It's Christmas all over again ;-) We're off to a party later today and it's just not right to arrive empty handed so I decided to make this as (a) it's delicious and (b) I had some double cream that needed to be used up. It's Delia's famous recipe. The only tweak I have made is to triple the amount of amoretti biscuits as I like way more in the base.
For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml rum
500ml double cream
150g amoretti biscuits
Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, rum and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream. Reap in the praise smugly knowing it was a piece of p*ss to make, mwahahaha!
Saturday, 15 May 2010
Friday, 14 May 2010
Puy Lentil, Spinach and Pepper Salad with Baked Goats Cheese and Asparagus
A veritable feast of flavours this. I adore lentils, especially the tiny, chewy texture of puy lentils. Add goats cheese, sitting on a bed of sticky onion marmalade to it and some salty, crispy roasted asparagus and I am in food heaven!
For 2 people you need:
200g puy lentils
2 tsp veg stock powder
400ml water
1 pepper, diced
1 red onion, finely diced
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp balsamic syrup
1 bag spinach, washed and shredded
2 goats cheese circles
2 slices bread
2 generous spoonfuls of onion marmalade
1 tbsp pine nuts
1 bunch asparagus
salt and pepper
Begin by preparing the lentils: place the lentils, stock powder and water in a pan with a lid. Bring to the boil then reduce the heat and simmer for about 20 mins. Then add the pepper, onion and spinach. Cook for 5-10 mins longer before seasoning, adding the balsamic vinegar and olive oil.
Spread the bread with the onion marmalade and top with the goats cheese. Season with pepper and then drizzle with some olive oil and top with some pine nuts. Bake in a medium oven for about 20 mins till the cheese is oozing and golden brown.
Drizzle the asparagus with olive oil and season. Roast in a medium oven for about 8 mins.
Plate up with the lentils topped with the goats cheese and the asparagus on the side. Drizzle over some balsamic syrup and scoff. Utter foodie bliss. The lentil mixture is vegan on its own and makes a nice lunch dish. Obviously the asparagus vegan is too!
For 2 people you need:
200g puy lentils
2 tsp veg stock powder
400ml water
1 pepper, diced
1 red onion, finely diced
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp balsamic syrup
1 bag spinach, washed and shredded
2 goats cheese circles
2 slices bread
2 generous spoonfuls of onion marmalade
1 tbsp pine nuts
1 bunch asparagus
salt and pepper
Begin by preparing the lentils: place the lentils, stock powder and water in a pan with a lid. Bring to the boil then reduce the heat and simmer for about 20 mins. Then add the pepper, onion and spinach. Cook for 5-10 mins longer before seasoning, adding the balsamic vinegar and olive oil.
Spread the bread with the onion marmalade and top with the goats cheese. Season with pepper and then drizzle with some olive oil and top with some pine nuts. Bake in a medium oven for about 20 mins till the cheese is oozing and golden brown.
Drizzle the asparagus with olive oil and season. Roast in a medium oven for about 8 mins.
Plate up with the lentils topped with the goats cheese and the asparagus on the side. Drizzle over some balsamic syrup and scoff. Utter foodie bliss. The lentil mixture is vegan on its own and makes a nice lunch dish. Obviously the asparagus vegan is too!
Thursday, 13 May 2010
Aubergine, Pepper and Red Lentil Curry (v)
This was featured in a top 10 veggie recipes list compiled by @deliciousmag And truly delicious it is too. The original recipe is available on their website. I've made a few tweaks, and think the lentil base will form a good basis for many a curry to come!
For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry
Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.
Serve with paratha, rice and tandoori quorn/tofu.
For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry
Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.
Serve with paratha, rice and tandoori quorn/tofu.
Sunday, 9 May 2010
Lime Drizzle Cake with Blackcurrants and Raspberries
This is based on a recipe in Good Foods 101 Cakes and Bakes.
For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds
For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons
Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.
Meanwhile make the syrup - gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.
For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds
For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons
Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.
Meanwhile make the syrup - gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.
Spiced Rice (v)
A lovely accompaniment to curry.
For 4 portions you need:
225g basmati rice, rinsed till the water runs clear
500ml water
1 onion
50g butter/vegan marge
1 tbsp oil
4 garlic cloves, crushed
1/2 tsp each of ground cumin, coriander and tumeric
juice of 1/2 lemon
2 cms grated ginger
Begin by sauteeing the onion in the butter/oil for 15 mins till golden. Add the garlic, ginger and spices and cook out for 5 mins or so. Add the rinsed rice and water. Bring to the boil, then cover with a lid and cook gently for 15 mins. Turn off the heat and leave to steam to finish cooking the rice.
For 4 portions you need:
225g basmati rice, rinsed till the water runs clear
500ml water
1 onion
50g butter/vegan marge
1 tbsp oil
4 garlic cloves, crushed
1/2 tsp each of ground cumin, coriander and tumeric
juice of 1/2 lemon
2 cms grated ginger
Begin by sauteeing the onion in the butter/oil for 15 mins till golden. Add the garlic, ginger and spices and cook out for 5 mins or so. Add the rinsed rice and water. Bring to the boil, then cover with a lid and cook gently for 15 mins. Turn off the heat and leave to steam to finish cooking the rice.
Nachos
A great standby lunch or snack.
For 2-3 portions you need:
1 can refried beans
1 packet salted tortilla chips
1 jar salsa
Yogurt/soured cream
Grated cheddar
Pickled chillies
Scoop the refried beans into a flat dish (a flan dish is perfect for this). Lay tortilla chips on the top. Add yogurt/soured cream and salsa in dollops on top of the chips. Cover with grated cheese and a few chillies on the top. Bake in the oven for 20 mins or so till the beans are hot, and the cheese is melted. Eat.
For 2-3 portions you need:
1 can refried beans
1 packet salted tortilla chips
1 jar salsa
Yogurt/soured cream
Grated cheddar
Pickled chillies
Scoop the refried beans into a flat dish (a flan dish is perfect for this). Lay tortilla chips on the top. Add yogurt/soured cream and salsa in dollops on top of the chips. Cover with grated cheese and a few chillies on the top. Bake in the oven for 20 mins or so till the beans are hot, and the cheese is melted. Eat.
Gulab Jamens (v)
This is a cheat recipe really given that it's a packet of stuff you mix, but it's so totally amazing you need to rush out and buy a packet and then make them (and gain 6 stone but that's another story...)!
For 10-12 portions you need:
1 packet gulab jamen mix (I am going to try this another weekend with real ingredients)
About 1/4 cup milk to make the dough (use water or soya milk for a vegan version)
Vegetable oil for deep frying
600g caster sugar
6 cardamon pods, crushed
Good pinch saffron strands
1 tbsp rose water
Make the gulab dough by mixing the dry ingredients with enough milk to make a thick dough/paste. Oil your hands, and a plate to lay the balls on, and then take small pinches (think size of a gooseberry) and roll into balls. Place on the plate whilst you make the rest. You should get between 20-40.
Meanwhile heat the oil in a wok/deep pan. Fry batches of the balls in the oil till dark golden brown, taking care not to let them sit on the bottom or they will catch and turning them in the oil so they colour and cook evenly. Drain on kitchen paper.
Make the syrup by slowly heating the sugar with 600ml water. Once all the sugar has dissolved, boil for 5 mins. Take off the heat and add the cardamon, saffron and rose water. Place the fried balls into the syrup and weight down to keep them submerged. They will swell in size as they absorb the syrup. Leave to cool and scoff and scoff and scoff. Delicious.
For 10-12 portions you need:
1 packet gulab jamen mix (I am going to try this another weekend with real ingredients)
About 1/4 cup milk to make the dough (use water or soya milk for a vegan version)
Vegetable oil for deep frying
600g caster sugar
6 cardamon pods, crushed
Good pinch saffron strands
1 tbsp rose water
Make the gulab dough by mixing the dry ingredients with enough milk to make a thick dough/paste. Oil your hands, and a plate to lay the balls on, and then take small pinches (think size of a gooseberry) and roll into balls. Place on the plate whilst you make the rest. You should get between 20-40.
Meanwhile heat the oil in a wok/deep pan. Fry batches of the balls in the oil till dark golden brown, taking care not to let them sit on the bottom or they will catch and turning them in the oil so they colour and cook evenly. Drain on kitchen paper.
Make the syrup by slowly heating the sugar with 600ml water. Once all the sugar has dissolved, boil for 5 mins. Take off the heat and add the cardamon, saffron and rose water. Place the fried balls into the syrup and weight down to keep them submerged. They will swell in size as they absorb the syrup. Leave to cool and scoff and scoff and scoff. Delicious.
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