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Strawberry Panettone ‘Breakfast’ Trifle

Strawberry Panettone ‘Breakfast’ Trifle

Everyone can serve themselves at the table with this simple Strawberry Panettone Breakfast Trifle. It can all be prepared in advance and kept refrigerated.  Ingredients ½ whole panettone, cut into slices a jug of vanilla crème anglaise a jug of strawberry sauce a bowl of cut up berries  lemon and a bottle of marsala - optional! Method Make vanilla crème anglaise and strawberry sauce - see below. Cut panettone into large slices of even thickness. This can be done at the table if using a whole panettone. If it has already been cut into then serve pre-cut slices at the...

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Phillippa's Traditional Shortbread Round with Lemon Posset

Phillippa's Traditional Shortbread Round with Lemon Posset

This is one of the simplest and most delicious desserts. It will last a week in the fridge due to the high acidity.  Ingredients 500 ml pure cream 2 medium Lemons, zest and juice (90mls) 150g sugar Phillippa's Traditional Shortbread Round Method Wash lemons and peel zest off in 1 or 2 pieces. Juice lemons and measure 90mls. Bring cream to the boil with sugar and lemon zest and stir occasionally. Simmer for 4 mins. Remove from heat, add lemon juice and allow to cool for about 20 minutes. Strain zest out and pour into small cups or glasses -...

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Dukka Crusted Snapper & Tomato Herb Salad

Dukka Crusted Snapper & Tomato Herb Salad

This Dukka Crusted Snapper is very easy and the crust keeps the fish moist. A crunchy crust is always a winner! Try it with this lovely, fresh Tomato Herb Salad. Ingredients Dukka Snapper 1 kg Snapper or any fish in 1-2 pieces Olive oil Salt & pepper  2 cups Phillippa’s seasoned breadcrumbs ½ cup Phillippa’s Dukka (available in stores)  2 Lemons  Tomato Herb Salad 2 punnets sweet cherry tomatoes ½ cup chopped fresh chives and taragon (or your choice Salt & pepper 4 Tbsp Phillippa’s Honey Mustard Vinaigrette Method Preheat the oven to 200°C/190°C fan.  Drizzle a little oil in an oven...

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Phillippa's Crumpets with Honey Butter

Phillippa's Crumpets with Honey Butter

Crumpets are entry-level yeast cookery. The batter is very easy to put together. I usually mix the batter and leave it in a warm place for an hour or so before cooking. I mix it in a wide-necked jug so that I can easily pour it into rings, and I often replace half the plain flour with wholemeal flour. You will need crumpet or egg rings, however you can still make them without the rings - they will just be more like pikelets in size and shape. Ingredients 175ml milk 175ml hot water ½ tsp dried instant yeast 225g plain flour...

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