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Raspberry and Blueberry Champagne Jellies

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These deliciously decadent Red and Black berry desserts will leave your guests astonished at your culinary capabilities, but they’re incredibly simple to create.

Champagne Jellies

Taking only fifteen minutes to prepare, you’d need to leave these for three to four hours at least to chill and set, so prepare in plenty of time.

To Serve 6
5 Leaves Gelatine
100ml Elderflower Cordial
500ml Champagne or Sparkling Wine
75g Raspberries
75g Blueberries

1. Using a pair of Scissors, cut the Gelatine into small pieces, and soak in a bowl along with four tablespoons of Cold Water for ten minutes. Place the bowl over a pan of gently simmering water, and heat until dissolved, stirring all the time.
2. In a large Jug, blend the Elderflower Cordial with the Champagne, then quickly stir in the Gelatine.
3. Pour into six decorative glasses that you’ll be using to serve from, before adding some of the Raspberries and Blueberries to each one. Chill for at least three to four hours, or overnight if possible to make sure they are fully set.

Photo Courtesy of: adactio

Raspberry Tiramisu

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Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.

Raspberry Tiramisu

Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.

To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
250g Mascarpone
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated

1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.

Photo Courtesy of: stevendepolo

Pear, Pancetta, Toasted Pinenut and Endive Salad

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A great salad to take with you to work – it won’t go soggy and soft like some plainer salads, plus it’s a great mouth-watering treat – for the eyes and mouth!
Endive
Keep the dressing separate to ensure that your salad will stay fresh and crispy

To Serve 1
1 Unpeeled Pear, cored
1 Head Red Endive, end removed
Handful of Pinenuts, toasted
100g Smoked Pancetta, diced
Half Handful of Chervil, chopped
Fennel Tops, chopped
2tbsp Sherry Vinegar
1tbsp Honey
1tsp Whole Grain Mustard
3tbsp Extra Virgin Olive Oil

1. Cut the Pear into eight pieces – try to keep them an even size to make sure they don’t bruise as much
2. Peal the leaves apart on the Endive, then gently mix with the pear.
3. Toast the Pinenuts in a dry frying pan, paying close attention. As soon as you can smell the difference, remove from the pan, and replace with the Pancetta.
4. Leave the Pancetta to bubble and crisp for a few minutes. Once cooked, remove from the heat, leave to cool for a few minutes
5. Mix the Pinenuts and Pancetta into the Salad, along with the Chervil and Fennel Ftops, which have been roughly chopped up.
6. For the dressings, mix the Sherry Vinegar, Honey, Whole Grain Mustard and Extra Virgin Olive Oil in a bowl, and season – don’t add too much Salt, as there is already a lot in the Pancetta. Pour into a jar.

Photo Courtesy of: La.blasco

Coq Au Vin Blanc

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Traditionally this dish is made with Red Wine, but with this recipe, the flavours appeal more to a broader audience, and still has the French Tastes to it.

Coq Au Vin Blanc

To change it to the more traditional dish, simply replace the White Wine with Red, and add one or two tablespoons of Brandy just after adding the Cornstarch to the meal.

To Serve 2
2 Chicken Leg Quarters
90g Lean Back Bacon, derinded
2tbsp Olive Oil
125g Button Onions, or 1 Large Onion
1 Garlic Clove, peeled and crushed
150ml Dry White Wine
300ml Chickn Stock
1 Bay Leaf
1tsp Dried Oregano
1tbsp Cornflour (Cornstarch)
60g Small Button Mushrooms, trimmed
Salt and Pepper

1. Cut each Chicken Leg into two pieces, and season well. Cut the Bacon into strips about a centimetre across, and heat the Oil in a large Saucepan.
2. Fry the Chicken off until Golden Brown all over, and remove from the pan. Add the Bacon, Onions and Garlic to the pan, and fry until lightly browned. Drain all fat from the pan. Add the Wine, Chicken Stock, Bay Leaf and Oregano, season to taste, and then add the Chicken, bringing the mixture back to the boil.
3. Cover the Saucepan with a tight fitting lid, then simmer gently for about forty to fifty minutes – until the Chicken is very tender. Mix the Cornflour with a tablespoon of cold water, before adding to the pan with the Mushrooms. Bring the pan back to the boil, and simmer gently for five more minutes.
4. Taste, and adjust the seasoning, remove the Bay Leaf, and serve with Rice or Mashed Potatoes.

Photo Courtesy of: Drab Makyo

Almond Biscotti

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A classic treat to have with your Coffee – these biscuits are a little taste of Italy!

Almond Biscotti

Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.

To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted

1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.

Photo Courtesy of: mccun934