500g carrots, peeled and cut into small pieces
110g peeled onions
220g cashe nuts, finely ground
125g white breadcrumbs
7 tb fresh chopped dill
3.5 tb vege oil
150g dried puy lentils, washed
3 large juicy oranges
12 cardamom pods, split down one side, but not opened
2-3 garlic cloves, crushed
2.5 tsp pomegranate molasses
salt and pepper to taste
fresh dill and pomegranate seeds
Preheat oven to 200. Blend carrot and onion until very fine and then put into a bowl with nuts, crumbs and 4 tb of dill together with seasoning. mix well until the mixture is moist and clumping together.
Grease and line 2 20cm sandwich tins with baking paper. Divide the carrot mixture equally between the tins and press down well. Brush generously with oil - 1.5 tb for each tin
Bake for about 35 mins. it should be firm and quite crispy on top. let it stand for 5mins thent urn out onto a flat surface to serve.
While the fan is cooking, make the lentil mixture. Put lentils in saucepan, add peel of half an orange and 6 cardamom pods. Cover with boiling water and add salt. Bring to the boil, cover and simmer for about 15-20mins until al dente.
Combine crushed garlic, 3 tb orange juice, 1 tsp pomegranate molasses, 3 tb chopped dill and 1/2 tb vege oil. Season well with salt and freshly ground black pepper.
When the lentils are cooked, removed the pod and peel, drain well and mix immediately with the dressing. Put to one side.
To make the sauce, grate the zest from one orange and put into a small saucepan. Juice all remaining oranges and add to the pan, together with the remaining 6 cardamom pods, 1.5 tsp pomegranate molasses and water.
Bring to the boil then simmer until the mixture has reduced by about 2/3. Remove from heat and it should thicken to a thick runny consistency.
To serve, cut each circle of carrot and cashew into eight wedges. Top each mound of lentils with flour overlapping wedges of carrot, crispy side up, to make a fan. Drizzle the plate with the orange and cardamom sauce and garnish with dill and pomegranate seeds.
Saturday, 15 November 2008
Leek and Chestnut purses with ginger and red pepper relish
2-2.5 tb olive oil
100g leeks, trimmed and finely chopped
50g aborio rice
30ml dried white wine
325-375 vege stock
60g chestnuts (vacuum packed), roughly chopped
2 tb soya cream
300g filo pastry, defrosted and cut into 24 x 12cm squares
For the relish
1 large red pepper (ready roasted from jar)
2 tsp fresh ginger, finely grated
pinch of caster sugar to taste
Preheat oven to 200l. Heat 1 tb olive oil in a med saucepan and lightly fry the leeks until soft and golden. Stir in the rice, coating well. Add the wine and bring to the boil. Add 175ml warm stock, enough to cover the rice.
Cover the pan and simmer on a low heat until liquid is absorbed. Add 175ml of warm stock and the chestnuts, and bring to the boil Cover the pan then simmer for 10-12 mins until the rice is just cooked (add extra stock if it starts to stick to the pan)
Stir in the cream and season well with salt and pepper. Set aside until needed. Using the remaining oil. lightly brush one filo square, placing another one on top to form an eight pointed star. Brush the tips lightly with oil.
Place 2 tsp of the mixture in the middle and pull up the edges of the pastry to form a purse. Place on a baking tray in the oven and bake for 15mins until golden.
To make the relish, mix the pepper with the ginger and sugar, blending well. For a finer sauce, add a little water and put the mixture through a sieve. Serve a good tb of relish with each portion of purses.
100g leeks, trimmed and finely chopped
50g aborio rice
30ml dried white wine
325-375 vege stock
60g chestnuts (vacuum packed), roughly chopped
2 tb soya cream
300g filo pastry, defrosted and cut into 24 x 12cm squares
For the relish
1 large red pepper (ready roasted from jar)
2 tsp fresh ginger, finely grated
pinch of caster sugar to taste
Preheat oven to 200l. Heat 1 tb olive oil in a med saucepan and lightly fry the leeks until soft and golden. Stir in the rice, coating well. Add the wine and bring to the boil. Add 175ml warm stock, enough to cover the rice.
Cover the pan and simmer on a low heat until liquid is absorbed. Add 175ml of warm stock and the chestnuts, and bring to the boil Cover the pan then simmer for 10-12 mins until the rice is just cooked (add extra stock if it starts to stick to the pan)
Stir in the cream and season well with salt and pepper. Set aside until needed. Using the remaining oil. lightly brush one filo square, placing another one on top to form an eight pointed star. Brush the tips lightly with oil.
Place 2 tsp of the mixture in the middle and pull up the edges of the pastry to form a purse. Place on a baking tray in the oven and bake for 15mins until golden.
To make the relish, mix the pepper with the ginger and sugar, blending well. For a finer sauce, add a little water and put the mixture through a sieve. Serve a good tb of relish with each portion of purses.
*(Xmas Gift) Cranberry and Orange Vodka
250g fresh or frozen cranberries
Pared zest of 2 oranges
175-200g caster sugar
1 litre unbranded vodka
Put the cranberries into a shallow dish and stab them with a fork, but don't reduce to a mush. Put them into 2 sterilised, wide-necked jars with lids, with the strips of orange zest and the sugar. Pour over the vodka, seal and leave somewhere dark for 2 weeks, shaking the jar now and then (about once a week) until the sugar has dissolved.
Strain the liquid through a muslin-lined sieve into a jug, decant into sterilised bottles, seal and label. (either 2 500ml bottles of 4 x 250ml bottles)
Decorate the bottles with a ribbon, and give as a present with some shot glasses.
Pared zest of 2 oranges
175-200g caster sugar
1 litre unbranded vodka
Put the cranberries into a shallow dish and stab them with a fork, but don't reduce to a mush. Put them into 2 sterilised, wide-necked jars with lids, with the strips of orange zest and the sugar. Pour over the vodka, seal and leave somewhere dark for 2 weeks, shaking the jar now and then (about once a week) until the sugar has dissolved.
Strain the liquid through a muslin-lined sieve into a jug, decant into sterilised bottles, seal and label. (either 2 500ml bottles of 4 x 250ml bottles)
Decorate the bottles with a ribbon, and give as a present with some shot glasses.
Chocolate and black stacks
125g sugar
2 blackcurrant tea bags
8 large free-range egg yolks
200g good quality plain chocolate
125ml single cream
568ml carton double cream
300g fresh or frozen blackberries
edible gold leaves
Put the sugar, 125ml water and the tea bags in a pan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Leave to cool and infuse. remove and discard the tea bags.
place the egg yolks in a mixer, whisk at high speed, and slowly trickly in the blackcurrant syrup until light and fluffy. Put 100g of the chocolate and the single cream in a bowl set over a pan of simmering water and heat gently until melted, stirring occasionally. Fold the chocolate cream into the egg mixture. whip the double cream to soft peaks and fold into the egg and chocolate mixture. Leave to set in the fridge.
For the chocolate discs, put the remaining chocolate in a bowl set over a suacepan of gently simmering water and allow to melt. Brush a thin layer of the melted chocolate on a sheet of acetate. Set in the fridge. Cut into 30 x 6cm discs using a 6cm plain biscuit cutter.
Fill a piping bag with the chocolate mousse. Put 10 chocolate discs on a large tray and pipe small balls to mousse to cover each 1 (balls being about the size of your thumb nail). Lay a second disc on top and some berries, then top with a final disc. Pipe over a little more mousse and add a few more berries. Chill until needed (up to 8 hours). To serve, transfer onto plates and decorate with gold leaf.
2 blackcurrant tea bags
8 large free-range egg yolks
200g good quality plain chocolate
125ml single cream
568ml carton double cream
300g fresh or frozen blackberries
edible gold leaves
Put the sugar, 125ml water and the tea bags in a pan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Leave to cool and infuse. remove and discard the tea bags.
place the egg yolks in a mixer, whisk at high speed, and slowly trickly in the blackcurrant syrup until light and fluffy. Put 100g of the chocolate and the single cream in a bowl set over a pan of simmering water and heat gently until melted, stirring occasionally. Fold the chocolate cream into the egg mixture. whip the double cream to soft peaks and fold into the egg and chocolate mixture. Leave to set in the fridge.
For the chocolate discs, put the remaining chocolate in a bowl set over a suacepan of gently simmering water and allow to melt. Brush a thin layer of the melted chocolate on a sheet of acetate. Set in the fridge. Cut into 30 x 6cm discs using a 6cm plain biscuit cutter.
Fill a piping bag with the chocolate mousse. Put 10 chocolate discs on a large tray and pipe small balls to mousse to cover each 1 (balls being about the size of your thumb nail). Lay a second disc on top and some berries, then top with a final disc. Pipe over a little more mousse and add a few more berries. Chill until needed (up to 8 hours). To serve, transfer onto plates and decorate with gold leaf.
Pumpkin, leek and brie tart
300g butternut squash
1 tb olive oil
2 leeks, washed and finely slived
1 tb butter
4 large free-range eggs
150ml double cream
150ml milk
80g cornish brie, sliced
4 tb grated parmesan
freshly grated nutmeg
for the pastry
200g plain flour, sifted, plus extra for dustin
100g butter, chilled and diced
Preheat oven to 180. Cut pumpkin into large chunks, toss in oli and put on a baking tray. Bake for 30mins, turning once, until tender. Cool.
In a frying pan, saute the leeks in the butter for 5mins, until softened. Meanwhile, make the pastry. in a food processor, whizz the flour, diced butter and a pinch of salt for about 10 secs, until the mixture forms coarse crumbs. Slowly add 4-5 tb ice-cold water, pulsing, until it comes together in a ball. Wrap in cling film and chill for 30mins.
Turn the oven up to 190. Roll out the pastry on a floured work surface, and use to line a 23cm round fluted tart tin. Line with baking paper and fill with baking beans. Bake for 10mins, then remove the beans and bake for a further 4mins. reduce the oven to 160.
Whisk the eggs, cream and milk in a bowl. Cut the pumpkin into bite-size pieces and scatter over the tart base along with the leeks. Lay the Brie on top and spoon over the parmesan, then gently pour over the egg mixture. Season generously with salt, pepper and nutmeg and bake for 30-35mins or until set. Stand for 15mins before serving.
1 tb olive oil
2 leeks, washed and finely slived
1 tb butter
4 large free-range eggs
150ml double cream
150ml milk
80g cornish brie, sliced
4 tb grated parmesan
freshly grated nutmeg
for the pastry
200g plain flour, sifted, plus extra for dustin
100g butter, chilled and diced
Preheat oven to 180. Cut pumpkin into large chunks, toss in oli and put on a baking tray. Bake for 30mins, turning once, until tender. Cool.
In a frying pan, saute the leeks in the butter for 5mins, until softened. Meanwhile, make the pastry. in a food processor, whizz the flour, diced butter and a pinch of salt for about 10 secs, until the mixture forms coarse crumbs. Slowly add 4-5 tb ice-cold water, pulsing, until it comes together in a ball. Wrap in cling film and chill for 30mins.
Turn the oven up to 190. Roll out the pastry on a floured work surface, and use to line a 23cm round fluted tart tin. Line with baking paper and fill with baking beans. Bake for 10mins, then remove the beans and bake for a further 4mins. reduce the oven to 160.
Whisk the eggs, cream and milk in a bowl. Cut the pumpkin into bite-size pieces and scatter over the tart base along with the leeks. Lay the Brie on top and spoon over the parmesan, then gently pour over the egg mixture. Season generously with salt, pepper and nutmeg and bake for 30-35mins or until set. Stand for 15mins before serving.
* Chicken tart with leeks and gruyere
Preheat the oven to 200. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess.
Prick the base all over with a fork and chill in the fridge for 10mins. Line the pastry with kitchen foil and baking beans and bake 10mins. remove beans and foil and return to the oven for a further 5mins, until the pastry is a pale biscuit colour.
Turn the oven temp down to 180. Heat a frying pan with 1 tb olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5mins, until tender. Spread the base of the tart with 2 tb whilegrain mustard, then top with the herby leek mixture.
Shred 110g cooked chicken (roast chicken) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g gruyere, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 mins, until set and golden. Carefully remove from the tin. Serve with a green salad.
Prick the base all over with a fork and chill in the fridge for 10mins. Line the pastry with kitchen foil and baking beans and bake 10mins. remove beans and foil and return to the oven for a further 5mins, until the pastry is a pale biscuit colour.
Turn the oven temp down to 180. Heat a frying pan with 1 tb olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5mins, until tender. Spread the base of the tart with 2 tb whilegrain mustard, then top with the herby leek mixture.
Shred 110g cooked chicken (roast chicken) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g gruyere, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 mins, until set and golden. Carefully remove from the tin. Serve with a green salad.
**Pork fillet stuffed with sage and chestnut
Preheat the oven to 190. in a frying pan, heat a good knob of butter and 1 tb olive oil and gently fry 1 small red onion, finely chopped for 5 mins. Add 1 garlic clove, crushed, 1 tb chopped fresh sage and 40g vacuum packed cooked chestnuts, roughly chopped and cook for a few mins.
Add the onion and chestnut mixture to a bowl with 25g fresh breadcrumbs. Season and mix well. take 450g pork fillet (1 large or 2 smaller halves), make an incision along the lengths and stuff with the chestnut mixture. Tie with string, at intervals, along the length of the pork fillet.
Heat 2 tb olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20mins. Rest for 10 mins. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.
Add the onion and chestnut mixture to a bowl with 25g fresh breadcrumbs. Season and mix well. take 450g pork fillet (1 large or 2 smaller halves), make an incision along the lengths and stuff with the chestnut mixture. Tie with string, at intervals, along the length of the pork fillet.
Heat 2 tb olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20mins. Rest for 10 mins. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.
Speedy Passionfruit Cheesecake
Crumble 150g ginger shortbread biscuits and mix with 40g melted butter and 1 tb caster sugar in a bowl. Spoon into 6 tumblers or bowls and chill in the fridge to firm up. In a bowl, mix 300g cream cheese with 200ml double cream, whipped, 3 tb icing sugar and the pulp from 6 passionfruit, reserving a little to decorate.
Spoon on top of the biscuit base and decorate with the reserved passionfruit pulp. Chill until ready to serve.
Spoon on top of the biscuit base and decorate with the reserved passionfruit pulp. Chill until ready to serve.
Individual smoked salmon terrines
500g thinly sliced smoked salmon
300g creme fraiche
100g cream cheese
5 tb lemon juice
2 tsp finely chopped fennel (optional)
3 tb olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
finely chopped fresh dill, chopped, plus extra sprigs to garnish
In a food processor, whizz 200g salmon, then add the creme fraiche and cream cheese. Scoop into a bowl and fold in 2 tb lemon juice, a pinch of salt, pepper and the fennel (if using)
Very lightly oil 8 dariole moulds and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pate between the moulds and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.
Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber on each plate.....use about 8 slices in an oval shape. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.
300g creme fraiche
100g cream cheese
5 tb lemon juice
2 tsp finely chopped fennel (optional)
3 tb olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
finely chopped fresh dill, chopped, plus extra sprigs to garnish
In a food processor, whizz 200g salmon, then add the creme fraiche and cream cheese. Scoop into a bowl and fold in 2 tb lemon juice, a pinch of salt, pepper and the fennel (if using)
Very lightly oil 8 dariole moulds and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pate between the moulds and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.
Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber on each plate.....use about 8 slices in an oval shape. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.
Passion lemon curd creams
50g white chocolate, broken into pieces
200ml pot creme fraiche
1 tb lemon juice
2/5 tb lemon curd
1/2 x 250g tub mascarpone cheese
10-12 raspberries
1 passionfruit, halved
Melt choc in the microwave or over water. Draw several hearts on baking parchment with a pencil, then pipe over the outlines with a little of the melted chocolate. Drizzle in a little more of the chocolate to fill in the shapes with a lacey effect. leave the hearts in a cool place to set (not in the fridge)
Beat the creme fraiche, lemon juice and 1 tb of the lemon curd together, fold in the mascarpone, then gently swirl through the rest of the lemon curd to give lemon streaks.
Divide the raspberries between two glasses, press lightly against the sides, then spoon over the passion fruit pulp and seeds. Spoon over the lemon curd cream. Top each dessert with a chocolate heart and serve.
200ml pot creme fraiche
1 tb lemon juice
2/5 tb lemon curd
1/2 x 250g tub mascarpone cheese
10-12 raspberries
1 passionfruit, halved
Melt choc in the microwave or over water. Draw several hearts on baking parchment with a pencil, then pipe over the outlines with a little of the melted chocolate. Drizzle in a little more of the chocolate to fill in the shapes with a lacey effect. leave the hearts in a cool place to set (not in the fridge)
Beat the creme fraiche, lemon juice and 1 tb of the lemon curd together, fold in the mascarpone, then gently swirl through the rest of the lemon curd to give lemon streaks.
Divide the raspberries between two glasses, press lightly against the sides, then spoon over the passion fruit pulp and seeds. Spoon over the lemon curd cream. Top each dessert with a chocolate heart and serve.
Mustard Chicken with winter vegetables
1 chicken, about 1.8kg in weight
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorns
50g butter
100g smoked bacon lardons
3 small turnips, peeled and cut into wedges
1 tb plain flour
2 tb wholegrain mustard
3 rounded tb creme fraiche
good handful of parsley, chopped
Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. add to the pot with the herbs, peppercorns with a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1.5hours. Cool, slightly, remove the chicken to a dish, then strain the stock into a bowl.
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. cover, then simmer for 20-25mins until vegetables are tender.
Return chiclen to the pan with the mustard and creme fraiche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorns
50g butter
100g smoked bacon lardons
3 small turnips, peeled and cut into wedges
1 tb plain flour
2 tb wholegrain mustard
3 rounded tb creme fraiche
good handful of parsley, chopped
Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. add to the pot with the herbs, peppercorns with a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1.5hours. Cool, slightly, remove the chicken to a dish, then strain the stock into a bowl.
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. cover, then simmer for 20-25mins until vegetables are tender.
Return chiclen to the pan with the mustard and creme fraiche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
** Bacon & Parsley Hotcakes
100g smoked bacon lardons
100g SR flour
50g grated mature cheddar
1 tsp fresh thyme leaves or 1/2 tsp dried
2 tb chopped parsley
2 eggs
6 tb milk
sunflower oil, for frying
poached eggs and creme fraiche to serve
NOTE: you can make vegetarian ones by replacing the bacon with 100g sweetcorn and parsley with 2 tb chives
Dry fry the bacon until crisp and golden. Tip onto a plate to cool. Miz the flour, cheese, herbs, bacon, slat and pepper in a bowl. Make a well in the middle and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like.
100g SR flour
50g grated mature cheddar
1 tsp fresh thyme leaves or 1/2 tsp dried
2 tb chopped parsley
2 eggs
6 tb milk
sunflower oil, for frying
poached eggs and creme fraiche to serve
NOTE: you can make vegetarian ones by replacing the bacon with 100g sweetcorn and parsley with 2 tb chives
Dry fry the bacon until crisp and golden. Tip onto a plate to cool. Miz the flour, cheese, herbs, bacon, slat and pepper in a bowl. Make a well in the middle and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like.
Chocolate truffle star cake
For the cake
140g dark chocolate 70%, broken into pieces
140g butter, cut into pieces
2 tsp coffee granules
50g SR flour
50g plain flour
1/4 tsp bicarp soda
140g light muscovado sugar
140g golden caster sugar
1 1/2 tb cocoa powder
2 medium eggs
3 tb soured cream
For the stars
100g white choc
25g dark choc
5-6 small chocolate truffles
For the White Choc icing
100ml double cream
50g white choco, very finely chopped
1 tb boiling water
For the dark choc icing
100ml double cream
2 tsp golden caster sugar
50g dark choc, finely chopped
1 1/2 tb boiling water
the cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160. Butter and base-line a deep loaf tin (22 x 11 x 6). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
While the chocolate melts, mix both flours with the bicarb, both sugars and the cocoa. Break down any lumps in the sugar with your hands. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1.5hours, or until firm on top. let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. Make a few extra in case of breakages and wipe the cutter each time you press a star shape. When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hour to cool and thicken slightly. beat with an electric hand mixer until thick and glossy. turn the cake over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges (this can be done a day ahead and chilled)
For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.
140g dark chocolate 70%, broken into pieces
140g butter, cut into pieces
2 tsp coffee granules
50g SR flour
50g plain flour
1/4 tsp bicarp soda
140g light muscovado sugar
140g golden caster sugar
1 1/2 tb cocoa powder
2 medium eggs
3 tb soured cream
For the stars
100g white choc
25g dark choc
5-6 small chocolate truffles
For the White Choc icing
100ml double cream
50g white choco, very finely chopped
1 tb boiling water
For the dark choc icing
100ml double cream
2 tsp golden caster sugar
50g dark choc, finely chopped
1 1/2 tb boiling water
the cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160. Butter and base-line a deep loaf tin (22 x 11 x 6). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
While the chocolate melts, mix both flours with the bicarb, both sugars and the cocoa. Break down any lumps in the sugar with your hands. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1.5hours, or until firm on top. let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. Make a few extra in case of breakages and wipe the cutter each time you press a star shape. When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hour to cool and thicken slightly. beat with an electric hand mixer until thick and glossy. turn the cake over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges (this can be done a day ahead and chilled)
For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.
Melting Middle Truffles
1/2 x 450g jar Dolce de Leche caramel toffee
100g dark chocolate, chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tsp vanilla extract
about 85g cocoa powder, to coat
Make the middles first. heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hours or until very firm.
put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2mins, then add the vanilla and stir until smooth. Cool, then chill until set.
Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work the best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.
100g dark chocolate, chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tsp vanilla extract
about 85g cocoa powder, to coat
Make the middles first. heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hours or until very firm.
put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2mins, then add the vanilla and stir until smooth. Cool, then chill until set.
Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work the best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.
Layered Squash, Barley and Spinach Pie
For the Fillings
1 small butternut squash (about 1 kg), peeled and cuved
3 tb olive oil, plus a little extra for brushing
3 onions, finely chopped
3 crushed garlic cloves
100g mushrooms, sliced
85g whole cooked chestnuts, quartered
100g pearl barley
1.2L of vegetable stock
1 tb dark soy sauce
zest of 1 lemon
250g ricotta
200g full fat soft cheese
1/2 x 20g pack of sage, leaves picked and chopped
400g pack parslety, leaves chopped
For the pastry
700g plain flour
140g butter
85g white vegetable shortening
100ml milk
1 egg, beaten
fey bay leaves (optional)
Heat oven to 200 and roast butternut squash with 1 tb oil for 25-30 mins until tender, then set aside.
Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10mins until soft. Remove 2/3s then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and rasted squash. For the final layer boil the kettle, then top half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 ts salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan.
once melted, increase heat until bubbling firecely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don't worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle - big enough to line the tin with a little overhanging.
ease into the tin, pressing evenly into the corners and sides - you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the quash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves.
Heat oven to 200 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30mins, then reduce the heat to 180 and bake for a further 1hr 30mins until the pastry is golden brown and feels hard. Stand for 15-20mins while you get the rest of the meal ready - the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.
1 small butternut squash (about 1 kg), peeled and cuved
3 tb olive oil, plus a little extra for brushing
3 onions, finely chopped
3 crushed garlic cloves
100g mushrooms, sliced
85g whole cooked chestnuts, quartered
100g pearl barley
1.2L of vegetable stock
1 tb dark soy sauce
zest of 1 lemon
250g ricotta
200g full fat soft cheese
1/2 x 20g pack of sage, leaves picked and chopped
400g pack parslety, leaves chopped
For the pastry
700g plain flour
140g butter
85g white vegetable shortening
100ml milk
1 egg, beaten
fey bay leaves (optional)
Heat oven to 200 and roast butternut squash with 1 tb oil for 25-30 mins until tender, then set aside.
Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10mins until soft. Remove 2/3s then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and rasted squash. For the final layer boil the kettle, then top half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 ts salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan.
once melted, increase heat until bubbling firecely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don't worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle - big enough to line the tin with a little overhanging.
ease into the tin, pressing evenly into the corners and sides - you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the quash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves.
Heat oven to 200 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30mins, then reduce the heat to 180 and bake for a further 1hr 30mins until the pastry is golden brown and feels hard. Stand for 15-20mins while you get the rest of the meal ready - the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.
Double Choc Cheesecake
For the biscuit crust
85g hot melted butter, plus a little extra for greasing
14 plain chocolate digestives, finely crushed
For the cheesecake
3 x 300g packs full fat phili, at room temp
200g golden caster sugar
4 tb cocoa, sifted
2 tsp vanilla
3 tb tia maria
3 large eggs
284ml pot soured cream
100g bar of dark coffee chocolate, melted (like Lindt)
2-3 tb milk
284ml pot double cream
choc curls to decorate
Heat oven to 180. Line the base of a 25cm springform tin with baking parchment. Miz the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10mins.
Turn oven up to 240. Beat cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, tia maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10mins, then turn the heat down to 110 for 25-30mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hours. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.
85g hot melted butter, plus a little extra for greasing
14 plain chocolate digestives, finely crushed
For the cheesecake
3 x 300g packs full fat phili, at room temp
200g golden caster sugar
4 tb cocoa, sifted
2 tsp vanilla
3 tb tia maria
3 large eggs
284ml pot soured cream
100g bar of dark coffee chocolate, melted (like Lindt)
2-3 tb milk
284ml pot double cream
choc curls to decorate
Heat oven to 180. Line the base of a 25cm springform tin with baking parchment. Miz the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10mins.
Turn oven up to 240. Beat cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, tia maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10mins, then turn the heat down to 110 for 25-30mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hours. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.
XMAS - Stained Glass Window Biscuits
Make star/heart biscuits and with a smaller cookie cutter, cut out a smaller star/heart bit of dough and make a hole in the top of each biscuit. Crush up some boiled lollies (crush in their wrappers using a rolling pin) and put the pieces ionto the middles of the biscuits - the sweets should be level with the top of the dough.
Bake for 15-20mins or until the biscuits are golden brown and the middles have melted.
Bake for 15-20mins or until the biscuits are golden brown and the middles have melted.
Butternut Squash with sausages and chesnuts
1 large butternut squash, peeled and cubed
olive oil
cocktail sausages or chipolatas, snipped into pieces
whole chestnuts, roughly chopped
small bunch of sage
Preheat oven to 190. Toss the squash in a slug of oil along with the sausages, chesnuts and sage. Season well, tip into a tin and cook for 40mins or until the squash is tender and browned at the edges and the sausages are browned.
olive oil
cocktail sausages or chipolatas, snipped into pieces
whole chestnuts, roughly chopped
small bunch of sage
Preheat oven to 190. Toss the squash in a slug of oil along with the sausages, chesnuts and sage. Season well, tip into a tin and cook for 40mins or until the squash is tender and browned at the edges and the sausages are browned.
Subscribe to:
Posts (Atom)