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Food and Recipes Discuss cooking, your favourite foods, and share recipes here.

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Desserts & Fruit - April 13th 2018, 09:13 AM

Here are some truly wonderful desserts to put sunshine into your meals at home, and the first one is such a family favourite that we keep returning to it, time and time again.

Consommé de vin aux fruits d'été
by Matthew Fort

Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol.


The effect of this concoction is exquisite. The cool, semi-set jelly trembles for a moment on the tongue before the heat in the mouth begins to melt it and it returns to its pure liquid form as it slides down the throat. I haven't specified the amount of fruit. You don't need a lot - one nectarine or peach will easily do four people, for example.

75cl bottle cheap sweet white wine - Spanish moscatel does very nicely, as does a grapey Asti.
1 tsp gelatine powder
Fruit - strawberries or nectarines or peaches or pears or blackberries or blueberries, or a mixture thereof
16 basil leaves

Pour the wine into a saucepan and place over a gentle heat. It shouldn't get too hot, or it will lose some of its flavour, but it must be hot enough to dissolve the gelatine. Add the gelatine and stir to dissolve. Pour the mixture into a bowl and put in a cool place to set.

Some time before you need to serve, peel and slice the nectarines/peaches/ pears/whatever and divide up the slices and other fruit among the plates. Slice the basil leaves into thin strips and scatter over the top. Stir the jelly to break it up into jewel-like pieces, then divide up among the plates.
   
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Re: Desserts & Fruit - April 14th 2018, 01:08 PM

Strawberries with Mint and Raspberry Sugar

This attractive recipe is by British cook and food writer Nigel Slater. It is a delicious summery fruit dessert that is easy to make and looks so pretty in a bowl.


Now that British soft fruit growers finally realise we don't like unsweet strawberries and raspberries, they are making more effort to produce outstanding crops of delicious fragrance, though I prefer fruit in their proper season. Choose small, but intensely flavoured strawberries. Caster sugar is best.

A neat little trick is to rush a couple of raspberries with a little sugar then use as a dressing for sliced strawberries. The marriage will make the strawberries positively beam with flavour. A dusting of orange zest mixed with an equal amount of sugar can lift their spirits, too. A favourite trick is to introduce a little mint into the proceedings, used very finely chopped and added to sugar. You can make a mint sugar by simply blitzing the leaves with a little caster in a food processor. The result will be a pale-green sugar that smells like toothpaste but tastes like the essence of the fresh herb. Add it to your berries to make them smile.

The raspberries and sugar really bring out the flavour of the strawberries here. This is good as it comes, but also the most sublime accompaniment for vanilla ice cream or frozen yogurt. Serves 4-6.

strawberries 400g
caster sugar 75g
mint leaves 8
raspberries 4

Put the sugar into the food processor, add the mint and pulse until the mint is chopped so finely it has almost disappeared. Add the raspberries and blitz very briefly, just until the sugar has turned pink.

Slice the strawberries, put them in a bowl, add half the raspberry sugar and toss gently. Set aside for 20 minutes, then divide between bowls, scattering a little more raspberry and mint sugar as you go.
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Re: Desserts & Fruit - April 16th 2018, 04:14 AM

Those strawberries look stunning! I'm finally getting back into eating Greek yogurt and I bet these would be good mixed in!


   
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Re: Desserts & Fruit - April 19th 2018, 02:14 PM

This looks good!
   
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Re: Desserts & Fruit - April 19th 2018, 04:34 PM

Quote:
Originally Posted by Golfing girl View Post
This looks good!
Do you have a favourite? If so, I'm bound to have it.
   
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April 19th 2018, 04:43 PM

8 don't like trifle

I like jam sandwiches thiugh


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Last edited by .:Bibliophile:.; April 29th 2018 at 05:05 AM.
   
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Re: Desserts & Fruit - April 19th 2018, 05:30 PM

Quote:
Originally Posted by Celyn View Post
I like jam sandwiches thiugh
This just might be the ticket, then! Jammy French Toast / Hot Jam Sandwich

Recipe from Genius Kitchen.
Takes only 10 minutes
Serves 1

Ingredients:
1 large egg
2 teaspoons caster sugar
1⁄4 teaspoon vanilla extract (use the real stuff. Don't ever use artificial, it's foul)
2 slices white bread
2 tablespoons raspberry jam
butter

  1. Beat the egg, sugar and vanilla in a shallow dish.
  2. Make up your jam sandwich with the bread and jam. Cut the crusts off if you wish (I do!).
  3. Soak the sandwich in the egg mixture until it has all been absorbed into the sandwich.
  4. Heat a knob of butter in a frying pan over a medium heat.
  5. Fry for 1 - 2 minutes on each side or until lovely and golden.
  6. Serve immediately.
   
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Re: Desserts & Fruit - April 19th 2018, 05:32 PM

I think that sounds nice


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Re: Desserts & Fruit - April 19th 2018, 10:18 PM

I agree, that sounds quite good! It also seems really simple and like it is something I could make.


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Re: Desserts & Fruit - April 20th 2018, 09:37 AM

I don't know of anyone who dislikes French Toast. It's nutritious, so easy to make and most tummy satisfying. This is why it has to be one of the best breakfast in bed breakfasts you could ever ask for! Here, altogether in this one jamboree post, are five of the most terrific French Toast recipes Mandy and I have ever enjoyed.


Poetry on a plate: Toasted Brioche, Summer Fruits & Cream. This is by Nigel Slater, cook and food writer and doyen of British food lovers.

Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol.

Serves 4

for the fruits:
150g blackcurrants
150g red currants
200g raspberries
50g caster sugar
2 tbsp of eau de vie de framboise,
or cassis
4 thick slices of brioche, or similar sweet bread
cream, or crème fraîche to serve

Pull the fruits from their stalks, dropping the fruit into a stainless-steel or enamelled saucepan. Sprinkle over the sugar and the eau de vie or cassis, cover with a plate (more eco-friendly than clingfilm) and set aside at cool room temperature for about an hour.

Warm the fruit over a low to moderate heat for 8-10 minutes or so until the fruit starts to burst and the juices become deepest purple. Remove from the heat.

Toast the brioche on both sides till crisp. Spoon over the fruits and some of their syrup. Fruit left over? Use it up over yogurt for breakfast or add it to the cooking juices of roast game bird.


French Toast with Cherries - author unknown

Serves 2

for the toast:
150ml full cream milk
2 eggs
1 tbsp caster sugar
4 thick slices of brioche or good white bread
30g butter

for the compote:
75g caster sugar
350g ripe cherries
juice of a lemon
cream or creme fraiche, icing sugar to serve

Stone the cherries and put them into a stainless-steel saucepan. Pour in the sugar and lemon juice and let it melt slowly over a low heat. Bring to the boil and simmer until the cherries have almost collapsed and the juice is jammy and deep red. Remove from the heat and set aside.

Make the French toast. Lightly beat the milk and eggs, beat in the sugar, then pour into a shallow dish. Dunk the slices of bread into the egg and milk and leave them for a good five minutes.

Warm the butter in a non-stick frying pan. When it sizzles, slide in the soaked bread, letting it form a crisp crust in the outside - a matter of three or four minutes. Turn the bread over, then cook the other side for a minute or two till golden.

Lift it out and drain on a piece of kitchen paper. Slide it on to a warm plate and spoon over some of the hot cherry compote. Serve with cream or creme fraiche and icing sugar if you wish.


French Toast with Roast Vanilla Plums is by Nigel Slater

Easy-peasy, and a lovely way to discover that plum-vanilla marriage.

Note: As vanilla pods are so expensive, you could re-use them if you wash the snipped pods and pat dry with kitchen paper. What Mandy does is put the little pieces into a 1kg white refined sugar. In a month's time you will have the most delicious vanilla sugar ever.

Serves four.

About 12 plums
2 vanilla pods
Unsalted butter
About 60g caster sugar
4 thick slices crusty white bread

Preheat the oven to 190C/375F/gas mark 5. Halve the plums, remove their stones, then arrange cut side up in a baking dish. Snip each vanilla pod into pieces about 1cm long, then place a piece in the hollow of each plum, along with a tiny scrap of butter and a teaspoon of sugar. Roast for about 20 minutes, or until they are tender and the syrupy juices are running.

Toast the bread and spread generously with butter. Spoon the plums and their hot, sticky juices on to the toast and serve at once with clotted cream or ice cream.


French Toast with Early Autumnal Fruits
Author unknown, though I suspect it's Nigel Slater again.

Makes 2 rounds

small dessert apples 4
a little lemon juice
butter 50g
golden caster sugar - 2 lightly heaped tbsp
raisins or sultanas - a handful
ground cinnamon - a knifepoint
2 slices of toast made from brioche, nut and raisin bread or a milk loaf

Quarter the apples, core them, but leave the skin on. Slice the apples thickly, then toss them with a little lemon juice. It will stop their flesh browning and balance the sugar.

Melt the butter in a shallow pan. Before it froths, stir in the sugar and leave to bubble for a minute or two. Introduce the apples, letting them cook for 5 minutes or so over a moderate heat till soft. Stir in the raisins or sultanas and cinnamon.

Have the toast ready. I like it to be hot and lightly crisp. As soon as the apples are soft and lightly coated in caramel, tip them over the toast. A tub of cream, thick and yellow, would be quite wonderful here.


And lastly, Mandy'sFrench Toast

Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol. (Triple-Sec in recipe - optional).


This takes just 5 minutes to prep, 15 mins to cook through and serves 4.

4 eggs
2/3 cup milk
2 level teaspoons of fresh powdered cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
Butter
Maple syrup

Optional
2 teaspoons freshly grated orange zest
1/4 cup Triple Sec
Fresh berries

1. Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.

2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3. Serve hot with butter, maple syrup, and if available, fresh berries.

4. Shut the phone off.
   
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Re: Desserts & Fruit - April 24th 2018, 10:47 AM

Grilled Pineapple

This is an indulgent adult dessert using rum, though the alcohol mostly evaporates during the heating process.
Hence the Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol.

In summer, the *marinated pineapple slices are *delicious grilled on the barbecue, though in that event you will have to forgo the buttery, caramelly sauce – hopefully, tucking in the sunshine will make up for this *sacrifice. I love the star anise in this dessert. It puts a bit of the orient in, raising the deliciousness of the pineapple.

Tip 1: The week before making this recipe, buy a large pineapple and keep it for 5 or so days to ripen more. During this time, put it in a corner of the kitchen and don't touch it.

Tip 2: Buy a pineapple corer. Stainless steel with a black handle they are useful and cheap to buy. Our's cost just £3 and makes coring a pineapple a doddle.

Recipe serves four to six.

1 pineapple
30g light muscovado sugar
30g dark muscovado sugar
60ml dark rum
Juice of 1 lime
2 pieces star anise (optional)
50g unsalted butter
Ice-cream, to serve

Cut the ends off the pineapple and place it on a chopping board on its base. Work around the fruit, cutting off the skin in strips and removing as many eyes as you can. If you miss a few, go back around and cut them out with a small, sharp knife. Cut the pineapple into 2cm slices, then carefully cut out the cores.

In a large bowl, mix together the sugars, rum and lime. Bash the star anise roughly (with a pestle and mortar, say), and add to the mixture. Add the pineapple slices, turn over well in the marinade and leave for 40 minutes, turning a couple of more times as it soaks.

In a large frying pan, melt the *butter over medium-high heat. With a slotted spoon, lift the pineapple from its marinade and sauté for about two and a half minutes a side, until slightly caramelised. Transfer to a warm plate, strain the marinade into the pan and let it bubble for a minute or so until thickened and glossy. Serve with ice-cream and with some sauce strained over the top.
   
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Re: Desserts & Fruit - May 3rd 2018, 04:37 PM

The Dean's Cream

Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol. This trifle is not supposed to be for children.

The Dean's Cream is a top notch, but a powerfully alcoholic British trifle that takes no prisoner of one's taste buds. It is a joy to make, and a joy to eat. I sourced it from Elizabeth Ayrton's cookbook, The Cookery of England and the recipe serves 6-8

8 small sponge cakes (sponge fingers) or trifle sponges
2 oz (50 g) strawberry jam
2 oz (50 g) orange jelly marmalade
2 oz (50 g) ratafia biscuits or small macaroons
2/3 cup (150 ml) 1/4 pt sherry
grated rind and juice of a lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp (60 ml) white wine
3 tbsp (60 ml) brandy
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
glace cherries, angelica and toasted almonds to decorate

Accompaniments (optional): Sponge fingers

1. Spread the sponge cakes half with jam and half with marmalade. Arrange in a deep dish. in alternate layers. Scatter over the ratafia biscuits or macaroons and soak with sherry.

2. Put the lemon rind into a pan, add the lemon juice and sugar. Warm gently to dissolve the sugar, add the wine and brandy.

3. Whip the fresh cream until stiff and fold in the cool wine mixture. Spoon this syllabub over the sponge cakes and chill for several hours or overnight.

4. Decorate before serving with cherries, angelica and toasted almonds.
   
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Re: Desserts & Fruit - May 3rd 2018, 04:43 PM

Grand British Apricot Trifle

This is a very attractive dessert.

Disclaimer: Be sure to follow any laws regarding alcohol purchase where you live. Do not purchase alcohol if you are under the legal age. Also, the alcohol is used for cooking purposes only and is not intended for abuse. Use discretion when purchasing alcohol.

Recipe serves 4Tip: Buy a pot of ready-made custard if strapped for time.

For the custard
300ml full-fat milk
200ml double cream
1 vanilla pod, split in half and seeds scraped out
6 egg yolks
4 tbsp caster sugar
1½ tbsp cornflour

For the apricots
150g caster sugar
2 tbsp honey
Juice of 1 lemon, and 2 strips of lemon rind
14 apricots, halved and stoned

For the trifle
6 amaretti biscuits, crumbled
14 sponge fingers (or use sponge cake if you prefer)
8 tbsp apricot brandy (40% proof) smiley: tongue
5 tbsp apricot jam
35g flaked toasted almonds

For the top
300ml whipping cream
35g caster sugar (or to taste)
Juice of 1 lemon
Crystallised violets (or if preferred, Crystallised rose petals).

Make the custard first so it has time to cool. Bring the milk, cream, vanilla pod and seeds to a simmer in a heavy-bottomed pan.

Meanwhile, beat the yolks, sugar and cornflour together. Discard the vanilla pod from the hot milk, then pour it slowly on to the yolk and sugar mixture, stirring constantly.

Pour the custard back into a clean pan over a medium-low heat. Stirring, heat until it coats the back of a wooden spoon. Pour into a jug, put cling film on the surface and leave to cool.

For the apricots, bring 400ml water, the sugar, honey, lemon rind and juice to the boil, stirring to help the honey and sugar melt.

Turn down to a simmer and add the apricots. Poach until tender but not falling apart (the timing depends on how ripe they are).

When ready, remove the fruit with a slotted spoon. Discard the rind and heat the poaching liquor until it has reduced by two-thirds. Set aside.

Crumble the biscuits into a glass bowl, then lay the sponge fingers or cake on top. Spoon on 6 tbsp apricot brandy, followed by enough poaching liquor to really moisten the biscuits and sponge. Don't skimp on the apricot brandy.

Spread the jam over this, sprinkle on half of the almonds and spoon on the poached apricots.

Spoon the custard on top, cover with cling film and and chill to set.

Whip the cream until it is just holding its shape, then add the sugar and slowly beat in the lemon juice and remaining brandy.

Spoon this on top of the trifle and scatter with the rest of the almonds. Add the crystallised violets or rose petals the same, if using.
   
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Re: Desserts & Fruit - May 11th 2018, 10:43 AM

MOUSSE!

This beautiful recipe is by Hotel Chocolat, but you may use any high quality dark chocolate of your choice instead. A tip is try not to use dark chocolate containing more than 80% cocoa solids or the chocolate will taste bitter. This recipe uses 50% which is very nice anyway.

Serves 6
Ease of preparation: Easy
Preparation time: 15 minutes and 2 hours chilling time

Equipment
Heatproof bowl
Whisk
6 small glasses

Ingredients

200g 50% plain chocolate, eg. Lindt, Hotel Chocolat or Valrhona
6 large free range eggs
80g golden caster sugar
2tsp real vanilla essence
300ml/10 fl oz whipping cream

Place the chocolate in a heat proof bowl and place over barely simmering water allowing the steam to melt the chocolate. Continually make sure the chocolate is melting not burning.

Once the chocolate has melted remove it from the heat and stir thoroughly until the mixture is smooth and glossy.

Allow the chocolate to cool slightly before adding the egg yolks. Mix them in together thoroughly.

In a separate bowl whisk the egg whites to the soft peak stage. Whisk in half of the sugar gradually then continue whisking until the egg whites are glossy.

Fold the egg whites into the chocolate mixture taking care not to knock the air out of the egg whites.

Divide the mousse into glasses and chill for at least 2 hours.

Whisk the whipping cream and whilst whipping the cream add the last of the sugar and also add 2 tsp of vanilla essence.

Once the mixture is smooth and thick, add the cream to the top of the chilled mousse.

Add decoration as desired.
   
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Re: Desserts & Fruit - May 11th 2018, 10:46 AM

And one more... Summer Berry Mousse Cake

(Author unknown, though I suspect it's either Lauderie's Bakery in Paris or, Hotel Chocolat).

This mousse cake is extremely appealing and serves 8. (If you're lucky!)

Cook time is approx 45 mins + chilling.

For the biscuit base:
200g digestive biscuits
100g butter , melted

For the mousse cake:
4 sheets leaf gelatine
142ml carton single cream
500g carton fromage frais
140g golden caster sugar
finely grated zest 1 small orange
4 tbsp orange juice
400g raspberries
284ml carton double cream

For the sauce:

250g mixture of strawberries (chopped) and raspberries
3 tbsp orange juice
2 tbsp golden caster sugar

To decorate:
mixture of strawberries (some halved), raspberries and blueberries
icing sugar , for dusting

Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.

Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.

Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.

Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).

To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.
   
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Re: Desserts & Fruit - May 13th 2018, 08:00 PM

You have some of the best recipes! The Summer Berry Mousse Cake sounds delicious!


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Re: Desserts & Fruit - May 14th 2018, 07:37 PM

everything sounds great, better try making them soon
   
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Re: Desserts & Fruit - June 8th 2018, 09:06 AM

Just mix orange, kiwi, grapes and banana. I swear it's vitamin bomb that will blow you away : D
   
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Re: Desserts & Fruit - June 19th 2018, 11:17 AM

Great recipes here. Thanks for sharing guys.
I got so much to try!!
   
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