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OUR WEEKLY RECIPES

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Every week, we like to share our savoir faire by offering our favorite 5-day recipes. All you have to do is click on every day of the week to discover which delicious recipe is waiting for you.
  • MondayOpen or Close

    Vanilla Cupcakes

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

    Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

    Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

    When the cupcakes are cold, spoon the Vanilla Frosting on top and decorate with hundreds and thousands.

    Ingredients
     
    140g caster sugar 1,5 teaspoons baking powder
    a pinch of salt 40g unsalted butter, at room temperature
    120 ml whole milk 1 egg
    1/4 teaspoon vanilla extract 1 quantity Vanilla Frosting
    hundreds and thousands or other edible sprinkles, to decorate  
       
    Make 12  
  • TuesdayOpen or Close

    Red Velvet Cupcakes

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

    In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mi thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbornate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

    Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

    When the cupcakes are cold, spoon the Cream Cheese frosting on top.

    Ingredients
     
    60g unsalted butter, at room temperature 1,5 teaspoon vanilla extract
    150g caster sugar 120 ml buttermilk
    10g cocoa powder 1 egg
    1/2 teaspoon salt 150g plain flour
    hundreds and thousands or other edible sprinkles, to decorate 20 ml red food colouring (preferably Dr. Oetker Food Colouring)
    1/2 teaspoon bicarbonate of soda 1 1/2 teaspoons white wine vinegar
      1 quantity Cream Cheese Frosting
    Make 12  
  • WednesdayOpen or Close

    New York Cheesecake

       
    Instructions
     

    Preheat the oven to 150°C (325°F) Gas 2.

    For the base: Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until you get a sandy consistency.

    Bake in the preheated oven for 20-25 minutes, or until golden brown. It should have lost its sandy texture and come together to form a coherent base. Set aside to cool.

    Put the cream cheese, sugar and vanilla extract in a freestanding elecric mixer with a paddle attachment (or use a handheld elecric whisk) and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after adding the second and last eggs. The mixture should be very smooth and creamy. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix otherwise the cheese will split.

    Spoon the mixture onto the cold cheesecake base. Put the tin inside a larger tin or in a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tin. Bake for 30-40 minutes, or until golden brown but still wobbly in the centre. Don't overcook. Leave the cheesecake to cool slightly in the tin, then cover and refrigerate overnight before serving.

    Ingredients
     
    900g cream cheese 140g plain flour
    190g caster sugar 1/4 teaspoon baking powder
    1 teaspoon vanilla extract 50g caster sugar
    4 eggs 50g unsalted butter
    1 egg yolk  
       
    Make 10 - 12 slices  
  • ThursdayOpen or Close

    Black bottom Cupcakes

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    For the chocolate sponge base: Put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.

    Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients ar incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

    Spoon the mixture into the paper cases until two-thirds full and set aside.

    For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.

    Stir in the chocolate chips by hand until evenly dispersed. Don't overmix, otherwise the cream cheese will start to split.

    Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

    When the cupcakes are cold, spoon the Cream Cheese Frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

    Ingredients
     
    1 quantity Cream Cheese Frosting 1/2 teaspoon bicarbonate of soda
    chocolate sponge base: 40 ml sunflower oil
    190 g plain flour 1,5 teaspoons white sugar
    120 g caster sugar 1/2 teaspoon vanilla extract
    40 g cocoa powder, plus extra to decorate  
    cheesecake filling:  
    140 g cream cheese 60 g caster sugar
    1 egg 1/2 teaspoon vanilla extract
    a pinch of salt 100 g milk chocolate chips
       
    Make 12  
  • FridayOpen or Close

    Carrot Cake

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don't worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt adn vanilla extract and continue to beat until well mixed.

    Stir in the grated carrots and walnuts by hand until they are all evenly dispersed.

    Pour the mixture into the prepared cake tins adn smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wine cooling rack to cool completely.

    When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

    Ingredients
     
    300 g soft light brown sugar 1/4 teaspoon vanilla extract
    3 eggs 300 g carrots, grated
    300 ml sunflower oil 1/2 teaspoon ground ginger
    300 g plain flour 2 quantities Cream Cheese Frosting
    1 teaspoon bicarbonate of soda 1/2 teaspoon salt
    1 teaspoon ground cinnamon, plus extra to decorate 100 g shelled walnuts, chopped, plus extra, chopped and whole to decorate
    1 teaspoon baking powder  
       
    Make 10 - 12 slices  
  • SaturdayOpen or Close

    Key Lime Pie

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    For the crust: Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoon to flatten and compress it.

    Bake in teh preheated oven for about 20 minutes, or until deep golden and firm. Set aside to cool completely.

    Put the egg yolks, condensed milk and lime juice and zest in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.

    Pour into the cold pie crust and bake in the preheated oven for 20 - 30 minutes. The filling should be firm to the touch but still very slightly soft in the centre (not wobbly!). Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.

    When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.

    Ingredients
     
      crust:
    2 x 397-g tings condensed milk 500 g digestive biscuits
    450 ml whipping cream 200 g unsalted butter, melted
    8 egg yolks a 23-cm pie dish, greased
    freshly squeezed juice and grated zest of 5 times, plus extra grated zest to decorate  
       
    Make 10 - 12 slices  
  • SundayOpen or Close

    Key Lime Pie

       
    Instructions
     

    Preheat the oven to 170°C (325°F) Gas 3.

    Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.

    Put the egg, pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined adn there are no lumps.

    Pour into the pie crust and bake in the preheated oven for about 30-40 minutes, or until the filling is set firm and doesn't wobble when shaken.

    Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a light sprinkling of cinnamon.

    Ingredients
     
    1 quantity Basic Pie Crust dough, unbaked 1 teaspoon salt
    1 egg 1/4 teaspoon ground cloves
    425-g tin pumpkin purée 1/4 teaspoon groudn ginger
    235 ml evaporated milk 1 tablespoon plain four
    220 g caster sugar lightly whipped cream to serve (optional)
      a 23-cm pie dish, greased
      3/4 teaspoon groun cinnamon, plus extra to decorate
    Make 10 - 12 slices