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Re: recipes to share
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Chocolate pudding



Ingredients:

200g Dark Cooking Chocolate

125g butter, chopped

1/2 cup brown sugar

2 eggs 2 egg yolks

1tsp vanilla extract

2tbs plain flour

ice-cream,

to serve cocoa powder,
to dust

Method:


Preheat oven to 180 degrees
celcius. Grease 4 x 1-cup
ramekins and place onto a baking tray.
Break chocolate into pieces and place into a small saucepan with butter and brown sugar. Melt over low heat until smooth. Cool for 5 mins.
Lightly whisk eggs and egg yolks together and gradually stir into chocolate mixture with vanilla. Sift flour over and gently fold in.
Divide mixture evenly between ramekins. Bake for 20 mins or until top is set but centre is still soft. To serve, simply drop a scoop of ice-cream into the centre and dust with cocoa.
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Posted on: 2011/8/15 22:23
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Re: recipes to share
#86
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Pea & ham soup

Ingredients:

1 tbs oil

2 onions, chopped

2 carrots, chopped

2 sticks celery, chopped

11/2 cups green split peas

2 tsp fresh thyme leaves

1 smoked bacon hock

toasted crusty bread, to serve

Method:


Heat oil in a large saucepan and cook onion, carrot and celery over medium heat for about 10 mins until softened.
Add split peas, thyme and hock and cover with about 8 cups of water. Slowly bring to the boil then reduce heat and simmer partly covered for 2 hrs.
Remove hock and chop meat.Discard excess fat and bones. Stir meat into soup and season well with pepper. Cook for a further 30 mins. Serve with toasted crusty bread.
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Posted on: 2011/8/15 23:35
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Re: recipes to share
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Salmon & avocado tartlets

Ingredients:

2 sheets frozen shortcrust pastry, thawed

1 large avocado, seeded and chopped finely

3 roma tomatoes, seeded, chopped finely

1 small red onion, chopped finely

1 tbs finely chopped chives


100g smoked salmon slices, cut into strips

1 tbs lemon juice


Method:

Preheat oven to 220 degrees celcius. Cut 8cm rounds from each pastry sheet. Press into patty pans. You can do these in batches, keeping remaining pastry rounds in fridge until needed. Bake for about 12 mins until golden and crisp. Repeat with remaining pastry. Cool.
Meanwhile, combine avocado, tomato, onion and chives in a bowl. Season with salt and pepper. Using a tsp, fill the cooked pastry cases with some of the avocado mixture. Top with salmon strips and drizzle with a little lemon juice. Serve
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Posted on: 2011/8/16 0:18
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Re: recipes to share
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Gruyere and Cauliflower Soup



1tbsp olive oil

3 medium potatoes chopped

1 medium head cauliflower chopped

5 cupschicken stock

200g Gruyere cheese grated

1/2 baguette sliced

Method

1.Heat oil in a large saucepan on medium. Add potato and cauliflower. Cook for 2 mins, stirring. Add stock and bring to boil. Reduce heat to low, cover and simmer for 20 mins until vegetables are tender. Using a hand blender, puree until smooth. Season with salt and pepper to taste.
2.Place bread slices onto a tray. Lightly toast each side under a grill. Sprinkle each slice with a little cheese, reserving some for topping. Grill for 1-2 mins until golden and bubbling. Ladle cauliflower soup into bowls. Lay cheesy toasts on soup as shown and top with extra cheese.
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Posted on: 2011/8/16 21:27
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Re: recipes to share
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Posted on: 2011/8/16 21:38
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Re: recipes to share
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Chocolate fondant


Ingredients

50g melted butter , for brushing

cocoa powder , for dusting

200g good-quality dark chocolate , chopped into small pieces

200g butter , in small pieces

200g golden caster sugar

4 eggs and 4 yolks

200g plain flour



Can be frozen uncooked



1.First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.

4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

6. Heat oven to 200C/fan 180C/gas

6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

8. Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.

9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.

10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants. Makes 9
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Posted on: 2011/8/17 0:30
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Re: recipes to share
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Ultimate chocolate cake



Recipe by Angela Nilsen



1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.



Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
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Posted on: 2011/9/25 0:41
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