Tuesday, 8 February 2011
Cheesecake Brownies Recipe
125g Milk/Dark Chocolate (I prefer the taste of Milk)
125g Butter
200g Brown Sugar
3 Eggs (Lightly Beaten)
50g Plain Flour
50g Cocoa Powder
A quarter tsp Baking Powder
200g Light Mascarpone
50g Caster Sugar
Firstly place some greaseproof paper in a baking tin, lightly grease the paper and set aside.
1. Combine butter, chocolate and brown sugar in a pan and stir over a medium heat until melted.
2. Remove from the heat and allow to cool slightly then slowly whisk in the eggs.
3. Gradually add in the flour, cocoa powder and baking powder and stir until well combined. Pour into the lined baking tin (I use a silicone tin)
4. Beat the mascarpone and caster sugar until smooth and creamy then spoon the mix over the chocolate mixture and swirl with the tip of a knife.
5. Bake at 180c/Gas Mark 4 for 35-40 minutes or until cooked through
Allow to cool on a cooling rack before slicing!!!
Monday, 7 February 2011
Crumpets Recipe
Ingredients:
450g/1lb Plain Flour (Sifted)
Half Tsp Salt
1 Tsp Sugar
2 Tsp/7g Fast Action Yeast
300ml Warm Milk
300ml Warm Water
Veg Oil
Chefs Rings (Greased)
1. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
2. Pour in the warm milk and water and mix to give a thick batter. Beat well until completely combined and cover with a damp tea towel or cling film.
3. Leave in a warm place to rise for 1-2 hours until it is a light spongy texture. Stir well to knock out any air and pour into a large jug.
4. Heat a non-stick frying pan over a low heat with a drop of the veg oil. Wipe off any excess oil with some kitchen roll.
5. Sit the greased chefs rings in the pan and leave to heat up for 2-3 minutes.
6. Pour in enough mixture to fill the rings just under halfway.
7. Leave to cook until plenty of small holes appear on the surface and the batter has dried out. For around 10-15 minutes.
8. Remove the rings and turn over the crumpets to cook for a further 3-5 minutes on the other side.
Leave cooked crumpets to cool on a coolong rack and cook off the rest of the mixture by repeating the above process.
450g/1lb Plain Flour (Sifted)
Half Tsp Salt
1 Tsp Sugar
2 Tsp/7g Fast Action Yeast
300ml Warm Milk
300ml Warm Water
Veg Oil
Chefs Rings (Greased)
1. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
2. Pour in the warm milk and water and mix to give a thick batter. Beat well until completely combined and cover with a damp tea towel or cling film.
3. Leave in a warm place to rise for 1-2 hours until it is a light spongy texture. Stir well to knock out any air and pour into a large jug.
4. Heat a non-stick frying pan over a low heat with a drop of the veg oil. Wipe off any excess oil with some kitchen roll.
5. Sit the greased chefs rings in the pan and leave to heat up for 2-3 minutes.
6. Pour in enough mixture to fill the rings just under halfway.
7. Leave to cook until plenty of small holes appear on the surface and the batter has dried out. For around 10-15 minutes.
8. Remove the rings and turn over the crumpets to cook for a further 3-5 minutes on the other side.
Leave cooked crumpets to cool on a coolong rack and cook off the rest of the mixture by repeating the above process.
Friday, 4 February 2011
Shredded Chilli Lamb
It took time to prepare but was definitely worth it in the end!!
Tuesday, 1 February 2011
Pork Steaks in a Honey Mustard Sauce
Here is my pork steaks in a honey mustard sauce with a cheese crumb, garlic and herb roast potatoes and peas, a delicious dinner that requires some effort but it is definitely worth the wait!
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