Tomato and basil salad recipe

INGREDIENTS
  • 6 tomatoes, (peeled) cut into wedges
  • 50g black olives, pitted and halved
  • 25g sun-dried tomatoes, drained and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • fresh basil, a few leaves
Basil
vinaigrette
  • 4 tablespoons chopped fresh basil
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Black pepper
  • 2 tablespoons grated parmesan cheese

HOW TO
MAKE IT

Put all the prepared salad ingredients in a large
bowl or on a large plate.
To make all the vinaigrette, in a small bowl
whisk the basil, garlic, Parmesan, olive oil, lemon juice and black pepper
until well blended.
Pour the vinaigrette over the salad ingredients
and garnish with fresh basil.

Creme Brulee recipe

Crème Brulée                                                                      
Ingredients
500ml
double cream
1 vanilla pod
100g caster sugar (plus extra for the topping)
6 egg yolks
Method
1.               
Pre-heat the
oven to 140°C, fan oven 120°C or Gas Mark 1.
Pour the cream into a saucepan.
2.               
Split the
vanilla pod lengthways and scrape the seeds into the cream.
3.               
Chop the empty
pod into bits, and add them to the cream.
4.               
Bring to
boiling point, then lower the heat and simmer gently for five minutes.
5.               
Beat the sugar
and egg yolks together in a large heat-proof bowl until pale and creamy.
6.               
Bring the
cream back to boiling point. Pour it over the egg mixture, whisking all the
time until thickened – this indicates that the eggs have begun to cook
slightly.
7.               
Strain through
a fine sieve into a large jug, and then use this to fill six ramekins about
two-thirds full.
8.               
Place the
ramekins in a large roasting tray and pour in enough hot water to come halfway
up their sides.
9.               
Place on the centre
shelf of the oven and bake for about 30 minutes, or until the custards are just
set and are still a bit wobbly in the middle.
10.          
Remove from
the water and allow to cool to room temperature.
11.          
When ready to
serve, sprinkle one level teaspoon of caster sugar evenly over the surface of
each crème, then caramelise under the grill on a high heat.
12.          
Leave to cool
for a couple of minutes, and then serve.

Tomato and basil tart recipe

Tomato and basil tart

Ingredients
100g plain flour
50g butter or
margarine
2-3x15ml spoons
cold water
2 tomatoes
Handful of basil
leaves
2 eggs
125ml semi-skimmed
milk
50g cheese, (whatever you prefer)
Black pepper

You will also need a 7” flan or pastry tin.

Method
Preheat the oven to 180oC or
gas mark 4.
Sift
the flour into the bowl.
 Rub the
butter or margarine into the flour, using your fingertips, until it resembles
breadcrumbs. 
Add the
cold water and start to mix together.
 Mix to
form a firm, smooth dough.
Roll out the pastry, on a lightly
floured surface.
Line the flan ring or sandwich
tin.   
Trim the edges of the pastry using the
palette knife.
Prick the bottom of the pastry with a
fork.
Slice the tomatoes.
Grate the cheese.
Whisk the eggs and milk together. Tear
in the basil into the mixture, then add a few twists of black pepper.
Pour the egg mixture into the pastry
shell.
Arrange the tomato slices and cheese over
the top.
Bake for 30 minutes, until golden and
firm.

Baked Cheesecake recipe

Baked Cheesecake                                                                                                         
Ingredients
For the Base
50g self-raising flour
¼ teaspoon baking powder
50g salted butter, softened
50g caster sugar
1 egg


For the Filling
4 eggs, separated
225g caster sugar
450g full-fat cream cheese
40g
plain flour, sifted

1 lemon
150ml crème fraiche
75g sultanas
You will need a 20 cm (8 inch) plain-edged flan ring with
a loose base, greased and lined with greaseproof paper to be 2.5cm above the
top of the flan ring, plus a baking tray for cooking the base.
Method
  1. Pre-heat
    the oven to 170°C or Gas Mark 3.
  2. Grease
    and line a 20 cm (8 inch) plain-edged flan ring with a loose base.
  3. Grease
    and line a baking tray.
Make the base
  1. Sift the
    self-raising flour and baking powder in a bowl. 
  2. Add the
    butter and 50g sugar and 1 whole egg. 
  3. Beat
    well and spread over the base of the tin.
Make the filling
  1. Carefully,
    separate the remaining four eggs. 
  2. Zest and
    juice the lemon.
  3. Whisk
    the egg yolks with the remaining sugar until light, thick and creamy. 
  4. In
    another bowl, beat the cream cheese until soft. 
  5. Add the
    whisked egg mixture and mix until smooth.
  6. Fold in
    the plain flour, lemon zest, juice, crème fraiche and sultanas.
  7. Whisk
    the egg whites in a bowl until stiff; fold into the cheese mixture.
Cooking
  1. Pour the
    mixture over the base and place on a baking tray in the lower half of the
    oven.
  2. Bake for
    1 hour, by which time the cheesecake will be barely coloured; it should be
    just set firm on the outside but still quite wobbly in the centre.
  3. Remove
    from the oven and allow to cool before placing in the fridge for several
    hours to firm up.
  4. Carefully
    unmould the cheesecake and serve with a fruit coulis.

Dutch apple cake recipe

Dutch apple cake
Ingredients
100g caster sugar
100g soft margarine
2 eggs
100g self raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon demerara sugar,
Method
1.
Preheat the oven to 180ºC or gas mark 4.  
2.
Grease and line the baking tin
3.
Cream the sugar and margarine together until light and fluffy.  
4.
In a small bowl, beat the eggs with a fork.   
5.
Add the beaten egg, a little at a time, to the margarine and sugar. 
6.
Sieve the flour and baking powder into a bowl,
7.
Fold the flour and baking powder into the mixture, a spoonful at a
time.  
8.
Spread the mixture in the cake tin
9.
Core the apple and slice thinly.
10.
Arrange the apple slices over the cake mix, then sprinkle the cinnamon and
sugar on top.   
11.
Place in the oven and bake for around 20 minutes, until golden brown and
springy to the touch.  
12.
Remove from the oven and allow to cool.