Recent reviews by Fish

Lets make a strawberry cheesecake
Ingredients:
2 tsp sunflower oil
200g/7oz digestive biscuits
100g/3½oz unsalted butter
½ tsp ground cinnamon
100g/3½oz white chocolate, roughly chopped
400g/14oz strawberries, trimmed, plus extra to decorate
300g/10½oz full-fat cream cheese
1 tsp vanilla extract
½ unwaxed lemon, finely grated zest only
1 tbsp runny honey or maple syrup
200ml/7fl oz double cream

1. Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment.

2. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs.

3. Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes.

4. Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces.

5. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave.

6. Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries.

7. In another bowl, whisk the double cream until it holds a floppy peak.

8. Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed.

9. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm.

10. Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top.

11. Enjoy

Apple caramel pie:

Ingredients:
for 8 Servings

2.5 cups all purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup unsalted butter, cut into ½-inch cubes and chilled
¼ cup vodka
1 cup cold water
½ cup ice cube
2 tablespoons water
1 cup granulated sugar
½ cup unsalted butter
½ cup heavy cream
apple pie filling
6 apples granny smith apples
¼ cup fresh lemon juice
5 dashes angostura bitters
¼ cup granulated sugar
2 tablespoons arrowroot powder
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
1 pinch freshly grated nutmeg
1 egg egg, Beat Egg with Water
1 sprinkle raw sugar
1 tablespoon water, Beat with Egg

Preparation:
1. Make the pie dough: In a large bowl, combine the flour, sugar, and salt. Add the butter cubes and toss to coat. Use a bench scraper to cut the butter into the flour until the butter is broken down to lima bean-sized cubes.

2. In a small bowl or liquid measuring cup, stir together the vodka, water, and ice.

3. Sprinkle ¼ cup of the liquid over the flour mixture and use a bench scraper or your hands to incorporate until the dough begins to come together. Sprinkle in ¼ cup more liquid and continue mixing. If the dough isn’t coming together, sprinkle the dry bits with more small drops of the liquid as necessary; the dough will look shaggy. Fold the dough over itself to bring it together until all of the flour is incorporated. Discard the remaining liquid.

4. Turn the dough onto a clean surface and use the bench scraper to divide it into 2 equal pieces. Shape each piece into a flat disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, but preferably overnight, before rolling out.

5. Make the caramel: In a small saucepan, combine the water and sugar and cook over medium heat, without stirring, until golden brown in color, about 10 minutes.

6. Remove the pot from the heat, add the butter, and whisk to combine. Return the pot to the heat and pour in the cream (be careful; the mixture will bubble). Whisk well to combine, then remove the pot from the heat and set aside to cool.

7. Make the apple filling: Peel the apples and cut in half, then remove the cores and cut the halves into quarters. Transfer to a large bowl and add the lemon juice and Angostura bitters. Toss to coat the apples.

8. In a small bowl, mix together the sugar, arrowroot, cinnamon, allspice, and nutmeg. Sprinkle the dry ingredients over the apples and use your hands to toss until evenly coated.

9. Assemble the pie: Dust a clean surface and a rolling pin with flour. Place a chilled disc of pie dough on the surface and lightly dust with flour. Roll out the dough, starting from the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough 90° and repeat, pressing down so it’s evenly flattened all around, about ⅛ inch thick, then roll outward to make a circle. Continue rolling and rotating until the dough is about 2–3 inches larger in diameter than the pie dish.

10. Drape the dough gently into the pie dish, being careful not to stretch it.

11. Pour about ½ cup of the caramel sauce into the pie shell, then top with the apple filling, avoiding gaps. Mound the apples slightly in the middle of the pie.

12. Roll out the remaining disc of pie dough. Using a pizza cutter or sharp knife, cut the dough into 8 strips of equal width. Assemble the lattice on top of the pie and press the edges of the top and bottom crusts together, then trim and crimp the edges as desired.

13. Brush any exposed dough with egg wash and sprinkle with raw sugar. Freeze for 1 hour.

14. Preheat the oven to 425°F (220°C).

15. Place the pie on a rimmed baking sheet. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 60 minutes more, until the apples are tender and the crust is golden brown.

16. Let the pie cool for at least 1 hour before slicing and serving.

17. Enjoy!

Lasagne:

Ingredients:
1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, finely sliced
250g beef mince
250g pork mince
1 tbsp tomato purée
400g tin chopped tomatoes
200ml beef stock
200ml red wine
1 tsp Worcestershire sauce
9-12 lasagne sheets (depending on the size of your baking dish)
50g Parmesan, grated
150g pack mozzarella, shredded

For the white sauce🤨
50g butter
50g plain flour
550ml semi-skimmed milk

Method:

1. In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Turn up the heat, pour in the wine and bubble until reduced. Stir in the tomato purée, chopped tomatoes and stock. Add in the Worcestershire sauce and simmer for 15 mins, or until the liquid has reduced. Season.

2. Meanwhile, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.

3. Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.
Enjoy

How to make delicious pink cake:

Ingredients:

Cake flour – Cake flour has less protein than all-purpose flour and makes lighter, fluffier cakes. I definitely recommend using cake flour for this recipe so your cake has the perfect airy texture.
Sugar
Salt
Baking powder
Baking soda
Butter – Butter is used to make the cake batter and the frosting for the pink velvet cake. I always use unsalted butter to make baked goods.
Buttermilk – Buttermilk gives the cake that classic tangy taste that is so irresistible in pink velvet.
Vegetable oil
Egg whites – Using just egg whites makes the cake batter a lighter color which allows the pink coloring to really shine through.
Vanilla extract
Pink gel food coloring – Be sure to use gel food coloring, which will make the cake a brilliant color with just a few drops.
Powdered sugar – Powdered sugar is the best choice, as it melts right into the butter, making a smooth, thick frosting.
Milk – A splash of whole milk helps make the buttercream spreadable.

1. Prep the equipment: Start by preheating your oven to 350ºF. Then, grease and flour two eight-inch cake pans.

2. Mix the dry ingredients: Add the cake flour, sugar, salt, baking powder, and baking soda to a bowl and blend together. Add the room-temperature butter and mix until the dry ingredients look like wet sand.
3. Add buttermilk and oil: Add a little bit of the buttermilk and vegetable oil. This will wet the dry ingredients and help soften the proteins in the flour. This step helps your cake become tender and soft!

4. Whisk the remaining wet ingredients: Whisk the rest of the buttermilk, egg whites, vanilla, and food coloring in a separate small bowl. Slowly pour this into the bowl with the flour mixture. Keep the mixer running while you pour in the wet ingredients to make sure they are blended in evenly—you want to have no lumps in the batter!

5. Bake: Pour the cake batter into the prepared cake pans and then bake for 35-40 minutes. Let the cakes cool before turning them out of the pans.

6. Make the frosting: Beat the butter and powdered sugar together until light and fluffy. Add the milk and vanilla and mix well.

7. Assemble the cake: Spread about half of the frosting on top of one of the layers of cake. Place the second layer of cake on top of the frosting, making a big cake sandwich. Spread the rest of the frosting on top of the cake and around the sides, then decorate the cake however you’d like!

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

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