Tag: Skill level

Cherry and vanilla Victoria sponge

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This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea.

Serves: 10
Prep time: 20 mins
Cooking time: 20-25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Top tip: How can you tell when your cake’s cooked? Touch it with your fingertips and the sponge should spring back lightly.

Ingredients

225g (8oz) butter, softened
225g (8oz) golden caster sugar
225g (8oz) self-raising flour
10ml (2tsp) baking powder
4 large eggs
1tsp vanilla essence

For the filling:

100g (4oz) butter, softened
1tsp vanilla essence
225g (8oz) icing sugar
90ml (6tbsp) cherry compote
Icing sugar, to dust

Method

Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.

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Nutritional information per portion

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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

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Spaghetti carbonara

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This classic Italian dish of spaghetti carbonara is quick to make with the eggs and cream combining to make the carbonara sauce for the pasta.

Serves: 6
Prep time: 5 mins
Cooking time: 20 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick

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How do you tell if the eggs for your spaghetti carbonara are really fresh? Follow this tip from Delia Smith

Ingredients

600g (1lb 6oz) spaghetti
3tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
200g (6oz) streaky bacon, chopped
3 eggs
200ml double cream
75g (3oz) grated Parmesan cheese

Method

Cook the spaghetti according to the instructions on the packet. Meanwhile, heat the oil in a pan and fry the onion and garlic until they start to soften, usually about 5 mins.
Add the bacon and fry until the bacon starts to brown.
Place the eggs in a bowl and beat. Add the cream and Parmesan, beat and season with black pepper.
When the pasta is cooked, drain and and add the onions, garlic and bacon. Pour over the carbonara sauce and return to the heat for 1-2 mins, stirring all the time.
Serve your spaghetti carbonara immediately with a green salad and some garlic bread if you fancy it.

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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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Tartiflette

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This classic recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too

Serves: 6
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

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Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

750g potatoes, peeled
1tbsp sunflower oil
150g smoked back bacon, snipped
1 onion, peeled and very thinly sliced
150ml dry white wine
4tbsp crème fraiche
150g Reblochon or cheese

Method

Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

By Nichola Palmer

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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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