[guide.chat] April recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Fri, 13 Apr 2012 20:20:40 +0100
Hi all food lovers
Find attached this months recipes.
One word, Chocolate.
Cheers
Kevin
Belgian Chocolate Truffle Cheesecake
From Bakatian by the Hairy Bikers
Serves 10
Ingredients:
For The Filling:
200 G/7 oz dark Belgian Chocolate, broken into pieces
500 G/1 lb full fat soft cheese
200 ml soured cream
150 G/5 oz caster sugar
3 large eggs
For The Biscuit Crust:
sunflour oil for greasing
300 G/10 oz chocolate oat biscuits
50 G/2 oz butter, melted
For The Decoration:
Belgian chocolate truffles
100 G/4 oz white cooking chocolate, for grating or icing sugar
METHOD:
Lightly oil a 23 cm loose-based springform cake tin and line the base with
baking parchment.
Put the chocolate for the filling in a heat proof bowl over a pan of simmering
water check that the bottom of the bowl is not touching the water. When the
chocolate has melted remove it from the heat and stir until smooth then set
aside to cool for a few minutes.
To Make The Crust: Brake up the biscuits roughly then put them in a food
processor and blitz them into crumbs. Add the melted butter and blend until
mixed. Tip the mixture into the tin and press firmly and evenly over the base.
Put the cake tin into the freezer to harden.
Preheat the oven to 180 degrees Celsius/fan 160 degrees Celsius/gas mark 4.
Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and
eggs into a food processor and blend until smooth. With the motor running,
slowly add the melted chocolate and blend until thoroughly combined. Remove
the biscuit base from the freezer.
Take 2 large sheets of foil and place them on a work surface one across the
other.
Place the cake tin in the centre of the foil and bring the ends of the foil up
around it to create a bowl shape. Place the whole thing in a roasting tin.
Pour the mixture onto the biscuit base. Then carefully pour hot water from the
kettle into the roasting tin until it rises almost halfway up the sides of the
cake tin.
Bake the cheesecake in the centre of the oven for 35 to 45 minutes. It is
ready when the chocolate mixture is almost firm but retains a slight wobble.
Turn the oven off but wedge a folded tea towel in the oven door and leave the
cheesecake to cool in the oven with the door ajar for at least 1 hour. Remove,
cover with cling film and chill for at least 4 hours or overnight before
serving.
To Serve: Loosen the sides of the cake from the tin with a knife and release
the spring clip, slide the desert off the base of the tin and onto a plate.
Decorate the cheesecake with the chocolate truffles and dust with grated white
chocolate or icing sugar.For utter luxury: serve with some cream.
Chocolate And Apricot Squares
Serves 12
Ingredients:
100 G butter
150 G chocolate, chopped
3 eggs
100 G caster sugar
175 G plain flour, sifted
1 teaspoon baking powder
a pinch of salt
100 G ready-to-eat dried apricots, chopped
METHOD:
1. Lightly grease a 9 inch square cake tin and line the base with a sheet of
baking paper.
2. Melt the butter and chocolate in a heatproof bowl, set over a saucepan of
simmering water Stir frequently with a wooden spoon, until the mixture is
smooth and glossy. Leave the mixture to cool slightly.
3. Beat the eggs and caster sugar into the butter and chocolate mixture, until
well combined.
4. Fold in the flour, baking powder salt and chopped dried apricots, and mix
well together.
5. Pour the mixture into the tin and bake in a preheated oven at 180 degrees
Celsius/350 degrees Fahrenheit, gas mark 4 for 25 to 30 minutes.
6. Insert a skewer in the centre of the cake and if it comes out clean the
cake is ready. The centre of the cake may not be completely firm, but it will
set as it cools. Leave in the tin to cool.
7. When the cake is completely cold, turn it out onto a wire rack and slice
into squares or bars.
8. You can use white, milk or dark chocolate, whichever you prefer.
Chocolate And Fruit Crumble
Ingredients:
400 G canned apricots in natural juice
450 G or 1 lb of cooking apples, peeled and thickly sliced
100 G or 4 oz plain flour
150 G or 6 tablespoons of butter
50 G or 2 oz of rolled oats
100 G or 4 oz caster sugar
100 G or 4 oz chocolate chips
METHOD:
1. Lightly grease an ovenproof dish with a little butter or margarine.
2. Drain the apricots, reserving 4 tablespoons of the juice. Chop the
apricots. place the apples and apricots in the prepared ovenproof dish with
the reserved juice.
3. Sift the flour into a mixing bowl. Cut the butter into small cubes and
rub-in with your fingertips until the mixture resembles fine breadcrumbs.
Stir-in the rolled oats, chocolate chips, and caster sugar.
4. Sprinkle the crumble mixture over the apples and apricots and and level the
top roughly. Do not press the crumble down on to the fruit.
5. Bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit
or gas mark 4 for 40 minutes.
You can use other fruit to make this dish.
CLASSIC CAULIFLOWER CHEESE
From BBC Good Food Magazine March 2012
Serves 4
Preparation Time: 5 Minutes
Cooking Time: 40 minutes
This recipe can be frozen.
Preheat the oven 220 degrees Celsius/200 degrees Celsius fan/gas mark 7.
Boil one cauliflower broken into florets in salted water in a saucepan until
just tender. Drain and place the cauliflower in an ovenproof dish.
Melt 25 G of butter in a small saucepan then stir in 2 tablespoons of plain
flour for a few minutes, gradually mix in 300 ml of whole milk to make a smooth
sauce. Then stir in 75 G of grated vegetarian Cheddar cheese.
Pour the sauce over the cauliflower, top with 3 tablespoons of breadcrumbs and
another 50 G of grated vegetarian Cheddar cheese then place the dish in the
oven and bake for 30 minutes until golden and bubbling.
Fruit Scones
There are many variations of this recipe but in my experience and taste any
scone that contains eggs does not have a good taste. It always contains an
eggy after taste. Many scones that you can buy on the high street and in cafes
contain eggs.
This recipe is the best available homemade recipe I know and it contains no egg
and is very simple and quick.
Ingredients:
250 G/8 oz self-raising flour
50 G/2 oz margarine
quarter pint milk
25 G/1 oz caster sugar
50 G/2 oz sultanas or cherries
METHOD:
1. Preheat the oven to gas mark 6/electric 375 degrees Celsius/400 degrees
Fahrenheit, 200 degrees Celsius. Sieve the flour into a bowl.
2. Add margarine and rub into breadcrumb consistency.
3. Add sugar and sultanas or cherries, mix well.
4. Add milk a little at a time, with a fork or knife to begin with, blend to a
firm dough.
5. Lightly Sprinkle flour over a baking tray.
6. Sprinkle flour onto the table or surface and rolling pin. Roll the dough
out to approximately half an inch thickness.
7. Using a fluted cutter, cut into rounds and place on the baking tray.
8. Brush over with a little milk, bake for 15 to 20 minutes until brown and
risen.
Sausage Rolls
Ingredients:
1 packet of puff pastry
1 packet of sausages
1 beaten egg, for egg wash
METHOD:
Skin the sausages and discard the skins.
Roll out the pastry as thin as possible on a lightly floured surface. If
necessary, mould the sausages into shape before placing them on the pastry one
at a time.
Trim the pastry around the sausages so the pastry is not longer than the
sausages. You should be able to touch the sausages at each end. Egg wash the
pastry and roll the pastry around the sausage and sealing them in firmly and
keep them as neat as possible and trim off all excess pastry. Egg wash the top
of each and cut slits across them with a sharp knife. Place them on a baking
sheet at least 1 inch apart. Cook them for at least 20 minutes on gas mark 5
or until the pastry is golden.
Take them out of the oven and place them on a wire rack.
You can vary the filling. Jamie Oliver sprinkles grated cheese on the sausages
before wrapping them in the pastry. You can make your own sausages whether
they be meat or vegetarian.
You can reuse any leftover pastry by making jam tarts or jam roll or something
else. Remember, when reusing puff pastry do not scrunch it up into a ball as
this destroys the structure of the pastry. Instead, press it together and roll
it out flat.
Sea Trout And Herb Fishcakes
From www.bbcgoodfood.co.uk
Serves 4
Ingredients:
500 G skinless sea trout fillets, deboned and flaked
500 G floury potatoes, peeled
6 spring onions, finely shredded
a little butter
a good handful soft herbs, such as chives or parsley,finely chopped
2 lemons, 1 zested and 1 cut into wedges
1 egg, beaten
100 G fresh breadcrumbs
oil for frying
METHOD:
Boil the potatoes until tender and then mash and season to taste.
Cook the spring onions in a little butter until soft and then add then to the
mashed potatoes with the herbs and lemon zest and mix in.
Gently mix in the trout and then leave to cool a little. Form into 8 cakes
then dip each into the beaten egg and then the breadcrumbs.
Chill in the fridge for an hour to set.
Heat a little oil in a non stick frying pan. Cook the fishcakes for 3 to 4
minutes each side until golden and crisp. Keep them warm in a low oven while
you finish the rest.
Serve with dressed salad leaves and lemon wedges.
Tomato And Onion Bake With Goat's Cheese
Serves 4
I have changed this recipe slightly to make it easy as in the original recipe
describes cooking the onions in a steamer for 20 minutes.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ingredients:
6 onions, finely chopped
4 garlic cloves, finely sliced
2 tablespoons olive oil
2 400 cans of chopped tomatoes
1 teaspoon of sugar
85 G or 3 oz of white breadcrumbs
125 G goat's cheese, crumbled
METHOD:
Preheat the oven 220 degrees Celsius/200 degrees Celsius fan/gas mark 7.
Place the oil and onion in a large frying pan or saucepan over the heat and
cook the onion until soft. Add the garlic, gently cook over a medium heat for
1 minute taking care not to let it colour. Tip in the chopped tomatoes, sugar
and half a can of water, simmer for about ten minutes until thickened then
season.
Transfer the mix to a baking dish, sprinkle over the breadcrumbs and goat's
cheese then bake for 20 minutes until bubbling and golden.
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