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Recipes
Lemon curd
By Patricia_Scarpin
In a heavy noncorrodible saucepan beat the yolks and sugar until well blended
- 4 large egg yolks
- 1/2 cup + 2 tablespoons (125g) sugar
- 3 fl oz (93ml or about 2 1/2 large lemons) lemon juice, freshly squeezed
- 4 tablespoons (56g) unsalted butter, softened
- pinch of salt
- 2 teaspoons finely grated lemon zest
Cheese Stuffed Crusty Rolls
By Patricia_Scarpin
To make the starter: mix the 1 ¼ cups flour, salt, yeast, and ½ cup water in a medium-sized bowl
- Starter:
- 1 1/4 cups (175g) bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/2 cup (120ml) cool water
- Dough:
- all of the starter
- 1 cup (240ml) + 2 tablespoons to 1 1/4 cups (300ml) lukewarm water – I used 300ml
- 1/2 teaspoon salt
- 3 1/2 cups (490g) all purpose flour
- 1/2 teaspoon instant yeast
- Filling:
- 1 1/2 cups (280g/10oz) grated Monterey Jack cheese – I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack
- 1 cup grated parmesan
- 2 tablespoons herbes de Provence
Orange syrup cake
By Patricia_Scarpin
Preheat the oven to 160ºC/320ºF
- Sticky orange topping:
- 4 eggs
- 1 cup (220g/7 3/4oz) caster sugar
- 1 teaspoon vanilla extract
- 1 cup (150g/5 1/4oz) self-raising flour
- 150 g (5 1/4oz) unsalted butter, melted and cooled
- 1 cup (110g/33/4 oz) almond meal
- 1 tablespoon lemon zest
- 1 cup (220g/7 3/4 oz) caster sugar
- 1/2 cup (125ml/4 fl oz) water
- 2 large oranges, thinly sliced
Marbled lemon-blueberry butter cake
By Patricia_Scarpin
Make the preserves first, since you’ll swirl some of it into the cake batter: purée the blueberries, with any ju...
- Lemon-blueberry preserves:
- 3 cups blueberries, fresh or frozen*
- 3/4 cup (150g) sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon grated fresh ginger
- Cake:
- 8 ounces (224g) unsalted butter, at room temperature
- 2 cups (400g) sugar
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons lemon extract – I used lemon juice
- 7 egg whites
- 3 cups (420g) cake flour**
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300ml) milk
- Lemon buttercream frosting:
- 1 cup (200g) sugar
- 1/4 cup (60ml) water
- 2 eggs
- 12 ounces (336g) unsalted butter, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- Fresh blueberries, for decoration – I used crystallized violets
Jam sandwich cookies
By Patricia_Scarpin
Start by making the mix: in a large bowl, whisk together flour, sugar, baking powder, and salt
- Baking Mix:
- 3 cups (420g) all-purpose flour, spooned and leveled
- 1 1/2 cups (300g) sugar
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- Cookies:
- 4 cups Baking Mix, spooned and leveled
- 1 cup (2 sticks/226g) cold unsalted butter, cut into pieces
- 1/2 cup (120ml) whole milk
- 1 cup seedless jam or jelly – I used blackberry jam, seeds and all
Danish chocolate-streusel-swirled coffee cake
By Patricia_Scarpin
Make the dough: in a small bowl, sprinkle the yeast over the warm water
- Coffee cake:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup (60ml) warm water, 105 to 115ºF (41 to 46ºC)
- pinch of sugar + 6 tablespoons
- 12 tablespoons (168g) unsalted butter at room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract, or 1/2 teaspoon ground cardamom – I used cardamom
- 3 large eggs
- 4 1/2 to 5 cups (630 to 700g) unbleached all-purpose flour
- 1 cup (240ml) warm milk, 105 to 115ºF (41 to 46ºC)
- Chocolate streusel:
- 2/3 cup (134g) sugar
- 1/4 cup (35g) unbleached all-purpose flour
- 3 tablespoons (42g) cold unsalted butter, cut into bits
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 egg white, beaten until foamy
- 3 tablespoons sliced almonds – I used chopped hazelnuts
Bacon and fresh oregano pasta
By Patricia_Scarpin
Cook the pasta in a large saucepan of salted boiling water until al dente
- 400 g (14oz) fettuccine, linguini or any long pasta you prefer
- 1 1/2 tablespoons olive oil
- 1/4 cup fresh oregano leaves
- 2 tablespoons salted capers, rinsed and drained
- 2 cloves garlic, peeled and sliced
- 60 g (2oz) unsalted butter, melted
- 1/3 cup olive oil, extra – I used a little less
- crispy bacon, to serve
- grated parmesan, to serve
Gooey Apple Pie Cookies
By Patricia_Scarpin
A great way to impress friends and family is with a delicious apple pie filled cookie! Much easier than it looks, b...
- FILLING:
- 1 small apple, finely diced
- 2 teaspoons granulated sugar
- 1/4 teaspoon lemon juice
- ground cinnamon, to taste
- COOKIE DOUGH:
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 cup all purpose flour
- Salt, to taste
- 1 large egg yolk
- Iced water
- 1 egg white, for brushing
- FOR SPRINKLING:
- Caster sugar
- Ground cinnamon
Jam slice
By Patricia_Scarpin
Preheat the oven to 180ºC/350ºF; line a 20x30cm (8x12in) slice pan* with non-stick baking paper
- Base:
- 125 g (4oz) butter, softened
- 1/3 cup (75g) caster sugar
- 1 cup (135g) all purpose flour, sifted
- 1 teaspoon baking powder
- 1 egg yolk
- 3/4 cup raspberry jelly – I used strawberry
- Topping:
- 1/2 cup (113g) caster sugar
- 1 egg, lightly beaten
- 1 cup (90g) desiccated coconut
Crash-hot potatoes
By Patricia_Scarpin
Heat oven to 230 or 250ºC/445 or 480ºF - yes, hot
- 16 small, round potatoes
- salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon thyme or rosemary sprigs – I used a bit more