Sixtyplusurfers Competition
Win an Italian Olive Oil and Pasta Hamper
Sixtyplusurfers has teamed up with the Artisan Olive Oil Company to offer one lucky reader the chance to win an Italian Gourmet Olive Oil, Balsamic Vinegar and Pasta Hamper worth £45.
Our gourmet olive oil and balsamic vinegar set includes one bottle of 500ml of the delicate organic Franci Bio extra virgin olive oil, one bottle of Due Vittorie Oro ultra dense balsamic vinegar 250ml, and one pack of Pasta Natura organic and gluten free tagliatelle (250g) in an elegant gift box.
Pasta Natura Organic Gluten-Free Corn and Rice Tagliatelle 250g is hand-made and slow dried in the Piedmont region, in the North of Italy by an artisan family. Its beautiful texture, delicious taste and lovely colour makes it a great healthy alternative to classical pasta.
Frantoio Franci Delicate Organic Extra Virgin Olive Oil 500ml is a new addition to the Franci organic selection. It is a light fruity extra virgin olive oil with ripe vegetal notes of tomato and artichoke leaf. It offers a sweet taste with mild bitterness and spiciness in good harmony.
Recommended for soups, vegetables purées, salads, raw and cooked vegetables of delicate flavours, fish and meat. It is produced by Frantoio Franci (Flos Olei 2024: maximum score 100 points), one of Italy’s most renowned olive oil producers.
The farm, based near Montalcino in Montenero d’Orcia is currently managed by Giorgio Franci, having taken over from his father Fernando. The mill quickly became famous through its flagship Villa Magra Grand Cru, which has long been regarded as the pioneer on the segment of olive oils of the highest quality.
Oro Balsamic Vinegar of Modena Due Vittorie has been Italy’s best-selling premium balsamic vinegar (250ml format) since 2010. It is produced in Modena with 80% cooked grape must and 20% wine vinegar without any artificial ingredients.
It offers a very high density of 1.33 and a perfect bitter-sweet balance with a black cherries aftertaste. This versatile ultra-dense balsamic vinegar of Modena is delicious on salads, vegetables, cheese and also desserts such as fruit salads and ice cream.
The Due Vittorie Oro Balsamic Vinegar of Modena is naturally dense and contains only cooked grape must and wine vinegar. This full bodied balsamic spends time in oak barrels which favours the transfer of tannins.
Oro Balsamic Vinegar of Modena Due Vittorie has won a great taste award in 2018 from the Guild of Fine Foods. It is available in a 250ml glass bottle.
Modena Balsamic Vinegar, a culinary gem aged to perfection, originates from the lush vineyards of Modena, Italy. Renowned for its rich, sweet flavour and velvety texture, it elevates dishes to new heights. From enhancing salads to complementing grilled meats and even sweet desserts, Modena Balsamic Vinegar effortlessly infuses a touch of sophistication into every culinary creation.
The Artisan Olive Oil Company is an importer, wholesaler and distributor of award-winning olive oils and Mediterranean fine foods and ingredients based in London. We are extremely passionate about tasty and healthy natural products. We find rare products from small artisans who share our passion for quality and taste.
We started as olive oil sommeliers, tasting a large selection of Mediterranean extra virgin olive oils. We visited many of the most awarded olive oil producers in Italy, Spain and Tunisia. We use chemical and sensory analysis to identify excellent olive oils.
Our extensive product range includes olive oil, vinegar, dips, spreads, sauces, jams, marmalade, chutney and snacks.
For more information about the Artisan Olive Oil Company visit the website at www.artisanoliveoilcompany.co.uk
For Your Chance to Win
Tell us which region of
Italy is Pasta Natura Tagliatelle hand-made?
a) Tuscany
b) Piedmont
c) Campania
d) Lombardy
To Enter the Competition
Tell us which region of Italy is Pasta Natura Tagliatelle hand-made? Then send in your answer with your name, address and telephone number to the Sixtyplusurfers email address at sixtypluscomp@hotmail.co.uk or click on the special blue link below:
* Please label your entry Artisan
Olive Oil Hamper Competition
* This competition is open to
our UK readers only
* Names and addresses of entrants
will not be shared with third parties
and will be deleted after the prize
draw has been made
Welsh Lamb Recipe
Spring Minted Leg
of Welsh Lamb
This delicious Welsh Lamb recipe will make a stunning centre piece for your Easter celebrations. Sure to be a family favourite, it serves at least five guests.
Created by Hybu Cig Cymru, serve it with traditional mint sauce.
Ingredients
• 1 leg of PGI Welsh Lamb
• 2 tbsp olive oil
• 2 small onions, sliced
• Seasoning
• 2 large handfuls of fresh mint leaves, roughly torn
• 6 tbsp white wine vinegar
• 2 tbsp brown sugar
Ingredients for the Mint Sauce
• 1 large handfuls of fresh mint leaves, roughly torn
• 6 tbsp white wine vinegar
• 1 tbsp brown sugar
Method
1. Cooking time for the lamb is medium – 25 minutes per 450g/500g plus 25 minutes, or well done – 30 minutes per 450g/500g plus 30 minutes.
2. The oven temperature should be 180°C, fan oven 160°C or gas 4.
3. Weigh the lamb joint and calculate the cooking time. Place the lamb on a board and make several slits into the joint.
4. Line a large roasting tin with foil. Place the oil, onions, seasoning, mint, vinegar and brown sugar into the roasting pan, add the lamb and roll around to coat thoroughly. Roughly squash some of the onions, mint and sugar into some of the slits – leave to marinate for two hours, covered and in the fridge.
5. Remove from fridge, spoon over any marinade juices, scrunch the foil very loosely around the bottom of the joint and cook for the calculated cooking time. Baste the lamb joint a couple of times during cooking. Mix all the ingredients together for the mint sauce and allow to stand at room temperature for about 20 minutes to infuse flavours.
6. Remove the lamb joint from oven and allow to stand for about 15-20 minutes before carving. Serve on a bed of steamed spring vegetables and spoon over the cooking juices.
For more information visit the website at www.eatwelshlambandwelshbeef.com
New Potato Frittata
Parmigiano Reggiano
Potato Frittata
Embrace the flavour of Parmigiano Reggiano in this wonderful baked potato frittata cake.
You can serve it warm with salad leaves for lunch or supper, or cold for packed lunches and picnics.
This recipe is by Parmigiano Reggiano and serves four.
Ingredients
• 750g new potatoes, scrubbed
• 20g butter
• 1 red onion, finely sliced
• 200g Parmigiano Reggiano, finely grated
• 2 tbsp chopped fresh chives or parsley
• 2 eggs
• 200ml single cream
• Salt and freshly ground black pepper
• Fresh herbs and salad leaves, to garnish
• Parmigiano Reggiano shavings
Method
1. Cook the new potatoes in lightly salted boiling water until almost tender for about 10-15 minutes. Drain well and cool.
2. Meanwhile, preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use a little butter to grease a 20cm (8 inch) loose-based cake tin.
3. Melt the rest of the butter in a frying pan and cook the onion for about 4-5 minutes, until softened. Put to one side while you slice the potatoes thinly.
4. Arrange a layer of sliced potatoes, onion and Parmigiano Reggiano in the cake tin. Season with black pepper and sprinkle with chives or parsley. Repeat the layers. Beat the eggs and cream together and pour into the tin. Stand on a baking sheet.
5. Bake for 30-35 minutes, until golden brown. Cool for 15-20 minutes, then turn out carefully and serve, garnished with fresh herbs and salad leaves.
6. Add some shavings of Parmigiano Reggiano just before serving.
For information on Parmigiano Reggiano visit www.parmigianoreggiano.com
Salmon & Spinach Recipe
Salmon with Creamed
Spinach & Kale
This gorgeous salmon recipe is packed with healthy ingredients for a hearty meal. In addition to salmon it includes spinach, kale and tomatoes.
This recipe serves four people and has been created by Discover Great Veg.
Ingredients
• 2 salmon fillets
• 200g vine on cherry tomatoes
• 100g kale
• 50g quark
• 50g low fat soft cheese
• ½ tsp ground nutmeg
• 450g spinach
Method
1. Preheat the oven to 200°C, gas mark 6.
2. Place the salmon and tomatoes on the vine in a small roasting tin and roast for 15 minutes.
3. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain. Place the quark, soft cheese, kale and nutmeg in a food processor and puree.
4. Put the spinach in a colander and pour over boiling water until just wilted and add half to the food processor and pulse again.
5. Place remaining spinach on 2 plates. Add the salmon and spoon over the spinach sauce, top with the tomatoes and serve with new potatoes.
Cooking Suggestion
Try making it with roasted chicken breast instead of salmon.
For more information about Discover Great Veg visit www.discovergreatveg.co.uk
Healthy Fish & Chips
Fish & Chip Traybake
This healthy fish and chips fakeaway is full of flavour and has been given healthy makeover by baking rather than frying. The fish is coated in a crispy low sugar granola and wholegrain breadcrumb topping.
The sweet potato wedges are jam-packed full of beta-carotene and the ‘tartare sauce’ comprises of natural yoghurt, with lemon and capers which is a lower-fat alternative. This recipe has been created by Lizi’s.
Ingredients
• 2 cod fillets
• 2 tbsp plain flour (heaped)
• 1 egg, whisked
• 80g Lizi’s Low Sugar Granola
• 2 sweet potatoes
• 160g frozen peas
• 4 tbsp natural yoghurt
• 1 lemon
• 1 tbsp capers, sliced
Method
1. Preheat the oven to 200°C. Slice the sweet potatoes into long strips to make wedges. Place them on a baking tray, drizzle with oil and season with salt and pepper. Bake for 18-20 minutes.
2. While the potatoes roast, place the flour, salt and pepper into a food processor and blend until mixed.
3. Put three bowls to the side. Put the plain flour into a bowl with salt and pepper. Place the whisked egg into the second bowl, and the blended granola into the third bowl.
4. Cover each fillet of fish in the flour mixture, and then dunk in the egg and then the Lizi’s Low Sugar Granola coating. Press gently to ensure it sticks and fully coat each side of the fish.
5. Take the potatoes out of the oven and place the fish onto the same baking tray, ensuring the tray is oiled so they don’t stick. Drizzle over oil onto the fish and season with salt and pepper.
6. Bake the fish and potatoes for 10-15 minutes and turn halfway through.
7. Cook and blend frozen peas with a little oil, salt and pepper. In a bowl mix yoghurt, capers and a small of lemon zest and lemon juice. Taste to ensure you’re happy with the flavour.
8. Serve fish, with sweet potato chips, peas, and healthy yoghurt tartar. Enjoy!
For more information about Lizi’s visit www.lizis.co.uk
Sixtyplusurfers Interview
Melanie Johnson
Interview by Jenny Itzcovitz
Melanie Johnson is the author of Bundt, a delightful book featuring delicious recipes using a Bundt pan.
In our fascinating interview, Melanie tells us what inspired her to write the book, some of her favourite recipes and what they mean to her. She also shares a delicious recipe for Snickerdoodle Bundt for you to try at home.
Can you tell us a bit about yourself and where you come from?
“I was born in Australia, but my mother is German and my father is British and I grew up living between Austria and the UK – which I think makes me a cocktail!”
When did you first take an interest in cooking? Who inspired you and taught you the basics?
“My earliest cooking memories are of helping my German grandmother make chicken soup and of cooking in her garden. She would set up a table outside with a treasure trove of ingredients and my sister and I would run wild making whatever we wanted, which I think definitely gave me a certain confidence in the kitchen.
“As I grew older I taught myself the basics of techniques by practicing recipes for breads or meringues, but when I knew it was getting serious I decided to do a year long chef’s diploma because there were gaps in my knowledge that I wanted to fill.”
You write the Kitchen Garden Cook column for Country Life and work as a professional chef. Can you tell us about this and what your work entails?
“My column in Country Life continues to give me such joy. I create the whole page myself from recipe development to styling to photography which makes it a really satisfying, creative outlet.
“When I started the column, I remember my editor saying, “What do we do when you run out of ideas?”
“It’s eleven years later and I have never run out of ideas! Food tastes change; styling tastes change; it’s been interesting to see how much over such a relatively short period of time.”
You have recently published ‘Bundt’, a delightful cookery book featuring 120 recipes that you can make in a Bundt pan. Why did you decide to write the book? And how did you go about researching the recipes to include?
“Bundt is my baby! I wanted to write about something that really meant something to me and between my grandmother always having a classic chocolate and vanilla marbled ‘Kugelhupf’, as they’re known in Austria, in her kitchen and seeing them in every cafe in Austria I wanted to explore them as a theme.
“Once I started recipe testing, I was amazed at how versatile a bundt tin actually is! My favourite discovery was that a pannacotta in a bundt tin becomes the most spectacularly beautiful, pastry chef worthy dish.”
Can you tell us a bit about the different types of Bundt pans? What are the main shapes, and where does the Bundt originate from?
“There are so many wonderfully shaped bundt tins. Some suit certain recipes more than others to really show off their designs, but you can’t go wrong with a classic ‘Heritage’ shaped bundt pan.
“Bundts are all over Europe, especially in the north and when Scandinavians immigrated to the US they took their pans with them and word quickly spread there – and they are actually more well known in the US than they are in the UK.”
Your book includes many beautifully decorated cakes with delicious fillings and stunning toppings? What is your favourite show-stopping cake and who have you made it for?
“My favourite show stopper cake would have to be the Bubble Gum Bundt that I made for my daughter’s birthday.
“I made it as a double tier bundt. I used a full size bundt with a smaller one on top of it, and added edible butterflies and it was deliciously pretty!”
How are you planning to spend Easter this year? Will you be baking or entertaining?
“This year we will spending Easter at home. My daughter has her GCSE’s so its time so focus!
“We will, of course, be having a family lunch on the Sunday and I can’t resist decorating and making Easter bakes for the days building up to it.
“I’ll definitely make the Hot Cross Bundt, and the bundt with the hidden bunny inside – so sweet – and I’ll post it on Instagram if you want to take a look.”
Do you have a simple recipe that you can share with Sixtyplusurfers readers for Easter?
“I’d love to share one of my all time favourites from the book which is buttery and rolled in cinnamon sugar like a giant doughnut. It’s hard not to like it.”
Snickerdoodle Bundt
Ingredients for the 6-cup Anniversary Bundt® pan
• 15g (1 tbsp / ½ oz) butter
• 15g (1 tbsp / ½ oz) plain flour
Ingredients for the cake
• 115g (½ cup / 4 oz) unsalted butter, softened
• 140g (¾ cup / 4¾ oz) golden caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• A pinch of salt
• 115g (1 cup / 4oz) self-raising flour
• 50ml (¼ cup / 1¾ fl oz) buttermilk
Ingredients to finish
• 50g (3 tbsp) unsalted butter, melted
• 75g (5 tbsp / 1/3 cup / 2¾ oz) golden caster sugar
• 1 tbsp ground cinnamon
Method
1. Preheat your oven to 160°C fan / 180°C / 350°F / gas 4.
2. Melt the butter, then use a pastry brush to brush it evenly over the inside of a 6-cup Anniversary Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling.
3. Sift over the flour, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside.
4. Place the butter and sugar in a large bowl and mix with hand-held electric beaters until pale and fluffy. Add the lightly beaten eggs, one at time, mixing to combine before adding another. Add the vanilla and mix briefly to combine. Add a third of the flour and mix briefly, then add half of the buttermilk and mix. Repeat again and end with the final third of flour.
5. Mix until just combined and smooth. Scrape the batter into the prepared pan. Bake for 25–30 minutes or until a skewer inserted into the cake comes out clean and the cake springs back to a light touch. Leave to cool in the pan on a wire rack for 10–15 minutes so the air can circulate, then invert onto the wire rack.
6. While the Bundt is still warm, use a pastry brush to brush the entire outside with melted butter. Combine the sugar and cinnamon on a plate, then roll the Bundt gently in the sugar. Sprinkle or spoon the remaining sugar over generously to cover the whole Bundt.
7. Serve warm. Store in an airtight container for up to 5 days.
What do you enjoy most about baking and devising a new recipe?
“I love the blank canvas moment when you could go in any direction! Ultimately, I am foodie – through and through – so for me it’s about thinking of something really delicious that I would want to eat.”
What are your favourite ingredients that you always like to have in your store cupboard and fridge?
“Favourite ingredients are best quality butter – this will transform your bakes. I don’t buy into margarine in baking because I think butter adds such a superior flavour.
“My other favourite is tamarind. Tamarind is in Worcestershire sauce, and it really is an instant fix for depth of flavour in savoury dishes.”
What is your favourite Bundt pan and what effects can you create with it?
“I go through phases of loving certain shapes and right now I’m in love with the braided pan. I love the chunky look and that the design is so defined.”
Bundt pans are generally used for making sweet cakes and desserts. But can you also make savoury things in them? Do you have a savoury cake or bread that also works well in a Bundt?
“There are so many things you can make in a bundt pan. I made a sushi ring for a friend’s party last Summer, you can make frittatas, savoury pannacottas (think avocado pannacotta with prawns and diced mango), or any of the breads. The options are endless.”
Baking with children and grandchildren is a lovely way to get them involved and teach them how to cook. What would you suggest?
“Most of the bakes in the book are very simple so you could easily make them with youngsters but one of the simplest is the Snickerdoodle. The recipe in the book is for a smaller 6 cup bundt pan so if you have the larger one simply double the recipe.”
Do you have any cookery tips and advice to share for beginners to encourage them to do more baking, rather than buying ready-made cakes?
“I think the taste of homemade cakes will convert anyone thinking they should buy them but it’s also the satisfaction that baking brings.
“We live such busy lives that there are few things that so slow us down for a moment to be creative and baking is something to share so naturally brings people together.”
What is the best cake to make if you want to get started with a Bundt?
“I sound like I’m really selling that Snickerdoodle Bundt, but it is a great place to start. Simple, delicious and will last for days.”
Which Bundt should you use? And how should you prepare it to get the best results?
“You can use any bundt tin and I like to prepare them using the mixture at the back of the book which is simply whizzed up flour, vegetable shortening and vegetable oil. It really works!”
Springtime is perfect for hosting afternoon tea and family gatherings, what are your top tips to keep all your guests happy, stay relaxed, and enjoy themselves?
“Planning before everyone arrives is key to being relaxed and enjoying yourself too. If you have a large group for lunch, I think ‘sharing plates’ make it simpler because you can have them all ready to go and everyone can help themselves.
“Bundts are also great because they are so pretty they can be a centrepiece to your table while you have lunch or on a buffet table. If I’m hosting an afternoon tea, I always have a central feature bundt and then add small bowls to the table of berries and popcorn and probably scones and finger sandwiches, and lots of daffodils and tulips, of course!”
“Can you share a story with us about a cake that you have made for someone special or famous? How did you make it? And what did the recipient appreciate most about it?
“I made Raspberry Ripple Cheesecake Brownies for Perrie Edwards from Little Mix and then the other Little Mix girls liked them so much they requested more for their birthdays!
“Perrie shared the recipe with her followers, and it went viral all over the world.”
Do you have a special message for readers of Sixtyplusurfers?
“I really hope you will give Bundt baking a go, if you haven’t already, and please always feel free to message me and ask any about baking issues you might be having. I’d love to help!”
Bundt by Melanie Johnson is published by Ebury Press. Price is £28 for the hardback.
For more information about the book visit www.penguinrandomhouse.com
Onion & Parmigiano Tart
Onion & Parmigiano Reggiano Tart
Red Onion, Thyme & Parmigiano Reggiano Tart is a recipe of few ingredients but where technique is very important. Although not commonly instructed, it’s best to pre-cook the puff pastry to ensure it’s fully cooked and you’re not left with a layer of uncooked pastry, especially away from the edges.
The red onions and Parmigiano Reggiano gives an intense sweet-salty balance, with the flaky pastry giving necessary texture. This recipe was developed by Tastehead for the Consorzio del Parmigiano Reggiano and serves 4-6 people.
Ingredients:
• 50g unsalted butter
• 1 kg red onions, peeled and sliced lengthways
• Salt and freshly ground pepper to taste
• 1 pack puff pastry, ready rolled, preferably all butter (pack size varies from 320g to 375g)
• Oil and flour for the baking sheet
• Egg, beaten with a pinch of salt
• 1.5g fresh thyme, leaves only, picked from approx. 6-8 sprigs (1 tbsp)
• 100g Parmigiano Reggiano
Method
1. Pre-heat the oven to 180°C (fan). Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened. This will take anywhere between 30 and 40 minutes. Season during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
2. While the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet. With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg. Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up.
3. Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry but it will be cooked properly. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top. Give the border another egg wash then return to the oven for 10 minutes. Remove when lightly browned on top.
4. Best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.
For information on Parmigiano Reggiano visit www.parmigianoreggiano.com
Parmesan & Grapefruit Salad
Parmesan & Pink Grapefruit Salad
This colourful, nutritious salad is so simple, yet so refreshing! It serves two people.
This recipe is by Parmigiano Reggiano.
Ingredients
• 2 generous handfuls rocket or mixed salad
• 2 pink or red grapefruit
• 2 ripe avocados, peeled, pitted and sliced
• Parmigiano Reggiano cheese shavings
• 1 tsp wholegrain mustard
• 2 tbsp olive oil
• Freshly ground black pepper
Parmesan & Parsley Spread Ingredients
• 40g butter
• 80g Parmigiano Reggiano finely grated
• 1 tbsp chopped fresh parsley
• Crusty bread or sourdough toast, to serve
1. First, make the Parmesan and Parsley Spread by mixing together the butter, grated Parmigiano Reggiano and parsley. Chill until ready to serve.
2. Arrange the rocket or salad leaves on 2 serving plates. Using a sharp serrated knife, peel the grapefruit, removing all the pith. Slice into segments, removing all the membrane. Do this over a mixing bowl to catch all the juice.
3. Share the segments between the salads along with the slices of avocado. Top the salads with plenty of Parmigiano Reggiano cheese shavings (do this with a vegetable peeler for best results).
4. Mix the wholegrain mustard and olive oil into the grapefruit juice and sprinkle over the salads. Season with freshly ground black pepper. Serve with crusty bread or sourdough toast and the Parmesan and Parsley Spread.
For information on Parmigiano Reggiano visit www.parmigianoreggiano.com
Showstopper Cake Recipe
Camp Coffee Cream Heart Cake Recipe
This beautiful Camp Coffee Cream Heart Cake is perfect for celebrations. Add some pastel mini Eggs for Easter.
This delicious recipe is by Camp Coffee.
Ingredients for the Frosting
• 350g softened unsalted butter
• 750g sifted icing sugar
• 200g cream cheese
• 2½ tbsp Camp Coffee
• 2 tsp vanilla bean paste
Ingredients for the Sponges
• 200g spreadable butter or margarine
• 200g caster sugar
• 4 medium eggs
• 225g self-raising flour whisked with 1 tsp baking powder
• 125g buttermilk
• 2 tbsp Camp Coffee
• 2 tsp vanilla bean paste
Baking Equipment
• Two 20cm round cake tins, base and side lined
• Stand mixer/electric beaters or wooden spoon and bowl
• Palette knives
• Cake smoother (optional)
• Large bread knife
• Edible flowers, chocolates or Easter eggs to decorate
Method
1. Preheat the oven to 180°C fan and prepare the tins.
2. Cream butter, vanilla and sugar until pale and fluffy, add the Camp Coffee and beat again.
3. Beat in eggs one by one, mixing well between each addition.
4. Add half the flour and gently fold into the mix. Then add half the buttermilk, mix in and repeat with the rest of the flour and buttermilk.
5. Pour evenly between the tins, level off the batter and bake 20-25 minutes, until the top springs back when lightly touched and the sponge is cooked through in the centre.
6. Cool for 5 minutes, then turn out. Continue to cool, on a wire rack until completely cooled.
7. Make frosting by beating the butter and cream cheese, then add the icing sugar in slowly, beating well between each addition, until pale and fluffy. Add the vanilla and Camp Coffee and whip up until the consistency is smooth and creamy.
8. To assemble, sandwich the layers with frosting and smooth around the sides, place into the fridge to set for about 30 minutes.
9. To create a heart shape, use the bread knife to mark a cross on top of the cake, dividing it into equal-sized quarters (but don’t cut it). Using the marks as a guide, trim one half of the cake to a point by neatly slicing off the rounded edges. Take care to keep each of the two off-cuts in one (roughly semi-circular) piece.
10. Take the two ‘humps’ you’ve cut off and stick to the rounded end of the cake with frosting, to form the top of the heart. Smooth all around with more of the frosting, to cover any gaps and seal in the crumbs. Cut a little ‘V’ into the heart at the top to accentuate the shape, smooth over with more frosting, and chill in the fridge for another 30 mins or so.
11. Decorate with the remaining frosting by spreading the rest over the top and sides, use a palette knife or butterknife to make little swirls and flicks in the frosting. Decorate with edible flowers, or for an Easter twist, some pastel mini eggs look lovely.
12. The cake will keep in the fridge for up to 3 days, bring to room temperature before eating.
For details about Camp Coffee and recipes visit www.campcoffeeclub.co.uk
Hot Cross Bun Trifle
Ginger Hot Cross
Bun Trifle Recipe
This stunning Hot Cross Bun Trifle with hot cross buns and chocolate stars is a lovely dinner party dessert with the wow factor.
Serve it as a festive Easter treat for family and friends. This recipe is by Opies.
Ingredients
• 8 hot cross buns
• 1 jar Opies Stem Ginger in Syrup
• 600ml double cream
• 75ml Disaronno
• 250g salted caramel
• 800g chocolate custard
• 50g chocolate chips or chocolate stars, to decorate
Method
1. Split the hot cross buns then toast until golden. Cut each half into quarters and line in the bottom of a trifle dish. Finely dice 2-3 balls of stem ginger and scatter over the top, then pour over half the syrup from a jar of Opies Stem Ginger followed by the Disaronno.
2. Beat the double cream until very thick, then spread over a layer of double cream followed by a layer of chocolate custard. Repeat the order then add the salted caramel, reserving a tablespoon or two for the topping.
3. Finely dice another 2-3 balls of stem ginger and scatter over the salted caramel. Place the remaining double cream into a piping bag and pipe over the final layer of double cream. Drizzle over the remaining salted caramel followed by the chocolate chips or stars.
For more information about Opies visit www.opiesfoods.com
Cavolo Nero Brownies
Chocolate Cavolo
Nero Brownies
These delicious Chocolate Brownies are a lovely way to enjoy a treat with the extra goodness of healthy Cavolo Nero.
Cavolo Nero is rich in calcium, iron and fibre, as well as vitamins A, C and B, it also contains vitamin K and antioxidants, which makes it great to protect against ageing.
This fun recipe makes 12 brownies and is by Discover Great Veg.
Ingredients
• 200g plain chocolate, broken into pieces
• 225g butter, diced
• 200g pack cavolo nero
• 225g light brown soft sugar
• 3 medium eggs
• 100g plain flour
• 1 tsp baking powder
Method
1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 22cm square tin.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.
3. Meanwhile, cook the cavolo nero in boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop.
4. Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero.
5. Mix together the flour and baking powder and fold into the brownie mixture and pour into the prepared tin.
6. Bake in the oven for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
For more information about Discover Great Veg visit www.discovergreatveg.co.uk
Hot Cross Bun Pudding
Hot Cross Bun Bread
& Butter Pudding
This festive Chocolate Caramel & Ginger Hot Cross Bun Bread & Butter Pudding is a decadent way to use hot cross buns and a lovely dessert for Easter.
Serve it with warm custard. Created by Opies, it serves six people.
Ingredients for the Pudding
• 6 hot cross buns, sliced into 4
• 3 large eggs
• 300ml whipping cream
• 300ml milk
• 1 tsp vanilla extract
• 75g golden caster sugar
• 3 balls of Opies Stem Ginger with Syrup, finely chopped, syrup reserved
• 3 tbsp Carnation caramel sauce
Ingredients to Serve
• Fresh warm custard
• Some of the leftover caramel sauce
Method
1. Take a large oven dish that will fit 6 hot cross buns comfortably and arrange the sliced hot cross buns in the dish.
2. In a large bowl whisk together the eggs, whipping cream, milk, vanilla extract, caster sugar and 2 tablespoons of the reserved stem ginger syrup.
3. Pour the batter evenly over the hot cross buns. Scatter over the finely chopped stem ginger, cover and leave in the fridge for a couple of hours to allow the hot cross buns to absorb the mixture. You could also leave it overnight. Pre-heat the oven to 190°C / 170°C fan / gas 3.
4. Drizzle over half of the carnation caramel sauce and cook in the oven for about 30-35 minutes, until the custard is set but still retaining a slight wobble.
5. Leave to cool slightly before serving with fresh custard and a little drizzle of caramel sauce.
For more information about Opies visit www.opiesfoods.com
Lizi's Chocolate Mousse
Lizi’s Chocolate Mousse with Granola
So simple to make, this chocolate mousse is gorgeously indulgent. After one spoonful, you will wonder why you haven’t been making this for years.
Perfect for an Easter pudding but it also keeps brilliantly in the fridge so you can reach for it when you need a fantastic chocolate fix. This recipe is by Lizi’s.
Ingredients
• 2 x 400ml tins of full fat coconut milk (these need to be left overnight in the fridge)
• 2 tablespoons of icing sugar, sifted
• 50g dark chocolate, melted (use vegan if you prefer)
• 50g dark chocolate, coarsely grated
• 80g Lizi’s Indulgent Moments Caramelised Croquant
Method
1. Chill the tins of coconut milk in the fridge overnight.
2. With the hob on a medium heat, place the heatproof bowl over a pan of simmering water. Be careful that the water doesn’t boil and avoid over stirring. If easier, melt the chocolate in a heatproof bowl in 30-second bursts in the microwave and stir.
3. Put the melted chocolate on one side to cool.
4. Open the tins of coconut milk at the bottom and pour into a large jug. You just need the cream.
5. Scrape the thick coconut cream into a large mixing bowl. Add in the icing sugar and whisk until light and fluffy. (Use an electric whisk if you have one to hand).
6. Spoon a small amount of the whipped coconut cream into a cup and place to one side.
7. Gently fold the melted chocolate into the whipped coconut cream.
8. Gently fold three quarters of the grated chocolate into the mixture.
9. Place a generous layer of Lizi’s Indulgent Moments Caramelised Croquant into the bottom of six little jam jars or glasses.
10. Spoon the chocolate mousse on top of the granola and smooth a little.
11. Place some of the coconut cream on top (from the cup that you put to the side) and decorate with the rest of the chocolate grating and chocolate granola. Enjoy!
For more information about Lizi’s visit www.lizis.co.uk
Pineapple Cake Recipe
Pineapple Upside
Down Cake Recipe
Popular in the 1950’s and 1960’s, this retro bake is enjoying a renaissance in popularity of late.
This delicious, moist and tasty bake uses ingredients that you are likely to find in the back of the cupboard.
This recipe is by Opies.
Ingredients
• 11 Opies Cocktail Cherries
• 5 pineapple rings in syrup, drained and syrup reserved
• 100g softened butter, plus extra for greasing
• 100g golden caster sugar, plus additional 2tbsp
• 100g self-raising flour
• 1 tsp baking powder
• 2 eggs
Method
1. Heat oven to 160°C. Grease the bottom and sides of a 20cm round cake tin and sprinkle 2 tbsp of sugar on top.
2. Arrange 5 pineapple rings in the base of the cake tin and place a cocktail cherry in the centres of the rings. Then dot the cherries in the spaces between the pineapple rings and also one in the middle.
3. Mix the remaining butter and sugar together until pale and light. Gradually add the eggs, mixing well between each. Fold in the sifted flour and baking powder, together with 2 tbsp of the reserved pineapple syrup.
4. Spoon the mix into the tin and cover the pineapple rings. Smooth the cake mix so it is level. Bake for 35 mins or until risen and golden brown.
5. Leave to stand for 5 minutes, then turn out onto a plate. Serve warm with a scoop of ice cream.
6. Serve with cream or ice cream. Or why not serve warm with some vanilla custard?
For more information about Opies visit www.opiesfoods.com
Easy Chocolate Ice Cream
No Churn Chocolate
& Ginger Ice Cream
No ice cream maker? No problem! This super-simple to make ice cream is perfect to store in your freezer and makes a lovely accompaniment to desserts.
Created by Opies, it serves eight.
Ingredients
• 150g quality dark chocolate
• 2 tbsp Opies Stem Ginger Syrup (taken from a jar of Opies Stem Ginger in Syrup)
• 1 tin of condensed milk
• 5 pieces Opies Stem Ginger in Syrup, finely chopped
• 100g milk chocolate chunks
• 2 tsp cocoa powder
• 500ml double cream
Method
1. Place hot water into a medium-sized saucepan and place a pyrex bowl over the top, making sure that the water doesn’t touch the bottom of the bowl.
2. Break the chocolate into the bowl with two tablespoons of ginger syrup and melt.
3. Leave the chocolate to cool.
4. To the tin of condensed milk, add the finely chopped stem ginger, milk chocolate chunks, cocoa powder and 2 tablespoons of hot water to make a paste. Add this to the cooled chocolate and mix well.
5. In a separate bowl, whip the double cream until soft peaks are formed (be careful not to over-whisk).
6. Fold the cream into the chocolatey condensed milk mix, a third at a time to ensure everything is combined well.
7. Pour the mix into a large loaf tin, lined with baking paper, and freeze overnight.
8. Remove from the freezer about 10 minutes before serving.
For more information about Opies visit www.opiesfoods.com