Recipes

DESSERTS:

Crepe Suzette
Serves 4

100g Plain Flour

250ml Milk

1 egg

25g Melted Butter

Salt

100g Butter

100g Brown Sugar

4 Oranges, zested and segmented and squeezed of juice

50ml Couintreu

  • Add a pinch of salt to the flour, followed by the egg and milk. Whisk until all combined then whisk in the melted butter and rest for 10 minutes.
  • Into a hot pan, pour enough batter so it just covers the bottom, as thin as you possibly can.
  • Melt the butter in the same pan followed by the sugar and zest. When the sugar has dissolved, add the orange juice followed by the couintreu. Add the orange segments. Fold the crepes into quarter and reheat the orange sauce.
  • Two crepes a portion is plenty. Arrange the folded crepes on a plate, slightly overlapping and pour over the sauce and serve with ice-cream.

Choux Buns
with Vanilla Cream
Serves 4

½ Pint of Water

100g Butter

125g Strong Flour

Sugar

Salt

4 eggs

150g Chocolate, melted

Preheat the oven to 220°c

  • Add butter to the water with a pinch of salt and sugar. Bring the mixture to a quick boil and beat in the flour. Let the mixture cool and beat in the eggs, one at a time, until silky and smooth.
  • On a lined baking tray, place a dollop of the mixture, the size of a walnut, onto the tray, spaced apart and bake for 15-20 minutes until well risen and golden.
  • Remove from the oven and place aside to cool. Pierce a small hole in the bottom of each bun and fill with vanilla cream. Once filled, dip each bun in some melted chocolate and serve with ice-cream.

Chocolate Mousse with Shortbread Biscuits

250g Dark Chocolate

50g Unsalted Butter, softened

6 Medium eggs, separated

3 egg whites

40g Caster Sugar

150g Plain Flour

100g Unsalted Butter

50g Caster Sugar

2-3 flavoured drops – drop are optional for a little twist to the biscuits.

Preheat the oven to 170°c

  • Melt the chocolate over a double boiler. Once melted, remove from the heat and beat in the butter.
  • Whisk 6 egg yolks until pale and set aside.
  • Whisk the 9 egg whites with the sugar.
  • Fold in the whisked egg yolks and then fold the egg mixture into the chocolate.
  • Pour into suitable dishes and chill for at least 2 hours.
  • Now for the shortbread, knead the ingredients together in a bowl until it forms a dough. This does not take long.
  • Roll the dough out to a thickness of about 5mm. Using the desired cutter, place the shortbread circles onto a lined baking sheet and bake for 12-15 minutes until lightly golden.
  • Place onto a cooling wire and dust with some caster sugar and serve along side the Chocolate mousse

Lemonade and Summerberry Jelly
With Berry Sorbet

600ml Lemonade – good quality

5 Gelatine Leaf

Selection of Berries – Raspberries, Strawberries and Blueberries

700g Fruit puree – strawberry, raspberry or any flavour that you desire

3tbsp Glucose syrup

x1 Lemon – juice only

Sugar Syrup – made from 300ml water and 200g sugar, mixed together and boiled for 2 minutes

Jelly:

Soak the gelatine in cold water. Take 100ml of Lemonade and warm gently. Add soaked gelatine to dissolve and then add the remaining 500ml of Lemonade. You can fill individual glasses or a bowl for family to help themselves. Scatter in the berries and pour over cold liquid and chill until set.

Sorbert:

Place all the ingredients into a bowl together and mix together. Pop into the freezer, whisking every 30 minutes – 1 hour.

Sticky Toffee Pudding

My sticky toffee pudding recipe is one that has stood for me, a test of time. A classic and firm favourite with many. The recipe itself came from a chef I worked with in Glasgow and has followed me to where I am now. A couple of tweaks is all it took to suit people’s tastes. Firstly the dates are puréed before going into the sponge as this makes the sponge more moist and secondly for those who say they don’t like dates. The depth of sugar is up to individual tastes, I like to use light muscavado sugar as a happy medium but for those who like a sponge and sauce darker and a bit more moody try a dark muscavado. For visual effect 1 tsp of gravy browning liquid can be added or 2 tbsp of of treacle. I like to do this by hand as it is so simple and I get more satisfaction from it, plus you have more control.

Oven 170 degrees Celsius
10 inch square baking tray or 8 individual pudding mounds (roughly 200ml)

Ingredients

For the sponge:
250g whole pitted dates
200 ml boiling water
2 tea bags
2 tsp instant coffee granules
1 vanilla extract
250g self raising flour
1 tsp bicarbonate soda
100g stork margarine
150g light muscavado sugar
3 large eggs

For the sauce:
180g salted butter
180g light muscavado sugar
350 ml double creamMethod

  • In a bowl put the dates, tea bags, coffee, vanilla and cover with the boiling water. Leave to infuse until cold. While the date mix is cooling cream the margarine and sugar in a bowl until pale and creamy. Sieve the flour and bicarbonate soda into another bowl.
  • While the dates are almost cooled you can get on with the sauce. Melt the butter carefully. Add the sugar, give it a quick mix, followed by the cream. Bring to a gentle boil for about 30 seconds.Carefully remove both tea bags from the dates, and give then a gentle squeeze before removing and be careful not to burst them. In a food processor, add the date mix, browning or treacle. Now even though the packet says pitted dates there are the rouge stones that get through, to avoid a mess, place a dish towel over the processor before switching on, if a stone gets caught in the blades you will know, but is easy enough at this stage to remove. Blitz to a very fine paste.
  • Crack the eggs into a separate dish one at a time before adding to the creamed sugar mix (to capture any rouge eggs, shame to ruin things at this stage) along with 1 tbsp of flour. Mix until incorporated and repeat until all the eggs are used up.
  • Gently fold the remaining flour into the mix and at the stage where you think it’s almost incorporated and the cooled date mix. Gently bring it all together and no more. The mix it’s self will look like it’s beginning to almost rise and kind of soufflé in the bowl as it is with all,the little air pockets.Divide the mix between the pudding basins or pour into your tray.
  • Bake individually for 10-15 mins or the tray for 15-20 or until a skewer comes out clean.
  • Serve with toffee sauce poured over each portion, cream or ice cream or all of the above.
  • The sponge is actually best after a couple of days if stored correctly. It freezes well as does the sauce but freeze separately. If you are feeling adventurous and depending on the time of year, why not spice it up a little by adding a tsp of perhaps mixed spice of ground ginger? Why not a a dash of rum or whisky to the sauce as a little treat?
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