1、Dutch baby pancake with drunken cherries

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Dutch baby pancake with drunken cherries recipe

Ingredients

Method

Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
  • Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up – remove the top shelf, if you can, as the pancake will puff up as it cooks.
  • Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.
  • When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don’t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

  • https://www.truecookbook.com/recipe/dutch-baby-pancake-with-drunken-cherries-8078/

    2、Grilled baby onions with cream & basil

    Add tender, creamy baby onions to your roast beef this Sunday for a taste of comfort food heaven
    Grilled baby onions with cream & basil recipe

    Ingredients

    Method

    1. Simmer the onions in the stock for 30 mins, adding a little water if needed to keep them covered. Meanwhile, in a small pan, melt the butter, then add the flour and cook for 1-2 mins. Stirring constantly, gradually pour in the milk, then the cream, and bring to the boil. When you have a smooth white sauce, remove from the heat. Allow to cool a little before stirring in the egg yolks, spices and seasoning.
    2. Heat grill to high. Drain the onions and lay them in a single layer in an ovenproof dish. Spoon over the cream sauce to cover. Grill for 5 mins until lightly browned, then scatter over the basil before serving.

    3、Orange crunch creams with warm cherries

    A mix of mascarpone, cream and crème fraîche seems indulgent, but together they give a fresh and balanced creamy flavour
    Orange crunch creams with warm cherries recipe

    Ingredients

    Method

    1. Line a 20 x 30cm baking tray (or similar) with greaseproof paper. In a large mixing bowl, beat together the zest, mascarpone, crème fraîche, cream, sugar and vanilla seeds until smooth and thick. Tip into the tray, smooth with a palette knife, then chill for 2 hrs until firm. Can be made up to a day ahead.
    2. Meanwhile, put the biscuits into a food bag and bash to crumbs with a rolling pin. When the orange cream mix is firm, tip half of the biscuits onto a tray or board. Flip the baking tray over onto the crumbs. Lift the tin and paper off, then sprinkle with the rest of the crumbs. Using a medium straight-sided cutter or ring (about 7cm across), cut out individual portions – dip the cutter into hot water and dry off before you make each cut into the mix. Lift straight onto serving plates if you have room in the fridge to store them, or transfer onto a flat baking sheet lined with greaseproof paper. Return to the fridge until ready to serve – can be done up to 4 hrs ahead. You will have some mix left when you’ve cut out all 8 portions, but don’t throw it away – keep to serve with fruit or stir in any leftover crumbs and freeze in a tub for a quick, creamy, crunchy ice cream.
    3. When you’re ready for dessert, put the cherries, butter, sugar and kirsch or cassis, if using, into a saucepan over a medium heat. Toss until the sugar starts to caramelise and the juice comes out from the cherries to make a syrupy sauce. Spoon the warm cherries over the cold creams and serve straight away.

    4、Squashed baby potatoes with rosemary

    Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate
    Squashed baby potatoes with rosemary recipe

    Ingredients

    Method

    1. Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.

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