Recipe Thread

[anc]

ok then……..cook asparagus, fry or poach an egg, bung on top with some parmesan and some ground black pepper, serve with home-made ‘granary’ bread (joke intended, some will know who watched the lobby a couple of days ago, when I didn’t know what I was doing!!) :lol:

[AngelBabe]

Pear and ricotta tart

For the Shortcrust Pastry

250 g plain flour
2 tbsp sugar
1 pinch(es) salt
150 g butter

For the pears:
6 ripe pears
juice of 1/2 lemon
120 g caster sugar
120 ml water

For the Ricotta Mixture:
300 g ricotta cheese
120 g caster sugar
2 medium eggs
1 tsp vanilla extract
1 tbsp plain flour
juice of 1 lemon
½ tbsp cinnamon, ground

Method
Making the Pastry:
Sift the flour with sugar and salt, then rub in butter with your fingertips until mixture resembles breadcrumbs.

Gradually, stir in a little bit of water (one tbsp at a time) to give the pastry a good consistency Wrap in cling film and chill for 30 minutes.

Roll out pastry and place on a buttered 28 cm flan baking tin or tray. Prick pastry all over with a fork and bake at 180°C for about 15 minutes.

Pears:
Combine sugar, lemon juice and 120 ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to a gentle boil and then remove from heat.

Peel, quarter and core the pears, place in the syrup and let simmer over low heat for 12 to 15 minutes or until pears are just tender. Drain pears and leave to cool.

Ricotta Mixture:
Whisk together all the ingredients until smooth, except for the cinnamon.

Making the Tart:
Place the cooled pear quarters over the base of the pastry and gently pour the ricotta mixture over.

Sprinkle with ground cinnamon and bake at 180°C for 40 minutes or until just set. Leave to cool in the tin. When cooled place in fridge for about 4 hours. Serve.

[Mrs_Teapot]

Angel… Hi.. and anyone else who has any suggestions.

This Saturday evening I am going to a safari dinner… I have to bring the dessert… its for 8 people… no special dietary requirements… one problem it has to travel 15 miles to my friends where the dinner is to be held…. any suggestions…. please remember I am not cordon bleu…. I need simple instructions. Last time I went to a specialist shop in Harrogate and bought a raspberry roulade…. it wasn’t nice.

Any suggestions gratefully recieved

Teapot :D

[AngelBabe]

Sago pudding (sago gula melaka)

Ingredients

300g sago
1 egg white
200g palm sugar, chopped
½ cup water
4 tbsp white sugar
1 can coconut milk

Preparation

Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch.

In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly mould. Chill until set, about 1 hour.

Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a ring jelly mould and refrigerate for approximately 1 hour.

Turn sago out onto a serving plate, Cut into wedges and serve topped with a little of the coconut milk and syrup.

you can add crystalized ginger and lemon juice to this also

Waitrose and Sainsburys both sell palm sugar all leading supermarkets sell sago

hope this is ok

[jen_jen]

Mocha mousse

Serves six
Ingredients:
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
6 eggs
pinch of salt
2 tablespoons of coffee liqueur (e.g. Tia Maria or kahlua)

Method:
Separate the eggs, placing the whites into a roomy bowl.

Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.

In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage.

In a separate bowl, break up the yolks.

When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks and the coffee liqueur.

Cut and fold the whites into the chocolate mixture in three batches until seamlessly combined. Pour into ramekins and refrigerate for a couple of hours to set.

I use small coffee cups instead of ramekins and sprinkle crushed ameretti biscuits on the top. The coffee liqueur can be replaced with brandy or other spirits too.

[anc]

@angelbabe wrote:

Edinburgh Fog

Edinburgh, like London, was once plagued by thick mists and fogs and thus earned itself the nickname ‘Auld Reekie’.

This dessert is thicker than the mists that envelope the city today, but like Edinburgh itself, it is deliciously rich and elegant. This extremely rich pudding should be served with fresh raspberries or some other fresh fruit.

Ingredients
Method

Serves 6

Double cream – 600 ml (1 pint)
Caster sugar – 2 tbsp
Vanilla essence – a few drops
Whisky – 6 tbsp
Blanched almonds – 100g (4 oz), chopped
Small ratafia biscuits – 16-24

Whip the cream until stiff.
Stir in the sugar, vanilla essence and whisky to taste.

Mix in the almonds and biscuits and chill well before serving.

Mrs T – try this one – it is yummy – I made it with kahlua, and rose has with peach schnapps – good luck :D

[Mrs_Teapot]

Thanks for the suggestions everyone….. will let you know which one I manage to mess up :D :D :D

[AngelBabe]

Bailey’s Irish Cream Chocolate Chip Cheesecake

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate chip cookie crumbs
1/4 cup sugar
6 tablespoons melted butter

Filling

2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey’s original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips

Coffee Cream Topping

1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or grated crunchie bar bits, for decoration on top

1. Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10″ spring form pan and up the sides one inch. Bake for 7-10 minute.
2. Make filling: beat cream cheese with electric mixer until smooth.
3. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey’s and vanilla.
4. Sprinkle half of chocolate chips over crust.
5. Spoon in filling. Sprinkle with remaining chocolate chips.
6. Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown.

Place a pan of water on bottom rack of oven while baking to keep it moist.

7. Cool cake completely.

8. Coffee Cream Topping: beat all
ingredients and spread over cooled cake.

9. Top with chocolate curls or grated crunchie bar bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

__________________________________________________________________________

coconut and ginger

Ingredients (serves 12)

* 250g ginger nut biscuits
* 80g butter, melted
* 500g cream cheese, softened
* 2/3 cup caster sugar
* 2 eggs, lightly beaten
* 2/3 cup sour cream
* 2 tablespoons coconut-flavoured liqueur (or 2 teaspoons coconut essence)
* 80g glace pineapple, chopped
* 80g glace peaches, chopped
* 80g glace apricots, chopped
* 100g glace red cherries, halved
* 2 tablespoons apricot jam

Method

Grease a 6cm-deep, 22cm round springform pan. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter and process to combine. Press mixture into base of prepared pan. Refrigerate for 30 minutes.

Preheat oven to 160°C. Using an electric mixer, beat cheese and sugar until smooth. Add eggs and beat to combine. Add sour cream and liqueur. Stir to combine.

Place pan on a baking tray. Pour filling into pan. Bake for 40 minutes. Remove cheesecake from oven. Sprinkle with combined glace fruits. Bake for 20 minutes or until firm.

Allow to cool in oven with door ajar. Cover and refrigerate for 3 hours or overnight, if time permits.

Place jam in a heatproof, microwave-safe bowl. Microwave on medium-high (70%) for 30 seconds or until melted. Brush cheesecake with jam. Serve.

Tip: If glace fruit starts to brown during baking, cover cheesecake loosely with foil.

few more to choose from

[anc]

cor yummy – am in a dilemma now, do I drink the rest of the baileys I have, or cook with it. Same goes for a packet of choc chip cookies I will have to buy!!! :lol:

[AngelBabe]

another way to use up booze and fruit

fruity boozey cocktails
Ingredients
1/2 pineapple,diced
2 fresh mangoes, diced
1 water melon chopped
300g fresh raspberries/strawberrys
1 teaspoon blackcurrant liqueur
1 bottle chilled champagne

Preparation method
1.Place fruit in cups or glasses. Pour over champagne and blackcurrant liqueur. Serve.

[Author]

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