Archive for August, 2019

Aug 31

Strawberry shortcakes

Prep 30 min
Cook 20 min
Serves 4

400g strawberries, hulled and washed 
30g caster sugar, plus 1 tbsp extra
2 stems mint, leaves finely chopped
85g cold butter, plus 3 tbsp extra
300g flour
¼ tsp fine salt
2½ tsp baking powder
300ml whipping cream
1 egg yolk, beaten with a little milk
1 tsp demerara sugar, to sprinkle
Seeds of 1 vanilla pod

 

1 Macerate the strawberries

Cut the larger strawberries into quarters and smaller ones in half. Put about a third of them in a bowl (choose any that are slightly mushy, or indeed underripe, if there are any) and crush with a fork into a rough puree. Mix these back into the remaining cut fruit, along with the caster sugar and the chopped mint, and set aside while you make the shortcakes.

2 Melt the butter

Heat the oven to 220C (200C fan)/425F/gas 7 and melt the extra three tablespoons of butter in a saucepan. Use some of this to lightly grease a large baking sheet, and set the rest aside in a warm place for later, stirring it occasionally if it threatens to solidify.

3 Make the dough

Sift the flour into a large bowl, then whisk in the remaining tablespoon of caster sugar, the salt and the baking powder. Grate or cut in the cold butter, then rub this into the dry ingredients with your fingertips, until it looks like coarse breadcrumbs. Stir in 160ml of the cream, to make a soft dough, adding more cream if need be.

4 Knead, shape and cut

Knead briefly, just until smooth (overworking the dough will make the cakes tough, so try to handle it as little as possible), then tip on to a lightly floured surface and roll or pat out until it’s about 5mm thick. Use a 6cm cutter to cut out eight rounds, twisting it as you push it down into the dough for a better rise.

5 Build and bake the shortcakes

Put half the rounds on the greased baking sheet, brush the tops with melted butter, then put the other halves on top of them. Brush the tops of these with the beaten egg, sprinkle with the demerara sugar, then bake for about 20 minutes, until well risen and golden on top.

6 Divide the shortcakes

7 Flavour and whip the cream

Pour the cream into a large clean bowl and whip until it just starts to thicken. Use a sharp knife to scrape the seeds from the vanilla pod into the cream, and carry on whisking until you have soft, billowing peaks. Divide the bottoms of the shortcakes (the ones without the egg wash and demerara sugar topping) between four plates and put a blob of whipped cream on each.

8 Add the fruit

Put a generous spoonful of the strawberry compote on top of the cream, then finish by putting the tops on each shortcake. Do this gently and at an angle, so the filling is still visible (if you try to sandwich them on top, you’ll spoil the effect). Serve immediately, preferably while the shortcakes are still slightly warm.

9 Variations

This recipe works with most summer fruit – raspberries, ripe peaches, plums or apricots, or lightly stewed gooseberries or currants – but you’ll need to adjust the sugar content depending on the fruit. In the case of stone fruits, you may wish to add a squeeze of lemon juice, too. If you use cooked fruit, give it time to cool, or it will melt the cream.

 

https://www.theguardian.com/food/2019/jul/31/how-to-make-strawberry-shortcakes-recipe

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Posted in Bakery, Snack

Aug 31

Easy Lentil Soup

SERVES 6

  • 1 tablespoon olive oil
  • 1 medium celery stalk, small dice
  • 1 medium carrot, peeled and small dice
  • 1/2 medium yellow onion, small dice
  • 3 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 quart low-sodium vegetable broth
  • 1 (15-ounce) can diced tomatoes with their juices
  • 1 1/4 cups lentils (any color except red), rinsed
  • 1 bay leaf
  • 1/4 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon red wine vinegar or sherry vinegar
  • 2 ounces spinach leaves (about 1/2 a bunch)

 

INSTRUCTIONS

  1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
  2. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
  3. Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

https://www.chowhound.com/recipes/basic-lentil-soup-29342

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Posted in Soup, Vegan, Vegetarian

Aug 31

Booze-free sangria mocktail

Preparation time: 20 minutes.

YOU NEED:

  • 750ml grape juice, 500ml orange juice, 60ml lemon juice, 30ml lime juice
  • 1 orange, ends trimmed, sliced into half rounds
  • 1 apple, cored and in thin wedges

METHOD: In a two-litre jug, stir the juices together. Stir in orange and apple wedges and refrigerate, covered, for four to 48 hours. Serve in tall glasses, add some of the fruit.

TIP: Serve with sprigs of mint

https://www.thesun.co.uk/money/9200041/mrs-crunch-mocktail-recipes-refreshing/

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Posted in Drink

Aug 31

Virgin Mary mocktail

MAKES 1

Preparation time: 5 minutes.

YOU NEED:

  • 180ml tomato juice
  • ½ lemon
  • Salt and pepper
  • Couple of dashes of tabasco sauce
  • Dash of Worcestershire sauce
  • 6 basil leaves
  • 1 stick of celery

METHOD: Squeeze half a lemon into a glass. Add salt and pepper. Add a couple of dashes of tabasco sauce. Add a splash of Worcestershire sauce.

Tear four basil leaves and add them to the glass. Add ice and tomato juice.

Top the glass with a shaker and shake contents thoroughly. Get a tall glass, add ice and pour the contents of the shaker into the glass through a strainer.

Garnish with a celery stick.

 

TIP: Although this is a mocktail it also makes a brilliant breakfast when you are on the go

https://www.thesun.co.uk/money/9200041/mrs-crunch-mocktail-recipes-refreshing/

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Posted in Drink

Aug 31

Sparkling Iced Tea mocktail

MAKES 2

Preparation time: 30 minutes.

YOU NEED:

  • 1 fruit or herb tea bag, e.g. camomile, spiced apple, green tea
  • 3 ice cubes per glass
  • 300ml Shloer White Grape
  • 1 lemon, cut into wedges
  • 2 sprigs mint

METHOD: Put the tea bag in a measuring jug and pour over 300ml/½pt boiling water. Leave to stand for 2-3 minutes, then remove the tea bag and leave the tea to go cold.

Add ice cubes to two tall glass cups and divide the tea between them.

Top up with Shloer White Grape, decorate with lemon wedges and mint sprigs and serve immediately.

 

TIP: Make lemon ice cubes in advance. Simply grate the zest of a lemon and pop a couple of pieces of zest into each square, fill with water and freeze

 

https://www.thesun.co.uk/money/9200041/mrs-crunch-mocktail-recipes-refreshing/

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Posted in Drink

Aug 31

Strawberry Daiquiri mocktail

MAKES 1

Preparation time: 5 minutes.

YOU NEED:

  • 2 large strawberries, hulled
  • 4 tablespoons caster sugar
  • 1 tablespoon fresh lemon juice
  • 4 ice cubes
  • 180ml chilled lemonade
  • A sprig of mint and a wedge of lime to serve

METHOD: In the container of a blender, combine all ingredients and blend until smooth. Pour into your favourite fancy glass to serve.

 

TIP: Freeze some strawberries and you can skip the ice

 

https://www.thesun.co.uk/money/9200041/mrs-crunch-mocktail-recipes-refreshing/

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Posted in Drink

Aug 31

Grasshopper Ice Cream (mint, chocolate and brownie)

MAKES – 1 QUART

INGREDIENTS

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 1/2 teaspoons mint extract
  • 3 to 5 drops green food coloring (optional)
  • 3/4 cup coarsely chopped brownies
  • 1/2 cup coarsely chopped semisweet chocolate or chocolate chips

 

INSTRUCTIONS

  1. Place a strainer over a large heatproof bowl; set aside.
  2. Combine the cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Continue to simmer until the sugar dissolves, about 5 minutes.
  3. Meanwhile, whisk the egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove the cream mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
  4. Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 3 to 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  5. Pour the mixture through the strainer into the bowl and discard the contents of the strainer. Stir in the mint extract and food coloring. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.
  6. Freeze the chilled ice cream base in an ice cream maker according to the manufacturer’s directions. Fold the brownies and chocolate into the finished ice cream while it’s still in the bowl of the ice cream maker. Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

 

https://www.chowhound.com/recipes/grasshopper-ice-cream-30208

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Posted in Dessert

Aug 31

Strawberry Cheesecake Ice Cream

MAKES – 1 QUART

 

INGREDIENTS

  • 1/2 cup spiced cookie butter or spread
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 1 cup granulated sugar
  • 1 1/2 teaspoons finely grated lemon zest (from about 1 medium lemon)
  • 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 1 cup whole milk
  • 8 ounces cream cheese

INSTRUCTIONS

  1. Spread the cookie butter on a sheet of parchment paper using an offset or rubber spatula, shaping it into a roughly 10-by-6-inch rectangle. Transfer the parchment to a baking sheet and place it in the freezer until the cookie butter is stiff and pieces easily tear off, at least 2 hours. (It will not be completely frozen.)
  2. Meanwhile, place the strawberries and 1/3 cup of the sugar in a small, nonreactive saucepan and stir to coat the strawberries with the sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
  3. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add 1/2 teaspoon of the lemon zest and 1 1/2 teaspoons of the lemon juice and stir to combine. Bring to a full boil, cooking until foam coats the surface, about 1 minute.
  4. Remove from the heat and skim and discard the foam. Transfer the sauce to a medium heatproof bowl and let it cool to room temperature, about 45 minutes. Cover and refrigerate until completely chilled, at least 1 hour.
  5. When the cookie butter and strawberries are ready, place the remaining teaspoon of lemon zest, the remaining tablespoon of lemon juice, the remaining 2/3 cup of sugar, the milk, and the cream cheese in a blender and blend until smooth. Immediately freeze in an ice cream maker according to the manufacturer’s directions. Keep the ice cream in the bowl of the ice cream maker.
  6. Remove the cookie butter from the freezer, tear it into rough 1- to 2-inch pieces, and fold them into the finished ice cream with a rubber spatula. (Work quickly, as the cookie butter will soften and be difficult to handle as it warms up.)
  7. Add the chilled strawberry sauce and fold just until a thick swirl is visible. Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 2 weeks.

https://www.chowhound.com/recipes/strawberry-cheesecake-ice-cream-30412

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Posted in Dessert

Aug 31

Caramel Ice Cream

SERVES – 8-10

INGREDIENTS

  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1 vanilla bean, split lengthwise, scraped, and seeds reserved
  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 large egg yolks
  • 1 teaspoon kosher salt

INSTRUCTIONS

  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, half-and-half, and vanilla seeds in a large bowl and set aside.
  2. Combine sugar and water in a large saucepan and stir until mixture resembles wet sand. Place over medium-high heat and bring to a boil. Let boil until mixture turns dark amber in color and smells toasted, about 5 to 7 minutes. Immediately remove from heat and slowly add cream mixture, whisking until evenly incorporated. Return the saucepan to the stove and place over medium-low heat to keep warm.
  3. Meanwhile, whisk egg yolks in a large bowl until pale yellow, about 5 minutes. Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs. Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in salt, and cook over low heat, stirring constantly until it is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  4. Remove from heat and strain through a fine mesh strainer into a large heatproof bowl. Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.
  5. Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for 1 week.

https://www.chowhound.com/recipes/caramel-ice-cream-11367

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Posted in Dessert, Snack

Aug 31

Buttermilk Chocolate Chip Cookies

MAKES – 9

Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 2 cups chocolate chunks (I like a mixture of milk and dark chocolate)
Directions
  1. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a stand mixer using the paddle attachment, cream together the butter and both sugars. Add in the egg and beat on medium speed for 30 seconds. Turn the speed to low and add in half of the dry mixture. Once incorporated, slowly stream in the buttermilk followed by the rest of the dry ingredients. Using a rubber spatula, fold in the chocolate chunks. Cover the dough with plastic wrap and refrigerate for at least 2 hours. (I typically let it refrigerate overnight and bake my cookies the next day.)
  3. When you’re ready to bake, preheat the oven to 350°F and line two cookie sheets with parchment paper.
  4. Using a 3.25-ounce cookie scoop (I used a #10 scoop), scoop the dough so it overfills the scoop and then mound the dough to make a big ball, slightly smaller than a tennis ball. You should end up with 9 dough balls. Bake them, three per sheet tray on the middle rack of the oven, for 12 minutes. They’ll spread out quite a bit. If you like them a little less gooey, cook them for 3 minutes more. Let the cookies cool on the sheet tray while the second round bakes. Remove the first round of cookies to a cooling rack and reuse for the third and final round of baking.

 

https://food52.com/recipes/80770-buttermilk-chocolate-chip-cookies

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Posted in Dessert, Snack

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