What will this recipe make?
Whose recipe is this?
Fruit & nut mix:
50g currants
50g raisins
50g blanched, chopped almonds
50g pistachios, chopped
25g rind of orange, lime and/or lemon
1 tbsp rum
1 tsp vanilla essence
Dough:
25g fresh yeast
200g butter
100ml milk
50g caster sugar
575g plain flour
1/4 tsp salt
2 eggs
Filling:
200g marzipan
75g icing sugar
75g pistachios, finely chopped
rind and juice of 1 lime
Topping:
75g butter, melted
60g icing sugar
Mix all ingredients for the fruit & nut mix in a bowl. Cover and set aside.
Melt the butter and add the milk. When the liquid is lukewarm, dissolve the yeast in the liquid.
Mix with the dry dough ingredients and eggs until you have a soft, non-stick dough.
Place in a big bowl, cover with a beeswax wrap (or cling film) and leave in a warm place for 2 hours.
After 2 hours, knead the dough adding the fruit & nuts. Cover again and leave to stand for 20 minutes while you mix together the ingredients for the filling. Form into two long sausage shapes.
Preheat the oven to 180 degrees Celcius.
Knock back the dough again and divide in two equal portions. Roll each out to an oval shape.
Place marzipan in the centre, fold one side of the dough over the marzipan, and then fold the other side on top.
Repeat for the other stollen.
Bake on a baking sheet for 30 minutes.
Brush immediately with melted butter, then dust with icing sugar.
Repeat until both are used up.
If you want to freeze the stollen, leave out the melted butter and icing sugar till you defrost it. Defrost for 5 hours, then refresh in a warm oven and brush with butter and icing sugar.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.
Gluten free buns with good fats and fibre for happy digestion. Follows a Ketogenic diet.
A chocolate flavoured healthy alternative to the pancake topped with berries, greek yogurt, sunflower seeds and Crwst Vegan chocolate hazelnut spread
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
Need ingredients?
visit our healthy living shop
