Wednesday, 26 March 2014

Lemon curd, Coconut and Mascarpone Sponge

   With Mother's day and Easter right around the corner we wanted to show you that you can make beautiful cakes and baked goods in your Perfect Pans and not just our delicious savoury meal and one-pot dishes.

This cake is the representation of all things beautiful and spring. With it's tart lemon curd filling to the lovely soft sponge it's perfect for any occasion all year and what a beautiful cake to have on display for after your Easter dinner or presented to your Mum as a thank you for being amazing.

Dive in and tell us what you like to bake in your Perfect Pans on our New Recipe App which can be downloaded on the Apple app store, Amazon app store, and Google Play.

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Lemon curd, Coconut and Mascarpone Sponge

Ready in 1 Hour
Serves 12

200g unsalted butter
350g golden caster sugar
Finely grated  zest 3 lemons
Juice 1 lemon
160ml can coconut cream
6 medium eggs
350g self raising flour, sifted
1/8 tsp baking powder (no more!)

For the Filling:
400g mascarpone
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd

To decorate:
1tbsp icing sugar
Primrose plant or sugar flowers


  • Heat oven to 180c, Gas 4.  Lightly season your Shallow Casserole pan with sunflower oil by rubbing it into the pan with a kitchen towel till a nice sheen appears on your pan. 
  • Cream butter, sugar and lemon zest together until pale and fluffy in a mixing bowl.
  • Gradually whisk in lemon juice, coconut cream and eggs.
  • Fold in flour and baking powder until just combined.
  • Divide mixture between two pans ( you can use any variety of our Perfect Pans as long as they are the same diameter, or if you have more time, wait for one to be done and after cleaning the pan, re-season and cook the second. Take care to smooth the tops for an even finish and Bake for 30 mins until pale golden and shrinking away from sides. Cool on a wire rack.
  • Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture.  Top with other cake.
  • To serve, dust with sieved icing sugar and finish with  primrose heads.

Bacon Asparagus Pasta

     This amazingly colourful dish would be a GREAT dinner idea and we are thinking maybe something we should be making for our families tonight. What better way to fool the kids into eating vegetables than with something so pretty when on a plate combined with pasta and BACON! Who could resist a little bacon... I know we at Perfect Pans couldn't. If you want to bring this dish to the next level you could always swap out bacon for pancetta. We found this dish on our Twitter  feed from Gimmesomeoven and thought our fans would love it! Enjoy this dish and share it on our new recipe app.

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Bacon Asparagus Pasta

Ready in 20 minutes
Serves 3-4


250g uncooked pasta (I used linguine)
8 strips uncooked bacon or pancetta, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
120ml cup dry white wine
32g grated or flaked Parmesan cheese


Cook the pasta in a Large Crafond or Castey Vulcano Stock Pot of salted water al dente according to package instructions.

Meanwhile, add bacon to a Crafond Sauté pan. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and gently scrape the bottom of the pan with a spoon to de-glaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.

When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 of the Parmesan cheese to the sauté pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Seasonal Vegetarian Sorrel Frittata

   Spring is here and we have some new recipes that are sure to get your taste buds tingling and tummies rumbling. The following recipe was were found in Cook Vegetarian Magazine and we fell in love with it, due to it's simplicity and use of seasonal vegetables. Try it out and let us know what you think, or send us a photo  of your meals cooked with Perfect Pans on our new Perfect Pans Recipe App available at the Apple app store, Google Play and Amazon app store.  
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Sorrel Frittata

Courtesy of

Serves 4-6 

Ready in 30 mins


50ml rapeseed oil (not required if using a Crafond or Castey pan)
3 celery sticks, cut into 2cm cubes
1 white onion, cut into 2cm cubes
1 garlic clove, chopped
500g sorrel, tough stalks discarded
150g pine nuts
6 large free-range eggs
1 ball of vegetarian mozzarella (or regular if you're not vegetarian)
75g vegetarian parmesan-style cheese , plus extra to serve (or regular again)
chervil or parsley sprigs, to garnish


  • Heat the oil on low-medium heat in a Crafond Sauté (if it's already well seasoned, you don't need to use any oil,) add the celery and onion and cook gently until the onion is translucent. Add the garlic and continue frying for three minutes. Add the sorrel and pine nuts, increasing the heat very slightly stirring and gently shaking the pan. 
  • Break the eggs into a bowl, whisk and season with salt and pepper to taste. Pour the eggs into the pan, do not shake or stir, and reduce the heat back to medium-low. As the eggs begin to set use a spatula to loosen the frittata edges. Preheat the oven grill on high.
  • When the frittata is nearly cooked break up mozzarella and scatter over the top, then grate the parmesan and scatter. 
  • Place the pan under the grill for about four minutes until it's cooked. Then give the pan a good shake to release the frittata (this is done easily using the Crafond detachable handles.)
  • Gently slide the frittata out onto a plate and grate over more parmesan. Garnish with chervil or parsley.