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Post by The March Hare on May 8, 2006 7:58:35 GMT 1
Salmon and Smoked Haddock Fish Cakes
Ingredients
(Serves 4)
275g (9oz) haddock fillets
175g (6oz) salmon
Milk for poaching the haddock
275g (9oz) dry mashed potatoes
50g (2oz) melted butter
1 small onion, finely chopped and sweated in butter
2 teasthingys anchovy essence
2 hard boiled eggs, chopped
2 tablesthingys chopped parsley
1 tablesthingy chopped dill
Salt and ground black pepper
Flour for coating
Beaten egg for dripping
Natural breadcrumbs
50g (2oz) butter for frying
Method
Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and 2 cloves) until cooked. Remove the fish from the milk and, when cool enough to handle, flake the fish discarding any skin or bone.
Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, egg, parsley and dill by hand until well combined, do not over-mix.
Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.
Divide the mixture up into 4 equal amounts, then shape into patties. Dip in the flour, egg and finally breadcrumbs and reshape. Refrigerate them for 2 hours before use.
Pan-fry in butter for 5 minutes each side – keep warm in the oven.
Serve one 250-275g (8-9oz) cake on a bed of buttered spinach surrounded by parsley sauce.
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Post by The March Hare on May 8, 2006 7:59:52 GMT 1
Autumn Trout with Vegetable and Ginger Stir-Fry
Quick, easy and totally delicious
Ingredients
4 trout fillets, as thick as you can get
2 tsp five spice powder
Black pepper
For the garnish
Fine shreds of courgette, leek and carrot
For the stir-fry
1 tbsp vegetable oil
1 medium courgette, finely shredded
1 large leek, finely shredded
1 large carrot, finely shredded
100g (4oz) mangetout, shredded
2.5cm (1-inch) fresh root ginger, thinly sliced
2 tbsp ginger wine
1 tbsp light soy sauce
Method
Rub the trout fillets all over with the five spice powder and season with the pepper. Leave for 30 minutes. Put the fillets on a sheet of Bake-O-Glide placed on an Aga baking tray.
2, 3 and 4-oven Aga Place the baking tray on the second runners down in the roasting oven and cook for 7-8 minutes.
While the trout is cooking, make the stir-fry. Heat the oil in an Aga wok on the boiling plate and add the vegetables and ginger. Stir-fry for 3-4 minutes, then add the ginger wine and soy sauce, before continuing for another minute
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Post by jj on May 8, 2006 16:38:35 GMT 1
Baked Dover Sole with Crème Fraîche, Cherry Tomatoes and Parmesan served with Stir-fried Spinach
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
700g Dover sole fillets
salt and fresh ground black pepper
15g Butter
150g cherry tomatoes
200ml crème fraîche
small handful of fresh basil leaves, roughly shredded
110g Parmesan cheese, freshly grated
boiled new potatoes, to serve
For the stir-fired spinach:
1 tbsp vegetable oil
2 garlic clove, chopped
100g Spinach, washed
Method
1. Preheat the oven to 220°C/gas 7.
2. Season the Dover sole fillets with salt and freshly ground pepper. Use about half of the butter to grease a baking dish large enough to take the fillets in a single, snug layer. Lay the fillets in it.
3. Dot the cherry tomatoes around and over the fillets. Smear the crème fraîche over and around the fish and tomatoes covering the fish more or less evenly.
4. Scatter over the basil and then sprinkle the Parmesan evenly over the top. Dot with the last of the butter.
5. Bake for 15 minutes until the fish is just cooked through.
6. Meanwhile, just before the sole has completed baking, cook the stir-fried spinach. Heat a wok until smoking hot and add in the oil.
7. Throw in the garlic, followed by the spinach and stir-fry for a couple of minutes.
8. Serve the Dover sole bubbling and hot from the oven with the stir-fried spinach and new potatoes.
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Post by jj on May 8, 2006 16:39:55 GMT 1
Irish Sausage and Potato Pie
by Antony Worrall Thompson
Servings: 6-8
Preparation Time: 20 minutes
Cooking Time: 2 hours 20 minutes
Ingredients
12 pork sausages
115g unsalted butter
2 large onions, finely sliced
175g bacon lardons
225g cavalo nero, finely shredded
2 tbsp water
1.3kg King Edward or Maris Piper potatoes, peeled and finely sliced
2 tbsp thyme leaves
450ml double cream
300ml fresh beef stock
2 Bay leaves
2 egg yolks
salt and fresh ground black pepper
garlic bread, to serve
Method
1. Preheat the oven to 170°C/gas 3.
2. Heat a non-stick frying pan on the hob. Add sausages and fry gently until just browned. Remove from the pan and slice each sausage on the diagonal, lengthways, into three.
3. Meanwhile heat a large frying pan. Add the 55g of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.
4. Add the bacon lardons to the frying pan and cook for 3 4 minutes until golden and crispy. Add the Cavalo Nero with the water. Cook for 2-3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.
5. Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme . Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt , freshly ground pepper and thyme . Sthingy over the cooked Cavalo Nero and bacon. Top with another layer of potato slices and season again with salt , freshly ground pepper and thyme . Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt , freshly ground pepper and thyme .
6. Pour the cream and stock into a pan and add the bay leaves . Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine. Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 1 hour 30 minutes.
7. Remove the foil from the dish and increase the oven temperature to 200°C/gas 6 and cook for a further 15 minutes or until the top is golden.
8. Serve immediately with garlic bread.
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Post by jj on May 8, 2006 16:41:51 GMT 1
American Baked Cheesecake
Servings: 10
Preparation Time: 40 minutes, plus cooling
Cooking Time: 55 minutes
Ingredients
3 tbsp sultanas
bourbon or whisky
oil, for greasing
25 cm sponge disc (cut from a large ready-made sponge flan case)
200g caster sugar, plus 2 tbsp
4 tbsp cornflour
850g full-fat soft cream cheese
1 1/2 tsp vanilla essence
finely grated zest and juice of 2 Lemons
3 eggs, lightly beaten
350ml double cream
10 small bananas
25g Butter
2 tbsp Sugar
caramel sauce or maple syrup, to serve
small mint sprigs, to decorate
Method
1. Preheat the oven to 180°C/gas 4.
2. Put the sultanas in a small bowl and cover with bourbon. Leave to soak for 15-20 minutes.
3. Lightly grease a 25cm spring-form cake tin.
4. Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like.
5. Drain the sultanas and combine in a bowl with the 200g of sugar and the cornflour.
6. Put the cream cheese in another bowl. Add the vanilla essence, then beat in the lemon zest and juice, the eggs and cream.
7. Stir the dry ingredients into the cream cheese mixture.
8. Carefully pour over the sponge base in the cake tin.
9. Pour 2-3mm of warm water into a baking tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for 50 minutes until the top is golden.
10. Remove from the oven and leave to cool and set completely before removing from the tin.
11. Just before serving, peel the bananas. Melt the butter and remaining 2 tablesthingys of sugar in a large frying pan over medium-high heat. Sizzle the bananas, turning, until brown and slightly caramelised.
12. Serve the cheesecake in wedges with the bananas, a drizzle of caramel sauce and a mint sprig to decorate.
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Post by juicyjude on May 8, 2006 19:18:18 GMT 1
Oh yummy or what  |
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Post by The March Hare on May 8, 2006 20:24:33 GMT 1
Stuffed Beef Ciabatta Rolls
Made with lean juicy beef, garlic and sun-dried tomatoes, served with horseradish aioli and slices of pickled cucumber, this recipe is a fusion of flavours
Cooking time: around 10 minutes
Ingredients
(Serves 2)
224g (8oz) lean beef rump steak
2 mini ciabatta rolls
2 garlic cloves, crushed
2 cos lettuce leaves
4 sundried tomatoes, sliced
For the horseradish aioli
30ml (2tablesthingy) mayonnaise
15ml (1tablesthingy) horseradish sauce
2 roasted garlic cloves, crushed
For the pickled cucumber
½ cucumber, thinly sliced
30ml (2tbsp) white wine vinegar
5ml (1tsp) brown sugar
30ml (2tbsp) fresh dill, chopped
Method
Take the mini ciabatta rolls and cut a slit into the side of each roll making a pocket.
To make the horseradish aioli, mix together the mayonnaise with the horseradish sauce and garlic cloves. Then cover and chill it.
To make the pickled cucumber, take the cucumber add the white wine vinegar, brown sugar and the fresh dill. Cover and chill it.
Pan cook the beef with the garlic, for about 4 minutes each side. Shred the cos lettuce leaves and stuff into the rolls. Add the sun-dried tomatoes, then top with the seared beef sliced into chunky wedges, the Aioli and pickled cucumber – if you can’t fit it all into the roll serve the rest as side orders
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Post by jj on May 9, 2006 6:44:35 GMT 1
Pork and Apple Sausages with Parsnip Mash
Sweet parsnips and apples compliment this hearty version of bangers ‘n’ mash, served with a light beer gravy
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
900g Potatoes, peeled and cut into chunks
225g Parsnips, peeled and cut into chunks
450g pork and apple sausages
300ml light beer
2 tsp Sugar
1 tbsp gravy granules
1 tsp butter
dash of Milk
Method
1. Cover the potatoes and parsnips with water in a large saucepan; boil for 10-15 minutes until soft.
2. Meanwhile in a large pan, dry fry the pork and apple sausages for 12-15 minutes until cooked through. Add the light beer and simmer for 2-3 minutes. Add the sugar and gravy granules; cook until thickened.
3. Drain the potatoes and parsnips, and mash with a knob of butter and a dash of milk.
4. Serve the sausages with the potato and parsnip mash and beer gravy.
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Post by The March Hare on May 9, 2006 7:49:56 GMT 1
Spicy Sausages with Bombay Mash Potato
This is a deliciously rich twist on the classic bangers and mash – an ideal dish for those chilly autumnal evenings
Cooking time: 15-20 minutes
Ingredients
(Serves 4)
900g (2lb) potatoes
15ml (1tablesthingy) oil
1 onion, sliced
5-10ml (1-2teasthingy) Bombay potato spice mix
450g (1lb) spicy pork sausages
Large handful of spinach
15ml (1tbsp) fresh coriander, chopped
Method
Peel the potatoes and cut into chunks. Place them into a pan, cover them with water and boil for about 15 minutes until soft. Meanwhile in a pan heat the oil and soften the onion for 2-3 minutes. Add the Bombay spice mix and cook for 1-2 minutes to fry off the spices.
Meanwhile cook the sausages under a preheated grill for 12-15 minutes, turning them occasionally until cooked through.
Drain the potatoes and crush lightly with a masher. Stir through the spiced onions, spinach and fresh coriander.
Serve the spicy sausages with the crushed Bombay potatoes, some mango chutney and a crunchy salad of radishes, cucumber and coriander.
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Post by The March Hare on May 9, 2006 7:50:34 GMT 1
Pork and Leek Sausages with Black Pudding and Leek Mash
Rich black pudding twinned with leek mash and succulent sausages – this really is comfort food at its best
Cooking time: 20 minutes
Ingredients
(Serves 4)
450g (1lb) pork and leek sausages
900g (2lb) potatoes
2 leeks, sliced
100g (4oz) black pudding, cut into cubes
1 eating apple, cored but skin left on
150ml (¼pt) cider or apple juice
A sprig of fresh thyme
Splash of milk
Knob of butter
Method
Peel the potatoes and cut into chunks. Place them into a pan, cover with water and boil for about 15 minutes, until soft. During the last 8-10 minutes add the leeks. Meanwhile in a small frying pan cook the black pudding until golden and crispy.
In a large pan, dry fry the sausages for 12-15 minutes until cooked they’re through. During the last 5 minutes of cooking time add the apple to the pan and allow it to lightly brown. Add the cider, or apple juice, and the thyme to the sausages and allow it to bubble until reduced slightly.
Drain the potatoes and leeks, and mash with the milk and butter. Then stir through the black pudding.
Serve the sausages with the black pudding and leek mash, apple gravy and seasonal green vegetables.
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Post by jj on May 9, 2006 17:11:30 GMT 1
Salmon Spaghetti Carbonara
INGREDIENTS:
• 1 lb. spaghetti pasta
• 4 slices bacon
• 4 egg yolks
• 1/2 cup heavy cream or evaporated milk
• Salt and pepper to taste
• 1 Tbsp. olive oil
• 1-2 cooked salmon filets, broken into pieces
• 2 cups frozen baby peas, thawed and drained
• 1/3 cup grated Parmesan cheese
PREPARATION:
Bring large pot of water to a boil and cook spaghetti as directed on package. Meanwhile, cook bacon in large skillet until crisp. Drain on paper towels and crumble; set aside.
In small bowl beat together egg yolks with cream; season with salt and pepper.
Set aside.
In large saucepan, heat olive oil over low heat and add peas, salmon, and cooked bacon; gently heat. Shake pan from time to time so the food doesn't stick.
When spaghetti is done, drain well and add to pot with salmon; do not stir. Immediately pour egg mixture over hot pasta. Turn heat to medium. Using tongs, gently lift and turn the pasta, egg mixture, salmon, peas, and bacon. Egg will cook on contact with hot pasta. Sprinkle with the cheese and toss gently. Serve immediately. Serves 4-6
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Post by jj on May 9, 2006 17:12:51 GMT 1
Skillet Paella
This simple paella recipe is ready in about 20 minutes and contains many traditional paella ingredients, including shrimp, couscous, and peas.
INGREDIENTS:
• 1 onion, chopped
• 1 yellow bell pepper, chopped
• 1 Tbsp. olive oil
• 1 tsp. curry powder
• 14 oz. can ready to serve chicken broth
• 12 oz. pkg. frozen peeled cooked shrimp, thawed, tails removed
• 1 cup frozen peas
• 6 oz. pkg. couscous
PREPARATION:
In large saucepan saute onion and bell pepper in olive oil until crisp tender. Add broth, curry powder, shrimp, and peas. Bring to boiling, then add couscous and stir well. Cover and remove pan from heat.
Let stand 4-6 minutes, covered, until liquid is absorbed and couscous is tender. Stir and serve. 4 servings
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Post by The March Hare on May 10, 2006 7:43:53 GMT 1
Pork and Apple Sausages with Parsnip and Potato Mash
This delicious take on the classic bangers and mash is sure to get your taste buds working overtime – scrumptious for all the family
Cooking time: 15-20 minutes
Ingredients
(Serves 4)
900g (2lb) potatoes
225g (8oz) parsnips
450g (1lb) pork & apple sausages
300ml (½ pt) light beer
10ml (2 teasthingys) sugar
15ml (1tbsp) gravy granules
Knob of butter
Dash of milk
Method
Peel the potatoes and parsnips and cut into chunks. Place them into a pan, cover with water and boil for 10-15 minutes until soft.
Meanwhile in a large pan dry fry the sausages for 12-15 minutes until they’re cooked through. Add the beer to the pan and allow it to simmer for 2-3 minutes. Add the sugar and gravy granules and allow it to thicken.
Drain the potatoes and parsnips and mash them with a knob of butter and a dash of milk.
Serve the sausages with the potato and parsnip mash, beer gravy and roasted parsnip and carrot sticks.
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Post by The March Hare on May 10, 2006 7:45:12 GMT 1
Pork and Stilton Sausages with Onion Mash
This is a deliciously rich twist on the classic bangers and mash – an ideal dish for those chilly autumnal evenings
Cooking time: 25-30 minutes
Ingredients
(Serves 4)
For the relish
1 red onion, finely sliced
1 garlic, finely chopped
1 large red chilli, deseeded and finely sliced
100g (4oz) soft brown sugar
75ml (5tablesthingy) cider or apple juice
1 eating apple, peeled, cored and sliced
3 plums, stoned and quartered
Pinch of ground all spice
For the mash
900g (2lb) potatoes
5ml (1teasthingy) oil
2 onions, sliced
Knob of butter
Splash of milk
450g (1lb) pork and Stilton sausages
Method
Place in a pan the red onion, garlic, chilli, soft brown sugar, cider, apple, plums, and the allspice, stir well and bring to the boil.
Cover the pan and cook on a reduced heat until the fruit is soft and the liquid reduced and syrupy, approximately 25 minutes. Remove from heat and pour into a sterilised jar and seal. This relish will keep in a refrigerator for a week or so.
To make the mash, peel the potatoes and cut them into chunks. Place them into a pan, cover with water and boil for about 15 minutes until, soft. While cooking heat the oil in a frying pan and cook the onions over a high heat until golden and crispy. Drain the potatoes and mash them with the butter and milk, and stir through the onions.
Meanwhile cook the sausages under a preheated grill for 12-15 minutes, turning them occasionally until cooked through.
Serve the sausages with the onion mash, and apple and plum spicy relish.
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Post by The March Hare on May 10, 2006 7:45:42 GMT 1
Cumberland Sausage with Colcannon Mash
This is the perfect pairing of two favourites – Colcannon mash and delicious Cumberland sausages – it’s a match made in heaven
Cooking time: 20 minutes
Oven Temperature: gas mark 6/200°C/400°F
Ingredients
(Serves 4)
450g (1lb) Cumberland sausages
Shop bought mini Yorkshire puddings
900g (2lb) Potatoes
½ Savoy cabbage, finely shredded
Splash of milk
Knob of butter
1 bunch spring onions, finely chopped
For the gravy
A little oil
1 onion, sliced
15-30ml (1-2tbsp) flour
300ml (½pt) stock
15ml (1tbsp) Fresh Thyme
Method
Place the sausages in a roasting tin and cook in a preheated oven for 15-20 minutes, until golden and cooked through. During the last 10 minutes add the mini Yorkshire puddings to the oven and cook them according to the pack instructions – or you can of course make your own.
Peel the potatoes and cut into chunks. Place them into a pan, cover with water and boil them for about 15 minutes, until soft. During the last 8-10 minutes add the savoy cabbage the pan. Drain the potatoes and cabbage and mash with the milk and butter. And stir through the spring onions.
The traditional way to eat colcannon is to make a well in the mash and place a knob of butter inside and allow it to melt – delicious.
To make the gravy, heat the oil and cook the onion for 5-10 minutes until it’s lightly golden and soft. Stir in the flour, then gradually stir in the stock. Add the fresh thyme leaves, bring to boil and allow it to simmer and thicken for 5 minutes.
Serve the sausages with the colcannon mash, Yorkshire puddings and gravy with seasonal vegetables.
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Post by jj on May 10, 2006 19:58:09 GMT 1
Pork or Beef Chop Suey
Ingredients:
1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)
Seasoning for Pork:
1 teasthingy soy sauce
1 - 2 teasthingys oyster sauce
1 teasthingy salt
Pepper to taste
1 piece (under 1 teasthingy) cornstarch (corn flour)
Sauce:
4 tablesthingys water
1 teasthingy oyster sauce
3/4 to 1 teasthingy cornstarch (corn flour)
Oil for stir-frying
Instructions:
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.
For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
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Post by jj on May 10, 2006 19:59:49 GMT 1
Fudgy Peanut Butter Cheesecake
Ingredients
1 cup peanut butter
2 (8-ounce) packages cream cheese, softened
1/2 cup firmly packed light brown sugar
1/2 cup powdered sugar, sifted
2 tablesthingys cornstarch
2 large eggs
1/4 cup sour cream
1 (12-ounce) package semisweet chocolate chips, melted
2 cups water
Whipped cream to decorate
Chocolate curls to decorate
Peanut Crust
1 cup ground toasted unsalted peanuts
1/4 cup firmly packed brown sugar
1 tablesthingy unsweetened cocoa powder
3 tablesthingys butter, melted
Instructions
Prepare crust: Set aside. Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal. Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 minutes. Release pressure according to manufacturer's directions. Remove lid. Lift pan from cooker and place on wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls.
Peanut Crust
Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 7-inch springform pan, covering bottom and 1 inch of sides. Note: The unsalted peanuts are available at supermarkets.
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Post by The March Hare on May 11, 2006 0:24:31 GMT 1
Spicy Lamb Naan
With a combination of lean lamb, cumin, coriander and crème fraiche all wrapped in a tasty naan bread, these are great fun for a Friday night in
Cooking time: around 10 minutes
Ingredients
(Serves 2)
225g (8oz) lean lamb leg steaks
5ml (1tsp) ground coriander
5ml (1tsp) ground cumin
5ml (1tsp) olive oil
1 red onion, thinly sliced
2 cloves garlic, squashed
5 cherry tomatoes, halved
For the Cucumber and Lime Dollop
30ml (2tbsp) Crème fraiche
¼ cucumber, chopped
½ lime, juice and rind
Naan bread
Method
Cut the lean lamb leg steaks into thin strips. Add to them the ground coriander and ground cumin.
In a griddle or frying pan, heat the olive oil, red onion, and garlic. Cook for 1-2 minutes and then add the lamb strips. Cook for 3-4 minutes. Add the cherry tomatoes and cook for 1-2 minutes until just softened.
To make the Cucumber and Lime Dollop mix together the crème fraiche with the cucumber and lime.
Heat the naan bread in the oven for 2-3 minutes until warmed through and soft. Sthingy the lamb mix into the centre of the naan bread, add a sthingyful of the cucumber and lime dollop and carefully fold in the edges.
Serve with a big pile of napkins!
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Post by The March Hare on May 11, 2006 0:26:01 GMT 1
Orange Chocolate Chip Muffins
You won’t believe just how delicious these muffins taste. They’re made with Divine orange chocolate, which gives them a fabulous flavour. They’ll go down a storm on cake stalls!
Ingredients
(Makes 12 muffins)
250g (9oz) plain flour
1/2 teasthingy salt
3 teasthingys baking powder
100g (4oz) caster sugar
1 egg, lightly beaten
120ml (4 fl oz) milk
125g tub natural goat's milk yoghurt or plain yoghurt
75g (3oz) butter, melted and cooled
1 teasthingy finely-grated orange rind
100g bar Divine orange chocolate, chopped into chunks
Method
Pre-heat oven to 200°C, 400°F, Gas Mark 6. Put 12 paper cases into a muffin tin.
Cook’s Tips from Sue Ashworth
The secret of successful muffins is to avoid overmixing when you add the wet ingredients to the dry ones. If you like, drizzle the muffins with a glace icing made with icing sugar and orange juice.
Sift together the flour, salt, baking powder and sugar. Set to one side. In a separate bowl or jug, mix together the egg, milk, yogurt, melted butter and orange rind.
Pour the wet ingredients into the flour mixture and stir lightly until just combined, adding the chocolate chunks and stirring them through gently. The mixture will be quite lumpy, though there should be no dry flour visible.
Sthingy the mixture into the muffin cases and bake for approximately 20 minutes, or until the tops spring back when touched lightly. Cool on a wire rack.
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Post by The March Hare on May 11, 2006 0:28:02 GMT 1
Divine Chocolate Pecan Brownies
The ultimate recipe for chocolate brownies. Made with Fairtrade Divine dark chocolate, they taste good and help the co-operative of cocoa farmers in Ghana, known as the Kuapa Kokoo.
Ingredients
(Makes 9 large or 16 small brownies)
Butter, for greasing
350g (12oz) Divine plain chocolate, broken into pieces
250g (9oz) butter
3 large eggs
250g (9oz) dark muscovado sugar
50g (2oz) plain flour
1 teasthingy baking powder
75g (3oz) pecan nuts, chopped
Method
Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease a 23cm (9inch) shallow cake tin with a little butter.
Put the chocolate and butter into a pan and heat gently, stirring with a wooden sthingy until melted. Remove from the heat and cool for a few minutes. Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer, until light and glossy. This will take about 5 minutes. Add the melted chocolate mixture, stirring it in gently with a large metal sthingy. Sift in the flour and baking powder and fold in with the pecan nuts.
Tip the mixture into the prepared tin and bake for about 40-45 minutes until firm. Test the cake by inserting a fine skewer into the middle – there should be a few crumbs sticking to the skewer. Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack.
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