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I am not a fan of pancakes/crêpes but serving them with a delicious seasonal apple filling is different and I really do love this cake, which was inspired by an old recipe from The Roux Brothers Cookbook. I found some frozen blackberries in my freezer and add them to the topping.

Ingredients

For the crêpe/pancake batter:

  • 100g plain flour
  • 2 eggs, beaten
  • 300ml whole milk
  • 1 tablespoon oil or melted butter

For the apple filling:

  • Approximately 500g Cox’s apple, peeled and sliced
  • Juice of 1 lemon
  • 50g caster sugar
  • 50g butter
  • 1 teaspoon vanilla essence

For the topping: Maple syrup and blackberries (optional)

Method

Put all the ingredients into a saucepan, add a splash of water and cook gently for about 20 minutes. Then puree in a blender until very smooth.

Make about 15 pancakes ….

To assemble the cake, simply lay a pancake on a plate and spread over a thin layer of the apple puree (use a palate knife). Top with another pancake and continue to make layers of pancakes and apple until you have about 15 pancakes.

Finally drizzle over the top with maple syrup and I used a few blackberries that were left in the freezer from autumn. Cut into slices with a sharp serrated knife.

To make the thinest pancakes, make the batter in advance, the longer you leave it standing the lighter the pancakes!

Sift the flour into a mixing bowl and make a well in the centre. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs. Stir a little of the milk into the mixture to loosen it, then keep stirring and continue until all the flour and milk is mixed in.

Beat to ensure the mixture is smooth, then finally add the oil or melted butter. It will be thin which is good. Chill the batter In the fridge for about an hour. When ready to use, lightly grease the top of the ESSE hotplate (set at 200C) using kitchen paper.

Pour a little of the batter direct on the hotplate, just enough to thinly coat, swirl with the back of the ladle (see video post from yesterday). Cook for a minute, use a palette knife to turn the crêpe over. Cook the second side until golden, then carefully remove into a plate.

The first pancake will always stick, but after that you will be on a roll!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

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This delicate yet vibrant summer dish is perfect for those languid summer afternoons in the garden when you’ve just picked the peas and beans you’ve been carefully nurturing since spring.

It was inspired by a recipe in River Cottage chef Gill Meller’s new book: Root, Stem, Leaf, Flower – and a video he recently filmed at River Cottage HQ which showcased this super seasonal dish.

It seemed to be the perfect dish to demonstrate the cooking ability of ESSE’s new Garden Stove – ESSE’s first outdoor cookstove.

I’ve substituted some of the ingredients I didn’t have – such as pickled green peppercorns – and there’s plenty of scope to choose whichever fresh herbs you can get your hands on but this recipe does rely on the freshest peas and beans you can get your hands on – either from the garden or your local market.

Serves

4 people (as an accompaniment)

Ingredients

  • 2 Little Gem lettuces
  • 150g freshly shelled peas
  • 100g freshly shelled broad beans
  • 1 large clove garlic finely sliced
  • 2 tsp Dijon mustard
  • Small pinch of chilli flakes
  • 25g pine nuts
  • 75ml vegetable stock
  • 50ml single cream
  • Generous sprigs of mint, basil, parsley, chives, fennel tops
  • Seasalt
  • Black pepper
  • Olive oil

Method

  1. To get the garden stove up to cooking temperature, light it at least half an hour before you intend to cook and establish a solid bed of burning wood and embers.
  2. Half a dozen 10 to 12-inch logs should do it but add more if necessary. Don’t start cooking until the flames have subsided and are only just licking the grill.
  3. Slice the lettuces in two lengthways and drizzle generously with a good glug of olive oil then season with freshly ground black pepper and sea salt. Let them rest for five minutes then place them cut side down on the grill.
  4. Cook for two to three minutes until the lettuce hearts are showing some charring, then turn to give the leafy side a quick griddle. You’re looking for a bit of charring and color, but no more. Once you’re happy, remove to a warm dish and put to one side.
  5. Place a heavy frying pan directly onto the grill and heat up a mixture of olive oil and butter. Add the pine nuts followed by the sliced garlic a minute later and fry until the nuts are slightly toasted and the garlic is soft.
  6. Add the peas and beans and stir through the oil/butter to coat them. Add the Dijon mustard and the pinch of chill flakes and allow to cook out for two minutes.
  7. Add the stock and let the beans and peas to bubble away for a minute or two before adding the cream.
  8. Reduce for a minute or two and then stir through the fresh herbs – keeping some back for the final garnish. Simmer for a couple of minutes then taste and add salt and pepper if needed.
  9. Check a bean – it should be al dente – then pour the bean and pea mix over the lettuces, finish with a handful of roughly chopped fresh herbs and serve.
  10. This makes a great accompaniment to roast or grilled chicken or fish. Serve with a fresh, crisp Loire white or delicate rosé.

Recipe by John Smith

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Ingredients

  • 1 whole egg
  • 3 egg yolks
  • 140g caster sugar
  • 2 lemons
  • 600ml double cream
  • 2 leaf gelatine (optional)
  • 150g lemon curd (Homemade or shop bought)
  • 4 apricots
  • A handful of strawberries
  • A couple of meringues (Homemade or shop bought)
  • Icing sugar

Method

  1. Put your caster sugar into a small saucepan with just enough water to cover it and heat to soft ball stage: 112-115c.
  2. If you don’t have a thermometer you can do a visual test to achieve soft ball and there are plenty of videos online to show you how to do this.
  3. While the sugar is cooking, put your egg and egg yolks into the bowl of a mixer with a whisk attachment. Start to whisk and when the sugar reaches temperature, carefully pour down the side of your mixing bowl into the eggs. Turn up to high speed and mix until cool. This will cook the eggs and turn the mix into a nice, light sabayon.
  4. Soak the gelatine sheets in cold water until they are soft. (If you don’t want to use them you don’t have to, but the finished dessert holds better at a softer texture for longer when you are plating it.)
  5. Whilst the eggs are mixing and cooling, zest the lemons with a fine grater, then squeeze out the juice removing any pips. Heat the juice and dissolve the gelatine into it, add this to the egg mix as it whisks.
  6. Mix the zest into the cream and whip up to soft peaks.
  7. Once the eggs are cool, fold into the cream and then swirl through with the lemon curd.
  8. Line a mould with clingfilm. I used a terrine mould, but you could use a loaf tin or even individual pudding moulds. I grease my mould and then using a double layer of cling film line it and smooth out any air pockets.
  9. Fill your mould with the lemon mousse and then freeze until fully firm.

To serve: Heat the hotplate of your ESSE and lightly oil. Cut the apricots (you could use peaches or pineapple) into wedges.

Place them side down onto hot plate and griddle so that they are lightly caramelised. As you do this, sieve some icing sugar onto them so that it caramelises.

Slice the frozen terrine into slices with a hot knife. Place a slice in the centre of a plate and decorate with meringue pieces, caramelised apricots and fresh strawberry slices.

Recipe by Dominique Ashford

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This simple dish is so easy and delicious and can be eaten hot, warm or cold – on its own or as an accompaniment to a more a substantial main course.

Ingredients

  • 1 bunch tender stem broccoli
  • 1 bunch asparagus
  • 1 courgette
  • Pinch of fennel pollen (you can crush fennel seeds if you don’t have/can’t get fennel pollen)
  • Sprig of Fresh tarragon and parsley chopped
  • Salt and pepper
  • Olive oil

Method

  1. Heat your ESSE hot plate to full power. Trim the ends of the broccoli and asparagus. Slice the courgette into slices.
  2. Pour some olive oil onto the hot plate and throw on the asparagus and broccoli. Season with salt and pepper.
  3. Sizzle away until golden and then turn over. Lower the lid and cook for a couple more minutes.
  4. The veg should be al-dente. Place in a serving dish then repeat the process for the courgette.
  5. Stir a little more olive oil and into all the veg, and mix in the herbs, season with the fennel pollen.

Recipe by Dominique Ashford

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You can serve this cous cous on its own, with my griddled greens or with so many veggie or meat options, but I do love a roast chicken and this is a nice summery version.

I buy the best chicken I can get for my budget and drizzle with olive oil. I seasoned this bird with sumac, dried herbs, salt and pepper and then put a wedge of lemon and some garden herbs inside it.

I roasted it at 180c of 1½ hours in the top oven of my ESSE 990ELX, basting every ½ hour.

Meanwhile in the bottom oven of your ESSE, place a cooling rack of cherry tomatoes which you have sliced in ½ and seasoned with salt, pepper and thyme. Set the oven to 130c and semi dry the tomatoes. You can do these the night before in the hot plate of you ESSE.

For the Jewelled cous cous you will need:

  • 200g cous cous
  • 400ml hot stock (chicken or vegetable)

Mix the hot stock into the cous cous and cover and leave for 10 minutes. If you think it’s not quite fluffy and cooked enough after this time, then microwave for 1 minute.

Then add your jewels. For me something sweet, something salty and something fresh are the flavours I’m after as a basic combination. You can use what you want and what you prefer so this is a guide.

  • Chopped fresh peppers
  • Fresh herbs
  • Spring onions
  • Feta cheese
  • Diced cucumber
  • Pomegranate seeds
  • Diced mango
  • Sliced grapes

Last but by no means least – add your semi dried tomatoes. Mix it all together, adding any juices from your chicken. Portion up the chicken and serve.

Recipe by Dominique Ashford

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My best mess ever was homemade meringues made in the ESSE ELX990, raspberry or blackcurrant sorbet, vanilla mascarpone and lemon zest cream, fresh figs and crushed frozen raspberries, topped with a cherry, raspberry and black currant sauce.

This is – truly – the ultimate summer pudding.

Ingredients

  • 300g caster sugar (golden if you prefer a more caramelised flavour and colour)
  • 5 eggs whites
  • Makes 8 – 10 large ones.

Method

  1. Heat the top oven of the ESSE ELX 990 to 200˚C. Spread the sugar over an oven tray lined with baking parchment and cook until it has just begun to melt at the edges, but not caramelise (about 8 minutes).
  2. Crack the eggs, being careful not to drop any yolk into your whites. If you lose any bits of shell, scoop out with the eggshell – shell acts like a magnet.
  3. Put the egg whites into a clean mixer. I use my Kitchen Aid, but you can use a hand whisk. Make sure there is no water or contaminants in the bowl or the egg whites will not froth.
  4. The mixture should be just foamy by the time you start to add the sugar. Add the hot sugar slowly one teaspoon at a time, into the still-whisking mixer.
  5. Continue whisking until the mixture has cooled. It should look glossy and hold its shape. Turn the oven down to its lowest setting. I turn the bottom oven of the ESSE on to 60 degrees.
  6. If you want to fold through any spices or other flavourings, or roll the meringues in nuts or another topping, this is the time to do it.
  7. Line a baking tray with parchment. Use a serving spoon to plop a large blob of meringue on to the tray. You can pipe them if you are feeling truly swish.
  8. Leave space in between each blob as the meringues increase a little in size as they dry out. Put them into the oven and bake until they are crisp on the outside, and sound hollow when tapped on the bottom: depending on their size, this could take six hours, so don’t wait up.
  9. Turn the oven off and leave them in there until it has cooled. Transfer to an air-tight container.
  10. Meringues need clean equipment, good sugar, and, most important of all, a low oven. If you don’t have an oven thermometer, and you suspect your oven is too hot, try turning it down to the coolest setting, and leave the meringues to it. Don’t rush a meringue.
  11. While the meringues are cooking, you have a lot of time to make the other components, all of which keep in the fridge or freezer.
  12. Freeze a tub of fresh raspberries

Sorbet

  • 200g golden caster sugar
  • 200ml boiling water
  • 750g blackcurrants
  • 4 tbsp liquid glucose
  • Juice of 2 lemons

Make a syrup by stirring the sugar into the boiling water and add the glucose and the blackcurrants and cook for about 5 minutes. Whizz in a food processor, and strain into a bowl through a sieve. Use a wooden spoon to sieve until you just have a dry pulp left in the sieve.

Stir in the lemon juice and cool. Place in an ice cream making machine or put in a Tupperware container and beat 3-4 times as it freezes, every 20 minutes.

Very Berry Sauce

  • 100g Pitted cherries
  • 100g Blackcurrants
  • 100g Raspberries
  • Juice of 1 orange
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste

Place berries in the pan with the icing sugar, vanilla paste and orange juice. Heat for a few minutes to release the juices. Transfer to a bowl and blend briefly until berries are pureed.

Blitz, but do not over blend. Pass through a fine sieve to remove the seeds and reserve in the fridge. This can be used on meringues, vanilla ice cream, over the top of a summer pudding. It is a great way to use up berries and it keeps in the fridge.

Mascarpone Vanilla Cream

  • 1 x 250g tub of mascarpone
  • 1 x 200g French fromage frais or crème fraiche
  • 1 tsp vanilla
  • Zest of a lemon
  • 1 Tbsp icing sugar

Whip all ingredients together (you might want to slacken with a little double cream). This keeps in the fridge. Do not over whip. Before I serve this, I whip in a little of the berry sauce to flavour the cream.

THE PILE UP

Meringue, Vanilla Mascarpone Cream, Sorbet, Very Berry sauce, crush the frozen raspberries over the top for decoration and slice some fresh figs to place around the base of the meringue… and jolly well hope that someone calls you a show off because if you pull this off, you deserve that label!

Recipe by Miranda Rose Shearer

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Ingredients

  • Fresh spring asparagus
  • Halloumi cheese
  • Bread
  • Olive oil
  • Garlic leaves (you can use lettuce if you have some, or parsley)
  • Lemon juice
  • Salt and pepper for seasoning

Method

  1. Griddle some fresh spring asparagus and halloumi cheese direct on the hotplate.
  2. Toast some old bits of bread left over in the hot oven, drizzling it with oil.
  3. Add some wild garlic leaves (you can use lettuce if you have some, or parsley) then mix it all together and toss with fresh lemon juice, olive oil salt and pepper.

Simple – quick – and seasonally delicious!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

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Named after the recipe was issued by the Ministry of Food.  They would save up their butter and sugar rationing for this recipe to give it to children for a special treat.

Ingredients

  • 2 heaped tablespoons golden syrup
  • 110g butter
  • 110g sugar
  • 1 heaped tablespoon cocoa powder
  • 125g toasted breadcrumbs

Method

  1. Boil together the syrup, butter and sugar, whisk together to get them well mixed.
  2. Stir in the toasted breadcrumbs and cocoa powder. Mix well.
  3. Spoon into a shallow tray and allow to cool and set.
  4. When set, cut into squares.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

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Serves

6 people

Ingredients

Shortcrust Pastry made with wholemeal flour

  • 180g / 6oz flour
  • 90g / 3oz butter
  • 1 tablespoon water.

Pastry needs to be rolled and chilled in the tin.

Then bake blind at 180 for 10 minutes and without the baking beans for another 5 minutes. I am a great believer in baking blind even if it doesn’t mention it in a recipe. I hate soggy bottoms.

Filling

  • 3 potatoes, peeled, halved and boiled
  • 30g butter
  • 3-4 tbsp milk or cream (I used 2 tbsp crème fraiche and 2 tablespoons milk)
  • 450g / 1lb onions finely chopped
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp chopped parsley or mix parsley, chives and thyme (I scattered thyme on top of the tomatoes)
  • 120g of hard cheese – I mixed Cheddar, Comte and Gruyere
  • Salt, pepper and two ripe tomatoes sliced for top of tart

Method

  1. Roll pastry thinly and line large tart case or 6 small ones. Bake Blind for 10 mins, then another 5 mins without beans.
  2. Finely chop the onions and garlic and sauté in the olive oil slowly in a frying pan on a low heat. If they need a little water towards the end to keep softening add a tablespoon.
  3. Boil the potatoes until cooked. Drain and leave to steam for a little.
  4. Mash them with the butter and milk / crème fraiche. Add the onions and herbs and half of the grated cheese to the mashed potatoes. Season well.
  5. Leave to mash to cool to tepid. Pop into the tart case and smooth.
  6. Sprinkle on the remainder of the cheese. Top with the sliced tomatoes and thyme.
  7. Bake for 20 minutes until gratinéed and bubbling.
  8. Leave to cool and serve with a green salad or wrap and take on your picnic.

Recipe by Miranda Shearer, Sandpits Heating Centre.

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Ingredients

  • Use oxtail or shin of beef – remove all surplus fat.
  • Carrots, onion, celery, turnip if liked and seasoning.
  • Plain flour, tomatoes, skinned, lemon juice, mixed spice, a pinch of grated nutmeg, cinnamon.
  • Herbs: parsley, sage, thyme, bay leaf suspended in gauze bag – tied with string.

Method

  1. In a large thick saucepan, put a little oil to heat.
  2. Mix flour and spices together and coat each piece of meat thoroughly.
  3. Fry slowly on all sides.
  4. Cover with cold water.
  5. Make up herb mixture – tie with string to handle, add a squeeze of lemon juice and simmer gently for approximately two hours in the ESSE cooker.
  6. Meanwhile prepare all the vegetables then add to the meat, bring to the boil and again simmer for another 30 minutes or until the vegetables are cooked.
  7. Season well at this stage and thicken with cornflour or any other way you choose. A mixture of beans or lentils can be added before simmering stage if liked.
  8. This stew improves by standing overnight in the fridge and eaten the next day.

Recipe by Phiilipa Vine, Bluebell Farmhouse Kitchen.

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Serves

6-8 people

Ingredients

  • 450g rhubarb, cut into small chunks
  • Juice of 2 oranges
  • Caster sugar
  • 200g plain sponge cake

For the custard

  • 200ml milk
  • 200ml double cream
  • 5 egg yolks
  • 50g caster sugar
  • 1 teaspoon of vanilla extract

To finish

  • 300ml double cream, softly whipped
  • 50g toasted flaked almonds

Method

  1. Place the rhubarb and orange juice in a oven-proof dish. Sprinkle over some caster sugar.
  2. Roast in the ESSE at 180C / ESSE dial reading top end of MODERATE for about 15 minutes or until the rhubarb is tender.
  3. To make the custard, put the milk and cream into a saucepan with the vanilla extract.  Bring to the boil and take off the heat.
  4. Put the egg yolks and sugar in a bowl and stir to mix.
  5. Pour in the heated milk/cream and whisk.
  6. Put the mixture back into the saucepan and cook gently until it thickens – do not boil.  (Induction hob is excellent for this)
  7. Allow to cool.  Then refrigerate to chill it down.
  8. Cut the sponge cake into small dice and sprinkle over the juice from the cooked rhubarb.
  9. Choose a glass bowl or dishes to assemble your trifle. Put in a layer of sponge followed by rhubarb then custard.
  10. Finish with a layer of custard and top off with whipped cream and flaked almonds.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.

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Ingredients

  • 700g trimmed rhubarb, cut up into chunks
  • Grated rind & juice of 2 oranges
  • 700g granulated sugar

Method

  1. Place 3 clean jam jars at the back of your ESSE.
  2. Put the rhubarb, orange zest and juice into a pan with the sugar.  Gently bring to the boil, stirring for about 15 minutes until thick.
  3. You can test if it’s at setting point by putting a teaspoon on a plate in the fridge.  If it sets and forms a skin as it cools you’ll know it’s done. Boil again for a little longer if it doesn’t set.
  4. Put into your warmed jam jars.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.

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Ingredients

  • 110g buckwheat flour
  • 25g cornfour
  • 2 large eggs
  • 275ml milk or oat milk
  • 1 teaspoon cinnamon (optional)
  • Little olive oil

Method

  1. Place the flours and cinnamon (if using) into a bowl.
  2. Beat in the eggs and milk until you have a smooth batter, the consistency of single cream. (Do add a little more water or milk if too thick).
  3. Set aside for 10 minutes.
  4. Brush a little olive oil on the hot plate (set at 200C / ESSE hotplate dial in the middle set at 12 o clock)
  5. Pour a small ladle of the pancake mixture direct onto the hot plate, swirl around using the ladle. Cook until set and a few bubbles start to appear.
  6. Lift the edge of the pancake with a palette knife, then carefully flip it over and cook for another minute.
  7. Keep the pancakes warm in the bottom oven when you cook the remaining pancakes.

Delicious served with roasted new season rhubarb, drizzled with honey and greek yogurt. Alternatively you can fill them with savoury filling such as wilted spinach and cheese!

Happy flipping pancakes!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

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Ingredients

  • 500g bread flour
  • 10g salt
  • 5g fast action dried yeast
  • Warm water

Method

  1. Mix the flour salt and yeast together and add enough hot water for a slightly sticky dough.
  2. Allow to prove somewhere warm for a couple of hours.
  3. Roll out on a floured surface until as thin as you can get them, cook in a smoking pan or direct to hotplate on both sides.

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You will need a couple of heavy-based frying pans (enough to fit nine muffins in), or an ESSE. This dough is soft; you could use a food mixer to knead it, if you wish.

Serves

Makes 9 muffins

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 5g powdered dried yeast
  • 10g fine salt
  • 325ml warm water
  • A drizzle of sunflower oil, plus a little extra

Method

To knead by hand:

Mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out onto a clean work surface. Knead until smooth and silky.

To use a food mixer:

Add the flour, yeast, salt and water to the mixer, fitted with the dough hook, and mix on low speed. Add the oil, then leave to knead for about ten minutes, until smooth and silky.

Shape into a round, coat with a little extra oil, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

Tip the dough out onto the work surface, and press all over to deflate. Divide into nine pieces, shape each into a round and flatten to about 1-2cm, then dust them all over with semolina flour; this gives a lovely texture to the crust. Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size.

Heat a couple of large heavy based frying pans to medium, then lay the muffins in. Turn them over, gently, after a minute or so, then cook for about 10 minutes, turning now and then. You may need to adjust the heat if they seem to be colouring too fast – or not fast enough. If you are cooking on an ESSE, you don’t need the pan; cook on the warm plate for up to 15 minutes, giving them a quick blast at the end on the hot side, if you think they need it. Cool on a wire rack.

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A lovely meal for Valentines!

Ingredients

  • 6 fresh scallops
  • 4 Jerusalem artichokes
  • 1 rasher of smoked streaky bacon
  • Oil
  • Salt and freshly ground black pepper

Method

  1. Simmer the unpeeled artichokes in salted water until just cooked on the hot plate.
  2. When cooled off, peel them then slice them in rounds, approximately the same size as the scallops. Preheat the ESSE to 220C/ESSE dial reading top end of HOT.
  3. Drizzle a little oil in a small roasting try and put in the top oven until hot then carefully add the artichokes.
  4. Put back in the oven and roast until brown on both sides. Keep warm while you cook the scallops.
  5. Using the grill fry the bacon until crisp or if you prefer fry in a pan.
  6. Sear the scallops direct on the hot plate for a minute or 2 on each side. They should be a rich golden colour. Season well.

When all three ingredients are cooked, arrange on plates as you wish and you will are surprised how all three flavours work together

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen

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