• About

Everyday Fabulous Food

~ Fantastic recipes to spice up your day!

Everyday Fabulous Food

Category Archives: Puddings

Strawberries dipped in chocolate

24 Tuesday Jun 2014

Posted by ChefandDaughter in Puddings

≈ Leave a comment

Tags

dark chocolate, milk chocolate, Strawberries, Summer, white chocolate, Wimbledon

You know when the English summer is at its peak when Wimbledon is on TV and  the strawberries and Pimms are flowing! The strawberries have been particularly juicy this year and what could be more decadent  than sitting on the sofa, watching the tennis whilst eating a large bowl of strawberries dipped in chocolate…

Image

Take a punnet of strawberries and wash and place on a tea towel to dry.

Break up a 100g bar of chocolate (white,milk or dark depending on what you fancy) into a  small bowl and place over a bowl of simmering water to melt. Do not stir otherwise the chocolate will go grainy. When the chocolate has melted remove the bowl from the heat and dip the strawberries in the chocolate then place on some greaseproof paper on a tray and pop them in the fridge to set.

Image

 

White chocolate strawberries above  and Tasha’s milk and dark strawberries below.

 

Image

After they have set carefully peel the strawberries off the paper and place on a plate. They won’t last long before someone gobbles them up!

Image

Advertisements

Macaroon madness!

11 Wednesday Jun 2014

Posted by ChefandDaughter in Canapes and Light Bites, Puddings

≈ Leave a comment

Tags

beetroot, black sesame seeds, chives, cream cheese, horseradish, macaroons, savoury

We had a lot of fun experimenting with macaroons this week. After one or two mishaps we finally cracked it!

Not having a particularly sweet tooth myself I decided to experiment with some savoury..ish macaroons. By switching the almond: sugar ratio the end results were amazing : not too sweet but still lovely and squidgey in the middle.

photo

I filled the black sesame macaroons with a cream cheese and chive filling which paired very well with the dusky flavour of the black sesame seeds.

IMG_8159

Then I made some beetroot ones which Tasha filled with a light horseradish cream . They went down a treat at the party!

IMG_8218

 

 

Banana and Pecan Cake

06 Thursday Mar 2014

Posted by ChefandDaughter in Puddings

≈ Leave a comment

Tags

Banana, Pecan

Had an abundance of bananas so I made this banana and pecan cake which turned out to be quite a showstopper!

Image

4-5     ripe bananas

200g  castor sugar

400g   plain flour

4         eggs beaten

1tsp     bicarbonate of soda

4tsp    baking powder

250g   melted butter

200g   pecan halves

A little apricot jam for glazing

Preheat the oven to 175oc.

Grease a 12″ loose bottomed cake tin with a little butter and lightly dust with flour.

Mash the bananas with the castor sugar and pour in the melted butter. Add the beaten eggs and sift in the flours and raising agents. Mix well and pour in the prepared tin.

Bake in the middle of the oven at for 40-50 minutes. The cake is cooked when skewer comes out clean. (if the cake is browning too quickly lightly cover with foil).When cooked remove from the oven and leave to cool.

When cool remove the cake from the tin and place on a serving plate and glaze with a little melted apricot jam and arrange the pecans on top and glaze with a little more jam. serve with a nice cup of tea!.

Pain Perdu with Sticky Apples

13 Wednesday Nov 2013

Posted by ChefandDaughter in Pain perdu with sticky apples, Puddings

≈ 1 Comment

Tags

brioche, castor sugar, dessert apples, panettone, sticky apples

Was really chilly this morning so fancied something to kick start the day with.As breakfasts go this really fits the bill, rather like being wrapped in a duvet of deliciousness!A great treat for weekends.P1050690

 

6/8 slices of white bread (preferably slightly stale)

125g chilled butter cut into small cubes

120g sugar

100g nuts (i.e. almonds,hazelnuts,walnuts or pecans)

Using a food processor whizz together  bread till they form crumbs. Add the  chilled butter,sugar and nuts and blitz again till they are mixed well then set aside.

To make the apple crumble

Take a shallow dish (about 30cm x 18cm or

Peel,core and chop 6 dessert  apples into small pieces and place in a the shallow dish.Sprinkle over 2 tablespoons of sugar and then top with the crumble mixture. Bake in a preheated oven at 180oc for 25 -30 minutes until the top is golden brown. Remove from the oven and serve with  salted caramel sauce and ice cream.

The apple crumble will keep well for 3-4 days. just reheat it in oven .The sauce will keep for at least a week in the fridge and is totally yummy poured over ice cream.

 Serves 6-8

 

 

Apple and nut crumble with salted caramel sauce.

21 Monday Oct 2013

Posted by ChefandDaughter in Apple and nut crumble, Puddings

≈ 2 Comments

Tags

almonds, Apples, crumble, hazelnuts, pecans, salted caramel., walnuts

 

P1050666

My french mother in law first gave me this recipe for apple crumble over twenty years ago. she used breadcrumbs instead of the traditional English method of flour butter and sugar. The breadcrumbs give the crumble a much lighter and crunchier topping. AlsoI have added nuts and a salted caramel sauce to make this a truly scrumptious pudding.

6/8 slices of white bread (preferably slightly stale)

125g chilled butter cut into small cubes

120g sugar

100g nuts (i.e. almonds,hazelnuts,walnuts or pecans)

Using a food processor whizz together  bread till they form crumbs. Add the  chilled butter,sugar and nuts and blitz again till they are mixed well then set aside.

To make the apple crumble

Take a shallow dish (about 30cm x 18cm ).Peel,core and chop 6 dessert  apples into small pieces and place in a the shallow dish.Sprinkle over 2 tablespoons of sugar and then top with the crumble mixture. Bake in a preheated oven at 180oc for 25 -30 minutes until the top is golden brown. Remove from the oven and serve with the salted caramel sauce and ice cream.

The apple crumble will keep well for 3-4 days. just reheat it in oven .The sauce will keep for at least a week in the fridge and is totally yummy poured over ice cream.

Serves 6-8

Salted Caramel sauce

80g  butter                                                                                                                                    100ml double cream                                                                                                                 125g dark brown sugar                                                                                                                        A large pinch of sea salt

Heat the butter, cream and sugar. Bring to the boil and cook for 3-4 minutes until the sugar has dissolved and the sauce has thickened slightly (it want to coat the back of a spoon). Add the salt and keep warm.

The sauce will keep for at least a week in the fridge and is totally yummy poured over ice cream.

 

 

 

 

Celebration cupcakes

15 Saturday Jun 2013

Posted by ChefandDaughter in Cupcakes, Puddings, Special Events

≈ 2 Comments

Tags

cupcakes, Delicious, frosting, hearts, Red, Red velvet cupcakes, velvet

My daughter Tasha had her first exhibition at uni and had to put on a show. Being students it had to be something sweet washed down with plenty of alcohol so cupcakes and vino were requested. Of course the cupcakes had to be red velvet or a variation of.

Image

I tried out several recipes- most of which seemed to contain mainly sugar and red food colouring (I found them totally revolting and seemed to me something like the devil may have whipped up… although to be fair I haven’t got much of a sweet tooth!) After several attempts I opted for a light chocolate sponge recipe laced with cochineal topped with a classic cream cheese icing. then I went overboard with the decoration.

The cakes were a huge success and quite a lot were wolfed down by the students before the public arrived. It just goes to show that you cant go far wrong with students when free food is around!

Image

Image

Check out EFF on Facebook!

Check out EFF on Facebook!

Recent Posts

  • Christmas Florentine
  • The ultimate gluten free banana cake recipe
  • Prawn laksa with sugar snap peas and tomato
  • Pomegranate mint and lemon vebena salad
  • Crab and cucumber salad

Archives

  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • January 2013
  • October 2012
  • August 2012
  • July 2012

Categories

  • 5 a day
  • almond salad
  • Apple and nut crumble
  • Asparagus and leek risotto
  • Barbecue Feast
  • black cod
  • Blood orange sorbet
  • blue and white Indian rocket salad
  • Blueberry Jam
  • Blueberry Muffins
  • Brunch
  • Burgundy
  • Canapes and Light Bites
  • Chocolate and caramel nuts
  • Christmas florentine recipe
  • Classic Pad Thai
  • coconut and cauliflower soup tandoori chicken and mango relish
  • crab and cucumber salad
  • Cupcakes
  • Dinner
  • Fish
  • Gluten free banana cake recipe
  • Langoustines
  • Leftover Lamb revitalised
  • Lunch
  • Maks salad
  • mango and roquefort sale with avocado walnut and kale
  • mint and lemon verbena salad
  • Pain perdu with sticky apples
  • Pan fried duck breasts with sticky figs
  • pannacotta wobbles
  • Pasta
  • Popping candy chocolates
  • Puddings
  • Pumpkin and spinach soup
  • Radishes and walnut salad
  • Raspberry martinis
  • Ricciarelli biscuits and cherry blossom
  • Roast pork
  • Rocket and parmesan salad with courgette spaghetti
  • salads
  • sausages and Pecorino
  • Seville orange pots
  • simple supper for one
  • Soups
  • Special Events
  • Spinach and cheese soufflé
  • Steak
  • Steak and Saute Potatoes
  • Sticky roast vegetables and fennel salad
  • Stir fried summer veggies with black bean sauce
  • Stir fry chicken
  • Summer truffles
  • Super skinny salad
  • Sushi
  • Tasty Shepherds pie with a twist
  • Terrine
  • Thai Prawn noodles
  • Tuna with a twist
  • Uncategorized
  • zucchini fritti

Meta

  • Register
  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.com
Advertisements

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy