Silvana Franco
Food writer, stylist and presenter Silvana@Brookhousekitchen.com
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Brook House Kitchen
Brook House Kitchen
Beautiful modern kitchen studio to hire. Perfect for film and food photography. Free parking and easy access. Brook House Kitchen
About Silvana
About Silvana
I am a food stylist, recipe writer and presenter based between London and East Molesey. I specialise in creating simple and achievable recipes for everyone.
The Telegraph Features
The Telegraph Features
BBC Food Recipes
BBC Food Recipes
Browse the BBC's archive of recipes by Silvana Franco
Good Food Recipes
Good Food Recipes
YouTube
YouTube
Share your videos with friends, family, and the world
Instagram
Instagram
LinkedIn
LinkedIn
My Insta Reels Spotify Playlist
My Insta Reels Spotify Playlist
Playlist · silvanafranco · 88 items · 5 saves
Recipes
Honey-glazed crispy duck
Honey-glazed crispy duck
My son Fabio requested a feast including crispy duck pancakes for his 19th birthday lunch this week. It takes 24 hours to prepare the duck but the hands-on time isn’t too demanding, though you will need to take a shelf out of your fridge to fit the duck in upright, which is a bit of a faff. It’s all worth it, I promise.The main effort goes into making the skin as crispy as possible. You’ll need to loosen the skin from the flesh either by carefully sliding in your hands or inflating it with an el
Easy jam cake
Easy jam cake
Beat together 100g ground almonds, 150g self raising flour, 150g caster sugar, 150g butter or dairy-free spread, 2 eggs, a large pinch of salt, a large splash of milk and a small splash of vanilla or almond essence. When smooth and creamy, spoon half of it into a lined loaf tin, top with about 1/3 jar of any jam, then the rest of the cake mix. Smooth the top then swirl with a chopstick. Scatter over some crushed amaretti or other biscuits or some flaked almonds. Bake at 160C for a good hour or s
Blackberry iced buns
Blackberry iced buns
September is always so lovely weather-wise, it's my birthday this month and I can't remember a past one when we didn't sit out. And of course, it's a great time for gathering blackberries. I often join my friend and her dog for a morning walk, made more enjoyable when we happen across banks of brambles.I picked all those at the right height this sunny morning (while my friend ate handfuls and John the dog got bored) and I came back with almost more than I know what to do with. Blackberries make
Cheesecake pie
Cheesecake pie
This cheesecake was a big hit at our BHK charity cake sale this weekend #cookforukraineServes 122 x 320g sheets puff pastryflour, for rolling200g soft cheese100ml double cream60g caster sugar10g cornfloursplash vanilla extractfinely grated zest of 1/2 lemon (optional)beaten egg or milk, to glazeicing sugar, to dust1 Preheat the oven to 200C, gas 6. Open out a sheet of pastry and use to line a parchment-lined baking tray (mine was 23cm x 33cm) rolling it out a little if needed so it comes about 1
Ocado banana soufflé
Ocado banana soufflé
Soft, fluffy and fruity, these Banana Soufflés with Caramel Sauce from food writer Silvana Franco make a real wow-factor pud for dinner parties. Get ahead by making the soufflé mix up to two hours in advance; keep chilled and bake straight from the fridge. The sauce can be made up to two days in advance, then chilled and gently warmed to serve.
Ocado passion fruit & coconut cake
Ocado passion fruit & coconut cake
A tropical treat, this Passion Fruit and Coconut Crumble Cake from food writer Silvana Franco is wonderfully tangy and light, and sandwiched together with a luscious mascarpone cream. When slicing the cake in half, try scoring a guideline around the edge with a small sharp knife to help ensure an even cut. Serve with friends and a cup of afternoon tea.
Ocado avocado & crab waffle
Ocado avocado & crab waffle
Ocado braised beef
Ocado braised beef
Bright and warming, this Slow-Braised Beef with Pineapple and Ginger from food writer Silvana Franco is a perfect weekend dish. With sweet and salty flavours, it’s quick to prep, then cooked low and slow, making it just the thing if you’re having friends round too. You could use pre-prepared pineapple pieces if you’re pushed for time.
Classic biscotti
Classic biscotti
These biscotti are a great excuse for using up the bits and bobs resulting from a kitchen cupboard clear-out. Try making them with any type of nut, dried fruit, chocolate chips or chopped herbs such as rosemary and thyme - this is base recipe all ready for your adaptation.Prepare: 5 minsCook: 30 minsMakes 202 eggs180g caster sugarfinely grated zest of 1 lemon or orange300g plain flour, plus a little extra for dusting1 tsp baking powder100g whole nuts, roughly chopped1 Preheat the oven to 170C. W
Tomato tart
Tomato tart
I love a puff pastry tart! I've always got a sheet in the freezer waiting to be turned into a simple summery lunch. This one is based on a classic French Pissaladière but tomatoes are so sweet and juicy at the moment, I couldn't resist adding some. Traditionally, the onions would be softened with thyme but I've used rosemary and oregano as I've so much growing in the garden.If you're feeding vegetarians, just leave out the anchovies - JusRol standard puff pastry is suitable for vegans.Prepare: 1
Terrified cookies
Terrified cookies
Classic jam thumbprint cookies, spookified for Halloween!Prepare: 15 minutes, plus chillingCook: 10 - 12 minutesMakes: 14 - 18200g self-raising flour 100g butter 100g caster sugar 1 egg, beaten 3 - 4 tbsp red jam white piping icing (or just mix together a little icing sugar and water to make a paste) edible eyes, to decorate1 Using you fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar and then the egg, bringing it together to make a firm dough.2 Rol
Spooky coffeen cakes
Spooky coffeen cakes
We can't leave the teenagers and grown ups in our house out at Halloween so I've just made some scary and very slightly adult-friendly mini coffee cakes. Madeleine tins have a kinda ghosty outline which helps, but fairy cake tins still make great-tasting cakes.Prepare: 15 minutesCook: 15 minutesMakes: 24150g butter or dairy free spread150g light muscovado sugar150g self raising flour2 eggs1 double espresso, cooled200g icing sugardark chocolate drops1 Preheat the oven to 190C. 2 Whisk together th
Yumpkins
Yumpkins
Blackberry & nectarine tart
Blackberry & nectarine tart
Quick cheddar scones
Quick cheddar scones
Roasting tin caponata
Roasting tin caponata
Roasted butternut noodle salad
Roasted butternut noodle salad
VIDEO Lemon orzo with asparagus and salmon
VIDEO Lemon orzo with asparagus and salmon
Bonfire buns
Bonfire buns
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