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Our Chef's Recipes
Strawberries in Champagne Jelly
If using gelatine sheets, soften in a bowl of cold water
for about 5 mins.
If using powder, in a medium saucepan, sprinkle the gelatine
over the water and leave for 5 mins. Melt the gelatine over a very gentle
heat, stirring until no lumps remain.
Into the sugar syrup, stir in the Champagne or Crémant de Bourgogne. Pour into a shallow bowl, cover and refrigerate until set, at least 6 hours or overnight.
To assemble, toss the strawberries with a tablespoon of sugar. Scramble the jelly with a fork. Spoon a scant 3 tabs jelly into each wineglass and top with a layer of berries. Repeat two more times. Drizzle a little juice from the berries over the top and serve cold with a sprig of mint for decoration.
Lemon Coconut Cookies
Preheat the oven to 175C/350F
Beat together butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest. Mix well.
Add ground almonds, coconut and poppy seeds and combine well.
In a small bowl stir together flour, bicarbonate of soda and salt. Stir into the mixture until just combined.
Cover two baking sheets with parchment and spoon the mixture onto the sheet, using a teaspoon, each about 5 cm (2 in.) apart as they will spread.
Bake for 7 - 8 mins on a lower shelf. Move to upper shelf for a further 7 - 8 mins or until nicely golden. Leave to cool.