Sixtyplusurfers Competition
Win a Sweet Pea Tray from Annabel James
Sixtyplusurfers has teamed up with Annabel James to offer four lucky readers the chance to win a Sweet Pea Tray.
This delightful small tin tray in Emma Bridgewater’s Sweet Pea design is perfect for afternoon tea.
Use it for serving sandwiches, cake or dainty canapés. It’s also ideal for fetching cups of tea, cool drinks or champagne.
Or carry out glass bowls of ice cream, strawberries or little treats to your guests. It’s a must-have for garden parties, family gatherings and entertaining.
The tray is beautifully illustrated with vibrant sweet pea flowers in shades of pinks and purples, all shown to perfection on a cream background. Dimensions are 24cm x 16cm.
Made from durable steel. To clean, simply wipe it with a damp cloth and dry it thoroughly. Price is £4.95.
To see the tray click here
For more information about Annabel James visit www.annabeljames.co.uk
For Your Chance to Win
Tell us what material is
the Sweet Pea Tray
from Annabel James
made from?
a) Hardy pewter
b) Durable steel
c) Robust plastic
d) Sturdy bamboo
To Enter the Competition
Tell us what material is the Sweet Pea Tray from Annabel James made from? Then send in your answer with your name, address and telephone number to the Sixtyplusurfers email address at sixtypluscomp@hotmail.co.uk or click on the special purple link below:
* Please label your entry
Sweet Pea Tray Competition
* This competition is open to
our UK readers only
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will not be shared with third parties
and will be deleted after the prize
draw has been made
Colourful Crostini Recipe
Creamy Porcini Crostini Recipe
These colourful crunchy crostini are a lovely appetiser, and are perfect for serving in the garden with drinks.
Created by Cooks & Co, this easy to prepare recipe makes 12 crostini.
Ingredients
• 12 x 2cm slices French bread
• 2 tbsp extra virgin olive oil
• 50g Cooks & Co Dried Porcini Mushrooms
• 1 clove garlic, finely chopped
• 2 Cooks & Co Roasted Red Peppers, thinly sliced
• 50g cream cheese
• 2 tbsp chopped chives
Method
1. Preheat the oven to 200ºC, gas mark 6.
2. Brush the bread slices with 1 tbsp oil, season and place on a large baking tray, bake for 10-15 minutes until golden.
3. Soak the mushrooms in 300ml boiling water and leave them to soak for 10 minutes. Drain, reserving the liquid and roughly chop.
4. Heat the remaining oil in a large frying pan and fry the garlic for a few seconds, then add the mushrooms and red peppers and cook for 1-2 minutes. Add the cream cheese and 3 tbsp reserved mushroom liquid and bring just to the boil. Stir in half the chives and season.
5. Spoon over the crostini and sprinkle with the remaining chives to serve.
Cook’s Tip
Try ciabatta bread or whole slices of toast for a quick lunch.
For Cooks & Co www.cooksandco.co.uk
Welsh Lamb Burgers Recipe
Welsh Lamb and Feta Burgers Recipe
Level up your barbecue this Summer with Welsh Lamb and feta burgers. Finish it off with a few drinks in the garden and you’ll have a sunny time!
Created by Hybu Cig Cymru, serve it with traditional mint sauce. The recipe serves five or more people.
Ingredients
• 450g PGI Welsh Lamb mince
• 2 tbsp fresh mint, chopped
• Black pepper
• 75g feta, crumbled
• Guacamole
Method
1. In a bowl mix together the lamb mince, fresh mint, black pepper and feta, and combine together well.
2. Shape into six medium sized burgers and cook under a preheated grill or BBQ for approximately 12 minutes or until thoroughly cooked.
3. Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and a side dish of olives.
For more information visit the website at www.eatwelshlambandwelshbeef.com
Salmon Skewers Recipe
Grilled Harissa Salmon Skewers Recipe
This colourful salmon recipe is perfect for alfresco dining and entertaining.
Created by LoSalt, it takes five minutes to prepare and ten minutes to cook and serves two people.
Ingredients
• 2 salmon fillets, skin removed, each cut into 6 chunks
• 1 courgette, sliced into 8
• 1 tbsp rose harissa paste
• ½ tsp LoSalt
• 12 cherry tomatoes
• 100g wholewheat couscous
Method
1. Preheat the grill and line a baking tray with foil.
2. In a large bowl, mix together the salmon, courgette, harissa and ¼ tsp LoSalt.
3. Using 4 skewers, thread the salmon, courgette and cherry tomatoes alternately. Place on the prepared tray and grill for 5 minutes, turn and grill for a further 5 minutes until slightly charred and just cooked throughout.
4. Meanwhile, place the couscous and remaining LoSalt in a small bowl, pour over boiling water to just cover the couscous, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the skewers.
Cook’s Tip
Try serving with a fresh salad and flatbreads instead of couscous.
For more information about LoSalt visit www.uk.losalt.com
Parmigiano Asparagus Tart
Parmigiano Reggiano
Asparagus Tart
Embrace the delicious flavour of Parmigiano Reggiano in this wonderful cheese and asparagus tart.
This easy to make recipe is by Parmigiano Reggiano and serves two.
Ingredients
• 2 10cm x 20cm puff pastry rectangles
• 1 egg, beaten
• 2 tbsp green pesto
• 30g shaved Parmigiano-Reggiano cheese, plus extra to serve
• 4 tbsp mascarpone cheese
• 6 asparagus spears
• Finely grated zest of 1 lemon
• 2 tbsp grated Parmigiano-Reggiano cheese
• Torn basil leaves, to serve
• Salt and black pepper
Method
1. Preheat the oven to 200°C.
2. Place the pastry rectangles on a greased baking sheet and carefully score lines 1cm away from the pastry edges with a sharp knife. Prick the inner rectangle with a fork and brush with beaten egg.
3. Spread a thin layer of pesto all over the base of the inner rectangle and top with shaved Parmigiano-Reggiano cheese and small spoonfuls of mascarpone cheese.
4. Blanche the asparagus spears for 1 minute in boiling salted water, drain, and place 3 spears across each tart.
5. Sprinkle a little lemon zest and grated Parmigiano-Reggiano over each tart and bake in the oven for 15-20 minutes until the pastry is golden brown and risen.
6. Serve the tarts with shaved Parmigiano-Reggiano and freshly torn basil leaves.
For information on Parmigiano Reggiano visit www.parmigianoreggiano.com
Lemony Chicken Tray Bake
Lemony Chicken Tray Bake with Kale
This hearty chicken tray bake with kale makes a lovely evening meal.
Easy to make it serves four. Kale is high in folate and this healthy recipe has 40% of RDA folate per portion.
This recipe is by Discover Great Veg.
Ingredients
• 1 large leek, sliced
• 300g miniature/baby potatoes, boiled then halved
• 4 cloves garlic, peeled and lightly smashed
• 2 tbsp olive oil, divided into 1 1/3 tbsp and 2/3 tbsp (2 tsp)
• 8 skin-on, bone-in chicken thighs
• 1 tsp sweet smoked paprika
• 2 tsp lemon zest
• Juice of 1 lemon
• One small pack of fresh thyme
• 350g kale
Method
1. Preheat the oven to 210°C fan or 230ºC standard.
2. Toss the leek slices, potatoes, and garlic in 1 + 1/3 tbsp olive oil in a large bowl. Season to taste.
3. Spread out on 1-2 baking trays.
4. Add the chicken thighs to the same bowl and toss with the paprika, lemon zest and lemon juice. Season to taste.
5. Place the coated chicken portion on top of the vegetables, each with a sprig of thyme on top.
6. Bake for 15 minutes. Meanwhile, toss the kale in the remaining 2/3 tbsp i.e. 2 tsp olive oil. Stir to coat each piece well then add to the baking tray/s giving everything a good stir in the process.
7. Bake for a further 15 minutes, stirring once. Check that the chicken juices run clear and if you have a meat thermometer that the internal temperature at the thickest part is at least 74°C.
For more information about Discover Great Veg visit www.discovergreatveg.co.uk
Meat-Free Sausage Rolls
Parmesan & Leek Sausage Rolls
These tasty meat-free sausage rolls are the perfect nibble to enjoy as part of a sharing platter. Easy to make and delicious to eat!
Created by Parmigiano Reggiano, it makes 18 sausage rolls.
Ingredients
• 20g butter
• 1 leek, very finely chopped
• 1 small red onion, very finely chopped
• 200g Parmigiano Reggiano cheese, grated
• 100g fresh white breadcrumbs
• 20g plain flour, plus extra for sprinkling
• 2 tsp mixed dried herbs
• 2 tsp wholegrain mustard
• 2 eggs, beaten
• 500g pack ready-made puff pastry, thawed if frozen
For the sharing platter
Little chunks of Parmigiano Reggiano, slices of Parma Ham, salami, bread sticks or sourdough, cherry tomatoes, artichoke hearts, crisp lettuce leaves, etc.
Method
1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease 2 baking sheets with a little vegetable oil.
2. Melt the butter and gently fry the leek and onion until soft, about 8 minutes. Transfer to a bowl and add the Parmigiano Reggiano, breadcrumbs, flour, herbs and mustard. Season, then add just enough beaten egg to bind the mixture together. Chill while rolling the pastry.
3. Roll out the pastry on a lightly floured surface to just over 30cm x 36cm. Trim the edges, then cut into three 12cm wide strips. Using floured hands, divide the filling into 3 equal pieces, then roll these into 3 lengths, placing one onto each strip of pastry. Brush the pastry edges with beaten egg.
4. Fold the pastry strips over to enclose the filling, pressing the cut edges together firmly. Cut each length into 6 to give 18 rolls and arrange on the baking sheets. Brush with remaining beaten egg then slash the tops with a sharp knife. Bake for 18-20 minutes, until risen and golden brown. Serve hot or cold.
5. Arrange the Parmesan and Leek rolls on a serving platter alongside little chunks of Parmigiano Reggiano with slices of Parma Ham, salami, bread sticks or slices of sourdough, cherry tomatoes, artichoke hearts, and crisp lettuce leaves.
Cook’s Tip
Vegetarians can leave out the ham.
For information on Parmigiano Reggiano visit www.parmigianoreggiano.com
Sixtyplusurfers Interview
Suzanne Mulholland
Interview by Jenny Itzcovitz
Suzanne Mulholland, also known as ‘The Batch Lady’ is the author of Grab and Cook, a wonderful cookery book featuring easy to make family recipes that you can prepare in advance and freeze, ready for use.
In our fascinating interview, Suzanne tells us what inspired her to write the book, her favourite recipes and cooking tips. She also shares a delicious recipe for you to try at home for Feta & Spinach Filo Swirls.
Can you tell us a bit about yourself and where you come from?
“Yes, I’m 48, I live in The Scottish Borders on a hill farm with my husband and two teenage children. My background is in time management, so I’ve always been very organised in life.
“I hated when I got married that it was my job to come up with dinner every night, so decided to batch cook and get organised for the week ahead.”
When did you first take an interest in cooking? Who inspired you and taught you the basics?
“My mother was a great home cook, so I really learnt from her. When I married, my mother-in-law was also a great home cook, so I got double the experience handed down.
“I started young making cakes and treats, as my mother loved to see us cooking but often never bought us shop bought treats, so we used to bake on the pretence of loving it, when really we just wanted to eat the cupcakes at the end!”
You are known as ‘The Batch Lady’, how did you get the name? And can you explain what it means?
“I followed The Pioneer Woman for years, she’s American and lives on a ranch and does similar cookery to me.
“When I decided to put my batching onto YouTube, I realised I needed a name, so decided that Batch should be in the name. Then rather than batch woman, I would make mine more British, hence The Batch Lady was born.”
You have recently published ‘The Batch Lady – Grab and Cook’, a fabulous, easy to follow cookery book featuring recipes that you prepare ahead to make life easier. Can you tell us a bit about the book and how you decided which recipes to include?
“The Grab and Cook book was about making recipes that are totally fuss free. They require no cooking prior to freezing meaning they take as little as 5 minutes to prepare and can be stored in the fridge or freezer for whenever you need a quick meal.
“The recipes show you how to cook in multiple appliances, each recipe has at least two different appliances that you can cook it in, for example air fryer and oven, or slow cooker and hob. I chose recipes that had easy ingredients which everyone could get hold of.
“I also chose recipes that were similar to what people often pick up in the shops as a ready meal, as I wanted the reader or user of the book to make their own more affordable ready meals as easily as possible.”
Cooking in advance and freezing your food can save a lot of time. What would you say are the benefits of cooking in this way? And how can you do it effortlessly with the minimum of mess?
“Yes, it does save physical time, but more importantly it saves headspace and money. If you are only cooking for 1-2 people a night, it can be expensive and time consuming.
“Let’s take a stuffed chicken breast, this can be made in minutes and frozen before doing any cooking, you can simply stuff, wrap and freeze it, buy four and split the packet, you’ve automatically saved money. Stuff them all and freeze in bags of two, and the time it’s taken you to prepare one nights food, you’ve actually got another night for the next week, sitting in the freezer ready.”
What essentials do you need to have in your kitchen for batch cooking? Are there any bags, trays, containers or other equipment that are essentials to get started?
“You don’t need much, a freezer, some food bags with a good zip seal, and a pen to write on the bags so you don’t end up with any unidentified frozen objects.”
Breakfast is the most important meal of the day as it gives us energy, ready to face activities and challenges. What would you recommend as a delicious, healthy and filling breakfast that can be made in advance?
“There is nothing nicer than a healthy breakfast blueberry scone, these are so easy to make and are frozen uncooked.
“Just grab one out in the morning, bake in the oven or air fryer, and you have a warm filling breakfast that cost pennies to make.”
As the weather warms up it’s a lovely treat to eat in the garden or have a picnic. What would you recommend as a fun way to fill a picnic hamper for everyone to enjoy?
“Oh, I think everyone’s a massive fan of a sausage roll, especially a good homemade one. I’d pack the picnic basket with my easy to make pork, black pudding and apple sausage rolls.
“I would also make some mackerel pâté (so easy and freezable) and great to just dip crackers in.”
Entertaining is a great way to gather family and friends together. What is the best way to make this an effortless and enjoyable experience for you and your guests?
“Make everything in advance, that way on the day of guests arriving, your not laden with dirty dishes and a dirty floor.
“Instead you can just have everything defrosting, and all you need to do is put it in the oven and set the table.”
A lovely dessert is the perfect way to finish a meal. Can you recommend a delicious pudding which tends to be popular with guests?
“As a farmer’s wife, I think you can’t go wrong with a good crumble. In my new Grab and Cook book, I do an easy frozen custard that goes great with a good crumble.
“Imagine the taste of custard, but in ice-cream form, served over a bubbling crumble. Delicious!”
Baking with children and grandchildren is a lovely way to get them involved and teach them how to cook. What would you suggest?
“Yes, I always talk about raising capable kids, I’m a huge believer in this. My kids have been lighting the fire at night and helping make dinner since they were very small.
“I would say, start with easy recipes so that they can feel a good sense of achievement. In this book I list all the recipes that are best for kids to make, and give you tips on what level of things they can do in the kitchen, and at what age.”
What are your favourite ingredients that you always like to have in your store cupboard and fridge?
“A tub of mixed herbs is always a good one, as it’s so versatile and can be used in so many dishes.
“A tube of garlic purée is always handy and lasts for so much longer than buying a bulb and watching it shoot green bits from the bottom of your fridge.
“And I always have frozen chopped onions in my freezer, bought from the supermarket and already chopped and cheaper than fresh. It’s a win win, just scoop out the small amount you need and seal up the bag. It saves so much waste.”
I like using gadgets that save time and energy, especially my air fryer which heats up food quickly and easily. What is your favourite gadget and why do you like it?
“At the moment I would say my air fryer, and I never thought I’d say that. But it’s basically a mini oven and saves so much energy and money compared to switching on the large oven all the time.
“I love the Salter Duo Wave that’s a microwave and air fryer, as its big enough to fit everything in, rather than one with small baskets.”
What do you enjoy most about cooking and devising a new recipe? Where do you tend to get your ideas?
“I’m actually not a massive fan of cooking, that’s why I like it all done in advance, but I do love creating simple easy recipes for people to use.
“Most of my ideas come from supermarkets, especially high end ones like Waitrose and M&S. I look at what they are selling at a premium and make an affordable home made option.”
Do you have any cookery tips and advice to share for beginners to encourage them to do more home cooking and feel more confident in the kitchen?
“Yes, try a very easy recipe, and if you like it, make it again the next week, but this time double the portion, put one in the oven and one in the freezer for another time. It’s as easy as that. Now you’re cooking and batching.
“Once you’ve mastered one recipe, choose another to try. It’s small wins that make huge changes.”
I like ‘cheat’ recipes where you can use ready made pastry or semi-prepared ingredients to save time. Can you share a recipe which looks professional but is easy and fool-proof to put together?
“Yes, try my Feta and Spinach Filo Swirls, these are so easy but look so good and they simply use ready made, filo pasty.
“Also try my 3 minute fish pie which uses ready made mash, it’s a winner!”
Feta & Spinach Filo Swirls Recipe
Ingredients
• 800g tinned spinach purée or 30 cubes of frozen chopped spinach (roughly 800g), defrosted
• A large handful of fresh parsley, finely chopped
• A large handful of fresh dill, finely chopped
• 200g feta cheese, crumbled
• 1 egg, beaten
• 1 tsp salt
• A good grind of black pepper
• 1 pack of filo pastry (you will need 8 sheets)
• 3 tbsp olive oil
Method if making ahead to freeze
1. Put the spinach in a clean tea towel and squeeze out as much liquid as you can.
2. Place the drained spinach in a mixing bowl with the parsley, dill, feta and egg. Add the salt and mix well.
3. Lay one sheet of filo pastry on your work surface and brush it all over with olive oil. Keep the other sheets of filo under a damp tea towel to stop them drying out.
4. Add 1/8 of the filling in a line along the bottom of the filo sheet, just in from the edge, then loosely roll up the pastry into a long sausage shape. Coil it round carefully to create a spiral, making sure not to roll it too tight, otherwise the pastry may break. Brush the swirl well with olive oil. repeat to make the other 7 swirls.
5. Open your large labelled freezer bag. Keeping the bag flat, put in the swirls, leaving space so they don’t stick together. If stacking them on top of each other, add a layer of baking parchment to stop them sticking and place flat in the freezer until fully frozen.
To cook in oven from frozen
Preheat the oven to 180°C. Place the frozen swirls on a lined baking tray and cook for 22-25 minutes until golden.
To cook in oven now
Preheat the oven to 180°C. Place the swirls on a lined baking tray and cook for 20-22 minutes, until golden.
To cook in air fryer from frozen
Preheat the air fryer to 180°C. Put the frozen swirls on some baking parchment and cook for 12-14 minutes, flipping over halfway through, until golden.
To cook in air fryer now
Preheat the air fryer to 180°C. Place the swirls on baking parchment and cook for 12 minutes, flipping over halfway through, until golden.
Batch cooking and preparing food in advance means that you need to be very organised. What is the best way to manage your kitchen, maximise space in your freezer, keep food fresh, sorted, and easy to find?
“It’s very simple, use your freezer wisely, clean it out and get rid of anything you’re not going to eat, Then just keep it on rotation with one in one out.
“A freezer is simply a pause button for your food, like the button that pauses your telly, it’s not where things should go to die for years. Freeze everything flat in bags too as it’s a great space saver.
“In terms of your fridge, do a cull of the jars and the old things at the back. You only need the basics. Basically, the less things you have, the easier it is to manage.”
Can you share a story about a meal that you prepared for a special occasion, a TV show or someone famous? What was the meal and how did you make it? And what did your guests appreciate most about it?
“I can often be seen on the ITV This Morning programme cooking away.
“Last year I made a budget friendly hotpot with sliced potato on top, it was a simple easy recipe, but it’s been the programmes most downloaded recipe, so everyone must love it. But in my usual style, its nothing fancy, just good wholesome food.”
If you could entertain ten celebrity guests for a dinner party, aside from your family or friends, who would you choose and why?
“Michael Palin – I’ve had dinner with him once and he was so interesting.
“Stephen Fry – because again he’s so interesting
“Mary Berry – because I love her and she’s iconic in cookery.
“Jo Wicks – I love his ethos for fitness and healthy living for all ages.
“Ok that’s five, after that I’m struggling. I’m not a person who believes that celebs are better than others.
“I’ve met lots while working in television and they are all so so lovely, but I’d be just as happy having a dinner party full of my friends, relaxing and laughing.”
Do you have a special message for readers of Sixtyplusurfers?
“I hope you enjoy the new ideas and recipes, and that you have many an enjoyable evening free from making dinner because your past self helped you out and put it in the freezer in advance!”
The Batch Lady Grab and Cook is by Suzanne Mulholland (Ebury Press, £22).
Photography in the article is by Andrew Hayes-Watkins.
Classic Tiramisu Recipe
Classic Tiramisu
with Camp Coffee
This Classic Tiramisu recipe is a real showstopper and sure to get you compliments. Perfect for a dinner party dessert or afternoon tea, it takes 20 minutes to prepare plus chilling.
The recipe is by Camp Coffee and serves six people.
Ingredients
• 3 tbsp Camp Chicory & Coffee Essence
• 5 tbsp marsala wine
• 28 sponge fingers
• 250g mascarpone
• 2 large eggs, separated
• 50g granulated sugar
• 250ml double cream
• 15g cocoa
Method
1. Mix the Camp with 3 tbsp marsala and make up to 200ml with water. Dip half the sponge fingers in for a few seconds until just beginning to soften and place in the base of a 25cm x 20cm deep serving dish.
2. Whisk together the mascarpone with the last 2 tbsp Marsala and set aside.
3. In a separate heatproof bowl set over a pan of simmering water, whisk the egg yolks and 25g sugar together until pale and thickened. Remove from the heat and whisk straight into the mascarpone.
4. With clean beaters, whisk the egg whites until stiff then gradually whisk in the remaining sugar until smooth and glossy. In a separate bowl whisk the cream until soft peaks. Fold the cream into the mascarpone mixture then fold in the egg white, a little at a time.
5. Spread half of this mixture over the sponge in the dish. Dip the remaining sponge fingers in the coffee mixture and place on top. Spread over the last of the mascarpone mixture then sprinkle over the cocoa.
6. Allow to chill for 3-4 hours, ideally overnight.
Cook’s Tip
Remove the marsala for a non-alcoholic version. Try serving decorated with chocolate curls.
For details about Camp Coffee and recipes visit www.campcoffeeclub.co.uk
Pineapple Cheescake Recipe
Pineapple and Cherry Eton Mess Cheesecake
This sumptuous cheesecake with delicious pineapples is perfect for garden parties and special occasions.
Easy to make, it takes 15 minutes to prepare and 120 minutes chilling time, and serves eight people. This recipe has been created by Del Monte.
Ingredients
• 1 can (435g) Del Monte Pineapple Slices In Juice
• 2 plain sponge cases
• 500g full-fat soft cheese, room temperature
• 2 tbsp icing sugar
• 600 ml double cream
• 2 ½ tsp gelatine powder
• 60 ml warm water
• 50g dried cherries, chopped roughly
• 80g mini meringues
• 1 tbsp cherry jam or cherry conserve
Method
1. Separate the pineapple slices from the juices. Reserve the juice and set aside. Chop the pineapple slices into smaller pieces and set aside.
2. Place the sponge cases on a chopping board. Release the base of the 22cm springform pan. Place the base on top of one of the sponges. Use a sharp knife to cut around base and discard the offcuts. Repeat with another sponge. Set aside.
3. Using the handheld electric mixer, mix the soft cheese for a couple of minutes until smooth. Add 500ml of the double cream (reserve the rest for later), and whisk to combine.
4. Pour the warm water into a small bowl or a jug and sprinkle the gelatine powder into it. Mix well, to dissolve the gelatine. Pour the gelatine mixture into the bowl with soft cheese and cream and beat to combine. Reserve roughly about 1/3 of this mixture and transfer it to separate bowl, cover and set it aside.
5. Set aside 3-5 mini meringues, then crush the rest into smaller pieces. Fold the pineapple (save few pieces for the decoration) into the main soft cheese and cream mixture, followed by the chopped dried cherries and the crushed meringue.
6. Place one of the sponges into the springform tin. Use a toothpick or a skewer to gently poke over the surface of the sponge, then brush it lightly with the pineapple juice. Gently spoon the fruit mixture over the sponge base and spread evenly. Smooth the surface and top with the remaining sponge, brushing it with some more of the pineapple juice. Place in the fridge for minimum 2 hours.
7. Add the remaining 100 ml of double cream to the reserved soft cheese mixture and mix to combine. Fold in the cherry jam / conserve.
8. Transfer the chilled cheesecake into a serving plate. Spread a layer of the soft cheese mixture over the sides and on top of the cake. Decorate the cheesecake with the reserved meringues (you can also sprinkle crushed meringue on top), and smaller pineapple pieces.
For more information about Del Monte visit www.delmonte.com
Croissant and Cherry Bake
Croissant Bake with
Black Cherries
This mouthwatering recipe with sumptuous Opies Black Cherries in Kirsch is an easy to make dessert and serves six guests.
This delicious recipe is by Opies.
Ingredients
• 20g butter, at room temperature
• 8 croissants – preferably 1-2 days old
• 6 eggs
• 400ml milk
• 200ml double cream
• 150g caster sugar
• ½ tsp fine sea salt
• 1 vanilla pod
• 1 jar of Opies Black Cherries with Kirsch
• Icing sugar for dusting
Method
1. Take a dish about 20cm x 30cm and 7cm deep and liberally coat with the butter.
2. Halve the croissants and lay them, cut side down.
3. Beat the eggs in a large bowl.
4. Combine the milk, cream, caster sugar and salt in a medium pan. Split open the vanilla pod and scrape out the seeds and add both the pod and seeds to the saucepan.
5. Over a medium heat, bring the liquid to just under the boil, then remove from the heat. Pour onto the beaten eggs, whisking all the time. It’s best to start with a small, slow stream to prevent the eggs from curdling with the hot milk.
6. Once all the hot liquid has been added, remove the vanilla pod and use a ladle to slowly spoon the custard over the croissants. If any of the croissants stand proud above the custard, gently press down. Leave to soak for an hour.
7. Preheat the oven to 170°C or Gas 3. Sprinkle the pudding with almost all the cherries (reserving a few for decoration) and bake for 45 minutes. To ensure an even bake, rotate the dish after 25 minutes. The finished pudding should be golden brown, springy and moist, but with no visible liquid custard.
8. Leave for 10-15 minutes before serving warm, dusted lightly with icing sugar, and with the remaining cherries.
For more information about Opies visit www.opiesfoods.com
Sandwich cookies recipe
Camp Coffee
Sandwich Cookies
These delicious sandwich cookies are perfect for afternoon tea.
Easy to make and lovely for tea time, this recipe is by Camp Coffee.
Ingredients for the cookies
• 270g all-purpose flour
• 1½ tsp cornflour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 170g unsalted butter, softened
• 150g light brown sugar, firmly packed
• 100g granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 175g chocolate chips
Ingredients for the filling
• 200g unsalted butter, softened
• 1½ tsp Camp Coffee
• 400g icing sugar
Method for the cookies
1. In a medium bowl, whisk together the flour, cornflour, bicarbonate of soda, and salt. Set aside.
2. Using an electric mixer on medium speed, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until combined.
3. Gradually add the flour mixture, mixing just until incorporated. Fold in the chocolate chips.
4. Cover and chill the cookie dough for one hour.
5. Preheat the oven to 180°C. Line baking sheets with parchment paper or silicone liners.
Baking the Cookies
1. Lightly flour your work surface and roll out the dough until it’s 1/2 inch thick. Use a cookie cutter to cut out shapes.
2. Bake one tray at a time for 9-11 minutes, or until the edges have started to brown. (Do not over-bake for soft, chewy cookies.)
3. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Making the Filling
1. Using an electric mixer with a whisk attachment, beat the butter on medium speed until light and fluffy.
2. Reduce the speed to low and gradually add the icing sugar, mixing until smooth and fluffy.
3. Spread or pipe the filling onto the bottoms of half of the cookies. Sandwich with the other half and enjoy!
For details about Camp Coffee and recipes visit www.campcoffeeclub.co.uk
Peach Scones Recipe
Del Monte® Peach Scones Recipe
These delicious Del Monte® Peach Scones have been developed by Lisa Faulkner for Del Monte.
Perfect for a traditional afternoon tea. The recipe makes ten scones.
Ingredients
• 175g Self-raising flour
• 1 tsp salt
• 2 tsp baking powder
• 2 tbsp caster sugar
• 75g cold cubed butter
• 175ml milk
• 1 x 415g can Del Monte® Peach Slices In Juice (or you can use peach halves and slice them up)
• Clotted cream to serve
Preparation for the scones
1. Drain the Del Monte® peaches and reserve the juice for another time.
2. Place half the peaches on some kitchen paper and pat to get any excess liquid off them. Cut the slices into small cubes.
Method for the scones
1. Preheat the oven to 200ºC and line a baking tray.
2. Sieve the flour, salt and baking powder together into a mixing bowl, add the cubed butter and rub together until the mixture becomes a breadcrumb like consistency. Add the cubed peaches and mix together with your hands so that they are coated in the flour and butter mix.
3. Mix in the milk to make a dough. Mix until just combined.
4. Roll out the dough onto a floured surface to about an inch thick and using a circular cutter (5-6cm), cut about 10 scones.
5. Brush with a little milk and place in the baking tray. Bake for about 12-14 minutes until risen and slightly golden.
6. Serve warm or at room temp with a dollop of clotted cream and a couple of the reserved peach slices on top to decorate.
For more information about Del Monte visit www.delmonte.com
Cherry Millefeuille Recipe
Kirsch Cherry Millefeuille Recipe
This beautiful Kirsch Cherry Millefeuille is a lovely way to impress your guests. Perfect for afternoon tea, it makes eight Millefeuille.
This stunning recipe is by Opies.
Ingredients for the pastry
• 2 sheets puff pastry
• 120g icing sugar
• 1 jar Opies Black Cherries with Kirsch, syrup reserved
Ingredients for the crème pâtissière
• 250ml milk
• 3 egg yolks
• 50g caster sugar
• 20g plain flour
• 25g cornflour
• 1 vanilla pod
• 150ml double cream
• 125g icing sugar
Method
1. Preheat the oven to 200°C / 180°C fan / gas mark 6.
2. Unroll the pastry onto lined baking sheets. Prick the pastry with a fork and place baking parchment on top to prevent the pastry rising too high. Bake for 15 – 20 minutes or until golden. Remove from the oven, cool completely then slice to create 24 rectangles. Discard any excess pastry.
3. To make the crème pâtissière, heat the milk in a pan until almost boiling. Meanwhile, cream the egg yolks and caster sugar together in a medium bowl. Stir in 2 tablespoons of hot milk, flour and cornflour and mix thoroughly. Slowly pour in the remaining hot milk, beating as you go.
4. Return the mixture to the pan. Slit the vanilla pod lengthways, remove the seeds and add to the mixture, stirring all the time. Remove from the heat, then cover with cling film and leave to cool completely. Once chilled, beat until smooth.
5. Whip the cream until stiff and add to the crème pâtissière. Place into a piping bag, snip a hole in the end and pipe in long lines across 16 of the pastry rectangles and top with some of the cherries. Stack so you have 8 stacks of 2.
6. Set aside 2 tablespoons of icing sugar then mix the rest with a little reserved kirsch syrup until thick. Pour over the remaining 8 pastry rectangles. Mix the remaining icing sugar with water until thick and drizzle over the pink icing in straight lines.
7. Use a cocktail stick to drag opposite lines and create a pattern. Leave to set slightly then place the iced rectangle on top of each stack. Chill before serving.
Opies Black Cherries with Luxardo Kirsch are available from Sainsbury’s, Morrisons Waitrose, Booths, Nisa and high-quality independent retail stores from £7.50.
For more information about Opies visit www.opiesfoods.com