To make the hollandaise, bring vinegar, lemon juice and peppercorns to a boil in a small saucepan. Reduce heat and simmer until reduced by 1/2. Strain then let cool. Combine egg yolks and vinegar mi ...
Place 30 small paper muffin liners on a tray.Combine chocolate, butter and honey in a saucepan over low heat, stirring until smooth. Remove from heat and mix in chocolate bars and cherries. Distribu ...
Place potatoes into a colander and rinse under cold water until water runs clear. Drain well, squeezing out excess water.Mix potato and flour in a medium bowl. Season to taste. Form into 8 patties, ...
Preheat oven to 400\u00b0F. Lightly grease and line a baking tray with parchment paper.Place pastry on prepared tray. Arrange strawberries over tart, overlapping slightly and leaving a 1/3 inch bord ...
Place all the ingredients in a blender. Blend until smooth. Divide between 4 glasses. Serve immediately.Tip: You can use peaches instead of mango or vanilla extract instead of a pod. Add extra flavo ...
Preheat oven to 425\u00b0F. Spread butter over base of a deep 10 inch cast iron pan. Sprinkle with sugar and top with apples and pears, cut-side up. Cover with pastry leaving a 3/4 inch overhang. Tu ...
Preheat oven to 425\u00b0F. Grease four 5.5 oz souffle dishes.Combine strawberries with sugar, liqueur and orange juice. Crush lightly. Set aside. Whip egg whites to firm peaks. Fold into strawberry ...
To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. ...
Combine the celeriac, potato and mustard in a large bowl and season to taste. Toss lightly with your hands.Heat the oil and butter in a large nonstick skillet on medium heat until the butter melts. ...
Preheat oven to 350\u00b0F. Line base and sides of 2 - 8 inch cake pans with parchment paper.Whip egg whites to medium-firm peaks. Gradually add 1 1/3 cup sugar, beating until thick and glossy. Add ...