Archive for the ‘Pudding’ Category

Apple brioche

Tuesday, July 19th, 2011

Credit to Nigel Slater, whose recipe this is; longsince a firm favourite when entertaining guests to dinner for speed, simplicity and downright tastiness. 

1 brioche

several apples (eaters, not cookers)

calvados

icing sugar

Core and slice the apple into pretty thin slices as if making tarte tatin. Put slices in mixing bowl, pour over sufficient calvados to marinade the apples without wasting too much in a pool at the bottom. Allow apples to stand for as long as you have – mixing occasionally to keep the calvados going in.

Heat grill. Cut brioche into slices and gently toast both sides. place gently toasted brioche on grill pan and layer apple slices one layer deep (as with tatin) on top covering as much as the brioche as possible (exposed brioche will burn). Now shake over icing sugar in a generous though not engulfing quantity. Place under grill until the sugar has started to caremelise or the brioche threatens to burn. Serve with vanilla ice cream. 

Posted in Apple, Pudding | No Comments »

Quarkkeulchen (Little cheese cakes)

Tuesday, February 8th, 2011

These sweet little potato cakes from Saxony in Germany can be eaten as either a filling pudding, supper or brunch.  NB this recipe makes quite a lot, you may want to halve it for the first go!

Desiree PotatoDried mixed fruit
1kg potatoes
150g flour
1 tsp baking powder
500g quark
2 Eggs
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp grated lemon peel
2 tsp sugar
1 tsp vanilla extract
100g raisins
butter to fry

Peel, chop and boil the potatoes until tender.  Push through a fine sieve, potato ricer, or mash extremely well and leave to cool.

Stir the flour and baking powder into the potatoes, then mix in the quark.  Whisk the eggs with the salt, nutmeg, lemon peel, sugar, vanilla extract and raisins. 

Add the egg mixture to the potato mixture and knead the mixture to ensure everything is thoroughly combined, but don’t overwork it.

Flour your hands and the work surface, then shape the dough into a 6cm thick roll.  Cut off 1.5cm pieces and flatten each one slightly.

Heat a frying pan to a good heat, then turn down a little.  Melt 2 tsp butter in the pan and fry the little cakes for about 2 mins on each side until golden brown.  You will need to do more than one batch.  Adjust the amount of butter accordingly so they don’t stick.

Serve warm with cinnamon sugar and some fruit compote (stewed apples, pears, cranberries, apricots or bottled cherries).

These freeze well and make great quick breakfasts!

Posted in Brunch, Butter, Eggs, Flour, Lemon, Potato, Pudding, Quark, Raisins, Recipe, Supper, Vegetarian | No Comments »

Peaches in Amaretto

Tuesday, July 20th, 2010

Peach
This recipe is from the fabulous World Vegetarian cookbook by Sarah Brown.

4 ripe peaches
2 cups amaretti biscuits
1 cup Amaretto di Saranno
1 cup sweet Port or Sherry
2 tbsp unsalted butter

Butter an ovenproof dish and heat the oven to 180c.

Wash, halve and de-stone the peaches.  Butter the cut section of the peach halves, outside the hollows.

Coarsely crumble the biscuits into a bowl and mix in the Amaretto.  Fill the peach cavities with the biscuit mixture and arrange in the oven proof dish.

Drizzle the Port over the peaches, allowing some to go in the dish.  Bake for 20 mins, basting once or twice.

Serve warm with vanilla ice cream.

Posted in Amaretti, Amaretto, Butter, Peach, Port, Pudding, Recipe, Vegetarian | No Comments »

Poires Belle-Hélène

Thursday, October 22nd, 2009

fresh pear

4 pears  (or as many as you can fit in the pan and want to eat)
100g sugar
1/2 lemon (juice)
1/2 tsp cinnamon or a cinnamon stick (or a vanilla pod for the classic version)
100ml single cream 
1 tbsp butter
1 tbsp brown sugar
100g dark chocolate
vanilla ice cream

Heat enough water to cover the pears standing up and add the sugar and lemon juice and cinnamon.  Peel your pears, keeping them whole including the stalk and core.  Stand them up in the pan and bring the syrup to boil and simmer for around half an hour, depending on the size of your pears.  They are ready when the pears are tender.

Meanwhile, put the sauce ingredients in a pan (apart from the chocolate) and bring gently to the boil.  Turn off the heat and after a minute add the chocolate (broken into chunks).  Take your vanilla ice cream out of the freezer to soften slightly.  Stir the chocolate sauce well, making sure all the chocolate has melted.  You can add a little of the pear syrup to the sauce too, if you like.

When the pears are ready, drain them and serve immediately with the ice cream, and a jug of the hot chocolate sauce.  Bon Appetit.

Posted in Chocolate, Cinnamon, Cream, Ice cream, Lemon, Organic Box, Pear, Pudding, Recipe, Toddler | No Comments »