Tuesday, 28 February 2012
Saturday, 25 February 2012
Tuesday, 21 February 2012
Monday, 20 February 2012
Monday, 13 February 2012
This is one of my Dad's favourite desserts - an old Kentish classic. It's very sweet; the sharpness of a few fresh rasberries scattered on top and/or a few splinters of bitter dark chocolate offsets the sweetness nicely. Traditionally short crust pastry is used, but I used brik in this instance for a bit of brittle, papery crunch.
Brik or filo pastry
1 400ml tin of evaporated milk
300g Dark muscovado sugar
Melted dark chocolate and/or raspberries, to serve.
1 Heat oven to 200C/180C fan/gas 6. Whisk the evaporated milk and sugar together for about 10 minutes until thick and creamy.
2 Use a saucer to cut out 6 circles of pastry, then line 6 brioches tins. Carefully spoon the mixture into the tins; the pastry probably won’t sit snuggly in the tins beforehand, but the weight of the mixture will help hold it down and push the pastry into the brioche tin grooves.
3 Bake for 10 minutes, checking regularly in case the edges of the pastry burn. Serves with fresh raspberries and splinters of dark chocolate.
Tuesday, 7 February 2012
Sunday, 5 February 2012
I'm not sure if you've heard, but it snowed last night. This seems to have fallen under the radar on many social networking sites, so I do hope that you'll thank me for the heads up. What better way to prepare for a log gathering session than a piping hot bowl of porridge for breakfast?
Simply soften a 2 chopped sticks of rhubarb in a pan with a good squeeze of honey, one tablespoon of sugar and a small splash of water (so that the rhubarb doesn't catch). Don't let it break down too much - you want a bit of rhubarb shape left. Spoon over a bowl of hot porridge with an extra drizzle of honey and toasted almonds - a dusting of ground cinnamon works a treat too. Serves 2.