Table Of ContentI
I
Simple &Classic
-. ■S^. '-H·" ·. .
123 step -step recipes
y.
^ ·-· -r- W,:.T● ■ -
\
l·.
'ιν%»-^;Γί
tlffti*
i*
'. ;:*
&£-ί?τ:§
i«f
' I C i
/·
rr
-■«Κ.3ί·/-^
i
ϋ^ΐί
'»*-/Λ'
4] v: r ifi’.c r
●'»iJ r*· ίΛ.·»ί:^·
■ιΛ. ·
k’
1 'Tr*^-.jl
l i ...‘^?^..“.’?·Λ^Λ5Γ‘* .■·.; ●i :/j·r. -
^-7 .'^-■‘ν*·-^ J..I-i> M-J
Introduction 6
Breakfast &Brunch 1 5
Soups &Salads 5 9
Made for Sharing 9 5
Simple Dinners 143
Weekend Cooking 1 9 9
Sides 273
Desserts 307
Baking 383
Planning aMenu 5 0 6
I n d e x 5 0 8
What to Cook and
How to Cook It
When people meet areal live cookery you have endless ingredients, pans, Step-by-step recipes have really come
writer, there are afew questions cooking space, and expensive back into favor. I'm glad to say. and
that come up again and again. After equipment and gadgets to achieve it. are no longer just for beginners. Think
food photography trade secrets, Agood pantry, smart shopping, and about how many food blogs and viogs
and whether anyone is ever brave afew pieces of equipment are enough. there are online, with step shots and
enough to cook me dinner, usually walk-throughs. It’s about that visual
the next question is "What’s your The recipes are designed to make cue. adefinite in the fluid world of
signature dish?” That’s ahard one. the most of your time in the kitchen, the recipe, where things can fluctuate
Like many things in life, it depends: with chopping instructions in the depending on ingredient, the kitchen,
on the season; the time Ihave; who recipe instead of in the ingredients list. and even the mood of the cook. The
I’m cooking for; and, even my current This saves you time in preparing the words and photos together replace
flavor or equipment crush. But, if ingredients to start with, when there the guesswork of cooking with asolid
making an intense tangle of Spicy is time that can be filled later. There reference point.
Shrimp (Prawn), Fennel, and Chile
are plenty of make-ahead tips, too,
Linguini (see page 186) on asummer’s to be helpful as possible. As Idraft Food is always moving, with trends
evening is agood enough answer, this introduction in various windows changing, one ingredient in focus,
then take it. Or maybe It’s the Vanilla
of time, often while my toddler catches easier, faster, better (sometimes).
Celebration Cake (see page 482) I 40 winks, Ican’t help but reflect that But at its heart, good homecooking
maket imea nda gainf orw eddingsa nd this is all the more relevant to me is about feeding people well, with
big parties. My signature dish would, these days. recipes that earn their place in the
most probably, be something simple kitchen. And time and again the food
and classic-and 1suspect it’s the
So, what about the food? We’ve is classic, simple, and based on good
same for most of us. chosen alist that reflects both classic ingredients, treated well.
cooking and newer flavors; abook to
And so Simple and Classic has come
take you through family meals to drinks 1hope you look to this book often,
about. This book is acollection of
with friends, to holiday baking with the both for inspiration and to resolve any
tried and tested recipes created from
childrena ndm ore.B utth efi rsth urdle number of cooking dilemmas. It’s a
my Phaidon cookbooks over the last
ofc ourse,i so ftenn oth ow.b utw hatt o new reference for your kitchen—and
10 years, carefully chosen to help you
cook.T her ecipesa rea rrangeda round mine, too.
become abetter cook.
meal type rather than ingredient to
maket hed ecisione asier.A clearp hoto Oh, and in case you were wondering,
Step by step and easy to follow, the
oft hei ngredientsa lsoh elpst oj ogt he we did eat all of the food in these
recipes are ideal for food lovers with
memorya boutt hei ngredientsh idingi n photos. And if I’m cooked for, I’m
some practical skills, but who need
ther efrigeratora ndfr eezer,o rp antry. always grateful, even if it’s just abowl
alittle hand-holding here and there.
Iti sa lsoa perfectp romptt oh elpa void of soup. That Chicken Noodle Soup on
Or beginners, of course.
food waste, too. page 80 might be nice...
Ioften turn to the original books myself Ihope this book will open up new -Jane Hornby
when Ineed areminder of technique,
ways to think about eating; replacing
for example, the perfect hollandaise
aweekend roast with all the trimmings
(see page 20) and also for exact baking
for asimple Roast Chicken with
instructions and arecipe Iknow Ican
Tarragon Sauce (see page 204), for
rely on. I’ve added in amendments and
instance, will gain you time and
a n e w
new hints and tips noted down over
method to employ next time.
the years.
Making amenu? I’ve included alist
There’s nothing more fulfilling than
of menu ideas to get you started
o n
turning out adelicious meal or
page 506, matching recipes that sit
gorgeous cake. But 1won’t assume
together really well, if not exclusively.
6
●■‘ I
How to Make the Recipes
Work for You
Read the recipe from start to finish cooking, such as browning meat. The measuring cup for small liquid measures, press it into aspoon measure.
before you begin cooking. It is particularly cooking time is the final time in the oven because the markings will be more
important for baking and desserts. or pan. Set atimer, it will be your friend. accurate than those on alarge cup. For eggs, unless otherwise stated,
and check the ingredient against the the recipes call for US large eggs (UK
Unless you’re aconfident cook, don’t Get to know your oven. Always preheat markings at eye level. medium-size), which weigh about 2% oz
change the ingredients in arecipe. You it, and keep the door closed as you (60 g) in their shells, and yield 2oz (50 g)
can always make it again once you’re cook (although some broilers [grills] To measure fine, dry ingredients, such when cracked, or 3tablespoons (45 ml)
familiar with it. If you do make swaps, need to have the door open, so check as flour and confectioners’ sugar, use once beaten.
use like for like; white sugar for brown, the instructions if you’re not sure). Avoid the fluff-spoon-sweep method for my
for instance, not honey or sweetener the urge to peek in every few minutes, recipes, because this is how Imeasured If you don’t have the right egg size at
(in baking). For more on ingredients, because it will just slow the cooking when ideveloped the recipes: hand, allow 3tablespoons (or 50 g)
see pages 11-13. down (and possibly deflate acake). An beaten egg for every egg used.
●Start by aerating it by fluffing and
oven thermometer is helpful if you’re not
Weigh and measure carefully. American swirling it in the package or box with For thick or sticky liquids, such as
sure it’s calibrated correctly. For more
cup measures are followed by European information see pages 9-10. aspoon or fork. molasses. Ifind it helpful to first very
metric grams. Having worked in both *Hold the cup over the package or lightly oil the measuring spoon or cup
cups and grams, Iwould still say that Try to get cakes into the abowl to catch any excess. and the spoon I’m using for scooping
oven as soon as
using ascale and cooking in grams you can after the batter has been mixed ●Gently spoon heaping spoonfuls into from the jar. This helps them flow out
is best, with less room for mistakes. (not to panic, but just don’t go and the cup measure. of the measuring cup or spoon and you
Whichever method you prefer, stick makea phonec all).T hisp reventsl arge ●Keep going until the flour or sugar get the right quantity in your recipe.
to one method within arecipe. is mounded in the cup. and is at least
bubbles or aflat cake and heartache.
Australianr eaderss houldn otet haty our as high as the edge of the cup all the All other dry ingredients have been
tablespoonsa re2 0m l( 4t easpoons) a s Weighing and measuring (especially way around. spooned into the cups, not packed
opposed to 15 ml (3 teaspoons) in the for baking) ●Take astraight-edged blunt knife and down, then leveled off.
USAa ndU K,s op leaseu se3 teaspoons Ify our eado nlyo net hingb eforey ou lightly sweep away the excess.
in place of 1tablespoon where needed.
get started with recipes from this book, ●Don’t pack or press the flour, or Kitchen Equipment
Thereism orein formationon m easuring
make it this. It’s so important to scoop it with the cup straight from the Alittle knowledge about your oven
m e a s u r e
for baking below. Iurge you to read
bag. because this compacts it into the and some well-chosen pieces of
accurately, especially in baking.
this before you measure any flour, in cup and your baked item could end up kitchenware will serve you well.
particular,b ecauset hem ethody ou use In the USA, most ingredients with too much flour in it.
a r e
to fill your cup will drastically alter how Ovens
measured by volume in cups. Cups
a r e
much it holds. lessa ccurateth anm easuringth ew eight For measuring small amounts, such as If you’re new to cooking, please
on ascale and need careful attention to 1tablespoon, just scoop from the bag familiarize yourself with your oven
Take note of the instructions alongside get the best results. with the measuring spoon, then level off. first. The temperatures in this book are
each ingredient. Softened butter should for conventional ovens. Conventional
be soft, almost like mayonnaise from a Onest andardA mericanm easuring To measure regular granulated or ovens are hotter at the top and/or
jar.M eats houldb ea llowedt oc omeu p cup will hold 240 ml, or 8fl oz, or superfine (caster) sugars, spoon into the bottom, closer to the heating elements.
to room temperature for awhile or your 16ta blespoons.B uya goodq uality cup and level the top. They do not need It’s best to bake cakes and cook large
cookingt imesw on’tm atchm ine.E ggs set of sturdy metal cups and measuring the fluff-spoon-sweep method. roasts (joints) in the middle of the oven.
should usually be at room temperature spoons from areputable cookware For food you want to crisp up alittle,
before baking.
shop. Make sure you fill the cup to the Dark and light brown sugars are use the top third of the oven.
top and level it off. Use the right cup measured packed. Spoon the sugar
Where possible, I’ve tried to reduce the for each measurement, instead of, for into the cup and press down with the Convection and fan-assisted ovens
amount of fine chopping and replace it example,m easuringV ?c upi na 1-cup back of the spoon to level the top of Convection ovens have an element
with slicing instead.
measure by eye. the cup. To measure butter in the USA, at the back of the oven and afan that
use the markings on the side of the blows the heat into and around the
The prep time for each recipe is the time
For liquids, use aliquid measuring stick wrapper to cut off the appropriate oven. Fan-assisted ovens have afan
c u p
it will take you to collect the ingredients
with apouring lip and markings amount of tablespoons. One stick is that moves the air around the oven,
o n
and equipment, and any preliminary the side. It's best to use a1-cup liquid 8tablespoons or 112 g. Don’t try and but the heat comes from the elements
8 Initoduc'tion
at the bottom and/or top. Both ovens boards are hard-wearing and easier to Pans &dishes Fish
cook more quickly than conventional, clean, whereas wooden boards are more All pan sizes are specified in my It can be really hard to know what’s
and if you have aconvection or fan pleasing to chop on, but more costly and recipes. Personally. 1like to use sturdy sustainable and what isn’t as the fish-
oven, you will need to cook at 25°F harder to keep in good condition. stainless steel saucepans with acopper to-eat lists change so regularly. Choose
{20°C) lower than the conventional layer inside the base, and anodized fish labeled as sustainably caught,
temperatures given in this book. But, Knives nonstick skillets or frying pans, all with and be prepared to try something
check your oven booklet, because Achefs knife of about 8inches (20 cm) handles that are ovenproof. Roasting new. Whole fish should be bright eyed
some ovens do the adjustment for you. is ideal for the average hand, but go pans should be sturdy so that they and firm, with red gills and no fishy
They tend to need less time to preheat. bigger if you are bigger. It is best to buy don’t warp. Acouple of large ceramic smell. Fillets are harder to gauge for
from acookshop—try afew in hand dishes (about 11x8 inches/28 x20 freshness, but look for flashing bright
a s
Gas ovens
your choice of knife should be based on cm) are useful, too. Make sure you line scales and firm flesh. Dismiss anything
These have roughly three areas of heat, personal preference. Add to that, asmall baking pans carefully using nonstick that looks mushy or dull. Frozen fish
coolest at the bottom, hottest at the knife, aserrated knife, abread knife, and baking parchment paper, the kind with can often be fresher than unfrozen
top. Cook anything that needs to be aspatula (palette knife) and you’re ready silicon coating (not wax/greaseproof). and agood choice if you are shopping
browned in the top third, use the middle to chop, shred, slice, or spread anything. Reuseable mats are also agood ahead of time. Storage: Buy fish and
for baking and roasting, and reserve the investment if you like to bake alot. seafood from the fish dealer on the day
bottom third for gentle cooking. Bowls you need it. or follow use by dates on
Large, medium, and small are all useful, Ingredients &Shopping prepacked fish. Defrost as for meat.
Mixers, blenders &processors
and if they stack, that’s better. Pyrex Don’t worry, Idon’t assume you'll be at
a r e
Iuse asmall set of handheld electric good because they can withstand heat the farmers’ market every day. These Eggs
mixers for many tasks. They are andt heird epthm eansf ewers plashes. recipes can be created entirely from the Again I’d advocate organic or cage-
morea ffordablet hana standm ixer,
supermarket and by visiting afarmers' free. Look for the longest sell by dates
and take up less space, if you have Measuring cups, spoons, and pitchers market or local specialty store, butcher, on the carton because these will be
astand mixer, you can use it instead Metal or plastic cups and spoons and deli whenever or if you can. Shop the most fresh on the shelf. Storage:
a r e
forb eating,w hipping,a ndk neading.
fine. Look for aset of cups with 1 smart for your pantry and staples, then Keep chilled, away from strong-
Ican live without astand mixer, but I cup
(240m l),1 /2c up( 120m l).V zc up( 80m l) spend whatever you can afford on smelling foods.
usem yf oodp rocessora lot.I tc hops
and V4 cup (60 ml). Ialways take mine off meat, eggs, and dairy produce—you’ll
quicklya ndm akesg oodp astry
the ring to avoid washing up the whole notice the difference. Fruit and vegetables
becauseth eb ladew orksth ed ough
set when I’ve used only Wash before use. Go for what’s in
one.
together fast and helps to reduce the
Meat season because it will always taste
amount of liquid you’ll need to add
Onee acho fs mall,m edium,a ndla rge Your butcher will prepare meat if you best. Choose fruit that feels heavy for
(both good things for short, delicious
liquid measuring cups will be useful if ask. If you need to, take ashot of the its size. The odd blemish is normal, but
pastry). It is ideal for prep work, such you plan to cook alot. Glass is best so recipe you’re cooking from and show leave anything with squashy patches
as chopping onions, celery, and carrots you can clearly see the level. them. Choose where you buy your or bruising. Leafy vegetables should
together for asauce, or rubbing in meat wisely, from atraceable source be lively, not wilting. Leave skins on for
butter and chopping nuts. Ahandheld
Scales and animals that have been well cared best flavor or peel carefully, because
immersion (stick) blender is as good
a s Ify ouw antt ob uyk itchens cales, for. Buying as good as you can for your much of the flavor and nutrients lie
afreestanding or blender attachment
go for adigital set that measures in budget is the aim, and free-range and just beneath the skin. Storage: In a
for general cooking, and it also saves
increments of at least 5g, that can be organic, the ideal. Beef should be well- cool, dark place or the refrigerator,
on space. Use to puree, either in the
easily wiped clean and that has a“tare marbled with fat and with anatural (not the exception being those that need
tall pitcher (|ug) it will have come with, or zero function so you can weigh bright red) color, and ideally well hung to ripen, plus bananas, which will go
o n e
or in adeep pan—being careful with
ingredient on top of another. You for flavor. All meat and poultry should black if they get cold. Take tomatoes,
c a n
hot liquids, of course. Some have a
measure liquids as well as dry goods on have no discoloration or sliminess, and avocados, and any fruit from the
mini chopper attachment which can be
your scale, because 1ml of water, juice definitely no bad smell. Be especially refrigerator at least an hour before
really useful.
or milk weighs 1g. |like to weigh thick careful with poultry. Storage: Keep in at eating because the cold will otherwise
liquids, too, because it can be hard to the bottom of the refrigerator on atray dull their flavor and texture. Citrus
Cutting (chopping) boards
geta na ccuratem easurementi na cup for up to 3days, so that no drips can are easier to squeeze from room
Iuse one for raw food and one for
or pitcher (jug). reach other food below. Defrost frozen temperature; choose unwaxed if you
cooked food and food that is to be
meat overnight in the refrigerator in the are to use the zest, wash well in warm
eaten raw, such as salads. Plastic
same way. soapy water before zesting.
10 Infu'clul'ti'
Dairy produce Pasta, noodles, rice, and cornmeal ideal when you want to see flecks of Vinegars
Generally milk, yogurt, soft cheese, All of these will last almost indefinitely. vanilla as well as taste their superior Choose abottle of good-quality white
and cream will keep for about aweek. Most pasta shapes can be substituted flavor, but they are expensive. You can or red wine vinegar—it will last for
If you eat cheese uncooked, it’s more for another, so Itend to store one long use vanilla paste or extract instead. months and give your salad dressings
flavorful, and will have the correct shape and one short shape. If you and sauces perfect piquancy. I’ve
texture, if served at room temperature. enjoy Asian-style food, then pick up a Dried herbs used apple cider vinegar and rice wine
Unless stated, milk is whole, and yogurt package of rice noodles and also egg When fresh herbs aren’t available, vinegar in some recipes when looking
and cheese in these recipes are whole noodles. 1like using couscous (often use 1teaspoon dried herbs to every for sweeter flavor—but if you can’t find
(full fat)-mainly because they are more whole wheat/wholemeal) for its almost small bunch of fresh where they can or afford them, white wine vinegar and
predictable for cooking and taste better. instant-ness, plus quinoa and spelt, reasonably be substituted, such as in apinch of sugar will do fine. Balsamic
Heavy (double) cream can be swapped as sustaining whole grains for salads long, slow cooking. Dried rosemary is sweeter, normally alittle thicker, and
for whipping cream or regular (full fat) and pilafs. When making risottos, try to instead of fresh is fine in amarinade good for dressing as well as cooking.
creme fraiche in some instances. Don’t
use carnaroli rice. Cornmeal (polenta) (go easy, it’s strong), but dried parsley
boil light (single or reduced-fat) cream or should be the quick-cooking variety. isn’t right in acouscous salad. Broth (Stock)
sour cream, because they will split. The better the broth (stock), the better
Flour Dried fruit, nuts &seeds the dish. Good-quality store-bought
The Pantry
Try to use good-quality flour, because Look for plump dried fruit. Good-quality liquid broth (or. better still, homemade)
Arm yourself with abasic store.
this is the foundation of most of golden raisins (sultanas) tend to have is the best option for meat gravies,
your
baking.I ’vem ainlyu seda ll-purpose fewer crunchy stems (stalks). Nuts, because it will contain some of the
Oils and butter
(plain) flour and added especially ground nuts, can turn rancid natural gelatine from the bones used
my own
Keepo liveo il( orv egetableo il)f org eneral
leavening( raising)a gents( baking within months, so don’t stock up. to make it. If you buy organic meat,
cooking,a ndu see xtrav irgino live( or
powder or bicarbonate of soda or both), choose organic broth, too. However,
cold-pressedc anola/rapeseedo il)fo r however afew recipes use self-rising Mustards broth made by dissolving acube or
finishing and dressings. Sunflower oil and (self-raising) flour. If you can’t find it, Whole-grain mustard and Dijon are the bouillon powder in hot water is fine to
vegetable oil are good for frying, because thenm ixe very1 cup( 125g )a ll-purpose commonly used mustards in cooking, add to most everyday recipes, as are
they will not burn at high temperatures.
flourw ith1 V2te aspoonsb akingp owder. because they have agentle, rounded concentrated liquid broths.
Unsaltedb utteri st heb estf orb aking
It sbest to make afull cup, sift them flavor. English mustard is more fiery.
andb utterys auces,b ecausey ou
are together well, then measure what Alcohol
able to determine the level of salt i
in you need, instead of trying to guess Garlic Abottle of white wine or dry sherry
your recipe.
proportions for the quantity of flour Choose garlic with tight, papery, and is useful. Don’t buy anything too
ther ecipei ncludes.Y ouc ank eept he unblemished skin. Ialways choose expensive for cooking, but don’t add
Cans, jars, and tubes
leftoverfl ourf ora nothert ime.I fy oud o bulbs with larger cloves. any rough old wine or liquor (spirit)
Ioften use canned tomatoes and
have USA self-rising flour, note that it either: your food deserves better.
tomato puree (passata), plus tomato
containsV at easpoons altp erc up,a nd Anchovies &capers
paste (puree) is one of my all time
you will not to need to add the salt that Iprefer anchovies in oil and small Sauces
essentials. Canned beans (pulses) such
is listed in the recipe. capers in brine, because they don’t Worcester sauce, soy sauce, Tabasco,
as chickpeas, cannellini, and black
need to be rinsed before use. and ketchup are all useful to have on
beans, can be interchanged easily.
Spices and spice pastes hand, as are harissa or chili paste. Thai
Roasted peppers, prepared artichokes,
Dried chili flakes, ground or whole Flavored oils fish sauce is essential for aThai flavor.
olives, and other antipasti vegetables
cumin seeds, coriander, turmeric, chili Sesame oil adds arich nuttiness to
come in handy, too. My favorite olives
powder, paprika (both smoked and Asian and other dishes, and walnut Chocolate
for cooking are the small, dried
ordinary),c innamon,n utmeg,a nd oil gives bitter-sweet flavor to salad Chocolate with 70% cocoa solids
Provencal type, which are pitted (stoned)
gingera rea llr egularsh ere.T ryt ob uy dressings. Flavored oils need to be kept has an intense cocoa hit and works
for convenience. Once opened, keep
spices in small quantities, because in acool place away from direct light. well for desserts and more decadent
jars in the refrigerator and make sure
theyl oset heirp otencya ftera couple baked items. Usually, Ilike to bake with
that the top layer is covered with liquid
of months, and store them in acool, Salt &pepper chocolate that has 60% cocoa solids,
to keep air out. Coconut milk is agood
dark place. Curry pastes are invaluable
Iuse flaky sea salt (coarse kosher salt because it has adeep chocolate flavor
standby for curries and pomegranate
for the time-pressed cook. Try to pick is fine) and crush it between my fingers. but is easy to work with. It can be
molasses for finishing Middle-Eastern
authentic imported brands for the best Ifreshly grind black peppercorns to get harder to find, so Iuse half 50% and
style recipes.
flavor. Whole vanilla beans (pods) a r e the maximum flavor and aroma. half 70% to hit the right percentage.
12
ο
Β r e a k f a s t
L
B r u n c h
Cinnamon Rolls 1 2 1
Put the flour, salt, superfine (caster)
Preparation time: 35 minutes, sugar, and yeast into alarge bowl.
plus 11/2 hours for rising Melt 3V2 tablespoons (50 g) of the
Cooking time: 20 minutes butter in asmall saucepan then add
Makes 12 1cup (240 ml) milk. When the milk
is warm, take from the heat and
Here’s something really worth getting beat in the eggs using afork.
out of bed for. As with most dough-
based recipes, these sticky rolls I 2
take alittle while to put together, Quickly mix the wet ingredients into
but this recipe cuts out any lengthy the dry ones until you have arough,
kneading. The rolls are best eaten sticky dough. Cover with plastic
warm, so if you want to make them wrap (clingfilm), then set it aside for
the night before, follow the getting 10 minutes.
ahead note on page 18.
3
Sprinkle alittle of the flour over the
work surface, then scrape the
3
4cups (500 g) all-purpose (plain) dough out of the bowl.
flour, plus extra for shaping the
@
4
dough
Dust the top of the dough with a
1tsp salt
little flour. With dry, floured hands,
V4 cup (50 g) superfine (caster) sugar knead the dough into asmoother,
2tsps (7 g) instant dry (fast-action) springy ball. This should take
3minutes or so.
yeast
VA sticks (150g) soft unsalted butter,
HOW TO KNEAD
plus extra for the pan
Hold the left edge of the dough
1cup (240 ml) milk, plus 2tbsp for down with one hand, then grab the
the icing farthest edge with the other and
2large (UK medium) eggs push it away from you. Fold the
dough back on top of itself, press it
vegetable oil, for greasing
down, give the dough aquarter turn,
1/2 cup packed (lOOg) light brown
then repeat. After afew turns, the
sugar 1 dough will be smooth and elastic.
5
1tsp ground cinnamon Use more flour if the dough sticks.
1/2 cup (85 g) golden raisins (sultanas)
V /
5
raisins, or amixture of both
Rub alittle oil around the inside of
V2 cup (50 g) pecan nuts
alarge bowl, then put in the dough.
1V4 cups (150g) confectioners’ Lightly oil asheet of plastic wrap
(icing) sugar and cover the bowl. Put the bowl in
awarm (not hot) place. After 1hour,
I
the dough will have doubled in size.
. k
K . I
● \ 6
«r W L. Flour the work surface and your
\
hands, then turn the dough out.
Press the dough into arectangle of
i about 16x12 inches (40 x30 cm).
16 Breakfast &Brunch 1Γ
7 7 8 12
For the filling, spread the remaining
soft butter over the dough, then
sprinkle with the light brown sugar,
cinnamon, and golden raisins
(sultanas) or raisins. Chop the
pecans and sprinkle over.
i'l
8
Take hold of one of the long sides,
then roll the dough around the filling,
as though you’re rolling up acarpet.
9
Using asharp knife dipped in alittle
flour, cut off the very ends of the roll
and discard them, then cut the rest
of the roll into 12 equal slices.
9
10
Use alittle butter to grease the
inside of abaking or roasting pan
measuring around 9x13 inches
(23 X33 cm). Put the rolls into the
pan, cut sides up, spaced apart.
11
Rub alittle vegetable oil over asheet
of plastic wrap, then loosely drape it
over the rolls. Leave them in awarm
place for 30 minutes, or until the
dough looks puffy and the rolls have
grown together. Preheat the oven to 4»
350°F/180'’C/GasMark4.
12
Bake the rolls for 20 minutes, until
11
risen and golden. Cool in the pan 10
for 15 minutes, then turn out and put
them onto acooling rack. Sift the
confectioners’ (icing) sugar into a
bowl, then mix with 2tablespoons
milk to make asmooth, runny icing.
Spoon it over the roils while they’re
still warm.
GETTING AHEAD
Make the dough the day before,
then put the rolls into the refrigerator
at the end of step 10. They will rise,
but at aslower rate.
18 Cinnamon Rolls
Eggs Benedict 1 1
Melt the butter in asmall saucepan,
Preparation time: 15 minutes then keep it warm over the lowest
Cooking time: 15 minutes heat the stove can manage. In the
Serves 2 meantime, boil amedium saucepan
filled halfway with water.
Start the weekend in style with this
classic brunch dish. Hollandaise 2
has areputation for being difficult, Separate 2of the eggs, putting
but follow this method and you’ll the yolks into amedium heatproof
have arich, smooth sauce without ) J · > mixing bowl. When the pan of water
any stress. Choose the freshest eggs is simmering, sit the bow! on top of
possible—look for the carton with the pan, ensuring the bottom of the
the longest use-by date. The fresher bowl does not touch the water. Add
the egg, the more the white and yolk V2 teaspoon vinegar to the yolks.
will cling together as it poaches.
3
Using an electric mixer, or awhisk,
V
« whisk the yolks for about 3minutes,
7tablespoons (lOOg) unsalted
or until they have thickened and
butter, plus extra for spreading have turned pale in color. Make sure
that the water below is simmering,
6large (UK medium) eggs
not boiling.
V2 tsp plus 1tbsp white wine vinegar
V2 lemon
4
1tsp salt Keep whisking, then pour in the
1pinch cayenne pepper, plus warm butter in about 6batches,
extra to serve whisking well after each addition
« ·
2English muffins until creamy. Remove the pan
from the heat when all the butter
2slices cooked ham
has been added and the sauce is
salt and pepper
silky, thickened, and spoonable.
If the sauce splits and turns runny,
don’t worry: Scrape it into acold
bowl and whisk in aspoon of cold
water until it comes back together.
Failing that, try whisking the split
mixture into another egg yolk in
aclean bowl.
Squeeze the lemon, then stir
1teaspoon of the juice into the
sauce with the cayenne pepper.
Season with alittle salt and more
lemon, if you like. The sauce should
P ' have agood balance of richness
and tanginess. If it seems too thick,
add 2teaspoons hot water. Cover
the surface of the sauce with plastic
wrap to prevent askin from forming
on the top. It will stay warm over
the pan while you poach the eggs.
20 Breakfast &Brun,
I
