Suggested Receipes with: Butter & Margarine
Ingredients Flatbreads 350 gr. self-raising flour , plus extra for dusting 1 teaspoon baking powder 350 gr. natural yoghurt Garlic and herb butter (optional) 2 cloves of garlic a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill 40 gr. unsalted butter Method Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside. Garlic butter Peel the garlic cloves and crush them with a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces, roughly the size of a golf ball. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 - 2' on each side, or until bar-marked and puffed up, turning with tongs. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves. Source: https://www.jamieoliver.com/
Ingredients 50 gr. pecans ½ teaspoon cinnamon 1 whole nutmeg , for grating 6 sweet potatoes 2 tablespoons marmalade 50 gr. unsalted butter 200 gr. plain marshmallows Method Preheat the oven to 200 ºC. Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30", then transfer to a chopping board. Bake or steam the sweet potatoes, doing this in the microwave will be quickest, until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins. In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows. Bake for 25', or until the marshmallows are golden and puffed up. Cool slightly before serving. Source: https://www.jamieoliver.com/
Ingredients 2 onions 600 gr. free-range chicken thighs , skin off, bone out 350 gr. mixed mushrooms 30 gr. thyme 375 gr. block of all-butter puff pastry cold Method Preheat the oven to 220 ºC. Place a 30 cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6', or until golden, stirring occasionally. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4', then tip into the chicken pan and strip in half the thyme leaves. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150 ml of water. Working quickly, roll out the pastry so it’s 2 cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15', or until golden and puffed up. 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 3.5 gr. dried yeast 1 teaspoon runny honey 45 gr. ghee , or unsalted butter 250 gr. strong white bread flour , plus extra for dusting 3 heaped tablespoons low-fat natural yoghurt 1 tablespoon nigella seeds Method Combine the yeast, honey and 125 ml of lukewarm water in a bowl, then set aside for 5', or until starting to bubble. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands, it should be soft and sticky, so add a splash more water, if you think it needs it. Knead the dough on a flour-dusted surface for around 5', or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 90', or until doubled in size. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 - 6', or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. 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 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 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/