St Anne’s Virtual Cookbook

A collection of recipes, videos and ideas from our St Anne's College kitchens to keep you inspired over the lock-down period and beyond. Follow St Anne's Kitchen on Instagram @st_annes_kitchen 

Cooking Demonstrations

Feta Cheese and Sunblushed Tomato Savoury Cake.

Ingredients:
225g gluten free self raising flour (self-raising flour can also be used or if you only have plain flour, use 225g plain flour with 3tsp baking powder)
3 large eggs
100ml olive oil
100ml white wine
100g vegetarian style Parmesan (or any hard cheese)
250g sunblushed tomatoes
150g feta cheese
4 sprigs of chopped thyme
Salt and pepper to season

‘Salmorejo’, an Andalusian chilled tomato and bread soup.

Ingredients:
6 ripe plum tomatoes
3 slices of stale bread
2 cloves of garlic
600ml olive oil
2 dessert spoons of sherry vinegar
Salt and pepper

This dish works very well as a starter or light lunch.

The Loaf, The Myth, The Legend, Sourdough

Ben Gibbons, Head Chef at St Anne’s College, delves into the mysteries of sourdough and gives hints and tips on how you can create this notoriously tricky loaf.

Once you have got your starter going, why not try Ben’s sourdough pizza base recipe below?

Recipes

Don’t miss the three course meal developed by Head Chef Ben Gibbons for our Online Founders Dinner 2021, the recipes can be found here.

Click on the dots at the bottom of the image to see the next instructions.

Artichoke, Potato and Criollo Chorizo Stew, recipe from Head Chef Ben Gibbons

Mushroom Soup, recipe from Head Chef Ben Gibbons

Butternut Squash and Barley Wellington, recipe from Head Chef Ben Gibbons

Butternut Squash and Roasted Garlic Tortellini, recipe from Head Chef Ben Gibbons

Monkfish a la King, recipe from Catering Manager Natalie Smyth

King Prawn Taglatelle & Moules Frites, recipe from 2nd Chef Lewis Colwell

Crispy Duck Pancakes, recipe from Head Chef Ben Gibbons

Butternut squash Tatin with harissa butter, recipe from Catering Manager Natalie Smyth

Smokey Fish Pie, recipe from 2nd Chef Lewis Colwell

Thai Prawn Broth, recipe from Head Chef Ben Gibbons

Korean Knife Cut Noodles, recipe from Head Chef Ben Gibbons

Charcoal grilled chicken, sourdough tacos, Oaxacan mole, cucumber & mint salsa, recipe from Head Chef Ben Gibbons

Sourdough Pizza Base, recipe from Head Chef Ben Gibbons

Beef Hotpot, recipe from Head Chef Ben Gibbons

Quick Brioche, recipe from Head Chef Ben Gibbons

Flourless Peach Cake, recipe from Head Chef Ben Gibbons

Cinnamon Swirl, recipe from Head Chef Ben Gibbons

Tarta de Santiago, recipe from Head Chef Ben Gibbons

Profiteroles, recipe from Chef de Partie Claude Henry

Apple Tarte Tatin, recipe from Chef de Partie Claude Henry

Plum Jam and Scones, recipe from 3rd Chef Luke Smith

NHS Rainbow Victoria Sponge, recipe from 4th Chef Daisy Street.

Banana Cake and Peanut Butter Frosting, recipe from Head Chef Ben Gibbons

Chocolate and Ale Cake with Choc Ale Icing, recipe from 2nd Chef Lewis Colwell. Recipe book by Tom Kerridge. 

Recipe Blogs