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Grupzamannew, Pușkin, 20B, Chisinau (2026)

03/10/2022

Caramel soda bread
12 ratings
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Caramel soda bread
Nadiya's chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy.

By Nadiya Hussain
From Nadiya's Family Favourites
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 12

Ingredients
350g/12oz plain flour, plus extra for dusting
½ tsp bicarbonate of soda
25g/1oz caster sugar
½ tsp salt
100g/3½oz dark chocolate, roughly chopped (or chocolate chips)
300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice)
1 tbsp vanilla bean paste
12 chocolate-covered caramels
1 tsp cocoa powder, for dusting
75g/2½oz dark chocolate, melted
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour.

Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.

Mix the vanilla paste into the buttermilk.

Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.

Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in.

Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.

Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate.

03/10/2022

Caramel sauce
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Caramel sauce
This quick and easy caramel sauce recipe comes out perfectly every single time. It’s absolutely delicious on ice cream, apple pie, pancakes or gently warmed brownies. Feel free to drop a spoonful in your hot chocolate too!

By Simon Wood
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4 (makes about 500ml)

Dietary

Vegetarian

Ingredients
200g/7oz butter
250ml/9fl oz double cream
250g/9oz soft light brown sugar
100g/3½oz soft dark brown sugar
1 tsp sea salt
Method
Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely.

Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.

As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!

Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use.

03/10/2022

Cappuccino crème brûlées
3 ratings
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Cappuccino crème brûlées
Mary Berry adds a coffee kick to this sweet, creamy dessert and shows you how to do the caramel topping without a chef's blowtorch.

By Mary Berry
From The Great British Bake Off
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Preparation time

overnight

Cooking time

30 mins to 1 hour

Serves

Serves 6

Dietary

Vegetarian

Ingredients
butter, for greasing
4 large free-range egg yolks
45g/1½oz caster sugar
½ tsp vanilla extract
300ml/10fl oz single cream
300ml/10fl oz double cream
2½ tsp instant coffee granules
100g/3½oz caster sugar, for the caramel topping
Recipe tipsHow-to-videos
Method
Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine.

Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins.

Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead).

Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard.

Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard.

26/09/2022

Beetroot chutney
20 ratings
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Beetroot chutney
This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese.

By Pam Corbin
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Makes 3 x 300ml/10fl oz jars

Dietary

Vegetarian

Ingredients
600g/1lb 5oz raw beetroot
2 unwaxed lemons, finely grated zest only
100ml/3½fl oz lemon juice (about 2–3 lemons)
150ml/¼ pint cider vinegar
1 red onion, finely chopped
2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight)
2 tsp fennel seeds
200g/7oz granulated sugar
2 tbsp capers or caper berries, roughly chopped
large pinch of sea salt
few grinds black pepper
Recipe tips
Method
Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside.

Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.

Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids.

The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.

26/09/2022

Beetroot chocolate cake with cream cheese icing
5 ratings
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Beetroot chocolate cake with cream cheese icing
Brighten up a special occasion, or cake sale, with Mary's rich beetroot and chocolate cake recipe decorated with heart-shaped candied beetroot!

For this recipe you will need a food processor.

By Mary Berry
From The Great Sport Relief Bake Off
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 12

Dietary

Vegetarian

Ingredients
For the cake
250g/9oz self-raising flour
4 tbsp cocoa powder
2 tsp baking powder
250g/9oz cooked beetroot in natural juices
3 tbsp white wine vinegar
160ml/5½fl oz buttermilk
160g/5½oz butter, softened
230g/8oz caster sugar
3 large free-range eggs
For the icing
280g/10oz cream cheese
50g/1¾oz unsalted butter, softened
50g/1¾oz icing sugar, sifted
½ tsp vanilla extract
For the candied beetroot hearts
2 x raw beetroots
200g/7oz caster sugar
How-to-videos
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin.

Mix together the flour, cocoa powder and baking powder in a bowl.

Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine.

Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture.

Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot. Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely.

Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake.

For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes.

Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup.

Slice the cake into 12 even squares, and then decorate each square with a beetroot heart.

26/09/2022

Beetroot brownies
24 ratings
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Beetroot brownies
Beetroot adds a dense, moist texture to these easy brownies. Serve as a pud with cream or ice cream or on their own at teatime. Make sure you buy plain cooked beetroot, not the type stored in vinegar.

By Hattie Ellis
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Makes 15

Dietary

Vegetarian

Ingredients
200g/7oz dark chocolate (minimum 70% cocoa solids), broken into squares
200g/7oz unsalted butter, cubed, plus more for greasing
200g/7oz light brown sugar
250g/9oz peeled cooked beetroot, roughly chopped
3 free-range eggs
2 tbsp cocoa powder
pinch salt
4 tbsp plain flour
100g/3½oz ground almonds
How-to-videos
Method
Grease and line a 30x20cm/12x8in rectangular brownie tin.

Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly.

Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined.

Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much).

Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week.

23/09/2022

Bara brith
90 ratings
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Bara brith
Bara brith (literally “mottled bread”) is sometimes made with yeast but Mary’s family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter.

By Mary Hamilton
From The Hairy Bikers: Mums Know Best
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Preparation time

overnight

Cooking time

1 to 2 hours

Serves

Makes 1 cake

Dietary

Vegetarian

Ingredients
450g/1lb dried mixed fruit
250g/9oz brown sugar
300ml/½ pint warm black tea
2 tsp mixed spice
450g/1lb self-raising flour
1 free-range egg, beaten
Method
In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

23/09/2022

Bao buns
4 ratings
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Bao buns
Bao buns are deliciously light and fluffy and surprisingly easy to make at home. Jeremy Pang shares his foolproof method for great results every time.

Looking for filling ideas for your bao buns? Try char siu pork, spicy vegan cauliflower or sticky chicken.

For this recipe you will need a steamer.

By Jeremy Pang
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Preparation time

over 2 hours

Cooking time

less than 10 mins

Serves

Serves 2–3

Dietary

Vegetarian

Ingredients
265g/9½oz plain flour, plus extra for dusting
¼ tsp salt
1½ tsp fast action dried yeast
2 tbsp caster sugar
2 tsp baking powder
2 tbsp vegetable or sunflower oil, plus extra for brushing
Recipe tips
Method
Place the flour, salt, yeast, sugar and baking powder in a large bowl.

Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon.

Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough.

Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size.

To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough.

Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes.

Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam.

Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen.

23/09/2022

Banoffee cheesecake with chocolate sauce
6 ratings
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Banoffee cheesecake with chocolate sauce
Banoffee pie in cheesecake form is the ultimate twist on this indulgent pud.

By James Martin
From Saturday Kitchen
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
For the cheesecake
150g/6oz chocolate oat biscuits, crushed
75g/3oz butter
2 tbsp clear honey
4 bananas, peeled and cut into chunks
400g/14oz cream cheese
4 tbsp icing sugar
1 tbsp maple syrup
1 x 225g/8oz dulce de leche or canned caramel
For the chocolate sauce
40g/1½oz butter
175ml/7fl oz double cream
225g/8oz milk chocolate, roughly chopped
Method
For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.

Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.

Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.

Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve.

Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.

Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.

Place in the fridge and leave to set for at least 30 minutes, preferably overnight.

Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.

Add the chopped chocolate and stir to combine.

Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.

To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce.

19/09/2022

Aubergine and bean casserole
12 ratings
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Aubergine and bean casserole
Balance healthy ingredients beautifully with this vegan casserole recipe.

This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion.

By Simon Rimmer
From Something for the Weekend
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Dietary

Vegetarian

Ingredients
For the casserole
1 tbsp vegetable oil
2 onions, quartered
1 garlic clove, crushed
250g/9oz chestnut mushrooms, halved
2 aubergines, cut into large chunks
2 x 400g/14oz can borlotti or butter beans
75g/3oz brown sugar
1 tsp smoked paprika
100ml/3½fl oz vegetable stock
75g/3oz molasses
2 tbsp tomato ketchup
1 tbsp Dijon mustard
30ml/1¼fl oz sherry vinegar
1 tbsp chopped fresh parsley
To serve
flatbread
Method
Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

Add the mushrooms and aubergines and cook for 10 minutes.

Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

Serve with flatbreads.

19/09/2022

Asparagus, pea, feta and mint salad
1 rating
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Asparagus, pea, feta and mint salad
Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine.

Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt.

By Freddy Bird
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Ingredients
3 handfuls freshly podded peas
1 bunch skinny asparagus, blanched
100g/3½ oz feta cheese
handful chopped mint leaves
lemon juice, to taste
olive oil, to taste
salt and freshly ground black pepper
black onion seeds, to taste
Method
Mix together all the ingredients apart from the black onion seeds.

Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top.

19/09/2022

Asparagus with pearl barley and bacon
3 ratings
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Asparagus with pearl barley and bacon
Hearty and nutritious barley is given a makeover in this creamy springtime supper.

By Monica Galetti
From Great British Food Revival
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
For the sauce
300ml/10fl oz chicken stock
100ml/3½fl oz single cream
salt and freshly ground black pepper
For the pearl barley
30g/1oz butter
1 shallot, finely chopped
225g/8oz pearl barley
50ml/2fl oz white wine
800ml/1 pint 8fl oz chicken stock
2 bunches English asparagus, woody ends snapped off and reserved
60g/2¼oz bacon lardons
85g/3oz cooked and shelled broad beans
3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes
How-to-videos
Method
For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper.

For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute.

Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.)

Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle.

Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again.

Fry the bacon lardons in a frying pan for one minute, or until golden-brown

Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes.

To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce.

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