Lemon Blueberry Pancakes with Summer Berry Compote
275g plain flour
2 tsp baking powder
3 tbsp caster sugar
300ml whole milk
30g butter, melted
100g fresh blueberries
2 lemons, grated
4 tbsp Tiptree Acacia honey
500g mixed summer berries
2 tbsp icing sugar
Juice of 1 lemon
Sunflower oil, for frying
Sift flour and baking powder into a bowl, mix in the sugar and make a well in the center. In a separate bowl, whisk the milk, eggs, butter and lemon zest and pour this into the well, using a whisk, whisk until smooth, fold in the blueberries and set aside.
For the compote, toss the berries in the icing sugar, heat a frying pan and throw them into and sauté for 30 seconds, then add a splash of water and lemon juice, turn the heat down and allow the berries to release their natural juices. Remove from the heat, place in a bowl and allow to cool.
In a non-stick frying pan, heat a little oil, when hot, spoon the mixture, using a tablespoon, into small sized pancakes - do not over fill the pan. When the pancakes will start to bubble on top, turn them over and cook for a further minute.
Serve the pancakes with the berry compote, drizzled with Tiptree honey and with a dollop of Greek yogurt.
Salted Caramel Crumble
1kg cooked apple slices
1 jar Tiptree Salted Caramel Spread
Preheat oven to 350 degrees. Spread apples evenly over the base of a 12in X 9in dish (alternatively divide into individual dishes)
Warm caramel spread in a microwave for 20 seconds - this will make the caramel easier to pour. Pour over apples then spread evenly with a palette knife.
Layer crumble mix evenly on top then sprinkle brown sugar. Cover with foil and bake for 20 minutes.
Uncover then bake for a further 10 minutes or until golden brown.
Chicken Breast with Apricot and Almond
4 chicken breasts without skin
Flour for dusting
Sea salt and ground pepper
1 teaspoon Italian seasoning
4 tablespoons Tiptree Apricot Preserve
Small wineglass of chicken stock
Dash of white wine
Handful of toasted almonds for garnish
Set oven 160 degrees
Heat oil and butter in pan. Add sliced shallots and cook for 2-3 minutes, turn several times – drain, put in casserole dish.
Dust the chicken lightly with flour. Heat oil and butter in pan. Lightly brown chickens on both sides – add to shallots. Sprinkle seasoning on chicken, add salt and pepper. Mix apricot jam with warm stock and pour over chicken, scatter almonds on the dish. Cover dish and cook for 50 minutes to 1 hour at 160 degrees.
Optional - toast flaked almonds in a dry pan and scatter onto chicken just before serving. Serve with simple potatoes and green beans or perhaps couscous.
Seville Orange Ice Cream
500ml Full Cream Milk
1 Vanilla Pod
6 Egg Yolks
150g Tiptree Orange Marmalade
500ml Whipped Cream
Put the vanilla pod and milk in a pan, bring to almost boil and then leave to cool for 20 minutes.
Beat the egg yolks and sugar, stir in the cooled milk and strain into the pan. Cook gently, stirring until custard coats the back of a mixing spoon. Stir in the marmalade.
Pour into a chilled flat container and leave to cool then freeze for up to two hours until mushy.
Spoon into a chilled mixing basin and mash. Whip the cream and fold into the mixture, then re-freeze until mushy. Mash and refreeze until set.
Strawberry Balsamic Vinaigrette
2 teaspoons of Tiptree Strawberry Preserve
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mix all ingredients together and store in refrigerator or pour over salad.
Easy Lemon Meringue Pie
For the crust:
1 frozen pie crust
For the filling:
1 jar of Tiptree Lemon Curd
For the meringue:
1 tablespoon cornstarch
1/3 cup cold-water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 tablespoons white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.
(If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake.)
Preheat oven to 325°F.
Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
Beat egg whites, add sugar and cream of tartar, add cornstarch mixture: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
Fill pie shell with filling, top with meringue: Heat the lemon filling again, until it is steamy. Scoop it into the pre-baked pie shell, spreading it evenly.
Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
Fill in the center with more meringue mixture.
Use the back of a spoon to create peaks all over the meringue.
Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.