Category: Sweet treats

Gourmet Gent Cobbler

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41360650_325420711355550_6436984283855847424_n41365726_1007713959406086_1980150579686539264_n41337659_500168113792377_333686072334614528_n41338988_525192931284925_7704667374741356544_n41375544_555553041519669_1384406854448185344_n41229911_1121007678055461_5636053267759759360_n41319374_679687102404901_1170365247991578624_n41310793_872730789783258_2546708404420739072_n41372552_1775329789189243_6605694146885713920_n41390547_692087547842792_7630063771335000064_n41416281_244667362887295_4319818062674001920_n41416236_234327747239878_1785417771803213824_n41416162_494269827711619_3422042693763596288_n41438412_549780958808408_8219252796659073024_n41532836_296801694245440_234743473377378304_n41382430_346187492792411_7416529675393957888_n41503628_264239890884378_5091797335587946496_n41479489_2309266225756595_8556169461789360128_n41497318_1712228512239696_6475755078190891008_n41437034_2074524926130289_5974551305488695296_n41388428_319320351951804_2802060672777584640_n41378792_2098989603459134_2735366234466942976_n41377040_948588331995389_5254640243226705920_n41354607_453941778449138_4183743027606454272_nCrumble Top Ingredients:

9 0z of softened butter

9 0z of golden caster sugar

9 0z of sieved plain flour

9 0z of rolled oats

2 0z of poppy seeds

  1. In a large cold mixing bowl add your flour and butter using the rubbing technique, rub the butter and flour together until the mixture resembles crumbs.
  2. Next add your golden caster sugar along with your rolled oats, as this will give the cobbler a different texture once cooked.
  3. Lastly to finish off your mixture add your poppy seeds, taste to ensure that the crumble is sweet enough, pour into a glass dish and reserve in the fridge until it is needed later on.

Granola Top – This is an alternative non-dairy topping for the crumble, still getting to enjoy the different textures between the soft cooked fruit and the crunchy crumble topping.

Ingredients:

10 grams of grated nutmeg

250 grams of rolled porridge oats

½ tbsp. of Maldon sea salt

20 grams of toasted sunflower seeds

20 grams of chopped almonds

20 grams of flax seeds

20 grams of poppy seeds

1 tablespoon of Runny Honey – (extra will be needed for drizzling)

1 tbsp. of coconut oil

10 grams of dates

  1. To begin this healthy vitamin packed snack pre-heat your oven to 150 degrees and weigh and prepare all of the ingredients as stated above.
  2. Next gently heat your runny honey and organic coconut oil in a small saucepan, pour into a large mixing bowl along with the oats, poppy seeds, sunflower seeds, almonds, Maldon sea salt and flax seed.

(Flax seeds are packed full of important vitamins and minerals, which help the growth of healthy hair and nails, also flax seed is known to be an ancient grain which is linked with well being)

  1. Once combined, place into a pre-lined roasting tray that has been lined with baking parchment, place into your oven for 45 minutes.
  2. After, give your granola a quick mix, at this point add your dried fruit, and cook for another 15 minutes until the oats have gone a light golden brown.
  3. Turn down the oven, allow to cool as you want your oats to cluster together offering both texture and crunch.
  4. You can mix this up your way, allowing you to go freestyle and explore with new flavour combinations

Cardamom and Ginger infused custard Ingredients: 

2 thumb sized pieces of ginger

8 cardamom pods – pestle and mortar

6 egg yolks

250 grams golden caster sugar

250 ml of semi skimmed milk

500 ml of double cream

  1. In a large saucepan add your milk and cream along with 2 thumb sized pieces of ginger which have been peeled and chopped, add both to the milk and cream mixture along with 8 smashed cardamom pods.
  2. Place onto a medium to high heat, once at the boil allow to infuse for 30 minutes as this enables to essential oils from the aromats to infuse your liquids.
  3. In a glass bowl separate 6 egg yolks, add your sugar and whisk until the mixture has gone pale and fluffy with no grainy sugar left.
  4. Once the milk has infused, pass then add back to egg yolk and sugar mixture, return to the heat and stir using a wooden spoon to thicken the custard.

To recreate this custard dairy free, use one of the popular alternatives – for this recipe I used almond milk. I will be trying all different types to find which one tastes most like custard.

Hand picked Tobermory Apples and blackberries:

8 large apples

600 grams of freshly picked blackberries

On most traditional crumble and cobbler recipes they always tell you to peel the apples, but why when most of the important vitamins and minerals are kept 2 mm below the skin which when using a speed peeler are removed. Additionally, for me I feel by keeping on the peel it gives greater texture but also helps to intensify that flavour.

  1. De- core 8 large apples, slice into equal pieces as they cook at the same time, place them into a large oven proof metal tray, drizzle with olive oil and a dusting of caster sugar. Cook at 180 for 15 minutes until the apples are just tender.
  2. Next lay out 6 artisan oven proof dishes lay your blackberries in the base in one even layer, next add your pistachio nuts along with a grating of fresh nutmeg, once the apples are cooked and cooled. Place on top of the blackberries.
  3. To assemble, crumble over your topping and place into a pre-heated oven for 10 minutes to warm through.
  4. Gently warm your custard and decant into an artisan jug and serve along side your cobbler.

Enjoy with family and friends as the evenings start to draw in and we say goodbye to summer.

N.B. These measurements make 8 individual portions from 2 large dishes, although any cobbler topping that you have left over can be kept in the fridge for up to 3 days

Lavender Shortbread

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38639261_292420847980576_4350256143713435648_n38643191_229760447734522_5936922663216742400_n38663657_2252143088340469_2996733028996218880_n38700085_1632686676859569_4247960064356253696_n38689535_261187387827538_162265002609213440_n38752974_665926117139464_6922610205880483840_n38544433_1889046298068653_914412096530153472_n38679729_217236782287533_5029156504591138816_n38688845_275564206567244_1267316734470127616_n38775448_1919281121471458_1882438458794835968_n38752167_1883423235295507_2948627471135670272_n38711310_218767952121502_6875670512597467136_n38734795_212696436071972_6903269487110258688_n38800233_257812131701585_6542902927609036800_n38692650_647239482315415_2250338043040890880_n38651750_306129573266014_1480859433230663680_n38652754_232871667370011_8206451230021517312_n38692647_940496266140006_4049499254924771328_n38485848_309298422966025_4092848346958397440_nTobermory Lavender Shortbread with Vanilla Chantilly cream, Richmond organic honey, Horsell Honeycomb, bees pollen, and fresh lavender shoots

Ingredients:

  • Zest of one lemon
  • 2 ounces of freshly dried lavender
  • 12 ounces of sieved plain flour
  • 4 ounces of caster sugar
  • 8 ounces of softened butter
  1. Firstly weigh up all of the ingredients as outlined above
  2. Into a large mixing bowl add your softened butter and flour. Using the rubbing technique, incorporate the flour and butter together until you have to consistency of breadcrumbs.
  3. Next add your sugar along with the freshly zested lemon, using a large wooden spoon stir to incorporate, to finish the dough off; knead with your hands until it comes together leaving the bowl clean.
  4. Onto a floured surface, roll out your dough until it has reached the thickness of a pound coin. For my GG citrus shortbread I used the rim of a drinking glass as this gave me the perfect diameter for my shortbread, you can use any cutter of your preference.
  5. Place the cut shortbread discs onto a pre-lined large tray with baking parchment. Ensure when you place your shortbread onto the tray you leave a little space between each biscuit, to allow for spreading.
  6. Bake in the oven for half an hour at 150 degrees, until lightly golden brown and crisp.

Top tip: when you are cutting your shortbread discs, don’t throw away the off cuts, place these onto the tray as these can give you a good indication as to when shortbread is cooked!

Chantilly cream:

  • 150 ml of double cream
  • 2 heaped tablespoons of sieved icing sugar
  • 1 teaspoon of vanilla bean extract (or a whole vanilla pod)
  1. Place all of the ingredients into a large mixing bowl, whisk until the cream can hold light peaks
  2. Serve along side the other elements of the dish.

Tobermory Blackberry Muffins

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38280407_2143718152538768_4110885225326706688_n38444376_2143718295872087_6491864173373292544_n38439932_2143718189205431_3094783404332285952_n38481220_2143718395872077_4632131248167321600_n38489887_2143718052538778_98720450363785216_n38297977_2143718429205407_5875566946564440064_n38277437_2143718085872108_4899964665716539392_n38392387_2143717742538809_5058062210018836480_n38239079_2143717639205486_5048036119967432704_n38239079_2143717622538821_6689792686032945152_n38274516_2143717802538803_7768163625784573952_n38458555_2143717855872131_5223291255458365440_n38279366_2143717752538808_300336578994110464_nIngredients:

  • 175 grams of butter
  • 175 grams of self raising flour
  • 175 grams of golden caster sugar
  • ½ tsp of baking powder
  • 3 large free range eggs
  • ½ tbsp. of vanilla paste
  • The zest of one lemon
  • 6 washed large blackberries
  • ¼ of a teaspoon of Tobermory Blackberry Jam (per muffin)
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Pre-heat your oven to 180.
  3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
  4. Once at this stage, add your eggs into the mixture one at a time, then add your flour along with your baking powder.
  5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air.
  6. Next add your vanilla paste, lemon zest, go cautiously with this or otherwise it will just overpower the cakes.
  7. Place your muffin cases into a large muffin tray. In each of the cases place a blackberry, then half fill each of the cases with the cake mixture, once half filled, place ¼ of a teaspoon of jam in the middle. Now fill the cases with more mixture.
  8. Place into the oven for 18 minutes, until they are golden brown and cooked through.
  9. Whilst they are still warm dust them lightly with icing sugar and place one blackberry on top.

Enjoy with a cup of artisan coffee!

The Gourmet Gent.

French Toast

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37984070_2138145879762662_4745043528902508544_n37954412_2138145889762661_1546189416265940992_n37935705_2138146089762641_7530814949799493632_n38085250_2138146156429301_7689210423098212352_n37979764_2138145966429320_919726706242093056_n38072521_2138146609762589_954018566946947072_n38036887_2138146246429292_6464389469444243456_n37969558_2138146439762606_5666532829593337856_nFor this classic midmorning snack, light dinner or just down right indulgence, you will need…

  • 150 ml of semi skimmed milk
  • 3 free eggs
  • 4 slices of French brioche
  • 4 heaped tablespoons of Greek natural yoghurt
  • Fresh herbs
  • Gooseberries

(Serves four)

1. To begin this beautiful classic, in a medium sized bowl whisk together your eggs and milk.

2. Place a large frying pan onto a medium heat, allow to come up to temperature, once up to temperature add a knob of butter allow to melt gently.

3. Taking a slice of your brioche bread dip each side in the egg and milk mixture.

4. Place the bread into the pan, allow to cook on both sides until lightly golden and crisp.

5. Place onto a pre-warmed artisan plate, and dust lightly with a little icing sugar.

6. I wanted to make this snack a little healthier so I substituted the normal clotted cream for 0% fat extra thick Greek yoghurt, so add a big dollup in the middle.

7. As Gooseberries are in season, I wanted to use a selection, so I lightly pickled some gooseberries, made a compote and kept some raw.

8. To finish garnish with fresh lemon thyme, mint and drizzled organic Richmond Honey.

Great British Classic Gooseberry Fool

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Gooseberry Compote:

  • 150 grams of picked and washed gooseberries
  • 50 grams of sugar
  • 10 ml of water
  • A squeeze of lemon juice
  • 1 bay leaf
  1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
  2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
  3. To finish add a squeeze of lemon juice and 1 bay leaf.

For the fool:

  • 200 grams of double cream
  • 200 grams 0% fat Greek yoghurt
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon of sieved icing sugar
  1. Place the yoghurt and double cream into a large mixing bowl, whisk the mixture to lightly aerate the mix. (You want the mixture to be just under stiff peaks)
  2. Once you have achieved this, add your vanilla bean extract, along with one teaspoon of sieved icing sugar – as this will offer a little sweetness and cut through the sharpness of the gooseberries.

Sweet pickling liquid:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 bay leaves
  1. Bring the liquid to the boil so that the sugar dissolves, add your bruised bay leave.
  2. Allow to infuse pour over 150 grams of washed gooseberry’s and place into an air tight jar.

Garnish:

  • Pickled gooseberries
  • Mint leaves
  • Lemon thyme leaves

To serve…

Chill a large glass or jar, ripple the compote through the fool mixture, to garnish add a couple of pickled gooseberries and a few sprigs of mint and lemon thyme leaves.

Gooseberries with hazelnuts and natural yoghurt

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37583653_670313756654351_1420964237387235328_n37704798_670313636654363_1324874901168848896_n37673817_670313656654361_1715765672983658496_n37654133_670313746654352_6283888538207387648_n37608775_670313726654354_8409324456924676096_n37715313_670313293321064_2514742285686538240_n37646007_670313266654400_5418091661831962624_n37676832_670313336654393_1613550807163076608_n37658567_670313189987741_6097880891961376768_n37638140_670313429987717_1785486680258510848_nSweet pickling liquid:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 bay leaves
  1. Bring liquid to the boil so that the sugar dissolves
  2. Add your bruised bay leaves allow to infuse
  3. Then pour over 150 grams of washed gooseberries
  4. Place into an air tight jar.

Gooseberry Compote:

  • 150 grams of picked and washed gooseberries
  • 50 grams of sugar
  • 10 ml of water
  • A squeeze of lemon juice
  • 1 bay leaf
  1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
  2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
  3. To finish add a squeeze of lemon juice and 1 bay leaf.

Toasted Hazelnuts:

RULE NUMBER ONE: DON’T BURN YOUR NUTS!!

  1. Place 150 grams of hazelnuts into a saucepan lightly toast them until they release their natural oil
  2. Pour them into a clean tea towel and rub their jackets off
  3. Then place them into a pestle and mortar, and crush them to your desired consistency.

To plate:

  1. You’ll need some natural yoghurt, using a large table spoon drag the yoghurt up the plate, then in the well which you have created lay a bed of your gooseberry compote.
  2. Next position your pickled gooseberries around the plate, items look better when you lay them in odds so go for 3 or 5.
  3. Then sprinkle over you crushed nuts and lastly drizzle with some organic Richmond honey.

GG.

Rose Water and Pistachio Cupcakes

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37111373_2124028501174400_2176750177925201920_n37131063_2124028917841025_2338652788373848064_n37148971_2124028944507689_7445449129011970048_n37169875_2124025451174705_1962061800933425152_n37205621_2124019761175274_2075978743238623232_n37221204_2124019677841949_623830131294601216_n37140698_2124020094508574_264269964788105216_n37121010_2124020011175249_8615339555484073984_n37147513_2124020351175215_1723299749995479040_n37140698_2124022957841621_6815662170135592960_n37192047_2124024211174829_4308886292868890624_n37192269_2124021101175140_2915296622248198144_n37199722_2124020701175180_5476666069332525056_n37185916_2124021011175149_2763604085365014528_n37228092_2124023024508281_2371265334045835264_n37240689_2124022594508324_4204839726575779840_n37237293_2124023667841550_357833555293765632_n37243151_2124022354508348_8107753843632111616_n37260442_2124021704508413_6429475066114736128_n37241391_2124020334508550_1361675405026656256_n37129433_2124024237841493_8899453424525901824_n37208221_2124024277841489_3736355727699083264_nIngredients:

  • 175 grams of butter
  • 175 grams of self raising flour
  • 175 grams of golden caster sugar
  • ½ tsp of baking powder
  • 3 large free range eggs
  • ½ tbsp of vanilla paste
  • the zest of one lemon
  • 200 grams of pistachio nuts
  • a cap full of rose water
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Pre-heat your oven to 180.
  3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
  4. Once you’re at this stage add your eggs into the mixture, one at a time, then add your flour along with your baking powder.
  5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air. Next add your vanilla paste, lemon zest and one cap of rose water, add this cautiously otherwise it will just overpower the dish.
  6. Place your cupcake cases into large muffin cases, half fill each of the cases and place into the oven for 18 minutes until they are golden brown and cooked through.
  7. Whilst they are still warm dust them lightly with icing sugar and place one pistachio nut on top
  8. Enjoy with a cup of artisan coffee.

The Gourmet Gent.

Bastille Day Special:  Lemon and Pistachio Madeleines

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37198992_2124029227840994_8685713981903470592_n37171420_2124029184507665_6079189215764021248_n37083303_2124029057841011_6647382413720682496_n37127032_2124029117841005_1354980998416171008_n37130365_2124029274507656_3195795421611950080_n37223572_2124029291174321_3621694209863450624_n37249031_2124029087841008_4496247403568955392_n37332288_2124030114507572_3368551410122620928_n37260443_2124029667840950_7842936893284024320_n37104521_2124029894507594_4637227695015460864_n37183277_2124030417840875_8863758170372177920_n37265724_2124030321174218_60833427154272256_n37192269_2124030564507527_7795908929833140224_n37230616_2124030704507513_465400843718361088_n37215983_2124029831174267_1018169401070845952_nThis recipe will make 12, put aside 15 minutes for making the mixture, 30 minutes for resting the mixture and then 10 minutes for baking.

Ingredients:

  • 100 grams of unsalted softened butter
  • 100 grams of golden caster sugar
  • 80 grams sieved self raising flour
  • 20 grams of ground almonds
  • 2 free range medium eggs
  • 200 grams of toasted crushed pistachio nuts
  • the zest of 1 lemon
  • 1 tbsp. of lemon juice
  • Maldon sea salt

You will need to use a Madeleine mould tin

Making:

  1. Grease the Madeleine tin; sprinkle the tin with a little plain flour as this acts as a non- stick surface.
  2. In a separate bowl whisk the golden caster sugar and eggs until pale, fluffy and a little frothy.
  3. In a separate bowl combine the remaining ingredients fold the egg and sugar mixture into the dry ingredients to make a smooth batter.
  4. Leave the batter to rest for 30 minutes, pre-heat your oven to 200 degrees 180 degrees fan or gas mark 6.
  5. Spoon just short of a tablespoon of the mixture into each madeleine, as they will rise.
  6. Bake in the oven for 8-10 minutes until golden brown
  7. When they are still warm out of the oven dust them with a little icing sugar and serve immediately.
  8. To remove your Madeleines from their tin, place a baking tray of cold water underneath a wire rack, this helps to release them from their moulds.

Featured Recipe: Neptune winter stories Volume 6 Winter Series.

The Gourmet Gent’s Almond and Lemon Sponge with lemon peel marmalade, cocoa nibs, candied lemon peel and ginger.

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To begin this beautiful light simmer classic, weigh out all of the ingredients as stated below…

  • 50 grams of Plain Flour – (1.8 ounces)
  • 1 tsp of Baking Powder
  • 225 grams of caster sugar – (8.0 ounces)
  • 250 grams of ground almonds – (9.0 ounces)
  • 250 grams of butter – (9.0 ounces)
  • the juice and zest of 1 lemon
  • 4 x free range
  • 80 ml of Lemon Juice
  • 60 grams of Toasted almonds – (2.1 ounces)
  1. To begin this recipe lightly grease a medium loaf tin and pre-heat your oven to 180 degrees / gas mark 4.
  2. Have all your dry ingredients in a large mixing bowl sieve together the flour, baking powder and sugar, once all of these are incorporated, add your ground almonds.
  3. In a separate bowl you are going to cream together the eggs and butter, add one egg at a time, combining until pale and fluffy
  4. Using a large metal spoon fold in the dry ingredients, pour the mixture into the cake tin and bake in the preheated oven for 45 minutes until the cake is cooked all of the way through. (The best way to check this is by using a metal rod)

Whilst the cake bakes…

  1. In a separate saucepan add your juice of one lemon and brown sugar, place on a medium heat and bring to a light simmer.
  2. Whilst this is working away, julienne the peel from half a lemon, then add this to the mixture and remove from the heat to chill and infuse.

At this point you can prepare the other garnishes for this dish, which are dark chocolate coco nibs and candied ginger…

  1. Slice your ginger incredibly thin as this can over whelm and dish very easily.

Once the cake is fully cooked remove from the oven – a top tip: place the cake onto a metal wire rack along with a pan of cold water underneath as this cools the cake!

To plate this dish, I had a play around with a couple of plating options, so go freestyle!