Baking Archives - Page 2 of 5

16th October 2023 by Dan

Golden custard made from seasonal pumpkin or butternut squash puree and all the warm spices make this tart one of my favourite desserts in Autumn! I cook a whole Crown Prince or Red Kiri squash in the ESSE for a couple of hours slowly and then spoon out the soft orange flesh. (Leave the large cheap bright orange pumpkins for carving as their water content is too high for this recipe)

You will need a 20cm tart tin. I pre cook the pastry in a hotter oven and lower the oven for cooking the filling as you want crisp golden pastry and a slowly cooked filling, which almost tastes treacly!

Method

For the shortcrust pastry:

200g spelt or plain flour
110g butter, cold and cubed
1 egg

For the filling:

300g pureed pumpkin
3 eggs
300ml double cream
110g soft brown sugar
2 level teaspoons ground cinnamon
1 teaspoon ground ginger
A good pinch of sea salt
Freshly grated nutmeg for the top

Method

Make the pastry in the usual way, by rubbing the butter into the flour and then incorporating the egg, mix to a smooth dough. You may need to add a splash or two of cold water (depending on the size of the egg and what flour you are using).
Roll out the pastry and use to line the tart tin. Leave for 20 minutes to let the pastry rest. The oven should be about 180C/200C (ESSE dial guide reading low end of HOT) to cook the pastry. Line the pastry with baking parchment paper, fill with baking beans and bake blind in the oven for about 15 minutes or until just starting to brown.
Then lower the oven to about 150C (ESSE dial guide reading top end of COOL). To make the filling, simply beat the filling ingredients until smooth then carefully pour into the pastry case and bake for about 30 minutes or until just set, with a slight wobble. Grate a little nutmeg on the top and leave for about 15 minutes before serving.

Recipe created by Philippa Vine of Bluebell Farmhouse Kitchen using her ESSE Ironheart wood-fired cooking stove.

12th October 2023 by Dan

The ESSE 990 ELX or 1000 X are perfect for baking granola as it gives such an even bake. This recipe can be seasonally adapted… cranberries for Christmas, dried blueberries and strawberries added in summer… maybe dried apricots in Spring! The added bonus of the steam vent is that it creates that delicious crunchy granola. It’s a delightful go to ‘meal’ when you are on the run, you feel you are adding goodness to your body!

Ingredients

4 cups old-fashioned oats, organic preferably
A handful of chopped nuts, e.g. almonds, walnuts, cashews, Brazil nuts, pecans
¼ cup pumpkin seeds
¼ cup chia seeds
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon Turmeric
½ teaspoon ground ginger
A good grating of fresh nutmeg
1 tsp of zested orange
½ cup melted coconut oil
½ cup maple syrup
2 teaspoons pure vanilla extract
½ cup chopped dried fruit (optional)
½ cup of flaked coconut (optional)

Method

Heat oven to 180c / ESSE dial guide top end of MODERATE.
In a large mixing bowl, stir together oats, nuts, chia seeds, spices, orange zest and sea salt until evenly combined.
In a separate mixing bowl, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture onto the oat mixture, and stir until evenly combined.
Spread the granola out evenly on an ESSE baking sheet or tray. Bake for 20 minutes with the steam vent open, stirring once halfway through. Then remove from the oven, add the coconut or dried fruit if using, and give the mixture a good stir. Bake for 5 more minutes, until the granola is lightly toasted and golden.
Remove from the oven and transfer the tray to a wire baking rack. Let cool until the granola reaches room temperature.
Store in an airtight container at room temperature for up to 1 month

This recipe was created and prepared using an ESSE Electric Range Cooker by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

20th July 2023 by Dan

This is a simple cake perfect to take on a picnic and works so well with gluten free flour and oats too. It is a cross between a flapjack and a cake with a delicious crumble topping. You will need a square 23cm cake tin, lined with parchment paper.

Ingredients

200g self-rising flour or GF flour
100g rolled oats
75g desiccated coconut
225g soft brown sugar
200g butter
2 large eggs, beaten
500g summer berries

Method

Preheat the oven to 170C (ESSE dial guide MODERATE).
Mix the flour, oats, coconut & sugar into a bowl.
Cut the butter into small chunks and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. (use a food processor for quickness).
Weigh 200g of this mixture and set aside as this is the crumble topping.
Then mix the other mixture with the beaten eggs to make a cake dough.
Press this into the prepared cake tin and top with the summer berries.
Sprinkle over the reserved mixture and bake in the oven for about 45 minutes or until it is cooked.
Let the cake cool in the tin and then cut into squares.

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

30th June 2020 by Dan

This cake is works so well using gluten free flour and is a great celebrational Summer cake perfect for Wimbledon! The sponge is a simple whisked sponge and contains no fat. Whisked sponges rise purely due to the air incorporated during the whisking process.

Serves

8-10 people

Ingredients

6 eggs
175g caster sugar
175g gluten free plain flour or plain flour
500ml double cream
500g a mix of strawberries, raspberries and blueberries
Small glass of Pimm’s
2 heaped tablespoons raspberry jam (optional)
Edible flowers and fresh mint for decoration

Method

Grease and line with parchment paper 3 x 20cm cake tins.
Preheat the oven to 180C (350F, ESSE Dial Guide MODERATE, aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
Whisk the eggs and sugar together with an electric whisk until the mixture becomes very pale fluffy and mousse-like.
Sift the flour over the mixture and carefully fold it in, taking care not to beat any air out of the mixture.
Pour the mixture into the prepared tins and bake in the oven until risen and golden.
When lightly pressed with your fingertips it should bounce back, about 20 minutes.
Allow to cool in the tins for a few minutes and then turn out onto wire racks to cool.
Sprinkle some Pimm’s over each cake. Whip the cream into soft peaks.
Carefully spread a little jam on each layer if using. Then sandwich together the 3 layers with some whipped cream and mixed berries.
Spread a layer of cream around the sides and on top of the cake.
Finally decorate with more berries and edible flowers and mint if desired!

Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen. Located at Bates Green Farm, Arlington, the Bluebell Farmhouse kitchen is run by Philippa and Michael Vine. Sharing their passion for locally grown and sourced quality ingredients, Philippa runs several themed cookery courses and demonstrations every year using ESSE electric range cookers and the Ironheart wood fired cooking stove. Participants can enjoy the fruits of their labours together afterwards in the delightful country kitchen. Philippa is a professional cook and cookery writer and delights her visitors with her creative and wholesome food.

25th June 2019 by Dan

These pavlovas are so versatile and can be served with many different flavour combinations. Summer fruits are a classic, but you could make a salted pistachio crème fraiche and poached apricots or crush them up on top of your favourite ice cream with some melted chocolate or caramel sauce.

Preparation

Preheat the oven to 150˚C (top end of the ‘Cool’ setting on ESSE dial) and line a baking sheet with silicon paper.

Meringue ingredients

175g caster sugar
3 large (90g) egg whites

The important thing when making meringues is to make sure your mixing bowl is clean and dry and there is no residue of fat.

Whisk the egg whites to soft peaks then start to add a dessert spoon of sugar at a time, whisking the sugar in well each time until all the sugar is fully blended in – the meringue mix should be smooth and shiny – not grainy.

Using a 1cm plain piping nozzle and piping bag, fill the bag with the meringue mix and pipe into nice domes on your prepared tray. If you don’t have a nozzle you can use a metal spoon to make more rustic shapes.

Place the meringues in the oven with the vent closed and turn the heat down to 140˚C (middle of the ‘Cool’ scale on ESSE dial). After 40 minutes, open the steam release vent.

Blueberry and raspberry sauce

125g raspberries
75g blueberries
30g caster sugar
1/2 juice of a lemon

Blend the blueberries and raspberries together in a liquidiser, pass through a fine sieve to remove pips, season to taste with the sugar and lemon juice.

Chantilly cream

250g double cream
50g caster sugar
1/2 a vanilla pod or a tsp vanilla essence

Whisk the cream with the vanilla and sugar to soft peaks.

To serve, pipe or spoon the cream into the centre of your serving dish, pour a small amount of the sauce around, garnish with some berries and top with a pavlova. I also used some wild sorrel I picked in the woods and dusted with some freeze-dried raspberry powder.

Recipe provided by Dominique Ashford, pastry chef

29th March 2023 by Dan

This quick (and utterly delicious!) chocolate pud, which I’ve been making for years to delight my family, occupies a space somewhere between a brownie, a soufflé and a cake. I think you’ll agree that’s not a bad place to be. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.

Serves 4

Ingredients

100g dark chocolate, broken into pieces
100g butter, cut into pieces, plus extra to grease the dish
3 medium eggs
50g soft light brown sugar
1 tsp vanilla extract
75g ground almonds
A pinch of salt

To serve

Raspberries or other berries, or plum compote
Yoghurt or cream (optional)

Method

Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little. Preheat the oven to 190°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT). Butter a small oven dish.
In a large bowl, or the bowl of a stand mixer, whisk the eggs, brown sugar and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12–15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

19th December 2022 by Dan

You will need a 22cm pie plate/tin.

This traditional minced beef and onion pie has the base of my staple selection of colourful vegetables to give it a real depth of flavour. The addition of dried porcini mushrooms (a wonderful winter store cupboard ingredient) gives it an extra savoury seasoning and means you don’t need to make any stock for this pie.

Ingredients

500g beef mince
1 large red onion, finely chopped
2 sticks of celery, finely chopped
2 carrots, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons of tomato puree
1 heaped tablespoon dried porcini mushrooms, optional or 200ml beef stock
Freshly ground black pepper or 2 teaspoons of savoury spice mix (see below)
Salt
2 tablespoon olive oil or rapeseed oil

For the pastry

350g spelt or plain flour
200g butter
2 eggs, beaten plus 1 egg yolk plus a teaspoon of water for the egg wash

For the savoury spice mix

This will make more than you need for this pie but store what you don’t use in a clean jam jar for another winter casserole or pie. It adds a delicious and interesting savoury note!

1 tablespoon juniper berries
1 tablespoon whole coriander seeds
1 tablespoon whole black pepper
Grind the spices together

Method

Set your electric ESSE on the economical setting, using the top right oven for the filling. If you are using the Ironheart heat the oven for the gauge to read moderate/hot.
If using the dried mushrooms soak them in 200ml boiling water.
To make the pastry, rub the butter into the flour until it resembles crumble.
Add the eggs and work the mixture to a firm dough with a little gentle kneading. Add a splash of water if too dry. (You can use a food processor to speed up the process)
Wrap and chill in the fridge while you make the filling for the pie.
Heat the oil in a large frying pan on a high heat, add the mince and brown or until it loses its raw look, breaking it up with a table fork. Season with a good sprinkle of salt. Then add the celery, carrots, onions, garlic and cook, stirring for few minutes. Drain the mushrooms, keeping the liquid. Chop them and add to the mince mixture. Then stir in the flour and cook for 2 -3 minutes more. Add the mushroom liquid/stock, tomato puree, savoury spice mix or a good sprinkle of ground black pepper. Bring to the boil and cook in the ESSE for about 30 minutes until thickened. Add a splash more stock/water if too dry. Leave to cool while you roll out the pastry.
Increase the oven temperature to 200C or hot/very hot on the Ironheart.
Roll out two thirds of the pastry on a lightly floured surface to form a circle, then use it to line the base and sides of the dish. Roll out the remaining pastry to form the lid. Spoon in the cooled filling. Brush round the edge of the pastry with a little egg wash then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and you can cut out shapes to use for decoration if you wish. Brush the pie with egg wash and cook on the base of the ESSE and bake for about 35 – 40 minutes until the pastry is golden brown.

Recipe baked in the ESSE Electric Range Cooker by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

19th December 2022 by Dan

Prep Time: 10 minutes plus resting time

Cook Time: 16 minutes

Yield: Approx 10 – 15

Ingredients:

198g Icing Sugar
113g Ground Almonds
113g Manx egg whites
A pinch of Cream of Tartar
100g Caster Sugar

For the filling:

75g IOM Creamery butter, softened
150g icing sugar
Flavouring (mango, raspberry, cocoa powder)

Method:

This is the basic recipe for macarons. You can make coloured macarons by (sparingly) using a food colouring paste/gel/powder rather than liquid food colouring. The colour should be added to the egg whites just before whisking with the sugar.

Macarons need a steady, low-ish temperature to cook properly, too high and they easily burn, too low and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.

Preheat the oven to 160°C / ESSE dial guide MODERATE (aim for the dial reading to be at the low to middle end of MODERATE).

Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
In a separate bowl whisk the egg whites and cream of tartar until they form soft peaks. Add the colour (gel or powder) followed by the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out. Gently stir in the icing sugar and almond mix. Around the bowl and down the middle of the mixture. This is called macaronage (great word for scrabble). The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
Using a piping bag with a 1cm / 1/3″ nozzle, fill with the macaron mixture. Place the silicon mat or baking parchment onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for at least 20 minutes – the surface of the macaron will go from shiny to matt.
Bake the macarons in the preheated oven for 7 – 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
Fill with your favourite flavour 😊

Top Tip:

Close all windows and don’t boil a kettle. Macarons do not like any moisture in the air!

Georgie Revill creates recipes using her ESSE Electric Range Cooker. Georgie is the proprietor of The Cook Shack in beautiful Bride on the north coast of the Isle of Man.

The Cook Shack is a cookery school/experience where everyone is welcome with open arms. The emphasis is on having a really good time together whilst cooking delicious dishes and consuming the delights.

The Cook Shack achieved Special Recognition at the Isle of Man Food, Farming & Fishing Awards for the promotion of all things local.

12th December 2022 by Dan

This recipe of mine doesn’t need maturing, its a simple mixture with the addition of some grated carrot. I boil mine slowly for 3 hours and then another 3 hours before serving. To flame your pudding for serving, heat about 3 tablespoons of whisky in a small saucepan on your ESSE, take your pudding to the table, carefully set light to it, away from the table and pour slowly over the pudding.

Ingredients for an 18cm pudding basin:

100g wholemeal flour or gluten free flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
100g fresh breadcrumbs or gluten free bread crumbs
50g dark muscovado sugar
100g butter, melted
400g mixed dried fruit
2 carrots, grated
2 large eggs, beaten
3 tablespoons brandy, rum or whisky
Butter for the basin

Method

Butter a pudding basin and place a disc of non-stick baking paper in the base.
Simply mix all the ingredients together and stir evenly together.
Pack the mixture into the basin. Cover with a sheet of baking paper and cover with a sheet of foil. Tie securely around and over the top of the basin to form a handle. Sit this in a large pan on an upturned old saucer, or in a steamer, pour water halfway up the sides. Bring to the boil on top of the ESSE, place a lid and simmer for 3 hours in the oven, moderately hot, aim for the dial reading to be at the low end of moderate (150C). When the pudding is cooked, lift out and remove the foil and paper and replace them with fresh ones. Wrap in foil and store in a cool place.
Simmer in the same way for another 3 hours before serving.

Recipe baked in the Ironheart wood-burning cook stove by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

30th November 2022 by Dan

I love baking this bread at this time of year as it’s lovely & nutty, wholesome & there is always a drop of wine knocking about the kitchen to use up! It gives the bread an extra special taste, almost like sourdough, with the acidity of adding some wine & gives a moist texture & colour. The ESSE gives it a crusty crust & cooks it’s to perfection!

For the Ironheart you will need to get it in the ‘very hot’ thermodial setting (250-280°C). It would take approximately 1 & 1/2 hours for the Ironheart to reach ‘very hot’ temperature from cold but while you wait for it to go hot then that is the time to prove the bread so you are not hanging around, you are making the bread. It would take at least 3 refuelling, depends on the wood of course.

You can use all wholemeal or white bread flour but just make sure it measures 250g in total.

Ingredients

150g strong wholemeal flour
100g very strong white bread flour
15g fresh yeast or 1 teaspoon fast-action dried yeast
1 teaspoon runny honey
75ml red wine, warmed
75ml water, warmed
1 tablespoon walnut oil
1/2 teaspoon fine sea salt
100g roasted finely chopped walnuts

Method

Dissolve the yeast and honey in the warm water and red wine. Add the oil and mix well.
Stir in the liquid into the flour and mix with a table knife until it forms a supple dough. You may need to add a little extra splash of red wine or water, as different flours absorb different amounts of water.
Knead a little until smooth and elastic. Put the dough back into the bowl.
Cover with a clean tea towel and put next to the Ironheart until roughly doubled in size.
Lightly oil a baking sheet. Knead briefly and then shape into a large sausage shape and place on the tin.
Prove until doubled in bulk, lightly dust flour over the dough and make rapid criss-cross cuts with a very sharp knife. Bake on the base of the hot oven for about 35 – 40 minutes. Then leave to cool on a rack, if you can wait until then!

Recipe designed by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

5th October 2022 by Dan

These muffins have a dark side to them… from the beetroot added to give colour and flavour. Great for Hallowe’en, they provide a sweet, sticky end to the festivities!

Makes: 12 large muffins

Ingredients

200g golden syrup
200g black treacle
150g unsalted butter
125g dark brown sugar
100g stem ginger, finely chopped
4 tsp ground ginger
2 tsp ground cinnamon
250g pack cooked beetroot
250ml milk
2 medium eggs, beaten
1 tsp bicarbonate of soda
300g plain flour

Icing:

150g icing sugar
zest of 1 lemon, plus 1 tbsp
lemon juice

Method

Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a large 12-hole muffin tray with cases.
Place the golden syrup, black treacle, butter, sugar, stem ginger, ground ginger and cinnamon in a pan and warm until the butter and sugar have melted.
Meanwhile, puree the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
Divide between the muffin cases. Bake for 15-20 minutes or until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the rack tray and leave to cool on a rack.
While the muffins are cooling make the icing. Mix the icing sugar with the lemon zest and lemon juice to make a smooth paste. Drizzle over the muffins when completely cold.

Get Ahead

These muffins keep really well for up to 4 days if stored in an airtight tin.

5th October 2022 by Dan

This creamy lemon tart is perfect all year round but especially good in the late Summer or Autumn months when fruit choice for the topping is abundant. The fruit selection in the photograph gives some ideas but feel free to choose your own favourites.

Serves: 8

Ingredients

1 recipe sweet pastry

Filling:

3 eggs
160g caster sugar
grated zest and juice of 2 lemons
160g butter, melted
90g ground almonds

Topping:

selection of fresh fruit like sliced
green apples (dipped in lemon juice), sliced fresh or canned peaches, apricots and pears, sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, sliced and halved grapes
mint sprigs, to decorate (optional)

Method

Preheat the oven if necessary to 190˚C/ ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
Make the pastry according to the recipe instructions. Roll out and line a 23cm fluted flan tin and chill for 10 minutes. Cover with foil and weight with baking beans then bake ‘blind’ for 15 minutes. Remove the foil and beans and cook for a further 5 minutes.
Meanwhile, whisk the eggs and sugar until they are very thick. Stir in the lemon zest and juice then the melted butter and almonds. Pour into the prepared pastry case. Bake for 25-30 minutes, or until the filling is golden and set. Allow to cool.
To serve, top the tart with a selection of fresh fruit and decorate with mint sprigs if liked. Cut into wedges to serve with cream, crème fraîche, yogurt or ice cream

Get Ahead

The tart can be made up to 24 hours ahead but to avoid the fruit drying out, glaze with a mixture of 2tbsp apricot jam warmed until syrupy with 2 tbsp water. Spoon over the fruit when cooled but still liquid

5th July 2022 by Dan

Who doesn’t like a sweet treat? These are a great alternative to the traditional chocolate brownie, bursting with strawberries, white chocolate and nuts. Perfect as an afternoon or morning coffee treat, they are equally delicious as a pudding.

Makes 6

Ingredients

125g unsalted butter
200g white chocolate
100g light muscovado sugar
2 eggs
130g plain flour
pinch of salt
120g Viva strawberries, chopped
100g macadamia nuts, roughly chopped

Method

Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
Line a 22cm square baking tin with greaseproof paper.
Place the butter in a pan, heat to melt then cook on a low heat for 5 minutes or until the white solids start to turn golden. Pour into a cold bowl, add half of the chocolate and stir until melted.
In a separate bowl, whisk the eggs with the sugar until they are thick and golden. Add the flour, salt, prepared chocolate butter and fold in with a spatula until smooth.
Add the strawberries, nuts and remaining chocolate and stir briefly to combine. Pour into the prepared dish or tin and bake for 30 minutes. The Blondies are cooked when they have a light golden crust but are still a little squidgy inside. Allow to cool in the dish or tin then cut into 16 pieces to serve.

Get Ahead!

The Blondies can be made ahead and will keep for 1-2 days if stored in an airtight tin – if they last that long!

16th June 2017 by Dan

Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe. Learn how to make a delicious Rhubarb Meringue Pudding using the ESSE range cooker with companion.

16th May 2022 by Dan

These dainty little cupcakes with their rose butter icing will make the perfect gift. Top each with a ready-made flower decoration or crystallised rose petal. To make your own see GET AHEAD! below. Pack into a decorative box or deliver on a special plate for maximum impact.

Serves 12

Ingredients

175g unsalted butter
175g caster sugar
3 large eggs, separated
175g self-raising flour
175 g plain cooked beetroot, pureed (with a little juice reserved for the icing)
1 tbsp vanilla extract

Icing:

300g icing sugar
150g unsalted butter
few drops rose flower water
12 ready-made flower decorations or crystallised rose petals, to decorate

Method

Preheat the oven if necessary to 180 C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a 12-hole cupcake tray with cases.
To make the cupcakes, cream the butter with the sugar until light and fluffy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of the egg white and beat into the flour mixture to loosen a little, then gently fold the remaining egg white through the mixture, taking care not to overbeat.
Divide between the cupcake cases and bake for 20 minutes, or until the cakes are firm to the touch. Remove from the tray and leave to cool on a rack.
Meanwhile, to make the icing, beat the icing sugar with the butter until fluffy. Add a few drops of rose flower water and few drops of the reserved beetroot juice to flavour and lightly colour, mixing well. Spread generously or pipe over the cooled cupcakes and decorate with a flower or petal to serve.

Make Ahead!

To make your own crystallised rose petals then prepare at least the day before they are required. They will keep in an airtight box for a few weeks. Lay out a piece of silicone-coated baking paper on a tray. Brush 12 organic rose petals with egg white and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.

16th May 2022 by Dan

This cheesecake looks stunning and tastes divine, yet takes only minutes to prepare. It can be topped with almost any prepared fruit of your choice and is wonderful with a little single cream to serve. If liked some sultanas or chopped stem ginger could be added to the basic cream cheese mixture.

Serves 8

Ingredients

50g butter
50g clear honey
150g rolled porridge oats
400g cream cheese
3 medium eggs, separated
75g caster sugar
1 tsp vanilla essence
150g fresh strawberries, thinly sliced
mint sprigs, to garnish

Method

Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
Melt the butter and the honey in a pan then stir in the oats, mixing well. Press onto the base of a 20cm round, loose-bottomed cake tin.
Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
Bake in the oven for 35-40 minutes or until golden and just ﬁrm to the touch. Allow to cool before removing from the tin and transferring to a serving plate.
Chill well then top with the sliced strawberries and mint to serve.

Variation

Oaty Baked Rhubarb Cheesecake: Prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.

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