Ginger Chilli Heats

Saturday Night

Me and mummy love to watch Strictly together and we do like to judge the dances and have a good rant.  Its nice during this fun moments to have a snack or something sweet to go with the atmosphere.  As there were a lot of salsa’s and saucy dances going on I thought it would be good to make Ginger Chilli Heats.  Plus there were no snacks and I had about an 40 minutes until the show.

Here it is, no pictures they were eaten before the show ended.  This recipe was taken from Sam Stern’s Student Cookbook (Walker, 2009).

Ingredients:

100g self – raising flour, 1 tsp bicarbonate of soda, 2 tsps ground ginger, a few chilli flakes, 50g butter, 40g demerara sugar, 2 tbsps golden syrup.

Method:

1. Grease two baking trays.
2. Sift flour, bicarbonate of soda and ginger into a bowl.
3. Add the chilli and butter then rub together lightly so the mixture resembles fine breadcrumbs.
4. Stir in the sugar and syrup to make a soft dough.
5. Roll into 14 balls flatten lightly with your fingers.
6. Bake for 15 minutes and keep checking because they burn easily.
7. Remove using a spatula after leaving on the trays for a few moments.

Dairy Coffee Ice Cream

Coffee Liqueur

I had this pathetic cheesecake disaster and I wanted to redeem myself using this lovely coffee liqueur to make a coffee ice cream.  Mummy loved it, and that’s all I wanted to know.

There is no picture but just imagine a tub of thick golden brown ice cream… Shoulda taken a picture.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).

Ingredients:

586ml milk, 1 vanilla pod, 6 egg yolks, 175g sugar, 586ml fresh whipping cream. 6 tbsps coffee liqueur (max).

Method:

1. Bring the milk and vanilla pod almost to the boil.
2. Take off the heat and leave for at least 15 minutes.
3. Beat the egg yolks and sugar together.
4. Stir in the milk pour back into the pan.
5. Cook the custard on a gentle low heat and stir with a wooden spoon.
6. DO NOT BOIL.
7. Pour into a chilled shallow freezer container.
8. Freeze for about 2 hours.
9. Turn into a large chilled basin and mash up.
10. Whip up the cream and liqueur before folding back into the mixture.
11. Return to freezer until firm.

Coffee Cheesecake

Cheesecake Crumbled

My computer was being a total loser so luckily I did not have to take a picture of my beautifully decorated cheesecake which once cut completely imploded.  I knew the batter was too liquidated but I put extra cream in as a thickening agent so I thought it would hold.  I didn’t add gelatine, the recipe told me to but I didn’t.  I didn’t want to pay for it.  I am not a fan of gelatine and I just… asuihdfuahfundjsfncjdhfhdfhud.  I am so pissed off at the gelatine right now.  Even though it was completely my fault.  Oh well lesson learned.  I must admit though it was a damn good dessert.  It was a Friday after a long week.  Who cares! Here is the recipe for making this cheesecake the correct way with m****f******** gelatine.

My loser computer lost the pics so no picture.

This recipe is from The Dairy Book of Family Cookery (Ebury Press, 1983).

Ingredients:

50g English Butter, 175g gingernut biscuits (finely crushed), 1 tbsp gelatine, 4 tbsps instant coffee granules, 3 tbsps coffee- flavoured liqueur, 150g soft brown sugar, 450g full fat soft cheese, 300ml fresh whipping cream.

Method:

1. Lightly butter a 20.5 cm loose bottomed deep cake tin.
2. Melt the butter in a pan and stir in the biscuit crumbs, press firmly into the tin and chill well.
3. Sprinkle gelatine onto 3 tbsps of water and soak.
4. Stir the coffee and coffee liqueur into 300ml boiling water.
5. Add the soaked gelatine, stir until dissolved.
6. Pour in the sugar.
7. Mix using a whisk or blender the coffee mixture and cream cheese until set.
8. Turn into a prepared tin and chill to set.

Chicken Curry

Bad Computer

My computer/ laptop is not going to last for much longer this year I have had so many problems with it I am having to save up for a new one.  Compared to new models my laptop is like a heavier more outdated version.  It’s literally falling apart.  Over the past week I lost a variety of food pictures.  To hell with technology! Okay this is very over dramatic because technology is something I should be grateful for you can use it for literally anything.  I have a funny relationship with technology and cooking.  I like baking things from scratch and being by the stove, and as I have said on many occasions hand beating ingredients is an awesome arm workout.  It is nice to get away from too much technology so here is my chicken curry.  It’s easy to make and is a very appealing mid-week meal.  Turn off your phone and go cook this.  Unless the recipe is on your phone then turn your phone on silent and cook this.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).  Unfortunately there is no picture due to a bad computer.

Ingredients:

50g English Butter, 2 onions (skinned and sliced), 350g breast chicken fillets (chopped), 1 cooking apple (peeled and chopped), 25g flour, 15ml curry powder, 1/2 tsp ground ginger, 1/2 tsp of cinnamon, 300ml milk, 150ml chicken stock, 1 tbsp spiced fruit chutney salt and black pepper.

Method:

1. Melt the butter in a large saucepan.
2. Fry the onion and chicken.
3.  When the chicken is sealed and the onion is soft add the apple.
4. When the apple is soft add the flour, curry powder, ginger and cinnamon.
5. Cook gently and then add the milk and the stock.
6. Add the chutney and a pinch of salt and black pepper.
7. Bring to the boil and then simmer for 30 minutes.

Victoria Sponge Berry Cake

Cooking Fever

There is this new game called Cooking Fever,  it is quite addictive and seriously annoying.  The aim of the game is to serve as many people as possible in the shortest time possible.  Faster serving means happier customers which means more tips and the means of unlocking more rewards, restaurants and appliances.  The cake I made looks just like one of the cakes in the bakery restaurant, it was a sweet treat for my special one where everyday is a birthday and every moment a blessing.  My sponge cake was topped with berry jam and thick double cream.  I did not want to make a layered cake instead I used a larger spring form tin.

This recipe was adapted from Grandmas’s Best Recipes, (BBC Books, 2009).

Ingredients:

175g butter, 175g caster sugar, 3 eggs (beaten), 175g self – raising flour, blueberry jam, whipped cream, raspberries (washed).

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease and flour a 22 inch springform baking tin.
3. Cream the butter and sugar together in a mixing bowl using a wooden spoon.
4. When pale and fluffy add the eggs.
5. Beat in the eggs then sift in the flour.
6. When smooth pour into the tin and then bake in the oven.
7. Bake for 25 to 30 minutes then leave to cool on a wire rack.
8. When cooled spread the jam over the top then add the cream and decorate with the raspberries.

Crusted Salmon Fillets

Breadcrumbs 

Surprisingly breadcrumbs are not on the list of store cupboard essentials according to a few cooking shows, but I completely disagree.  I think that breadcrumbs are great to turn meat into even better wholesome food and maintain the natural juicy flavours of the meat.  Ainsley Harriot suggested a horseradish crust  which tasted wonderful with the fresh Scottish salmon fillets.  There was a delicate balance of flavours with a fragrant seasoning of dried rosemary and fresh parsley.  I served my salmon with roast potatoes and steamed vegetables.

This recipe was taken from Ainsley Harriott’s just five ingredients (BBC Books, 2009).

Ingredients:

1 egg yolk, 2 tbsps creamed horseradish, 50g breadcrumbs, 1 tbsp of freshly chopped parsley, 3 tsps dried rosemary, 4 salmon fillets skinned and boned. salt and pepper, a tbsp of olive oil.

Method:

1. Preheat the oven to 180 degrees C.
2. Mix the yolk with the creamed horseradish in a bowl.
3. Place the breadcrumbs with the parsley, rosemary and a pinch of salt and pepper.
4. Brush the top of the salmon fillets with the horseradish mixture than dip into the breadcrumbs mixture.
5. Sprinkle a little olive oil over the top.
6. Roast until cooked the whole way through.

Low-Fat Cornbread

Strange Bake 

This bake is a bit of a strange one.  The texture is all funny and mushy.  It is possibly the strangest cornbread recipe I have ever come across. Did I like it?  Yes I did.  Did it taste great with a thick pumpkin soup?  Bingo!

This recipe was taken from The Good Housekeeping Magazine (January 2013).

Ingredients:

100g plain flour, 100g quick cook polenta, 1 tbsp caster sugar, 1/2 tsp bicarbonate of soda, 1 medium egg, 175g low – fat natural yoghurt.

Method:

1. Pre heat the oven to 180 degrees C.
2. Line a loaf tin with baking parchment.
3. Measure the flour, polenta, sugar and soda into a large bowl.
4. Add the salt.
5. In a separate jug whisk together the egg and yoghurt.
6. Add the dry ingredients and whisk until combined.
7. Bake for 25 minutes until the top is golden brown.

Pinto Bean Soup

Pinto Beans

Pinto beans are commonly used in Mexican favourites like enchiladas and burritos, commonly known as re-fried beans when cooked a certain way.  I however was craving soup,  I felt a cold coming on and I didn’t want to have to choose between Mexican classics and tomato soup so I combined the two.  Luckily Good Housekeeping came to the rescue and I was able to soothe my throat in pinto bean style.

This recipe was adapted by Good Housekeeping Magazine (January, 2013).

Ingredients:

1tsp extra virgin olive oil, 1 onion (roughly chopped), 1 tsp chilli powder, 250 tinned pinto beans (drained), 400g chopped tomatoes, 2 pints vegetable stock.

Method:

1. Heat the oil in a large pan.
2. Add the onion and cook for 15 minutes until softened.
3. Stir in the chilli powder and beans and cook for a minute.
4. Add the tomatoes and stock.
5. Bring to the boil.
6. Let the soup simmer gently for 15 minutes.

Saffy’s Serving Tips:

1. Low- Fat Cornbread
2. Tortilla Chips
3. Avocados
4. Herb croutons

Intense Hot Chocolate

Dark Chocolate

Dark chocolate is so super intense it’s ridiculous.  I cannot drink or eat pure chocolate because its just too much of an overload.  I am a pudding fan but it’s just that I tend to get super duper ecstatic on sweet things.  This hot chocolate is for serious chocolate loves.  It’s deep, rich and loaded with marshmallows… I couldn’t even finish 1/2 a mug.

This recipe was taken from Good Housekeeping Magazine (November 2013).

Ingredients:

100g good quality fine dark chocolate, 750ml skimmed milk, 1 tsp vanilla extract, big marshmallows.

Method:

1. Add the chocolate and milk into a medium pan.
2. Slowly heat the mixture and keep stirring until melted.
3. Add the vanilla extract and stir.
4. Divide the hot chocolate into different mugs.
5. Add the marshmallows.

Wholemeal Apple and Plum Tart

Too Sweet

There is such thing as a dessert which too sweet.  When you have finished prepping this pie please taste your filling, this will help you to figure out if you need to sweeten up your pie or not.  I decided not to add any sugar because my filling was seriously sweet, also the wholemeal pastry couldn’t even over power it, imagine that.  The tart was beautiful and very filling.  A very healthy autumnal dessert, it also tastes great with homemade custard and thickened cream.

This recipe was adapted from The Dairy Book Of Family Cookery (Ebury Press, 1983).

Ingredients:

225g wholemeal flour, 125g butter, 4 tbsps cold milk, 300g cooking apples (stewed with a cinnamon stick), 150g  stewed plums.

Method:

1. Puree the fruit and taste if it is too sweet.
2. In a large bowl rub the flour and butter together until it resembles fine breadcrumbs.
3. Add the milk and form the flour into a dough.
4. Knead for about 10 minutes before chilling in the fridge (covered) for half an hour.
5. Roll out the pastry onto a lightly floured surface.
6. Place the pastry in a flan case.
7. Add the filling.
8. Bake the tart for 40 minutes at 200 degrees C in the oven.
9. When the pastry is cooked leave to cool for at least 7 minutes before serving.

Saffy’s Serving Suggestions:

1. Low – Fat custard
2. Blackberry cooli
3. Clotted Cream