The Basics - A Really Useful Cookbook

Sponge cake

Serves 10
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5 eggs, at room temperature, separated
pinch of cream of tartar
¾ cup caster sugar
2 tablespoons custard powder
¾ cup cornflour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Method:
1. Preheat the oven to 175ºc. Grease 2 round cake tins
with canola or olive oil, line the bases with a round
of baking paper and dust with cornflour. lightly tap
out the excess flour.
2. Whisk the egg whites with the cream of tartar to
soft peaks and gradually beat in the sugar. add the
egg yolks and whisk until combined.
3. sift the custard powder, cornflour, baking powder
and bicarbonate of soda 3 or 4 times.
4. Gently fold the dry ingredients into the egg
mixture.
5. Pour into the prepared cake tins and bake for
20–25 minutes.
6. allow the cakes to cool thoroughly in the tins,
then invert onto a wire rack. Top with icing or
whipped cream and strawberries (see hints and tips).

398 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—2 x * For best results, a sponge * If a cake is undercooked

20-cm round cake tins, cake should be made and used and removed from the oven too
plastic spatula, electric on the same day. It can be soon, it will collapse. Check
mixer, sieve, cup and spoon successfully frozen, which for doneness by touching the
measures and wire rack. should be done as soon as it centre gently—it should
is cooled, and kept frozen spring back. The sides of
* Sponge cake or foam cake for 2–3 months. the cake should have shrunk
slightly too.
is the lightest and most * Any number of fillings and
delicate of all the cakes * If the cake is not for
and is often deemed the toppings can go with a basic
blue ribbon baking item in sponge cake. Frosting can top show purposes, use a ring-
metropolitan shows, Royal the sponge beautifully. Or shaped cake tin (also known
shows and small country town sandwich the cakes with as a tube tin) to allow the
shows. 300 ml whipped cream mixed cake to cook from the inside
with 2 tablespoons pure icing out.
* A sponge cake differs to a sugar. Or gently mix the
whipped cream with 150 g * Dull coloured tins are
génoise or chiffon cake, as grated chocolate or 250 g
the latter, although quite chopped berries, such as best as shiny surfaced cake
light, has a denser crumb strawberries. tins reflect heat, taking
because it uses plain or cake longer to cook; while black
flour (instead of cornflour) * There are many tins absorb heat, causing the
and adds butter. cake to brown on the outside
opportunities for a basic before the inside is done.
* This recipe for sponge sponge to turn into a
disaster. The thermostat
cake is very similar to in most domestic ovens is
‘angel food cake’—both inaccurate, therefore it is
methods separate the eggs and recommended that you use an
make a meringue. This recipe oven thermometer to get an
has the egg yolks added exact reading from your oven.
back to the mixture whereas
an angel food cake is pure * Lopsided? If your cakes
meringue with no added fat.
In a regular sponge cake the are constantly lopsided,
whole eggs are beaten to a you have a problem with hot
foam with the sugar before spots in the oven. Rotate the
the flour is folded in. cake 180 degrees in the oven
halfway through cooking to
* For a light crust on the even things up. If it is too
far gone, cool the cake then
sponge cake, try sprinkling slice off the top to even it
the batter with caster sugar up, turn it over and ice or
before it goes into the oven. frost the base (which is now
the top).

Cakes, BisCuits and Pastries 399

SwiSS roll

Serves 10
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6 egg yolks
120 g caster sugar
2 teaspoons vanilla extract
60 g plain flour
6 egg whites
pinch of cream of tartar
2 tablespoons caster sugar extra, for sprinkling
½ cup strawberry jam, melted
300 ml whipped cream
sifted icing sugar, for dusting

Method:

1. Preheat the oven to 180ºc. line a shallow baking
tray with baking paper and dust with flour.

2. combine the egg yolks, caster sugar and vanilla in
a bowl, and whisk until pale. stir in the flour.

3. use an electric mixer to whisk the egg whites and
cream of tartar until stiff peaks form.

4. add a large dollop of the egg whites to the egg
yolk mixture and thoroughly mix; this step loosens the
mixture. Gently fold in the remaining egg whites. Pour
the batter into the prepared baking tray and bake for
15–20 minutes or until the sponge springs back when
touched.

5. lay a large piece of baking paper on the bench and
sprinkle with the extra caster sugar.

6. Turn out the sponge onto the sugared paper straight
from the oven and gently peel off the baking paper.
allow to cool for only 2–3 minutes. While the sponge
is still very warm, use the sugared baking paper to
lift one end of the sponge and roll up. cover with
a clean tea towel and leave, rolled up, to cool
completely—this can take more than an hour.

400 The Basics: a really useful cookBook

Method cont.

7. Once cool, gently unroll the sponge. Brush with the
melted jam, spread with the whipped cream and roll up.
dust with icing sugar and serve. keep refrigerated and
covered for 1–2 days.

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HINTS AND TIPS: can begin to set and hold its * For another decadent
shape before being rolled.
-------------------------- filling try mascarpone and
* Should the sponge not work muscat cream—combine
* You will need—rectangular 100 g mascarpone cheese,
out as you hoped, it could 100 ml thickened cream,
23-cm x 18-cm baking tray, still be used in a trifle or 2 tablespoons icing sugar and
2 bowls, electric mixer, cut into squares and used for 40 ml muscat and spread onto
cup, liquid, spoon and weight lamingtons. the roll.
measures, plastic spatula and
pastry brush. * For a lemon Swiss roll—

* The single biggest issue add the zest and juice of
1 lemon to the sponge
for cooks making a Swiss roll mixture. Then fill with lemon
is the cracking or splitting curd or if in a hurry, pre-
of the cake when it is rolled bought lemon butter.
up. The reason this happens
is that all too often the r*olFlo—r aaddch3octoalbalteespSowoinsss
sponge is left to cool as a
flat slab, and is then filled cocoa powder to the egg yolk
and rolled, causing the mixture before folding in the
stiff sponge to break. To whites. Fill with a rich
avoid this, the sponge must chocolate ganache: heat to
be rolled while it is still boiling point 150 ml
very warm and then allowed to thickened cream, remove from
cool in this position until the heat, add 250 g chopped
it sets cold. When gently dark chocolate, and stir
unrolled then filled, it until the chocolate has
will roll up easily. If the melted. Cool completely
delicate sponge is rolled hot before spreading onto the
from the oven, it tends to roll.
squash from the steam in the
sponge; by allowing it to sit
for a few minutes, the sponge

Cakes, BisCuits and Pastries 401

Tea cake

Serves 8
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125 g unsalted butter, Method:
softened
1. Preheat the oven to 180ºc. line a cake tin with
180 g caster sugar baking paper.
1 teaspoon vanilla extract
3 eggs, at room 2. Place the butter, sugar and vanilla in a mixing
bowl and beat with an electric mixer until light and
temperature fluffy. scrape the sides to make sure all ingredients
250 g self-raising flour, are combined. add the eggs, one at a time, making sure
each is fully incorporated before adding the next.
sifted
125 ml milk 3. fold in the flour and milk in 2 batches. Pour into
the prepared tin and bake for about 30 minutes or until
Topping the cake is cooked when tested with a wooden skewer.
1 tablespoon unsalted
4. remove from the oven and rest in the tin for
butter 5 minutes before turning out onto a wire rack. add
1 teaspoon ground cinnamon topping while the cake is still hot.
1 tablespoon caster sugar
5. for the topping—melt the butter and brush over the
top of the cake. Mix the cinnamon and sugar and dust
evenly over the top. serve warm.

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HINTS AND TIPS: the batter and replace the flour, then mix in 50 g caster
sugar.
-------------------------- cinnamon with lemon juice.

* You will need—mixing *cakFeo—r paeeslimapnlde apple tea * For a pear tea cake—
core 1 large
bowl, electric mixer, weight, peel, core and quarter
spoon and liquid measures, Granny Smith apple, quarter 2 pears and thinly slice,
sieve, 20-cm or 22-cm cake overlap slightly on the cake
tin, pastry brush and and thinly slice, then batter, then sprinkle with
wire rack. 2 tablespoons soft brown
arrange the apple slices, sugar before baking.
* Another method that works
overlapping slightly, over * Tea cake is served hot
quite well is to place all
the cake ingredients into a the cake batter before soon after coming from the
bowl and beat for 4–5 minutes oven, although it can freeze
until pale, then pour into baking. Brush with butter and well when cooled; defrost
the cake tin and bake. and microwave briefly before
sprinkle with cinnamon sugar.
* For a lemon tea cake—add serving.
* For the apple tea cake,
the zest of 1 lemon to
make a simple crumble mixture
to go over the top of the
sliced apples before the cake
goes in the oven. Rub 50 g
cold butter into 50 g plain

402 The Basics: a really useful cookBook

Toffee

Makes 12 to 15
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450 g white sugar Method:
200 ml cold water
1 tablespoon brown vinegar 1. Lightly spray paper cupcake cases with oil.
sprinkles (optional)
2. Place the sugar, water and vinegar in a saucepan.
stir over medium heat until the sugar dissolves. Bring
to the boil but do not stir. Cook until the syrup is
golden brown.

3. remove from the heat and allow the bubbles to
settle. Pour into the prepared paper cases. if
desired, decorate with sprinkles.

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HINTS AND TIPS: apple. Place on a tray lined * The caramel will take
with baking paper. Repeat
-------------------------- with remaining apples. Allow about 15 minutes, so it
to cool to room temperature is important to stay at
* You will need—12–15 paper before storing. the stove top to ensure it
doesn’t burn. If you own a
cupcake cases, saucepan and * There is a large range sugar thermometer, then cook
wooden spoon. to the ‘crack’ stage, which
of decorative toppings is 160°C.
* For toffee apples, prepare available in the supermarket.
Traditionally topped with * It is important to
12 small red delicious, or hundreds and thousands, have
another sweet eating apple, fun with the many variations decorate toffees while they
by washing, drying and of sprinkles, decorative are still hot and runny so
pushing an icy-pole stick sugar flowers, cachous or the decorations stick and set
into the base of each apple. alphabet letters made from with the toffees. Allow at
Mix 900 g white sugar with sugar. least 15 minutes for them to
250 ml water in a saucepan set before moving.
and bring to the boil. When * Toffees can be made up to
the sugar has dissolved, * Toffees are another
stir in ½ teaspoon cream of a week in advance and stored
tartar and 2 teaspoons red in an airtight container. favourite for school fetes
food colouring. Reduce the and kid’s parties.
heat and simmer the syrup 1*–2Fotreacsoplooounrsedoftolfifqeueisd add
until it reaches hard crack food * Spraying the paper cases
stage—about 20 minutes.
Remove from the heat and when colouring at the end of the with oil stops the toffees
the syrup stops bubbling, from sticking as much when
dip in 1 apple at a time, cooking, just as the mixture the kids eat them.
tipping the saucepan on an
angle to thoroughly coat the is removed from the heat.

Cakes, BisCuits and Pastries 403

Vanilla slice

Makes 6–8 slices
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2 sheets frozen puff pastry, defrosted
250 g white sugar
60 g custard powder
75 g cornflour
1 litre milk
60 g unsalted butter
2 egg yolks
1 teaspoon vanilla extract
sifted pure icing sugar

Method:

1. Preheat the oven to 200ºc. line a baking tray with
baking paper. line a square baking dish with foil,
allowing the foil to drape over the edges of the dish.

2. Place the pastry sheets on the prepared baking tray
and bake for 15 minutes until browned and puffed.
remove and cool.

3. Trim the cooked pastry sheet to fit the baking dish
then place 1 pastry sheet in the base of the lined dish.

4. for the custard—combine the sugar, custard powder
and cornflour in a large saucepan.

5. Mix in just enough milk to form a paste, then
gradually mix in the rest of the milk—this will
prevent lumps from forming.

6. Bring to a simmer, stirring constantly (use a whisk
to keep the custard smooth), and simmer for a further
3 minutes. remove from the heat and stir in the butter,
egg yolks and vanilla.

7. Pour the custard onto the puff pastry base. Top with
the second piece of pastry.

8. Dust with the icing sugar or spread with a layer of
basic icing for cakes. refrigerate for at least
3 hours or until cold, then cut into 6 or 8 pieces. The
slice will last for 3–5 days covered and refrigerated.

404 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—22-cm lid and cover with icing.
Refrigerate overnight.
square baking dish, aluminium
foil, baking paper, flat * Try adding 2 tablespoons
baking tray, cutting board,
cook’s knife, large saucepan, cocoa powder to the mixture
wooden spoon, whisk, plastic before cooking. Chocolate
spatula and liquid, spoon and slice, although tasty, is not
weight measures. traditional and would never
win a prize at the national
* Puff pastry can be vanilla slice competition
held in Ouyen, in Victoria’s
substituted with ‘Sao’ northwest. Traditional will
biscuits (no cooking always win out.
required).

* For a rich custard filling * The thickness is

that is super light and determined by the dish the
fluffy, try the following slice is set in. A larger
recipe—500 g pastry cream dish (30-cm) will mean a
(freshly made and hot), shallow vanilla slice. A
5 gelatine leaves, 600 ml 20-cm or less dish will mean
thickened cream, 100 g icing a very thick slice that is
sugar, 1 teaspoon vanilla too big for the mouth to get
extract. Once the pastry around.
cream is made, set aside and
keep hot. Soak the gelatine
in cold water until softened.
Place the softened gelatine
in a small saucepan and
melt over medium heat, add a
large spoonful of the pastry
cream and whisk. Remove from
the heat and whisk in the
remaining pastry cream until
smooth. In a bowl, whisk
the cream, icing sugar and
vanilla until soft peaks
form. When the custard has
cooled to room temperature,
beat the cream into the
custard and pour onto the
prepared puff pastry base.
Top with the puff pastry

Cakes, BisCuits and Pastries 405

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Basic icing

Makes about 1½ cups

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250 g pure icing sugar Method:
1 tablespoon unsalted
1. sift the icing sugar into a bowl. add the butter
butter, softened and vanilla, then pour in the boiling water and beat
1 teaspoon vanilla essence well.
1 tablespoon boiling water
2. spread immediately over the cake and leave to set.

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HINTS AND TIPS:

--------------------------

* You will need—bowl, spoon

and weight measures and
wooden spoon.

*iciFnogr—baadsdic1½ch–o2cotlaabtleespoons

cocoa powder with the icing
sugar.

* Pure icing sugar is

different to icing sugar
mixture. Icing sugar has a
starch (cornflour) added to
keep it from hardening with
age. Icing mixture can be
used in icings but is not
recommended for baking as it
is not a pure form of sugar
and can have an effect on the
recipe. If you’re gluten-
intolerant, use pure icing
sugar rather than icing sugar
mixture.

408 The Basics: a really useful cookBook

Cream Cheese frosting

Makes about 2 cups
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60 g unsalted butter, Method:
softened
1. Use a wooden spoon to beat the butter and
125 g cream cheese, cream cheese until soft and thoroughly combined.
softened Alternatively use the (K) paddle on an electric mixer.

250 g pure icing sugar 2. stir in the icing sugar and vanilla (or use the
1 teaspoon vanilla essence slowest setting on the electric mixer) until a smooth
paste is formed. Whip or beat on high for 2–3 minutes
until light and fluffy. spread over the cake.

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HINTS AND TIPS:

--------------------------

* You will need—weight and

spoon measures, wooden spoon
or electric mixer, bowl and
plastic spatula.

* For orange frosting—add

the zest of 1 orange. Be sure
to wash the orange before
grating the zest to remove
any dust and wax. Substitute
the orange with the zest
of 1 lemon, 2 limes or
2 mandarins. Use specifically
on orange cake, banana cake,
hummingbird cake and carrot
cake with the butter and
cream cheese.

* Replace the vanilla

essence with 1 tablespoon
fresh passionfruit pulp.

Toppings 409

Devil’s chocolate frosting

Makes about 4 cups
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180 g dark cooking Method:
chocolate
1. Gently melt the chocolate in a heatproof bowl over
500 g pure icing sugar a saucepan of simmering water or in the microwave set
125 g unsalted butter, on low. cool to room temperature.

softened 2. Mix the sugar and butter with a wooden spoon, then
1 teaspoon vanilla essence mix in the melted chocolate and vanilla.
100 ml thickened cream
3. heat the cream to luke warm, stir into the
chocolate mixture and beat with an electric mixer for
2–3 minutes or until thickened.

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HINTS AND TIPS: * I recommend using pure

-------------------------- icing sugar, but you could
try icing sugar mixture,
* You will need—weight, which has a small amount of
cornflour added.
spoon and liquid measures,
heatproof bowl, saucepan or a
microwave-proof bowl, wooden
spoon and electric mixer.

* As the name suggests,

devil’s chocolate frosting is
for devil’s food cake. This
frosting is equally good on
vanilla or chocolate cake, as
well as cupcakes.

* Thickened cream is an

Australian style of cream
that has a thickening agent
added. For more on Cream see
Really Useful Information.
This recipe will work just
as well with any cream with
a minimum fat content of
35 per cent.

410 The Basics: a really useful cookBook

Custard

Makes about 3 cups
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500 ml milk Method:
½ vanilla bean, split
1. in a medium saucepan, bring the milk and vanilla to
lengthways, or a simmer and remove from the heat.
1 teaspoon vanilla
extract 2. Use a whisk to beat the egg yolks and sugar in a
5 egg yolks bowl until light and fluffy.
150 g caster sugar
3. pour the hot milk onto the egg mixture, whisking
quickly as the milk is added.

4. Return the custard to the saucepan and over medium
heat, stir constantly (in a figure 8 shape) with a wooden
spoon until the mixture coats the back of the spoon.

5. strain the custard into a bowl or jug and serve, or
refrigerate. serve hot or cold.

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HINTS AND TIPS: Cool as quickly as possible to the milk to allow the
by placing in an ice bath, tiny black seeds to escape.
-------------------------- which means having a larger Once the milk is brought to
bowl than the one the custard simmering point, remove from
* You will need—saucepan, is in and half-filling it with the stove and stand for
cold water and ice cubes. 10 minutes for the vanilla
bowl, whisk, wooden spoon, to infuse before adding to
sieve, and spoon, liquid and t*heAnfirospttipolnacteo—aovtohiedr this in the egg mixture. Then remove
weight measures. than the bean and with the back
of a small knife, scrape out
* This is a real custard, watching carefully how the as many of the black seeds
and add to the mixture. The
also known as a ‘crème custard is thickening—is remaining vanilla pod can
Anglaise’ or ‘English be rinsed under cold water,
custard’. to add 1 tablespoon cornflour dried with paper towel and
stored in the sugar jar to
* Because there is no flour (starch) to the egg yolk and perfume the sugar, as well
as being used again in a
in this recipe, there is a sugar mixture before adding custard but without as much
real chance the custard could intensity.
curdle or separate if it is the hot milk. The cornflour
cooked for too long or too
fast over high heat. Should will help hold the egg yolks
this happen, one way to try
and fix it is to use a hand- even if overcooked; it will
held blender; this will help
disperse the curdled egg in also mean a thicker custard,
the mixture though it results
in a different consistency. similar to the pre-made

stuff.

* If using a vanilla bean in

this recipe, it is advised
to slice the vanilla bean in
half lengthways before adding

Toppings 411

ItalIan merIngue

Makes about 2 litres
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60 ml water
300 g caster sugar
1 tablespoon glucose (optional)
5 egg whites

Method:
1. Place the water, sugar and glucose in a saucepan
and bring to the boil. Place a sugar thermometer in
the syrup once it comes to the boil.
2. When the sugar reaches 110°c on the thermometer,
whisk the egg whites with an electric mixer until firm
peaks form. constantly watch the sugar thermometer,
remove the syrup from the heat once it reaches 120°c
(soft ball stage).
3. Turn the electric mixer to the slowest speed and
slowly pour the hot sugar syrup into the egg whites in
a thin steady stream. continue to beat on slow until
all the syrup has been added, then increase the speed
to medium and continue beating until the mixture is
cool, about 15 minutes. The meringue is now ready to
use on or in any number of popular desserts or icings.

412 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—saucepan, the mixture until thick and is now ready for use on or
glossy. Remove from the heat, in cakes and biscuits. Store
liquid, weight and spoon transfer to an electric mixer in an airtight container
measures, sugar thermometer, and whisk until completely for up to 2 weeks in the
electric mixer with whisk cold. This dense, firm refrigerator or frozen in
attachment and plastic meringue can then be piped smaller batches for up to
spatula. into decorative shapes or 3 months. Leave at room
simple meringue nests and temperature for a least
* To make this successfully, placed on a lined baking tray 1 hour before using. Butter
and cooked in a preheated cream made from Italian
you will need a sugar 120ºC oven until crispy, meringue is beautiful as it
thermometer. about 1½ hours. is not sickly sweet or overly
rich the way butter cream
* Italian meringue can * To make shogi sticks that made with just butter and
sugar can be.
be kept for 2 days in an are used to decorate the
airtight container in the outside of cakes—add to the
refrigerator. cold beaten Swiss meringue,
40 g sifted cocoa powder
* Glucose is not necessary and 200 g roasted hazelnut
meal. Then pipe into sticks
in the recipe and the the size of a little finger
meringue will work well and bake for 10–15 minutes
without it. Glucose will, in a preheated 180ºC oven.
however, prevent sugar Leave to cool before removing
crystals from forming around from the tray. Store in an
the edge of the bowl or in airtight container for
the egg whites. 7 days.

* Scoop the mixture into * Italian meringue is used
butter cream—make the
a piping bag and pipe the in
meringue onto cooked puddings
or Bombe Alaska. The meringue recipe quantity of Italian
is cooked from the sugar
syrup, so it does not need to meringue, although increase
go into the oven. To brown,
simply use a blow-torch, the sugar by 100 g to total
being extremely careful as it
will burn very, very easily. 400 g. Follow the method to

the end, but keep the mixer

whisking at medium speed

* Another form of cooked and begin adding, in small
meringue—
meringue is Swiss amounts, 500 g softened,

combine 3 egg whites and unsalted butter. Do not be

300 g pure icing sugar in inclined to add it too fast

a heatproof bowl. Place or the mixture might split.

the bowl over a saucepan Beat for a further few

of boiling water and beat minutes. The butter cream

Toppings 413

Lemon curd

Makes approximately 900 ml
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5 egg yolks Method:
500 g caster sugar
zest of 4 lemons 1. Place about 10 cm of water in a saucepan and bring
200 ml lemon juice to a simmer.

(approximately 2. Place in a heatproof bowl over the saucepan but
4 lemons) do not let it touch the water. Mix the egg yolks and
150 g butter, diced sugar until combined and stir in the zest and juice.
add the butter and place over the simmering water.
use a whisk or plastic spatula to stir the mixture
constantly until it heats through and begins to
thicken. remove from the heat, strain into a clean
bowl and stir until slightly cooled.

3. Transfer to sterilised jars, cover and refrigerate
until needed. The lemon curd will last for up to
1 month refrigerated.

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HINTS AND TIPS: * Lime juice produces a good tenderises the membranes
within. Alternatively, try
-------------------------- albeit tarter alternative. microwaving the lemon for
20–30 seconds before juicing.
* You will need—cutting * For passionfruit curd—use

board, cook’s knife, 200 ml strained passionfruit
saucepan, juicer, grater, pulp then add 1 tablespoon
whisk, plastic spatula, of the seeds back into the
weight and liquid measures, juice.
2 bowls, and jars for
storage. * Lemon curd can be used as

* Lemon curd is also known a spread on warm toast or
scones. It can also be used
as ‘lemon butter’ and ‘lemon as a filling for tartlets and
cheese’. cakes—either as a frosting
or sandwiched in a sponge
* It is important to use cake or Swiss roll.

the double boiler method to * To make juicing lemons
control the heat and prevent
the eggs from scrambling. easier, roll the lemon on
It also produces a smoother the benchtop, applying
texture by cooking the curd pressure with the palm of
slowly over simmering water. your hand; this ‘bruising’

414 The Basics: a really useful cookBook

Pastry cream

Makes 700 ml
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500 ml milk Method:
1 vanilla bean, split
1. place the milk and vanilla bean in a saucepan, and
lengthways bring just to the boil. Remove from the heat and stand
5 egg yolks for 10 minutes to allow the vanilla to infuse.
150 g caster sugar
50 g plain flour, sifted 2. Whisk the egg yolks and sugar until pale. Add the
flour and stir until combined.

3. Remove the vanilla bean from the milk and, with the
back of a small knife, scrape the tiny black seeds
from the bean and add to the egg and sugar mixture.

4. pour a quarter of the milk into the egg mixture and
stir to loosen the mixture, then add the remaining
milk and mix well.

5. pour the mixture back into the saucepan, stir
continuously over medium heat and bring to the boil.
Boil for 2 minutes and remove from the heat.

6. pour the pastry cream into a bowl and place a piece
of plastic wrap directly on the custard to prevent it
from forming a skin. Cool completely before using.
Keep covered and refrigerated for up to 5 days.

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HINTS AND TIPS: * Use a stainless steel * Replace the plain flour

-------------------------- bowl, saucepan and whisk with gluten-free cornflour for
when making this recipe. a coeliac-friendly recipe.
* You will need—weight Using aluminium will make the
pastry cream turn grey and * To make a chocolate pastry
and liquid measures, bowl, taste metallic.
small paring knife, whisk and cream, replace 1 tablespoon
saucepan. * Once the vanilla bean flour with 1 tablespoon cocoa
powder and add 1 tablespoon
* Pastry cream is a staple has been used, wash and pat more of sugar.
dry. Leave to air dry for a
of all pastry cooks. It is few hours then store in the
used in a vast array of sugar container to scent the
sweet treats from fruit flans, sugar. It can be used again
éclairs and profiteroles to (with less pungency) to make
soufflé bases, crème chiboust another pastry cream.
and mousselines.

Toppings 415

MarMalade

Makes about 5 litres
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1 kg seville oranges
juice of 1 lemon
½ teaspoon cooking salt
3 litres cold water
3–4 kg white sugar

Method:

1. Wash the oranges thoroughly to remove any dust,
dirt and wax. slice the top and bottom from the
oranges and discard.

2. slice the oranges thinly, remove and keep any
seeds. Wrap the seeds from the oranges and any from
the freshly squeezed lemon in muslin or cheesecloth
and tie with cooking string.

3. Place the sliced oranges, salt and muslin bag
of seeds in a large ceramic bowl or stainless steel
pot and add the cold water. cover and refrigerate
overnight.

4. The following day, measure the volume of water and
fruit before placing the fruit, muslin bag and water
into a heavy-based saucepan. Bring to the boil, reduce
the heat and simmer for 30–40 minutes or until the
orange rinds are tender.

5. Measure the sugar to equal the volume of the orange
and water (about 3.6 kg). add the sugar and lemon
juice to the hot orange mixture and bring to the boil,
remove any froth or scum that forms on the surface.

6. cook until it becomes a jelly consistency, about
20 minutes. This can be tested by spooning a small
amount onto a plate and refrigerating for 5 minutes;
when pushed with your finger, it will have a wrinkly
skin. if it is not ready, keep boiling and testing
every 5–10 minutes until it is at setting point.

416 The Basics: a really useful cookBook

Method cont.

7. Discard the bag of seeds and remove the marmalade
from the heat. set aside for 15 minutes to allow the
marmalade to cool slightly and the pieces of fruit to
settle throughout the mixture; the fruit will float to
the top if poured into jars immediately.

8. pour into sterilised jars and store for up to
6 months. Refrigerate after opening.

-----------------------------------------------------------------------------------

HINTS AND TIPS: fruit available, void of any point for the marmalade is
105ºC. Remove from the heat
-------------------------- blemishes or rot. and rest for 20 minutes
before bottling in hot
* You will need—large * Soaking the fruit for sterilised jars.

5-litre pot or bowl for 24 hours helps to soften * For tips on how to
soaking the fruit, cutting the rind and remove some
board, cook’s knife, spoon bitterness. It also reduces sterilise jars, see Basic
and weight measures, wooden the cooking time and keeps Preserving.
spoon, muslin or cheesecloth, the fruit in the marmalade
cooking string, juicer, tasting fresh.
ladle and jars with lids for
storage. * Using the seeds from the

* Seville oranges are very freshly squeezed lemon as
well as from the oranges
sour and have a high pectin helps to gel the marmalade.
level, which significantly
helps in the gelling of the * Other citrus fruits
marmalade. Marmalade made
with sweet oranges struggles ideal for marmalade include
to set properly without added cumquats, lemons, limes and
setting agents; they also grapefruits.
lack the bitterness—the
determining factor in a * Citrus fruits are often
good marmalade—producing
something that resembles an coated with a wax which is
orange jam rather than a hard to remove. It is best
marmalade. to buy fruits that are sold
as ‘unwaxed’ to avoid damage
when scrubbing them yourself.

* Like any preserve, always * If you own a sugar

use the best and freshest thermometer, the setting

Toppings 417

Strawberry jam

Makes about 3 cups
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

400 g white sugar
500 g strawberries, hulled
50 ml lemon juice plus any seeds

Method:

1. To sterilise the jars to be used, see Basic
Preserving. Place 2 saucers in the freezer (to check
the jam’s consistency later). Preheat the oven to
140ºc.

2. Place the sugar in a cake tin and place in the
oven.

3. Place the strawberries, in a heavy-based saucepan,
add the lemon juice and seeds and slowly bring to the
boil over medium heat.

4. after 10 minutes, slowly stir in the warmed sugar,
increase the heat to high and boil until the sugar
dissolves and the jam thickens, about 15 minutes.
stir occasionally to prevent the jam from sticking to
the bottom of the pot. remove any scum that may have
formed on the surface.

5. Test the jam by placing a teaspoonful onto a
chilled saucer, place back in the freezer for
30 seconds, then remove and run the handle of the
spoon through the jam; it should wrinkle around the
edges when done. if not, continue to boil for another
5 minutes and test again on the second cold saucer.

6. When the jam is ready, remove from the heat and
leave to stand for 15 minutes for the fruits to settle
evenly. (hot jam poured immediately into the jars can
cause the fruit to rise and sit at the top of the
jam.) remove any seeds that were added and discard.
While still warm, pour the jam into the sterilised
jars. seal the jam jars, label with a name and a date.
store in a cool, airy, dry, dark place for up to
1 year. refrigerate once opened.

418 The Basics: a really useful cookBook

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HINTS AND TIPS:

-----------------------------------------------------------------------------------

* You will need—cutting solidify, is unsightly and * This jam is ideal with
may cause fermentation of the
board, paring knife, juicer, jam. homemade scones and whipped
heavy-based saucepan, wooden cream.
spoon, weight and liquid
measures, cake tin and jars * Always use a premium fruit
for storage.
when making jam.

* The yield from this recipe * Try adding 2 pieces of

varies depending on the lemon or orange zest to the
ripeness of the fruit and the jam for added flavour. Be sure
time taken to reach setting to wash the zest and remove
point. any pith (white flesh) before
adding at the beginning of
* The amount of sugar used cooking; then remove when
removing the seeds.
in a jam recipe depends on
the ripeness or tartness of * Warming the sugar before
the raw fruit. With this in
mind, a very general rule of adding to the fruit is said
thumb is that the fruit and to aid in maintaining clarity
sugar quantities are close to in the jam as the warm sugar
equal. dissolves faster, allowing
the jam to reach setting
* It is always recommended point sooner. The sugar
added to a cake tin or tray
to make any jam in small should be no deeper than
batches to maintain the 3 cm nor should it be spread
flavour and integrity of the too thinly, which allows
fruit. Never exceed more than the sugar to start to melt.
1 kg fruit at a time. Cooking This heating process should
a large batch of fruit for take about 10 minutes, about
too long to get it to reach the same amount of time it
setting point can break down takes to slowly bring the
the fruit to the point of strawberries and lemon juice
losing valuable flavour. to the boil.

* The faster the jam is * Other berries adapt very

cooked, the more it will well to this recipe—try
retain its colour and flavour. blackberries, raspberries
or mulberries. Try making
* It is important to remove a mixed berry jam using the
best quality fruit in season.
any scum that develops as
the fruit and sugar mixture
comes to the boil and before
packing as it tends to

Toppings 419

------------------------------------
xxxxxxxxxxxxx 14. Drinks xxxxxxxxxxxxx
------------------------------------

Banana smoothie

Serves 1
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

6 ice cubes Method:
1 ripe banana, chopped
250 ml full cream or skim 1. Place the ice in a blender and blitz to break up.

milk or soy milk 2. add the banana, milk and honey and blend until
1 tablespoon honey smooth and thick.
ground cinnamon or nutmeg
3. serve immediately. sprinkle with a bit of ground
(optional) cinnamon or nutmeg, if desired, before serving.

-----------------------------------------------------------------------------------

HINTS AND TIPS: straight into the blender. As * Try adding 2 tablespoons
well, knowing that 4 pieces
-------------------------- = 1 banana is handy if using peanut butter and
frozen bananas in other 2 tablespoons wheatgerm to
* You will need—cutting recipes, such as banana cake the mixture. Or nut meals
which may call for 3 bananas can be added (2 tablespoons)
board, cook’s knife, liquid (12 pieces). to the above recipe to add
and spoon measures and protein.
blender.

* Bananas need to be very * Smoothies are a great, *smoTooth‘ipeo—werre-pulpa’ceyotuhre honey

ripe for a great smoothie. high protein way to start the with molasses and add
Look for bananas that have day. 1 teaspoon brewer’s yeast.
brown spots—called ‘sugar Both molasses and brewer’s
spots’—all over the skin as * For a super-thick yeast are available at health
this is a classic sign that food shops.
the starch in the bananas has smoothie—replace the ice
turned to sugar. cubes with a scoop of ice- * To ‘iron-boost’ your
cream, and replace the milk
* Freezing leftover bananas with 1 cup natural or vanilla smoothie—add 1 teaspoon
yoghurt. magnesium supplement powder,
is a great idea. Bananas available at health food
should be frozen when it is * For a berry smoothie— shops.
apparent that they will turn
black and mushy before they replace the banana with 1 cup
are consumed. Peel and chop of mixed berries or very ripe
the bananas into 4 pieces strawberries.
and place in a plastic bag
or airtight container before *smoFootrhiae—hetarlyth1y breakfast or
freezing. Peel bananas cup fresh
before freezing so the skin
doesn’t freeze to the flesh. toasted muesli blitzed with
Cutting into 4 pieces means
the banana is ready to go the ice, ½ banana, ½ cup

strawberries, 1 cup natural

yoghurt (or milk) and

1 tablespoon honey.

422 The Basics: a really useful cookBook

Eggnog

Makes about 8 cups
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6 eggs, separated Method:
180 g caster sugar
125 ml white rum 1. Place the egg yolks and half the sugar in a bowl
375 ml brandy or cognac and whisk until light and fluffy.
500 ml milk
500 ml thickened cream 2. stir in the rum and brandy or cognac and add the
freshly grated nutmeg milk. Place in the refrigerator.

3. Whip the cream until soft peaks form (semi-
whipped). Fold the cream into the egg mixture and
place back in the fridge.

4. Whisk the egg whites and half the remaining sugar
with an electric mixer until stiff peaks form. Fold
into the eggnog and refrigerate until serving.
sprinkle with the nutmeg.

-----------------------------------------------------------------------------------

HINTS AND TIPS: carry potentially harmful * For kiddies who want to be
bacteria. But for those
-------------------------- concerned with statistics, a part of the festivities,
then there is an alternative. try the following. Use the
* You will need—3 bowls, Try cooking the eggs. This cooked egg method in the
would mean NOT separating previous tip and beat the
liquid and weight measures, the yolks from the whites. eggs, sugar, 250 ml grape
and electric mixer. Combine the sugar and eggs juice and 1 tablespoon
in a heatproof bowl, then vanilla extract over the
* Eggnog has a long history add the rum. Place the bowl double boiler until light
over a saucepan of simmering and fluffy. Add the milk and
and many tales about how it water (a double boiler) chill. Fold in the whipped
became known as ‘eggnog’ and and whisk furiously and cream and serve. Apple juice
what should and shouldn’t continuously until the egg or orange juice also work
go into it. This book is not mixture triples in volume, is well.
the vehicle to thrash out a thick and velvety—and any
debate over such matters but bacteria are dead. Add the
rather its aim is to provide brandy or cognac and milk and
one of the many versions of refrigerate until chilled.
this festive heart warmer/ Whip the cream as directed
stopper. and fold into the cooked
‘nog’.
* The first controversy is

the raw egg element in the
recipe. Research shows that
it is approximately 1 in
20 000 eggs that is said to

Drinks 423

Hot cHocolate

Serves 2
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

600 ml milk Method:
150 g quality dark
1. Bring the milk to the boil. remove from the heat,
chocolate, chopped add the chocolate and sugar and stir until the
2 tablespoons caster sugar chocolate has completely dissolved.

2. serve immediately (see hints and Tips for serving
suggestions).

-----------------------------------------------------------------------------------

HINTS AND TIPS: or a benchtop blender. Pour boil, remove from the heat
half the hot chocolate into and cool slightly. Serves 2.
-------------------------- the mugs then blend the
remaining half to create a * For a truly rich
* You will need—saucepan, fine froth, pour and spoon the
froth into the mugs and serve encounter, replace half the
liquid, weight and spoon immediately. milk with pouring cream.
measures and small wooden
spoon or whisk. * For a naughty night cap, * For an easy dinner party

* A great hot chocolate is add 1 nip (30 ml) of your idea, make the hot chocolate
favourite bedtime drink. in advance. When ready
made using chocolate not Cognac, brandy or whisky are to serve, reheat the hot
cocoa powder. very conservative, for a bit chocolate, place a scoop of
more fun try Bailey’s Irish chocolate ice-cream into a
* The chocolate is added to Cream, Kahlua or Crème de coffee glass and top with hot
Cacao. chocolate.
the milk away from the heat
because the residual heat * A decadent twist for the
of the milk is more than
enough to melt the chocolate kids could mean replacing
and dissolve the sugar. It the caster sugar with dark
also cools the milk to avoid brown sugar and adding
scalding your tongue. 1 teaspoon vanilla extract—
an extra marshmallow wouldn’t
* The obvious choice to go astray either.

finish off a hot chocolate * If all that is in the
is to add a couple of
marshmallows to the mug. pantry is cocoa powder, then
Or try simply dusting the try this—combine 1 cup water
top with powdered drinking with 75 g cocoa powder in a
chocolate (cocoa powder with saucepan, bring to the boil
added sugar). then add 500 ml milk and
2 tablespoons soft brown
* Try frothing the hot sugar. Bring back to the

chocolate. For this you will
need a hand-held blender

424 The Basics: a really useful cookBook

Lemon and ginger tea

Serves 2
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500 ml cold filtered water Method:
½ lemon
5-cm knob of ginger, 1. Bring the cold water to the boil.

washed and sliced 2. squeeze the lemon into a teapot, chop the squeezed
lemon into pieces and add to the pot with the ginger.

3. Pour in the boiled water then let rest for
5 minutes before serving.

-----------------------------------------------------------------------------------

HINTS AND TIPS: to infuse for an extra

-------------------------- 2 minutes.

* You will need—cutting * Try adding 1 native lemon

board, cook’s knife, liquid myrtle leaf per person.
measure and teapot.
* Ginger aids digestion,
* If making a large pot
stimulates the circulatory
of tea, invest in a teapot system, and can prevent
that has an infuser or use nausea and travel sickness.
a coffee plunger. The ginger
will not need to be removed * Lemon is an antiseptic,
but the flavour will intensify
if left to rest for a long aids digestion and stimulates
period of time. the immune system which is
why this tea is great when
* Honey can be added for suffering from a cold.

sweetness.

* Only use fresh ginger for

this; powdered or bottled
ginger will not work at all.

* Try this tea when you have

a cold and you need to soothe
a sore throat.

* To make a stronger

concoction for a sore throat
use: 1 nip scotch, 1 teaspoon
honey and 1 whole clove,
allowing the ginger and clove

Drinks 425

Lemonade

Serves 6
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

225 g white sugar Method:
250 ml water
250 ml lemon juice (about 1. Place the sugar and water in a saucepan and bring
to the boil. reduce the heat and simmer for 5 minutes
4–5 lemons) or until the sugar dissolves.
1 litre still or sparkling
2. remove from the heat and cool slightly, then add
mineral water the lemon juice.
2 cups ice
1 lemon, sliced 3. set the base lemon syrup aside to cool, add the
mineral water, ice and slices of lemon and serve in a
jug.

-----------------------------------------------------------------------------------

HINTS AND TIPS: * Oranges can replace the * Make double the recipe and

-------------------------- lemons to produce a much freeze some of the lemonade
sweeter drink. Add to the as ice cubes, then add these
* You will need—weight and orange syrup, 1 tablespoon lemonade cubes to the drink
orange blossom water, found to prevent the lemonade from
liquid measures, saucepan, in Middle Eastern grocers and diluting.
wooden spoon, cutting board, health food shops.
cook’s knife, juicer and
2-litre jug. * When limes are abundant,

* It is not necessary to make the syrup with lime
juice. You may need to
strain the lemon juice before increase the sugar content by
adding. Any pulp that goes as much as 100 g to counter
into the lemonade adds a their extra astringency.
certain homemade feel to the
drink. Just be careful not to * Once the lemonade is
let the seeds go in.
made, try adding 3 sprigs
* The lemon syrup can be of mint. Bruise the mint
with your fingertips before
made and stored separately. plunging into the jug of iced
This lemon concentrate is lemonade.
ideal not just for lemonade
but for adult drinks as well. * Not all lemons are
Over ice, add a nip (30 ml)
of vodka, tequila or gin, and the same. The three main
2 nips of lemon syrup then varietals are the Eureka,
top up with sparkling mineral Lisbon and Meyer. The Meyer
water or tonic water. is the most prized with its
thin skin and sweeter flavour.

426 The Basics: a really useful cookBook

Punch

Serves 10
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1 kg ice Method:
500 ml orange juice
500 ml pineapple juice 1. Place the ice in a large punch bowl (at least
250 ml peach or apricot 5-litre capacity).

nectar 2. Pour all the ingredients over the ice and stir with
100 ml lemon juice (about a ladle until well mixed.

2 lemons)
500 ml dry ginger ale
500 ml sparkling mineral

water
400 g can crushed

pineapple
1 small can passionfruit

pulp
½ bunch mint, leaves

washed and chopped

-----------------------------------------------------------------------------------

HINTS AND TIPS: Frangelico, white rum,
Limoncello or Schnapps are
-------------------------- also popular.

* You will need—cutting * Strangely, fruit punch

board, cook’s knife, liquid appears to be out of fashion
measure, ladle and punch or is it that punch bowls
bowl. are too daggy? Whatever the
reason, punch is a brilliant
* Punch, as in fruit punch, kids’ party drink that must
surely beat a boring bottle
can be any combination of fizzy drink sitting on a
of drinks, usually non- table.
alcoholic, mixed with fruit
juices and poured over ice.

* Fruit pieces add to the * The ultra healthy version

texture of the drink and of punch consists of homemade
mint adds fresh flavour and fruit juices and your own
perfume. mixture of crushed or finely
chopped fresh tropical
* For an adult version, fruits.

try adding 750 ml vodka or
dark rum. Gin, Cointreau,

Drinks 427

------------------------------------
xxxxxxxxxx 15. Basic Recipes xxxxxxxxxx
------------------------------------

Apple, prune And spice stuffing

Makes about 4 cups
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

50 g butter
1 small onion, finely diced
2 bacon rashers, chopped
100 g dried apple rings, chopped
100 ml calvados (apple brandy)
250 g fresh bread crumbs
150 g pork mince
2 eggs
1 Granny smith apple, grated with skin on
1 cup pitted torn prunes
1½ teaspoons mixed spice
100 g pine nuts
salt and pepper

Method:
1. Melt the butter in a pan, add the onion and bacon
and cook until softened with little colour. set aside
to cool.
2. soak the dried apple in the calvados for
20 minutes.
3. Mix the bread crumbs, mince, eggs, chopped dried
apple, grated apple, prunes, mixed spice, nuts and
seasoning in a bowl. add the cooled onion and bacon
and mix until thoroughly combined.

430 The Basics: a really useful cookBook

-----------------------------------------------------------------------------------

HINTS AND TIPS:

-----------------------------------------------------------------------------------

* You will need—cutting to remember when straining
the mushrooms after soaking,
board, cook’s kife, sauté that sand will have collected
pan, wooden spoon and cup, at the bottom of the dish, so
spoon, weight and liquid be careful not to strain that
measures. back into the mushrooms.

* Use this stuffing inside * Onion and sage stuffing—

a whole turkey, or press use the basic recipe, but
between the skin and breast replace the apples, prunes
meat on a turkey buffet. This and spice with another small
requires the cook to use the onion (finely chopped) and
fingers, to separate the skin ¼ cup finely shredded fresh
without tearing from the sage leaves.
meat. Do not force all the
stuffing in as it will expand * The stuffing could also be
as it cooks.
rolled into balls and cooked
* The pork mince in this alongside the turkey roast,
just add when there is
recipe adds body and moisture 45 minutes of roasting time
to the stuffing but can be to go.
replaced with 150 g fresh
bread crumbs if preferred.
The eggs can also be replaced
with 100 g melted butter or
extra virgin olive oil.

* Chestnut and wild

mushroom stuffing—this is
a combination of fresh or
tinned chopped chestnuts
mixed with dried and
reconstituted wild mushrooms
imported from Europe and
available at specialist delis
and European-style produce
stores. Use the basic recipe
but replace the apples,
prunes, pine nuts and spice
with 200 g chestnuts and
100 g wild mushrooms (known
as ‘forestiere’ mixture),
soaked in hot water for
20 minutes. It is important

Basic Recipes 431

Beer Batter

Makes about 2½ cups
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
150 g rice flour
20 g cornflour
375 ml cold beer
½ teaspoon ground black pepper
¼ teaspoon paprika
Method:
Place all of the ingredients in a bowl and mix with a
wooden spoon. stir until just combined. The mixture
will resemble lumpy, runny cream. Do not strain,
amazingly the lumps disappear when the batter is
fried. use this batter immediately; the longer it
sits, the more the air bubbles from the beer break
down so the batter won’t be as light and crispy.

432 The Basics: a really useful cookBook

-----------------------------------------------------------------------------------

HINTS AND TIPS:

-----------------------------------------------------------------------------------

* You will need—bowl, on the outside and wet and * It is necessary to coat
doughy on the inside.
wooden spoon and weight, the food in flour before
liquid and spoon measures. * If the batter is too thin, dipping in the batter.
The flour provides a rough-
* There are many variations there is the risk of it textured surface for the wet
breaking apart when it hits batter to stick to; without
to this batter, but whichever the oil. it, the batter will mostly
recipe you use, it is still break away from the food
important to not beat or * If the oil is not hot being fried.
whisk the mixture as this
works the flour (especially if enough, the batter will soak * For a fruit-friendly beer
using plain flour) too much, up the oil making greasy
making a smooth but tighter beer-battered food. batter, try substituting
and tougher batter. The less regular bitter ale for a
it is mixed, the lumpier * If the oil is too hot, dessert beer or fruit beer,
and rougher looking it is, then whip 4 egg whites until
but it’s also lighter and the batter will crisp and soft peaks form and fold
crispier. cook before the food on the into the batter. Thread a
inside. The oil temperature strawberry or cut pieces of
* Plain flour can be for frying batter should be fruit onto a wooden skewer,
between 170ºC and 180ºC— dip into the batter and
substituted for rice flour in certainly no higher than place into a pot of hot oil
this batter. However, wheat 180ºC. on the stovetop. Because the
flours (plain or self-raising) batter is so light, the fruit
contain gluten which when *¼ The addition of of ‘fritters’ tend to be quite
fried tend to absorb fat and teaspoon bicarbonate buoyant and you will need to
moisture far more than non- roll the fritter around using
gluten flours like rice or soda is optional but can the skewer sticking out of
cornmeal. the pot. When golden, remove
produce extra bubbles in the to a plate and dust with
* For non-beer drinkers, icing sugar. Serve with a
batter to make it lighter. fruit sauce, like raspberry,
replace beer with soda water or chocolate sauce.
or sparkling mineral water— * One egg white, whisked to
as long as it is ice cold.
A very cold liquid means a soft peaks and folded into
very cold batter which helps the batter, is another way to
keep it thick without adding lighten the batter.
extra flour. Adding extra flour
causes the cooked batter to * For hits of flavour, try
be to bread-like and chewy.
adding 1 teaspoon dill seeds
* If the batter is too thick or fennel seeds to the batter
before frying. Cumin seeds or
(too much flour), the batter caraway seeds also provide an
after frying will be crisp interesting character to the
batter.

Basic Recipes 433

Blini

Makes about 20 small or 8 large
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

375 ml milk
125 g unsalted butter
7 g sachet or 2½ teaspoons dry yeast
100 g buckwheat flour
50 g plain flour
2 tablespoons white sugar
¾ teaspoon salt
2 large eggs, separated
125 g butter, for frying

Method:

1. combine the milk and butter in a microwave-safe
bowl; microwave on high in 1-minute increments until
the butter is melted, stirring between each minute.
cool slightly so the temperature is about 37ºc.
sprinkle the yeast over the top and stand for about
5 minutes to dissolve the yeast.

2. combine the flours, sugar and salt in a separate
mixing bowl. Pour the milk mixture over the dry
ingredients, add the egg yolks and mix until just
combined. cover the bowl tightly with plastic wrap and
sit in a warm place for 1 hour or until the mixture is
bubbly and has expanded by one-third. (at this point,
the batter can be refrigerated overnight and the
recipe completed the following day. allow the batter
to come back to room temperature before continuing.)

3. Whisk the egg whites until soft peaks form and fold
into the batter.

4. heat a nonstick sauté or frying pan over medium–
high heat. Melt 1 tablespoon of the remaining butter
in the pan; drop small spoonfuls of batter into the
pan to form small pancakes. cook until the edges look
a bit dry and small bubbles form on the surface. flip
to cook the other side. remove from the pan when the
second side is browned. Move the cooked blini to a
wire rack to cool. repeat with the remaining batter.

434 The Basics: a really useful cookBook

Method cont.

5. Once cool, either use immediately or store in an
airtight container in the fridge until needed. Blini
freeze very well and will last for up to 3 months
sealed in a bag or plastic container. simply defrost
overnight in the fridge before using.

-----------------------------------------------------------------------------------

HINTS AND TIPS: * Making blini without yeast * Another traditional

-------------------------- could be seen as a travesty; topping for blini is the
however, for cooks who are very common, smoked salmon
* You will need—liquid, unsure of the workings of with crème fraîche and dill.
yeast or are simply in a Try topping with a small
weight and spoon measures, hurry and can’t wait for the amount of your favourite
1 small and 1 larger bowl, yeast reaction, simply skip dip and some fresh herbs.
whisk, wooden spoon, frying this part of the method and Other suggestions are
or sauté pan and cooling continue with the recipe. cottage cheese and smoked
rack. trout or whipped Persian
*corTnryanaddd¼ingcu½p cup creamed fetta with sundried tomatoes
* Blini are traditional crab meat to or taramasalata and fresh
cucumber.
Russian pancakes that are the batter before folding
usually served with sour
cream and caviar. Blini is in the egg whites, then top
plural for the word ‘blin’
referring to a small pancake. these blini with guacamole.

* Heating the milk and * The size of the blini

melting the butter can be depends entirely on their
done just as successfully in use. If serving as cocktail
a saucepan on the stovetop. food, then 3–5 cm diameter
As long as the yeast is added is ideal. For an entrée, the
at about body temperature, traditional size of 10 cm
which is vital to activate diameter is needed—blini are
the yeast. never any bigger than this.

* Although traditionally * Cooking blini in a

made with just buckwheat nonstick pan with spray oil
flour, the addition of a small is perfect if cutting back
amount of plain flour, which on fats.
is common in Western cooking,
lightens the mixture.

Basic Recipes 435

ChiCken stoCk

Makes 2–3 litres
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2 kg chicken necks or bones, rinsed in cold water
2 onions, skin on and quartered
2 carrots, washed and roughly chopped
2 celery sticks, roughly chopped
1 bouquet garni
water

Method:
1. combine all the ingredients in a large pot and add
enough cold water to cover the chicken bones by 5 cm.
2. Bring slowly to the boil, then immediately reduce
the heat to bring the stock to a rolling simmer.
simmer for 2 hours, topping up with cold water if it
reduces to the level of the bones. have a ladle handy
to remove any scum that floats to the surface—this is
important (see hints and Tips).
3. after 2 hours, remove stock from the heat and stand
for 30 minutes before straining through a fine sieve or
colander lined with muslin cloth. allow to cool on the
bench before placing in the fridge or freezing.

436 The Basics: a really useful cookBook

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HINTS AND TIPS:

-----------------------------------------------------------------------------------

* You will need— cutting then turn into a dull and for as long as 12 hours
murky finished stock. The compared to a vegetable stock
board, cook’s knife, large flavour would also be impeded, which takes only 45 minutes
stock or soup pot and fine tasting a bit like soapy to cook.
sieve or colander and muslin dishwater.
cloth or cheesecloth. * A meat stock will last 4–5
* The skin on the onions
* It is important to rinse days in the fridge. If unsure
is not to be removed. The how long the stock was in the
the bones before cooking to pigmentation of the skin can fridge, say 6–7 days, it may
remove excess blood and fat, lend a very slight straw still be okay. Stock should
the impurities that would colouring to the stock. always be boiled before use
otherwise turn the stock and a tell-tale sign of a
cloudy. A good stock, if done * If a brown chicken stock stock that is way passed due
properly and not rushed, will date is when it has a life of
always be clear. is asked for, then place its own and begins to bubble
the raw bones on a roasting in the fridge. A stock that
* One option is to place the tray—lined with baking may have only just gone off
paper to save on washing the will have a very slight sour
bones only in the pot, add tray—then place in a very taste to it.
water to cover, bring to the hot oven to brown. This, in
boil, drain and rinse under effect, is like blanching the * It is recommended that any
cold water. This ‘blanching’ bones before making a stock,
of the bones ensures that in that it cooks most of the leftover stock be frozen for
most of the impurities proteins through, leaving another day. Frozen stock
are removed. It is argued very little to cloud the will last 3–4 months but is
that this initial cooking stock. The resulting stock best used within a month as
extracts flavour, but this should take on a good caramel the water crystals begin
is not the case—the reason colour. to ‘take over’ the ‘flavour’
stock is cooked for as long crystals. Freezing in 1-cup
as instructed is because it * Vegetables in a meat stock volumes is recommended as is
takes that long to permeate freezing in ice cube trays
the bones for maximum flavour. play a very small role, so and then transferring to
much so, that they can be plastic bags.
* It will always be insisted entirely unnecessary if all
that is needed is a pure meat
upon to begin any stock with flavour. Vegetables and spices
cold water. This is because lend only a slightly sweet
cold water, even ice cold flavour and aroma to a stock.
water will set the otherwise The Chinese, for example, do
soluble and loose proteins not like adding vegetables
in and around the bones. If to their ‘master’ stocks as
hot water is used to begin they believe that vegetables
the stock, the proteins begin absorb valuable meat flavours,
to dissolve into smaller especially when you consider
particles and as such, a that a meat stock can simmer
cloudy, grey liquid will

Basic Recipes 437

Clarified butter

Makes approximately 375 g
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500 g unsalted butter

Method:
1. chop the butter into cubes and place in a saucepan.
Bring gently to the boil and reduce the heat to low.
2. as the butter cooks, three layers will form. a
white scum collects on the surface; this is the whey
and needs to cook until the water evaporates from
it, leaving a skin that can be easily removed with a
spoon. (often cooks will stand constantly over the pot
removing the white foam wondering if it will ever stop
forming, it is best just to let it evaporate.) The
bottom layer is the casein and the middle layer is the
butterfat, a clear, golden liquid used in cooking.
3. once the skin has been removed, stand for 5 minutes
to cool slightly, then pour the fat away from the
casein into a clean container. The clarified butter can
be stored, sealed, at room temperature, but is best
kept refrigerated.

438 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—cutting solids are a protein, and * Clarified butter and ghee
like all proteins, their
board, cook’s knife, shelf life is limited, so can be used wherever oils
saucepan, spoon and container when the proteins begin to are called for. In pastries,
for storage. break down, the butter fat is this style of butter is still
affected and turns rancid. semi-soft and creamy at room
* Clarified butter has had temperature, and aids in a
* Ghee, the purest form of flaky pastry.
water, milk solids and
any salts (if using salted clarified butter (all water
butter) removed. has been removed), is used
heavily in Indian cooking. It
* Clarified butter is popular is found in all supermarkets,
and Indian and Middle Eastern
in cooking because it is a food stores. Ghee has a
pure fat that cooks at higher nuttier flavour than the
temperatures compared to French style of clarified
butter, which browns quickly butter as it is cooked for
because of the milk solids. slightly longer. This process
cooks the casein residue that
* Take into account that sinks to the base of the pot,
browning the casein and in
approximately 25 per cent turn providing the distinct
of the original weight will flavour. This is, of course,
be lost to skimming and the easy answer to having
straining. So for every 500 g clarified butter for cooking.
of butter clarified, about Note, however, it is more
125 g is wastage, leaving expensive than butter because
roughly 375 g clear of the extra process and
butter fat. packaging it must go through.

* Another name for clarified * For people who are

butter is ‘drawn’ butter, lactose-intolerant, ghee
more common in North American (more so than homemade
cookbooks. clarified butter) is
digestible as the protein
* One of the best known uses has been cooked out, leaving
a lactose-free cooking fat
for clarified butter is for similar to a vegetable or
hollandaise sauce. It is also nut oil. Still, it is best
favoured in genoise cakes and to see your physician before
madeleines where butter is ingesting this product.
melted not creamed.

* Clarified butter stores

better than regular butter,
up to 6 months, refrigerated.
This is because the milk

Basic Recipes 439

Club sandwiCh

Makes 4
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12 slices of bread
¾ cup mayonnaise
1 cos lettuce, leaves washed and dried
4 tomatoes, each cut into 4 thick slices
salt and pepper
500 g cooked turkey breast, sliced
16 streaky bacon rashers, crispy fried

Method:
1. for the first layer, toast 4 slices of the bread and
place on the bench.
2. Begin toasting the next 4 slices of the bread.
3. spread the first 4 slices with a quarter of the
mayonnaise and top each with lettuce leaves and
4 thick slices of tomato. season with salt and pepper.
This first layer is always meat free.
4. spread another quarter of the mayonnaise on the
second batch of toast. Toast the last 4 slices of
bread. Place the second batch of toast on the first
layer, mayonnaise side facing the tomato. spread
another quarter of the mayonnaise on the exposed toast
and top with a layer of lettuce, sliced turkey and
bacon. spread the remaining mayonnaise on the final
batch of toast and place, mayonnaise side down on top
of each sandwich. Pin the sandwiches together using
the toothpicks, arranging in such a way that allows
each sandwich to be cut into 4 diamond shapes. Without
the toothpicks, the sandwiches may fall apart when
served.

440 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—cutting * It is not recommended

board, cook’s knife, frying to make these sandwiches
pan, tongs, cup measure, too far in advance, as the
toaster and 16 toothpicks. ingredients soften the toast
and the desired effect is
* Also know as a ‘clubhouse lost.

sandwich’, it is thought * Vary the flavour of
to have originated at the
Saratoga Clubhouse, Saratoga, the mayonnaise by adding
New York, in 1894. ½ teaspoon sliced bird’s eye
chilli or 2 tablespoons pesto
* This is the perfect way or 1 teaspoon wholegrain
mustard.
to use up leftover ham and
turkey from Christmas, using * The type of bread used is
sliced ham instead of the
bacon, making for a very easy simply a matter of taste.
Boxing Day lunch idea. Traditionally made with
basic squares of white bread,
* As this is such a large the use of grain breads,
sourdough and crusty Vienna
sandwich, one whole sandwich is fine.
per person may be too much.
Serve on a platter as a * Adding other ingredients
shared meal idea, allowing
half a sandwich per person. like avocado, cheese and
cucumber, although fine, tends
* Chicken breast or roast to add too many layers and
extra thickness, and makes
beef can easily replace the it even more difficult to
turkey breast as is often wrap your mouth around the
the case when served in sandwich. It then isn’t a
restaurants. club sandwich but just a very
BIG and ominous double-decker
* Marinated chicken sandwich.

thigh meat, grilled on
the barbecue, is a great
alternative and a cheaper
option than breast meat.
(Marinating is optional.)

* Iceberg lettuce, rocket

or mixed lettuce leaves can
replace the cos lettuce.

Basic Recipes 441

Crème fraîChe

Makes 2 cups
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300 ml thickened cream Method:
(minimum 35 per cent
fat) 1. Pour the cream into a saucepan and gently heat to
body temperature (37°c) or slightly warmer—do not boil.
3 tablespoons buttermilk
2. remove from the heat and stir in the buttermilk, then
transfer to a clean bowl and cover with plastic wrap.

3. leave on the bench for 12–24 hours. stir once, cover
again and refrigerate for 8 hours before using. crème
fraîche will last in the fridge for 7–10 days and can
be frozen in small amounts for up to 3 months.

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HINTS AND TIPS: doesn’t split when cooked. *fraTîochmea—kemiax herbed crème
This is because it is high in into the basic
-------------------------- fat and low in protein.
recipe 1 tablespoon chopped
* You will need—saucepan, * Crème fraîche thickens
fresh herbs; either a mixture
bowl, spoon, and liquid and after it is chilled, so do
spoon measures. not panic if it appears of parsley, chervil, chives
slightly runny before it
* Crème fraîche is enters the fridge. and basil, or a single herb

pronounced krem fresh. * Do not substitute crème flavour including any of

* The number-one concern fraîche with sour cream if the aforementioned or try
the dish is to be cooked over
for cooks when deciding high heat as sour cream has oregano, sage, tarragon or
to make their own crème a much lower fat content and
fraîche is hygiene. How can will curdle in the heating mint.
a cream product survive at process.
room temperature (preferably
a very warm area that can * For cold or gently heated
maintain approximately 40ºC)
for so long without spoiling? sauces, crème fraîche can be
This is due to the benign substituted in equal measure
bacteria in the buttermilk with sour cream or yoghurt or
which grow and protect with equal parts thickened
the cream from any harmful cream and sour cream.
bacteria forming.

* Crème fraîche is used

in recipes because it adds
a distinct flavour and it

442 The Basics: a really useful cookBook

Croutons

Makes 2 cups
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2 cups stale crustless Method:
bread cut into 1-cm
dice 1. preheat the oven to 180ºc. Line a baking tray with
baking paper.
½ cup melted butter,
clarified butter, ghee 2. place the bread in a bowl and pour the butter or
or olive oil oil around the edge of the bowl, then using a spoon or
your hands, quickly toss the croutons so as to evenly
distribute the butter or oil.

3. spread evenly and in a single layer on the prepared
baking tray, and bake for 20 minutes or until golden
and crunchy.

4. Remove from the oven and cool. store the croutons
in an airtight container in the fridge for up to
1 month or even longer if made with olive oil.

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HINTS AND TIPS: style of crouton is made, into rounds or on an angle
it is ideal to blitz in a approximately ½ cm thick,
-------------------------- food processor to make bread then brush with melted butter
crumbs. or oil and dry in the oven.
* You will need—cutting
* For great flavour—add * See French onion soup for
board, cook’s knife,
saucepan, bowl, spoon, cup 1 tablespoon chopped fresh another recipe for cheese
measure, baking tray, baking herbs or ½ tablespoon dried croutons which can be used in
paper and airtight storage mixed herbs to the butter or a salad or simply as a snack
container. oil before tossing with the for hungry kids after school.
croutons.
* The main role of a crouton * For large croutons served
* Two chopped garlic cloves
is to soak up the liquid to in a salad, use a sourdough
which the crouton has been can be added to the butter as loaf or French stick sliced
added, whether that be salad it melts to infuse the flavour into rounds 1-cm thick and
dressing, soup, meat juices and produce a tasty garlic brushed with garlic oil (see
or even sauces. crouton. Garlic and herbs can roasted garlic) then dried
be mixed together too. in the oven for 30 minutes at
* The most basic crouton 100°C.
* Cutting croutons into
recipe of all is to simply
oven-dry bread cut in any dice is only one method.
fashion, with no butters Another popular method is
or oil and no seasoning or to use a French stick, slice
flavours added. Once this

Basic Recipes 443

Curry powder

Makes about 2½ cups
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1 cup coriander seeds
½ cup cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 cinnamon stick, broken into small pieces
1 teaspoon whole cloves
1 teaspoon cardamom seeds
2 tablespoons ground turmeric
2 teaspoons chilli powder
2 tablespoons rice flour

Method:

1. it is important to toast the whole seeds to enhance
their flavour and to make grinding them much easier. To
dry fry the coriander seeds, place them in a frying
pan and cook over medium heat, shaking the pan often
to evenly toast, until the seeds begin to smoke.
remove from the heat and place on a tray to cool.
repeat this process by separately frying the cumin
seeds, fennel, cinnamon, cloves and cardamom, placing
each onto the tray to cool. it is fine to mix all the
toasted seeds together when cooling.

2. once cool, begin the process of grinding the spices
to a powder. sift the spice mixture through a coarse
strainer to remove any husks and larger pieces of
spice (you may prefer to skip this step to keep the
spice mixture rustic).

3. Place the toasted and ground spices in a bowl and
mix in the turmeric, chilli powder and rice flour.
Transfer to an airtight container and store in a dry,
dark place, away from sunlight. This curry powder,
like all dry spice mixes, will begin to lose pungency
and flavour from the moment it is stored and so it is
recommended to use within 3 months for best results.

444 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—sauté or compared to the pre-made,
store-bought versions.
frying pan, baking tray,
bowl, spoon, cup and spoon * If serious about making
measures, mortar and pestle
and container for storing. spice mixes, then investing
in a spice grinder or coffee
* It is important to grinder is money well spent.
Working from a mortar and
remember that there is no pestle, albeit romantic,
such thing as a curry powder is also very hard work when
in India. Curry powders, as making volumes of spice
we know them, were invented mixes.
in the West. The closest
thing India has to a curry * The degree of heat in
powder is what’s called a
‘masala’, which can be a a curry powder is simply
varied mixture of spices, determined by the amount of
herbs and seasonings and in chilli powder in the recipe.
any combination. So really This is a medium–hot mix to
this is a recipe for a masala the average palate, and so
rather than a curry powder. adding another teaspoon of
Curry pastes form the base chilli powder will take it
for many of the curries up a notch, whereas removing
produced in India, as well as the chilli powder altogether
other Asian countries like will make it mild and child-
Thailand and Malaysia. friendly.

* It is important to * Variations to this spice

toast the different seeds mix are many and it is
separately as they are all encouraged that the cook
different shapes, sizes and omit 1 or 2 spices in favour
weights and therefore cook of others. Only through
differently, some toasting experimenting will a suitable
faster and more evenly than ‘masala’ be achieved.
others. To rush this process
could mean burning some of
the spices, making the powder
slightly acrid (bitter taste
and smell).

s*crMaatkcihn—g aclutrhroyugphowldaebrorfirooums—

produces a much more pungent
and lively tasting curry

Basic Recipes 445

Dashi stock

Makes 1 litre
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1 small piece (about 30 g) Method:
kombu (dried kelp)
1. Wipe the kombu with a damp cloth (do not wash), add
1 litre water to the cold water in a saucepan and bring just to the
2 tablespoons dried bonito boil. remove the kombu and discard.

flakes 2. sprinkle the bonito flakes over the stock and remove
from the heat. as soon as the bonito flakes sink to the
bottom of the pot, strain the stock and discard the
flakes. cool and refrigerate. This stock keeps for 3–5
days in the fridge.

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HINTS AND TIPS: recipe and simply omit the * Fish-flavoured dashi stock
bonito flakes. For hoshi-
-------------------------- shiitake dashi—use the basic (bonito or sardines) can be
recipe but replace the kelp used as a quick fish stock if
* You will need—saucepan, and bonito flakes with 4 large called for in other recipes.
or 6 medium dried shiitake
sieve, liquid and spoon mushrooms and allow to soak
measures. for 15 minutes once removed
from the heat.
* Dashi stock is the base
s*toFcokr)—nipbloaschei dashi (sardine
for soups and simmered dishes 15 g small
in Japanese cuisine—most
famous of all are miso soup dried sardines (remove the
and udon soup.
heads) in 4 cups water and
* There are several types
soak for 1 hour. Bring to
of dashi made from kelp
(seaweed), bonito flakes the boil and simmer for
(skipjack tuna), dried
sardines or dried shiitake 2 minutes. Remove from the
mushrooms. They can be made
using an individual flavour or heat and strain.
a combination of
2 ingredients. * Dashi is definitely the

* For vegans and easiest stock to make;
however, if pressed for
vegetarians, it is best to time, instant dashi stock—
make either kombu dashi or a powder that simply needs
hoshi-shiitake dashi. For water added—is available
kombu dashi—use the basic at Japanese grocers and some
supermarkets.

446 The Basics: a really useful cookBook

Fish stock

Makes about 1 litre
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1 kg fish trimmings, bones Method:
and head (eyes removed)
1. Rinse the fish trimmings in cold water to remove any
2 tablespoons olive oil impurities and blood.
½ onion, chopped
1 celery stick, chopped 2. in a pot, heat the oil and fry the onion, celery
5 parsley stalks and parsley stalks (if using) without colouring, about
5–7 minutes.
(optional)
10 white peppercorns 3. add the fish trimmings, peppercorns and white wine
250 ml white wine and enough water to cover the fish. Bring to the boil
cold water and reduce heat to a simmer. skim any grey impurities
that may float to the surface. simmer for 20 minutes.

4. Remove from the heat and pass through a fine sieve
or muslin cloth-lined colander. Keep refrigerated for
up to 5 days or place in the freezer for 3 months.

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HINTS AND TIPS: * Fish stock should never chalky. Maximum flavour and
gelatine extraction occurs
-------------------------- boil during its making as within a very short time
fish gelatine breaks down at frame and this is therefore a
* You will need—cutting temperatures below boiling very easy stock to prepare.
point.
board, knife, large pot, * Do not panic if any of the
spoon, liquid and spoon * Refer to chicken stock as
measures, sieve, colander or ingredients listed in the
muslin cloth. See p. 454. to why any stock is started recipe are not available—
with cold water, not hot. except, of course, the fish
* When buying fish trimmings bones and the water—because
* Fish stock is only cooked a successful fish stock can
and bones or heads, purchase still be made without one
only white, lean fish like for 20–30 minutes because or all of the aromatics
whiting, snapper or blue eye. the bones are much finer than (vegetables, pepper, or even
Do not use oily fish like those of chicken (2–4 hours wine).
salmon, trout, marlin or cooking time) or beef and
swordfish as the flavour is too veal (6–12 hours cooking * Other flavours that can
strong and they will make the time). Cooking for longer is
stock cloudy in appearance. said to make the stock turn be added to the stock are:
bitter, which is rarely true lemon zest (2 strips), thyme
* Remove the eyes from the and has more to do with the or lemon thyme (4 sprigs),
overcooked bones breaking fennel bulb (1 slice), or
head as they can make the down and causing the stock garlic (1 clove, sliced).
stock cloudy in appearance. to turn cloudy and somewhat

Basic Recipes 447

Fondue

Serves 4
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350 g emmental cheese
350 g gruyère cheese
1 tablespoon cornflour
3 tablespoons kirsch
350 ml white wine
juice of ½ lemon
pinch of nutmeg
pinch of ground white pepper

Method:
1. remove any rind on the cheeses and roughly chop
into ½-cm dice.
2. Mix the cornflour and kirsch together to form a
paste.
3. heat three-quarters of the wine in a saucepan until
warm but not boiling, then add the lemon juice and the
cheese, ½ cup at a time.
4. stir constantly over medium heat and simmer until
the ingredients are melted and smooth. add the rest of
the wine.
5. stir the cornflour/kirsch paste into the fondue and
simmer for a further 2 minutes. Transfer the saucepan
carefully onto a fondue burner to keep warm and serve
immediately.
6. serve with bread chunks. Dip the bread into the
fondue using a figure 8 motion with your skewer so as
to swirl the mixture and keep it smooth. reduce the
intensity of the flame as the fondue is consumed.

448 The Basics: a really useful cookBook

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HINTS AND TIPS:

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* You will need—cutting and then transferred to the
pot from the fondue set.
board, knife, weight, liquid Using a ceramic pot to cook
and spoon measures, saucepan and serve the fondue is
and fondue set. another good option.

* Fondue originated in * Adding lemon juice to the

Switzerland and has become fondue is important as the
famous around the world as acid helps to break down the
a novel shared table dinner protein in the cheese.
party dish.

* The idea of fondue is to * Foods for dipping in

use 2 or more cheeses heated fondue vary greatly. Try
with white wine and kirsch bagels or foccacia, salami,
(a clear cherry brandy), pepperoni, chorizo or
then dip and swirl crusty, ham, capsicum, artichoke
slightly stale bread into it. hearts, steamed broccoli
or cauliflower, or grilled
* It is important to keep zucchini or eggplant.

your eye on the heat as the * If doubling the recipe
fondue risks curdling if
boiled even though alcohol is for a larger crowd, the wine
added to try and prevent this should not be doubled, add
from happening. instead 500 ml to the recipe.

* For a child-friendly, non- * If the fondue becomes too

alcoholic version, use apple thick, return to the stovetop
juice instead of white wine. over medium heat and add some
Chicken stock could also more wine. If it is too thin,
replace wine in this recipe mix another 1 tablespoon wine
with a pleasing result. (or water) with another
1 tablespoon cornflour and mix
* Other cheeses to consider through.

for fondue are raclette, * Leftover fondue will set
comtè, beaufort, tilsit,
appenzeller or even a in the fridge overnight; it
cheddar. For an Italian can then be used in omelettes
twist, use a mixture of 350 g and frittatas or re-melted
provolone, 200 g mozzarella and used as a cheese sauce on
and 150 g parmesan. steamed vegetables.

* The fondue is best cooked

in a saucepan on the stovetop

Basic Recipes 449

Frittata

Serves 4 to 6
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8 large eggs
100 ml water
4 tablespoons grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
75 g butter

Method:
1. Break the eggs into a bowl and add the water,
parmesan, parsley and seasoning.
2. Beat the eggs lightly, just so the ingredients are
mixed. if adding leftover vegetables or any meat, stir
them into the mixture at this stage (see hints and
Tips).
3. Melt the butter in a deep nonstick frying pan over
medium heat.
4. When the butter is bubbling, pour in the egg
mixture and reduce the heat to the lowest setting.
cover the pan with a lid and cook until the frittata
has set, about 15–20 minutes. check every 5 minutes
and give the pan a shake to ensure it isn’t stuck to
the bottom or burning.
5. When cooked, remove from the heat, place a large
plate over the pan and turn the pan over, holding
the plate with the other hand. The frittata should
just fall out onto the plate. leave on the bench to
cool before serving. if the frittata has stuck to the
bottom of the pan, let it sit for a further 5 minutes
and try again. if all else fails, use an egg flip or
spatula to remove it from the pan.

450 The Basics: a really useful cookBook