.
200gmixed summer berriesstrawberries, raspberries, blueberries, etc.
Instructies
Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
In a clean mixing bowl, whisk the egg whites with an electric whisk until stiff peaks form.
Gradually add the caster sugar, 1 tablespoon at a time, continuing to whisk until the meringue is glossy and smooth.
Fold in the vanilla extract and ground almonds gently with a spatula.
Spoon or pipe the meringue mixture into rounds on the prepared baking sheet, creating 6 individual meringue nests.
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the meringues are crisp on the outside and slightly soft in the center.
Turn off the oven and leave the meringues to cool in the oven with the door slightly ajar.
While the meringues are cooling, whip the double cream with the icing sugar and Kirsch liqueur until soft peaks form.
To serve, spoon the Kirsch cream onto each meringue nest, top with mixed summer berries, and drizzle with any remaining berry juice.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately or refrigerate for a short time before serving for a chilled dessert.Wine Advice:Pair with a chilled glass of dessert wine, such as a Moscato or a sparkling rosé, to complement the sweetness of the meringue and berries.
Remove the stalks from the Swiss chard if thick and cut the leaves into 10 cm pieces.
Heat a heavy-bottomed frying pan with a little olive oil.
Add the stalks, garlic, and chilli, and fry over low to medium heat for about 3 minutes until the stalks soften.
Add the Swiss chard leaves (torn in half if large) and cook for a further 3 minutes until the leaves have wilted down.
Toss in the toasted pine nuts and chopped mint.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with grilled meats or as part of a Mediterranean-inspired meal.Wine Advice:Pair with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio to complement the flavors of the dish.
These delightful Shortbread Blackcurrant Tartlets combine a crisp, buttery shortbread crust with a tangy blackcurrant filling, creating the perfect balance of sweet and tart. Ideal for summer gatherings or as a delicious dessert treat.
Preheat the oven to 180°C (350°F) and lightly grease the tartlet tins.
In a mixing bowl, combine the flour, butter, and icing sugar.
Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and vanilla extract, and mix to form a dough.
Wrap in cling film and chill in the fridge for 30 minutes.
Once chilled, roll out the dough on a floured surface to about 3mm thick.
Cut out circles to fit your tartlet tins and press the dough into the tins.
Prick the base of each tart with a fork and bake in the preheated oven for 10-12 minutes, or until lightly golden.
While the crusts are cooling, prepare the blackcurrant filling.
Place the blackcurrants, sugar, and lemon juice in a saucepan over medium heat.
In a small bowl, mix the cornflour with water to make a slurry.
Once the blackcurrants are soft and have released their juice, stir in the cornflour mixture.
Cook for another 2-3 minutes until the filling thickens, then remove from heat and let it cool slightly.
Once the tart shells have cooled, spoon the blackcurrant filling into each tartlet shell.
Chill the tartlets in the fridge for at least 1 hour before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dusting of icing sugar or a dollop of whipped cream for extra indulgence.Wine Advice:Pair with a sweet dessert wine such as Moscato d’Asti or a light sparkling rosé to complement the tartness of the blackcurrants.
These savory Walnut and Cheese Scones are the perfect treat for afternoon tea or a snack. With the rich flavors of cheese and the crunch of walnuts, they are wonderfully moist and easy to make.
Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift the self-raising flour, mustard powder, and salt together.
Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the grated cheddar cheese and chopped walnuts.
Gradually add the milk, stirring with a fork until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently knead it a few times.
Roll out the dough to about 2cm thickness and cut into rounds using a cookie cutter or a glass.
Place the scones on the prepared baking tray and brush the tops with the beaten egg.
Bake for 15-20 minutes, or until the scones are golden brown on top.
Allow the scones to cool slightly before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with butter or enjoy on their own for a savory treat.Wine Advice:Pair with a glass of crisp white wine like Sauvignon Blanc or a dry sparkling wine to balance the richness of the cheese.
A refreshing and creamy dessert, the Classic Gooseberry Fool is a perfect balance of tangy gooseberries and sweetened whipped cream. Light and indulgent, it’s a classic British treat for summer occasions.
Place the gooseberries and caster sugar in a saucepan and cook over medium heat for 5-10 minutes, until the fruit is soft and has released its juices.
Mash the gooseberries with a fork or potato masher to create a thick purée.
Let it cool to room temperature.
In a separate bowl, whisk the double cream and vanilla extract until soft peaks form.
Fold the cooled gooseberry purée gently into the whipped cream until well combined.
Spoon the mixture into serving glasses or bowls and refrigerate for at least 1 hour before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a few extra gooseberries or a sprig of mint for a fresh touch.Wine Advice:Pair with a light, refreshing white wine such as a Sauvignon Blanc or a sparkling wine to complement the tartness of the gooseberries.
This rich and hearty Pheasant and Pearl Barley Risotto combines tender pheasant with the nutty texture of pearl barley, creating a comforting dish perfect for autumn meals. A flavorful twist on a classic risotto that is both filling and delicious.
Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat.
Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the chopped pheasant breast and cook for 5 minutes until lightly browned.
Add the pearl barley and cook for another 2-3 minutes, stirring frequently.
Pour in the dry white wine and allow it to cook off for 2 minutes.
Gradually add the chicken stock, one ladleful at a time, stirring constantly and allowing the barley to absorb the liquid before adding more.
Continue until the barley is tender, about 35-40 minutes.
Stir in the thyme leaves, Parmesan cheese, and season with salt and pepper to taste.
Serve warm, garnished with additional Parmesan if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of seasonal greens or a light salad to complete the meal.Wine Advice:Pair with a medium-bodied red wine, such as a Pinot Noir or a Merlot, to complement the flavors of the pheasant.
