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CHICKEN AND PESTO PANCAKE WRAPS
Pancake wraps:
• 100g plain flour
• 1 large egg
•
300ml milk
Filling:
•
90g pesto (green or red)
•
2 cooked chicken fillets, shredded
handful of baby plum tomatoes large handful of fresh basil leaves
Mix the egg and milk in a jug. Sift the flour and salt into the bowl. Select speed 3. Gradually add the liquid,
increase speed to 5 or 6, and whisk till smooth and light. Cook small amounts of batter in a hot saucepan
coated with oil for a minute each side, till golden brown. Set aside and keep warm. Chop the tomatoes, tear
the basil into shreds, spread each pancake wraps with a little pesto, add cooked chicken, chopped
tomatoes, and basil. Season, roll up, and put in an ovenproof dish. Sprinkle with the two cheeses. Brown
under a hot grill till golden and bubbling.
COFFEE AND BRANDY ICE CREAM
•
3 eggs
• 75g caster sugar
•
300ml single cream
Whisk the sugar and eggs at speed 6 till smooth. Put the single cream and coffee in a pan, bring just to the
boil, then stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering pan of water and
cook gently, stirring well, till thick enough to coat the back of a spoon. Strain into a bowl and leave to cool.
Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and sugar mixture, with
the brandy. Pour into a container, cover, and freeze for 2½-3 hours, till partially frozen. Remove, stir well,
then freeze again, till the texture suits you.
BASIC BISCUITS
• 100g butter
• 150g caster sugar
•
5ml vanilla essence
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and fluffy, add the egg, and
whisk till combined. Sift the flours together then gradually add them to the mixture. Remove the bowl,
form the mixture into balls, and flatten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/
gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
BASIC MERINGUES
•
4 egg whites
• 100g caster sugar
:Combine the sugars and set aside. Whisk the egg whites at speed 6 till fairly stiff. Add half the sugar and
whisk till stiff peaks form. Remove the bowl, and fold in the remaining sugar with a metal spoon. Line a
baking sheet, spoon the meringue into ovals, sprinkle with the remaining sugar, and cook on the bottom
oven shelf at 120°C/250°F/ gas ½ for 1½ hours. Cool on a rack.
CLASSIC VICTORIA SPONGE CAKE
• 100g butter/margarine
• 100g caster sugar
•
2 large eggs
Grease two 18cm (7") straight sided sandwich tins. Line the bases with greased greaseproof paper. Cream
the butter and sugar at speed 3 till light and fluffy, gradually add the eggs, then the vanilla, then the flour.
Increase speed to 4 once the ingredients start to incorporate. Divide the mixture between the tins and
level the surfaces. Bake in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25 minutes. Cool
on a wire rack.
•
2.5g salt
•
oil for frying
• 75g Gruyere cheese, grated
•
50g Parmesan cheese, grated
•
30g instant coffee powder
•
300ml double cream
•
40ml brandy
• 1 medium egg
• 100g plain flour
• 100g self raising flour
• 100g icing sugar
• 100g self raising flour
• 1 drop vanilla essence
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