Recipes

Winter cupcake recipes

Take three delicious and indulgent cupcake recipes, courtesy of LOLA’s

Christmas boozy fun Serves 12 65g currants 65g sultanas/golden raisins 65g cranberries 225g plain all-purpose flour 1tsp baking powder 2tsp ground cinnamon 125g butter cubed and soft 130g dark brown sugar 50g caster sugar 2tbsp dark rum 2tsp vanilla extract 2 eggs 2tbsp milk chocolate coated raisins to decorate Chocolate brandy buttercream 70g butter cubed and soft 200g icing/confectioners’ sugar 3tbsp cocoa powder 1tbsp...

December 16, 2012

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Caramelised honey glazed gressingham duck recipe

This flavoursome duck recipe is a great way to soothe those winter taste buds and blows away any dull turkey recipes out the advent calendar window

Honey glazed duck Serves 4 4 Gressingham duck breast (250g each) 1 tbs garlic, chopped 1 tbs ginger, chopped 200ml port wine 50ml veal stock 20g butter 2 tbs olive oil Begin by seasoning the duck breasts on both sides.Then place the duck breasts in a frying pan, skin side down, over a medium heat for 10 minutes.Turn them over and put into the oven to roast for another three minutes at 180°C.Remove the pan from the oven and...

December 06, 2012

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Gourmet pancakes

Off home to make pancakes this evening? Why not try one of our gourmet recipes?

Venezuelan chocolate pancakes with chocolate maple syrup Serves 4 Paul A Young’s indulgent chocolate pancakes with maple syrup are made with buckwheat flour – making them suitable for those wanting a gluten or wheat-free treat. Ingredients For the pancakes 25g Venezuelan 100% dark chocolate, grated 200g buckwheat flour, or spelt 1 free-range egg 45g light muscovado sugar 350ml milk 2tps bicarbonate of soda 1tps...

December 01, 2012

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The humble fig

Enjoy them pan fried with duck breast or coated in sugar, caramalised and served with creamy ricotta and a crunchy gavotte

“The proper way to eat a fig, in society, is to split it in four, holding it by the stump, and open it so that it is a glittering,rosy, moist, honied, heavy-petalled four-petalled flower” – DH Lawrence The versatility of this humble fruit makes the fig a brilliant starter or salad dish (try with foie gras or served with Parma or Serrano ham), a sweet contrast to some of the rich meats of the season (try venison, duck or...

October 17, 2012

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