Editor's July Pick #7: The photos

Editor's note: In cooking there are photographs, and there are photographs. As the author says, it not only looks delicious - and beautiful! - but fun too, and all with recipes that won't take an age, don't require a degree in Cookology or break the bank. Why not give it a go!

Two tabs down …

...the photos.

First up Peanut Chocolate Brittle

You can see the caramel forming – the golden brown colour beginning to appear and the sugar still melting.

Act fast – the caramel sets quickly.

The brittle in the bowl on the left has been bashed to sprinkle over ice-cream or to fold into home-made. The bowl on the right contains bite size pieces.

Second up Chocolate Fudge

I knew these tongs were going to be useful.

The tongs were perfect for holding the fudge and coating as much of it as you want in the cocoa powder. You can grip the fudge without squashing it and able to swirl the fudge around with control.

How much fun was that?!

Editor's July Pick #6: Chocolate Fudge

Editor's note: I've always been wary of fudge, as I'm not a fan of the holiday-town, pure sugar style that has no flavour. That stuff is likely 100% sugar and without the condensed milk so MiamMiam to the rescue with a winning recipe! Although I still remember fondly the "finger of fudge" that Cadbury's produce... memories - years ago!

Two down, seven to go …

… here comes the chocolate – in the form of fudge from The Little Book of Chocolat :

Chocolate Fudge

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100 icing sugar

30g cocoa powder, sifted

Line a 20cm square tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan, melt the butter and gently warm the condensed milk. Add the melted chocolate and mix well until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least an hour. Remove and cut into small squares and dust with cocoa.

The recipe also mentions serving the fudge warm with ice cream.

Here are a few hints and tips I hope you'll find useful :

Use chocolate drops if you can get hold of them – they are all the same size and your chocolate will melt evenly.

Your squares should be approximately 2cm – don't panic – it's a guide. You can use a ruler if you want. There's always an edge when you remove from a tin. I trim the edges – don't throw them away – we'll come back to these later.

Use unsalted butter.

Sift the icing sugar – you'll be glad you did since it almost always has lumps in it. The most effective way of sifting icing sugar is to both sift and measure at the same time. Place a mixing bowl on your scales and set to zero. Spoon a quantity of icing sugar into your sieve, holding it over the bowl. Using a dessert spoon, bowl side down in the sugar, move in a circle forcing the sugar through until you've got the required amount. Keeps the washing up to a minimum!

As is usual I've popped a box in the freezer and will retrieve in a week to see how it has fared.

Remember the recipe in the book mentions serving the fudge warm with ice cream – use the trimmed edges set aside earlier - cut into cubes and melt in the microwave for 20 seconds on a medium heat. If you want the fudge to be a smoother consistency then add another 10 seconds.

Sorry if you'd given up chocolate this month!

P.s. Freezer report – I boxed the fudge and froze for a week – it was as good as it was when made so ideal if you want to make ahead or stash it so it doesn't disappear when you're not looking. Fridge it straight from the freezer – it's really good cold.

Editor's July Pick #5: Peanut Chocolate Brittle

Editor's note: I'm absolutely sure I've mentioned my passion for combining peanuts and chocolate before. It must be more than just me that's a fan because those Reece's things seem a tad popular! How about treating yourself to something that can be made at home in less time than it takes to walk out and buy some, but tastes far better?! This is one sweet treat that keeps on giving as I could quite happily eat it on its own for days but as MiamMiam says, can be combined with other desserts.

One down, eight to go ...

… of the tabs that is! Here's the first recipe from The Little Book of Chocolat :

Peanut Chocolate Brittle

200g peanuts, unsalted*

200g granulated sugar

100g chocolate, in small even pieces

Heat your oven to 130fan/150c/Gas 2.

Place the peanuts on a baking tray and cook for 10 minutes until a light golden brown. Remove and set aside to cool.

Put the sugar in a heavy-based non-stick saucepan over a medium heat and shake** until all the sugar has melted evenly into a golden coloured caramel. Do not leave it as it burns very quickly. Add the peanuts and stir quickly with a wooden spoon. Pour on to a sheet of baking parchment, flatten and leave to cool.

When the brittle is completely cool, melt the chocolate in a bain-marie and spread over the top of the brittle. Leave to set. Or, if you prefer, melt a small amount of contrasting chocolate as well and then quickly drizzle both of them “Jackson Pollock-style” over the top and leave to set. Cut into small chunks using a sharp knife. This works well on its own or with ice cream.***

Hints, tips and notes

*I used salted peanuts. It's personal choice – the book mentions that you could try either.

**I used a non-stick frying pan. The sugar has a larger area in which to melt evenly – resist the urge to mess with it and do not prod! The process takes 10/15 minutes.

***I blitzed some of the brittle for a few seconds to give a large “crumb-like” consistency – you don't want dust – to sprinkle over your ice cream.

Fold the crumb-like brittle into home-made vanilla ice cream.

With apologies to our dentists!

Editor's July Pick #4: The Cornish Pasty – the golden rules

Editor's note: Much like the photo guides being an invaluable addition, the hints and tips are also mega handy. I often forget that other people have different tastes, and had never considered the difference between meat and non-meat versions so it is really thoughtful to have these posts and remind myself there's a lot I don't consider! As a bonus, I have included the finished product to whet your appetite! 

The Cornish Pasty – the golden rules

This series may seem a tad long winded but these culinary masterpieces should not be rushed!

The filling is always raw and is baked at the same time as the pastry. The pasty is a meal in itself and in Cornwall it's actually considered an insult to serve them with anything else.

The meat content should be diced, never minced. The beef should be either chuck steak or skirt – also known as blade. A pasty should contain 12.5% beef. The vegetables should be finely sliced of a similar size so they cook evenly and the potatoes should be an “old variety” which will “fall”. Use strong plain flour – the sort used in bread making. As you can see, this is not an expensive meal – at it's roots the pasty evolved from humble ingredients that were plentiful and nutritious. The meat element was the most costly which is probably why the percentage of meat is as small as it is.

Think of the pasty as a pressure cooker – you need to release steam – place a small hole in the top of the pasty. Don't be tempted to tuck into your pasty straight from the oven – trust me – the inside stays hot for a long time.

Pasties are usually personalised with initials – top left, others say top right – who knows! It does however date back I think to the miners when some owners provided large ovens at the surface to keep the pasties hot for the men. A useful tip for today if you're tweaking the filling to suit your family and friends' preferences!

You'll read all sorts of “do's and don'ts” about pasty pastry and to be fair, there's no right or wrong way, all I can tell you is what follows works. See the proof below:

Editor's July Pick #3: The Cornish pasty recipes – the filling

Editor's note: Onwards to the fun part of the collection - the filling! Now as is usual I run before I can walk and immediately think of 20 odd things to stuff in pastry but it is worth sticking with the original if it's your first time having a go! Save the experimentation until after you've walked for a while! I am speaking from experience!

The Cornish pasty recipes – the filling

The traditional filling – per pasty

50g/2oz onion

50g/2oz turnip or swede

100g/4oz beef skirt, blade or chuck steak

150g/6oz sliced potatoes

salt and black pepper

Make sure the meat is free of fat and cut into similar sized pieces ¼” (6mm) and ensure that the turnip and onion is too. Cut your potatoes into quarters and then finely slice. You can submerge the potatoes in a bowl of cold water until you're ready to mix your filling together – drain and pat dry. Slice the onion and turnip to a similar size.

You have two options, layer each of the ingredients and season as you go then complete with a layer of potato. Don't salt the last layer, you'll affect the taste of the pastry.

Alternatively place all your ingredients in a large mixing bowl, season and mix well, cover and set aside to rest whilst you're rolling out the pastry. This option allows the ingredients to absorb all the flavours.

That's the recipe for a pasty with meat, here's mine without :

Veggie Pasty filling

sufficient for two pasties

100g/4oz leek

100g/4oz onion

150g/6oz sliced potatoes

celery salt

black pepper

dried parsley

As with the previous recipe, ensure that the veggies are sliced to a similar size – ¼”/6mm. I used a new potato – the Gold, a Charlotte would be perfect too. The reason I used a new potato is that I wanted there to be evidence of the potato with the other veggies and not a mush. It's more appropriate with the meat and potato that an “old” variety of potato is used to combine with the meat and other ingredients. Mix the veggies together and season well.

More photos up next and the end is in sight!

Editor's July Pick #2: The Cornish pasty – pastry photo guide

Editor's note: Next up we have the accompanying photo guide. Sometimes the photos are just what I need to make me try a recipe - sometimes it's a "Here's what you could have won" moment but that's user error on my part! The photo guides are an invaluable resource for forever-beginners like myself, a reassuring look over the shoulder of someone who knows what they're doing!

The Cornish pasty – pastry photo guide

I've been careful to photograph each step for this iconic delicacy and rather than bombard you with heaps of photos at the end I'm giving you them in stages, which I think you'll find more helpful and less likely to make you want to throw in the towel and give up!

Hang in there, it's worth it.

your veggie alternative to lard

ready to rub in

it looks very strange!

now it looks like dough

ready to wrap

safely gathered in

the clean bowl speaks for itself

Now for the filling!

Editor's July Pick #1: The Cornish pasty

Editor's note: After last week's selections mentioning pastry, I had it on the brain so off I went in search of a full how to, and as usual the archives deliver - in spades! So this week is a pastry special, and what better way to get to grips with it than with Cornish pasties! First up, pasty pastry done right:

The Cornish pasty – the recipes

Here's the basic pastry recipe :

Pasty pastry

This recipe will give you four eight inch (21cms) pasties

450g/1lb strong white bread flour

large pinch of salt

100g/4oz of margarine

100g/4oz lard

175ml/3^rd pint water

cling film

Place the flour and salt into a large mixing bowl. Add 25g/1oz of lard and rub into the flour. Grate or slice the rest of the fats into the bowl and stir, using a round bladed knife. Pour all the water into the bowl and mix together with the knife. Keep the dough in the bowl and using your hand bring the dough together and knead using the heel of your hand. Tip the dough onto a sheet of cling film and use the film to bring the dough together in a fat circle. Wrap the dough twice in cling film, bag and fridge. Chill it for at least 30 minutes.

Before we go any further I can hear you exclaiming – LARD! - what is she thinking. You don't have to use lard, for me and other vegetarians out there, use either Trex or Cookeen – panic over! The lard is part of the original recipe. I used unsalted butter instead of the margarine.

For those who are used to making pastry, no matter how basic, this will seem an odd method. I promise you it works. Not only does it work I'd say it's the best result I've ever had.

For example, it doesn't matter if you fridge it to chill for 30 minutes and, surprise surprise, you get distracted and remember two hours later. It does not affect the end result.

A tip – as you can see the recipe gives you four pasties from the batch of pastry. When you're ready to roll (sorry!) cut the pastry into four equal portions. At this stage you can please yourself – make two pasties and then wrap the remaining two separately in cling film, bag and freeze for another day.

Take the frozen pastry out of the freezer the night before you want it and fridge it.

It behaves impeccably – just as if freshly made.

Next up, a pastry photo guide so far.