Recipes

Method

1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 8-10 mins.

3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.

4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Or if you are making it for that night, its ready to bake straight away!

6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

8. Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Voila! You can now make one of the best chocolate desserts in the world, this dessert is guaranteed to impress.

Directions:

1. Combine all the ingredients in a large mixing bowl and mix them together thoroughly with your hands.

2. Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly, then roll the mixture between the palms of your hands to form a 1 1/2″ meatball.

3. Arrange each meatball on a baking sheet and bake the meatballs at 200 degrees C for 10-12 minutes.

4. Once cooked, remove from oven and place on cooling rack and
allow the meatballs to cool down before trying to pick them up or they will break apart.

Viola! Beautiful home made meatballs for your favorite spaghetti dish.. (possibly the one we listed 2 weeks ago)

Method:

1. Mix butter, minced garlic and lemon juice together.

2. Place on a large piece of foil on large baking tray.

3. Butter foil where the fish will be laying.

4. Cut slits into the fish and season each cavity with the garlic, lemon butter mix.

5. Place thyme/rosemary sprigs inside each cavity and sprinkle the outside of the fish with salt and pepper.

6. Top with lemon slices. Fold edges of foil over fish; seal.

7. Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter and serve!

Side Dish:

Crisp baked potatoes and/or a Greek salad would compliment this dish along with a glass of your favorite white wine.

Viola! Beautiful whole baked fish for the family or a lovely dinner party dish.

Method:

1. Cut squash into 1-inch chunks.

2. In large pot melt butter, add onion and cook until translucent, about 8 minutes then add squash and stock.

3. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

4. Remove squash chunks with slotted spoon and place in a blender and puree.

5. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

Voila! A lovely butternut soup to keep you warm during the cold winter months.