Tonight I wanted to make some sort of chocolate pudding so picked this recipe..
As you can clearly see I opted to make one half of the mix pink like the recipe suggests! I was making this for a pair of 7-year-old girls, that’s why I opted for the pink!
The mix is made up quickly and easily then split into two; one half coloured pink and the other mix has the cocoa powder added..
These are then spooned into a bowl in alternate layers..
I covered the dish with tinfoil and put in my steamer and set for 2 hours. After about an hour and 40 minutes I removed the foil and it was well risen and felt pretty well cooked..
I was worried it wasn’t going to turn out of the dish but after a gently nudge with a spatula it came out just fine..
I think this is quite an advanced concept for this book, the whole marble cake thing was made quite popular recently with the whole zebra cake thing! I cut into this and the layers looked pretty good..
I did make a quick hot chocolate sauce to have this with and was very popular with my target audience! They both loved it and both had seconds!
I had to obviously try some and is pretty good! It’s actually quite light and just a nice hit of chocolate!
Would I make this again? Yes definitely!
So I don’t actually have any baskets so I should really just call this recipe Poussins!!
Yet again I only bought the one poussin, when I think the idea is to have one per person! They are pretty small but am planning on having this with a few sides..
The recipe says to split it down the back and them trim off the legs and wings, but does it mean trim off and throw away or trim off and cook separately? Considering this was for the three of us I removed them and planned to cook them as well..
I think I managed to joint this quite successfully! So I brushed the poussin with some melted butter..
Then it was grilled for about 20 minutes or so, and I turned and brushed with more butter a few times..
Not only do I not have a basket but I also didn’t buy watercress and had to make do with spinach instead. I did opt to garnish with the onion but what I did was brush the onion rings with butter and grill them too! So this poussin in a basket has turned into poussin in a plate with spinach..
This is a nice simple recipe and not really much can go wrong, but not surprisingly there just isn’t enough! The meat is lovely and soft and do think that I should eat the skin because it’s been grilled with all that butter and am sure it tastes good but I just don’t fancy it!
Would I make this again? Yes!
This is a recipe I probably should’ve googled before starting this, rather than waiting until after I’ve made it!
I did find a few references to this recipe and they all say it’s a savoury consisting of creamy, softly scrambled egg served over toast that has been spread with anchovy paste! I have to say I was totally thrown by the egg bit and I had been convinced it should not be scrambled!!
Anyway I started by seiving the anchovies, and I had enough to spread over two small slices of toast..
Then I started with the egg and milk mix, and I tried to cook as slowly and as gently as possible because I was thinking it shouldn’t scramble!! I did eventually end up with a thick creamyish looking mix that did have a bit of a scrambled consistency..
That was spread only the toast then I cut it into triangles and topped with some leftover whole anchovies and paprika..
I served this as an appetiser before dinner, but it actually comes in a sub chapter of after dinner savouries!
Despite there being very little anchovy on each one it is very strong, it’s not like a strong fishyness but is very salty, which I quite like! I think I didn’t scramble the egg mix enough and should’ve had a thicker layer of that, but even in doing that I wonder if you would taste it over the strong anchovy!
I think the idea is just to have a small portion each, and although I did enjoy this I couldn’t manage more than 2 small bite size portions!
Would I make these again? Yes, but I’d cook the eggs a bit longer..
I had bought a bag of coloured cherries earlier this year, I know this recipe says the green ones need to be preserved but I don’t actually know what the difference between a glace cherry and a preserved cherry is!
The cherry and almond quantity is very precise! Also there’s not much else too these ingredient wise..
The butter is rubbed into the flour and then all the other ingredients get mixed in..
I actually just used my hands to mix then knead gently and form in to a sausage shape..
I wrapped it up and left it in the fridge for a good few hours, and by the time I went to take it out if the fridge it was pretty solid! This made it easier to slice up into really thin cookies..
After 15 minutes in the oven they we looking nicely golden, some were maybe a little too dark, they were obviously the extra thin ones!
They are super soft when they come out of the oven so I left them for a few minutes on the tray before attempting to move to a cooling tray. I did break one so that had to be tested and was really good!
I left the rest to cool before sampling more! They do crisp up really nicely and are very buttery. The cherries are great and add a nice chewiness to them..
Even my daughter used to think she didn’t like glace cherries, but after eating these she says she’s changed her mind!! Overall these are a great cookie and it’s hard not to eat a few at a time!
Would I make these again? Yes!
So obviously my intention is to cook every recipe from this book, some are pretty basic and I never think it’s going to turn into anything much to write about. I never expected to have issues over a baked potato…
I do like a baked potato but it does have to be done in the oven and have a soft fluffy inside and a crispy skin. However I was hungry after work and couldn’t wait for an hour and a half so I decided to follow the shortcut this book gives for cooking baked potatoes. It doesn’t say to microwave as I’m assuming they weren’t found in many kitchens in the late 40’s! Instead it suggests boiling them for 10 minutes first…
So I think this was my mistake! I perhaps left them boiling a bit too long, it can’t have been more than 15 minutes but by then the skin was all peeling off!!
I had to just shove in the oven and hope for the best! While they were baking I poached some smoked haddock and then mashed..
My parsley never did grow back and don’t have any dry stuff so I opted for chives instead, they were added with lemon juice, milk and nutmeg..
As expected my potatoes were a bit rough looking round the edges, and I couldn’t spoon out all the inside in case they completely fell apart! So had to remove what I could, mix that with the fish and then pile back in..
After about another 10 minutes in the oven they were ready, and am annoyed this looks so messy!
Well this will never win any prizes for presentation but it tastes pretty good! It’s not the most exciting recipe, but smoked haddock in a baked potato is a new one for me and was good, but next time I’ll stick to cooking them in the oven only!
Would I make this again? Yes..
This recipes involves more tinned fish and is pretty much the curry sauce recipe I made a few weeks ago with a tin of crab thrown in..
I’m getting used to having fruit in any curried recipes from this book now, and first off the onion and apple are fried in the butter. I didn’t have rice flour so just added regular plain flour and curry powder..
Then in goes the stock, paste, chutney, sultanas and lemon juice. I was using the only paste I have which is a red Thai paste and perhaps not the kind of paste this recipe intends! For the chutney I did just use mango chutney.
After about an hour the sauce is considerably darker and smells pretty good! In goes the crab and that’s heated through for a few minutes..
Served with some brown and rice and this was dinner..
As expected this is another relatively sweet sauce which you couldn’t really describe as spicy, more of just a gentle heat, which is nice and I suppose a good one for kids. My daughter struggles slightly with the concept of sultanas in her dinner, despite that she did enjoy this! We did finish it off but the tinned crab does all get a bit lost..
Would I make this again? Yes..
I fancied making something chocolatey for after dinner and this recipe caught my eye…
I’m always a little fearful of recipes that involve uncooked eggs! So I know that raw eggs feature in a chocolate mousse and I’ve eaten a good few of them over the years!!
I have a very very cheap rum in the cupboard that I use only for cooking, and I decided to third this recipe to just make a couple of portions..
Once the chocolate had been melted I added the egg yolk and the mixture did look a little grainy..
I think I perhaps overheated the chocolate, but think I was being paranoid about the raw egg!! Once the rum was added it did start to look smoother. Next I whisked up the egg white..
It took me ages to fold the egg white into the chocolate mix! The chocolate mixture was really quite thick and I didn’t want to over beat it so took a good 10 minutes to mix together and then spooned into cocktail glasses..
I left that to set for a while in the fridge and then spread on the cream..
…and then some chopped walnuts…
So this was our pudding! I think my daughter was miffed that I hadn’t made one for her, but she’s too young for rum!!
So I put the thought of raw eggs out of my mind and really really enjoyed this! The chocolate mousse style bit is wonderfully rich and has set to a really nice consistency. Then the cream and nuts in top and a lovely extra creaminess and a bit of texture. Overall this was a fab pud!
Would I make this again? Yes!