Cheese and poppy seed lolly pops

Cheese and poppy seed lolly pops 

Get some parmesan cheese and poppy seeds (there's no need for measurement) 

You only need a few handfuls (5- maximum)

Put baking paper on top off a baking tray

Put a normal sized cycle cutter on the baking paper 

Sprinkle your poppy and parmesan into the cycle only a thin layer 

Take off the cycle cutter 

Get a lolly pop stick and put it in the middle of the cheese and poppy seed cycle 

Don't worry if you've still got some mixture left keep doing it over and over again

Be careful!! Put them in the oven 250 for 5 minutes 

When there ready 

ENJOYYY!!!! 

If you don't like parmesan cheese or poppy seed you can change it but this is the best recipe 

M

   

Rose and almond cupcakes

Today was a very busy day, baking-wise, for me. I spent yesterday evening sketching cake designs for a competition run by stylist magazine, to bake their front cover. "Paris" was a theme that I thought I could be creative with, so I based my cake around this. The initial plan was very different to the end result, turning into a cupcake instead of the mini cake I wanted. To match the Parisienne idea and the rose, I made an almond cake with rose water buttercream (apparently this flavour combo works, according to the flavour dictionary). 

I spent all afternoon making the cakes. I piped out about 8 eiffel towers, but to my despair the chocolate was piped to thin and the chocolate crumbled when I tried to take them off the baking parchment. The one pictured above was the only surviver, and unfortunately no way near my best. The rose went fairly well. Not of a professional standard, but good for me, seeing as I never have the opportunity to try cake decorating (I would love to do it more often, but living under the rules of my parents means I can't, because they won't get eaten). I used a different buttercream nozzle this time to the usual, which was risky but I liked the effect. As for the cakes themselves, the flavours were definitely present. I wanted to create some vines and leaves for the roses, but the fondant I used for them didn't look very good- the vines needed to be thinner. I am still quite pleased with the final cakes. They are probably one of my better cakes when it comes to looks, but I am only a beginner when compared to most, so I don't except star quality from myself. I doubt they will make the cover, but even so, I had fun making them!


Rose and almond cake recipe

Cake
4 1/2 oz self raising flour
4 1/2 oz sugar
4 1/2 oz butter/margarine
2 eggs
Few drops almond extract

Buttercream
6 oz butter
12 1/2 oz icing sugar
Few drops rose water
3 tbsp boiling water

Decoration

1 small ball ready to roll icing
Pink food colouring


1. Preheat oven to Gas Mark 5

2. Put all cake ingredients into a bowl and mix until thoroughly combined and the batter is smooth with no lumps.

3. Spoon the cake batter into cupcake cases and divide the mixture equally between them. Bake in the oven for 20-25 minutes until lightly golden and spring back when touched.

4. Put the remaining butter, icing sugar and rose water into a bowl and beat together. Add the boiling water bit by bit until you get a good consistency that is thick enough to pipe. Continue to beat the buttercream for as long as possible, because the more you beat it the lighter it is.

5. When the cakes are ready, pipe the buttercream onto the cakes in a neat swirl

6. Take the ready to roll icing and use the food colouring to colour the icing bright pink. Take several small pinches of icing and roll them into the balls. Place them in a plastic bag and flatten them, making one end of the shape slightly thinner, like a petal. Take the first petal and roll i into a tube shape. Wrap the other petals around the tube to create a rose shape. Once you are finished, cut the end of the rose off to seal the icing together. Place on top of the cupcake.

Samoas cupcake: the girl scout cookie reinvented

Girl-guiding in England is very different to the Girl Scouts in the USA. After watching an episode of "DC Cupcakes", in which Sophie and Katherine baked with a group of brownies, I realised that I knew very little about the American version of "guides". I researched the Girl Scouts and was intrigued by the "Girl Scout Cookies" that I have heard about so many times before. The range of cookies was very interesting and I was determined to bake my own batch. I set my eyes on the Samoas/Caramel DeLites, but decided to turn them into cupcakes. I began baking, with the image of the perfect cake in mind: coconut sponge with vanilla buttercream, marbled with a caramel sauce, topped with toasted coconut and a caramel drizzle. I avoided the chocolate part of the cookie, because I am not a huge fan of the stuff. However, when it came round to the final product, things were a little different to how I had hoped.

The cakes themselves were fabulous. Just the right size, a delicate gold, the perfect shape to pipe buttercream onto. I had a little trouble with the frosting. I added 3 tbsp water, as the recipe stated, but to my despair, it was too runny. I convinced myself it would hold it's shape, and combined it with some of the toffee sauce. I poured it into the piping bag, but it was too loose and it dropped straight out the end. I tried to fill the piping bag sideways so it wouldn't fall out, getting the icing all up my arm. I piped it onto the cupcakes, where it collapsed. I was so frustrated because I wanted them to be perfect. When I began to pipe the 3rd cake, the icing spilled over the edge of the cake. It was so upsetting that I smashed the poor little cupcake in my hands (and ate it, otherwise it was a waste). It was so annoying and I immediately regretted it, but what could I do? The cakes looked nice, but not how I pictured them, which had me upset at first, but now I am quite proud of them. They tasted good, which was a relief, one of my best sponges to date, so the result wasn't all bad.



Ingredients (Makes 6 large cakes or 12 smaller cakes)

Cake
4 oz butter/margarine
4oz sugar
3oz self-raising flour
2 eggs
2oz desiccated coconut
1 1/2 tsp baking powder

Toffee sauce
35g soft dark brown sugar
25g unsalted butter
62g double cream

Frosting
6oz butter, softened
350g icing sugar
3 Tbsp boiling water
Few drops of vanilla extract
5 tbsp desiccated coconut

1. Preheat oven to Gas Mark 5/ 375ºF /190ºC
2. Put all the cake ingredients into a bowl and mix together until smooth. Spoon into cupcake cases and bake in the oven for 15-20 minutes (the average time to bake, but it usually takes me about 25 minutes) until golden brown and springs back when touched.

2. Put the ingredients for toffee sauce in a saucepan over a medium heat until everything is melted and well combined. Bring to the boil and simmer gently for 30 seconds to 1 minute. Put to the side to cool.

3. Put the butter, icing sugar and vanilla extract and mix well. Add the water bit by bit until it is of the right consistency. It shouldn't be too loose if piping.

4. Pipe the buttercream onto the cupcakes (or spoon it on if you don't own a piping set) and drizzle over the toffee sauce. Sprinkle on the remaining coconut (if you prefer, you can toast it first).

American diner meal: Turkey burger, spicy potato wedges and classic vanilla milkshake

After visiting "Ed's easy diner" for my brother's birthday, I have been obsessed with traditional American diners with their red booths and retro signs. I have always been a fan of all things retro, even since my childhood, when I used to get my parents to read "This is the way we make and bake" and "Usborne first cookbooks party things" (two old cook books) to me instead of stories. Even now, I still adore all things vintage, especially diners like these. There is something about the checkered floors and juke box machines that really appeals to me.

Not only do I love the interior of these restaurants but I love the food they serve as well. From "chilli dogs" to "malt shakes", their classic menus can never fail. This is why I have made an adapted menu for an American diner style meal. I have chosen a turkey burger instead of the traditional beef (a favourite at home), a classic vanilla milkshake and spicy potato wedges instead of deep fried chips.

Turkey burger

Makes 4

350g/12 oz fresh minced turkey breast
4 tbsp fresh wholemeal breadcrumbs
1 small onion, chopped
1 eating apple, peeled, cored and finely chopped
Zest and juice 1 small lemon
2 tbsp finely chopped, fresh parsley
sunflower oil, for brushing
salt and pepper
4 granary tolls or focaccia, split

1. Preheat the grill to medium-high and line the grill with foil. Place the turkey, breadcrumbs, onion, apple, lemon zest and juice and parsley into a large bowl. Season to taste with salt and pepper and gently mix to combine. Divide into four equal-sized portions and shape each portion into a patty.

2. Brush the patties with oil and place onto the preheated grill. Cook, turning once, for 5 minutes, or until cooked through. Test to check that the juices run clear when they are pierced with the point of a knife. If there are any traces of pink, return to the grill for 1-2 minutes.

3. Place a burger on each bun base, add the bun lids and any optional salad and serve immediately.

Recipe from: "The burger" recipe book by LOVE FOOD

Vanilla milkshake

Makes 4 servings

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk (less for thicker milkshakes)

1. Blend all ingredients in a blender until combined
2. Serve in a tall drinking glass with a straw

Recipe from: http://www.foodnetwork.com/recipes/paula-deen/vanilla-milkshake-recipe/index.html

Spicy potato wedges

Makes 8 servings

4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Preheat oven to 425 degrees F. 

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly. 

Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Recipe from: http://americanfood.about.com/od/potatosidedishrecipes/r/Potato_Wedges_Recipe.htm

Strawberry choux ring and nutmeg biscuits

As any Briton will know, the weather in England during summer can be a little unpredictable. Some years, we are blessed with glorious sunshine. Other years bring the never ending rain that Britain is famous for. Barbecues are rare, for the weather often turns against us, and garden parties may be cancelled at the last minute. We certainly aren't lucky when compared to Florida or Australia, where  sun is guaranteed, so baking a "summery" dish doesn't always work out.

Most magazines provide readers with summer recipes for barbecues and feasts outdoors, when the weather is at its brightest. "GoodFood", for example, has many light and fruity bakes for the holidays, but what happens when the rain begins to pour, and a strawberry trifle just won't do? Sometimes, if it is miserable outside, it is nicer to curl up with a hot mug of tea, a book, and a warm slice of ginger cake (or perhaps a lemon drizzle).

 I am, therefore, providing you with two recipes. One for a bright summer, the other for a rainy summer. Both are from an old recipe book called "The Best of Baking", by Hamlyn, which was published in 1979 (I think).


Recipe for a sunny day: Strawberry choux ring

Strawberry choux ring

For the choux paste
60g/2oz butter
Pinch of salt
Zest 1/2 lemon
250ml water
200g/7oz plain flour
4 eggs, beaten

For the filling
500g/1 lb strawberries
2 tsp sugar
2-3 drops vanilla extract/flavouring
450ml double cream


Method

1. Wash and hull the strawberries. Reserve three large strawberries and mix the rest with the vanilla and sugar. Leave for a while for the sugar to be absorbed.
2. Lightly grease a baking tray and dust with flour. Preheat the oven to 220ºC, 425ºF, Gas Mark 7.
3. Melt the butter with the salt, lemon zest and water over a low heat, then bring quickly to the boil. Remove from the heat, add sifted flour and beat with a wooden spoon until it comes away from the sides of the pan.
4. Return to the heat for 1 minute, stirring continuously. Allow to cool lightly then add eggs a little at a time, beating in well.
5. Fill a piping bag fitted with a large star nozzle with the choux paste mixture and pipe 11 rosette shapes in a 25cm/10-inch ring on the baking tray. When risen they will join together to form circle. Bake just below the centre of the oven for 20-25 minutes.
6. Purée the strawberries (except for the reserved 3) through a nylon sieve. Whip the cream until stiff and put 2 tablespoons of cream into a clean piping bag fitted with a large star nozzle. Mix the remaining cream with the strawberry purée.
7. While still warm, split the choux ring to allow it to cool quicker. Then, fill with the strawberry cream mixture. Decorate with rosettes of cream and segments of the 3 remaining strawberries.


Recipe for a rainy day: Nutmeg biscuits

Nutmeg biscuits

Ingredients
125g/4oz butter
125g/4oz castor sugar
Zest 1/2 lemon
1 pinch grated nutmeg
1 pinch ground cinnamon
1 pinch ground cloves
125g/4oz plain flour
125g/4oz hazelnuts, finely chopped
125g/4oz fresh white breadcrumbs
1 egg yolk, beaten
50g/2oz blanched almonds

Method

1. Beat the butter with the sugar, egg, lemon zest and spices.
2. Mix the sifted flour with the hazelnuts and breadcrumbs. Add to the butter mixture and knead the ingredients quickly into a dough.
3. Cover the dough and leave in the fridge for 2 hours.
4. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. Roll out the dough to 5mm or 1/4 inch thick. Cut out using cutter of your choice, or ,if you prefer, roll into a ball and squash with your hand to create a round shape.
5. Place on a greased baking tray and brush with beaten egg yolk (optional). Place a blanched almond (or more, if you prefer) on top of each biscuit and bake for 10-15 minutes until golden.

Vegetables: The freshest you can find

After visiting many wonderful gardens at my local town's "garden safari" this weekend, I noticed that many gardeners were growing their own fruit and vegetables. We already have a small vegetable plot in the garden, where we are growing blackcurrants, onions and raspberries, but I liked the idea of tending to vegetables of my own which can later be used in the kitchen.

I bought quite a selection of plants from the garden centre, including a strawberry plant, two chilli pepper plants, basil, oregano, chives, peas, cress seeds and nasturtium seeds. I planted them up today, along with some tomato plants and purple french running beans for my mum's "veggie" area of the garden. I now have my own trough filled with fruits, vegetables and herbs, and a plate of cress  growing in the kitchen.

I am looking forward to watching my vegetable patch grow, especially because I know that they will end up on my plate. There is nothing, I would imagine, more satisfying than caring for a plant, watching it grow and then enjoying the crop in a delicious meal. I am quite proud of my little patch, because this is the first thing I have ever planted (I'm only a teen, so the garden is always taken care of by my mum). I am hoping to water the plants every day, but whether or not that will happen, I don't know.

Growing your own produce is something that I would thoroughly recommend  Even though I have only started gardening today and am a novice, it has still been a very enjoyable experience and I cannot wait to watch my crops grow into vibrant fruits for me to use in the kitchen!

J

Coconut and raspberry cupcakes

Ingredients

Favourite of J
For the cake
4oz margarine or butter
4oz caster sugar
3oz self-raising flour
2oz desiccated coconut
1 1/2 tsp baking powder
2 eggs

For the raspberry compote
1 punnet raspberries (175g)
4 tbsp caster sugar
2 tbsp lemon juice
2 tsp cornflour

Method

1. Preheat the oven to Gas Mark 5
2. Put the margarine, butter, caster sugar, self-raising flour, coconut and eggs in a bowl. Beat until the mixture is smooth.
3. Divide the mixture evenly between cupcake cases and put in the oven at Gas Mark 5 for 15-20 minutes until they spring back when touched and a stick comes out clean when pushed into the cake.
4. Put the raspberries, caster sugar and lemon juice in a pan and heat until the sugar dissolves and the raspberries begin to break down.
5. In a separate pot, mix the cornflour and some water together until it makes a watery, milky solution. Pour into the pan of raspberry sauce and continue to stir. The sauce should thicken to form a jam-like substance.
6. Spread the jam on top of the cupcakes, or alternatively, use an apple corer to take out the centre of the cupcake and fill with the jam.

5 minute cake

5 minute cake

Favourite of Len (thedutchstory), who provided the recipe. Thank you Len!


Ingredients

What you need for one big one or two small ones:

2 big mugs that you can put in your microwave.
4 tablespoons self raising flour
4 Tablespoons granulated sugar
1 Egg
3 Tablespoons Cocoa Powder
3 Tablespoons Nutella (hazelnut chocolate spread)
3 Tablespoons milk
3 Tablespoons olive oil

Method

I made a small one, which was more than enough. I put all the ingredients together and then I mixed it until it was like a thick paste. Then you pour the mix into the two mugs (or one bigger mug) and put it in your microwave for about 2,5-3 minutes. You can finish it any way you like, with icing sugar, whipped cream or serve it whit fruits… what you want….

It’s really that simple! Go try it yourself! I wasn’t a big fan of microwaving stuff because it would get so dry, but this… YUM!

Additional notes

If the little cake is to dry, its probably because of the microwave. Try different times what time works for your microwave.

We need YOU!

The Golden Cookbook blog is dedicated to providing some of our favourite recipes. However, the true aim for our blog was to gather other people's favourite recipes . We are all interested in food and would love to try cooking recomended dishes so we know that they must be delicious.

This is why we need you to send some of your favourite recipes. They can be recipes from the internet or ones you have made up, all are apreciated. We would love it if you could fill in our google document so we can try out these delicious dishes ourselves and so our readers can as well. 

All that said, there is still a wide selection of favourites, from us 3 writers, our friends and our family, so be sure to check them out! We have at least 25 recipes to form the base of our blog, but we need you to help us make that number larger. We will still provide recipes, but we are eager to try out your prefered meals.

https://docs.google.com/forms/d/1kFYwjNzihtWjpHb0gNz-13t5mgtF6-azkFHaPqUYgok/viewform

Thank you to all for reading this,

S, J and M, The writers of The Golden Cookbook

"Rockery road"

Rockery road

M's favourite!

 Ingredients 

200g of milk chocolate

2-3 tablespoons of golden syrup 

135g of butter

100g of mini marshmallows 

200g of digestive biscuits 

Method 

Line a baking tray with cling film

Crush the digestive biscuits in a plastic bag 

Put in a sauce pan the butter, syrup and chocolate until melted

Take sauce pan of heat and add digestive biscuits and mini marshmallows 

Mix, then pour into the tray

Put in fridge for at least 2 hours until set

The Beavertail

The Beavertail. An interesting Canadian delicacy that I found out about 3 years ago. When I was first told about the Beavertail, I believed, as the name would suggest, an actual Beavertail. Although rather alarmed by this, I didn't question it. That was a bad mistake. To my embarrassment, I later found out that it was, in fact, a doughnut-like pastry in the shape of a beaver's tail. The worst part being that I had told all my friends it was an actual beaver's tail. Then again, can you blame me? How was I to know any different?

I was rather relieved that it wasn't a real beaver that I would be eating, and was eager to try one of these famous pastries. The selection of toppings for the Beavertail were vast, varying from maple to chocolate with Reese's Pieces. I had a cinnamon sugar Beavertail, which I enjoyed very much. It was crunchy in the centre and soft on the outside, and the cinnamon worked really well. I ended up with sugar all over my hands and face, but it was certainly worth it. We have returned every year since our first trip to Canada, and always have to get a Beavertail (or 5) at some point in the holiday.

However, I was told that once upon a time, the chain served savoury Beavertails as well as the traditional sweet. It's a shame that there weren't any at the store, and by looking at their menu, I don't think that they serve them at all, which is a shame, because I would love to try the legend that is the savoury Beavertail. My parents went to Canada when they served them and they had salmon and cream cheese on theirs. I bet that there would be some pretty tasty combinations you could try. I am generally more of a savoury person, so that sounds like my sort of thing. Come on Beavertails. Bring 'em back!

J

A food fair and an interesting find

On Monday, S and myself (J) took a trip to a food and craft festival in Cobham, Surrey, UK. It was certainly worth the journey, because there were plenty of stalls where you could taste delicious samples. There were cupcakes,curries,chocolates,chilli sauces,popcorn,scones,preserves,BBQ stalls, seasonings and a large variety of chutneys.

Among the others were the most memorable: The campervan bakery http://www.theflyingducks.co.uk/, the curry stall (although I don't recall it's name), and "Chipstix". This is an unusual snack that has been seen in South Africa and Vietnam (probably else where also, but these are the only two I know of). It is a twirl of potato on a large stick which is deep fried and seasoned with one of the many flavoured salts you could have. They include garlic butter (the one S and I had), mexican chilli, pizza, flame grilled BBQ, fried chicken and the usual crisp flavours. I have never seen anything like this before, and so was amazed at these tasty treats. My aunt suggested having a go at making one with a pineapple corer (or some other tool for a pineapple, I can't remember whether it was a corer, peeler etc). Here are a few pictures of these wonders:

Mexican bake

Mexican bake

(J's favourite)

Ingredients

2 x 400g cans black beans , drained and rinsed

35g sachet fajita seasoning of your choice

2 x 400g cans chopped tomatoes with chilli

6 tortillas

140g Monterey Jack cheese or cheddar, grated

Method

1. Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
2. Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.

Peach blossom cake

Peach blossom cake

(Favourite of S.K)

Ingredients

190g butter, at room temperature,
chopped
1¼ cups white sugar
¾ cup milk
1 tsp vanilla essence
1½ cups plain flour
¾ cup cornflour
1½ tsp baking powder
Pinch of salt
6 egg whites
1–2 drops rose pink food colouring
ICING
1½ cups icing sugar
10g butter
2 tbsp boiling water
Few drops of rose pink food colouring

Method
1. Preheat the oven to slow (150°C). Grease a 20cm (base measurement) round, deep cake tin (see note). Line the base with baking paper.

2. Cream the butter and sugar in the small bowl of an electric mixer until white and fl uffy. Gradually add half the milk to help dissolve the sugar, and beat well. Beat in the vanilla. Transfer to a larger bowl.

3. Sift the flour, cornfl our, baking powder and salt together 3 times. Fold into the butter mixture, then add remaining milk (don’t worry if it appears curdled at this stage). In another bowl, use clean beaters to beat the egg whites to stiff peaks. Fold half the egg whites into the cake batter, then fold in remaining egg whites.

4. Transfer 1 cup of the mixture to a smaller bowl, and stir in 1–2 drops food colouring. Take about ¾ cup of the white mixture, and spread over the base of the tin. Take half the pink batter, and spoon it in a ring about 1cm in from the tin edge – it should be about 1–1.5cm wide.

5. Very carefully spread half the remaining white batter over, taking care not to disturb the pink ring. Spoon the remaining pink batter into the centre of the tin, making about an 8cm round. Spoon the remaining white batter over the whole top, again taking care not to disturb the pink round.

6. Bake for about 70 minutes, until the cake is springy to a gentle touch in the centre and comes away from the sides of the tin. It may appear slightly cracked in the centre, but will settle flat on cooling. (If not, gently press the top fl at with your fingertips.)Turn out onto a clean tea towel lined with a sheet of baking paper. Leave to cool.

7. To make the icing, combine the ingredients until smooth. Spread over the top of the cooled cake, and leave to set.

Crab Linguine

Crab Linguine

(Favourite of J)

Ingredients

For the brown crab

• 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat

For the pasta

• 315g/11oz linguine
• 25g/1oz sea salt

For the sauce

• 55ml/2fl oz olive oil
• 1 garlic clove, finely chopped
• 4 spring onions, finely chopped
• ½ tsp finely chopped red chilli
• 275g/10oz picked fresh white crabmeat
• 25ml/1fl oz dry white wine
• 1 tbsp chopped fresh flat leaf parsley
• 1 tbsp chopped fresh basil
• salt and freshly ground black pepper

Preparation method

1. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.
2. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe).
3. Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed.
4. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.
5. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through.
6. Add the wine to the pan and cook until most of the alcohol has evaporated.
7. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve.

Banana cake

Banana cake

(Favourite of B.B)

Ingredients

• 285g/10oz plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 110g/4oz butter, plus extra for greasing
• 225g/8oz caster sugar
• 2 free-range eggs
• 4 ripe bananas, mashed
• 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
• 1 tsp vanilla extract

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
   
   
   Watch technique0:50 mins
4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
   
   
   Watch technique0:35 mins
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Sea bass in a vanilla butter sauce

Sea bass in a vanilla butter sauce

(Favourite of S)

• Preparation time: 1 hour (for butter)
• Cooking time: 2 minutes, 30 seconds
• Ready time: 1 hour, 3 minutes
• Servings: 4

Sea bass fillets

Groundnut (peanut) or grapeseed oil

4 Mediterranean sea bass fillets, skin on

Salt

Vanilla butter

3 vanilla pods

125 g (½ cup) unsalted butter, at room temperature

Method

To make vanilla butter, halve the vanilla pods lengthways and, using a teaspoon, scrape out the seeds.

Mix the butter with the vanilla seeds, using a hand blender.

Roll into a log and wrap in parchment paper or place in a bowl. Keep in the fridge until required (for up to a week), or freeze for a month.

To make the fish, cover the bottom of a frying pan with a thin layer of oil, and heat over a high heat until extremely hot.

Season both sides of fish with salt and place skin-side down in the hot pan to crisp for 90 seconds. Place a lightweight object such as a ramekin on top of the fish to keep it from curling as it cooks. Flip the fish over for a further 60 seconds and remove the fillets from the pan straight onto the serving plates.

Place 10 g (1 tbsp) of vanilla butter on top of each fillet. As the butter melts, spoon it over the fillets to coat.

Cheese and ham straws

• 
  
  
  
  
  Cheese and ham straws
  
  
  (J's favourite)
  
  
  Ingredients
  
  
  375g/13oz ready-rolled puff pastry
• 3 slices Parma ham, cut into strips
• 100g/3½oz gorgonzola, crumbled
• 1 tbsp celery seeds
• 1 free-range egg, beaten

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. On a lightly floured work surface, roll out the puff pastry to a thin sheet.
3. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola.
4. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.
5. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds.
6. Cut the filled pastry into 1cm/½in strips.
7. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling.
8. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Recipe from the BBC website, by the hairy bikers! (Interesting fact: went with aunt, cousin, gran, mum and brother to see them live and my mum was picked to go on stage!)