Saturday Kitchen Cookbook

The Top 100 Recipes from the TV Series

The top 100 recipes (plus 30 colour photographs) from the TV series with an introduction by Antony Worrall Thompson.

Saturday Kitchen, shown Saturday mornings on BBC 2, is perfect for food lovers seeking inspiration for their culinary feasts over the weekend. Now, recipes and ideas are on hand all week long with this accompanying book. Packed with 100 of the best recipes by 32 chefs from the show, this is a must-have for food enthusiasts everywhere.

The easy- to- follow recipe book contains new flavours, old favourites and super ideas all with extra twists and hints from the chefs thrown in.

An introduction by the show's presenter, Antony Worrall Thompson, and recipes by such chefs as Gennaro Contaldo, Mary Berry, Ken Hom, James Martin and Antony himself, ensure that both novice cooks and food connoisseurs will have a wide range of enticing recipes to choose from.


Just one of the many delicious recipes and taste sensations:

RICOTTA HOTCAKES WITH BANANAS AND HONEYCOMB BUTTER

Serves 6-8

Hotcakes
275g ricotta cheese
175 mls milk
4 eggs, separated
150g plain flour
pinch of salt
1 tsp baking powder
50g unsalted butter
6-8 bananas
icing sugar to dust

For the Honeycomb Butter:
250g unsalted butter softened
100g honeycomb
2 tbsp clear honey


1. To make the honeycomb butter, place the butter, honeycomb and honey in a food processor or liquidizer and blend until smooth. Using a plastic spatula, transfer on to a sheet of non-stick baking parchment, shape into a roll about 4 cm thick, and wrap up tightly. Chill for at least 2 hours - overnight is best - until firm.

2. Place the ricotta in a large bowl and mix in the milk and egg yolks. Sift the flour, salt and baking powder into a separate bowl and then fold intot he ricotta mixture until just combined. Place the egg whites in a clean, dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then fold in the remaining half until just combined.

3. Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into thepan - don't try to cook more than three in one batch. Cook over a low to medium heat for 2 minutes or until golden brown, then turn over and cook for another minute or so until puffed up and golden. Loosely wrap in a clean tea towel while you finish cooking the remainder.

4. Slice each banana lengthways on a plate and stack three hotcakse on top with a couple of slices of honeycomb butter. Dust with icing sugar and serve immediately.


Review:
This cookbook contains many worthwhile recipes that you can use for parties or everyday cooking for variety and taste.


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