The Lifestyle Sep - Oct 2021

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hours (up to 24 hours). Preheat the oven to 180°C, gas mark 4; line 2 large baking trays with parchment. Leave the cookie dough out of the fridge for 15 minutes to warm up a little. Roll into 12-14 balls (about 65-70g each) and space out well on the baking trays (the cookies spread quite a lot during cooking, so bake in more than 2 batches if needed). Bake for about 15 minutes, turning the trays halfway if needed, until deep golden and cracked on top. Cool for 5 minutes on the trays, then transfer to a wire rack to cool completely. COOK’S TIP Ovens can vary in temperature, so after about 12 minutes, keep an eye on your cookies. Once they look set and golden at the edges and start to crack on top, they’re ready. CHERRY & ALMOND BRIOCHE FRENCH TOAST Prep time: 15 minutes Cooking time: 30 minutes Serves: 4 INGREDIENTS 425g can black cherries in light syrup 3 tsp Tate & Lyle Fairtrade Cane Icing Sugar, plus extra for dusting 1 medium British Blacktail Free Range Egg 250ml whole milk ½ tsp almond extract 8 slices sliced brioche loaf 2 tbsp unsalted butter 150g pot vanilla yogurt 1 tbsp toasted flaked almonds METHOD Put a sieve over a small saucepan and drain the cherries. Set the cherries aside and simmer the juices for 5 minutes until reduced. Add 1 tsp icing sugar and the drained cherries to the saucepan and simmer for another 5 minutes, until the cherries are coated in a glossy syrup. Meanwhile, set your largest frying pan over a medium-highheat. In a large, shallow dish, whisk the egg, milk, almondextract and remaining 2 tsp icing sugar. Add 4 brioche slices to the mixture, soaking on each side for about 45 seconds until they’ve absorbed plenty of the mixture but aren’t too soggy. Add 1 tbsp butter to the frying pan and, when foaming, fry the brioche for 4 minutes on each side until golden and puffed up. Arrange on plates while you prepare the remaining slices in the same way, frying in the remaining 1 tbsp butter. Serve 2 slices of brioche per person. Top with a spoonful of vanilla yogurt and the warm cherries and syrup (reheat briefly if necessary). Scatter with the toasted almonds and dust with a little icing sugar to serve. 38 | www.minervamagazines.co.uk
TRAVEL A walk in one of the country’s most glorious landscaped gardens and an escape into the turquoise waters of the Maldives www.minervamagazines.co.uk | 39
Page 1 and 2: THE LIFESTYLE SEPTEMBER/OCTOBER 202
Page 3 and 4: The Home Hit List, page 28 EDITOR
Page 5 and 6: BOTANICALS COLLECTION N O W O N L I
Page 7 and 8: Whittlebury Park, a four-star count
Page 9 and 10: georgina franklin jewellery Individ
Page 11 and 12: ADVERTISING FEATURE INTERVIEW: NOVa
Page 13 and 14: EDUCATION Advice from the Girls’
Page 15 and 16: An enriching life like no other Whi
Page 18 and 19: The Family Law Partners office is i
Page 20 and 21: Newport, Shropshire, TF10 8NB Top 3
Page 22: GARDEN JOBS Here are some of the to
Page 25 and 26: THE SOLUTION WE HAVE ALL BEEN LOOKI
Page 27 and 28: the hunger from last year is still
Page 29 and 30: CONSCIOUSLY CURATED HOME- WARES AND
Page 31 and 32: F O O D & DRINK We speak to baking
Page 33 and 34: HOW ARE YOU ON THIS GLORIOUS DAY? M
Page 35 and 36: CHOCOLATE, ORANGE & PISTACHIO LOAF
Page 37: 2 cloves garlic Small piece fresh r
Page 41 and 42: AUTUMN'S finest Awesome Autumn colo
Page 43 and 44: t’s difficult to write about the
Page 45 and 46: eef swimming, paragliding, and opti
Page 47 and 48: FOOD AT THE ISLANDER’S GRILL shap
Page 50: RETIREMENT PLANNING: A GUIDE Katie

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