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Recipes
Grilled cheese and basil polenta
By Patricia_Scarpin
Place water in a saucepan over medium heat and bring to the boil
- 3 cups (750ml) water
- 1 cup (170g) instant polenta
- 60 g butter, chopped
- 1/2 cup (50g) finely grated parmesan
- sea salt and freshly ground black pepper
- 1/2 cup basil leaves
- 2 cups (200g) grated mozzarella*
- olive oil, for brushing
Sake panna cotta
By Patricia_Scarpin
Heat creams, caster sugar, lemon zest and half the sake and stir over low heat until combined (4-5 minutes)
- Sake apples:
- 300 ml double cream
- 300 ml pouring cream
- 110 g caster sugar
- Zest of 1 lemon, removed with a peeler
- 60 ml sake
- 21/2 leaves of gelatin (titanium strength)*, softened in cold water
- 2 pink lady apples, cored and cut into thin wedges – I used Gala apples
- juice of 1 lemon
- 165 g caster sugar
- grated zest of 1/2 lemon
- 12 cloves
- 125 ml sake
Damp lemon and almond cake
By Patricia_Scarpin
Preheat the oven to 180ºC/350ºF; line the bottom of a 20cm (8-inch) springform pan with parchment paper – I use...
- 1 cup (226g/2 sticks) soft unsalted butter
- 3/4 cup (150g) sugar
- 4 large eggs
- 1/3 cup (47g) all purpose flour
- 1 1/3 cups ground almonds
- 1/2 teaspoon almond extract
- grated zest and juice of 2 lemons
Pine nut-crusted cheese with roasted pepper
By Patricia_Scarpin
Place the pine nuts, garlic, parsley, olive oil, salt and pepper in the bowl of a small food processor and process ...
- 1/2 cup (80g) toasted pine nuts
- 2 cloves garlic, crushed
- 1 1/2 cups flat-leaf parsley leaves - I mixed parsley and fresh oregano
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper
- 250 g haloumi, sliced
- 2 tablespoons olive oil, extra
- 450 g store-bought char-grilled red bell peppers, torn*
Triple lemon chiffon cake with strawberries
By Patricia_Scarpin
Start with the cake: preheat the oven to 180ºC/350ºF
- Cake:
- 8 eggs, separated
- 1/4 cup (60ml) vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup (80ml) water
- 1/2 teaspoon cream of tartar
- 1 1/2 cups (300g) sugar
- 1 3/4 cups (245g) cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Lemon white chocolate mousse:
- 100 g white chocolate, coarsely chopped
- 3/4 cup (180ml) heavy cream
- 1 egg white
- 1 tablespoon sugar
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1-1 1/4 cups sliced strawberries
- Lemon buttercream:
- 3 egg whites
- 3/4 cup (150g) sugar
- 1/4 cup (60ml) freshly squeezed lemon juice
- 9 oz/252g unsalted butter, room temperature
- Decoration:
- candied lemon peel and/or fresh strawberries
Chocolate chip and almond cookies
By Patricia_Scarpin
Heat oven to 190ºC/375ºF
- 2 sticks (226g) unsalted butter, at room temperature
- 1 cup (175g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups (385g) all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 12 ounces (335g) semisweet chocolate (chopped or chips)
- 1 cup (4oz/112g) chopped toasted almonds – I used sliced almonds
Nigella’s unpestoed pesto
By Patricia_Scarpin
Bring a large pot of salted water to the boil and then add the spaghetti
- 1 pound (450g) spaghetti
- 1 cup (240ml) olive oil – I used less
- 5 garlic cloves, peeled
- 1 bunch fresh basil leaves
- 1/2 cup pine nuts
- 8 ounces (224g) whole Parmesan
- sea salt and freshly ground black pepper
Dorset apple cake
By Patricia_Scarpin
Preheat the oven to 180ºC/355ºF
- 225 g butter, softened, plus extra for greasing
- 450 g Granny Smith apples
- finely grated zest and juice of 1 lemon
- 225 g caster sugar, plus extra for dredging
- 3 large eggs
- 225 g self-raising flour
- 2 teaspoons baking powder
- 25 g ground almonds
- 1 1/2 tablespoons light brown sugar
Grilled eggplant with tomatoes and cheese
By Patricia_Scarpin
Preheat the oven to 200ºC/392ºF
- 2 eggplants, sliced
- 1/3 cup (80ml) olive oil*
- salt and freshly ground black pepper
- 1 lb 2 oz (510g) cherry tomatoes, halved
- 2 garlic cloves, crushed
- 2 teaspoons capers, drained
- 1/2 cup mozzarella – the one I used seems to be similar to Monterey Jack cheese
- 1/4 cup parmesan cheese, grated
- small basil leaves, to garnish – it was raining heavily so I couldn’t go outside to pick them
Lemon poppy seed cookies
By Patricia_Scarpin
Preheat oven to 175ºC/350ºF; line 2 large baking sheets with baking paper
- 1/4 cup (60ml) lemon juice
- 1 cup (226g/2 sticks) unsalted butter, room temperature
- 1 1/4 cups (250g) sugar
- 1 large egg
- 2 teaspoons vanilla
- 4 teaspoons lemon zest
- 3 cups (420g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds + extra for topping