I have been asked for a fool-proof bread recipe, so here you go:

500g French white Flour (available from our online store)

500g Whole Grain Flour (available from our online store)

650ml Warm water

1 packet dried yeast

3 Teaspoons salt

2 Teaspoons sugar

Method:

Place all the dry ingredients into a mixing bowl, we use just a normal mixer with a dough hook, slowly add the water and mix for 4-5 mins. Remove the dough hook and leave the dough in the bowl to double in size, this can take about 1 to 1 and half hours, we tend to go and do the shopping while waiting.

Remove the dough from the bowl, it should have doubled in size, and place on a floured work surface, knead with the palm of your hand into a ball then cut the ball in half, then knead each ball  again. You can make any shape you like, we go for the Rugby ball type.

Place each Rugby ball on a floured flat backing tray, score with a sharp knife, dust with more flour and cover with a tea towel. Should take about 1 to 2 hours to double in size.

 Cooking:

Now this is the bit that causes arguments in our house, I like my bread to be like the stuff you get in France, burnt on the outside and bottom, but others like it soft and doughy. If you like it the French way (but remember that it has to be eaten within a day, two at the most) turn your oven up as hot as it will go, put the bread in the middle of the oven and leave till you smell burning.

That’s it, simple.

Any problems please let me know, all the best.
Martin

750g Full Fat Soft Cheees

150g Caster Sugar

30g Flour

244g Whole Egg

Zest 1 Lemon

60ml Whipping Cream

Vanilla to taste

Cream the sugar and cream cheese together add the flour then mix in the eggs, sugar, lemon zest and vanilla. 

For the base:

300g Biscuit crumb

100g Butter

Melt the butter and add to the biscuit crumb, press the biscuit crumb into a 8″ cake tin

Pour the cheese cake mix on top of the biscuit crumb and bake at 130 oC for approx 30-40 mins or untill firm.

Leave to cool and de-ring

GO TO VIDEO DEMO TO SEE HOW TO MAKE CHOCOLATE SAUCE

 This is a great simple dessert, can be made in advance and frozen then simply microwave and serve.

Recipe:

50g whole egg

55g Butter

60g Chocolate (dark)

55g Sugar

32g Flour

Vanilla to taste

Melt the chocolate and add the butter, fold in the flour, sugar, eggs and vanilla pour into a mould about 120g then bake for about 20 mins at 150c

you might need to experiment with the backing time and temp to get that runny center.

Chocolate Sauce

250g Dark Chocolate

300ml Cream

Boil cream and pour over chocolate

any problem just let me know. 

Yes it can be stored frozen then microwaved in the pot you cooked it in, when needed heat in a 800w oven for 1 min

Biscuit basket filled with passion fruit mousse and summer berries

The following ideas are quick and easy to prepare for your menu, simply pipe passion fruit mousse into the basket and decorate with summer berries

Strawberry and Raspberry White Chocolate Crisp

Crisp waffer on the base with halve strawberries piped with white chocolate mousse another layer of biscuit then raspberries and more white chocolate mousse topped with a final biscuit and dusted with icing sugar serve with a fruit sauce.

Chilled Summer Fruit srved with Creme Fresh

Dark Chocolate Foundant served with vanilla icecream

Baked Vanilla Cheesecake with Fruit Compot

Deep Apple Pie with Devon Clotted Cream

Trio of Chocolate Mousse

Summer berries set in a sweet white wine served with creme fresh

Recipe:

Selection of fresh summer berries, raspberries, strawberries, redcurrants, blackberries or any other summer fruit you can lay your hands on.

Sweet white wine

Leaf gelatine

Water

Sugar

Soak the leaf gelatin in cold water to soften, boil the white wine, add the sugar to the wine and then drain the water of the soaked gelatine add to hot wine and suagr mix then add the cold water.

Arrange the fruit in a mould, a souffle mould or a small coffee cup will do, make sure you put plenty of fruit fill it to the to, then pour the hot wine mixture over the fruit, leave to set, best to leave over night or freeze.

To de-mould simply run under the hot tap and tip on a chilled plate.

any problems drop me a line

Mart

Dear all,

Please feel free to submit your comments and suggestions here.

Regards
Martin Zalesny
Managing Director