Archive for the ‘Recipes’ Category
Chocolate and Beetroot Brownies
We love Beetroot! They germinate easily, they’re delicious as a micro-green in salads, the leaves can be picked and used while the root continues to swell, they can be pickled or stored over winter, in mild climates they can even stay in the ground over the winter to provide a delicious veg to roast or to make beetroot soup or even to use in baking.
This recipe isn’t just a means to use up excess beetroot (is there such...
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We love Beetroot! They germinate easily, they’re delicious as a micro-green in salads, the leaves can be picked and used while the root continues to swell, they can be pickled or stored over winter, in mild climates they can even stay in the ground over the winter to provide a delicious veg to roast or to make beetroot soup or even to use in baking. This recipe isn’t just a means to use up excess beetroot (is there such...
Read moreHearty Pumpkin and Chickpea Stew
Pumpkins are a great plant to grow in the garden as they look good and cover a lot of ground. it can be hard to know how many individual plants to grow as they can be a bit temperamental and, after planting, they can sulk for a bit so it looks like you might not have any harvest at all.
This year our 5 plants produced some bumper Atlantic Giants for carving and some more traditional...
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Pumpkins are a great plant to grow in the garden as they look good and cover a lot of ground. it can be hard to know how many individual plants to grow as they can be a bit temperamental and, after planting, they can sulk for a bit so it looks like you might not have any harvest at all. This year our 5 plants produced some bumper Atlantic Giants for carving and some more traditional...
Read moreSmoked Goose Breast
Without doubt, this is my favourite 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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Without doubt, this is my favourite 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...
Read moreChocolate, 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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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...
Read moreChocolate 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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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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