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

Summer cakes
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 using wooden ones, soak them in water for a minimum of half of an hour first), and toast over an open hearth, often turning, 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 center 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 reduced 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 caramelize. When the sugar is darkish brown and runny, go back the overwhelmed nuts to the pan and toss to coat. Pour out onto a tray covered with greaseproof paper – take care: it will be hot 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 caramelize. 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 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 the 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. Next, mix the strawberries with the sugar and elderflower syrup, and go away to macerate for 10 minutes. Finally, 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 (i.e., 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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