Royal Food House

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Ingredients100 g quality dark chocolate , (70%)100 g unsalted butter100 g rye bread2 large free-range eggs50 g golden ca...
10/19/2021

Ingredients
100 g quality dark chocolate , (70%)
100 g unsalted butter
100 g rye bread
2 large free-range eggs
50 g golden caster sugar

Method
Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.
Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well. With the processor still running, pour in the chocolate mixture and let it blitz until combined.
Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3-4cm blobs to make 24 cookies on the lined trays.
Bake for 8 to 10 minutes, or until spread and set. Sprinkle with sea salt, leave to cool a little, and tuck in.

Ingredients300 g dairy-free margarine (suitable for baking, at room temperature)300 g gluten-free plain flour , plus ext...
09/23/2021

Ingredients
300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour , plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

Ingredients80 g flaked almonds1 x 410 g tin of peach halves in juice4 large scoops of vanilla ice cream2 large free-rang...
09/16/2021

Ingredients
80 g flaked almonds
1 x 410 g tin of peach halves in juice
4 large scoops of vanilla ice cream
2 large free-range eggs
100 g golden caster sugar

Method
Preheat the grill to high.
Toast the almonds on a tray as it heats up, keeping a close eye on them and removing as soon as lightly golden.
Slice up the peaches and divide between four ovenproof bowls, along with their juice. Sit a nice round scoop of ice cream on top of each, and place in the freezer.
Separate the eggs. Put the whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
With the mixer still running, gradually add the sugar until combined. Spoon into a piping bag (I like a star-shaped nozzle) or a large sandwich bag that you can snip the corner off.
Remove the bowls from the freezer and scatter over the toasted almonds.
Pipe the meringue over the ice cream as delicately or roughly as you like.
Now – I work two at a time to retain maximum control – pop the bowls under the grill for just 2 minutes, or until golden. Remove carefully and serve right away.

Address

2435 Charla Lane
Dallas, TX
75212

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