Tag Archives: recipes

MOVE OVER SAINT NICHOLAS, THERE’S A NEW SAINT IN TOWN

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Christmas. The most wonderful time of the year. Need you ask why? Cheese of course.

We’re sometimes guilty of fast forwarding through the first few courses so we can feast on our favourite part of the festive season (we dare you to disagree) and Saint Agur has crafted some Christmas recipes which means that the star of the show can take centre stage as it deserves, all day long.

It’s a Christmas miracle!

 Saint Agur Blue Crème cheesecake, honey walnut sauce

    

Ingredients:

200gm ginger nut biscuits

100gm melted butter

560gm cream cheese

150gm crème fraiche

Zest of half an orange

4 large eggs

50gm plain flour

150gm tub Saint Agur Blue Crème

300gm clear honey, wild flower preferred

100gm walnut pieces

Method:

Blitz the Ginger Nuts in a food processor to a coarse crumb and then add the butter to combine

together. (Alternatively, you can smash the biscuits up in a heavy plastic bag with a rolling pin or

small heavy pan and then mix together in a bowl).

Take a non-stick 20cm springform cake tin and pack this Ginger Nut mixture into the bottom and

press down well with the back of a large spoon. Chill in the fridge for an hour.

Preheat the oven to 160C.

Place the cream cheese, crème fraiche and orange zest in a kitchen mixer and whisk together for

a minute.

Whisk in the eggs one by one, then sift the flour into the bowl. Whisk in briefly and gently.

Finally spoon the Saint Agur Blue Crème into the bowl and mix in with a gentle hand.

Spoon all the mixture into the cake tin and transfer to the oven.

Bake for 45 minutes to an hour. You want it to puff up slightly and have a good golden crust. If

you give it a little jiggle it should retain a jelly-like wobble.

Remove from the oven and leave to cool completely.

Meanwhile place your honey in a bowl, chop the walnuts coarsely and stir them into the honey. If

the honey is too thick a couple of tablespoons of warm water may need to be mixed in to make it

easy to drizzle.

Finally run a knife around the inside of the spring form cake tin and then loosen the edge and

carefully remove it.

Cut into portion, lift carefully onto plates and then spoon over the honey walnut sauce.

 

Red onion and Saint Agur pie

 

Ingredients:

135g Saint Agur

4 large red onions

30g (for the pan) + 10g (for the tin) butter

5cl olive oil

20g brown sugar

250g flour

125g butter

10g turmeric

5g salt

8-10cl cold water

15g sesame seeds

Method:

To make the pastry, mix the turmeric with the flour, salt, sesame seeds and chunks of butter. Add

the cold water, little by little, mixing to get a consistent texture. Create a ball with the mixture and

wrap it in cling film. Leave to rest in the fridge for at least two hours.

For the topping, peel and slice the onions. In a large pan, melt the butter with the olive oil and add

the sliced onions. Add salt and pepper and cook for 1-15 minutes on a medium heat. Sprinkle the

sugar on top of the onions and continue to cook for 10-15 minutes until the onions become slightly

caramelized. Set aside to cool.

Take the pastry out of the fridge and roll it out.

Preheat the oven at 180C.

Grease a 22x25cm tin with butter. Roll out the pastry to 2/3mm thickness, then use two thirds of

the pastry to line the tin. Be careful that the pastry sticks to the side of the tin.

Fill the case with the onion mixture and scatter the blue cheese in small pieces on top.

Cut the remaining pastry into 1cm wide strips and arrange the strips on top of the pie, crossing

them to create a grid.

Cook the pie for 30-35 minutes in the oven. Once out, leave it to cool for 15 minutes before

serving.

 

Saint Agur puff pastry canapés

Get the party started with these crowd-pleasing canapés, bound to leave your guests coming back

for more!

Ingredients:

2 sheets of puff pastry

125g Saint Agur

1 pear

1 egg

Runny honey

Fresh rosemary

Method:

Cut each sheet of pastry into 4 squares and make a groove with your finger at the centre of each

piece.

Cut the pear into thin slices, top the puff pastry with the slices.

Spread small chunks of Saint Agur over each slice.

Whisk your egg and then brush each canapé with the mix. Bake at 180C for about 10 minutes until

the pastry is puffed and golden.

Drizzle with a little honey and decorate with a sprig of rosemary.

 

Mini Croque Madame Agur

 

Ingredients:

4 slices of toasted bread

4 slices of ham

125g Saint Agur

50g butter

8 quail eggs

Method:

Remove the crusts from each slice of toast.

Top two slices of the toast with a layer of cheese, the ham and then another layer of cheese. Add

the other two slices of bread on top, pressing together to seal.

Heat the butter in a frying pan and fry the sandwiches until golden and crispy.

Fry the quail eggs into small, round fried eggs.

Cut each sandwich into four squares with a sharp knife and top the sandwiches with the fried eggs.


 

 

Simnel Cake Recipe

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Makes: 1 x 20 cm round cake

Equipment: 20 cm round, deep, loose-bottom cake tin

This Simnel cake goes down a treat in the lead up to Easter. Apart from upgrading many of the ingredients for better health, our twist is the addition of goji berries and a few of our favourite spices. The use of dried berries and fruits adds chew and important fibre. Don’t put too much on your plate – this is a rich one!

175 g unsalted butter

175 g coconut sugar

3 eggs

175 g spelt flour

175 g sultanas

90 g dried cranberries

30 g dried goji berries

zest of 1 lemon, grated

2 tsp baking powder

1 tsp mixed spice

½ tsp ground turmeric

½ tsp ground ginger

½ tsp ground cinnamon

½ tsp freshly ground black pepper

pinch of salt

To Decorate

Raw marzipan (see below)

Honey or melted butter, for brushing

Edible flowers, such as nasturtiums and

violets, to decorate

1 Preheat the oven to 170°C/fan 150°C/

Gas mark 3–4 and line a 20 cm round, deep,

loose-bottom cake tin with baking parchment.

2 Put all the ingredients into a large bowl.

With an electric whisk, beat them together

until well combined.

3 Pour the mixture into the prepared tin and

smooth the top. Bake for 1V–2 hours until

a skewer inserted into the middle comes

out clean.

4 Leave the cake to cool in the tin for 10 minutes

and then turn out onto a cooling rack.

5 Once it’s cool, use the cake tin as a template

to cut out a round disc of raw marzipan.

6 Brush a little melted butter or honey over

the top of the cake and lay the marzipan

disc on top.

7 Use the remaining marzipan to make

11 equal-size balls to decorate the top of

the cake. You can use honey to stick these

on as well.

8 Top the cake with edible flowers such

as nasturtiums and violets.

raw marzipan

Raw Marzipan

GF, DF, V

Our raw marzipan is quick and easy to make, with the maple syrup helping to keep the delicious almond flavour. If you particularly like your marzipan, and I really do, you can also add a few drops of almond extract.

340 g ground almonds

3–4 tbsp maple syrup

1 tsp vanilla extract

2–3 drops of almond extract (optional)

1 Mix all the ingredients together to form

a dough. Wrap in greaseproof paper and chill

until ready to use.

2 Roll out the dough between two sheets of

baking parchment to 2–3 mm. You don’t want

to use flour to stop it sticking to the surface,

and the paper will also make it easier to

pick up.

Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark (Ebury Press, RRP £26). Photography by Laura Edwards. Available from amazon.co.uk 

Melissa’s Life-Changing Carrot and Olive Oil Cake

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Makes 1 x 23cm round cake

Equipment 23cm round, deep, loose-bottom cake tin

Sorry for the melodramatic title of this cake but to be honest it was life-changing for me, so please just go with it. It’s the complex play of the spices that really brings this cake to life. Cloves, cardamom and cinnamon combine to heighten the flavours and aromas to an almost intoxicating level. With 500g of grated carrot in this cake there’s no getting away from its presence, though it’s surprising how the cake doesn’t really taste of it. Its purpose is to bind in the flour – in this case spelt, that is higher in protein and fibre than wheat. The fruity olive oil unifies all the other flavours. This recipe is so forgiving. Even overcooked, it’s still moist and delicious!

215 ml extra virgin olive oil

250g coconut sugar

4 eggs, beaten

250g spelt flour

2 tsp bicarbonate of soda

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground cardamom

1 tsp salt

125g pecans, coarsely chopped

500g carrots, grated

Vanilla cashew nut icing or Maple cream

cheese icing (see below)

Roughly chopped walnuts, for topping

1 Preheat the oven to 190°C/fan 170°C/

Gas mark 5 and line a 23cm round, deep loose bottom

cake tin with baking parchment.

2 In a bowl mix together the olive oil, sugar and

eggs until well combined.

3 In a second bowl combine the flour and the

other dry ingredients and make a well in

the centre. Add the egg and oil mixture and

stir thoroughly until it is all blended. Finally,

add the pecans and carrots and mix again.

4 Pour the mixture into the cake tin and bake

for about 1 hour 20 minutes, until a skewer

inserted into the middle comes out clean.

5 Allow the cake to cool in the tin for

10–15 minutes, then turn it out onto a cooling

rack. Once it’s completely cool, top it with

either Vanilla cashew nut icing or Maple

cream cheese icing.

Nutrition Note:

The olive oil is rich in monounsaturated fats that are better for your heart than the saturated fats in butter.

Vanilla Cashew Nut Icing

Equipment High speed blender

GF, DF, V+

We have to get really creative when it comes to ‘icing’ our cakes as we don’t use icing sugar. This recipe is one of our go-to icing recipes, it’s really easy to make and absolutely delicious. The basic recipe is for a vanilla icing, but it can easily be adapted to different flavours – we particularly like to add matcha for a vibrant green colour!

150g unsalted cashew nuts, soaked for

At least 4 hours but preferably overnight

300g full-fat coconut milk

2 tbsp lemon juice

75g maple syrup

1 tsp vanilla extract

100g coconut oil, melted

Drain and rinse the soaked cashew nuts.

Put them in a blender with all the other

ingredients and blend until completely smooth

and creamy. Pour into a container and chill in

the fridge until firm. We usually leave the icing

in the fridge overnight, but around 4 hours

should do the trick.

Maple Cream Cheese Icing

GF

This is our take on classic cream cheese icing. It’s a lot less sweet and totally delicious.

2 tbsp maple syrup

225g organic full-fat cream cheese,

straight from the fridge

2 tbsp coconut oil, melted

1 Stir the maple syrup into the chilled cream

cheese until completely combined.

2 Add the melted coconut oil and mix very

quickly to prevent lumps from forming.

Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark (Ebury Press, RRP £26). Photography by Laura Edwards.

 

My New Favourite Holiday: National Margarita Day

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Here at Frost, we all love a reason to celebrate one of our favourite things… Cocktails. On the 22nd February we will be paying homage to one of the greatest cocktails ever created, the Margarita. This has to be a personal favourite of mine, there are many variations on the Margarita but personally, the versatility of the drink, being able to create heat with a little bit of spice or making it extremely fresh with lots of lime, is the thing that makes it a winning combo for me. With much debate as to where and when it was created, the basis of the cocktail has always been lime juice, tequila and triple sec. Nearly 80 years later, it’s about time the old faithful Margarita most certainly deserves it’s own day and we have some Margarita variations for you to try out yourself;

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Now with a host of tequila’s to try from, we recommend using one of our most loved; Casamigos Tequila created by friends to be enjoyed with friends.

Casamigos Margarita 

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With Casamigos Blanco

Recipe:

11/2 part Casamigos Blanco tequila
3/4 part fresh lime juice
1/4 part fresh Orange Juice
1/3 part agave nectar
1/3 part orange liqueur

Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Pour all contents into a rocks glass with or without salted rim. Garnish with a lime

Casamigos Spicy Cucumber Jalapeno Margarita 

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With Casamigos Blanco

Recipe:

1 1/2 parts Casamigos Blanco Tequila
3/4 parts fresh lime juice
1/3 part orange liqueur
1/3 part simple syrup
3 cucumber wheels
1 Jalapeno slice

Muddle cucumber, jalapeño, lime juice, and simple syrup. Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Fine strain all contents into a rocks glass with or without salted rim. Garnish with cucumber and jalapeño slice.

Comforting Recipes From Nicola Millbank AKA Milly Cookbook: Hangover Spicy Rice

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Four comforting recipes from Nicola Millbank AKA Milly Cookbook hangoverspicyriceHangover Spicy Rice

Serves 1

Perfect after the night before and a doddle to make; you’ll be feeling better in no time.

Ingredients:

– 2 tsp. of vegetable oil

– A few cherry tomatoes, halved

– 1 spring onion, finely sliced

– 1 pack of microwavable brown rice

– 1 tbsp. of soy sauce

– 1 tbsp. of sweet chilli sauce

– 1 tsp. of toasted sesame oil

– Juice of 1 lime

– A good pinch of dried chilli flakes

– 1 free range egg

– Extra soy sauce and sweet chilli sauce to serve.

Method:

– Heat 1 tbsp. of vegetable oil in a frying pan over a medium heat and add the spring onion and tomatoes. Cook down for a couple of minutes until softened and then add in the pack of rice, frying for a further 2 minutes.

– Pour in the soy sauce, sweet chilli and sesame oil and squeeze in the lime juice. Allow to fry for a further few minutes, stirring occasionally.

– In another small frying pan, heat 1 tbsp. of vegetable oil and fry the egg until cooked in the middle and crispy around the outside.

– Plate up the rice, top with the fried egg and add a dash of soy and sweet chill sauce to serve.

 

 

Comforting Recipes From Nicola Millbank AKA Milly Cookbook: Easy Sweet Chilli Steamed Buns

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easysweetchillisteamedbunsEasy Sweet Chilli Steamed Buns

Serves 6

Perfect if you have some left-over turkey or chicken from the Sunday roast.

Ingredients:

– A 400ml can of coconut milk

– Self – raising flour, enough to fill the empty can of coconut milk

– 1 tsp. of baking powder

– A good pinch of salt

– 2 tbsp. of sweet chilli sauce

– 150g of cooked, shredded turkey or chicken

– 1 tsp. of black sesame seeds

– Cooking spray / spray oil

Method:

– Empty the can of coconut milk into a bowl, then fill the empty can with self-raising flour. Add the baking powder and salt and mix well to for a sticky batter.

– In a bamboo steamer, lay 6 cupcake cases around the steamer and spray with oil.

– To make the job easier (and less messy!), spray an ice cream scoop with oil then scoop a tablespoon of dough into the cases. Create a hole in the middle and spoon in a teaspoon of sweet chilli chicken. Scoop another tablespoon of dough over the top and gently press around the edges to seal. Spray the top of the buns with oil and scatter with a few sesame seeds.

– Pop the bamboo steamer over a pan of simmering water and cook for 10-15 minutes until risen and fluffy.

– Serve with extra sweet chilli sauce.

 

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/

 

Comforting Recipes from Nicola Millbank AKA Milly Cookbook: Brie and Cranberry Waffles

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brieandcranberrywafflesfour-comforting-recipes-from-nicola-millbank-aka-milly-cookbook
Brie and Cranberry Waffles
Makes 4

Stuck with what to do with that leftover piece of Brie at Christmas and New Year? Turn it into a delicious brunch with my comforting waffles recipe.

Ingredients:

– 1 free range egg
– 1 cup of self-rasing flour
– 1 tsp. of baking powder
– A pinch of salt
– 200 ml of milk
– 1 tbsp. of honey
– A handful of brie, ripped up
– 4 tbsp. of cranberry sauce

Method:

– In a bowl mix the egg, flour, baking powder, salt, milk and honey together until it forms a smooth but sticky batter. Allow to sit for at least 15 minutes.
– Preheat your waffle iron to the highest setting.
– Dollop half a ladle full into each section of the waffle machine, scatter with brie and spoon in a tablespoon of cranberry sauce per waffle. Ladle the other half a ladle over the brie and cranberry and close the machine, cooking for a few minutes until golden on either side.
– One golden brown, serve immediately. Cut in half and let the brie ooze out.

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published by Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/

Comforting recipes from Nicola Millbank AKA Milly Cookbook: Swedish Potato Waffles

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swedishpotatoewafflesrecipefour-comforting-recipes-from-nicola-millbank-aka-milly-cookbookSwedish potato waffles

Makes 4

Channel your inner hygee with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill. If you don’t have a waffle machine, turn the mix into patties and cook in a frying pan.

Ingredients:

For the waffles:

– 2 cups of mashed potato

– 2 tbsp. of plain flour

– 1 free range egg

– 1/2 a red onion, finely chopped

– 1 tbsp. of chopped dill

– A pinch of salt and pepper

To top:

– 4 tsp. of roe

– 4 tbsp. creme fraiche

– 4 tsp. of finely chopped red onion

– A few sprigs of fresh dill.

Method:

– Preheat your waffle iron to the highest setting.

– In a bowl, mix the potato, flour, egg, red onion and dill into a smooth and sticky batter. Season with salt and pepper.

– Dollop a ladle full into each section of the waffle machine and close, cooking for a few minutes until golden brown on either side.

– Top with a tablespoon of creme fraiche, a teaspoon of roe and red onion. Scatter with fresh dill and serve immediately.

 

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/