Tag: Prep

Salad NiÃ§oise

Niçoise simply is to do with the city of Nice in the south of France. Salad Niçoise, arguably its most famous culinary export, is characterised by ingredients common to that part of the country close to the Mediterranean rim – tomatoes, eggs, green beans, potatoes, black olives, garlic, anchovies, and, of course, olive oil. It’s the perfect summer salad on a gloriously hot summer’s day – and a lovely, quick, light lunch.

Serves: 2
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Mid-price

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Victoria sandwich

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Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

Serves: 5-6
Prep time: 35 mins

(including decorating time)
Cooking time: 20 mins

(plus cooling time)
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick
Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

4 eggs
Their weight in pounded sugar, butter and flour
¼ tsp salt
A layer of any kind of jam or marmalade

Method

Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London.

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Rosemary Shrager’s Victoria sponge cake

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Rosemary Shrager makes this classic British cake recipe look effortless with an easy to follow step-by-step guide – so treat the family to this freshly baked cake next time you have an hour to spare.

Makes: 1
Prep time: 30 mins
Cooking time: 25 mins

Plus 10 minutes cooling time
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

This Victoria sponge cake will keep up to a week in an airtight container or you can freeze the individual cake bases without the filling on them, to make the cake at a later date.

Ingredients

220g soft unsalted butter, plus extra for greasing
220g caster sugar
4 large eggs
220g self-raising fl our
6 tbsp raspberry jam
1–2 tbsp icing sugar

Method

First prepare two 20cm sandwich tins by greasing them well with butter. Line the base of each tin with a circle of baking parchment cut to fit.
Put the soft butter and the sugar in a large mixing bowl. Beat the butter and sugar together until fluffy and almost white in colour. This is easiest with an electric beater but you can also use a wooden spoon.
Lightly whisk the eggs together in a small jug or bowl. Add to the butter mixture a little at a time, beating constantly.
Now sift in the flour in 3 or 4 additions. Fold in the flour each time with a large metal spoon. Be careful not to knock the air out or the cake will be heavy.
Divide the cake mixture equally between the 2 sandwich tins and level the surface. Place on the middle shelf of an oven preheated to 180°C/Gas Mark 4 and bake for 25–30 minutes, until well risen and golden brown.
To check if the cakes are done, press one gently in the middle with your finger – it should spring back up. If you’re still not sure, insert a skewer in the centre – if it comes out clean, the cake is cooked through.
Remove the cakes from the oven and leave in the tins for 10 minutes. Then run a knife around the edge of each one to loosen it if necessary. Turn out the cakes on to a wire rack. Leave to cool completely. Peel off the baking parchment and put one of the cakes on a serving plate.
Spread the raspberry jam over the top of the cake. Put the other cake on top of the jam. Then sift the icing sugar over the top through a fine sieve.

By Rosemary Shrager’s Absolutely Foolproof Classic Home Cooking, published by Hamlyn, £18.99.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.