Lemon Ice Cream

Ingredients
6 Eggs (yolks only)
4 Eggs (whites only)
1 Cup Caster Sugar
1 Lemon (juiced and zested)
1/2 Cup Double Cream

Equipment
2 Mixing Bowls
1 Large Pan (1/2 full with gently simmering water)
2 Balloon Whisks
1 Metal Spoon
1 Lemon Juicer/Zester
1 Airtight Container

The Good Bit

1. Whisk together the egg yolks then stand your bowl in the pan of simmering water and keep whisking until your mixture increases in volume and then add the juice, zest and 2/3rds of the caster sugar and keep whisking until you have a pale mixture then remove from the heat.
   
2. In the other bowl whisk the egg whites until they form stiff peaks, then add in the remaining sugar gradually, and beat until the whites look shiny. Now using your metal spoon fold the egg whites and cream into the lemon mixture then pour into your container and freeze.
3. From experience it is best to check every hour or so and give a good beating with a fork, making sure to scrape any ice from around the sides of the container, this should insure you get a fairly smooth and crystal less ice cream.

Chocolate Sorbet

Ingredients
150g Dark Chocolate
115g Plain Chocolate
225g Caster Sugar
475ml Water

Equipment
1 Blender
1 Large Pan
1 Airtight Freezer Container
1 Metal Fork
1 Spatula

The Good Bit

1. Start by heating the water and sugar up in the pan and leaving to simmer for 2 minutes over a medium heat, whilst that is doing, put the chocolate in your blender fitted with a metal blade, whisk until it is well finely chopped.
2. Now pour your sugar solution over the top whilst keeping the blender going (with the whisk attachment on this time) Keep this up for 1 minute then scrape down the sides of the bowl with the spatula and repeat for another minute until you have a smooth paste.
3. Pour into your freezer container and chill before you freeze, once you have a slushy consistency, whisk/beat with the fork until you have a smooth consistency and then freeze again, do this once more before you have a solid consistency.
4. You'll need to bring this out of the freezer 5-10 minutes before you want to serve it (or as i do, i put it in the fridge just as i'm starting to serve dinner.

Serves 6

Melon Sorbet

Ingredients

1kg Melon Flesh

50g Caster Sugar
1 Lemon or 1 Lime (juice only)
1 Egg (white only)

Equipment

1 Blender

1 Airtight Container

1 Mixing Bowl

1 Balloon Whisk

1 Metal Fork

The Good Bit

1. Pour the lime or lemon juice into a blender and then add the caster sugar and the melon flesh, blend for a few minutes until you have a smooth paste and then pour the mixture into the airtight container.
2. Freeze for about 2 hours checking every 30 minutes or so and stirring/scraping any ice that forms. when you have something that resembles a sorbet, to help keep it that way whip the egg white in the mixing bowl with the balloon whisk and fold it into the sorbet then return it to the freezer.

Pina Colada Ice Cream

Ingredients
200ml Double Cream (whipped)
200ml Cream Of Coconut
4 Tablespoons Caster Sugar
1 Tablespoon Coconut Liqueur
1x400g Can Pineapple or Same Weight Fresh (drained and chopped)

Equipment
1 Large Bowl
1 Blender
1 Balloon Whisk
2 Large Bowls
1 Airtigt Freezer Container

The Good Bit

1. Start by blending your pineapple until you have a smooth paste, then add all the other ingredients except for the cream.
2. You want to whip the cream up in your other bowl until it holds stiff peaks, then gradually add your pineapple mixture in a folding motion (you want to do your best not to destroy the texture of the cream too much) once all the mixture is folded in, transfer to your freezer container and freeze.
3. From experience making ice creams, you want to check every 30 minutes or so and whip up with a fork when ice starts to form until it is no longer possible to do so (you break up ice crystals doing this and therefore get a smoother ice cream)
4. Remove from the fridge well before you need to serve (it'll be a lot harder than shop bought ice cream) or freeze in the door as it is not quite as cold there. The liqueur should help this be a fairly soft ice cream though.
   

Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Lemon Mascarpone Cheese Cake

Ingredients

50g Butter

150g Ginger Biscuits (crushed)

25g Stem Ginger

500g Mascarpone

2 Lemons (zested and juiced)

100g Caster Sugar

2 Eggs (separtated)

Fruit Coolis to Serve (cook 400g soft fruit (such as reasperries, strawberries, blackcurrants with 2 tablespoons of water for 5 minutes, cool and then press through a sieve, stir in 1 tablespoon of icing sugar (taste and add more if needed) et voila, fruit coolis!!

Equipment

2 Mixing Bowls

1 Balloon Whisk

2 Pans (if you are making the coolis)

1 Sieve (only if you are making the coolis)

1 Tablespoon

1 Wooden Spoon

1x10 Inch Cake Tin

Greaseproof Paper

The Good Bit

1. Start by pre heating your oven too 180c 350f gas 4, then line and grease your cake tin. Melt your butter in the panand then stir in the crushed biscuits, press this mixture into the bottom of your cake tin. (I put this in the fridge at this stage but it's not necessary)
2. In one of your mixing bowls beat the mascarpone, lemon zest, juice, sugar and egg yolk until you have a smooth mixture. Then in the other bowl whisk the egg whites until they are stiff.
3. Now fold in 1 tablespoon of your egg whites into the cheese mixture just to loosen it up then gently fold in the rest, poor this mixture onto your biscuit base and cook for 40 minutes.
4. Serve With a good helping of the coolis (or any topping you wish, cream, icecream it's up to you)

Serves 4

Tuscan Pudding

Ingredients

75g Dried Mixed Fruit

250g Ricotta Cheese

3 Eggs (yolks only)

50g Caster Sugar

1 Teaspoon Cinnamon Powder

2 Oranges (zest only)

Butter (for greasing only)

Creme Fraiche (optional, for serving)

Equipment

4 Ramekins (or pudding dishes, they make a nice shaped pudding)

1 Bowl (half filled with warm tap water)

1 Balloon Whisk

1 Large mixing Bowl

1 Sieve

1 Zester

The Good Bit

1. Preheat your oven 180c 350f gas 4, soak your dried fruit in the warm water for 10 minutes and grease your ramekins/pudding dishes with the butter.
2. Whisk your egg yolk, cinnamon, ricotta cheese and half your orange zest together, drain the fruit and stir this into the ricotta mixture, spoon into your ramekins/pudding dishes.
3. Bake for 15 minutes, the pudding should be firm but not golden (give them a little shake to test) Decorate with the remaining orange zest and serve. You can also serve chilled and a good dollop of creme fraiche goes really well this.

Serves 4

Rasberry Fusilli

Ingredients
175g Fusilli (pasta shapes)
700g Raspberries
2 Tablespoons Caster Sugar
1 Tablespoon Lemon Juice
4 Tablespoons Flaked Almonds (toasted, buy like this or fry for a couple of minutes with no oil in pan)
3 Tablespoons Raspberry Liqueur

Equipment
1 Large Pan (boiling water with a pinch of salt in)
1 Medium Pan
1 Sieve

The Good Bit

1. Cook your pasta until it is just tender (usually 8-10 minutes, try a piece!) now drain the pasta and return it to the pan, whilst you are waiting for the pasta to ook, pree 225g of the raspberries through a sieve so you have a puree.
2. Put the puree in another pan and add the sugar, bring to a gentle boil and simmer for 5 minutes, then add the lemon juice and set aside.
   
3. Add the remaining raspberries to the now drained pasta and mix gently (trying not to break the berries too much, transfer to a serving bowl, stir the liqueur in to your sauce and stir until you have a smooth sauce.
4. Pour the sauce over the pasta and raspberry mix, sprinkle over the toasted almonds and serve.

Serves 4

Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Lemon Granita

Ingredients

3 Lemons (zested)

200ml Lemon Juice (measure from your zested lemons)

100g Caster Sugar

500ml Water (cold)

Equipment

1 Large Pan

1 Wooden Spoon

1 Lemon Zester/Juicer

1 Airtight Freezer Container

The Good Bit

1. Place the lemon zest, juice and sugar in your pan and bring to a gentle boil, simmer for 5 miutes until you have a syrupy mixture then leave to cool.
2. Once cool stir in the water and pour into your airtight freezer container, freeze for 3-5 hours stirring occasionally)

Italian Vanilla Ice Cream

Ingredients
600ml Double Cream
1 Vanilla Pod
1 Lemon (zested)
4 Eggs (beaten)
2 Egg Yolks
175g Caster Sugar

Equipment
1 Large Pan
1 Balloon Whisk
1 Airtight Container
1 Sieve
1 Knife
1 Chopping Board
1 Lemon Zester

The Good Bit

1. Put the cream, eggs and yolks (beaten), lemon zest and vanilla pod in your pan and over a low heat bring almost to boiling point, stirring continuously.
2. Reduce the heat and continue stirring until the mixture thickens, now stir in the sugar and allow to cool.
3. Once cool strain into your airtight container, pick out the vanilla pod and split (run your knife from top to bottom cutting through the pod) scrape out the seeds and add to your ice cream mixture and stir in well. Freeze and enjoy.

Zabaglione

Ingredients

5 Egg Yolks

100g Caster Sugar

150ml Sweet Sherry (or liqueur of your choice)

Amaretti Biscuits and Fruit to Serve

Equipment

1 Mixing Bowl

1 Pan (with gently simmering water in)

1 Metal Spoon

1 Balloon Whisk

The Good Bit

1. place the yolks in your bowl and whisk in the sugar (this mixture needs to double in volume)
2. Now place your bowl over the water and whisk in the liqueur until the mixture becomes warm (this can take upto 10 minutes)
3. Pour your mixture in wine glasses and serve with wedges of fruit and amaretti biscuits

Serves 4

Sweet Mascarpone Mousse

Ingredients
450g Mascarpone Cheese
100g Caster Sugar
4 egg Yolks
400g Frozen Summer Fruits
Red Currants to Garnish
Amaretti Biscuits to Serve

Equipment
4 Cocktail glasses
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Beat the mascarpone until it is smooth then stir in the egg and sugar, leave for an hour in the fridge.
2. Layer the mascarpone and fruit in your glasses finishing with a layer of mascarpone, top with a few red currants and serve.

Serves 4

Easter Biscuits

Ingredients
110g Caster Sugar (plus extra for dusting)
110g Butter
1 Egg (separated)
225g Plain Flour
A Good Pinch Mixed Spice
55g Currants
30g Candied Peel
3 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Metal Spoon
1 Sieve
Baking Parchment
1 Wire Rack

The Good Bit

1. Preheat your oven to 160c 325f gas 3 and grease the baking parchment then cream the butter and sugar in your mixing bowl until light and fluffy with the spoon and beat in the egg yolk
2. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel then add just enough milk to make a stiff dough.Roll out the dough onto a lightly floured surface and cut out the biscuits with a pastry cutter. Place them on the prepared baking parchment and bake for about 10 minutes.
3. Remove from the oven and brush with the egg white, sprinkle with a little caster sugar and return to the oven for 5-10 minutes until they are a pale golden brown. Remove from the tray and cool on a wire rack.

Makes about 20

Lenten Biscuits

Ingredients
110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk

Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)

The Good Bit

1. In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
2. Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
3. After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.

Makes 24 biscuits

Madeira Cake

Ingredients
175g Self Raising Flour
75g Plain Flour
175g Caster Sugar
175g Butter
3 Eggs
1 Lemon (zested and juiced)

Equipment
1 Mixing Bowl
1 Sieve
1 Zester
1x7 Inch Cake Tin (lined with parchment paper and greased)
1 Balloon Whisk (it's easier if you have an electric whisk)
1 Fork/Spatula

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. Mix the butter and sugar together well until light and fluffy, a fork is a good way to start this off then move on to the electric or balloon whisk.
2. 1 at a time beat the eggs into the butter cream mixture, between each egg sift in 1 tablespoon of flour, once all the eggs are in and well mixed fold in the remaining flour with a fork or a spatula then finally fold in the zest and juice from your lemon. Whack this lot in to your cake tin then put in the oven for an hour and a quarter.
3. When the cake is well risen and brown remove from the oven and allow to cool for 5 minutes before you tip out onto a wire rack, don't remove the paper. If you are going to store the cake, wrap in tin foil then place in an air tight tin until needed.
   

Felixstowe Tart

Ingredients
85g Butter
175g Caster Sugar
150g Self Raising Flour
3 Eggs (separated)
Apricot Jam
1 Inch Fresh Root Ginger (cut into thin slivers)

Equipment
1 Mixing Bowl
1 Balloon Whisk (electric whisk is easier)
1 Fork
1x8 Inch Flan Tin or Similar (greased)

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Whisk together your butter and half of the sugar until light and fluffy, beat the egg yolks in one at a time with the fork then mix in the flour, push this mixture into your flan tin and bake for about 20-25 minutes until golden brown, remove and set aside.
2. Turn up the heat on your oven too 220c 425f gas 7. Tip the cake out into an oven proof serving plate and spread apricot jam all over it, missing a ring around the edge about 1 cm wide, sprinkle over half the ginger.
3. Whisk the egg whites in a bowl until you have soft peaks, then a tablespoon at a time, whisk in the remainder of the sugar (reserving 1 tablespoon) Cover the cake with the meringue mix right up to the edge then sprinkle over the remaining sugar and ginger. bake for 8-10 minutes.
   

Chocolate Cup Cakes

Ingredients
125g Butter
125g Caster Sugar
125g Self Raising Flour
2 Eggs (beaten)
2 Tablespoons Cocoa Powder
2 Tablespoons Boiling Water
125g Chocolate (chopped into chunks)
50g Butter

Equipment
20 Paper Cases (placed into the spaces on your bun trays)
1-2 Bun Trays
2 Mixing Bowls
1 Pan (to fit one of the mixing bowls inside along with simmering water to melt the chocolate)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Beat the butter and 125g of butter together until pale and smooth, the mix in the beaten egg, mix the cocoa powder and boiling water together and fold into the egg mixture along with the flour.
2. spoon into your paper cases then stick them in the oven for 14 minutes, then remove to a wire rack to cool. Whilst they are cooling melt your chocolate in a bowl in the simmering pan of water carefully, add in the butter then stir in well, spoon over your cakes and leave to set. (I put mine in the fridge after a while to get the chocolate nice and hard.)

Makes 20

Drop Scones/Scotch Pancakes

Ingredients
125g Self Raising Flour
2 Tablespoons Caster Sugar
1 Egg (beaten)
150ml Milk
Lard (or oil for frying)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Frying Pan
1 Sieve
1 Palette Knife

The Good Bit

1. Sift the flour into the bowl and mix in the sugar, make a well in the centre and drop in the egg, gradually add in the milk and get going with the whisk, you want a reasonably thick batter, the thicker the batter the thicker the pancakes will be (make it too runny and you'll have a nightmare on your hands)
2. Heat your lard/oil in the frying pan then add good spoonfuls of batter into the pan to form puddles about the size of the palm of your hand, when the underneath is golden, flip over with a palette knife, once golden on both sides, serve.
3. Serve with butter, jam or honey, if you have any left they can go under the grill the day after or in the toaster (DON'T STICK A KNIFE IN THE TOASTER TO GET THEM OUT)

Makes 18ish

Bakewell Pudding

Ingredients
1x250g Pack Ready to Roll/Already Rolled Short Crust Pastry
2 Eggs
115g Caster Sugar
75g Butter
1/2 Teaspoon Almond Essence
115g Ground Almonds
Icing Sugar (for dusting)
Jam

Equipment
1x7 Inch Baking Tin (greased)
1 Mixing Bowl
1 Knife
1 Fork
1 Pan
1 Electric Whisk

The Good Bit

1. Lay the pastry out into your tin and prick the bottom with a fork then spread a good amount of jam over the bottom. Pre heat your oven too 200c 400f gas 6. Melt the butter in a pan then let it cool a little.
2. Whisk together the eggs and sugar until it resembles a mousse and holds soft peaks for about 5 seconds, whisk in the butter, almond essence and then gently fold in the ground almonds. Pour this into your now lined cake tin and place in the oven for 15 minutes then reduce the heat too 180c 350f gas 4 and cook for another 40-45 minutes.
3. Remove from the oven when golden and allow to cool for 15 minutes or so then dust with icing sugar and serve. (serve with a drizzle of cream for decadence)