Add all of the ingredients for the dressing to a small bowl and whisk together. Put aside. Place the rocket leaves in a salad bowl and add parmesan shavings by pulling a vegetable peeler over the surface of parmesan cheese. Drizzle the dressing over the salad, mix together and arrange on a serving platter. Drizzle some balsamic vinegar reduction over and serve.
3 bananas, very ripe 200g brown sugar 150g butter 2 eggs 240g flour 10ml baking powder 1,2ml salt
Preheat your oven to 180℃ and line a 13cm x 23cm loaf tin with baking paper. Peel the bananas and place them in a mixing bowl. Now beat them with an electric whisk until completely mushed. Add the sugar, butter and eggs and lightly beat the mixture together on low speed. Set aside. Add the flour, baking powder and salt to another bowl and stir to mix. Add one or two spoonfuls of the dry ingredients to the banana mixture while beating on a low speed. Keep adding and beating until all is incorporated. Scrape the batter into the prepared loaf tin and bake for 50 minutes. Cool the loaf in the baking tin for 15 minutes and then remove it and cool completely on a cooling rack. Serve thick slices of banana bread spread with salted butter.
Pour the milk and caster sugar into a small saucepan and set it over medium-high heat. Stir until the sugar has dissolved and bring the mixture to just under boiling point. Remove from the heat and set aside. Add the egg yolks to a heatproof bowl and whisk together. Drizzle the hot milk mixture into the yolks while whisking continuously. Place the bowl over a saucepan with simmering water and stir with a wooden spoon for about 7 minutes or so. The mixture is ready when it very lightly coats the back of the wooden spoon. Remove the bowl from the heat and set aside for a few minutes. Set a sieve over a bowl and scoop the passionfruit into it. Press down on the seeds to extract the juice. Stir the juice into the custard mixture and set aside again. Pour 100ml HOT water into a small bowl and sprinkle over the gelatine. Stir to dissolve. Add the gelatine mixture to the custard and stir through. Set aside. Add the egg whites to a clean mixing bowl and whisk to stiff peaks. Add the whites to the custard and gently fold through. Divide the mixture between 6 bowls/glasses and refrigerate for one hour, until set.
Syrup: Pour 125ml water and the 125ml caster sugar into a small saucepan and place over a low heat. Stir until the sugar has dissolved. Increase the heat to medium-high and simmer until syrupy – about 3 minutes or so. Remove from the heat and stir in the passionfruit pulp. Allow the syrup to cool and refrigerate until cold.
Pour the syrup on the passionfruit cream and serve.
Pour the olive oil into a large mixing bowl and add the turmeric, coriander, cumin and curry powder to it. Mix through. Add the prawns and stir to cover with the spice paste. Set aside for 30 minutes. Place a saucepan on medium heat, add the vegetable oil and onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the green chilli, ginger, curry, cumin, coriander and turmeric and cook for 30 seconds. Now blitz the two tins of tomatoes and add it to the saucepan. Turn down the heat and simmer the mixture for 10 minutes. Add the marinated prawns, pour in the coconut milk and simmer for another 10 – 15 minutes. Serve the prawn curry with fresh coriander and steamed rice.
310ml flour 10ml baking powder 2,5ml bicarbonate of soda 90ml sugar 5ml cinnamon 2,5ml salt 1 egg 45ml butter, melted 250ml cultured buttermilk cinnamon sugar for sprinkling over
For the filling: Add the milk and butter to a small saucepan set over a low heat. Allow to warm to the point where small bubbles form around the edges of the saucepan, but do not bring to a boil. Take from the heat and keep aside. Add the egg and sugar to a bowl and whisk together. Add the flour and cornstarch and whisk again. Drizzle the warm milk mixture into this while whisking continuously. Pour the mixture back into the saucepan, place it back on a low heat and simmer for 2 minutes while stirring. Take from the heat, add the vanilla, stir through and set aside to cool slightly.
Preheat your oven to 200℃ and line a 12-hole muffin tin with paper cups.
Add the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt to a bowl and mix together. Add the egg, melted butter and buttermilk to a jug and whisk until amalgamated. Pour the wet mixture into the dry ingredients and mix through. Spoon a tablespoon of the batter into each of the paper cups. Now spoon a heaped teaspoon of the filling in the centre of each muffin and end off with another tablespoon of the batter on top. Bake in the oven for 15 minutes. Take the hot muffins from the oven and immediately sprinkle them with cinnamon sugar. Allow to cool one a cooling rack.
1.5kb lamb ribs 1 lemon, the zest grated finely 2 lemons, juiced 3 cloves of garlic, minced 15ml thyme leaves 15ml rosemary 50ml white wine 30ml olive oil 30ml honey 45ml wholegrain mustard 10ml salt
Preheat your oven to 180℃. Cut 2 pieces of baking paper, large enough to cover an oven roasting dish. Scrunch the paper into a ball, open it up and run it under cold water. Line your roasting dish with one of the wet pieces of paper. Set aside. Add the lemon zest, lemon juice, garlic, thyme, rosemary, wine, oil, honey, mustard and salt to a blender and blitz until smooth. Place the ribs in the prepared dish, pour over half of the sauce and spread it evenly over the meat. Flip the ribs over, pour the rest of the sauce over and spread it evenly. Cover the ribs with the other piece of wet baking paper and bake in the oven for 90 minutes. Remove the baking paper and bake for another 10 minutes or so until the ribs start to brown. Flip them over and bake the other side until golden. Serve immediately.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Sift together the flour, baking powder and salt. Grate the butter into the flour. Now rub the butter into the flour with your fingers. Add the sugar, cream, yoghurt, egg and pomegranate seeds to a mixing bowl and whisk together to blend. Cut the mixture with a palette knife to mix together, i.e. cut straight down into the ingredients and turn the bowl. Keep on cutting and turning until the mixture comes together. Lightly dust a work surface and turn the dough out onto it. Push the dough together even if there are bits that look dry. Shape the dough into a rectangle by rolling it out on the surface. Now turn up a third of the length and then turn over a third of the top part. Roll this out to a thickness of 3,5cm and then shape the dough into a circle with your hands. Place the disc on the prepared baking sheet and cut it into 8 wedges. Brush the top of the scones with the egg wash and bake for 15 minutes. Remove from the oven and cool on a cooling rack for another 15 minutes before serving.
200g coconut biscuits 90g butter 1 x 385g can condensed milk 30ml lemon juice 250ml cream 5ml vanilla 150g mini marshmallows
Break the biscuits into a plastic bag and smash it to crumbs with a rolling pin. Pour into a mixing bowl. Melt the butter and drizzle over the biscuits. Mix together. Press the biscuit mixture into the base and sides of a 22cm pie dish and refrigerate for 30 minutes. Pour the condensed milk and lemon juice into a mixing bowl and whisk together. Pour the cream into another bowl and whisk to stiff peaks. Add the whipped cream, vanilla and marshmallow and fold everything together until the ingredients are evenly distributed. Take the chilled biscuit base from the refrigerator and pour the filling into it. Place the tart back into the fridge for another hour before serving.
600ml water 100g honey 250g brown sugar 1 lemon 4 quince
Preheat your oven to 150℃. Add the water, honey and brown sugar to a small saucepan. Cut the zest from the lemon, add the strips and place the saucepan over a gentle heat. Stir until the sugar has dissolved, bring to a boil and simmer for two minutes. Take the syrup from the heat and set aside. Wash the quince under running water and cut each into quarters. Remove the core but keep the skin on. Slice the lemon (from which you took the zest) in half and rub it over the sliced quince to prevent it from turning brown. Arrange the fruit in an ovenproof dish (they should sit snugly) and pour the honey-syrup over. Place a piece of baking paper directly on the quince and then cover the dish with aluminium foil. Bake in the oven for 3 hours. Remove the foil and baking paper and spoon the syrup over the fruit. Turn your oven to 180℃ and roast uncovered for 25 minutes. Serve warm with roasted meat or with a scoop of ice-cream as dessert. Cold quince is delicious on top of cooked oats as breakfast.
Vinaigrette: 45ml lemon juice 5ml sesame oil 40ml olive oil a pinch of salt 15ml thyme leaves, chopped
350-400g green beans 10ml sesame seeds, roasted 1 lemon, zest cut into fine strips
Rinse the beans under running water and trim off the ends. Place a large saucepan on the heat, fill it with water and bring to a boil. Add the trimmed beans and cook for exactly 3 minutes. Drain the beans and once again run cold water over it to stop the cooking process. Shake the beans dry and pat with a clean dish towel. Arrange on a serving platter.
For the vinaigrette: Add the lemon juice, sesame oil, olive oil, salt and thyme leaves to a bowl and whisk together.
Drizzle the vinaigrette over the beans and garnish with lemon zest, lemon slices and a sprinkling of the sesame seeds.
My Whisk and I 