Decadent doughnuts with raspberries & chocolate
Serves: 4
Time: 10 mins
I take great pleasure in putting wonderful ingredients together and getting a gorgeous result with very little effort. Please do try these – they take no time at all and are sinfully tasty
100ml cream
4 fresh jam doughnuts, from the bakery
4 heaped tbsp hazelnut spread
1 punnet fresh raspberries
Belbake Fairtrade icing sugar, to dust, optional
Whip the cream until it holds but doesn’t go so stiff that it starts to crack. Cut the doughnuts in half – just imagine you are making a burger for dessert.Spread the hazelnut spread on the base of the doughnut, divide the raspberries and form a ring around the edge of the hazelnut spread. Plop a generous amount of whipped cream in the middle.Place the top of the doughnuts back on and give them a little gentle nudge down so that the cream starts to ooze out the sides. Dust with icing sugar, if desired, and serve.Ice-cream cake with nougat & sticky plums
Time: 20 minutes and freeze overnight
Serves: 8-10
This is particularly good as a summer cake with lots of raspberries and lemon curd. The nougat is entirely optional but it gives the meringue a lovely nutty chewiness.
For the cake
500ml cream
2 packets meringue nests, 16 nests in total
1 bar (200g) nougat, chopped up
Roll of clingfilm
For the plums
8 large ripe plums or 12 small ones
2 tbsp brown sugar
250ml sparkling apple pressé
A few fresh bay leaves (optional)
To make the cake, line a large pudding bowl with clingfilm, making sure you leave a decent overhang to cover the cake. It helps if you brush the bowl with a little oil first to help the clingfilm stick to the sides.Whip the cream and break the meringues into it – it’s okay if the meringue pieces are all different shapes and sizes. Add the nougat and fold everything together gently. Spoon the mix into the bowl and press down to remove any air pockets. Bring the overhanging clingfilm over the cake and press down to form a flat top. Place in the freezer, well covered, until needed.To prepare the plums, preheat your oven to 180°C (350°F/gas mark 4). Quarter the plums, removing the stones, and scatter the plums on a baking tray with the sugar, sparkling apple juice and bay leaves (if using). Bake for 25-30 minutes (this will depend on how big and how ripe the plums are). Check if they are cooked all the way through – if not, place back in the oven for a little longer.To serve, take the cake out of the freezer 10 minutes before you need it (it will be easier to get out of the mould if it has had this time to come up a little in temperature). Turn the cake out on to a platter, scatter the plums around and decorate.Tagliatelle Prosciutto with Lemon, Thyme & Black Pepper
Serves: Four
Time: 20 mins
Pasta should be simple. A nice little dollop of bubbling butter, flavoured with fresh thyme, lemon and black pepper is fantastic with soft cured ham. And, of course, lashings of parmesan (I love my parmesan). You can also serve this with fresh sage, basil or oregano if you have trouble locating fresh thyme.
400g tagliatelle
Generous knob of butter
Zest of 1 lemon
Handful of fresh thyme, roughly chopped
Freshly-cracked ground black pepper
Crack of salt
80g Lovilio Parmigiano Reggiano, grated
1 packet (100g) Dulano prosciutto ham
To make the pasta, bring a large pot of salted water to the boil and cook the pasta as per the instructions on the packet.Place a small pan over a medium heat and melt the butter. Add the lemon zest, thyme (or fresh herb of your choice) and freshly-cracked black pepper. Stir gently to mix and then remove from the heat. When the pasta is cooked, drain it, but reserve a few tablespoons of the pasta cooking water. Return the drained pasta to the cooking pot with the reserved pasta water. Add the lemon and thyme butter, season with a little salt and mix well to combine.Divide into warm bowls, drape over the ham and sprinkle over the parmesan.
Decadent doughnuts with raspberries & chocolate
Serves: 4
Time: 10 mins
I take great pleasure in putting wonderful ingredients together and getting a gorgeous result with very little effort. Please do try these – they take no time at all and are sinfully tasty
100ml cream
4 fresh jam doughnuts, from the bakery
4 heaped tbsp hazelnut spread
1 punnet fresh raspberries
Belbake Fairtrade icing sugar, to dust, optional
Whip the cream until it holds but doesn’t go so stiff that it starts to crack. Cut the doughnuts in half – just imagine you are making a burger for dessert.Spread the hazelnut spread on the base of the doughnut, divide the raspberries and form a ring around the edge of the hazelnut spread. Plop a generous amount of whipped cream in the middle.Place the top of the doughnuts back on and give them a little gentle nudge down so that the cream starts to ooze out the sides. Dust with icing sugar, if desired, and serve.Ice-cream cake with nougat & sticky plums
Time: 20 minutes and freeze overnight
Serves: 8-10
This is particularly good as a summer cake with lots of raspberries and lemon curd. The nougat is entirely optional but it gives the meringue a lovely nutty chewiness.
For the cake
500ml cream
2 packets meringue nests, 16 nests in total
1 bar (200g) nougat, chopped up
Roll of clingfilm
For the plums
8 large ripe plums or 12 small ones
2 tbsp brown sugar
250ml sparkling apple pressé
A few fresh bay leaves (optional)
To make the cake, line a large pudding bowl with clingfilm, making sure you leave a decent overhang to cover the cake. It helps if you brush the bowl with a little oil first to help the clingfilm stick to the sides.Whip the cream and break the meringues into it – it’s okay if the meringue pieces are all different shapes and sizes. Add the nougat and fold everything together gently. Spoon the mix into the bowl and press down to remove any air pockets. Bring the overhanging clingfilm over the cake and press down to form a flat top. Place in the freezer, well covered, until needed.To prepare the plums, preheat your oven to 180°C (350°F/gas mark 4). Quarter the plums, removing the stones, and scatter the plums on a baking tray with the sugar, sparkling apple juice and bay leaves (if using). Bake for 25-30 minutes (this will depend on how big and how ripe the plums are). Check if they are cooked all the way through – if not, place back in the oven for a little longer.To serve, take the cake out of the freezer 10 minutes before you need it (it will be easier to get out of the mould if it has had this time to come up a little in temperature). Turn the cake out on to a platter, scatter the plums around and decorate.Tagliatelle Prosciutto with Lemon, Thyme & Black Pepper
Serves: Four
Time: 20 mins
Pasta should be simple. A nice little dollop of bubbling butter, flavoured with fresh thyme, lemon and black pepper is fantastic with soft cured ham. And, of course, lashings of parmesan (I love my parmesan). You can also serve this with fresh sage, basil or oregano if you have trouble locating fresh thyme.
400g tagliatelle
Generous knob of butter
Zest of 1 lemon
Handful of fresh thyme, roughly chopped
Freshly-cracked ground black pepper
Crack of salt
80g Lovilio Parmigiano Reggiano, grated
1 packet (100g) Dulano prosciutto ham
To make the pasta, bring a large pot of salted water to the boil and cook the pasta as per the instructions on the packet.Place a small pan over a medium heat and melt the butter. Add the lemon zest, thyme (or fresh herb of your choice) and freshly-cracked black pepper. Stir gently to mix and then remove from the heat. When the pasta is cooked, drain it, but reserve a few tablespoons of the pasta cooking water. Return the drained pasta to the cooking pot with the reserved pasta water. Add the lemon and thyme butter, season with a little salt and mix well to combine.Divide into warm bowls, drape over the ham and sprinkle over the parmesan. 
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