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

Archive for the ‘Recipes’ Category

Smoked Goose Breast

05.05 2016 Smoked Goose Breast

Without doubt, this is my favouriteĀ homemade charcuterie and is relatively easy to make. The key is controlling the temperature of the smoke. Smoking the Goose begins at low temperature for flavouring and then the heat is turned up to cook the breast. Ideally, you should ensure that the cold smoke stays below 5 degrees Centigrade and after the cooking stage, the breast must have reached 65 degrees at the core. The cold smoke temperature is...

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Chocolate, Chilli and Tequila Brownie Cake

26.04 2016 Chocolate, Chilli and Tequila Brownie Cake

Ingredients 200g dark chocolate 200g butter plus extra for greasing 4 eggs, room temperature 150g caster sugar 20g plain flour 60g ground almonds 1 tsp ground habanero chilli Pinch of Sea Salt 2 tablespoons Tequila Cocoa powder for preparing the tin Method Preheat the oven to 170C. Grease a 23cm springform tin or bundt tin and dust with cocoa powder. Melt the chocolate, butter and ground chilli together and leave to cool slightly. Beat in the eggs, one at a time. Mix in the sugar, flour, almonds, salt and tequila. Pour...

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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 (donā€™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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