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You are here: Croan Cottage Blog » Archive by category 'Recipes'

Archive for the ‘Recipes’ Category

Chocolate Prosecco Truffle Salami

26.04 2016 Chocolate Prosecco Truffle Salami

Ingredients 200g butter 140g caster sugar 4 eggs 2tbsp cocoa powder 50ml prosecco Pinch sea salt 250gdark chocolate 140g shortbread biscuits, roughly chopped 100g roughly chopped blanched almonds 100g roughly chopped brazil nuts 100g roughly chopped hazelnuts Method Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating continually (don’t mind the appearance!) Add the Prosecco, cocoa powder and salt. Melt the chocolate and allow to cool a little. Beat into the mixture and fold through the chopped biscuits and nuts. Put a...

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Blackcurrant & White Chocolate Cheesecake

26.04 2016 Blackcurrant & White Chocolate Cheesecake

Ingredients For the Base: 200g digestive biscuits 100g melted butter For the Topping: 250g cream cheese 250g mascarpone 250ml double cream 250g white chocolate, melted 250g blackcurrants 5tbsp caster sugar 3tbsp blackcurrant jam Method Heat the blackcurrants and sugar gently until syrupy. Add the blackcurrant jam and leave to cool. Crush the digestives and mix with the melted butter. Press into a prepared 23cm spring form tin and leave to cool. Melt the white chocolate and cool slightly. Beat the mascarpone, cream cheese and double cream together and whisk in...

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Raspberry Shortcake Tart

26.04 2016 Raspberry Shortcake Tart

Ingredients For the Base: 120g plain flour 60g caster sugar 1/2 teaspoon baking powder 110g cold butter, diced 1 egg yolk 1/2 teaspoon vanilla extract For the Filling: 120g raspberry jam 300g fresh raspberries Topping 50g plain flour 50g light brown sugar 40g cold butter, diced Method Preheat oven to 190C. For the base, blitz the flour, sugar and baking powder with the butter until crumbly. Add egg and vanilla and mix until it forms a ball. Press the dough into a parchment lined 23cm springform tin and top with the jam and...

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Chocolate & Salted Caramel Tart

26.04 2016 Chocolate & Salted Caramel Tart

Ingredients Sweet shortcrust pastry shell, baked blind For the Caramel Sauce: 150g caster sugar 125ml double cream 10g butter Pinch of sea salt For the Chocolate Ganache: 240ml double cream 200g dark chocolate Method In a heavy based pan, melt the sugar until dark amber in colour. Stir in the butter, cream and sea salt and, when cool, spread over the pastry case. Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.

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Tea Brack

26.04 2016 Tea Brack

Ingredients 150g  dark brown sugar. 230ml  tea (I use Lady Grey) 3tbsp Highbank Orchard Liqueur (or whiskey) 150g sultanas. 150g mixed fruit. 1 egg 150g plain flour. 1tbp baking powder. 1tsp mixed spice Method Dissolve the sugar in the hot tea and leave to cool. Mix in the liqueur, sultanas and mixed fruit and soak overnight. Preheat the oven to 170C. Grease and line a 1lb loaf tin. Mix the flour, baking powder and mixed spice together. Beat the egg. Mix them all into the fruit. Pour into the loaf tin and...

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