cream Archives

Cake recipes

Brûlée lemon tart

30 minutes

Gammon recipes

Honey gammon and Taleggio tartiflette

30 minutes

Chocolate recipes

Salted caramel and chocolate tart

35 minutes

Creamy vanilla flan

30 - 40 minutes

Diwali recipes

Burfee

40 minutes

Cooking with

Luke Dale-Roberts’ chicken liver pâté

15 to 20 minutes

Ice cream

Home-made mint ice cream

Asparagus recipes

Asparagus and blue cheese quiches

25 minutes

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

25 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Chocolate recipes

Sticky malva pudding with brandy sauce

30 minutes

Fish recipes

Merluza a la Sidra

35 minutes

Merluza a la Sidra

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

15 g butter
3 large potatoes, peeled and sliced into thick rounds
Sea salt and freshly ground black pepper
6 hake fillets, about 170 g each
1 clove garlic, crushed
1 T parsley, chopped
6 shallots, finely chopped
1 cup cider
2 T cream

Method

Preheat oven to 180°C.

Place the potatoes and the butter in an ovenproof dish and bake for 20 minutes.

Season the hake fillets and add to potatoes. Sprinkle the garlic, parsley and shallots on top.

Cover the hake fillets with cider and bake for 10 minutes. Add the cream and bake for a further 5 minutes, or until the fish is cooked through.

Cook’s note: Merluza a la Sidra combines the delicate flavour of hake with sweet cider to produce a delicious Spanish fish dish.

Spinach lasagne

Air-fryer nachos

Home-made chips

Brûlée lemon tart

Honey gammon and Taleggio tartiflette

Salted caramel and chocolate tart

Creamy vanilla flan

Burfee

Luke Dale-Roberts’ chicken liver pâté

Home-made mint ice cream

Asparagus and blue cheese quiches

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Bitter chocolate mousse and clementine marmalade

Sticky malva pudding with brandy sauce

Merluza a la Sidra

Merluza a la Sidra

Ingredients

Method