1. The Hachery

2. Egg Nutrient Chart
Nutrient Content of a Large Egg
Nutrient (unit) Whole Egg Egg White Egg Yolk
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245

3. Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1

4. Parmesan crusted asparagus and
poached egg
Serves: 4
INGREDIENTS
450g fresh asparagus, trimmed
4 eggs
74g Parmesan, grated
Freshly ground black pepper
METHOD
1. Steam the asparagus in an asparagus steamer, or cook in boiling water for 5-6 minutes until
tender but not soft. Drain.
2. Poach the eggs in boiling water and keep warm.
3. Preheat the grill and line a baking sheet with foil. Place the asparagus on the foil and sprinkle
with half of the grated parmesan. Grill for 3-4 minutes before turning the asparagus and
sprinkle with the remaining parmesan. Grill again for 3-4 minutes until the cheese starts to
turn golden.
4. Divide the asparagus between 4 plates and top with a poached egg on each. Sprinkle with
freshly ground black pepper and serve immediately. Garnish with parsley if desired.

5. Eggs Benedict
Serves: 4
INGREDIENTS
Hollandaise sauce:
2 Large egg yolks
Salt and freshly ground black pepper
2 teaspoons lemon juice
2 teaspoons white wine vinegar
110g butter
4 Large fresh eggs
8 slices pancetta
2 English muffins split in half horizontally
METHOD
1. To make the hollandaise sauce, place the eggs in blender with the seasoning and blend for 1
minute.
2. Heat the lemon juice and white wine vinegar to a simmer in a small pan. Pour this slowly
into the blender whilst it is running.
3. Melt the butter in the same small pan and pour this into the running blender in a thin, slow
trickle. This will give you a thick, smooth buttery sauce.
4. Poach the eggs in boiling water. Grill the pancetta until crisp and toast the muffin halves on
both sides until golden.
5. Top each half of the muffin with 2 pieces of pancetta and a poached egg.
6. Pour over the hollandaise sauce and flash under a hot grill for 30 seconds then serve
immediately.

6. Herb-baked eggs
Serves: 4
INGREDIENTS
50g butter
1 shallot, finely chopped
100g mushrooms, chopped
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped chives
Salt and freshly ground black pepper
4 large eggs
4 tablespoons single cream
METHOD
1. Preheat the oven to 180:C. Lightly butter 4 ramekin dishes.
2. Melt the remaining butter and cook the shallot for 1-2 minutes until soft.
3. Add the mushrooms and cook for another 3-4 minutes. Add the herbs and seasoning.
4. Divide the mushroom mixture between the 4 ramekin dishes, making a dip in the centre of
each. Break an egg into each dish and top with a tablespoon of single cream.
5. Stand the dishes in a roasting pan half-filled with hot water and bake for 10-15 minutes until
the whites are just set and the yolks are still runny.
6. Serve with crusty bread.

7. Pancakes with cheese and
mushroom
Makes: 8
INGREDIENTS
1 tablespoon olive oil
15g butter
200g chestnut mushrooms, sliced
100g plain flour
2 medium eggs
200ml milk
75ml water
1 teaspoon vegetable oil, for frying
175g cheddar cheese, grated
METHOD
1. Heat the olive oil and butter in a frying pan and cook the mushrooms for 6-8 minutes, until
slightly browning. Remove from pan and set aside.
2. Put the flour in a bowl and make a well in the centre. Break the eggs into the well and start
to whisk, bringing in the flour from the edges.
3. Mix the milk and the water together in a jug and gradually pour this mixture into the bowl,
whisking continuously until you have a smooth batter. Leave to stand for 10 minutes.
4. Heat a non-stick frying pan and pour in a tiny amount of vegetable oil. Wipe with kitchen
paper to take away any excess.
5. Pour a ladle of the batter into the hot pan and swirl around until the whole base of the pan
is coated. Cook for 4-5 minutes then flip over with a palette knife or toss.
6. Cover just over a quarter of the pancake with the cooked mushrooms and sprinkle with
cheese. Cook for 2-3 minutes.
7. Fold the pancake into quarters whilst still in the pan. Serve warm.

8. Pancakes USA Style
Serves: 2-4
INGREDIENTS
3 Large eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
Pinch of salt
METHOD
1. Separate the eggs, putting the whites into a bowl and the yolks into another.
2. Add the flour, baking powder and milk to the yolks and mix to a smooth batter.
3. Whisk the whites and salt until they form stiff peaks. Fold into the batter.
4. Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry
for a couple of minutes until it starts to look golden and firm.
5. Sprinkle chosen flavouring (if desired) on to the uncooked side before loosening with a
spatula and flipping the pancake over. Continue frying until both sides are golden.
6. Douse in maple syrup and serve with crème fraîche.
FLAVOURING OPIONS
 Fresh corn from the cob
 Crispy bacon or pancetta
 Blueberries
 Banana
 Stewed apple
 Grated chocolate

9. Salmon and Feta Omelette
Serves: 2
INGREDIETS
4 free range egg
2 tablespoon cream
1 tablespoon butter
50 g smoked salmon
1 small handful feta
Parsley, for garnish
METHOD
1. Whisk eggs and cream together until fluffy.
2. Heat the butter in a frying pan, pour in the egg mixture to cover the base of the pan.
3. When the sides have set, place smoked salmon and feta cheese on one side of the omelette
and season with salt and pepper.
4. Fold over the other side of the omelette.
5. Garnish with parsley and serve.

10. Scrambled eggs served in their shells and
topped with truffle
Serves: 6
INGREDIENTS
6 free-range eggs
Dash double cream
Salt and freshly ground black pepper
Knob of butter
Black truffle, shaved or grated
METHOD
1. Carefully crack the tops off the eggs with a sharp knife. Pour out the eggs into a bowl.
2. Rinse out the egg shells well with hot water and set aside.
3. Add a dash of cream to the eggs and whisk well. Season with salt and freshly ground black
pepper.
4. Gently melt a knob of butter in a frying pan. Add the egg mixture and cook, stirring
constantly, until cooked to your liking.
5. Gently scoop portions of scrambled egg into the empty egg shells.
6. To serve, cover the scrambled egg with truffle shavings and place the egg shell top back on
the egg at a jaunty angle.

11. Mascarpone Stuffed French toast with Peaches
Serves: 8
INGREDIENTS
8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 teaspoon ground cinnamon
4 Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed
METHOD
1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in
sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking,
stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove
from heat.
2. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick
slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut
a pocket into each slice, leaving three sides intact. Set aside.
3. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this
mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into
the pocket in each slice of bread as will fit without overflowing.
4. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium
heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the
skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

12. Hot Cross Buns with
Blueberries
Serves: 2
INGREDIENTS
250ml milk
15g caster sugar
2 eggs
Knob of butter
2 Hot Cross buns or Brioche
BLUEBERRY SAUCE
30g blueberries (or strawberries)
45g caster sugar
Splash of port or orange juice
TO SERVE
Honeyed cream, crème fraîche, clotted cream or ice cream
METHOD
1. Put the milk and sugar into a bowl and, using a whisk, beat in the eggs. Leave to one side.
2. Prepare the fruit sauce by mixing together all the ingredients, crushing the fruit lightly to
allow the juices to run.
3. Heat the butter in a pan. Slice the hot cross buns in half, dip into the eggy mixture, and cook
in the butter for about 2 minutes on each side.
4. Remove the buns from the pan and place on a serving plate. Pile the blueberry sauce on top
of the bottom of each bun, top with 2 spoonfuls of cream or ice-cream, and add the lid of
the bun. Serve immediately.

13. Twice Baked Goat’s Cheese Soufflés with Apple
and Walnut Salad
Serves: 6
INGREDIENTS
100g unsalted butter
100g plain flour
600ml full-fat milk , warmed
2 tbsp grated Parmesan (or vegetarian alternative)
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
4 large eggs , separated, plus 1 large egg white (use the yolk, see below)
175g rindless goat's cheese , crumbled
FOR THE PARMESAN GLAZE
50ml double cream
25g grated Parmesan (or vegetarian alternative)
1 large egg yolk
FOR THE APPLE & WALNUT SALAD
handful mixed baby salad leaves, picked and washed
handful rocket , washed
1 red apple , cut into fine matchsticks
1 tbsp chopped chives
50g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
METHOD
1. Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé
dishes. Place the remaining butter back on the heat, then scatter over the flour and mix
well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little
at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and
thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's
cheese, season with salt and pepper, then transfer to a large bowl.
2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use
a metal spoon to fold them into the cheesy mixture, in 3 additions.
3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them
in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the
dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the
dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an
ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen
for up to a month. Defrost fully before reheating as below. To make the Parmesan
glaze, whisk the cream, Parmesan and egg yolk until combined
4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle
the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill
until the tops are golden.
5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine
vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés
in the centre of the plates and scatter salad around each.

14. Classic Penne Carbonara
Serves: 4
INGREDIENTS:
455g dried Penne
10 slices pancetta or dry-cured smokey bacon
Olive oil
5 organic egg yolks
100ml double cream
125g Parmesan cheese, grated
Salt and freshly ground black pepper
METHOD
1. Cook the penne in salted boiling water until al dente.
2. While the pasta is cooking, slowly fry the pancetta in a little oil until crispy.
Break it up a bit, then put it to one side.
3. In a bowl, whip up the egg yolks, cream and half the Parmesan. When the
pasta is cooked, drain it and immediately toss it with the warm pancetta
and egg mixture. A lot of carbonaras are over-cooked and resemble a
scrambled egg sauce-if you add the penne immediately the residual heat is
enough to cook the eggs and for the sauce to stay smooth and silky.
4. Season well, using plenty of freshly ground black pepper, and add extra
parmesan to taste.
5. Serve straight away with a big bowl of salad.

15. Quiche Lorraine
Serves: 4
INGREDIENTS
For the pastry
175g plain flour, plus extra for dusting
salt
75g butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g English cheddar, grated
4 tomatoes, sliced (optional)
200g bacon, chopped
5 eggs, beaten
100ml milk
200ml double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme
METHOD
1. To make the pastry, sift the flour together with a pinch of salt in a large
bowl. Rub in the butter until you have a soft breadcrumb texture. Add
enough cold water to make the crumb mixture come together to form a
firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm well-buttered
flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190:C
4. Remove the pastry case from the fridge and line the base of the pastry with
baking parchment and then fill it with baking beans. Place on a baking tray
and bake blind for 20 minutes. Remove the beans and parchment and
return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 160:C
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you
are using them. Fry the bacon pieces until crisp and sprinkle over them over
the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour
over the bacon and cheese. Sprinkle the thyme over the top and trim the
edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to
cool and set further.
9. Trim the pastry edges to get a perfect edge and then serve in wedges.

16. SnoekBobotie
Serves: 6
INGREDIENTS
1 kg fresh snoek
2 slices bread
2 cups milk
1 chopped onions
2 Tablespoons sunflower oil
1 teaspoon grated fresh ginger
1 clove garlic, finely chopped
4 curry leaves (optional)
1 teaspoon crushed cumin seeds
1 teaspoons crushed coriander seeds
Seeds from 3 cardamom pods
2 teaspoon mild curry powder
1 x 410 g tin, chopped peeled tomatoes
4 lemon or bay leaves
4 sticks cassia
3 eggs
METHOD:
1. Preheat the oven to 180°C.
2. Cut the snoek into large pieces, place in a saucepan of boiling water and
simmer gently until cooked – from 5 to 10 minutes, depending on the
thickness of the fish.
3. Drain, leave to cool, then carefully flake the fish, removing the bones. Place
the bread in a bowl, pour over ½ cup milk and leave to soak.
4. In a pan over a medium heat, gently fry the onion in the sunflower oil, then
add the ginger, garlic, curry leaves (if using), spices and curry powder.
5. Stir-fry the mixture for 2 minutes, then add the tomato. Cook until reduced
and the mixture starts to thicken.
6. Squeeze the excess milk from the bread and break it up into large crumbs.
7. Sprinkle over the snoek flakes and add the spicy sauce. Stir until combined,
then transfer to a baking dish and add the lemon or bay leaves and cassia
sticks.
8. Beat the eggs with the remaining milk and pour over the fish. Bake for 40 to
45 minutes, or until the custard is set and the edges browned.

17. Oyster Mushroom and Crispy Egg
Serves: 1
INGREDIENTS
1 egg + extra for egg wash
70 g grey oyster mushrooms
10 g katahifi pastry flour
1 teaspoon chopped parsley
1 Tablespoon chopped onion
5 leaves wild rocket
10 ml mushroom jus
METHOD
1. Boil the egg for 4min 30sec in salted water, cool down in ice water.
2. When cold, remove the shell and dust lightly in flour then coat in egg wash
and roll in katahifi pastry.
3. Pan fry 70g grey oyster mushrooms until lightly golden, reduce the
temperature and add onion.
4. Season and add parsley and rocket just before serving.
5. Place the mushrooms in the middle of the plate, spoon the jus* around the
mushrooms.
6. Deep fry the egg, drain on absorbent paper and place on top of the
mushrooms.
7. *For the jus: make a stock of pan fried button mushrooms with onion,
garlic, thyme bayleaf and chicken stock. Reduce until the right consistency
and finish with a knob of butter.

18. Pan Fried Rump Steak with Home-Made Free-
Range Egg Mayonnaise
INGREDIENTS
1 free-range egg
2 t Dijon mustard
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
1 cup olive oil, plus extra to rub
4 x 200 g free-range rump steaks
Sun-ripened tomatoes, sliced, for serving
2 t horseradish sauce
1 T lemon juice
METHOD
1. Add the egg, lemon juice, mustard, garlic and seasoning, to taste, to a
blender and blend until combined.
2. Pour the oil, in a slow, steady stream, into the blender while the motor is
still running until the mixture takes on a thick and creamy consistency
3. Mix the horseradish sauce into the mayonnaise.
4. Heat a pan over a medium to high heat.
5. Rub the steaks with olive oil and season to taste.
6. Sear on either side, then cook to your preference.
7. Arrange the sliced tomatoes on a plate. Partner with the steak, topped with
a good drizzle of homemade mayonnaise
8. Season to taste and serve straight away.

19. Traditional Battered Hake
Serves: 4
INGREDIENTS
Aïoli
3 egg yolks
2 garlic, crushed
20 ml lemon juice
1 pinch salt and milled pepper
150 ml sunflower oil
Batter
100 grams cake flour
1 pinch salt
1 Tablespoon garlic avocado oil
200 ml beer
1 egg, separated
Fish
1.5 kilograms hake fillets, cut into 4-6 fillets
1 lemon
1 cup cake flour, in which to dip the fish fillets
1 dash cooking oil, sufficient to deep fry fish
METHOD
For the aioli:
1. Blend all ingredients, except the oil, in a food processor.
2. Pour the sunflower oil into the blender in a steady stream, until it forms a thick yellow sauce.
For the batter:
1. Combine all the ingredients except the egg white and whisk together.
2. Set aside for 15 minutes.
3. Whisk the egg white to stiff peaks and fold into the batter mixture.
For the fish:
1. Dip the fish into cake flour, shake off all excess flour and then dip into the batter.
2. Drip off excess batter and dip the fish fillets in the flour again
3. Heat the oil to 190ºC in a deep-fat fryer. Alternatively heat the oil in a large heavy-bottomed pot.
4. Fry one or two fillets at a time until golden brown in colour. Drain on absorbent paper.
5. Serve with lemon wedges, chunky chips and the aïoli.

20. Open-Faced Ravioli with Poached
Egg, Wilted Greens, and Brown
Butter-Lemon Sauce
Serves: 2
INGREDIENTS
2 lasagna noodles
2-4 eggs, depending on how hungry you feel and what
else is being served
1 bunch (about 10 ounces) swiss chard, washed, stems removed, and sliced into ribbons
2 garlic cloves, minced
1 pinch red pepper flakes (optional)
1/4 cup (2 ounces) unsalted butter
2 tablespoons lemon juice
salt and pepper
METHOD
1. Fill a mixing bowl with hot tap water and set it next to the stove.
2. Bring a large pot of water to a boil. Add a tablespoon or two of salt and the lasagna noodles. Cook about 8
minutes, until the noodles are al dente. Remove the noodles with a strainer or slotted spoon and transfer them
to the bowl of water.
3. Drain half the water from the pot, leaving about four inches in the bottom. Let it come back to a simmer. Crack
the eggs into individual measuring cups and slip them into the simmering water. Poach the eggs for 4 minutes for
runny yolks or 5 minutes for yolks that are barely set. Transfer them to the bowl of warm water with the lasagna
noodles until ready to plate your dishes.
4. While the noodles and eggs are cooking, you can begin wilting the greens. Warm a teaspoon of olive oil in a large
skillet over medium heat. Add the greens and a three-fingered pinch of salt, and sauté until the chard wilts, turns
bright green, and becomes tender to taste, about three minutes. Stir in the garlic and red pepper flakes and stir
until fragrant, about 30 seconds. Transfer the chard to a separate plate.
5. With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally
in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice
and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.
6. To Plate the Ravioli: Remove the lasagna noodles from the water and pat them dry. Slice them into squares and
layer half of them in the bottom of two pasta bowls. Remove the poached eggs from the water with a slotted
spoon and lay them on the noodles. Top with the remaining ravioli squares. Arrange the wilted chard around and
over the plates, and drizzle everything with butter-lemon sauce. Serve immediately.

21. Mushroom and Macaroni Muffins
Serves: 4-6
INGREDIENTS
250 g portabellini mushrooms, sliced
butter
1 clove garlic, crushed
sea salt and freshly ground black pepper
6 extra-large free-range eggs
1 cup cream or organic full-cream milk
½ cup grated Parmesan cheese, plus extra for dusting
250 g short macaroni, cooked and well drained
ready-to-use Napoletana sauce, for serving
mix of salad greens, for serving
olive oil
METHOD
1. Preheat the oven to 190°C.
2. Stir-fry the mushrooms in a spoonful of hot butter until just cooked. Stir in the garlic and
some seasoning.
3. Whisk the eggs with the cream, half the Parmesan and some seasoning. Mix with the
mushrooms and pasta.
4. Spoon into six large (250ml-sized) greased muffin pans. Dust with Parmesan, dot with butter
and bake for about half an hour or until browned and set.
5. Serve with the sauce, and a mix of greens moistened with olive oil and lemon juice.

22. Home-Made Mayonnaise
INGREDIENTS
2 egg yolks
12 fl oz (340 ml) of vegetable or
olive oil
1 - tbsp of lemon juice or white
wine vinegar
1 - 2 tsp of Dijon mustard
salt and pepper
METHOD
1. In a large mixing bowl whisk together the egg yolks with a pinch of salt.
2. Add one drop of oil to the egg yolks and whisk together with an electric whisk.
3. Continue to add one drop of oil at a time, whisking continuously until the mixture
begins to blend together and thicken. The process is to add one drop of oil and
then blend it in before adding the next drop. This will take several minutes.
4. After a quarter of the oil has been blended, add the lemon juice or vinegar and
beat into the mixture.
5. Continue to whisk in the remaining oil, which you should be able to add a lot
quicker by now, in a thin stream.
6. Once all the oil has been beaten in, add the mustard to give extra taste and
season with salt and pepper.
7. If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water.
8. Chill the mayonnaise in the refrigerator before serving.
9. The mayonnaise may be stored in the refrigerator for 3 - 4 days in an airtight
container or jar.

23. Hollandaise
INGREDIENTS
7oz salted butter
2 egg yolks
2 tablespoons lemon juice
½ teaspoon fine grated lemon zest
2 tablespoons white wine vinegar
METHOD
First, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink to
the bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.
Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot but
does not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.
Turn the heat down to just under a simmer, this is the ideal heat and won't cook the yolks too fast. Sit the bowl over the
water and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase in
volume.
Don't forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and also
ensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges.
Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heating
to fast.
Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smaller
and smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important to
remember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five to
ten minutes, the yolk mixture should be holding it's shape like a soft whipped cream and the texture should be as smooth.
This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called in
French cooking a "sabayon".
Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo
(parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a base
for decadent cake baking.
Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth so
it won't spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep the
stream as thin as possible.
Don't add more butter than you can whisk in, if the sabayon is overloaded it will split the mixture (be patient especially if
you are a beginner). At first, the whisking is quite easy but as the butter is slowly incorporated, it becomes a little tougher.
Add the butter slower at this stage to compensate.
As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this
stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency.
Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much so
add slowly in case you don't want the hollandaise to be that thin.
Alternatively, if you have added all the milk solids and it is still thicker than you would like, add a little boiling water to
compensate. Variation can occur due to the size of the eggs. Check the seasoning, transfer to a small stainless steel bowl
and cover with cling film. Keep in a warm place until serving time. You can make the hollandaise up to two hours safely
before you need it.
If the butter has been added too fast and has split slightly, you can use a blender to blitz the emulsion and save it. Please
remember to keep the sauce warm, if it cools too much the butter will start to set and you guessed it "split", the most
dreaded of all kitchen terms to a chef.

24. Fig and Mascarpone Crepes
Serves: 4
INGREDIENTS
20g butter
2 tbs brown sugar
8 fresh figs, quartered
1/2 tsp ground ginger
8 crepes
100g mascarpone
Icing sugar mixture, to serve
CREPES
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
METHOD
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water,
stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the
griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the
batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn
and cook the other side. Serve hot.
TO ASSEMBLE
1. Melt the butter and brown sugar in a frying pan over medium-low heat. Add the fig and
ginger and cook, stirring, for 3-4 minutes or until the fig is caramelised.
2. Meanwhile, warm the crepes.
3. Divide the crepes among serving plates. Top with the fig mixture and mascarpone. Dust with
icing sugar to serve.

25. The Classic Cheesecake
Serves: 8-10
INGREDIENTS
400 g chocolate digestive biscuits, crushed
125 g butter, melted
6 x 250 g packs full-cream cheese
4 free-range eggs, beaten
2 free-range egg whites, beaten until peaks form
220 g caster sugar
1 cup cream, whipped
METHOD
1. Preheat the oven to 160°C.
2. In a mixing bowl, combine the crushed biscuits and butter, then use to line the base of a
greased 20 cm spring-form cake tin. Bake for 10 minutes.
3. In a separate bowl, stir the cream cheese until softened, then add the beaten eggs, egg
whites, caster sugar and vanilla extract and combine. Spoon into the cake tin and bake for an
hour. Serve chilled, topped with whipped cream.
4. Serve with fresh berries dusted with icing sugar.
5. Alternatively, use plain digestive or Tennis biscuits instead of chocolate digestive biscuits and
swirl 200g melted dark chocolate into the cheesecake mixture before baking to create a
marbled cake.

26. Heavenly Meringue Frosted Vanilla
Cupcakes
Makes: 12
INGREDIENTS
For the cupcakes
250 g butter
250 g caster sugar
4 free-range eggs
250 g self-raising flour sifted
½ t vanilla extract
For the meringue frosting
2 free-range egg whites
200 g sugar
4 T water
1 t vanilla extract
METHOD
To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffin pan with baking cups.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then fold in the flour and the vanilla extract.
Spoon the mixture into the baking cups and bake for 10 minutes, then rotate the pan and bake
another 10 minutes.
To make the frosting: Beat the egg whites until stiff peaks forms.
In a saucepan, mix the sugar and water, and simmer for 5 minutes, or until a thick, clear syrup forms.
In a thin stream, add the syrup to the beaten egg whites, fold in the vanilla and use as icing.

27. Crème Caramel
Serves: 6
INGREDIENTS
Caramel
100 g White Sugar
75 ml (5 tbsp) Water
Custard
625 ml (2 ½ cups) Milk
45 ml White Sugar
5 ml Vanilla Essence
2 Eggs
3 Egg Yolks
METHOD
CARAMEL
1. In a heavy-based saucepan, heat the sugar and water over a low heat, stirring until the sugar
dissolves completely.
2. Increase the heat to a moderately high heat and allow the syrup to come to the boil.
3. Cook for 3–4 minutes or until it turns to a light golden colour. Do not stir – this is to prevent
crystallisation.
4. Remove the pan from the heat and pour the caramel into six ramekin dishes – or one larger
dish – swirling to coat the base and sides. Do not allow the caramel to cool before pouring it
into the dish/es.
CUSTARD
1. In a heavy-based saucepan, bring the milk and sugar to the boil over a medium heat, stirring
to dissolve the sugar.
2. When the sugar has dissolved, add the vanilla essence and remove from the heat.
3. In a medium-sized mixing bowl, beat the eggs and the egg yolks until they thicken and
become pale yellow.
4. Gradually add the milk mixture to the beaten eggs, stirring well.
5. Strain the custard into a jug and pour it into the ramekins.
6. Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up
the sides of the ramekins.
7. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until
the centre of the custard is firm when pressed with a finger. Do not allow the water to
simmer during baking because, if it does, the custard will have a grainy texture (if the water
does begin to simmer, lower the oven temperature immediately).
8. Remove the ramekins from the water and allow to cool thoroughly. Refrigerate for at least
an hour before serving. Run a knife around the edge of the ramekins and invert onto serving
dishes.

28. Individual Light and Luscious
Lemon Puds
Serves: 4
INGREDIENTS
70g soft butter, plus extra for greasing
200g caster sugar, plus extra for
sprinkling
5 eggs, seperated
1 lemon, zest
50g plain flour
300ml milk
150ml lemon juice
METHOD
1. Grease 4 individual ramekin dishes with butter and then lightly coat with sugar. Preheat the
oven to 180 C / Gas 4.
2. Cream 70g butter with 1/3 of the sugar until light and fluffy. Add egg yolks a few at a time,
stirring. Stir in the lemon zest, flour, milk and lemon juice and mix until combined.
3. Whip egg whites to form soft peaks. Add the remaining 2/3 of sugar.
4. Fold the egg whites into the lemon mixture. Pour the mixture into the 4 ramekin dishes.
5. Place the dishes in a baking dish of water and cook in a pre-heated oven of 180 C for 35
minutes or until just firm on top.
6. Remove from the oven and cool in a cold water bath. Serve.

29. Sticky Caramel Swiss Roll
Serves: 6
INGREDIENTS
4 free-range eggs, separated
180 g caster sugar
140 g cake flour
2 t baking powder
1/2 t salt
3 T cold water
150 g caramel sauce
METHOD
1. Preheat the oven to 180°C. Beat the egg yolks and gradually add the sugar and cream,
beating until pale in colour.
2. In a separate bowl, whisk the egg whites until stiff. Sift in the flour, baking powder and salt.
Add to the egg yolk mixture, along with the water. Gently fold to combine.
3. Spoon into a greased and lined 32 cm x 23 cm baking tray and bake for 15 to 20 minutes, or
until pale golden. Remove the baking paper.
4. Sprinkle a clean dish cloth with caster sugar and turn the sponge out onto the sugared cloth.
Roll up the sponge and cloth.
5. Unroll when cool and spread with good quality caramel before rolling up again, finishing off
with another dusting of caster sugar to serve.

30. Shortcrust Berry Pies
Serves: 4
INGREDIENTS
250 g sifted flour
120 g caster sugar
Softened butter
4 free-range egg yolks
A few handfuls frozen berries
Sugar
METHOD
1. Preheat the oven to 180°C. On a lightly floured surface, make a well in sifted flour, then add
caster sugar and push to the sides of the well.
2. Add chopped, softened butter and free-range egg yolks* to the middle and gently combine
using your fingertips to form a smooth dough.
3. Knead until just combined, then wrap in clingfilm and chill for 30 minutes. Distribute a few
handfuls frozen berries between 4–6 ovenproof dishes and top each with a sprinkling of
sugar.
4. Roll out the dough to a 3 mm thickness and cut out pieces to cover each oven dish. Bake for
15–20 minutes, or until golden and the berry juices bleed.

31. Chocolate Brownie Meringue Cake with
Raspberry Cream
Serves: 16
INGREDIENTS
For the brownie base
200g/7oz good-quality dark chocolate roughly chopped
200g/7oz unsalted butter, softened, plus extra for greasing
250g/8¾oz icing sugar
3 free-range eggs
110g/4oz plain flour
For the meringue topping
4 free-range egg whites
200g/7oz caster sugar
½ tsp cream of tartar
100g/3½oz hazelnuts, roasted, chopped
For the filling
300ml/10½fl oz whipping cream
100g//3½oz icing sugar
200g/7oz raspberries
To serve
handfulhazelnuts, chopped
handfulpistachios, chopped
METHOD
1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins
2. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over
simmering water. Chop the remaining chocolate and set aside.
3. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy
and fluffy. Slowly whisk in the eggs, one at a time, until well combined.
4. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted
chocolate and fold it into the mixture, then fold in the chopped chocolate. Pour the brownie
mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven
temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg
whites and cream of tartar in a bowl until soft peaks form when the whisk is removed.
Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a
metal spoon. Spoon the meringue topping onto the cooked brownie base. Use a palette
knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks
in the meringue mixture in the other tin. Return the sandwich tins to the oven for a further
30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to
cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire
rack.
5. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when
the whisk is removed. Fold in the raspberries. To assemble, place the flat meringue brownie,
meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and
top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and
pistachios.

32. Easy Sticky Toffee
Pudding with Toffee
Sauce
Makes: 8
INGREDIENTS
5 tbspdemerara sugar, for
coating the moulds
200g/7oz pitted dates
½ tsp vanilla extract
50g/2oz butter, softened, plus extra for greasing the moulds
175g/6oz dark muscovadosugar
1½ tsp golden syrup
1½ tsp black treacle
200g/7oz self-raising flour
2 free-range eggs
1½ tsp bicarbonate of soda
For the toffee sauce
500ml/18fl oz double cream
175g/6oz demerara sugar
175g/6oz butter
1 tbsp golden syrup
1 tbsp black treacle
To serve
vanillaice cream
METHOD
1. Preheat the oven to 190C/375F/Gas 5.
2. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside,
coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
3. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the
heat and simmer for 2-3 minutes. Remove the pan from the heat.
4. Stir the vanilla extract into the date mixture.
5. Blend with a stick blender until the date mixture is thick and soupy.
6. In a large bowl, beat the butter and muscovado sugar together until smooth.
7. Stir in the syrup and treacle, then the flour, mixing well.
8. Break the eggs one at a time into the bowl, stirring well after each one.
9. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat
well to blend.
10. Pour the mixture into the prepared pudding basins, filling them two-thirds full.
11. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and
springy to the touch.
12. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until
melted. Whisk in the syrup and treacle.
13. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then
finish with a dollop of ice cream.

33. Sweet Potato Pecan Pie
Makes: 1 Pie
INGREDIENTS
For the sweet pastry
300g/10½oz plain flour
150g/6oz salted butter
120g/4oz icing sugar
3 free-range egg yolks
1 tbsp whole milk
100g/3½oz pecans, finely chopped
For the filling
1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes)
170g/6oz caster sugar
1½ tsp ground cinnamon
1 whole nutmeg, grated
3 free-range eggs
6 tbsp condensed milk
¾ tsp vanilla extract
30g/1oz melted butter
300g/10½ oz pecans
METHOD
1. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour,
butter and icing sugar in a food processor and pulse until the mixture resembles fine
breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes
together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then
place in the fridge for a further 20 minutes.
2. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or
until very tender. Drain and allow to cool slightly.
3. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the
greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-
up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in
the fridge for 20 minutes.
4. Preheat oven to 170C/375F/Gas 5.
5. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10
minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the
pastry case in the tin on a wire rack.
6. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the
condensed milk, vanilla and butter and mix thoroughly.
7. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and
sprinkle with ground cinnamon.
8. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing
the pie from the tin. Allow the pie to reach room temperature before transferring to the
fridge to chill.