Summer cakes to cook at the barbeque – recipes

Prep five min
Cook 15 min
Makes 6

200ml double cream
1 pinch flaked sea salt
200g 70% darkish chocolate, damaged into small pieces
6 large marshmallows
12 desirable-nice chocolate chip and hazelnut cookies
First make the chocolate spread. Heat a saucepan on the fire (or hob), upload the cream and salt, then bring to a boil. Put the damaged chocolate right into a bowl, pour within the warm cream, whisk till the chocolate is melted and easy, then tip back into the pan and hold heat.

Put the marshmallows on skewers (in case you’re the usage of wooden ones, soak them in water for as a minimum half of an hour first), and toast over an open hearth, turning often, till golden brown throughout.

Lay all 12 cookies on a tray, and spread the side facing up with the chocolate mix. Put a marshmallow within the centre of six of the cookies, pinnacle with the closing cookies sauce facet down, and serve.
Baked stone culmination, mascarpone, meringue, amaretto

Prep 20 min
Cook 20 min
Serves 4

6 ripe blended stone fruit – peaches, nectarines, plums or apricots, say (or keep on with one fruit), halved and stoned
250g demerara sugar
250g mascarpone
250ml double cream
50g runny honey
1 vanilla pod, cut up lengthways and seeds scraped out
100g entire blanched hazelnuts
200g caster sugar
100ml amaretto
6 bought-in meringues, gently crushed
1 small bunch mint, leaves picked

Dip the reduce side of each fruit half inside the demerara sugar, then lay them cut side up on a big plate or tray.

In a medium bowl, whisk the mascarpone, cream, honey and vanilla seeds to smooth peaks.

Roast the hazelnuts in a pan over the barbecue till browned, tip right into a mortar, go away to chill a bit, then overwhelm gently.

Now for the praline: tip the caster sugar into the equal warm pan over the fireplace and wait until it begins to caramelise. When the sugar is darkish brown and runny, go back the overwhelmed nuts to the pan and toss to coat. Pour out on to a tray covered with greaseproof paper – take care: it will be particularly warm and sticky – then go away to cool and harden.

Heat a frying pan over the fire, then lay inside the fruit cut side down and leave to prepare dinner for three to 4 mins, until you begin to see the sugar caramelise. Turn over the fruit, cook dinner for 3 to 4 minutes extra at the pores and skin facet, then pour over the amaretto and stand again because it will very probably seize light. Once the flames have subsided and the alcohol has burned off, switch the fruit to a platter and leave to cool for 5 minutes.

Put three pieces of fruit on every plate, spoon the gentle-whipped cream over the top and scatter on the beaten meringues and mint leaves. Chop the praline into shards (use a massive heavy knife), sprinkle on pinnacle and serve.
Scotch pancakes, macerated strawberries, cream

Prep 10 min
Macerate 10 min
Cook 10 min
Serves four

For the pancakes
360g undeniable flour
¾ tsp bicarbonate of soda
1 ½ tsp cream of tartar
80g caster sugar
three medium eggs, beaten
230ml entire milk
Butter, for frying

For the strawberries
400g strawberries, hulled and halved (use neighborhood ones, preferably)
1 tbsp caster sugar
1 splash elderflower syrup

For the cream
400ml double cream (I use Somerset cream, however once more, use one neighborhood to you, if you could)
1 vanilla pod, cut up lengthways and seeds scraped out
2 tbsp runny honey

To make the pancake batter, sift the flour, bicarb, cream of tartar and sugar right into a bowl. Add the eggs and 200ml milk, then beat right into a thick batter, including the remaining 30ml milk handiest if needed to skinny it out a chunk.

Mix the strawberries with the sugar and elderflower syrup, and go away to macerate for 10 minutes.

Whisk the cream, vanilla seeds and honey to tender peaks.

Melt a small knob of butter in a big, heavy-based frying pan set over embers till it sizzles, then wipe the butter across the pan with kitchen paper. Cooking them in batches, drop about two tablespoons of batter per pancake into the pan, and fry for two or 3 minutes. When air bubbles pop on the top, turn over and cook dinner on the other aspect for any other short while. Keep heat and repeat with the closing batter – you ought to emerge as with 12 pancakes.

When the pancakes are cooked, divide among four plates (ie, 3 according to portion), and top with a massive spoonful of cream and a number of the macerated strawberries, ensuring to get a number of the juices, too.
Rum-soaked pineapple


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