Little lemon meringue pies

Ingredients

·         500g pack shortcrust pastry

·         zest and juice 4 lemons

·         100g unsalted butter

·         325g caster sugar

·         8 egg, 4 separated

·         few drops malt vinegar

Method

1.    Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.

2.    Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.

3.    Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

Little lemon meringue pies

 

  BodyChef

Ingredients

·         500g pack shortcrust pastry

·         zest and juice 4 lemons

·         100g unsalted butter

·         325g caster sugar

·         8 egg, 4 separated

·         few drops malt vinegar

Method

1.    Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.

2.    Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.

3.    Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

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White chocolate berry cheesecake

 

  BodyChef

Ingredients

·         2 x 150g bars white chocolate

·         2 x 300g tubs soft cheese (we used Philadelphia)

·         284ml pot double cream

·         50g caster sugar

·         170g punnet raspberries

·         5 tbsp raspberry jam

·         85g amaretti biscuits

·         200g small strawberries 

·         a few blueberries(optional)

Method

1.    Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

2.    Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

3.    Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

4.    Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

5.    To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

BodyChef

Chocolate crunch & raspberry pots

 

  BodyChef

Ingredients

·         250g punnet raspberry

·         2 tbsp Cointreau (or Grand Marnier)

·         zest and juice from 1 small orange

·         100g pack dairy, gluten and wheat-free, ‘Free From' chocolate (we used Kinnerton Luxury Dark Chocolate Bar)

·         3 tbsp soya milk

·         50g caster sugar

·         6 tbsp gluten, wheat and nut-free muesli muesli (we used The Food Doctor Cereal, nut-free)

Method

1.    Divide the raspberries between 4 glasses. Sprinkle ½ tbsp of Cointreau and a little orange zest and juice over each, then set aside.

2.    Melt the chocolate and stir into the soya milk, then set aside. Tip the sugar into a pan along with 3 tbsp water. Over a gentle heat, cook without stirring for about 7 mins until the sugar melts and starts to turn golden brown. Tip in the muesli, stir, then pour onto a tray lined with baking parchment. Leave to cool, then shatter into thin shards.

3.    Divide the chocolate mixture between the glasses and allow to cool, but don’t refrigerate. Scatter over the caramel crunch to serve.

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Frozen strawberry yogurt

 

  BodyChef

Ingredients

·         140g strawberries

·         ½ x 405g can light condensed milk

·         500g tub 0%-fat Greek yogurt

Method

1.    Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.

2.    In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.

3.    Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

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Chocolate & banana cake

BodyChef

Ingredients

·         100ml sunflower oil , plus extra to grease

·         175g caster sugar

·         175g self-raising flour

·         half tsp bicarbonate of soda       

4 tbsp cocoa powder

·         100g chocolate chips or chunks

·         175g very ripe bananas

3 medium eggs , 2 separated

·         50ml milk For the topping

·         100g milk chocolate

·         100ml soured cream

·         handful dried banana  chips, roughly chopped

Method

1.    Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

2.    Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

3.    Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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Lime Semifreddo Cheesecake

 

  BodyChef

Ingredients

·         140g digestive biscuits, roughly broken

·         75g butter, melted

For the filling

·         300g condensed milk

·         200g full-fat cream cheese

·         150ml double cream

·         finely grated zest 3 limes, plus extra to serve

·         3 tbsp lime juice (from 2 limes)

For the cranberry compote

·         200g fresh or frozen cranberries

·         100g golden caster sugar

·         1 tbsp ground arrowroot or cornflour

Method

1.    Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made.

2.    Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.

3.    Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.

4.    To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.

5.    Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

  BodyChef