Tag: recipe book

White chocolate meringue fridge cake

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Serves: 8-10
Prep time: 15 mins
Total time: 15 mins

plus chilling time
Skill level: Easy peasy
Costs: Mid-price

This white chocolate meringue fridge cake doesn’t need any baking which means its perfect for making with the kids and the perfect excuse to spend some quality time with them too. Pour all the mixture into a tin and leave to set in the fridge before enjoying this decadent, rich cake. You can decorate with melted chocolate and colourful sprinkles to turn this treat into a kids favourite.

Ingredients

150g digestive biscuits
4 ready-made meringue nests
30g dried cranberries
150g butter
2tbsp golden syrup
200g white chocolate

That’s goodtoknow

Allow the cake to sit at room temperature for 30 minutes to make it easier to cut.

Method

Line a 1lb loaf tin with cling film. Place the biscuits in a plastic sandwich bag and crush with a rolling pin
In a large bowl place the meringue nests and crush
Add the biscuit crumbs and cranberries and mix
In a saucepan gently heat the butter, golden syrup and chocolate until the butter and chocolate are fully melted. Pour the chocolate and butter over the biscuits, meringues and cranberries and mix until well
Press into the loaf tin and transfer to the fridge to set firm. When set, remove from the fridge and cut into slices

By Bronya Seifert

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Crispy fish bites

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Serves: 4
Prep time: 30 mins
Cooking time: 10 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

Why go to the chippie and get an expensive take away meal when you can make your own very tasty crispy fish bites at home. These are quick and easy to make and all the family will love them too. We’ve served them with a home-made tartare sauce, just mayonnaise, capers, parsley and lemon, but they’re just as delicious served with tomato ketchup or plain mayo for dipping. Get these fish bites prepared in advance and cook them just before needed for the best results. Serve with oven chips or a salad.

Ingredients

500g cod fillet or other firm white fish, skinned
75g plain flour
2 eggs
200g fresh white breadcrumbs
1litre vegetable or rapeseed oil (for deep frying)

For the sauce:

200ml mayonnaise
2tbsp capers
2tbsp chopped fresh parsley
1 lemon

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You can oven-bake these crispy fish bites instead of deep-frying. Coat the fish in the egg and breadcrumbs, place on a baking tray and drizzle over a few tablespoons of olive oil. Bake at 200°C/400°F/Fan 180°C/Gas Mark 6 for about 15 mins until crisp and cooked through.

Method

To make the sauce, mix the mayonnaise with the capers, parsley and the juice of half the lemon. Spoon into a bowl and chill until ready to serve.
Cut the fish into finger-sized pieces. Place the flour on a plate and season with salt and freshly ground pepper. Beat the eggs in a shallow bowl and place the breadcrumbs on a separate plate.
Dip the fish first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.
Half fill a large, deep saucepan with the oil and heat until a crust of bread will brown in 40 seconds.
Fry the fish in the hot oil, in batches, so that the temperature of the oil is not lowered, until golden brown, about 2–3 mins. Drain well on kitchen paper and serve with the sauce and the remaining lemon cut into wedges.

By Nichola Palmer

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Pear Bircher muesli with pecans and ginger

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Serves: 4
Prep time: 15 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

The beauty of Bircher is that you don’t have to stand over a stove to cook it and lose some of your porridge to the bottom of the pan. An overnight of soaking the oats in the fridge means dishing up quickly in the morning, leaving you more time to get ready for the day – or maybe even spend an extra hour in bed! We’ve gone for a twist on the apple variety using pear instead, with an added crunchy topping made with pecans, ginger and maple syrup. Yum!

Ingredients

3 dessert pears, peeled, cored and then grated
1tsp ground ginger
300g porridge oats
650ml mixed apple and pear juice
4tbsp maple syrup
1tbsp sunflower oil
1 ball stem ginger, chopped finely plus a tbsp of syrup from the jar
75g pecan halves, roughly chopped
30g sultanas

That’s goodtoknow

Bircher muesli is easy to play around with and adapt. Try out different fruit combos to see what you’d like and even squeeze in one of your five a day!

Method

In a large bowl, combine the grated pear and ground ginger. Add the oats and juice, stir well and then leave overnight.
Whilst the oats are soaking make your crunchy topping. Pre-heat the oven to 350°F/175°C/Electric Fan 160°C/Gas Mark 4 and prepare a baking tray with baking paper. Combine the two syrups, oil and then add the pecans and chopped ginger. Spread on the baking tray and pop in the oven.
After 10 mins take the tray out, give it a quick stir and add the sultanas. Give it another little stir and put back into the oven for another 10 mins. Remove from the oven, cool and then transfer to an airtight container until ready to use.
About 30-45 mins before you’re ready to plate up, take the soaked oats out of the fridge so it gets close to room temp. Dish up into bowls and then scatter on the pecan and ginger topping. Drizzle over some extra maple syrup if you’d like, then serve.

By Nadine Brown

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