Thursday, July 02, 2009

Father's Day Chocolate Truffles

We made these for Fathers Day. They are really easy and we had great fun making them together. Even my neighbour's toddler got stuck in and made some that looked really good. I made the dark chocolate recipe with Lindt chilli chocolate this time, which worked really well, and made the white chocolate ones without alcohol, becuase I was worried about the mixture tasting that would certainly go on! Fill little bowls with cocoa powder, icing sugar, caster sugar and ground almonds and once the mixture has been rolld up, dip them in the mixture. I go tthese recipes from the wheat free recipes website and the waitrose website.
White Chocolate truffles
175 g white chocolate, broken into small pieces
65 g unsalted butter
45 ml double cream
1 tsp liqueur of choice ( cointreau or Grand Marnier is really nice)

1. Put the white chocolate, butter and double cream in a bain marie or bowl over a saucepan of barely simmering water, making sure that the base of the bowl does not touch the water ( White chocolate will separate if it is melted over too high a heat). Stir until the ingredients are melted and the mix is smooth.

3. Remove from the heat, add the liqueur and mix well.

4. Leave the mixture in the bowl then refrigerate for several hours until set firm.

5. Remove from the fridge and pull off small pieces and roll into balls. Once the truffle mix becomes too soft to work with place it back in the fridge for 30 minutes to chill and set again.

Dark Chocolate Truffles
125g Plain Chocolate, broken into chocolate button-sized pieces
175ml double or whipping cream
Icing sugar,cocoa powder or nuts for rolling
Icing sugar for dusting

1. Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.
2. Allow the mixture, called a ganache, to cool, uncovered, completely for 1-1½ hours at room temperature until it is set. (You can speed up the process by placing the bowl in a sink filled with cold water - but don't allow any of the water to come into contact with the ganache.)
3. When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
4. Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts

Sunday, March 29, 2009

Blancmange with Raspberry Sauce

This recipe is from BBC's Saturday Kitchen. The original recipe has vodka in it, which I left out as I was making it with our 4 year old. This recipe is not flashy just very simple and comforting. It would be good to give to toddlers too....

NB: For this recipe you will need a jelly mould.

4 tbsp cornflour
600ml/1 pint 1fl oz full-fat milk
1 lemon, zest only
3 tbsp caster sugar
1 vanilla pod, split, seeds scraped out

Raspberry sauce and raspberries to serve with it
300g/11oz fresh raspberries
3 tablespoon orange juice
2 tablespoon sugar


1. In a mixing bowl, whisk together the cornflour and 110ml/4fl oz of the milk until smooth and well combined.

2. Bring the remaining milk, the lemon zest, caster sugar and vanilla pod and seeds to the boil in a saucepan, stirring well to combine.

3. When the mixture is boiling, add the cornflour and milk mixture and stir to combine.

4. Reduce the heat slightly to a simmer and continue to cook, stirring continuously, for 2-3 minutes, or until the mixture has thickened. Remove from the heat, Discard the vanilla pod (it can be washed, stored and re-used in another recipe).

5. Pour the mixture into a jelly mould, then chill in the fridge for two hours, or until set.

6. To serve, dip the jelly mould into a bowl of hot water to loosen the blancmange from the mould, then quickly turn it out into the centre of a serving plate. Sprinkle some raspberries around the edge of the plate.

7. To make the raspberry sauce, heat 100g raspberries in a pan with the orange juice and sugar. Mash together with a potato masher, reduce a little if necessary and strain the seeds out with a sieve. Serve the sauce round the blancmange. To make pink blancmange, you need to make this sauce earlier and stir a little in to the milk mixture. A rabbit shaped mould is essential if you are on a nostalgia kick!

Tuesday, April 15, 2008

St Clement's Surprise Pudding

Looking over the web, versions of this recipe have a bad press. Just get lots of air into it and you should be fine. These are obviousy great hot, but when cold it goes to a kind of egg custard which is also very nice. I made some of the mixture intoa big puddding and the rest in to little puddings in ramakins. I adpated the recipe from the bbc website.

1 orange
2 lemons
100g/3½oz unsalted butter, softened, plus extra for greasing
200g/6oz vanilla sugar or plain caster sugar
4 medium free-range eggs, separated
75g/3oz plain flour
500ml/17fl oz milk

1. Preheat the oven to 180C/350F/Gas 4.
2. Butter a 2 litre/3½ pint shallow ovenproof dish.

3. Grate the zest from one of the lemons and the orange, then squeeze the juice of all three.

4. Cream the butter with the sugar and lemon and orange zest. Beat in the egg yolks one by one. Do not panic if the mixture curdles.

5. Next beat in the flour a spoonful at a time, alternating with slurps of milk and orange and lemon juice.

6. Once that is all in, whisk the egg whites until they form stiff peaks, and fold lightly into the batter.

7. Pour the mixture into the baking dish, then stand the dish in a roasting tin.

8. Pour enough boiling water around the dish to come about halfway up the sides.

9. Bake in the oven for 40-45 minutes until the pudding is golden brown.

10. Serve hot or warm, with or without cream.

Wednesday, March 26, 2008

Shed Cake

Don't ask me how or why!

Friday, March 21, 2008

Cherry and Almond Cake

This cake is just divine. Its an ideal present cake for Easter or Christmas. It looks fantastic. I got the recipe from the Good Food Magazine.

200g butter, at room temperature
200g caster sugar
4 eggs beaten
200g self-raising flour
200g glacé cherries, chopped
100g ground almonds
3 drops almond extract
250g marzipan
50g blanched almonds, halved lengthways
1 tsp icing sugar, for dusting
1. Preheat the oven to 160°C/gas 3. Grease a deep 20cm round cake tin and line the base and sides with greaseproof paper.
2. Put the butter and sugar in a bowl and beat until light and creamy, 2-3 minutes. Pour in the eggs a little at a time and beat well after each addition. Mix in the flour one third at a time.
3. Fold in the cherries, ground almonds and almond extract until evenly mixed. Spoon half the mixture into the tin.
4. Roll out the marzipan to a 19cm circle. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture. Level with the back of a spoon and scatter the almonds on top.
5. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes then turn out onto a wire rack and leave to cool completely. Dust with icing sugar before serving.

Wednesday, December 12, 2007

Oatmeal raisin cookies

I had a craving for oatmeal raisin cookies - and I found this recipe on It turned out really well, really moist.

1/4 cup and 2 tablespoons butter, softened
1/4 cup and 2 tablespoons white sugar
1/4 cup and 2 tablespoons packed light brown sugar
1 eggs
1/2 teaspoon vanilla extract
1/2 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/3 cups and 1 tablespoon rolled oats
1/2 cup raisins

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Monday, November 19, 2007

Carbonade Flamande

After a fantastic trip to Lille, i was inspired to try this typical Lillois dish. I googled various recipes and came up from this one.

It is my first Clothilde recipe, so i was intrigued to see how I liked her style. The answer is, very much! I just used standard jamaican ginger cake that is very easy to get here in the UK, and I cooked it in the oven at 130C for the first two hours before reducing on the hob for the last hour. I served it with jacket potatoes, and I must admit to adding so carrotso the casserole, along with everything else at the beginning.

1.6 kg beef for stew, cut in chunks
3 large carrots
1 Tbsp (20 g) butter
5 Tbsp flour
4 Tbsp red wine vinegar
1.5 L amber beer (There are choice of several french amber beers in most big supermarkets)0.75 L boiling water
4 Tbsp brown sugar
- 6 slices (130 g) Jamaica ginger cake
400 g onions (5 small ones), finely chopped
a few leaves of bay and a few sprigs of thyme 3 cloves
Melt butter in large cooking pan or casserole dish. Brown meat on all sides for 8 minutes over medium heat. Sprinkle with a little salt, add in the flour and onions, stir, and cook for 5 minutes. Pour in vinegar and scrape at the bottom of the pan to detach any bit that may have stuck. Pour in the beer and water, stir again.
At the first simmer add in the sugar, pain d'épice torn in small pieces, chopped carrots, thyme, bay and cloves. Lower the heat and cook in the oven for 2 hours at 130C, the simmer on the hob on a low heat for an hour..
Serve directly from pan