[guide.chat] may recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Mon, 21 May 2012 23:51:55 +0100
Hi all food lovers Find attached this months recipes. Cheers Kevin
Chilled Chocolate Cheesecake Ingredients: For The Base: 400 G chocolate oat biscuits 100 G butter or margarine, melted For The Filling: 300 G chocolate 100 G brown sugar 150 G soft cheese quarter pint or 150 ml fresh double cream whipped cream to decorate 100 G chocolate, grated METHOD: Melt the chocolate in a bowl over a pan of boiling water until smooth and then take off the heat and set aside to cool slightly. Meanwhile, make the biscuit base. Finely crush the biscuits and stir them into the butter. Press the biscuit mixture into the base of a 8 inch or 20 cm loose-bottomed deep springform cake tin. Place the sugar into a bowl, slowly beat in the cheese and continue beating until smooth. Add the melted chocolate and mix well. Whip the cream until it holds its shape and fold in the cheese mix. Spread the cheese mixture over the biscuit base and level the surface. Cover and refrigerate for several hours, at least four hours or until set. Turn the cheesecake out onto a serving plate and decorate with the whipped cream and the grated chocolate. Alternatively, decorate with chocolate buttons or chocolate truffles and cream.
Clotted Cream Filled Lemon Cake From BBC Good Food Magazine Serves 8 Preparation Time: 15 minutes Cooking Time 25 minutes Rooda's Clotted Cream adds a touch of naughtiness to an otherwise innocent lemon cake with thick slabs of clotted cream and lemon curd. Ingredients: melted butter, for greasing 225 G butter, at room temperature 225 G caster sugar 225 G self-raising flour, sifted, plus 1 tablespoon extra for dusting the rind of 1 large lemon 4 large eggs 6 tablespoons good quality lemon curd 150 G clotted cream icing sugar, for dusting METHOD: 1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/fan 160 degrees Celsius/gas mark 4. Grease 2 18 cm cake tins with the melted butter. Line the base of the tins with circles of grease proof paper. 2. Place the sugar and butter in a large mixing bowl and beat together with an electric hand whisk for a good few minutes until the mixture is very light and fluffy. 3. Mix together the flour and lemon rind in a large bowl. Beat the eggs into the creamed butter mix one at a time adding a spoonful of the flour mix with each one to prevent the mixture from curdling. 4. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Divide the mixture between the tins and level the tops with the back of a spoon. Bake for about 25 minutes or until the cakes spring back when pressed firmly with a finger and they are pale golden in colour. 5. Leave the cakes to cool in the tins for about 10 minutes before removing from the tins and leaving to cool completely on a wire rack. When they are cool enough to handle slice each cake in half so you have 4 circular sponges. 6. Place one cake slice upside down on a cake stand or plate. Spread with the lemon curd, sandwich with another slice of cake and spread on top a thick layer of clotted cream, top with another slice of cake and spread again with lemon curd. Carefully top with the final cake. Dust the top of the cake with icing sugar and serve.
Cornish Pasties From Favourite English Recipes Makes 4 pasties Finely chop the meat and vegetables to make them taste better. For The Pastry: 450 G or 1 lb flour 125 G or 5 oz lard a pinch of salt water to mix For The Filling: 450 G or 1 lb best lean beef 450 G or 1 lb potatoes 450 G or 1 lb swede 1 small onion 25 G butter salt and pepper to taste Place a tablespoon of oil in a saucepan and cook the beef until soft and it has browned. Take the pan off the heat and set aside to cool. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius/gas mark 6. Put the flour, lard and salt into a bowl and rub-in with your fingertips until it resembles fine breadcrumbs. With a blunt knife, stir in enough of the water to make a dough and divide into 4 equal pieces. Roll each piece out into a round 7 inches diameter. Place them on a floured baking tray. Finely chop the potatoes, swede and onion. Cut the beef into small cubes about a quarter of an inch square removing all fat as you do so. On a round of each pastry put a share of the vegetables and season to taste, then add the meat and a knob of butter on each portion. Dampen the edges of the pastry with water then bring up both sides and with floured hands to envelop the filling. Pinch the edges together and crimp them firmly to seal. Cook on a floured baking tray for 45 minutes
Crab Cocktail Serves 6 Ingredients: half a lb of sieved crab meat half a tablespoon of mild vinegar a quarter of a teaspoon of mustard half a tablespoon of chopped gherkins 1 tablespoon of mayonnaise 1 tablespoon of tomato ketchup 1 tablespoon of double cream, whipped METHOD: Mix all the ingredients together reserving a little of the whipped cream as a top dressing. Serve in individual glasses. Alternatively, serve on small plates, with buttered brown bread and lettuce and divide and serve the crab cocktail on top as an appetiser.
Microwavable Sticky Sultana Pudding From BBC Good Food Magazine for April 2012 Serves 4 This pudding is best eaten straightaway while fresh but it only takes a matter of minutes to make. Ingredients: 100 G of butter, plus extra for the basin 200 G of plain flour 1 teaspoon of baking powder 85 G of light musgovardo sugar 100 G of sultanas 2 large eggs, lightly beaten 2 tablespoons of milk golden syrup and custard to serve METHOD: Grease a small Microwavable proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder and stir in the sugar and sultanas. Gradually add the eggs and milk to make a white cake mixture. Spoon the mixture into the basin and make a deep hole in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on high for 4 and a half to 5 minutes until well risen and firm to the touch. Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.
Prawn Cocktail Serves 4 Ingredients: 36 peeled cooked prawns 4 shallow stemmed glasses 6 lettuce leaves, finely shredded METHOD: Put a little of the shredded lettuce in the bottom of each stemmed glass. Lay 9 prawns on top and mask with the following sauce. Prawn Cocktail Sauce Ingredients: 2 tablespoons of mayonnaise 2 tablespoons of tomato ketchup 2 tablespoons of whipped cream a dash of Worcester sauce half a teaspoon of grated, fresh horse radish salt and pepper to taste METHOD: Mix all the ingredients for the sauce together and pour over the prawns. Alternatively, serve on 4 individual small plates on slices of buttered brown bread. Serve as an appetiser.
Rhubarb And Lemon Curd Cake Serves 8 Preparation Time: 15 minutes Cooking Time: 45 minutes Ingredients: For The Cake: 225 G unsalted butter, softened, plus extra for greasing 225 G caster sugar the zest of 1 lemon 4 medium eggs, beaten 75 G ground almonds 200 G self-raising flour 140 G rhubarb, washed and cut into small chunks 1 tablespoon demerara sugar For The Topping: 75 ml double cream 3 tablespoons lemon curd, plus extra for drizzling METHOD: Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/160 fan/gas mark 4. Lightly grease a deep round 20 cm cake tin and line the base with a circle of non-stick baking parchment. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture beating well with each addition until fully combined. The mixture will begin to look glossy. If at any stage the mixture curdles beat in a spoonful of ground almonds and continue to add the eggs. Stir in the ground almonds then the flour and fold everything carefully together using a large spoon. Fold through half the rhubarb then transfer the mixture to the prepared cake tin and scatter over the top of the mixture the remaining rhubarb. Sprinkle the demerara sugar over the top. Bake the cake for 45 minutes or until a skewer inserted in the centre of the cake comes out clean. Transfer to a wire rack to cool slightly in the tin then remove the cake from the tin. When the cake is cold, make the topping. Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tablespoon of water and carefully fold it through the cream without over working. Spread the cream over the cake and drizzle with a little more lemon curd and serve immediately.
Root Vegetable, Cheese And Onion Pot Pie Serves 4 Ingredients: 200 G carrots, peeled and cut into 1 inch (2.5 cm chunks 200 G Swede, peeled and cut into 1 inch (2.5 cm chunks 1 stick of celery, cut into 1 inch (2.5cm) chunks 400 G leeks, cut into 2 inches or 5 cm chunks a little fresh grated nutmeg 100 G Lancashire cheese, crumbled For The Cheese, Onion And Sage Sauce: 50 G Lancashire cheese, crumbled 25 G parmesan cheese, finely grated 1 medium onion, finely chopped 1 desert spoon of chopped fresh sage 40 G butter 40 G plain flour 1 pint or 570 ml of milk a little freshly grated nutmeg 1 level tablespoon wholegrain mustard For The Parmesan Pastry: 25 G finely grated Parmesan 100 G plain flour, plus extra for dusting 25 G lard, softened 25 G butter, softened 1 egg, beaten to glaze a pinch of salt cold water METHOD: 1. You will need a 9 inch or 23 cm by 2 inch or 5 cm casserole dish. 2. Place all the prepared vegetables in a steamer. Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for about 20 minutes. When the thickest parts of the root vegetables feel tender when tested with a skewer, tip them all into a large bowl and allow them to cool, or alternatively, boil the vegetables until tender. 3. To Make the sauce and the pastry. For The Sauce, melt the butter in a small saucepan and add the onion. When you've stirred it so that it's nice and buttery, let it cook on the lowest possible heat until soft. 4. Using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time, switching to a balloon whisk and whisking well after each addition. 5. Season the sauce with nutmeg and salt and pepper, to taste, and let it barely simmer for 5 minutes. After that, stir in the mustard, the cheese and the sage. Then leave to cool. 6. Make The Pastry: first sift the flour with a pinch of salt into a large bowl. Add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour. When everything is crumbly, add the Parmesan and then sprinkle in some cold water -- about 2 tablespoons. 7. Mix the pastry with a blunt knife until it has combined and then finish off with your hands, adding more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry dough into a polythene bag and let it rest in the refrigerator for 30 minutes. 8. Preheat the oven to gas mark 7/425 degrees Fahrenheit/220 degrees Celsius. Carefully mix the steamed vegetables with the sauce and pile half of the mixture into the dish. 9. Sprinkle half of the crumbled Lancashire cheese over the top and then repeat with the remaining mixture and cheese. 10. Roll the pastry out into a circle on a surface lightly dusted with a little extra flour. 11. Cut a 12 inch or 30 cm circle out of this pastry. Roll out the leftover pastry trimmings again and cut a half an inch or 1 cm strip to go around the edge of the dish. 12. Dampen the edge of the dish with water and place the strip of pastry around the rim, pressing down well. Dampen the top of this strip and then transfer the circle of pastry, rolling it over the rolling pin, to the dish and press it lightly and firmly over the edges to seal. Next, using the blunt edge of a knife, knock up the edges, then flute them using your thumb to push out, and your forefinger to pull in again. Then make a hole in the centre of the pastry lid to let the steam out, and brush the top with beaten egg. 13. Place the dish on the baking sheet and bake the pie for 25 to 30 minutes on the centre shelf of the oven, or until the pie is bubbling hot and the pastry is golden brown and crusty.
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