Tag: sugar

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

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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

  1. 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.
  2. 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.
  3. Lightly whisk the eggs together in a small jug or bowl. Add to the butter mixture a little at a time, beating constantly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.


The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends. 

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup.  To make the bowls, I followed this method[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.




Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings:  5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)


Ingredients:


  • 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
  • 1 tbsp butter (olive oil for dairy-free)
  • 3/4 cup shallots, diced
  • 3 cloves garlic, chopped
  • 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
  • 1 tbsp fresh sage, plus more for garnish
  • salt and fresh pepper to taste
  • reduced fat sour cream for garnish, (optional)





Directions:





Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.


When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.


Blend in a blender or immersion blender and blend the soup until smooth.





(Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

References

  1. ^ this method (www.thegraphicweekly.com)

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Garlic Sweet Potato Mash

Sweet potatoes are often smothered in sugar and topped with more sugar, but this savory version will surprise you and your loved ones and keep them coming back for more!

Need a few good reasons to pass on plain old potatoes and get sweet on sweet potatoes instead? These orange tubers are one of the top food sources of vitamin A, which helps protect your peepers. It also contains vitamins C and B-6, fiber, copper and potassium.

Pair this with chicken, Salisbury Steak,[1] Pork Chops[2], or Turkey Meatloaf[3]. Double or triple this recipe and add it to your Thanksgiving menu[4].

Store sweet potatoes in a cool, dry, dark place and they’ll stay fresh for several weeks. Sweet indeed!

Garlic Sweet Potato Mash
gordon-ramsay-recipe.com
Servings:
5 • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 151 • Fat: 3.5 g • Carb: 27 g Fiber: 3 g • Protein: 3 g
Sugar: 1 g
Sodium: 27 mg (without salt)

Ingredients:

  • 2 lbs (4 medium) sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup 1% milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Nutritional information for sweet potatoes provided by Heather K Jones[5], RD (aka The Diet P.I.).

References

  1. ^ Salisbury Steak, (www.gordon-ramsay-recipe.com)
  2. ^ Pork Chops (www.gordon-ramsay-recipe.com)
  3. ^ Turkey Meatloaf (www.gordon-ramsay-recipe.com)
  4. ^ Thanksgiving menu (www.gordon-ramsay-recipe.com)
  5. ^ Heather K Jones (www.heatherkjones.com)

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