Masterchef recipes 2017

Last modified on Feb 09, 2021 11:50 GMT Sophie Hamilton Celebrate National Pizza Day by cooking Lisa Faulkner's super easy no-yeast pizza recipe at home with the family It's National Pizza Day on Tuesday 9 February – the perfect excuse to indulge our love of the delicious Italian food . Along with banana bread and sourdough, making your own pizzas has become a must-try at home in lockdown. The best bit is they're quick to make and you can add your fave toppings - pepperoni, olives, feta, whatever you fancy. Actress and former Celebrity MasterChe f winner Lisa Faulkner , who is married to MasterChef host John Torode , shared her brilliant recipe for a no-yeast pizza during Lockdown 1.0 and we're still using her method today. I cook Lisa's recipe at home with my children and can confirm it's both simple and delicious – it's become a family favourite! Try it for yourself… MORE: This heart-shaped vegan pesto pizza is the perfect Valentine's recipe Loading the player... WATCH: The royal family's favourite snacks Lisa Faulkner's easy no-yeast pizza INGREDIENTS Ingredients for no-yeast pizza 250g natural yoghurt 250g Self Raising flour 1tsp baking powder Pinch salt Lisa and husband, chef John Torode, cook the no-yeast pizza bases MORE: 9 Bake Off worthy cakes gifted to the royal family INSTRUCTIONS Instructions for no-yeast pizza Step 1 Mix ingredients together into a ball. Step 2 Divide into 4 balls and roll out on a floured surface. Step 3 Heat oven 220c and put on a tray for 3-4 minutes. Step 4 Take out. Turn over and top with tomato sauce and any toppings you like. For the tomato sauce: 1 tin tomatoes 1 onion chopped 1tbsp olive oil Salt and pepper Step 1 Start to cook the onions in the oil. Step 2 Add a splash of water and stir. Then add another splash of water and cook down. Step 3 Season, add the … [Read more...] about It’s National Pizza Day! Try Lisa Faulkner’s easy no-yeast pizza recipe

December 20, 2017 - 15:12 GMT Chloe Best The Queen's pastry chef has shared the recipe for the mince pies she makes for the royal family. The Queen 's royal pastry chef has shared the recipe for the mince pies served at Buckingham Palace, however you may need to wait until next year to give them a try! Kathryn Cuthbertson, a member of the team responsible for making over 1,200 mince pies for each of the Christmas receptions held at the palaces, said the secret to success is starting to prepare the mincemeat filling early – at least a week, or even months in advance. "Give yourself plenty of time," is the number one tip she offers in a post on the Royal Family's official website. Meanwhile she also recommends having cold hands when working with the pastry, which will help to keep it at the right consistency. GALLERY: Inside Buckingham Palace at Christmas The Queen's pastry chefs have shared their mince pie recipe Not content with creating just one type of mince pie, the royal pastry chefs create variations made with puff pastry, and another with flaked almonds brushed with egg whites and icing sugar on top. Add a royal-approved snack to your Christmas menu with the full recipe for festive mince pies below. The recipe is also included in Royal Collection Trust's book, Royal Teas: Seasonal Recipes from Buckingham Palace . Ingredients: For the Mincemeat zest and some juice of 1 unwaxed lemon zest and some juice of 1 unwaxed orange 2 tablespoons brandy 1 tablespoon of port 1 tablespoon of rum 1 tablespoon of sherry 120g (1 cup) suet 160g (3/4 cup) golden sultanas 100g (1/2 cup) raisins 100g (1/2 cup) mixed peel 100g (1/2 cup) currants 1/2 teaspoon of ground nutmeg 1/2 teaspoon of ground cinnamon 1.2 teaspoon ground cloves 160 (6oz) russet apples, peeled and grated 500g (1lb 2 oz) sweet pastry Egg washed for sticking lids on the bases Granulated sugar … [Read more...] about The Queen’s pastry chef reveals her mince pie recipe

October 25, 2013 - 16:03 BST hellomagazine.com Halloween recipes: Witches' severed fingers biscuits Children will love making these knobbly, gnarled fingers. Makes: 24 Prep time: 30 minutes Cooking time: 10-12 minutes Ingredients 125g (4½oz) plain flour + extra for rolling 95g (3½oz) unsalted butter, cubed 110g (4oz) mature Cheddar, roughly grated ¼ level tsp cayenne pepper 1 level tsp salt 1 tsp Lyle’s Black Treacle ½ tsp boiling water 24 flaked almonds Method You will also need 2 baking trays lined with parchment paper. Preheat the oven to 190°C/Fan170°C, 375°F, gas 5. Mix the flour and butter together in a food processor for 20-30 seconds or until they resemble fine breadcrumbs. Add the cheese, cayenne and salt and pulse just until the dough is formed. Transfer to a lightly floured surface and knead briefly to make a .smooth dough. Chill for 20 minutes. Roll the dough out on a lightly floured surface to make a rectangle 30cm long x 13cm wide x 5mm thick (12”x 5”x ¼”) and cut into 24 strips. Using a palette knife, transfer to the baking trays, spacing slightly apart. Round the tops of each pastry strip into a fingertip shape. Brush the tips with a little water then press an almond ‘nail’ into the tip, pointed end uppermost. Put the treacle into a small bowl, stir in half a teaspoon of boiling water and, using a small pastry brush, brush each ‘nail’ with the treacle. Using a small sharp knife lightly score shallow ‘knuckle’ lines in each finger and then bend each finger in places to make it look knobbly. Bake on the top and middle shelves of the oven for 10-12 minutes, swapping the trays over halfway through until golden brown. Transfer to a wire rack to cool. Do ahead You can make the witch’s fingers up to 1 month ahead and freeze them in a lidded container. Alternatively, make up to 5 days ahead and store in a lidded container in the fridge. Remove from the fridge 2 hours … [Read more...] about Halloween recipes: Witches’ severed fingers biscuits

Last modified on Feb 11, 2021 17:55 GMT Sophie Hamilton Valentine's Day is coming and this delicious sweetie chocolate cake is the perfect gift. See the recipe from celebrity baker Mich Turner who bakes for the Queen Yes, we may be in this abominable lockdown, but Valentine's Day is coming which is the perfect time to bake a delicious, chocolatey cake to say 'I love you'. This rather scrummy-looking heart cake decorated in sweeties is by celebrity cake creator Mich Turner, who has made cakes for the likes of Madonna , the Queen and even Mary Berr y . The colourful bake is from Mich’s cookbook Everyday Bakes to Showstopper Cakes . Mich told us last Valentine's: "I shall be baking the Sweetheart Cake, probably decorated with rich chocolate ganache truffles for my husband." Lucky him! MORE: 23 best chocolate gifts you can buy online now for your Valentine SWEETHEART CAKE Makes a 1 x 8-inch cake, Preparation time 30-35 minutes plus cooling, Cooking time 40 minutes INGREDIENTS For the sponge 200g/7oz plain flour 150g/5oz golden caster sugar 150g/5oz soft brown sugar 50g/2oz cocoa powder 1 1⁄2 tsp baking powder 1⁄2 tsp salt 75ml/3fl oz sunflower oil 1 large egg 1 tbsp vanilla extract 190ml/6 1⁄2fl oz whole milk 190ml/6 1⁄2fl oz coffee (2 shots espresso topped up with boiling water or 2 tsp instant coffee powder) For the chocolate frosting 75g/3oz cocoa powder 100g/4oz golden icing sugar 60g/2 1⁄2oz) unsalted butter, softened 1 tsp vanilla extract 50ml/2fl oz milk For the decoration 300g/11oz favourite sweeties, including jelly sweets, Smarties, chocolate honeycomb balls MORE: Mary Berry's brilliant hack for baking a quick Victoria Sponge cake revealed INSTRUCTIONS Step 1 Preheat the oven to 190°C, 375°F, Gas 5 and lightly grease a 20cm/8in heart-shaped cake tin and the line sides and base with non-stick baking paper. Step … [Read more...] about Try the Queen’s cake maker’s cute Valentine’s Day recipe

September 30, 2014 - 13:29 BST hellomagazine.com Peggy Porschen's bridal Groomsmen cookies recipe MAKES 14 COOKIE DOUGH INGREDIENTS 200g unsalted butter, softened 200g caster sugar Seeds of 1 vanilla pod or 1 tbsp vanilla extract A pinch of salt 1 medium egg, lightly beaten 400g plain flour, plus extra for dusting ROYAL ICING INGREDIENTS makes 500g 500g icing sugar, sifted Squeeze of lemon juice (optional) 2 egg whites or 12.5g Meri-White powdered egg white (mixed with water, as per the instructions on the packet) DECORATING INGREDIENTS 1 batch vanilla cookie dough in the shape of tuxdedos (8 x 10cm) or cutters available for Peggy Porschen 500g royal icing (see above) Black, pink and orange food colours Method First prepare the vanilla cookie dough by lining 2 baking trays with greaseproof paper. Place the butter, sugar, vanilla and salt in a bowl and cream together. Do not overwork the mixture, or the cookies will spread during baking. Beat the egg in a jug and slowly add to the butter mixture, whisking until well incorporated. Sift in the flour and mix until just combined. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes. Place the dough on a lightly floured surface and prepare your cookie pops, by rolling out the cookie dough until about 4-5cm thick. Use a cutter with a scalloped circle, to cut out the cookies, then insert a cookie or a cake pop stick about halfway into the side of each cookie. Patch the back of the cookie up with some extra dough if required. Chill again for about 30 minutes, or until cool and firm. Meanwhile, preheat the oven to 175°C/Gas mark 3. Bake the cookies for 6–10 minutes, or until the edges are golden brown. Leave to cool completely on a wire rack. Prepare your paper piping bags and then make your royal icing. Place the icing sugar, lemon juice (if using) and three-quarters of the egg white or Meri-White in … [Read more...] about Peggy Porschen’s bridal Groomsmen cookies recipe

October 11, 2013 - 12:30 BST hellomagazine.com Halloween pumpkin éclair recipe Makes 15 Halloween pumpkin éclairs Ingredients for the choux pastry 65ml water 65ml milk 50g butter, in cubes, plus a little extra for greasing 2g salt 4g sugar 75g plain flour, sifted 110g eggs, around 2 large eggs disposable piping bag round nozzle, 12 mm small pâtisserie brush For the pumpkin pastry cream 150g pumpkin purée ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger 250ml whole milk 70g caster sugar 20g corn flour (or custard powder) 2 large egg yolks (around 40g yolk) 40g unsalted butter, in cubes Disposable piping bag Small nozzle, 8mm For the black and orange Halloween fondant icing 500g caster sugar 100g water superfast thermapen thermometer natural black food colour natural orange food colour 100g caster sugar 100g water Method... for the éclairs 1. Preheat the oven to 200C/400F/Gas 6. Grease two baking trays with butter. 2. Heat the water, milk, butter, salt and caster sugar in a pan until the butter has melted. 3. Away from the heat immediately tip in the flour and, using a wooden spoon, beat to combine. 4. Move the pan back over a low heat, and stir the mixture (known as a ‘panade’) until it comes away easily from the sides of the pan. 5. Remove from the heat, tip into a bowl and stir for 2-3 minutes until the mixture cools enough to add the egg. 6. Add half the eggs in one go and beat vigorously to combine. Then slowly add the remaining egg, little by little – you may not need to use all of it! Keep checking the consistency. The mixture is ready when it looks very silky, and will drop from a spoon held at an angle above the mixture – ‘dropping consistency’ . It shouldn't be runny. 7. Place the nozzle in the piping bag and fill with the mixture. Pipe 13cm lengths on the baking parchment. 8. Use a pastry brush dipped in any remaining egg to gently … [Read more...] about Halloween pumpkin éclair recipe