british and irish

Summer Fruit Crumble with Crème Anglaise

strawberries

Amaretto

g unsalted butter

apples

blackberries

g golden caster sugar

hazelnuts

almonds

g plain flour

oats

golden caster sugar

unsalted butter

water

300 g double cream

g caster sugar

vanilla pod

Preheat oven to 200°C and lightly grease a baking dish (25 cm x 20 cm).

Place a bowl on mixing bowl lid. Weigh in strawberries and Amaretto (if using) then set aside to soak. Meanwhile, continue with the recipe.

Place butter, apples, blackberries and sugar in mixing bowl then cook 10 min/100°C/speed .

Transfer to prepared dish. Drain reserved strawberries (see tip) and add to dish with other fruit. Clean mixing bowl.

Filling 

Place hazelnuts and almonds in mixing bowl then chop 2 sec/speed 7.

Add flour, oats, sugar and butter in mixing bowl then mix 5 sec/speed 5 or until just crumbly and combined.

Top fruit with crumble mixture and bake for 20-25 minutes (200°C) until golden. Meanwhile, make crème anglaise.

Crumble 

Place water in mixing bowl and start Pre-clean  . Empty and rinse mixing bowl.

Place cream, egg yolks, sugar and seeds from vanilla pod (see tip) in mixing bowl then start Thicken /80°C.

Leave crumble to cool for 10 minutes before serving warm with crème anglaise.

Crème Anglaise

Apple Crumble Cake

75 g blanched almonds

75 g plain flour

Demerara sugar

lemon juice

g sugar

eggs

g self-raising flour

g almonds

Preheat oven to 180°C. Line base of springform tin (Ø 20 cm) with baking paper, grease sides of tin with butter and set tin aside.

Place blanched almonds in mixing bowl and grind 10 sec/speed 10 then add plain flour and butter and pulse Turbo/1 sec/3 times. Scrape down sides of mixing bowl with spatula.

Add sugar and pulse Turbo/1 sec/3 times. Transfer crumble topping to a small bowl and set aside.

Crumble Topping

Place a bowl on top of mixing bowl lid, weigh into it sliced apples, lemon juice and sugar, stir together until apples are coated, then set aside.

Apple Layer

Place sugar, butter and eggs into mixing bowl and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula. Add self-raising flour and mix 20 sec/speed 4. Transfer to prepared tin.

Cake

Cover sponge layer evenly with apple layer and juices, then with crumble topping, then sprinkle with flaked almonds for decoration. Bake 45-55 minutes (180°C) or until golden brown. Serve warm or cold - it's lovely with custard or pouring cream.

Decoration

Bramley Apple Shortcake

sugar

250 g plain flour

tsp baking powder

1200 g Bramley cooking apples

g milk

Grease a shallow metal pie dish or tart tin (Ø 20 cm) then set aside.

Place sugar in mixing bowl and grind 5 sec/speed 10. Transfer 3 Tbsp of the sugar to a bowl and set aside.

Add 200 g butter to mixing bowl and chop 3 sec/speed 6.

Add flour, baking powder and egg then knead Dough /1 min 30 sec.

Tip dough out onto a floured surface and divide into two portions, one slightly larger than the other. Press the larger portion into the prepared pie dish, using floured hands, then place in fridge for 20 minutes. Form remaining dough into a disc (2 cm thick), wrap in cling film then place in fridge for 20 minutes. Meanwhile, place a roasting tin in oven then preheat oven to 180°C.

Drain apple slices then place in a bowl lined with kitchen towels. Place 50 g butter in the heated roasting tin then add apple slices and sprinkle over 2 Tbsp of the reserved ground sugar. Bake for 10 minutes (180°C), stirring halfway through.

Transfer apple slices to pie dish and pile up high. Roll out remaining dough on a floured surface then carefully lay it over the fruit. Press edges together to seal pie, and patch any holes if necessary. Brush gently with 20 g milk and sprinkle over ½ Tbsp reserved ground sugar.

Place on a baking tray to catch any drips then bake for 30 minutes (180°C) until golden. Sprinkle with remaining ½ Tbsp reserved ground sugar before serving hot or setting aside to cool completely.

Beef stew with buttermilk dumplings

butter

flour

buttermilk

sea salt

parsley

brown onions

garlic

g olive oil

beef chuck steak

Vegetable stock paste

carrots

thyme

tomato paste

bay leaves

black pepper

Lightly grease Varoma dish and tray then set aside.

Place all dumpling ingredients into mixing bowl and mix 20 sec/speed 5, or until dough forms into a ball

Roll dough into 18 walnut-sized balls and place into Varoma dish and tray. Set Varoma aside.

Dumplings

Without cleaning mixing bowl, place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.

Place onion, garlic and olive oil into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then, sauté 3 min/120°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Add beef and cook 2 min/120°C//speed 1.

Add all remaining stew ingredients, except reserved chopped parsley, and cook 45 min/80°C//speed .

Place Varoma with dumplings into position, secure Varoma lid and steam 35 min/Varoma//speed . Remove Varoma and set aside.

Carefully remove bay leaves. Transfer stew into serving bowls and garnish with reserved chopped parsley (optional). Season stew to taste and top with dumplings. Serve immediately.

Stew

Shepherd's pie

carrot

green peas

brown onion

230 g button mushrooms

400 g lamb mince

g stout beer

Meat stock paste

tbsp cornflour

potato

Preheat oven to 180°C. Grease a round deep-sided baking dish (22 cm) and set aside.

Place carrot into mixing bowl and chop 3-5 sec/speed 5. Place a bowl onto mixing bowl lid and weigh green peas into it. Transfer chopped carrot into the bowl with peas and set aside.

Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add olive oil and sauté 3 min/120°C/speed 1.

Add button mushrooms and sauté 3 min/120°C/speed 1.

Add lamb mince and cook 5 min/100°C//speed 1.

Add stout beer, Meat stock paste and tomato paste and cook 5 min/100°C//speed 1.

In a small bowl combine the cornflour and water, then add into mixing bowl. Add reserved carrot and peas and combine 10 sec/speed 1.

Pour into prepared baking dish and top with mashed potato. Bake for 25-30 minutes (180°C), or until potato is lightly browned.

Allow to rest for 5 minutes prior to serving.

Çırpılmış Yumurta

yumurta, büyük boy (63-73 gr)

¼ tk tuz

tutam toz karabiber

g süt

g krema

g tereyağı

yk frenk soğanı

Yumurta, tuz, karabiber, süt, krema ve 20 g tereyağını karıştırma kabına koyup 8 dk/98°C/hız 2'de pişirin.

Kalan 10 g tereyağını ekleyin, karışım kremamsı kıvamını kaybetmeden koyulaşana dek, ölçü kabı olmadan 7-9 dk/98°C/hız 2'de pişirin. Frenk soğanı serpiştirip servis edin.

Green Smoothie with Orange, Mango and Apple

dessert apple

½ oz ripe mango flesh

orange

½ oz fresh baby spinach

oz kefir

½ oz noni juice

oz almonds

- 10 ½ oz water

oz ice cubes

Place all ingredients into mixing bowl and blend 2-4 min/speed 10.

Add extra water to dilute to a thinner consistency if desired and blend 1 min/speed 5. Enjoy a tall glass of your smoothie for breakfast or as an energizing snack.

Apple Crumble Smoothie

dessert apples

cinnamon

nutmeg

milk

ice cubes

Place all ingredients in mixing bowl and blend 3 min/speed 10. Serve immediately.

Peynirli İngiliz Çöreği “Scone”

450 g un

½ tk tuz

120 g tereyağı

140 g Çedar peyniri

10 dal frenk soğanı

250 g süt

Fırını 220°C'ye ısıtın. Fırın tepsisine pişirme kağıdı serin. Un, kabartma tozu ve tuzu karıştırma kabına koyup 4 sn/hız 8'de karıştırın. Tereyağı, çedar peyniri ve frenk soğanını ekleyip 4 sn/hız 6'da parçalayın.

Sütü ekleyip Hamur /25 sn yoğurun. Karıştırma kabının kenarlarını spatula ile sıyırın. Hamur /20 sn yoğurun.

Çalışma tezgahına hafifçe un serpin. Karıştırma kabını unladığınız tezgahın üzerine ters çevirin ve hamurun rahatça düşmesi için karıştırma kabındaki bıçağı çıkarın. Düşen hamur parçalarını elinizin içiyle bastırarak birleştirin (bu aşamada hamur elinize yapışırsa hamurun üzerine un serpebilirsiniz). Bir araya getirdiğiniz hamura ellerinizin içiyle bastırarak 1.5-2 cm kalınlığında açıp yuvarlak hamur kalıbıyla (Ø 6 cm) veya  ölçü kabının tersiyle kesin (hamuru keserken hamur kesiciyi çevirmeyin, sadece üzerine kuvvetlice bastırın). Kalan hamur parçalarını tekrar birleştirip inceltin ve hamur kesiciyle kesin tüm hamur bitene kadar işlemi tekrarlayın. Hazırladığınız hamurları pişirme kağıdı serdiğiniz fırın tepsisine aralıklı olarak dizin.

Önceden ısıttığınız fırında 10-15 dakika veya altın sarısı renk alıncaya kadar fırınlayın (220°C). Pişen ingiliz çöreklerini soğutma teline aktarın. Ilık veya soğuk olarak servis edin.

5-Second Rainbow Salad

oz carrots

oz red bell peppers

broccoli

½ oz dessert apples

oz sunflower seeds

olive oil

½ oz freshly squeezed lemon juice

tsp honey

Dijon mustard

tsp fine sea salt

¼ tsp ground pepper

Place all ingredients into mixing bowl in the order listed and mix 5 sec/speed 4.5. Serve immediately for freshest flavor.

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Top Tags

Summer Fruit Crumble with Crème Ang...

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Beef stew with buttermilk dumplings

Beef stew with buttermilk dumplings

Shepherd's pie

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Green Smoothie with Orange, Mango a...

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The most viewed british and irish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine