Chocolate Brandy Slices

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Chocolate Brandy Slices

A very decadent chocolate dessert to serve with a special dinner. This velvety brandy enriched chocolate slice is filled with cherries, walnuts, and crushed biscuits.

Chocolate Brandy Slices

6 slices
  • Preparation time: 20 minutes
  • Chilling time: 1–2 hours

  • Ingredients
  • 10 digestive biscuits
  • 115 g (4 oz) good quality, plain/dark chocolate (70% cocoa solids)
  • 115 g (4 oz) butter, cubed (½ cup, or 1 stick)
  • 1 egg
  • 85 g (1½ oz) caster sugar/superfine sugar (3 tbsp)
  • 55 g (2 oz) glacé cherries (⅓ cup)
  • 55 g (2 oz) walnut halves (½ cup)
  • 2 tbsp brandy

Equipment

  • You will also need a rectangular mould about 22 x 11 cm (8½ x 4¼ inches), a small loaf tin/pan is ideal.


  • Method
  • Line the mould with a piece of cling film/plastic wrap, long enough so it extends over the edges.

  • Now put the digestive biscuits in a plastic food bag and crush coarsely with a rolling pin. Set aside.

  • Next rinse the cherries and leave to dry.

  • Then break the chocolate into small pieces and put in a pan along with the butter. Melt over a very low heat, stirring frequently. When the mixture is smooth, remove from the heat.

  • Add the egg and sugar to a small bowl and beat until well combined. Then add this to the melted chocolate and butter and beat vigorously until the mixture is smooth.
  • Halve the cherries and reserve 6 halves.

  • Now reserve 6 walnut halves and cut these into two. Chop the remainder.

  • Fold the crushed biscuits, cherries, chopped walnuts, and brandy into the chocolate mixture.
  • Spoon this into the prepared mould and then decorate the top with the reserved cherries and walnuts.

  • Refrigerate for 1–2 hours to become firm and then remove 30 minutes before serving to allow to come up to room temperature.

  • To serve, remove from the mould by using the edges of the cling film/plastic wrap to help lift it out. Then cut into 6 slices.
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Mincemeat and Apple Tartlets

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Mincemeat and Apple Tartlets

Delicious little tartlets made of puff pastry, mincemeat, and slices of apple. Quick to prepare and also a great way to use up any leftover jars of mincemeat from Christmas.

Mincemeat and Apple Tartlets

4 tartlets
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 250 g pack ready-rolled frozen puff pastry
  • 1 egg, beaten
  • 8 rounded tbsp mincemeat or, 1 small jar about 250 ml (8 fl oz)
  • 1 dessert apple
  • 1 tbsp butter, melted
  • ½ tsp caster/superfine sugar
  • icing/powdered sugar for dusting

  • Can be served with whipped cream/thick double cream, or ice cream (optional)


  • Method
  • Thaw the pastry as directed on the packet.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Unroll the pastry onto a large baking sheet. Now mark 4 squares, roughly 12 cm (4½ inches), leaving as much space around the squares as the pastry allows. Remove the excess pastry.
  • Next, using the tip of a knife mark a 1 cm (½ inch) border around the edge of each square. Then brush the border with the beaten egg.
  • Now spoon two rounded spoonfuls of mincemeat onto each square and spread it out, keeping within the border.

  • Quarter each apple and remove the core. Then thinly slice each quarter and lay the slices in a row over the mincemeat, overlapping them to fit. Brush the apples with the melted butter and sprinkle with sugar.

  • Bake for 20 minutes until the pastry is golden and flaky.

  • Just before serving dust all over with icing/powdered sugar.

  • A spoonful of cream or ice cream can be dolloped in the centre of each tartlet.
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Salmon and Prawn Fish Pie

by In Dinners, Fish Tagged , 1 Comment

Salmon and Prawn Fish Pie

Flaked salmon and prawns/shrimp with broccoli in a creamy wine sauce, topped with mounds of mashed potato, and sprinkled with a crusty topping, make this a delicious fish pie.

Salmon and Prawn Fish Pie

4 servings
  • Preparation time: About 40 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 800 g (1¾ lb) potatoes, peeled (5 medium)
  • 565 g (1¼ lb) salmon fillet, skinned
  • 115 g (4 oz) prawns/shrimps
  • 240 ml (8 fl oz) dry white wine (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • few sprigs dill
  • salt and freshly milled black pepper
  • 2 lemon slices
  • 40 g (1½ oz) butter (3 tbsp)
  • 40 g (1½ oz) flour (⅓ cup)
  • 5 tbsp single cream/table cream
  • 120 ml (4 fl oz) milk (½ cup)
  • small head of broccoli
  • 2 tbsp fresh white breadcrumbs
  • 2 tbsp butter, melted
  • sprigs of dill for garnish, optional

Equipment

  • For this recipe you will need a large frying pan/skillet with lid and a 2.25 litre (4 pint) ovenproof dish


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel and cut potatoes into large chunks. Cook in boiling, salted water for about 20 minutes until tender. Drain and set aside.

  • Meanwhile, cut the broccoli into bite-sized florets, about 115 g (4 oz) (1 cup). You may not need to use all the head of broccoli.
  • Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.

  • Now lay the salmon in the frying pan/skillet and pour over the water and wine. Add the seasoning, dill stalks, and lemon slices.
  • Cover the pan/skillet. Bring the liquid slowly to the boil, then reduce the heat and simmer gently for 5 minutes or until the fish is just cooked. If you are using raw prawns/shrimp add them to the pan during the last 5 minutes while simmering the salmon.
  • Remove from the heat and discard the dill stalks and lemon slices. Using a slice, lift the salmon and lay in the ovenproof dish. Flake into chunks using a fork and check for bones.
  • Now scatter over the prawns/shrimps.
  • Then strain and reserve the cooking liquor.
  • Scatter broccoli florets over the fish.
  • Next melt the butter in the frying pan/skillet and stir in the flour to form a smooth paste.

  • Remove from the heat and slowly add the reserved cooking liquor, stirring constantly, until the sauce is smooth.

  • Return to the heat and bring to the boil. Then reduce the heat and cook for a further minute, while continuing to stir, until the sauce has thickened.

  • Stir in the cream. Add the chopped dill leaves and season. Now pour the sauce over the fish.

  • Mash the potatoes, adding just enough milk to create a creamy mash. Season well.

  • Cover the fish with spoonfuls of the potato. Don’t flatten the spoon shapes out as you are after a bumpy look.

  • Then sprinkle with the breadcrumbs and pour the melted butter over the top.

  • Bake for 40–45 minutes until piping hot and lightly browned.

  • Serve garnished with sprigs of dill (optional).
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Updated: January 25, 2019

Fruity Orange Jelly

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Another cold day today with temperatures down to -12 degrees C, 10 degrees F PLUS windchill. It was colder first thing this morning and even Shandy, our dog, reacted to it. However, once wrapped up for the cold it has been a lovely walk this afternoon. It looks gorgeous out there. Sunny with a totally blue sky and no clouds and still virgin white snow everywhere. We had a foot of snow over the weekend.

So being that this time of year calls for a lot of heart warming casseroles, it is good to follow them with a light refreshing dessert. Here is one that certainly fits the bill.

Fruity Orange Jelly

A refreshing dessert of homemade orange jelly with the surprise of pieces of orange and grapefruit inside.

Fruity Orange Jelly

4 servings
  • Preparation time: 20 minutes
  • Refrigeration time: 5–6 hours

  • Ingredients
  • 4 gelatine leaves* or
  • 1 pkt Knox powdered gelatine*
  • 540 ml (18 fl oz) orange juice, without pulp (2¼ cups)
  • 1 lemon, juice only
  • 1 medium orange
  • 1 Florida pink grapefruit

To serve

  • crème frâiche

Equipment

  • You will also need 4 x 300ml (10 fl oz) (⅔ cup) glass dessert dishes.

Note

  • *In the U.K. gelatine leaves are widely available. In Canada the powdered form of gelatine is used. I have given instructions of how to use both types below.



  • Method
  • If using gelatine leaves, warm all the orange juice in a pan.

  • If using powdered gelatine, pour 2 fl oz of the cold orange juice into a small bowl. Then warm the remaining juice in a pan.

  • For gelatine leaves
  • Put the gelatine, sheet by sheet, in a bowl of cold water. Leave for about 5 minutes until they are soft. Remove from the water and squeeze out the excess water. Add the sheets to the warmed orange juice and stir until they have fully dissolved.

  • For the powered gelatine
  • Pour one pouch of gelatine over the cold orange juice. Add 50ml (¼ cup) boiling water and stir until the gelatine has fully dissolved, about 2 minutes. Then slowly stir into the warmed orange juice until the gelatine has completely mixed in.
  • Now stir in the lemon juice. Put to one side while preparing the fruit.

  • Peel the orange and grapefruit, making sure all the pith is removed. Separate into their segments and remove any pips.
  • Then cut each orange segment into four.

  • Using an equal number of grapefruit segments cut these into similar sized chunks. There will be some grapefruit segments left over.

  • Divide the fruit evenly amongst the dishes.

  • Pour an equal amount of orange juice over the fruit in each dish and then leave to cool. Then refrigerate for 5–6 hours until the jellies have set.

  • Remove from the fridge 30 minutes before serving.

  • Just before serving, dollop a spoonful of crème frâiche on the top of each jelly.

  • Note
  • lemon should yield about 3 tablespoons.
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Updated: January 22, 2019

A Great British Coffee Cake

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A Great British Coffee Cake

This is truly a great cake for coffee lovers. The sponge is very light and full of coffee flavour, and the rich coffee buttercream is so creamy and fluffy.

A Great British Coffee Cake

8 large slices
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the sponge
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 150 g (5¼ oz) caster/superfine sugar (⅔ cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), beaten
  • 40 g (1½ oz) golden syrup* (2 rounded tbsp)
  • 2 tbsp coffee extract, or Camp coffee
  • 170 g (6 oz) self-raising/self-rising flour, sifted (1⅓ cups)
  • ½ –1 tsp baking powder

Note

  • *I buy my golden syrup from a British store here in Canada. If you are unable to find golden syrup then substitute it with liquid honey.

  • For the filling and decoration
  • 150 g (5¼ oz) unsalted butter, softened (⅔ cup, or 1¼ sticks)
  • 300 g (11 oz) icing/powdered sugar (2¾ cups)
  • 2 tbsp coffee extract, or Camp coffee
  • 1 tbsp warm water

  • 2 tbsp icing/powdered sugar, for sifting
  • 24 chocolate buttons OR
  • 40 milk chocolate chips

Equipment

  • You will also need 2 × 18 cm, 7 in sandwich cake tins/pans, greased and base lined. Also a piping bag fitted with a medium-sized star nozzle.


  • Method
  • For the sponge
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Cream the butter and sugar together with a hand held electric mixer until light and fluffy, about 2 minutes.

  • Now gradually add the beaten eggs, golden syrup, and coffee, together with 2 tablespoons of the flour.

  • Fold in the remaining flour and ½ teaspoon baking power.

  • OR put everything in a mixing bowl or food mixer, but adding 1 teaspoon of baking powder, and whisk until the mixture is smooth, light, and fluffy.

  • Divide equally between the two cake tins/pans and level the tops.

  • Bake for 25 minutes, or until the tops are firm and spring back when lightly pressed with a finger. The sponges will also have slightly shrunk away from the sides of the tins/pans.

  • Leave for a couple of minutes and then turn out onto wire cooling racks and remove the lining paper. Leave to cool completely.

  • For the filling and decoration
  • Meanwhile beat the butter, icing/powdered sugar, coffee, and water together until the mixture is smooth, light, and fluffy.

  • Put a quarter in the icing bag and put to one side.

  • Place one of the sponges on a flat surface and spread evenly with the remaining coffee cream. Then place the second sponge on top and sift heavily with icing/powdered sugar.

  • Now lightly mark the top of the cake with a knife through the icing/powdered sugar into 8 equal portions. (This will be used as a guide for the piping.)

  • Now starting from the outside edge of the cake, pipe a line of buttercream on each marked portion but only take it up within an inch of the centre. Then pipe a ring of stars to join the lines in the centre.

  • Arrange the chocolate buttons or chocolate chips in the lines of piped buttercream.

  • To finish, lightly dust over the whole cake with a little icing/powdered sugar.

  • Note:
  • The cake can be frozen. Put in a rigid container with a cover and freeze. To thaw, allow 2–3 hours at room temperature.
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Apple Clafoutis

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Apple Clafoutis

This French dessert of apples cooked in a brandy syrup, and covered with a sweet batter, is then baked. Just dust with icing sugar and serve this clafoutis warm, ladled with cream, to make a delicious dessert.

Apple Clafoutis

6 servings
  • Preparation time: 20 minutes
  • Standing time: 10 minutes
  • Cooking time: 1 hour 10 minutes

  • Ingredients
  • 4 small dessert apples, Granny Smith apples are good
  • 40 g (1½ oz) butter (3 tbsp)
  • 115 g (4 oz) caster/superfine sugar (½ cup)
  • 1 tsp caster/superfine sugar
  • 1½ tsp ground cinnamon
  • 2 tbsp brandy
  • about 240 ml (8 fl oz) whole milk (1 cup)
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 1 tsp vanilla extract
  • 70 g (2½ oz) plain/all-purpose flour, sifted (½ cup + 1 tbsp)
  • ¼ tsp salt
  • 1 heaped tsp icing/powdered sugar sifted

Equipment

  • You will also need a large frying pan/skillet and a round 25.5 cm (10 inch) diameter ovenproof dish with a depth of 5 cm (2 inches), greased with a little butter.
  • Method
  • Preheat oven to 375°F (190°C) (gas 5)

  • Peel, quarter and core the apples. Then cut each quarter into wedges about 1 cm (½ inch) thick.
  • Melt the butter in the frying pan/skillet and, when it begins to foam, add the apple wedges. Toss to coat with the butter and then cook the apples over a medium heat, turning occasionally, until they begin to soften and turn golden in colour, about 5 minutes.

  • Lower the heat and add 55 g (2 oz) (¼ cup) of the sugar, cinnamon, and brandy and stir to coat the apple wedges. Cook for a further 2 minutes until the sugar has dissolved, creating a golden sauce. Remove from the heat and set aside for 10 minutes to allow the apples to absorb some of the liquid.
  • Now using a slotted spoon, pile the apples into the prepared dish and scrape the juice into a measuring jug. Add milk to the jug to make the liquid up to 300 ml (10 fl oz) (1¼ cups). Whisk to combine.
  • Pour into a blender along with the eggs, remaining 55 g (2 oz) (¼ cup) of sugar, vanilla extract, flour, and salt. Blend on high for 1 minute, scraping the sides down with a spatula until the batter is smooth. (The ingredients can also be whisked together until there is a smooth batter but be careful not to over mix – it is just easier with a blender.)
  • Pour the batter over the apples, sprinkle the extra teaspoon of sugar on top and bake on the middle shelf of the oven for about 1 hour, until the batter has puffed up and is golden. To test whether the batter is cooked, pierce in the centre with a skewer and it should come out clean.

  • Leave to cool for about 5 minutes then serve warm with a dusting of icing/powdered sugar.
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Updated: January 17, 2019

Hearty Beef Casserole with Herb Dumplings

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Hearty Beef Casserole with Herb Dumplings

The addition of Guinness makes this a hearty beef casserole on a cold winter’s day. The beef is cooked very slowly with carrots, swede/rutabaga, and onions in the Guinness and beef stock. Soak all this up with herby dumplings.

Hearty Beef Casserole with Herb Dumplings

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 3 hours 20 minutes

  • Ingredients
  • For the casserole
  • 2 tbsp oil
  • 575 g (1¼ lb) stewing steak, cut into 5 cm (2 inch) chunks
  • 1 large onion, finely sliced
  • 2 carrots, sliced
  • 225 g (8 oz) swede/rutabaga, cut into small chunks) (half a small rutabaga)
  • 2 tbsp flour
  • 150 ml (5 fl oz) Guinness (⅔ cup) (optional)
  • 300 ml (10 fl oz) good beef stock (1¼ cups)
  • 2 tbsp dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 sprig of thyme

  • For the dumplings
  • 140 g (5 oz) plain/all-purpose flour (1 cup)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 40 g (1½ oz) butter (3 tbsp)
  • 120 ml (4 fl oz) milk (½ cup)
  • 1 tbsp mixed dried herbs, parsley, sage, rosemary, thyme OR
  • 2 tbsp fresh parsley, chopped, and a pinch of black pepper

Equipment

  • You will also need a deep sided sauté pan with lid for this recipe.


  • Method
  • Preheat the oven to 150°C (300°F) (gas 2)

  • For the casserole
  • Heat 1 tablespoon of oil in the pan and brown the beef over a medium heat. Set aside.

  • Add the remaining oil to the pan, reduce the heat, and gently cook the onions and carrots for 10 minutes until softened.

  • Then add the swede/rutabaga and cook for a further 2 minutes.

  • Return the beef to the pan, stir in the flour and cook for 1 minute.

  • Gradually add the hot stock, stirring continuously, until there is a smooth sauce. Then stir in the Guinness. (If omitting the Guinness, just add extra stock.)

  • Now stir in the remaining ingredients and bring to the boil. Cover and cook in the oven for 3 hours.

  • For the dumplings
  • Make up the dumplings 10 minutes before the casserole is ready.

  • Sift the flour, baking powder, and salt into a bowl.

  • Rub in the butter until the mixture resembles fine breadcrumbs.

  • Mix in the herbs.

  • Then using a flat-bladed knife, gradually stir in enough milk to make a soft but not sticky dough (you may not need all the milk). Divide the dough into 8 balls.

  • Drop the dumplings onto the top of the casserole, spaced evenly apart. Cover and cook the casserole for a further 20 minutes until the dumplings are puffed up.

  • To serve
  • Accompany with creamy mashed potatoes and a green vegetable.
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Updated: January 17, 2019

Creamy Baked Noodles Romanoff

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Creamy Baked Noodles Romanoff

This is a one dish recipe. It has a creamy noodle base where diced ham, red pepper and peas have been added, then topped with a cheesy breadcrumb crust.

Creamy Baked Noodles Romanoff

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 700 ml (24 fl oz) good chicken stock (3 cups)
  • 170 g (6 oz) medium egg noodles
  • 375 g cottage cheese
  • 1 250 ml container of sour cream
  • ¾ tbsp cornflour/cornstarch
  • 2 tsp freshly chopped basil
  • 1 garlic clove, crushed
  • 225 g (8 oz) ham, cubed (1½ cups)
  • 170 g (6 oz) frozen peas (1¼ cups)
  • 1 red pepper, deseeded and diced
  • 28 g (1 oz) fresh breadcrumbs (½ cup)
  • 28 g (1 oz) Parmesan, grated/shredded (⅓ cup)

Equipment

  • You will also need a 2.0 litre (8 cup) casserole dish.


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Bring the stock to the boil in a large pan and add the noodles. Cook until tender (according to the time recommended on the packet). Once they are tender remove from the heat but do not drain. Leave to cool a little.
  • This a good time to chop the basil, crush the garlic, cube the ham and dice the red pepper.
  • Next add the cottage cheese, sour cream, and cornflour/cornstarch to the pan with the noodles and stir together. Then add the basil and garlic.
  • Now add the ham, peas, and red pepper.

  • Tip into the casserole dish.
  • Mix the breadcrumbs and cheese together and sprinkle over the top.
  • Bake, uncovered, for 30 minutes. The top will become crispy and golden.
  • Let stand for 5 minutes before serving.
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Updated January 12, 2019