Andrea’s Recipes from Sandringham Christmas Crafts Show 2018

Chocolate Roulade

Serves 6

 5 eggs
 225g dark chocolate
 140 sugar
 3 floz water
 1sp strong coffee
 ½ pt double cream
Icing sugar

1. Line tin with baking parchment.
2. Separate eggs and beat yolks and sugar till pale and mousse like.
3. Put the chocolate water and coffee into a thick bottomed saucepan and melt over a gentle
4. Whisk whites till stiff but not dry. Mix in egg yolk mixture to chocolate and fold in egg
whites. Spread the mixture evenly over the paper.
5. Bake for 12 mins until the top is slightly browned and firm to touch.
1. Allow to call and cover with a damp tea towel. ( to help prevent the cake from cracking)
leave to cool.
2. Whip the cream to soft consistency, spread evenly over the cake.
3. Roll up like a swiss roll, removing the paper as you go.
Note 1. This cake is very moist and inclined to break apart. But this doesn’t matter. Just stick it
together with the cream when rolling up. The last minutia sift of icing sugar will do wonders for
the appearance.
Other Flavourings can be added to the cream for eg Baileys, Cointreau with a little orange zest,
sloe gin etc etc


Sausage and Bramley Apple Loaf

 1 tbsp olive oil
 1 celery stick, finely chopped
 1 large onion, chopped
 2 x 400g packs meaty Cumberland sausages
 1 Bramley apple, peeled and chopped (about 325g)
 Handful of dried cranberries
 85g fresh white breadcrumbs
 2 tbsp chopped fresh sage
 1 tbsp chopped fresh parsley, plus extra to serve (optional)
 1 large egg
 10 rindless streaky bacon rashers
1. Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting
to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins.
2. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest
way is to knead it together in the bowl with your hands
3. line a 900g loaf tin with 8 rashers of streaky bacon, spoon in mix, lift the bacon over and
cover with the last 2 rashers.
4. Heat oven to 180C/160C fan/gas 4 and bake the loaf 40-50 mins.
5. Turn out onto a baking-parchment-lined baking tray and return to the oven at 220C/200C
fan/gas 7 for 15-20 mins more to brown the bacon.


Christmas Pavlova Wreath

 4 large free-range egg whites
 200g /8oz caster sugar
 1 tsp white wine vinegar
 1 tsp cornflour
 1 tsp vanilla extract
 For the filling
 400mldouble cream
 ½ tsp vanilla extract
 50g/1¾oz icing sugar, sifted
 200g/7oz strawberries, hulled and quartered
 300g/10½oz raspberries
 200g/7oz blueberries
 50g/1¾oz pomegranate seeds
 a few mint leaves, to decorate (optional)
 icing sugar, for dusting
 150g frozen or fresh raspberries
 30g sugar

1. Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking parchment
and draw a 20cm circle in the middle of the paper. Draw a 12cmcircle in the centre of the
larger circle to make a ring.
2. Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks
form when the whisk is removed. Gradually add the sugar a little at a time, whisking on
maximum speed until they are stiff and glossy. Mix the vinegar and cornflour and vanilla in a
cup until smooth, then stir into the egg whites.
3. Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon
make a shallow trench in the meringue for the cream and fruit to sit in.
4. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1.
Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off
and leave the pavlova inside for an hour or overnight to cool and dry.
5. To make the coulis. Bring the 150g raspberries up to the boil with 2tbs water and the sugar,
cook for two mins then pass through a sieve to remove the seeds. Place the couli in a jug
6. To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the
whisk is removed. Spoon the cream into the trench in the meringue. Arrange the
strawberries, raspberries, blueberries and pomegranate on top, drizzle with a little of the
couli then decorate with a few mint leaves, if using.
7. To serve, dust with icing sugar and cut into wedges, serve with coulis.


Garlic Mushrooms on Toasted Brioche

 1 tbsp oil
 50g/1¾oz butter
 4 thick slices brioche
 2fat garlic cloves, crushed
 300g mixed mushrooms
 2 tbsp double cream
 1 tbs chopped tarrogen
 salt and freshly ground black pepper

1. Melt about a third of the butter in the frying pan. Fry the brioche slices until golden-brown
on each side, you may have to do this in batches. Remove and set aside.
2. Melt the rest of the butter in the pan, add the garlic, mushrooms and fry over a high heat
for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove
the lid and fry over a high heat until tender and golden-brown, tossing until dry and any
liquid has evaporated. Season well with salt and pepper. Stir in the double cream and
tarragon reserving a little for garnish
3. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms,
followed with a sprinkling of chopped tarragon. Serve immediately.


Chocolate and Grand Marnier Truffle Cake

90g. 3oz. butter
250g. 8 oz .hobnob or digestive biscuits

Truffle Topping:
500g. 16 oz. plain chocolate
1 pint whipping cream
Grated rind and juice of 1 orange
2 fl.oz. Grand Marnier/
Cocoa to dredge

Line a 10" Cake Tin.
Melt the butter add the
Crushed digestives and chill.
Melt the chocolate and whip the cream,
Add the flavourings and leave to set.
Un-mound and dredge with Cocoa.