Lemon curd mousse with griddled apricots, crushed meringues and strawberries

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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

Raspberry Cake

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This sumptuous summer cake isn’t too sweet and makes the most of seasonal soft fruit which should be at their best around now.

It’s nice and moist and benefits by being served with some berries or a fruit compote and a nice dollop of cream, crème fraiche or ice-cream on the side. Enjoy!

Ingredients

  • 210g soft butter
  • 210g caster sugar
  • 3 large eggs
  • 250g Self raising flour
  • 150g ground almonds
  • 50g flaked almonds

Method

  1. Grease and line a 20cm cake tin.
  2. Cream the butter and the caster sugar together. Add the eggs gradually, taking care not to split the mix.
  3. Sieve the flour and add the ground almonds, then mix this into the butter, followed by the raspberries.
  4. Fill your cake tin. Smooth over and sprinkle with the flaked almonds.
  5. Bake at 170˚C for 50 mins, vent closed, middle shelf of top oven.

Recipe by Dominique Ashford

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

Eton Mess

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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

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.

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.

Spring Rhubarb Jam Recipe

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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.

Buckwheat Pancakes

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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

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.

English Muffins

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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.

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.

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.

Welsh Cakes – on the hot plate, with a little twist

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ESSE Recipes March – A Welsh Spring

These tasty Welsh versions of scones are a classic but I have given them a little spicy twist to make them stand out, they are ideal for cooking straight on the hot plate of the ESSE range cookers or can be cooked in a pan, I love to serve them up just as they are or with a little soft goats cheese and a drizzle of good runny honey.

Ingredients

  • 225g Salted Welsh butter, lard or even dripping
  • 425g Organic self raising flour
  • 150g Organic golden caster sugar
  • 2 Medium free range eggs
  • 150g Sultanas
  • The grated zest of one small orange
  • 1/2 teaspoon of ground cardamon pod
  • A little extra caster sugar, for dusting

Method

In a large bowl, rub the butter into the flour until it resembles breadcrumbs, this can be done in a food mixer if needs be, it helps if the butter isn’t too cold but it should certainly not be soft. Add the sugar, eggs, zest, cardamon and sultanas. Mix with your hands until a firm dough forms, if it needs extra moisture a little cold milk will work wonders.

Turn out the dough onto a floured board and roll out until 10mm thick, then cut into rounds to be traditional or random shapes if like me you prefer them – this also means you won’t have to re roll any spare mixture which keeps the cakes a little lighter I think.

To cook, simply place a non-stick mat straight on the hot plate or use a cast iron pan with butter and then wipe away with kitchen paper. Cook the Welsh cakes for 2 to 3 minutes until darkly toasted but NOT burnt, then flip over and cook the same on the other side for an even finish. Serve them warm, they are by far at their best when eaten straight away but can be warmed up later if needs be.

Chocolate Sponge

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Ingredients

  • 60g plain flour
  • 15g cocoa powder
  • Pinch of sea salt
  • 3 eggs
  • 75g caster sugar

Method

  1. Preheat the oven to ESSE dial reading low end of HOT / 190°C/Gas mark 5.
  2. Line a baking sheet with baking parchment.
  3. Place the eggs and sugar in a large mixing bowl. Using either a hand-held electric whisk or a free-standing electric mixer, whisk until the mixture has almost quadrupled in volume, is very light and fluffy, and holds its shape. Sift half of the flour and cocoa, using a large metal spoon, carefully fold them in before adding the remaining flour and cocoa in the same way. Scrape down the sides of the bowl well with a spatula.
  4. Pour the mixture into the prepared tin and spread it out lightly and evenly, making sure it fills the corners of the tin.
  5. Bake in the oven for 12–14 minutes until the sponge feels firm to the touch in the centre.
  6. As soon as the sponge comes out of the oven, lift onto a wire rack and leave to cool.

Campari with Fresh Grapefruit Juice

by

Ingredients

  • Cocktail glasses
  • 2 red grapefruits (or more depending on how many re-fills you want!)
  • Ice
  • Campari

Method

  1. Cut the grapefruits in half and squeeze the juice from them.  Set the skins aside. Strain the juice into a jar and refrigerate.
  2. Put 2 ice cubes in each glass, cover with Campari and top up with the grapefruit juice.

To use the grapefruit peel make crystallised grapefruit peel, (or use orange peel instead).  This is a quick method!

  1. Cut the peel into strips and cover with water and boil for 10 minutes and then drain,  throwing away the water (this removes any bitterness in the peel).
  2. Then place 450g granulated sugar into a saucepan with 1 pint of water, add the peel and bring gently to the boil.  Simmer until soft (about an hour in the bottom oven of the ESSE at 160C/ESSE dial guide middle of MODERATE).
  3. Drain the syrup from the peel and lay them out on a cake rack.  Put next to the ESSE to dry out overnight.
  4. Toss with a little caster sugar and keep in a dry container ready for serving or using in your cooking!

Happy ESSE festive baking!

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen

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