Potato Dauphinoise by Mary Berry.

- Recipes | Mary Berry
Can be part-cooked for about 45 minutes up to 24 hours ahead.
To serve, return to the oven without the foil for about 20-30 minutes, or until piping hot.
Freezes well cooked.

750g sweet potatoes, peeled
750g King Edward potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated

Preheat the oven to 220°C/Fan 200°C/Gas 7
You will need a 2-2.4 litre shallow ovenproof dish, buttered.
Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
Arrange one layer of mixed potatoes in the buttered dish.
Season with salt and pepper and drizzle over a little cream and stock.
Continue to layer the potatoes and double cream and stock until you have used all the ingredients.
Push the potatoes down into the liquid using your hands so they are all covered.
Sprinkle with the cheese and cover with foil.
Bake in the preheated oven for about 40 minutes.
Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
Leave to stand for 5 minutes before serving.

<a href="https://www.jamesmartinchef.co.uk/recipes/masterclass-potatoes/">Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef</a>

Drop scones.

- Drop scones recipe - BBC Food
Ingredients
175g self-raising flour
1 tsp baking powder
40g caster sugar
1 small orange, zest only
1 free-range egg
200ml milk
little sunflower oil, for greasing

To serve
butter or maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries

Method
Measure the flour, baking powder, sugar and orange zest into a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well, with a whisk, until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.

Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.

Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.

Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.

Recipe Tips
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm.
Serve at once.

Hot cross buns. By Mary Berry.

Eat Your Books!
From







ingredient
500g strong white flour plus extra for dusting
75g caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
finely grated zest of 1 lemon
10g salt
10g fast-action dried yeast
40g butter
about 300 ml, milk
1 egg, beaten
200g sultanas
50g finely chopped mixed peel
oil, for greasing

Topping:
75g plain flour
2 tbsp golden syrup, for glazing

Directions:
You will need a piping bag fitted with a fine 3mm nozzle.
Measure the flour, sugar, and spices into a large bowl, add the lemon zest and toss together, then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk in a separate pan, allowing them both to cool a little after heating.
Add the melted butter and half the tepid milk to the dry ingredients in the bowl.
Tip in the beaten egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go.
Gradually add the rest of the milk, to make a soft pliable dough.
You may not need all the milk — it is better for the dough to be on the wet side, rather than too dry.
Tip the dough out on to a lightly floured work surface and knead by hand, incorporating the sultanas and mixed peel into the dough.
Lightly knead for 10 minutes until silky and elastic and forms a smooth ball.
Kneading can be done in a food processor using a dough hook if you prefer.
Transfer the ball of dough into an oiled bowl cover with cling film and leave to rise in a warm place for about 1 + 1/2 hours or until doubled in size. (This may take longer if the dough is left to rise in a cool kitchen.)
Turn the risen dough out on to a lightly floured surface.
Knock back and knead for a further 5 minutes.
Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.
Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball.
Line 1-2 baking sheets with baking paper and arrange the balls of dough on the sheets, placing them fairly close together and flattening them slightly.
Slip each baking sheet into a large, clean polythene bag, making sure that the bag doesn’t touch the buns.
Leave for 40—60 minutes until the buns have doubled in size.
They should spring back when lightly pressed with a finger.
Meanwhile, preheat the oven to 220°C/200°C fan/gas mark 7.
To make the crosses for the top of the buns, add the plain flour to a bowl with 100ml of water.
Mix together to make a paste and spoon into the piping bag.
When the buns have risen, remove the polythene bags and pipe a cross on top of each bun.
Transfer the buns to the oven and bake for 15—20 minutes until pale golden brown, turning the baking sheets round halfway through, if necessary.
Melt the golden syrup in a pan and, while the buns are still warm, brush the top of each bun with a little melted syrup to give a nice shine, before setting aside to cool on a wire rack.

- Hot Cross Buns | Recipe | Cuisine Fiend:

Roasted fennel and sweet potato gratin.

- Mary Berry Cooks: Roasted fennel, onion and potato with Parmesan topping | Daily Mail Online:

Panang chicken stir-fry.

BBC Food - Recipes - Panang chicken stir-fry:
By Mary Berry.
Spice up your rice with Mary's chicken stir-fry, perfect for a midweek meal.
Ingredients
225g long-grain rice
2 tbsp olive oil
2 chicken breasts, very thinly sliced into strips
1 tbsp clear honey
1 onion, chopped
1 medium courgette, finely chopped
1 red pepper, finely chopped
2 sticks celery, finely chopped
2cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
½ lime, juice only
4 lime wedges
salt and freshly ground black pepper

Method
Bring a saucepan of water to the boil and cook the rice according to packet instructions (about 10–12 minutes).
Drain well, rinse and set aside to cool completely.

When the rice is cool, heat the oil in a frying pan, season the chicken strips with salt and pepper and add to the pan.
Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked.
Remove from the pan and set aside.
Add the onions, courgette, pepper and celery to the pan.
Fry for 4–5 minutes, stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the rice, soy sauce, chilli sauce and lime juice.
Toss together and season with little salt and pepper.
Return the chicken to the pan.
Spoon into hot bowls and serve with the lime wedges.

Recipe Tips
- For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.
- The rice can be cooked up to 6 hours ahead and stored in the fridge.
- Soy sauce can be a little salty so go easy with extra seasoning.
- Homemade curry powder:
2 tablespoons ground cumin
2 tablespoons ground coriander
1 dessertspoon ground turmeric
1/2 teaspoon cayenne/ chilli powder
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
In a blender or food processor, combine all ingredients.
Process to a fine powder.
Store in an airtight container.
When grinding your own spices the flavours are enhanced by briefly "toasting" them first.
That is, heating them over the stove in a dry skillet until they begin to brown and their rich aroma begins to be released (but don't overdo it!).
Makes grinding them easier too.
'via Blog this'

Banana Loaf.

Mary Berry’s Banana Loaf (Taken from Mary Berry’s Baking Bible).

Ingredients
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk


Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb or 900g loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.
A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack!

From https://queenofeverything.co.uk/2012/02/06/mary-berrys-banana-loaf/

Similar recipes: Mrs. Myers' Banana Bread:

Crisp bacon rosti with fried eggs.

Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world.
Ingredients:
sunflower oil, for frying
2 rashers smoked back bacon, cut into small pieces
1 small onion, thinly sliced
500g/1lb 2oz floury potatoes, coarsely grated
2 free-range eggs
salt and freshly ground black pepper

Method:
Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp.
Remove the bacon and set aside.
Add the onion to the pan and fry for 1 minute.
Cover, lower the heat and cook for 15 minutes, until soft and tender.
Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy.
Put the potato in a bowl, add the onion and bacon.
Season with salt and pepper and mix well.
Return the pan to the heat and add 1 tablespoon oil.
When the oil is hot add the potato mixture.
Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan.
Cook over a low heat for 5–10 minutes, then carefully turn over.
The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first).
Cook the other side for 5–10 minutes, until golden and crisp.
Heat oil in a frying pan and fry the eggs until cooked to your liking.
Cut the rosti into wedges and divide between plates, top with the eggs and serve.