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
Click on the dots at the bottom of the image to see the next instructions.
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
Take a look at some recipe blogs written by our Head Chef, Ben Gibbons;