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Posts Tagged ‘saucepan’

What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

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What you need:

8 oz. dark (plain) chocolate, chopped
1/3 cup + 2 tablespoons heavy whipping cream
1/2 tablespoon unsalted butter, chopped into small pieces

Coating:
1/3 cup unsweetened cocoa

What you do:

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl.

Cool, then cover and refrigerate until firm, at least two hours.

Roll mixture into 1″ balls.

Roll each ball in the coating.

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What you need:

400g plums
2 cooking apples
170g blackberries
350g castor sugar

What you do:

Cut the plums in half & take out the stones. Cut the plums into chunks.

Cut the apples in half, take out the cores then peel & cut into chunks.

place in a saucepan along with the plums & blackberries along with a little water.
Simmer gently for around 15 mins until partly cooked.

Add the sugar & cook gently until the sugar has dissolved.

Simmer for 30 mins until the fruit is cooked, but still has texture & the mixture has thickened & is just slightly jammy.

Spoon into clean sterile jars, cover with tight- fitting lids and leave to cool.

Store in the fridge for a couple of weeks.

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What you need:

150ml chicken stock
2 clove of garlic peeled & flattened with side of knife
250ml semi skimmed milk
2 tsp butter
800g potatoes peeled & sliced
300g ricotta cheese
100g feta cheese crumbled
200g spinach
a small bunch of fresh mint or 1tbsp dried oregano
2 tsp dried chilli flakes

What you do:

Pre heat the oven to 200C / 400F / gas mark 6.
Mix together the chicken stock, garlic & milk in a saucepan. Bring to the boil then leave to stand.
Grease an oven proof dish with half of the butter. place a layer of potato, overlapping the slices. Top with a little of ricotta & feta, spinach & herbs, then season with freshly ground black pepper.
Repeat, ending with a layer of potato dotted with ricotta, feta & the remaining butter.
Remove the garlic from the stock, then pour over the gratin.
Bake covered for 30 mins. Uncover & finish cooking for around 40 mins until most of the liquid has been absorbed & the top is golden.
scatter the chilli flakes over the top.
Serve hot.

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What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

9 small red apples
wooden skewers
1lb /450g sugar
1/4 pt /150ml water
1 oz /30g  butter
1 tbsp glucose
3 drops red food colouring

What you do:

Wash and dry the apples thoroughly. Impale them on the skewers.

Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 C or is at hard crack stage.

When mixture stops bubbling, add the red food colouring.

Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.

When cold wrap in cellophane or greaseproof paper.

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What you need:

1/2 cup butter
1/2 cup flour
1 medium onion, diced small
2 heads of broccoli, just the florets cut off
4 cups chicken stock
4 cups milk
4 cups or 16 oz cheddar cheese
1/4 teaspoon of nutmeg
salt and fresh cracked pepper (go a little heavy on the pepper)

What you do:

place the  broccoli in a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 –to 20 minutes.

In a large saucepan or soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes.

Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat.

Stir in cheese until melted. Don’t bring to a boil again because it may separate.

Serve hot with crusty bead.

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What you need:

4 new potatoes, sliced
75g spaghetti or any other pasta of your choice
2 tbsp green pesto
Small handful green beans.

What you do:

Cook the spaghetti in boiling salted water along with the potato slices for 10 minutes.

Chop the green beans into 1 inch pieces and add to the saucepan with the pasta and potatoes.

Cook for 5 more minutes then drain well, but save some of the pasta water.

Return the ingredients to the saucepan, along with the pesto and 2 tbsp of the starchy pasta water to make more of a sauce.
Top with parmesan cheese if desired.

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What you need:

1 1/ 2 oz / 40 g butter
2 oz / 50g soft brown sugar
1 x 14oz tin of peach slices ( drained)

4oz / 100g butter or margarine
4oz /100g castor sugar
2 eggs
4oz / 100g self raising flour.

What you do:

Preheat the oven to 180C / 350F / gas mark 4.

Grease a 8 inch / 23 cm sandwich / cake tin.

in a saucepan melt the butter, then stir in the brown sugar. Pour into the greased tin.
Arrange the peach slices into the mixture ( butterscotch).
Cream together the butter & sugar until light & fluffy, then slowly beat in the eggs (1 at a time), adding a little flour each time.
Fold in the rest of the flour.
Pour the mixture on top of the peaches,spreading evenly.
Bake for around 30 mins.
Leave to cool for around 10mins before turning it out onto a plate.
Serve warm.

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