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Chef Sarah Cliff

Fresh peach Cake



Clementine Macarons ------------------------------------------- 03 Classic Apple Pie ----------------------------------------------- 05 ---------------------------






Bozzy Margarita Lime Cake Blackberry Soubert Pears Strudel

Strawberry ShortCake -------------------------------------- 13 Mango Salad with Ginger Coconut Fudge


Peach Macarrons


15 17 19





Cherry Chescake Sundae Pears minicake


Waff les Raspberry Cake




Fresh peach Cake For the Cake:

For the Frosting:

2 tablespoons unsalted butter 1/2 cup sugar 1/2 teaspoon ground ginger a pinch of kosher salt or sea salt 1 1/2 sticks of butter, softened 1 1/2 cups sugar 4 eggs, at room temperature 3 cups unbleached white flour 1 1/2 teaspoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt or sea salt 1 1/2 cups sour cream 1 tablespoon pure vanilla extract 1 1/2 cups cooked peaches

2 8-ounce block of cream cheese, softened 2 sticks of unsalted butter 2 1-pound box of powdered sugar 1/4 cup of peach syrup For the Shards of Sugar 1 cup Sugar

In a mixing bowl cream together the butter and the sugar until light and fluffy. Add the eggs one at a time, mixi ng them completely into the butter mixture after each addition. In a separate bowl combine all of the remaining dry ingredients: flour, baking powder, baking soda, and salt. Mix or sift together well. Add the dry ingredient mixture alternately with the sour cream. Stir in the vanilla extract. Fold in 1 1/2 cups of the cooked peaches into the cake batter. Divide batter evenly between cake pans. Baked for 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven and let cool for 10 minutes. Then invert onto cooling racks to finish cooling. Make the Frosting: It is probably best to make the frosting in two batches unless you have a really big bowl. So put one block of cream cheese, one stick of butter and one box of cream cheese in a mixing bowl and mix until well blended. Mix in reserved peach syrup from your cooked peaches. Then make another batch exactly like it. Make the burnt sugar shards: Prepare a bakdium high heat until sugar begins to melt and brown. Do not stir. Tilt the pan if you need it to melt more evenly. As soon as the sugar is a beautiful amber brown color pour it onto the parchment paper lined sheet tray. Slightly tilt the pan so it spreads around. It should harden immediately as it cools. When it is completely hard break it into shards by either hitting it with a mallet or dropping the tray so the sugar cracks. Frost the cake. Just before presenting place more sautĂŠed peaches on top of the cake for garnish. Place some of the sugar shards on top of the peaches. Garnish around the cake with peach halves and quarters and piles of burnt sugar.




Clementine Macarons For shells of macaroons:

For the chocolate ganache:

150 g caster sugar 150g ground almonds 150g icing sugar 110 g of egg white liquefied at room temperature 37 g water 1 pinch of orange dye The peel a clementine

150g dark chocolate 100 g of cream whole 6,5 clementines

First prepare the ganache, history she the time to freeze. In a small saucepan, heat the cream with the zest of a clementine. Let infuse for at least half an hour by covering the pan. When everything is infused, redo your gently heat cream. Chop your chocolate in order to have small pieces, and squeeze the juice of 2 or 3 clementines, just enough to recover 50 g. When your cream is hot, pour over the chocolate and let tranquoillou 1 full minute, the whole story based. Separate your whites 2 Pour 55 g white with the powder mixture, but do not mix. Pour the remaining 55 g of white in the bowl of your food processor or in a bowl, so you can ride in snow. For now, leave them alone, we must take care of the syrup; pour the sugar in a saucepan, add water, mix well and cook. Use a thermometer to check the temperature, you have to be very precise, as soon as the syrup reaches 115 ° C, start whipping the whites, then when it is at 118 ° C, pour in thin stream on whites and continue to climb in snow. You need to get a good “bird’s beak” effect as soon as your whites are at 55 ° C, mix very gently to the powder mixture and egg whites you must incorporate white without the whip. On a baking sheet, place a sheet of parchment paper, logically you must superimpose two baking sheets, but I only have one, then... fill a pastry bag with your macaron batter and make small regular circles of dough, well spaced and staggered. If you are unable to make regular rounds, draw marks with a pencil on your baking paper. You must have a diameter of 3/4 inch. Tap the baking sheet on your work 2-3 times in order to remove any air bubbles in the shells. Let crust at least half an hour, I think they stayed at home ... 1 hour Crouter ie, let them “dry” in the open air to a thin crust forms on top. While they croûtent, preheat your oven to 180 ° C fan oven, then put your macarons 12 minutes, opening the door two times during cooking. When cooked, pour a little water between the baking sheet and plate so you can take off easily. Peel off the plate and let cool, when they are cold, you can take off the baking sheet and top.




Classic Apple Pie 2 9-inch pie dough rounds, chilled 3 lbs (1.4 kg) baking apples, such as Braeburn, Gala, or Honeycrisp 1 tablespoon lemon juice 3 tablespoons butter, melted 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup (100 grams) brown sugar, packed 2 tablespoons flour 1/4 teaspoon salt 1 large egg Granulated sugar, for sprinkling

Peel, core, and slice the apples into 1/4-inch slices. Place apples into a large bowl and toss with lemon juice to prevent browning. Coat evenly in melted butter. Set aside. In a medium bowl, whisk together the spices, brown sugar, flour, and salt. Toss over the apples until they are evenly coated. On a lightly floured surface, roll out each pie dough round into a 12-inch circle. Place the first round into a 9-inch pie plate, pressing down into the edges. Place the apples into the pie plate, mounding them in the center. Cover the top with the remaining pie dough round and seal the edges by pinching them together. In a small bowl, whisk together the egg with a tablespoon of water. Brush over the pie dough. Sprinkle with granulated sugar, if desired. Using a sharp knife, cut in a few slits for the steam to release. Chill pie for at least 1/2 hour before baking, particularly if the dough has softened. Preheat oven to 425 degrees F (220 degrees C). Bake pie for 25 minutes before lowering oven temperature to 375 degrees F (190 degrees C). Bake for an additional 25-35 minutes, or until golden brown. If the edges begin to darken too quickly, cover with aluminum foil to prevent additional browning. Cool pie for at least 3 hours before slicing and serving.




Bozzy Margarita Lime Cake Boozy Margarita Lime Cake: Yields 10-inch cake Boozy Margarita Lime Cake: 1 cup granulated sugar Zest from 2 limes 1/4 cup butter, room temperature 2 large eggs 1/4 cup vegetable oil 1 teaspoon vanilla extract

1 3/4 cups (175 grams) cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup (60 ml) milk 1/3 cup (80 ml) freshly squeezed lime juice 1/2 cup (60 ml) tequila, divided 1/4 cup (60 ml) orange liquor

In a large mixing bowl, mix together the sugar and lime zest for several minutes, or until very fragrant. Beat in the butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the milk, lime juice, 1/4 cup tequila, and 2 tablespoons orange liquor, mixing until batter is uniform and smooth. Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and using a skewer or fork, stab several dozen holes into the top of the cake. Stir together the remaining 1/4 cup tequila and 2 tablespoons orange liquor and slowly pour it evenly over the top of the cake, allowing it to absorb as you go. Cool the cake to room temperature in the baking pan; the cake will continue to absorb the alcohol. In a small bowl, mix together the coconut whipped cream, powdered sugar, and lime zest. Set aside. Once the cake is completely cool, remove it from the springform pan and carefully transfer it to a serving platter. Spread the coconut whipped cream evenly over the top and decorate with additional lime slices and zest (optional). Refrigerate the cake until ready to serve.




Blackberry Soubert For the ice-cream: 300ml thin cream 250ml milk 1 vanilla bean, split 6 egg yolks 150g caster sugar 250g blackberries

Combine the cream, milk and vanilla bean in a medium saucepan. Bring to a simmer over medium heat . Remove from heat and set aside for 5 minutes to cool slightly. Whisk egg yolks and sugar together in a heatproof bowl until thick and pale. Use tongs to remove bean from cream mixture. Use a sharp knife to scrape seeds into the cream mixture. Gradually stir cream mixture into egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 15 minutes or until the custard coats the back of the spoon. Transfer to a medium heatproof bowl. Set aside for 10 minutes to cool. Place blackberries in the bowl of a food processor and process until smooth. Use the back of a spoon to press the puree through a fine sieve into a small bowl. Discard seeds. Add blackberry puree to the custard and stir to combine. Place in a shallow metal container. Cover with foil and place in the freezer for 6 hours or until almost set. Roughly break up ice-cream with a metal spoon and transfer to a bowl. Beat with an electric beater until smooth. Quickly return to container. Cover with foil and freeze for 4 hours or until firm.




Pears Strudel 10 sheets phyllo pastry 2-3 pears, cored, seeded and sliced 100 grams walnuts 100 grams brown sugar 60 grams caster sugar juice of 1/2 lemon 1 tsp cinnamon 2 tbsps bread crumbs 1 egg + 1 tsp water for brushing the pastry a handful of cranberries thinly sliced almonds for decoration

Peel and slice the pears thinly, and put them in a bowl the lemon juice to stop them from going brown. Melt the butter in a small saucepan over a low heat and keep it warm. Carefully place the phyllo pastry on a baking plate lined with baking paper. Mix the walnuts, cinnamon and dark brown sugar together. Brush the first sheet of filo pasty with melted butter. Sprinkle over the walnut mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with walnut mixture. Repeat the steps till you top off with the fifth layer. Toss the pears well with the caster sugar and drained cranberries. Spread them out along one edge of the top sheet of phyllo pastry. Brush the opposite edge with a little water. Starting at the edge with the pears mixture on, gently lift the edges of the pastry and roll the pastry up lengthways like a Swiss roll the pears will end up at the centre. Once it’s all rolled up, press your strudel together gently, using water to seal. Once rolled, beat the egg with the water and brush on the top. Sprinkle with the sliced almonds. Place in oven for 20 minutes till nicely browned. Serve hot with a cold scoop of good quality vanilla ice cream.




Strawberry ShortCake Shortcakes: 3 cups gluten free flour- preferably Cup 4 Cup 1/2 cup granulated sugar 4 teaspoons baking powder ¾ teaspoon salt 12 tabs cold unsalted butter, cut into small pieces ½ cup heavy cream 2 large eggs

Strawberry Filling: 1 pound strawberries, rinsed, hulled, and quartered ¾ cup granulated sugar 1 teaspoon Grand Marnier liquor 1 teaspoon lemon peel, freshly grated 1 teaspoon lemon juice, freshly squeezed 1 teaspoon mint, cut into thin strips Chantilly Cream 1 ½ cups heavy cream 2 tablespoons granulated sugar ½ teaspoon vanilla extract

In a medium sized bowl, toss the sliced strawberries with ¾ cup sugar. Add the Grand Marnier and lemon juice; stir to combine. Add fresh mint and lemon peel, combine and refrigerate. This will help the berries release their natural juices and infuse the flavors of the mint and lemon. Shortcakes- In a large bowl, sift together the flour, baking powder, ½ cup sugar and salt; gently stir to combine. Add the cold and cubed pieces of butter into the flour mixture. Using your fingers or a pastry cutter to cut in the butter until pea-sized shapes. In a separate medium bowl, whisk together ½ cup cream and eggs. Pour liquid into the flour mixture, and mix with a fork until large clumps begin to form. Wrap the loose dough in clear plastic wrap. Refrigerate for 30 minutes. Using additional flour as needed, roll out the dough to 1 inch thick. Using a 2 ½ inch round cutter, cut the dough and place cut out shapes onto a baking sheet lined with parchment paper. The recipe yields 8 shortcakes. Bake for 15-18 minutes or until lightly golden brown. Transfer to a rack to cool, about 15 minutes. Chantilly Cream- In a large chilled bowl, beat 1 ½ cups of chilled cream and 2 tablespoons sugar with the vanilla until soft peaks form. To serve- Slice the cooled biscuits in half horizontally. Spoon the strawberries and their liquid over the bottom halves. Spoon the whipped cream on top of the strawberries, and replace top halves of shortcakes. Dust the tops with powdered sugar.




Mango Salad with Ginger for the dressing 1/2 tbsp shredded fresh ginger 1 tbsp white wine vinegar pinch of coriander powder pinch of red chili powder 1/2 tbsp honey dash of lime juice 1 tsp olive oil salt and pepper to taste

For the salad 110 grams quinoa 2 green chilies, cut fine 1/2 cup fresh mint, chopped 1 cup fresh cilantro, chopped 3-4 spring onions, chopped with green parts 1 tbsp fennel seeds 1 mango, peeled in large slices 1/2 pomegranate 2 tbsp olive oil

Cook the quinoa as per directions with the chopped chilies. Set aside to cool. Peel mango and cut into large slices. Heat a grill pan and drizzle with half the olive oil. Place mango slices and pour the rest of the olive oil and sprinkle the fennel seeds on top. Grill each side around 3-4 minutes or till you get nice brown stripes. Set aside and let cool. Combine all the other ingredients (except mango and pomegranate) in a large bowl and toss to mix together. Dress with grilled mango and pomegranate seeds. Just before serving, pour the ginger dressing on top. You don’t need to mix the dressing in. Let stand for around 15 minutes for the dressing to get incorporated.




Coconut Fudge 4 cups grated fresh coconut 4 cardamom pods, seeds crushed 1 cup sugar 1/2 cup milk 1 tbsp cream 2 tbsps ghee 1/4 cup almonds, chopped 1/4 cup pistachios, chopped

Mix the sugar and milk well in a deep non-stick pan. Add the grated coconut and mix. Stir continuously with a spatula. Peel cardamoms and crush the seeds. Add the crushed cardamom seeds to the coconut mixture. Mix well. Continue cooking for about twenty minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. Take off the heat and mix in half of the chopped nuts and mix well. Line a tray with baking paper. Pour the mixture in and spread evenly. Sprinkle the remaining nuts on top. Cover and refrigerate at least overnight. I thought it tasted fantastic after a day or two. Cut into bars and serve with a glass of tea as a snack or with chocolate ice cream if you’d like to eat it as dessert.




Peach Macarrons 1 1/2 cups all-purpose flour 1 3/4 tsp baking powder 1/4 tsp salt 10 1/2 Tbsp butter, softened 1/3 cup granulated sugar 1/4 cup packed light-brown sugar 1 large egg 2 Tbsp sour cream 3/4 tsp vanilla extract

Filling and Coating: peach jam or preserves 6 Tbsp milk, divided red and yellow food coloring 1/2 cup granulated sugar fresh mint leaves, for garnish you’ll also need a clean paintbrush

Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet. Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies. To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.




Cherry Chescake Sundae For the mascarpone ice cream: 6oz (175g) mascarpone cheese pinch of salt 2 cup milk 1 tbsp + 2 tsp cornflour (cornstarch) 1½ cups heavy cream ¾ cup sugar ¼ cup glucose syrup

For the crumble: 1 stick (115g) butter 4 oz (110g) brown sugar 1 cup (150g) plain flour For the cherries: 6 oz cherries, pitted sugar, to taste brandy, rum or vanilla, optional

The day before you want to serve the ice cream, make the base. Place the mascarpone and salt into a large bowl and whisk until smooth. Take 2-3 tablespoons of the milk and stir together with the cornflour in a small bowl. Place the remaining milk, cream, sugar and glucose into a large saucepan and bring to the boil. Boil for 4 full minutes and then remove from the heat. Whisk in the cornflour-milk mixture, and then return the pan to the heat and stir for about a minute, or until thickened slightly. Slowly whisk the thickened mixture into the mascarpone cheese. Leave to cool, and then refrigerate until completely chilled. The next morning, churn the ice cream in your ice cream maker, according to the manufacturer’s instructions. To make the crumble, preheat the oven to 180C and line a tray with baking paper. Place all the crumble ingredients into a bowl and rub the butter into the sugar and flour using your fingertips, until a ‘crumble’ texture is reached. Spread the mixture onto the lined baking sheet and bake for 20-30 minutes, stirring half way through, until the mixture is golden brown. It will become more crisp as it cools. When you’re ready to serve, prepare the cherries. Heat a small frying pan, and add the cherries, along with a few spoonfuls of sugar. Carefully add a splash of rum or brandy or vanilla, and cook until the cherries are softened. Serve up a scoop of the ice cream, with a generous helping of crumble and a quarter of the cherries to each person.




Pears minicake 1 ripe pear, peeled and diced (about 1 cup diced pear) 3 tablespoons light brown sugar 3 tablespoons demerara sugar 2/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/4 teaspoon kosher salt 2 eggs, at room temperature 1 egg white, at room temperature 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract

In small bowl, combine brown sugar, demerara sugar and diced pear. Evenly distribute pear-sugar mixture between the 12 Bundt-cake cups, evenly placing fruit on bottom of each cup. In small bowl, sift together flour, baking powder, nutmeg, cinnamon, ginger and salt. Set aside. In bowl of a standmixer, combine eggs, egg white and granulated sugar. Beat on medium for 5 minutes, then on high for another 5 minutes, until light in color and fluffy. Scrape down sides as necessary. Add vanilla and beat 1 minute. Gently fold in flour mixture. Do not overmix. With an ice cream scoop or two spoons, distribute cake dough evenly between the 12 cake cups. Bake for 13 to 15 minutes, until toothpick inserted in cake comes out clean. Allow cakes to cool in pan for 2 to 3 minutes. Carefully invert cakes onto baking sheet or large serving platter and allow to cool slightly. Serve warm or at room temperature. Because there is so little fat in them, I think it’s safe to say the cakes probably don’t have much of a shelf life.




Waffles Raspberry Cake For the waffles: 2 cups all-purpose flour ½ cup unsweetened cocoa powder ¼ cup brown sugar packed 2 teaspoons baking powder 1-teaspoon baking soda 1-teaspoon kosher salt 3 large eggs separated and at room temperature 2 cups buttermilk – at room temperature ½ cup olive oil 1-teaspoon vanilla extract

6 oz. bittersweet chocolate finely chopped Non stick vegetable oil spray For the Mascarpone Whipped Cream: 8 ounces Mascarpone cheese, at room temperature ¼ cup +1 tablespoon (divided) confectioners’ sugar ¾ cup heavy cream, at room temperature 1-teaspoon vanilla extract ½ cup fresh raspberries or any other seasonal fruit you like

Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl. In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract. Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined. Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes. Gently fold in the egg whites into the batter, until no white streaks remain. Heat your waffle maker until it is very hot. Pour ½ cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool. To make the Mascarpone Whipped Cream: Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute. Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy. Like I mentioned in the post, everything must be in room temperature to prevent curdling. To assemble: Place the first waffle onto a plate and spread ¼ cup of the mascarpone whipped cream onto it. Place the second one on top of the first one, and again, spread ¼ cup mascarpone whipped cream. Repeat this process two more times. Top it off with raspberries. Sprinkle it with 1 tablespoon of confectioners’ sugar. 25


Sarah’s Cliff passion for fruits has evolved over 40 years. In this, her first cookery book, ‘Recipe with Fruits’ Sarah offers over 13 original recipes using simple garden fruits, along with tips for growing and maintaining them. Fruits have long been a part of British culinary history, yet few people utilise them to their full potential. Incredibly versatile, not only do herbs impart flavour, aroma and texture to dishes, they are extremely beneficial to our health. Much more than a cookbook, Sarah’s huge knowledge of each fruits history, cultivation and and culinary uses is unsurpassed. Her recipes are simple and economical - she shows how fruits can transform a cheap cut of meat, enliven a pasta sauce, and even add delight to desserts. She also offers suggestions for how best to combine fruits and what parts to use, gives ideas for using up a glut of a specific fruits, and advises on how to preserve your fruits for the winter months. Moreover, this volume is a family affair - many of Sara’s recipes are inspired by her grandmother and mother, and the stunning illustrations are by Sarah’s daughter, Hannah Cliff. With colour photographs throughout, this is a unique and beautiful volume from the UK’s foremost authority on fruits.

Recipes with Fruits  

Academic work (diagramming)

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