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.
Saturday, 15 November 2008
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.
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