Author: joshuaminer

[av_heading heading=’Urban Kitchens – Mid-Week Recipes’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljftvbqd’ admin_preview_bg=”][/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Ultimate spaghetti carbonara recipe’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljftvr4e’ admin_preview_bg=”]
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time.
[/av_heading]

[/av_one_full][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/06/Ultimate-spaghetti-carbonara-recipe.jpg’ attachment=’3053′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_one_half][av_one_half min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper

[/av_textblock]

[/av_one_half][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

https://www.bbcgoodfood.com/recipes/ultimate-spaghetti-carbonara-recipe
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-ihzymg’]

[av_heading heading=’Peach streusel cheesecake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ljfu1et5′ admin_preview_bg=”]
Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel – a luscious dessert to round off a summer meal.
[/av_heading]

[/av_one_full][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-5o3l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/06/Peach-streusel-cheesecake.jpg’ attachment=’3054′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_one_half][av_one_fourth min_height=” vertical_alignment=’av-align-middle’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-hisdwo’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• vegetable oil, for the tin
• 200g digestive biscuits
• 2 tbsp caster sugar
• 85g unsalted butter, melted
• 700g cream cheese
• 250g mascarpone
• 280ml soured cream
• 250g golden caster sugar
• 3 large eggs
• 1 tbsp vanilla bean paste
• 3 tbsp plain flour

[/av_textblock]

[/av_one_fourth][av_one_fourth min_height=” vertical_alignment=’av-align-middle’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-hisdwo’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

• For the struesel
• 115g plain flour
• 60g light brown soft sugar
• 1 tsp ground cinnamon
• 45g unsalted butter, melted
• 20g roasted hazelnuts, roughly chopped
• For the topping
• 3 ripe, firm peaches
• 30g light brown soft sugar
• 1 lemon, juiced
• 1 tsp vanilla bean paste

[/av_textblock]

[/av_one_fourth][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-elnvmg’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
2. For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
3. Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
4. Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
5. Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.

https://www.bbcgoodfood.com/recipes/peach-streusel-cheesecake
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_heading heading=’Coronation Cake’ tag=’h1′ link=” link_target=” style=’blockquote modern-quote’ size=” subheading_active=’subheading_below’ subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”]
A fail-safe sponge that’s easier than it looks – almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic.
[/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]
This weekend we’ll see the Coronation of His Majesty King Charles III alongside Her Majesty the Queen Consort – a historic event eagerly awaited by many in the UK and beyond.

Alongside official events planned for the weekend, to mark this momentous occasion, we thought we’d share another recipe to accompany the Coronation Quiche .

We at Urban Kitchens wish HRH King Charles III a long and successful reign on the throne.
[/av_textblock]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]
[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/05/Coronation-Cake.jpg’ attachment=’3046′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
[/av_one_half]

[av_one_half min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 100g butter or baking spread, softened, plus extra for the tin
• 175g self-raising flour
• 50g ground almond
• 2 tsp baking powder
• 4 large eggs
• 225g caster sugar
• 125ml full-fat Greek yogurt
• zest 2 lemons

For the butter icing

• 175g butter, softened
• 350g icing sugar, sieved

To decorate

• 300g raspberry
• 175g blueberry

[/av_textblock]
[/av_one_half]

[av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
2. Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
3. To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
4. To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

https://www.bbcgoodfood.com/recipes/fruity-flag-traybake
[/av_textblock]
[/av_one_full]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_heading heading=’HRH King Charles – Coronation Quiche’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Coronation Quiche’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lh0uxq8w’ admin_preview_bg=”]
The regal dish was chosen by the monarch as it is easy to make, easy to share, and can be served either hot or cold. A deep quiche with a crisp pastry case, and delicate flavours of spinach, broad beans and fresh tarragon. The pastry includes lard, but you can swap this for butter to make it vegetarian. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
[/av_heading]

[/av_one_full][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/04/Coronation-quiche.jpg’ attachment=’3042′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]
Image: Buckingham Palace
[/av_textblock]

[/av_one_half][av_one_half min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 250g plain flour, plus a little for dusting
• 50g cold butter, diced
• 50g lard (or use butter if you prefer)
• 4 tbsp milk, plus a splash
• Or 250g block of ready-made shortcrust pastry

For the filling

• 125ml milk
• 175ml double cream
• 2 medium eggs
• 1 tbsp chopped fresh tarragon
• 100g cheddar, grated
• 180g cooked spinach, liquid squeezed out and lightly chopped
• 60g cooked broad beans or soya beans (double pod the broad beans, if you like)

[/av_textblock]

[/av_one_half][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

[/av_textblock]
[/av_one_full]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_heading heading=’Easter nest cake recipe’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53hnjz’ admin_preview_bg=”][/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Easter nest cake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53ic7p’ admin_preview_bg=”]
Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs.
[/av_heading]

[/av_one_full][av_one_third first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/04/Easter-nest-cake.jpg’ attachment=’3038′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

For the chocolate sponges

• 200ml vegetable oil, plus extra for the tin
• 250g plain flour
• 6 tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 280g soft light brown sugar
• 250ml buttermilk
• 2 tsp vanilla extract
• 3 large eggs

[/av_textblock]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

For the nest and icing

• 200g marshmallows
• 100g butter, chopped into chunks
• 2 tbsp cocoa powder
• 75g salted pretzels, crushed
• 4 wheat cereal biscuits, crushed
• chocolate eggs, to decorate
• 150g slightly salted butter, softened
• 2 tbsp cocoa powder
• 300g icing sugar
• 4 tbsp milk

[/av_textblock]

[/av_one_third][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.
2. Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.
3. Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.
4. To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

https://www.bbcgoodfood.com/recipes/easter-nest-cake
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_heading heading=’Valentine’s Day recipes to fall in love with’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4fze’ admin_preview_bg=”][/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Rib-eye steak with béarnaise sauce’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4usn’ admin_preview_bg=”]
Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that’s also perfect for Valentine’s Day. The potatoes are much easier to cook at home than chips, but every bit as delicious!
[/av_heading]

[/av_one_full][av_one_third first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/02/rib-eye_steak.jpg’ attachment=’3007′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Base ingredients

• 2 tbsp olive oil
• 2 rib-eye steaks
• salt and freshly ground black pepper

For the béarnaise sauce

• 250g/9oz butter
• 3 tbsp white wine vinegar
• 2 shallots, sliced
• 1 large bunch tarragon, stalks and leaves separated and chopped
• few peppercorns
• 2 free-range egg yolks
• 1 lemon, juice only

[/av_textblock]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

For the rosemary potatoes

• 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes
• 6 tbsp olive oil
• 3 bulbs garlic, cloves separated, unpeeled
• 4 sprigs fresh rosemary, leaves separated

For the watercress salad

• 1 bunch watercress
• 1 banana shallot, sliced
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 tbsp olive oil

[/av_textblock]

[/av_one_third][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

• To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
• Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
• To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.
• Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
• Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
• To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.
• To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving.
• To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.

https://www.bbc.co.uk/food/recipes/rib-eye_steak_with_61963
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-ihzymg’]

[av_heading heading=’Paris-Brest’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoadk09′ admin_preview_bg=”]
This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners.
[/av_heading]

[/av_one_full][av_one_third first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-5o3l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/02/Paris-Brest.jpg’ attachment=’3008′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-middle’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-hisdwo’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

For the choux

• 40g/1½oz plain flour
• 25g/1oz unsalted butter
• 1 large free-range egg, beaten
• 1 free-range egg yolk
• small handful flaked almonds
• For the chocolate hazelnut filling
• 100g/3½oz chocolate hazelnut spread
• 50ml/2fl oz double cream

[/av_textblock]

[/av_one_third][av_one_third min_height=” vertical_alignment=’av-align-middle’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-hisdwo’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

For the Chantilly cream filling

• 150ml/¼ pint double cream
• 1 tbsp icing sugar, sifted, plus extra to serve
• 1 vanilla pod, split and seeds scraped

For the chocolate sauce

• 100g/3½oz dark chocolate
• 25g/1oz caster sugar

[/av_textblock]

[/av_one_third][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-elnvmg’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.
2. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle).
3. Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven).
4. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary.
5. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
6. For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
7. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.
8. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside.

https://www.bbc.co.uk/food/recipes/paris-brest_09395
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_heading heading=’2 Lovely Recipes For This Weekend’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]
[av_heading heading=’Leek, bacon & potato soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomjlon’ admin_preview_bg=”]
This soup keeps well in the fridge and is easy to freeze.
[/av_heading]
[/av_one_full]

[av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]
[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/02/Potato-and-leek-soup.jpg’ attachment=’3017′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
[/av_one_half]

[av_one_half min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 25g butter
• 3 rashers streaky bacon, chopped
• 1 onion, chopped
• 400g pack trimmed leek, sliced and well washed
• 3 medium potatoes, peeled and diced
• 1.4l hot vegetable stock,(we used low-sodium)
• 142ml pot single cream
• 4 rashers streaky bacon, to serve

[/av_textblock]
[/av_one_half]

[av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

https://www.bbcgoodfood.com/recipes/leek-bacon-potato-soup
[/av_textblock]
[/av_one_full]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-ihzymg’]
[av_heading heading=’Sausage & mash pie’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomrnnu’ admin_preview_bg=”]
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen.
[/av_heading]
[/av_one_full]

[av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-5o3l4′]
[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/02/Sausage-and-mash-pie.jpg’ attachment=’3015′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
[/av_one_half]

[av_one_half min_height=” vertical_alignment=’av-align-middle’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-hisdwo’]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 1 tbsp sunflower oil
• 8 pork sausages
• 25g butter
• 2 onions, finely sliced
• pinch of golden caster sugar
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 500ml beef stock
• peas, to serve (optional)

For the mash

• 1.25kg King Edward or Maris Piper potatoes, cut into large chunks
• 150ml whole milk
• 25g butter
• 25g mature cheddar, coarsely grated (optional)

[/av_textblock]
[/av_one_half]

[av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-elnvmg’]
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
2. To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
3. Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

https://www.bbcgoodfood.com/recipes/sausage-mash-pie
[/av_textblock]
[/av_one_full]

[av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]

[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Beef Stew’ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldeffc0c’ admin_preview_bg=”]
A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish.
[/av_heading]

[/av_one_full][av_two_fifth first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=” av_uid=’av-nhr5l4′]

[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2023/01/Beef-Stew.jpg’ attachment=’3003′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

[/av_two_fifth][av_three_fifth min_height=” vertical_alignment=’av-align-top’ space=” row_boxshadow_color=” row_boxshadow_width=’10’ margin=’0px’ margin_sync=’true’ mobile_breaking=” border=” border_color=” radius=’0px’ radius_sync=’true’ padding=’0px’ padding_sync=’true’ column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ highlight_size=’1.1′ animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-p9cofc’]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 2 thyme sprigs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

[/av_textblock]

[/av_three_fifth][av_one_full first min_height=’av-equal-height-column’ vertical_alignment=’av-align-middle’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=” av_uid=’av-mw11q0′]

[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-koedmpob’ admin_preview_bg=”]

Method

1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
6. Garnish with the picked leaves of the remaining thyme sprig.

https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
[/av_textblock]

[/av_one_full][av_hr class=’custom’ icon_select=’no’ icon=’ue808′ font=’entypo-fontello’ position=’center’ shadow=’no-shadow’ height=’20’ custom_border=’av-border-fat’ custom_width=’100%’ custom_margin_top=’30px’ custom_margin_bottom=’30px’ custom_border_color=’#d8d8d8′ custom_icon_color=” id=” custom_class=” av_uid=’av-sng1g8′ admin_preview_bg=”]

[av_social_share title=’Share this entry’ style=” buttons=” share_facebook=” share_twitter=” share_pinterest=” share_gplus=” share_reddit=” share_linkedin=” share_tumblr=” share_vk=” share_mail=” av_uid=’av-u25k’]