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Tuesday, September 30, 2008

Half blondie, half brownie

Plain chocolate 100gr
White chocolate 50gr
Cream cheese 300gr
Eggs 4
Caster sugar 200gr
Vanilla essence 1 ½ tsp
Walnuts 100gr
Plain flour 100gr

Preheat the oven to 180`c (Gaz 4).
Break up the plain chocolate and melted over a pan of steam water. Remove the bowl from the pan and leave it to cool. Melt the white chocolate in the same way and leave it to cool.
Put the cream cheese into the bowl of an electric mixer or food processor. Add the sugar and beat until smooth. Beat in the eggs and vanilla, one at a time. Work in the flour on low speed.
Transfer half the mixture to another bowl. Add the melted plain chocolate to one portion and mix thoroughly. Mix the melted white chocolate into the other portion. The plain chocolate mixture will be stiffer than the white.
Using a tablespoon, drop spoonfuls of the plain chocolate mixture into the prepared tin, spacing them evenly apart, with gaps between the blobs. Pour the white chocolate mixture over the top to fill the spaces. Scatter the nuts over the top. Use the end of a chopstick and swirl the two mixtures together.
Bake fro 25 to 30min. then leave it to cool before moving from the tin and cutting into several pieces.

Old fashioned brownies


Walnuts 100gr

Caster sugar 300gr

Eggs 4

Unsalted butter, melted 140gr

Vanilla essences 1tsp

Plain flour 140gr

Cocoa powder 75gr


Preheat oven to 170`c.

Lightly toast walnuts in the oven. Remove from oven and leave it to cool.

Mix the eggs into a mixing bowl by hand held electric mixer to whisk until frothy then add the sugar and continue mixing. Add the butter and vanilla and whisk for a minute.

Sieve the flour and cocoa into the bowl and stir in with a wooden spoon. When thoroughly combined stir in the nuts. Transfer the mixture to the prepared tin and spread evenly.

Bake in the oven for about 25min until a skewer inserted halfway between the sides and the center comes out just clean. Leave it to cool completely before removing from the tin and cutting into several pieces.

Sunday, August 17, 2008

Walnut brownies:


Plain chocolate 100gr
Plain flour 100gr

Cocoa powder 2tbsp
Walnut pieces 150gr
Unsalted butter 110gr

Vanilla essence 1tsp
Caster sugar 180gr
Eggs lightly bea
ten 2
Ingredients for icing:
Plain chocolate 50gr
Unsalted butter 50gr
Milk 4tbsp
Cocoa powder 2tbsp
Icing sugar 100gr
Walnut 50gr
Preheat the oven to 180’c. Break up the chocolate and put it in a heatproof mixing bowl with the butter. Set the bowl over a pan of steaming water and melt gently, stirring frequently
Remove the bowl from the pan and stir in the sugar and vanilla. Add the eggs and beat well with wooden spoon until the mixture comes together as a smooth batter.
Sift the flour and cocoa powder into the bowl and stir in. Then combined stir in the walnuts. Pour the mixture to the prepared tin and spread evenly.
Bake in the preheated oven for 15min or until just firm to the touch. Remove the tin from the oven, and leave to cool completely then carefully remove the brownie from tin.

Meanwhile make the icing: melt the chocolate and butter as above. Remove the bowl from the pan and stir in the milk. Sift the cocoa with icing sugar into the bowl and stir in. When thick and smooth stir in the nuts. Spread the icing over the cooled, bakes brownie.
Once the topping is firm, cut the brownie into 20 pieces.

Cardamom hot chocolate: (4)

Milk 900ml
Cardamom 3pods
Plain chocolate, broken into pieces 200gr
Put the milk in a pan with the cardamom pods and bring to the boil. Add the chocolate and whisk until melted.
Using a slotted spoon, remove the cardamom pods and discard. Pour the hot chocolate into heatproof glasses, mugs and serve with whipped cream

Thursday, July 03, 2008


Couscous 250gr
Olive oil 5tbsp
Juice of lemon 1
Salt and pepper
Fresh mint, parsley chopped
Chopped cucumber 100gr
Chopped tomatoes 2
Chopped green and red pepper 1
Chopped spring onions 2
Tomatoes ketchup 3tbsp
Prepare the couscous following pack instruction.
Mix olive oil, lemon juice and seasoning.
Add the herbs, cucumber and mixture to the couscous.
For sauce:
Boiling the water, blanch the peppers, onions and tomatoes then mix all together plus tomatoes ketchup, salt and pepper.

Lime and pepper chicken wraps:

Skinless chicken breasts, each cut into 6 strips 4
Zest and juice of limes 2
Tortilla wraps 8
Sunflower oil 2tbsp
Gem lettuce, shredded 1
Low fat yogurt 150ml
Salt and pepper
Guacamole 200gr

Ingredients for guacamole:
Ripe avocado 1
Chopped tomatoes 2
Hot chilli powder 1 ½ tsp
Juice of lime 1
Toss the chicken with the lime zest and juice, pepper, oil and salt. Cook on a grilled pan or barbecue for 8min, turning until evenly cooked and nicely browned.

For Guacamole: mash the avocado in a bowl with a fork. Add tomatoes, chilli powder, lime juice and a little salt and pepper. Stir everything together.
Heat the tortillas, spread a little guacamole over each tortilla, top with some lettuce and chicken, and then drizzle over the yogurt. Roll up and enjoy.

Monday, June 16, 2008

Vanilla Pannacotta:

Vanilla Pannacotta:

Milk 600ml
Vanilla pod 1
Caster sugar 125gr
Gelatine leaf 4 sheets
Natural yoghurt 200ml


Pour the milk into a saucepan and add the sugar and vanilla pot, stirring until the sugar dissolved. Then bring to a simmer, meanwhile soak the gelatine leaves in cold water for a few minutes to soften them.

As soon as the milk begins to bubble, remove the pan from the heat. Drain the gelatine leaves and squeeze out excess water, then add to the hot milk. Stir to dissolve, and then leave to cool.

Add the yoghurt to the infused milk. Pour the mixture into pannacotta dish or dariole moulds and set them on a tray. Cover with a large piece of cling film and chill for a few hours until set.

To unmould each pannacotta, dip the mould in a bowl of warm water for few seconds, then invert onto a plate and give it a gentle shake to release.

Sunday, February 24, 2008

Chocolate muffins:


Flour 260g
Cocoa powder 60gr
Dark chocolate chopped 150gr
Baking powder 1½ tsp
Sugar 100gr

Walnuts 80g
Melted butter 120ml
Milk 240ml
Egg, lightly beaten 1
Vanilla 1 ½ tsp


Pre-heated oven to 190°C.

Sift the flour, baking powder, sugar and cocoa into a bowl.

Add the chocolate and walnuts then form a well in the centre. Pour the butter, milk, egg and vanilla into this and stir until just combined. Spoon the mixture into greased muffin tins until 3/4 of the way up the well.

Place in an oven and bake for 20 minutes, or until done.

Tuesday, February 12, 2008

White chocolate torte:


Melted butter 100gr

Amaretto biscuits 300gr finely crushed

Whipping cream 600ml

White chocolate 300gr


Add the butter into biscuits and mix well. Place the biscuits into a loose based round tin and press it with back of a spoon. Freeze until cold.

Melt the chocolate in a bowl set over a pan of simmering water. Once the chocolate has melted, leave to cool.

Whip the cream. If the cream is very cold, leave it to warm up a little. Add the cream into the chocolate and mix well. Pour into the tin and chill until firm.

Monday, February 11, 2008

Salmon fishcakes:


Salmon fillet 250gr

Smoked salmon 100gr

Bay leaf 2

Cooked Potatoes 500gr mashed and cooled

Dijon mustard 2tsp

Chopped tarragon 2tbsp

Ketchup 2tbsp

Plain flour 8tbsp

Eggs 2 beaten

Dried bread crumbs 200gr


Cook the salmon in a shallow pan with bay leaf, enough milk to cover and seasoning. Bring to a simmer for 6min.

Mix potatoes, mustard, tarragon and ketchup with salmon and smoked salmon until smooth.

Dust each cake with flour and dip in eggs, then in the bread crumbs, coating well. Chill for 20min.

Heat the oven to 200’c then fry the fishcakes in the little butter and oil until lightly coloured on both sides, then cook in the oven for 10min.

Double Decker mud cake:


Butter 250gr

White chocolate 150gr

Caster sugar 400gr

Milk 250ml

Plain flour 225gr

Self raising flour 75gr

Vanilla essence 1tsp

Beaten eggs 2

Cocoa powder 2tbsp

Milk chocolate 500gr

Cream 250ml


Preheat oven to 140’c. Grease two deep cake pans; line bases and sides with baking paper.

Combine butter, white chocolate, sugar and milk in a bowl set over a pan of simmering water until smooth. Transfer mixture to large bowl; cool 15min.

Whisk sifted flours into mixture then whisk in essence and eggs; pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes about 40min. cool cakes in pans 5min; turn cakes, top side up, onto wire rack to cool.

Combine milk chocolate and cream in medium saucepan; stir over a pan of simmering water until smooth. Transfer to other bowl and cover; refrigerate, stirring occasionally, until chocolate mixture is of spreadable consistency.

Split each cooled cake in half. Centre one layer of cake on serving plate; spread with milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with chocolate mixture.

Chicken Kiev serves with couscous salad:


Slices medium red chilli 1

Slices medium green chilli 1

Chicken stoke 1 ½ cups

Couscous 1cup

Cumin 1tbsp

Sesame seeds 2tbsp

Butter 10gr

Pomegranate seeded 1

Balsamic vinegar 2tbsp

For chicken Kiev:

Boneless chicken breast halves 4

Butter, softened 4tbsp

Chopped fresh parsley 2tbsp

Chopped fresh chives 2tbsp

Salt and pepper

Plain flour 100gr

Bread crumbs 300gr

Eggs 3


Make the butter herb with mix the butter, parsley, chives, salt and pepper in the blender then roll it in the cling film and chill until firm so divide into 4 portions.

Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the centre of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg. Roll in bread crumbs and again dip in egg and roll in bread crumbs place in lightly greased baking dish. Cover and bake at 180°c oven for 40 minutes. Uncover and bake 15 minutes longer.

Boil the chicken stock then pour into the couscous, stir and cover it and let stand for 5min. Fry chillies in butter for 1min then add cumin and sesame seeds to it and fry for 2min more. Remove from heat and mix with balsamic vinegar and pomegranate.

Mix the ingredients to couscous and serve it with chicken Kiev.

Saturday, January 19, 2008

Banana & Lime Cake (Low Fat)


Plain (all-purpose) flour 300g

Salt 1tsp

Baking powder 1 ½ tsp

Light muscovado sugar 175g

Lime rind, grated 1tsp

Medium egg, beaten 1

Medium banana, mashed with 1tbsp lime juice 1

Low-fat natural fromage frais (unsweetened yogurt) 150ml

Sultanas 115g


Reheat the oven to 180’c. Grease and line a deep cake baking tin with baking parchment.

Sift the flour, salt and baking powder into a mixing bowl and stir in the sugar and lime rind.

Make a well in the centre of the dry ingredients and add the egg, banana, fromage frais (yogurt) and sultanas. Mix well until thoroughly incorporated.

Spoon the mixture into the tin and smooth the surface. Bake for 40-45 minutes until firm to the touch or until a skewer inserted in the centre comes out clean. Leave to coll for 10 minutes, then turn out on to a wire rack.

Parsley, Chicken & Ham (Chicken roll) pâté


Lean, skinless chicken, cooked 225g

Lean ham (Chicken roll), trimmed 100g

Fresh parsley small bunch

Lime rind, grated 1tsp

Lime juice 2tbsp

Garlic clove, peeled 1

Low-fat natural fromage frais (unsweetened yogurt) 125ml/ ½ cup

Salt and pepper

Lime zest, to garnish 1tsp


Dice the chicken and ham (chicken roll) and place in a blender or food processor.

Add the parsley, lime rind and juice, and garlic to the chicken and ham (chicken roll), and process well until finely minced. Alternatively, finely chop the chicken, ham (chicken roll), parsley and garlic and place in a bowl. Mix gently with the lime rind and juice.

Transfer the mixture to a bowl and mix in the fromage frais (yogurt). Season with salt and pepper to taste, cover and leave to chill in the refrigerator for about 30 minutes.

Spicy Chick-pea Snack


Can of chick-peas (garbanzo beans) drained 1 (400g)

Medium potatoes 2

Medium onion 1

Tamarind paste 2tbsp

Water 6tbsp

Chilli powder 1tsp

Sugar 2tsp

Salt 1tsp

Fresh green chillies, chopped 2

Fresh coriander leaves


Place the chick-peas in a bowl.

Using a sharp knife, cut the potatoes into dice, Place the potatoes in a saucepan of water and boil until cooked through. Test by inserting the tip of a knife into the potatoes – they should feel soft and tender. Set the potatoes aside.

Using a sharp knife, finely chop the onion. Set aside until required.

Mix together the tamarind paste and water. Add the chilli powder, sugar and salt and mix again. Pour the mixture over the chick-peas. Add the onion and the diced potatoes, and stir to mix. Season to taste and add chilli and coriander to it. Transfer to a serving bowl.

Tuesday, January 01, 2008

Five-Spice duck with Spaghetti & courgette: 2


Fresh spaghetti 175gr or dried spaghetti 150gr

Courgettes 2 halved then cut into ribbons

Five spice powder 1tsp

Duck breasts 2

Red onion cut into fine wedges ½

Garlic cloves 2 finely diced

Fresh root ginger 2cm cut into thin strips

Medium red chilli 1 cut into thin strips

Spinach 200gr

Soy sauce 1tbsp

Juice of ½ lime


Pat the five spice powder over the duck breasts, then season with salt and pepper.

Heat a small non stick frying pan, add the duck breasts (fat side first) and cook for 10min, turning and cook for 3min then continue cooking in oven for 10min more (200’c). Remove the duck to a warmed plate to rest.

Bring a large pan of water to the boil, and then add salt and the spaghetti. Cook until the spaghetti is ready. Drain, reserved the cooking water.

Meanwhile, heat a wok, then add the oil from the duck. Add onion, then stir fry for 3minuntil starting to soften. Add garlic, ginger, chilli and courgette, stir fry for 3min, then add spinach with 2tbsp cold water and wilt down. Add soy sauce, turn the heat to low, then stir through the spaghetti. Squeeze over lime juice, season, then warmed spaghetti through.

Cut the duck breasts into thick diagonal slice. Divide spaghetti between 2 warmed bowls, top with duck and any juice, then serve.