Saturday, February 27, 2010

Chocolate milkshake

200 g dark chocolate
8 scoops of vanilla ice cream
500 g milk

Break the chocolate into pieces and melt in a bain-marie or in the microwave oven (at 750W and remember to stir well every 5 to 10 seconds). Pour the cold milk into a jug blender and blend the melted chocolate together with the milk for two minutes at maximum setting. Now add the vanilla ice cream and blend for another two minutes at maximum setting until you have a frothy milk shake. Serve immediately with a decoration of chocolate shavings or chocolate vermicelli.

Orange Crush

80 g white chocolate
50 g cream
350 g freshly squeezed orange juice
80 g Amaretto, Cointreau or Grand Marnier
100 g ice-cold milk
200g vanilla ice cream
Melt the white chocolate and mix the cream into it. Then put this together with the orange juice and the liqueur into a jug blender and blend at maximum speed until you have a homogeneous mixture. Then add the very cold milk with ice cream and blend further until you have a frothy drink. Pour into a cocktail glass and finish with pieces of candied orange peel that you have dipped briefly into some melted dark chocolate. Sprinkle with chocolate vermicelli or chocolate shavings.

Chocolate Pavlova with Passion Fruit Cream

4 egg whites
250 g sugar
4 tsp cornflour
3 tbsp cocoa powder
1 tsp lemon juice

For the filling:

140 g 70% dark chocolate, chopped into pieces
250 ml fresh cream
160 ml plain yogurt
1/2 tsp vanilla extract
4 passion fruit

Preheat oven to 135C. Cover a baking sheet with parchment paper. Draw a 25cm circle on the paper and turn the paper over.

1. With an electric mixer, beat the egg whites until stiff. Gradually add the sugar, continuing to beat until the whites are stiff again.

2. Whisk in the cornflour, cocoa and lemon juice.

3. Spread the meringue over the circle, making a slight dip in the center.

4. Bake for 1-1/2 to 2 hours.

5. In the meantime, make the filling: In the microwave, melt the chocolate in 30 second intervals, stirring, until it is smooth. Allow to cool slightly.

6. In a separate bowl, whip the cream with the yogurt and vanilla until thick. Fold 1/4 cup into the chocolate. Set both mixtures aside.

7. Halve the passion fruit and scoop out the pulp. Stir half of the pulp into the cream mixture.

8. Carefully remove the meringue shell from the baking sheet and set on a decorative plate. Fill the center with the passion fruit cream. Top with the chocolate and decorate with remaining passion fruit pulp.

To serve:
Serve as soon as possible so that the meringue is crisp on the outside and soft and chewy on the inside.

Yoghurt, passionfruit & banana Eton mess

Ingredients (serves 4)
75g icing sugar
2 passionfruit, plus extra to serve
125ml fresh cream
280g thick Greek yoghurt
1 tsp vanilla sugar

6 x 10g pavlova nests, broken into 2cm chunks
2 bananas, sliced


In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla and sugar. Fold meringue into yoghurt mixture, then stir in the banana and passionfruit pulp. Spoon into glasses, top with the extra fresh passionfruit pulp.

You can put layer of coco pops between.

Thursday, February 25, 2010

Mushroom Pasta with Thyme

300 g breakfast mushrooms,chopped or sliced
300 ml fresh cream
fresh thyme,few leaves,chopped
ca 100 g fresh grated (Parmesan) cheese
3 small onions,choppped
loads of butter for frying

Boil pasta al dente.
Fry mushrooms & onions in the butter.When ready,add thyme & fresh cream.Bring it to the boil & season.
Mix in the pasta,sprinkle over some cheese.

Tuesday, February 9, 2010

Rhubarb & Vanilla Cream

2,5 dl milk
1 vanilla pod
3 egg yolks
4 tbsp sugar
1,5 tbsp flour
500 g rhubarb
2 dl fresh cream
Heat in the pan on low heat milk & halved vanilla until just below boiling point.
Whisk egg yolks with 2 tbsp sugar,add flour.
Remove the vanilla pod,scrape the seeds out & add back to the milk.
Pour the hot milk into the egg mixture,whisking it until well combined.
Get the milk back to the heat until it thickens,keep mixing.
Chop the rhubarbs & boil with drop of water & 2 tbsp sugar until soft.
Leave the 4 tbsp of rhubarbs aside & add the rest into the vanilla sauce.Gently fold in whisked cream.
Divide the cream between 4 serving glasses & top each of them with 1 tbsp of rhubarb compote, mix it just a little.

Sunday, February 7, 2010

Nuts & Grapes Cheese Crumble Cake


500 g flour
250 g butter
200 g sugar
2 eggs
2 tsp baking powder

300 g any mixed nuts
250 g seedless grapes
250 g soft cheese
1 tbsp cinnamon
2 tbsp sugar
~50 g butter
2 tbsp flour
Oven 220C
For making the base combine all dry ingredients,add butter pieces & eggs.Work it all into the crumbly mixture.
Pour more then half of this mixture onto the prepared baking tray,just level it for a bit.Scatter all nuts & grapes over the crumbs.Sprinkle over with cinnamon & sugar.
For cheese topping add cheese & flour to the remaining crumble mixture.Gently mix it to keep all this crumble going.Drop it on to the cake.Slice a bit of the butter at random over the cake.
Bake 35-40 min or until cake is golden brown.

Friday, February 5, 2010

Basic Pasta Dough

400 g Plain Flour
4 free range Eggs

Turn the flour on to the bench.
Make a well in the middle and add the whisked eggs in to the well.
Slowly incorporate the flour, using your hands and bring the dough together.If dough gets sticky,add more flour.Different flavours can be added.
Wrap in a clean tea towel and rest 20 minutes.
After 20 minutes, work the dough with your hands for about 5 to 10 minutes..
Work it into a rectangular shape using a little extra flour.
Open the pasta machine to the biggest setting and put the dough through.
Fold the dough into 3 after each turn then turn the dough 90 degrees and repeat the process.
Cut the desired shapes.
Do what you have to do really.

Chicken & Sugar Snaps Stroganoff

450g chicken breast - cut into goujons (thin strips) and dusted with smoked paprika
15g smoked paprika
A little olive oil for frying
1 finely sliced onion
150ml chicken stock
100ml sour cream
150 g sugar snap peas

For the rice
200g long grain rice
50 g butter

Flat leaf parsley for garnish if you like.

Fry the chicken until cooked but still tender; put to one side. Fry the onion in the olive oil until soft. Add the stock in a pan,then chicken.Boil on low heat for 10 min. Stir in the sour cream, mix well.Add sugar snaps,heat for a few min.
Boil the rice in the normal way,in the end add butter.
Serve the stroganoff with the rice.


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