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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:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

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What you need:

6 large eggs
7 oz / 200g  ham sliced into small thin pieces
4 0z /100g fan mushrooms
2 spring onions
2 oz / 60g grated cheese
Milk
Pepper to taste

What you do:

Wipe the mushrooms clean and chop into small pieces, slice the spring onions.

Using a fork, beat the eggs together with a little milk and season with black pepper, add the grated cheese.

Heat a little olive oil in a frying pan and add the ham and mushrooms, cook for a few minutes until the mushrooms are tender.

Add the eggs and the spring onions.

Cook over a high heat, and using a spatula pull the edges of the omelette into the middle tilting the pan as you go so the liquid eggs run into the space. Do this for a few minutes until only a tiny bit of liquid is left in the centre. Remove from the pan and allow to rest for a few minutes (the remaining runny bit of egg will finish off cooking)

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What you need:

1 large tin of evaporated milk
1 strawberry jelly
6 strawberries
2 meringue nests.
3oz of boiling water.

What you do:

Whip the tinned milk until it doubles in volume & thickens.
Melt the jelly in 3oz of boiling water, then combine into the thickened milk.
Chop the strawberries & crush the meringues into small pieces & add to the mixture then stir well.
Spoon the mixture into individual glasses, then place into the refrigerator until set.
Decorate with sliced strawberries.

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What you need:

1 lb / 400 g liver
1 oz / 25 g plain flour
4 onions
1 oz / 25 g butter
4 rashers of streaky bacon ( cut into small pieces)
1/2 pt / 300 ml water
1 tsp / 5 ml meat extract

What you do :

Preheat the oven to 180C / 375F / gas mark 4

Wash the liver, remove any coarse tubes, then cut the liver into strips and coat in the flour.
Peel the onions then chop them coarsely and fry in the melted until a light golden brown.
Add the liver & bacon pieces & any flour thats left over & gently cook for around 3 or 4 mins stirring occasionally.
Gradually pour in the water & meat extract. Bring to the boil then simmer for 3 to 4 mins until the gravy has thickened.
Transfer to a casserole dish , cover and cook for around 30 mins.
Serve hot.

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What you need:

2 1/4oz / 75g of unsalted butter ( cut into pieces)
1lb 2oz / 500g of dark chocolate
14oz / 400g tin of condensed milk
1/2 tsp vanilla essence.

What to do:

Lightly grease an 8 inch / 20cm shallow baking tin with a little butter.
Break the chocolate into small pieces & put in a medium sized saucepan, along with the condensed milk & butter.
Gently heat all the time gently stirring until the chocolate etc melt & the mixture is smooth.
DO NOT allow the mixture to boil.
Remove from the heat & mix in the vanilla essence, then whisk the mixture for a short while until its thickened.
pour into the greased baking tin & smooth over the top.
Place in the fridge & leave to chill for at least an hour or until firm, then gently cut into small squares.

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What you need :

9 1/2oz / 265g of plain chocolate
9 fl oz / 250 ml water
4 tbsp sugar ( optional)
some ice & cold water ( for mixing)

What you do:

Place ice and cold water into a mixing bowl , then place another mixing bowl on top of that (to keep ingredients cold & chilled).
In a saucepan, break up the chocolate into small pieces. Add the water & sugar (if using), and place saucepan over a medium heat whisking sometimes.
When the chocolate is all melted, take the saucepan off the heat and pour the mixture into the mixing bowl that’s been chilling .
With a whisk , start mixing until the mixture until it starts thickening and resembling whipped cream.
Continue whisking until it thickens more, (but be careful not to over whisk).

Divide mixture into stemmed glasses, decorate with whipped cream and chocolate or heart shaped sweets and serve.
You can pipe the word ‘love’ with a little of melted chocolate onto grease proof paper and leave to set in fridge. Carefully peel off the paper and place onto the whipped cream.

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