Todays Menu
Roast Turkey Thighs with potatoes onions and Tomato
Sprouts,carrots and peas,
Fresh Fruit
Thursday 9 January 2014
This Months Chocolate Recipe
Mississippi Mud Pie
Ingredients
350 gr of chocolate digestive biscuits
85 gr of unsalted butter
Filling
250 gr of marshmallows
4tbsp of milk
350 gr of plain chocolate
2 tsp of instant coffee
430 ml of double cream
Decoration
25 gr of white chocolate
1 Base line a spring clip 8 ½ ‘’ tin
2 Crush the biscuits.
3 Melt the butter in a pan, add crumbs, and mix well,
4 Line the base and the sides of the tin with the crumbs.
5 Melt the marshmallows in the milk, set aside in a large
mixing bowl to cool.
6 Melt dark chocolate.
Dissolve the coffee in2 tbsp. of boiling water and leave to
cool.
7 Whip the cream to soft peaks.
8 Fold cooled chocolate and coffee into marshmallow mixture,
then fold in whipped cream.
9 Put mixtures on top of biscuit base, smooth surface with a
palette knife.
10 to decorate melt white chocolate and swirl over top of
pie.
Chill for 2-3 hours.
Wednesday 1 January 2014
Todays Menu
Lamb Mousaka
and a selection of fresh vegetables
Mince Tarts and cream
Method
I preheated the oven to 180 c Gas mark 6
I took one large Aubergine and cut it into cubes placed them in a bowl and sprinkled salt over them, set them aside for 2 hours, After which I rinsed them off and added them to the onion mixture.
I then took 25 gr of green Lentils and 25 gr of brown Lentils,and placed them in a saucepan of water and set them to boil then simmer till tender.
I then fried off one large sliced onion,aubergine in a little oil and added 2 cloves of garlic.I then added 400 gr of minced Lamb to the onion mixture and fried it till it was cooked.
I a jug I measured out 4 fld oz of Red Wine 2 tbsp of tomato puree and a tsp of ground cinnamon,this I added to the meat mixture and let it all simmer for 20 mins.
Whilst this was happening I made a white sauce out of 1 pint of milk,3 oz of butter and 3 oz of plain flour,to which I then added when cooled 2 eggs and 400 grams of cream cheese and some freshly grated nutmeg.
To assemble I placed the meat mixture into a oven proof dish,and then spread the sauce mixture over the top, finally I grated some Parmesan Cheese over the top of this and placed it in a preheated oven,and baked it off for 30 mins.
Lamb Mousaka
and a selection of fresh vegetables
Mince Tarts and cream
Method
I preheated the oven to 180 c Gas mark 6
I took one large Aubergine and cut it into cubes placed them in a bowl and sprinkled salt over them, set them aside for 2 hours, After which I rinsed them off and added them to the onion mixture.
I then took 25 gr of green Lentils and 25 gr of brown Lentils,and placed them in a saucepan of water and set them to boil then simmer till tender.
I then fried off one large sliced onion,aubergine in a little oil and added 2 cloves of garlic.I then added 400 gr of minced Lamb to the onion mixture and fried it till it was cooked.
I a jug I measured out 4 fld oz of Red Wine 2 tbsp of tomato puree and a tsp of ground cinnamon,this I added to the meat mixture and let it all simmer for 20 mins.
Whilst this was happening I made a white sauce out of 1 pint of milk,3 oz of butter and 3 oz of plain flour,to which I then added when cooled 2 eggs and 400 grams of cream cheese and some freshly grated nutmeg.
To assemble I placed the meat mixture into a oven proof dish,and then spread the sauce mixture over the top, finally I grated some Parmesan Cheese over the top of this and placed it in a preheated oven,and baked it off for 30 mins.
Sunday 29 December 2013
Friday 27 December 2013
Monday 23 December 2013
cooking
Today I started preparing the fish for the starter on Christmas Day,we have a selection of smoked Haddock Salmon Bassa fillets white Haddock and prawns.And I will be serving that with a Sauce Nantia. Shallots butter cream and white wine salt pepper and cayenne.Topped off with a pastry round.
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