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first_imgChef Martin AndersonSure go on have a wee bit of cake, it’ll do you no harm!A nice fresh scone with jam & cream , a traybake , cupcake , muffin or wadge of red velvet, warmed brownies, melting ice cream & even more chocolate sauce, homemade apple crumble & lashings of custard – the list is endless.The tradition of eating dessert, something sweet, a sugar boost or just any excuse at all to have cake has been around since records began.by chef Martin AndersonWild berries, fruits & honey were the first hint of sweetness in our lives and with the discovery of sugar desserts made a grand entrance.Our French cousins really excelled at the art of pastry with the finest pastry & dessert chefs in the world originating from France, real butter, real chocolate and litres of fresh cream !!Personally I’m an apple pie & ice cream kinda guy – fresh cream or custard doesn’t do anything for me.My aunt Eileen makes the best apple pie you’ve ever tasted, real apples, cinnamon and a crusty crunchy pastry. Warmed through in an oven none of this microwave carry on to make the pastry soggy.Now there’s a tip for you. Serve apple crumble fresh from the dish when you make it but apple pie is best served a day later. This allows the pastry to cool and retain the flavours of the apples. Remember though to make sure it is well cooked…. as Mary Berry says – no one likes a soggy bottom.Not all desserts have to be rich & exotic though. Something as simple as fresh fruit folded with whipped cream and crushed meringue can make a wonderful after dinner treat and is cheap and easy to make .There are so many desserts on display in stores, the good, the bad & sometimes the ugly, it’s hard to beat making your own sometimes .Take a visit to a real bakery if you live near one. Try a fresh donut, cream slice, ask do the make pavlova, even a lemon meringue pie, so tasty.There are also muffin mixes available if you wish to go the sneaky route. I have tried these but actually poured the mix into a Swiss roll tin and made one large muffin , great for cutting into tray bakes , have a go and see how you get on , there will be tubs of icing somewhere on the shelves too, great for topping them off.Here is a simple wee dessert for you to try , use fresh strawberry as the are in season now and will be bursting with flavour , make sure you follow the instructions of you will end up eating this with a straw !!Next week ………The Art of Parties !! Red berry terrineThis is a simple and easy dessert.You will need.1 packet of Red jelly , strawberry for this recipe500mls of low fat yogurt.200gs of strawberriesYou will also need a loaf tin lined with cling film, make sure you don’t have any wrinkles in the cling film.Method.Make the jelly using ¼ of the boiling water required; allow to cool until just warm.Chop your strawberries or crush them with a fork.Mix the berries with the yogurt and then add the jelly mix, stir gently.Pour into your lined tinAllow to set for 12 hours in the fridge .Turn out and decorate with whipped cream and fresh berries, slice as required.This is so simple and will keep for up to 3 days in the fridge, but it will be gone before it goes out of date. HE’S FRESH IN THE KITCHEN – ‘A WEE SWEET TREAT’ WITH CHEF MARTIN ANDERSON was last modified: July 24th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:chef Martin Andersondonegallast_img read more