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Potage Parmentier
(Leek and Potato Soup)
This is a very simple, cheap and quick soup to make using
ingredients which are readily available during the winter months -
perfect for National Soup Month (January). Although this recipe
makes a gluten free vegetarian soup, extra flavour can be added by
using chicken stock.
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Prep & Cook time: 30 mins
Serves 2
Ingredients
2 Medium sized Leeks, white parts only, washed and thinly sliced
1 large Potato, peeled and sliced
240ml/8fl.oz. Milk
240ml/8fl.oz Fresh Vegetable Stock
Salt and White Pepper
120ml/4fl.oz Double Cream
Fresh Chives or parsley to garnish
Instructions
1. Place the leeks, potatoes, milk, stock,
salt and white pepper in a medium saucepan. Bring to simmering point
over a medium-high heat. Once at a rolling simmer, reduce the heat,
cover and continue to cook gently for 15-20 minutes or until the potato
is very tender.
2. Remove from the heat and allow it to cool, stirring for a couple of
minutes then either transfer to a blender or pur�e in the saucepan using
a hand held immersion blender.
3.Once it�s smooth, return to the saucepan, stir in the cream, taste and
add more salt and pepper if necessary, then reheat gently without
boiling. If desired, thin the soup down a little more by adding a
little more cream or milk.
To serve - transfer to serving bowls and garnish with the snipped
chives.
NB
This recipe is also the basis
for the famous Vichyssoise soup where the mixture is passed through a
sieve after it has been pur�ed to make it even smoother, then chilled
and served cold.
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Blueberry Pear Roly Poly
This classic British baked roly poly dessert is made with
traditional suet pastry but uses fresh pears and blueberries
flavoured with allspice and brown sugar instead of jam. A gorgeous
warming dessert, perfect for celebrating British Pudding Day on 9th
November or just as a treat on a cold winter�s day.
The use of fresh fruit adds a fresher touch and makes for a slightly
less heavy pudding. Frozen blueberries can be used
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Prep & Cooking time:
55
minutes
Serves 4-6
Ingredients
1 Pear, cored and chopped (no need to peel)
100g/4oz Brown Sugar
� teasp Ground Allspice
1 teasp Lemon Juice
100g/4oz Fresh or frozen Blueberries
225g/8oz Self Raising Flour
25g/1oz Castor Sugar
100g/4oz Shredded Suet
About 150ml/5fl.oz. Cold Water
Butter or margarine for greasing
Instructions
1. Preheat the oven to 200C, (180C fan), 400F, Gas Mark
6 . Place the chopped pears, sugar, allspice and lemon
juice in a small saucepan, bring to the boil stirring
then continue to boil stirring from time to time, for
about 5 minutes or until the mixture is very soft and
almost jam like.
2. Remove from the heat, add the blueberries (fresh,
frozen or defrosted) and stir to mix well, slightly
mashing. Taste and add more sugar if necessary to make
the mixture very sweet then set aside to cool whilst you
make the pastry.
3. Well grease a 20cm (8-inch) square piece of parchment
paper with butter and set aside. Place the flour, sugar
and suet in a mixing bowl and mix very well.
4. Add the water then using a table knife, stir the
mixture until it starts coming together. The mixture
should be slightly on the soft side, so add more water
if necessary until it forms a mass which comes away from
the sides of the bowl
5. Well flour your hand and bring the dough together,
then knead very lightly for a couple of minutes in the
bowl. You will still be able to see and feel the bits of
suet.
6. Turn onto a very well floured surface, flour a
rolling pin then roll the pastry out to an oblong 1cm/ �
-inch thick and no larger than 20cm/8-inches wide.
7. Spread the cooled pear mixture evenly over the dough
leaving a generous 2.5cm/1- inch border, then using a
pastry brush, moisten the borders with some cold water
then starting from the short end, carefully
roll up like a Swiss Roll, pinching the side edges
together as you go to prevent the filling spilling out.
Once you get to the end, press the end seam down gently
to seal.
8. Place the greased parchment paper on a large piece of
foil, greased side up, then place the roly poly
seam side down onto the middle of the parchment paper,
bring the sides of the foil up which will automatically
pull up the sides of the parchment as well, then fold
the foil loosely over the top and seal the top and sides
of the foil so the roly poly is loosely wrapped. This
allows the pudding to expand during cooking without it
spreading too much. Place on a baking tray and bake for
35-40 minutes.
At the end of the cooking time, unwrap and leave to
stand for 5 minutes before cutting into thick slices - a
serrated bread knife cuts well. Excellent served hot
with custard.
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Peanut Butter Jammie Dodgers
A British twist on the
all-American peanut butter and jelly sandwich. Delightful crisp peanut butter
biscuits sandwiched with jam to create a sweet chewy
centre. The ingredients can easily be doubled or trebled to make a
larger batch.
Alternatively, the biscuits can be made smaller.
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Prep & Cooking time: 30
minutes
Makes 8 x
7.5cm/3-inch sandwiched biscuits
Ingredients
100g/4oz Butter, softened
50g/2oz Crunchy Peanut Butter
100g/4oz Soft Brown Sugar
150g/+5oz Plain Flour
About 3 tbsp Jam
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark
4 and lightly grease 3 or 4 baking trays.
2. In a bowl, cream together the peanut
butter, butter and sugar until well blended
then and the flour and mix thoroughly.
3. Divide the mixture into 2, roll each
piece on a lightly floured surface into a
cylinder shape about 10cm/4 inches long. Use
a large sharp knife to cut each roll into 8
slices. Don't attempt to roll out the
dough.
4. Cut a small hole in the centre of 8 of
the biscuits using a mini cutter or a small
sharp knife.
5. Space the biscuits well apart on the
prepared baking trays, pressing them down
lightly to make them slightly larger and
bake for 10 to 13 minutes. They won't spread
a lot during baking.
6. Remove from the oven, they will still be
soft, then place some jam on the top of the
biscuits without holes but do not try to
spread it, and allow to cool on the baking
trays for 5 minutes.
7. After 5 minutes they should have started
to firm up. Carefully place the holed
biscuits on top of the ones with the jam
then transfer to a wire rack to completely
cool and harden.
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Grilled Prawns with Chilli Watermelon Glaze
Don�t wait for Watermelon Day (3rd
August) to try this superb recipe which marries prawns with
lemongrass, chilli, ginger and watermelon to create a light
succulent main course which is perfect for summer eating. Works
just as well cooked on the barbecue.
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Prep & Cooking time: 35
minutes
Serves 2
Ingredients
225g/8oz/1� Cups Watermelon Flesh, deseeded and cubed (about 450g/1lb
with rind)
1 tablespoons vegetable oil
1-2 Red Chillies, deseeded and finely chopped
1 Garlic clove, crushed
2 teasp Freshly Grated Ginger
1 tbsp finely chopped Lemongrass or 1 teasp Lemongrass paste
50g/2oz/� Cup Sugar
225g/8oz Raw Prawns, deveined if necessary
Instructions
1. Place the watermelon in a food processor and process to a pur�e. Set
aside.
2. Heat the oil in a small saucepan until hot, add the chilli, garlic,
ginger and lemongrass and saut� gently for about 2 minutes, stirring
frequently.
3. Add the sugar, and cook for a minute until dissolved then remove from
the heat, add the watermelon pur�e and stir until well blended.
4. Transfer half the mixture to a large bowl, leaving the remaining half
in the saucepan, add the prawns to the bowl, mix well, cover with
clingfilm and leave to marinate for up to 2 hours. Alternatively, you
can cook them immediately.
5. Preheat the grill to hot, thread the prawns onto skewers. then grill
for 3-4 minutes on each side, basting with the marinade from the bowl,
until they have turned pink and are cooked through. IMPORTANT: do not
mix any remaining marinade with the reserved watermelon sauce to ensure
it�s not contaminated.
6. Serve the prawns immediately over plain boiled rice with the
remaining watermelon sauce on the side which can be served warm or cold.
Courtesy of
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Strawberry Panna Cotta
Make the most of luscious
ripe summer strawberries with this easy to make Panna Cotta recipe.
Other soft berries such as raspberries or blackberries work equally
as well as so frozen berries.
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Prep & Cooking time: 15
minutes plus chilling
Serves 4-6
Ingredients
325g/12oz Strawberries, hulled
180ml/6fl.oz Milk
3 teasp Powdered Gelatine or 4 sheets of Gelatine
180ml/6fl.oz. Double Cream
100g/4oz Sugar
1/2 teasp Vanilla Extract
Instructions
1. Place 225g/8oz of the
strawberries in a bowl and mash well. Set the remaining strawberries
aside to use for decoration) Alternatively, place in a food processor
and process until smooth. Pass the pur�e through a sieve, discard the
seeds and set the juice aside.
2. If using powdered gelatine,
heat about 60ml/2fl.oz of the milk until hot but not boiling then
transfer to a small bowl and sprinkle the gelatine over the top.
Immediately whisk for 1-2 minutes until the gelatine has dissolved. If
using sheet gelatine, place 60ml/2fl.oz of the cold milk in a small
bowl, break the gelatine up, add to the milk in the bowl and leave to
soak for 10 minutes.
NB It is wise to check the
instructions on the packet of gelatine you are using as various brands
may have slightly different methods.
3. Place the remaining milk, cream, sugar and vanilla in a saucepan,
heat gently to simmering point, stirring from time to time, then remove
from the heat, stir in the gelatine mixture and continue to stir
constantly for a couple of minutes until well blended.
4. Add the strawberry mixture to the milk mixture, mix until well
incorporated, then pour into ramekins, allow to cool at room
temperature then chill in the refrigerator for at least 3 hours, until
well set.
5. To serve - place each ramekin in a small bowl with enough boiling
water to come 3/4 of the way up the side of the ramekin. Leave for a few
seconds only then loosen the top edges with a sharp knife, turn onto a
small serving plate and garnish with the reserved strawberries.
Courtesy of
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Queen's Jubilee Meringue Trifle
This special celebratory trifle doesn't
stray too much from a traditional recipe, however it does include
jelly which makes for a slightly lighter dessert, especially as it has
fresh strawberries suspended throughout. It also has mini meringues
as part of the topping. Truly scrumptious.
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Prep time: 30 minutes plus
setting
Serves 6
Ingredients
1 Strawberry Swiss Roll
4 tbsp Rosewater
325g/12oz Fresh Strawberries
1 Packet Strawberry Jelly
120ml/4 fl.oz Boiling Water
360ml/12 fl.oz. Cold Water
600ml/20fl.oz. Cold Thick Custard
420ml/14 fl.oz. Double Cream, whipped
6 Mini Meringues (about 2.5cm/1-inch diameter)
2 - 3 tbsp Flaked Almonds, toasted
Instructions
1. Cut the Swiss roll into 8 slices and use to
line the base of a 2L/30fl.oz. deep glass dish, taking them up the sides
a little so they show through the sides of the bowl and sprinkle them
with the rosewater.
2. Reserve 6 even sized strawberries for decoration, cut the remaining
strawberries up into quarters and place in the bowl on top of the
sponge.
3. Cut the jelly tablet into cubes, place in a heatproof measuring jug
and pour over the boiling water and stir until completely melted.
4. Add the cold water and mix well. There should only be about
480ml/16fl.oz. of jelly even if the instructions say 20 fl.oz., as it
needs to set to a very firm consistency. Gently pour over the cut
strawberries in the bowl, pouring some over the sponge, then place in
the refrigeration until set. This can take up to 6 hours.
5. Once the jelly has set, carefully spoon the custard over the top,
level with a spatula, then gently spoon over the whipped cream and
spread to evenly cover the custard.
6. Decorate the top with the meringues, reserved whole strawberries and
toasted almonds then refrigerate for at least 2 hours before serving.
Courtesy of
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Thai Green Chicken Curry
An authentic Thai Green Curry from scratch made in around 40
minutes including the green curry paste. All the ingredients (or
substitutes) can be bought at major supermarkets and you can
make it as mild or as hot as you like. The milder you make it, the
more you can appreciate the delectable and subtle flavours. An
excellent choice for Thai New Year 13th - 15th April 2012.
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Prep and
cooking time: 40 minutes
Serves 2 as a main course
Ingredients
For the curry paste
2 x 15cm/6-inch Lemon grass
stalks OR 2 teasp Lemongrass Paste
3-6
Medium-hot Green chillies,
deseeded and roughly chopped
2 Garlic Cloves, peeled
and roughly chopped
2.5cm/1-inch piece of fresh galangal OR 3
slices of Dried Galangal
1cm/�-inch piece of Root Ginger,
roughly chopped
1 Large Shallot, peeled and
roughly chopped
15g/�oz Fresh Coriander
(leaves and stalks) roughly chopped
1 teasp ground Cumin
4 fresh or dried Kaffir Lime
Leaves
1 teasp Grated Lime
Zest
1 tbsp Lime Juice
2 teasp Thai Fish Sauce
(nam pla)
2 teasp Shrimp Paste
For the curry
350g/12oz
Boneless chicken breasts or thighs
2 tbsp Vegetable Oil
50g/4oz
Fine Green Beans
200ml/7fl
oz Coconut Milk
200ml/7 fl oz Chicken Stock
4 fresh or dried Lime Leaves
1 tbsp Palm Sugar
1 tbsp Thai fish Sauce
(nam pla)
15g/�oz fresh coriander (leaves and stalks)
10 fresh Basil Leaves,
shredded
Instructions
1. For the curry paste,
Remove any tough outer leaves from the lemongrass, slice the
stalks then place in a small food processor together with the remaining
paste ingredients and process to form a thick paste.
This can be done well ahead and refrigerated
until ready to use.
2. Cut the chicken into 2.5cm/1-inch
cubes and set aside.
3. Heat the oil in a
wok or large saucepan, add the chicken
and stir-fry for 1-2 minutes then add half
the curry paste plus 1-2 tablespoons
of the coconut milk and cook for 1
minute, stirring constantly. The remaining
curry paste can be frozen for future use or will last for 1 few days in
the fridge.
4. Add the remaining
ingredients, except basil leaves, bring to to the boil
then reduce heat a little
and simmer rapidly for 15
- 20 minutes stirring from time to time.,
until the chicken is cooked through and the liquid is slightly reduced
and thickened.
5. Just before serving, stir in basil leaves.
Serve hot with rice.
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Oriental Crab Cakes with
Citrus Mayonnaise
Don't wait for National Crabmeat day
(9th March) or Orange & Lemons day (31st March) to try this simple
but delicious recipe which can be made with fresh, frozen or tinned
crab meat.
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Prep and
cooking time: 30 minutes plus optional refrigeration
Serves 2
for a main course or
Serves 4 as a
starter
Ingredients
For the Citrus Mayonnaise:
150ml/5fl.oz. Mayonnaise
1 teasp finely grated Lemon Zest
1 teasp finely grated Orange Zest
1 teasp Lemon Juice
1 teasp Orange Juice
For the Crab cakes
2 tbsp of the Citrus Mayonnaise
200g/7oz Crabmeat (pref brown & white) Fresh, frozen or
tinned
1 Egg
175g/6oz Fresh Breadcrumbs
2 tbsp Freshly chopped coriander
1 small Red Chilli, deseeded and finely chopped
2 spring onions, thinly sliced
Salt
Plain flour for coating
Vegetable Oil for shallow frying
Instructions
1.
First make the citrus mayonnaise. Place the mayonnaise in small bowl
together with the, lemon and orange rinds and juice and whisk together
until well blended. Transfer 2 tbsp to a large mixing bowl then cover
and refrigerate the rest until you are ready to serve.
2. Add the crab, egg, breadcrumbs, coriander, chilli, spring onions and
salt to the mayonnaise in the large mixing bowl and mix gently but
thoroughly using a spatula or metal spoon.
3. Divide the mixture into eight portions and shape each into crab
cakes.
4. Heat the oil in a large frying pan. Add the crab cakes and cook for
3-5 minutes on each side over a medium heat until golden brown and
cooked through.
Drain on kitchen paper and serve hot.
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Valentine Strawberry
Cupcakes
Make your loved one these
delicious strawberry cupcakes for valentine's day. They have 2 "hits" of strawberry - in
the filling and in the butter icing. Slightly unusual for cupcakes
these are halved and spread with jam - like a miniature Victoria
sponge - before being decorated with strawberry buttercream.
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Prep and
cooking time: 35 minutes plus cooling
Makes 12
Ingredients
For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
1 teasp Vanilla Extract
For the Filling
Approx. 3 tbsp Jam
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
50g/2oz/6 medium Strawberries - fresh or frozen
(defrosted)
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and place
12 heart shaped silicone cases onto a baking tray. You
can also use ordinary paper cases or a cupcake tin.
2. Place all the cake ingredients in a large mixing bowl
and beat together with a wooden spoon, electric hand
whisk or in a bowl food processor, until well blended.
3. Divide the cake mixture between the moulds, filling
to about 2/3rds, level the tops with a small spoon or
spatula and bake for 15 - 20 minutes until well risen
and firm to the touch. If using silicone moulds it's
easier to remove the cakes from the moulds whilst they
are still hot. Allow the cakes to cool completely on a
wire rack before filling/decorating.
4. Meanwhile, make the butter icing, place the
butter in a large mixing bowl and beat with a wooden
spoon until very soft then pass the strawberries through
a large sieve onto the butter and mix briefly. Discard
the pulp and seeds.
5. Sift in the icing sugar and beat with a wooden spoon
until well blended and very smooth. Set aside until you
are ready to assemble the cakes but do not refrigerate
as the mixture will "set" and be more difficult to pipe.
6. Cut each cupcake in half horizontally as you would a
layered sponge sandwich, spread with a little strawberry
jam then replace the top.
7. Pipe or spread the butter icing onto the top of each
cake.
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Chocolate Pear Pancakes
Celebrate Shrove Tuesday (Pancake day) on 21st February
with this delicious chocolate pear pancake recipe. With chocolate in the
batter as well as the rich chocolate sauce, it's guaranteed to satisfy
the most ardent chocoholic.
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Cook & Prep time: 35mins
Makes 6 x 20cm/8-inch pancakes (Serves 2)
Ingredients
50g/2oz Plain Flour
� - 1 tablespoon Pure Cocoa Powder
1 Egg
150ml/5fl.oz. Milk
2 Pears, peeled, cored and cut into 1cm/ � � inch pieces
About 4 tbsp Sugar
1 x 2.5cm/1-inch Cinnamon Stick
Cold water
50g/2oz good-quality dark Chocolate, broken into small pieces
25g/1oz Butter
3 tbsp Honey
Vegetable oil
Instructions
1. Place the flour and cocoa powder in a mixing bowl or large jug, mix
well then add the egg and milk and mix until well blended and smooth
using a balloon whisk or handheld electric. Set it aside whilst you
prepare the pears.
2. Place the chopped pears in a small saucepan together with the
cinnamon and sugar and enough cold water to come halfway up the fruit.
Place over a medium heat and bring to simmering point, mixing well and
continue to cook for about 5 minutes or until soft.
3. Meanwhile, put the chocolate, butter and honey in a heatproof bowl
and place over a pan of simmering water and leave until the chocolate
starts to melt. Mix well until you have a smooth sauce. Remove the pan
from the heat, cover the bowl with a lid or clingfilm but leave it in
the pan and set aside.
4. Once the pears are tender, turn the heat off, drain any excess
liquid, remove the cinnamon stick then crush the pears with a fork.
Cover with a lid and set aside whilst you cook the pancakes.
5. Heat 1 teaspoon of oil in a small frying pan until very hot, swirling
it around to coat the base of the pan. Pour off most of the oil then add
one sixth of the batter to the hot pan, tilting the pan so the batter
covers the base evenly. Cook for about 1 minute until just set then
loosen the edges using a palette knife or fish slice, turn the pancake
over and cook for a further 30 seconds or so until lightly browned.
Repeat with the remaining batter, keeping the cooked pancakes warm under
the grill or in a low oven.
To Serve fold each pancake into quarters, place three on a plate, place
the pear mixture over the pancakes then drizzle with the chocolate
sauce.
Courtesy of
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Apple &
Blueberry Yorkshires
5th February 2012 is British
Yorkshire Pudding Day
Celebrate this
iconic British dish by whisking up a delicious dessert version made with
fresh apples and blueberries and flavoured with maple syrup.
Serves 4 Cook &
Prep Time: 35mins
Ingredients
Vegetable Oil
2 small Apples
25g/1oz Butter
50g/2oz Sugar (Granulated, brown or caster)
150ml/5fl.oz. Milk
1 Egg
75g/3oz Plain Flour
2 tbsp Maple Syrup plus extra for serving
75g/3oz Frozen or Fresh Blueberries
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Place about 25mm/�-inch
of oil in the bottom of 4 of the holes of a 6-hole deep muffin tin and
place in the oven whilst it's pre-heating.
2. Peel and core the apples then cut into
small dice (no larger than 1cm/�-inch.
3. Melt the butter in a small frying pan stir
in the sugar then add the apple and cook over a medium heat for 4-5
minutes, turning and stirring frequently, until just softened.
4. Using a slotted spoon, transfer the apple
mixture to a large plate, spread out and place in the fridge whilst you
make the batter.
5. Meanwhile, place the milk, egg, flour and
maple syrup in a mixing bowl and beat with a hand or electric whisk
until well blended and smooth.
6. Add the cooled apple to the batter and mix well.
7. Make sure the oil in the muffin tin is very
very hot. If it's not sizzling, then heat on the hob. Once sizzling,
divide the apple/batter mixture between the four holes then sprinkle the
fresh or frozen blueberries on top.
8. Place in the oven immediately and bake for
15 minutes until golden brown and slightly risen.
Best served hot with ice cream and
drizzled with extra maple syrup or serve at room temperature.
Courtesy of
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Double Shot
Cappuccino Cupcakes
12th-18th September is National
Cupcake Week (UK)
This recipe is perfect for
those who don't like sickly sweet cupcakes decorated with thick butter
cream. The double shot comes from the coffee in the sponge mixture
plus coffee glace icing. A very adult cupcake perfect with morning
coffee or afternoon tea, though watch the kids as they will like them
too.
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Prep and Cooking time:
25 minutes
Makes 12 Cupcakes
Ingredients
For the cupcakes
4 teasp Instant Coffee Powder/Granules
1 tbsp Boiling Water
100g/4oz Self Raising Flour
100g/4oz Butter, softened
100g/4oz Caster Sugar
2 Eggs
For the topping ( Icing frosting)
75g/3oz Icing Sugar (confectioners)
1 teasp Instant Coffee Powder/Granules
2-3 teasp Hot Water
Unsweetened Cocoa Powder and/or
Chocolate
hundreds and thousands
Instructions
1. Preheat the oven to 190C, 375F, Gas mark 5 and place 12 paper fairy
cake cases on a baking tray, evenly spaced apart.
2. Mix the coffee with just enough boiling water to dissolve then place
in a large mixing bowl together with the remaining cupcake ingredients
and beat with a wooden spoon until well blended. Using an electric hand
whisk makes mixing easier and quicker.
3. Divide the mixture between the paper cases, no more than 2/3rds full,
smooth the tops, then bake towards the top of the oven for 12-15
minutes, until well-risen, golden and firm to the touch. Cool on wire
racks.
5. Once the cupcakes are cold, mix the instant coffee with the hot water
in a small bowl to dissolve then add the icing sugar and beat together
until well blended and smooth.
6. Place a teaspoon of glac� icing over the top of each cupcake,
smoothing with the back of the spoon, immediately sprinkle with
chocolate hundreds and thousands or cocoa powder using a sieve, and
allow to set before serving.
Courtesy of
www.Recipes4us.co.uk
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Fondant
Garlic Potatoes
This recipe explains how to
make classic fondant potatoes on the hob (stovetop) which are ready to
serve in around 40 minutes. They are an excellent accompaniment
with grilled or baked fish, poultry or meats.
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25 x 22cm - 500DPI
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10 x 7cm - 500DPI
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Prep and Cooking time:
40 minutes
Serves 2
Ingredients
2 Large Potatoes
25g/1oz Butter
1 teasp Olive Oil
1 Garlic Clove, crushed
Approx. 240ml/8fl.oz. Chicken Stock
Salt and Black Pepper
Instructions
1.
Peel the potatoes, cut a thin slice from the top and the bottom of each
- enough so it can stand upright on its own - then cut each potato in
half widthways. The ideal size is around 5cm/2-inches deep but a little
more or less won't matter so long as all the pieces are the same size.
2. If you want the traditional round sided barrel shape, use a plain
dough cutter, around 5cm/2-inches in diameter depending on how large
your potatoes are, to cut uniform shapes, then trim the sharp edges from
the tops and bottoms to give a more rounded effect.
3. Heat the butter and olive oil over a medium heat in a small pan which
has a close fitting lid. Once it starts to foam but not colour, add the
potatoes, season with salt and pepper and saut� gently for around 5
minutes, basting from time to time, until golden brown.
4. Turn the potatoes over and continue to saut� for a further 5 minutes,
basting once or twice, until golden brown.
5. Very carefully add the garlic and enough stock to come about one
third up the sides of the potatoes. Take care as it will splutter
fiercely. Bring to simmering point then cover with a lid, reduce the
heat and cook very gently for around 20 minutes or until the potatoes
are very very tender. Check half way through the cooking and add a
little more stock if necessary to prevent it drying out and sticking.
Serve with any remaining liquid poured over the top of the potatoes.
For a vegetarian version, use a
strong vegetable stock.
Courtesy of
www.Recipes4us.co.uk
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Individual
Brioche Summer Puddings
Delightful individual summer puddings made extra special by using
brioche instead of ordinary bread and serving with frosted berries which
take just minutes to prepare.
A stunning dessert full of summer
promise.
Click here to watch the video
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contact [email protected]
for the code
Picture Properties 500Ddpi 10 x 10 cm
Picture Properties 500Ddpi 10x9 cm
Picture Properties 500Ddpi 12x9 cm
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Cooking & Prep time: 20 mins plus chilling
Serves 2
Ingredients
250g/9oz Mixed Fresh Berries, e.g. Blackcurrants, redcurrants, blueberries,
raspberries, strawberries, blackberries
4 - 6 tbsp Caster Sugar
120ml/4fl.oz. Freshly Squeezed Orange Juice
A little Water
3 Thin Slices of Brioche (from a large loaf)
For the frosted berries
Fresh Berries
1 Egg White
Caster Sugar
Instructions
1. Prepare and wash the fruit then place in a medium sized saucepan together
with the sugar, orange juice and enough extra cold water to almost cover the
fruit. Bring to the boil over a medium high heat, stirring from time to time
then turn the heat off and cook for 1 minute only, stirring. Set aside.
2. Cut two discs of brioche which are large enough to fit into the bottom of
each ramekin using a small biscuit cutter, then using a slightly larger cutter,
cut two more discs of brioche, then cut the remaining bits of brioche into
squares large enough to fit up the sides of the ramekins.
3. Transfer the fruit from the saucepan to a bowl using a slotted
spoon and set aside then line each ramekin by dipping the smaller disc of
brioche into the fruit juice remaining in the saucepan until coated with juice
on both sides, and place in the bottom of the ramekin.
4. Do the same with the square/rectangle pieces of brioche, dipping into the
fruit juices and use to line the sides if the ramekins, making sure they are
butting up closely so there are no spaces between each piece and using any
off-cuts to patch any gaps, and press firmly against the sides of the ramekin.
5. Fill the lined ramekin to the top with the cooked fruit, using a slotted
spoon so the mixture isn't too wet, then dip the larger disc of brioche into the
fruit juices as before and place on top.
6. Place the pudding on a plate and press down lightly, folding over any pieces
of brioche which may be poking over the top edge. Place a piece of clingfilm
over the top, press firmly (juices will probably flow out over the sides) then
wrap the clingfilm as tightly as possible around the ramekin. Repeat with the
second pudding then transfer them to a clean plate, weight down each with a
small tin of beans or similar and refrigerate until well chilled - preferably +2
hours.
7. Meanwhile, make the frosted berries by whisking an egg white until frothy
then using a pastry brush, lightly coat the berries with the egg white. Sprinkle
with plenty of caster sugar to coat well then place, uncovered, in a cool place
or the fridge to dry off.
8. To serve - Once well chilled, invert the summer puddings onto individual
serving plates, shake vigorously to unmould and serve garnished with the frosted
berries. Excellent served with whipped cream.
Courtesy of
www.Recipes4us.co.uk
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