OMG! So very excited as I am going to make some ice cream tomorrow. I haven't made it in awhile and it is coming up to Christmas. I think I'll do Honeycomb ice cream and make the honeycomb too. If not, it will be cardamon. Any preferences?
Come back tomorrow for a full step-by-step recipe with pics.
Love
J x
Wednesday 15 December 2010
Champagne Sorbet
Now, hands up if you love champagne? The lovely bubbles that dance on your tongue and disappear down you throat, leaving a beautiful, lingering biscuity taste in your mouth. Mmmmmm.
Well, for all the champagne lovers out there, I have a great Champagne Sorbet recipe that you will adore, and using my special sorbet trick (which means you don't need to stir it every hour!), you'll have this made in no time.
Check out the recipe at www.squidoo.com/champagne-sorbet
Enjoy!
Love
J x
Well, for all the champagne lovers out there, I have a great Champagne Sorbet recipe that you will adore, and using my special sorbet trick (which means you don't need to stir it every hour!), you'll have this made in no time.
Check out the recipe at www.squidoo.com/champagne-sorbet
Enjoy!
Love
J x
Simple & delicious Basil Sorbet
For some reason, I have been super organized with my Christmas shopping this year and did it all online in November. Now all my attention is going on food preparation for the big day (and surrounding days!). I make this basil sorbet a lot, and it's the perfect thing to serve as a dessert on Christmas Eve or Boxing Day as it's light, low-cal and fat-free. It's also the dish that got be through to UK Masterchef. I hope you enjoy it.
Just click on my squidoo link for the recipe
www.squidoo.com/basilsorbet
Enjoy
Just click on my squidoo link for the recipe
www.squidoo.com/basilsorbet
Enjoy
Monday 13 December 2010
The Best Chocolate Brownies in the World
These really are the easiest and best chocolate brownies in the world. Having tried several recipes, for me this is the one that gives you the perfect combination of crispy on the outside and fudgy on the inside.
Time: Under 1 hour
Servings: 15 brownies
Stuff you'll need:
2oz dark chocolate (70% cocoa)
40z butter
8oz granulated sugar
2 eggs, beaten
2oz plain flour
1 tsp baking powder
4oz nuts (brazil, hazelnut, pecan or walnut all work well)
How to make the brownies:
- Heat oven to 180 C/ 350 F/ Gas 4. Grease and line a 10"x 7" x 1 1/2" baking tin.
- Melt the butter and chocolate in a pyrex bowl over hot water (bain marie). Be careful to ensure that the water doesn't touch the bottom of the bowl, or your chocolate will burn and turn a funny texture.
- When the butter and chocolate have melted and the mixture is glossy, take off the heat and stir in the sugar. The mix will look grain and this is just perfect!
- Add the beaten eggs and incorporate thoroughly. The mix will start to become gloopy, but don't panic as that is exactly what you want.
- Sift flour and baking powder into the chocolate mixture and stir until all mixed in.
- Finally, add chopped nuts and using a spatula, scrape into prepared tin.
- Shake to get the batter in the corners and pop into the oven. Cook for 25 mins. You know the brownies are ready when they are firm to the touch (you'll see them rise and then fall during cooking).
TOP TIP
To cool the brownies quickly, pop in the freezer for 20-30 minutes straight from the oven. You can store them at room temperature, but personally I prefer to refrigerate them as they become extra fudgy. Yum.
If you want to see this recipe in pictures go to www.squidoo.com/how-to-make-chocolate-brownies
Let me know how you get on.
Love
J x
Time: Under 1 hour
Servings: 15 brownies
Stuff you'll need:
2oz dark chocolate (70% cocoa)
40z butter
8oz granulated sugar
2 eggs, beaten
2oz plain flour
1 tsp baking powder
4oz nuts (brazil, hazelnut, pecan or walnut all work well)
How to make the brownies:
- Heat oven to 180 C/ 350 F/ Gas 4. Grease and line a 10"x 7" x 1 1/2" baking tin.
- Melt the butter and chocolate in a pyrex bowl over hot water (bain marie). Be careful to ensure that the water doesn't touch the bottom of the bowl, or your chocolate will burn and turn a funny texture.
- When the butter and chocolate have melted and the mixture is glossy, take off the heat and stir in the sugar. The mix will look grain and this is just perfect!
- Add the beaten eggs and incorporate thoroughly. The mix will start to become gloopy, but don't panic as that is exactly what you want.
- Sift flour and baking powder into the chocolate mixture and stir until all mixed in.
- Finally, add chopped nuts and using a spatula, scrape into prepared tin.
- Shake to get the batter in the corners and pop into the oven. Cook for 25 mins. You know the brownies are ready when they are firm to the touch (you'll see them rise and then fall during cooking).
TOP TIP
To cool the brownies quickly, pop in the freezer for 20-30 minutes straight from the oven. You can store them at room temperature, but personally I prefer to refrigerate them as they become extra fudgy. Yum.
If you want to see this recipe in pictures go to www.squidoo.com/how-to-make-chocolate-brownies
Let me know how you get on.
Love
J x
The First Supper
Hello! This is my very first post on my brand-spanking new blog. *Cue champagne corks popping*.
I am a bit of a manic obsessive when it comes to cooking, and thus tend to spend all my free time trying out recipes. 'What is the benefit for me?' I hear you cry. Well, I promise to only publish or provide links to recipes that I have personally tried and deem to be successful. A lot of my recipes come from a sacred place - my mum's recipe book. The battered but loved red book contains recipes that have been lovingly collected over the years. From the Women's Institute to Weight Watchers to my fabulous great Aunties, they are all there, handwritten on yellowing pages.
So my friends, what I give to you is years of culinary history combined with hundreds of kitchen hours and some of the best recipes you'll ever follow.
Love
J x
I am a bit of a manic obsessive when it comes to cooking, and thus tend to spend all my free time trying out recipes. 'What is the benefit for me?' I hear you cry. Well, I promise to only publish or provide links to recipes that I have personally tried and deem to be successful. A lot of my recipes come from a sacred place - my mum's recipe book. The battered but loved red book contains recipes that have been lovingly collected over the years. From the Women's Institute to Weight Watchers to my fabulous great Aunties, they are all there, handwritten on yellowing pages.
So my friends, what I give to you is years of culinary history combined with hundreds of kitchen hours and some of the best recipes you'll ever follow.
Love
J x
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