Saturday, 31 January 2009

Quick and Easy Pots de Creme

These are sinfully rich yet not too sweet. Since this recipe serves eight, and can be prepared in advance, it's great for entertaining. You can garnish as you wish - a cherry on top looks good - or a sprinkling of chocolate. You could go overboard and insert a flakey bar into the cream or serve with a boudour biscuit.
There is also a microwave verison - see below......
7 ounces unsweetened chocolate 1 14 oz. can sweetened condensed milk 3 tablespoons orange liqueur or brandy and orange juice combined 1 1/2 cups whipping cream -- whipped Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream. Makes 8 servings, 1/2 cup each. Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. Microwave Version Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue with step 2. Preparation time and timesaver tip same as above.

Thursday, 29 January 2009

More ways to use your marrow

Marrow Jam
This works well and is very easy to make
1 large Marrow peeled, seeded & diced (1×1inch cubes). Same amount of sugar as marrow in weight 4 x lemons, zested & juiced. 3oz x Root ginger,chopped & bruised(bashed with a rolling pin to release the natural ginger oils).
Place all diced marrow into large bowl then add and toss in all the sugar, cover and place in fridge over night. Place marrow & sugar mix into a preserving pan. Add lemon zest & juice to mix. Tie the bruised ginger root in to a muslin/cheese cloth bag, and add to pot. Bring mixture to boil & simmer for 3 to 4 hours (or until it jelly's on a cold plate). Strain & jar as you would for any other kind of jam. Notes: Use as any other preserve ( beautiful on wholemeal toast) or as a replacement for apple sauce with any hot/cold Pork dishes).

Wednesday, 28 January 2009

Fried Vegetable Marrow

Marrow can be such a boring vegetable and if one has a glut what can one do with them other than stuff them, boil them or mix with tomatoes and onions. This is an old English recipe which helps to spice them up a bit! Serve with a good homemade tomato sauce, cheese sauce, chilli sauce or a brown onion gravy. Mashed potatoes go well with them and you can sprinkle them with grated cheese. They are a great favourite with children who might not normally want to eat marrow. 3 Medium Sized Vegetable Marrows Egg Breadcrumbs Hot oil Peel and boil the marrows until tender in salt and water. Drain and cut in slices. Remove the seeds. When thoroughly drained, brush the marrows with egg and sprinkle with breadcrumbs. Have some ready hot oil. Fry the marrow and when a brown colour. Remove, drain and sprinkle with a little salt and pepper and serve. Time: About ½ hour to boil the marrow, 7 minutes to fry it.. Sufficient: for 4 persons.

Tuesday, 27 January 2009

Baked Beans with Ham

Two years ago we joked about baked beans on toast being an luxury meal - now it is!!!!!!
This easy to make recipe will feed 6 - for a twist serve it on toast - or with chips or french fries! Add a fried or poached egg on top if you have one!
1 cup chopped onion 2 tablespoons vegetable oil 2 16-ounce cans beans with tomato sauce 1 1/2 cups diced lean ham 6 tablespoons honey 3 1/2 tablespoons prepared mustard Salt and pepper -- to taste Cook and stir onions in oil in large skillet over medium heat until tender. Add remaining ingredients; mix thoroughly. Spoon into 1 1/2-quart baking dish. Bake, covered, at 350ºF for 45 minutes.
Uncover during last 15 minutes of cooking if drier beans are desired.
Serve with home made brown bread and a salad for a complete and easy meal.

Monday, 26 January 2009

Different Cornbread

A very good recipe for someone who cannot take gluten - its had a different and slightly exotic flavour. Goes well with chicken and meat and is wonderful hot on its own! Try it with a thick tomato soup for a complete meal! Simple and quick.
1/4 cup vegetable oil 2 cups cornmeal 2 tsp baking powder 1 1/4 cups milk 1 egg beaten 1 1/2 teaspoons cracked fennel seed 1 1/2 teaspoons Crushed whole pepper corms Preheat oven to 450F.
Pour the oil in a 10-inch cast-iron frying pan or round shallow pyrex.
Place the pan in the hot oven.
Place the cornmeal and baking powder in a bowl and whisk in the milk and egg.
Add the fennel and pepper and stir until thoroughly blended. Stir the hot oil into the batter, then pour the batter into the hot skillet.
Bake 15 to 20 minutes, until done. Serve piping hot with butter. Makes one 10-inch round

Sunday, 25 January 2009

Different Egg Rolls

I love egg rolls and they are so easy and quick to make if you have the wrappers. This is a very different slant on the normal recipe - makes a good luncheon meal and is a cross between a sausage roll and and egg roll.
You can make the wrappers yourself using the following recipe but it is quicker and easy if you can buy ready made ones:
1/2 pound flour 1/2 tsp salt 1/4 pint cold water I egg, lightly beaten
Sift the flour and salt in to a food processor.
Add the egg and as much water as required ti make a soft but not sticky dough.
Process for about 2 minutes until well mixed and the dough forms a bowl.
Leave covered for 30 minutes then roll out thinly (about 1/16th of an inch thick) and cut into 16 Squares.
Egg rolls: cooking oil for frying 15 cloves fresh garlic -- peeled 1/2 cup real mayonnaise 1/2 cup softened cream cheese 2 tablespoons prepared mustard 4 large sausages (vegetarian if you wish!) 1 egg 1/4 teaspoon milk 8 large egg roll wrappers chopped parsley Heat oil in frying pan to medium-high, about 350F. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.