Archive for the 'Dessert' Category
Food cravings
I have a yearning for a piece of American Cherry Pie.
American choc chip cookies, chocolate (and other flavour) muffins, though we can buy the latter in Carrefour they aren´t a good as following an American recipe. Am I punishing myself, I should say so!
Bit it´s the pies. A Patriotic Pie recipe I found on the web and baked for the family just before coming to Spain, the Peach Pie – extremely delicious. I no longer have access to these recipes (deleted the link in error) the deep dish apple pie by an American lady who could trace her roots back to “the old country”. Blueberry pie too! This is absolute agony as I have lost all but the cherry pie recipe, though I could search online and find a replacement, will they be as good? Can´t find my breakfast muffins either, yet another link deleted. I do this every so often, thinking “won´t use that again”, then realise what I have done when I get “the craving”.
Amazing, last week I didn´t want muffins or pies, just chocky buns, this week I do.
We did have a hot dog yesterday, a rare treat, with some American mustard, as good as the French Dijon in its own way. I just fancy another one, but am only allowed this treat very very occasionally. Today is all things American are GOOD, tomorrow it will probably be Yorkshire treats, then Italian. I get cravings you see, strong cravings that spoil my healthy eating plans. And today … it is fruit pies and hot dogs! Can´t have either, the pie cos I don´t have an oven.
Fruit Jellies
Lemon (or Lime) Jelly
Finely pared peel of 2 lemons
1 sachet (1 tbsp) powdered gelatine
60 ml gin
285 grams unrefined caster sugar
200 ml freshly squeezed lemon juice
3 cloves
Place the lemon peel, cloves, sugar and 300 ml water in a saucepan, heat gently over a low heat until the sugar dissolves, then take off the heat and leave to infuse for 10 minutes. Mix in the lemon juice and gin and leave to cool. Strain through a muslin-lined sieve, and measure out 600 ml. Put 4 tbsp hot water in a cup and sprinkle the gelatine over it. Leave to soak for a few minutes, then place in a pan of simmering water and heat gently until the gelatine is fully dissolved. Leave to cool slightly and, once it is the same temperature as the lemon juice solution, mix together and pour into bowls or glasses. Cool then chill until set.
Blood Orange Jelly
500 ml freshly squeezed blood orange juice
115 grams unrefined caster sugar
1 sachet (1 tbsp) powdered gelatine
60 ml Cointreau
Finely pared peel of 2 blood oranges
Put the orange rind, 200 ml orange juice and the sugar in a saucepan, dissolve the sugar over a low heat, then take off the heat and leave to infuse for 10 minutes. Mix in the remaining orange juice, lemon juice and Cointreau. Leave to cool. Strain through a muslin-lined sieve. Measure out 600ml and continue as above.
Substitute mandarins for a different flavour.
Raspberry/blackberry Jelly
1 sachet (1 tbsp) powdered gelatine
200 grams unrefined caster sugar
1 kg fresh or frozen raspberries
Place the raspberries, 150 ml water and the sugar in a non-corrodible saucepan and set over a low heat, once the raspberries have released all their juice (this takes about 15 minutes) strain into a bowl and measure out their juice. Once cool, mix in the gelatine as above.
Pear, red plum and mixed berry Strudel
Preheat oven to 200° Celsius
Lightly butter a baking sheet
6 oz puff pastry
11 oz marzipan – white *
10 oz ripened firm pears, chopped
8 oz sweet ripe red plums, thickly sliced (not soft!)
4 oz raspberries and blackberries, mixed
3 x sheets filo pastry
1 oz unsalted butter, melted
1 oz unrefined caster sugar
1 oz freshly chopped almonds (or flakes)
Roll out the pastry on a lightly floured work surface (preferably marble or other cold surface)
Trim into a 5″ x 10″ rectangle, place on the prepared baking tray and cook for about 12 minutes, or until a light golden brown (turn the pastry over after 6 minutes), leave to cool on the baking sheet
Reduce oven temperature to 180°C
Roll out the marzipan into a rectangle slightly smaller than the pastry, place on top of the cooked pastry
Place the fruit onto the pastry in layers:
- pears
- plums
- mixed berries
Lay the filo pastry over the fruit – brushing each sheet with melted butter
Tuck the edges of the filo pastry under the cooked puff pastry base, brush the top sheet of filo with the remaining butter, lightly sprinkle with sugar and ground/flaked almonds
Put the strudel in the centre of the oven and bake for 40 minutes
If the pastry browns too quickly loosely cover with either greaseproof paper or foil
Leave to cool for about 10 minutes on the tray
Serve – while warm – with lightly whipped double cream
* If you can’t get white marzipan, use the golden
Black Cherry Clafoutis
This is a lovely simple French recipe for the new season’s cherries, you can (not traditional), use other fruit such as apricots or bilberries/blueberries. I have even seen a recipe of chocolate clafoutis with caramelised oranges which sounds absolutely lovely – I wonder what it would taste like if you used gooseberries – a future must try!
500 grams black cherries, pitted
60 grams plain flour
Pinch salt
85 grams unrefined caster sugar
4 eggs, beaten
1 pint full cream milk
3 tbsp Brandy (or Kirsch)
30 grams flaked almonds (optional)
Icing sugar
Set oven to 190 degrees Celsius
Sort, wash and pit the cherries (if using tinned, drain)
Sift the flour, sugar and salt into a large bowl
Make a well in the centre
In a separate bowl, beat the eggs with a fork then stir in the milk and Brandy or Kirsch
Very slowly – pour the egg mixture into the centre of the dry ingredients, stirring constantly
Lightly butter an oven dish, scatter in the cherries and pour in the batter
Sprinkle the flaked almonds over the top (optional)
Bake for 40 to 45 minutes, or until puffed up and golden brown
Leave to cool and slightly, dust with icing sugar and serve
Chocolate Raisin Cheesecake
Preheat the oven to 160 degrees Celsius
Lightly butter a 8″ spring-form cake tin
Base: 3 oz plain flour, 3 tbsp cocoa powder, 3 oz semolina, 2 oz unrefined caster sugar, 4 oz unsalted butter, room temperature
Filling: 8 oz cream cheese, 4 oz bio natural yoghurt, 2 eggs (lightly beaten), 6 oz unrefined caster sugar, zest (grated) of 1 lemon, 3 oz raisins, 3 oz plain chocolate (chopped), 1 tbsp Rum
Topping – 4 oz good quality dark chocolate (70% cocoa solids), broken into pieces, 2 tbsp golden syrup, 1-1/2 oz unsalted butter
Soak the raisins in the rum for about an hour before preparing the dessert, place into a sieve set over a bowl to drain off any excess
Base – sift flour and cocoa into mixing bowl, stir in semolina and sugar then rub in the butter. Transfer mixture to the cake tin, lightly smooth out, press down and prick with a fork. Bake for 15 – 18 minutes
Filling – beat the cream cheese, yoghurt, eggs and sugar together in a large bowl until well combined. Stir in the lemon zest, “drunken” raisins (pat dry with kitchen towel) and chocolate pieces, spoon over the base, smooth out with a palette knife and bake in the centre of a preheated oven for 35 to 40 minutes, or until the top is a light golden colour and just about set. Leave to cool in the tin
Topping – put all the ingredients into a heatproof bowl set over a pan of barely simmering water and stir until melted. Pour the topping over the cheesecake – while still in the tin – leave until set
Remove the spring-form tin and carefully slide the cheesecake onto a serving plate
Can be served on its own, with lightly whipped double cream (soft peak stage) or Cornish clotted cream. My daughter likes it with homemade vanilla ice cream
Deep-dish Bilberry Pie
This recipe is similar to one my mother cooked when I was a child – I love bilberries (or blueberries) just by itself without cream or custard. The taste is sublime. Mum bought me a bilberry pie from the shop (small deep pie with cream on the top) nearly every Saturday. There were so many things that I just would not eat so when she found something I actually liked, she was very pleased. I was a skinny little thing, wish I was now rather than quite a tall “fat” person, though getting thinner by the week. I look forward to having a portion of this when I reach my target weight hopefully sometime in Spring 2008. It is a long wait, but well worth it.
1-1/4 cups light soft brown sugar
5 tbsp quick-cooking tapioca
6 cups fresh wild bilberries (or 3×10 oz packs frozen blueberries)
1 tbsp fresh lemon juice
1 tbsp unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
10 oz sweet shortcrust pastry with lemon zest
Star shaped biscuit cutter
Set oven to 220°C
Place a baking sheet on middle shelf
Lightly butter a 10″ deep pie dish
Divide the pastry into 2 pieces, one slightly larger
Roll out larger piece into a 10″ circle, fit into the pie dish, trim off any excess
Roll out pastry for the lid into a 10″ circle, cut out 8 stars around the centre, place on a baking tray and refrigerate both until well chilled
Whisk together the brown sugar and tapioca
Put the bilberries into a large bowl, pour in the lemon juice and toss to coat, fold into brown sugar mixture
Tip the bilberries into the pastry case, dot with butter, brush outside edge with a little beaten egg then cover with the lid, trimming off excess, crimp with a fork and brush the lid with the egg (if liked, sprinkle lightly with caster sugar)
Place pie on the hot baking sheet and bake for 30 minutes, cover with greaseproof paper, reduce temperature to 180°C and cook for another 45 minutes
Leave to cool completely, serve with double cream
Should I brush a little egg white on the pastry before adding the bilberries?
If you don’t have a star cutter, put three vents (slits) in the centre of the pie to allow the steam to escape or do a lattice top.
Simple Chocolate Mousse
200 grams dark chocolate – minimum 70% cocoa solids
3 large eggs, separated
250 ml double cream
35 grams unrefined caster sugar
Place the chocolate into a bowl set over a pan of barely simmering water, leave until just melted
Allow it to cool for a couple of minutes then stir in the egg yolks and put to one side
Whisk the egg whites until soft peaks form, then gradually add the sugar – a little at a time – whisking as it is added – the mixture should be stiff and glossy
Gently stir a large spoonful of egg white into the mixture until combined, then gently fold in the remainder until just combined
Be very gentle but work quickly to retain the volume
Pour into the ramekins and refrigerate for a minimum of 2 hours
Boozy Orange Cheesecake
A rather unusual and adult version of an uncooked cheesecake which could be served on its own, with a decadent rich chocolate sauce. I have to admit having changing the original plain recipe to include Glayva Whisky liqueur from Edinburgh – I never did like Whisky or Whisky liqueurs before living in Scotland but I just love a good single malt. When I lived in Scotland I had a taste of a 50 year old single malt mixed with a younger whisky – it was absolutely fantastic. I’ve never tasted a spirit (other than Vodka) that I really enjoyed until that day. Trouble is they admitted it had been made in error and there wouldn’t be any more! Can you imagine how much it would cost to buy a 50 year old single malt whisky? Think it was called Serendipity!
8 oz wholewheat biscuits, crushed
4 oz melted unsalted butter
Dash of Glayva Whisky liqueur
Filling:
2 blood oranges
2 fl oz Glayva Whisky liqueur or Vodka
12 oz cream cheese
12 oz Mascarpone cheese
Base:
Crush the biscuits in a large plastic bag, put into a bowl and stir in the melted butter and a dash of Glayva Whisky liqueur then lightly press the biscuit mixture into the base of an 8″ loose bottomed round cake or flan tin, refrigerate to set
Filling:
Take the zest off one orange using a zester, put to one side
Then peel and segment the oranges
Place the segments into a bowl and pour over the Glayva Whisky liqueur or Vodka, stir, cover and put to one side
Put the orange segments in a sieve set over a bowl to drain
Beat the mascarpone and cream cheese until smooth then fold in the orange segments, add a little of the liqueur – to taste
Spoon the mixture into the base and smooth the top, sprinkle over the orange zest
Chill for two hours
As with all my recipes, I do not mind people using them, after all that is why they are on the web. I do however object when a so called professional chef takes one of my recipes, makes very minor refinements or none at all, and then … boasts it is his or her, usually his, own! A large number of the recipes on this site are taken from hand written cookery books, some quite old, ie family recipes going back generations, some changed to add ingredients not available when first made. So if you use my recipe, please acknowlege my contribution.
Just made one of these and changed the recipe to use blood oranges, result was quite good. I have also tried Mandarin oranges, when in season, and once used Seville oranges, but it was rather … tart. Have also tried leaving out the orange segments and made an orange sauce to drizzle over the top. Just juice, sugar, very finely chopped zest and when ready a little whisky liqueur.
Goodies!
I have been really good since my last naughtie – lost quite a few kilos and am really pleased with myself. So what do I do – why have a little treat. Nothing changes really except that for the majority of the time I abide by my low fat – low calorie healthy eating plan with lots of fresh fruit and veggies. So what’s my goodie this time? Well a little bit of healthy eating with the bilberries, but then there’s the pancakes and Mascarpone!
Lavender and Bilberry Pancakes
Pancakes:
1 whole large egg and two yolks
4 oz plain flour
6 fl oz whole milk
1 rounded tbsp dried lavender leaves, crushed with a little caster sugar
1 oz melted butter
Filling:
8 oz Mascarpone
2 oz icing sugar
2 oz lavender shortbread crumbs
4 oz fresh bilberries
Crush the lavender leaves in a pestle and mortar with a little caster sugar.
Whisk the egg, egg yolks and the flour together in a mixing bowl, add the milk and continue whisking until the batter is smooth. Add the crushed lavender mixture and stir to combine – leave to rest for about 5 minutes.
Place a little melted butter in a frying pan set over a medium heat, pour in sufficient batter to form a thin layer over the base of the pan, turn over (or toss if you’re feeling really chef like) when golden brown. When both sides are browned, remove from the frying pan and place on a warm plate in a very low oven. Continue until all the batter has been used.
Put the lavender shortbread biscuits into a plastic bag and crush using a rolling pin.
Put the Mascarpone and sugar into a mixing bowl, and whisk until “fluffy”, gently stir in the fresh bilberries and lavender shortbread crumbs.
Place the pancakes on dessert plates, spoon the filling over one half, then fold over or just serve with a quenelle of filling (or two) whilst the pancakes are still warm.
Maybe life is too short to be messing around with two spoons trying to make a pretty shape. Well … at least bilberries are a “super food” and lavender has lots of qualities … really it does.
Retro Raspberry Ripple Ice Cream
What do you when the weather is hot and you desire comfort food? Simple, make some ice cream that reminds you of your youth, and this I did. I like it, but I’m not sure anyone else will. Oh the calories, fat and sugar. But I only had a little, really … no really – I did – and I feel better already. But bang goes my healthy eating plan for today.
Ingredients:
1 pint Double Cream
10 fl oz whole milk
½ vanilla pod, split
6 egg yolks – large organic or free range eggs
1¾ oz caster sugar
12 oz raspberries
Icing sugar to taste
Instructions:
Place the milk, cream and vanilla pod in a saucepan and heat until just below boiling point. Beat the 6 egg yolks and caster sugar together until thick and creamy. Remove the milk mixture from the heat when it is the correct temperature and pour the mixture onto the egg yolks/sugar mixture, whisking all the time. Return to the pan and heat gently, continue stirring until the mixture thickens to the point where it coats the back of a spoon.
Strain into a clean bowl and put to one side to cool then process the custard in an ice cream maker until thick.
Meanwhile, press the raspberries through a sieve to remove the pips (or alternatively use a food processor, then sieve to remove pips). Sweeten to taste with icing sugar.
Carefully spoon the puree through the ice cream to make the ripple effect, transfer to a container suitable for use in a freezer, cover and freeze until firm
Welcome
Blogroll
