Monday, 30 October 2017

Pumpkin Soup with Parmesan
·         50g butter
·         1 onion, chopped
·         About 1kg pumpkin or butternut squash, deseeded and cubed
·         2 garlic cloves, crushed
·         2 bay leaves
·         75ml white wine
·         900ml fresh stock, hot
·         15g Parmesan rind, plus thin slivers of Parmesan to garnish
·         2 tbsp double cream (optional)

·         Truffle oil, to serve
1.     Melt the butter in a large saucepan over a medium-low heat. Add the onion and pumpkin and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook, stirring, for a further 5 minutes.
2.     Add the wine, bubble for a few minutes, then add the stock and Parmesan rind. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft. Set aside to cool slightly, then remove and discard the bay leaves and rind.
3.     Purée the soup using a stick blender, or in batches in a blender, until really smooth. Return the pan to a medium-low heat (or transfer to a clean pan), and loosen the soup with a little water if it’s a little thick. Stir in the cream, if using, and season. Gently reheat until hot.
4.     Ladle the soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of Parmesan and drizzle with truffle oil, to serve.

--Recipe Taken from Delicious Magazine--

Wednesday, 25 October 2017

Chocolate Choux Buns
Choux pastry can be difficult to make, so follow this easy chocolate choux bun recipe to ensure success.
·         50 g (2oz) butter, cut into cubes
·         150 ml (1⁄4 pint) sparkling spring water
·         1 level tbsp golden caster sugar
·         65 g (21⁄2oz) plain flour, sifted on to a sheet of greaseproof paper
·         2 medium eggs, lightly beaten

·         284 ml carton double cream, whipped with 1tsp vanilla extract and 1 level tsp caster sugar

·         200 g (7oz) plain chocolate, melted with 75g (3oz) butter

1.    Melt the butter with the water and caster sugar in a heavy-based pan.
2.    Bring to the boil, turn off the heat and immediately tip in all the flour.
3.    Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan.
4.    Turn the ball into a bowl and cool for 15min. Preheat the oven to 220°C (190°C fan) mark 7.
5.    Gradually whisk in the eggs a little at a time until the mixture is shiny.
6.    Sprinkle water over a non-stick baking sheet. Put eight large spoonsful of the mixture on to the baking sheet.
7.    Bake for 30min until risen and golden brown. Turn off the oven.
8.    Pierce each bun. Leave in the oven for 10-15min. Cool on a wire rack.

9.    Halve buns and fill with cream. Top with warm melted chocolate.