Light, airy puffs covered with pearl sugar (coarse sugar that doesn’t melt), chouquettes are less well known than profiteroles and éclairs, their choux-pastry cousins. Chouquette is derived from chou (cabbage), and the French use the …
Preparation time 30 minutes Baking time 20–30 minutes Serves Makes 20–30 Light, airy puffs covered with pearl sugar (coarse sugar that doesn’t melt), chouquettes are less well known than profiteroles and éclairs, their choux-pastry cousins. …
Preparation time30 mins to 1 hour ServesServes 4 Rick Stein serves up tasty Indonesian fried rice – ideal for barbecues, or for using up leftover cooked meat and veg. For this recipe you will need …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 6 A classy, dreamy dessert of poached meringues floating on a sea of creamy custard, decorated with a ball of spun …
Ingredients 300ml/10fl oz vegetable oil for deep frying 1 tsp cinnamon 2 tsp caster sugar 2 ready-made flour tortillas, cut into 1cm/½in strips 1 tbsp Greek yoghurt, to serve (optional) Preparation method Heat the oil …
Fresh homemade doughnuts are impossible to resist. Try them with ice cream and this hot, delicious sweet fruit sauce. Ingredients For the doughnuts 250g/9oz strong white flour 25g/1oz caster sugar, plus 75g/2½oz for dusting pinch …
Ingredients For the soufflé 25g/1oz butter, softened 4 tbsp caster sugar 4 free-range egg whites 175ml/6fl oz ready-made vanilla custard 3 lemons, zest and juice of 2 To serve 200g/7oz caster sugar 500g/1lb 2oz raspberries …
