Easy Manx-French Macarons

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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).

  1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Christmas Pudding

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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

  1. Butter a pudding basin and place a disc of non-stick baking paper in the base.
  2. Simply mix all the ingredients together and stir evenly together.
  3. 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.
  4. 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.

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.

Sticky Ginger and Beetroot Muffins

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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

  1. 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.
  2. 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.
  3. Meanwhile, puree the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
  4. Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
  5. 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.
  6. 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.

Penne With Roast Shallots and Pumpkin Seeds

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This is a delicious vegetarian pasta dish with contrasting flavours and textures from the soft shallots and pumpkin, to the al dente pasta (with a bite) to the crunchy pumpkin seeds.

Serves 4

Ingredients

  • 1 small pumpkin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 20 small shallots, peeled
  • 300g dried or fresh penne pasta
  • 1 chilli, seeded and finely sliced
  • 15g butter
  • 6 tbsp water
  • 1 sprig rosemary, chopped
  • Grated Parmesan cheese, to serve

Method

  1. 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 the very low end of HOT).
  2. Peel and cut the pumpkin into bite-sized pieces, reserving the pumpkin seeds. Place the pumpkin in a pan with the olive oil and salt and pepper to taste. Sauté for about 5 minutes until coloured on the outside. Add the shallots and cook for a further 5-10 minutes. Remove from the pan and set aside.
  3. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, rinse and keep warm. Toast the pumpkin seeds in the oven for 5 minutes.
  4. Return a quarter of the pumpkin and shallot mixture to the pan with the chilli, butter, water and rosemary. Heat through to make a bubbly sauce. Add the remaining pumpkin mixture then finally fold in the cooked pasta.
  5. Serve on warmed plates dusted with a little Parmesan cheese and scattered with the pumpkin seeds.

Variation

Those who miss meat might welcome the addition of come cooked and sliced spicy sausage at the end of cooking.

Lemon Tart With Fresh Fruit Topping

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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

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

  1. 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).
  2. 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.
  3. 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.
  4. 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

Saffron Poached Pears With Parmigiano-Reggiano

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This poached pear dessert is so simple to make, yet it tastes utterly divine! The secret is that it’s not too sweet and the Parmigiano-Reggiano and ricotta filling complements the pears perfectly.

Serves: 4

Ingredients

  • 150g Parmigiano-Reggiano cheese
  • 150g ricotta cheese
  • 6 pears (not too ripe), peeled, halved and cored
  • 600ml medium white wine
  • 50g caster sugar
  • strip of lemon zest
  • generous pinch of saffron
  • 2 star anise

Method

  1. Grate the Parmigiano-Reggiano very finely. Add the ricotta, mix well then cover and set aside until ready to serve.
  2. Put the pears, wine and sugar in a large pan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Remove from the heat and cool until barely warm.
  3. Divide the pears, with some of the flavoured syrup, between 4 serving bowls. Spoon the cheese mixture onto the pears and serve.

Get Ahead

The pears can be made up to 3 days in advance, then covered and chilled until required. Warm them slightly before serving to enjoy them at their best.

Strawberry and macadamia blondies

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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

  1. 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).
  2. Line a 22cm square baking tin with greaseproof paper.
  3. 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.
  4. 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.
  5. 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!

Pink Lady French Crepes

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This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.

Serves 4

Ingredients

Crepes:

  • 125g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200ml milk
  • 15g butter, melted plus extra for cooking

Topping:

  • 150ml fresh orange juice
  • grated zest of 1 orange and 1 lemon
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thickly sliced and slices halved

Method

  1. To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
  2. Heat a large frying pan and brush with a little extra melted butter. Pour in  a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
  3. To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.

Tip

Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.

 

Beetroot And Vanilla Cupcakes

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

Oaty Baked Strawberry Cheesecake

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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

  1. 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).
  2. 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.
  3. Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
  4. Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
  5. 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.
  6. 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.

 

Honey, oat and raisin cookies

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Serves 22

Ingredients

  • 100g rolled oats
  • 50g bran flakes (I use fruit and fibre)
  • 90g desiccated coconut
  • 185g plain flour
  • 140g soft light brown sugar
  • 100g raisins
  • 185g butter
  • 60g runny honey
  • 30ml water
  • 1 orange zest
  • 1 lemon zest
  • 1 tsp bicarbonate soda

Method

  1. Preheat oven to 170°C vent open / Esse Dial Guide MODERATE (Aim for the dial reading to be in the middle of MODERATE).
  2. Line 2 trays with baking parchment.
  3. Combine all dry ingredients except bicarbonate soda. Melt water, butter, honey together and add bicarb. Pour this into the dry and mix well. Roll into balls of 40g.
  4. Place on your lined trays 5 cm apart.
  5. Bake 18-20 mins.

If you don’t want to bake them all, freeze the raw dough balls and bake whenever you want some.

Recipe baked in the ESSE Ironheart wood fired cooking stove by Dominique Ashford.

Dominique runs Dale House Barn and B&B in the Forest of Bowland, offering gourmet countryside and cooking retreats. Guests can experience bread making and game cookery using the ESSE electric range cooker and relax by the warmth of the Ironheart after a day exploring Gisburn forest or the heather moorlands of Bowland Knots.

Christmas Shortbread

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Makes 24 pieces

Ingredients

  • 12 oz (325g) Plain flour
  • 8 oz (225g) Butter
  • 4 oz (110g) Caster sugar
  • Pinch salt
  • 1 jar (340g) Mincemeat
  • Icing sugar to finish

Method

Oven: ESSE 180 (thermodial at about half past the hour)
Prepare ahead: Will keep in a tin for a few days if well hidden
Freeze: Yes. Cut into squares before freezing so it is easy to take out as many or as few as you need

  1. Line a tin 20 x 20 cm (8 x 12”) with greaseproof paper.
  2. Put the flour, sugar, salt and butter into a processor and whizz until the consistency of sand. Tip about half of this into the tin and press down firmly – use the bottom of a tumbler or your hand!
  3. Spread the mincemeat over the tin, then tip on the rest of the shortbread mix. Spread over and press down.
  4. Cook for 25 minutes until pale golden. Allow to cool completely before turning out, cutting into squares and dusting with a little icing sugar.

Traditional Welsh Bara Brith Tea Loaf

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This tea loaf which translates from the Welsh as “speckled bread” uses dried fruit soaked in hot tea the night before and then slowly baked in the ESSE oven. There are many variations but I am keeping mine simple and frugal. I used Earl Grey tea and 100% wholemeal flour for a healthier loaf but you can always use self-raising white flour.

Ingredients

  • 350g mixed dried fruit
  • 300ml strong hot tea
  • 175g light muscovado sugar
  • 275g wholemeal self-raising flour or just self-raising flour
  • 11/2 teaspoons mixed spice
  • 2 eggs, beaten

Method

  1. Put all the dried fruit into a bowl, add the sugar and pour over the hot tea.  Stir well, cover and leave overnight.
  2. Preheat the oven to 150C.  Lightly grease a 2 lb loaf tin and line it with parchment paper.
  3. Stir the flour, mixed spice and eggs into the fruit mixture, mix thoroughly and then spoon the mixture into the prepared tin.  Spread the top as flat as you can.
  4. Bake for about 1 ½ hours or until well risen and firm to the touch.  Check if the cake is cooked by inserting a clean skewer into the centre and it should come out clean.
  5. Allow to cool in the tin for before removing from the tin and leaving to cool completely on a wire rack.
  6. Serve in slices, buttered.

Recipe from Philippa Vine, Bluebell Farmhouse Kitchen

Apple Crêpe Cake

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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

Seville Orange Tart

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January is the month we hit ‘peak orange’ when the harvest of these citrus-packed fruits begins across southern Europe.

This year has seen a bumper harvest of ‘naranjos’ or Seville oranges – the iconic fruit of southern Spain.

Marmalade – that quintessentially English delicacy – is what we usually associate with Seville’s finest, but the orange harvest also serves as a reminder of sunnier times ahead, when we can look forward to enjoying al fresco lunches in a delightful Andalucian plaza as spring returns to the Med and the orange blossom is everywhere.

This dish takes us beyond Marmalade to a wonderfully zingy yet surprisingly delicate dessert – think classic tarte au citron – but with more natural sweetness and a dash of Spanish passion. Salud!

Ingredients

Sweet pastry shortcrust pastry case

For the Filling

  • 3 Seville oranges, zest and juice
  • 3 eggs
  • 110g caster sugar
  • 300ml double cream

Method

  1. You will need a 25cm x 4cm tart tin.
  2. Line the tart tin with pastry and bake it blind in your ESSE at 180C (vent open) for about 25 minutes.
  3. Place the zest and juice of the oranges in a bowl with the eggs and the sugar.
  4. Mix together and then add the cream.
  5. Lower the oven or use the bottom oven set at 150C (vent closed) and carefully pour into the baked pastry case.
  6. Bake in the oven for about 25 – 30 minutes until the filling is set.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

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