Tuesday, 19 April 2011

Chocolate and Ginger Cookies









Chocolate and Ginger Cookies
adapted from Rachel Allen's recipe

5 oz flour
1 oz rice flour
4 1/2 oz butter, softened
2 oz light brown soft sugar
5 oz crystallised ginger, finely chopped
4 oz dark chocolate, chopped





Preheat oven to 180C.

Place the flours, butter, sugar, chocolate and ginger in a food processor and whiz to combine.

Roll the dough into balls the size of large cherry tomatoes and place on a baking tray.

Using your thumb, flatten each one slightly and cook in the preheated oven for 8-12 minutes or until golden and firm. Remove carefully and cool on wire rack.







Sunday, 17 April 2011

Pear Almond Cake




Pear Almond Cake
recipe from Hugh Fearnley-Whittingstall

175g unsalted butter, softened
125g caster sugar, plus 1 tbsp
3 pears, peeled, cored and quartered
2 eggs
75g ground almonds
75g flour
1 tsp baking powder




Preheat the oven to 170C. Grease a 9 inch springform cake tin and line the base with baking parchment.

Put a saucepan over a medium heat and add 25g of the butter.
When it's sizzling, add a tablespoon of sugar and stir until it dissolves.
Add the pear quarters and fry in the buttery caramel for five to 10 minutes, until they start to brown and soften.
Put to one side to cool a little.




Put the remaining butter and sugar in a mixing bowl and cream together until light and fluffy.
Beat in the two eggs, one at a time.
Add the ground almonds, then sift in the flour and baking powder, and fold in gently. Scrape the mixture into the prepared tin.
Arrange the pieces of pear on top of the cake.
Bake for about 45 minutes, or until a knife pushed into the centre comes out clean.









Wednesday, 13 April 2011

Thai-style Curry with Egg Noodles



 





Thai-style Curry with Egg Noodles
2 shallots
1 stalk lemongrass
3-4 tsp red Thai curry paste
4 boneless and skinless chicken breasts, cut into bite-size pieces
1 tbsp fish sauce
2 tsp palm sugar
4 freeze-dried kaffir lime leaves
400ml can coconut milk
1 cup chicken stock
1 tbsp tamarind paste

Garnishing:
fresh coriander
fresh mint leaves
1 large sweet onion, thinly sliced
pineapple, sliced
3 hard-boiled eggs, quartered
lime


Peel shallots and slice thinly. Bruise the lemongrass.

Heat a little oil in a large saucepan. Add the shallots. Fry for 3-5 minutes, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
Add chicken pieces and stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves, chicken stock and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 minutess until the chicken is cooked.
Serve with egg noodles and the garnishing.