Bourbon Biscuits

Bourbon Biscuits

This truly describes the Bourbon biscuit – chocolate butter cream sandwiched between two chocolate biscuits. For chocolate lovers – this recipe is just that.

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Bourbon Biscuits

Prepares: 18 biscuits

Preparation time: 45 minutes
Chilling time: 30 minutes
Cooking time: 25 minutes
Ingredients
For the biscuits
250g (9 oz) plain/all-purpose flour, plus extra to dust (1¾ cups)
115g (4 oz) chilled butter, cut into small cubes (½ cup, or 1 stick)
115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
2 tbsp golden syrup (or liquid honey, if unavailable)
55g (2 oz) cocoa powder (½ cup)
1 tsp bicarbonate of soda/baking soda
3 tbsp milk
For the filling
85g (3 oz) butter, softened (⅜ cup, or ¾ stick)
115g (4 oz) icing/powdered sugar (1 cup)
14g (½ oz) cocoa powder (2 tbsp)
Equipment
Large baking tray

Method
For the biscuits
Sift the flour into a large bowl and then add the rest of the ingredients. Beat everything together until they start to clump together. A food mixer or processor makes this very easy to do.
Tip from the bowl onto the work surface and knead to bring the dough together into a ball.
Mark a rectangle, 23 × 30.5cm (9 × 12 ins) on a sheet of baking parchment. Turn the sheet over and this will give a guide when rolling out the dough.
Place the dough in the centre of the rectangle and roll out to the markings, dusting the rolling pin with flour as needed. Neaten up the edges so there is a clean rectangle shape of the right size.
Cut the dough lengthways into three equal strips, 7.5cm (3 ins) each, but keep the strips together. The easiest way to do this accurately is by using a clear ruler. The ruler can also be used as a guide to cut the dough.
Now cut across the strips 2.5cm (1 inch) apart in the same way, keeping the rectangle intact.
Using a small skewer, make 5 dots, spaced evenly apart, down each long side of the biscuits to resemble the traditional Bourbon.
Carefully lift the parchment onto the baking tray and chill the dough for 30 minutes.
Preheat the oven to 180°C (350°F) (gas 4)
Bake for 25 minutes. Remove from the oven and cut through each biscuit to make sure all the cuts are separate. Leave on the tray to cool completely.
For the filling
Sift the icing sugar/powdered sugar and cocoa powder into a bowl and add the softened butter. Beat together until combined. It will be a fairly thick butter cream.
Now turn over half the biscuits on the tray and divide the buttercream evenly between each one. This can be done neatly using a piping bag or spread on using a small palette knife.
Sandwich the biscuits together and store in an airtight container.

Drunken Peaches

September 18, 2017 by Angie In Desserts Tagged raspberries, strawberries, peaches, archers, peach schnapps Leave a comment

Drunken Peaches

Quick to prepare and just perfect for a late summer dessert. Peaches and red berries are simply marinated in a peach schnapps syrup.

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Drunken Peaches

Prepares: 4 servings

Preparation time: 20 minutes
Cooking time: 3 minutes
Chilling time: 24 hours
Ingredients
120ml (4 fl oz) Archers/peach schnapps (½ cup)
1 orange
2 tbsp redcurrant jelly
4 peaches
200g (7 oz) raspberries (1¾ cups) or strawberries, halved (1 cup)

Method
Pour the Archers/schnapps into a small pan.
Juice the orange and add to the pan along with the redcurrant jelly.
Heat gently to melt the jelly, stirring occasionally. Then bring to a bubble for 2–3 minutes until the liquid becomes syrupy. Pour into a large bowl and leave to cool.
Meanwhile, bring some water to the boil and then pour over the peaches in a separate bowl, making sure they are completely covered. Leave for 1 minute. Discard the water. The skins can then be easily removed. Halve them and remove the stones. Thinly slice and add to the cooled syrup along with the raspberries or strawberries. Gently stir to coat with the syrup. Cover the bowl and chill for 24 hours, stirring the fruit occasionally.
The syrup may thicken during chilling. If it is too thick when you come to serve, just add 1–2 tablespoons of orange juice to thin it down a bit.

Baked Fish with Tomatoes and Tasty Breadcrumbs

September 18, 2017 by Angie In Dinners, Fish Tagged tomatoes, haddock, rice, cod, breadcrumbs Leave a comment

Baked fish and tomatoes with tasty breadcrumbs

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

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Baked Fish with Tomatoes and Tasty Breadcrumbs

Prepares: 4 servings (picture shows 2)

Preparation time: 35–45 minutes
Cooking time: 25 minutes (oven)
Ingredients
¾ cup rice
4 × 140g (5 oz) white fish fillets, skinned (e.g. haddock)
dried thyme and pepper
2 tbsp white wine
2 tomatoes
½ onion, finely chopped
2 garlic cloves, crushed
55g (2 oz) butter (¼ cup, or ½ stick)
1¼ cups fresh breadcrumbs (about 2½ slices of bread)
7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
½ lemon
To serve
Seasonal vegetables
Equipment
Ovenproof dish, greased. It should be large enough to lay the fish in a single layer.

Method
Preheat oven to 180°C (350°F) gas 4
Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice, simmer for 15 minutes and for white rice simmer for 5 minutes.
Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Leave for one minute. Carefully, remove from the water and gently peel away the skin. (It should come away very easily.) Set aside.
Lightly season the fish with thyme and pepper.
Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. It will not be fully cooked at this point. Then lay the fish on top of the rice in a single layer and sprinkle the wine over the fish. Slice the tomatoes and arrange over the fish.
Melt the butter in a frying pan/skillet add the onion and garlic, and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.
Bake, uncovered for 25 minutes until the fish is cooked through and the topping golden brown.
Cut the lemon into four slices and use to garnish.

Updated: September 18, 2017

Crêpes aux Fraises

September 14, 2017 by Angie In Desserts Tagged cream, crepes, strawberries, raises Leave a comment

Crêpe aux Fraises

Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.

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Crêpes aux Fraises

Prepares: 4 servings (2 crêpes each)

Preparation time: 25 minutes
Standing time: 20 minutes
Cooking time: 30 minutes
Ingredients
For the crêpes
115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
pinch salt
2 eggs, large (U.K.)/extra large (N.A.)
240ml (8 fl oz) full fat/whole milk (1 cup)
60ml (2 fl oz) water (¼ cup)
55g (2 oz) butter (¼ cup, or ½ stick)
For the filling
450g (1 lb) strawberries
600ml (20 fl oz) double/whipping or heavy cream (2½ cups)
1 tbsp icing/powdered sugar, plus extra to dust
Equipment
A heavy gauge aluminium frying pan

Method
Warm 5 plates in the oven.
Mix the milk and water together.
Sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.
Meanwhile, wash, hull and pat dry the strawberries. Cut large strawberries into quarters and smaller ones in half so they are all of a similar size. Set to one side.
Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.
When the batter has stood for its 20 minutes start cooking the crêpes.
First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crêpe.
Get the pan really hot, then turn the heat down to a medium setting.
Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.
Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.
Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.
Fold the strawberries into the cream.
Fold each crêpe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.
Dust with icing/powdered sugar and serve immediately.

Updated: September 14, 2017

Summer Berry Crêpes

September 14, 2017 by Angie In Desserts Tagged cream, pancakes, berries, raspberries, crepes, strawberries, blackberries, redcurrants Leave a comment

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

Summer Berry Crêpes

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

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Summer Berry Crêpes

Prepares: Makes 8, 8 inch crêpes to serve 4

Preparation time: 25 minutes
Standing time: 20 minutes
Cooking time: 30 minutes
Ingredients
For the crêpes
115g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
pinch salt
2 eggs, large (U.K.)/extra large (N.A.)
240ml (8 fl oz) full fat/whole milk (1 cup)
60ml (2 fl oz) water (¼ cup)
55g (2 oz) butter (¼ cup, or ½ stick)
For the filling
450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
240ml (8 fl oz) double/whipping or heavy cream (1 cup)
28g (1 oz) plain/dark chocolate
Equipment
A heavy gauge aluminium frying pan

Method
Warm 5 plates in the oven.
Mix the milk and water together.
Sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.
Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.
Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.
Then, in a large bowl, whip the cream until stiff and put to one side while making the crêpes.
When the batter has stood for its 20 minutes start cooking the crêpes.
First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crepe.
Get the pan really hot, then turn the heat down to a medium setting.
Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.
Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.
Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.
Divide the fruit between the crêpes spooning it into the middle. Fold in two sides of the crêpe over the fruit to create a cone shape.
Spoon a generous dollop of cream on top of each crêpe and sprinkle with some of the chocolate shavings.
Serve immediately.

Updated: September 14, 2017

Individual Chocolate and Raspberry Pavlovas

September 8, 2017 by Angie In Desserts Tagged chocolate, cream, meringue, raspberries, raspberry, pavlova, cocoa Leave a comment

Individual Chocolate and Raspberry Pavlovas

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

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Individual Chocolate and Raspberry Pavlovas

Prepares: 4 pavlovas

Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
½ tsp vanilla extract
7g (/¼ oz) cocoa powder (1 tbsp)
150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
14g (½ oz) icing/powdered sugar (1½ tbsp)
115g (4 oz) raspberries (1 cup)
Equipment
large baking sheet/tray lined with baking parchment

Method
Preheat the oven to 140°C (275°F) gas 1.
Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.
Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.
Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.
Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.
Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: September 8, 2017

Baked Custard with Fruit Compote

September 7, 2017 by Angie In Desserts Tagged cream, fruit, custard, strawberries, blueberries, plums, compote Leave a comment

Baked Custard with Fruit Compote

A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.

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Baked Custard with Fruit Compote

Prepares: 4 servings

Preparation time: 15 minutes
Refrigeration time: 24 hours
Cooking time: 50 minutes
Standing time: 20–30 minutes
Ingredients
For the fruit compote
85g (3 oz) sugar (½ cup less 1 tbsp)
170g (6 oz) plums (about 4)
170g (6 oz) strawberries, hulled and halved (⅞ cup)
170g (6 oz) blueberries (1 cup)
For the custard
150ml (5 fl oz) whole/full fat milk (⅔ cup)
150ml (5 fl oz) single cream/table cream (⅔ cup)
2 eggs, large (U.K.)/extra large (N.A.)
28g (1 oz) caster/white sugar (2 tbsp)
½ tsp vanilla extract
To serve
Single cream/table cream
Equipment
a shallow ovenproof dish with a capacity of 600ml (20 fl oz) (3 cups)
a small roasting tin/pan

Method
For the fruit compote
Wash the plums, halve and remove the stones. Pour 300ml (10 fl oz) of water into a pan, add the sugar and stir over a medium heat until the sugar has dissolved. Bring the syrup-water to a simmer and add the plums. Cook for one minute. Remove from the heat, cover and leave for 10–15 minutes until the fruit has softened but still keeps its shape.
Meanwhile, wash the berries, hull and halve the strawberries. Add them to the plums and stir to distribute the fruit. Transfer the fruit to a serving dish, cover and chill for 24 hours.
For the custard
The next day prepare the custard.
Heat the oven to 170°C (325°F) (gas 3)
Pour the milk and cream into a mixing bowl and add the eggs, sugar, and vanilla extract. Whisk to combine and then strain the custard into the ovenproof dish.
Pour the custard into the ovenproof dish and place this in the roasting tin/pan. Then slowly pour cold water into the roasting tin/pan to a depth of at least 2.5cm (1 inch). Carefully slide onto the middle rack in the oven and bake the custard for 50 minutes until it is set but still has a slight wobble in the centre when gently moved. It will also have an attractive golden skin. Remove from the oven and allow to cool for 20–30 minutes.
To serve
Remove the fruit compote from the fridge to bring it to room temperature.
Divide the custard between four dessert dishes and then spoon the compote around. Cream can also be poured over for a little bit of extra indulgence.

Potato Moussaka

September 7, 2017 by Angie In Lamb, Dinners Tagged potatoes, lamb, moussaka Leave a comment

Potato Moussaka

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

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Potato Moussaka

Prepares: 4 servings

Preparation time: 50 minutes
Cooking time: 50 minutes
Ingredients
900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
For the meat sauce
1 tbsp oil
1 medium onion, peeled and chopped
450g (l lb) minced lamb/ground lamb
1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
1 tbsp tomato purée/paste
1 tbsp fresh oregano leaves
salt and freshly ground black pepper
For the cheese sauce
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (2 tbsp)
300ml (10 fl oz) milk (1¼ cups)
85g (3 oz) Cheddar cheese, grated (¾ cup)
1 egg, medium (U.K.)/large (N.A.)
Serving suggestion
Serve with seasonal vegetables or a salad.
Equipment
1.5 litre (2½ pint) oven proof dish

Method
Preheat the oven to 190°C (375°F) (gas 5)
Bring the potatoes to the boil in a pan of water, then simmer for 15 minutes. Drain and set aside to cool a little.
For the meat sauce
Heat the oil in a deep-sided frying pan/skillet. Reduce the heat to low and stir in the onions to coat. Cook until they start to soften, about 5 minutes.
Add the lamb to the pan and brown the meat over a medium heat, about 5 minutes.
Add the tomatoes, tomato purée/paste and oregano and stir. Cover the pan and simmer for 10 minutes. Season.
For the cheese sauce
Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.
While the roux is cooking, warm the milk in a microwave (this will make it easier to blend into the roux).
Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens.
Remove from the heat and stir in 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
To assemble
Slice the potatoes thinly.
Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly. Layer half the potato slices over the meat sauce.Then spoon the remaining meat sauce over these potatoes. Layer the rest of the potatoes over the meat sauce, overlapping them slightly, if possible. Spread the cheese sauce over the potatoes. Now sprinkle the remaining grated cheese on top.
Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes feel tender when pierced with a skewer.
Serve with seasonable vegetables or a salad.

Updated: April 20, 2017

Plum Cobbler

September 6, 2017 by Angie In Desserts Tagged buttermilk, sugar, flour, yogurt, cobbler, plums Leave a comment

Plum Cobbler

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

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Plum Cobbler

Prepares: 4 servings

Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients
620g (1 lb 6 oz) plums (about 15)
115g (4 oz) caster/white sugar (½ cup + 1 tbsp) + 2 tbsp
2 tsp cornflour/cornstarch
170g (6 oz) self-raising/self-rising flour (1½ cups)
70g (2½ oz) chilled butter, diced (¼ cup + 1 tbsp, or ⅝ stick)
120ml (4 fl oz) buttermilk or whole natural yogurt (½ cup)
Equipment
23 x 12cm (9 x 5 inches) (2 litre) ovenproof dish

Method
Preheat the oven to 200°C (400°F) (gas 6)
Wash and halve plums. Remove the stones and cut the fruit into chunks, placing them in a bowl. Add the 2 tablespoons of sugar and cornflour/cornstarch and toss to coat. Tip into the ovenproof dish and set aside.
Rub the butter into the flour until it resembles small crumbs. Mix in 70g (2½ oz) sugar. Stir through the buttermilk or yogurt until combined. A food processor does all of this in no time.
Scatter balls of the dough over the plums, leaving some of the fruit exposed. The balls of dough will expand when cooked.
Sprinkle the top with the remaining sugar and bake for 40 minutes until the juices are bubbling and the top is pale golden in colour.

White Chocolate and Raspberry Cheesecake

September 4, 2017 by Angie In Desserts Tagged raspberry, cheesecake, white chocolate Leave a comment

White Chocolate and Raspberry Cheesecake

This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.

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White Chocolate and Raspberry Cheesecake

Prepares: 10 servings

Preparation time: 1 hour
Cooking time: 40 minutes
Cooling and chilling time: about 1 hr 30 minutes
Ingredients
For the base
For U.K.
55g (2 oz) butter
28g (1 oz) dark chocolate
255g (9 oz) digestive or shortbread biscuits
For North America
85g (3 oz) butter (⅜ cup or ¾ stick)
255g (9 oz) Oreo baking crumbs (1¾ cups)
For the filling
300g (11 oz) good white chocolate (3 x 100g bars)
400g (15 oz) full-fat cream cheese, at room temperature (2 cups)
2 eggs, large (U.K.)/extra large (N.A.)
150ml (5 fl oz) soured cream (⅔ cup)
1 tsp vanilla extract
225g (8 oz) fresh raspberries (2 cups)
For the decoration
55g (2 oz) good white chocolate (½ x 100g bar)
140g (5 oz) fresh raspberries (1¼ cups)
1 tsp icing sugar/powdered sugar
120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
Equipment
23cm (9 inch) springform cake tin or loose-bottomed cake tin
piping bag fitted with a medium star nozzle

Method
Grease the sides of the tin and line the base.
Preheat the oven to 170°C (325°F) (gas3)
For the base
For U.K.
Crush the biscuits in a plastic storage bag using a rolling pin until they resemble fine breadcrumbs.
Break the chocolate into pieces and add it with the butter to a small pan. Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, remove from the heat and stir in the biscuit crumbs until thoroughly coated.
For North America
Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.
Once the crumbs are thoroughly coated, tip into the prepared tin and press evenly over the base, making sure they reach into the edges. Chill while preparing the filling.
For the filling
Put an inch of water into a small pan and heat until just simmering.
Break the chocolate into small pieces and place in a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat as soon as the chocolate has melted.
Beat the cream cheese in a large bowl until it is a smooth. Add the eggs, soured cream, and vanilla extract and gently whisk until creamy with no lumps remaining. Stir in the melted chocolate.
Spoon half the mixture over the chocolate base. Scatter the raspberries evenly over the mixture but don’t press them down. Spoon the remaining mixture over the raspberries and even the top with a small palette knife or the back of a spoon.
Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.
Remove from the oven and leave to cool before transferring it to the fridge to chill.
For the decoration
Put 85g (3 oz) (¾ cup) of the raspberries along with the sugar in a liquidizer or food processor and purée. Press the coulis through a plastic sieve to discard the seeds. Scrape off any excess coulis from the bottom of the sieve. Put to one side.
Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.
Carefully remove the cheesecake from its tin and place on a serving plate.
Whisk the cream until soft peaks form and then spoon in the piping bag. Pipe rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.
Then spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.
Arrange the chocolate curls in a mound in the centre of the cheesecake.
Finally, top the rosettes of cream with the remaining raspberries, so they are evenly distributed.

Summer Tomato Soup

September 4, 2017 by Angie In Soups Tagged tomatoes, soup, tomato, basil Leave a comment

Summer Tomato Soup

With local tomatoes now in abundance, this is an ideal time to make a pot of summer tomato soup. This recipe produces a thin, flavoursome soup with just a hint of basil. Just right for a light lunch with some crusty bread.

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Summer Tomato Soup

Prepares: 8 servings

Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
60ml (2 fl oz) extra virgin oil (¼ cup)
1 onion, finely chopped
1 garlic clove, crushed
16 large ripe tomatoes
240ml (8 fl oz) chicken stock (1 cup)
handful fresh basil leaves, plus extra for garnishing
salt and freshly ground black pepper
Equipment
large saucepan (a stock pan works well)

Method
Heat the oil in the pan over a medium heat.
Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.
Quarter the tomatoes and add to the pan. Increase the heat to medium and cook for 15 minutes, stirring occasionally while also breaking down the tomatoes. A potato masher works really well for this.
Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.
Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.
In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.

Thyme Chicken Marsala

September 3, 2017 by Angie In Chicken, Dinners Tagged carrots, chicken, peppers, thyme, marsala, linguine Leave a comment

Thyme Chicken Marsala

Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.

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Thyme Chicken Marsala

Prepares: 4 servings

Preparation time: 35 minutes
Cooking time: 25 minutes
Ingredients
4 chicken breasts, skinned
2 tbsp flour
4 tbsp extra virgin olive oil
2 large carrots, cut into julienne strips
2 small red peppers, cut into julienne strips
4 garlic cloves, crushed
salt and pepper
150ml (5 fl oz) dry Marsala wine (⅔ cup)
2 tbsp fresh thyme leaves
To serve
linguine (I can recommend the De Cecco brand)
Equipment
a large sauté pan

Method
Warm four plates in the oven.
Place each chicken breast between 2 pieces of cling film/wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten.
Spread the flour onto a plate. Then coat each chicken breast in the flour, shaking off any excess, and transferring to a clean plate. Set aside.
Heat 2 tablespoons of oil in the pan over a medium heat, add the carrot strips and cook for 3 minutes, stirring occasionally.
Add the red pepper, garlic, and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm, while cooking the chicken.
You are now ready to cook the chicken. Depending on the size of your pan this may need to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, cook for 4 minutes each side until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but don’t let it evaporate.
Pour the sauce over the chicken and vegetables. Serve with linguine.

Updated: September 3, 2017