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6 PICNICS PERFECT; Eating al fresco with the ones you love couldn't be easier, thanks to these top picks from Nadiya Hussain, Annabel Karmel,Ali Ray, Paul Hollywood and Trine Hahnemann.


Makes 35 250g flour 75g granulated sugar, plus more for the top 200g butter, chopped 2 tbsp finely grated organic Lemon zest 1 egg, lightly beaten

1 Sift the flour into a bowl and mix in the sugar, butter and lemon zest, first by rubbing with your fingers and then by mixing with a wooden spoon, until the dough is smooth and firm. Wrap in clingfilm/plastic wrap and place in the refrigerator for 1 hour.

2 Preheat the oven to 190degC/170deg fan/gas 5. Now place the dough between 2 sheets of baking parchment and roll it out to a rectangle about 1.5cm thick. Remove the top layer of baking parchment.

3 Brush the dough with egg and dredge sugar densely on top. Carefully roll over it with a rolling pin so that the sugar is pressed slightly into the dough to make the crisp topping to these cookies. Cut into 3 x 2cm pieces, place them on baking sheets lined with fresh baking parchment and bake for 15-18 minutes.

4 Leave to cool on a wire rack. When they are completely cold, store them in an airtight container. They should keep for 2-3 weeks.

Taken from Scandi Bites, by Trine Hahnemann (Quadrille, PS10)


Makes 8 375g pack all-butter sweet shortcrupastry (or make your own) 4 egg yolks 60g caster sugar 25g plain flour 2 tsp cornflour 250ml whole milk 1 tsp vanilla essence 8 strawberries

1 To make the creme patissiere, whisegg yolks with the sugar until it is gand slightly foamy. Sift in the plain anflours, and whisk again.

2 Separately, heat the milk and vanessence in a small saucepan. Stir continuously to stop it burning, turn the at down and add the egg mixture. Continue to stir while it is on the heat the sauce starts to thicken a little. Takthe heat and continue to stir for anothseconds to make sure the sauce is thoroughly silky. Pour in a bowl, cover clingfilm and allow to cool.

3 Preheat the oven to 190degC/170degC fan/gas 5.

4 Put the pastry on a floured surfapush it down with your hand to fa little. Place some clingfilm over the tand roll it out to 0.5cm thick. Cut out using a 9cm pastry cutter and put thelightly floured tart tray.

5 Put the tray in the freezer (or fridfor 15 minutes to firm up the pastLine each case with a circle of baking parchment and pour in some baking bPut the tray in the oven for 15 minutes. beans. s.

6 Take it out, remove the beans anbaking parchment and pop it bacthe oven for another 5 minutes. By ththey will be turning a little golden in cand be nice and crisp. Leave them to ccompletely.

7 When the pastry cases and the cuare cold, spoon the custard into ethe pastry cases, enough to fill them uyour strawberries to look like hearts adecorate the tops.

Taken from The Picnic Book: Moveable Feasts For Marvellous Places, by Ali Ra(AA Publishing, PS14.99)


100ml buttermilk (or add a teaspoon of lemon juice to 100ml of whole milk) 410g pitted prunes in juice, drained 125g butter, softened 200g caster sugar 200g plain flour 1/2 teaspoon baking powder 2 medium eggs 1 teaspoon vanilla extract 200g of your favourite granola

1 If you are making your own buttermilk, do that now to allow it time to thicken.

2 Preheat the oven to 180degC/160degC fan/ gas 4. Grease and line the base of a 20cm x 25cm baking tin and be sure to grease the sides well too.

3 Roughly chop the prunes, then put them into the tin and spread them out evenly.

4 Put the butter, sugar, flour, baking powder, eggs, buttermilk and vanilla into a bowl and give everything a good whisk, using a hand-held mixer, until the mixture is super-smooth and shiny - this should only take about 2 minutes. Pour the mixture over the prunes and spread out evenly.

5 Top with your granola, pressing it gently down on to the batter so it sticks, and bake for 40-45 minutes.

6 When the cake is ready, a skewer inserted should come out clean. Leave it in the tin for 5 minutes, then either turn it out or cut it into squares in the tin and scoop it out. Suitable for freezing.

Taken from Time to Eat, by Nadiya Hussain (Michael Joseph, PS20). Time to Eat will also appear on BBC2


Makes 24 eggs 100g softened unsalted butter 75g soft dark brown sugar tbsp maple syrup tsp mixed spice tsp baking powder 100g self-raising flour 50g peeled and grated carrot 50g sultanas 1/2 tbsp cream cheese 24 fresh raspberries Icing sugar, to dust

1 Preheat the oven to 160degC/140deg fan/gas 3 and line a large mini-muffin tin with 24 mini-muffin cases.

2 Place all the ingredients (except the cream cheese, raspberries and icing sugar) in a mixing bowl and whisk with an electric hand whisk or a stand mixer.

3 Divide the mixture evenly between the paper cases and bake for 18 minutes, or until risen and lightly golden. Remove from the oven and leave to cool on a wire rack.

4 To serve, spread each muffin with a teaspoon of cream cheese, garnish with raspberry and dust with icing sugar.

Taken from Annabel Karmel's Baby-Led Weaning Recipe Book, which is filled with 120 quick, easy and nutritious recipes, and essential advice and tips to let your baby take the lead



250g unsalted butter 250g soft dark brown sugar 100g caramelised biscuit smooth spread 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 5 medium eggs 300g plain flour, sifted


200g white chocolate 200ml double cream 150g crunchy caramelised biscuits, crushed 1 Preheat the oven to 170degC/150degC fan/gas 3. Grease and line a 33cm x 24cm brownie tray.

2 Put the butter and sugar into a mixing bowl and whisk until the mixture is light and fluffy. Add the biscuit spread, cinnamon and salt, and mix well.

3 Add the eggs one at a time, stirring each one in, then fold in the flour until you have a smooth, shiny batter. Spread in the brownie tray and level the top..Bake for 25-30 minutes, then take out and leave to cool in the tray.

4 Meanwhile, put the white chocolate into a bowl. Heat the cream in a pan until it just comes to the boil, then take off the heat and pour over the chocolate. Let it sit for half a minute - don't be tempted to stir it. When the chocolate melts, stir until it is silky smooth.

5 Stir in the crushed biscuits, then spread over the cooled cake. Once the topping has set, lift out of the tray, using the paper, and cut it into squares. Suitable for freezing.

Taken from Time to Eat, by Nadiya Hussain (Michael Joseph, PS20)


Makes 8-10 slices For the pastry: 200g plain flour 2 tbsp icing sugar 100g cold unsalted butter, diced 1 medium egg 1 tsp lemon juice 2-3 tsp ice-cold water For the frangipane filling: 100g unsalted butter 100g caster sugar 2 large eggs 50g plain flour 75g ground almonds A drop of almond extract (optional) 100g raspberry jam 100g raspberries 20g flaked almonds To finish: Icing sugar, for dusting

1 To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.

2 Mix the egg with the lemon juice and 2 tsp water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. Alternatively, you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.

3 As the dough comes together, gently knead it into a smooth ball. Wrap in clingfilm and chill for at least 15 minutes.

4 Heat the oven to 200degC/180deg fan/ gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 36 x 12cm loose-bottomed tart tin (or a 23cm round tin), leaving a little excess overhanging the edge.

5 Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12-15 minutes until the pastry is dry to the touch. Remove the paper and beans, and return the pastry case to the oven for about 5 minutes until very lightly coloured. Trim away excess pastry from the edge. Turn the oven down to 180degC/gas 4.

6 For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.

7 Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden.

8 Leave to cool in the tin before slicing. Dust with icing sugar to serve.

Taken from Paul Hollywood's British Baking, by Paul Hollywood (Bloomsbury, PS25)
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Date:Jul 21, 2019
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