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Just Pudding It Back To Basics

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Nothing says home grown cooking than bread pudding! I must say no matter where you are and how long the years have passed, we all are just softies for home baked bread pudding. I could never say no! Sometimes, I make it a point to have left over bread just so I have a good excuse to make some … even just for a nice sweet afternoon spent absolutely doing nothing!

You all know the basics of bread pudding, right? It’s just day old bread, milk, eggs and sugar mixed together and poured into a pan and baked. Anything else you want to add to it is all up to your creativity and what’s in your pantry. You can add raisins, nuts and other fruit of your choice.

Although it is typically a dessert, why limit yourself to that? Have it for breakfast! You may choose to serve bread pudding with rum sauce, whiskey sauce and caramel. It is just as heavenly with custard sauce or vanilla cream, and even chocolate.  Add a scoop of vanilla ice cream or slather on some luscious whipped topping and you’ve got yourself a pretty fancy dessert without the real fuss.

Essentially, it’s going to back to basics … back to where it all matters …it’s what hits home and it always feels just as good as you always remember it. So just play around with this home grown recipe and use your favourite things to eat. You might just come up with a seriously genius creation. Here’s something for you to whip up this coming weekend maybe?

Apple Breakfast Bread Pudding

Ingredients:

12 slices day old bread
4 tbsp butter, melted
½ c raisins (optional)
1 apple, peeled, chopped
2 tbsp brown sugar
½ tsp cinnamon powder
4 eggs beaten
3 cups milk
¾ cup white sugar
1 tbsp vanilla extract

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chopped apples with brown sugar and set aside
  • Break 6 slices of bread into small pieces into an 8 inch square baking pan. Drizzle 2 tbsps melted butter or margarine  over bread.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour half of mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Spread over the apple and sugar mixture onto the bread layer and sprinkle with raisin if desired.
  • Break the remaining 6 slices of bread over the layer of apples and sugar, drizzle with the 2 tbsps of melted butter and pour the remaining half of the milk mixture. Press down with fork making sure the bread pieces get soaked in the milk.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
  • Serve warm with custard sauce or go all out with vanilla ice cream.

Photo Credit: missmeng

Photo Credit: montage_ man

Photo Credit: jennycu

Treacle Tart

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This sweet and sticky dessert is very fun to make, and it’s very tasty, especially when served warm with Custard or some fresh single cream – if you want, really push the boat out, and use some Vanilla Ice Cream or Clotted Cream.

Treacle Tart

It takes around an hour to make, including cooking time, but you can heat it up again after it’s been made, so you can eat it in one or two sittings if you can resist eating it all at once!

To serve 6
500g Shortcrust Pastry
Plain Flour, for dusting
400g Golden Syrup
225g Fresh White Breadcrumbs
Grated Zest of 1 Small Unwaxed Lemon
2tbsp Lemon Juice

1. Heat an oven to 200C, before rolling out the Shortcrust Pastry on a lightly floured surface, and line a twenty three centimetre flan tin.
2. Mix the Golden Syrup with the Breadcrumbs, Lemon Zest and the Lemon Juice until evenly mixed. Spoon into the Flan Tin, and evenly spread out the mixture, levelling out the top.
3. Cut the remaining Shortcrust Pastry into strips about a centimetre in width, and lay out in a lattice pattern on the top. Seal the strips to the edges of the flan, using water to dampen the edges and pressing together.
4. Bake for ten minutes at 200C, then reduce the heat to 180C, and bake for a further thirty minutes.

Photo Courtesy of: jbracken

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Broken Biscuit Cakes

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If you’re like me, you’ll hate it when a packet of Biscuits has broken ones in them. But, if you have this recipe to hand, you’ll always have a tasty treat to hand. They’ll last in a fridge for a week, or in the freezer for up to three weeks, so that you’ll still get the same quality taste and textures.

Broken Biscuit Cakes

So simple and easy, it’s a great dish to make if you’ve got kids nearby to keep the occupied. If you prefer, use all Milk or Plain Chocolate, and other biscuits instead of Digestives used in this recipe.

To make 40 Squares
200g Dark Chocolate, minimum 60% cocoa solids
100g Milk Chocolate
3tbsp Golden Syrup
300g Unsalted Butter
300g Digestive Biscuits
75g Glace Cherries, quartered
50g Sultanas
100g Flaked Almonds, toasted

1. Break the Chocolate into pieces, and place into a large bowl of Golden Syrup and the Butter, then stand over a pan of simmering water – make sure the bowl doesn’t touch the Water though! Leave until the Chocolate has melted, stirring frequently.
2. Remove the bowl from the heat. Place the Biscuits into a large bowl, then break into pieces with a Rolling Pin. Add to the Chocolate, along with the Cherries, Sultanas and Almonds, then stir well until mixed evenly.
3. Line a shallow roasting tin with clingfilm, then pour the mixture in, and level at the top. Chill for at least two hours before cutting into squares, then storing until you need or want them!

Photo Courtesy of: Lord Biro

Quinoa, Sweet Potato and Broccoli Salad

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The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Raspberry and Peach Muffins

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A great way to start the day – soft, sticky and full of superb tastes. These are great as a treat, but may take a bit too much time for a hectic morning – but they are so easy to make, and make your house smell like a bakery – which can’t be a bad thing!

Raspberry Muffins

To make 12
2 Eggs
100g Granulated Sugar
100g Soft Brown Sugar
275ml Milk
120ml Vegetable Oil
375g Plain Flour
4tsp Baking Powder
Pinch of Salt
120g Raspberries
2 Peaches, skinned, stoned and diced

1. Heat the Oven to 180C, and grease a Muffin Tray with a small amount of Oil to help remove any Muffins that expand more than you expected
2. Place the Eggs, both of the Sugars, Milk and Oil into a large mixing bowl, and begin to whisk until fluffy. The fluffier the mixture you make, the lighter the muffins will be.
3. Sift the Flour, Baking Powder and Salt into a different bowl, then use a metal spoon to fold the Egg mixture in, trying to fold as much air into the mixture as possible, before adding the fruit to the bowl.
4. Fill a twelve hole muffin with paper cases, and fill each with the Muffin mixture almost until the top. Place in the Oven and cook for around twenty to twenty five minutes. To check they are cooked, pierce one with a sharp knife, and remove the blade. If it comes out clean, they’ll be ready. If not, put back on a lower heat for five minutes, and re-check.

Leave to cool slightly before serving.

Photo Courtesy of: Leszek.Leszczynski

Devil’s Food Cake

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Sweet, Chocolaty and full of calories. But so tasty, so tempting and definitely lives up to the name!

Devils Food Cake

Serve it with some Fresh Cream, or a dollop of Vanilla Ice Cream to really top it off!

To serve 10
140g Plain Chocolate
100ml Milk
2tbsp Cocoa Powder
140g Unsalted Butter, plus some extra for greasing
140g Light Muscovado Sugar
3 Eggs, separated
4tbsp Soured Cream or Crème Fraiche
200g Plain Flour
1tsp Bicarbonate of Soda

For the Frosting
140g Plain Chocolate
40g Cocoa Powder
4tbsp Soured Cream or Crème Fraiche
1tbsp Golden Syrup
40g Unsalted Butter
4tbsp Water
200g Icing Sugar

1. Heat the Oven to 160c, and grease two eight inch sandwich tins, and line the bases with some non-stick Baking Paper.
2. Break up the Chocolate and place it in a bowl along with the Milk and Cocoa Powder then sit it over a pan of simmering water, heating gently and stirring continuously until smooth and melted, then remove from the heat.
3. IN a large bowl, beat the Butter and Muscovado Sugar until pale and fluffy. Beat in the Egg Yolks, then add the Soured Cream in too. Slowly add the Melted Chocolate and Milk mixture, then sift in the Flour and Bicarbonate of Soda and fold in evenly.
4. In a separate, clean, dry bowl whisk the Egg Whites until stiff enough to hold the peaks, then fold into the mixture lightly and evenly.
5. Divide the Mixture between the two cake tins, smooth them level, then bake in the pre-heated oven for thirty five to forty minutes, or until risen and firm to the touch. Cool for ten minutes, before turning out onto a wire rack to cool further.
6. To make the frosting, place the Chocolate, Cocoa Powder, Soured Cream, Golden Syrup, Butter and water into a saucepan, and heat over a low heat, stirring until melted. Remove from the heat, stir in the Icing Sugar, and stir until smooth. Allow to cool, stirring occasionally until the mixture begins to thicken.
7. Using a sharp knife, split the Cakes in half so you have four layers. Sandwich the layers together with about a third of the frosting, then spread the rest over the top and sides of the cake with a Palette Knife.

Photo Courtesy of: serenejournal

Lebkuchen

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Lebkuchen is a traditional German baked treat, especially popular around Christamas time. It’s similar in taste to Gingerbread, but softer and stickier than you may expect.
Lebkuchen
Brilliant served as an after-dinner treat, or with Coffee as a little snack during the day.

To make 60
3 Eggs
200g Golden Caster Sugar
55g Plain Flour
2tsp Cocoa Powder
1tsp Ground Cinnamon
1/2tsp Ground Cardamom
1/4tsp Ground Cloves
1/4tsp Ground Nutmeg
175g Ground Almonds
55g Chopped Mixed Peel, finely chopped
115g Plain Chocolate
115g White Chocolate
Sugar Crystals

1. Heat the oven to 180C, and line several baking trays with some baking paper.
2. Pug the Eggs and Caster Sugar into a heatproof bowl, set over a pan of simmering water. Whisk until the mixture until it’s thick and foamy, then remove from over the saucepan and carry on whisking for two more minutes.
3. Sift the Flour, Cocoa Powder, Cinnamon, Cardamom, Cloves and Nutmeg into a large bowl, before stirring in the Ground Almonds and Mixed Peel.
4. Mix into the Egg and Sugar mixture, then drop heaped teaspoons of the mixture onto the baking trays, shaping into smooth mounds.
5. Bake in the preheated oven for fifteen to twenty minutes, until light brown and slightly soft still when touched. Cool on baking trays for ten minutes, then transfer to a wire rack to cool completely
6. Put the Plain Chocolate and White Chocolate into two separate bowls, then set over pans of simmering water, allowing it to gently melt. Dip half of the Lebkuchen balls into the White Chocolate, then the other into the Milk Chocolate. Sprinkle with the Sugar Crystals, and leave to set.

Photo Courtesy of: _rockinfree

Cherry Brulees

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Using Fresh Cherries will give a stronger, fresher flavour, however, it will mean that you’ll need stone them. Cherry Stoners are inexpensive, and saves a great deal of time whilst also damaging the Cherry very little – which will give a very good presentation as well.

Cherry Brulee

Try to use some of the brighter coloured Cherries for decoration.

To Serve 8
350g Fresh Cherries
1tbsp Kirsch
4 Egg Yolks
50g Caster Sugar
450ml Double Cream
125g Granulated Sugar

1. Stone the Cherries, reserving eight of them with stems for decoration. Pour the Kirsch over the rest of the Pitted Cherries.
2. Whisk the Egg Yolks with the Caster Sugar until they have thickened and are much lighter in colour. Pour the Cream in, stirring all the time. Place into a heavy-based saucepan, and cook over a low heat, stirring all the time to make sure it doesn’t boil. After around ten minutes, the Mixture should be similar in consistency to Double Cream.
3. Divide the Cherries amongst eight Ramekins or heatproof cups, then strain over the Custard mixture. Bake at 150C and cook for thirty to thirty five minutes, until very lightly set. Cool and refrigerate until firm.
4. Place the Granulated Sugar into a small, heavy based saucepan, and heat until the Sugar dissolves and turns a golden Caramel colour. Place a Pitted Cherry on top of each Ramekin, then pour over some of the dissolved Sugar, and chill for at least an hour, but no more than six hours.

Serve fresh from the refrigerator.

Photo Courtesy of: snowpea&bokchoi

Chicken and Sweetcorn Chowder

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A quick, easy to make and delicious soup with a range of flavours and textures in this dish. It’ll keep overnight, so it’s okay to have for two days running, but don’t freeze it.
Chicken and Sweetcorn Chowder
If you prefer, you can remove the Chicken from the soup when tender and cooked, in order to be served separately.

To Serve 2
2tsp Oil
15g Butter
1 Small Onion, chopped finely
1 Chicken Leg Quarter, or 2-3 Drumsticks
1tbsp Plain Flour
600ml Chicken Stock
½ Small Red, Yellow or Orange Pepper, deseeded and finely chopped
2 Large Tomatoes, peeled and chopped
2tsp Tomato Puree
200g Can of Sweetcorn, drained
1tsp Dried Oregano
1/4tsp Ground Coriander
Salt and Pepper

1. Heat the Oil and Butter in a medium Saucepan over a medium-low heat, and fry the Onion gently until it begins to soften.
2. Halve the Chicken Quarter, and fry in the pan with the Onions until golden brown all over.
3. Add the Flour to the pan, and cook for a further two minutes, before adding the Stock. Bring the mixture to the boil, and simmer for five minutes.
4. Add the Pepper, Tomato, Tomato Puree, Sweetcorn, Oregano and Ground Coriander, and season to taste. Cover and simmer for twenty more minutes, until the Chicken is very tender.
5. Using a slotted spoon, remove the Chicken from the pan, strip the flesh and skin from the bone, and chop finely. Return the meat to the pan, and season to taste again.

Serve fresh from the pan, along with crusty rolls or bread.

Photo Courtesy of: Stu_spivack

Lime Glazed Parsnips

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The glaze with these Parsnips is quite sharp, and can be used with any sweet Root Vegetables with an excellent result – try with Carrots or Sweet Potatoes. For an extra treat, add a handful of Chopped Walnuts close to the end of cooking for a delicious crunch.

Parsnips

This dish is great served with Lamb, especially if it’s cooked in a simple way, with little herbs used on it, so that the flavours of the Parsnips really stand out.

An alternative to using Lime is Lemons. Be careful that you don’t squeeze any of the Lemon Seeds out when you’re juicing them – using Lemon goes really well with Chicken.

To Serve 4
700g Parsnips, peeled
Salt and Pepper
1 Lime
50g Butter
25g Light Muscovado Sugar
Thyme Sprigs, to garnish

1. Cut the Parsnips in half lengthways. If they’re still very large, cut into half again (into quarters) and then remove the tough woody core from them. Add to a pan of boiling water, which has been lightly salted, and cook for five minutes.
2. Using a vegetable peeler, pare thin strips of Lime Rind and set aside for a garnish. Halve the Lime and squeeze the juice.
3. Melt the Butter in a large saucepan along with the Sugar, and add the Lime Juice and heat through gently, stirring to dissolve the Sugar.
4. Drain the Parsnips from the pan, and add them to the Lime Mixture in the pan. Toss them covering evenly, and cook over a moderate heat for about ten minutes, shaking frequently to make sure the Sugar doesn’t burn.
5. Transfer to a warmed dish to serve, and garnish with the pared Lime Rind, and the Thyme Sprigs.

Photo Courtesy of: Muffet

Thai Chicken Noodle Salad

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Slightly spicy, slightly sweet, very tasty. Full of flavour and with a range of textures, this dish is a great filler, and very simple to make. It’s also very healthy, and also a great way to increase the amount of vegetables you eat each day.

Thai Chicken Noodles

The longer you leave the marinade, the stronger the taste – the recommended amount of time is leaving it overnight, and keeping it in the fridge will help absorb as many flavours as possible.

To Serve 6
450g Skinless Chicken Breasts, cut into thick strips
1tsp Caster Sugar
1/2tsp Salt
1/2tsp Pepper
1/2tsp Ground Ginger
1/2tsp English Mustard Powder
1/2tsp Ground Turmeric
1/2tsp Medium Curry Powder
4tbsp Olive Oil
350g Courgettes, sliced
150g Mangetout, trimmed
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
3tbsp Clear Honey
4tbsp Lemon Juice
2.5cm Ginger, peeled and grated
250g Egg Noodles
50g Salted Cashew Nuts

1. Mix the Chicken with the Sugar, Salt, Pepper, Ground Ginger, English Mustard Powder, Ground Turmeric and Medium Curry Powder in a flat tray, making sure that the Chicken is completely coated in the spices. Cover and chill in the refrigerator overnight.
2. Heat two tablespoons of the Oil in a frying pan. Sauté the Courgettes off for two or three minutes, and then remove from the pan with a slotted spoon. Add the Mangetout and Pepper to the pan, and fry off for two to three minutes. Add to the bowl with the Courgettes.
3. Heat the rest of the Oil, and cook the Chicken in batches until all cooked through and golden brown. Return all of the Chicken to the pan, and mix in with the Honey, Lemon Juice and Grated Ginger. Cover, and simmer for five minutes, or until the Chicken is tender.
4. Cook the Noodles according the instructions on the packaging, before cutting into smaller pieces. Mix with the Chicken and Vegetables, then season with Salt and Pepper to taste, before sprinkling with Cashew Nuts and serve.

Photo Courtesy of: stevendepolo

Garlic Chicken with Roast Pepper Puree

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A simple, easy to make dish, that’s got the ‘Wow!’ factor in the bucket load. The mixture of textures in the Puree makes it such a treat that you’ll be kicking yourself you haven’t tried it before. Combined with the fresh tastes of the Chicken, the Puree really makes this dish something special.
Pepper Puree
To Serve 4
4 Skinless Chicken Breasts
3 Garlic Cloves, peeled and Crushed
1tbsp Fresh Thyme, Chopped
6tbsp Olive Oil
1tbsp Clear Honey
1tbsp White Wine Vinegar
Salt and Pepper
3 Red Peppers, deseeded
2 Yellow Peppers, deseeded
2 Onions, peeled and Sliced
225g Plum Tomatoes, skinned and halved
2tsp Paprika
1tbsp Tomato Puree

1. Make some deep slits across the Chicken Breasts, and lay them in a large shallow, ovenproof dish. Mix the crushed Garlic and Chopped Thyme together, and rub into each Chicken Breast.
2. Mix two tablespoons of the Olive Oil with the Honey and White Wine Vinegar, and season to taste. Pour over the Chicken, and leave to marinate for two to three hours.
3. Drain the Chicken, saving the juices. Heat two tablespoons of Oil in a large plat bottomed pan, and place the Chicken breasts in slit-sides down, and fry quickly to seal in the flavours. Turn over, and cook for another minute. Transfer back to the Ovenproof dish with a slotted spoon. Heat the oven to 200C
4. Cut each of the Peppers into eight chunks, and place in a separate Ovenproof dish, along with the Onion and Tomatoes, before sprinkling with Paprika, and covering with the remaining Oil.
5. Bake the Vegetables for thirty minutes on a high shelf, until they are lightly charred. Place the Chicken on a lower shelf, and bake both for thirty more minutes.
6. Keep back six pieces of Red Pepper, and six pieces of Yellow Pepper, and place the rest in a food processor, along with the Onions and Tomatoes, and blend until nearly smooth. Heat through in a Saucepan, and mix in the Tomato Puree, and season to taste.
7. Spoon the Pepper Puree onto a plate, and place the cooked Chicken Breasts on top, and decorate with the remaining pieces of Pepper

Serve freshly cooked, with a range of warmed seasonal Vegetables, or Rice.

Photo Courtesy of: [puamelia]

Steak with Pineapple Salsa

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The thin slices of Steak, with a fresh, fruity Salsa accompaniment create a range of flavours and textures that you don’t see very often, but create a dish suitable for such a wide range of tastes and preferences.

Steak and Pineapple Salsa

Using Fresh Pineapple instead of Canned will help the flavours blend easier and better, but make sure you don’t leave any of the skin or core in, or these pieces will become quite tough and hard.

To Serve2
2 cups of Peeled, Cored and Chopped Fresh Pineapple
300grams Mandarin Orange Sections, Drained
½ Cup Chopped Red or Green Sweet Peppers
1/3 Cup Picante Sauce
350grams Beef Flank or Boneless Sirloin Steak, cut ½ Inch thick
½ tsp Chilli Powder
1tbsp Olive Oil
6 Cups Mixed Salad Greens

1.       For the Salsa, mix the Pineapple, Mandarin Oranges, Sweet Peppers and Picante Sauce in a blender, before setting aside for at least an hour to allow flavours to mix

2.       Trim the fat from the Steak, and slice across the grain in the Meat, and sprinkle the Steaks with Chilli Powder.

3.       In a large pan, cook half of the steak over a medium-hot heat for around five minutes, before cooking the other half of the meat.

4.       Arrange on the plate, with the Steak on top of the Salad Leaves and Salsa over the top of the Steak.

This meal goes very well as part of a larger spread – very nice with a fresh made Potato Salad, Cous Cous or as part of a picnic meal.

Photo Courtesy of: Galant

Christmas Pudding Cakes

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Christmas Pudding cakeFruit and Gluten Free, these chocolate puddings are a great alternative to the more traditional mince pies as a treat.

They look just like Traditional Christmas puddings, and can be decorated in a variety of ways – such as using left over Icing Sugar to create Holly and Berries, or Iced fruits.

To Make 6

75g Dark Chocolate (minimum 70% Cocoa Solids)

50g Unsalted Butter

75g Ground Almonds

3 large Eggs, separated

40g Caster Sugar

130g Icing Sugar

3 or 4 tsp Water

Red and Green Food Colouring

1.       Heat the oven to 180 C or Gas Mark 4, and lightly grease six pudding tins or rounded bottom ramekins, and line with baking paper.

2.       Break the Chocolate into pieces, and put into a large bowl, with the butter.

3.       Put the bowl over a pan of hot water, making sure that the water doesn’t touch the base of the bowl or the Chocolate and butter mix will burn. Stirring occasionally, wait until the chocolate has melted, and then remove from the heat, leaving to cool for five minutes.

4.       Stir the Ground Almonds in, before adding the Egg yolks. Beat well to combine.

5.       Whisk the Egg whites until they form stiff peaks, whilst adding the Caster Sugar, one teaspoon at a time. Fold a third of the Egg whites into the Chocolate mix, to soften it.

6.       Fold the rest of the Egg whites into the Chocolate mix, before dividing equally into the six baking tins.

7.       Bake for twenty minutes, before removing from the heat to cool on a wire rack. Mix the Icing sugar with the water, and drizzle most over the top (to look like snow), and mix some red into a small amount of the left-over sugar, and green into another amount. Cut into Holly and Berry shapes, and decorate with these

Photo Courtesy of F0t0Synth

Lemon Chicken

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Lemon ChickenSweet, Sticky and so tasty, this delicacy is a personal favourite when I’m out in a restaurant, and it’s the closest thing I’ve found whilst cooking at home.

The chunks of lemon in the dish soften very nicely, and add a delicious extra texture to surprise your taste buds. Try to de-seed the chunks of lemon, or at least make sure that you have picked them out of the mixture.

To Serve 4

800g Boneless Chicken, cut into bite size chunks

½ Chicken Stock Cube, in 2 cups of hot water

1/3 Dry Sherry or Dry White Wine

2tbsp Oyster Sauce

4tbsp Hoisin Sauce

1tbsp Soy Sauce

1tbsp Sugar

1 Lemon, with the peel cut into strips

1 small Lemon, cut into round pieces

1/3 cup Flour

1/3 cup Corn Flour

Plenty of Oil for Frying

2tbsp Lemon Juice

2tbsp Corn Flour

2 Egg Yolks

2tbsp Dry Sherry or Dry White Wine

1tsp Salt

1.       In a bowl, dissolve 2 tablespoons of the Corn Flour, with 2tablespoons of water. Mix in the Egg Yolks, 2 tablespoons of Dry Sherry (or White Wine), and teaspoon of Salt.

2.       Add the Chicken, and make sure it’s well covered, put to one side, cover and refrigerate for an hour.

3.       In a medium sized pan, place the Chicken stock, Sherry, Oyster Sauce, Hoisin Sauce, Soy Sauce and the Lemon Peel, then allow to boil. Turn down to the lowest heat, then leave to simmer uncovered for ten minutes.

4.       Add the lemon slices and continue to simmer for five more minutes, and then remove from the heat.

5.       In a bag, mix the third cup of Corn Flour with the third cup of Flour, and mix well. Remove the chicken from the marinade, and shake well, making sure the chunks are completely covered.

6.       Heat plenty of oil and fry half the Chicken, and fry for a minute. Lower the heat and continue cooking for another minute. Remove from the oil, and place on Kitchen paper to remove any excess oil.

7.       Do the same for the other half of the Chicken.

8.       Mix a small amount of Corn Flour in with the lemon Juice, and serve as a sauce.

Photo Courtesy of: Avlxyz

Banana Bread

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Fail-safe, no-fuss, and very sticky and gooey. Even better, as it only takes one bowl, and a fork…well, and a baking tray. But it’s very low mess, considering how sticky it should be.

banana bread

This recipe is a great use for over-ripe bananas, and the riper they are the better. I’ve tried Cyprus Bananas in the past, and found these to be very sweet, compared to regular Bananas – so have a look at the different varieties that are on offer. You might be able to change the taste slightly by using a different banana.

To serve 8

2 browning medium Bananas,

1 large free range Eggs

130g Self Raising Flour

1tsp Baking Powder

55g Butter

100g Caster Sugar

1.       Pre-heat the oven to 180 C/ Gas Mark 4.

2.       Mash the Bananas together, and soften the butter.

3.       Mix all the ingredients together in a large bowl, combining with a fork. If the bananas are not ripe and mushy enough, you may need to add a drop of milk to get to the right consistency – one which is quite loose and dropping.

4.       Pour the mix into the loaf tin, and bake for thirty five to forty minutes (or until a skewer inserted into the centre comes out clean). Leave to cool in the tray before turning out onto a wire rack to cool further.

5.       Serve sliced with Warm Custard, or sliced as a snack during the day.

Photo courtesy of: GoodnCrazy

Home Made Sweet and Sour

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A fresh, jar-free sauce to go with a meat of your choice – try with Pork, Chicken or Prawns!

100g Pineapple
1/2 carrot, finely shredded
1/2 red onion, finely shredded
4 or 5 baby Corn, cut into 1cm lengths
Zest and Juice of Lemon
3cm of Grated Ginger
Pinch of Cinammon
2 cloves of Garlic
Portion of Meat per person
Handful of Bean sprouts
3 Tablespoons of Oil
Handful of Cashews (optional)

Easy enough – except for the meat, mix all of the ingredients together, and coat in some of the oil.

Leave to marinade for at least 30minutes – more if possible, and brown the meat off, then add the vegetables and herb mix together, and cook on a medium heat for until the vegetables start to soften, but still have their crunch.

Serve with Rice or Noodles

Photo Credit: Sweet and Sour Pork by avlxyz.

Sunday Sweet Sunday: Ice Cream Party

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I’ve posted before about my struggle to give sugar up completely- but because I’m not the type of person who can do things drastically, I’ve come up with the idea to have sugar only on weekends.

It could work.

And because one of the things my husband and I love most about Sundays is having our families over (we were both raised this way), we decided to make an event of it: hereafter known in these parts as Ice Cream Party Sundays! Here are tips on throwing your own:

  • Ice Cream. You’ll need ice cream, of course. Three plain flavors should do, such as Vanilla, Chocolate and Strawberry. I like to throw in some unexpected flavors as well, such as Cheese or Ube or Ben & Jerry’s Cherry Garcia. Because I can.
  • Accessories. A stack of small bowls, or (as in the photo above) edible waffle baskets. I like to put out a box of sugar cones as well. If we’re expecting mostly adults, we use Margarita glasses for extra chic-ness.
  • Toppings! Here’s where you can go nuts. Literally, with nuts- and crushed oreos, mini M&Ms, marshmallows, fresh fruit, whipped cream in cans… the sky’s the limit.
  • Syrup. I actually prefer my ice cream without toppings, but doused in generous amounts of syrup. Warm up some chocolate syrup, make your own ganache and add a few tablespoons of corn syrup, or perhaps some caramel with about a cup of cream mixed in.
  • Have savories available. Too much sweet can leave your guests yearning for something salty and savory. Try also serving something like a cheese plate or even simply a bowl of barbecue chips.