Three delicious dishes to share with loved ones
Horseradish Risotto, serves 6-8
- 1.4L chicken stock
- 1 small leek
- 1 bunch asparagus, trimmed and cut on the bias into pieces
- 2 tbsp vegetable oil
- 3 tbsp butter, cubed
- 200g short grain rice (arborio or carnaroli)
- 240ml dry white wine
- 3½ tbsp horseradish
- 45g Parmigiano-Reggiano, grated
- Salt and freshly ground pepper
- 1 tbsp fresh parsley, chopped
- In a saucepan, heat the stock until barely simmering. Keep it hot. Meanwhile, remove the tough green tops and white ends from the leeks and halve lengthwise. Rinse thoroughly under running water and dry. Slice very thin, crosswise.
- Blanch the asparagus in salted boiling water for a few minutes, then chill.
- Set the cast iron heart casserole over a medium heat, add the vegetable oil and 1 tablespoon butter. Add the leeks and cook until translucent, being careful not to brown them.
- Add the rice and stir to coat it in the oil and butter. Let it cook until fragrant, about 3 – 4 minutes. Pour in the wine and cook, stirring until the wine is almost all absorbed.
- Begin adding the warm stock one ladle at a time. Stir and shake the pan every few minutes until the stock is absorbed. Repeat with more ladles of stock, stirring frequently until it is absorbed each time. After 30 – 35 minutes, most of the stock should be used up.
- Turn off the heat and mix in the horseradish, remaining butter and cheese. Use a wooden spoon to stir while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley.
Chocolate Soufflé, serves 4
- 3 tbsp butter
- 2 tbsp cocoa powder
- 85g chocolate
- ½ tbsp vanilla extract
- 2 eggs, separated
- 2 tbsp sugar
- Pinch salt
- Pinch of cream of tartar
Preheat oven to 180°C/ Fan 160° / Gas Mark 4
- Use 1 tablespoon of the butter to grease the 4 ramekins. Coat the inside of the ramekins with the cocoa powder, tapping out the excess and re-using to coat the remaining ramekins.
- In a large bowl over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from the heat and add the vanilla extract. Whisk in the egg yolks one at a time until smooth. Set aside.
- In another large bowl beat the egg whites with the sugar, salt, and cream of tartar until stiff peaks form. Using a metal spoon, gently fold the egg-white mixture into the chocolate. Divide the mixture between the 4 ramekins.
- Bake until puffed and set, this will take about 10-15 minutes. Serve immediately.
Raspberry Twisted Love Bun, 1 loaf
- 160ml warm milk
- 5g instant dry yeast
- 25g white sugar
- 250g cake flour, plus extra for rolling
- 3 ml salt
- 6ml vanilla paste
- 100g good-quality raspberry jam
- 100g fresh raspberries
- Mix all the ingredients for the dough in an electric mixer fitted with a dough hook. Knead in the mixer for about 8-10 minutes until a smooth dough is formed. Add a little extra flour if necessary. Cover with a tea towel and prove in a warm place until doubled in size.
- Grease the Le Creuset 20cm Signature Heart Casserole.
- Knock the dough back, then divide it into six equal pieces. Roll each dough portion into a rectangle, measuring 3 x 40 cm. Place one strip on your surface, spread evenly with raspberry jam and scatter with torn raspberries. Top with another dough rectangle and more jam and raspberries. Cover with a third dough strip and set aside. Repeat the process with the remaining three dough rectangles.
- Pick up the two stacks of dough, twist and spiral them into the heart casserole. Cover with a tea towel and allow to prove again until doubled in size.
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Bake for 40 minutes, then turn the oven up to 200°C/180°C fan/gas mark 6 and bake for a further 10-15 minutes until browned. Remove from the oven and brush with warm raspberry jam and allow to cool in the casserole.
- Remove from casserole and serve warm with butter and more jam.
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