Suggested Receipes with: Sugar
Ingredients 400 gr. sushi rice or Thai sticky rice 400 ml tin of coconut milk 100 gr. palm sugar or brown sugar 2 large ripe mangos Method Soak the rice in cold water and leave overnight. The next day, rinse and drain the rice, repeating until the water runs clear. Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5', or until all the water is absorbed. In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat. Pour half over the rice and leave to absorb for about 2', or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge. Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice. Source: https://www.jamieoliver.com/
Igredients 1 knob butter 100 gr. polenta 200 gr. plain flour , sifted 100 gr. stale breadcrumbs 100 gr. caster sugar , plus extra for dusting 500 ml full-fat milk 3 large free-range eggs , beaten 100 gr. runny honey 55 ml olive oil 100 gr. dried figs , chopped or torn up 100 gr. raisins or sultanas 500 gr. firm eating apples , peeled, cored and roughly diced ½ teaspoon ground cinnamon 2 oranges , zest of 2 lemons , zest of 1 teaspoon salt Method Preheat the oven to 180 ºC and butter a shallow 28 cm loose-bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry mixture, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again. Pour the mixture into your cake tin and bake for about 50'. Keep an eye on it, you may need to cover it with some foil if you find that it starts to brown too much at the edges. Before serving, sprinkle over some caster sugar and make sure you eat it warm. Source: https://www.jamieoliver.com/
Ingredients 40 gr. candied peel 50 gr. glacé cherries 1 orange 100 gr. raisins, sultanas and currants 25 gr. dried cranberries 2 tablespoons brandy or dried rum 3-4 cardamom pods 7 gr. dried active yeast 25 gr. sugar 125 ml whole milk , plus a little extra 275 gr. strong white bread flour , plus extra for dusting ½ teaspoon mixed spice 50 gr. unsalted butter at room temperature 1 medium free-range egg 1 teaspoon vanilla extract 25 gr. almonds 25 gr. shelled pistachios 225 gr. marzipan olive oil , or vegetable oil, for greasing icing sugar , for dusting Method Finely chop the candied peel, and quarter the glacé cherries and finely grate the orange zest. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 - 2 hours to allow it to plump up. Dough Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar, roughly ¼ of a teaspoon. Spoon the yeast into the bowl of a free-standing mixer, then add the sugar. In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 - 10', until the yeast has formed a thick, foamy crust on the milk. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5', until smooth and elastic. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside. Roughly chop the almonds and pistachios. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts, mix again. Turn the dough out onto a lightly floured surface and knead lightly for 1'. Shape the dough into an oval shape, about A4 size. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 - 60', until nearly doubled in size. Preheat the oven to 180 ºC. Remove the clingfilm, then bake the stollen for 30', or until golden, risen and the underside sounds slightly hollow when tapped. Leave to cool on a wire rack before dredging with icing sugar to serve. Source: https://www.jamieoliver.com/
Ingredients 2 red onions 4 cloves of garlic 3-4 long fresh red chillies olive oil 500 gr. fresh cranberries 150 gr. sugar 40 ml red wine vinegar Method Peel and finely slice the onions, peel and finely chop the garlic, then deseed and finely slice the chillies. Place the onions, garlic and chillies in a large pan over a low heat with a little oil and sweat down for 8 - 10', or until soft but not coloured. Add the cranberries, sugar, vinegar and 50 ml of water. Simmer gently for 15 - 20', or until the berries are soft and breaking down but still just holding their shape. Gently mash a little and cook for a further 15', or until thickened and jammy. Season with sea salt, black pepper and a drizzle of oil, then allow to cool. Spoon into sterilised jars and tuck in when it’s cooled. It keeps for 1 week. Source: https://www.jamieoliver.com/
Ingredients 250 gr. red onions 500 gr. mixed-colour tomatoes 1 fresh red chilli 75 ml red wine vinegar 140 gr. brown sugar Method Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine. Simmer for 30 - 40' or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Source: https://www.jamieoliver.com/
Ingredients cream , optional, to serve custard , optional, to serve Pastry 500 gr. plain flour, plus extra for dusting 100 gr. icing sugar 250 gr. unsalted butter, chilled and cut into cubes 2 large free-range eggs 1 splash milk Filling 10 Granny Smith apples , peeled, cored and halved, 3 sliced 2 oranges , juice and zest of 7 heaped tablespoons caster sugar 400 gr. huckleberries or blueberries 1 heaped tablespoon plain flour 1 large free-range egg , beaten 1 small handful demerara sugar good-quality vanilla ice cream , optional, to serve Method You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and a pinch of sea salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage, you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour. Meanwhile Put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside. Preheat your oven to 180 ºC. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28 cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 - 55', until golden and beautiful. Source: https://www.jamieoliver.com/
Ingredients 4 free-range eggs 565 ml milk 115 gr. fine breadcrumbs 225 gr. sugar , preferably vanilla sugar 4 level tablespoons jam Method Preheat the oven to 150 ºC. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85 grams of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set. Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15 - 20' until the meringue is set and lightly browned. Source: https://www.jamieoliver.com/
Ingredients 200 gr. fresh berries juice of ½ a lemon Optional edible flowers Sponge 3 large free-range eggs 100 gr. golden caster sugar , plus extra for sprinkling 75 g plain flour a few knobs of butter , for greasing 1 heaped teaspoon cocoa powder Filling 1 lt of good-quality ice cream, vanilla and chocolate 300 gr. good-quality strawberry or raspberry jam 1 Crunchie or Dime bar or a bag of Maltesers , bashed up Method Preheat the oven to 180 °C. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 - 15', or until cooked through. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20'. Once cooled Gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 - 10' before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides. Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them. Source: https://www.jamieoliver.com/
Ingredients 200 gr. quality dark chocolate 70% 125 ml full-fat milk 250 ml double cream 4 green cardamom pods 55 gr. golden caster sugar 1 large free-range egg yolk 200 gr. raspberries, a mixture of red and golden, if available icing sugar , to serve crème fraîche , to serve Sweet shortcrust pastry 125 gr. butter , plus extra for greasing 100 gr. icing sugar 225 gr. plain flour 2 large free-range egg yolks 1 vanilla pod 1 orange 2 tbsp cold milk Method For the pastry, use a food processor or mixing bowl and wooden spoon, if you’re feeling energetic, to cream the butter and sugar together. Score the vanilla pod lengthways and scrape in the seeds. Grate in the orange zest, pulse in the flour, egg yolks and a pinch of salt, then add little splashes of milk until it forms a ball. Wrap in clingfilm and chill for an hour. Roll out the pastry on a floured surface to line a greased, loose-bottomed 27 cm-diameter, 2.5 cm-deep tart tin. Push the pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans. Chill the tart case for 1 to 2 hours. Meanwhile, preheat the oven to 180 °C. Bake the tart case, clingfilm and rice in place, for 10', then remove the clingfilm and rice, and cook for another 5'. Remove and turn the oven down to 170 °C. Melt the chocolate in a bowl over a pan of simmering water. Smash the cardamom pods and heat the milk, cream and cardamom in a pan, then remove from the heat and infuse for 10'. Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate. Stirring all the while, add the milk by straining it through a sieve, discarding the cardamom. Pour the chocolate mixture into the tart case and scatter over the raspberries. Bake for about 25', the tart should still be wobbly in the middle. Remove from the oven, leave to cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries. Source: https://www.jamieoliver.com/
Ingredients 110 gr. butter , softened 100 gr. caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 gr. flour 30 gr. cocoa powder Icing sugar , for dusting Peppermint meringue filling 275 gr. caster sugar 4 free-range egg , whites 1/2 tsp cream of tartar a few drops of pure peppermint extract Chocolate topping 100 gr. 70% cocoa chocolate , broken into pieces 1 tbsp vegetable oil Method Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up. Preheat the oven to 180 °C, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5 mm thick. Cut out rounds using a 5 cm cutter, re-roll and cut any trimmings, then transfer the biscuits to the baking sheet. Bake for 10' till cooked through. Cool on the baking sheet for 10', then transfer to a wire rack to cool completely, repeat with the second batch of dough. Peppermint meringue filling Place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1'. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10 - 12', until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more. Fit a 1 cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge, aim for a swirl around 3-4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10'. Hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve. Source: https://www.jamieoliver.com/