Featured

Posts Tagged ‘single cream’

What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 oz / 25 g butter
1 1/2 lb / 600 g parsnips ( peeled & chopped roughly )
1 cooking apple ( peeled cored & chopped roughtly)
2 pints / 1.1 litres chicken stock
4 fresh sage leaves or 1/2 tsp dried sage
2 cloves
5 fl oz / 150 ml fresh single cream
fresh sage leaves or parsley & croutons to garnish.

What you do:

In a large saucepan, melt the butter then add the parsnips & apple. Cover & gently cook for 10mins, occasionally stirring.
Pour in the stock then add the sage & cloves.
Bring to the boil then cover & gently simmer for around 30 mins until the parsnips are softened.
Remove the sage leaves & cloves then leave to cool for a while, then puree in a blender or a food processor.
Pour back into the saucepan & gently reheat with the cream.
serve hot or cold with sage or parsley & croutons.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

3/4lb Parsnips (chopped)
1 onion (chopped)
1 small cooking apple (grated)
1 pint of chicken stock
1/2 oz butter / margarine
1 tbsp mild curry powder
single cream ( amount of your choice to thicken)

What you do :

Place butter in saucepan and add the chopped parsnips, chopped onions and grated apple and gently fry for 3 mins.
Add the curry powder and fry for another 2 mins.
Pour in the chicken stock and simmer for 30 mins or until cooked.
Liquidise then add enough single cream to thicken the soup.
Serve hot , with crusty bread or croutons.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)