Archive for October, 2011

Orange and Rosemary Caramel Puddings

This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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All in One Cheese Sauce

This ones for you John! 😉

This is  a fail proof, and effortless recipe for a smooth and tasty cheese sauce, which is great on Tortellini pasta and in Lasagna.

Ingredients

  • 1 tablespoon butter
  • 1 tabelspoon plain flour
  • 1 1/2 – 2 cups of 2% milk (extra to thin if needed)
  • 1 cup of diced cheese (Red Leicester cheese makes the sauce a nice rich colour)
  • 1 tablespoon of Parmesan cheese (optional)
  • grated nutmeg to taste (optional)
  1. Place the butter, flour and milk into a pan and heat stirring all the time
  2. When its almost boiling, and thick and creamy (add more milk if too thick) stir in  the cubed cheese
  3. Grate in a little nutmeg
  4. Continue to stir until the cheese has melted completely
  5. Serve immediately
Note: The sauce can be made in advance but will form a skin when cooling if not covered, so transfer the sauce to a small microwavable bowl, cover with cling film so that the cling film makes contact with ALL the surface of the cheese sauce and then when ready to serve, microwave the sauce, still covered until hot, stirring occasionally  *** Do not boil, as this will make the sauce runny.

 

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This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready  to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.

If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.

My collections of  Fast n’ Easy recipes and  Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .

Ingredients, serves 8 (0r 6 very hungry people)

  • 8 large chicken thighs (on the bone with skin for best flavor)
  • 1 diced onion
  • 1 finely chopped habanero chili
  • 1 diced carrot
  • 2 diced parsnip
  • 10 small diced salad potatoes
  • 1 chopped clove of garlic
  • 3 cups red wine
  • 1 1/2 tablespoons vegetable boullion powder
  • 1 1/2 to 2 jars of tomato sauce
  • 1 heaped tablespoon paprika
  • 1 level tablespoon Garam Masala spice
  • 2 handfuls of uncooked, dried green lentils
  • 1 -2 teaspoons of coursley ground pepper to taste
  1. Plug in slow cooker to begin heating
  2. Brown half of the chicken pieces in a pressure cooker
  3. Add 2 cups warmed red wine and one tablespoon of Boullion
  4. Add the chopped onion and garlic
  5. Add 1/2 jar of heated sauce
  6. Add lid and raise pressure and cook for 5-8 minutes
  7. Release pressure fast and empty contents into the slow cooker
  8. Place lid on slow cooker and wash pressure cooker
  9. Brown second half of chicken pieces in the pressure cooker
  10. Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
  11. Add 1/2 cup of hot water
  12. Add 1/2 jar of heated sauce to the pressure cooker
  13. Heat the remaining sauce and add to the slow cooker
  14. Add paprika and Garam Masala spice and the finely chopped Habanero  to the pressure cooker
  15. Add two generous handfulls of green lentils  and stir to submerge all the lentils and mix the spices
  16. Add diced carrot, parsnips and potatoes (dont stir)
  17. Add lid and raise pressure and cook for 5 – 8 minutes
  18. Release pressure fast and add contents carefully to the slow cooker
  19. Push any visible chicken thighs down below the surface
  20. And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
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Very Chocolaty Chocolate Dessert Cake

This cake is the ultimate chocolate cake, its very rich and a must for chocolate addicts. Its ingredients are quite pricey, but the cake goes a long way as it should be cut into small portions because it is so chocolaty. A great dinner party dessert. Its fast and very easy to make, and all mixed by hand into one bowl, which means hardly any washing up afterwards. A chocolate dessert I will definitely make again.

 

Ingredients

  • 125 g unsalted butter, chopped
  • 375 g 80% good quality dark chocolate, broken into portions
  • 175 g light muscovo sugar
  • 35 g sifted plain flour
  • 40 ml milk
  • 120 g ground almonds
  • 5 medium eggs
  • cocoa for dusting when cooled
  • Whipped cream and fresh fruit for serving
  1. Pre-heat oven to 170C fan/ 190C / gas 5
  2. Place butter and chocolate into a bowl and either microwave in short bursts stirring frequently until melted or melt in a heatproof bowl over a s aucepan of simmering water
  3. Add the sugar, stir with a spatula
  4. Add the sifted flour, stir
  5. Add the milk, stir
  6. Add the ground almonds and stir
  7. Add the eggs and stir well until combined and smooth
  8. Line 22″ springform cake tin with greaseproof paper and pour in mixture
  9. Bake for 40 minutes covered with foil
  10. Remove from oven, uncover and cool
  11. Turn out, and when completely cool dust with cocoa powder
  12. Serve with whipped cream and berries

 

Recipe from Sainsburys magazine

 

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Chicken Curry Casserole

This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.

Ingredients for 2-3 portions

  • 3 frozen chicken breasts
  • olive oil
  • pepper
  • 5 medium new potatoes, halved
  • 1 mug of  hot vegetable stock
  • 1 teaspoon of your favorite curry powder (I use a Maui blend *)
  • 1/2 large onion, diced
  • 1/2 white wine
  • 1 parsnip, diced small
  • 1 large carrot, diced
  • 1 large leak, quatered and sliced
  • 1/2 balti curry sauce (I use Sharwoods)
  • * (spice number 630 from Mana Foods, Paia)
  1. Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
  2. Heat olive oil in the pressure cooker
  3. Dice the chicken into 1/2″ cubes and brown in small batches
  4. Dice onion and add to chicken
  5. Half potatoes and add to pot
  6. Add curry powder to hot stock and add to pot
  7. Add white wine to pot
  8. Add diced parsnip to pot
  9. Add sugar to pot
  10. Stir well until boiling
  11. Add diced carrot and leeks to steamer tray and place into pot
  12. close lid and cook on high for 12 minutes when pressure is on high
  13. Release pressure, open, return pot to heat and stir in Balti sauce
  14. and Serve

 

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