Category: Desserts

Gooey Chocolate Chilli brownie’s with cranberries

October 12, 2015




  At teatime or in the evening when it begins to get chilly, this is great to have with a cup of Coffee or tea. It gives you a real tingle inside after having one.

  I have been making this Chocolate chilli brownie recipe for years now, sometimes I drizzle white chocolate on top, add pistachios or you can even change the cranberries to dried cherries. However Ive decided to use cranberries as we only seem to see them in December but in actual fact they go perfect along side the chocolate and chilli.
This is such a super, easy, sweet treat to serve whatever the occasion. It will go great after Hot dogs, or an autumnal one pot wonder. They are even fantastic to give as a gift.

  You can serve this with double cream, ice cream or to be even more decadent and naughty, I would add some booze such as Pedro Ximenez sherry.


  I also made these for my regular cooking slot on BBC Radio Leicester a couple of weeks ago so if you click on the clip here, you can hear me making them for Ben Jackson and how much he liked them! 



Gooey Chocolate chilli brownie’s with cranberries:






Ingredients:


(Serves 8 Brownies in a tin roughly as mine was 28cmx18cm )

–  100g Dark Chocolate ( at least 60,70 % cocoa solids ) 
–  88g unsalted butter
–  163g Caster sugar
–  2 eggs
–  65g plain flour
–  50g dried cranberries
–  1/4-1/2 tsp of Ground hot chilli powder (depending how hot you want it! )I use Spice Kitchen spices
–  1/4-1/2 tsp of fresh chopped red chilli ( depending how hot you want it! )




Method:

*  Grease a tin of your choice and line with parchment paper

*  Preheat oven to 160-170c

*  Melt chocolate and butter in a heatproof bowl over a pan of simmering water

*  In a separate bowl whisk eggs and sugar together and then sift in flour and fold in

*  Place that mixture into the melted chocolate and butter and mix with a spatular, add in cranberries

*  place mixture into your baking tray and pop into the oven for about 40 minutes

*  Allow to cool on a tray until you cut into squares

*  Serve with a nice cup of hot drink, double cream or Ice cream. If you want to be even more naughty, pour over some booze such as Pedro Ximenez sherry.
















Spiced blackberry & blueberry oaty, nutty, crumble

September 24, 2015
Yesterday was the autumn equinox, so I felt that this recipe was perfect to share with you on this day as the evenings draw colder and darker.
 I actually came up with this recipe about 3-4 weeks ago, when the Blackberries were in abundance and so were Blueberries. However my little blueberry bush is still going strong now.
 Below is what I wrote in my column, however I feel the words still fit the bill today, what do you think? 


  
 Blackberries in Woodland.


  
Beyond the garden, the hedgerows are thick with their summer growth: Rose-hips are bright jewel red, Sloes are covering the rows with a blanket of dark purple and  blackberries are big and juicy this year so it seems autumn is already proving a great season for produce and I have had an amazing haul so far.
  So, with the fact that I lit the fire and wore a jumper for the first time last week,  I was craving something I always eat when autumn comes around; the humble crumble. 
   One fruit that is just still around also are blueberries which for this dish I have picked from my little bush in my garden. Using both fruits together in this recipe gives it a sweet and sour flavour and work amazing together with the oaty, nut topping.
  If the weather proves me wrong and turns warm, instead of serving this with custard, serve with a vanilla ice cream.




Spiced Blackberry & Blueberry oaty nutty crumble:



Ingredients:
(serves 4-6 people) approximately 
fruit mix:
(depending on how big your dish is)
  • 250-300g Blackberries rinsed and drained 
  • 150g Blueberries
  •   2 tbsp Caster sugar
  •   a few small knobs of unsalted butter  
Crumble topping:
  •   100g Plain flour
  •   100g Caster sugar less if you don’t like it too sweet
  •   approximately 75g Unsalted butter 
  •   100g Jumbo rolled oats
  •   a good handful Whole almonds sliced/chopped yourself
  •   1 tsp ground cassia/ cinnamon  (I used Spice Kitchen) 
  •   1 tsp ground Nutmeg or grated

N.B: If you have any crumble topping leftover, no fear, pop in a freezer bag and freeze for another day.
 Also, I have tried this recipe using “Stork” margarine and a Soya spread and both works aswell.






Method:
  •   Preheat oven to 180c 
  •   In an oven proof dish place your blackberries and your blueberries and even out. Cover with Caster sugar and the butter, set aside.
  •   Meanwhile, in a mixing bowl place in your flour and rub in the butter with your fingertips to resemble breadcrumbs.
  •   Stir in the oats, cinnamon and sugar.
  •   Sprinkle the crumble topping over your fruit mix and pat down gently evenly.
  •   pop the dish onto a flat baking tray as the mixture could overflow. Pop into the oven for 20 minutes.
  • After 20 minutes, take out and sprinkle the almonds on top and pop back into the oven for a further 10 minutes or until starting to turn golden and crisp on top.
–   Serve into bowls with piping hot vanilla custard.









Apple crumble slice with brandy and salted caramel

September 25, 2014

I used to make lots of tray bakes back in my Pastry Chef days as they are so simple to make, but also great to use up fruit or bits and bobs you have lying around. 
  I had some Cooking apples to use up and had a couple of recipes in mind for them. I love Autumn.  It’s my favourite Season and I always think of apples at this time of year especially in a pigs mouth! 

  So this recipe was based on a basic Apple crumble tray bake but I have decided to turn it into more of a dessert if you are having a dinner party. I have added a little more finesse to it.  It is definitely one for the Adults this one as I have added a bit of Booze! Of course, if you don’t want to add it, don’t! 

  Now, I think You will ultimately agree with me the fact that of course you MUST serve this dessert with some Vanilla Ice cream.  Unfortunately for me, I had ran out of my home made one and didn’t have room in the freezer to make more! Still, with that salted caramel on top, I was in Dessert Heaven.


Apple crumble slice with brandy and salted Caramel:


Ingredients:
(Serves 4)

Slice bottom:

–  112 g of Plain flour, sifted
–  38 g of Caster Sugar
–  1/4-1/2 of Baking powder
–  1/2 Egg Lightly Beaten
–  50 g Unsalted butter melted

Apple Filling:

–  150 g Cooking Apples diced chunky.
–  A good Splash of good quality Brandy about 100-150ml or Apple Brandy if you have it.
–  5o g of Vanilla sugar, mine was already infused. If you don’t have it add some of a vanilla pod to the Sugar.

Crumble Mix:
(This will give you extra, but it can be frozen for another time!)

–  150 g Plain Flour, sifted
–  50 g Jumbo Rolled Oats
–  75 g Cold Unsalted Butter
–  20 g Ground Almonds
–  50 g Caster Sugar

Salted Caramel:
(If you want a lot of caramel you will need to double the recipe)

–  37 g unsalted Butter
–  25 g Soft Dark Brown Sugar
–  25 g Caster Sugar
–  25 g Golden Syrup
–  50 ml Double cream ( may need a little more if you want a lighter caramel )
–  1/2 tsp of good quality Sea Salt Flakes depending on how salty you want it.


Method:

*  Preheat oven to 180 c.  Place all ingredients for the Slice bottom into a food processor, blitz until forming a ball. It should be quite wet but not sticky. Press into a lightly greased tray or dish with Baking paper and Bake for about 15 mins or until lightly golden.

*  While it is cooking, Pop the Apple filling mix into a saucepan and cook down for about 5 mins just to reduce down the liquid and sugar. Set aside.

*  To make the Crumble, place flour and sugar into a bowl and rub in with your fingertips the butter. Once it starts to crumble add the oats and ground almonds and continue to make a Crumble mix, not too fine though.

*  Place the apple filling onto the cooked Slice bottom, top with the crumble and bake for about 30 minutes or until nice and Golden.

*  When this is almost done, you can make the Salted Caramel by melting in a heavy bottomed saucepan the Butter, Both Sugars, and golden syrup. Once all melted add the cream and salt.

*  Serve with Vanilla Ice cream and drizzle on the hot Salted Caramel.









Lemon,ricotta and blueberry pancakes

May 16, 2014

In our House, one of our Favourite Breakfasts have to be My Blueberry Pancakes.  Wether it is someones birthday or just because we have a bit more time on a Sunday, having this really brightens us up for the day ahead.  They’re not too sweet, not too savoury and the sensation of Blueberries popping in your mouth is like Gigantic Caviar (of course without the fish taste)!  Even as a dessert… this would be great.  

  When I last did these, I decided to change my recipe slightly as I had some ricotta to use up. I had never put it in before and thought it should add an extra maybe creaminess, tang or even make them lighter?  Well, in fact, it did all three! The new recipe worked straight away, which is always a thrill! And they were better than ever! 
 This is my new improved recipe and My Fiance loves these better so there’s no turning back! 


Lemon Ricotta and Blueberry Pancakes

Ingredients:

–  175g Self Raising Flour
–  2 tsp Caster Sugar
–  1/2 tsp Baking Powder
–  Pinch of Salt
–  1 Egg separated
–  200 ml Semi Skimmed Milk
–  1 Tsp Vanilla Extract or pod
–  100 g of Ricotta Cheese
–  1 Zest of Lemon
–  1 tbsp of melted unsalted Butter
–  Blueberries
–  Icing Sugar
–  Creme Fraiche to serve

Put the Flour, Caster Sugar, Vanilla Extract, Baking Powder and Salt into a bowl and then whisk in the Egg Yolk, milk and Ricotta until you have a nice smooth Batter.


Whisk the Egg White and Fold in to the batter.

Heat a non stick Frying Pan and use a very small amount of oil. When the pan is hot put a spoonful of mixture and flatten out with a ladle. Sprinkle some blueberries on top and you’ll start to see the bubbles forming, flip and cook the other side. 



At this point you could have a plate warming in the oven and start stacking them up to keep warm. 
 Serve the Warm Pancakes with a Sprinkling of  Icing Sugar and Creme Fraiche on the side.