Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cake, dessert, fresh, fruit, fruits, rum, sherry, sponge, trifle | No Comments »
Make the custard (according to our basic recipe or the manufacturer’s). In a food mixer, whip half of the cream with the 1/3 cup of sugar and half without it, until it forms peaks. Mix the non-sugared cream into the custard. Heat the 35g sugar with the water until dissolved and let it cool completely. Add the rum and sherry. Cut the sponge cakes into cubes and toss them in a bowl with the alcoholic syrup. Assemble the trifle: in one big glass (or 6 small ones), layer half of everything: jelly, cake cubes, fruits, custard+cream mixture and repeat it until you reach the top. Finish with the sweetened whipped cream and drizzle the sliced roasted almonds over it.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, banana, bread, british, cake, chocolate, dessert, snack, walnut | No Comments »
Preheat the oven to 180C/350F. Butter and flour a loaf pan. Whisk the first 4 ingredients in a medium bowl to blend. Combine the chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat. Beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs, 1 at a time, and then the mashed bananas, lemon juice and vanilla extract. Beat in the flour mixture, just until combined. Spoon 1/3 of batter into the pan. Sprinkle with half the nut mixture. Spoon 1/3 of the batter over. Sprinkle with the remaining nut mixture then cover with remaining batter. Run a knife through the batter in a zigzag pattern. ;Bake the bread until a cocktail stick inserted into the centre comes out clean, about 1 hour 5 minutes. Turn out onto a rack and cool.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: banana, bananas, cake, chocolate, dessert, hungarian, know your onion, know your onions, knowyouronion, knowyouronions, walnut | No Comments »
Whisk the first 4 ingredients in a bowl to blend. Combine the chocolate and walnuts in a small bowl; add 1 tbsp of the flour mixture and toss to coat. Beat the butter until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs, 1 at a time. Beat in the mashed bananas, lemon juice and vanilla. Finally beat in the flour mixture, until just smooth. Spoon 1/3 of the batter into a buttered and floured loaf pan. Sprinkle with half of the nut mixture. Spoon over 1/3 of the batter. Sprinkle with the remaining nut mixture and cover with the remaining batter. Run a knife through the batter in a zigzag pattern. Bake until tester inserted into the centre comes out clean, about an hour 5 minutes. Turn out onto rack and cool.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: anglaise, bitter, cake, chocolate, cream, creme, custard, dessert, egg, eggs, french, know your onion, know your onions, knowyouronion, knowyouronions, pudding | No Comments »
Pudding:Beat the butter until light and fluffy. While still beating add the sugar, salt and cocoa. Beat in the egg yolks, one by one. Beat the egg whites until stiff and fold 1/3 of it into the chocolate mixture. When the batter is smooth, gently fold in the remaining whites. Transfer the mixture to a well-buttered ring mould and place it in a baking tray. Fill the tray with boiling water and bake for 45 minutes in a pre-heated 200C oven. Remove from the mould when warm.;Créme:Bring the milk to the boil. Beat the egg yolks with the sugar and flour. When the milk starts to bubble, pour it over the eggs, a little at a time. Don’t stop beating while pouring the milk. Transfer the mixture back to the pan and reduce to a very low heat, stirring constantly. The cream is ready when it thickens slightly (or reaches 85C). Créme anglaise is a very light cream, do not expect it to thicken like a custard.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: buttercream, cake, carrot, carrots, dessert, know your onion, know your onions, knowyouronion, knowyouronions, thai, walnut | No Comments »
Cake: Sieve together the flour, baking powder and soda, cinnamon and salt. Mix in the walnuts. Blend together the oil and sugar. Add the eggs, one by one, then the carrots and blend until smooth. Pour over the flour mixture and mix until smooth. Butter and flour a ring cake mould. Fill with the batter and bake in pre-heated oven at 200C for 45 min. until a toothpick comes out clean when inserted in cake centre.;Butter Cream: Beat butter until light and fluffy. Add egg yolks and beat again. When it starts getting foamy, add the vanilla, salt and then sugar, slowly. Beat until the sugar dissolves in the cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, bread, cake, crab, crumbs, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, starter, worcestershire | No Comments »
Chop and sauté the onion with 1 Tbsp of butter (or olive oil) medium high heat, until softened. Leave to cool. Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, mayonnaise, lemon juice, zest, the onion and the bread crushed into little pieces. Gently fold in the crabmeat. The mixture can be quite wet. Gently form the six cakes, first forming a ball, then flattening each to about 3 1/2 inches (9cm) across and 3/4 inches (2cm) thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the breadcrumbs. Set the crab cakes in a layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for 1 hour. Melt the remaining 3 Tbsp of butter (or olive oil) in a large non-stick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3-4 minutes on each side. Serve with tartar sauce or another of your choice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cake, chocolate, dessert, flourless, hazelnut, know your onion, know your onions, knowyouronion, knowyouronions, loaf | No Comments »
Butter a loaf tin well and pre-heat the oven to 180C. In the microwave, melt the butter and chocolate. Beat the sugar and butter until light and pale. Add the ground hazelnuts, chocolate and egg yolks. Mix well. Whisk the egg whites until stiff and gently fold them in to the batter, 1/3 first, then the rest. Fill the tin and bake for approx. 50 minutes, until a toothpick comes out clean when inserted in the centre of the cake. Wait for it to cool before removing from tin. Serve with ice-cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: cake, dumpling, fillet, fish, know your onion, know your onions, knowyouronion, knowyouronions, lime, nam, pla, prik, starter, thai, tod | No Comments »
Cut the fish in cubes and process it with the curry paste, cornflour, egg and fish sauce until the dough is thoroughly combined. Transfer it to a bowl. Zest the lime, cut the green beans into thin slices and mix both into the bowl. With wet hands, shape 2 Tbsp of the dough into flattish patties. Rest them in the freezer for about 10 minutes. Fry the cakes in a shallow frying pan in hot oil (180C/350F), about 2 min each side, until golden. Drain over paper towels. For the sauce, mix all the liquids with seeded and chopped chillies, and finely cut coriander (stems included).
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cake, dessert, fruit, know your onion, know your onions, knowyouronion, knowyouronions, plum, thai | No Comments »
Beat the butter and sugar until light and fluffy. Add the eggs, vanilla, almonds and flour and beat until just combined. Cut the plum round the stone and twist to separate both halves. Remove the stone. Put the two halves of each plum in individual ovenproof ramekins, as if building the whole plum again. Pour the batter around the plum and bake at 200C for 15 to 20 minutes, until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berry, cake, cheese, cheesecake, cracker, cream, crust, dessert, french, fruit, know your onion, know your onions, knowyouronion, knowyouronions, raspberry | No Comments »
Put the crackers in a plastic bag and bash them with a rolling pin to reduce them to fine crumbs. Mix with the melted butter and press in the bottom of a 25cm spring-form tin. Refrigerate. Pour the water over the gelatine and leave to hydrate for 5 minutes. Whip the cream to soft peaks. Mix the raspberry purée with the sugar and cream cheese. Melt the gelatine over a hot water bath (without boiling the water in the pan) and mix it into the raspberry mixture. Gently fold in the cream, a little at a time. Pour the mixture over the biscuit base and leave it to set for 4 hs in the fridge.
