Blondes stock up on these delicious blondies they'll keep for up to a week and it's a great way of getting ahead if you're expecting guests around first off melt the butter for the mixture we've had hundreds and hundreds of brownies the sort of white chocolate.
Version I.E blondies are amazing a little bit more subtle keep a little knob of butter for the end just to grease your baking tray turn the gas down gently melt that butter caster sugar into the bowl let's give that butter a little whisk sort of makes the mixture a bit lighter.
Slightly fluffy off with the gas a pinch of salt in the sugar then make it well in the middle and sort of whisk you see it's already gone nice and blunt love it give that a really good mix.
And a secret with the butter be slightly warm sort of it melts the sugar they're nice and smooth lovely a teaspoon of vanilla extract in next lightning whisk in two whole eggs just give them a little beat this is such a delicious recipe yes so simple whisking the eggs looking for that nice sort of Rich textured smooth.
Paste you can see why we call these blondies beautiful next teaspoon of baking powder baking powder in then half a teaspoon of baking soda aerates the mixture and gives it that little tartness you'll see the sort of Rise instantly the minute they hit the oven.
And then your flour whisk with one hand and just slowly add half the flour first get that all mixed up make sure that mixture is really nice and smooth check it occasionally no lumps half flour in and then the other half in you'll feel it sort of almost go nice and firm.
And that's why it's so important to add the flowering stages this stops the mixture going lumpy it should be just dropping off the Whisk beautiful change over from a whisk to a spoon next I want some texture some nice sweet chewiness to the blondies dried cranberries they bake beautifully but it.
Gives the Blondie a really nice sort of chewy sweetness in the center next and white chocolate I'm not going to grate it just chop it up just slice it like little bits of shrapnel I want the chocolate my little matchsticks dotted around now chocolate in lovely fold that in I.
Want a nice even distribution of those wonderful dried cranberries don't over mix it I want to break up and chocolate nice even mix of cranberries and chocolate see the chocolate there'll be parts of the chocolate in the oven that will actually melt it'll be like little pools.
Of white melted chocolate in the center now baking tray small little knob of butter and the grease baking tray and line it some greaseproof paper and just over extend it shiny side out dull side hits the bottom of the tray in grease proof.
Allows me to maximize on the white chocolate inside the mix my grease with paper the chocolate can melt and almost stick to the tray so the paper is just a really nice insurance policy secondly we want that rise and that sort of crispness now with the mix get your spatula all the way around I don't see anything left in that bowl.
Position the ball over your tray nice and carefully don't leave that slice in the bowl nobody's licking that one and then just take the back of a spatula go into the corners push and come back into the middle turn the tray around let it work to your advantage.
Try and get it evenly positioned in the tray if it goes in even it Cooks evenly make sure you smooth out the top of the Blondie with the back of the spatula and then into the oven it's going to rise it's nice and crisp on that soft gooiness in the center.
Make your blondies at 180 degrees for 35 to 40 minutes foreign Edge on the outside and that sort of soft gooey Center leave that to cool down and it's going to sort of firm up and wrinkle but it'll stay nice and gooey in the center once it's cooled down take it out and start.
Slicing of watching blondies a fantastic easy treat to have on hand for yourself or to share raspberry milfoy desserts should always have that wow factor and this dish is incredibly simple to prepare but it tastes and looks absolutely stunning.
First off puff pastry you can buy fabulous puff pastry now a non-stick baking tray and just lay the puff pastry on the tray I want to get the top of the puff pastry caramelized I'm going to dust it in icing sugar number three means a thousand layers just lightly dust the top of the puff.
Pastry with iced sugar we're going to start off in a hot oven at 220. for the first six or seven minutes and then 10 minutes at 190 into the oven now for the filling fresh vanilla cream in and start whisking I want the cream.
Whisked nice and thick but look to all that nice fresh vanilla seeds in there next a nice scraping of orange zest orange liqueur don't whisk that in fold it in and that stops the cream from separating them lovely.
Now take that out of the bowl and put it into a Piping Bag unwrap over your hands in a way that you're creating this little pocket snip off the end nozzle thin load up the bag just.
Twist slowly There's No Air the bag is nice and full and fun nice chill your gorgeous vanilla and orange cream in the fridge until you're ready to pipe it wow it's beautiful there's the layers there.
That's the the Milford Pub gently lift it up onto the board a size into three serrated edge knife wow beautiful start deciding on how you're going to layer it that bit there that's nice and firm for my base that's nice and decorative for the top and that bit.
There for the middle take out your cream and put a little touch of cream there and that just sticks that down stops it from sliding pipe very carefully a nice thin layer of cream around the outside and come back into the middle beautiful.
Now the rice with sit them two by two now this layer I'll turn it upside down and put the caramelized part of pastry on top of the raspberries every time I get to put one of these together it's like a sort of little.
Jewelry box again cream squeeze from the back of the bag so you've got control they're asked with two by two I just want to put another layer of cream on top those raspberries because I want some height with my final layer oh I just want to dive in there put the lid on it.
And push that down there you have a beautiful stunning a dessert to die for and like all the dishes in my ultimate cookery course I guarantee it will taste as Sensational as it looks caramelized figs with ricotta slow cooking can also take desserts to a whole new level.
A gentle long cook can really bring out that wonderful Rich sticky sweetness and that depth of flavor in fruits these are black figs they are suited to slow cooking roasting better than the green figs because this outside skin is so durable this is an amazing way of roasting figs and it's so easy yet so delicious lay your figs out in rows take.
Some Rosemary and just peel that down get that really nice fragrant stem get your scissors trim the edge almost we've got a bit of a sort of sharp Point bring your three figs together and just thread the top of each fig nice and gently Rosemary works wonderfully with sweet dishes as the.
Figs roast in the oven the stock will impart a lovely subtle flavor useful the figs with icing sugar then coat them with a generous splash of Blossom with vinegar leave them to sit there for five minutes they sort of marinade I know it sounds odd to use vinegar in your dessert but trust me it gives the dish a fantastic sweet and sour taste I'm gonna.
Make a really nice caramel four or five tablespoons of sugar now flatten that out and get it nice and even when the sugar is even caramel Cooks evenly it's changing now you can see it melting from the outside in the one thing you don't do is shake the pan rapidly and sit almost like sort of a lake defrosting and it's hitting to the.
Center bubbling it's still not dark enough yet it's getting there turn the gas down and stay in control let the sugar melt until it turns a dark amber color the secret behind any good caramel is just stopping it from overcooking lovely take that off the gas another butter in.
There gently whisk in the butter is cooling the camel down you'll see it changing color to like a cafe Olay next add a lug of the balsamic vinegar beautiful for that nice dark richness of a camel a little touch of water in.
There that way the camel doesn't go too thick now put the camel back on the heat take a fix and sort of place them in gently lovely and then just added all that lovely little marinade don't waste that it's amazing stuff there.
Icing sugar and butter vinegar so tasty based those figs because the skin gets nice and crispy on the outside and the Fig sort of just absorbs the caramel delicious so easy now into the oven 190 for 10 minutes almost doubled in size.
Now look at the color on them they smell is incredible onto your plate they're a lot heavier because they've actually started absorbing that camera now dash the figs with caramel and serve with ricotta cheese the freshness of that ricotta goes.
Brilliantly well with the figs I'm gonna finish that now it seems zest and then some little nibbed hormones and the rich creamy Jam texture of the Fig with a ricotta.
Brilliant that is an amazing way of slow roasting fruit and taking figs to a completely new level