How to Make Lemon Drizzle Cake?

Lemon drizzle cake recipe


Ingredients:


225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour

For the drizzle topping:


Juice 1½ lemons
85g caster sugar


How to Make Lemon drizzle cake:

Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Creamy Strawberry Crepes Recipe | World Food Cuisines

Creamy Strawberry Crepes Recipe

These delicate Creamy Strawberry Crepes are rolled with a cream cheese filling and sliced ​​strawberries. Make them as a dessert for dessert during the strawberry season, or for a luxury weekend brunch.

Ingredients:


  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries



Directions:


  • Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.



  • Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.



  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.



  • To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.


How to Make Chocolate Chip Pecan Pie?

Ingredients:

For the pastry:

  • 300g plain flour
  • 75g salted butter, cubed
  • 100g cream cheese
  • 1 tbsp icing sugar

For the filling:

  • 150g salted butter
  • 200ml maple syrup
  • 250g light brown soft sugar
  • 100g dark brown soft sugar
  • 4 eggs, beaten
  • 1 tsp vanilla extract
  • 400g pecans, finely chopped
  • 200g dark chocolate chips, or a bar, chopped

Method:

  1. First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
  2. Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
  3. Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
  4. Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.

Tip:

An indulgent chocolate and pecan treat with buttery pastry and a gooey filling everybody can get stuck into.

Roast Cod With Paella & Saffron Olive Oil

Ingredients:

For The Paella:

  • 1 tbsp olive oil
  • 200g raw chorizo, diced
  • 3 large shallot, thinly sliced
  • 3 garlic clove, crushed
  • 2 tsp smoked sweet paprika (pimenton)
  • 300g paella rice
  • 1l fish stock
  • knob of unsalted butter
  • 300g prawn, chopped into bite-sized pieces
  • handful cooked, shelled mussels, plus 18 in their shells
  • juice ½ lemon (optional)
  • small bunch parsley, chopped

For The Saffron Oil:

  • 75ml extra-virgin olive oil
  • juice ½ lemon
  • pinch saffron threads

For The Cod:

  • 1 tbsp olive oil
  • knob of unsalted butter
  • 6 x 175g/6oz cod fillets, skin on
  • squeeze lemon juice

Method:

  • Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.

  • Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.

  • To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.

  • Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.

  • Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing.

Tip: 

  • Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron.

Spicy Sichuan-Style Prawns - World Food Cuisines

Spicy Sichuan

Ingredients:

    • 1½ tbsp groundnut oil
      • 2cm piece ginger, finely chopped
        • 2 garlic cloves, coarsely chopped
          • 1 spring onion, finely chopped
            • 450g raw prawns, shelled and de-veined

            For the sauce:

            • 1 tbsp tomato purée
            • 3 tsp chilli bean sauce
            • 2 tsp Chinese black vinegar or cider vinegar
            • 2 tsp golden caster sugar
            • 2 tsp sesame oil 
            • handful coriander leaves, to serve
            • sliced spring onion, to serve


            Method:

            1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

            Tip:

            • Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish.

            Classic Shrimp Scampi Recipe - World Food Cuisines

            Shrimp Scampi - World Food Cuisines
            Ingredients:


            • 1 (8 ounce) package angel hair pasta 
            • 1/2 cup butter
            • 4 cloves minced garlic
            • 1 pound shrimp, peeled and deveined
            • 1 cup dry white wine
            • 1/4 teaspoon ground black pepper
            • 3/4 cup grated Parmesan cheese
            • 1 tablespoon chopped fresh parsley


            Directions:


            • Boil a large pot of salt water. Add the pasta and return the pot to a boil. Cook until al dente. Drain well.
            • Melt the butter in a large skillet over medium heat. Add garlic and shrimp. Cook, stirring constantly for 3 to 5 minutes.
            • Add wine and pepper. Bring to a boil and cook for 30 seconds, stirring constantly.
            • Mix the shrimp with the drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.