Have you finally given into all of the Royal wedding revelry and decided to have a little celebration of your own tomorrow? Here are a few appropriately themed recipes to get your party started!
Queen Of Hearts Tarts - Recipe Tana Ramsay
image source © Benjamin Thompson
225 g unsalted butter, at room temperature,diced
100 g caster sugar
200 g plain flour
100 g ground almonds
150 g seeded raspberry jam
icing sugar, for dusting
1. In a bowl or food processor, mix the butter, sugar, plain flour and ground almonds until the mixture forms a dough.
2. Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for at least 5 hours.
3. Preheat the oven to 140C/gas 1.
4. Remove the dough from the fridge and knead it until softened. Divide into three equal portions and roll each portion out into a sheet 5mm thick.
5. Using a heart-shaped cutter of 6cm, cut out an even number of biscuit shapes. Using a palette knife, carefully place half of the biscuits onto a greased baking sheet.
6. Using a smaller (preferably 2cm) cutter shape of your choice, punch out the middle portion of each of the remaining biscuit shapes. Carefully transfer these onto a baking sheet using a palette knife and bake both batches of biscuits for 30 minutes or until the biscuits are golden brown.
7. Remove the biscuits from the oven and take them off the baking tray straight away and put onto a cooling rack to cool completely.
8. Spread a generous blob of jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top and press together so that the jam peeks out through the heart.
9. Sieve a little icing sugar over the top.
image source © elana's pantry
225g caster sugar
210g self-raising flour, sifted
1 tsp baking powder
125g strawberries, crushed
225g unsalted butter, room temp
4 large eggs
12tsp good-quality strawberry jam
1 batch of vanilla buttercream icing (beat 110g unsalted butter at room temp with 60ml milk, 1 tsp vanilla extract and 500g sifted icing sugar gradually, until smooth)
12 small strawberries
1. Preheat oven to 160C (fan)/180C/350F/gas mark 4 and line a 12-hole muffin tray with cases.
2. Put sugar, flour, baking powder, cornflour and crushed strawberries into a food processor. Pulse until evenly mixed. Add butter and eggs and process briefly until even. If using an electric hand mixer, cream the butter and sugar first, beat in the eggs, one by one, and then add the remaining ingredients and beat.
3. Spoon mixture into cases, filling them to about two-thirds full. Bake for about 25 minutes. The cakes will be fairly moist even when cooked.
4. Remove from oven and leave in tins for about 10 minutes before placing on a wire rack to cool. Once cool, make a small hole in the centre of each cupcake and use a teaspoon to push in the jam – you can warm the jam first to soften it.
5. Decorate cupcakes with the icing and just before serving, place a fresh, dry, strawberry in the centre.
image source © beccaplusmolly
100g/3½oz button mushrooms, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
450g/1lb sausage meat
salt and freshly ground black pepper
450g/1lb ready-rolled puff pastry
1 free-range egg, beaten
1. Preheat the oven to 200C/400F/Gas 6.
2. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
4. Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
5. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
Traditional Fish & Chips - Recipe Jo Pratt
image source © Chandra Marsono
beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
for the fish
4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
225g/8oz self-raising flour, plus extra for dusting
salt and freshly ground black pepper
300ml/10fl oz fridge-cold lager
for the chips
6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)
1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!
image source © adactio
150ml/quarter of pint hot water
25/10 oz caster sugar
250ml/l Pink sparkling wine/Champagne
3 gelatine leaves
75g/2 and three quarter oz raspberries (or another fruit)
1. Put the water and sugar into a small saucepan over a low-medium flame. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for 5 minutes, then remove the pan.
2. Meanwhile, pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about 5 minutes, or until the leaves are soft and squidgy. Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup. Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
3. Allow to cool thoroughly, then refrigerate the jelly for about 1 hour. As soon as it starts to thicken, stir in the raspberries.
4. Divide the jelly among 2 glasses, cover them with cling film, and refrigerate for 4 to 6 hours, or until they have completely set.
Pimm's Punch - Recipe Andy Pearson
image source © bawkbawk
3 handfuls mixed fruit pieces (such as orange, lemon, lime, strawberries)
250 ml Pimms
1. Pour the cider into large jug or punch bowl
2. Add a couple of straws and the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.
Have a great Weekend!
Top image source © TMT-Photography