Berry Custard Flan

It's now a standing joke on family meal night that where possible I like to add toffee sauce to everything. I mean I do make my own sauce and it is very tasty and everyone likes it, I just seem to try and pair it with everything ;)

So once again this dessert was paired with a lovely homemade toffee sauce. The beautiful thing about this dessert is that it looks so pretty and tastes very yummy, but requires very little skill or effort, which is very handy when you've been paying more attention to the main course :)

This is similar to a dessert I've already posted except I changed the cream to custard and chose berries instead of strawberries ....

Ingredients:
1 store bought flan case.
custard - I used birds custard powder and made it thicker than the instructions said but you could be fancy and make your own
your jam of choice
a selection of berries or your favourite seasonal fruit.

Method:
Cook the custard according to the instructions / your recipe.  Remember to make it thicker than usual as it will need to set and hold it's shape. Place in the fridge to set and cool. (roughly and hour).
Spread an even layer of jam on the flan case, this I like to call the moist maker like on friends with the turkey sandwich episode? anyone ? no, ok...
Now spread/pour on the cold custard and return to the fridge to set again, roughly half an hour or so.
Now your flan is ready to decorate s you wish. I used raspberries, blueberries and red currents but you can choose what you like.
Layer them on top of the custard and that is it!

TOFFEE SAUCE.
1 large knob butter
3 tablespoons soft dark brown sugar
1/2 pint double cream.
 Melt the butter in pan, add the sugar, gently stirring, and then add the cream. Do not over cook, but make sure the sugar is dissolved.  I serve my toffee sauce warm so it is runny as it goes thicker is cool.

 It's a little messy to dish up, but I think that was because my custard wasn't quite thick enough, so be careful not to make it too runny..

Lastly Alfred was being a little pain as I was photographing the dessert, cheeky little worm :)

Frozen chocolate banana's

I have a new food obsession, again....

These frozen chocolate banana's are too die for, honestly, I can't describe how delicious they are (providing you like chocolate and bananas?!)

I was inspired to make some after finding them on this blog 'Smile and wave' and I couldn't wait to give them a go :) Scott absolutely hates banana's so unfortunately these weren't to his taste, but if your a banana freak like me then I can guarantee you will think these are awesome! They are also dead easy to make (a little messy) and use a lot of the ingredients I used for my Dipped chocolate ice cream cones recipe!

What you will need:

Banana's (3-4 ripe ones)

lolly pop sticks/ cake pop sticks

200g milk, dark or white chocolate

nuts, sprinkles, m&m's, marshmallows, dessicated coconut etc

 Method:
Divide you banana's into three parts per banana, roughly 3 inches each.
Now insert your lolly pop stick about 3/4 of the way up each banana.
Lay your banana's on a sheet of baking tray paper, and freeze for 2-3 hours (or overnight).

Melt your chocolate ( I use the hot water and stove method) until fully melted. Set aside for a minute or too to almost cool. While waiting you can start chopping nuts , or making small  piles of toppings.

Now there are two ways for the next step, you can either dunk the bananas into the chocolate, and then into the toppings, or you can spoon the chocolate on and then sprinkle to toppings over that way. I have to say either way is quite messy, but I preferred spooning the chocolate on.

Now place back onto the baking tray paper and freeze for about 20 minutes, or until the chocolate has set. And that's it! 

 This picture makes me giggle, it reminds me of Stonehenge almost?!

 I prefer the chopped coconut and dark chocolate version :)

 Here is a sneak peak of the chopping board I used to add the toppings with - As you can see  I'm a messy cook, but these were well worth the spilt chocolate for!

Chocolate dipped ice cream cones

Once again family meal night has been around, and last night I made these pretty little cones for dessert! They are the perfect thing for a quick effortless pudding, for children or sunny days outside! Adding your own chocolate and toppings changes the store bought cones into a more personal pudding that can then pass as you 'making' the dessert ;)

We had them after our main meal which was roasted sausages, tomatoes, red onions and swede. My Grandma wasn't here this week as she was at a writing course in Swanick with her friend, so it was my parents Scott , Grandad and I.

 

Ingredients:

Ice cream cones - I would have preferred the thicker wafer cones, but our local supermarket only had these cheapies, but they were still lovely too (and only 15 calories each??!)

milk, white or dark chocolate. - I used milk but any variety would have worked well.

A large handful of nuts - I used Pistachio's and whole Almonds

chocolate or candy sprinkles

(Or any topping of your choice - marshmallows, dolly mixtures, seeds etc)

Method:

Melt you chocolate in your desired way, I always prefer to melt it over hot water, but the microwave works well too.

Chop your nuts and place them in piles on a chopping board or clean surface. I would advise you chop them quite well, as initially i tried to leave them quite large, but after trying to put them on the cone the heavier pieces fell off. 

Roll (or spoon) the chocolate onto the top of your cone, you could also add a little bit to the bottom of the cones (inside) like Cornetto's do, I always feel a little disappointed if their is no chocolate at the bottom of my cone, but this bit is up too you!

Get read a large try, or one that will fit in the fridge/freezer. 

Now for the fun bit - Roll your cone with the melted chocolate into your piles of goodies. For my last cone I used a mixture of everything, but the one that were either just pistachio, almonds or sprinkles looked better. 

Place them in the freezer or fridge for a few minutes after adding the toppings so that they set and the sprinkles don't fall off! - And that's it!! Now your ready to add ice cream, we had Cornish clotted cream ice cream which is so yummy. 

The only problem was carrying them too the table as they were all top heavy! But if everyone takes them as soon as they are ready then there shouldn't be a problem! :) 

  

Spagetti & meatballs with spinach

 Pasta is quite possibly the biggest life saver in most peoples kitchens! 

It can be delicious when cooked slowly with time and patience, or when whipped up quickly when your in need of something tasty FAST. 

My standard meal of choice when I'm really too busy to cook is spicy tomato and basil pasta (very simple and ready in 15 mins) but it can be adapted in so many ways to make it that little bit more interesting when you have a little more time.

Here I made spaghetti with the usual pasta sauce, but with the addition of meatballs and spinach (which was really yummy).

I usually make tea for my family and or Scott, but this night I was home alone, Scott was busy, my parents were out and I fancied a little feast for myself - so this is what I had...

Spaghetti & meatballs with spinach: ( Makes 2 servings)

Ingredients-

Handful of spinach

Spaghetti (enough for two people)

1 Tin chopped tomatoes

Meatballs (mine were from Lidl)

Salt and pepper

Chili flakes

handful basil leaves

Place the meatballs into a heavy based frying pan. I would usually add olive oil to my tomato and basil sauce, but there is enough fat from the meatballs so you don't need too here.

Fry/saute the meatballs until cooked (about 8-10 mins). Now add your tin of chopped tomatoes, salt and pepper, and chili flakes ( These are optional). Cook for another 4 - 5 mins or until some of the water from the tomatoes has evaporated, and then add your handful of spinach. Taste and check the seasoning, add your fresh basil leaves and that's it!!!  

I would usually have grated  Parmesan with my pasta, but if we don't have any I also like good old fashioned British cheddar! 

 I like to add a handful of spinach to most pasta/chili dishes as I also feel a little healthier when I see the vibrant green colour! It's an ingredient I always buy form the supermarket as I know I can always sneak it into things for the added iron without really noticing the flavour.

My standard tomato and basil recipe is even simpler :

Tin chopped tomatoes (or plum tomatoes)

olive oil

basil leaves

salt & pepper

Then you can add things like chili flakes, anchovies, olives, smoked paprika, left over chicken , anything that takes your fancy! This simple recipe is actually my life saver and always leaves me feeling like I've eaten well even though its so easy!

Happy pasta eating :)

Jazz up lunchtimes!

I love Hummus. I particuarly like Tesco's caramalised onion hummus, and went through a phase in Sixth form of eating a pot everyday with some cucumber and a stick of bread. Now I have it a lot less frequently as back in the day, but I have no started to try and make my own as a bit of an experimet. I waswatching river Cottage the other night and theres was an old version where Hugh Fearnley-Whittingstall was talking about how we should try to experiment more with our lunches instead of opting for the standard sandwhich! I totally agree with this and have always enjoyed a selction of odd and deliciosu good opposed to a sanwhich (Not that I don;t like sandwchiches, I do, they can just sometimes be a bit monotanous) .

Making your own hummus is dead easy and you can jazz it up by adding caramlised onions, roasted peppers, lemon, chives, you name it!

Recipe from River Cottage

 Ingredient's :  

1 400g tin chickpeas

2 1/2 tbsp lemon juice

1 clove garlic

1 tbsp tahini (i get mine form Morrisons)

70ml extra virgin olive oil

1tsp ceyene pepper

salt & pepper

In a bowl mix all the ingredients together except the seasoning then blitz to a puree in a food processor. Tip back into the mixing bowl, stir well and season. Spoon into a suitable hummus receptacle and serve with a good shot of extra virgin and an extra sprinkling of cayenne pepper.

Hummus can also be frozen so if you make too much you can always save it for another day :)

Caprese Salad

I've always been a lover of Italian food, and there's nothing that sums it up for me more than tomato, mozzarella and basil. This dish is THE simplest thing to make, but it's so delicious. Scott and I have been having it a lot recently ( a new food obsession) for dinner and as a starter for our main meals. 

 Ingredients;

1 Ball of buffalo Mozzarella

3-4 ripe room temperature tomato's

1 handful basil leaves

Extra virgin olive oil

salt & pepper

Cut your tomato's and mozzarella into thin slices, and lay them across a serving plate. Tear off some basil leaves and scatter over the top of the plate. Drizzle the salad with some good quality extra virgin olive oil, and a sprinkling of salt and pepper, an that is it! No fuss, but delicious and quick to make.

Enjoy :)

Quick and easy Raspberry tarts

I have been so busy with college work and the tearoom recently that Ive had to come up with a few quick recipes for meals and desserts that I could whip up quickly and that didn't involve too much time. This little tart is perfect and takes no time at all!

Ingredients:

All butter pastry cases (you could make them yourself, but for a quick dessert these are really good)

clotted cream or creme patisserie

a punnet of raspberries (or a fruit of your choice)

150g milk or white chocolate

1 tablespoon jam

1 dessert spoon of sugar

Melt your chocolate over a pan of hot water or in the microwave. I used milk chocolate because that's what we had in, but white chocolate usually goes with these types of tarts (but it's totally up to you which you pick). Spoon roughly 1-3 teaspoons of chocolate into each tart case.

For the creme -  I used clotted cream as Scott hates custard style fillings, but both work well. I loosened my cream with a little milk, and added a dessert spoon full of sugar to sweeten it a little. Spoon it over the tart until it's almost full.

Now add your fruit! I like raspberries best as they are my favourite fruit and they look quite symmetrical which looks good really. You could try strawberries, mixed fruits, or whatever you liked (that's the fun part).

This part is optional, but it adds a little shine to the tarts - Melt the jam with a tablespoon of water until melted. Gently spoon over the fruit to create a sort of glaze for your tart.

And that is all! They look like a lot of time and effort but really they're dead simple as you can see.I hope you enjoy :)