Bread and butter pudding


This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

The buttered croissants make this dish extra indulgent – leave it to stand for at least an hour before baking to ensure that the custard soaks into every nook and cranny.

Ingredients

  • 4 croissants, sliced
  • Butter
  • Apricot jam (jelly)
  • 2 tablespoons raisins
  • 3 large eggs
  • 100g/3½oz/½ cup sugar
  • Pinch of nutmeg
  • 1 teaspoon vanilla extract
  • 500ml/17fl oz/2 cups warm milk

Method
(serves 6–8)

  1. Cut the croissants into diagonal slices and spread butter and jam on each slice. Layer them in a lightly greased baking dish and sprinkle each layer with raisins (but don’t put raisins on the top, as they will burn).
  2. Beat the eggs, sugar, nutmeg and vanilla together in a bowl and then pour the warm milk onto the egg mixture, beating all the time. Make sure that all the sugar has dissolved.
  3. Pour the mixture through a strainer and then pour it over the croissants and allow it to stand for at least 1 hour before cooking. (This is important otherwise it ends up tasting very ‘eggy’.)
  4. Preheat the oven to 180˚C/350˚F/Gas mark 4 while the pudding is standing and bake for about 30–45 minutes.






Moussaka


This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

One of those dishes of which one helping is never enough – and eaten by the spoonful straight out of the fridge the next day, it’s even better!

Ingredients

  • Salt and freshly-ground black pepper
  • 4 aubergines (eggplants), sliced
  • Olive oil
  • 8 potatoes, peeled
  • 1 portion basic mince mixture
  • Ground nutmeg
  • Béchamel sauce
  • 125g/4½oz/generous ½ cup butter
  • 125g/4½oz/generous ¾ cup flour
  • 1 litre/1¾ pints/4 cups milk

Method
Serves 8

  1. Preheat the oven to 180˚C/350˚F/Gas mark 4. Season the aubergine and fry in the olive oil until just crispy.
  2. Boil the potatoes until tender, allow to cool and then slice lengthways.
  3. To assemble the moussaka, layer the mince, aubergine and potatoes and then repeat the layers, ending with a layer of mince. Pour the béchamel sauce over the moussaka and dust with a little nutmeg. Bake for 30 minutes until it starts to bubble around the edges. Serve with fluffy basmati rice.
  4. To make the béchamel sauce, melt the butter in a pot, add the flour and combine well. Slowly add the milk, stirring it with a whisk to remove any lumps. Cook the sauce until it has thickened, stirring it all the time.






Parmesan-crusted chicken burgers


This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

The crust is made using a decadent mix of grated Parmesan, fresh parsley and fresh breadcrumbs. Delicious served with rocket, chives and hot mustard mayonnaise.

Ingredients

  • 200g/7oz/scant 1½ cups dried breadcrumbs
  • 50g/1¾oz/generous ¾ cup parsley, finely chopped
  • 50g/1¾oz/½ cup grated Parmesan cheese
  • Salt and pepper
  • 4 skinless chicken breast fillets
  • Flour for dusting
  • 2 large eggs, lightly beaten
  • Olive oil for frying
  • 4 fresh bread rolls
  • Fresh rocket (arugula) leaves, to serve
  • Fresh chives, to serve

Method
(makes 4)

  1. Combine the breadcrumbs, parsley and Parmesan in a bowl.
  2. Salt and pepper the chicken breasts and dip them in the flour, then in the beaten egg and finally coat with the breadcrumb mixture.
  3. Fry them in olive oil until just done (about 3–4 minutes on each side).
  4. To make the mustard mayonnaise, combine the mayonnaise with the mustard.
  5. To assemble the burgers, warm the rolls in the oven for a few minutes, spread liberally with the mayonnaise, top with rocket and chives and add a crisp chicken breast to each one.






Potato and bacon frittatas


Surprisingly simple to make, these are always crowd pleasers at brunch.


This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

Ingredients

  • 3 potatoes, peeled and diced
  • 4 slices streaky (lean) bacon
  • 6 large eggs
  • 250ml/8fl oz/1 cup fresh cream
  • 30g/1oz/¼ cup freshly-grated Parmesan cheese
  • Salt and freshly-ground black pepper

Method
(makes 12)

  1. Preheat the oven to 180˚C/350˚F/Gas mark 4. Lightly butter 12 muffin cups.
  2. Cook the potatoes in salted water until tender, drain and divide evenly among the muffin cups.
  3. Cut each slice of bacon into three pieces and place a piece on top of the potatoes in each muffin cup.
  4. Mix together the eggs, cream, Parmesan and a good grinding of salt and pepper.
  5. Carefully fill the muffin cups with the egg mixture and then bake for 20–25 minutes until firm.






Love Food

With recipes for moreish breakfast treats, easy soups and salads, hearty lunch offerings, flavour packed suppers and delightfully decadent puddings, Love Food is the culinary equivalent of a lovely long hug.


Many of the recipes have been passed down through the generations, with giving them her trademark twist. Recipes like old-school spaghetti and meatballs, or retro-inspired lamb chops with cornflake crumbs are bound to become legends in your own household. Tina doesn’t mind if her pastry’s wonky – in fact this self-proclaimed ‘no rules girl’ prefers it that way. Love Food reflects Tina’s travels from a ‘no bake’ cook to a purveyor of home-baked treats made the old-fashioned way but with a Queen of Tarts modern twist.







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