Foodiz Recipes

Spice up your brunch game and top toasts with fried eggs, sweet peppers, creamy aioli and a sprinkling of green chilli. Tip: swap the toast for warm naan breads to take this dish to the next level. Is a classic brunch dish more your style? See our recipe for avocado, bacon and fried eggs on toast. Ingredients 3 halved and deseeded mixed sweet peppers  1½ tbsp oil 1 sliced green chilli 1 tsp nigella seeds 4 medium free-range eggs  8 tbsp ready-made aioli (from large supermarkets) 4 tbsp soured cream 4 slices of toast  Watercress, to serve Method Heat a grill or griddle pan over a medium-high heat. Toss the peppers with 1 tbsp oil and a sprinkle of salt, then grill/griddle for 5 minutes on each side until lightly charred and softened. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat and fry the green chilli for 2 minutes until golden at the edges, then add the nigella seeds. Transfer to a bowl. Return the frying pan to the heat and fry each egg until crisp and cooked to your

This chocolate and hazelnut loaf, from renowned baker Richard Bertinet, is the perfect dessert for dinner party guests to tear and share. Ingredients 250g whole milk 15g fresh or 7g fast-action dried yeast 70g unsalted butter, softened 500g strong bread flour, plus extra 10g salt 50g caster sugar 2 large free-range eggs For the filling 200g whole hazelnuts 80g mixed peel Zest 1 orange 150g milk chocolate chips For the egg wash 1 free-range egg, beaten Method Warm the milk in a small pan over a low heat to blood temperature. In a large mixing bowl, rub the fresh yeast into the flour (or stir in if you’re using dried), rub in the butter, then stir in the remaining ingredients. On a lightly floured work surface, knead the dough using the Bertinet method [see deliciousmagazine.co.uk/bertinet-kneads] until it starts to feel elastic. Keep working it until it comes cleanly away from the work surface and is silky and smooth (10-15 minutes). Dust the work surface again with flour and shape the

A cross between bread and cake that’s swirled with cinnamon-spiced chocolate – after one delightful slice, you’ll know this babka was worth every bit of effort. For more handy tips for success and step-by-step images too, see the full guide to making a chocolate babka. Ingredients 150ml whole milk 140g unsalted butter at room temperature, plus extra to grease 125g plain flour, plus extra to dust 125g strong white bread flour ½ tsp fine salt 40g caster sugar 7g fast-action dried yeast 2 large free-range eggs in separate bowls, lightly beaten For the filling 60g unsalted butter 80g soft light brown sugar 100g dark chocolate (70% cocoa solids), roughly chopped 2 tbsp cocoa powder 1 tbsp ground cinnamon Method Gently warm the milk and 40g of the butter in a small saucepan until the butter has melted – don’t let it boil. Put the flours, salt, sugar and yeast in the bowl of a stand mixer and stir to combine. Make a well in the centre, then pour the warmed milk and one of the beaten eggs into

A twist on the Easter tradition of hot cross buns, these orange and anise hot cross bun loafs are best served with a good smear of butter and orange marmalade. We’ve got the classic recipe too, try these golden saffron hot cross buns. Ingredients For the sponge (see know-how) 120g ‘00’ flour (see Fergus’s tips) ¼ tsp dried yeast For the dough Finely grated zest 1 large orange and juice ½ 160g candied orange peel 12g aniseed (or fennel seeds – see tips) 80g raisins or currants 445g ‘00’ flour, plus extra for dusting (see tips) 110ml whole milk, scalded (see tips) 45g free-range egg, beaten (see food team’s tip) plus 1 medium free-range egg, beaten, for glazing 10g salt 1 tsp dried yeast 60g caster sugar 60g unsalted butter, softened For the cross topping 40g plain flour 20g self-raising flour Pinch caster sugar 2 tsp veg oil, plus extra to grease 1 tbsp marmalade to glaze Method Mix the sponge ingredients with a large pinch of salt and 80ml room temperature water in a small bowl to form

This creamy fool, made with strawberries and elderflower, makes an irresistible summertime dessert. The thins (delicate biscuits) are perfect for dipping. If you’re a fan of fools, the recipe-kind of course, you can find lots more here. Ingredients 600g raspberries 5 tbsp elderflower cordial 110g caster sugar 2 medium free-range egg yolks 30g cornflour 400ml milk 400ml double cream 500ml elderflower sorbet For the elderflower thins 100g salted butter, softened 100g caster sugar 1 medium free-range egg 1 tbsp elderflower cordial 200g plain flour, sifted 1 tsp baking powder, sifted Method In a bowl, mix the biscuit ingredients to a soft dough. Shape into a cylinder about 25cm x 4cm in diameter. Wrap in baking paper and chill for 2 hours. Preheat the oven to 190°C/fan170°C/ gas 5. Unwrap the dough and cut into about 50 thin slices. Lift onto large baking paper-covered trays and bake for 10-12 minutes, until golden. Cool. Put the raspberries, cordial and 80g caster sugar in a pan over a me

We’ve transformed this afternoon tea treat into a wonderful summery dessert. Orange-spiked shortbread is topped with custard, cream and fresh strawberries – it’s the perfect balance between rich and refreshing. Only after a classic shortbread recipe? We’ve got one right here. Ingredients 450g small fresh strawberries Finely grated zest of 1 small orange, plus extra to decorate 2 tbsp icing sugar 1 tsp orange-flavoured liqueur, such as Cointreau 150ml double cream 200ml fresh custard For the orange shortbread 175g chilled semi-salted butter, cut into small pieces, plus extra for greasing 175g plain flour, plus extra to dust 50g semolina or ground rice Finely grated zest of 2 small oranges 50g caster sugar, plus extra for dusting Method Preheat the oven to 160°C/fan140°C/gas 3. Grease a 23cm loose-bottomed fluted flan tin with butter and set aside. Put the flour, semolina/ground rice and orange zest in the bowl of a food processor. Add the butter and whizz briefly until the mixture resem

For a truly show-stopping dessert, try this Russian-inspired cake made from layered honey and orange biscuits, which have softened after soaking in the cream cheese icing. Ingredients For the biscuits 200g clear honey 130g caster sugar 150g unsalted butter 3 large free-range eggs, beaten 1 tsp baking powder 2 tsp ground ginger Finely grated zest 1 orange 600g plain flour, plus extra to dust For the candied clementines 200g caster sugar 2 clementines, unpeeled, sliced horizontally very thinly For the icing and decoration 650g cream cheese (we like Philadelphia) 250g unsalted butter, at room temperature Finely grated zest 2 oranges 120g icing sugar 3 tbsp clear honey 100g dark chocolate, chopped 1 tsp sunflower oil Method Heat the oven to 180°C/160°C fan/gas 4. Melt the honey, sugar and butter in a large pan over a medium heat. Bring to a simmer and bubble for 5 minutes until a slightly darker shade of brown. Turn off the heat and leave to stand for 8-10 minutes until cool enough to touc

These parmesan and rosemary biscuits are ever so easy to make because the food processor does most of the work for you. Ingredients 125g plain flour, plus extra to dust ½ tsp baking powder ¼ tsp cayenne pepper 100g unsalted butter, diced 60g cheddar or gruyère cheese, grated 60g parmesan, grated 1 tbsp chopped fresh rosemary 1 medium free-range egg, beaten Method Heat the oven to 190°C/170°C fan/gas 5. Pulse the flour, baking powder, cayenne pepper and butter in a food processor until the mixture resembles fine crumbs. (If you don’t have a food processor, put the dry ingredients in a bowl and work the butter into them using your fingertips until the mixture resembles fine crumbs.) Add both cheeses and the chopped rosemary, then continue to blend until the mixture forms a dough. (If making by hand, bring the dough together with a round-bladed dinner knife.) Turn the dough out onto a lightly floured surface, knead briefly, then shape into a rectangle. Wrap in cling film and chill for 15

Strawberries are the hero in this beautiful baked cheesecake recipe. You can make the recipe the day before serving, making it perfect for a summer dinner party. Ingredients For the cheesecake 300g digestive biscuits 60g melted butter 6-7g tub freeze-dried strawberries (from Sainsbury’s, Waitrose and Ocado) 600g full-fat cream cheese 150g caster sugar 1 tbsp plain flour Grated zest and juice 2 large lemons 3 medium free-range eggs, plus 2 yolks 200ml soured cream 1 vanilla pod, seeds scraped For the topping 500g small British strawberries, some halved, some left whole 3 tbsp caster sugar Good splash Cointreau or other orange liqueur Juice ½ lemon Baked rhubarb and orange cheesecake This baked cheesecake recipe combines classic British favourite rhubarb with fresh, juicy orange. And if you love rhubarb with a bit of citrus, then you’ll also love our rhubarb and lemon baked cheesecake. Ingredients 800g rhubarb (untrimmed weight) 1 large orange 250g caster sugar For the base 75g unsalted

This raspberry parfait recipe is easy to make, tastes amazing and is much better behaved than ice cream. It’s the perfect make-ahead dessert. If it’s ice cream you’re after, you could try this raspberry ripple recipe. Ingredients 2 large free-range eggs, separated 50g caster sugar ½ tsp vanilla bean paste 200ml double cream Handful unsalted pistachios, chopped, plus extra to serve Savoury cheeseboard cheesecake with honey-roast grapes A cheesecake but not as you know it. This savoury recipe, made with an oatcake base and topped with a ricotta, brie and goat’s cheese topping and sweet roasted red grapes is the ultimate way to end a dinner party. Like this idea? See all our (sweet) baked cheesecakes. Ingredients 200g oatcakes 2 tbsp freshly grated parmesan 100g butter, melted 280g full-fat cream cheese (we used Philadelphia) 400g ricotta 100g brie, cut into small chunks 100g soft goat’s cheese, cut into small chunks 150g blue cheese, crumbled (we used stilton) 4 large free-range egg yolk

Ingredients ¼ cup pureed dates 2 small zucchini 1 large green apple 2 medium size bananas 2 cups wholemeal self raising flour ¼ cup olive oil 1 teaspoon cinnamon 10 strawberries, halved ½ cup desiccated coconut Method Preheat the oven to 170°C. Lightly grease a 12 hole non-stick muffin pan or line with paper cases. To make pureed dates, place dates and 1 tablespoon of water in a small food processor and blitz until pureed. Set aside. In a small bowl, grate the zucchini and apple. In a separate bowl, mash the bananas. In a large bowl, mix flour, olive oil, cinnamon and pureed dates. Add the zucchini, apple and banana. Be careful not to overbeat the mixture or the muffins will become tough. Spoon the mixture into muffin trays and place a strawberry on top of each muffin. Sprinkle with coconut. Bake for 20-30 minutes or until lightly browned. Chocolate berry slice Ingredients Canola oil spray 3 eggs 75ml sunflower oil 200ml buttermilk 3/4 cup caster sugar 220g self raising flour 1/3 cup c