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⁣ We made meringues during one of our live demon

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We made meringues during one of our live demonstrations, right at the beginning of our lockdown journey. Today we’ve made a pavlova, loaded up with whipped cream and loads of seasonal berries - yes there is a meringue hidden somewhere under that deliciousness! ⁣
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This is the best time of year for British berries! We’ve got strawberries pretty much everywhere, Scottish raspberries which are divine and blueberries from Spain. ⁣
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Ingredients ~⁣
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4 egg whites (top tip - I actually froze these as I had a recipe that called for 4 yolks last week and I knew I was making pavlova this week. It worked well, I just put the in the fridge over night before I wanted to use them)⁣
200g caster sugar⁣
1 tsp cornflour (to make it squishy in the inside)⁣
1tsp white wine vinegar⁣
1tsp vanilla essence ⁣
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300ml double cream⁣
Icing sugar to sweeten cream⁣
All the berries or whatever fruit it in season⁣
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Method ~⁣
1. preheat your oven to 140 degrees and have a shelf in the lower third. ⁣
2. In a large, clean, dry bowl whisk your egg whites to stiff peak. Gradually add your sugar and whisk back to stiff peak between each addition.⁣
3. Spread on a baking sheet your desired pavlova shape - I drew a circle on my greaseproof paper for an outline to follow (I turned the paper over so my pen didn’t colour my pale meringue!)⁣
4. Bake for about 45 mins until you can peel away the paper and the meringue is crunchy on the outside by mallowy on the inside. I then turned my oven off and left the meringue in until the oven was cool so it could chill for a bit and not fork a bit crack when I removed it from the oven.⁣
5. Try to assemble as near to when you want to eat the pavlova as possible. Whip and sweeten the cream, wash and chop the berries and throw together in an attempt to look messy, yet well styled!⁣
6. Enjoy! 🍓 ⁣
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#wecookhq #lockdownchef #seasonal #strawberries #summerfruits #summer #baking #dessert #delicious #pastrychef #meringue #pavlova #foodies #weekdaytreats #recipes #foodielondon #londonfoodie #simplepleasures #baking #cream #chantilly #berries #summer #pudding #desserts

Today was all about loganberry and apple pie… yo

Today was all about loganberry and apple pie... you just can’t beat a homemade pie, perfect for a picnic! 😋 ⁣⁣
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Loved making good use of the abundance of loganberries from our allotment 🤗 These tart and flavoursome berries are somewhere between a blackberry and a raspberry...and are just delicious!! ⁣⁣
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Also gave a new recipe for American apple pie pastry a go, and have to say, it was amazing! It used alcohol instead of water as it cooks off quicker leading to crisper pastry - that was new, and the pastry is YUM! Pastry recipe below, forgive the US measurements... (seriously, who does tbsps of butter???)⁣ ..it made 2 x 7-inch pies with some left over, so could probably do 2 8 inch or a half recipe for 1 x 9 inch pie.⁣⁣
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American Apple Pie Style pastry:⁣⁣⁣
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3 cups all-purpose flour⁣⁣⁣
1 teaspoon salt⁣⁣⁣
2 tablespoons sugar⁣⁣⁣
12 tablespoons unsalted butter chilled and cut into cubes⁣⁣⁣
6 tablespoons shortening chilled and cut into cubes⁣⁣⁣
2 tablespoons amaretto rum, brandy, cognac...⁣⁣⁣
2-3 tablespoons cold milk⁣⁣⁣
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Instructions⁣⁣⁣
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Place the flour, salt, and sugar in a food processor. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.⁣⁣⁣
Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap. Separate into two equal pieces and flatten into two disks.⁣⁣⁣
Wrap each disk in plastic and refrigerate for at least 30 minutes, or until ready to use.⁣⁣⁣
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If baking with pie weights:⁣⁣⁣
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Preheat the oven to 375 degrees F. Roll the dough into a large even circle, 12 to 13 inches across. Fit the pie crust into a pie pan. Crimp the edges. Then place a piece of parchment paper in the crust. Fill with pie weights and bake for 18-20 minutes.⁣
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#pie #loganberry #pastry #applepie #seasonal #londonfoodie #foodie #pastrylover #foodporn #recipes #baking #perfectpastry #homemade #allotmentlife #fortheloveoffood #yummy #sweettreats #picnicfood #bakingobsession

⁣ Pizza night! Dough made in haste because it’

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Pizza night! Dough made in haste because it’s so hard to wait!! The key is in the final rest after shaping the dough into balls 😉⁣
Just love stretching by hand leaving a puffy crust and super thin base and layering up the toppings.... chestnut mushroom, spinach, olives, mozzarella.. yummy!⁣
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What do you put on yours? 😋⁣
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#pizza #pizzanight #homemade #fromscratch #italyathome #london #foodies #foodlovers #baked #leavened #yummy #comfortfood #fridaynighttreats #foodinspiration #foodporn #mushroom #olives #spinach #mozzarella #worththewait #slowfoodfast #thincrust #fitfood #pizzaporn #cheeseislife

A classic ~ French lemon tart, recipe taken from L

A classic ~ French lemon tart, recipe taken from Leiths How to Cook Book 🍋 This is my go to summer dessert, perfect served with fresh raspberries and creme fraiche⁣
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This recipe serves 6, but it depends how big you cut your slices.⁣ 😋 ⁣
Ingredients ~ ⁣
Pastry-⁣
250g plain flour⁣
Pinch of salt ⁣
125g unsalted butter, softened⁣
125g caster sugar ⁣
4 small egg yolks ⁣
Filling-⁣
3 lemons ⁣
6 eggs⁣
165g caster sugar ⁣
225ml double cream. ⁣
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Method ~⁣
* place the softened butter and sugar in a food processor and pulse. Add the yolks and pulse again. Add the flour and salt and you guessed it - pulse some more. When ready it should have a uniform colour and texture. Chill in a disk wrapped in cling film.⁣
* For the filling, finely grate the lemon zest and squeeze the juice (ideally you need 120ml). Put the eggs and sugar in a bowl and mix. Add the cream, zest and juice, stir together and leave to infuse in the fridge for around 2-3 hours. ⁣
* Roll out the pastry to fill a 24cm loose bottomed flan ring. Cover and chill.⁣
* Once the pastry case is lovely and firm blind bake until crisp and a little golden.⁣
* Preheat oven to 150 degrees. Taste your filling and adjust seasoning if necessary (sugar is seasoning!), pour into blind baked tart shell and bake in the oven for 40-50 minutes until the filling is almost set and has a gentle wobble.⁣
* Let the tart cool to room temperature before cutting a slice. Enjoy 🍋 ⁣
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#lockdownchef #wecookhq #lemontart #tart #dessert #sweettreat #baking #bbq #lemon #seasonalchef ⁣#pastry #foodielondon #sweettreats #baked #londonfoodie #homekitchen #homemade #simplepleasures #pastrychef #bakingathome

Roast day! ⁣⁣ Treated with most amazing pork b

Roast day! ⁣⁣
Treated with most amazing pork belly from @turnerandgeorge! Marinated it in a dry rub of some spices found in the cupboard from a recent visit to Georgia (Eastern Europe - those spices are GOOD!) with some bay and black pepper for a couple of days, roasted it and served with the most amazing green pepper relish and a crunchy crisp fennel salad.⁣ ⁣⁣
LOVE this relish... definitely something to try next time you’re feeling porkish🐷🤗 ⁣
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perfect balance of sweet, acidity, and moreishness!⁣ ⁣
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2 tbsp vegetable oil⁣⁣
2 Granny Smith apples, cored, cut into dice⁣⁣
4 green peppers, cut into dice⁣⁣
1 white onion cut into dice⁣⁣
4 green chillies, deseeded, finely chopped⁣⁣
10g sea salt⁣⁣
40g ginger, peeled, finely chopped⁣⁣
1 clove garlic peeled, finely chopped⁣⁣
3 brown anchovies (optional, but does add something...)⁣⁣
200g cider vinegar⁣⁣
300g granulated sugar⁣⁣
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Heat the oil in large saucepan, add the vegetables, chilli, ginger, anchovies and garlic. Stir through and cover with a lid - cook for 20 minutes on low.⁣⁣
Add the sugar and vinegar, stir through and bring to a simmer. Reduce for 30 minutes or so until sticky.⁣⁣
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So simple, so delicious!!!⁣⁣
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#pork #porkbelly #relish #roast #sundayroast #foodies #foodporn #foodiesofinstagram #easyrecipes #condiments #homemade #greenpepper #fennel #matchmadeinheaven #londonfoodies #yummy #cheflife

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𝐂𝐨𝐮𝐫𝐠𝐞𝐭𝐭𝐞 𝐅𝐫𝐢𝐭𝐭𝐞𝐫𝐬⁣
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Perfect weekend brunch or light lunch. Seasonal, quick and fresh. ⁣
Ingredients (serves 2) ~
1 medium courgette⁣
20g plain flour ⁣
10g polenta (optional)⁣
1 egg for batter, 2 eggs for poaching ⁣
Handful of chopped mint⁣
2 spring onions finely chopped ⁣
Handful of crumbled feta ⁣
1/2 red chilli ⁣
Oil for frying ⁣
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Method ~⁣
Coarsly grate the courgette, put in a sieve and sprinkle over some salt to extract the moisture from the courgette. If you can leave it for about half an hour. ⁣
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In another bowl weigh out everything else. Squeeze the juice out of the courgette and add to the other ingredients. Mix together until you have a relatively thick batter. ⁣
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Heat your oil in a frying pan and add four spoonfuls of your batter, evenly spaced to cook your fritters. Cook under a medium heat and turn after a couple of minutes or until golden brown. Once coloured on both sides you can keep them warm in a low oven whilst you poach some eggs.⁣
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Egg poaching - there are so many different methods and top tips. I add a splash of vinegar to my gently simmering water. Crack my egg into a ramekin and drop it into the water as close to surface as possible, then gently swirl to get the white into a tear drop shape and simmer gently for a couple of minutes. I test the egg cookedness by lifting it out the water with a slotted spoon and pressing gently with my finger. ⁣
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Happy brunch to everyone! ⁣
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#lockdownchef #chef #wecookhq #brunch #seasonal #courgette #shoplocal #shopseasonal #lockdownkitchen #foodies #londonfoodies #recipes #healthyrecipes #veggie #vegetarianrecipes #veggielife #courgette #poachedegg #overeasy #fritters #homekitchen #simplecooking #foodstagram

Who doesn't like a chocolate tart? We made this f

Who doesn't like a chocolate tart?
We made this fantastic salted chocolate and dulche de leche tart for a friend this week, and oh my it was a delight! So we thought we would share with you the recipe 😊

Ingredients
For the pastry
3 large free-range egg yolks
85g unsalted butter, softened slightly, cut into chunks
70g caster sugar
170g plain flour, plus extra for dusting
For the filling
450g dulce de leche
400g milk chocolate
150ml double cream
Knob of butter
½ tsp sea salt flakes, plus extra to scatter

You will need a 23cm x 5cm deep loose-bottomed tin
For the pastry, whizz the egg yolks and butter in a food processor until smooth. Add the sugar and pulse to combine, then pulse through the flour with a pinch of salt until it starts to come together in clumps.
Tip the dough out onto some cling film, and knead it just enough to bring it together into a smooth, pliable dough. Wrap in the cling film and chill in the fridge for 1 hour.
Once the pastry has chilled, heat the oven to 190°C Roll out the pastry to the thickness of a £1 coin. And carefully line the tart case. Use a small ball of the pastry to push the pastry case right into the edges and up the sides, then roll the excess off the top with the rolling pin. Chill the tart case in the fridge for 30mins
Line the tart case with baking paper and fill with baking beans/rice. Put on a baking sheet and bake in the oven for 20 minutes, then remove the paper/foil and beans/rice and return to the oven for 5 more minutes until completely sandy coloured and dry with no grey patches of uncooked pastry.
Remove the tart case from the oven and leave to cool completely in the tin. Pour in the dulce de leche and smooth into an even layer. Return the pastry case to the freezer or fridge while you make the chocolate filling.
Put the chocolate, double cream, butter and sea salt into a large heatproof bowl set over a Bain Marie, melt slowly and when melted stir until combined. If greasy add a dash more cream, and stir vigorously until combined. Remove from heat and allow to cool until room temp. Then fill the tart case, and set in fridge.
Remove from fridge 1 hour before serving
Enjoy !

Sometimes you just need some comfort food… ⁣ H

Sometimes you just need some comfort food... ⁣
Home made gnocchi with slow cooked tomato sauce, basil and mascarpone to the rescue ...⁣
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(Gnocchi recipe on our site)
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Sauce:⁣
1 tin chopped tomatoes⁣
Handful cherry tomatoes ⁣
Handful basil leaves⁣
1/2 clove garlic finely sliced ⁣
Olive oil⁣
Spoonful mascarpone ⁣
Salt⁣
Pepper ⁣
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Fry the garlic in a little olive oil until starting to turn golden. Add the basil and fry for a few seconds, add the tomatoes. Stir through, season with salt and pepper. Bring to a simmer then reduce the heat to cook very gently until the sauce is thick and all the tomato water has evaporated. Adjust seasoning with salt and pepper to taste. ⁣
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Cook the gnocchi in salted water and add to the sauce. Add mascarpone, stir through, finish with black pepper and serve with plenty of good olive oil 😌⁣
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#gnocchi #comfortfood #tomato #basil #lockdownkitchen #foodhug #lockdowncooking #foodie #londonfoodies #homemade #foodforthesoul #yummy #easyrecipes #recipes #foodiefriday #potatoesarelife #tomatoesauce #foodporn #foodpornfriday #comfortfoodie #eats #veggies #vegetarianrecipes

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