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Easy treacle sponge

Ingredients:

250g golden syrup

zest 1 lemon, plus juice ½ lemon

5 tbsp breadcrumb

200g pack butter, softened

200g golden caster sugar

3 medium eggs

200g self-raising flour

5 tbsp milk

How to do:
1. Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
2. Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

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TOAD IN THE HOLE
Ingredients:
• 10 sausages
• 1 tbsp sunflower oil
• 140 g. plain flour
• 1/2 tbsp salt
• 2 eggs
• 175 ml. semi-skimmed milk

Steps:
1.- Heat oven to 220°C. Put the sausages in a 20x30 cm roasting tin with the oil, the bake for 15 mins until browned.
2.- Meanwhile, make up the batter mix. Tip the flour into a bowl with the salt, make a well in the middle and crack both eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
3.- Carefully remove the sausages, watch because the fat will be sizzling hot. Pour in the batter mix, the cook for 25-30 mins, until risen and golden. ( Serve with gravy ).

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Coronation Chicken

Ingredients for four persons :

1 big spoonful of mayonnaise

1 big spoonful of liquid cream

½ big spoorful of chutrey of mango

6 dried apricots of peat

20 dust of curry

1 small spoonful of honey

12 almonds

Salt

Pepper

- Multicereals mold bread to make the sándwiches.

-  Frist , boíl chicken breast in poultry broth boíl dried apricots and cut them in small pieces

Put into a boul mayonnaise , chutrey , curry after mix everything very well and add a couple of spoonful of liquid cream.

Finally , cut in small preces the breasts.

Add to the mixture the small pieces of dried apricots and the chiken breasts mik everything very well.

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Sky High  Yorkshire Pudding
Ingredients:
- 4 eggs
- 2 cups all-purpose flour
- 2 cups milk
- 1/4 vegetable oil
How to do:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

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Sirloin of beef Wellington
Ingredients:

800 gr. of beef's sirloin

1 sheet of puff pastry

200 gr. of mushrooms

2 cloves of garlic

1 egg

100 gr. of pâté of foie

25 gr. of mustard

Extra virgin olive oil

Salt

Pepper

Steps:
1. Add salt and pepper to the meat and sear it for all the sides until that the meat is golden, Let it cool and spread the mustard on the meat.
2. Chop the garlics and the mushrooms. Put them in a skillet with oil and cook them during 10 minutes. Let it cool. Add the pâté and mix until form a homogeneous paste.
3. Preheat the oven to 200 ºC. Extend the puff pastry in an oven plate and put on the puff pastry a layer of the mushroom and foie’s mixture. Put on the meat and then another layer of mixture. Close carefully the puff pastry. Beat the egg and with the help of brush paint the puff pastry. Bake it during 20 minutes.

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Sticky Toffee
Ingredients
3/4 cup English tea or hot Orange Pekoe tea
½ teaspoon vanilla extract
3/4 teaspoon baking soda
6 tablespoons unsalted butter at room temperature
¾ cup of sugar
2 Eggs at room temperature
1 1/3 cup flour
1 teaspoon baking powder
For the toffee sauce:
¼ cup unsalted butter
½ cup brown sugar
¼ cup cream
½ cup of raisins
2 tablespoons brandy
How to do:
Preheat oven to 180 ° C.

First, in a bowl, we mix the dates with the tea. Let stand, so the dates will swell.

When they are swollen, add the vanilla extract and baking soda. We let it rest again.

On the other hand, let's prepare the pudding dough. To do this, in a bowl, mix the butter, sugar and eggs.

Sift the dry ingredients into the mixture. We remove the dough well.

Add to the dough the wet dates and mix until obtaining a soft and still warm dough. Fill a pastry sleeve with the mixture.

In a large roasting dish we put the molds for round savory. Fill with the mixture.

We pour boiling water into the fountain under the molds. Cover the fountain with aluminum and bake for 30 minutes at 180ºC.

In the meantime, let's make the toffee sauce. In a frying pan, fry the butter with the brown sugar. We let it cook.

When it begins to bubble, we add the cream, the grapes and the brandy. We turn around and away from the fire.

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INGREDIENTS:
◾175 gr. Butter
◾175 gr. sugar
◾3 L eggs
◾175 gr. Bizcochona flour (with yeast incorporated)
◾1 teaspoon vanilla paste
◾ Strawberry concentrate concentrate Chefdelice
◾Colorant in pink gel
◾ Strawberry or apricot marmalade
◾350 gr. Marzipan
STEPS:
Prepare a rectangular mold of 20 x 15 cm. With special de-molding spray or olive oil and with vegetable paper in the base.
◾Preheat oven to 175 ° C
◾Bake the butter with the sugar until a creamy mixture is obtained.
◾Add the eggs one by one, slightly beaten. Do not add the next one until the previous one is perfectly integrated.
◾Minimum speed incorporate flour into tablespoons until fully integrated. Be careful not to overdo it!
◾ Divide the dough into two bowls with the precaution that both have exactly the same amount of dough.
◾Incorporate the vanilla paste in one of the bowls.
◾In the other incorporate strawberry extract and dye drops. Pour the colorant with caution as the color rises to bake.
◾Work the dough in the mold that we had prepared with the help of 2 cakes.
◾ Bake for 30-25 minutes or until a skewer is pricked and comes out clean.
◾ Allow to cool in the pan for about 30 minutes on a rack.
◾ After this time unmold and allow to cool completely.
◾ When they are cold it is preferable to wrap them in film paper and let them rest overnight in the refrigerator. Otherwise the biscuit will be quite fragile.
◾At the time of going to assemble the Battenberg, taking advantage of the cupcakes are cold, cut them with a sawing knife to be perfectly square.
◾With a roller, stretch the marzipan so that we have a rectangle of approximately 20x30cm. Ensure that the marzipan is all the same thickness.
◾Place a strip of vanilla cake next to a strawberry and glue them with a brush with the marmalade. Do the same operation with the two remaining strips of cake and place it so that the strawberry cake is on the vanilla and vice versa. The four strips of biscuit should be stuck together with the jam and tight.
◾Place the cakes on the marzipan, so that the edge of the cake is almost to the edge of the marzipan's edge. Roll the marzipan over the biscuits and let the fold remain on the bottom.
◾To be perfect we can help with two fondant straighteners.
◾ Cut the excess marzipan and biscuit from both ends with a sawing knife.
◾If you want you can decorate the top with a crimper.
INMA RODRÍGUEZ HEREDIA

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Cumberland Sausage

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«Cumberland Sausage»

Ingredients
Makes: 2 Cumberland sausage rings

900g pork shoulder

900g pork belly

1 tablespoon salt

2 tablespoons ground white pepper

110g fine breadcrumbs

2 1/2 tablespoons dried sage (optional)

2 tablespoons dried chives

1/2 teaspoon ground coriander

1 teaspoon ground nutmeg

1 1/2 teaspoons ground mace

3m to 3.5m (32mm) natural hog casings

Method
Prep:1hr  ›  Extra time:2hr resting  › Ready in:3hr

1. Dice the pork belly roughly then mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the seasoning, breadcrumbs, herbs, coriander and spices and leave for 2 hours to rest.

2. Meanwhile, soak the hog casings in cold water or as instructed on the pack.

3. Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.

4. Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. Gently form the sausage into a large ring 40cm to 50cm in diameter or as desired. Store in the fridge overnight before cooking.

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Steak to Wellington

Ingredients:
-6 pieces of fillet of beef in medallions of 180gr.
-500 grams of puff pastry
-2 tablespoons olive oil
-2 butter spoons
-150 grams of mushroom
-1 clove garlic
-1 pâté bottle (optional)
-1 piece of egg to be varnished
-Salt and pepper
-1 1/2 cups of plums
-1 teaspoon ground cinnamon
-1 spoon of sugar
-1 ounce of sweet wine

Process:
-Add salt and pepper to the medallions. Seal in a mixture of olive oil and butter, without cooking too much, because they still need to be put in the oven. Cool for a half hour at room temperatura.
-Chop finely garlic clove and fry slowly in butter. Add the small chopped mushrooms. Pour salt and pepper. This preparation is called "duxelle".
-Preheat the oven to 180 ° C, meanwhile extend paste in squares of puff pastry of about 70-80 grams, being careful to do it only by the edges, so that its qualities are maintained.
-Add one tablespoon of pate to the center of each table, then one or two tablespoons of the duxelle. Above, a medallion and seal the paste well with a little water, giving the shape that you like. Turn, so that the smooth side is above and careful not to break the cover. Lightly beat the egg, with a little water and varnish each painting. If you wish, place some decorative strips of puff pastry and repaint.
-Roll all the medallions on a tray and bake for about 30-35 minutes, until the cover is golden brown and the pasta is cooked underneath.
-

Cook the plums, pass them with cinnamon, sugar and a little water, until they speak. Remove by adding the wine. Cook this mixture with butter to make it taste and thick.
-
To serve on the plate,
place on the plate a mirror of plum sauce and a square of fillet. As a garnish, asparagus and carrots whitened with a little butter.

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Chunky Pancakes

Ingredients:
-1 cup all-purpose flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup skim milk
-3 tablespoons butter, melted
-2 eggs
-1 tablespoon white sugar
-1 teaspoon vanilla extract
-1 large banana, diced
-1/2 cup miniature semisweet chocolate chips
-1/4 cup chopped pecanscooking spray

Combine flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Gently fold in the banana, chocolate chips, and nuts. Cook until bubbles appear on the surface.

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DAMSON FOOL

Ingredients:
-500g plums
-50ml juice of apple
-60g sugar
-A little lemon juice
-300g cream to ride
-1 tablespoon of sugar glass

How to do:
1. Wash and cut the plums.
2. Bring to a boil along with apple juice and sugar and sauté for 10-12 minutes that are very soft.
3. Grind to a purée, pass through a trainer and let cool.
add lemon juice the amount according to your taste.
4. Assemble the cream with the sugar glass. Mix briefly with the plum pure once it is cold and divide into four glasses. Keep in the refrigerator until ready to serve.
5. You can accompany this dessert with biscuits

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Chelsea Buns

Ingredients for 12 Chelsea Buns

·For the dough: 450g of flour, 14g of leavening, a pinch of salt, 175ml of milk, 4 soup spoons of sugar, one egg and 70gr of butter.

·For the stuffed: 30gr of butter 75gr of raisins of Corinto, ¼ of a dessert spoon of cinnamon, 40gr of brown sugar.

·For the frosted: 20ml of hot milk, 2 soup spoons of powered sugar.

How to do it

1.    In a bowl put the flour, the salt, the leavening and the soup spoons of sugar and mix with the rest of dry ingredients.

2.    Heat the milk with the butter until melt. Then add a beaten egg. When you do that add the this mix to the frour blend and knead for ten minutes, do a ball with the dough put it in a bowl and cover it with a clean rag. You have to wait until the dough double his volume this will take an hour.

3.    Spread out the dough in a surface with flour giving it rectangular form, spread with butter and scatter the brown sugar, the raisins and the cinnamon. Wrap it carefully and cut the dough in 12 parts of the same size. Move all the rolls in the oven tray, cover them with a rag and let them rest for an hour.

4.    Preheat the oven to 180º. When the rolls had double there own size intruduce them in the oven and let them cook 20 minutes. Past this time reduce the ovne to 150º let cook them 20 minutes more. Mix the hot milk with the powered sugar and pour it over the bread roll and let them get cold.

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Dunke cake
T BITES OF:

United Kingdom

Category to: desserts

Plate: br

Dessert

Person: br 6 people preparation; 100 minutes

1 INGREDIENTS FLOUR;

700 Gr.

Sugar black 600 Gr.

Powder baking 40 Gr.

Eggs 600 Gr.emulsifier Gel

30 Gr.margarine

600 Gr.

Summary of Malta 30 Gr.

Essence of butter 50 Gr.

Whiskey 100 cm3,

Raisins 600 Gr.almonds departures 300 Gr.

2 PREPARATION;

Dissolves in the egg liquid malt extract and the essence of butter.

Place all the ingredients in the blender and whip with paddle until you obtain a creamy mixture where it does not feel the crystals of az car without dissolving, taking into account that the use of the EMULSIFIER GEL significantly reduces the mixing times.

Add the raisins and almonds split mixing well.

Place retrieved batter in round pans type Savar previously coated with margarine and breaded, not filled up to half of their capacity.

On the smoothie place copious amounts of almonds covering the surface.

Cook at 170 ° C for 50 minutes about dry size or mold.

Take out of the oven, unmold, leave to cool and paint with glitter jelly flavored with butter and whiskey essence.

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"Roast Lamb with Mint Sauce"

I ngredients

leg of lamb of 2.1 / 2 kg.

3 garlic cloves

1 thyme branch

Salt and pepper

Preparation
Fill the leg with garlic cut into pieces. In a large pot bring to the boil 2.1 / 2 liters of water. Season and add thyme and leg of lamb. Let cook for 1 hour a quarter. Take the leg out of the water and let it cool. Cut thin slices and serve with the mint sauce.

Mint Sauce Ingredients

1 teaspoon strong mustard

1 bowl of oil

1 glass of wine vinegar

A few fresh mint leaves

1 bunch

parsley

1 step

Salt and pepper

Preparation

Chop the mint leaves and macerate them in vinegar for 12 hours. To mix in a bowl the mustard and the yolk, to pour the oil little by little without stopping to stir until it acquires the texture of a mayonnaise. . Peel and chop the slices and parsley, add to the mayonnaise. Pass the maceration of the mint leaves through a sieve and add it. Beat well and keep very cool before serving.

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Fish and Chips

Ingredients:
-Ground black pepper.
-225 gr of white fish (hake, panga, cod or similar).
-225 gr flour.
-1 can of beer.
-Salt.
-1 tablespoon yeast.
-1 kilo of potatoes and Masiasol La Masía Sunflower Oil for frying.
Steps:
-We heat abundant Masiasol La Masía Sunflower Oil.
-Pepper the fish.
-In a bowl add the flour, yeast and beer and beat with the help of the hand rods.
-We should have a dense cream.
-We pass the fillets for dry flour and then we submerged the fillets in the mass and we let them drain the excess.
-Fry for 4-5 minutes, until the dough is golden and crunchy.
-Meanwhile, boil the potatoes 4-5 minutes to soften, drain them and let the steamer go.
-Fry them in the same fish oil until golden and crisp.
-Reserve on absorbent paper.

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ENGLISH PUDDING

INGREDIENTS:
-200 grams of butter.
-4 eggs.
-300 grams of flour.
-200 grams of sugar.
-2 tablespoons baking powder.
-1/2 teaspoon vanilla baking powder.

STEPS:
1.- Preheated oven at 180 ° C.
2.- Beat the butter with the sugar until it is done, without stopping to beat add the eggs one by one. Then add the flour with the baking powder and the vanilla essence.
3.- Pour over a previously oiled and floured pan and bake for 40 minutes. Decorate with nuts or chocolate.

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Chocolate mousse with coconut soup and toffee.

Ingredients:
20 servings
-1 lt chocolate coating
- 1 lt. Cream
-400 gr sugar
-200 ml toffe (100 ml water, 100 g sugar, 50 ml cream and 25 g butter)
-200 gr shredded coconut or powder
- With mint
-20 ud chocolate sticks
-50 ml glucose
-500 ml English cream

Steps:
1. We reserve 250 grams of cover and cream the rest we melt in the bath Maria When it is almost cold we incorporate the cream and we mix little by little from bottom up.
2. We make a traditional candy so much and cut the cooking with cream at the end (toffe) We make an English cream mixed with coconut powder or grated.
3. We assemble the mousse and freeze, while in the freezer we prepare the garnache with the rest of cream chocolate and glucose: cook the cream and the glucose when it boils add the chocolate and put out the fire.
4. On the grill we napas of the garnache the chocolate mousse We present as in photo or as they want but the English cream with the coconut is the soup.
5. CREAM ENGLISH Ingredients: • 1 liter of milk • 10 eggs • 200gr of sugar • c / s of flavoring Machine elaboration: 1. Boil the milk with the aroma. 2. Mix apart the eggs and sugar. 3. We will pour the milk and pour to the previous mixture stirring with the rods. 4. We will put in the fire without it to boil, it should not happen of the 85ºC. 5. When it starts to thicken it is already done.

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Name of the recipe
Ingredients and how to do it
Photo

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-New England style apple pie.

Ingredients
8 servings

325 gr white flour, I put 150 grs of whole wheat flour and the rest common wheat flour
180 gr butter in dice
1 pinch salt
2 tbs sugar, I use fructose
30 ml water
Egg white unbroken
FILLING:
1 kg sweet green apples peeled and cut into thin sheets
½ lemon juice
1 cinnamon sticks
¼ cup nutmeg
2 tablespoons flour
1 pinch salt
2 tablespoons sugar
30 gr mango
Sugar and ground cinnamon C / N
SALSA TO ACCOMPANY:
200 ml cream
3 tbsp Greek natural yogurt
4 sugar spoons, I use fructose
1/4 cup vanilla powder
1/4 cup nutmeg