 If you are specifically looking for something delicious to cook or create in the kitchen for any occasion you are in the right place. Welcome to our comprehensive choice of different food ideas varying from between simple quick to prepare food for families on the run on to more challenging projects for the budding chefs out there who fancy a challenge. Each mouthwatering dish has been specifically chosen by our resident chef and is guaranteed to impress your friends and be delicious eat.
All items in Recipes are listed below
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1140 mls of chicken stock
1400g tomatoes
2 chopped onions
2 sticks of celery
2 carrots
2 cloves of crushed garlic
50g butter
50g tomato puree
50g of plain flour
2 rashers of bacon chopped
2 tablespoon of brown sugar
4 tablespoons of red wine vinegar
Seasoning
2 litres of boiling water to remove tomato skins
1. Prepare vegetables, peel and chop onion, peel and crush garlic, peel and slice carrot, wash and slice celery, remove skins from the tomatoes by putting a little cross on the bottom of them using a sharp knife, place in boiling water for a few minutes, then drain, skin and chop.
2. Melt butter and cook onion, garlic, carrot, celery and bacon for 5 minutes.
3. Add flour allow to cook for a few minutes and then add tomato puree.
4. Add tomatoes and stock, cover and cook for 30 minutes.
5. Sieve the soup, return to the pan, add brown sugar and red wine vinegar, season to taste.
Reheat.
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200g tablespoons of desiccated coconut
200g tablespoons of icing sugar
8 tablespoons of milk
40g unsalted butter
4-5 drops of vanilla essence
2-3 drops of cochineal
200g cooking chocolate 1. Heat milk and butter in a saucepan until nearly boiling.
2. Remove saucepan from heat add vanilla essence, coconut and icing sugar, mix until sticky.
3. Divide the mixture into two, put one half onto a tray and spread evenly approximately 1.5 cms in thickness, add cochineal to the other half and mix thoroughly, then place on top of other mixture and once again spread evenly.
4. Place the chocolate in a heatproof bowl over a pan of hot water, once melted spoon over coconut mixture.
5. Once cool cut into approximately 3 cm chunks. Refrigerate to harden. Serve in paper cases.
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1 teaspoon instant coffee powder or granules
1 tablespoon hot water
225g plain chocolate
75g unsalted butter
1 tablespoon of milk
2 tablespoons of rum
75g -100g chocolate vermicelli
300g praline (see below) 1. Dissolve the coffee in the hot water. Place the chocolate and coffee in a heatproof bowl over a pan of hot water. Stir mixture until smooth and thick.
2. Add the butter gradually, beating well, then add rum, milk and praline. Allow mixture to cool.
3. Cut into 15 to 20 equal pieces. Roll between hands to form balls.
4. Pour vermicelli onto a plate and roll each truffle in them until completely coated.
5. Store in an airtight container and refrigerate. Serve in paper cases. Tip:
These truffles improve with standing and so can be made a couple of days in advance. To make your own praline Praline is generally made with almonds, but can be made hazelnuts, pistachio, walnuts or pecans all of which are delicious. 150g caster sugar
150g unskinned chopped almonds 1. Grease a tin, marble slab or heatproof plate.
2. Sprinkle the sugar evenly over the base of a heavy saucepan. Place the pan over a gentle heat and heat the sugar until it caramelises. Try to avoid stirring the sugar, although this may be necessary if it becomes overheated.
3. When the sugar has melted and is golden, add the nuts, take care as the nuts can burn easily. Keep on the low heat, stirring the nuts until they are toasted on both sides, then pour into the tin. Once the praline is completely cold, break into small pieces by placing in a plastic bag and hitting with a rolling pin.
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Swiss Roll 3 eggs
100g caster sugar
80g plain flour
20g cocoa
1 tablespoon hot water 1. Pre-heat oven gas mark 7, 220°C, 425°F.
2. Line a Swiss roll tin 13 by 9 inches with greaseproof paper.
3. Put eggs and sugar into a large bowl and whisk until light and creamy and until the mixture is thick enough so that when the whisk is lifted a trail of mixture remains for several seconds.
4. Sift half the flour over the mixture and fold in carefully with a large metal spoon. Then add the remaining flour in the same way and lightly stir in the hot water.
5. Carefully spoon the mixture into the prepared tin and spread evenly into the corners and level the surface.
6. Place in the oven for 7 - 10 minutes until well risen and spongy.
7. Have some greaseproof paper ready, turn the cake quickly out of the tin onto the greaseproof, trim off the crusty edges and roll it up loosely.
8. When the cake is cold, unroll and remove the paper, spread with butter cream and re-roll.
9. Place the Yule log on a serving dish and spread the rest of the butter cream over to cover. Mark it with a fork to resemble a log. Chill until firm. Dust the cake with either sifted cocoa powder or icing sugar depending on the look you want. Decorate in a festive way. Butter Cream 200g icing sugar
100g unsalted butter
2 tablespoons cocoa
2 tablespoons of boiling water 1. Blend the cocoa with the boiling water.
2. Cream the butter with half the sugar until light and fluffy.
3. Gradually work in the rest of the sugar, then beat in to cocoa paste. Tip: If you haven’t got time to make your own Swiss roll why not buy one and get the children to cover with the butter cream and decorate. |
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