Summer Pimms Cake

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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.

Pineapple Upside Down Cake

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Ingredients

  • Half a Pineapple.
  • 170 grams unsalted butter, softened
  • 100 grams light brown sugar 100 grams vanilla sugar
  • Zest of 2 small lemons OR limes and juice of 1
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 195 grams plain flour (Or 100g flour and 95g desiccated coconut
  • 250 grams creme fraiche or plain yogurt.

Method

  1. Halve the pineapple. Slice off skin. Take the core out. Slice into semi-circles.
  2. Grease / line an 8-inch cake tin.
  3. Lay pineapple in a pretty pattern and sprinkle a little Demerara sugar over the top.
  4. Beat the sugar and butter in a mixing bowl or food mixer with paddle.
  5. Add eggs one at a time. Add zest and juice of lemons, vanilla paste.
  6. Add flour (and desiccated coconut) and baking powder. Beat on slow until flour is incorporated.
  7. Add creme fraiche and keep beating. If batter is very thick and not dropping consistency add 1 – 2 tspns of milk.
  8. Put half your batter over the pretty pineapple pattern in the tin.
  9. Add a few more pineapple chunks if you have some left. Add rest of batter.
  10. Bake low on 160-170 degrees for 45-55 minutes. Use a skewer to test cake is done.
  11. This is a fresh fruit cake, so it needs to be cooked for longer and slower than dryer cakes.
  12. It might take a little longer than one hour in the ESSE at the above temperatures.
  13. Just check every 5 minutes after 55 minutes has passed.
  14. Leave to cool a little and then turn out upside down.

Recipe by Miranda Rose Shearer

Smoked Haddock & Watercress Tart

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THE ESSE 990 ELX can handle this simple but sumptuous tart. I have never baked tarts to complete perfection until I started cooking with an ESSE. I have no idea what happens to them inside the oven, but the end result is perfection. The crust is always golden, the wobble and height of the tart make me smile every time.

If you want to impress your lunch guests or just make a picnic with a difference, this is the tart for you.
Best served with a good green salad, and as Nigel Slater suggested when he wrote a beautiful piece about this tart, it is a good dish for an unpredictable summer.

Serves

6 people

For the pastry

  • 22cm pastry case
  • beaten egg for brushing
  • 120g plain, white organic flour
  • 60g unsalted butter
  1. Sift the flour and a pinch of salt into the food processor, then cut the cold butter into small pieces on top of it.
  2. I process it for 20-30 seconds, then add ice-cold water through the top, 1 tbsp at a time, with the machine running. About 2 to 3 should do it. If the paste is still in crumbly little bits after a minute or two, add 1 tbsp more of water, but remember, the more water you use, the more your pastry will shrink when you bake it blind.
  3. The moment it has cohered into a single ball, stop, remove it, wrap it in clingfilm and put it in the fridge for 30 minutes. There are plenty of pastry videos to watch on my @mirandaroseshearer Instagram page…
  4. Roll pastry out and bake blind for 10 minutes at 190 degrees and then take the baking parchment and beans off, prick with a fork and bake for another 5-10 minutes. I check after 5 minutes and if it is still too anaemic, I pop it back in for another 5 minutes.
  5. Brush the egg over the surface of the tart while it is still hot. This is a little trick to seal the tart.

The tart filling

  • 325g undyed smoked haddock
  • 300ml Jersey milk (or 100ml milk & 200g crème fraiche)
  • 30g butter
  • 1 small onion, finely chopped
  • 1 stick of celery, finely chopped
  • 30g plain flour
  • nutmeg
  • a bunch of watercress, stalks removed, finely chopped
  • 2 eggs, beaten
  • 2 tbsp grated Parmesan
  1. Put the haddock and milk in a Pyrex dish, season with pepper and a couple of little knobs of butter. Cook in the same oven as the pastry at 190 degrees while you bake blind. You could cook it on the top in a saucepan with the milk. Bring to the boil and then turn it down and simmer for 10 minutes.
  2. Remove and skin the fish and flake into a large bowl. Reserve the milk separately.
  3. Heat the butter in a non-stick saucepan, add the onion and celery and cook gently, until softened. Stir in the flour and cook for a few minutes, then add the reserved poaching milk and stir until the sauce has thickened. Season with a little salt, pepper and the grated nutmeg. Remove from the heat and stir into the fish, adding the watercress and beaten eggs.
  4. Pour into the pastry case and sprinkle the top with grated Parmesan. Bake for 25 minutes, when the tart will have risen and be crusted a delectable golden brown. Leave to cool slightly before turning out and eating hot.

Recipe by Miranda Rose Shearer

Fresh spring asparagus and halloumi cheese

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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

Ministry Crumb Fudge

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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.

Humble Homity Pie

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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.

Oxtail or Shin of Beef Stew

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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.

Ham & Cheese Cake

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This is a lovely savoury cake to make with leftover bits of cheese, ham or olives left in the fridge. It’s great picnic food or a nice savoury treat to serve with an aperitif. It’s definitely one to experiment with, would be delicious with stilton and walnuts or chopped mozzarella and chorizo, the choice is yours.

Ingredients

  • 300g Plain Flour
  • 200g Grated cheese of your choice, or you can include some crumbled feta.
  • 200g ham or cooked bacon, chopped small
  • 150g melted butter
  • 4 eggs
  • 2-3 tbsp milk
  • 7g (1 sachet) fast action dry yeast
  • salt and pepper

Method

  1. Preheat the oven to 200˚C
  2. Grease a large loaf tin.
  3. Put all of the ingredients into a large bowl and mix well. Scrape into the prepared tin.
  4. Leave in a warm place to rise for an hour, the top of the ESSE is ideal.
  5. Bake for 10 mins and then turn the oven down to 180˚C and bake for a further 25-30 minutes.  Insert a skewer into the centre to check that it is cooked through, it may need a few minutes longer.
  6. Leave the cake in the tin to cool for 15 minutes on a wire rack, turn out and ideally eat warm.
  7. Leftover cake keeps well for up to 5 days wrapped in greaseproof paper and stored in the fridge.

Recipe by Roxy Bannerman, Roxy’s Sauces.

Rhubarb & Orange Trifle

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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.

Hot Cross Buns

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Hot Cross Buns are a welcome treat for family and friends visiting at Easter. Fresh yeast can be found in most major supermarkets. The ingredients for this dough enjoy a warm environment so the top of your ESSE stove is the perfect resting place for warming milk, flour and to prove your dough.

Ingredients

  • 450g strong white bread flour
  • 25g fresh yeast
  • 1/2 teaspoon honey
  • 300ml milk and water, warm
  • 2 teaspoon mixed spice
  • 1 teaspoon salt
  • 50g light soft brown sugar
  • 140g mixed fruit with peel
  • 50g melted butter
  • 1 egg, beaten
  • Honey for the glaze

Method

  1. Mix the yeast with the warm milk and water mixture with ½ teaspoon honey.
  2. Warm the flour and make a well in the centre.
  3. Melt the butter and put this in the well with the sugar, salt, mixed spiced, fruit and beaten egg.
  4. Mix together adding the yeast mix as you go.
  5. It will be a sticky dough, leave it in a warm place to prove.
  6. When it has doubled in size knead the dough on a floured surface until smooth.
  7. Divide into pieces, shape them into rounds and place them on a lined baking tray.
  8. Mark each round firmly with a cross.
  9. Brush with a little egg wash then pipe a cross with a little paste, make out of flour and water, in the indentation.
  10. Leave in a warm place until the buns are well risen and bake in a hot oven 220°C/ESSE dial guide HOT (aim for the dial reading to be at the top end of HOT) for about 15 minutes or until golden.
  11. Brush with a little melted honey.

Recipe presented by Philippa Vine at Bluebell Farmhouse Kitchen.

Cheesy Picnic Bread with Pepperoni and Tomatoes

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Cheesy Picnic Bread with Pepperoni and Tomatoes By Carol Bowen Ball

Featured in the ESSE Four Seasons Cookbook
Bored with your summer meal routine? Sometimes all you need is a change of scene (literally). Take advantage of the warm weather and enjoy a delicious al fresco meal in your garden or at the park or beach with family and friends. From crunchy vegetables and juicy fruits to cheeses, sandwich meats, summery salads, and whole-grain breads – a super-fast picnic is easy to organize and pack. With a little more time and notice then plan ahead and make a shallot dartois or cheesy picnic bread the night before or early on the day of travel (especially if you want to eat it whilst still warm).

It’s essential to keep perishable foods cold, so be sure to pack items like veggies, cheese or other dairy products, lean meats, and soups and salads at the bottom of your cooler for safe travel, and the nonperishable foods like fruits, nuts, and crackers at the top or in a separate picnic basket.

This moreish picnic bread is great served warm with dips like hummous or guacamole. Keep warm wrapped in foil and a tea towel for transporting.

Makes: 12 slices

For the bread
Ingredients

  • 300ml tepid water
  • 1 tbsp dried yeast
  • 500g strong plain bread flour
  • 1 tsp salt
  • 2 tbsp finely chopped sun-dried tomatoes in oil
  • 2 tbsp grated Parmesan cheese

For the filling
Ingredients

  • 125g mozzarella – roughly torn
  • 70g sliced pepperoni
  • 100g baby plum tomatoes – halved and deseeded
  • 15g fresh basil leaves – roughly torn

Method

  1. Preheat the oven if necessary to 220°C/Fan 200°C/ ESSE Dial Guide HOT (Aim for the dial reading to be at the top end of HOT).
  2. Place half the water in a bowl, sprinkle over the yeast and leave to stand for 15 minutes.
  3. Mix the flour with the salt, yeast mixture, tomatoes, Parmesan and remaining water and mix to a soft dough. Knead for 5 minutes, cover and prove in a warm place until doubled in size, about 1 hour.
  4. Turn onto a lightly floured surface and knead for 2 minutes. Roll out to a 30 x 40cm oblong then cut in half lengthways. Scatter the mozzarella pieces, pepperoni, tomatoes and basil over both halves. Working from the longest side, tightly roll up each piece of dough. Place on lightly greased baking trays, cover with cling film and leave in a warm place for 40 minutes until doubled in size.
  5. Bake for 30-35 minutes until well-risen, golden and cooked. Allow to cool slightly before slicing to serve.

Cinnamon Buns

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Serves

6 people

Ingredients

  • 150g plain flour
  • 150g strong white bread flour
  • 25g caster sugar
  • ½ teaspoon salt
  • 20g fresh yeast
  • 140ml milk
  • 25g butter
  • 1 egg

For the filling

  • 90g butter
  • 75g dark Muscovado sugar
  • 20g plain flour
  • 2 heaped teaspoons ground cinnamon

Method

  1. Heat the ESSE to 180C/ESSE dial reading top end of MODERATE.
  2. Warm the milk and crumble in the yeast.  Stir well to dissolve the yeast.
  3. Add 1 teaspoon of the 25g of sugar.
  4. Place the 2 flours into a bowl and add the rest of the sugar and the salt.
  5. Rub the butter into the flour and warm it.
  6. Make a well in the centre and put in it the egg and the milk/yeast mixture.
  7. Mix with a table knife to a smooth dough and then place in a warm place to prove, next to the ESSE.
  8. Meanwhile, make the filling by beating the butter, sugar, flour and cinnamon together.  Set aside.
  9. When the dough has doubled in size, remove it from the bowl and knead briefly to knock it back.
  10. Roll out the dough to a rectangle roughly 30cm x 25cm.
  11. Spread the filling across the dough leaving a 4cm gap top and bottom but spreading it right to the other edges.
  12. Roll the dough into a cylinder and using a sharp knife cut it into slices about 5cm wide.
  13. Oil your tin and place in the buns leaving a little space for them to expand.  (They will join up in the proving/cooking process.)
  14. Put the buns in a warm place to prove and when doubled in size put them in the oven and bake for 20 – 25 minutes, (ESSE vent closed) until puffed up and lightly golden.
  15. Drizzle with a little white icing or honey if desired.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Scallops with Jerusalem Artichokes and Bacon

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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

Rack of Lamb with Bubble and Squeak

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A lovely recipe to share for 2 people.

Ingredients

  • 1 rack of lamb, French trimmed
  • Dijon mustard
  • Black pepper
  • A small glass of red wine

Method

Preheat the ESSE to 200C/ESSE dial reading middle of HOT. Brush the lamb all over with the mustard and season with black pepper. Roast in the oven with steam vent closed for 20 minutes or more depending on how you like your lamb cooked. Allow to rest for 10 minutes before carving into cutlets.

For the bubble and squeak

Ingredients

  • 1 large floury potatoes, peeled
  • 100g spring greens
  • 30g butter
  • Salt and freshly ground black pepper

Method

  • Put the potatoes into a saucepan, cover with salted water and bring to the boil and simmer until tender.
  • Steam the spring greens, wash and drizzle with olive oil and cook direct on the hotplate with the lid closed for a few minutes until just tender.
  • Drain the potatoes and mash them.  Leave too cool.
  • Chop up the steamed greens and add to the potatoes with lots of seasoning.  Make into round shapes.
  • Melt the butter over a medium heat and then add the potato cakes.  Press down and cook until a golden crust has formed on the underside.  Turn over and cook the other side until golden. Serve with the lamb.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Chocolate Soufflé Pudding

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This isn’t a true soufflé but its wonderfully chocolately and is quick and easy to make and is the most delicious chocolate pudding.  Gluten free

You will need – 6 ramekins or individual pots, heart shaped!

Ingredients

  • 225g chocolate, 70% cocoa solids
  • 110g butter
  • 3 eggs
  • 30g caster sugar plus extra
  • Extra butter for greasing the dishes

Method

  1. Brush the insides of the dishes with a little melted butter and coat with with a little caster sugar.
  2. Melt the chocolate & butter by either placing it in a bowl at the back of your ESSE or melting it on the induction hob set at 1.
  3. Whisk together until smooth.
  4. In a separate bowl whisk the eggs and sugar until pale and thick.  Then fold in the chocolate/butter mix.
  5. Pour into the dishes to just about 3/4 full.
  6. Bake in ESSE at 190C/ESSE dial reading low end of HOT (vent closed) for about 20 minutes until well risen.  Either serve immediately or allow to cool, (the puddings will collapse) but still deliciously rich.  Serve with ice cream or clotted cream.  The puddings left from your valentines dinner can be reheated the next day successfully!

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Crispy Wild Garlic

by

An unusual and tasty way to use the abundance of wild garlic around in February and March.

Makes

N/A

Ingredients

  • 2 – 3 good bunches of wild garlic leaves
  • 2 table spoons of corn flour
  • Salt and sugar to taste
  • Vegetable oil for deep frying

Method

Gently wash the garlic leaves and trim the coarser stalks back to the base of the leaf. Shred the leaves with a sharp knife into 3-4mm strips. A good way to do this is to take a dozen or so leaves and roll them up like a cigar and then slice with the knife.

In a large bowl, toss the shredded leaves with the flour. You want a fine, even coating. Using a large saucepan, heat the oil to 180 degrees. Deep fry the garlic in batches. Each batch will take approximately 5 seconds, or when the garlic stops fizzing and rises to the surface.

Keep batches warm in the bottom oven on a sheet of kitchen paper while you cook more on the top.

To finish sprinkle with a little salt and a little caster sugar.

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