Who knew that the Black Forest Cake originally came from Baden-Württemberg? Here’s the recipe for an authentic version of a…
‘This is a super-indulgent chocolate cake that is a perfect family treat and a real crowd pleaser, particularly for a birthday celebration’, says chef Neven Maguire whose new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer covering how to cook a set of recipes that will stand you in good stead for life.
Baking fruit helps to keep its shape. Pop the plums in the oven at the end of cooking a roast and dessert will be ready by the time you finish the main course. Serve the plums warm or cold with ice-cream, Greek yogurt or sour cream. Add a sprinkling of crushed nuts and a drizzle of maple syrup for an extra treat. Plus variations on the recipe for vanilla plums, cardamom plums and more.
‘I love this zippy sorbet when blood oranges are in season in January’, says Salma Hage in The Mezze Cookbook. ‘It is always a welcome antidote to the rich, warming food that I also crave when it’s gray and cold outside.’
When you add mascarpone to a cake it gives it a rich creamy texture. It’s a heavier cake than a pound cake and it benefits from being left for a day before eating. Serve it simply dusted with icing sugar, with sour cream and fresh raspberries or any other fresh or poached berry fruit. A chef in a small restaurant near Milan gave us this recipe years ago, written on a small shard of blue-lined note paper.
A fruit fool is a blend of ripe or poached fruit sweetened with sugar and whipped cream. Any fruit works and you can choose single or double cream. Here’s the ratio so you can make a fruit fool from the fruits that are seasonal. For a healthier version use vanilla yogurt instead of cream.
A soft pillowy gooey meringue layered with vanilla cream and macerated strawberries – think of a fruity pavlova crossed with a giant marshmallow! You’ll need a stand mixer or electric whisk to make life easier when you make this recipe.
Adapt this recipe any way you wish. For a savoury waffle omit the vanilla extract and maple syrup and add crumbled cooked bacon, grated cheese or fresh finely chopped or dried herbs to the batter. If you have a sweet tooth, add a little ground cardamom or a pinch of cinnamon to the recipe below.
Cherries were once a rare treat but now they have become more affordable when they are in season. Buy a few punnets at a time and make our boozy cherries to eat for dessert with Greek yogurt or serve them as part of a cheese board with a runny piece of Brie de Meaux which is in season at the same time. Our boozy cherries last for 2 weeks if you store them in a sealed container in the fridge.