By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Richard Bainbridge From Saturday Kitchen Ingredients For the confit of cherry tomatoes 20 cherry tomatoes, halved through the equator 4 sprigs thyme, leaves only 1 tbsp olive oil 10g/⅓ oz caster sugar salt and freshly ground black pepper For …
By Olly Smith From Saturday Kitchen Ingredients 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on …
By Ravneet Gill From Saturday Kitchen Ingredients For the pastry 225g/8oz strong white flour 5g/⅛oz fine salt 15g/½oz caster sugar 175g/6oz unsalted butter, cold, cubed, plus extra for greasing 2 tbsp milk, for brushing 1 tbsp demerara sugar, for sprinkling For the …
By Helen McGinn From Saturday Kitchen Ingredients 50ml/2fl oz gin 1 tbsp fresh lemon juice 1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping up ice, for shaking 1 maraschino cherry, to garnish Method Place a …
By Paul A Young From Saturday Kitchen Ingredients For the chocolate cherries 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond paste or marzipan 500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely chopped edible gold …
By Jane Baxter From Saturday Kitchen Ingredients For the cherry ice cream 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine splash cherry brandy 500ml/18fl oz double cream 400g tin condensed milk 1 tsp vanilla extract For the cherry clafoutis …
By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive oil 1 tsp fast-action dried yeast flaky sea salt (optional) dried oregano (optional) olive oil, for shallow frying For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherries 150ml/5fl oz dark rum or kirsch 2 x 425g tins pitted black cherries, drained For the chocolate sponge 125g/4½oz unsalted butter, softened 125g/4½oz caster sugar 2 free-range eggs 225g/8oz self-raising flour 60g/2¼oz cocoa …
By Donal Skehan From Saturday Kitchen Ingredients For the trifle 270g/10oz raspberry jelly 100ml/3½fl oz butterscotch schnapps or sherry 500ml/18fl oz double cream For the cherry cake butter, for greasing 180g/6oz caster sugar 6 large free-range eggs 180g/6oz plain flour 150g/5½oz sour cherries …
By Donna Hay From Saturday Kitchen Ingredients 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted, half left whole 2 tbsp palm sugar 1 vanilla pod, seeds removed and pod retained 1 small cinnamon stick …
