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Category: Basics

  • Simple Pancake Batter for Light Breakfast Pancakes

    Simple Pancake Batter for Light Breakfast Pancakes

    Simple Pancake Batter for Light Breakfast Pancakes

    Applause for the Chef TeamApplause for the Chef Team
    Pancake batter is an everyday mix of flour, eggs, milk and a little fat. Resting the batter hydrates the flour and helps the pancakes cook evenly with soft centres and lightly golden edges.
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    Servings
    Servings 8 pancakes

    Ingredients
     

    • 200 g plain flour
    • 1 tbsp caster sugar optional
    • 1 tsp baking powder
    • ¼ tsp fine sea salt
    • 2 eggs
    • 300 ml milk
    • 25 g unsalted butter melted, plus extra for the pan
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    Instructions

    • Whisk the flour, sugar, baking powder and salt in a bowl.
      200 g plain flour, 1 tbsp caster sugar, 1 tsp baking powder, ¼ tsp fine sea salt
    • Beat the eggs with the milk, then pour into the dry ingredients and whisk until only small lumps remain.
      2 eggs, 300 ml milk
    • Whisk in the melted butter and rest the batter for 20 minutes.
      25 g unsalted butter
    • Cook ladlefuls in a lightly buttered pan over medium heat until bubbles appear, then turn and cook the second side.
    • Serve warm or cool on a rack if making ahead.
    Start Cooking

    Chef's notes

    • A few small lumps are better than over-whisked batter.
    • Resting improves texture and helps the batter thicken slightly.
    • Keep the pan at medium heat so the centres cook before the outside browns too much.
    • For thinner pancakes, add an extra splash of milk.
    Nutrition per serving
    Calories: 145kcal (7%) | Carbohydrates: 20g (7%) | Protein: 5g (10%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Sodium: 185mg (8%) | Fiber: 1g (4%) | Sugar: 3g (3%)

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  • Easy Pizza Dough for Thin or Puffy Crusts

    Easy Pizza Dough for Thin or Puffy Crusts

    Easy Pizza Dough for Thin or Puffy Crusts

    Applause for the Chef TeamApplause for the Chef Team
    Pizza dough uses strong flour, yeast, water, salt and olive oil to make a flexible base for thin or puffy crusts. A proper rise gives the dough flavour, stretch and good oven spring.
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    Servings
    Servings 4 pizza bases

    Ingredients
     

    • 500 g strong white bread flour
    • 7 g instant dried yeast
    • 1½ tsp fine sea salt
    • 325 ml lukewarm water
    • 2 tbsp olive oil
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    Instructions

    • Combine the flour, yeast and salt in a large bowl, keeping the yeast and salt apart at first.
      500 g strong white bread flour, 7 g instant dried yeast, 1½ tsp fine sea salt
    • Pour in the lukewarm water and olive oil, then mix to a rough dough.
      325 ml lukewarm water, 2 tbsp olive oil
    • Knead for 8–10 minutes until smooth, elastic and slightly tacky.
    • Cover and leave to rise for about 1 hour, or until doubled in size.
    • Divide into 4 balls, rest briefly, then stretch or roll for pizza.
    Start Cooking

    Chef's notes

    • Use strong white bread flour for better stretch and chew.
    • If the dough feels dry, add water 1 tbsp at a time; if sticky, use a little flour on your hands rather than adding too much.
    • A longer cool rise in the fridge improves flavour.
    • Bake on a very hot tray, steel or stone for the best crust.
    Nutrition per serving
    Calories: 523kcal (26%) | Carbohydrates: 96g (32%) | Protein: 14g (28%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Sodium: 888mg (39%) | Potassium: 151mg (4%) | Fiber: 4g (17%) | Sugar: 0.3g | Vitamin C: 0.01mg | Vitamin E: 1mg (7%) | Vitamin K: 5µg (5%) | Folate: 270µg (68%)

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  • Classic Crêpe Batter for Thin French-Style Crêpes

    Classic Crêpe Batter for Thin French-Style Crêpes

    Classic Crêpe Batter for Thin French-Style Crêpes

    Applause for the Chef TeamApplause for the Chef Team
    Crêpe batter is a thin mixture of flour, eggs, milk and melted butter. Resting lets the flour relax, giving delicate crêpes that spread easily and fold without tearing.
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    Servings
    Servings 10 crêpes

    Ingredients
     

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    Instructions

    • Whisk the flour and salt in a bowl.
      125 g plain flour, ¼ tsp fine sea salt
    • Add the eggs and a little milk, then whisk to a smooth thick paste.
      2 eggs, 300 ml milk
    • Gradually whisk in the remaining milk, then stir in the melted butter.
      300 ml milk, 25 g unsalted butter
    • Rest the batter for 30 minutes, then stir before cooking.
    • Pour a thin layer into a lightly buttered hot pan, swirl to coat and cook until the edges lift; turn briefly to finish.
    Start Cooking

    Chef's notes

    • The batter should be pourable, similar to single cream.
    • Resting reduces tearing and gives a more even texture.
    • Use only a little butter in the pan; too much makes the crêpes patchy.
    • Stack cooked crêpes under a clean tea towel to keep them soft.
    • For sweeter crêpes, you can optionally add:
      • 1 tbsp sugar
      • ½ tsp vanilla extract
    Nutrition per serving
    Calories: 95kcal (5%) | Carbohydrates: 11g (4%) | Protein: 3g (6%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Cholesterol: 42mg (14%) | Sodium: 84mg (4%) | Potassium: 73mg (2%) | Fiber: 0.3g (1%) | Sugar: 2g (2%) | Vitamin A: 160IU (3%) | Vitamin B12: 0.2µg (3%) | Vitamin D: 1µg (7%) | Vitamin E: 0.2mg (1%) | Vitamin K: 0.3µg | Folate: 27µg (7%)

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  • Crisp Yorkshire Pudding Batter for Roast Dinners

    Crisp Yorkshire Pudding Batter for Roast Dinners

    Crisp Yorkshire Pudding Batter for Roast Dinners

    Applause for the Chef TeamApplause for the Chef Team
    Yorkshire pudding batter uses equal parts egg, milk and flour by volume for crisp edges and hollow centres. Very hot fat and a rested batter are the key to a strong rise.
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    Servings
    Servings 12 puddings

    Ingredients
     

    • 140 g plain flour
    • ½ tsp fine sea salt
    • 4 eggs
    • 200 ml milk
    • 2 tbsp beef dripping or neutral oil
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    Instructions

    • Whisk the flour and salt in a jug or bowl.
      140 g plain flour, ½ tsp fine sea salt
    • Add the eggs and a little milk, then whisk to a smooth paste.
      4 eggs, 200 ml milk
    • Gradually whisk in the remaining milk until the batter is smooth, then rest for 30 minutes.
      200 ml milk
    • Heat the oven to 220°C and place a little dripping or oil in each hole of a muffin tin until smoking hot.
      2 tbsp beef dripping or neutral oil
    • Pour the batter into the hot fat and bake for 20–25 minutes without opening the oven until risen and crisp.
    Start Cooking

    Chef's notes

    • Rest the batter for a better rise and lighter centre.
    • The fat must be very hot before the batter goes in.
    • Do not open the oven door during baking or the puddings can collapse.
    • Use neutral oil if you prefer not to use beef dripping.
    Nutrition per serving
    Calories: 95kcal (5%) | Carbohydrates: 10g (3%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 57mg (19%) | Sodium: 126mg (5%) | Potassium: 59mg (2%) | Fiber: 0.3g (1%) | Sugar: 1g (1%) | Vitamin A: 107IU (2%) | Vitamin B12: 0.2µg (3%) | Vitamin D: 0.5µg (3%) | Vitamin E: 1mg (7%) | Vitamin K: 2µg (2%) | Folate: 28µg (7%)

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  • Basic White Bread Dough for a Simple Loaf

    Basic White Bread Dough for a Simple Loaf

    Basic White Bread Dough for a Simple Loaf

    Applause for the Chef TeamApplause for the Chef Team
    Basic bread dough combines strong flour, yeast, salt, water and a little oil. Kneading builds structure, while two rises give the loaf a lighter crumb and a clean, everyday flavour.
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    Servings
    Servings 10 slices

    Ingredients
     

    • 500 g strong white bread flour
    • 7 g instant dried yeast
    • 10 g fine sea salt
    • 320 ml lukewarm water
    • 1 tbsp olive oil plus extra for the bowl
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    Instructions

    • Combine the flour, yeast and salt in a large bowl, keeping the yeast and salt apart at first.
      500 g strong white bread flour, 7 g instant dried yeast, 10 g fine sea salt
    • Add the lukewarm water and olive oil, then mix to a rough dough.
      320 ml lukewarm water, 1 tbsp olive oil
    • Knead for 10 minutes until smooth and elastic.
    • Place in a lightly oiled bowl, cover and leave to rise for 1–1½ hours until doubled.
      1 tbsp olive oil, 500 g strong white bread flour, 7 g instant dried yeast, 10 g fine sea salt, 320 ml lukewarm water
    • Shape into a loaf, prove again until puffy, then bake at 220°C for 30–35 minutes until deeply golden and hollow-sounding underneath.
    Start Cooking

    Chef's notes

    • Do not add all the water at once if your flour absorbs less; hold back 1–2 tbsp and adjust as needed.
    • A slow first rise gives better flavour than rushing the dough in a very warm place.
    • The dough is ready to shape when it feels airy and has roughly doubled in size.
    • Cool completely before slicing for the neatest crumb.
    Nutrition per serving
    Calories: 197kcal (10%) | Carbohydrates: 38g (13%) | Protein: 5g (10%) | Fat: 2g (3%) | Saturated Fat: 0.3g (2%) | Sodium: 391mg (17%) | Potassium: 60mg (2%) | Fiber: 2g (8%) | Sugar: 0.1g | Vitamin C: 0.002mg | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 108µg (27%)

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  • Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Applause for the Chef TeamApplause for the Chef Team
    Dutch pancake batter makes thin, flexible pannenkoeken with crisp edges and a soft centre. Plain flour, eggs and milk create a simple base for syrup, bacon, Gouda cheese, apples or other classic toppings.
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    Servings
    Servings 8 pancakes

    Ingredients
     

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    Instructions

    • Whisk the flour and salt together in a large bowl.
      250 g plain flour, ¼ tsp fine sea salt
    • Beat the eggs with about one third of the milk, then whisk into the flour to make a thick, smooth batter.
      3 eggs, 600 ml milk
    • Gradually whisk in the remaining milk, then add the melted butter. The batter should be thinner than American pancake batter but slightly thicker than crêpe batter.
      600 ml milk, 30 g unsalted butter
    • Rest the batter for 15 minutes so the flour hydrates and the pancakes cook evenly.
    • Heat a large frying pan over medium heat and brush lightly with butter. Add a ladle of batter and tilt the pan so it spreads into a thin, even layer.
      30 g unsalted butter
    • Cook for 1–2 minutes until the underside is golden and the top is almost set, then turn and cook the second side briefly.
    • Stack the pancakes on a warm plate and serve with sweet or savoury toppings.
    Start Cooking

    Chef's notes

    • You can replace the butter with sunflower or another neutral oil. 
    • For spekpannenkoek, cook a few thin slices of bacon in the pan first, then pour the batter over the bacon and cook as usual.
    • For cheese pancakes, sprinkle grated Gouda over the pancake just after adding the batter so it melts into the top before turning.
    • For sweet pancakes, serve with Dutch stroop, icing sugar, apple slices, cinnamon or a little melted butter.
    • For apple pancakes, lay thin apple slices in the pan, pour the batter over them and cook a little more slowly so the apple softens.
    • If the batter thickens while standing, whisk in 1–2 tbsp extra milk before cooking the next pancake.
    Nutrition per serving
    Calories: 185kcal (9%) | Carbohydrates: 27g (9%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Sodium: 120mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%)

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  • Classic Béchamel Sauce with Butter & Nutmeg

    Classic Béchamel Sauce with Butter & Nutmeg

    Classic Béchamel Sauce with Butter & Nutmeg

    Applause for the Chef TeamApplause for the Chef Team
    Classic béchamel sauce is a smooth white sauce made with butter, flour and milk. A short-cooked roux thickens the milk evenly, while nutmeg and white pepper keep the flavour clean for lasagne, gratins and cauliflower cheese.
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    Servings
    Servings 6 portions

    Ingredients
     

    • 40 g unsalted butter
    • 40 g plain flour
    • 500 ml whole milk warm
    • ¼ tsp fine sea salt
    • ⅛ tsp white pepper
    • 1 pinch ground nutmeg optional
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    Instructions

    • Melt the butter in a saucepan over medium heat until foaming but not browned.
      40 g unsalted butter
    • Add the flour and whisk for 1–2 minutes to form a pale roux with a sandy texture.
      40 g unsalted butter, 40 g plain flour
    • Gradually whisk in the warm milk, adding a little at first to prevent lumps, then the rest in a steady stream.
      500 ml whole milk
    • Simmer for 5–7 minutes, whisking often, until the béchamel is smooth and coats the back of a spoon.
    • Season with salt, white pepper and nutmeg, then use immediately or cover the surface to prevent a skin.
      ¼ tsp fine sea salt, ⅛ tsp white pepper, 1 pinch ground nutmeg
    Start Cooking

    Chef's notes

    • Warm milk helps the sauce combine more easily, but cold milk can be used if added slowly.
    • For a thinner coating sauce, add 50–100 ml extra milk.
    • Press baking paper or cling film directly onto the surface if making ahead.
    • Reheat gently with a splash of milk, whisking until smooth.
    • Use as a base for cheese sauce, lasagne, croquettes or gratins.
    Drink pairing
    Béchamel is creamy and mild, so drinks with freshness or gentle acidity keep rich gratins and pasta bakes balanced.

    Alcoholic

    • Unoaked Chardonnay
    • Dry Chenin Blanc
    • Belgian blonde ale

    Non alcoholic

    • Sparkling lemon water
    • Unsweetened iced green tea
    • Apple and mint spritz
    Nutrition per serving
    Calories: 125kcal (6%) | Carbohydrates: 9g (3%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 25mg (8%) | Sodium: 132mg (6%) | Potassium: 138mg (4%) | Fiber: 0.2g (1%) | Sugar: 4g (4%) | Vitamin A: 306IU (6%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 0.01mg | Vitamin D: 1µg (7%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 13µg (3%)

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  • Mediterranean Garlic Aioli with Lemon

    Mediterranean Garlic Aioli with Lemon

    Mediterranean Garlic Aioli with Lemon

    Applause for the Chef TeamApplause for the Chef Team
    Garlic aioli is a punchy Mediterranean sauce made by emulsifying garlic, egg yolk, lemon and oil. The garlic paste gives the sauce depth, while slow whisking creates a thick texture for potatoes, fish and vegetables.
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    Servings
    Servings 8 tbsp

    Ingredients
     

    • 2 garlic cloves
    • ½ tsp fine sea salt
    • 1 egg yolk
    • 1 tsp Dijon mustard optional
    • 1 tbsp lemon juice
    • 175 ml mild olive oil or neutral oil
    • 1 tsp cold water optional
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    Instructions

    • Crush the garlic with the salt to make a smooth paste.
      2 garlic cloves, ½ tsp fine sea salt
    • Whisk the egg yolk, mustard and lemon juice into the garlic paste.
      1 egg yolk, 1 tsp Dijon mustard, 1 tbsp lemon juice
    • Add the oil a few drops at a time, whisking constantly until the mixture thickens.
      175 ml mild olive oil or neutral oil
    • Continue adding the oil in a thin stream until the aioli is thick and glossy.
      175 ml mild olive oil or neutral oil
    • Loosen with cold water if needed, then taste and adjust with lemon or salt.
      1 tsp cold water, 1 tbsp lemon juice, ½ tsp fine sea salt
    Start Cooking

    Chef's notes

    • For a gentler flavour, blanch the garlic cloves for 30 seconds before crushing.
    • Use mild olive oil or a neutral oil to avoid bitterness.
    • Add oil very slowly at the start to prevent splitting.
    • Keep chilled and use within 2 days.
    • Serve with roast potatoes, grilled fish, prawns, vegetables or sandwiches.
    Drink pairing
    Garlic aioli is bold and creamy, so pair it with crisp drinks that refresh the palate.

    Alcoholic

    • Verdejo
    • Albariño
    • Dry Spanish cider

    Non alcoholic

    • Sparkling lemon water
    • Tomato and celery agua fresca
    • Cold mint tea
    Nutrition per serving
    Calories: 155kcal (8%) | Carbohydrates: 1g | Protein: 0.5g (1%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Sodium: 150mg (7%) | Fiber: 0g | Sugar: 0g

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  • Creamy Cheddar Cheese Sauce with Dijon

    Creamy Cheddar Cheese Sauce with Dijon

    Creamy Cheddar Cheese Sauce with Dijon

    Applause for the Chef TeamApplause for the Chef Team
    Creamy Cheddar cheese sauce starts with a simple roux and warm milk. Mature Cheddar melts in off the heat, while Dijon adds balance for pasta bakes, vegetables, cauliflower cheese and gratins.
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    Servings
    Servings 4 portions

    Ingredients
     

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    Instructions

    • Melt the butter in a saucepan over medium heat until foaming.
      30 g unsalted butter
    • Whisk in the flour and cook for 1–2 minutes to make a pale roux.
      30 g plain flour
    • Gradually whisk in the warm milk until the sauce is smooth.
      400 ml whole milk
    • Simmer for 4–5 minutes, whisking often, until thick enough to coat a spoon.
    • Remove from the heat and stir in the Cheddar and Dijon mustard until melted.
      120 g mature Cheddar, 1 tsp Dijon mustard
    • Season with salt and white pepper, then use for pasta bakes, vegetables or gratins.
      ¼ tsp fine sea salt, ⅛ tsp white pepper
    Start Cooking

    Chef's notes

    • Take the pan off the heat before adding cheese to reduce the risk of graininess.
    • Use mature Cheddar for stronger flavour without needing more cheese.
    • Thin with extra milk if using as a pourable sauce.
    • Reheat gently and avoid boiling once the cheese has been added.
    • Good with cauliflower, broccoli, macaroni, potatoes and baked leeks.
    Drink pairing
    Cheese sauce is rich and savoury, so crisp drinks or gentle bitterness help balance it.

    Alcoholic

    • Chardonnay
    • Dry cider
    • Pilsner

    Non alcoholic

    • Sparkling apple water
    • Lemon and rosemary soda
    • Unsweetened iced tea
    Nutrition per serving
    Calories: 235kcal (12%) | Carbohydrates: 10g (3%) | Protein: 10g (20%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Sodium: 360mg (16%) | Fiber: 0g | Sugar: 5g (6%)

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  • Classic Dijon Vinaigrette with Red Wine Vinegar

    Classic Dijon Vinaigrette with Red Wine Vinegar

    Classic Dijon Vinaigrette with Red Wine Vinegar

    Applause for the Chef TeamApplause for the Chef Team
    Classic Dijon vinaigrette is a quick dressing for salads, vegetables and grain bowls. Mustard helps bind red wine vinegar and olive oil into a sharp, balanced dressing with enough body to coat leaves.
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    Servings
    Servings 6 tbsp

    Ingredients
     

    • 1 tbsp Dijon mustard
    • 2 tbsp red wine vinegar
    • 6 tbsp extra virgin olive oil
    • ½ tsp fine sea salt
    • ¼ tsp black pepper
    • 1 tsp honey optional
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    Instructions

    • Whisk the Dijon mustard, red wine vinegar, salt, black pepper and honey in a bowl.
      1 tbsp Dijon mustard, 2 tbsp red wine vinegar, ½ tsp fine sea salt, ¼ tsp black pepper, 1 tsp honey
    • Slowly whisk in the olive oil until the vinaigrette looks lightly thickened and glossy.
      6 tbsp extra virgin olive oil
    • Taste and adjust with more vinegar for sharpness or more oil for softness.
    • Use immediately or store in a jar and shake well before serving.
    Start Cooking

    Chef's notes

    • The classic ratio is about one part vinegar to three parts oil, but adjust to taste.
    • Shake in a jar for a faster method.
    • Use lemon juice instead of vinegar for a fresher dressing.
    • Keeps chilled for up to 1 week; shake before using.
    • Add finely chopped shallot or herbs just before serving.
    Drink pairing
    Vinaigrette is sharp and fresh, so drinks should stay clean, citrusy and light.

    Alcoholic

    • Sauvignon Blanc
    • Provence rosé
    • Dry cider

    Non alcoholic

    • Sparkling cucumber water
    • Lemon iced tea
    • Apple and mint spritz
    Nutrition per serving
    Calories: 132kcal (7%) | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Sodium: 225mg (10%) | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g (1%) | Vitamin A: 2IU | Vitamin C: 0.04mg | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 0.2µg

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