PUBLISHED: 15:40 01 June 2018 Charlotte Smith-Jarvis Charlotte Smith Jarvis's home made ice cream. Twister Ice Cream. Archant Chill out with this fruity pineapple, lime and strawberry frozen dessert. Did you enjoy last week’s strawberry sherbet? It’s one of my kids’ favourite summertime ices and (thankfully as I have an ice cream machine) is one of the simplest desserts I can knock out in the kitchen. A top tip if you don’t have a machine – the sherbet makes lovely ice lollies too. Just pour the mix into simple moulds and you have something akin to a ‘fizzy’ Mini Milk! This week’s recipe take a bit more effort, but is so worth it. It’s my take on surely one of the best retro ice creams – the Twister. It took me years to actually like this classic. There was something not quite right to me about ice cream and ice lolly together. But now I can’t get enough of its pineapple, lime and strawberry swirls, which take me … [Read more...] about Recipe: Make our retro Twister ice cream
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Recipe: make your own home pizza
This is a great way to make pizzas at home and the recipe features in the Sheffield Cookbook: Second Helpings. INGREDIENTS For the dough 500ml water (at room temperature) 3g fresh yeast 800g Caputo Blu 00 flour 25g salt Toppings per pizza 100g mozzarella (preferably fior di latte, but bufala is ok), torn into pieces no bigger than a grape 50g ricotta Handful of cherry tomatoes, quartered Handful of Parmesan shavings Fresh basil oil (50g fresh basil leaves blended with 60ml best-quality extra virgin olive oil) Basil leaves, to garnish San Daniele Prosciutto (or any great Parma ham, optional) METHOD For the dough, pour the water into a large bowl. Add the yeast and dissolve by gently stirring. Add the flour a little at a time. With your hand, fold in the flour. When the water and flour turn into a creamy consistency, add the salt and leave for a few seconds. Continue to add the flour and turn with an ‘outside to inside’ movement. The hand movement should be … [Read more...] about Recipe: make your own home pizza
Recipe: Make the most of blood oranges while they are in season with these cookies
Blood oranges have a short season, roughly January to March, so I always make the most of their gorgeous colour and flavour while I can. They are extremely versatile with their tart flavour lending itself perfectly to sweet and savoury dishes. These pistachio and blood orange cookies are utterly delicious and incredibly easy to bake whilst being different enough to impress. Ingredients For the cookies 250g unsalted butter, cubed 140g icing sugar 1 tsp vanilla extract 1 egg yolk 375g plain flour 50g pistachios, crushed For the blood orange glaze 340g icing sugar zest of 1 blood orange 3-4 tbsp. of blood orange juice Method 1. Using a wooden spoon or mixer, beat the butter, icing sugar, vanilla extract, and egg yolk until pale and creamy. 2. Mix in the crushed pistachios until evenly dispersed. 3. Add half the flour and mix in, add the remaining flour and beat until the mixture starts to clump together as dough. 4. Bring together into a smooth ball using your hands; wrap in cling film … [Read more...] about Recipe: Make the most of blood oranges while they are in season with these cookies
Recipe: Make our cranachan fudge for Burns Night
PUBLISHED: 22:39 23 January 2018 | UPDATED: 22:39 23 January 2018 Charlotte Smith-Jarvis Fudge flavoured with toasted oats, whisky and dried strawberries. Archant Charlotte Smith-Jarvis combines a childhood favourite with a classic dessert for Burns Night. Scotland often gets a bad rep for its food. But it’s not all deep-fried chocolate bars and pies you know! When I think of the far north of the UK my mind wanders to porridge, gently stirred over the stove with a spurtle and drizzled with heather honey. To slivers of smoked salmon, the colour of a summer sunset, cut thinly on wheaten bread. There’s buttery shortbread, poked with tiny holes and dusted with sugar that sticks to your lips, and candy striped Edinburgh rock. Or rumbledethumps - that curiously named mound of potatoes, cabbage and onion, to mop up a ribsticking puddle of braised mince. Scotland is craggy mountains, verdant glens, single malt whisky, haggis and tablet. Oh the tablet! I first fell in love … [Read more...] about Recipe: Make our cranachan fudge for Burns Night
Embrace living alone and make some delicious solo recipes
Cooking for yourself is worth the trouble, Janneke Vreugdenhil says. Eating alone? So often, it just seems easier to chuck something on a slice of toast for dinner when you're dining solo, than go to the effort of cooking a whole proper meal. For food writer Janneke Vreugdenhil, her toast topping of choice was anchovies and avocado - if she could bring herself to eat at all. "After my husband left me three years ago, at first, I couldn't eat," she remembers. "I'm a food writer so I'm used to cooking, food is a big part of my life. I get up in the morning and I think about food; I go to bed and I think about food, and suddenly, food was the last thing on my agenda. "I was so sad, I wasn't hungry. I was losing weight and I felt miserable. Because divorce is not very good for your self-confidence and self-love, I didn't love myself enough to think I was worth the trouble of cooking. Then one day I thought, 'OK, I have to start taking better care of myself'." Don't feel 'silly' … [Read more...] about Embrace living alone and make some delicious solo recipes