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  • Make this chocolate croissant's recipe Chef Mike Darracott

    Make this chocolate croissant's recipe Chef Mike Darracott


    Ingredients


    20 g bread yeast from the super market 620g strong bread flour, plus a little extra for dusting

    1 tsp of  salt  73g  caster sugar 495g butter  1  medium egg, beaten for use as egg wash, or use a little milk  140g  chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

     

    First we preheat our oven to 200c - 400f - gas mark 6 and then  grease or ine a baking tray with grease proof paper.

     

    (1) Mix the yeast with a 5 ml of warm water.

     

    (2) Now into a large bowl place the flour, salt and sugar, and then add the yeast mixture.

     

    (3) Next add enough warm water until the dough becomes pliable.

     

    (4) Now we lightly dust a work top with flour, and then knead dough for 8 to 12 minutes until it feels elastic like, now place in fridge for an hour.

     

    (5) Take out of fridge, roll into a rectangle, and then spread a third of the butter onto it, then fold the top third of the dough into centre and fold the bottom third up and then place in fridge for another hour.

     

    (6) Take out the dough out of the fridge, now repeat as before, and place in fridge for another hour.

     

    (7) Repeat above again then place in fridge, then this time wrap in cling film and leave over night in fridge 12 hours.

     

    (8) Now we roll out the dough to 3mm thick, and cut it up into 13cm rectangles, take each rectangle and as you roll each up to make your croissant shape place along each some of the frozen chocolate chips, as you roll, and stud a few chocolate chips on the top of the finished croissant.

     

    (9) Next brush with your egg wash or milk, place on baking tray. And leave them to rise for about two hours in the kitchen.

     

    (10) Bake for 18 to 25 minutes or until golden brown.

     

    Makes 14 croissants

    chocolate croissant recipe chef mike darracott

     

    Serves 4 people

  • Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    Cornish Chef Mike Darracott  

     

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     
    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

     

  • Hevva cake Cornish Heavy cake recipe Chef Mike Darracott

    Hevva cake Cornish Heavy cake recipe

    Cornish Chef Mike Darracott   

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     

     

    Enjoy Chef Mike Darracott


    chef mike darracott Make Cornish heavy cake known as hevva cake chef mike darracott

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott

    Cornish born chef writer Michael J Darracott

  • Fresh made Angel cake recipe by Chef Mike Darracott

    Fresh made Angel cake recipe

    by Chef Mike Darracott


    Ingredients


    For the cake


    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

    Yellow and red food colouring a drop of each not too much

    For the butter cream filling

    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


    Method


    For the cake


    (1) Preheat the oven to 180C- 350 f gas mark 4


    (2) Grease and flour a 20 by 30 cm rectangular cake tin, line the bottom of the tin also with a large enough piece of greaseproof paper, that will allow you to make two pleats in the middle of the paper to form a divide in the middle of the tin, make sure the paper pleats come up level to top of tin.


    (3) Now in a bowl mix together the butter with the sugar, and make it light and fluffy, now add the eggs one at a time, and when all the eggs are added also add the vanilla essence.


    (4) Next add the flour, now divide up the mixture into 3 bowls, leave one plain, mix in a little yellow colour to the other, and finally a little red to the remaining one


    (5) Now spoon the 3 amounts into the each third of the cake tin you created.


    (6) Next bake for 20-25 minutes and when baked Leave the 3 cakes to cool in the tin before spreading with butter cream.


    Method for the butter cream filling


    (7) Beat together the butter, and icing sugar and vanilla until fluffy and really nice and light. And then spread half over the yellow layer of cake, then sandwich it with the pink layer, and then spread over the rest of the remaining icing, and top of with the final plain layer of cake.


    Serves 6 people


    Fresh made angel cake recipe chef mike darracott


    Chef Mike Darracott

    chef michael john darracott

  • chocolate croissant's recipe

    chocolate croissant's recipe

     

    Ingredients


    20 g bread yeast from the super market
    620g  strong bread flour, plus a little extra for dusting 
    1 tsp of  salt 
    73g  caster sugar
      495g butter 
    1  medium egg, beaten for use as egg wash, or use a little milk  140g  chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

    First we preheat our oven to 200c - 400f - gas mark 6 and then  grease or ine a baking tray with grease proof paper.

    (1) Mix the yeast with a 5 ml of warm water.

    (2) Now into a large bowl place the flour, salt and sugar, and then add the yeast mixture.

    (3) Next add enough warm water until the dough becomes pliable.

    (4) Now we lightly dust a work top with flour, and then knead dough for 8 to 12 minutes until it feels elastic like, now place in fridge for an hour.

    (5) Take out of fridge, roll into a rectangle, and then spread a third of the butter onto it, then fold the top third of the dough into centre and fold the bottom third up and then place in fridge for another hour.

    (6) Take out the dough out of the fridge, now repeat as before, and place in fridge for another hour.

    (7) Repeat above again then place in fridge, then this time wrap in cling film and leave over night in fridge 12 hours.

    (8) Now we roll out the dough to 3mm thick, and cut it up into 13cm rectangles, take each rectangle and as you roll each up to make your croissant shape place along each some of the frozen chocolate chips, as you roll, and stud a few chocolate chips on the top of the finished croissant.

    (9) Next brush with your egg wash or milk, place on baking tray. And leave them to rise for about two hours in the kitchen.

    (10) Bake for 18 to 25 minutes or until golden brown.

    Makes 14 croissants

     

    Serves 4 people

     

    Serving suggestions: Serve as is, or with some clotted cream or what ever you fancy, please take a look at my books on Amazon.


    chocolate croissant recipe chef mike darracott

  • Chocolate lime cheese cake recipe

    Chocolate lime cheese cake recipe


    Ingredients


    2 drops vanilla essence
    juice and zest of 1 lime
    and 1 other lime sliced for decoration
    140g  digestive biscuits, crushed ( crush by placing biscuits in a plastic bag then covering bag with clean T Towel and then roll over the T towel with a rolling pin. 
    115g  caster sugar  
    160g  dark chocolate melted
    2 tbsp  cocoa powder 
    200g  cream cheese
    45g  butter, melted
    115ml  whipping cream
    10g white chocolate swirls for decoration
    10g milk  chocolate swirls for decoration

     

    Method


    (1) Grease a 18cm cake tin

    (2) Melt the butter in a saucepan on a low heat and mix in the crushed biscuits and vanilla essence.

    (3) Next spoon the biscuit butter mix into your tin and press down to form a base, and place in the fridge for 20 minutes.

    (4) Now whip your cream until the soft little peaks form, add the cooled down chocolate and cocoa powder and mix well together, and then slowly a bit at a time add the lime juice and zest.

    (5) Now add the cream cheese and sugar to the mix and mix together well.

    (6) Take out the base from the fridge, and spoon the mixture onto it and then place in the fridge for 1 to 2 hours.

    (7) Take your 10g each of both white and milk chocolate and using a potato peeler gently cut out some swirls of chocolate over the cake.

    Finally garnish with some sliced lime


    Serves 4 people

    Enjoy my free recipes on this site, i also sell my own recipes books which you will find published on Amazon, together with other books about my life.


    chocolate lime cheese cake recipe chef mike darracott  chef mike darracott

  • Angel cake recipe

    Angel cake recipe


     

    Ingredients

     

    For the cake

     

    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

    Yellow and red food colouring a drop of each not too much

     

    For the butter cream filling


    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


     Method


     

    For the cake


     

    (1) Preheat the oven to 180C- 350 f gas mark 4


    (2) Grease and flour a 20 by 30 cm rectangular cake tin, line the bottom of the tin also with a large enough piece of greaseproof paper, that will allow you to make two pleats in the middle of the paper to form a divide in the middle of the tin, make sure the paper pleats come up level to top of tin.


    (3) Now in a bowl mix together the butter with the sugar, and make it light and fluffy, now add the eggs one at a time, and when all the eggs are added also add the vanilla essence.


    (4) Next add the flour, now divide up the mixture into 3 bowls, leave one plain, mix in a little yellow colour to the other, and finally a little red to the remaining one


    (5) Now spoon the 3 amounts into the each third of the cake tin you created.


    (6) Next bake for 20-25 minutes and when baked Leave the 3 cakes to cool in the tin before spreading with butter cream.

     

    Method for the butter cream filling


    (7) Beat together the butter, and icing sugar and vanilla until fluffy and really nice and light. And then spread half over the yellow layer of cake, then sandwich it with the pink layer, and then spread over the rest of the remaining icing, and top of with the final plain layer of cake.

     

    Serves 6 people


    Angel cake recipe chef mike darracott

  • Rich Farmhouse Fruit Cake recipe

    Rich Farmhouse Fruit Cake recipe


    Ingredients


    5 g of dried diced dates

    1 g desiccated coconut

    200 grams of sieved plain flour

    1 tsp of mixed spice

    The zest of 1 lemon

    130 grams Margarine or butter

    3 medium beaten eggs

    60 grams of glace cherries

    80 grams chopped mixed peel

    20 grams flaked almonds

    ½ tsp of baking powder

    10 grams of chopped walnuts

    3 tsp lemon juice

    4 tbp milk

    1 tsp of cinnamon

    180 grams of mixed fruit (Sultanas currants raisins)


     

    Method


     

    Preheat oven 150c/302f


     

    We first need in a bowl to cream together the sugar and fat until we reach a real nice soft texture, now we need to slowly mix in the eggs, do this stage slowly.


    Now insure your flour and baking powder has been sieved first, and then gently fold it in, next add all the other ingredients and mix them all together gently.


    Leave to one side for the moment, and now grease a 14 cm cake tin, I prefer to not use greased proof paper, I always grease tin well and then throw on some flour, then shake off the excess.


    Now spoon in your cake mix, don’t lick that spoon, ah, ah, ah, and now place in the oven on a baking tray for around 40 minutes on that initial heat setting, and then cover the top of tin with greaseproof paper and drop the temperature to around 120c/248f for the last 60 minutes of baking.


     

    Enjoy Chef Mike Darracott


    Rich Farmhouse Fruit Cake recipe chef mike darracott

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