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**_Contents_**

Title Page

Introduction

Batters

Cakes & Puddings

Pastry & Biscuits

Frozen

Savoury Bites

Spreads & Butters

Dips & Sauces

About the Author

Acknowledgements

Index

Copyright Page
_Introduction_
**When bullet blenders first hit the shops they made nutritious smoothies available to everyone. Quickly, easily and tastily you could whip up a delicious smoothie with whatever you had at home. The recipes in _Blitz_ take that same ease and speed and open your kitchen to a whole host of other recipes; pastries, ice creams, sauces, dips and cakes. There's no need to buy extra equipment, just follow the recipes and get even more out of your bullet blender. Whether you still make a smoothie each morning or your blender is gathering dust in a cupboard, here is a collection of recipes which will change the way you look at your bullet blender for good.**

| **Before you start, it's worth noting that your bullet blender will usually have been supplied with two blades.**
---|---

  | One has two or four prongs that point upwards; this is an **extraction blade**. It creates a centrifuge, or whirlpool effect, so works best for combining things with some liquid content as ingredients get sucked towards the blades and mixed up.

  | The second blade is a **milling blade** ; it spins and pulverises whatever you place into the cup. You can use it to grind nuts or make breadcrumbs; it will make fantastic nut flours. Because it can only grind things that come directly into contact with the blades, it won't mix large volumes or liquids well. Luckily, your cup fits both blades so you can switch between the two for different steps of the recipes.

| **Unless otherwise stated all the recipes will use the extraction blade.**

| If using a fan oven, reduce the heat by 10–20°C (50–68°F), but check with your handbook, as all ovens vary.
_Batters_

_Batters are so simple in a bullet blender – putting all the ingredients into the cup to mix is a lot less messy than using a more traditional whisk and the results are always fluffy and light. Suddenly, making pancakes for breakfast at home isn't such a chore!_
Fluffy Breakfast Pancakes

Frozen Banana Pancakes

Crêpes

Pikelets

Courgette Fritters

Cornbread
_Fluffy Breakfast Pancakes_

**The centrepiece of a great brunch, these fluffy pancakes can be enjoyed with fruit, syrup or bacon.**

makes 12

–

_300 ml (10 fl oz) buttermilk **•** 30 g (1 oz) butter, melted **•** splash of vanilla extract_
 _1 egg **•** 230 g (8 oz/generous 1¾ cups) self-raising flour_
 _1 tablespoon sugar **•** 1 teaspoon baking powder_

**method**

Fill the cup of your blender with the buttermilk, butter, vanilla and egg in first, followed by the flour, sugar and baking powder. Blitz for a few seconds, shake the cup and blitz again until you have a smooth, thick batter.

Warm a non-stick frying pan (skillet) on a low to medium heat for a few minutes before starting with your first pancake. Spoon a 1.5 cm (3 in) wide dollop of batter into your hot pan and leave to cook until you see bubbles coming to the surface, then flip them over to cook the other side. Repeat until you have used up all the batter. Enjoy with syrup and blueberries.
_Frozen Banana Pancakes_

**Rather than throw out overripe bananas, peel and freeze them to use later. Frozen bananas are a useful ingredient in bullet blender recipes and here, along with dates, nutty buckwheat and cocoa, they make for a sweet, chocolatey pancake without any added sugar.**

makes 10

**–**

_100 g (3½ oz/1⅓ cups) plain yoghurt, plus extra to serve (optional)_
 _200 g (7 oz/1½ cups) buckwheat flour **•** 1 frozen banana **•** 1 egg **•** 2 tablespoons honey_
_2 tablespoons cocoa powder **•** 1 tablespoon almond or flavoured nut oil_
 _50 g (2 oz/1⅓ cups) chopped dates_

**method**

Fill the cup of your blender in the order opposite, leaving out the dates. Blitz for a few seconds, shake the cup and blitz again until you have a thick batter. Give the batter a stir, and add the dates. Blitz for a very few seconds to mix them up. Warm a non-stick frying pan (skillet) over a low medium heat for a few minutes before starting with your first pancake. Spoon a 7.5 cm (3 in) wide dollop of batter into the hot pan and leave to cook until you see bubbles coming to the surface on the uncooked side, then flip the pancake over to cook the other side. Repeat until you have used up all the batter – after the first one, which allows you to gauge cooking time and temperature of the pan, you should be able to cook several at once. Enjoy them hot with yoghurt and date syrup or fresh fruit, or leave them to cool and eat them like drop scones.
_Crêpes_

**A classic and simple recipe for when Pancake Day comes around. Using your bullet blender to mix the batter brings a smoothness and airiness to thin pancakes, and pouring straight from the cup makes cooking crêpes even less messy.**

makes 10

**–**

_125 g (4 oz/1 cup) plain (all-purpose) flour **•** 1 egg_

_285 ml (10 fl oz) whole milk **•** pinch of salt_

_splash of vegetable oil_

**method**

Put everything, apart from the oil, into the cup of your blender and blitz to a smooth, creamy batter. Leave to rest for 30 minutes.

Heat a non-stick frying pan (skillet) over a medium–high heat for a few minutes before adding the oil. Give the batter a final quick blitz then pour in enough to coat the bottom of the pan, tilting it to let the batter swirl around and create a thin, even layer over the base. Shuffle the frying pan, to see if the pancake is cooked enough to come away from the base; if it is, you can turn (or flip) to finish off the other side. Try piling your crêpes with homemade Chocolate Spread and cream.
_Pikelets_

**Just the thing for chilly mornings or teatimes – and not to be confused with Antipodean pikelets – these mini crumpets originate from the Midlands, are quick to make and require very little time to prove before their bubbly batter can be cooked in a hot pan and served with butter and jam.**

makes 12

**–**

_150 ml (5 fl oz) lukewarm water **•** ½ of 7 g (1¼ oz) sachet easy yeast_

_75 ml (2½ fl oz) whole milk **•** 1 tablespoon honey_

_160 g (5½ oz/1⅓ cups) self-raising flour **•** ½ teaspoon salt_

_½ teaspoon bicarbonate of soda (baking soda)_

**method**

Mix the lukewarm water with the yeast in a jug to encourage it to dissolve, then stir in the milk and honey. Measure the flour into the cup of your blender and pour on the liquid. Screw the lid on securely and blitz for 30 seconds until smooth. Leave the batter to rest (with the lid removed) for 30 minutes.

Sprinkle over the salt and bicarbonate of soda, stir and leave for a further 15 minutes.

Heat a non-stick frying pan (skillet) over a medium heat for a few minutes to get evenly warm and spoon a 7.5 cm (3 in) puddle of batter into the pan. Wait for bubbles to start popping and setting before turning over to cook the other side.

As with crumpets, these are best crisped up in a toaster or under a grill (broiler), so leave to cool for at least 5 minutes before toasting.
_Courgette Fritters_

**Thick, tasty and easy; these are fabulous topped with a poached egg, fresh herbs and some chilli flakes.**

makes 8

**–**

_150 ml (5 fl oz) buttermilk **•** 180 g (6 oz/1½ cups) self-raising flour_

_½ teaspoon paprika **•** 1 large courgette (zucchini), grated_

_1 egg **•** 1 teaspoon baking powder **•** ½ teaspoon bicarbonate of soda (baking soda)_

_pinch of salt **•** ¼ teaspoon ground black pepper **•** vegetable oil for frying_

**method**

Fill the cup of your blender in the order opposite, leaving out roughly half the courgette and not including the oil. Blitz for 10 seconds or so, shake the cup and blitz again, repeating until you have a thick batter. Add the rest of the courgette and stir.

Warm a non-stick frying pan (skillet) over a medium heat for a few minutes, add a little oil and swirl it around the pan before starting with your first fritter. Dollop a 10 cm (4 in) mound of batter into the pan and leave to cook until the base has browned to a golden crust, around 2 minutes, then flip the fritter over and cook the other side. Repeat until you have used up all of the batter, adding more oil as necessary.
_Cornbread_

**An American favourite, try it with chilli con carne or vegetable stews instead of rice or potatoes.**

makes 1 small pan

**–**

_200 ml (7 fl oz) buttermilk **•** 150 g (5 oz/1 cup) fine cornmeal (or polenta if you can't_

_get hold of cornmeal) **•** 100 g (3½ oz) butter, softened, plus 40 g (1½ oz) for cooking_

_3 teaspoons caster (superfine) sugar **•** 50 g (2 oz/1⅓ cups) frozen sweetcorn_

_½ teaspoon salt **•** 1 teaspoon baking powder_

_½ teaspoon bicarbonate of soda (baking soda) **•** ½ teaspoon chipotle chilli flakes_

**method**

Preheat the oven to 230°C (450°F/Gas 8). Put the ingredients into the cup of your blender in the order opposite (except for the butter for cooking), put the lid on and give it a shake. Blitz for 20 seconds, shake or stir the contents and blitz again until you have a smooth, fairly liquid batter.

Melt the remaining butter in a small ovenproof frying pan (skillet) until it starts to foam. Pour the batter into the melted butter – it should fill the pan to just below the rim. Put the pan into the hot oven and cook for 25–30 minutes, until cooked through and golden brown on top. Once it's done, remove the cornbread from the oven and leave to cool for 5 minutes before lifting out of the pan and enjoying dunked into a chilli or served with guacamole and eggs.
_Cakes & Puddings_

_Seeing my friend make a brownie in a bullet blender a few years ago was a revelation! The size of the cup makes for an ideal amount of mix in a standard cake tin, and the all-in nature of mixing up cakes in your blender means you can't go wrong, even if baking isn't your strong point._
Orange & Almond Cake

Chocolate Melt-in-the-middle Puddings

Courgette Loaf Cake

Ginger & Lemon Slice

Banana Malt Loaf

Chocolate Espresso Cake

Traditional Cheesecake Base

Chocolate Cheesecake Base

Ginger Biscuit Cheesecake Base

Classic Vanilla Cheesecake

No-bake Chocolate Cheesecake

Caramel Cheesecake
_Orange & Almond Cake_

**Moist and rich, without being too sweet, this is a fabulous dessert cake, best enjoyed with a spoonful of gently whipped cream on top.**

makes 1 medium cake

**–**

_1 large orange **•** 2 eggs_

_150 g (5 oz/1½ cups) ground almonds (almond meal) **•** 70 g (2½ oz) lemon curd_

_70 g (2½ oz/⅓ cup) caster (superfine) sugar_

**method**

Begin by placing the whole orange, unpeeled, in a pan of boiling water – make sure there's enough water to completely cover the orange – and simmer for at least an hour, until the fruit is tender and cooked all the way through. Remove from the heat, drain and leave the orange aside until it is cool enough to handle. Grease and flour a 20 cm (8 in) springform cake tin, lining the bottom with baking paper.

Preheat the oven to 170°C (338°F/Gas 3). Once the orange has cooled, cut it into eight segments, removing any pips. Put the orange, skin and all, into the cup of your blender and blitz to a pulp. Add the eggs, followed by the ground almonds, lemon curd then the sugar and blitz again until everything is incorporated into a smooth mixture. Pour the batter into the prepared tin and bake in the oven for 40 minutes. Check the cake is cooked by inserting a skewer – if it comes out clean the cake is done. Remove from the oven and leave to cool in the tin.
_Chocolate Melt-in-the-middle Puddings_

**TheChocolate Spread works very well here – perfect for that delicious oozing, melting chocolate centre.**

makes 4

**–**

_75 g (2½ oz) butter, softened **•** 100 g (3½ oz/½ cup) soft brown sugar_

_40 g (1½ oz/1⅓) cocoa powder **•** 150 g (5 oz/1¼ cups) self-raising flour_

_100 ml (3½ fl oz) whole milk **•** 1 egg **•** 4 tablespoons Chocolate Spread_

**method**

Preheat the oven to 180°C (356°F/Gas 4).

Mix all the ingredients, except the chocolate spread, in the cup of your blender to form a smooth, runny cake batter.

Butter and flour four individual dariole or pudding moulds, and line the bottoms with a circle of baking paper. Put a tablespoon of pudding mixture into the base of each mould, carefully add a dollop of chocolate spread in the centre of the pudding mix and then fill the rest of the mould with pudding batter, stopping 1 cm (½ in) below the rim.

Place into the hot oven for around 15 minutes, until the cake batter on top has set (the puddings will still have some wobble thanks to the centres). Once cooked, carefully slide a knife around the edge of the puddings and turn out onto individual plates, remembering to remove the paper discs. Eat while still hot so the chocolate spread centre can ooze out onto your plate.
_Courgette Loaf Cake_

**Courgette (zucchini) coupled with nutmeg and vanilla bring a smooth, creamy flavour to this easy loaf cake, which is the perfect accompaniment to a cup of tea.**

makes 1 medium loaf

**–**

_200 g (7 oz) grated courgette (zucchini) **•** 150 g (5 oz/⅔ cup) caster (superfine) sugar_

_100 ml (3½ fl oz) vegetable oil **•** 1 egg **•** 1 teaspoon vanilla extract_

_½ teaspoon ground nutmeg **•** pinch of ground cloves_

_¼ teaspoon baking powder **•** ½ teaspoon bicarbonate of soda (baking soda)_

_200 g (7 oz/1⅔ cups) self-raising flour_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line medium loaf tin (30 x 12 cm/12 x 5 in) with baking paper.

Place all the ingredients, except for the flour, in the cup of your blender and blitz to a smooth liquid. Add the flour, stir, then blitz until all the flour is incorporated. Pour into your prepared loaf tin and bake for 45 minutes, until the top is golden brown and a skewer inserted into the centre of the cake comes out clean.
_Ginger & Lemon Slice_

**A tribute to the delicious slice available on the counters of Leon restaurants across London, this is a quick, easy and incredibly moreish cake, which keeps well for up to five days, and just happens to be gluten-free too.**

makes 10

**–**

_100 g (3½ oz/½ cup) ground almonds (almond meal) **•** 100 g (3½ oz) lemon curd_

_50 g (2 oz/¼ cup) caster (superfine) sugar, plus extra to sprinkle on top_

_1 egg **•** zest and juice of 1 lemon **•** ½ teaspoon baking powder_

_1 quantity ofGinger Crunch Cheesecake Base_

**method**

Preheat the oven to 180°C (356°F/Gas 4), and butter and line a 20 x 20 cm (8 x 8 in) cake tin with baking paper.

Place all the ingredients into the cup of your blender, except for the ginger biscuit base, saving half the lemon juice for later. Blitz to a smooth, thick batter.

Line the base of the tin with the ginger biscuit mixture, flattening and smoothing it before pouring the lemon cake batter on top. Bake for 30 minutes, then insert a skewer into the centre of the cake to check it is cooked – it will still be a little damp but the lemon cake should have a crumb, rather than be liquid.

Once cooked, remove from oven, sprinkle with caster sugar and squeeze the remaining lemon juice on top. Leave to cool before cutting into fingers.
_Banana Malt Loaf_

**This is a great breakfast loaf. Not too sweet, it toasts well and, though it's less sticky than store-bought malt loaves, it still packs a deep malty flavour.**

makes 1 medium loaf

**–**

_150 ml (5 fl oz) boiling water **•** 100 g (3½ oz/generous ½ cup ) sultanas **•** 1 teabag_

_1 frozen banana **•** 150 g (5 oz) malt extract **•** 150 g (5 oz/1¼ cups) plain (all-purpose) flour_

_70 g (2½ oz/½ cup) wholemeal flour **•** 2 teaspoons baking powder_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a loaf tin with baking paper.

Pour the boiling water over the sultanas and teabag and leave to steep for 20 minutes.

Once the sultanas have plumped up nicely, drain the soaking water into the cup of your blender (discarding the teabag and saving the sultanas for later) and add the banana, malt extract, flours and baking powder and blitz to a thick batter. Add the sultanas and give a stir before pouring the malt loaf mixture into the prepared loaf tin. Bake for 1 hour until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin, before turning out.
_Chocolate Espresso Cake_

**A flourless cake with dark, rich flavours, which looks and tastes like it has taken a lot more effort to produce than using a blender.**

makes 1 medium cake

**–**

_200 g (7 oz) butter **•** 2 tablespoons espresso or strong instant coffee_

_100 g (3½ oz) dark chocolate (minimum 70% cocoa), broken into pieces_

_200 g (7 oz/1½ cups) toasted hazelnuts **•** 150 g (5 oz/¾ cup) muscovado sugar_

_3 tablespoons cocoa powder **•** 2 eggs plus 2 egg yolks_

**method**

Preheat the oven to 180°C (356°F/Gas 4). Butter and flour a 20 cm (8 in) springform cake tin, lining the base with baking paper.

Melt the butter with the espresso in a saucepan or microwave, and put the chocolate into the hot butter coffee mixture to melt for 2 minutes before stirring to a smooth paste. Leave to cool briefly.

Grind the hazelnuts to a fine powder using the flat milling blade of your blender.

Add the sugar, cocoa powder and eggs to the ground hazelnuts and change to the four-pronged extraction blade. Mix until smooth.

Once the chocolate–coffee mix has cooled enough to use (it must be below 60°C/140°F or it will scramble the eggs when you introduce it to the blender!), tip it into the cup of your blender to combine with the sugar, nuts and eggs, blitzing in short pulses.

Turn out into the prepared tin, smooth the top and bake for 50 minutes, or until the cake has set in the centre and is beginning to come away from the sides.
_Traditional Cheesecake Base_

**A good cheesecake is a thing of great joy. As well as this traditional cheesecake base, there follow recipes for two more bases and three cheesecake toppings, which you can mix and match as you see fit.**

makes 1 medium cheesecake base

**–**

_60 g (2 oz) butter **•** 2 tablespoons golden syrup (or dark corn syrup)_

_200 g (7 oz) digestive biscuits (or graham crackers), broken into pieces_

_1 teaspoon sea salt_

**method**

Melt the butter with the golden syrup (no need to boil) in a saucepan or microwave. Butter a 20 cm (8 in) round springform tin and line it with baking paper.

Put the digestives into the cup of your blender in three batches, adding the salt as you go. Using the milling blade, blitz the first batch to a chunky powder, tip out into the prepared tin and repeat the crushing with the remaining biscuits. Pour the butter and golden syrup mixture all over the crushed biscuits and spread the mixture evenly, pressing down firmly to create a smooth layer.

Put into the fridge to chill for at least an hour before you top with your chosen cheesecake.
_Chocolate Cheesecake Base_

**This is my go-to chocolate base, and it's tempting to just eat it on its own! If you've not made the bourbon biscuits from the book, then shop bought bourbons (chocolate cream cookies) are fine.**

makes 1 medium cheesecake base

**–**

_150 g (5 oz)Bourbon Biscuits, roughly chopped_

_50 g (2 oz) Maltesers (or Whoppers) **•** pinch of salt_

_60 g (2 oz) butter, melted_

**method**

Put the biscuits in the freezer for an hour or so. Butter a 20 cm (8 in) round springform tin and line it with baking paper.

Once frozen, put the biscuits into the cup of your blender with the Maltesers and salt. Blitz to a crumb using a milling blade, tip out into a bowl and add the butter and stir. Tip the sticky chocolate biscuit base mixture into the prepared tin and press down firmly – if you cover the base mixture with cling film (plastic wrap) and press down with the bottom of a glass, it avoids pulling up any sticky patches.

Put into the fridge for at least an hour to set.
_Ginger Biscuit Cheesecake Base_

**I always keep a batch of cubed butter in a resealable bag in the freezer, for making pastries and biscuits in the bullet blender. The difference with using frozen butter to make dough is amazing.**

makes 1 medium cheesecake base

**–**

_75 g (2½ oz) frozen cubed butter, plus extra for greasing_

_100 g (3½ oz/⅔ cup) fine cornmeal or polenta **•** 10 g (½ oz) ground ginger_

_50 g (2 oz/¼ cup) soft brown sugar **•** pinch of salt_

_30 g (1 oz) blanched almonds, roughly chopped_

**method**

Preheat the oven to 180°C (356°F/Gas 4). Butter a 20 cm (8 in) round springform tin and line it with baking paper.

Place everything, with the exception of the almonds, into the cup of your blender, shake to distribute and blitz to a biscuit dough consistency. Add the almonds to the dough, give a gentle stir, then blitz again (it's good to keep them a little chunky). Tip the ginger dough into the prepared tin and press down firmly to form an even layer. Bake in the oven for 20 minutes, unless you're using this base with a cheesecake top that requires baking, in which case there is no need to precook it – just layer on your topping and bake both at the same time.
_Classic Vanilla Cheesecake_

**You can't go wrong with a vanilla cheesecake, this one is easy; and letting it cool in the oven for an hour should stop the top from cracking.**

makes 1 medium cheesecake

**–**

_base of your choice **•** 450 g (1 lb) full-fat cream cheese_

_100 g (3½ oz) sour cream **•** 150 g (5 oz/⅔ cup) caster (superfine) sugar_

_1 tablespoon cornflour (cornstarch) **•** 1 teaspoon vanilla bean paste_

_2 eggs, plus 2 egg yolks_

**method**

Preheat the oven to 150°C (300°F/Gas 2).

Put everything except the egg yolks in the cup of your blender and blitz. Add the yolks and blitz again. Give the whole mixture a good shake to make sure it's smooth and pour out onto your base of choice.

Bake for 45 minutes – it should have risen a little and be slightly browned on top with a slight wobble in the centre. Leave to cool in the switched-off oven for 1 hour before allowing to cool completely at room temperature and putting in the fridge to settle.
_No-bake Chocolate Cheesecake_

**This cheesecake is rich and delicious, definitely not one for the kids and paired with the subtle heat of theGinger Biscuit Base makes a fantastic dessert.**

makes 1 medium cheesecake

**–**

_base of your choice **•** 200 ml (7 fl oz) double (heavy) cream_

_100 g (3½ oz) good-quality dark chocolate (minimum 70% cocoa), broken into pieces_

_50 g (2 oz/scant ½ cup) icing (confectioner's) sugar **•** 150 g (5 oz) full-fat cream cheese_

**method**

Bring 150 ml (5 fl oz) of the cream nearly to the boil in a saucepan or bowl if microwaving. Add the broken chocolate to the scalded cream and leave for 1 minute to melt, then stir to a smooth ganache and leave to cool.

In the cup of your blender mix the icing sugar, cream cheese and remaining cream to a smooth mixture. Add the ganache, stir briefly and replace the lid for a final blitz to mix well. Scoop the chocolate cheesecake mixture on top of your chosen base, smooth the top and put in the fridge to set for 2 hours.
_Caramel Cheesecake_

**This recipe is very easy and uses a childhood favourite to create a slightly more grown-up dessert.**

makes 1 medium cheesecake

**–**

_base of your choice_

_59 g (2 oz) pack Angel Delight butterscotch dessert mix (butterscotch instant pudding mix)_

_250 g (9 oz) full-fat cream cheese **•** 150 ml (5 fl oz) whole milk **•** 50 g (2 oz) sour cream_

_300 g (10½ oz) canned or bottled caramel sauce_

**method**

Mix the butterscotch powder, cream cheese, milk, cream and half of the caramel sauce in the cup of your blender until you have a thick, smooth mixture.

Dot your chosen base with a few spoonfuls of the remaining caramel sauce and pour half of the cheesecake mix onto the base. Add more spoonfuls of caramel, fill the tin with the rest of the cheesecake mix and use the last of the caramel to dot the top of the cheesecake. Using a spatula or spoon, make several swirls through the mix to create a caramel ripple, smooth the top and put in the fridge to chill and set for at least 2 hours.
_Pastry & Biscuits_

_Making pastry in a bullet blender is the perfect shortcut, so that rustling up a quick quiche for lunch or tart for dinner becomes a breeze. Making sure you've got some frozen cubed butter stashed in your freezer will mean you can knock up homemade pastry or biscuits in a matter of minutes._
Short & Sweet Pastry

Rough Puff Pastry

Savoury Pie Pastry

Fig Rolls

Moo-cow Biscuits

Bourbon Biscuits

Garibaldi Biscuits

Peanut Butter Cookies
_Short & Sweet Pastry_

**I store around 500 g (1 lb 2 oz) of frozen cubed butter in a resealable sandwich bag in my freezer, for making pastry and biscuits. It will keep for up to six months, and it's well worth spending a few minutes chopping butter and stashing it away to make these easy pastries.**

makes 350 g (12 oz) pastry

**–**

_100 g (3½ oz) frozen cubed butter **•** 150 g (5 oz/1¼ cups) plain (all-purpose) flour_

_75 g (2½ oz/scant ⅔ cup) icing (confectioner's) sugar_

_1 egg yolk **•** zest of ½ lemon **•** ½ teaspoon vanilla bean paste_

**method**

Place half the butter, the flour and sugar into the cup of your blender, put the lid on and shake well, then blitz to a breadcrumb consistency. Tip out into a bowl.

Put the remaining butter, the egg yolk, lemon zest and vanilla, followed by the blitzed flour mixture, into the cup of your blender, shake, then blitz to a dough.

It will be quite crumbly but tip it out onto a well-floured work surface and bring together into a soft dough with your hands. Chill, wrapped in cling film (plastic wrap), until needed.
_Rough Puff Pastry_

**Puff pastry is time-consuming and can be a daunting prospect. Rough puff, on the other hand, is a lot simpler. It gives a similar flaky, buttery result but with much less effort required.**

**However, this does take a little time, but it's mostly the resting intervals between rolling out the butter-studded pastry, and the outcome is well worth the investment.**

makes 500 g (17½ oz) pastry

**–**

_200 g (7 oz/1⅔ cups) plain (all-purpose) flour, plus extra for dusting_

_50 g (2 oz) butter, softened **•** 50 ml (2 fl oz) water_

_½ teaspoon salt **•** 70 g (2½ oz) frozen cubed butter_

**method**

Place half the flour, the softened butter, water and salt into the cup of your blender. Blitz to a sticky paste. Scrape down the sides of the cup and add the frozen butter. Blitz again for a few pulses – you will have a lumpy, gluey-looking mix. Put the remaining flour in a bowl and scrape the dough onto it, swiftly mixing to incorporate the flour. Wrap the pastry in cling film (plastic wrap) and leave to rest in the fridge for 45 minutes.

Once it has rested, place the pastry on a well-floured surface and, using a well-floured rolling pin, roll it to a rectangle approximately 25 x 15 cm (10 x 6 in), with the longer sides running vertically. Dust the surface of the pastry with flour and fold the top third over, leaving the bottom third exposed. Bring the bottom third to cover the first fold – you should be left with a thick rectangle of pastry approximately 7.5 x 15 cm (3 x 6 in). Press this down with the rolling pin to flatten it a little, wrap in cling film and return to the fridge for a further 45 minutes.

Repeat the rolling and folding as above; you will still be able to see lumps of butter and some will invariably come to the surface as you flatten and stretch the pastry. If this happens, just flour the patch well and carry on – these seams of butter will give the pastry a wonderful flaky crunch. Return the pastry to the fridge for a final 45 minutes. Give the pastry a last roll and fold, then, rather than wrapping it up, continue to roll out into a sheet of pastry ready to use.
_Savoury Pie Pastry_

**This is a versatile, savoury pastry for quiches and pies. The frozen butter makes it easy to handle at the beginning and keeps the pastry rich and crumbly.**

makes 400 g (14 oz) pastry

**–**

_100 g (3½ oz) frozen cubed butter **•** 250 g (9 oz/2 cups) plain (all-purpose) flour_

_1 teaspoon mustard powder **•** 1½ teaspoons salt_

_1 egg, beaten **•** 3 teaspoons cold water_

**method**

Place the butter, flour, mustard powder and salt in the cup of your blender, making sure you put the butter in first. Shake, then blitz for a few short bursts until the mixture resembles breadcrumbs. Tip the crumby mixture onto a clean work surface and make a well in the centre. Add the egg and water, then bring the ingredients together with your hands to make smooth pastry, wrap well in cling film (plastic wrap) and rest in the fridge for at least 30 minutes.
_Fig Rolls_

**Fig rolls are a cookie jar favourite of mine, making your own is very satisfying and means you can tweak the flavour to suit your palate.**

makes 12

**–**

_300 g (10½ oz) dried figs, woody stems removed **•** 100 ml (3½ fl oz) boiling water_

_50 g (2 oz) date syrup **•** zest of ½ lemon **•** pinch of ground nutmeg_

_pinch of ground cinnamon **•** pinch of ground cloves_

_1 quantity ofShort & Sweet Pastry **•** a little milk to seal and glaze_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone mat.

Chop the figs and put into a bowl with the boiling water and date syrup. Leave to soak for at least 20 minutes.

Put the figs and their soaking water into the cup of your blender with the lemon zest and spices. Blitz to a thick paste. Roll out the pastry on a sheet of baking paper (stick the corners down with masking tape if it moves around a lot) to a 30 x 12.5 cm (12 x 5 in) rectangle. Spoon the fig paste into sausage shape 5 cm (2 in) wide along the long edge of the pastry, leaving a little room at the very edge to act as a seam. Wet the seam with milk and use the baking paper to lift the long side of the pastry furthest from you, up and over the fig sausage. Gently press the seam closed then wrap the fig roll sausage in paper, twisting the ends like a Christmas cracker. Roll the paper package backwards and forwards to set the seam and give you a tightly packed biscuit.

Chill in the fridge for 20 minutes, then remove the baking paper and slice the sausage into biscuits 3 cm (1 in) long. You can keep the slices circular or flatten to a more traditional roll shape. Place on the prepared baking tray, seam side down, brush with milk and bake for 25 minutes.
_Moo-cow Biscuits_

**A teatime classic. Malted milk biscuits – or moo-cow biscuits, as they were always known in my house – are fun and quick to make.**

makes 15

**–**

_75 g (2½ oz) butter, softened_

_100 g (3½ oz) malt extract (available from health food stores)_

_50 g (2 oz) Horlicks or Ovaltine powder (or malted milk powder) **•** 1 egg_

_pinch of salt **•** 275 g (10 oz/2¼ cups) plain (all-purpose) flour_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone mat.

Put all the ingredients, except for the flour, into the cup of your blender and blitz to a creamy mixture. Add the flour, give a brief stir and blitz again until you have a smooth biscuit dough. Scrape out of the cup onto cling film (plastic wrap), wrap tightly and put in the fridge to chill for at least 20 minutes.

When the dough has firmed up, carefully (it is a very soft dough) roll it out onto a well-floured surface to a thickness of 1 cm (½ in) and cut into 5 x 4 cm (2 x 1½ in) rectangles, using a fork, press a pattern around the edges of the biscuits. Place on the prepared baking tray, leaving 2.5 cm (1 in) in between each biscuit. Bake for 12 minutes.
_Bourbon Biscuits_

**A dark chocolate sandwich biscuit (cookie) perfect for dunking in a hot drink.**

makes 10

**–**

_200 g (7 oz/1⅔ cups) plain (all-purpose) flour **•** 100 g (3½ oz/½ cup) soft brown sugar_

_75 g (2½ oz/1⅔ cups) cocoa powder **•** 1 teaspoon bicarbonate of soda (baking soda)_

_½ teaspoon salt **•** 125 g (4 oz) frozen cubed butter_

_2 tablespoons golden syrup (or dark corn syrup) **•** 4 tablespoons whole milk_

**_For the buttercream filling:_** _50 g (2 oz) skimmed milk powder_

_100 g (3½ oz/generous ¾ cup) icing (confectioner's) sugar **•** 3 tablespoons cocoa powder_

_75 g (2½ oz) unsalted butter, softened **•** 1 teaspoon golden syrup (or dark corn syrup)_

_1 tablespoon whole milk **•** pinch of salt_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone mat.

Put the flour, sugar, cocoa powder, bicarbonate of soda and salt into the cup of your blender and blitz to combine. Add the butter, shake and blitz again to distribute the butter. Finally, add the golden syrup and milk and blitz to bring the dough together. Tip the biscuit dough out onto a piece of cling film (plastic wrap) and briefly knead to make sure it is mixed well. Wrap and place in the fridge for 30 minutes to firm up.

Meanwhile, make the buttercream filling. Blitz the dry ingredients together to distribute the cocoa and milk powder, then add the butter, golden syrup and milk and blitz to a smooth icing (frosting) – you might need to scrape down the sides and blade a few times and pulse to achieve a spreadable paste.

Roll out the biscuit dough between two sheets of cling film or baking paper to a rectangle shape with a thickness of 5 mm (¼ in). Remove the top layer of cling film or paper and cut the dough into even finger shapes. Using a palette knife, lift the Bourbon fingers onto the prepared baking tray and bake for 15 minutes. Leave to cool on a wire rack. When they have hardened, spread a teaspoon of buttercream on one biscuit and place a second on top. Continue sandwiching the biscuits until you have used up all the chocolate biscuit fingers and filling.
_Garibaldi Biscuits_

**'Squashed fly biscuits' often divide opinion in the biscuit-eating world, but I love the simplicity of the currant-studded shortbread.**

makes 16

**–**

_150 g (5 oz/1¼ cups) plain (all-purpose) flour_

_50 g (2 oz/¼ cup) caster (superfine) sugar **•** 50 g (2 oz) frozen cubed butter_

_50 ml (2 fl oz) whole milk, plus extra for glazing **•** 125 g (4 oz/generous ¾ cup) currants_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone mat.

Put the flour, sugar and butter into the cup of your blender, shake and blitz to a breadcrumb consistency. Add the milk and pulse into a dough. Tip out onto cling film (plastic wrap), wrap well and put in the fridge for 20 minutes.

Once the dough has chilled, roll out on a floured work surface to a neat rectangle 5 mm (¼ in) thick. Sprinkle the currants evenly on top of half of the rolled dough, and fold the uncovered half over the dried fruit to form a sandwich. Gently roll the giant garibaldi a little flatter using a rolling pin – some of the fruit will burst through the top layer of dough – and cut it into 4 x 7.5 cm (1½ x 3 in) fingers. Brush with milk, place on the prepared baking tray and bake for 12 minutes.
_Peanut Butter Cookies_

**A fabulous cakey peanut butter cookie, though you can substitute the nut of your choice using thenut butter recipe. This dough freezes beautifully: divide it into cookie-sized balls before freezing, then you can bake as many or as few as you like whenever you fancy.**

makes 15

–

_100 g (3½ oz) crunchy peanut butter **•** 75 g (2½ oz) butter, softened_

_125 g (4 oz/⅔ cup) soft brown sugar **•** 1 egg_

_150 g (5 oz/1¼ cups) plain (all-purpose) flour **•** ½ teaspoon salt_

_1 teaspoon baking powder_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone mat.

Put the peanut butter, butter, sugar and egg in the cup of your blender and blitz to a smooth paste. Add the flour, salt and baking powder, stir and scrape down the sides to loosen the dough. Blitz, stir again and blitz one last time before wrapping in cling film (plastic wrap) and putting in the fridge for at least an hour and up to 24 hours.

Once the dough has chilled, roll into balls about the size of an apricot. Using the tines of a fork, flatten the balls onto the baking tray, leaving plenty of room between each cookie for spreading. Bake for 18 minutes.
_Frozen_

_Making an easy ice cream that doesn't require churning or cooking complicated custards is a bit of a dream! These frozen treats just need a little forward planning, a small amount of room in your freezer and a spoon to enjoy. And if you want take your bullet blender to a whole new level then mixing cocktails in a blender is a lot of fun too and looks pretty impressive. Ideal for the summer months, or for recreating a holiday vibe at home._
**_Ices_**

Pistachio Ice Cream

Chocolate Coconut Parfait

Lemon Meringue Frozen Custard

Really Easy Chocolate Soft Serve

**_Alcoshakes_**

Negroni Sorbet

Frosé

Watermelon Daquiri

Land of Milk & Honey

Piña Colada Snow

Bakewell Slush
_Pistachio Ice Cream_

**Bright green, nutty pistachio ice cream was always my choice at ice cream parlours on holidays as a child. Who knew it was this easy to make at home.**

makes 500 ml (17 oz/2 cups)

**–**

_100 g (3½ oz/1¾ cups) nibbed or shelled unsalted pistachios_

_50 g (2 oz/¼ cup) caster (superfine) sugar **•** 20 g (¾ oz) Horlicks or Ovaltine powder_

_(or malted milk powder) **•** 250 g (9 oz) ready-to-eat custard (vanilla pudding)_

_50 ml (2 fl oz) double (heavy) cream **•** ½ teaspoon almond extract_

**method**

Put the pistachios into the cup of your blender and blitz to a fine powder using the flat milling blade. Once almost all of the lumps have gone, add the sugar and Horlicks powder and blitz again. Making sure you've got all the sweet nut powder from the flat blade, switch to the four-pronged extraction blade, then add the remaining ingredients. Blitz to a smooth green paste. Pour into a freezer-proof dish and freeze for at least 4 hours.
_Chocolate Coconut Parfait_

**Coconut milk, marshmallow and ganache all freeze beautifully well, and enable this rich dessert to set into a silky smooth parfait without needing to churn or stir.**

serves 6

**–**

_100 ml (3½ fl oz) double (heavy) cream_

_100 g (3½ oz) dark chocolate (minimum 70% cocoa), broken into pieces_

_250 ml (8½ fl oz) coconut cream **•** 100 g (3½ oz) Marshmallow Fluff spread_

**method**

Bring the cream almost to the boil in a saucepan, or bowl if microwaving. Add the chocolate to the scalded cream and leave for 1 minute to melt, then stir into a smooth ganache and leave to cool. Put the cooled ganache into the cup of your blender first, then add the coconut cream and marshmallow spread and blitz until the ingredients have come together into a smooth, thick liquid. Pour into a freezer-proof dish or tub and freeze for about 2 hours.
_Lemon Meringue Frozen Custard_

**The sharp flavour of lemon with soft meringue and sticky mallow works a treat in this easy dessert.**

makes 500 ml (17 oz/2 cups)

**–**

_250 g (9 oz) lemon curd **•** 200 g (7 oz) ready-to-eat custard_

_juice of 1 lemon **•** 8 mini meringues, crushed_

_4 tablespoons Marshmallow Fluff spread_

**method**

Place the lemon curd, custard, lemon juice and half of the crushed meringues into the cup of your blender and blitz to mix well. Pour half of the lemon meringue custard into a freezer-proof container and dot half of the marshmallow spread around the surface of the custard, sprinkle on half of the remaining crushed meringues and cover with the rest of the lemon custard mix. Repeat the marshmallow spread and meringue process and run a spoon in a figure-of-eight pattern around the tub, to create a ripple. Close the lid and freeze for at least 4 hours.
_Really Easy Chocolate Soft Serve_

**When I have overripe bananas in the fruit bowl, I peel and then freeze them in sandwich bags to use later in recipes like this.**

serves 4

**–**

_3 small frozen bananas **•** 4 tablespoons Chocolate Spread_

_a little milk (optional)_

**method**

Chop the frozen bananas into 1 cm (½ in) rounds and put into the cup of your blender with the chocolate spread. Blitz until smooth and fluffy; if it feels very thick, add a few tablespoons of milk. For the real ice-cream van experience, put into a piping bag with a large star nozzle attached and pipe out into an ice-cream cone.
_Negroni Sorbet_

**Not quite a cocktail, but more than a dessert, this could be the ultimate sundowner.**

serves 4

**–**

_2 oranges, plus wedges to serve **•** 2 tablespoons bitter orange marmalade_

_3 tablespoons gin **•** 3 tablespoons red vermouth_

_90 ml (3 fl oz) Campari or Aperol **•** handful of ice_

**method**

Peel and segment the oranges, removing the pips, and put in the freezer until frozen solid.

Once frozen, place the oranges in the cup of your blender with the remaining ingredients and blitz to a slush. Pour into a shallow tub and return to the freezer for a further 2 hours. Serve in glasses with a wedge of orange.
_Frosé_

**Frozen rosé is a refreshing, fun cocktail for the summer months, and really easy to make too. It will keep for two weeks in the freezer; just reblitz to bring it back to life.**

serves 6

**–**

_70 ml bottle of rosé (2¼ fl oz) **•** 200 g (7 oz) fresh strawberries juice of ½ lemon **•** 1 teaspoon rose water_

_100 g (3½ oz/scant ½ cup) sugar **•** handful of ice cubes_

**method**

Empty the bottle of rosé into a wide plastic tray or tub and freeze for at least 5 hours.

Meanwhile, put the remaining ingredients, except the ice, into a saucepan, bring to the boil and gently simmer for 10 minutes, or until the strawberries have softened completely and given up most of their juice. Leave to cool.

Pass the strawberry and rose syrup through a sieve to remove the pips and put in the fridge until your rosé has frozen to a slush (it won't freeze completely solid because of the alcohol). Scrape the frozen rosé into the cup of your blender, along with the ice cubes and strawberry syrup. Blitz until smooth and serve in long glasses with a straw.
_Watermelon Daiquiri_

**Simple sugar syrup is a useful thing to keep in the fridge, especially if you regularly make cocktails or sweet sauces. Weigh equal measures of sugar and water (it might feel odd to weigh water but this is the best way to do it) into a saucepan and simmer until the sugar has fully dissolved. Decanted into a sterilised bottle this will keep for up to four weeks in the fridge.**

serves 2

**–**

_½ small watermelon **•** 2 tablespoons simple sugar syrup (see opposite)_

_90 ml (3 fl oz) white rum **•** juice of 2 limes handful of ice **•** 4 mint leaves_

**method**

Cut and cube the watermelon flesh, and put in the freezer to set solid – this usually takes around 4 hours.

Add all the ingredients, with the exception of the mint leaves, to the cup of your blender and blitz until smooth. Once the ice and melon have been fully pulverised, add the mint leaves and give a final quick blitz. Pour into two long glasses and drink with a straw.
_Land of Milk & Honey_

**This is the ultimate alcoshake – it tastes of honeyed ice cream with a grown-up edge.**

serves 2

**–**

_250 ml (8½ fl oz) mead (or Fuller's Honey Dew ale if you can't find mead)_

_100 ml (3½ fl oz) honey bourbon **•** 100 g (3½ oz) vanilla ice cream_

_1 tablespoon honey **•** handful of ice_

**method**

Pour the mead or ale into a wide plastic tray or tub and freeze for at least 5 hours. Once the mead or ale has frozen, add it to the cup of your blender with the remaining ingredients and blitz to a thick, creamy shake.
_Piña Colada Snow_

**A refreshing, tropical slushie which is incredibly moreish – you can omit the rum and enjoy as a fun mocktail too.**

serves 4

**–**

_400 ml (14 fl oz) can coconut milk **•** 200 g (7 oz) pineapple, cut into chunks_

_75 ml (2½ fl oz) white rum **•** 15 g (½ oz) palm sugar_

_4 mint leaves_

**method**

Place the can of coconut milk in the fridge overnight. Taking care not to shake it, open carefully and spoon out the cream, which will have risen to the top. You can use this in cooking, or in the Chocolate Coconut Parfait. You should be left with around 250 ml (8½ fl oz) of clear coconut milk. Pour this into an ice-cube tray and place in the freezer, along with the fresh pineapple.

After at least 4 hours, when the coconut milk and fruit have set solid, place them in the cup of your blender with the remaining ingredients. Blitz to a smooth slush and drink through a wide straw or eat with a spoon.
_Bakewell Slush_

**A Christmassy cocktail which tastes like an almond and raspberry tart? Why ever not?!**

serves 4

**–**

_250 ml (8½ fl oz) brut Prosecco or cava_

_90 ml (3 fl oz) Chambord liqueur **•** 90 ml (3 fl oz) amaretto_

**method**

Pour the sparkling wine into a wide plastic tray or tub and freeze for at least 5 hours. Once it has reached an even slush (it won't ever fully freeze because of its alcohol content) empty into the cup of your blender with the Chambord and amaretto and blitz to a fluffy slush. Pour into gin coupes or large wine glasses and enjoy.
_Savoury Bites_

_Using your bullet blender to make herb and spice bases is the perfect springboard for mixing your own meatballs, pastry fillings and dumplings. These easy recipes can be adapted to make empanadas, pasties or ravioli once you get the hang of making mixes in your blender._
Sausage Rolls

Verde Mix

Kofte

Falafel

Pork & Prawn Pot Stickers

Veggie Pot Stickers
_Sausage Rolls_

**A homemade sausage roll, hot from the oven is a real treat.**

makes 16

**–**

_1 quantity ofRough Puff Pastry_

_100 g (3½ oz) smoked streaky bacon, cut into 5 mm (¼ in) pieces_

_2 tablespoons thyme leaves **•** 2 tablespoons sage leaves_

_½ teaspoon ground nutmeg **•** ½ teaspoon salt **•** ½ teaspoon ground black pepper_

_zest of 1 lemon **•** 250 g (9 oz) minced (ground) pork_

_1 beaten egg for glazing **•** flaky sea salt to sprinkle_

**method**

Preheat the oven to 180°C (356°F/Gas 4) and line a baking tray with baking paper or a silicone sheet.

Put the bacon into the cup of your blender with all the seasonings, herbs and spices. Using the flat milling blade, blitz the bacon mix into a paste. Clear the bacon paste from the blades of the milling base and add the pork to the cup. Attach the four-pronged extraction blade and mix the pork with the herbed bacon paste.

On a well-floured surface, roll out the rough puff pastry to a 30 x 20 cm (12 x 8 in) rectangle and cut it in half lengthwise. Lay half of the bacon and pork mixture in a long, slim sausage, approximately 2.5 cm (1 in) thick along the 30 cm (12 in) edge of one of the pastry strips, leaving 1 cm (½ in) for a seam. Using a little beaten egg, wet the seam and bring the exposed pastry over the top of the sausage mix to create a sausage roll. Press the seam with a fork to seal it and slice the sausage roll into 2.5 cm (1 in) rounds and place on the baking tray. Repeat this process with the remaining pastry and sausage roll mix. Brush the sausage roll tops with the beaten egg and sprinkle with sea salt flakes before putting in the oven for 30 minutes, or until the pastry is risen and golden and the sausage meat has begun to brown.
_Verde Mix_

**This is a great herb base for meatballs, falafel and the delicious cracked wheat salad (pictured below), tabbouleh. You can play around with the quantities to suit your taste, or use it to make a fresh-tasting salad dressing by adding olive oil and red wine vinegar. However you use it, creating this fresh mix takes only minutes in your blender.**

makes 200 g (7 oz/1 cup)

**–**

_large bunch of mint **•** large bunch of parsley_

_1 small red onion, roughly chopped **•** zest of 1 lemon and juice of ½_

_½ teaspoon salt **•** ½ teaspoon ground black pepper_

_1 tomato, deseeded and chopped_

**method**

Remove the fresh herb leaves from their stalks and put in the cup of your blender. Add the remaining ingredients apart from the tomato and alternately blitz and shake the mixture in the cup until you have a chunky, chopped herb mix. Finally, stir in the chopped tomato and lemon juice.
_Kofte_

**These lightly spiced, Middle Eastern kebabs are so easy to prepare and show off the flavour of the verde mix of herbs.**

makes 12

**–**

_250 g (9 oz) minced (ground) lamb **•** 40 g (1½ oz/¼ cup) pine nuts_

_100 g (3½ oz)Verde Mix **•** 1 teaspoon ground cinnamon_

_1 teaspoon cumin seeds **•** ½ teaspoon chilli flakes_

**method**

Place all the ingredients into the cup of your blender and mix until you have a uniform meat paste. Firmly squeeze the kofte mix into sausage shapes, and grill (broil) or barbecue for 5–7 minutes each side.
_Falafel_

**Light, bright balls of flavour which make a lovely addition to a picnic.**

makes 12

**–**

_150 g (5 oz) canned chickpeas, drained **•** 100 g (3½ oz) canned butter beans, drained_

_100 g (3½ oz)Verde Mix **•** 3 garlic cloves_

_1 teaspoon ground coriander **•** 2 tablespoons sesame seeds_

_½ teaspoon cumin seeds **•** vegetable oil for deep-frying_

**method**

Add the chickpeas and butter beans to the cup of your blender, and blitz with the milling blade until you have a smooth mixture. Add the remaining ingredients except the oil and blitz with the four-pronged extraction blade until you have a grainy paste. Using wet hands, form palm-sized balls and set aside in the fridge to chill for 30 minutes. Heat a large pan of oil, or a deep-fat fryer to 180°C (356°F/Gas 4) , and fry the falafel in batches until golden brown. Drain on kitchen paper and eat while hot.
_Pork & Prawn Pot Stickers_

**Dim sum-style dumplings, which are fun to make and easy to prepare. You can pick up dumpling skins from the freezer section of health food shops and Asian supermarkets.**

makes 25

**–**

_250 g (9 oz) minced (ground) pork **•** 200 g (7 oz) raw peeled prawns (shrimps)_

_splash of soy sauce **•** 1 cm (½ in) chunk root ginger, peeled and roughly chopped_

_4 spring onions (scallions) **•** 1 garlic clove **•** pinch of sugar_

_½ teaspoon white pepper **•** 75 g (2½ oz) water chestnuts, sliced_

_4 chives **•** 25 dumpling skins (shop-bought or homemade)_

**method**

Put all the ingredients, except for the water chestnuts, chives and dumpling skins, into the cup of your blender and blitz in short bursts until you have a smooth paste. Add the water chestnuts and chives and blitz to a chunky mix.

Place a tablespoon of the mixture on one half of a dumpling skin. Using your finger, wet the edge and fold the skin over to create a semicircular dumpling. Pinch the edges together and crimp. Pot stickers can be frozen to cook later or eaten immediately by frying in a hot, lightly oiled frying pan (skillet) for a few minutes until their bottoms are browned and crispy. Then, taking care the pan does not spit, pour in enough water to cover the bottom of the pan and cover with tin foil. Poke a few holes in the foil to enable the steam to escape and leave the dumplings to cook for 3–4 minutes until the water has evaporated. Carefully lift the dumplings out of the pan and enjoy dunked in soy sauce or a dipping sauce of your choice.
_Veggie Pot Stickers_

**Crunchy water chestnut and sweet cabbage make it impossible to eat only one of these vegetarian dumplings!**

makes 25

**–**

_75 g (2½ oz) sliced water chestnuts **•** 150 g (5 oz) sweetheart or Japanese cabbage,_

_roughly chopped **•** 1 cm (½ in) chunk root ginger, peeled and roughly chopped_

_1 garlic clove, roughly chopped **•** 1 tablespoon sesame seeds **•** 6 chives_

_¼ teaspoon white pepper **•** 1 teaspoon rice wine vinegar **•** 1 tablespoon soy sauce_

_pinch of sugar **•** 50 g (2 oz) chestnut mushrooms, roughly chopped_

_25 dumpling skins (shop-bought or homemade)_

**method**

Roughly chop half of the water chestnuts and place them in the cup of your blender with the cabbage, ginger and garlic. Using the flat milling blade, blitz to a grainy but even mixture. Add the sesame seeds, chives, pepper, vinegar, soy sauce and sugar and blitz to a paste. Lastly, chop the remaining water chestnuts and add with the mushrooms for one final blitz to mix.

Place a tablespoon of the mixture on one half of a dumpling skin. Using your finger, wet the edge and fold the skin over to create a semicircular dumpling. Pinch the edges together and crimp. Pot stickers can be frozen to cook later or eaten immediately by frying in a hot, lightly oiled frying pan (skillet) for a few minutes until their bottoms are browned and crispy. Then, taking care the pan does not spit, pour in enough water to cover the bottom of the pan and cover with tin foil. Poke a few holes in the foil to enable the steam to escape and leave the dumplings to cook for 3–4 minutes until the water has evaporated. Carefully lift the dumplings out of the pan and enjoy dunked in soy sauce or a dipping sauce of your choice.
_Spreads & Butters_

_Making your own spreads and pâtés is a very satisfying job. Many of these recipes can be packaged in nice jars and given as gifts – and no one need know how simple they were to make!_
Toasted Almond Butter

Date & Cinnamon Caramel

Biscuit Spread

Chocolate Spread

Chicken Liver Pâté

Smoked Mackerel Pâté

Chestnut & Red Wine Pâté
_Toasted Almond Butter_

**Nut butters are so easy to make in your bullet blender. You can adapt this recipe to your favourite nut, or a combination of nuts.**

makes 380 g (13½ oz/1½ cups)

–

_300 g (10½ oz/scant 2 cups) almonds **•** 80 ml (2¾ fl oz) almond oil salt to taste_

**method**

Preheat the oven to 180°C (350°F/Gas 4). Spread the almonds evenly on a baking tray and toast in the oven for 15 minutes, then leave to cool.

Once cool enough to handle, put a handful into the cup of your blender. Using the flat milling blade, blitz in 5-second bursts, shaking the cup well between each blitz. Once all the nuts are milled to a fine powder, switch to the four-pronged extraction blade and add the almond oil and salt.

Blitz to a smooth butter. Tip into a sterilised container and enjoy on toast or as a dip.
_Date & Cinnamon Caramel_

**Dates are so fantastically sweet that simply blitzing them with a few spices and some water will give you a delicious, refined sugar-free alternative to caramel, which is fabulous on toast, pancakes or even ice cream.**

makes 350g (12 oz/1½ cups)

**–**

_200 g (7 oz) stoned dates **•** 150 ml (5 fl oz) boiling water_

_3 teaspoons ground cinnamon **•** 1 teaspoon ground ginger_

**method**

Soak the dates in the hot water. Add 2 teaspoons of the cinnamon, and ½ teaspoon of the ginger and leave to soak for 3–12 hours. Place everything, including the soaking water, in the cup of your blender and blitz until smooth. Put into a sterilised container and keep in the fridge for up to a week.
_Biscuit Spread_

**Spiced brown sugar Speculoos spread, (or biscuit spread as it's known in my house), is becoming more widely available in supermarkets but it's so easy to make at home.**

makes 380 g (13½ oz/1½ cups)

**–**

_100 g (3½ oz) Biscoff biscuits, broken into pieces_

_100 g (3½ oz/½ cup) soft brown sugar **•** 100 g (3½ oz) evaporated milk_

_4 teaspoons skimmed milk powder **•** 2 teaspoons salt **•** 1 teaspoon ground cinnamon_

_1 teaspoon ground ginger **•** 30 g (1 oz) butter, softened_

**method**

Put the biscuits into the cup of your blender with the sugar and blitz using the flat milling blade. Once you have a fine biscuit powder, add the remaining ingredients and blitz, using the four-pronged extraction blade, into a smooth spread. Tip into a sterilised jar and keep in the fridge for up to 4 weeks. Enjoy on toast, ice cream or as a dip for fruit.
_Chocolate Spread_

**A super-easy chocolate-nutty spread that's great on toast and pancakes, as well as in recipes such as theChocolate Melt-in-the-middle Puddings.**

makes 700 g (24½ oz/3 cups)

**–**

_100 g (3½ oz/⅔ cup) blanched hazelnuts **•** 300 g (10½ oz) evaporated milk_

_200 g (7 oz) milk chocolate, broken into pieces (or milk chocolate chips)_

_50 g (2 oz/¼ cup) caster (superfine) sugar **•** 50 g (2 oz) skimmed milk powder_

_½ teaspoon vanilla extract **•** ½ teaspoon flaky sea salt_

**method**

Preheat the oven to 180°C (356°F/Gas 4). Spread the hazelnuts evenly on a baking tray and toast for 10 minutes. Once cooled, put the nuts in the cup of your blender and blitz to a fine powder using the flat milling blade.

Meanwhile, bring the evaporated milk to almost boiling point in a saucepan or microwave, add the chocolate and leave for about 2 minutes until it has melted, then stir to a smooth paste. Place the chocolate mixture, sugar, milk powder and vanilla into the cup of your blender with the powdered hazelnuts and blend to a smooth paste with the four-pronged extraction blade. Add the salt, give a final blitz and pour into a sterilised jar. Leave to cool, then keep in the fridge for up to 2 weeks, to enjoy on toast or use in other recipes.
_Chicken Liver Pâté_

**This pâté is rich and luxurious and a real treat on toast – the kind of thing that elevates a lunch and is so simple to make.**

makes 500 g (17½ oz/2 cups)

**–**

_150 g (5 oz) butter, softened, plus a knob for the bacon_

_3 rashers thin-cut smoked streaky bacon, cut into 5 mm (¼ in) strips_

_1 banana shallot (eschalion), chopped **•** 1 garlic clove, chopped_

_1 teaspoon thyme leaves **•** 200 g (7 oz) chicken livers, trimmed and cleaned_

_3 tablespoons bourbon whisky **•** ¼ teaspoon ground nutmeg_

_¼ teaspoon salt **•** ¼ teaspoon ground black pepper_

**method**

Place 50 g (2 oz) of the butter in a heatproof bowl and gently melt in a moderate oven or microwave until completely liquid. Leave to separate into clarified butter and whey. Discard the milky whey and retain the clarified butter for sealing the pâté.

Meanwhile, put the bacon into a medium saucepan with a knob of butter to help the bacon fat to melt. Add the shallot, garlic and thyme leaves and sauté for 10 minutes until the bacon is cooked through, though not in any way crispy, and the shallot is translucent. Put the chicken livers into the pan and fry for a few minutes each side. Don't overcook them, or they will become gritty. Add the bourbon and simmer for a minute, then transfer the contents of the pan to the cup of your blender. Add the nutmeg, salt, pepper and 50 g (2 oz) of the butter, and blitz to a smooth pâté. Stir and scrape down the sides before adding the remaining butter and blitzing again.

Smooth the pâté into ramekins or a small serving dish and pour the clarified butter over the top to create an airtight seal. Chill in the fridge for at least an hour before serving.
_Smoked Mackerel Pâté_

**A firm favourite for a light dinner, and one that is a cinch to make at home.**

makes 400 g (14 oz/1½ cups)

**–**

_2 smoked mackerel fillets, flaked **•** 150 g (5 oz) cream cheese_

_50 g (2 oz) crème fraîche **•** 1 tablespoon horseradish sauce **•** 1 tablespoon fresh dill_

_½ teaspoon ground black pepper **•** squeeze of lemon juice_

**method**

Add half of the mackerel to the cup of your blender along with the cream cheese, crème fraîche, horseradish, dill and pepper. Blitz to a smooth paste – you might need to scrape down the sides and stir a few times to ensure a good mix. Add the remaining flaked mackerel and stir through the pâté together with the squeeze of lemon. Spoon into a sterilised jar; the pâté will keep up to 3 days in the fridge.
_Chestnut & Red Wine Pâté_

**A hearty vegetarian pâté which is also wonderful wrapped in rough puff pastry, baked and served 'en croute'.**

makes 400 g (14 oz/1½ cups)

**–**

_65 g (2¼ oz) butter **•** 2 banana shallots (eschalions), chopped_

_50 g (2 oz) mushrooms, chopped **•** 150 ml (5 fl oz) red wine_

_4 sprigs of thyme **•** 1 bay leaf **•** salt and ground black pepper to taste_

_250 g (9 oz) chestnut purée_

**method**

Heat 15 g (½ oz) of the butter in a saucepan and gently sauté the shallots. After 5 minutes add the mushrooms and continue to cook until tender.

Pour in the red wine, add the herbs and simmer, reducing the wine by half and adding the remaining butter. Season to taste, remove the thyme sprigs and bay leaf and transfer the mixture to the cup of your blender along with the chestnut purée. Blitz to a smooth pâté and spoon into a sterilised jar or ramekin. Chill in the fridge for at least an hour.
_Dips & Sauces_

_Whether you're batch-cooking to fill your freezer or hosting a barbecue, these dips and sauces are scrumptious, simple to make and easily adaptable to your own taste._
Guacamole

White Bean Hummus

Beetroot Hummus

Pea Purée

Aïoli

Salsa Verde

Chunky Pesto

Goat's Cheese & Walnut Pesto

Creamy Butternut Squash Pasta Sauce
_Guacamole_

**Adding the flesh of the lime not only gives this guacamole a fresh burst of flavour but also maintains the dip's vibrant green colour for longer.**

makes 350g (12 oz/1½ cups)

**–**

_small bunch of coriander (cilantro)_

_4 spring onions (scallions), white and green parts separated **•** ½ teaspoon salt_

_flesh of 1 lime **•** 1 small red chilli **•** 1 tomato, deseeded and roughly chopped_

_2 ripe avocados, flesh scooped out and roughly chopped_

**method**

Remove and discard the lower stalks of the coriander, leaving mostly leaves. Place the coriander in the cup of your blender with the whites of the spring onions, salt, lime flesh and chilli (use less chilli if you're not keen on the heat).

Blitz to a chunky pulp. Roughly chop the green stalks of the spring onions and add to the cup with the tomato and avocados. Blitz to bring together into a chunky guacamole. Add more salt, lime or chilli according to taste.
_White Bean Hummus_

**Using canned butter beans makes life very simple, especially if you are pressed for time, but if you decide to cook the beans from dry, remember to reserve some of the cooking water.**

makes 350g (12 oz/1½ cups)

**–**

_400 g (14 oz) can butter beans (lima beans) **•** 1 small garlic clove_

_2 tablespoons peanut or almond butter **•** juice of 1 lemon_

_pinch of salt **•** 4 tablespoons olive oil_

**method**

Drain the beans, reserving the water they have been packaged in. Put 100 ml (3½ fl oz) of the bean water and all the other ingredients into the cup of your blender and blitz to a smooth purée, shaking the cup occasionally to make sure all the beans have been pulverised. If the hummus feels too thick, add a little more of the reserved bean water.
_Beetroot Hummus_

**A delicious dip, and one that goes brilliantly with theKofte or Falafel. If you decide to cook the chickpeas from dry, be sure to reserve some of the cooking water.**

makes 350g (12 oz/1½ cups)

**–**

_200 g (7 oz) canned chickpeas, drained and water reserved_

_1 medium beetroot (beet), cooked and peeled **•** 2 teaspoons horseradish sauce_

_2 tablespoons olive oil **•** 1 teaspoon chopped fresh dill_

_juice of ½ lemon **•** salt to taste_

**method**

Put 2 tablespoons of the reserved chickpea water and the rest of the ingredients, except the salt, into the cup of your blender and blitz to a smooth, pink purée. Add salt to taste, and store in the fridge for up to 3 days.
_Pea Purée_

**This came about as a result of a craving for mushy peas, but is so much more refined than its inspiration. It is delicious served hot with fish and chips, or chilled on bruschetta with a shaving of Parmesan.**

makes 400 g (14 oz/1½ cups)

**–**

_200 g (7 oz) cauliflower, broken into florets **•** 150 g (5 oz) frozen peas_

_2 tablespoons milk **•** 20 g (¾ oz) softened butter **•** a few mint leaves salt and ground black pepper to taste_

**method**

Boil or steam the cauliflower for 10 minutes until just tender, and defrost the peas by sitting them in boiling water for 5 minutes. Drain both vegetables and leave for 10 minutes to cool.

Put the cauliflower, milk, butter, mint and 100 g (3½ oz) of the peas into the cup of your blender and blitz to a smooth, creamy purée. Crush the remaining peas with the back of a fork and add to the purée, stir and season to taste.
_Aïoli_

**A very easy garlic mayonnaise, which is fantastic on boiled eggs or used as a dip for crudités or chips (fries).**

makes 150 g (5 oz/½ cup)

**–**

_2 egg yolks **•** juice of ½ lemon **•** ½ teaspoon mustard powder_

_1 small garlic clove **•** ½ teaspoon salt **•** 160 ml (5½ fl oz) olive oil_

_ground black pepper to taste_

**method**

Put all the ingredients, except the olive oil, into the cup of your blender. Add 40 ml (1½ fl oz) of the olive oil and blitz, using the flat milling blade, for three 10-second bursts. Add a further 40 ml (1½ fl oz) of oil and repeat the blitzing pattern. Do this until you have used all of the oil and have a thick mayonnaise. Add more salt and pepper to your taste and decant into a sterilised jar; the aïoli will keep for 1 week in the fridge.

Please note: this recipe uses uncooked egg, so is not advisable for consumption by pregnant women or those with compromised immune systems.
_Salsa Verde_

**This is a classic sauce for serving with fish, meat or roast vegetables. It's very quick and simple to make in your blender, and using this basic recipe you can mix and match the herbs to suit your taste. Leave out the anchovies if you don't eat fish, but be sure to add plenty of salt if you do.**

makes 250 g (9 oz/1 cup)

**–**

_small bunch of mint **•** large bunch of flat-leaf parsley **•** small bunch of basil_

_small bunch of tarragon **•** 6 anchovies **•** 1 tablespoon capers_

_1 tablespoon Dijon mustard **•** 1 tablespoon red wine vinegar **•** juice of ½ lemon_

_2 garlic cloves **•** 120 ml (4 fl oz) extra virgin olive oil_

**method**

Strip all the herbs from their stems, and put in the cup of your blender. Add the anchovies, capers, mustard, vinegar, lemon juice and garlic and, using the flat milling blade, blitz to a green paste. Add the olive oil a tablespoon at a time, blitzing between each addition until you have a thick, green paste of spoonable consistency (you may not need to use all of the oil). The salsa verde will keep for a day in the fridge.
_Chunky Pesto_

**Pesto is a delicious, quick and easy way to dress pasta, salads or soups. Once you've got the hang of the quantities, you'll find making pesto with your favourite combination of herbs and nuts is so simple that you'll never want to eat shop-bought pesto again! This makes enough for six large servings on pasta; I tend to make this amount and freeze it in ice-cube trays to use whenever I'm in a hurry.**

makes 150 g (5 oz/½ cup)

**–**

_75 ml (2½ fl oz) olive oil **•** 50 g (2 oz/⅓ cup) pine nuts_

_3 tablespoons basil leaves, roughly chopped_

_30 g (1 oz) Parmesan or Grana Padano, grated **•** ½ garlic clove_

**method**

Reserving half of the olive oil, put all the ingredients into the cup of your blender. Blitz until the leaves have been fully pulverised and there are still chunks of pine nut visible. Add half of the reserved olive oil, shake or stir the pesto and blitz again. Then stir in the remaining oil to finish the pesto, giving it a pourable consistency. Serve immediately or freeze for later.
_Goat's Cheese & Walnut Pesto_

**This tangy goat's cheese sauce is ideal for stirring into pasta or spreading on toast.**

makes 150 g (5 oz/½ cup)

**–**

_50 g (2 oz/scant ½ cup) walnuts **•** 3 tablespoons basil leaves_

_100 g (3½ oz) soft goat's cheese **•** 2 tablespoons olive oil_

_¼ teaspoon ground black pepper_

**method**

Place the walnuts and basil into the cup of your blender and blitz using the flat milling blade.

Dislodge any mixture stuck beneath the blade and add the goat's cheese, oil and pepper, then blitz again into a chunky, spreadable sauce. The pesto will keep in the fridge for 3 days.
_Creamy Butternut Squash Pasta Sauce_

**Despite containing no dairy, this hearty, smooth sauce is naturally creamy thanks to the butternut squash. It is delicious on filled pasta like ravioli, or on thick ribbon pasta with more fresh thyme sprinkled on top.**

makes 400 g (14 oz/1½ cups)

**–**

_300 g (10½ oz) butternut squash, peeled and cubed **•** 3 garlic cloves_

_1 red onion, roughly chopped **•** 4 sprigs of thyme **•** 8 tablespoons olive oil_

_4 tablespoons water **•** salt and ground black pepper to taste_

**method**

Preheat the oven to 170°C (325°F/Gas 3). Spread the squash, garlic, onion and thyme on a baking tray. Drizzle over half of the olive oil and roast for 35–40 minutes, turning occasionally until the onion and squash have completely softened. Once the vegetables have cooled, remove the thyme sprigs and put the roasted veggies and remaining oil into the cup of your blender and blitz. Add the water and blitz again until you have a smooth, creamy sauce. Season to taste with salt and black pepper.

This sauce can be kept in the fridge for up to 3 days or frozen in portion-sized sandwich bags to use whenever you need.

_About the Author_

Juliet Baptiste-Kelly

**–**

Juliet Baptiste-Kelly trained in fine art, and spent ten years working in marketing before finally acknowledging the fact that she was far more interested in catering the events she was organising than running them. She retrained as a baker and pastry chef before becoming a food stylist and home economist for print, film and television. She lives in south-east London with her husband and two children.
_Acknowledgements_

Thanks to Kate Pollard, Ruby Bender, Jacqui Melville (and Radar the Studio Dog) for bringing my recipe scribblings and random notes to life, making everything look so gorgeous, while also putting the world to rights. Also to Claire Warner for the fabulous layout design and everyone at Hardie Grant for being so enthusiastic and kind.

Thank you too to Catherine Arnold for whizzing up a brownie in her blender and sparking the idea for this book.

Huge thanks to my indefatigable parents, Glena and Eric, to Jodi Bradford and to Paula Flack, who so regularly pick up the slack (and the children) on my rather peripatetic job. Massive thanks to my work wife and small, ginger champion Vic Grier.

And lastly, deepest thanks and boundless love to John, Art and Agnes for being patient, understanding, eager recipe testers and the most awesome family a girl could hope for.
_Index_

A

aïoli 1–2

almonds

ginger & lemon slice 1–2

ginger crunch cheesecake base 1–2

orange & almond cake 1–2

toasted almond butter 1–2

amaretto: bakewell slush 1–2

anchovies: salsa verde 1–2

avocados: guacamole 1–2

B

bacon

chicken liver pâté 1–2

sausage rolls 1–2

bakewell slush 1–2

bananas

banana malt loaf 1–2

frozen banana pancakes 1–2

really easy chocolate soft serve 1–2

basil

chunky pesto 1–2

goat's cheese & walnut pesto 1–2

salsa verde 1–2

batters

cornbread 1–2

courgette fritters 1–2

crêpes 1–2

fluffy breakfast pancakes 1–2

frozen banana pancakes 1–2

pikelets 1–2

beetroot hummus 1–2

Biscoff biscuits: biscuit spread 1–2

biscuits

biscuit spread 1–2

bourbon biscuits 1–2

fig rolls 1–2

Garibaldi biscuits 1–2

moo-cow biscuits 1–2

peanut butter cookies 1–2

blades

bourbon biscuits 1–2

chocolate cheesecake base 1–2

bourbon whisky

chicken liver pâté 1–2

land of milk & honey 1–2

bread: cornbread 1–2

butter beans

falafel 1–2

white bean hummus 1–2

buttercream filling: bourbon

biscuits 1–2

buttermilk

cornbread 1–2

courgette fritters 1–2

fluffy breakfast pancakes 1–2

butternut squash: creamy butternut squash pasta sauce 1–2

butters: toasted almond butter 1–2

butterscotch dessert mix: caramel cheesecake 1–2

C

cabbage: veggie pot stickers 1–2

cakes

banana malt loaf 1–2

chocolate espresso cake 1–2

courgette loaf cake 1–2

ginger & lemon slice 1–2

orange & almond cake 1–2

Campari: negroni sorbet 1–2

capers: salsa verde 1–2

caramel

caramel cheesecake 1–2

date & cinnamon caramel 1–2

cauliflower: pea purée 1–2

Chambord liqueur: bakewell slush 1–2

cheesecakes

caramel cheesecake 1–2

chocolate cheesecake base 1–2

classic vanilla cheesecake 1–2

ginger crunch cheesecake base 1–2

no-bake chocolate cheesecake 1–2

traditional cheesecake base 1–2

chestnut & red wine pâté 1–2

chestnut purée: chestnut & red wine pâté 1–2

chicken liver pâté 1–2

chickpeas

beetroot hummus 1–2

falafel 1–2

chives

pork & prawn pot stickers 1–2

veggie pot stickers 1–2

chocolate

bourbon biscuits 1–2

chocolate cheesecake base 1–2

chocolate coconut parfait 1–2

chocolate espresso cake 1–2

chocolate melt-in-the-middle puddings 1–2

chocolate spread 1–2

frozen banana pancakes 1–2

no-bake chocolate cheesecake 1–2

really easy chocolate soft serve 1–2

chunky pesto 1–2

cinnamon

biscuit spread 1–2

date & cinnamon caramel 1–2

kofte 1–2

classic vanilla cheesecake 1–2

cocktails: bakewell slush 1–2

cocoa powder

bourbon biscuits 1–2

frozen banana pancakes 1–2

coconut cream: chocolate coconut parfait 1–2

coconut milk: piña colada snow 1–2

coffee: chocolate espresso cake 1–2

coriander

falafel 1–2

guacamole 1–2

cornbread 1–2

cornmeal

cornbread 1–2

ginger crunch cheesecake base 1–2

courgettes

courgette fritters 1–2

courgette loaf cake 1–2

cream

chocolate coconut parfait 1–2

no-bake chocolate cheesecake 1–2

pistachio ice cream 1–2

cream cheese

caramel cheesecake 1–2

classic vanilla cheesecake 1–2

no-bake chocolate cheesecake 1–2

smoked mackerel pâté 1–2

creamy butternut squash pasta sauce 1–2

crème fraîche: smoked mackerel pâté 1–2

crêpes 1–2

crumpets: pikelets 1–2

cumin seeds

falafel 1–2

kofte 1–2

currants: Garibaldi biscuits 1–2

custard

lemon meringue frozen custard 1–2

pistachio ice cream 1–2

D

daiquiri: watermelon daiquiri 1–2

dates

date & cinnamon caramel 1–2

fig rolls 1–2

frozen banana pancakes 1–2

desserts

caramel cheesecake 1–2

chocolate cheesecake base 1–2

chocolate melt-in-the-middle puddings 1–2

classic vanilla cheesecake 1–2

ginger crunch cheesecake base 1–2

no-bake chocolate cheesecake 1–2

traditional cheesecake base 1–2

digestive biscuits: traditional cheesecake base 1–2

dill: beetroot hummus 1–2

dips

aïoli 1–2

beetroot hummus 1–2

goat's cheese & walnut pesto 1–2

guacamole 1–2

pea purée 1–2

salsa verde 1–2

white bean hummus 1–2

dressings

aïoli 1–2

chunky pesto 1–2

goat's cheese & walnut pesto 1–2

salsa verde 1–2

dumplings

pork & prawn pot stickers 1–2

veggie pot stickers 1–2

E

eggs

aïoli 1–2

classic vanilla cheesecake 1–2

courgette fritters 1–2

crêpes 1–2

fluffy breakfast pancakes 1–2

frozen banana pancakes 1–2

evaporated milk

biscuit spread 1–2

chocolate spread 1–2

extraction blades

F

falafel 1–2

fig rolls 1–2

fluffy breakfast pancakes 1–2

fritters: courgette fritters 1–2

frosé 1–2

frozen banana pancakes 1–2

G

Garibaldi biscuits 1–2

garlic

aïoli 1–2

chicken liver pâté 1–2

creamy butternut squash pasta sauce 1–2

falafel 1–2

veggie pot stickers 1–2

white bean hummus 1–2

gin: negroni sorbet 1–2

ginger

biscuit spread 1–2

date & cinnamon caramel 1–2

ginger & lemon slice 1–2

ginger crunch cheesecake base 1–2

pork & prawn pot stickers 1–2

veggie pot stickers 1–2

goat's cheese & walnut pesto 1–2

golden syrup

bourbon biscuits 1–2

traditional cheesecake base 1–2

guacamole 1–2

H

hazelnuts

chocolate espresso cake 1–2

chocolate spread 1–2

herbs

salsa verde 1–2

verde mix 1–2

honey

frozen banana pancakes 1–2

land of milk & honey 1–2

Horlicks powder

moo-cow biscuits 1–2

pistachio ice cream 1–2

horseradish sauce

beetroot hummus 1–2

smoked mackerel pâté 1–2

hummus

beetroot hummus 1–2

white bean hummus 1–2

I

ice cream. see also sorbets

chocolate coconut parfait 1–2

land of milk & honey 1–2

lemon meringue frozen custard 1–2

piña colada snow 1–2

pistachio ice cream 1–2

really easy chocolate soft serve 1–2

K

kofte 1–2

L

lamb, minced: kofte 1–2

land of milk & honey 1–2

lemon curd

ginger & lemon slice 1–2

lemon meringue frozen custard 1–2

orange & almond cake 1–2

lemon meringue frozen custard 1–2

lemons

aïoli 1–2

beetroot hummus 1–2

ginger & lemon slice 1–2

lemon meringue frozen custard 1–2

verde mix 1–2

white bean hummus 1–2

limes: guacamole 1–2

M

mackerel: smoked mackerel pâté 1–2

malt extract

banana malt loaf 1–2

moo-cow biscuits 1–2

malted milk powder

moo-cow biscuits 1–2

pistachio ice cream 1–2

Maltesers: chocolate cheesecake base 1–2

marmalade: negroni sorbet 1–2

marshmallow fluff spread

chocolate coconut parfait 1–2

lemon meringue frozen custard 1–2

mead: land of milk & honey 1–2

meringues: lemon meringue frozen custard 1–2

milk

crêpes 1–2

pikelets 1–2

milling blades

mint leaves

pea purée 1–2

piña colada snow 1–2

salsa verde 1–2

verde mix 1–2

moo-cow biscuits 1–2

mushrooms

chestnut & red wine pâté 1–2

veggie pot stickers 1–2

N

negroni sorbet 1–2

no-bake chocolate cheesecake 1–2

O

olive oil

aïoli 1–2

salsa verde 1–2

onions

creamy butternut squash pasta sauce 1–2

verde mix 1–2

oranges

negroni sorbet 1–2

orange & almond cake 1–2

P

pancakes

crêpes 1–2

fluffy breakfast pancakes 1–2

frozen banana pancakes 1–2

parfait: chocolate coconut parfait 1–2

parmesan cheese: chunky pesto 1–2

parsley

salsa verde 1–2

verde mix 1–2

pastry

rough puff pastry 1–2

savoury pie pastry 1–2

short & sweet pastry 1–2

pâtés

chestnut & red wine pâté 1–2

chicken liver pâté 1–2

smoked mackerel pâté 1–2

pea purée 1–2

peanut butter

peanut butter cookies 1–2

white bean hummus 1–2

pesto

chunky pesto 1–2

goat's cheese & walnut pesto 1–2

pies. see pastry

pikelets 1–2

piña colada snow 1–2

pine nuts

chunky pesto 1–2

kofte 1–2

pineapple: piña colada snow 1–2

pistachio ice cream 1–2

pork, minced

pork & prawn pot stickers 1–2

sausage rolls 1–2

pot stickers

pork & prawn pot stickers 1–2

veggie pot stickers 1–2

prawns: pork & prawn pot stickers 1–2

prosecco: bakewell slush 1–2

puddings. see also desserts

chocolate melt-in-the-middle puddings 1–2

purées: pea purée 1–2

R

really easy chocolate soft serve 1–2

rose water: frosé 1–2

rosé wine: frosé 1–2

rough puff pastry 1–2

sausage rolls 1–2

rum

piña colada snow 1–2

watermelon daiquiri 1–2

S

sage: sausage rolls 1–2

salsa verde 1–2

sauces: creamy butternut squash pasta sauce 1–2

sausage rolls 1–2

savoury pie pastry 1–2

savoury snacks

falafel 1–2

kofte 1–2

pork & prawn pot stickers 1–2

sausage rolls 1–2

veggie pot stickers 1–2

verde mix 1–2

sesame seeds

falafel 1–2

veggie pot stickers 1–2

shallots

chestnut & red wine pâté 1–2

chicken liver pâté 1–2

short & sweet pastry 1–2

fig rolls 1–2

skewers: kofte 1–2

slush: bakewell slush 1–2

smoked mackerel pâté 1–2

sorbets. see also ice cream

frosé 1–2

negroni sorbet 1–2

watermelon daiquiri 1–2

sour cream: classic vanilla cheesecake 1–2

spreads

biscuit spread 1–2

chocolate spread 1–2

chunky pesto 1–2

date & cinnamon caramel 1–2

goat's cheese & walnut pesto 1–2

toasted almond butter 1–2

spring onions

guacamole 1–2

pork & prawn pot stickers 1–2

strawberries: frosé 1–2

sultanas: banana malt loaf 1–2

sweetcorn: cornbread 1–2

T

tarragon: salsa verde 1–2

tea: banana malt loaf 1–2

thyme

chestnut & red wine pâté 1–2

chicken liver pâté 1–2

creamy butternut squash pasta

sauce 1–2

sausage rolls 1–2

toasted almond butter 1–2

tomatoes

guacamole 1–2

verde mix 1–2

traditional cheesecake base 1–2

V

veggie pot stickers 1–2

verde mix 1–2

falafel 1–2

kofte 1–2

vermouth: negroni sorbet 1–2

W

walnuts: goat's cheese & walnut pesto 1–2

water chestnuts

pork & prawn pot stickers 1–2

veggie pot stickers 1–2

watermelon daiquiri 1–2

whisky

chicken liver pâté 1–2

land of milk & honey 1–2

white bean hummus 1–2

wine

chestnut & red wine pâté 1–2

frosé 1–2

Y

yeast: pikelets 1–2

yoghurt

frozen banana pancakes 1–2
Blitz by Juliet Baptiste-Kelly

First published in 2018
by Hardie Grant Books,
an imprint of Hardie
Grant Publishing

Hardie Grant Books (UK)
52–54 Southwark Street
London SE1 1UN

Hardie Grant Books (Australia)
Ground Floor, Building 1
658 Church Street
Melbourne, VIC 3121

hardiegrantbooks.com

The moral rights of Juliet Baptiste-Kelly to be identified as the authors of this work has been asserted by them in accordance with the Copyright, Designs and Patents Act 1988.

Text © Juliet Baptiste-Kelly 2018
Photography © Jacqui Melville 2018

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior written permission of the Publisher.

British Library Cataloguing-in-Publication Data. A catalogue record for this book is available from the British Library.

eISBN: 9781784882051

Publisher: Kate Pollard
Senior Editor: Kajal Mistry
Desk Editor: Molly Ahuja
Publishing Assistant: Eila Purvis
Design: Claire Warner Studio
Photography: © Jacqui Melville
Prop Styling: Tonia Shuttleworth
and Ginger Whisk
Styling Assistant: Ruby Bender
Author portrait:
© Anna Batchelor
Copy editor: Lorraine Jerram
Proofreader: Kay Halsey
Indexer: Cathy Heath

redpajama_set_name: RedPajamaBook