Sugar and Salt (Day Five)
It's the weekend!
So today it's our fifth and final instalment of Sugar and Salt. I hope you've enjoyed the last 8 recipes we have shared with you as much as we have shared writing them!
Mary Berry's Complete Cook Book
This book is AMAZING. Like seriously. It's one my mum bought many moons ago, and I think we use it near enough every week to whip up a meal, or to get some baking inspiration. It's packed with recipes for every dish you could pretty much ever think of, and obviously, its Mary Berry, so you know it's going to taste yummy.
Tiramisu
This is a traditional Italian dessert; a sponge base layered with creamy mascarpone cheese flavoured with brandy, chocolate and coffee. This recipe serves 12 and takes approximately 45 minutes.
Ingredients
1.5 tsp. instant coffee granules
175ml boiling water
150ml brandy
3 eggs
125g caster sugar
425g mascarpone cheese
450ml double cream
150g plain chocolate chips
1 packet trifle sponges
60g white chocolate, grated, to decorate
Method
Dissolve the coffee in the measured boiling water and mix with the brandy.
Combine the eggs and caster sugar in a large bowl and whisk together until thick and light. The mix should be thick enough to leave a trail on the surface.
Put the mascarpone cheese in a bowl and stir in a little of the egg mix. Fold in the remaining egg mixture and then fold in the double cream.
Chop the chocolate chips in a food processor until they form a powder with some lager pieces of chocolate for texture.
Cut the trifle sponges horizontally in half .
Layer the tiramisu by lining the bottom of a large glass serving bowl with half of the sponge pieces. Drizzle half of the coffee and brandy mixture over the sponges. Scatter over one-third of the chocolate, then spoon half of the mascarpone mixture on top. Level the surface. Repeat the process.
Decorate with the remaining plain chocolate and the white chocolate.
Cover and chill for 4 hours before serving.
Potato Bread
This is an old-fashioned favourite; mashed potato and butter enrich this simple bread. It makes two hearty, coarse-textured loaves and takes about 60 minutes to make, plus extra time for rising. This recipe is ideal for using up leftover mashed potato. If you use freshly cooked and mashed potatoes, make sure that they are completely cold before use.
Ingredients
500g strong white flour, plus extra for dusting
1 tsp. salt
15g butter
1tsp. fast actioned dried yeast
250g cold mashed potato
250ml tepid water
Sunflower oil, for greasing
*2 x 500g loaf tins
Method
Put the flour and salt in a large bowl and rub in the butter, then stir in the yeast.
Add the potato, rubbing it loosely into the flour.
Make a well in the centre of the ingredients and pour in the tepid water.
Using a wooden spoon, mix to form a soft dough.
Lightly oil a large bowl.
Knead the dough until smooth and elastic, then shape into a round. Place in the bowl, cover with cling-film and leave in a warm place to rise for 1 hour or until doubled in size.
Turn out the dough on to a lightly floured surface and knock back with your fists.
Knead until smooth and elastic.
Lightly oil the loaf tins. Divide the dough into 2 and shape to fit the tins, tucking the ends underneath.
Place in the tins. Cover loosely with oiled cling-film and leave in a warm place to rise for 30 minutes or until the dough reaches the tops of the tins.
Bake in a pre-heated oven at 230C for 10 minutes before reducing the oven temperature to 200C and bake for a further 20-25 minutes until well risen and golden.
Tap the bases of the loaves to see if they are cooked; they should sound hollow.
Leave to cool on a wire rack.
Like the sound of these recipes? Buy the book here for £17.
There we go! 10 of my favourite sweet and savoury recipes from 5 of my favourite recipe books! I hope you were inspired to try something new and fun!
Check in next week for a brand new recipe!
Happy baking,
Charley x
So today it's our fifth and final instalment of Sugar and Salt. I hope you've enjoyed the last 8 recipes we have shared with you as much as we have shared writing them!
Mary Berry's Complete Cook Book
This book is AMAZING. Like seriously. It's one my mum bought many moons ago, and I think we use it near enough every week to whip up a meal, or to get some baking inspiration. It's packed with recipes for every dish you could pretty much ever think of, and obviously, its Mary Berry, so you know it's going to taste yummy.
Tiramisu
This is a traditional Italian dessert; a sponge base layered with creamy mascarpone cheese flavoured with brandy, chocolate and coffee. This recipe serves 12 and takes approximately 45 minutes.
Ingredients
1.5 tsp. instant coffee granules
175ml boiling water
150ml brandy
3 eggs
125g caster sugar
425g mascarpone cheese
450ml double cream
150g plain chocolate chips
1 packet trifle sponges
60g white chocolate, grated, to decorate
Method
Dissolve the coffee in the measured boiling water and mix with the brandy.
Combine the eggs and caster sugar in a large bowl and whisk together until thick and light. The mix should be thick enough to leave a trail on the surface.
Put the mascarpone cheese in a bowl and stir in a little of the egg mix. Fold in the remaining egg mixture and then fold in the double cream.
Chop the chocolate chips in a food processor until they form a powder with some lager pieces of chocolate for texture.
Cut the trifle sponges horizontally in half .
Layer the tiramisu by lining the bottom of a large glass serving bowl with half of the sponge pieces. Drizzle half of the coffee and brandy mixture over the sponges. Scatter over one-third of the chocolate, then spoon half of the mascarpone mixture on top. Level the surface. Repeat the process.
Decorate with the remaining plain chocolate and the white chocolate.
Cover and chill for 4 hours before serving.
Potato Bread
This is an old-fashioned favourite; mashed potato and butter enrich this simple bread. It makes two hearty, coarse-textured loaves and takes about 60 minutes to make, plus extra time for rising. This recipe is ideal for using up leftover mashed potato. If you use freshly cooked and mashed potatoes, make sure that they are completely cold before use.
Ingredients
500g strong white flour, plus extra for dusting
1 tsp. salt
15g butter
1tsp. fast actioned dried yeast
250g cold mashed potato
250ml tepid water
Sunflower oil, for greasing
*2 x 500g loaf tins
Method
Put the flour and salt in a large bowl and rub in the butter, then stir in the yeast.
Add the potato, rubbing it loosely into the flour.
Make a well in the centre of the ingredients and pour in the tepid water.
Using a wooden spoon, mix to form a soft dough.
Lightly oil a large bowl.
Knead the dough until smooth and elastic, then shape into a round. Place in the bowl, cover with cling-film and leave in a warm place to rise for 1 hour or until doubled in size.
Turn out the dough on to a lightly floured surface and knock back with your fists.
Knead until smooth and elastic.
Lightly oil the loaf tins. Divide the dough into 2 and shape to fit the tins, tucking the ends underneath.
Place in the tins. Cover loosely with oiled cling-film and leave in a warm place to rise for 30 minutes or until the dough reaches the tops of the tins.
Bake in a pre-heated oven at 230C for 10 minutes before reducing the oven temperature to 200C and bake for a further 20-25 minutes until well risen and golden.
Tap the bases of the loaves to see if they are cooked; they should sound hollow.
Leave to cool on a wire rack.
Like the sound of these recipes? Buy the book here for £17.
There we go! 10 of my favourite sweet and savoury recipes from 5 of my favourite recipe books! I hope you were inspired to try something new and fun!
Check in next week for a brand new recipe!
Happy baking,
Charley x
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