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Lemon meringue roulade with pistachio

This is a great chilled dessert to feed a crowd and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored...


Raspberry ripple Swiss roll

This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33x 23cm/13 x 9in Swiss roll tin and an electric whisk. Ingredients flavorless oil or butter, for greasing 3 large free-range eggs 75g/2½oz caster sugar, plus 3 tbsp for sprinkling 75g/2½oz self-raising flour For the filling 150ml/¼ pint double cream 75g/2½oz raspberry jam...


Spiced pavlova with plums and cherries

The plums are cooked for a short time to keep their shape. But they could also be cooked for much longer if you prefer to make more of a compôte for this spicy late summer dessert. Ingredients For the pavlova 5 free-range egg whites 1 tsp ground cinnamon 250g/9oz caster sugar 1 tsp white vinegar For the cherries 100g/3½oz dried...


Cappuccino pavlova recipe

I have long been a parabolic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. Ingredients 250g/9oz caster sugar 4 tsp instant espresso powder (not instant coffee granules) 4 free-range egg whites pinch salt 2 tsp cornflour 1 tsp white vinegar...


Coffee cake with coffee cream recipe

Nigel Slater adds his twist to the classic coffee and walnut combination. The coffee-flavored cream filling is a sublime Alternative to the usual buttercream. Ingredients 175g/6oz butter 175g/6oz golden caster sugar 3 large free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee granules 65g/2¾oz walnut pieces For the topping and filling 600ml/1 pint double cream 1 tbsp instant coffee powder,...