INGREDIENTS (makes 8 servings, for more just make 2...)
500 ml double cream
3 eggs, separated
125 g caster sugar
3 Crunchie bars, bashed coarsely with a rolling pin
DIRECTIONS
Line 2 500ml loaf tins with cling film and refrigerate.
Whip the double cream in a mixing bowl just until thick.
Separate the eggs into a second and third mixing bowl.
Add the caster sugar to the egg yolks and beat with a whisk until fluffy and pale yellow.
Whisk the egg whites until stiff.
Fold the egg yolk mixture into the stiff egg whites, add the whipped cream, and mix very gently.
Sprinkle an even layer of the Crunchie bits on the bottom of both tins.
Top with a layer of the creamy mixture. Repeat with alternating layers until you’ve used up the ingredients. Cover and place in the freezer for at least 3 hours.
To serve, turn semifreddo out onto a serving plate, peel off the plastic wrap, and let stand 5 minutes to soften slightly.
Cut into thick slices and enjoy. You could pour a sauce or fruit coulis over, but I don’t think it needs anything else really!
Project Food Blog
Sherry Tortoni
INGREDIENTS (serves 8, if you need more just make 2!)
115g unsalted butter
6 eggs, separated:- yolks beaten and whites whisked till stiff
225 g caster sugar
220g macaroon or ratafia biscuit crumbs
60 ml (2 fl oz) Marsala or sweet sherry, plus 1 glass for the cook
DIRECTIONS
Cream the butter and sugar together.
Add egg yolks, beat until fluffy.
Add sherry and mix together.
Beat egg whites until stiff, then fold into mixture. Drink the remaining glass of sherry, you deserve it!
Place a layer of the biscuit crumbs onto a sheet of grease proof paper in the base of a shallow dish.
Then spoon in a layer of the tortoni mixture.
Continue layering, and finish with a final layer of biscuit crumbs.
Cover with cling film and then freeze overnight.
Remove from freezer 15 minutes before serving, and turn onto a serving dish (remove paper!)
115g unsalted butter
6 eggs, separated:- yolks beaten and whites whisked till stiff
225 g caster sugar
220g macaroon or ratafia biscuit crumbs
60 ml (2 fl oz) Marsala or sweet sherry, plus 1 glass for the cook
DIRECTIONS
Cream the butter and sugar together.
Add egg yolks, beat until fluffy.
Add sherry and mix together.
Beat egg whites until stiff, then fold into mixture. Drink the remaining glass of sherry, you deserve it!
Place a layer of the biscuit crumbs onto a sheet of grease proof paper in the base of a shallow dish.
Then spoon in a layer of the tortoni mixture.
Continue layering, and finish with a final layer of biscuit crumbs.
Cover with cling film and then freeze overnight.
Remove from freezer 15 minutes before serving, and turn onto a serving dish (remove paper!)
Quick Hollandaise Sauce
INGREDIENTS (Enough for 20 Benedicts)
4 large eggs, separated
1 ½ to 2 dessertspoons lemon juice
1 ½ to 2 dessertspoons white wine vinegar
220g butter
salt and freshly milled black pepper
DIRECTIONS
Put the egg yolks in a small bowl and season them with a pinch of salt and freshly milled black pepper.
Then place them in a blender and blend them thoroughly for about a minute.
After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to simmer.
Turn the blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the blender off.
Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, turn the blender on again and pour in the butter in a thin, slow, steady trickle; the slower you add it the better.
TIP: Use a jug warmed with hot water rather than pouring straight from pan. Dry the jug before adding the butter though!
When all the butter has been mixed in, wipe around the sides of the blender with a spatula, and then give it one more quick burst in blender. You should end up with a smooth, thick, buttery mixture.
In a grease-free bowl, whisk the egg whites to soft peaks, fold them into the sauce – and that’s it!
Transfer the sauce to a small plastic freezer box, with enough space to leave about 2 in (5 cm) at the top so you can stir the sauce easily when you reheat it. Transfer to the freezer until you are ready to use!
4 large eggs, separated
1 ½ to 2 dessertspoons lemon juice
1 ½ to 2 dessertspoons white wine vinegar
220g butter
salt and freshly milled black pepper
DIRECTIONS
Put the egg yolks in a small bowl and season them with a pinch of salt and freshly milled black pepper.
Then place them in a blender and blend them thoroughly for about a minute.
After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to simmer.
Turn the blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the blender off.
Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, turn the blender on again and pour in the butter in a thin, slow, steady trickle; the slower you add it the better.
TIP: Use a jug warmed with hot water rather than pouring straight from pan. Dry the jug before adding the butter though!
When all the butter has been mixed in, wipe around the sides of the blender with a spatula, and then give it one more quick burst in blender. You should end up with a smooth, thick, buttery mixture.
In a grease-free bowl, whisk the egg whites to soft peaks, fold them into the sauce – and that’s it!
Transfer the sauce to a small plastic freezer box, with enough space to leave about 2 in (5 cm) at the top so you can stir the sauce easily when you reheat it. Transfer to the freezer until you are ready to use!
A Perfectly Poached Egg
4 free-range eggs
1tbsp vinegar
Bring a large, wide saucepan of water to a rolling boil and add the vinegar. The vinegar helps the egg white set. Reduce the heat, and create a vortex in the pan by stirring the water quite quickly. Break each egg into a cup and slide them into the water.
Cover immediately and leave for three to four minutes or until the whites are firm and the yolks still look a touch runny.
Carefully remove each egg with a slotted spoon and drain on a paper towel. Trim the egg whites of any ragged edges and serve.
If you are doing large numbers, get a friend to help! Mike and I did 20 eggs for Andy’s 40th birthday breakfast, and assembled them into Eggs Benedict without too much trouble!
1tbsp vinegar
Bring a large, wide saucepan of water to a rolling boil and add the vinegar. The vinegar helps the egg white set. Reduce the heat, and create a vortex in the pan by stirring the water quite quickly. Break each egg into a cup and slide them into the water.
Cover immediately and leave for three to four minutes or until the whites are firm and the yolks still look a touch runny.
Carefully remove each egg with a slotted spoon and drain on a paper towel. Trim the egg whites of any ragged edges and serve.
If you are doing large numbers, get a friend to help! Mike and I did 20 eggs for Andy’s 40th birthday breakfast, and assembled them into Eggs Benedict without too much trouble!
Chili Jam
INGREDIENTS
8 red peppers , deseeded and roughly chopped
8 red chillies , roughly chopped, either seeded or deseeded, up to you!
small piece fresh root ginger , peeled and roughly chopped
8 garlic cloves , peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar or sherry vinegar
DIRECTIONS
Put the peppers, chillies, ginger and garlic into a food processor, then blitz until very finely chopped. Transfer to a heavy pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any ‘stuff’ that comes to the surface, then turn the heat down to a simmer and cook for about 45 to 50 minutess, stirring occasionally.
Once the jam is becoming sticky, continue cooking for 10-15 minutes more. Keep stirring so it doesn't stick or worse, burn. Cool slightly, transfer to sterilised jars, then leave to cool completely. This keeps for 2 to 3 months in a cool, dark cupboard - refrigerate once opened. It's so tasty you won't need to worry about how long it'll keep for though!
(IKEA sell really nice French style preserve jars quite cheaply.)
8 red peppers , deseeded and roughly chopped
8 red chillies , roughly chopped, either seeded or deseeded, up to you!
small piece fresh root ginger , peeled and roughly chopped
8 garlic cloves , peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar or sherry vinegar
DIRECTIONS
Put the peppers, chillies, ginger and garlic into a food processor, then blitz until very finely chopped. Transfer to a heavy pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any ‘stuff’ that comes to the surface, then turn the heat down to a simmer and cook for about 45 to 50 minutess, stirring occasionally.
Once the jam is becoming sticky, continue cooking for 10-15 minutes more. Keep stirring so it doesn't stick or worse, burn. Cool slightly, transfer to sterilised jars, then leave to cool completely. This keeps for 2 to 3 months in a cool, dark cupboard - refrigerate once opened. It's so tasty you won't need to worry about how long it'll keep for though!
(IKEA sell really nice French style preserve jars quite cheaply.)
Mexican Fiesta
To Drink
Kath’s Margaritas
Mexican Beer
Easy Chili
Served with
Rice, Tacos, Tortillas, Nachos
Tomato Salsa
Grated Cheese
Sour Cream
Guacamole
Jalapeño peppers
Green salad
More Margaritas!!
Kath’s Margaritas
Mexican Beer
Easy Chili
Served with
Rice, Tacos, Tortillas, Nachos
Tomato Salsa
Grated Cheese
Sour Cream
Guacamole
Jalapeño peppers
Green salad
More Margaritas!!
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