Friday, 11 January 2013
Wednesday, 28 November 2012
Chocolate & coffee truffle pots
- 200g dark chocolate
- 100ml strong coffee
- 4 tbsp favourite spirit, such as rum, brandy , Disaronno
- 400ml double cream
- 2 tbsp golden caster sugar
- cocoa powder , to serve
- Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
- To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.
Per serving
543 kcalories, protein 3.0g, carbohydrate 28.0g, fat 45.0 g, saturated fat 25.0g, fibre 1.0g, sugar 27.0g, salt 0.04 g
Recipe from Good Food magazine, December 2007.
Chicken with tarragon cream sauce
Ingredients
- 4 breast of chicken
- 1 tbsp runny honey
- salt and black pepper
- For the sauce
- 75ml/2½fl oz medium dry white wine
- 150ml/5fl oz chicken stock
- 2 sprigs tarragon
- 150ml/5fl oz double cream
- 2 tbsp chopped tarragon
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
- Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
- Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
- Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
- Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
- Adjust the seasoning and serve spooned over the chicken.
Saturday, 11 February 2012
Tiramisu
- An 8" square dish
- 500g mascapone cheese
- 1 can condensed milk
- 1 pack trifle sponges
- Half & half mixture of strong coffee and Marsala (or sherry)
- Cocoa powder
- Beat the milk and cheese together until firm.
- Cut sponges in half (depth-wise) and use half of them to layer the bottom of the dish.
- Pour over enough liquid to soak.
- Cover with half of the cheese mix.
- Sift over with cocoa powder.
- Repeat
Enjoy
And please suggest any details I am planning on adding but haven't got round to yet. Thanks. :-)
Tuesday, 20 December 2011
Christmas Cake
GRANDMA’S CHRISTMAS CAKE
Ingredients
12oz Self raising Flour
1 tsp Cinnamon
1 tsp Mixed Spice
½ tsp Salt
1 lb Currants
8 oz Sultanas
8 oz Raisins
4 oz Mixed Peal
4 oz Glace Cherries
4 oz Almonds
Grated rind of 1 Lemon
8 oz Margarine (or Butter)
8 oz Soft Brown Sugar
1 tbs Black Treacle
4 Eggs
4 tbs Sherry
Sift flour, spices and salt into separate basin
Mix dried fruit, mixed peal and halved floured cherries in large bowl.
Blanch almonds and chop (food processor) and mix with grated lemon rind
Beat eggs and sherry lightly
Cream sugar, marge and treacle.
Mix flour mix and egg mix into above alternately (do not over beat)
Mix in nuts and fruit thoroughly
Double line a 9” tin with greased greaseproof paper (or magic carpet)
Place mixture in tin. Smooth - slightly ‘dishing’ centre to prevent over rising
Line outside of tin with a double thickness of brown paper
Place in preheated oven @160 - 150 C for 1½ hours
Cover top with loose sheet of brown paper
Continue cooking for approx 2hours @ 120 – 140 C
Test with a skewer
Leave in tin until cold
Remove all lining and place in tin foil
“Feed” every few days with Brandy spiking with skewer and turning each time
Cover with Marzipan and leave for 48hrs
Ice with (stiff) Royal icing and form peaks
Royal Icing
Whisk 2 egg whites, add 1 tsp of lemon juice, 1 tsp glycerine. Sieve and beat in 1lb icing sugar until it holds peeks. (Can add 1 tbs boiling water & more icing sugar; also add a dot of blue colour if it looks a little yellow).
Apply to top of cake with pallet knife, smooth around sides and the peek up (only little on the side). Decorate and the allow to set. Add ribbon.
Monday, 28 November 2011
Mozzarella stuffed chicken in Parma wrap
Ingredients
4 skinless chicken breasts
175g (6oz) half-fat mozzarella, sliced
8 large basil leaves
salt and freshly ground black pepper
Sauce
1 x 400g can chopped tomatoes
4 spring onions
zest and juice of 1 lemon
2 tbsps chopped fresh parsley
1 smoked garlic clove, crushed
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Remove any fat from the Parma ham.
- Place the chicken breasts on a chopping board.
- Using a sharp knife, cut each breast across the centre to create a pocket.
- Season with salt and pepper.
- Place 2 slices of mozzarella and 2 basil leaves in the centre of each breast.
- Wrap each breast with a slice of Parma ham and place in an ovenproof dish.
- Bake in the oven for 30-35 minutes.
- Place all the sauce ingredients in a small pan and heat gently. Remove the chicken from the oven and serve with the sauce.
Thanks to Rosemary Conley for this one.
Friday, 25 November 2011
Fruit Crunch – wheat and gluten free crumble.
Fruit Crunch – wheat and
gluten free crumble.
Ingredients:
Stewed
fruit of choice
2
ozs / 50gms / ½ cup of rolled oats
1
oz / 25gms / 2 tbsps cornflour
1
oz / 25gms / 2 tbsps ground almonds
3
oz / 75gms / ½ cup chopped nuts
2
oz / 50 gms / ¼ cup margarine
3
oz / 75gms / ½ cup demerara sugar
Method
Simply
mix all ingredients together till a rough crumble forms.
Spread
over lightly stewed fruit
Bake
at 425f / 22oc / gas 7 (lower for fan) till crisp and coloured –
appx ½ aqn hour.
It
is possible to vary nuts / ground almonds and to add coconut.
Friends
say it is good on its own without fruit
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