All Blog Posts — Recipes
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...
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 -...
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...
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...
Categories