Wednesday, 30 April 2014

Quick fresh fruit brûlée

This is a cheats version of creme brûlée, which I find quite difficult to make. It's made by mixing a tub of fresh custard with a tub of mascarpone cheese. Top with fresh fruit of your choice. I used strawberries and some frozen raspberries. Melt some caster sugar with a little water and heat until the mixture caramelises, just a lovely amber colour no more. Pour this on top of the fruit and leave to harden before serving.

Monday, 28 April 2014

Salmon pate

My mum makes this salmon pate quite often, but I was reminded of it at the weekend when my cousin made it for a starter. Very simply put a small packet of smoked salmon slices or smoked salmon pieces into a food processor and mix with half a tub of cream cheese. Season well and add a good squeeze of fresh lemon juice. Serve with some fresh crusty bread.

Monday, 21 April 2014

Hairy Dieters skinny lemon cupcakes

A treat without the calories of a regular cupcake. Although still 167 calories per cake. I dread to think how much a cupcake made with butter and buttercream icing has. They had a very light texture and even though I didn't have the blueberries to add, there was enough flavour with the lemon. 

Makes 12
200g self-raising flour
1 tsp bicarbonate of soda
75g golden caster sugar
100g blueberries
finely grated zest of 1 unwaxed lemon
2 large eggs
150ml low-fat natural yoghurt
2 tbsp semi-skimmed milk
50ml sunflower oil
- - -
Lemon icing
100g icing sugar
4–4½ tsp fresh lemon juice

Preheat the oven to 200ºC. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

Tuesday, 15 April 2014

Hairy Dieters Creamy Prawn Korma

I guess Korma curry paste varies a lot in flavour, but I found this curry a little bland on the first taste,  the creaminess dominated the curry taste. I added the juice of a fresh lemon and some Thai fish sauce this definitely added to and improved the flavour. This recipe is from the second Hairy Dieters book, in future I would probably make the prawn curry from the first cookbook, prawn and coconut curry.

Serves 4
1 tbsp sunflower oil
2 medium onions, finely chopped
4 garlic cloves, finely sliced
20g chunk of fresh root ginger, peeled and finely chopped
3 tbsp Korma curry paste
500ml cold water
2 tbsp double or single cream
2 tsp caster sugar
400g peeled raw tiger prawns, deveined if necessary and thawed if frozen
20g bunch of fresh coriander, leaves roughly chopped
flaked sea salt
Note: Add juice of a lemon and thai fish sauce for extra flavour

Heat the oil in a medium non-stick saucepan or sauté pan and stir in the onions, garlic and ginger. Cover the pan with a lid and cook the onions and garlic over a medium heat for 10 minutes until pale golden brown, stirring occasionally.
Remove the lid and stir in the curry paste. Cook for a further minute, while stirring, then add the water and bring to the boil. Lower the heat slightly and simmer for 8–10 minutes, uncovered, until the liquid has reduced by half and the onions are very soft.
Remove the pan from the heat and, using a stick blender, blitz to a smooth sauce. Stir in the cream and sugar, season with a little salt and put the pan back on the heat.
Add the prawns to the pan, bring to a simmer and cook for 3–4 minutes, stirring, until the prawns are completely pink and beginning to curl.
Sprinkle the fresh coriander over the top, stir well and serve the korma immediately with a small portion of rice.

Monday, 7 April 2014

Chocolate Fudge Cake

I have just made this very delicious chocolate cake for a birthday cake for a friend. As I was placing on the maltesers I thought how lovely it would have looked for Easter with colourful mini eggs on. Find the recipe by clicking the following link, chocolate fudge cake.