Vanilla Ice Cream (for your dog)

Ingredients
300ml Milk (I use low fat here)
4 Eggs (separated)
Vanilla Extract

Equipment
1 Pan
1 Glass Mixing Bowl
1 Balloon Whisk
1 Ice Cream Maker (optional but extremely highly recommended)
1 Wooden Spoon
1 Freezer Container

The Good Bit

1. Heat your milk in a pan over a gentle heat and stir in the egg yolks, your mixture should be pale yellow and fairly runny, do not boil the milk then allow to cool for 5 minutes
   
2. Whilst you are waiting for the milk, whisk up the egg whites in a glass bowl using a balloon whisk until it forms stiff peaks.
3. Gradually fold the egg white into the milk (a dessert spoonful at a time) and add a splash of vanilla extract, when mixed chill in the fridge before putting in your ice cream maker or chill in the fridge before you place in the freezer, checking it every so often and giving it a good whisk to stop ice crystals forming (only the best for my dog!! you can leave the whisking out though if you don't think your dog will mind little crystals of water in it's ice cream!!!)

Makes 1 very spoiled dog!

Kiwi Fruit Sorbet

Ingredients
6 Kiwi Fruit
1/3 Cup Sugar
1 Cup Water
2 Eggs (whites only)

Equipment
1 Large Pan
1 SHARP Knife
1 Chopping Board
1 Blender
1 Mixing Bowl
1 Balloon Whisk
1 Airtight Container

The Good Bit

1. Peel your kiwis then drop in the pan with the water and sugar and stir over a low heat without boiling until the sugar has dissolved, then bring to the boil and gently simmer for 10 minutes until the fruit is soft.
2. Allow the mixture to cool a little then pour into the blender and give it a good zap until you have a smooth mixture, Whisk the egg whites until they form stiff peaks then fold into the kiwi mixture with a metal spoon, pour into your airtight container and freeze for 3 1/2 hours.
3. Remove from the the freezer and give a good beating with the balloon whisk (or electric whisk for better results) then return to the freezer overnight.

Strawberry Cheescake Ice Cream

Ingredients
2 Cups Double Cream
1 1/2 Teaspoons Vanilla Extract
125g Cream Cheese
3 Eggs (yolks only)
2/3 Cup Sugar
25g Frozen Strawberries

Equipment
1 Sauce Pan
1 Mixing Bowl
1 Balloon Whisk
1 Wooden Spoon
1 Large Pan (1/2 filled with simmering water)
1 Sieve
1 Airtight Container

The Good Bit

1. Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat, meanwhile, in your mixing bowl, beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes)
2. Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step. Place the bowl over your pan of simmering water and stir constantly, cook until the mixture thickens enough to coat the back of a wooden spoon
3. Remove from the heat and stir to cool so it does not overcook, add in the vanilla extract and strawberries then cover and allow to cool to room temperature, then refrigerate several hours before freezing.
   
4. Check every so often and scrape ice from the sides of your freezer container, keep giving the mixture a good whip to help stop ice crystals forming in your ice cream
   

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.

Orange Gelato

Ingredients
1 1/4 Cups Icing Sugar
1 1/2 Cups Fresh Orange Juice
2 Cups Water
1 Tablespoon Lemon Juice
2 Tablespoons Cointreau/Grand Mariner
2 Eggs (whites only)
1/4 Cup Icing Sugar

Equipment
1 Large Pan
1 Airtight Container
1 Wooden Spoon
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Place the largest amount of icing sugar in the pan along with the water, orange juice and lemon, Stir over a medium heat until the sugar has dissolved then bring to a rapid boil and then reduce the heat and simmer for 15 minutes.
2. Allow the mixture to cool before you pour it into your container, now's the time to add the booze, then place in the freezer and check from time to time. When it begins to form ice around the edges, whip your egg whites until they form soft peaks, stir in the remaining sugar then fold your eggs into the orange slush and freeze again.
   

Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

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.

Prawn Cocktail

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns
1 Few Lettuce Leaves
2 Avocados

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Line 4 glasses with your lettuce leaves, then drop in the avocado, add on top a dollop of your seafood sauce and then arrange a few prawns on top and serve.

Serves 4

Haddock Fishcakes

Ingredients
300g Smoked Haddock (or tinned tuna/salmon)
Milk
450g Potatoes
100g Watercress
200ml Creme Fraiche
1 Egg
1 Tablespoon Horseradish Sauce
80g Breadcrumbs
Oil (for frying)

Equipment
2 Large Pans
1 Potato Masher
2 Bowls (one with beaten egg in, the other with your breadcrumbs in)

The Good Bit

1. Place the fish in your pan and cover with milk, brink to the boil and simmer for 5 minutes (the fish should flake easily with the back of a fork) In the other pan cook your potatoes in boiling salted water for 10-15 minutes until they are soft and tender. (drain them then mash them)
2. Chop your cress, saving 2 tablespoons for later, add the rest to the mash, season then stir in the fish, now you want to make about 8-12 little patties, use your hands for this then chill for 30 minutes.
   
3. Now dip your patties in the egg first then into the bread crumbs, get a nice even coating all round, and fry until golden. Mix the horseradish with the creme fraiche and the reserved cress, then serve with the fish cakes (go on, have chips too! or how about a salad, euw!!!)

Serves 4

Potato Pie

Ingredients
375g Shortcrust Pastry
500g Potatoes (sliced)
1 Onion (sliced)
100g Gruyere Cheese (grated)
1 Tablespoon Chopped Fresh Thyme
1 Egg (beaten)
Salt and Pepper
Flour (just for rolling your pastry on)

Equipment
1 SHARP Knife
1 Chopping Board
1x23cm Pie Tin (lined with baking parchment/paper)
1 Rolling Pin
1 Pastry Brush

The Good Bit

1. Split the pastry in half and roll 1 half out so it is large enough to fit in the pie tin, brush water around the top adges. Now layer the potato cheese and thyme into your pie then roll out the other half of pastry as the lid.
2. Lay this lid on top and press down firmly around the edges, then cut away any bits that are hanging over the side. Press your thumb around the edges to create a pattern (and also help seal the lid)
3. Score the lid with a fork then brush it with the egg, finally pierce a couple of holes in the top of the pie, and stick it in your oven for an hour-1 1/4 hours (it should be golden when it comes out and soft when skewered) Serve hot or cold with a salad.

Serves 4

Potato and Parsley Gnocchi

Ingredients
1 Kg Potatoes (scrubbed)
1 Egg (beaten)
4 Tablespoons Fresh Parsley (chopped)
300g Plain Flour
Butter (for frying, optional)
Salt and Pepper
Parsley+Parmesan to serve

Equipment
1 Large Pan (1/2 filled with boiling salted water)
1 Potato Peeler
1 Potato Masher
1 Mixing Bowl
1 Knife
1 Chopping Board
1 Slotted Spoon

The Good Bit

1. Cook Your potatoes for 15-20 minutes until they are soft, drain, rinse under cold water, peel and then mash them in another bowl
   
2. Stir in the egg, parsley and a good bit of seasoning, then add the flour, a tablespoon or so at a time (you may not need all that much flour, it depends on the variety of potato) until you have a dough that is not sticky.
3. Divide your dough into 4 equal balls then roll them into sausages about 2-3cm thick, you now want to cut the rolls into 2cm long chunks, then drop them into boiling water until they float.
4. (you have the option at this stage to fry the gnocchi in a little butter to give a realy golden look but it's not necessary) Serve with black pepper, parmesan shavings and chopped parsley

Serves 4

Omlette in Tomato Sauce

Ingredients

1 Onion (finely chopped)

2 Cloves Garlic (finely chopped)

4 Eggs (beaten with a pinch of salt added)

150ml Milk

1 Tablespoon Fresh Rosemary (chopped)

150ml Vegetable Stock

1x400g Can Chopped Tomatoes

75g Gruyere (diced)

Grated Parmesan to Serve

Crusty Bread to Serve

A Knob of Butter

Equipment

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Plate

The Good Bit

1. Fry your onion and garlic in the butter for 4-5 minutes until soft and beginning to colour then add your eggs, gruyere and milk and make an omlette (leave it to cook until it is almost firm all over the top surface) lift out and roll up on your plate and cut into inch wide strips.
2. Add the tomatoes, stock and rosemary to the frying pan and bring to the boil, allow to simmer for 10 minutes then add the omlette slices, warm through for 3-4 minutes then serve with a sprinkle of grated parmesan on top and crausty bread.

Serves 4

Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

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

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

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

Hot Cross Bun Pudding

Ingredients
4 Hot Cross Buns (cut horizontally twice to make three slices)
Low Fat Spread
1/2 Lemon (zested)
1/2 Teaspoon Ground Cinnamon
2 Eggs
450ml Milk
Demerara Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish (round, deep 1.2l/2 pint)
1 Medium Mixing Bowl
1 Fork

The Good Bit

1. Pre heat your oven too 180C 350F Gas 4. Keep the top slices of bun, spread the other slices with the low fat spread and then cut them in half and arrange the slices spread side up in your ovenproof dish. Sprinkle with the lemon zest and cinnamon and finish with the four bun tops.
2. Beat the eggs with the milk using the fork and strain the mixture over the buns. Sprinkle some demerara sugar on top and cook for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot

Serves 4