tag:blogger.com,1999:blog-20966276880234405672024-03-05T05:55:14.379-08:00DessertsSharing recipes for desserts, from the extremely simple to the most luxurious. Requests & comments welcome.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2096627688023440567.post-89506812745654647832012-06-21T23:38:00.000-07:002012-06-21T23:38:23.566-07:00Egg custard tart<div class="MsoSubtitle"></div><div class="MsoSubtitle">Easy peasy, and very pleasant, this variation ont he old english classic while surprise you with its simplicty. Feel free to add berries such as rapberries, gooseberries, logan, blue or cranberries to make an even more enjoyable tart.</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">You will need: (makes 2)</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">2x30cm blind baked sweet pastry tart cases</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">12 Whole eggs</div><div class="MsoSubtitle">750ml of Milk</div><div class="MsoSubtitle">750ml of Double cream</div><div class="MsoSubtitle">2 Vanilla beans, opened</div><div class="MsoSubtitle">Nutmeg</div><div class="MsoSubtitle">240g of Caster sugar</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">Whisk eggs and sugar till pale</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">Warm milk and cream with the vanilla beans</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">Add the two mixes together, very gradually while whisking</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">Pour into 2 30cm flan tins lined with blind baked sweet pastry, do the pouring by the stoves or oven as to prevent spillage while transporting to the stoves</div><div class="MsoSubtitle"><br />
</div><div class="MsoSubtitle">Bake for 40 minutes at 170 degrees</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-85274632070916104522012-04-22T07:26:00.000-07:002012-04-22T07:26:21.998-07:00Lemon Mousse / Raspberry confit / flaked almonds<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen/lemons1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen/lemons1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of the englishkitchen.blogspot.co.uk</div><div class="separator" style="clear: both; text-align: center;">*part of the sizzling staffordshire menu series*</div><br />
This mousse is gentle, pleasurable and enjoyable. Providing the classic citrus element through lemon, it presents an uplifting and pleasing dessert that is light and also, moderately healthy.The health conscious of you will also benefit from the antioxidant greatness that raspberries present, with the added nutrients of the almonds also. those of you who don't care all that much, will enjoy it nonetheless.<br />
<br />
You will need (makes roughly 8):<br />
175g caster sugar<br />
2 sheets of leaf gelatine<br />
Zest and juice of 3 lemons<br />
2 medium egg whites<br />
200ml reduced fat creme fraiche<br />
<br />
<br />
Raspberry confit:<br />
<br />
<br />
250g raspberries, washed<br />
3 tbsp caster sugar or honey<br />
2-3 tbsp lemon juice (obtained from the lemons above)<br />
<br />
Combine the raspberries and sugar in a pan and heat gently together until the sugar has dissolved and the blueberries have begun to fall. Remove from the heat and add the lemon juice.transfer to a bowl and chill.<br />
<br />
<br class="Apple-interchange-newline" /><br />
The doing bit:<br />
<br />
Soak the gelatine leaves in cold water for a few minutes to soften. in the meantime add the lemon juice to a measuring jug and top up with water to 200ml. Add to a saucepan then add half the sugar, and simmer on a moderate heat to dissolve the sugar. simmer for about a minute then take off the heat. Drain the gelatine leaves and squeeze out any excess water, then add the gelatine to the lemon syrup. Leave to cool completely.<br />
<br />
Beat the egg whites in a mixing bowl until the form soft peaks. Add the remainong sugar one tsbp at a time continuously beating until all the sugar is incorporated and the mixture is firm.<br />
<br />
In another bowl lightly beat the creme fraiche then stir into the cooled lime mixture. fold the egg white mixture into this until uniform then decant the mix into 8 equal glasses. Place in fridge few a few hours until they have set, then use the raspberry confit, lemon zest and flaked almonds to garnish.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-91179736954431233022012-04-22T07:06:00.001-07:002012-04-22T07:09:39.704-07:00Poached Pears in red wine with yoghurt sorbet<div class="separator" style="clear: both; text-align: center;"><a href="http://www.actden.com/grap_den/clipart/images/pear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.actden.com/grap_den/clipart/images/pear.jpg" width="254" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of actden.com</div><div class="separator" style="clear: both; text-align: center;">*part of the sizzling staffordshire menu series*</div><br />
Here we present another fruit dessert, with a rather enjoyable sweetness that is luxurious and enjoyment but ultimately quite healthy. Its quite warming in a winter sense, but is acceptable year round as a light dessert.<br />
<br />
You will need (serves 4):<br />
<br />
750ml bottle of red wine<br />
4tbsp caster sugar<br />
2 cinnamon sticks<br />
4 cloves<br />
2 slices of orange<br />
1 stem ginger in syrup halved<br />
4 ripe but firm pears<br />
<br />
Pour the red wine and sugar into a saucepan with the orange slices, cinnamon stick, cloves and ginger. Slowly bring to a simmer stirring occasionally, and simmer gently for 20 minutes.<br />
<br />
Peel the pears leaving on the stork and de core them pears using a teaspoon or a melon baller. Lower the pears into the wine, and place a piece of crumpled greaseproof paper with a small hole cut out of the centre on the top. This will help keep the pears submerged.<br />
<br />
Poach the pears for about 20 minutes at a gentle simmer, and pierce with a cocktail stick or similar to test if soft all the way through.<br />
<br />
Transfer the pears and liquor to a bowl and allow to cool. Cling film and refrigerate preferrably overnight, or until required.<br />
<br />
Serve warm, either by reheating in a pan or even using a microwave, alongside a scoop of<a href="http://chefsdesserts.blogspot.com/2012/04/yoghurt-sorbet.html" target="_blank"> yoghurt sorbet</a>.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-33733997619783452992012-04-22T07:04:00.000-07:002012-04-22T07:04:37.078-07:00Yoghurt sorbet<div class="separator" style="clear: both; text-align: center;"><a href="http://files.kevineats.com/pics/2009/090615-BarCharlie/DSC09240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://files.kevineats.com/pics/2009/090615-BarCharlie/DSC09240.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of kevineats.com</div><br />
This is a refreshing alternative to ice cream, and can be used as a great medium or vehicle for a variety of flavours if youre wanting to make different flavoured sorbets. Its phenomenally easy and cheap to produce, and also tastes exceedingly good.<br />
<br />
You will need (makes a batch of about 8 portions):<br />
<br />
350ml water<br />
225g caster sugar<br />
3 tbsp liquid glucose<br />
300ml natural yoghurt<br />
100ml fromage frais<br />
<br />
In a pan add the water, sugar and liquid glucose and palce over a low heat. Stir until the sugar has dissolved, then increase the heat and boil for 3 minutes. Remove from the heat and allow to cool completely.<br />
<br />
Beat the yoghurt and fromage frais together in a bowl until smooth and creamy. Mix in the cooled syrup.<br />
<br />
Pour into a shallow tray and freeze, removing from the freezer every hour and beat together with a whisk until returning to the freezer. When the mix freezes smooth, it is ready.<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-2532393375324877722012-04-22T05:30:00.001-07:002012-04-22T05:31:29.464-07:00Baked Plums with crushed amaretti<div class="separator" style="clear: both; text-align: center;"><a href="http://images.pictureshunt.com/pics/p/plums-5489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://images.pictureshunt.com/pics/p/plums-5489.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of pictureshunt.com</div><div class="separator" style="clear: both; text-align: center;">*part of the sizzling stafforshire menu series*</div><br />
Fruit desserts in my opinion are often overlooked in favour of heavy dairy and chocolate fixes. it's a shame because there is a hell of alot of natural flavour in fruit, and can balance well with a variety of other flavours also.<br />
<br />
This dessert is unwavering in its simplicity, and provides a means of a cheap and quick, and very fulfilling dessert that is also extremely healthy. Its kind of halfway towards a crumble, without the guilt factor. With this in mind, you can do alot with this dish to change it if you wish, and develop it further.<br />
<br />
You will need (serves 4):<br />
<br />
500g ripe plums (make sure theyre firm and not too soft)<br />
1/2 tsp for each plum<br />
3 tbsp sherry, marsala or even creme de cassis.<br />
30g amaretti biscuits<br />
Natural yoghurt to serve<br />
Optional herbs for aromatics<br />
<br />
heat the oven to 200C. cut the plums in half and remove the stones, arrange the plums hole side up, in a lightly greased baking dish. Drizzle over the sherry. At this point i like to add a few springs of rosemary into the dish just to give an extra dimension of flavour, you can also use lavender.<br />
<br />
crush the amaretti either manually or using a food processor for a very short burst. Sprinkle over the plums. Put small amount of butter on each plum and bake for 10-15 minutes.<br />
<br />
Serve warm with a dollop of each yoghurt.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-32637076231466401672012-04-21T08:23:00.001-07:002012-04-21T13:34:21.150-07:00Vanilla Panacotta with blueberry compote<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rCQviokJmGinVfLfOTBUCBoqmIuyZzLhGV0RIMasZjc2foMHHqHX06ZdbElVclASOKl43BID5KFSijOeebAgdcI4oHRp6_YzBznZ6e1d6oRAMCobYZVZmmvWYXEeCQCdkK3lUSI8kGIG/s400/sheeps+milk+panna+cotta+blueberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rCQviokJmGinVfLfOTBUCBoqmIuyZzLhGV0RIMasZjc2foMHHqHX06ZdbElVclASOKl43BID5KFSijOeebAgdcI4oHRp6_YzBznZ6e1d6oRAMCobYZVZmmvWYXEeCQCdkK3lUSI8kGIG/s320/sheeps+milk+panna+cotta+blueberries.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of highlowfooddrink.com</div><br />
Its a simple dessert, but I find pannacotta to be one of those pleasant and light desserts that is a welcome treat after a hearty meal. As a concept I find pannacotta to be a great vehicle for a variety of flavours and combinations, ranging from the simple vanilla to the mind blowing complex elements that can be incorporated into such a dessert. This recipe also presents a healthy approach.<br />
<br />
You will need (makes a batch of 6):<br />
<br />
600ml semi skimmed milk<br />
1 vanilla pod, split<br />
125g caster sugar<br />
4 sheets leaf gelatine<br />
200ml natural yoghurt<br />
<br />
Blueberry compote<br />
<br />
250g blueberries, washed<br />
3 tbsp caster sugar or honey<br />
2-3 tbsp lemon juice.<br />
<br />
The doing bit:<br />
<br />
In a pan add the milk and scrape the seeds out of the vanilla pod and add the seeds and the pod too. Add the sugar and heat gently until the sugar has dissolved, then bring to a simmer. Meanwhile soak the gelatine leaves in cold water for a few minutes to soften them. As soon as the milk begins to bubble remove from the heat. Drain the gelatine leaves ans squeeze out any excess moisture, then add to the milk mixture. Stir to dissolve, then strain the mixture through a fine mesh sieve into a bowl.<br />
<br />
Once the milk is cooled, add the yoghurt and mix thoroughly. Pour the mixture into moulds (i find that plastic cups work well for this), then cover with cling film and allow to chill in the fridge for a few hours (or even overnight).<br />
<br />
For the compote:<br />
<br />
Combine the blueberries and sugar in a pan and heat gently together until the sugar has dissolved and the blueberries have begun to fall. Remove from the heat and add the lemon juice.transfer to a bowl and chill.<br />
<br />
To unmould: place each plastic cup in hot water for a few seconds. Remove, then turn out gently onto a serving plate. Serve with compote aside.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-18572257512834609372012-04-06T06:24:00.001-07:002012-04-08T14:24:33.129-07:00Healthy Banana & Blueberry Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK185RBN-V691Ukf1rps4Mj7GbHCLFHtQ7BhstSHZaU9_wtwK8ChvjQbRjIns99RJ5FK96XicUdtQmOROCSbiD9PdmcKJGLESuI6f4GzT9sRpnS43enZMGPoZD4Kvf0VY5dyQF8OsHRNb/s1600/Photo+06-04-2012+13+51+11+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK185RBN-V691Ukf1rps4Mj7GbHCLFHtQ7BhstSHZaU9_wtwK8ChvjQbRjIns99RJ5FK96XicUdtQmOROCSbiD9PdmcKJGLESuI6f4GzT9sRpnS43enZMGPoZD4Kvf0VY5dyQF8OsHRNb/s320/Photo+06-04-2012+13+51+11+(1).jpg" width="320" /></a></div><br />
<br />
These blueberry muffins are ideal as a breakfast item, or elevenses, or even just the occasional snack. The use of wholemeal flour, no added sugar and the boon of fibre and antioxidant rich blueberries gives rise to even the most health conscious. They're extremely easy to make, and delciious when warm.<br />
<br />
Did i happen to mention that each muffin is approx 180 calories?<br />
<br />
You will need (serves 12):<br />
<br />
<br />
225g mashed bananas (roughly 2)<br />
1 egg<br />
125ml water<br />
125ml vegetable oil<br />
250g wholemeal flour<br />
1 teaspoon bicarbonate of soda<br />
2 1/4 teaspoons baking powder<br />
150g fresh or frozen blueberries<br />
<br />
The doing bit.<br />
<br />
In a mixing bowl mash the bananas, then add the oil, flour and egg and beat to a uniform paste. Add the water and mix. add the baking powder and bicarbonate of soda, mix well, and leave to rest for a few minutes. add the blueberries, then spoon the mixture into muffin cases.<br />
<br />
Put into preheated oven at 180 degrees C, and bake four roughly ten minutes (or until done). Remove from oven and allow to cool.<br />
<br />
Devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-64231762837491360942012-03-31T10:07:00.000-07:002012-03-31T10:07:40.234-07:00Strawberry Clafoutis (On mothers day)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPe1LQlBi1ZlpHdwxF-_5FVPcQaYFvnb2apvqyf9dfE_48Zjnc7QJZ4R76wgm-ZhF-RBBfnRgBx3NmOFlit85P4NsGKnb04miekdDok7Ta-4tr6ygvU6fb223ksAaK4NDJbQuMC_vrVNI/s1600/IMG_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPe1LQlBi1ZlpHdwxF-_5FVPcQaYFvnb2apvqyf9dfE_48Zjnc7QJZ4R76wgm-ZhF-RBBfnRgBx3NmOFlit85P4NsGKnb04miekdDok7Ta-4tr6ygvU6fb223ksAaK4NDJbQuMC_vrVNI/s320/IMG_0628.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELSRrF30gkKaVot5-1gyBJUmBOjTIP1QKvjbUQpr99kFVf7cSpR_NuQiOp9QaTxYU-eq5l0OZAqjfjd6F2IIcrr2dUbmZYEs7KnXHRIWl6lAusmERbVO8ENhz5d1__QrnOqspdejMY3Za/s1600/IMG_0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELSRrF30gkKaVot5-1gyBJUmBOjTIP1QKvjbUQpr99kFVf7cSpR_NuQiOp9QaTxYU-eq5l0OZAqjfjd6F2IIcrr2dUbmZYEs7KnXHRIWl6lAusmERbVO8ENhz5d1__QrnOqspdejMY3Za/s320/IMG_0627.JPG" width="239" /></a></div><br />
<br />
<br />
Clafoutis is probably to the french in terms of sunday lunch, what Yorkshire pudding is to us British with beef. Its one of those favoured and savoured dishes thats looked forward to and is often held almost a symbol for homliness in terms of hearty food.<br />
<br />
Before I reap great criticism, yes I am aware that clafoutis is traditionally made with cherries. That said, I think this variation works phenomenally well - coupled with the fact that my mum likes strawberries and the store around the corner had them reduced. It was almost as though fate was telling me something.<br />
<br />
Its quite cakey yet light in texture, extremely enjoyable and very moreish. Trust me, you wont be disappointed<br />
<br />
You will need:<br />
<br />
200ml Milk<br />
100ml double cream<br />
75g ground almonds<br />
2-3 drops vanilla essence<br />
4 large eggs<br />
150g caster sugar<br />
1 tbsp plain flour<br />
25g butter<br />
500g strawberries, halved<br />
2 tbsp brown sugar<br />
50g flaked almonds (optional)<br />
icing sugar, for dusting<br />
<br />
The doing bit:<br />
<br />
Preheat oven to 180C. In a pan combine milk, cream and vanilla and boil for 1 minute. Set aside to cool.<br />
<br />
Beat together sugar and eggs until fluffy, add the flour to the mixture gradually. Add the ground almonds in the same fashion until uniform paste. Add the cooled milk mixture.<br />
<br />
Grease a baking deep baking dish or sealed cake tin. Add the strawberries and brown sugar then add the mixture slowly. Dust with flaked almonds.<br />
<br />
Cook in the oven for approximately 30 minutes or until knife comes out clean with a pierecing test.<br />
<br />
Remove from oven when done and dust with icing sugar.<br />
<br />
Devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-37097598860080387812012-02-21T09:58:00.000-08:002012-02-21T09:58:56.867-08:00Pancake batter (for pancake day)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.tescorealfood.com/media/images/176105-HERO-913ec016-b6a1-4989-8f7c-543535d7c33f-0-472x310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://www.tescorealfood.com/media/images/176105-HERO-913ec016-b6a1-4989-8f7c-543535d7c33f-0-472x310.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of tesco food.</div><br />
<br />
We all succumb to the need to devour pancakes on pancake day (thats shrove tuesday). In days gone by the tradition for pancakes was the using up of all the "sinful" foods in the pantry in an appeasement to give them up for lent. Nowadays the tradition is held to in a similar fashion, but pancakes have adopted a more general form.<br />
<br />
Very much like the creme egg ethos "how do you eat yours" pancakes can be devoured and enjoyed in ways un-numbered. Whether its the simple sugar and lemon approach, the zesty crepe suzette or even an indulgent chocolate and pear approach the pancacke holds fats as a quick, easy and loveable dessert.<br />
<br />
You will need:<br />
<br />
<br />
120g/4oz plain flour<br />
pinch salt<br />
2 free-range eggs<br />
210ml/7fl oz milk<br />
90ml/3fl oz water<br />
1 tbsp vegetable oil<br />
butter, for frying<br />
<br />
Start with flour then add wet ingredients to dry adding one egg at a time until mixed into a uniform batter. Leave to rest in a cool place for about an hour before use.<br />
<br />
Upon using heat up a frying pan (or crepe pan if you have one). Add the butter, allow to melt then add the mix until you have a thin coating on the pan. When the edges begin to lift, turn over the pancake and allow to cook the other side.<br />
<br />
Serve according to your preference.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-12398876557207462902012-01-18T23:13:00.003-08:002012-01-18T23:30:10.896-08:00Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://keepitsweet.files.wordpress.com/2010/08/whole-banana-loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://keepitsweet.files.wordpress.com/2010/08/whole-banana-loaf.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of keepitsweetblog.com</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I have always been fond of banana bread, but have always been under the impression of its more of a cake than bread. It has often raised discussion (sometimes heated) amongst the catering community. In retrospect all cakes are a form of bread, and such ill have to go along with it. The smell of banana bread when cooking / cooling has been known to drive people to distraction - and i used to use this to my advantage. I would have a small amount prepared to cool down in the restaurant and bar area, and people would buy it in droves. Heres the recipe i used to use, i promise that you will love it. Its food that will make you smile, again and again.<br />
<br />
You will need:<br />
<br />
1 Loaf tin greased and lined with silicone<br />
<br />
250gk of self raising flour<br />
1/2 teaspoon of baking powder<br />
1/4 teaspoon of bicard of soda<br />
100g of butter softened<br />
18g caster sugar<br />
2 eggs<br />
250g kilo of banana, peeled and crushed<br />
Demerara sugar<br />
<br />
The doing bit:<br />
<br />
Sieve flour, bicarb and baking powder<br />
<br />
Cream together butter and sugar until white<br />
<br />
Add the eggs one by one and with each egg add a little flour<br />
<br />
Add the banana<br />
<br />
Fold in the flour mix<br />
<br />
Place in the loaf tin, sprinkle the top with Demerara sugar<br />
<br />
<br />
Bake in a moderate oven (about 180C) until when pierced with a inkef, the blade comes out clean.<br />
<br />
Allow to cool and devour. Its a rather beautiful thing warm.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-11152309929453244432012-01-04T12:35:00.000-08:002012-01-04T12:35:34.813-08:00Creme Brulee<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bbcgoodfood.com/recipes/2540/images/2540_MEDIUM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://www.bbcgoodfood.com/recipes/2540/images/2540_MEDIUM.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of bbcgoodfood.com</div><br />
Probably one of the most frequent of custard desserts present on any menu is the creme brulee. It literally means "toasted cream" and is a good "vehicle" dessert platform for a variety of flavours, from simple fruit additions to diverse spice blends and other subtle infusions such as cardomom, cloves, and bay (thinking along the lines of bechamel).<br />
<br />
You will need<br />
<br />
<br />
750g of Double cream<br />
15 eggs yolks<br />
120g of Caster sugar<br />
2 Vanilla beans split (or vanilla essence)<br />
<br />
Cream the sugar and egg yolks till pale<br />
<br />
Add cream and vanilla beans (or essence)<br />
<br />
Cook the mixture out in a bain marie, whisk for 20 minutes until thick.<br />
<br />
Once thick, pour into ramekins dishes and set in the fridge<br />
<br />
Glaze with icing sugar and a sprinkling of water<br />
<br />
This mix can be blended with bayleaf, these to be introduced at cook out stage<br />
<br />
before serving toast the sugar on the top with a blowtorch to create a crunchy glaze. Alternatively they can be placed under a hot grill :)<br />
<br />
Ideally they are well served with tuile, or similar wafer or biscuit for dipping value.<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-67003444828235519082011-12-24T10:03:00.000-08:002011-12-24T10:03:50.613-08:00Sweet PastrySweet pastry isn't much different to the standard shortcrust pastry, although it utilises an egg to give a glossy and smoother texture and helps it to raise a small amount giving a lighter texture. You can use sweet pastry in a variety of ways, for tarts, tartllets or even for little parcels. Its also possible to make sweet dumplings out of if you so wish.<br />
<br />
Makes a 400g mix (enough for one large tart with a bit leftover)<br />
<br />
250g flour<br />
125g butter or baking spread<br />
80g sugar<br />
1 egg<br />
few drops vanilla essence<br />
<br />
You can also add things to the pastry to complement your dish, such as cinnamon, cocoa powder, nutmeg etc. If adding syrups be sure to adjust the flour accordingly to texture.<br />
<br />
Method:<br />
<br />
Rub the flour and butter and sugar together into a breadcrumb texture then add the egg. Form into a uniform dough but do not overwork. If necessary chill the pastry wrapped in clingfilm for 20 mins before use. Otherwise use straightaway.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-21002258739311454972011-12-16T23:59:00.000-08:002011-12-17T00:04:06.222-08:00Dorset Apple Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://www.hellopro.co.uk/images/produit-2/1/2/6/joanne-s-dorset-apple-cake-rapeseed-oil-83621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://www.hellopro.co.uk/images/produit-2/1/2/6/joanne-s-dorset-apple-cake-rapeseed-oil-83621.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of hellopro.co.uk</div><br />
This recipe is similar in many respects to the <a href="http://chefsdesserts.blogspot.com/2011/12/apple-mincemeat-crumble-cake.html" target="_blank">apple & mincemeat crumble cake</a> made the other day. Although this presents a lighter, and less stodgy form of a cake it is not without flavour, and captures the wonderful elements from Dorsets influence.<br />
<br />
Its also incredibly moreish - so be on your guard when wanting seconds and thirds.<br />
<br />
You will need:<br />
<br />
This mix makes 2 24cm spring form tins worth, so divide by two to get one cake. If you're like me however youll make both, and freeze one.<br />
<br />
Grease and line a baking tin<br />
400g of Bramley apples, peeled, cored and diced soaked in lemon juice<br />
450g of unsalted butter<br />
2 lemons zested and juiced<br />
450g of caster sugar<br />
6 eggs<br />
450g of self raising flour<br />
5 teaspoons of baking powder<br />
100g of ground almonds<br />
Demerara sugar to cover the cake<br />
<br />
<br />
Whisk together the sugar and butter till creamed<br />
<br />
Beat in the lemon juice and its zest<br />
<br />
Beat in eggs one at a time with a little flour with each egg<br />
<br />
Fold in the remaining flour and baking powder<br />
<br />
Drain the apple and stir into the mix<br />
<br />
Spoon into tin and level out<br />
<br />
Sprinkle the top with Demerara sugar<br />
<br />
Bake for 1 hour at 160C. Check with a small knife. If the mix comes out clean - its done.<br />
<br />
Serve with clotted cream and icing sugar<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-18288606930628990322011-12-16T06:43:00.000-08:002011-12-24T10:07:27.841-08:00Mini starred mince pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNZZYZjR70cvX5mxRDDgrDacUgGAWRGG4GlgNCvgrpoAOfn6mRtM9dJROXMS6aYZasOaoj_qDF63bVIDuQDaexxn_Hd6ZAKsaKgqFy_ltSn2m1FZoIDz-UaRuOjxA_NvKQA3iKfAm7UfS/s1600/IMG_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNZZYZjR70cvX5mxRDDgrDacUgGAWRGG4GlgNCvgrpoAOfn6mRtM9dJROXMS6aYZasOaoj_qDF63bVIDuQDaexxn_Hd6ZAKsaKgqFy_ltSn2m1FZoIDz-UaRuOjxA_NvKQA3iKfAm7UfS/s320/IMG_0544.JPG" width="240" /></a></div><br />
Last week I had leftover <a href="http://chefsdesserts.blogspot.com/2011/12/sweet-pastry.html" target="_blank">sweet pastry</a> from making the<a href="http://chefsdesserts.blogspot.com/2011/11/classic-plum-tart.html" target="_blank"> classic plum tart</a>, and the<a href="http://chefsdesserts.blogspot.com/2011/12/dutch-apple-tart.html" target="_blank"> dutch apple tar</a>t, so as a result i decided to put it to good use. These little beggars always go down well, and are not too dissimilar from the <a href="http://chefsdesserts.blogspot.com/2011/12/mulled-cranberry-apple-tartlets.html" target="_blank">apple and cranberry tarts</a> i also made at the same time. They also freeze well, so can be pulled out a couple of hours before your visitors are expected. They're best when warm.<br />
<br />
You will need:<br />
<br />
Sweet pastry (about 100g worth - ideally use leftover<a href="http://chefsdesserts.blogspot.com/2011/12/sweet-pastry.html" target="_blank"> sweet pastry</a> from other projects)<br />
Mincemeat<br />
5cm cutter<br />
star cutter of similar order<br />
small muffin tray<br />
<br />
Roll out the pastry till 1/8 in thick. Cut rounds with pastry cutter then layer into greased small muffin tray.<br />
Spoon in mincemeat (1tsp). Cut out star shapes with star cutter and put on top of each. Bake in oven at 180C until star has gone golden brown.<br />
<br />
Allow to cool a little and serve warm.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-8941930730835225882011-12-16T04:20:00.000-08:002011-12-17T01:14:19.096-08:00Apple & Mincemeat Crumble Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTkO49KRcfuvmLbDQSF40nuhw14I77F8ozBV2_c9NPbWorJONvv2dnGwXAIRH1pkpZC_lBG9xe1G9GyHl_FEeeEEd_JfNqgHXh7yXODdZGQU6yAsQJDZpNl9Xawd4yJnE2q6mmCydmViF/s1600/IMG_0554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTkO49KRcfuvmLbDQSF40nuhw14I77F8ozBV2_c9NPbWorJONvv2dnGwXAIRH1pkpZC_lBG9xe1G9GyHl_FEeeEEd_JfNqgHXh7yXODdZGQU6yAsQJDZpNl9Xawd4yJnE2q6mmCydmViF/s320/IMG_0554.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithUxpYilz7ZqK6fC21df97QwkuqjKsL0H7XwX5Y6-8pX5UbZ2-EEq7jqnCvUBfFVSoTrgoP6l3GTXtWg4O2xR3FJYEIbtYSwmD0_7_70z8HiKBGXy_PopZQnXxMBUgfVtHhP8YMdLzgB7/s1600/applemince.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithUxpYilz7ZqK6fC21df97QwkuqjKsL0H7XwX5Y6-8pX5UbZ2-EEq7jqnCvUBfFVSoTrgoP6l3GTXtWg4O2xR3FJYEIbtYSwmD0_7_70z8HiKBGXy_PopZQnXxMBUgfVtHhP8YMdLzgB7/s320/applemince.png" width="320" /></a></div><br />
<br />
This cake reminds me in appearance, and taste (and in construction) of the favoured <a href="http://chefsdesserts.blogspot.com/2011/12/dorset-apple-cake.html" target="_blank">Dorset Apple Cake</a> from my own recipe library. After much excitement decided to give this one a go and found i throughly enjoyed it. Its incredibly rich, but beware - its also incredibly moreish. I suppose in some ways it could be a refreshing alternative to the fables xmas cake, and would be a worthy dessert with some custard, or cinnamon and honey creme fraiche on boxing day or similar family oriented gathering.<br />
<br />
In true "me" fashion we put half of this cake portioned into the freezer for later use, should visitors drop by.<br />
<br />
Ingredients<br />
<br />
4 firm apples , peeled, cored and cut into thumb-size pieces<br />
3 tbsp golden caster sugar (or demerera)<br />
1 tsp mixed spice<br />
<br />
For the cake mix<br />
<br />
250g softened salted butter<br />
250.0g golden caster sugar<br />
1 tsp vanilla extract / vanilla essence<br />
5 large eggs<br />
200g self-raising flour (or plain flour - but be sure to add a heaped tbsp of baking powder if using plain)<br />
100g ground almonds<br />
7 tbsp plain flour<br />
6 tbsp mincemeat<br />
<br />
The doing bit:<br />
<br />
Add pears to a pan with 2tbsp sugar and 2 tbsp water. Cook on a moderate heat until just tender, stirring occasionally.<br />
<br />
Heat oven to 160C, grease and line cake tin (20cm).<br />
<br />
In a mixing bowl combine sugar, butter and vanilla extract. Beat together until uniform paste and pale and fluffy. Add eggs one at a time then flour gradually.<br />
<br />
Remove 90g of the batter and put into a small bowl. Add the 7tbsp plain flour and rub together into a crumble mix.<br />
<br />
Spoon half of the cake mix into the lined tin, then add half of the apples and mincemeat. Reapeat with the other half, then top with crumble mix.<br />
<br />
Bake for 90 mins approx, then cover the tin with foil and return to oven for a further 30 mins. Check with a small knife - if the knife comes out clean its ready to cool.<br />
<br />
Cool throughly before portioning. Devour, with avarice.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-41437246084990635112011-12-14T12:18:00.000-08:002011-12-24T10:08:13.592-08:00Mulled Cranberry & Apple Tartlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypFqv3g9xf638gV6st5J1VpPZKOr8fzqtr95GdaYEKD4VS8HDCURvmlfQDohaBnRANrDnAUb54GAbuuZCrup86JZgF78uIvtSsMPEUkJYhqAIt7pirLNjGc0lYg83u6uLhP2ZMrhvlGZE/s1600/IMG_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypFqv3g9xf638gV6st5J1VpPZKOr8fzqtr95GdaYEKD4VS8HDCURvmlfQDohaBnRANrDnAUb54GAbuuZCrup86JZgF78uIvtSsMPEUkJYhqAIt7pirLNjGc0lYg83u6uLhP2ZMrhvlGZE/s200/IMG_0550.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALt9HfoeizdGdvepCcoxYDwMPAmN7aq0-S47OIeuw8Ie_g54gaFRGIQ7_fJPNBlKiTtveSfRGIcrsXxH-UtWuNUlTpq7oYQ_vqeBTconSFgSy8FvLZBwDrmb63T71aLB89-RjsmCnoqvz/s1600/IMG_0549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALt9HfoeizdGdvepCcoxYDwMPAmN7aq0-S47OIeuw8Ie_g54gaFRGIQ7_fJPNBlKiTtveSfRGIcrsXxH-UtWuNUlTpq7oYQ_vqeBTconSFgSy8FvLZBwDrmb63T71aLB89-RjsmCnoqvz/s200/IMG_0549.JPG" width="150" /></a></div><br />
These little beauties were designed soley for using up some sweet pastry which was left over from the dutch apple tart. That said i managed to squeeze some 24 of these little beggars out of it. It was also a good means to use the apples that were lurking The recipe is very festive, extremely simple and goes very well with elevenses, after dinner or with afternoon tea. They'll have a shortlived home on the cakestand I think.<br />
<br />
Ingredients<br />
<br />
<a href="http://chefsdesserts.blogspot.com/2011/12/sweet-pastry.html" target="_blank">Sweet pastry</a> (about 250g)<br />
2 apples (braeburn)<br />
handful of cranberries<br />
glass of mulled wine<br />
80g sugar<br />
<br />
For the apple & cranberry mix<br />
<br />
Peel and chop the apple into 1/2 cm cubes.<br />
<br />
Place the mulled wine, sugar and cranberries in a pan and bring to the boil. reduce to a simmer and allow liquid to reduce until syrup consistency. Stir in the apple and allow to cool.<br />
<br />
Roll out the pastry to 1/8 in thick and use a small pastry cutter to cut out your bases. add them t a small greased muffin tin and press. Add a teaspoon of apple / cranberry mix and bake in oven at 180C until done.<br />
<br />
DevourAnonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-70768539368255817872011-12-08T10:12:00.000-08:002011-12-24T10:08:47.351-08:00Dutch Apple Tart<div class="separator" style="clear: both; text-align: center;"><a href="http://thumbs.ifood.tv/files/Dutch%20Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://thumbs.ifood.tv/files/Dutch%20Tart.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of ifood.tv</div><br />
<br />
Upon request for Kelvyn (and for the express benefit of Pip), I hereby present one of my favourite incarnations of apple pie - the Dutch apple tart. It presents a topped presentation approach to the apple pie, which differs from the usual apple pie that we all know and love - but do not be fooled - this recipe is just as (if not more) delicious, and can be presented and devoured in similar ways. Its pretty cheap to produce, and if you can come accross free apples *cough* then its even better. I do however reccomend you try eating this dish with<a href="http://chefsdesserts.blogspot.com/2010/03/cognac-cinnamon-creme-anglaise.html" target="_blank"> cinnamon & cognac anglais</a>, or <a href="http://chefsdesserts.blogspot.com/2011/11/butterscotch-sauce.html" target="_blank">butterscotch sauce</a>. Normal custard varieties will suffice as an accompaniment, but these sauces will maximise your pleasure.<br />
<br />
Hope this serves you well Kelv & Pip. It's delicious.<br />
<br />
Ingredients (makes a medium sized apple tart in a flan dish)<br />
<br />
250g <a href="http://chefsdesserts.blogspot.com/2011/12/sweet-pastry.html" target="_blank">sweet shortcrust pastry</a> (or a prebought flan dish)<br />
1 tsp. cinnamon<br />
4 cooking apples, peeled and sliced (or 6-8 eating apples)<br />
shot of brandy<br />
3 tbsp brown sugar<br />
tbsp butter<br />
<br />
Directions<br />
<br />
Preheat oven to 180C<br />
<br />
Roll out the sweet pastry and add to a greased flan dish. Blind bake the flan case and allow to cool and dry. Cut each apple in half vertically, then slice up the apples into even slies and layer on top of the flan case, overlapping as they go. You'll build a veritable mountain of apple slices, here - make sure they line the outside as evenly as the middle - the tip here is to work inwards. When all your apples are added, sprinkle with cinnamon , then put in the oven for about 20 mins, until apples begin to soften and colour. At this point leave the tart in the oven, and in a pan add the butter until metled then fold in the sugar until a uniform paste is reached. add the brandy and cook until alcohol has burned off (about 20 seconds). Pull out the tart and glaze with the sauce, then return to the oven for a further 10-15 mins until cooked. Pull out and allow to cool.<br />
<br />
Portion and serve. If you need ot reheat each slice just sprinkle a littel sugar and a tsp of butter and return to oven until warm.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-3092922058561866162011-12-04T12:31:00.000-08:002011-12-04T14:01:53.874-08:00Amaretti<div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/2/27/Amaretti_gobeirne.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://upload.wikimedia.org/wikipedia/commons/2/27/Amaretti_gobeirne.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of wikipedia</div><br />
Amaretti are probably one of my favourite of the festive biscuits, just because I adore amaretto, and all things almond flavoured. They are remarkably easy to make and if made just before the festive period you can give them away as gifts which will be gratefully recieved. With this in mind you may have to make a double or triple batch, as they may soon vanish after the tasting begins...<br />
<br />
Theyre ideal as an after dinner coffee token, or with elevenses or afternoon tea. Or whenever you feel the craving...<br />
<br />
Ingredients<br />
<br />
340g/12oz ground almonds<br />
340g/12oz caster sugar<br />
4 eggs, whites only<br />
30ml/1fl oz amaretto liquor<br />
butter, for greasing<br />
<br />
Preparation<br />
<br />
Preheat the oven to 170C/325F/Gas 3.<br />
In a large bowl beat the egg whites until firm.I reccomend using a light whisk for this as youll gain more speed and also more activity and air for the whites.<br />
<br />
Mix in the almonds and sugar gently one spoonful at a time, with about 30 seconds gentle beating in between.<br />
<br />
Add the amaretto in a steady stream, still gently beating.<br />
<br />
Place some greaseproof paper on a baking sheet lightly brushed with butter.<br />
<br />
You can use a teaspoon to deploy the mixture in small amounts onto the tray, but i reccomend using a small nozled piping bag- youll get a more consistent finish.<br />
<br />
Bake for approximately 15 minutes until golden brown. Allow to cool and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-12699771581908925372011-12-02T20:55:00.000-08:002011-12-03T00:33:11.023-08:00Kirschentorte (The original black forest gateaux)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjR0cTjPW0WOltgDL1vXa3hbnTpOd5Gy1ef-YiXdl7RnoDNqCbOc61sYqgIOY1A6WThyphenhyphensqWVOweB6V5CaO5WhUKIU7eqC9trlbOl1ptCgsVQNP-ktypQKfypImpdAfWPC0yat65TLfV4s/s1600/Kirschentorte.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjR0cTjPW0WOltgDL1vXa3hbnTpOd5Gy1ef-YiXdl7RnoDNqCbOc61sYqgIOY1A6WThyphenhyphensqWVOweB6V5CaO5WhUKIU7eqC9trlbOl1ptCgsVQNP-ktypQKfypImpdAfWPC0yat65TLfV4s/s320/Kirschentorte.png" width="320" /></a></div><br />
<br />
Kirschentorte is I suppose the original "black forest gateaux" its main flavours containing cherries, kirsch and chocolate. oddly enough im a big fan of both chocolate and cherries, so its probably why I love this torte so much.<br />
<br />
I remember first making one of these for a fathers day menu a good few years back. The pic above is of that very same day. The kirschentorte itself isnt dificult to make but it does take a bit of time. That said once you get there and you see the finished behemoth cake you'll be more than fairly pleased with yourself.<br />
<br />
You will need<br />
<br />
(for the cake section)<br />
<br />
<br />
6 Large Eggs<br />
8 oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Graulated Sugar<br />
1 tsp. Pure Vanilla Extract<br />
8 oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Self raising flour<br />
1 oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Cocoa Powder<br />
<br />
For the Cherry compote<br />
<br />
12 fl oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Water<br />
12 oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Granulated Sugar<br />
8 oz.<span class="Apple-tab-span" style="white-space: pre;"> </span>Dark or Sour Cherries (pitted)<br />
4 fl oz.Kirsch (Cherry Liqueur)<br />
<br />
For the cream filling<br />
<br />
250ml double or whipping cream<br />
4 tbsp caster sugar<br />
1 tbsp vanilla essence<br />
<br />
Decoration:<br />
<br />
8 oz grated dark chocolate<br />
Extra cherries (optional)<br />
<br />
Preparation:<br />
<br />
(cake)<br />
Preheat oven to 180C<br />
<br />
Add eggs sugar and vanilla in mixing bowl and beat quickly until the volume has tripled. I would advise using a mixing machine or electric whisk or you may lose al feeling in your arm. While the eggs are beating, sift in the flour and the cocoa in 3 same sized amounts. It will take about 8-10 mins with an electric whisk.<br />
<br />
When mixed seperate the mix into 3 equal sized amounts and cook each section seperately in a sprung cake tin. When you have three of these cooked allow to cool. These can be cooked a day in advance to save yourself some intensive labour.<br />
<br />
For the cherry compote<br />
<br />
Combine the water and sugar in a pan and bring to the boil gently stirring occasionally. Add the cherries to a heat proof bowl and pour over the syrup. When the mixture has cooled a little add the kirsch. Cover bowl with clingfilm and allow to cool throughly.<br />
<br />
For the cream<br />
<br />
Whip the cream adding the vanilla essence first and then add the sugar gradually until the sugar has been added and the mixture has formed stiff peaks<br />
<br />
Assembly<br />
<br />
Drain the cherries from the syrup (keeping both cherries and syrup). Take each cake section one for the bottom layer and the other two will perform middle and top. Brush the top of each cake section with the syrup and add a third of the cherries for each bit. Sprinkle about 2 oz of the grated chocolate to each layer and spread about a quarter of the whipped cream over the top. Add second layer, repeat, then for the third layer place third cake section on top to level. Ice sides of cake with remaining cream keeping a bit back for piping on top. Pipe top with rosettes and sprinkle remaining chocolate over the cake. Add optional extra cherries to each rosette if you wish.<br />
<div><br />
</div>Portion, and serve. And devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-80814174156315680502011-12-01T23:13:00.000-08:002011-12-02T19:02:05.319-08:00Brandy Snaps<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qB2nxV1xkE/TMJ9HM3cfOI/AAAAAAAABLE/rvQ6TvKatfI/s1600/IMG_5573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_4qB2nxV1xkE/TMJ9HM3cfOI/AAAAAAAABLE/rvQ6TvKatfI/s320/IMG_5573.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of kinbaskitchen.com</div><br />
This recipe for brandy snaps is a simple one. I've seen some complex ones in my time and often wonder why so much effort and complexity is applied to something so simple - they always taste the same. Granted some have a netter depth of flavour, but in the long run i dont think it matters an awful lot to the home cook. Even professionally, little things like brandy snaps are a "job on the side".<br />
<br />
Surprisingly theres no brandy. Theres no means to say you cant add a tabslepoon or two to the mix, just be mindful of the wetness of it when using it. If you want the curled professional "tuile" appearance of these brandy snaps, by all means use a stencil for the paste. If you prefer the more rustic approach, by all means folow the directions below.<br />
<br />
Be sure to treat yourself to a brandy whilst making these. It is after all a festive treat.<br />
<br />
Ingredients (makes a very generous batch)<br />
<br />
250g of Soft butter<br />
250g of Golden syrup or Glucose<br />
250g of Flour<br />
250g of Sugar<br />
Pinch of ground ginger<br />
<br />
Melt together the butter, golden syrup and sugar<br />
Blend in the flour bit by bit and ginger<br />
<br />
Place a tablespoon full on a silicone mat and bake at 190 C for 4 to 5 minutes until golden brown. While still warm allow to cool further curled on a rolling pin for a tuile finish. Otherwise just leave flat. Its up to you. If youw ant to go the whole hog, while almost cool but still malleable, by all means roll and mould around a wooden spoon. For top notch presentation on service pipe cinnamon & honey creme fraiche or chantillly cream into them. Oh, and have a glass of brandy also. It would be rude not to.<br />
<div><br />
<span class="Apple-style-span" style="background-color: #fcffe8; color: #222222; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;"> NNA9UKB6QQJZ</span></div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-7374429935870291642011-12-01T22:54:00.000-08:002011-12-02T08:23:42.354-08:00Cantucci<div class="separator" style="clear: both; text-align: center;"><a href="http://image.shutterstock.com/display_pic_with_logo/11083/11083,1204735523,2/stock-photo-italian-cookies-cantucci-10121995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://image.shutterstock.com/display_pic_with_logo/11083/11083,1204735523,2/stock-photo-italian-cookies-cantucci-10121995.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">image courtesy of shutterstock.com</div><br />
<br />
Cantucci are a wonderful type of <a href="http://chefsdesserts.blogspot.com/2011/12/biscotti.html" target="_blank">biscotti</a> that are good for a variety of occasions, such as elevenses, afternoon tea, to have with the occasional coffee, or as a dipping medium for other "dippy" desserts such as <a href="http://chefsdesserts.blogspot.com/2011/11/chocolate-mousse.html" target="_blank">chocolate mousse</a>, <a href="http://chefsdesserts.blogspot.com/2010/03/lemon-posset.html" target="_blank">lemon posset</a> or ice cream.<br />
<br />
These are even more indulgent than regular <a href="http://chefsdesserts.blogspot.com/2011/12/biscotti.html" target="_blank">biscotti,</a> and so are even naughtier. They are however very well suited to this time of year and in particular the festive season, sue to their wonderful sweet indulgent flavours. That said they are enjoyed year round.<br />
<br />
500g Sugar<br />
4 Eggs<br />
Vanilla essence<br />
500g Plain flour<br />
2 teaspoons of bicarbonate of soda<br />
Pinch of salt<br />
250g of flaked almonds or Hazelnuts<br />
250g of dried fruit<br />
<br />
Whisk eggs and sugar until creamy and form soft peaks<br />
<br />
Add all the other ingredients<br />
<br />
Form mixture into a large sausage<br />
<br />
Place upon a silicone mat, and allow to prove for 20 minutes<br />
<br />
Bake for 20 minutes at about 180C<br />
<br />
Allow cooling before slicing into biscuits<br />
<br />
Rebake for a further 10 to 15 minutes.<br />
<br />
Devour.<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-66285416502672640952011-12-01T22:46:00.000-08:002011-12-01T22:46:54.765-08:00Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="http://castbakery.com/catalog/images/Biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://castbakery.com/catalog/images/Biscotti.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of castbakery.com</div><br />
Biscotti are wonderful little nibbles that provide a wonderful accompaniment to a variety of occasions, from elevenses, the casual beverage or afternoon tea. They also provide a good medium for many other dessert accompaniment such as <a href="http://chefsdesserts.blogspot.com/2010/03/lemon-posset.html" target="_blank">lemon posset</a> and similar "dippy" style desserts like ice cream, and <a href="http://chefsdesserts.blogspot.com/2011/11/chocolate-mousse.html" target="_blank">chocolate mousse</a>.<br />
<br />
Theyre perfect this time of year, because they fit the profile along with many other sweet and naughty but nice treats that we all indulge in during the festive period.<br />
<br />
You will need:<br />
<br />
250g of flour<br />
65g of coco powder<br />
1 Teaspoon of baking powder<br />
100g of chocolate buttons<br />
150g of pistachio nuts<br />
<br />
Blend the above into a mix<br />
<br />
Then take...<br />
<br />
100g of softened butter<br />
225g of soft brown sugar<br />
2 eggs beaten<br />
<br />
Cream the butter and sugar<br />
<br />
Add eggs slowly<br />
<br />
Fold in the first mix to form dough<br />
<br />
Rest for 20 minutes<br />
<br />
Cook in a lined tin for 30 minutes at 180 degrees or until knife comes out clean<br />
<br />
Allow to cool then slice into fingers when cold.<br />
<br />
Most importantly enjoy!<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-88444517246683642802011-11-29T10:42:00.000-08:002011-11-30T09:27:24.191-08:00Galia Melon Pearls in Pink Champagne Jelly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivH4CaCCGwpr3x5qpciPWyUE2ok6AEqGEjc-9wmmNU5hGWHm_OjmlkRfx2pSWhrZvSshkt0R9gDj0XB2vJS9dCr4J6tGJ7QL1ygykGg0AmrZceh2sa0mSxkqMsJ4y1S9wiACz270v6ppLm/s1600/Image012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivH4CaCCGwpr3x5qpciPWyUE2ok6AEqGEjc-9wmmNU5hGWHm_OjmlkRfx2pSWhrZvSshkt0R9gDj0XB2vJS9dCr4J6tGJ7QL1ygykGg0AmrZceh2sa0mSxkqMsJ4y1S9wiACz270v6ppLm/s320/Image012.jpg" width="240" /></a></div><br />
This dessert is often also used as a starter as it crosses those borders as many fruit dishes tend to do. That said it is a bit of a crowd pleaser and service wise it means preparing beforehand and then simply pulling out of the fridge. The recipe isn't set in stone, you can easily add other fruits that complement melon quite well, and you don't have to use galia melons either. You can use cantelope or honeydew if you wish, or a combination of them, for a variety of colours and textures.<br />
<br />
More often than not this appeared on our xmas menus, basicaly because its one of those things that can be done in advance, and during service it was a case of getting it out of the chiller, and dressing up (which could be left to service & waiting on staff, whilst we tackled bigger fish that we had to fry - sometimes literally).<br />
<br />
<br />
Makes about 6/7 so divide by two for family sized servings<br />
<br />
<b>Ingredients</b><br />
<br />
700ml of warm stock syrup (heated water & sugar - would reccomend about 200g sugar)<br />
150ml of 14% abv Pink Cava (or similar)<br />
24 Gelatine leaves soaked<br />
Mixed Melon balls ½ Cantaloupe and Galia if winter time use Rock melons. You can buy these frozen to cheat / save time. Bear in mind though that fresh melon tastes alot better.<br />
<br />
<b>Optional Garnish Ideas</b><br />
Sprig of lavender per flute for garnish. You can use rosemary for an alternative or mix the two.<br />
Orange / lemon / lime zest<br />
Strawberries<br />
Black / Maraschino cherries<br />
Cranberries<br />
Pomegranites<br />
Raspberries<br />
Blueberries<br />
Hibiscus flowers<br />
<br />
Lavender flowers can be used atop the flutes, as can twists of orange, lemon or lime. The fragrance sets the tone for the dish quite well also, in combination with strawberry roses or other garnishes it is quite a sensory treat.<br />
<br />
<b>Equipment:</b><br />
<br />
Champagne flutes<br />
Melon baller<br />
Saucepan<br />
<br />
Melt soaked gelatine into the syrup<br />
<br />
Use melon baller to pearl melon flesh after de-seeding. Any left over melon flesh put to one side for fruit salads or fruit soups.<br />
<br />
Place melon pearls into flutes along with the lavender sprig and any other garnishes you want set into the Jelly.<br />
<br />
Add Cava to the gelatine mixture<br />
<br />
Pour over the melons and leave to set for about 3 or 4 hours.<br />
<br />
Serve.<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-84602558834337470202011-11-29T05:42:00.000-08:002011-12-24T10:09:39.759-08:00Classic Plum Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvboJ_UGkmq2YjW-VX5noKBL-_ak5btO8WBb45uODltDBr628qgZ3czJt5NHUTc8XnkSj3mm2aXwCj8LWZtq8K5VEZ1jWMP9s1VwosdBE6aTVLa1YhHYi0VTXMqKaDQemIIzxjkGvV6x6B/s1600/IMG_0538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvboJ_UGkmq2YjW-VX5noKBL-_ak5btO8WBb45uODltDBr628qgZ3czJt5NHUTc8XnkSj3mm2aXwCj8LWZtq8K5VEZ1jWMP9s1VwosdBE6aTVLa1YhHYi0VTXMqKaDQemIIzxjkGvV6x6B/s200/IMG_0538.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5B7Zrj3Rn8aUlQ0uwyYgQjQZ5zFN10X_236UCJb_iMT2Z3wvmP1OQOGl2npM9SHRRafaSwuslzBiEhS3fekBSOzOhvYr7nQFO7G57G1HR8dUT_dxC0LG2MsYkE6Ccj8H1j4VaC8akXAr/s1600/IMG_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5B7Zrj3Rn8aUlQ0uwyYgQjQZ5zFN10X_236UCJb_iMT2Z3wvmP1OQOGl2npM9SHRRafaSwuslzBiEhS3fekBSOzOhvYr7nQFO7G57G1HR8dUT_dxC0LG2MsYkE6Ccj8H1j4VaC8akXAr/s200/IMG_0537.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">Before and after glazing</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This recipe is one I've been thinking about doing for a while - although my thoughts had oriented around a plum and rosemary tart, this is one that i think could be adapted to incorporate such an animal. That said, praise be to this dessert anyway as its startlingly good on its own, full of late autumn and winter promise. With the added boon of finding some reduced plums in the supermarket yesterday, I am more than happy that this is an omen of good things.<br />
<br />
No road to wonderfulness is easy however, and this recipe does take a bit of time. That said, it is more than well worth the wait (and the weight, he chuckles). You wont be disappointed.<br />
<br />
<br />
500g of <a href="http://chefsdesserts.blogspot.com/2011/12/sweet-pastry.html" target="_blank">sweet pastry</a><br />
800g of plums halved and stones removed<br />
A little icing sugar<br />
2 tablespoons of apricot jam<br />
1 tablespoon of brandy<br />
Creme patisserie (see below)<br />
<br />
Crème patissiere<br />
<br />
2 egg yolks<br />
60g caster sugar<br />
40g of Corn flour<br />
350ml of milk<br />
1 vanilla pod split and scraped<br />
<br />
Method<br />
<br />
Blind bake the pastry case, and dry out (you can cheat and buy one, i wont tell)<br />
<br />
Cream together the egg yolks and sugar then work in the corn flour <br />
<br />
Bring milk and vanilla pod to the boil then allow to cool slightly<br />
<br />
Pour the milk onto the eggs and whisk (using a bain marie)<br />
<br />
Rinse out the pan return the custard to the heat and cook out gently stir all the time do not over cook and scramble, do not allow the mix to stick and burn<br />
<br />
Spread crème patissiere onto the flan case<br />
<br />
Roast the plum halves cup side upper most, sprinkle with icing sugar cook for 20 minutes<br />
<br />
Arrange the plums on the tart<br />
<br />
Heat up the apricot jam and brandy and glaze the plums <br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-2096627688023440567.post-65579790586310491032011-11-24T23:19:00.000-08:002011-11-24T23:19:45.957-08:00Xmas Pudding<div class="separator" style="clear: both; text-align: center;"><a href="http://99holidays.com/files/images/english-christmas-pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://99holidays.com/files/images/english-christmas-pudding.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image provided courtesy of 99holidays.com</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I have used this xmas pudding recipe several times, and although it may seem extensive and elaborate, every ingredient here has its place in the recipe. It works really well, and provided you make them well enough in advance the flavour will mature just how you need it to.<br />
<br />
I apreciate it takes a while to make. but thats the general rule with xmas pudding. The longer it takes... the more flavour and enjoyment youll get out of it.<br />
<br />
Ingredients:<br />
Makes two medium puddings<br />
<br />
225g of pitted and chopped prunes<br />
225g of raisins<br />
225g of sultanas<br />
225g of dried apricots, chopped<br />
110g of fresh whole-meal breadcrumb<br />
1 medium Bramley apple peeled, cored and grated<br />
1 orange juiced and zested<br />
1 teaspoon of ground cinnamon<br />
1 teaspoon of nutmeg<br />
1 teaspoon of mace<br />
½ teaspoon of ground cloves<br />
1 teaspoon of allspice<br />
½ teaspoon of ground cardamom (shells discarded)<br />
3 tablespoon of Walnut oil<br />
4 tablespoon of apple juice<br />
2 tablespoon of clear honey<br />
4 eggs beaten<br />
75ml of Brandy<br />
75ml of whisky<br />
150ml of sherry<br />
100g of marmalade<br />
<br />
Preparation:<br />
<br />
Put all the dried fruit with the whisky and marinade for 24 hours<br />
<br />
Add to this the bread crumbs, nut oil, apple, orange juice and its zest and all the spices in a large bowl and mix thoroughly<br />
<br />
Put apple juice, honey, eggs, brandy, sherry and marmalade into a blender and blitz till smooth liquid<br />
<br />
Mix with the dry ingredients<br />
<br />
Leave for 24 hours , cover in a cool place<br />
<br />
Grease two 500ml pudding basin and a disc of grease proof paper on the base of the basins<br />
<br />
Divide the mix between the two<br />
<br />
Cover the top with grease proof top with a pleat to allow for expansion, tie off and cover with tin foil<br />
<br />
Put in a sauce pan or steamer and cook for 5 hours check water levels regularly.<br />
<br />
Allow to cool and leave in a cool dry place to mature. You can eat them right away, but best left for a month or two to mature to enjoy properly.<br />
<br />
Upon service douse with whisky or brandy and ignite until flames have dispersed. Serve with brandy sauce or similar.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0