Ingredients: Biscuits
110g sugar
110g butter
1 egg yolk
1/2 tsp vanilla extract
225g plain flour
Ingredients: Icing
50g softened butter
110g icing sugar
1/2 tsp vanilla extract
Method
1. Cream butter and sugar with vanilla extract - add egg yolk and plain flour
2. Rest mix (refrigerate overnight if possible - can also freeze at this point)
3. Roll out / cut to size required - refrigerate before baking at 180C for 6-8 minutes
4. Cream icing sugar, vanilla and butter for icing - once the biscuits are cool, sandwich together with icing, and dust with icing sugar
Status
Made once - mix makes a lot of smaller biscuits - very nice!
Thursday, 8 October 2015
Thursday, 11 June 2015
Mini Lemon Meringues
Ingredients: Lemon Curd
2 eggs
2 egg yolks
100g caster sugar
3 lemons, juice of
75g unsalted butter
Ingredients: Meringue
2 egg whites
150g granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
Pinch of salt
Method:
1. Beat egg whites until foamy, and the salt, and begin to sprinkle in sugar while continuing to whisk until the mix is thick, glossy and holds stiff peaks.
2. Fold in lemon zest and vanilla extract - form into 25 small meringues, and bake for c. 2 hours at 100C - remove from oven and allow to cool.
3. Whisk the eggs and egg yolks in a large heatproof bowl until well combined - add the sugar and stir in the lemon juice.
4. Add the butter and set the bowl over a saucepan of gently simmering water (making sure the bowl doesn't touch the water).
5. Stir with a wooden spoon until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes until the curd thickens.
6. Once cool sandwich two mini meringues together with the curd, and place in the freezer for at least 20 minutes before serving - will keep in freezer for a few weeks, but only a couple of days outside.
Status
Won a bake-off heat with these!
2 eggs
2 egg yolks
100g caster sugar
3 lemons, juice of
75g unsalted butter
Ingredients: Meringue
2 egg whites
150g granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
Pinch of salt
Method:
1. Beat egg whites until foamy, and the salt, and begin to sprinkle in sugar while continuing to whisk until the mix is thick, glossy and holds stiff peaks.
2. Fold in lemon zest and vanilla extract - form into 25 small meringues, and bake for c. 2 hours at 100C - remove from oven and allow to cool.
3. Whisk the eggs and egg yolks in a large heatproof bowl until well combined - add the sugar and stir in the lemon juice.
4. Add the butter and set the bowl over a saucepan of gently simmering water (making sure the bowl doesn't touch the water).
5. Stir with a wooden spoon until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes until the curd thickens.
6. Once cool sandwich two mini meringues together with the curd, and place in the freezer for at least 20 minutes before serving - will keep in freezer for a few weeks, but only a couple of days outside.
Status
Won a bake-off heat with these!
Friday, 5 December 2014
Christmas Turkey Curry
Ingredients
Nut paste
150ml cashew nuts
3 cloves garlic, crushed
2 inch fresh ginger piece, crushed
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
100ml cold water
1 chicken stock pot
Curry
1 tablespoon butter / 2 tablespoons olive oil
1 medium chopped onion
1 tablespoon ground coriander
1 tablespoon ground cumin
4 whole clove
1 tablespoon smooth cranberry sauce
75ml greek yoghurt
Handful of dried cranberries
200g jar of chestnuts (whole)
480g turkey breast in chunks
165ml coconut milk
Method
1. Blend nut paste ingredients to a smooth paste
2. Heat butter and oil and fry off onion with cloves until tender, add coriander and cumin and cook for another couple of minutes
3. Add the nut paste, yoghurt and cranberry sauce / dried cranberries and cook for a further 10 minutes.
4. Stir in the turkey breast and chestnuts and simmer until meat is tender - add in coconut milk and warm through before serving.
Status
Made once - needed more 'curry' so have upped quantities - hopefully should be ok for Christmas day!
Nut paste
150ml cashew nuts
3 cloves garlic, crushed
2 inch fresh ginger piece, crushed
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
100ml cold water
1 chicken stock pot
Curry
1 tablespoon butter / 2 tablespoons olive oil
1 medium chopped onion
1 tablespoon ground coriander
1 tablespoon ground cumin
4 whole clove
1 tablespoon smooth cranberry sauce
75ml greek yoghurt
Handful of dried cranberries
200g jar of chestnuts (whole)
480g turkey breast in chunks
165ml coconut milk
Method
1. Blend nut paste ingredients to a smooth paste
2. Heat butter and oil and fry off onion with cloves until tender, add coriander and cumin and cook for another couple of minutes
3. Add the nut paste, yoghurt and cranberry sauce / dried cranberries and cook for a further 10 minutes.
4. Stir in the turkey breast and chestnuts and simmer until meat is tender - add in coconut milk and warm through before serving.
Status
Made once - needed more 'curry' so have upped quantities - hopefully should be ok for Christmas day!
Vegetable Koftas
Ingredients
Koftas
1 aubergine, diced2 carrots, diced
1 red pepper, diced
5 mushrooms,diced
50g cashews, finely chopped
20g dried cranberries, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chilli powder
100g philadelphia or grated paneer / queso blanco cheese
2 tablespoons gram flour
Sauce
1 onion
1 tomato pot (c.400ml tomato and onion sauce)
1 inch piece of ginger, crushed
2 garlic cloves, crushed
3 tablespoons cashews
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon fenugreek
45ml greek yogurt or philadelphia cheese
Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.
Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.
Status
Made once - very tasty - few adjustments made to recipe, should improve it more next time!
Saturday, 11 October 2014
Stuffed Aubergine Curry / Curried Aubergine Dip
Ingredients
2 medium aubergines
75g roasted peanuts (unsalted)
2 tablespoons sesame seeds
2 tablespoons maple syrup
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 clove crushed garlic
Method
1. Blend all ingredients (except aubergines!) in a food processor with a little water to make a paste.
2. Cut the aubergines into quarters lengthways, but do not cut through stem.
3. Divide the stuffing between the aubergines and spread over the inside cut surfaces before squeezing the quarters back together.
4. Heat some oil in a frying pan with a lid - add the aubergines and cook over a medium heat for 5 minutes, turning occasionally to brown all sides.
5. Add 100ml of water then cover the pan and simmer over a low heat for 20 minutes turning halfway through, until the aubergines are tender,
6. Eat hot as a curry or mash up and chill as a dip.
Status
Made once - very nice - had to add more water at the simmering stage (actually used white wine).
2 medium aubergines
75g roasted peanuts (unsalted)
2 tablespoons sesame seeds
2 tablespoons maple syrup
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 clove crushed garlic
Method
1. Blend all ingredients (except aubergines!) in a food processor with a little water to make a paste.
2. Cut the aubergines into quarters lengthways, but do not cut through stem.
3. Divide the stuffing between the aubergines and spread over the inside cut surfaces before squeezing the quarters back together.
4. Heat some oil in a frying pan with a lid - add the aubergines and cook over a medium heat for 5 minutes, turning occasionally to brown all sides.
5. Add 100ml of water then cover the pan and simmer over a low heat for 20 minutes turning halfway through, until the aubergines are tender,
6. Eat hot as a curry or mash up and chill as a dip.
Status
Made once - very nice - had to add more water at the simmering stage (actually used white wine).
Wednesday, 24 September 2014
Almond Macaroons
Ingredients
3 egg whites
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
40g icing sugar
200g ground almonds
200g caster sugar
Glace cherries
Method
1. Preheat oven to 180C.
2. Whisk egg whites until frothy - whisk in the vanilla and almond essence and icing sugar.
3. Beat in the almonds and sugar to make a stiff paste.
4. Wet hands and roll paste into 16 balls (c. 33g each) - place on greased or lined baking trays and flatten slightly. Top with half a glace cherry.
5. Back for at least 20 minutes until golden brown and cooked through.
Status
Cooked today - taste yummy (stick to your teeth a bit) undercooked them slightly so have upped the cooking time here.
3 egg whites
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
40g icing sugar
200g ground almonds
200g caster sugar
Glace cherries
Method
1. Preheat oven to 180C.
2. Whisk egg whites until frothy - whisk in the vanilla and almond essence and icing sugar.
3. Beat in the almonds and sugar to make a stiff paste.
4. Wet hands and roll paste into 16 balls (c. 33g each) - place on greased or lined baking trays and flatten slightly. Top with half a glace cherry.
5. Back for at least 20 minutes until golden brown and cooked through.
Status
Cooked today - taste yummy (stick to your teeth a bit) undercooked them slightly so have upped the cooking time here.
Thursday, 1 May 2014
Cheese and Onion Herb Stick
Ingredients
300ml warm water
1 teaspoon dried yeast
pinch of sugar
1 tablespoon sunflower oil
1 red onion, finely chopped
450g strong white flour
1 teaspoon salt
1 teaspoon dried mustard
3 tablespoons fresh herbs (thyme, sage, marjoram)
75g grated Cheddar cheese
Method
1. Put the water in a jug, sprinkle the yeast on top and add sugar - mix well and leave for 10 minutes.
2. Heat the oil and fry the onion until it is well coloured.
3. Stir the flour, salt and mustard together - add the herbs and cheese (setting aside 2 tablespoons) - make a well in the centre and add the fried onions and yeast mixture - gradually incorporate the flour and mix to a soft dough (adding extra water if necessary).
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic - return to a clean bowl, cover and leave in a warm place for about 2 hours until doubled in size - lightly grease two baking sheets.
5. Turn the risen dough onto a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 30cm long stick - place on a baking sheet, make diagonal cuts along the top, and sprinkle with the remaining cheese - cover and leave for 30 minutes until well risen.
6. Preheat oven to 220C - bake for 25 minutes or until they sound hollow when tapped underneath.
Status
Untried.
300ml warm water
1 teaspoon dried yeast
pinch of sugar
1 tablespoon sunflower oil
1 red onion, finely chopped
450g strong white flour
1 teaspoon salt
1 teaspoon dried mustard
3 tablespoons fresh herbs (thyme, sage, marjoram)
75g grated Cheddar cheese
Method
1. Put the water in a jug, sprinkle the yeast on top and add sugar - mix well and leave for 10 minutes.
2. Heat the oil and fry the onion until it is well coloured.
3. Stir the flour, salt and mustard together - add the herbs and cheese (setting aside 2 tablespoons) - make a well in the centre and add the fried onions and yeast mixture - gradually incorporate the flour and mix to a soft dough (adding extra water if necessary).
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic - return to a clean bowl, cover and leave in a warm place for about 2 hours until doubled in size - lightly grease two baking sheets.
5. Turn the risen dough onto a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 30cm long stick - place on a baking sheet, make diagonal cuts along the top, and sprinkle with the remaining cheese - cover and leave for 30 minutes until well risen.
6. Preheat oven to 220C - bake for 25 minutes or until they sound hollow when tapped underneath.
Status
Untried.
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