Month: February 2017

Chicken liver paté with a Sauternes jelly

Ingredients 200g unsalted butter 3 banana shallots, finely chopped 1 bay leaf 3 thyme sprigs 500g chicken livers (see tip, below left, for how to prepare) 100ml Sauternes 100ml double cream 3 medium eggs To serve Brioche or bread, toasted Cornichons Jelly topping 3 sheets leaf gelatine 250ml Sauternes 50g golden caster sugar a few… Read more »

Mini Victoria Sponges

Ingredients for the sponge 175g/6oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz caster sugar 3 large free-range eggs, beaten 1 tsp vanilla extract 175g/6oz self-raising flour 300ml/10½fl oz double cream Icing sugar, for dusting Fresh raspberries or strawberries Butter cream 140g/5oz butter, softened 280g/10oz icing sugar 1-2 tbsp milk few drops food… Read more »

Valentine’s day treats

Valentine’s Day! Love it or loathe it, what better excuse to eat cake. We’ve pulled together a couple of little recipes to top and tail your evening’s meal. Just add a sprinkle of happiness, stir in a pinch of joy and remember to strain out as much cynicism as you can. Chicken liver paté with… Read more »