Streamcombe
Cookery
School
Recipes
Stollen
A wonderful Christmas bread, and really quite easy to make.
100g salted butter
100g sugar
1 medium egg
350g strong white bread flour
160ml milk
15g fresh yeast
60g raisins
60g candied peel
½ tsp vanilla essence
½ tsp salt
200g marzipan
Recipes
Cookies
Guests always want our cookie recipe, so here it is.....
115g butter
230g sugar
1 egg
230g self raising flour
60g oats OR ground almonds with a choice of..
60g chocolate chips, raisins, chopped cherries or crystallised ginger
½ tsp vanilla essence
The best cookies you`ve ever eaten!
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Wild garlic scented flageolet beans
It’s always nice to do a quick bit of foraging and feature something wild in your dishes and the coming of spring heralds ample supplies of wild garlic (aka ramsons). These can be found from March to May in most shaded hedgerows and woodlands and is easily identifiable by its lush, elongated, green leaves and later, delicate white flowers. Plus the overwhelming smell of garlic, of course.
You can eat all of the plant, but the leaves are generally the best bit – the flowers do look beautiful in a salad but are very powerful. The flavour is garlicky but has a spring oniony quality as well.
Flageolet beans are particularly satisfying as they create a lovely creamy texture but hold their shape and have a delicate flavour. They are perfect served with lamb (slow roast shoulder or griddled chump steaks) or duck breast, and small, crisp jacket potatoes. You can prepare the beans in advance and then just cook your meat and other veg when you are ready to eat. The below is a substantial meal for two.
6 to 8 wild garlic leaves
A rasher of streaky bacon
A ripe tomato
A can of flageolet beans
A couple of “branches” of parsley
A splash of white wine
Extra virgin olive oil
A knob of butter
Salt and pepper
For a day spent learning a wide selection of seasonal recipes and techniques have a look at our Game & Seasonal Inspiration courses
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Hot Cross Buns
This is quite a simple recipe that produces lovely light, fluffy buns.
For 12 buns:
450g flour
1 egg
c. 230mls milk
50g unsalted butter at room temperature
75g sugar
100g mixed dried fruit
zest of a lemon
1 rounded tsp fine salt
2 tsp ground mixed spice
15g fresh yeast (or dried yeast as per pack instructions)
Tip: For extra succulence, boil your dried fruit in a bit of orange juice before use.
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Blackberry ice cream
This is a perfect homemade ice cream as you don’t require a machine to make it. This recipe is for blackberries but it works just as well for the likes of blackcurrant or raspberries, but you can use 1/3 less fruit as they have more flavour. It also works well made with 3 ripe bananas and 200mls of caramel sauce.
For 1 litre of ice cream:
3 eggs
100g sugar
500ml double cream
2 tsp vanilla essence
500g blackberries + sugar to taste