Holmes & Hills. Solicitors

Transcription

1 Holmes & Hills Solicitors

2 About us Holmes & Hills Solicitors is a large regional law firm with five offices across Essex & Suffolk, 43 lawyers across 8 specialist legal departments and over 100 members of staff. We are recognised by The Legal 500 and Chambers & Partners two independent directories of the UK s top law firms, as being a leading supplier of legal services in the region. The firm offers expert legal advice and representation to individuals, families and businesses across the region. You can find further information on all of the firm s services on its website Holmes & Hills and its employees are closely linked to the communities that surround our five offices in Braintree, Coggeshall, Halstead, Sudbury and Tiptree. Every year the firm organises its popular charity bike ride which attracts hundreds of riders and raises thousands of pounds for charities. It is the firm s sponsorship of local events and the Taste of Sudbury which led to the production of this recipe booklet which features the favourite homemade recipes of some of the staff at Holmes & Hills. We hope you enjoy trying them out for yourself.

3 Contents Macarons by Tom Farrell Mini Quiché by Gemma Farguson Devil s Food Cake by Mirae Dixon Honey & Raisin Flapjacks by Chris Livingston No Bake Tiramisu by Sam Bawden Avocado Salad Sandwich by Deborah Abbott Scones Square by Philippa Jerram Steamed Syrup Sponge by Richard Hildrow Classic Victoria Sponge by Carol Toulson Page 1 & & & 12 With recipes from Deborah Abbott Sam Bawden Gemma Farguson Richard Hildrow Philippa Jerram

4 Macarons

5 Tom is a solicitor in Holmes & Hills Civil Litigation Team and is based in the firm s Sudbury office. Tom advises clients in relation to a wide range of contentious issues and operates the firm s innovative fixed-fee debt recovery service for commercial clients. Tom surprised all of us at Holmes & Hills when he put forward this recipe for macarons. Apparently he is a secret baker. Makes 12 macarons when sandwiched together 125g icing sugar 125g ground almonds 110g caster sugar Food colourings of your choice By Tom Farrell 3½ oz egg whites (3 large eggs) 2 tbsp water Desiccated coconut, for sprinkling (optional) For the filling 150g butter (softened at room temperature) 75g icing sugar Food colourings and flavourings of your choice 1. Pre-heat the oven to 170 C/ 325 F/ Gas 5. Line a large baking tray with baking paper. 2. Put the icing sugar, ground almonds and 1 ½ oz egg whites together in a large bowl and mix to a paste. 3. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil it until the mixture starts to thicken (115 C if you have a thermometer.) 4. In a small bowl, add a few drops of your chosen food colouring to the remaining egg whites. Whisk until medium-stiff peaks form, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. 5. Tip this mixture into the almond paste and stir gently until the mixture becomes stiff and shiny again. 6. Spoon into a piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm flat circles onto the lined tray, about 2cm apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small tip on each circle so, when they are all piped, give the tray 2-3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want. 7. Leave to stand for 30 minutes to form a skin then bake in the oven for minutes with the door slightly ajar, until firm. Remove from the oven, lift the paper off the baking tray and leave the macarons to cool on the paper. 8. To make the filling, mix the softened butter and 75g icing sugar together. Then add few drops of your chosen food colouring and flavouring to taste. 9. When the macarons are cool, sandwich them together with the filling. They can be kept for a couple of days. Page 2

6 Mini Quiché By Gemma Farguson Gemma is a Property Executive based at Holmes & Hills Sudbury office. Gemma has over 12 years experience in dealing with residential conveyancing matters, helping clients buy, sell and move home with minimal stress. Gemma s mini quiches are so quick and easy you could get your little one to help you. Makes 18 3 large eggs 90ml single cream 3 tsp grated onion 1/8 tsp of ground nutmeg 2 sheets of puff pastry (approx. 25 x 25cm) 100g grated cheddar cheese 115g finely chopped ham Pinch of salt and pepper 1. Pre-heat the oven to 190 C/ 375 F/ Gas Grease a muffin pan. 3. Using a fork, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined. 4. Using a round cutter with a diameter of 8cm, cut nine circles from each pastry sheet. 5. Line each muffin hole with a pastry round. 6. Divide grated cheese and ham evenly between pastry cases. 7. Bake for minutes or until quiches are golden and puffed.

7 Devil s Food Cake Mirae is part of Holmes & Hills Accounts Team and helps manage the processing of client funds during property and other transactions. Mirae s chocolate cake goes down very well with a pot of tea or coffee. 1. Pre-heat the oven to 180 C/ 350 F/ Gas 4. By Mirae Dixon For the cake: 50g cocoa powder (sifted) 225g plain flour 125g soft unsalted butter 150g caster sugar ½ tsp baking powder For the frosting: 125ml water 175g unsalted butter (cubed) 100g dark brown muscovado sugar 250ml boiling water ½ tsp bicarbonate of soda 2 tsp vanilla extract 2 large eggs 30g dark brown muscovado sugar 300g finely chopped dark chocolate 2. Line the bottoms of two 20cm (8inch) round sandwich tins with baking parchment and butter the sides. 3. Put the cocoa and muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside. 4. Stir the flour, baking powder and bicarbonate soda together in another bowl, and set aside for a moment. 5. Cream the butter and caster sugar together, beating well until pale and fluffy. Add in the vanilla extract mixing all the while then drop in 1 egg, quickly followed by scoopful of flour mixture, then the second egg. 7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture. 8. Divide the mixture between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. 9. Take the tins out and leave them on a wire rack for 5 10 minutes, before turning the cakes out to cool. 10. As soon as the cakes are in the oven, get started on your frosting: put the water, 30g muscovado sugar and butter in a pan over a low heat to melt. 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy. 12. Leave for about 1 hour, whisking now and again by which time the cakes will be cooled, and ready for the frosting. 13. Set one of the cooled cakes, with its top side down, on a cake stand, spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. Page 4

8 Honey & raisin flapjacks

9 By Chris Livingston Chris is a Partner and joint-head of the Holmes & Hills Clinical Negligence & Personal Injury Team. The team of specialist lawyers is recognised as one of the leading teams in the South East for representing clients in relation to claiming compensations for serious illness and injury. Chris has successfully represented clients for nearly 20 years, his expertise are recognised by his status as a Senior Litigator member of the Association of Personal Injury Layers. This flapjack recipe actually belongs to Chris grandmother, but is one of his favourite childhood teatime treats. By Chris Livingston 1. Preheat oven to 180 C/ 350 F/ Gas In a large saucepan, melt the margarine/butter, stir in rapeseed oil, brown sugar and honey over a low heat until the ingredients are thoroughly mixed together. 3. Add in the rolled oats and raisins and stir well. 4. Press the mixture into the buttered tin and bake for around minutes. 5. Remove from oven and allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven before they harden. 150g margarine or butter 2 tbsp rapeseed oil 100g brown sugar 4 tbsp honey 400g rolled oats 80g raisins Page 6

10 By Sam Bawden No bake Tiramisu Sam is a Partner and Head of Holmes & Hills Litigation Team. He is based at the firm s Sudbury office. Sam s services cover all areas of commercial litigation including contractual disputes and infringement of intellectual property rights. Sam also advises and represents a number of manufacturing and construction clients across the region. This recipe is one of Sam s personal favourites; simple yet elegant, although perhaps not one for the children. 1. Crush the cookies in a blender and transfer to a bowl. 2. Add melted butter and 3 teaspoons of the cooled espresso. Mix well and set aside. 3. In a separate bowl, using a hand mixer, beat together cream cheese and granulated sugar until smooth and creamy. 4. Add rum and 3 teaspoons of the cooled espresso. Mix well and chill the filling in the fridge. 5. In another bowl, beat the double cream until it forms peaks. Be careful not to over-beat. 6. Fold the whipped cream with the cream cheese mixture carefully till everything is well combined. 7. To assemble, spoon 4 tablespoons of crust mixture at the bottom of a serving jar. Spoon the cheesecake mixture on top and repeat until the jar is filled. 8. Dust your no bake tiramisu cheesecake with cocoa powder and chill for 3-4 hours before serving. Coffee mix ¼ cup cooled espresso coffee Cheesecake filling 8 oz cream cheese 1 cup double cream 65g granulated white sugar 3 tsp of the coffee mix ½ teaspoon of your favourite dark rum (or rum flavouring if you prefer) Crust ¾ cup vanilla flavoured wafer cookies 25g unsalted butter, melted 3 tsp of the coffee mix Unsweetened cocoa powder, to sprinkle Sam s tip: For best results, chill the bowl and the whisk attachment in the fridge for 20 minutes before you beat the double cream.

11 By Deborah Abbott Deborah is a senior chartered legal executive in the Holmes & Hills Private Client Team. Deborah specialises in writing and updating wills, advising on and preparing Lasting Powers of Attorney, administering estates and dealing with probate, she has a wealth of experience advising and supporting individuals, families and the elderly on a wide range of matters. This special recipe with avocado, submitted by Deborah will leave your guests impressed. Avocado salad sandwich with black treacle bread For the bread: 1125g granary flour Half a packet of poppy seeds For the filling: 1 sachet dried yeast 4tsp sugar 175g pumpkin seeds 175g sunflower seeds 625g dried mixed fruit 750ml of warm water 2tsp black treacle mixed with 4tsp olive oil 1 avocado (peeled, pitted and diced) 6 medium eggs 2 tbsp prepared mustard 2 stalks celery (finely chopped) 6 little gem lettuces 1 tsp garlic powder 1 packet of sesame seeds To make the bread: To make the filling: 1. Put all the dried ingredients in a large bowl and mix well. 2. Add black treacle mix and the water gradually until all the flour is absorbed into a dough. 3. Divide the dough into two and place each half into 1lb loaf tin. 4. Leave to prove in a warm place for 30 minutes. 5. Bake at 180 C/ 350 F/ Gas 4 for minutes. 6. Allow to cool, cut into slices. 1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes. 2. Peel and rinse eggs under cold water to cool; cube eggs. 3. Mash eggs, avocado, celery and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder. 4. Spread the filling evenly on bread, top with a little gem lettuce, and another slice of bread. Page 8

12 Scones Square Philippa By Philippa Jerram is a senior solicitor at Holmes & Hills Commercial Property Team. Philippa has specialised in property matters for many years and in her position at Holmes & Hills she focuses on commercial work, to include the acquisition and disposal of both leasehold and freehold property, commercial landlord and tenant advice, commercial leases and property finance. 225g Self-raising flour 50g margarine 25g caster sugar 50g currants/sultanas 1 medium egg, beaten with sufficient milk to make 150ml liquid 1. Pre-heat the oven to 220 C/ 425 F/ Gas 7. Grease a baking tray. 2. Mix flour and salt, rub in margarine and stir in the sugar and fruit. 3. Add egg and milk reserving a little for brushing the tops. 4. Knead lightly on a floured surface and roll out to 1cm in thickness and cut into approx. 5.5cm squares. A scone dough should be soft and spongy. 5. Re-roll the trimmings to cut out more squares. 6. Brush the tops with egg and milk and bake for about 10 minutes. 7. Remove from oven and serve with jam and whipped cream.

13 Steamed Syrup Sponge By Richard Hildrow Richard is a senior solicitor in Holmes & Hills Private Client Team based in the firm s Coggeshall office. Richard advises clients on Wills, probate, intestacy, Powers of Attorney and Court of Protection matters. This mouth-watering timeless classic recipe submitted by Richard is incredibly simple - perfect for impressing your friends and family. 175g self-raising flour 175g caster sugar 175g unsalted butter 3tbsp golden syrup 3 large eggs 2tbsp milk 1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a pudding basin spoon in the golden syrup. 2. In a mixing bowl beat butter with sugar until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk. 3. Spoon the mix into the basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. 4. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides pf the basin. 5. Steam for 1½ hours. Turn out onto a serving dish. 6. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish. Page 10

14 Classic Victoria Sponge

15 Carol is a Partner at Holmes & Hills and is Head of the firm s Family Team. With 18 years experience in the field of family and matrimonial law. Carol advises clients across Essex and Suffolk, helping them to protect their interests. As well as advising clients on issues surrounding separation from a partner, Carol also advises clients on a wide range of issues when they are starting out, or moving forward in a relationship. This includes providing guidance on pre-nuptial and cohabitation agreements. Carol is a busy working mother of 3 school age children, and is no stranger to baking; her Victoria Sponge recipe is beautifully simple but tastes amazing. By Carol Toulson For the cake 4 free range eggs 225g self-raising flour 225g caster sugar For the filling About 6 tbsp good quality strawberry/raspberry jam Caster sugar for dusting 225g softened butter 2 tsp baking powder 250ml double cream, whipped 1. Pre-heat the oven to 180 C/ 350 F/ Gas Grease and line 2 x 20cm/8 inch sandwich tins. 3. Mix eggs, sugar, flour, baking powder and butter. 4. Divide the mixture between the tins, smooth the surface with the back of a spoon, then bake in the oven for approximately 25 minutes. 5. Remove from the oven and set aside to cool. 6. Leave to cool and loosen the sides of the cake, then lift the cake out of the tin. 7. Place one cake upside down onto a plate and spread it with the jam and top with the cream. 8. Top with the second cake, top-side up. Sprinkle over the caster sugar. Page 12

16 Offices Bocking End, Braintree Trinity Street, Halstead North Street, Sudbury Church Street, Coggeshall Church Road, Tiptree