Recipes
Whisk
Carrot cake
Serves 8-10
Butter, softened
225g
Soft light brown sugar
225g
Medium eggs, beaten
4
Self-raising flour
225g
Carrots, grated
350g
Cream cheese
100g
Icing sugar
50g
Lemon juice
1 tbsp
Preheat oven to 180ºC,
Gas 4.
Grease a 20cm round cake
tin.
Cream together the butter
and sugar using the hand
whisk until pale and fluffy.
Gradually whisk in the eggs
a little at a time.
Whisk in the flour in 2
batches and stir in the carrots.
Spoon into the cake tin and
level the surface.
Bake for 1
1/
4
hours or until
firm to the touch. Cool.
Whisk together the
remaining ingredients and
spread over the cold cake.
Perfect cheese & chive
mashed potato
Serves 4
Potatoes (Desiree or King
Edward)
900g
Butter, diced
50g
Milk
4 tbsp
Crème fraîche
2 tbsp
Cheddar cheese, grated
75g
Dijon mustard
1 tsp
Chopped chives
2 tbsp
Salt and black pepper
To taste
Peel the potatoes and cut
into bite sized pieces.
Place in a pan of salted
water.
Cover and bring to the boil.
Simmer for 10-15 minutes until
softened.
Drain and return to the pan.
Add the butter, milk and
crème fraîche and whisk using
the whisk.
Add the cheese, mustard,
chives and seasoning and
whisk again until light and
fluffy.
Chocolate mousse
Serves 4
Milk chocolate
200g
Unsalted butter
75g
Tia Maria or brandy 2 tbsp
Double cream
250ml
Medium egg whites 3
Melt the chocolate and
butter in a bowl over a pan of
simmering water.
Cool slightly and whisk in
the Tia Maria.
Whisk the cream until soft
peaks are formed and whisk in
the chocolate mixture.
Whisk the egg whites until
stiff peaks are formed and
gently fold in the chocolate
mixture.
Pour into 4 bowls and chill.
Fudge pudding dessert
Serves 4
Butter, melted
100g
Soft light brown sugar
150g
Plain flour
50g
Cocoa 50g
Medium eggs
3
Vanilla extract
1 tsp
Pecan nuts, chopped
50g
Sauce:
Dark muscovado sugar
100g
Butter 75g
Cream 4
tbsp
Preheat oven to 180ºC,
Gas 4.
Place all ingredients except
the nuts in a bowl and whisk
for 1-2 minutes until smooth
and glossy.
Stir in the nuts.
Pour into a greased
ovenproof dish and bake for
35-40 minutes or until firm to
touch.
Meanwhile, place all sauce
ingredients in a small
saucepan and heat gently until
the sugar has dissolved. Boil
for 1 minute and serve with the
hot dessert.
Lemon Bakewell tart:
Serves 4-6
Short crust pastry 175g
Lemon curd
6 tbsp
Butter, softened
100g
Caster sugar
100g
Medium eggs, beaten
2
Ground almonds
150g
Cake crumbs
100g
Milk
2 tbsp
Flaked almonds
25g
Preheat oven to 180ºC,
Gas 4.
Roll out the pastry and line
an 18 x 28cm (or 20mm round)
baking tin. Bake blind for 10-
8
