SIMPLE PENGUIN CAKE RECIPES
MARY BERRY BOLOGNESE PASTA BAKE RECIPE | BBC2 SIMPLE CO…
This all-in-one pasta bolognese bake from Mary Berry's BBC2 series Simple Comforts is packed with flavour and can be assembled up to six hours in advance.
Provided by Mary Berry
Yield Serves 6
Number Of Ingredients 1
Steps:
1. Heat the oil in a deep frying pan. Add the onions and celery and fry over a high heat for about 3 minutes, until they are beginning to soften. Add the mince and brown quickly, breaking it up with two wooden spoons. Add the garlic and tomato purée and stir for a few seconds.
2. Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir to combine and season with salt and pepper. Cover and reduce the heat to a low simmer, then simmer for 30–35 minutes.
3. Melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat. Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid. Add the mushrooms and the thyme to the mince, then stir well.
4. Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water according to the packet instructions – keep it al dente. Drain well and run under cold water. Stir the pasta into the mince, then taste to check the seasoning.
5. Spoon everything into the ovenproof dish. Sprinkle with both cheeses and bake in the oven for 25–30 minutes until golden and bubbling around the edges. Serve piping hot, with a green or tomato salad.
Prepare Ahead: Can be made and assembled ready to cook up to 6 hours ahead.
Freeze: Freezes well before baking.
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MARY BERRY POTATO & LENTIL VEGETARIAN BAKE | BBC2 SIMPL…
Mary Berry's vegetarian lentil and mushroom tray bake, as seen on the BBC2 series Simple Comforts, features a double potato and creamy cheese topping. Winter comfort food at its finest.
Provided by Mary Berry
Yield Serves 6
Number Of Ingredients 1
Steps:
1. Preheat the oven to 180°C/160°C fan/Gas 4 and butter the dish.
2. Heat the oil in the frying pan, add the onions and fry for about 5 minutes. Add the garlic and fry for about 10 seconds. Add the lentils, white wine, tomato paste and stock, stir and bring to the boil. Add the sun-dried tomatoes and season with salt and pepper. Cover the pan with a lid and transfer to the oven for about 50–60 minutes or until the lentils are cooked and the liquid is absorbed. Stir in the Worcestershire sauce.
3. Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for few minutes more over a gentle heat. Remove the lid and increase the heat to evaporate the liquid. Season with salt and pepper. Add to the lentil mixture, stir and spoon into an ovenproof dish.
4. Increase the oven temperature to 220°C/200°C fan/Gas 7.
5. For the topping, cook the potatoes in a pan of boiling water for 5–8 minutes until just soft, then drain well. Melt the butter in the empty pan, tip the potatoes back in and add the garlic and chives. Season with salt and pepper and carefully mix to coat the potatoes in the herby, garlicky butter.
6. Spoon the potatoes on top of the lentil mixture and sprinkle with the grated cheese. Bake for about 20 minutes until crispy brown and bubbling around the edges. Serve piping hot, with some green vegetables.
Prepare ahead: Can be made up to a day ahead, up to the final 20 minutes of baking with the topping.
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MARY BERRY COFFEE HAZELNUT PRALINE CAKE RECIPE | BBC2 ...
From thehappyfoodie.co.uk
1. You will need two 20cm (8in) round, loose-bottomed sandwich tins and a baking sheet lined with non-stick baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper.
2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix. Beat with an electric hand whisk until well mixed and no lumps of fat remain. Divide between the tins and level the tops.
3. Bake in the oven for about 30 minutes until well risen and just shrinking away from the sides of the tins. Leave to cool slightly, then remove from the tins and leave to cool on a wire rack.
4. For the praline, measure the sugar and 4 tablespoons of water into a saucepan. Stir slowly over a low heat until the sugar has dissolved and you have a clear syrup. Remove the spoon and stop stirring, then increase the heat and boil until the syrup is pale golden. Add the hazelnuts and swirl the syrup in the pan to coat them, then quickly tip the mixture on to the lined baking sheet. Leave to cool and harden into a praline. Break the praline up on a wooden board and chop into very small pieces.
5. For the buttercream icing, dissolve the coffee in the hot water and stir until smooth. Measure the butter into a large bowl. Beat until smooth with an electric hand whisk, then add the coffee mixture and the sugar, a little at a time, and beat until smooth, light and fluffy.
6. Sit one cake on a plate. Spread with half the icing and sprinkle with half the praline. Sit the second cake on top and spread with the remaining icing, then sprinkle over the rest of praline. Cut into slices to serve.
Prepare ahead: Can be assembled and iced up to a day ahead and decorated with the praline up to 8 hours before serving.
Freeze: The cake, without icing, freezes well.
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
Calories 436 calories per serving
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
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