Cocktail cakes
By Paul A Young From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 4. Line a 12-hole muffin tin with paper cases. Prepare the …
Tag: cakes
Easy Thai fish cakes
By Donal Skehan From Saturday Kitchen Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger …
Cornish crab cakes with citrus mayo and green leaf salad
By Emily Scott From Saturday Kitchen Ingredients For the crab cakes 500g/1lb 2oz mixed white crab meat, picked 1 lemon, zest and juice 4 spring onions, very thinly sliced 1 tbsp snipped fresh chives 2 tbsp crème fraîche 4 tbsp plain flour, plus …
Mutton-stuffed johnny cakes with curry broth and pickle
By Andi Oliver From Saturday Kitchen Ingredients For the Antigua green seasoning 2 fresh thyme sprigs (about 10g) 1 bay leaf 50g/1¾oz flatleaf parsley 4 spring onions, chopped 10 garlic cloves, chopped 1 Scotch bonnet, chopped 6 small Caribbean seasoning peppers (or mixture red, yellow …
Mini Victoria sponge cakes
By Ravneet Gill From Saturday Kitchen Ingredients For the sponges 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs 1 tsp vanilla bean paste pinch salt 200g/7oz self-raising flour For the lemon syrup 150g/5½oz caster sugar 2 lemons, juice …
Saffron risotto cakes with mushroom salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron risotto cakes 4 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, crushed 350g/12oz risotto rice 1 tbsp miso paste 1 bay leaf 150ml/5fl oz white wine 1 tsp saffron 600ml/21fl oz hot vegetable stock …
Crab cakes with Courchamps sauce
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper …
‘Sticky toffee’ polenta and almond cakes
By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water 100g/3½oz ground almonds 50g/1¾oz fine easy-cook polenta 70g/2½oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 1 lemon, zest only 80ml/2½fl …
Mini carrot cakes with peanut caramel
By Matt Tebbutt From Saturday Kitchen Ingredients For the carrot cakes 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated For …
Risotto cakes with a creamy mushroom sauce and chicken livers
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto cakes 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme leaves 1 bay leaf 150g/5½oz Arborio rice 125ml/4fl oz white wine 1 litre/1¾ …
Lemon and garlic chicken thighs with broccoli potato cakes
By Andi Oliver From Saturday Kitchen Ingredients For the potato cakes 100g/3½oz broccoli 2 tbsp vegetable oil 4 garlic cloves, crushed 2 spring onions, finely chopped 30g/1oz cheddar, grated 20g/¾oz labneh 500g/1lb 2oz cooled mashed floury potato (do not add butter or milk) 90g/3¼oz plain …