Dessert27 Sep 2012 05:58 am

This torte looks super posh – and it tastes like you’ve spent a very long time preparing it, but it’s a wonderful dessert for a dinner party as you can prepare it well in advance.

Ingredient List:
3 eggs
50g butter
75g caster sugar
40g each plain flour and unsweetened cocoa powder
2 tbsp. chocolate liquor
435g tin chestnut puree (or use homemade chestnut puree)
400g dark chocolate (plain cooking chocolate is fine)
600ml double cream
2 eggs, separated

Method:
1) Grease and line a 25cm springform tin. Preheat oven to 180C.

2) Beat the caster sugar and butter together until pale and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Sift in the flour and cocoa powder, stir to combine, then stir in the chocolate liquor. Pour into the prepared tin and bake for 7-10 minutes. Leave to cool.

3) Stir together the chestnut puree and 2 egg yolks. Finely chop the dark chocolate and place into a bowl. Heat 300ml of the cream in a saucepan until just under scalding point, pour over the chocolate and stir until combined. Leave to cool slightly, then fold into the chestnut mixture.

4) In one bowl, beat the egg whites until stiff peaks form – when you lift the beaters out of the egg whites, they will hold their shape and not flop over. In another bowl, beat the rest of the cream until soft peaks form.

5) Carefully fold the cream into the chocolate mixture, then carefully fold in the egg whites. Pour over the cooled sponge base. Chill in the fridge overnight. To serve, dip a knife into hot water and slice the torte into neat wedges.

Source: Chestnut Recipes.

Fish18 Aug 2012 01:42 am

The rustic dish pairs perfectly with crusty french bread and good wine, and can turn any night into a memorable meal.

Ingredient List:
2 tbsp butter,melted
2 lb fresh cod fillets
1 (4 oz) package Boursin or other herbed cheese, room temperature
1 (14.5 oz) can diced tomatoes with garlic, onion, and pepper, drained
Salt and ground black pepper, to taste
2 tbsp shredded Parmesan cheese

Directions:
Preheat oven to 400 degrees F.

Coat bottom of baking dish with melted butter and arrange cod fillets evenly in the dish.

Spread fillets with Boursin cheese.Pour tomatoes over fillets and season with salt and pepper. Sprinkle with Parmesan cheese and top with remaining 1 Tbsp of butter.

Bake, uncovered, for 25 minutes or until the fish is cooked through. Serve hot.

Source: Cod Recipes.

Fish18 Mar 2012 08:53 am

Sea bass makes an excellent alternative to other firm white fish, and this simple recipe keeps the flesh lovely and moist. The sauce is full of flavour, too – and it’s just as delicious cold the next day.

Ingredients List:
4 sea bass fillets, skinned and boned
50g melted butter
100g cherry tomatoes
100ml extra-virgin olive oil
Juice of 1 lemon
1 tbsp. capers, drained
1 shallot
Small handful freshly chopped basil
Salt and pepper

Preparation Method:
1) Finely chop the tomatoes and shallot. Put into a small saucepan with the oil, lemon, capers, basil and salt and pepper. To cook, just warm through for a couple of minutes.

2) Brush the sea bass with the melted butter. Season well. Place into a foil lined tin. Grill for 5-7 minutes, until flaking easily, then spoon the sauce over to serve.

Source: Sea Bass Recipes.

Dessert09 Mar 2012 11:03 am

Elderflower is a hugely distinctive flavour which is sweet and tart all at the same time. Elderflower jelly combines with raspberry cream in this simple yet sophisticated dessert – serve with biscuits or just as they are.

Ingredients List:
300g raspberries
100g caster sugar
600ml double cream
100ml elderflower cordial
2 gelatine leaves
100ml cold water

Preparation:
1) Heat the raspberries with 25g caster sugar in a small saucepan until slightly softened, but still holding their shape.

2) Heat the double cream and the remaining 75g sugar in another small saucepan. Stir, bring to the boil and simmer for 3-4 minutes, then remove from the heat. Stir in the raspberries.

3) Spoon the cream into 6 glasses and leave to set.

4) Soak the gelatine leaves in a little bit of water. Heat the elderflower cordial in a small saucepan until steaming, then squeeze excess water from the gelatine leaves and stir them into the cordial until dissolved. Stir in the cold water.

5) Carefully pour the jelly on top of the cream, then leave to set again for another 3-4 hours until the jelly is set.

Source: Jelly Recipes.

Meat&Vegetables25 Dec 2011 08:49 am

This is a brilliantly filling, thick and creamy soup perfect for serving up during the winter months with a thick slice of white, crusty bread. Sprinkle with parsley to serve.

Ingredients List:
4 slices streaky bacon
2 sticks celery
2 onions
2 carrots
1 tbsp. butter
1 400g tin creamed corn
1 400g tin sweetcorn, drained
1 litre chicken stock
6 small potatoes
500ml milk
2 tbsp. flour

Directions:
1) Finely chop the celery, carrots and onions. Cube the potatoes and chop the bacon.

2) Fry the bacon in a pan until it starts to release some oil, then add the onions, celery and carrots. Cook for around five minutes until starting to brown, then add the creamed corn, sweetcorn, butter, chicken stock and potatoes. Bring to a simmer and cook for 15 minutes.

3) Gradually mix the flour with the milk until smooth, then add to the pot. Simmer for half an hour, then serve.

Source: Sweetcorn Recipes.

Meat23 Nov 2011 02:13 pm

This is a lovely alternative to the usual Christmas dinner if you’re only cooking for a few people. A turkey crown is an economical way of cooking turkey for Christmas for just a few people, and the sweet garlic gravy is a welcome addition.

Ingredient List:
1 turkey breast crown on the bone, 2.25kg
1 whole head garlic
350ml chicken stock
Salt and pepper
Olive oil

Preparation Method:
1) Heat the oven to 180C. Place the joint skin side up in a roasting tin, then brush oil all over the breasts of the joint and sprinkle with salt and pepper.

2) Cover with foil, then put in the oven and roast for 45 minutes.

3) Place the garlic head in the roasting tin, basting it with any juices, then roast uncovered for another 1 and a half hours.

4) Put the turkey on a platter to rest, covered with foil, then scoop the fat off the pan juices and put them into a blender along with the garlic cloves and stock. Blitz until smooth, then heat until just simmering. Serve over the turkey.

Source: Turkey Recipes.

Treats06 Nov 2011 01:01 pm

These cute little donut balls are perfect for preparing in advance – simple prepare the batter and roll into balls before putting into the fridge overnight and all you need to do the next day is fry them when you’re ready to serve them. Add a scoop of cold vanilla ice cream for a comforting pudding.

Ingredient List:
- 275g plain flour
- 80g caster sugar
- 60ml rapeseed oil
- 175ml milk
- 1 egg
- 1 tbsp. baking powder
- Pinch salt
- 1 tsp. ground mixed spice
- 1 tsp. cinnamon
- 200g granulated sugar + 1 tsp. cinnamon

Directions:
- Sieve together the flour and baking powder into a large bowl.

- Mix in the sugar, mixed spice and cinnamon.

- Beat together the egg, milk and rapeseed oil. Make a well in the centre of the flour, then pour in this mixture.

- Mix the ingredients together until a smooth batter forms.

- Drop heaped teaspoonfuls of the mixture into hot oil. Fry on all sides until a deep golden brown colour.

- Mix together remaining sugar and cinnamon and roll donut balls in the mixture so that they are fully covered in sugar.

Source: Donut Recipes.

Meat20 Sep 2011 02:32 am

This impressive roast beef recipe is sure to wow your dinner guests as you bring it to the table, as you have to crack the salt shell to reach the deliciously tender meat inside. Beef is coated in English mustard and liberally covered in rock salt before being cooked for an hour in a hot oven. Try serving with a thick horseradish cream.

Ingredients:
2kg beef rolled rib joint
200g English mustard
1.25kg rock salt

Directions:
Preheat the oven to 230C and line a roasting tin with foil.

Put a thick layer of rock salt on the foil in the roasting tin. Liberally coat the beef with the mustard and press the bottom of the joint onto the salt to embed it into the joint.

Cover the beef joint with the rest of the rock salt, pressing it in to the joint. Some will fall off, but that’s okay.

Bake uncovered for 60 minutes and let the beef stand for 15 minutes.

Crack the salt shell off the beef with the back of a knife and remove it fully before slicing into portions.

Source: Beef Recipe.

Meat25 Aug 2011 03:19 am

You can’t really get more traditional than this mutton kheema curry and it is absolutely delicious. The mutton lends a deep, rich flavour to the curry, although you could use minced lamb if you don’t like the idea of mutton or if you can’t find it. Remember to remove the cinnamon stick and cardadmom pods before serving.

Ingredients:
500g mutton mince
200g tinned chopped tomatoes
1 small chopped onion
2 tbsp. plain yoghurt
1 tbsp. each of minced ginger, minced garlic and vegetable oil
2 cloves, 2 cardamom pods and 1 broken cinnamon stick
1/2 tsp. each of garam masala and chilli powder
1/4 tsp. each of caraway seeds and ground turmeric
1 tsp. salt

Directions:
1) Place half of the ginger, garlic and chilli powder into a bowl. Add the mutton mince, mix well and leave to marinate for half an hour.

2) In a deep frying pan, heat the oil to a medium temperature before adding the cardamom pods, cinnamon stick, cloves and caraway seeds. Leave to fry for thirty seconds before adding the onion, turmeric and the remaining ginger, garlic and chilli powder.

3) Add the mutton and cook until browned on all sides, around ten minutes.

4) Add the tinned chopped tomatoes, garam masala and salt, then simmer for at least twenty minutes.

5) Stir in the yoghurt before serving.

Source: Indian Curry Recipe.

Treats21 Aug 2011 08:07 am

These simple biscuits are perfect for kids parties – they’re sweet and very moreish. If you like marzipan, you’ll love these biscuits. Why not ice them with some brightly coloured royal icing or get the kids to join in and ice them with you?

Ingredients List:
500g block marzipan
100g icing sugar
20g plain flour
1 egg white
1 tsp. rose water or rose essence

Directions:
1) Knead together the marzipan, sugar, flour, egg white and rose water until smooth.

2) Roll out to 1cm thick and cut into shapes.

3) Line a baking tray with parchment and place the biscuits onto the tray. Put into the fridge and let them set overnight.

4) When you’re ready to cook, preheat the oven to 160C and cook the biscuits for 15 minutes or until lightly browned.

Source: Biscuits Recipe.

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