White Chocolate Mousse

Posted on Tuesday, March 4, 2008 at 01:00

I haven't tried this yet but it looks so yummy that I am going to try it on Sunday!

Ingredients:

175g (6oz) white chocolate, broken into pieces

90ml (3floz) milk

2 egg whites

1.25ml (¼tsp) lemon juice

225ml ( 8floz) double cream

grated plain chocolate to decorate

Method:

1. Place chocolate in a bowl and set on top of a saucepan of simmering water and stir until melted. Stir in the milk and set aside.

2. Whisk the egg whites and lemon juice until stiff. Very gently fold in chocolate mix.

3. Whisk the double cream until it forms soft peaks. Gently fold into the chocolate mix.

4. Divide the mousse between 4 glasses and put in the fridge for 2 hours. Decorate with the grated chocolate before serving.

Yum!

Catherine

Honeyed Chilli Chicken

Posted on Monday, March 3, 2008 at 12:36

Serves 4

Temp: 220°C / 425°F / Gas Mark 7

Ingredients: 

2tsp minced ginger

1tsp minced garlic

2tbsp honey

2tsp chilli sauce

2tbsp lemon juice

2tbsp soy sauce

4 chicken breasts

Method:

1. Place ginger, garlic, honey, chilli sauce, lemon juice and soy sauce in a bowl and mix well.

2. Brush chicken generously with the mixture and place in a greased baking dish ( I tend to let the chicken marinate in the sauce for a few hours first)

3. Cook for 30 mins or until chicken is cooked through, basting frequently with the sauce during cooking.

4. Serve with a green salad or rice or pasta.

Yum!

Catherine

Can you help?

Posted on Tuesday, January 22, 2008 at 12:40

I have a question.....can I make chowder in the crockpot with it being milk based? I love my chowder but it would be really handy if I could throw everything in the crockpot and leave it to cook!

Catherine

Toad in the Hole

Posted on Monday, January 21, 2008 at 06:43

This is really good comfort food......yummy!

For the batter:

125g (4oz) plain flour

2 eggs

300ml (½pint) milk

Salt and ground black pepper

For the filling:

3 tablespoons olive oil

500g (1 lb) sausages

250g (8oz) streaky bacon, snipped into 1 inch strips

Mushrooms, quartered

2 tomatoes, quartered

Preheat the oven to 425°F / 220°C / Gas Mark 7.

To prepare the batter:

Whisk together the flour, eggs, milk and seasoning. Set aside.

To make the filling:

Pour the oil into the roasting tin and put in the oven to heat up. Heat a heavy based frying pan, add the sausages and bacon and dry fry for 5 minutes. Toss in the mushrooms and tomatoes. Remove from the heat.

Arrange the filling in the roasting tin and pour the batter over. Bake for 20 - 25 minutes until the batter is well risen, golden and sounds crispy when tapped.

Serve the dish at once with a dollop of tomato ketchup.

Enjoy!

Catherine

Chocolate Raspberry Pavlova

Posted on Thursday, January 3, 2008 at 12:45

This recipe is for a crisp and chewy chocolate pavlova…..yummy!!!!!

For the meringue base:

6 egg whites

300g caster sugar

3 tablespoons cocoa powder, sieved

1 teaspoon balsamic or red wine vinegar

50g dark chocolate, finely chopped

For the topping:

500ml double cream

500g raspberries

2-3 tablespoons coarsely grated dark chocolate

Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar and chopped chocolate. Gently fold everything until the cocoa is thoroughly mixed in. Mound on to the baking sheet in a fat circle, approx. 23cm in diameter, smoothing the sides and top. Place in the oven and immediately turn the temp down to 150°C/ gas mark 2 and cook for about one to one and a quarter hours. When ready it should look crisp around the top and edges but be a little squidgy in the middle. Turn the oven off and open door slightly and let meringue cool completely in oven.

When ready to serve turn meringue out on to large plate. Whisk the cream until thick and soft and pile on top of meringue. Cover the top with raspberries and then sprinkle with grated chocolate.

Serves 8-10

Enjoy!

Catherine

Quick Pizza Scone Dough

Posted on Monday, October 15, 2007 at 05:44

110g (4oz) self-raising flour

½teaspoon salt

25g (1oz) butter

1 egg (beaten)

4 tablespoons milk

Sift the flour and salt. Rub in the butter until the mix looks like sand. Add the beaten egg and milk and mix well with a fork until you have a smooth mixture. Put on to floured board. Knead and put into pizza shape.

Ulster Fry

Posted on Monday, October 15, 2007 at 05:10

These are the things to include in an Ulster fry. For the taste make sure you fry and not grill everything....not good for the heart but tasty!!!!

 Bacon

Sausage

 Tomatoes

 Mushrooms

 Eggs

 Soda Farl (the flat version of soda bread)

 Potato Farls (Irish potato bread)

Enjoy!

Catherine

Potato Corn Chowder

Posted on Monday, October 8, 2007 at 04:18

I got this from a blog I visit regularly. I haven't tried it yet but it's on the menu for Thursday. I'm looking forward to it! Yum!

Sweet and Sticky Ribs

Posted on Monday, October 8, 2007 at 04:14

Ingredients
125ml/4fl oz Thai or Chinese sweet chilli sauce
60ml/2fl oz cranberry sauce (from a jar)
60ml/2fl oz dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15-20 pork spare ribs

Method
1. Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
2. Preheat the oven to 180C/350F/Gas 4.
3. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil.
4. Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour, turning them over after half an hour.
5. Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin. Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.
6. To serve, place the ribs onto a large serving plate.

Sweet and Sour Chicken for the Crockpot

Posted on Monday, October 8, 2007 at 03:55

Serves 4

3 or 4 Chicken breasts

2 Peppers

1 carrot

1 onion

mushrooms

Sauce

1 tbsp soft brown sugar

1 tbsp red wine vinegar

1 tbsp soy sauce

1 tbsp tomato puree

¾ pint chicken stock

2 tsp cornflour

Put the chicken and vegetables into the crockpot. Mix the ingredients for the sauce in a bowl and then add to crockpot. Cook on High for approx. 4 hours. Serve with boiled rice and crusty bread.

How much easier could you get!

Catherine