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FREE CLICK & COLLECT | EDINBURGH & HIGHLANDS

 

Cookbook

Choca Mocha Celebration Cake

Choca Mocha Celebration Cake
250g butter
225g granulated sugar
5 eggs
250g plain flower
150g ground almond
3tbs baking powder
2tbs cocoa
1tbs instant coffee
4tbs hot water
1tbs double cream


Preheat oven 180C/gas 4/160C fan

Grease a 22cm bundt tin well.

In an ANTA salad bowl, cream the butter and sugar until light.

Whisk eggs and gradually add to the butter and sugar being careful not let it curdle.

Sift the flour and baking powder into a separate bowl and stir in the ground almonds, then fold into the cake mix.

Mix the cocoa, coffee powder and hot water in a small bowl stir in the cream.

Place a third of the cake mix into another bowl and quickly fold in the cocoa mix.

Place blobs of half the plain cake mix in the bundt tin, then intersperse with blobs of the chocolate mix.  Add the remaining plain mix and, using a spatula, lightly swirl the mixes together.

Bake for about 40 minutes, until firm to the touch, and a skewer inserted into the centre of the cake comes out clean.

Allow to cool.

When you are ready to serve, place the bundt tin back into the oven for about 5 minutes then turn the cake out onto an ANTA serving plate (reheating the cake should stop the cake sticking to the tin sides),

An ANTA beaker should fit into the hole so you may decorate the cake with flowers of your choice.

Brandy snaps with lemon curd

Ingredients

  • 12 primrose flowers
  • egg white
  • caster sugar
  • 50g unsalted butter 
  • 50g demerara sugar
  • 50g golden syrup
  • few drops of vanilla essence 
  • 1/2 tsp ground ginger 
  • 50g plain flour
  • 450ml double cream
  • 250g lemon curd

Method

  1. the sugared primroses need to be made at least 24 hours in advance. Lightly beat the egg white until frothy. Carefully dip the primrose into the egg white and place flower side up on a plate. Sprinkle the caster sugar over the flowers until evenly coated and allow to dry in a warm place.

  2. Preheat oven to 200°C / gas 6. Lightly oil 6 small ANTA mugs.

  3. Put the butter, sugar, syrup, essence and ground ginger in a saucepan and heat until the butter is melted. Sir in the flour and mix well. Place small dessert spoons of the mixture onto a baking tray and space well.

  4. Bake for 5 minutes, the mixture should have spread fairly thin. Remove from the oven and allow to cool for a minute. Carefully remove each one from the tray and place on to an upturned ANTA small mug then mould around the mug to form a basket. Set them aside to harden.
  5. Whip the cream until slightly thickened, stir in the lemon curd and taste.
  6. Carefully remove the baskets from the mug, fill with the lemon cream and decorate with sugared primroses - or chocolate eggs. Serve on an ANTA serving plate.

hazelnut and chocolate meringue cake

Ingredients

Base

  • 125g hazelnuts
  • 5 egg whites
  • 280g caster sugar 

Filling

  • 100g dark chocolate 
  • 600ml double cream
  • 1 tbsp icing sugar 

Topping

  • 420g white chocolate
  • 200ml double cream
  • chocolate eggs

Method

Preheat oven 200°C / Gas 6

Spread the hazelnuts over a baking tray and roast for 5 minutes. Allow to cool before rubbing between your hands to remove any skin, then chop finely.

Turn the oven down to 160°C / Gas 3. Butter 2 x 25cm circle loose bottom tins and line with baking parchment.

Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed. Add the caster sugar a tablespoon at a time whisking after each addition. Once thickened fold in any remaining sugar and hazelnuts. Divide between the two cake tins levelling the tops.

Bake for about 40-45 minutes, allow to cool in the tin.

To make the filling, place an ANTA bowl over a pan of hot water making sure the bowl does not touch the water. Add the chocolate and melt, remove from the heat.

Whip the cream until it forms soft peaks, add the icing sugar and fold in the melted chocolate.

To make the topping, break or chop the chocolate into very small pieces and place in an ANTA porridge bowl. Heat the cream in a small saucepan and pour it over the chocolate, let it stand for a couple of minutes until the chocolate has melted. Then stir until smooth, if the chocolate has not all melted place the bowl over simmering water and stir until it does.

Remove the meringues from the tin, place one on an ANTA serving plate, cover with chocolate cream and place the second meringue on top.

Cover with white chocolate ganache and decorate with chocolate eggs.

EASTER CUPCAKES

INGREDIENTS

  • 325g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 1/2 cups (225g) self-raising flour, sifted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (125ml) milk
  • 3 cups (450g) icing sugar, sifted
  • Food colouring of your choice
  • 12 coloured chocolate Easter eggs, to garnish

METHOD

  • 1.
    Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
  • 2.
    Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.
  • 3.
    Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
  • 4.
    Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cupcakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each cupcake with an Easter egg, then serve.

Pear and Blue Cheese Salad

Ingredients 

2 tsp- Honey

1/3 cup- Extra virgin olive oil 

1 tbsp- White wine vinegar 

2- Pears 

3 cups- Rocket leaves 

100g Blue cheese 

3/4 cups- Walnuts

Method 

  1. Mix honey, extra-virgin olive oil and white wine vinegar.
  2. Remove cores from the pears and slice thinly, leaving skin on. Place pears in a bowl and pour over the dressing.
  3. Combine rocket leaves, crumbled blue cheese and walnuts on an ANTA baking dish.
  4. Scatter salad with ripe pears, drizzle over extra dressing and serve.

Roast Pork with Orange Marinade

Ingredients

7 oranges, halved
1 bunch thyme, roughly chopped
1 bunch rosemary, roughly chopped
1 whole head garlic, cloves peeled and crushed
100ml olive oil
2-3kg pork belly, rind on
Coarse sea salt and black pepper
2/3 bottle white wine
For the star anise reduction
500ml orange juice
180ml balsamic vinegar
160g honey
10 star anise

Method

Preheat the oven to its highest setting. Arrange the orange halves in an ANTA baking dish, cut side up. Put the herbs, garlic and oil in a food processor and blitz roughly. Lay the pork on top of the orange halves, skin side down, and lightly sprinkle with salt and pepper. Using your hands, spread the herb mixture evenly all over the upward-facing side of the meat, pressing so it sticks. Turn the joint over, so it's now skin side up and sitting on the orange halves. (not all the oranges have to be under the meat.) Wipe the skin dry with kitchen towel and sprinkle all over with sea salt.


Roast at full blast for an hour, turning the dish around halfway through. By the end of the hour, the pork should have turned a deep golden colour and the skin have firmed up. Turn down the heat to 160C/325F/gas mark 3, pour the white wine into the base of the dish, avoiding the skin, and roast for an hour more. If the belly begins to turn black, cover with foil. For the last cooking stage, turn down the heat to 110C/225F/gas mark ¼, and roast for another hour, uncovered, until the skin has crackled and thoroughly dried.


Meanwhile, prepare the sauce. Put all the ingredients in a heavy-based pan, stir and place over a medium heat. Bring to a boil, lower the heat and simmer for 45-60 minutes, until the sauce has thickened and reduced to a third. Remove from the heat and keep warm.


When the pork is ready, take it out of the oven. To serve, cut the joint into segments of a few ribs each, cutting in between the bones. Plate the pork pieces and orange halves on a large platter, and pour some of the cooking liquids on top, followed by a little of the star anise reduction. Dot the 10 star anises from the reduction here and there over the meat, for decoration, and serve the remaining sauce on the side.

COURGETTE FRITTATA

Serves 2

Ingredients
4 whole eggs and 2 egg yolks (I use the whites for whiskey sours)
2 small, firm courgettes
50g grated Parmesan
A few sprigs of parsley 
2 tbsp crème fraîche
1 tbsp olive oil

Method

Preheat the grill to medium hot. In a mixing bowl, crack in the whole eggs and egg yolks, coarsely grate the courgette over and add the crème fraîche, grated Parmesan and chopped parsley. Season with salt and pepper and stir a little to break up the eggs, but not enough to make it all smooth.

Rub a medium frying pan with olive oil and set it over a medium heat. After a few minutes, add the egg mixture and cook on the stove for a few minutes until the underside is browned (you can lift it up a bit and have a look). Make sure the pan is evenly set on the heat so that the mixture browns evenly.

Grill for a few minutes until the frittata is lightly browned on the top but still a little soft in the middle, leave it in the pan for a few minutes to set, then eat with a green salad.

Scotch Broth

Method - 


To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden.

Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni

Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve

Corn Fritters

Corn Fritters
3 eggs separated 
a pinch of pepper 
32g- all purpose flour
213g- cooked sweet corn
1/2 teaspoon salt
90ml- vegetable oil 
Beat egg yolks until light, then add the corn, add flour sifted with salt and pepper.
Gently fold in stiffly beaten egg whites. 
Drop spoonfuls into hot oil. 
Cook on both sides until golden brown. 

Serve with maple syrup. 

Crisp Prawns and Homemade Mayonnaise

Ingredients 
For the Prawns 

600g raw King prawns

100g plain flour
2 tsp sea salt flakes
Pepper
vegetable oil for frying
For the Mayonnaise 
2 egg yolks 
2 garlic gloves
pepper
salt
1 tsp dijon mustard
150ml rapeseed oil
120ml olive oil
1/2 tbsp white wine vinegar 
Method
Begin by making the mayonnaise. Despite popular belief homemade mayonnaise is actually quite straightforward. In a large bowl, whisk together the egg yokes, vinegar, crushed garlic, mustard and salt and pepper. Keep one hand whisking and use the other to slowly dribble in a constant stream of rapeseed oil. Stop adding the oil every 5-8 seconds making sure that its fully combining with the egg mixture. Keep going until all of the oils are mixed in. You should have a thick emulsified mayonnaise now. Taste and add more vinegar, salt or pepper if you wish. If your mayonnaise curdles, whisk another egg yoke in a separate bowl and then gradually mix in the curdled mayonnaise, then carry on adding oil until smooth. 
Cover and refrigerate. The mayonnaise will keep for a week in the fridge. 
Next make the crispy prawns. In a heavy bottomed, high sided pan heat about 2 inches of vegetable oil on a high heat. If you have a food thermometer heat the oil to 190 degrees. In a bowl, season the flour with a little salt and pepper.  Toss the prawns in the flour making sure they are covered completely.  In batches of about 6, cook the prawns for 30 seconds each side in the hot oil, being very careful of spatters. Remove with a slatted spoon and set aside on some kitchen paper. Sprinkle a little sea salt over the prawns.

Sweet Potato Shepherds Pie

Old fashioned Shepherds Pie with a healthier twist
About 750g leftover roast lamb ( or beef)
1 onion - finely chopped
3 tbs vegetable oil
1 tbs plain flour
1 tbs tomato purée
1 tsp red currant jelly
3 tbs Worcestershire sauce
600ml stock Including any leftover gravy

1kg sweet potato
30g butter
Salt
Pepper

Preheat oven 180 C/fan 160c, gas 4

Remove any fat from the joint and either finely chop the meat or lightly blitz in a food processor 

Heat the oil in a heavy based pan add the chopped onion and cook over a gentle heat until translucent. Turn up the heat add the meat, stir well. Sprinkle in the flour, stir and cook for 2 - 3 minutes. Add the stock/gravy and tomato purée, red currant jelly and Worcestershire sauce, stir and let it gently simmer for about 15 minutes. Season to tasted adding a little more Worcestershire sauce/red currant jelly if you wish.

Spoon into an ANTA baking dish and leave it to cool.

Peel the sweet potatoes and chop into even sized chunks. Bring a large pan of water to the boil add the sweet potatoes and cook for about 10-15 minutes until tender. Drain and allow to steam dry for a few minutes.

Return to the pan, mash with butter season to taste, then evenly over the meat.

Bake for about 35-40 minutes until starting to brown.

Grilled Rosemary Oranges

Recipe- Serves 2

4 large oranges (use 1 orange per person)

2 sprigs of rosemary 

100g caster sugar

75ml Contreau, or brandy 

300ml double cream

Method

Begin by preparing the oranges. Cut the top and bottom off the orange and with a sharp knife remove the skin and pith in strips working from top to bottom of the orange. Try to not cut off any orange flesh. Cut each orange in half horizontally and place in a large bowl or tupperware. Pour any juice over the oranges.

Sprinkle the rosemary, Contreau and a little over the oranges, cover and leave for 30 minutes to infuse. Meanwhile whip the cream till it is just stiff, whip in a little sugar. Keep aside in the fridge. 

The oranges are best cooked over the barbecue however, on the hob at a high heat is fine. Heat a heavy bottomed frying pan or skillet over the hot coals, gas or induction. Sprinkle the remaining sugar in the pan and add the oranges cut side down. Let the sugar melt and start to caramelise. Keep an eye on them and watch for burning. Cook until the oranges have softened. Remove the oranges and plate cut side up. 

Put the pan back on the heat and add the remaining juices and Contreau from the bowl. Make sure you get all the caramelised bits from the pan. 

Serve a quenelle (or spoon!) of cream and a drizzle of juice over the oranges and cream. Garnish with a little rosemary.

Classic Bran Muffins

Ingredients 
Serves: 12 

  • 85g wheat bran
  • 250ml buttermilk
  • 5 tablespoons vegetable oil
  • 1 egg
  • 100g dark brown soft sugar
  • 1/2 teaspoon vanilla extract
  • 125g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 80g sultanas

Method
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 190 C / Gas mark 5. Grease a muffin tin or line with paper muffin cases.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in sultanas and spoon batter into prepared muffin tin.
  4. Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool and enjoy!

Tattie Scones

Ingredients 
180g mashed potato

220g self-raising flour

1 tsp baking powder

30g butter

70ml milk

Salt

Method
Preheat the oven to 220ºC (425ºF, gas mark 7).

Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. In another bowl, combine the milk into the mashed potato, mixing well. Add to the flour and combine with a fork to form a soft dough, you might need to add more milk. Be carefull not to handle the dough too much. Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to 2 cm thick.
Place on a greased baking sheet. Mark the scone round into 6 wedges with a sharp knife.
Bake for 15–20 minutes or until well risen and golden brown.

Serve warm with butter and jam. 

Vegan Roots Curry and Garlic Naan

Curry

600g of root vegetables (parsnips, potatoes, celeriac, etc)

2 tbsp olive oil

2 tsp curry powder

sea salt and pepper

1 tsp cumin seeds

1 tsp ground coriander

1 tsp dried curry leaves

½ tsp turmeric

3 banana shallots

3 cloves garlic

1 thumb of fresh ginger

1 tin coconut milk

1 lemon juiced

1 tbsp tomato puree

Bunch fresh coriander

Toasted cashew nuts

 

Naan Bread

175ml lukewarm water

1 tsp fast action yeast

1 tsp sugar

280g bread flour

1 tsp sea salt

½ tsp baking powder

1 tbsp olive oil

3 tbsp coconut yoghurt

Fresh coriander

2 cloves garlic

Begin by preparing the vegetables and roughly chopping, if you can leave the skin on the vegetables. Rub over 2 tablespoons of olive oil, the curry powder and salt and pepper and roast in a 200˚C oven for about 20 minutes or until soft and beginning to caramelise.

Meanwhile make the curry sauce. In a dry frying pan toast the spices for about 3-5 minutes. Remove from the pan and crush with a pestle and mortar or the back of a wooden spoon on a chopping board. Add the olive oil and sweat the shallots, garlic and ginger. Add the spice mix and cook over a low heat for 10 minutes. Add the tomato puree, coconut milk and lemon juice and simmer. Once the root vegetables are ready add them to the sauce and set aside. Curry will always taste best once for at least 2 hours or better over night. When ready to serve just reheat and sprinkle over some toasted cashew nuts with some roughly chopped coriander. 

To make the naan bread add the flour, salt, baking powder, olive oil and yeast in a large bowl. Mix in the yoghurt and water and combine. The mixture will be sticky. Turn out onto a floured surface and knead for about 5 minutes until it forms a smooth ball. Put back into the bowl, cover and set aside to prove for about 2 hours. 

Remove the dough from the bowl and knock out the air. Divide into 6 and lightly knead each one to form a ball. Set aside again for 15 minutes to prove.

Meanwhile mix the finely chopped garlic and fresh coriander with olive oil ready for the garnish.

Heat a non-stick frying pan over a medium heat and roll out a dough ball into an oval shape.  Place the dough into the pan and cook until the bread begins to bubble and the underside is brown. Brush over some oil, garlic and coriander mix and flip the bread over.  If cooking on gas you can cook this side straight onto the flame, or on the barbeque. Finish with a second brush of garlic, oil and coriander with some sea salt. Serve immediately. 

Warm Winter Salad

Serves 4

Ingredients

300g of smoked mackerel

4 beetroot

400g new potatoes 

2 tsp hot horseradish 

1 lemon

3 tbsp olive oil

salt 

pepper

Method

Begin by boiling the beetroot whole with the skins on for about 30 minutes until cooked but not falling apart. Allow to cool before removing the skin. This will be easy now they are cooked. Next, boil the new potatoes for about 10 minutes. 

Meanwhile, slice the beetroot to about half a centimetre slices and remove the skin of the mackerel. Roughly flake the fillets apart and mix with the beetroot slices. 

To make the dressing, thoroughly mix the horseradish, lemon juice, olive oil, salt and pepper. Once the new potatoes are cooked, drain and chop into quarters. Toss into the beetroot and mackerel with the dressing. Be careful not to mix too much before serving. Serve in an ANTA baking dish to keep slightly warm.

Slow Christmas Pork

Ingredients

2kg shoulder of good quality pork 

2 onions

4 apples

300ml cider

200ml stock

1 bulb garlic

sea-salt

pepper

1 tbsp plain flour 

Method

Remove the pork from the fridge up to an hour before cooking. Carefully score the skin of the shoulder till you get to the fat, try not to cut through to the meat.

Rub a generous amount of sea salt into the scores and sprinkle with black pepper. 

Place the pork into an ANTA baking dish and roast for 30 minutes in a 220˚C oven. 

Remove the pork from the oven and cover it with tin foil. Turn the oven down to 180 and cook for a further 2 1/2 hours. 

Meanwhile slice the apple into slices, and the onion and garlic roughly. 

Remove the pork from the oven and in the bottom of the dish layer the onion, apple and garlic. Pour the cider and put back in the oven for another hour without the tin foil. 

Remove from the oven and allow to rest. 

You can serve just like this or you can use the caramelised cider, apple and onion to make a gravy. Add a little water and scrape all of the dark sticky bit from the edge of the baking dish. Add the flour and mix thoroughly, scrape as much as you can of this to a saucepan. Gradually add the stock and bring to the boil. Once thickened and dark push through a sieve. 

 

Homemade Piccalilli

350 g (12oz) small cauliflower florets

250 g (9oz) small broccoli florets

courgettes, cut into 1.5cm (2/3in) pieces

200 g (7oz) green beans, cut into 5cm (2in) lengths

150 g (5oz) shallots, peeled and halved quartered (depending on size)

250 g (9oz) salt

1 l white wine vinegar

garlic clove, crushed

2.5cm (1in) piece fresh root ginger, grated

250 g (9oz) granulated sugar

2 tbsp. mustard seeds

75 g (3oz) plain flour

2 tbsp. turmeric

1 tbsp. mustard powder

  1. In a large non-metallic bowl, mix vegetables, the salt and enough water to cover. Cover bowl with clingfilm and leave overnight.

  2. Drain and rinse vegetables. In a large pan, heat 1 litre  (13/4 pint) white wine vinegar, garlic, ginger, sugar and mustard seeds. Bring to a simmer, add vegetables and simmer for 5-8min until just cooked, but still crunchy. Lift vegetables out with a slotted spoon and set aside.

  3. In a small bowl, mix remaining 200ml (1/4pt) white wine vinegar, flour, turmeric and mustard powder. Stir into pan and bring to the boil, whisking occasionally. Simmer for 5-7min until thickened and glossy.

  4. Return vegetables to the pan, mix. Spoon into sterilised wide-neck jars and seal. Cool completely. Store in a cool dry place for up to 3 months. Chill after opening.

Chickpea Dip

Chickpea Dip with Yogurt 

2 x 250g tins of chickpeas, drained 

1.5 tablespoon tahini

1 clove of garlic

1 lemon 

Olive oil

150g Greek yogurt 

Toasted pine nuts

Drain and tip the chickpeas into a food processor.


Peel and add the garlic, the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.


Season with a pinch of sea salt, then pop the lid on and blitz.

Mix in the food processor as long as is needed depending on whether you prefer your dip smooth or more rustic and chunky. 

Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.

Loosely fold half the greek yogurt into the mixture and then spoon the rest of it on top. 
Sprinkle with toasted pine nuts, a glug of olive oil and a crack of black pepper. 

Serve with sliced carrots, cucumbers, radishes or peppers, and some warm flatbreads.

Spicy Roast Chicken

Ingredients

1 whole free range chicken

2 tbsp olive oil

4 garlic cloves

2 tsp ground cumin

1/2 tsp cinnamon

2 tsp smoked paprika

1 fresh red chilli - with seeds

Sea salt

Pepper

Method

Begin by making the spiced paste. Combine the oil, garlic, cumin, paprika and whole chilli in a food processor and blitz until smooth. Rub this mixture all over the whole chicken, place breast side down in an ANTA salad bowl and cover with an ANTA salad plate. Leave in the fridge for 2 hours or, if you can, over night. 

Pre heat the oven to 200°C. Roast the chicken in the salad bowl for 1 hour or until the juices run clear. Remove the salad plate from the bowl and turn the chicken over being careful the skin doesn’t rip. With the breasts are facing up, sprinkle with salt and pepper and put back in the oven for 10 minutes without the plate to brown on top.

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