Vie Belles Taste — Baking

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Ultimate S'more

Ultimate S'more 0

INGREDIENTS

Ultimate S'more
  • 4 large marshmallows
  • 5 (2½") square graham crackers
  • 2 (1.55-oz.) milk chocolate bars, preferably Hershey's, halved
  • 2 (12") wooden or metal skewers
 
  • Chef Maryam Ghargharechi
  • Tags: Baking
Basil, Pea & Pancetta Tart

Basil, Pea & Pancetta Tart 0

INGREDIENTS

Basil, Pea, Pancetta Tart
  • 284ml pot double cream
  • large bunch basil
  • 500g pack shortcrust pastry (or make your own)
  • plain flour, for rolling out
  • 175g frozen broad beans defrosted and podded
  • 100g frozen petite pois defrosted
  • 105g thinly sliced pancetta (or use streaky bacon)
  • 3 eggs, plus 1 yolk
  • 50g parmesan, finely grated, plus shavings to serve
  • Chef Maryam Ghargharechi
  • Tags: Baking
Hazelnut Latte Cake

Hazelnut Latte Cake 0

INGREDIENTS

Hazelnut Latte Cake
For the cakes
  • 100g unsalted butter, plus extra for greasing
  • 100g bag chopped toasted hazelnuts
  • 300g light brown soft sugar
  • 6 tbsp semi-skimmed milk
  • 1 tsp fine instant coffee powder
  • 6 large eggs, at room temperature
  • 2 tbsp cornflour
  • 175g plain flour
For the coffee syrup
  • 50g light brown soft sugar
  • 1 tsp fine instant coffee powder
  • 1 tbsp Frangelico (hazelnut) liqueur, or use Kahlua or Tia Maria
For the frosting and nuts
  • 400g mascarpone
  • 300g hazelnut chocolate spread (Nutella has the best texture for this)
  • 1 tbsp fine instant coffee powder
  • 50g chopped toasted hazelnuts
For the latte topping
  • 150ml pot double cream
  • 4 tsp icing sugar
  • 3 tbsp semi-skimmed milk
  • 1 tbsp fine instant coffee powder, dissolved in 1 tsp boiling water
  • Chef Maryam Ghargharechi
  • Tags: Baking
Simnel Battenberg Cake

Simnel Battenberg Cake 0

INGREDIENTS

Simnel Battenberg Cake
  • 200g softened butter, plus extra for greasing
  • 200g golden caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • 50g ground almonds
  • ½ tsp baking powder
  • ¼ tsp almond extract
  • 2 tbsp milk
  • 3 tsp red food colourings
  • ½ tsp yellow food colouring
To assemble
  • 200g apricot jam
  • 2 x 500g blocks of marzipan
 
  • Chef Maryam Ghargharechi
  • Tags: Baking
Chocolate & Spice Hot Cross Buns

Chocolate & Spice Hot Cross Buns 0

INGREDIENTS

Chocolate Spice Hot Cross Buns
  • zest and juice 1 large orange
  • sunflower oil, for greasing
For the dough and crosses
  • 225 ml semi-skimmed milk
  • 50g unsalted butter, plus extra for greasing
  • 1 large egg
  • 450g strong white bread flour, plus extra for dusting
  • 2 tsp fast-action yeast
  • 50g golden caster sugar
For the flavouring and glaze
  • 140g raisins
  • 100g chocolate, 70% cocoa solids
  • 1 tsp ground cinnamon
  • 4 tbsp golden caster sugar
  • 100g plain flour
  • Chef Maryam Ghargharechi
  • Tags: Baking
Iced Biscuits

Iced Biscuits 0

Get the kids baking with these simple biscuits. Let their imagination run wild with the icing!

 

INGREDIENTS

Iced Biscuits
  • 100g/3½oz unsalted butter softened at room temperature
  • 100g/3½oz caster sugar
  • 1 medium free-range egg, lightly beaten
  • 275g/10oz plain flour
  • 1 tsp vanilla extract
To decorate
  • 400g/14oz icing sugar
  • 3-4 tbsp water
  • 2-3 drops food colourings
  • Chef Maryam Ghargharechi
  • Tags: Baking