These rich orange pots are are a perfect way to finish off a meal. You can make them in advance and warm them up for a few minutes before serving them with butter biscuits.
2 seville oranges
2 large eggs
140g castor sugar
Preheat the oven to 180oc.
Place the butter, sugar, orange rind and sieved eggs in a bain- marie (bowl over simmering water)and gently heat until the butter has melted. Add the orange juice, and pour into four shallow ramekin dishes.Place the dishes in a shallow roasting pan half filled with warm water in the middle of the oven and cook at 180c for 10-15 minutes until the custard is just set. Remove from the oven allow to cool slightly before serving with shortbread biscuits.
Everyone likes a little chocolate after dinner so I made these for some friends the other night. You can top the chocolate with anything you fancy-I find the freeze dried raspberries or mango work particularly well and to make them a little more fun I added some popping candy as well.
100g dark chocolate ( green and blacks works well)
Freeze dried mango/raspberries (available in most good supermarkets)
Popping candy (chocolate or plain from most good supermarkets)
Melt the chocolate in a bowl over simmering water. Remove from the heat and cool slightly, then working quite quickly before the chocolate sets to much. Take a teaspoon and pour a spoonful on some baking parchment of greaseproof paper and then using the back of the spoon spread the chocolate round to form a thin circle. Repeat till all the chocolate is used. Then sprinkle a little popping candy and mango over the top and chill in the fridge till set. The chocolates then can be peeled of the paper when required.
As the chocolate has not been ‘tempered” the chocolates must be kept in the fridge -but I’m sure they won’t last long!
1 onion chopped
4 sticks of celery finely sliced
1 clove garlic peeled and chopped
1 tin tomatoes
1 tomato chopped
1 large carrot chopped
20g porcini soaked in a cup of boiling water
100g chestnut mushrooms
60g Puy lentils
1 mashed potato and a little parmesan/cheddar for topping
Sweat the onion, celery and carrot in a little oil for 5-10 minutes till they start to soften are soften.
Add the garlic and fry gently for 2-3 minutes then add tomatoes, mushrooms, porcini water and Puy lentils. Simmer for 20-30 minutes until Puy lentils are almost soft (adding a little more water if necessary).
Sauté chestnut mushrooms and add to lentil mixture cook for 5 minutes then season with salt and pepper and a splash of soya sauce.
Place in a dish and top with mashed potatoes and cheese (optional) and bake in oven at 190oC till golden brown.