In the world of culinary arts, Mary Berry stands as a beacon of timeless recipes that are both accessible and delightful. Her approach to cooking emphasizes simplicity, flavor, and the joy of sharing meals with family and friends. In this blog post, we'll explore 5 Delicious Mary Berry Recipes You'll Love, each designed to bring a touch of British charm into your kitchen. Whether you're an experienced cook or just starting your culinary journey, these recipes promise to tantalize your taste buds and elevate your cooking skills.
Mary Berry’s Famous Victoria Sponge
Let's begin with an iconic British classic, the Victoria Sponge. Mary Berry's version of this cake is light, fluffy, and perfect for an afternoon tea.
- Ingredients:
- 225g/8oz self-raising flour
- 225g/8oz butter, softened, plus extra for greasing
- 225g/8oz caster sugar
- 4 large free-range eggs
- 2 tbsp milk
- 2 tsp vanilla extract
- 350g/12oz raspberry jam
- 175g/6oz fresh raspberries
- Method:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm (8in) sandwich tins and line the bases with baking paper.
- Cream the butter and sugar together until pale and fluffy. Gradually add the beaten eggs, mixing well after each addition.
- Sift in the flour and gently fold it into the mixture. Add the milk and vanilla extract, then mix until well combined.
- Divide the mixture between the tins and level the surfaces. Bake for about 25 minutes or until well risen and golden. Cool in the tins for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, spread jam and cream on one cake, top with raspberries, then place the second cake on top. Dust with icing sugar before serving.
Chicken Parfait with Mango and Lime Salsa
For those looking for something unique and refreshing, Mary Berry's Chicken Parfait with Mango and Lime Salsa is an exquisite dish that's both fancy and surprisingly simple to make.
- Ingredients for Parfait:
- 200g/7oz cooked chicken, finely chopped
- 150g/5½oz butter, softened
- 175g/6oz cream cheese
- 1 tbsp lemon juice
- 1 tbsp chopped tarragon
- Salt and pepper
- Ingredients for Salsa:
- 1 ripe mango, diced
- Juice of 1 lime
- 1 tbsp chopped coriander
- Method:
- Blend chicken, butter, cream cheese, lemon juice, tarragon, and seasoning until smooth. Line a loaf tin with cling film, pour the mixture in, and refrigerate until set.
- Mix mango, lime juice, and coriander for the salsa. When ready to serve, turn the parfait out, remove the cling film, and serve with the salsa on top or on the side.
🔔 Note: Ensure your chicken is cooked and cooled before blending to avoid any lumps in the parfait.
Bacon and Egg Pie
Bringing together two breakfast staples, Mary Berry's Bacon and Egg Pie is the perfect dish for a hearty brunch or light supper.
- Ingredients:
- 350g/12oz shortcrust pastry
- 200g/7oz bacon, diced
- 6 eggs
- 250ml/9fl oz milk or cream
- Salt and pepper
- Method:
- Roll out the pastry and line a 23cm (9in) flan tin. Bake blind for 15 minutes.
- Fry the bacon until crispy, then spread over the base of the pastry. Beat the eggs with milk or cream, season, and pour over the bacon.
- Bake for about 35-40 minutes until the pastry is golden and the filling is set. Allow to cool slightly before serving.
Mary Berry’s Seafood Chowder
This Seafood Chowder is a warming, comforting soup filled with an array of seafood delights. It's both elegant and easy, making it a favorite for casual dinners or special occasions.
- Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, thinly sliced
- 300ml/½pt fish stock
- 150ml/¼pt white wine
- 2 large potatoes, diced
- 150ml/¼pt double cream
- 450g/1lb mixed seafood (mussels, prawns, salmon)
- 1 tbsp chopped parsley
- Salt and pepper
- Method:
- Heat the oil in a large pan, add the onion and leek, and cook until softened. Add stock, wine, and potatoes, bring to a boil, then simmer for 10 minutes or until potatoes are tender.
- Add the cream and seafood, simmer for another 5 minutes, ensuring the seafood is cooked through. Season to taste, garnish with parsley, and serve.
Rhubarb Crumble
To end on a sweet note, Mary Berry's Rhubarb Crumble is a dessert that combines tangy rhubarb with a sweet, crunchy crumble topping.
- Ingredients for the Filling:
- 900g/2lb rhubarb, cut into 3cm (1in) pieces
- 25g/1oz butter
- 2 tbsp sugar
- 2 tbsp orange juice
- Ingredients for the Topping:
- 175g/6oz plain flour
- 75g/3oz chilled butter, cubed
- 100g/3½oz brown sugar
- Method:
- Preheat the oven to 200C/180C Fan/Gas 6. Place rhubarb, butter, sugar, and orange juice in an ovenproof dish. Bake for about 10 minutes.
- Meanwhile, make the crumble by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Sprinkle over the rhubarb and bake for another 35 minutes until golden brown.
- Serve warm with custard, cream, or ice cream.
By exploring these 5 Delicious Mary Berry Recipes You'll Love, you've not only learned to cook some of Britain's most cherished dishes but also embraced the joy of creating simple yet stunning meals. Each recipe encapsulates Mary Berry's philosophy of cooking with confidence, making food that's both comforting and a little bit special. These recipes are designed to be shared, enjoyed, and perhaps passed down, adding your own touches as you go.
Can I substitute ingredients in Mary Berry’s recipes?
+
Yes, you can make ingredient substitutions to suit dietary needs or preferences, but keep in mind that the taste and texture might differ from the original recipe.
How can I ensure my Victoria Sponge is not dry?
+
Make sure your butter is at room temperature before beating it with sugar, and avoid overmixing the batter which can introduce too much air, making the cake dense. Also, ensure not to over-bake the cake as it can lead to dryness.
What if I don’t have self-raising flour?
+
You can make your own self-raising flour by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder. Sift them together to ensure they are evenly distributed.
