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"This food processor is brilliant
for mixing indgredients quickly
and evenly." | |
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Special Vortex mix System |
Integrated Tool Tray |
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"This grill is really versatile - fantastic for
barbecuing burgers or grilling a nice bit
of fish. Plus it's dead easy to store!" | |
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available from September 2009
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for the burger
1 red onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
a few springs of fresh rosemary, leaves picked and finely chopped
a few sprigs of fresh thyme, leaves picked
500g minced lamb
100g fresh breadcrumbs
sea salt and freshly ground black pepper
for the wedges
2 red onions, peeled and cut into wedges
3 tomatoes, cut into wedges
4 burger buns
2 handfuls of mixed salad leaves
Put the chopped onion, garlic, herbs, mince and breadcrumbs into a bowl. Season with a good pinch of salt and pepper, then scrunch everything together with your hands until it’s well mixed. Tip the mixture out on to a clean work surface and divide into four equal bits. Wet your hands so the mixture won't stick to them, then shape into balls. Pat each ball into a burger shape with the palm of your hand. Place the burgers in the fridge for at least half an hour to let them set. Preheat your BBQ or griddle pan until nice and hot. Grill your burgers and onion wedges for about for about 8 minutes, turning them from time to time, then add the tomato wedges. Cook everything for a further 4 minutes until the burger is cooked through and the tomatoes and onions are nicely charred. Meanwhile, toast the buns on both sides. Place a few salad leaves on each toasted bun, top with a burger and a couple of sticky tomato and onion wedges. Heaven.
285g butter, softened
200g light brown soft sugar
3 tablespoons clear honey
5 large eggs, preferably free-range or organic, separated
juice and zest of 1 orange
170g self-raising flour, sifted
1 slightly heaped teaspoon baking powder
100g ground almonds
100g walnuts, chopped
1 heaped teaspoon ground cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
1 tablespoon candied ginger, chopped
285g carrots, peeled and grated
a pinch of salt
for the icing
250g mascarpone cheese
284ml soured cream
85g icing sugar
2 handfuls of mixed salad leaves
Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square tin and line with greaseproof paper. Whiz the butter and sugar together in a food processor until pale and fluffy. Add the honey, then with the processor still running add the egg yolks, one by one, then the orange juice and zest. Finally pulse in the flour, baking powder, ground almonds, walnuts, cinnamon, cloves, nutmeg, ginger and grated carrots and pulse until just combined. Whisk the egg whites with a pinch of salt until stiff, then fold them into the cake mixture. Scoop into the cake tin and cook for about 50 minutes until risen and golden. To test, insert a skewer – it should come out clean. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave for at least 1 hour to cool. To make the icing, whiz all the ingredients together in a food processor until smooth, reserving a little lime zest, then spread over the cake. Sprinkle with the remaining lime zest.
1 large ripe banana
750ml milk
2 big scoops of good-quality vanilla ice cream
2 teaspoons Ovaltine
1 vanilla pod, halved lengthways and seeds scraped out
cocoa powder, to dust
Whiz the banana, milk, ice cream, Ovaltine and vanilla seeds in a blender for 30 seconds then pour into 2 tall glasses. Dust with cocoa powder and serve with a straw. | |
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