Saturday, 23 July 2011

Strawberries in cointreau

Preparation Time
5 minutes

Ingredients (serves 2)
250g (1 punnet) strawberries, washed, hulled, halved
2 tbs Cointreau liqueur
60g good-quality dark chocolate
3 tbs double thick cream

Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.

Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.

To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

Monday, 13 June 2011

Warm Goat's Cheese Salad

Warm Goat's Cheese Salad with Honey and Walnuts

Serves 4.

Goat cheese - 8 slices
Mixture of salad leaves
Balsamic dressing
Whole wheat bread - 8 slices
Honey - About 8 teaspoons
Salt and pepper
Olive Oil - About 8 teaspoons
1 handful walnuts, toasted in a hot oven for 5 minutes
Herbes de provence

1. Wash, dry and tear the lettuce and place on a plate.
2. Season with balsamic dressing, pepper and salt.
3. Slice the bread and put one table spoon of honey on each slice of bread.
4. Place the goats cheese on top, add olive oil and herbes de provence.
5. Place in a hot oven until the cheese starts to go brown.
6. Place the toasted bread on top of the lettuce. scatter walnuts and serve immediately.

.......bon appétit .....

Monday, 21 February 2011

Pain d’Epices

Pain d’Epices

Pain d’épices is my favourite afternoon snack when I feel the need for a slightly sweet treat.

Makes one 9-inch (23cm) loaf


2 cups flour
1/2 cup powdered almonds
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1 large egg, at room temperature
100 mls milk
1 cup (340g) honey
1 tablespoon finely-grated orange zest

1. Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf pan, dust it with flour, then tap out any excess.

2. Sift together the flour, baking powder, the ground spices and salt in a bowl.
3. Warm the milk and honey in a small saucepan.

4. Add the egg to the milk and honey mixture, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.

5. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal.

6. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely before slicing.

Storage: Pain d’épices can be wrapped in plastic and stored for at least a week, during which time the flavors will meld and it’ll get denser. It can also be frozen for a few months.