Alsatian tarte flambé
Place sunflower oil, salt and flour in a bowl. Combine milk and sugar and sprinkle yeast on top to dissolve. Pour into the flour mixture and knead with the dough hooks of a hand mixer for 5 minutes until dough no longer sticks to the side of the ... [... more]
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Fruit Cake
Preheat oven to 150°C. Line the base and side of a 23cm cake tin with a double layer of baking paper. Cream butter and sugar in a large mixing bowl. Add eggs one at a time; beat well after each addition. (The mixture will curdle a little at this ... [... more]
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Beef Wellington
Preheat oven to 230 C. Place beef in a baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. Melt 2 tablespoons butter in a ... [... more]
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Cheese and capsicum souffles
Preheat the oven to 200°C. Cut the tops off the capsicums and reserve. Remove the core and seeds from inside the capsicums. Cut a thin slice from the base of each capsicum so it will stand upright. Bring a saucepan of water to the boil. Add the ... [... more]
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Mango Frozen Yoghurt
In a pan, add a small amount of the mango juice and the sugar. Heat until dissolved. Add sugar mixture to remaining mango pulp in blender and purée again. Add yoghurt and blend until well mixed. Pour mixture into a metal slice tin, cover with ... [... more]
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Real lemon jelly
Pour 2/3 cup of the water into a small bowl, sprinkle in the gelatine and set the bowl aside for 10 minutes, or until the gelatine is swollen and opaque. Meanwhile, scald a large saucepan and a balloon whisk with boiling water. Line a large nylon ... [... more]
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Mayonnaise
Whisk the egg yolk in a bowl until thick. Whisk in the mustard, sugar and salt and pepper. The golden rule for making mayonnaise is to add the oil very slowly at first. Because it is made with raw egg yolk, mayonnaise must be kept refrigerated ... [... more]
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Classic yeast plait
Reserve a little flour and place the rest in a large bowl. Make a well in the centre. Heat 2 tbsp milk and 1 tsp sugar until lukewarm; sprinkle on yeast to dissolve. Pour the yeast mixture into the well; cover lightly with the reserved ... [... more]
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Oxford marmalade
Cut the oranges and lemons in half, squeeze the juice and strain it into a stainless-steel or enamel preserving pan. Using your fingers, remove all the flesh and pips from the squeezed fruit and tie the pips securely in a muslin square with the ... [... more]
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Cheese soufflé
Preheat the oven to 190°C. Butter a 1.5 litre soufflé dish. Melt the butter in a medium saucepan over medium heat, stir in the flour and cook on low heat for 1 minute. Gradually add the milk and bring to the boil, stirring all the time until [... more]
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Aspic jelly
Put all the ingredients into a large, clean saucepan and whisk over low heat until the mixture forms a thick froth on the top and starts to come to the boil. Stop whisking immediately and let the mixture rise to the top of the saucepan, taking ... [... more]
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Liver, bacon and mushroom pie
Preheat the oven to 180°C. Toss the liver in the flour and a little seasoning to lightly coat. Heat the oil in a heavy, deep frying pan, then stir-fry the liver and bacon until lightly browned. Transfer to a plate and set aside. Add the shallots ... [... more]
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