06/14/16 recipe -Taste USA

Tuesday, June 14, 2016

Chocolate Ganache

How to Make Chocolate Ganache Recipe - preparation 10 minutes cooking time 1 minute plus cooling

Makes 225g/8oz

Ingredients:
225g/8oz white or plain (semisweet) chocolate (at least 70% cocoa solids), chopped
into small pieces
250ml/8fl oz/1 cup double (heavy) cream

Method:
1 Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small pan and pour on to the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool for 5
minutes.

2 Whisk until it begins to hold its shape.

3 This is enough to cover an 18cm/7in cake.

Best Apricot Glaze

How to Make Best Apricot Glaze Recipe - preparation 5 minutes cooking time 2 minutes

Makes 450g/1lb

Ingredients:
450g/1lb/2 cups apricot jam (jelly)
4 tbsp water

Method:
1 Gently heat the jam and water in a pan, stirring occasionally, until melted. Boil hard for 1 minute, then strain through a sieve, rubbing through as much fruit as possible.

2 Pour the glaze into a clean, hot jar, then seal and cool. Store in the refrigerator for up to two months. You only need 3–4 tbsp apricot glaze for a 23cm/9in cake, so this quantity will glaze six to seven cakes.

Almond Paste

How to Make Almond Paste Recipe - preparation 10 minutes

Makes 450g/1lb

Ingredients:
225g/8oz/1¾ cups ground almonds
125g/4oz/½ cup golden caster (superfine) sugar
125g/4oz/¾ cup golden icing (confectioner’s) sugar
1 large (US extra-large) egg
1 tsp lemon juice
1 tsp sherry
1–2 drops of vanilla extract

Method:
1 Mix together the ground almonds and sugars in a bowl. In a separate bowl, whisk the egg with the remaining ingredients and add to the dry mixture.

2 Stir well to mix, pounding gently to release some of the oil from the almonds. Knead until smooth, then cover until ready to use.

3 This is enough to cover the top and sides of an 18cm/7in cake.

Vanilla Frosting

How to Make Vanilla Frosting Recipe - preparation 5 minutes

Makes 175g/6oz

Ingredients:
150g/5oz/1 cup icing (confectioner’s) sugar, sifted
5 tsp vegetable oil
1 tbsp milk
a few drops of vanilla extract

Method:
1 Put the sugar in a bowl and beat in the oil, milk and vanilla extract until smooth.

2 This is enough to cover the top and sides of an 18cm/7in cake.

Royal Icing

How to Make Royal Icing Recipe - preparation 15 minutes

Makes 450g/1lb

Ingredients:
2 large (US extra-large) egg whites
2 tsp liquid glycerine
450g/1lb/3⅓ cups icing (confectioner’s) sugar, sifted

Method:
1 Put the egg whites and glycerine in a bowl and stir just enough to break up the egg whites. Add a little of the sugar and mix gently with a wooden spoon to incorporate as little air as possible.

2 Add a little more sugar as the mixture gets lighter. Keep adding the sugar, stirring gently but thoroughly, until the mixture is stiff and stands in soft peaks.

3 Transfer to an airtight container, cover the surface with clingfilm (plastic wrap) to prevent it drying out, then seal. When required, stir the icing slowly.

4 This is enough to cover the top and sides of a 20cm/8in cake.

American Frosting

How to Make American Frosting Recipe - preparation 15 minutes cooking time 5 minutes

Makes 225g/8oz

Ingredients:
1 large (US extra-large) egg white
225g/8oz/1 cup golden caster (superfine) sugar
a pinch of cream of tartar

Method:
1 Put the egg white in a clean, grease-free bowl and whisk until it forms stiff peaks.

2 Put the sugar, 4 tbsp water and the cream of tartar in a pan and heat gently, stirring, until the sugar dissolves. Bring to the boil and boil until the sugar syrup reaches 115°C/239°F on a sugar thermometer. Or drop a little into cold water – when it forms a soft ball that you can squash between your finger and thumb, it’s ready.

3 Remove from the heat and when the bubbles subside, pour on to the egg white in a thin stream, whisking constantly, until thick and white. Set aside to cool slightly.

4 When it is almost cold, pour quickly over the cake and spread evenly with a palette knife.

5 This makes enough to cover the top and sides of a 20cm/8in cake.

Glace Icing

How to Make Glace Icing Recipe - preparation 5 minutes

Makes 225g/8oz

Ingredients:
225g/8oz/1⅔ cups icing (confectioner’s) sugar
a few drops of vanilla extract (optional)
a few drops of food colouring (optional)

Method:
1 Sift the icing sugar into a bowl. Add a few drops of vanilla extract, if wished.

2 Using a wooden spoon, gradually stir in 2–3 tbsp hot water until the mixture is the consistency of thick cream. Beat until smooth and thick enough to coat the back of the spoon. Add colouring, if wished, and use immediately.

3 This is enough to cover the top of a large cake or 18 cupcakes.

Buttercream

How to Make Buttercream Recipe - preparation 10 minutes

Makes 250g/9oz

Ingredients:
75g/3oz/6 tbsp unsalted butter, softened
175g/6oz/1 cup icing (confectioner’s) sugar, sifted
a few drops of vanilla extract
1–2 tbsp milk

Method:
1 Put the butter in a bowl and beat with a wooden spoon until light and fluffy.

2 Gradually stir in the sugar, vanilla extract and milk. Beat until light and smooth.

3 This is enough to cover the top of a 20cm/8in cake.

Coffee Fudge Frosting

How to Make Coffee Fudge Frosting Recipe - preparation 5 minutes cooking time 5 minutes

Makes 400g/14oz

Ingredients:
50g/2oz/4 tbsp butter
125g/4oz/½ cup light muscovado (brown) sugar
2 tbsp milk
1 tbsp coffee granules
200g/7oz/1⅓ cups icing (confectioner’s) sugar, sifted

Method:
1 Put the butter, muscovado sugar and milk in a pan. Dissolve the coffee in 2 tbsp boiling water and add to the pan. Heat gently, stirring, until the sugar dissolves. Bring to the boil and boil for 3 minutes.

2 Remove from the heat and gradually stir in the icing sugar. Beat with a wooden spoon for 1 minute or until smooth.

3 Use the frosting immediately, spreading it over a cake with a wet palette knife, or dilute with water for a smooth coating.

4 This is enough to cover the top and sides of a 20cm/8in cake.

Gluten Free Pastry

How to Make Gluten Free Pastry Recipe - preparation 10 minutes plus chilling

Makes 300g/11oz pastry

Ingredients:
175g/6oz/1½ cups rice flour
125g/4oz/1 cup tapioca flour
1 tsp xanthan gum
a pinch of salt
150g/5oz/⅔ cup unsalted butter, diced
2 medium (US large) eggs, beaten

Method:
1 Put the flours, xanthan gum and a little salt in a bowl and mix well. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Gradually mix in about three-quarters of the beaten egg – enough to mix to a soft dough.

2 Knead the dough on a clean lightly floured surface until smooth. Rest in the refrigerator for 30 minutes before rolling out and using.

Pizza Dough

How to Make Pizza Dough Recipe - preparation 5 minutes plus rising

Makes 1 large or 2 small bases

Ingredients:
225g/8oz/2¼ cups strong plain (bread) flour plus extra to dust
½ tsp fine sea salt
½ tsp easy-blend dried yeast
1 tbsp olive oil plus extra to oil

Method:
1 Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml/¼ pint/scant ⅔ cup warm water and the oil to form a dough.

2 Turn the dough out on to a clean lightly floured surface and knead well for 8–10 minutes until smooth and elastic. (Alternatively, knead in a large food mixer fitted with a dough hook.)

3 Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour or until doubled in size.

4 Knock back the dough and shape into 1 large or 2 small circles.

Flaky Pastry

How to Make Flaky Pastry Recipe - preparation 25 minutes plus chilling

Makes 225g/8oz pastry

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
175g/6oz/¾ cup butter, chilled
1 tsp lemon juice

Method:
1 Sift the flour and salt into a bowl. Cut the butter into 2cm/¾in cubes and add to the flour. Mix to coat the butter with the flour.

2 Mix in 100ml/3½fl oz/⅓ cup chilled water and the lemon juice with a round-bladed knife, to make a soft elastic dough. If the pastry is too dry, add more water.

3 Turn out on to a lightly floured surface and knead the dough until smooth.

4 Roll out to a rectangle, 30 x 10cm/12 × 4in. Fold the bottom third up and the top third down, then give the pastry a quarter turn, so the folded edges are at the sides. Press the edges with a rolling pin to seal. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 15 minutes.

5 Place on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding and turning sequence four more times. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes.

6 Roll out and shape as required, then chill again for 30 minutes before baking.

Choux Pastry

How to Make Choux Pastry Recipe - preparation 20 minutes cooking time 3 minutes

Makes a 2-egg quantity

Ingredients:
65g/2½oz/⅔ cup strong plain (all-purpose) flour
a pinch of salt
50g/2oz/4 tbsp butter
2 large (US extra-large) eggs, lightly beaten

Method:
1 Sift the flour and salt onto a large sheet of parchment paper.

2 Put the butter and 150ml/¼ pint/scant ⅔ cup cold water in a pan over a low heat. When the butter melts, turn up the heat and bring to a rolling boil.

3 Take off the heat and tip in the flour. Beat well with a wooden spoon until the mixture is smooth and leaves the sides of the pan to form a ball. Cool for 1–2 minutes.

4 Gradually beat in the eggs to give a smooth dropping consistency. The pastry should be smooth and shiny.

Sweet Pastry

How to Make Sweet Pastry Recipe - preparation 10 minutes plus chilling

Makes 225g/8oz pastry

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
125g/4oz/½ unsalted butter, at room temperature, diced
2 egg yolks
75g/3oz/6 tbsp caster (superfine) sugar

Method:
1 Sift the flour and salt into a mound on a clean surface. Make a well in the centre and add the butter, egg yolks and sugar.

2 Using your fingertips, work them together until well blended. Gradually work in all the flour to bind the mixture together.

3 Knead the dough on a lightly floured clean surface until smooth. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.

Puff Pastry

How to Make Puff Pastry Recipe - preparation 40 minutes plus chilling

Makes 450g/1lb pastry

Ingredients:
450g/1lb/4½ cups strong plain (bread) flour plus extra to dust
a pinch of salt
450g/1lb/2 cups butter, chilled
1 tbsp lemon juice

Method:
1 Sift the flour and salt into a bowl. Cut off 50g/2oz/4 tbsp butter and flatten the remaining large block with a rolling pin to a slab, about 2cm/¾in thick. Set aside.

2 Cut the smaller piece of butter into dice and rub into the flour, using your fingertips.

3 With a round-bladed knife, stir in the lemon juice and 300ml/½ pint/1¼ cups chilled water to make a soft elastic dough.

4 Turn out on to a lightly floured surface and quickly knead until smooth. Cut a cross through half the depth, then open out to form a star.

5 Roll out, keeping the centre four times as thick as the flaps. Put the slab of butter in the centre and fold the flaps over the top. Press down with a rolling pin and roll out to a rectangle, 40 × 20cm/16 × 8in.

6 Fold the bottom third up and the top third down, keeping the edges straight. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes.

7 Put the pastry on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding, resting and turning sequence five times.

8 Shape as required, then chill again for 30 minutes before baking.

Rich Shortcrust Pastry

How to Make Rich Shortcrust Pastry Recipe - preparation 10 minutes plus chilling

Makes 225g/8oz pastry

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
175g/6oz/¾ cup butter, diced
2 tsp caster (superfine) sugar
1 large (US extra-large) egg, beaten

Method:
1 Put the flour and salt in a bowl and rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar.

2 Stir in the egg with a round-bladed knife until the ingredients stick together.

3 Knead lightly for a few seconds to give a firm, smooth dough. Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes before rolling out.

Suet Crust Pastry

How to Make Suet Crust Pastry Recipe - preparation 10 minutes

Makes 300g/11oz pastry

Ingredients:
300g/11oz/3 cups self-raising (self-rising) flour
½ tsp salt
150g/5oz/¾ cup shredded suet

Method:
1 Sift the flour and salt into a bowl, add the shredded suet and stir to mix.

2 Using a round-bladed knife, mix in about 175ml/6fl oz/⅔ cup cold water to make a soft dough. If it’s too dry, add more liquid.

3 Knead lightly until smooth. Use as required.

Shortcrust Pastry

How to Make Shortcrust Pastry Recipe - preparation 10 minutes plus chilling

Makes 225g/8oz pastry

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour, plus extra to dust
a pinch of salt
125g/4oz/½ cup butter, diced

Method:
1 Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

2 Sprinkle 3–4 tbsp cold water evenly over the surface and stir with a round-bladed knife until the mixture sticks together. If it’s too dry, add a little water. Form it into a ball.

3 Knead on a lightly floured surface but do not over-work. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.

Blueberry Sauce

How to Make Blueberry Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
4 tsp cornflour (cornstarch)
4 tbsp caster (superfine) sugar
175ml/6fl oz/⅔ cup water
250g/9oz/2 cups blueberries

Method:
1 Put the cornflour and sugar in a pan and gradually mix in the water. Add the blueberries and bring to the boil.

2 Simmer gently over a low heat for 3–4 minutes, stirring, until the blueberries start to soften and the sauce is a deep colour. Serve warm or cold.

Apricot Sauce

How to Make Apricot Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
200g/7oz/1¼ cups ready-to-eat dried apricots
250ml/8fl oz/1 cup water
2 tbsp caster (superfine) sugar
juice of 2 oranges

Method:
1 Put the apricots and water in a pan and bring to the boil. Cover and simmer gently for 10 minutes.

2 Blitz the apricots and liquid in a blender or food processor with the sugar and orange juice. Add a little water if needed to make a pouring consistency.

Chantilly Cream

How to Make Chantilly Cream Recipe - preparation 10 minutes, plus chilling

Serves 8

Ingredients:
300ml/½ pint/1¼ cups double (heavy) cream
1 tbsp golden caster (superfine) sugar
finely grated zest of 1 orange (optional)

Method:
1 Whip the cream with the sugar until it forms soft peaks. Fold in half the grated orange zest, if using. Cover and chill in the refrigerator.

2 Serve sprinkled with the remaining orange zest, if using.

Brandy Butter

How to Make Brandy Butter Recipe - preparation 10 minutes, plus chilling

Serves 8

Ingredients:
150g/5oz/⅔ cup unsalted butter, at room temp
150g/5oz/⅔ cup icing (confectioner’s) sugar, sifted
3 tbsp brandy

Method:
1 Put the butter in a bowl and whisk to soften. Gradually whisk in the sugar, pouring in the brandy just before the final addition. Continue whisking until the mixture is pale and fluffy, then spoon into a serving dish.

2 Cover and chill in the refrigerator until needed. Remove 30 minutes before serving.

Blackberry Sauce

How to Make Blackberry Sauce Recipe - preparation 2 minutes cooking time 5 minutes

Serves 6

Ingredients:
125ml/4fl oz/½ cup red wine
125ml/4fl oz/½ cup water
3 tbsp caster (superfine) sugar
2 whole cloves
5cm/2in piece of cinnamon stick
1 tbsp cornflour (cornstarch)
225g/8oz/2 cups blackberries
2 tbsp cold water

Method:
1 Put the red wine, water, sugar, cloves and cinnamon stick in a pan and heat gently, stirring, until the sugar dissolves.

2 Blend the cornflour with 2 tbsp cold water and add to the pan with the blackberries. Cook over a medium heat for 4–5 minutes, stirring, until the blackberries soften and the sauce thickens. Discard the spices and serve warm or cold.

Creme Patissiere

How to Make Creme Patissiere Recipe - preparation 15 minutes cooking time 5 minutes, plus cooling

Makes 450ml/¾ pint/1¾ cups

Ingredients:
300ml/½ pint/1¼ cups milk
1 tsp vanilla extract
3 medium egg yolks, beaten
50g/2oz/4 tbsp golden caster (superfine) sugar
2 tbsp plain (all-purpose) flour
2 tbsp cornflour (cornstarch)

Method:
1 Put the milk and vanilla extract in a heavy-based pan and bring to the boil.

2 Meanwhile, whisk the egg yolks and sugar in a bowl until thick and creamy. Whisk in the flour and cornflour until smooth. Gradually whisk in the hot milk, then strain back into the pan.

3 Slowly bring to the boil, whisking constantly. Cook, stirring, for 2–3 minutes until thickened and smooth.

4 Pour into a bowl, cover the surface and set aside to cool.

Easy Caramel Sauce

How to Make Easy Caramel Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 6

Ingredients:
50g/2oz/4 tbsp sugar
150ml/¼ pint/scant ⅔ cup double (heavy) cream

Method:
1 Melt the sugar in a small heavy-based pan over a low heat until liquid and golden. Increase the heat to medium and cook to a rich, dark caramel.

2 Immediately take the pan off the heat and pour in the cream in a slow steady stream, taking care, as the hot caramel will make the cream boil up in the pan.

3 Stir over a gentle heat until the caramel melts and the sauce is smooth. Serve hot or cold.

Raspberry Coulis

How to Make Raspberry Coulis Recipe - preparation 10 minutes plus chilling

Serves 4

Ingredients:
225g/8oz raspberries
framboise eau de vie (optional)
icing (confectioner’s) sugar to taste

Method:
1 Put the raspberries in a blender or food processor with the framboise eau de vie, if using. Blitz until puréed.

2 Press the purée through a fine sieve, until nothing is left but the pips.

3 Sweeten with sugar to taste and chill in the refrigerator until needed.

Chocolate Sauce

How to Make Chocolate Sauce Recipe - preparation 5 minutes cooking time 5 minutes

Serves 6

Ingredients:
125g/4oz plain (semisweet) chocolate (at least 70% cocoa solids), cut into pieces
2 tbsp light muscovado (brown) sugar
25g/1oz/2 tbsp unsalted butter

Method:
1 Put the chocolate in a small pan with the sugar and 150ml/¼ pint/scant ⅔ cup water. Stir over a low heat until the chocolate melts and the sugar dissolves, then bring to the boil, stirring.

2 Let it bubble for 1 minute, then remove from the heat and stir in the butter.

Coffee Sauce

How to Make Coffee Sauce Recipe - preparation 5 minutes cooking time 3 minutes

Serves 4

Ingredients:
5 tsp instant strong coffee powder
2 tsp cornflour (cornstarch)
1 x 175g/6oz can evaporated milk
2 tbsp soft light brown sugar

Method:
1 Mix the coffee powder and cornflour to a smooth paste with a little water, then make up to 150ml/¼ pint/scant ⅔ cup with more water.

2 Pour into a pan, add the evaporated milk and sugar and slowly bring to the boil, stirring. Simmer for 1 minute.

Orange and Lemon Sauce

How to Make Orange and Lemon Sauce Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Serves 4

Ingredients:
grated zest and juice of 2 large oranges or lemons
1 tbsp cornflour (cornstarch)
2 tbsp sugar
a knob of butter
1 medium egg yolk (optional)

Method:
1 Put the fruit zest and juice in a bowl and make up to 300ml/½ pint/1¼ cups with water. Blend the cornflour and sugar with a little of the liquid until smooth.

2 Heat the remaining liquid until boiling, then pour on to the blended mixture, stirring all the time. Return to the pan and bring to the boil, stirring until the sauce thickens. Stir in the butter.

3 Cool, then beat in the egg yolk, if using, and reheat, stirring, without boiling.

Anchovy Sauce

How to Make Anchovy Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
15g/½oz/1 tbsp butter
15g/½oz/2 tbsp flour
150ml/¼ pint/scant ⅔ cup milk
150ml/¼ pint/scant ⅔ cup fish stock
2 tsp anchovy essence
a squeeze of lemon juice
salt and ground black pepper

Method:
1 Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk and fish stock. Bring to the boil and cook over a medium heat, stirring all the time, until the sauce thickens.

2 Simmer gently for 2–3 minutes. Stir in the anchovy essence and lemon juice. Season to taste with salt and pepper.

Butterscotch Sauce

How to Make Butterscotch Sauce Recipe - preparation 5 minutes cooking time 10 minutes

Serves 8

Ingredients:
50g/2oz/4 tbsp butter
75g/3oz/6 tbsp light muscovado (brown) sugar
50g/2oz/4 tbsp golden caster (superfine) sugar
150g/5oz/generous ⅓ cup golden (corn) syrup
125ml/4fl oz/½ cup double (heavy) cream
a few drops of vanilla extract

Method:
1 Put the butter, sugars and syrup in a pan over a low heat and stir occasionally until melted and smooth. Cook gently, stirring, for 5 minutes.

2 Off the heat, slowly stir in the cream. Add the vanilla extract and stir over a low heat for 1–2 minutes until smooth. Serve the sauce hot or cold.

Sabayon Cream

How to Make Sabayon Cream Recipe - preparation 15 minutes cooking time 10 minutes plus chilling

Serves 6

Ingredients:
50g/2oz/4 tbsp golden caster (superfine) sugar
3 medium egg yolks
125ml/4fl oz/½ cup double (heavy) cream
grated zest and juice of 1 lemon

Method:
1 Stir the sugar and 125ml/4fl oz/½ cup water in a pan over a low heat until dissolved. Increase the heat and boil for 7–8 minutes until the syrup reaches 105°C/221°F on a sugar thermometer.

2 Whisk the egg yolks in a bowl and gradually whisk in the hot syrup in a thin stream. Beat until thick, mousse-like and cool.

3 Whisk the cream until it forms stiff peaks, then add the lemon zest and juice and whip again to form soft peaks. Fold into the mousse mixture. Cover and chill in the refrigerator. Whisk well before serving.

Vanilla Custard

How to Make Vanilla Custard Recipe - preparation 10 minutes cooking time 10 minutes

Serves 8

Ingredients:
600ml/1 pint/2½ cups milk
1 tsp vanilla extract
6 large (US extra-large) egg yolks
2 tbsp caster (superfine) sugar
2 tbsp cornflour (cornstarch)

Method:
1 Put the milk and vanilla in a pan. Slowly bring to the boil. Remove from the heat.

2 Whisk the egg yolks, sugar and cornflour in a bowl and gradually whisk in the milk.

3 Rinse the pan and pour the mixture back in. Heat gently, whisking or stirring constantly, for 2–3 minutes until the custard thickens. Serve immediately.

Tomato Ketchup

How to Make Tomato Ketchup Recipe - preparation 30 minutes cooking time 1 hour

Makes 1.1l/2 pints/5 cups

Ingredients:
2.7kg/6lb ripe tomatoes, sliced
3 tbsp tomato paste
225g/8oz/1 cup sugar
300ml/½ pint/1¼ cups red wine vinegar
a few drops of Tabasco sauce
1 tsp celery salt

Method:
1 Cook the tomatoes in a pan over a very low heat for 45 minutes, stirring frequently, until they reduce to a pulp. Bring to the boil and cook rapidly until the pulp thickens.

2 Press the pulp through a nylon or stainless steel sieve, then return to the pan and stir in the remaining ingredients. Simmer gently until the mixture thickens.

3 Pour the ketchup into warm, sterilised bottles. Seal and label, and store in a cool, dark place for up to one year.

Mayonnaise

How to Make Mayonnaise Recipe - preparation 10 minutes

Makes 300ml/½ pint/1¼ cups

Ingredients:
2 medium (US large) egg yolks, at room temperature
2 tsp lemon juice or white wine vinegar
1 tsp Dijon mustard
a pinch of sugar
300ml/½ pint/1¼ cups olive oil
salt and ground black pepper

Method:
1 Put all the ingredients except the oil and seasoning in a food processor. Pulse briefly until pale and creamy.

2 With the motor running, add the oil through the feed tube, in a steady stream, until the mayonnaise is thick. Thin, if needed, with a little hot water. Season to taste.

3 Store the mayonnaise in a screw-topped jar in the refrigerator for up to three days.

Slow-Cooked Tomato Sauce

How to Make Slow-Cooked Tomato Sauce Recipe - preparation 10 minutes cooking time 1 hour 15 minutes

Makes 1.6l/2¾ pints/6¾ cups

Ingredients:
3 tbsp olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
1kg/2¼lb tomatoes, roughly chopped
500g/1lb 2oz/2 cups passata (strained tomatoes)
150ml/¼ pint/scant ⅔ cup red or white wine
a large handful of fresh basil sprigs
1 tsp caster (superfine) sugar
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Heat the oil in a large pan and cook the onions over a low heat for 10 minutes or until tender and golden. Add the garlic and tomatoes and cook for 5 minutes. Stir in the passata, wine, half the basil, the sugar and balsamic vinegar. Season to taste and bring to the boil, stirring. Cover and cook gently for 1 hour until thick.

2 Discard the basil sprigs. Finely chop the leaves of the remaining basil and stir into the sauce.

Salsa Verde

How to Make Salsa Verde Recipe - preparation 5 minutes

Serves 4

Ingredients:
a handful of fresh parsley
6 tbsp fresh white breadcrumbs
6 tbsp olive oil
2 tsp capers
2 gherkins (cornichons)
grated zest and juice of 1 lemon
a small bunch of fresh chives
salt and ground black pepper

Method:
1 Put all the ingredients, except the salt and pepper, in a blender or food processor and blitz until thoroughly combined.

2 Turn into a bowl and season to taste. Store in the refrigerator for up to five days.

Tomato Sauce

How to Make Tomato Sauce Recipe - preparation 10 minutes cooking time 30 minutes

Serves 4

Ingredients:
1kg/2¼lb tomatoes, roughly chopped
2 tbsp olive oil
2 garlic cloves, crushed
grated zest of 1 lemon
2 tbsp torn fresh basil
a pinch of sugar
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the tomatoes in a pan with the oil, garlic, lemon zest and basil. Bring to the boil, then cover and simmer for 20 minutes.

2 Add salt and pepper to taste and the sugar. Simmer, uncovered, for 10 minutes or until reduced. Add the vinegar. If wished, pass through a sieve and reheat before serving.

Rouille Sauce

How to Make Rouille Sauce Recipe - preparation 10 minutes

Serves 6

Ingredients:
1 large red pepper, grilled (broiled) and seeded
4 garlic cloves, crushed
1 red chilli, halved and seeded
125ml/4fl oz/1 cup olive oil
2 tbsp fresh white breadcrumbs

Method:
1 Blitz the red pepper in a food processor or blender with the garlic and chilli.

2 Gradually pour in the oil until combined. Stir in the breadcrumbs.

Pesto

How to Make Pesto Recipe - preparation 10 minutes

Serves 8

Ingredients:
a large bunch of fresh basil leaves
2 garlic cloves, peeled
50g/2oz/½ cup pinenuts (pignoli)
125ml/4fl oz/½ cup olive oil
50g/2oz/½ cup freshly grated Parmesan
a squeeze of lemon juice
salt and ground black pepper

Method:
1 Roughly tear the basil and place in a large mortar with the garlic, pinenuts and a little of the oil. Pound with a pestle to a paste. Or work in a food processor to a paste.

2 Gradually add the rest of the oil and season to taste. Transfer to a bowl.

3 Stir in the Parmesan and a squeeze of lemon juice.

4 Store in a screw-topped jar in the refrigerator for up to three days.

Pesto

French Dressing

How to Make French Dressing Recipe - preparation 10 minutes

Makes 100ml/3½fl oz/⅓ cup

Ingredients:
1 tsp Dijon mustard
a pinch of caster (superfine) sugar
2 tbsp white or red wine vinegar
6 tbsp olive oil
salt and ground black pepper

Method:
1 Whisk the mustard, sugar, vinegar and seasoning together in a bowl. Gradually whisk in the oil until the dressing amalgamates and thickens.

Easy Cranberry Sauce

How to Make Easy Cranberry Sauce Recipe - preparation 30 minutes cooking time 1 hour plus chilling

Serves 8

Ingredients:
2 tbsp olive oil
1 red onion, diced
grated zest and juice of 1 large orange
a pinch of ground cloves
1 tsp grated fresh root ginger
1 bay leaf
150g/5oz/⅔ cup light muscovado sugar
125ml/4fl oz/½ cup port
450g/1lb/4 cups cranberries

Method:
1 Heat the oil in a pan and cook the onion over a low heat for 5 minutes. Add the orange zest and juice, spices, bay leaf, sugar and the port. Simmer gently for 40 minutes.

2 Add the cranberries, bring back to the boil and simmer for 10–15 minutes until tender. Cool and chill in the refrigerator. Bring to room temperature before serving.

Mushroom Sauce

How to Make Mushroom Sauce Recipe - preparation 10 minutes cooking time 20 minutes

Serves 6

Ingredients:
50g/2oz/4 tbsp butter
1 onion, finely chopped
175g/6oz button or cup mushrooms, sliced
150g/5oz mixed wild mushrooms, sliced
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup white wine
200ml/7fl oz/¾ cup crème fraîche or cream
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a pan and cook the onion over a low heat for 10 minutes. Add the mushrooms and garlic and cook over a high heat for 4–5 minutes until tender and all the moisture has evaporated.

2 Add the wine, bring to the boil and bubble away until reduced by half.

3 Add the crème fraîche and the seasoning. Bring to the boil and bubble away for 5 minutes or until slightly thickened. Stir in the parsley.