Choca Mocha Mousse

How to Make Choca Mocha Mousse Recipe - preparation 20 minutes plus chilling

Serves 8

Ingredients:
340g/12oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
pieces
6 tbsp espresso coffee
6 large (US extra-large) eggs, separated
chocolate shavings to decorate

Method:
1 Put the chocolate with the espresso coffee in a bowl set over a pan of gently simmering water. Leave to melt, stirring occasionally. Remove from the heat and set aside to cool for 3–4 minutes, stirring frequently.

2 Beat the egg yolks with 2 tbsp water and then beat into the chocolate mixture until well amalgamated.

3 Whisk the egg whites in a clean bowl until they form firm peaks. Fold gently into the chocolate mixture.

4 Pour into a 1.7 litre/3 pint/7½ cup soufflé dish or divide among eight ramekins. Chill for at least 4 hours, or overnight, until set. Just before serving, decorate with chocolate shavings.

Choca Mocha Mousse

Mini Chocolate Puddings

How to Make Mini Chocolate Puddings Recipe - preparation 15 minutes cooking time 12–15 minutes

Serves 4

Ingredients:
125g/4oz/½ cup butter plus extra to grease
125g/4oz/½ cup caster (superfine) sugar plus extra to dust
100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
pieces
2 large (US extra-large) eggs
1 tsp vanilla extract
4 tbsp plain (all-purpose) flour
1 tsp icing (confectioner’s) sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Butter four 200ml/7fl oz/¾ cup ramekins and dust with sugar.

2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water. Remove from the heat and set aside to cool for 5 minutes.

3 In a bowl, whisk the eggs, caster sugar, vanilla extract and flour together until smooth. Fold in the chocolate mixture and pour into the ramekins.

4 Stand them on a baking sheet and bake in the oven for 12–15 minutes until puffed and set on the outside, but still runny inside.

5 Turn out, dust with icing sugar and serve immediately.

Chocolate Brioche Pudding

How to Make Chocolate Brioche Pudding Recipe - preparation 20 minutes plus chilling cooking time 50 minutes–1 hour

Serves 6

Ingredients:
225g/8oz brioche
125g/4oz white chocolate, chopped
500ml/17fl oz/2¼ cups fresh custard
150ml/¼ pint/scant ⅔ cup milk
1 large (US extra-large) egg, beaten
butter to grease
1 tbsp icing (confectioner’s) sugar
4 tbsp chopped nuts
3 tbsp chocolate buttons

Method:
1 Roughly chop the brioche and place in a large bowl.

2 Put the chocolate in a pan with the custard and milk. Stir over a low heat until the chocolate melts. Beat in the egg.

3 Pour the chocolate custard over the brioche. Cover the bowl and chill in the refrigerator for at least 4 hours.

4 Preheat the oven to 180°C/350°F/Gas 4. Butter a large, deep ovenproof dish.

5 Put the chocolate brioche mixture in the dish and bake in the oven for 30 minutes.

6 Sprinkle with sugar, nuts and chocolate buttons. Return to the oven for 20–30 minutes until lightly set. Serve warm.

Chocolate Roulade

How to Make Chocolate Roulade Recipe - preparation 45 minutes plus cooling cooking time 15 minutes

Serves 8

Ingredients:
200g/7oz dark chocolate, broken into pieces
5 medium (US large) eggs, separated
175g/6oz/¾ cup caster (superfine) sugar plus extra to sprinkle
1l/1¾ pints/4 cups soft-scoop vanilla ice-cream
hot chocolate sauce to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 35 x 23cm/14 x 9in deep roasting pan with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Whisk the egg whites in a large bowl until stiff. Whisk in one-third of the sugar, a little at a time, until thick. In a separate bowl, whisk the yolks with the remaining sugar until pale and thick. Fold in the melted chocolate, then fold in the egg whites gently but thoroughly.

3 Pour the mixture into the prepared tin and bake in the oven for 15 minutes or until just set. Set aside for several hours.

4 Sprinkle a sheet of parchment paper with sugar. Turn the chocolate sponge out on to the paper and peel away the backing parchment. Spoon the ice-cream evenly over it and roll up the sponge in the paper, starting with the short edge.

5 Overwrap the paper with foil, twist the ends to seal, then freeze for 4 hours, or overnight.

6 Serve the frozen roulade cut into slices with the hot chocolate sauce.

Chocolate Roulade

Soft Choc Chip Cookies

How to Make Soft Choc Chip Cookies Recipe - preparation 15 minutes cooking time 12 minutes

Makes 25

Ingredients:
225g/8oz/1 cup butter, softened
150g/5oz/⅔ cup caster (superfine) sugar
150g/5oz/⅔ cup light muscovado (brown) sugar
2 tbsp golden (corn) syrup
3 medium (US large) eggs
340g/12oz/3¼ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
340g/12oz mixed milk and white chocolate, cut into chunks

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line three baking sheets with parchment paper.

2 Put the butter, both sugars and golden syrup in a bowl and beat for 5 minutes or until pale and fluffy.

3 Beat the eggs, then gradually beat them into the butter mixture, adding 2 tbsp flour. Sift in the remaining flour, the bicarbonate of soda and salt and beat in quickly. Gently fold in the chocolate chunks.

4 Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing them well apart. Don’t flatten them – they will spread during cooking.

5 Bake in the oven for 10 minutes or until pale golden brown. Transfer to wire racks and set aside to cool.

Florentines

How to Make Florentines Recipe - preparation 15 minutes cooking time 16–20 minutes plus cooling

Makes 18

Ingredients:
75g/3oz/6 tbsp butter plus extra to grease
50g/2oz/¼ cup caster (superfine) sugar
2 tbsp double (heavy) cream
25g/1oz/¼ cup chopped mixed candied peel
4 tbsp mixed glacé (candied) cherries, roughly chopped
6 tbsp flaked almonds
2 tbsp plain (all-purpose) flour
200g/7oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
pieces

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Melt the butter in a small pan over a low heat, then add the sugar, stirring until dissolved. Bring to the boil and remove from the heat. Stir in the cream, candied peel, cherries, almonds and flour. Mix well.

3 Drop heaped teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart.

4 Bake in the oven for 8–10 minutes until spread out and golden brown. Leave on the baking sheet for 2 minutes, then transfer to a wire rack and set aside until cold.

5 Melt the chocolate in a bowl set over a pan of gently simmering water. Spread over the underside of each Florentine and use a fork to make wavy lines.

6 Arrange them, chocolate-side up, on parchment paper and set aside until the chocolate sets.

Viennese Fingers

How to Make Viennese Fingers Recipe - preparation 15 minutes cooking time 15 minutes plus cooling

Makes 20

Ingredients:
125g/4oz/½ cup butter, softened, plus extra to grease
25g/1oz/¼ cup icing (confectioner’s) sugar
125g/4oz/1 cup plain (all-purpose) flour, sifted
1 tsp cornflour (cornstarch)
¼ tsp baking powder
1 tsp vanilla extract
50g/2oz plain (semisweet)chocolate

Method:
1 Preheat the oven to 190°C/375°F/Gas 5 and butter two baking sheets.

2 Beat the butter until smooth, then beat in the icing sugar until pale and fluffy. Beat in the flour, cornflour and baking powder. Stir in the vanilla extract.

3 Put the mixture in a piping (decorator’s) bag fitted with a medium star nozzle. Pipe 20 finger shapes, about 7.5cm/3in long, on to the baking sheets, spacing them well apart.

4 Bake in the oven for 15 minutes. Cool on a wire rack.

5 Melt the chocolate in a bowl set over a pan of gently simmering water. Dip the ends of the Viennese Fingers into the melted chocolate and leave to set.

Choc Chip Biscotti

How to Make Choc Chip Biscotti Recipe - preparation 10 minutes cooking time 35–40 minutes plus cooling

Makes 20

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
75g/3oz/scant ⅓ cup caster (superfine) sugar
½ tsp baking powder
a pinch of salt
2 medium (US large) eggs, beaten
1 tbsp milk
grated zest of 1 orange
25g/1oz/¼ cup hazelnuts
4 tbsp plain (semisweet) chocolate chips

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Sift the flour into a large bowl. Stir in the sugar, baking powder and salt. Make a well in the centre and stir in the beaten eggs, milk, orange zest, nuts and chocolate chips.

3 Turn out the dough on to a lightly floured surface and knead into a ball. Roll out into a 25cm/10in long cylinder and place on a non-stick baking sheet. Flatten slightly.

4 Bake in the oven for 20–25 minutes until pale golden. Reduce the oven temperature to 150°C/300°F, Gas 2 and place the biscotti cylinder on a board. Cut into 20 slices.

5 Place the slices on the baking sheet and return to the oven for 15 minutes or until golden brown and dry.

6 Transfer to a wire rack and set aside to cool completely.

Choc Chip Cookies

How to Make Choc Chip Cookies Recipe - preparation 15 minutes cooking time 12–15 minutes plus cooling

Makes 18

Ingredients:
125g/4oz/½ cup butter, softened, plus extra to grease
125g/4oz/½ cup caster (superfine) sugar
1 medium (US large) egg
1 tsp vanilla essence
225g/8oz/2¼ cups plain (all-purpose) flour
½ tsp baking powder
125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
125g/4oz milk chocolate, cut into chunks

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two baking sheets.

2 Beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and vanilla essence. Sift in the flour and baking powder and mix well. Stir in the chocolate chunks.

3 Drop dessert spoonfuls of the mixture on to the prepared baking sheets. Space them out to allow room for them to spread. Flatten slightly with the back of a fork.

4 Bake in the oven for 12–15 minutes until risen and golden brown, but still quite soft.

5 Leave on the baking sheets for 5 minutes, then transfer to wire rack and set aside until cool. Store in an airtight tin.

White Chocolate Crunch

How to Make White Chocolate Crunch Recipe - preparation 50 minutes plus chilling and freezing cooking time 2 minutes plus cooling

Serves 16

Ingredients:
225g/8oz digestive biscuits (graham crackers), crushed
125g/4oz/½ cup butter, melted
675g/1½ lb white chocolate
600ml/1 pint/2½ cups double (heavy) cream
50g/2oz plain (semisweet) chocolate, coarsely grated

Method:
1 Line a 20 x 6.5cm/8 x 2½in springform tin with parchment paper. Stir the biscuit crumbs into the melted butter. Spread over the base of the tin and press down. Chill until set.

2 Chop the white chocolate and melt with half the cream in a bowl set over a pan of barely simmering water. Remove from the heat and stir until smooth. Set aside for 15 minutes or until starting to thicken but still a little warm.

3 In another bowl, whip the remaining cream until it stands in soft peaks. Gently fold into the chocolate mixture. Pour over the biscuit base and chill in the refrigerator for 3 hours.

4 Sprinkle the grated chocolate over the top, then remove from the tin and serve.

Chocolate Almond Refrigerator Cake

How to Make Chocolate Almond Refrigerator Cake Recipe - preparation 15 minutes cooking time 10 minutes plus chilling

Makes 24

Ingredients:
a little oil to grease
175g/6oz plain (semisweet)chocolate, chopped
175g/6oz milk chocolate, chopped
150g/5oz/⅔ cup butter
75g/3oz/¼ cup golden (corn) syrup
340g/12oz digestive biscuits (graham crackers), roughly crushed
50g/2oz/½ cup chopped pecans
75g/3oz/½ cup dried cherries
50g/2oz white chocolate, chopped

Method:
1 Lightly oil a deep 23cm/9in square baking tin and line the base and sides with parchment paper.

2 Melt the plain and milk chocolate, butter and syrup in a bowl set over a pan of gently simmering water. When melted, stir to combine. Set aside to cool slightly.

3 Put the biscuits in a bowl with the pecans and cherries. Pour the chocolate mixture over the top and stir well. Spoon into the prepared tin and level the surface.

4 Melt the white chocolate in a small bowl set over a pan of gently simmering water. Drizzle over the top of the chocolate mixture. Use a skewer to swirl the white chocolate in an attractive pattern. Cover with clingfilm (plastic wrap) or foil, making sure it doesn’t touch the chocolate.

5 Chill in the refrigerator for at least 4 hours or overnight. Cut into squares to serve.

Chocolate Almond Refrigerator Cake

Chocolate Cupcakes

How to Make Chocolate Cupcakes Recipe - preparation 15 minutes cooking time 20 minutes plus cooling and setting

Makes 18

Ingredients:
125g/4oz/½ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 medium (US large) eggs, beaten
2 tbsp cocoa powder
125g/4oz/1 cup self-raising (self-rising) flour
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), roughly chopped
125ml/4fl oz/ ½ cup double (heavy) cream

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole and a 6-hole muffin pan with paper muffin cases.

2 Beat the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder and flour and fold into the mixture with half the chopped chocolate.

3 Divide the mixture among the paper cases and bake in the oven for 20 minutes. Cool the cupcakes in their paper cases on a wire rack.

4 Put the cream and the remaining chocolate in a pan over a low heat and stir gently until melted. Set aside to cool and thicken slightly.

5 Spoon the topping on to the cupcakes and set aside for 30 minutes to set.

Chocolate Muffins

How to Make Chocolate Muffins Recipe - preparation 20 minutes cooking time 25 minutes plus cooling

Makes 12

Ingredients:
125g/4oz/½ cup butter
100g/3½oz plain (semisweet) chocolate, chopped
250g/9oz/2½ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
2 tbsp cocoa powder
175g/6oz/¾ cup caster (superfine) sugar
2 medium (US large) eggs
200ml/7fl oz/¾ cup milk
125g/4oz/½ cup natural yogurt
a few drops of vanilla extract

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin pan with paper muffin cases.

2 Melt the butter and plain chocolate in a bowl set over a pan of gently simmering water. Mix together, then remove from the heat and set aside to cool a little.

3 Sift the flour, bicarbonate of soda and cocoa into a bowl. Add the sugar and stir well.

4 Break the eggs into a bowl and beat in the milk, yogurt and vanilla extract.

5 Pour the egg and the chocolate mixtures on to the dry ingredients and fold in gently – do not over-mix.

6 Divide the mixture among the paper cases. Bake in the oven for 20–25 minutes until well risen and springy to the touch. Cool the muffins on a wire rack.

Sachertorte

How to Make Sachertorte Recipe - preparation 35 minutes cooking time 45–55 minutes plus cooling and setting

Makes 12 slices

Ingredients:
175g/6oz/¾ cup butter plus extra to grease
225g/8oz plain (semisweet)chocolate (minimum 70% cocoa solids), chopped
175g/6oz/¾ cup caster (superfine) sugar
5 medium (US large) eggs, beaten
125g/4oz/1 cup self-raising (self-rising) flour
50g/2oz/½ cup ground almonds
1 x quantity warm chocolate ganache
sugared almonds to decorate

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in springform baking tin and line with parchment paper.

2 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and cool.

3 Cream the butter and sugar until pale and fluffy. Gradually beat in two-thirds of the beaten eggs. Sift in a little of the flour, then gradually beat in the remaining eggs. Fold in the remaining flour and the ground almonds. Fold in the melted chocolate and pour into the prepared tin.

4 Bake in the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes, then turn out on to a wire rack to cool.

5 Place the wire rack over a tray. Spoon the chocolate ganache over the top of the cake, letting it trickle down the sides. Use a palette knife to spread it evenly over the top and sides. Set aside
for 1 hour to set. Decorate with sugared almonds.

Sachertorte

Cheesecake Brownies

How to Make Cheesecake Brownies Recipe - preparation 20 minutes cooking time 25–30 minutes plus cooling

Makes 9

Ingredients:
200g/7oz/scant 1 cup butter plus extra to grease
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), chopped
3 medium (US large) eggs
150g/5oz/⅔ cup golden caster (superfine) sugar
125g/4oz/1 cup self-raising (self-rising) flour, sifted
For the cheesecake mixture
125g/4oz/⅔ cup cream cheese
1 medium (US large) egg
2 tbsp caster (superfine) sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm/9in square baking tin and line with parchment paper.

2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water and stir to combine. Remove from the heat and set aside to cool.

3 Put the eggs and sugar in a bowl and whisk until thick. Fold in the cooled chocolate mixture and the flour and pour into the prepared tin.

4 Beat the cream cheese, egg and sugar in a bowl.

5 Drop heaped teaspoonfuls over the surface of the brownie mixture, then use a skewer to swirl the two mixtures together in a marble pattern.

6 Bake in the oven for 25–30 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Set aside to cool completely. Cut into 9 brownies.

Cheesecake Brownies

Nutty White Chocolate Brownies

How to Make Nutty White Chocolate Brownies Recipe - preparation 20 minutes cooking time 30 minutes plus cooling

Makes 12

Ingredients:
75g/3oz/6 tbsp butter plus extra to grease
450g/1lb white chocolate, chopped
4 medium (US large) eggs
175g/6oz/¾ cup golden caster (superfine) sugar
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
175g/6oz/1 cup roughly chopped almonds

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 x 20cm/ 10 x 8in baking tin and line the base with parchment paper.

2 Melt 125g/4oz chocolate with the butter in a bowl set over a pan of gently simmering water. Remove and cool slightly.

3 Whisk the eggs and sugar in a large bowl until smooth, then gradually beat in the melted chocolate mixture.

4 Gently fold in the sifted flour with the almonds and the rest of the chocolate. Spoon into the tin and level the surface.

5 Bake in the oven for 30 minutes or until the centre is just firm to the touch. Set aside to cool in the tin.

6 Turn out and cut into 12 squares.

Sticky Chocolate Brownies

How to Make Sticky Chocolate Brownies Recipe - preparation 20 minutes cooking time 1 hour plus cooling

Makes 12

Ingredients:
butter to grease
175g/6oz plain (semisweet) chocolate, broken into pieces
50g/2oz ready-to-eat prunes
2 tbsp Armagnac or brandy
200g/7oz/scant 1 cup Demerara (brown) sugar
4 medium (US large) egg whites
75g/3oz/¾ cup self-raising (self-rising) flour, sifted
4 tbsp chopped hazelnuts
icing (confectioner’s) sugar to dust

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 15cm/6in square shallow baking tin and line the base with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool slightly.

3 Put the prunes and Armagnac or brandy in a blender and blitz to a purée. Add the Demerara sugar and blitz.

4 Whisk the egg whites until they form soft peaks.

5 Gently fold the prune mixture, flour, nuts and egg whites into the melted chocolate. Pour into the prepared tin and bake in the oven for 1 hour or until firm to the touch.

6 Leave to cool in the tin. Turn out, cut into 12 squares and dust with icing sugar.

Chinese Marinades

How to Make Chinese Marinades Recipe - preparation 3 minutes

Serves 8

Ingredients:
6 tbsp plum sauce
1 tbsp sesame seeds
juice of ½ orange

Method:
1 Mix all the ingredients together. Use for pork and chicken.

Quick and Easy Marinades

How to Make Quick and Easy Marinades Recipe - preparation 5 minutes

Serves 8

Ingredients:
4 tbsp olive oil
juice of 1 lemon
2 garlic cloves, crushed

Method:
1 Mix everything together. Use for chicken or meat, vegetables, fish or shellfish, and chill in the refrigerator for at least 1 hour.

Harissa Marinades

How to Make Harissa Marinades Recipe - preparation 5 minutes

Serves 4

Ingredients:
3 tbsp harissa paste
1 tbsp tomato paste
3 tbsp olive oil
5 tbsp chopped fresh coriander (cilantro)

Method:
1 Mix together the harissa paste, tomato paste, olive oil and herbs. Use for chicken.

Tamarind Marinades

How to Make Tamarind Marinades Recipe - preparation 3 minutes

Serves 6

Ingredients:
3 tbsp tamarind paste
2 tbsp runny honey
1 tbsp soy sauce

Method:
1 Mix all the ingredients together. Use as a marinade and glaze for pork chops or steaks.

Hot and Spicy Marinades

How to Make Hot and Spicy Marinades Recipe - preparation 5 minutes

Serves 6

Ingredients:
1 garlic clove, crushed
2 tsp each ground coriander and cumin
1 tbsp paprika
a pinch of cayenne pepper
1 red chilli, seeded and chopped
juice of ½ lemon
2 tbsp dark soy sauce

Method:
1 Mix all the ingredients together. Use for pork, lamb and chicken.

Teriyaki Marinades

How to Make Teriyaki Marinades Recipe - preparation 3 minutes

Serves 4

Ingredients:
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
3 tbsp Teriyaki sauce
1 tbsp runny honey
1 tsp oil

Method:
1 Mix together the ingredients in a non-metallic dish. Use for chicken and fish.

Mustard Marinades

How to Make Mustard Marinades Recipe - preparation 3 minutes

Serves 6

Ingredients:
4 tbsp wholegrain mustard
150ml/¼ pint/scant ⅔ cup beer

Method:
1 Blend the beer and mustard together. Use for beef steaks or pork.

Herby Lemon Marinades

How to Make Herby Lemon Marinades Recipe - preparation 3 minutes

Serves 6

Ingredients:
grated zest and juice of 1 lemon
2 tbsp roughly chopped rosemary or thyme
6 tbsp olive oil

Method:
1 Mix together all the ingredients. Use for vegetables, fish, chicken or lamb.

Pineapple Marinades

How to Make Pineapple Marinades Recipe - preparation 5 minutes

Serves 8

Ingredients:
grated zest and juice of 1 lime
¼ pineapple, peeled and chopped
200ml/7fl oz/¾ cup coconut milk
a dash of Tabasco sauce

Method:
1 Blend the lime zest and juice with the pineapple. Add the coconut milk and Tabasco sauce. Use for chicken or pork.

Spicy Tomato

How to Make Spicy Tomato Recipe - preparation 5 minutes

Serves 6

Ingredients:
8 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp sweet chilli sauce
juice of 1 lemon
2 tsp Cajun seasoning

Method:
1 Mix all the ingredients together. Use for pork and sausages.

Mimosa

How to Make Mimosa Recipe - preparation 5 minutes plus chilling

Serves 12

Ingredients:
1 bottle champagne or sparkling dry white wine, e.g. Prosecco
900ml/1½ pints/3⅔ cups unsweetened orange juice

Method:
1 Chill the champagne and orange juice in the refrigerator.

2 When thoroughly chilled, mix them together in a large jug and pour into 12 fluted champagne glasses. Serve.

Virgin Sea Breeze

How to Make Virgin Sea Breeze Recipe - preparation 5 minutes

Serves 6

Ingredients:
600ml/1 pint/2½ cups chilled cranberry juice drink
600ml/1 pint/2½ cups chilled unsweetened grapefruit juice
ice cubes

Method:
1 Mix together the cranberry juice drink and grapefruit juice in a large jug, stirring well.

2 Put plenty of ice in six tall glasses and pour the cranberry and grapefruit mixture over the top. Serve immediately.

Summer Smoothie

How to Make Summer Smoothie Recipe - preparation 10 minutes

Serves 2

Ingredients:
½ pink grapefruit, peeled
½ melon
1 small, ripe banana
225g/8oz/1 cup natural yogurt
2 tsp thick honey
a few ice cubes

Method:
1 Chop the grapefruit flesh roughly, discarding any pips, and place in a blender.

2 Remove the melon seeds and skin. Chop the flesh roughly and add to the blender with the banana. Add the yogurt and honey and blitz briefly until smooth.

3 Pour over ice in two glasses and serve.

Apricot and Carrot Smoothie

How to Make Apricot and Carrot Smoothie Recipe - preparation 10 minutes

Serves 1

Ingredients:
1 large carrot, peeled
5 ready-to-eat dried apricots
1 medium banana, cut into chunks
juice of 2 oranges
2 ice cubes

Method:
1 Put the carrot in a juicer and juice it.

2 Put the carrot juice in a blender with the apricots, banana, orange juice and ice cubes and blitz briefly.

3 Pour into a tall glass and serve.

Melon Cooler

How to Make Melon Cooler Recipe - preparation 10 minutes

Serves 2

Ingredients:
450g/1lb Galia or Charentais melon
300g/11oz honeydew melon
150ml/¼ pint/scant ⅔ cup peach juice
a few ice cubes
sliced strawberries to serve

Method:
1 Cut the melons into slices and remove the skin. Discard the seeds and chop the flesh roughly. Place in a blender.

2 Pour in the peach juice and blitz for a few seconds until smooth.

3 Pour into two glasses over ice cubes and serve with sliced strawberries.

Watermelon and Ginger Cooler

How to Make Watermelon and Ginger Cooler Recipe - preparation 5 minutes

Serves 2

Ingredients:
450g/1lb watermelon
2.5cm/1in piece fresh root ginger
juice of 3 limes
1–2 tbsp sugar
chilled sparkling water

Method:
1 Peel the watermelon and remove the seeds. Roughly chop the flesh and place in a blender.

2 Peel and chop the ginger. Add to the blender with the lime juice and blitz until smooth. Sweeten with sugar to taste.

3 Pour into two large glasses and top up with sparkling water.

Virgin Pina Colada

How to Make Virgin Pina Colada Recipe - preparation 10 minutes

Serves 4

Ingredients:
crushed ice
225g/8oz creamed coconut
900ml/1½ pints/3⅔ cups chilled unsweetened pineapple juice
fresh pineapple wedges and maraschino cherries to serve

Method:
1 Put the crushed ice, creamed coconut and pineapple juice in a blender.

2 Blitz briefly until smooth.

3 Serve in four tall glasses decorated with wedges of fresh pineapple and cherries.

Iced Citrus Tea

How to Make Iced Citrus Tea Recipe - preparation 15 minutes plus infusing and cooling

Serves 6

Ingredients:
5 strong tea bags
1.2 litres/2 pints/5 cups boiling water
1–2 tbsp sugar
a few fresh mint sprigs
juice of 2 lemons
juice of 1 orange
ice cubes

Method:
1 Put the tea bags in a large teapot or jug and pour the boiling water over. Sweeten with sugar and add some mint.

2 Cover and set aside to infuse for 20 minutes. Discard the tea bags and, when the tea is cold, remove the mint.

3 Pour the cold tea into a large jug and stir in the lemon and orange juice.

4 Add some ice and sprigs of mint. Serve in six tall glasses.

Homemade Lemonade

How to Make Homemade Lemonade Recipe - preparation 15 minutes plus chilling

Serves 6–8

Ingredients:
6 large unwaxed lemons
1.2 litres/2 pints/5 cups boiling water
1–2 tbsp sugar
ice cubes
sparkling water to serve

Method:
1 Remove the zest in thin strips from 3 lemons. Place in a large jug with the squeezed juice of all 6 lemons. Add the boiling water and sugar and set aside to cool.

2 When completely cool, cover the jug and chill in the refrigerator overnight.

3 Strain the lemonade through a sieve or some muslin (cheesecloth) and store in corked bottles in the refrigerator. Serve over ice diluted with sparkling water.

Elderflower Cooler

How to Make Elderflower Cooler Recipe - preparation 5 minutes

Serves 2

Ingredients:
225g/8oz strawberries
2 tbsp elderflower cordial
300ml/½ pint/1¼ cups Prosecco cava or champagne, chilled
a few ice cubes
mint sprigs to serve

Method:
1 Hull the strawberries, then wash and pat dry with kitchen paper. Put in a blender with the elderflower cordial and blitz briefly until smooth.

2 Pour into two large glasses and top up with Prosecco, cava or champagne.

3 Add a few ice cubes and serve garnished with mint sprigs.

Tickled Pink

How to Make Tickled Pink Recipe - preparation 10 minutes

Serves 2

Ingredients:
500g/1lb 2oz watermelon
125g/4oz fresh strawberries
2 scoops peach sorbet
crushed ice
300ml/½ pint/1¼ cups Prosecco, pink champagne or pink lemonade

Method:
1 Remove the peel and seeds from the watermelon. Discard them and roughly chop the flesh. Put in a blender.

2 Hull the strawberries, then wash and pat dry with kitchen paper. Add to the blender with the peach sorbet and blitz for a few seconds until smooth.

3 Put some crushed ice in two tall glasses and pour in the watermelon and strawberry mixture. Top up with Prosecco, pink champagne or lemonade.

Raspberry Ripple

How to Make Raspberry Ripple Recipe - preparation 5 minutes

Serves 2

Ingredients:
300g/11oz raspberries
250ml/8fl oz/1 cup skimmed milk, chilled
250g/9oz/1 cup natural yogurt, chilled
2 scoops raspberry-flavoured frozen yogurt

Method:
1 Remove the hulls from the raspberries, then wash and pat them dry with kitchen paper.

2 Put the raspberries in a blender with the milk and natural yogurt. Blitz until thick and creamy.

3 Pour into two tall glasses and top each one with a scoop of frozen yogurt and serve.

Brownie and Strawberry Kebabs

How to Make Brownie and Strawberry Kebabs Recipe - preparation 5 minutes cooking time 3 minutes

Serves 4

Ingredients:
4 chocolate brownies
16 large strawberries
whipped cream to serve

Method:
1 Cut the chocolate brownies into large chunks, and hull the strawberries.

2 Thread the brownie chunks and fruit alternately onto long kebab skewers.

3 Barbecue or grill (broil) for 3 minutes, turning occasionally.

4 Serve hot with whipped cream.

Warm Plum Toasts with Mascarpone

How to Make Warm Plum Toasts with Mascarpone Recipe - preparation 10 minutes cooking time 10 minutes

Serves 8

Ingredients:
12 plums or greengages, halved and stoned
butter to grease
2 tbsp caster (superfine) sugar
grated zest and juice of 1 orange
grilled brioche and mascarpone cheese to serve

Method:
1 Heat the barbecue to hot. Place the plums on a large piece of buttered foil. Sprinkle the sugar over and add the orange zest and juice. Pull up the edges of the foil to enclose the plums and seal the edges to make a loose parcel.

2 Put the foil parcel on the barbecue and cook for 10 minutes.

3 Remove the vanilla pod and serve the hot plums on lightly grilled brioche slices spread with mascarpone cheese.

Barbecue Banoffee

How to Make Barbecue Banoffee Recipe - preparation 5 minutes cooking time 4–5 minutes

Serves 4

Ingredients:
4 bananas, peeled
125g/4oz fudge, roughly chopped
butter to grease
4 tbsp rum or brandy
Greek yogurt or ice cream to serve

Method:
1 Make a long slit in each banana. Divide the fudge among the bananas, then place the bananas on four large squares of buttered foil. Spoon 1 tbsp rum or brandy over each banana and scrunch the edges of the foil together to make loose parcels.

2 Put the foil parcels on the barbecue or under a hot grill (broiler) and cook for 4–5 minutes. Serve hot, with Greek yogurt or vanilla ice cream.

Barbecued Figs with Honey

How to Make Barbecued Figs with Honey Recipe - preparation 10 minutes cooking time 20 minutes

Serves 4

Ingredients:
12 large ripe figs
melted butter to brush
4 tbsp runny Greek honey
grated zest and juice of 2 oranges
Greek yogurt or vanilla ice cream to serve

Method:
1 Heat a barbecue. Make a slit in each fig. Take two large sheets of foil and lay one sheet on top of the other. Brush lightly with melted butter.

2 Put the figs in the centre of the foil. Bring the sides of the foil up together and pour in the honey and orange zest and juice. Seal the edges of the foil together to loosely enclose the figs in a ‘parcel’.

3 Put the foil parcel on the hot barbecue and leave to cook for 10–15 minutes.

4 Open up the foil slightly at the top and cook for a further 2–3 minutes until the juices become syrupy.

5 Serve the hot figs in their juices with some Greek yogurt or a scoop of vanilla ice cream.

Chicken Salad Baskets

How to Make Chicken Salad Baskets Recipe - preparation 15 minutes cooking time 8–10 minutes

Serves 4

Ingredients:
olive oil to brush
4 x 25g/1oz soft tortillas
2 tbsp vinaigrette
juice and grated zest of 1 orange
1 red chilli, seeded and diced
8 cherry tomatoes, halved
1 red (bell) pepper, seeded and chopped
½ red onion, finely chopped
50g/2oz baby salad leaves
225g/8oz cooked chicken breast, diced
4 tbsp guacamole
3 tbsp chopped fresh coriander (cilantro)

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Brush four Yorkshire-pudding moulds with oil.

2 Press the tortillas down into the moulds to make a basket shape. Cook in the oven for 8–10 minutes until crisp and golden. Remove from the oven and cool.

3 Mix together the vinaigrette, orange zest and juice and chilli for the dressing.

4 Mix together the tomatoes, red pepper, onion, salad leaves and chicken. Add the dressing and toss gently.

5 Divide between the tortilla baskets and top each one with the guacamole. Sprinkle with coriander.

Horiatiki

How to Make Horiatiki Recipe - preparation 15 minutes plus standing

Serves 4

Ingredients:
1 red onion, thinly sliced
½ cucumber, halved and sliced
1 green (bell) pepper, seeded and thinly sliced
3 beef tomatoes, sliced
10 Kalamata olives, drained
200g/7oz feta cheese, chopped
juice of ½ lemon
4 tbsp extra virgin olive oil
salt and ground black pepper

Method:
1 Put the red onion, cucumber, green pepper, tomatoes, olives and feta in a large bowl and toss to mix. Season lightly with salt and grind over plenty of black pepper.

2 Drizzle the lemon juice and oil over the salad and toss everything together lightly. Set aside for 10 minutes before serving.

Horiatiki

Tomato, Pesto and Mozzarella Salad

How to Make Tomato, Pesto and Mozzarella Salad Recipe - preparation 10 minutes

Serves 4

Ingredients:
450g/1lb baby plum tomatoes, halved
300g/11oz baby mozzarella balls, drained
4 tbsp red pepper pesto
12 pitted black olives
100g/3½oz mixed salad leaves
ground black pepper
fresh basil sprigs to garnish

Method:
1 Put the plum tomatoes, mozzarella, red pepper pesto and olives in a large bowl and toss together. Season with black pepper. Cover the bowl and set aside.

2 Just before serving, toss the mixed leaves with the tomato and mozzarella mixture and garnish with basil sprigs.

Moroccan Carrot Salad

How to Make Moroccan Carrot Salad Recipe - preparation 10 minutes

Serves 4

Ingredients:
1kg/2¼lb carrots
2 oranges, peeled and sliced
juice of 1 large lemon
juice of 1 orange
2 tbsp olive oil
salt and ground black pepper
a pinch of ground cinnamon
chopped fresh coriander (cilantro) to serve

Method:
1 Peel the carrots and cut them into thin matchstick strips. Place in a large bowl with the oranges.

2 Mix together the lemon juice, orange juice, oil, salt and pepper and cinnamon, and stir into the carrot mixture.

3 Sprinkle with chopped coriander and serve.

Summer Salad

How to Make Summer Salad Recipe - preparation 30 minutes

Serves 4

Ingredients:
2 Romaine lettuces
1 papaya
1 pink grapefruit
1 large ripe avocado
1 bunch of spring onions (scallions), chopped
a small bunch of fresh chives, snipped, plus whole chives to garnish

For the dressing:
3 tbsp olive oil
juice of 1 lemon
1 tbsp sweet chilli sauce

Method:
1 Separate the lettuces into leaves and tear them into bite-size pieces. Put in a large bowl.

2 Peel and seed the papaya and dice the flesh. Peel the grapefruit, cutting away the white pith, and separate the segments. Cut the avocado in half and remove the stone and peel. Cut the flesh into dice.

3 Put the lettuce, fruit, avocado and spring onions in a bowl.

4 To make the dressing, mix together the oil, lemon juice and chilli sauce in a bowl.

5 Pour the dressing over the salad and toss well together. Season with salt and pepper.

6 Divide the salad among four serving plates. Scatter with the snipped chives and garnish with some whole ones.

Summer Salad

Summer Vegetable Salad

How to Make Summer Vegetable Salad Recipe - preparation 10 minutes cooking time 6–7 minutes

Serves 4

Ingredients:
900g/2lb mixed green beans, peas, trimmed asparagus, podded broad (fava) beans,
sliced courgettes (zucchini), sliced runner beans
4 tbsp chopped fresh parsley
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 Cook the green beans in a large pan of lightly salted boiling water for 3 minutes, then add all the other vegetables. Bring back to the boil and cook for 3–4 minutes. Drain and plunge immediately into a bowl of ice-cold water. Drain well.

2 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.

3 Toss the vegetables gently in the dressing with the parsley. Transfer to a large shallow bowl and serve.

Roasted Vegetables with Mustard Mayonnaise

How to Make Roasted Vegetables with Mustard Mayonnaise Recipe - preparation 15 minutes cooking time 40 minutes

Serves 4

Ingredients:
1kg/2¼lb fennel bulbs, baby new potatoes and red onion mix
2 unpeeled garlic cloves
5 fresh rosemary sprigs
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
For the mustard mayonnaise
150ml/¼ pint/scant ⅔ cup mayonnaise
2 tbsp Dijon mustard

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Quarter the fennel bulbs, slice the new potatoes thickly and cut the red onions into wedges.

3 Put the vegetables, garlic and rosemary in a roasting pan Toss in the oil and season with salt and pepper.

4 Cook in the oven for 30–40 minutes or until tender and starting to char. Sprinkle with balsamic vinegar.

5 Meanwhile, make the mustard mayonnaise. Blend together the mayonnaise and mustard in a bowl.

6 Transfer the roasted vegetables to a serving dish and serve hot or cold with the mustard mayonnaise.

Roasted Vegetables with Mustard Mayonnaise

Goats Cheese Platter

How to Make Goats Cheese Platter Recipe - preparation 15 minutes

Serves 6

Ingredients:
4 ripe peaches, halved, stoned and sliced
2 goat’s cheese logs, sliced
4 grilled or marinated red and yellow (bell) peppers, sliced
125g/4oz marinated artichoke hearts in oil, drained
12 balsamic pickled small onions
50g/2oz rocket (arugula)
olive oil to drizzle
ground black pepper

Method:
1 On a large serving platter, arrange the peaches, goat’s cheese, red and yellow peppers, artichoke hearts and balsamic onions.

2 Garnish with rocket and drizzle with oil.

3 Serve immediately with crusty bread, foccacia or crackers.