Longing to go to Spain! So this will have to do for now, it’s a Spanish orange cake made with fresh eggs, whole oranges and almonds so it is Gluten free and very delicious.
You will need
A 9inch spring form cake tin lined and greased
2 oranges scrubbed and chopped
5 eggs separated
200g caster sugar
225g ground almonds
Begin by placing the chopped oranges into a saucepan with a couple tablespoons of water simmer gently for about 30 minutes then set aside to cool.
Whisk the egg whites untill stiff peaks are formed then add in half the sugar and keep whisking.
Whisk the yolks and add the remaining sugar then add in the orange mixture then incorporate slowly the whites then fold in the almonds with a metal spoon then pour into your lined and greased tin.
Bake for 40 minutes in the centre of a pre heated oven untill golden brown and set in the middle.
When cooled sift a little icing sugar on top and serve.
Also known as Pastèis de nata, these little tarts are simply divine!
They are very easy to make and won’t last very long, they don’t in my household anyway!
As with most pastry recipes, these are best eaten within a day or two of baking as the pastry looses it’s flakiness and crunch, one of the highlights of these little darlings.
1 pack of ready rolled puff pastry
400ml full fat milk
110g icing or caster sugar
1 whole egg
3 egg yolks
2 tbsp cornflour
1tsp vanila extract
Begin by rolling out the pastry to make it a little thinner. Then cut into rounds
Lightly spray the cake pans with frylight or rub a little butter over the tins to ensure the tarts don’t stick.
Now mix the eggs, cornflour & sugar together and gradually add the milk ensuring it is smooth.
After this, place the custard mixture on a medium heat and keep stirring. Make sure you don’t leave it for even a second or you will have a lumpy gloop on your hands.
When custard thickens and bubbles, take it off heat and keep stirring then add in the vanilla.
Place a dessert spoon of custard into the pastry rounds and get into the oven at 200c gas 6 for approx 20 mins bake untill they are golden with little brown spots on top.
Well this chicken dish is sure to brighten your mealtime with vibrant colours and punchy flavours try this easy recipe to take your chicken to another dimension.
You will need
1 large chicken
1 chorizo sausage
1 tbsp oregano
1 tsp of thyme
2 tbsp olive oil
1 whole garlic bulb
Salt & pepper
Thickly slice the chorizo and set aside.
Drizzle the olive oil and rub over all the chicken then massage in the oregano, thyme, salt & pepper.
Cut the garlic bulbs in half, place one bulb inside the chicken cavity and place one in the pan do the same with the lemon this will infuse the chicken as it cooks from the inside out permeating the skin and meat with Mediteranean flavours.
Cook for 45 minutes on 180d then tumble in the chorizo, after another 30 minutes of cooking baste the chicken so that the paprika leaves its beautiful red glow over the chicken skin to crisp up. Cook for another 15 minutes.
Check the chicken is cooked through by inserting a skewer into the centre and seeing the juices running clear.
Serve with pan fried potatoes, crisp salad and fresh bread!
Oh and maybe a glass of Rioja!
I love these easy little desserts as they are perfect for serving on a special occasion for that little sweet treat at the end of a meal they are light and easy to prepare Gluten free and full of seasonal fruit.
3 large egg whites
175g caster sugar
500ml double cream
Punnets of summer fruits of your choice
Preheat your oven to 140degrees
Line a baking tray with baking paper
Make sure the eggs are fresh seperate the yolk from the white ensuring they are kept seperate and place the whites into a mixing bowl then whisk until soft peaks are formed then gradually add the sugar untill you have a stiff glossy meringue.
Take the bowl and tip upside down to ensure they are firm and combined.
Dollop six tablespoons of the glossy mixture onto the baking tray ensuring they are well spaced out.
Bake for about an hour then turn the oven off and leave to cool in the oven, overnight is fine.
Whip up the cream to soft peaks and spoon onto the meringues, smooth with the back of a spoon and place the fruits onto the cream then scrape out the pasion fruit and put a little on each meringue.
Garnish with a little mint