Category: News

[av_heading heading=’Mince Pies and Christmas Pudding’ 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]

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[av_heading heading=’Mince Pies’ 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-lqci0tnl’ admin_preview_bg=”]
This mince pie pastry is just short and crumbly enough for the perfect pie but still very easy to work. Use the extra pastry scraps to decorate to your heart’s content. Recipe makes 12 mince pies.
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Ingredients

• 300g/10oz plain flour, plus extra for dusting
• A pinch salt
• 150g/5oz fridge-cold butter, cut into 1cm/½in dice
• 3 tbsp icing sugar
• 1 large free-range egg, beaten with 1 tbsp very cold water
• 300g/10½oz mincemeat

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To finish

• 1 medium free-range egg, beaten
• 1 tbsp caster sugar

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Method

1. To make the pastry, place the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.
2. Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic sealable box to chill for about 20–30 minutes (this prevents pastry shrinkage later on).
3. If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.
4. Brush a 12-hole bun tin with melted butter and set aside in the fridge.
5. After chilling, turn the dough out onto a lightly floured work surface. Roll out into a circle that is about 4mm/⅛in thick. Use a round cutter to cut out 12 discs of pastry that are about 6mm/¼in bigger than the size of the bun tin holes. Bring the scraps of pastry together lightly and re-roll as necessary.
6. Press a round of pastry into the bottom of each hole. Fill each pastry case with a level tablespoon of mincemeat. Don’t overfill them as they will leak and make your mince pies stick to the tray.
7. Cut out 12 lids with a smaller pastry cutter, re-rolling the pastry as needed. These can be fluted or straight-edged, as you like. Brush a little beaten egg around the base of the lid and stick it down onto the pie edge, pressing gently to seal. (Try to avoid getting egg wash between the pastry and the tin, as this can also lead to sticking.)
8. Brush the tops of the mince pies with egg wash and sprinkle lightly with caster sugar. (You can use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies.) Use a sharp knife to make a small incision in the middle of the pie, or several decorative incisions, to let out the steam as they bake.
9. Return the pies to the fridge while you preheat the oven to 190C/170C (Fan)/Gas 5.
10. Bake the mince pies for 20-25 minutes, or until golden-brown and crisp. Set the tray on a wire rack to cool for five minutes, and then turn the mince pies out. Serve with your choice of brandy butter, cream or ice cream.

https://www.bbc.co.uk/food/recipes/classic_mince_pies_47103
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[av_heading heading=’Christmas Pudding’ 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-lqciax4m’ admin_preview_bg=”]
Check the Recipe Tips for instructions to cook your Christmas pudding in the pressure cooker or in the slow cooker. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string. Serves 8.
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Ingredients

• 350g/12oz dried mixed fruit (raisins, currants, sultanas)
• 100g/3½oz pitted ready-to-eat prunes, chopped or left whole
• 100g/3½oz dark muscovado sugar
• 4 tbsp dark rum
• 100ml/3½fl oz stout
• 100g/3½oz chopped walnuts
• 100g/3½oz blanched almonds
• 100g/3½oz ground almonds
• 100g/3½oz fresh white breadcrumbs
• 50g/1¾oz plain flour
• 100g/3½oz frozen butter, grated, plus a little extra for greasing
• ½ tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 2 tsp mixed spice
• 100g/3½oz chopped glacé cherries (or left whole if you prefer)
• 3 large free-range eggs, beaten

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Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin (or you can use a couple of sturdy rubber bands).
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

https://www.bbc.co.uk/food/recipes/christmas_pudding_41498
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[av_heading heading=’Awesome Autumn Dishes’ 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-loqvibw5′ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Macaroni cheese lasagne’ 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-loqvixlu’ admin_preview_bg=”]
Feeling a bit fuzzy or need some comfort? Mac ‘n’ cheese and lasagne are sure to do the trick – and here we’ve combined them for the ultimate indulgent dish.
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Ingredients

• 2 tbsp olive oil
• 400g lean beef mince
• 50g smoked pancetta, chopped
• ½ onion, finely chopped
• ½ celery stick, finely chopped
• ½ carrot, finely chopped
• 1 garlic clove, crushed
• 150ml red wine
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 250ml beef stock
• 2 bay leaves
• 1 rosemary sprig
• 1 tsp sugar
• 400g macaroni
• 80g grated mozzarella
• a few whole basil leaves, to serve (optional

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For the cheese sauce

• 50g butter
• 50g plain flour
• 2 tsp English mustard
• 800ml semi-skimmed milk
• small grating of nutmeg
• 100g grated parmesan
• 100g mature cheddar, grated

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Method

1. Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.
2. Add the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.
3. Meanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.
4. Heat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac ‘n’ cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.

https://www.bbcgoodfood.com/recipes/macaroni-cheese-lasagne
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[av_heading heading=’Marmalade 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-loqvot47′ admin_preview_bg=”]
Use up any marmalade you have to make this sunny bake, perhaps with some ice cream alongside it.
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Ingredients

• 200g unsalted butter, softened, plus extra for the tin
• 2 unwaxed oranges
• 325-350g golden caster sugar
• 4 eggs
• 80g marmalade
• 200g self-raising flour
• double cream or ice cream, to serve

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Method

1. Heat the oven to 180C/160C fan/gas 4 and butter a 23cm cake tin. Zest the oranges, then remove the peel and pith using a small, serrated knife. Set aside. Cut the oranges along the equator into 1cm-thick slices. Sprinkle 25g sugar over the base of the tin and arrange the orange slices on top. Set aside while you make the syrup and cake batter.
2. Weigh the orange peels into a saucepan with the pith, and add the same amount of sugar and water (about 100g). Bring to a simmer, then boil for 10 mins until reduced and thickened. Set aside to infuse until needed, then strain.
3. Beat the butter and 200g of the sugar together in a stand mixer or using an electric whisk until light and fluffy, about 5 mins. Crack in the eggs, one by one, beating well after each addition. Finally, beat in the orange zest and marmalade before carefully folding in the flour and a pinch of salt. Spoon the batter over the orange slices and carefully level the surface. Bake for 35-40 mins until golden and a skewer inserted into the middle comes out clean.
4. Leave to cool in the tin for 15-20 mins before carefully inverting onto a plate. Brush some of the bitter orange syrup over the top (any leftover syrup can be used for cocktails). The syrup will keep chilled for two weeks. Serve warm with cream or ice cream. Once completely cool, the cake will keep in an airtight container for three days.

https://www.bbcgoodfood.com/recipes/marmalade-cake
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[av_heading heading=’Autumn Mushrooms & Potato Curry’ 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-lmu8hjh4′ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Mushroom & potato curry’ 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-lmu8hbx8′ admin_preview_bg=”]
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour.
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Ingredients

• 1 tbsp oil
• 1 onion, roughly chopped
• 1 large potato, chopped into small chunks
• 1 aubergine, trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander, to serve

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Method

1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

https://www.bbcgoodfood.com/recipes/one-pot-mushroom-potato-curry
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[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]

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[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.
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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

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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
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[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.
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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

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• 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

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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
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[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.
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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.
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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

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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
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