CHOCOLATE TRUFFLE BALLS

Aaaah - peace and quiet.

 

Today is the first day since just before Christmas that the kids have really been able to venture outdoors.  My poor hubby has taken them off to the park to try and wear them out - he never succeeds but I'm quite happy to let him try. 

 

I'm just enjoying my 'me' time sitting in my kitchen, looking out the window and watching the sun desperately trying to break through the mass of grey clouds that seem to be forever threatening these days.

 

Of course, at times like this I end up thinking of food.  What will I serve on New Years Eve?  I have to admit that even for someone like me who loves food - I'm struggling to get excited about another over indulgent feast.

 

 

I'm craving something spicy and couldn't possibly eat another creamy, chocolaty dessert. Of course, I'll probably feel different in a couple of days.  Instead of dessert I thought I would make these chocolate truffle balls to have with our coffee after the meal.

 

They are not as rich as the authentic cream and chocolate truffles but are made with crushed biscuits instead.  My Mum has been making these for years and I have changed her recipe slightly by leaving out the coconut and dipping them in melted chocolate.  Most of the flavor will come from the chocolate you choose to dip them in.  My favourite has to be the dark chocolate with Sea Salt Flakes on the top.   

 

For the printable version - click here

Prep time: 20 minutes plus chilling time 

Yield: Approximately 30

 

 

Ingredients

• 400g finely crushed digestive biscuits (http://www.mcvities.co.uk/product/digestives)
• 1 tblsp cocoa powder
• 1 tin (397g) condensed milk
• 125g butter
• chocolate for dipping (approximately 300g)

 

 

Cooking Directions

1. Add the condensed milk and butter to a saucepan and heat gently on the stovetop until the butter has melted.
2. In a bowl, mix the crushed biscuit crumbs together with the cocoa powder.
3. Add the condensed milk mixture to the biscuit crumbs and stir together until well combined.
4. Put the mixture in the fridge for about 1 hour to cool down completely.
5. Roll the mixture into balls (about the size of a walnut) and place on a baking tray which has been lined with baking paper.
6. Return to the fridge to chill.
7. Gently melt your chocolate in a heatproof bowl over a pan of simmering water.
8. Using a kebab stick or something similar to hold your truffles, dip them in the melted chocolate and place back on the baking tray.
9. Return to the fridge to chill.

 

        Written by : Angela Darroch

CRANBERRY, ORANGE AND CHOCOLATE PAVLOVAS

I have to confess to never having eaten fresh cranberries before.  Up until recently they have never been grown commercially in the UK so we very rarely see them in the shops and if we do they are normally quite expensive.  Now that they have started growing them in Kent I'm sure they will play a bigger part in our seasonal cooking.  When I spotted them for sale in our local grocery store I decided to try them out.  This dessert was featured in the December issue of Food & Travel and just looked and sounded too good not to try.  It is not a quick dessert to make but it is one that can easily be prepared in advance and would then only take a couple of minutes to plate up.  I did cheat a teeny weeny bit and used tinned mandarins instead of fresh orange and I think it probably added more flavour.  You could of course also use shop bought pavlovas but the chocolate in these make them extra special.  I used a good quality chocolate http://www.lindt.com/swf/eng/products/excellence/orange-intense/

and I think it definitely makes a difference to the end result. 

 

 When I came to make the topping I thought I would taste a couple of the berries to find out what they were like but Oh My Goodness did I get a shock.  They were truly awful and left such a bitter taste in my mouth that I was very dubious about how the topping would taste once cooked.  Once cooked, though they were delicious.  The finished dessert was really delicious and the different textures and flavours were just heavenly.  Although not light in calories it feels light to eat and would be perfect for after a heavy Christmas meal.

 

  Definitely one of my favourites.

 

 

For the printable version - click here

Prep time: 30 minutes

Cook time: 50 minutes

Total time: 80 minutes

 

Yield: 8

 

 

Ingredients

• 100g orange flavoured chocolate
• 4 large egg whites
• pinch of salt
• 225g caster sugar
• 1 tblsp cornflour
• 1 tsp white wine vinegar
• 0.5 tsp vanilla essence
• 150g fresh cranberries
• 4 tblsps orange flavoured liqueur such as Cointreau or Grand Marnier
• 1 large orange, zested then peeled and segmented
• 300 mls double cream

 

 

Cooking Directions

1. Preheat oven to 190 C (325 F) and line two baking sheets with baking parchment.
2. Break the orange flavoured chocolate into a small bowl and melt over a pan of simmering water.
3. Place the egg whites and a pinch of salt in a large bowl.
4. Whisk until soft peaks form.
5. Add the sugar a few tablespoons at a time and whisk well between each addition, reserving 2 tsps of sugar for later.
6. Once the sugar has been added, the meringue should be very stiff.
7. Sift the cornflour over the meringue and fold through very gently.
8. Mix the remaining 2 tsps of sugar with the vinegar and vanilla essence and fold into the meringue until well mixed.
9. Take a tablespoon of mixture at a time and place 4 piles on each tray. Spread out into individual 9cm circles.
10. Drizzle a little melted chocolate over each and swirl gently through the meringue using a toothpick.
11. Place small spoonfuls of meringue mixture around the edge of each circle to build up slightly.
12. Drizzle some more melted chocolate over the meringue mixture and swirl gently with the toothpick.
13. Cook for 5 minutes.
14. Lower the oven temperature to 110 C (225 F) and cook for a further 45 minutes.
15. Remove from the oven and leave to cool completely.
16. Store in an airtight container until needed.

      To make the topping

1. Put the cranberries in a saucepan with the sugar, orange liqueur, orange zest and any juice left behind from segmenting the orange.
2. Heat gently, stirring gently to dissolve the sugar.
3. Cook until the cranberries just start to burst.
4. Cool completely before assembling the meringues.
5. Whisk the cream until it just holds its shape but is still a bit floppy.
6. Pile some of the cream into the centre of each pavlova.
7. Place the orange segments and the cranberry mixture on top of the cream.
8. Top with some chocolate shavings and dust with icing sugar.

       

 

 

WWritten by : Angela Darroch

BANANA MUFFINS

We all have recipes that we turn to time and time again.  The ones that never let us down, the guaranteed crowd pleasers, the ones that just make us feel good.  These banana muffins are one such recipe.  I hate to think how many I have made over the years.  They freeze beautifully so there is no excuse to not have some freshly made muffins on hand when those unexpected visitors pop in.  I normally let my bananas ripen until the skin is black and really soft.  They look terrible but have so much more flavour than their yellow and slightly under ripe partners.  If I am not ready to make the muffins I'll peel and mash them up and freeze the pulp until such time as I am ready to bake. 

 Today was such a grey, miserable day with the rain lashing down from early morning that I could think of nothing nicer than putting a fresh pot of coffee on to brew and having some fresh home cooked banana muffins to cheer us up.

 

For the printable version - click here

 

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

 

Yield: 12 (large)

 

 

Ingredients

• 240g plain flour
• 125g butter
• 250ml (1 cup) soft brown sugar
• 4 very ripe bananas (peeled and mashed)
• 2 large eggs
• 2ml (1/2 tsp) salt
• 5ml (1 tsp) bicarbonate of soda
• 3 tblsp water
• 7ml (1.5 tsp) baking powder

 

Cooking Directions

1. Preheat oven to 180 C (350 F).
2. Cream butter and sugar until light and creamy.
3. Stir in the mashed bananas and beat to combine thoroughly.
4. Beat in the eggs, one at a time, blending well.
5. Sift flour and salt onto mixture and stir well.
6. Dissolve bicarbonate of soda in water and stir into mixture.
7. Add baking powder and stir well.
8. Pour batter into muffin moulds and bake for 20 - 25 minutes.
9. Cool in tin, then turn out onto a wire rack to cool completely.

 

Written by : Angela Darroch       

CHOCOLATE AND CRANBERRY COOKIES

On the way to school yesterday my son sent me into panic mode.  "You know it's only 5 weeks until Christmas" he announced.  "No way" was my immediate response but when I gave it some thought I realised he was right.  I have so many things on my 'to do' list (thanks to Pinterest) so without  wasting another day I decided to make a start on my neighbours gifts.  Every year the kids make something to take over to them so I wanted to try these seasonal cookies.  They were very easy and quick to make and will be perfect for the kids to make nearer the time.  I then spent  a lovely couple of hours making up some pretty boxes ready for the kids to package up their gifts.
 

 

For the printable version - click here


Prep Time : 20 minutes
Cooking Time : 10 minutes
Total Time : 30 minutes

Yield : 20

 

Ingredients

• 150g butter
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 50g ground almonds
• 50g porridge oats
• 80g dried cranberries
• 50g brown sugar
• 50g caster sugar
• 100g white chocolate chunks
• 1 large egg yolk

 

Cooking Directions

1. Preheat the oven to 180 C (356 F).
2. Melt the butter, and allow to cool.
3. Sift the flour and the bicarbonate of soda into a mixing bowl.
4. Add the ground almonds, oats, dried fruit, soft brown sugar, caster sugar and the chocolate chunks and mix well.
5. Mix the cooled melted butter with the egg yolk and pour into the dry ingredients, stirring to combine.
6. With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays.
7. Using a fork, flatten the biscuits slightly and place in the preheated oven for approximately 10 minutes or until golden.
8. The cookies will still be soft when you take them out of the oven so allow to cool a little on the trays before transferring them to a wire rack to finish cooling.

 

              

Written by : Angela Darroch            

INDIVIDUAL APPLE PIES

I love Autumn.  The gorgeous colours, the crisp, frosty mornings, the change in menus from light and fresh to slow cooked comfort food.  Apple pie has to be one of my favourite comfort foods.  There is nothing more inviting than the smell of fresh apple pie cooking in the oven.  Heaven!!  I had a couple of apples from our tree in the garden and wanted to make individual apple pies.  I loved the photos on Zoom Yummy's blog and so decided to pretty much follow her recipe.  I used ready made Sweet Shortcrust pastry but followed the rest of her recipe and the results were delicious.   

   

For the printable version - click here

 

 

Ingredients

• 750g ready made Sweet Shortcrust Pastry
• 8 medium cooking apples peeled, cored and diced evenly
• 1/2 cup granulated, white sugar
• 1 tblsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tblsps butter, melted
• 20ml cornflour
• Vegetable oil for greasing muffin tin

 

 

Cooking Directions


Preheat the oven to 180 C (356 F)

1. Lightly oil your muffin tin with the vegetable oil.
2. On a lightly floured surface, roll the pastry out to a thickness of 3mm.
3. Cut circles for the base of the pies. They should be big enough so that the edges extend slightly higher than the edge of the pan.
4. Cut enough circles for the top of the pies. These should be slightly smaller than the bases.
5. Ease the large pastry circles carefully into the pan.
6. In a bowl, combine all the ingredients for the filling together and mix well.
7. Taste to make sure there is enough sugar for your taste.
8. Fill the dough with enough of the filling mixture so that it is heaped high above the edge of the pan.
9. Place the pastry tops over the filling.
10. Using a knife or a fork, seal the edges and decorate as you wish.
11. Cut a small slit in the top.
12. Glaze the tops with some milk.
13. Bake in the oven for 25-30 minutes.
14. Let them cool down to just warm and enjoy as is or with some homemade custard.

 

Recipe from http://zoomyummy.com/2010/03/27/mini-apple-pies/    

Written by : Angela Darroch 

CLASSIC CHOCOLATE CAKE

I can't believe it has been three months since I last posted on my blog.  The beginning of August was when the kids broke up for their summer holiday and it has just been one thing after another since then.  I had almost decided to not carry on with my blog because of the amount of time it takes up but I have really missed it and so for my own 'me time' I'm back.

The kids are now on their half term break and had asked me to bake them a cake.  Their preference is always for a chocolate cake and when they saw this one on the front cover of the latest Olive magazine it was a done deal.  I was really pleased with the way it turned out.  It was really moist and lasted for at least a week which I think is quite unusual for a chocolate cake.  I did have a little disaster when I was taking the photos.  My backing board (which is a heavy piece of wood) fell over and of course it fell on the cake - completely ruining my nice glossy glaze.  Still tasted good though!!

 

 

For the printable version - click here

 

Ingredients

• 225g unsalted butter, diced
• 225g caster sugar
• 175g self raising flour, sifted
• 50g cocoa powder, sifted
• 2 tsp baking powder, sifted
• 1 tsp vanilla extract
• 4 medium eggs
• 100ml full cream milk

 

Buttercream:

• 100g butter, softened
• 100g icing sugar, sifted
• 2 tsp cocoa powder, sifted
• 1 medium egg yolk

Icing

• 100g milk chocolate, broken into small pieces
• 15g butter
• 30g cocoa powder, sifted
• 50ml water
• 1 tblsp golden syrup

 

Cooking Directions

1. Heat the oven to 190C/fan 170C and butter and baseline 2 x 20cm sponge tins with removable bases.
2. Put all the cake ingredients in the bowl of a food processor and cream together.
3. Divide the mixture into the cake tins, smoothing the surface.
4. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
5. Run a knife around the collar of the cakes and leave to cool completely.

    To make the buttercream

1. Blend the butter, icing sugar and cocoa in a bowl and then mix with an electric whisk on high speed for 2 minutes until really pale and fluffy.
2. Add the egg yolk and whisk for another minute.
3. Spread the buttercream over the bottom sponge and sandwich together with the top sponge.

    To make the icing

1. Gently melt the chocolate and butter in a bowl set over a pan with a little simmering water in it, stirring until smooth.
2. At the same time, combine the cocoa, water and golden syrup in a small saucepan and heat almost to boiling point, stirring until smooth.
3. Add this to the melted chocolate and blend to a thick icing.
4. Working quickly, smooth over the top of the cake using enough so that it drips down the side.
5. The glaze needs to be prepared and used straightaway.  If it starts to appear oily, simply whisk in 1tsp of water until it returns to being glossy.
6. The cake will keep well in a covered container for up to a week.

Written by : Angela Darroch

       

CATALAN CREAM

I love desserts!  Do I have a favourite?  Without a doubt it would have to be Creme Brulee or the Spanish equivalent - Crema Catalana.  Once you have tapped into the thin crispy caramel topping you have the silky smooth custard underneath.  Absolute perfection.  I find the Spanish version slightly easier to make because they add cornflour which helps to set the custard.  The only downside to making this dessert is you do need a cook's blowtorch to caramelise the topping. The caramelisation process has to be really quick so that you don't heat up the custard underneath (this would make it too runny) and I have never found a household grill hot enough to do this.  Both my Mum and I are dedicated to our Brulees and have stepped up a notch and use plumbing torches - perfect brulee in seconds.  The custard base can be made 1 to 2 days in advance but once you caramelise the topping it cannot go back in the refrigerator and needs to be eaten within half and hour or so.  This is a really easy recipe which has never failed me.  The last thing I need to say is please don't miss out the step of straining the custard.  Even if you have made a perfect, lump free custard you still need to strain out the lemon zest to get that silky smooth result.

Prep time: 45 mins plus chilling time

Total time: 45 mins plus chilling time

Yield: 4 - 6 servings depending on your dish size

For the printable version - click here

Ingredients

• 150 g caster sugar
• 4 tsp cornflour
• 6 large egg yolks
• 568 ml carton double cream
• Grated zest of 1 lemon
• 1 cinnamon stick broken in half
• extra caster sugar for the topping

Cooking Directions

1. Put the cream, milk, zest and cinnamon in a pan and heat gently until it reaches boiling point. Remove from the heat.
2. Mix the caster sugar and the cornflour in a bowl.
3. Stir in the egg yolks until smooth - do not whisk or the mixture will form a froth.
4. Pour the cream mixture onto the egg mixture, stirring to combine well.
5. Rinse out the pan and return the mixture to it.
6. Stir over a low heat for 5 minutes until thickened.
7. Set aside for 30 minutes to infuse and thicken further.
8. Strain into a large jug and pour into your serving dishes. Cover with cling wrap and chill overnight or longer to set.
9. Just before serving - sprinkle some caster sugar evenly over the top of the custards and caramelise quickly with a cooks blowtorch.
10. As the caramel cools, it will harden.
11. Eat within half an hour but do not chill in the refrigerator as this will cause the caramel to soften.

 

Written by : Angela Darroch

PRAWNS WITH RED CURRY CREAM

I'm always on the look out for new and interesting starters so with my hubby away on business I thought I would try this one which I found in one of my old Taste magazines. There is a lot involved in making all the different components so probably not one for your average family get together but more for a flashy dinner party.  It is quite spicy and I think it needs to be in order to cut through the richness of the coconut cream sauce.  I did try one version with less curry paste but it was just too insipid.  I have also tried using Thai sticky rice instead of the sushi rice but it was far too heavy and glutinous.  I think a small portion of plain boiled rice would work just as well.

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hr 10 mins

Yield: 4

For the printable version - click here

Ingredients

For the red curry cream:

• 2 tblsps red curry paste
• 125 ml coconut milk
• 175 ml cream
• 2 sticks lemongrass, crushed
• 1 small knob fresh ginger, peeled & crushed

• 16 medium tiger prawns
• oil for frying
• 200 g cooked sushi rice
• Half a butternut, boiled and cubed
• 1 tsp sesame seeds
• 50 g peanuts, chopped finely
• fresh baby leaves to garnish

Cooking Directions

1. To make the red curry cream, place a saucepan over a medium heat.
2. Add the red curry paste and heat for a few seconds until fragrant.
3. Add the coconut milk, cream, lemongrass and ginger and simmer for 15 mins until slightly reduced and full of flavour.
4. To cook the prawns, place a pan over a high heat. Lightly toss the prawns in the oil before flash frying for 20 seconds on each side.
5. Divide the rice and butternut between 4 plates and top with 4 prawns each.
6. Scatter over the sesame seeds and peanuts before drizzling with the red curry cream.
7. Top with the fresh baby leaves.

 

Written by : Angela Darroch       

MY NOT SO GOOD CHOCOLATE MASCARPONE CHEESECAKE

Amongst my collection of cookery books and magazines I have a large pile of folded up pieces of paper which I have collected over time.  These are recipes which have been passed on to me, articles torn out of magazines, quick notes made from my favourite TV shows - you name it - I've got it.  Every now and again I haul this treasure trove out of my cupboard and look through it for something to catch my eye.  This time round it was a recipe for a Chocolate Mascarpone Cheesecake.  When I read through the list of ingredients I just knew it had to be delicious and that it would be perfect for my 'fancy' dinner coming up soon.  What is not to like about mascarpone cheese, double cream, chocolate, almonds, brandy and best of all - hot chocolate sauce over the top?  I set to work with great anticipation.  The smell was heavenly, the tasting of each process was divine.  It was a messy process with loads of bowls and utensils but it didn't bother me, the reward would be worth it.  After an hour in the oven it looked perfect.  I plated up a slice with some vanilla ice cream and the homemade chocolate sauce whilst patting myself on the back at how delicious it looked.  I spent the next half an hour taking my photos trying not to tuck in too early.  Finally the moment had arrived - tasting time.  My first mouthful was a bit of a surprise - nothing much to taste.  I tried another mouthful - it was worse than the first.  The texture was nothing less than awful.  It was like eating air but in a sandstorm - slightly grainy from the ground almonds.  I called my 5 year old son to ask for his opinion.  "Mmm - I don't think we should take it on the picnic tomorrow" was his reply.  What?  How can something that looks this good not taste delicious and not even appeal to a 5 year old?  With no further ado it was tossed in the bin and I spent the next half an hour tidying up the mess in my kitchen - very grudgingly I might add.

So sadly there is no recipe to go with this delicious looking dessert.  It was a bad day at the office for me.  Better luck next time.


Written by : Angela Darroch

SPICY CRAB AND PRAWN FRITTERS

"Help - I'm in trouble!!"  This is what I said to my hubby this morning on a rare trip together into our local town.  I had noticed a new bookshop had opened and it is one that I used to pop into frequently when I worked in London.  It sells heavily discounted books including cook books.  Now I used to be able to justify buying cook book upon cook book because I was earning a salary but now it is different.  I'm supposed to be watching what I spend and to be honest I really don't need any more cook books.  Apart from the fact that I have absolutely no more space for books I must have at least one recipe for every conceivable kind of dish out there.  BUT if you are an avid collector of cook books like me you will know how difficult it is to walk past a book without having a peek inside and then of course convincing yourself that you absolutely must have the book to add to your collection.  My hubby didn't say much at the time but I did notice that later in the day he was reading through the Property magazine so I am guessing he thinks it is probably cheaper to move house than to let me loose on a whole lot of new cookery books .  He's probably right!!

Anyway - back to cooking.  This recipe for spicy crab and prawn fritters is from The Australian Women's Weekly Best Food collection.  They are so versatile - you can make them into larger patties and serve them as a main course or make them smaller and serve as a light starter or canape.  The addition of fresh lemon grass makes all the difference.  It is not always easy to get in the shops here so when I do see it I make sure I get some just for these fritters.  They do need some kind of dipping sauce - here I have used my own Sweet Chilli Dipping Sauce -  isn't that colour gorgeous?  They are definitely worth a try.

 

SPICY CRAB AND PRAWN FRITTERS

For the printable version - click here

Prep time: 15 minutes plus 30 minutes chilling time

Cook time: 20 minutes

Total time: 35 minutes plus 30 minutes chilling time

Yield: 6 large or 10 small

Ingredients

• 200g shelled, uncooked prawns (large)
• 170g tinned crab meat, drained
• ½ a tblsp red curry paste
• 1 egg
• 1 green (salad) onion
• 1 tblsp chopped coriander (cilantro)
• 1 tsp chopped fresh lemon grass
• 1 red chilli, seeded & chopped
• olive oil

 

Cooking Directions

1. Dry and drain the crab meat and prawns as much as possible.
2. Blend or process the prawns, crab meat, curry paste, onion, herbs and chilli with about half the egg until just combined.  Every time I make these the consistency is different. It will depend how much water the prawns have absorbed. If the mixture is really too wet to form into patties I would add some fresh breadcrumbs but you really don't want too much as it will detract from the taste of the fish.
3. Using your hands, shape into fritter shapes. The mixture can still be quite wet at this point.
4. Place in the fridge to rest for 30 minutes
5. Heat oil in a large non-stick frying pan and cook fritters, in batches, until golden brown and cooked through.
6. Serve with a dipping sauce.        

Written by: Angela Darroch

CLASSIC VANILLA ICE CREAM

There are so many good vanilla ice creams on the market but for pure indulgence there is nothing to beat a good homemade version.  If you are worried about making the custard - don't be.  If you end up with a lumpy mess then just take a whisk to it and beat the lumps out and nobody will be any the wiser.  If you are not sure what to make with the left over egg whites then freeze them in an ice cube tray for later.  Just remember to label them once frozen or you could ruin your next lovely cocktail drink.

CLASSIC VANILLA ICE CREAM

 

For the printable version - click here
 

Prep time: 20 minutes plus additional chilling and churning time

Cook time: n/a

Ingredients

• 1 vanilla pod
• 300 ml milk
• 4 egg yolks
• 75g caster sugar
• 5ml cornflour
• 300 ml double cream

 

Cooking Directions

1. Using a small knife, slit the vanilla pod lengthways.
2. Pour the milk in a saucepan, add the vanilla pod and bring to the boil.
3. Remove from the heat and leave for 15 minutes to allow the flavours to infuse.
4. Whisk the egg yolks, sugar and cornflour in a bowl until the mixture is thick and foamy.
5. Gradually pour over the hot milk, whisking constantly.
6. Return the mixture to the pan and cook over a gentle heat, stirring all the time. (I leave the vanilla pods in while I am doing this to maximise the flavour).
7. When the custard thickens and is smooth, pour it back into the bowl. Chill
8. Whip the cream until it has thickened but still falls from a spoon.
9. Fold the cream into the custard and churn in your ice cream maker until thick.

 

Written by : Angela Darroch       

CLEMENTINE & ALMOND BUTTER CAKE

There is nothing light and airy about this butter cake.  It is rich, dense and buttery giving it a beautiful moist texture.  I can't imagine them ever drying out but to be honest they are never around long enough to find out.  I usually bake mine as small individual cakes so that I can freeze them but you could use a loaf tin or a normal cake tin.  You would just need to increase the cooking time to about 55 - 60 minutes.

I was in two minds about whether to blog this recipe - not because it doesn't taste good but because I couldn't think how to make them look good in the pictures.  For me this is the hardest part of blogging as I am neither a photographer nor a food stylist.  Anyway - I decided that that wasn't a good enough reason to not share this recipe - so here are my very unglamourous but tasty clementine and almond cakes.

CLEMENTINE & ALMOND BUTTER CAKE

For the printable version - click here

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yield: 8 large muffins

Ingredients

• 2 clementines
• 175g butter, softened
• 175g caster sugar
• 3 large eggs, beaten
• 175g self-raising flour
• 3 tblsp ground almonds
• 3 tblsp single cream

      Glaze and topping

• juice from 2 clementines
• 2 tblsp caster sugar

Cooking Directions

1. Preheat oven to 180° C (350° F).
2. Prepare muffin tin or if using a cake tin, grease and line the base with baking parchment. An 18cm/7 inch round tin is about right.
3. Using a fine grater, grate the rind from the two clementines and add to the caster sugar.
4. If you want to intensify the orange flavour a bit more - you can whizz the sugar and zest a couple of times in a food processor to release the oils but no harm done if you miss this step.
5. In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy.
6. Gradually add the beaten eggs to the mixture, beating well after each addition.
7. Gently fold in the self-raising flour, followed by the ground almonds and the cream.
8. Spoon the mixture into the muffin cases or prepared tin.
9. Bake for 30 minutes (muffin size) or 55 - 60 minutes for a large cake, or until a fine skewer comes out clean.
10. Leave to cool slightly.
11. Meanwhile, make the glaze.
12. Put the clementine juice into a small saucepan with the caster sugar.
13. Bring to the boil, then reduce the heat and simmer for 5 minutes.
14. Brush the glaze over the cakes until it has been fully absorbed.

  
Written by : Angela Darroch

SUMMER GELATO CAKE

I finally got all three ice creams made and assembled my gelato cake.  It turned out much nicer than I thought it would and looks very pretty on the plate.  It is a lot of work to make all three layers from scratch but once it is done you can leave it in the freezer as a good standby dessert which would go down well with kids and adults.  I haven't given specific quantities for the ice creams because it is going to depend on the container that you use.  Try and use the same amount of scoops for each layer to get some consistency and press down well to get rid of any air bubbles.

Personally I'm not sure it needs the biscuit layer on the bottom and would try it without next time I make it.

SUMMER GELATO CAKE

Ingredients

• 400 g Amaretti biscuits
• 90 g unsalted butter, melted
• 1 quantity chocolate gelato (click for recipe)
• 1 quantity raspberry sorbet (click for recipe)
• 1 quantity classic vanilla ice cream (click for recipe)

Cooking Directions

1. Line a baking tin with baking parchment.
2. Crush the biscuits to fine crumbs in a food processor.
3. Put the crumbs in a large mixing bowl and add the melted butter, stir thoroughly.
4. Tip them into your baking tin, pressing down firmly with a spoon.
5. Place in the fridge until set.
6. Spoon the chocolate gelato over the crumb base, pressing down evenly.
7. Place in the freezer until set.
8. Repeat last two steps with the raspberry sorbet.
9. Repeat again with the vanilla ice cream.
10. Cover with baking parchment and leave in the freezer overnight to firm up.
11. When you are ready to serve the gelato cake, remove the parchment, place a serving plate on top, invert the pan and then invert again on to another plate so that it sits base-down.
12. Serve in slices.

 

Written by : Angela Darroch       

CHOCOLATE GELATO

I have to confess that chocolate ice cream is not my favourite but in the latest Food and Travel magazine there is a dessert which intrigues me.  It looks fabulous but I just can't see how all the different flavours can work together.  It involves making three different ice creams and one of them is this chocolate gelato.  I've now made two - one to go.  Hopefully by tomorrow my dessert will be ready to try in time for National Ice Cream day. 

Source - Food and Travel

CHOCOLATE GELATO

For the printable version - click here

Prep time: 15 minutes

Cook time: n/a

Total time: 15 minutes plus 30 minutes churning time

Yield: 6 servings

Ingredients

• 500 ml full cream milk
• 165 ml whipping cream
• 40g dark chocolate
• 160g caster sugar
• 50g cocoa powder (unsweetened)
• 1 egg white

 

Cooking Directions

1. Put the milk, cream and dark chocolate in a saucepan and heat gently to boiling point.
2. Leave to one side to cool down.
3. In a large bowl, combine the sugar, egg white and the cocoa powder.
4. Add the milk mixture and whisk together until well combined.
5. Pour the mixture into an ice cream maker and churn until ready.

       

Written by: Angela Darroch

SALMON BURGERS WITH HORSERADISH CREAM

It's that time of year again.  A month to go before we go on our summer holiday and the panic sets in.  I start thinking about the trips to the beach and what I'll be wearing.  All that lovely food which has to be sampled and of course all the lovely french wine to go with the lovely food.  As a result my Weight Watchers recipe book has been dusted off and given pride of place in my kitchen for the next month - or two.  These burgers are very tasty and substantial enough to not feel like a diet meal.  I served them up with a big bowl of side salad and one was enough for me but I think my hubby was left a bit hungry.  Two for him next time.

Recipe adapted from - The Complete Kitchen by Weight Watchers

SALMON BURGERS WITH HORSERADISH CREAM

For the printable version - click here

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 2
 

Ingredients

• 250g skinless salmon fillet
• 1 egg white
• 50g fresh breadcrumbs
• 1 spring onion, chopped
• 75g fat free Greek yogurt
• 1 tblsp horseradish sauce
• wild rocket
• 2 burger buns

 

Cooking Directions

1. Place the salmon in a food processor and whizz until it is finely chopped, but not pureed.
2. Mix the salmon together with the egg white, breadcrumbs, spring onion and season to taste with salt and pepper.
3. Shape into two large flat burgers.
4. Add a touch of olive oil to a frying pan and fry the burgers for 4 - 5 minutes on each side until cooked.
5. While the burgers are cooking, toast the burger buns.
6. Mix the yogurt and horseradish sauce together with a seasoning of pepper.
7. Place the burgers on the buns, top with horseradish cream and some wild rocket.

Written by : Angela Darroch

RASPBERRY SORBET

Don't you just ♥ summer?  The trips to the beach, spontaneous picnics in the park, sun downers on the patio as you watch the kids play in the garden till late at night.  Well, here we are at last - it's July and it's summer!!  Or is it?

 

 As I look out the kitchen window the skies are grey, the rain has been relentlessly beating down on my windows for days now with no sign of disappearing.  In fact we have severe flood warnings throughout the country for this weekend. The long term forecast is no better - rain, rain, rain.  The kids are due to break up for their (very) long summer holidays - HELP!!   Well, I am going to think positive, sunny thoughts and just maybe the weather forecasters have got it wrong and our long overdue summer is just round the corner.  I am going to fill my freezer with lots of light summery dishes and of course the obligatory ice creams and sorbets for the kids.  I made a start today with this very summery raspberry sorbet which is so refreshing and delicious.  Go on make it and dream of summer or if you are lucky enough to be living somewhere where the sun is shining make it and cool down after a long hot day.

RASPBERRY SORBET

For the printable version - click here

Prep time: 15 minutes

Cook time: n/a

Total time: 15 minutes plus 30 minutes churning time

Yield: 6 servings

 

Ingredients

• 150g caster sugar
• 200 ml water
• 500g raspberries
• juice of half a lemon
• 1 egg white

Cooking Directions

1. Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved.
2. Pour the syrup into a bowl, leave to cool and then chill.
3. Puree the fruits in a food processor or blender, then press through a sieve into a large bowl.
4. Stir in the chilled syrup and lemon juice.
5. If you have an ice cream maker - churn until thick, then add the lightly whisked egg white.
6. Continue to churn until firm enough to scoop.         

If you are making by hand - pour the mixture into a plastic container and freeze for 4 hours until mushy. 

 Transfer to a food processor and process until smooth, then return to the container.

   Lightly whisk the egg white and stir into the mixture.      

   Freeze for another 4 hours.

Written by : Angela Darroch       

EASY CRUNCHIES

Don't you just hate it when a recipe doesn't work? I understand that when it comes to baking you will always have slight variances due to different altitudes, slight differences in ovens, size of pan etc. but sometimes it is just so wrong that you wonder if the recipe was ever made by the author.

Today was one of those days.  I had an hour or so to myself this afternoon and decided to make some crunchies for the biscuit tin.  I turned to one of my favourite cookery books - Home Cooking by Francois Ferreira.  What could go wrong with a simple recipe for crunchies? 

I first looked at the quantity for the dry ingredients and thought it looked far too much for the amount that I wanted to make - 1 kg of oats!!  I decided to halve the quantity and it was still a lot but everyone loves crunchies so I thought it wouldn't be a problem to make a big batch.  As I had halved the dry ingredients I then halved the liquid ingredients.  It was completely wrong - I ended up using 4 times the amount in the recipe book.  How can it be so wrong in a published book - don't they use proof readers?  Anyway - the end result was delicious .  Crunchy and chewy - perfect with a glass of milk. 

Here is Francois Ferreira's much adapted recipe:

EASY CRUNCHIES

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Yield: 30 biscuits

Ingredients

• 125g butter
• 200g sugar
• 15 ml golden syrup
• 5 ml bicarbonate of soda
• 80g oats
• 100g plain flour
• 50g desiccated coconut

Cooking Directions

1. Preheat oven to 180°C (350°F).
2. Heat the butter, sugar and syrup in a pot until the butter has melted.
3. Add the bicarbonate of soda to the hot ingredients.
4. Place the remaining dry ingredients in a bowl and pour on the hot mixture.
5. Mix until well combined.
6. Press into a baking tray (24cm x 34cm).
7. Bake for 15 - 20 minutes or until golden.
8. Cut while hot and leave to cool in the tray.

Written by : Angela Darroch       

LEMON FRIDGE TART

Every year we set off to France for our summer break with my Mum and Dad and every year I say I am going to eat sensibly.  What happens - my Mum dishes up her famous lemon fridge tart and all my resolve goes out the window and it is pretty much down hill from that moment. 

This fridge tart is very sweet but if you serve it with a raspberry sauce and some dark chocolate it is pure heaven.  It freezes beautifully - I cut mine into portion sizes and then open freeze until just frozen.  Once frozen, pack into a Tupperware dish and keep in the freezer until needed.  I decorate mine once it has defrosted and voila you have a super quick dessert for those unexpected guests.

LEMON FRIDGE TART

For the printable version - click here

Prep time: 15 minutes

Cook time: n/a

Total time: 15 minutes plus time in the refrigerator

Yield: 12 servings (you only need a small piece)

Ingredients

• 1 tin condensed milk (397g)
• 200 ml fresh lemon juice
• 250g coffee creamer
• 30 ml water
• 250g Tennis biscuits

 

Cooking Directions

1.  Pour the condensed milk and lemon juice into a bowl and mix together until thick.
2. In another bowl put the coffee creamer, water and some of the condensed milk mixture and mix immediately until well combined.
3. Add the rest of the condensed milk mixture and beat again until well combined.
4. Line a tin - roughly 12" x 6" with one layer of biscuits.
5. Pour half the condensed milk mixture on top of the biscuits and spread out evenly.
6. Add another layer of biscuits.
7. Add the rest of the condensed milk mixture and spread out evenly.
8. Place in the refrigerator for at least one day.
9. To serve - decorate with raspberry sauce and chocolate curls.

""Note""  I think Tennis biscuits are typically a South African biscuit.  In the UK I use 'Nice' biscuits which are very similar.  They are a butter biscuit with a hint of coconut in them.

       

Written by : Angela Darroch