You don’t need an ice cream machine for this middle eastern inspired ice cream. The crumbled halva adds a wonderful sweet hit balanced by the fresh fruity pieces of blackberry. Delicious served with fresh fruity blackberry sauce too.
This wonderfully fresh tasting chicken broth is nothing like Granny would make. Packed with oriental flavours, shreds of chicken and fresh crunchy vegetables then topped with a taste exploding spoonful of naturally sweet berry fruits mixed with chilli and rice wine vinegar.
This warming soup will soon leave you feeling restored.
Prep: 30 minutes
Cook: 33 minutes
1.2 litre (2 pints) good chicken stock (ideally homemade, see tip below)
1 bunch spring onions, thinly sliced, white and green tops kept separate
1 carrot, thinly sliced
1-2 Thai birds eye red chillies, halved, deseeded, to taste
1. Add the stock to a large saucepan then add the white spring onion slices, carrot, chilli, ginger, garlic, lime leaves, fish sauce and ketchup manis or soy sauce. Bring to the boil, stirring then add the whole chicken breasts, cover and simmer gently for 30 minutes or until the chicken is cooked through. Test by piercing the centre of one of the chicken breasts, there should be no hint of pink juices.
2. While the chicken pho simmers, add all the sambal ingredients to a saucepan, heat gently until the sugar has dissolved then boil rapidly for 10 minutes until the fruit is soft and pulpy. Break up the fruit if needed with a vegetable masher then spoon into a dish and leave to cool.
3. When the chicken is cooked, lift the pieces out of the pan with a draining spoon then tear into fine shreds on a chopping board using a knife and fork. Add the choi sum leaves and stems to the broth and cook for 2 minutes then add the bean sprouts and coriander and cook for 1 minute.
4. Divide the noodles between 4 deep serving bowls, top with the chicken shreds then ladle over the broth. Top with spoonfuls of the sambal to taste. Any leftover sambal can be kept in a screw topped jar in the fridge up to 2 weeks.
Don’t throw the chicken carcass away after you have had a roast chicken, take all the meat off the bones then add the bones to a saucepan.
Add 1 roughly chopped onion, 2 sliced carrots and whatever extra odd veggies you have in the fridge, a slightly soft tomato, half a pepper, half a leek or a little swede or parsnip.
Cover the chicken with cold water, add salt and pepper and bring to the boil.
Cover and simmer for 1-11/2 hours then strain.
Cool and freeze the stock in handy sized portions in the freezer up to 3 months.
Defrost before use.
This is a guest post from Seasonal Berries. No payment was received.
A real girly pink, this American style whisked sponge cake is made with pureed strawberries and vegetable oil rather than butter so is light but still moist and moreish. You don’t need any fancy tins to make this, just 2, 20cm (8inch) springform tins that you can easily pick up from the supermarket.
Who can resist a slice of warm fruit pie? Don’t stick to the old favourites of apple or apple and blackberry, try this tangy berry mix in a deliciously crumbly rich pastry.A perfect dessert to follow a family Sunday roast. Any leftovers taste equally good cold too.
1 Happy Co Egg – Whites, Biggies, Organic - beaten
Rind from 1 lemon
350g (12oz) Plain flour, plus extra for rolling
400g (14oz) Icing sugar
500g packet white fondant Icing
Pink food colouring
Blue food colouring
Piping bags & thin plain nozzles
Honey or apricot jam
Preheat oven to Gas 4,180°C, 350°F and line 3-4 baking trays with non-stick baking paper.
Lightly cream together the butter and sugar together.
Add the egg, lemon rind, flour and combine well together.
Cover biscuit dough and place in freezer for about 10 minutes to chill.
Roll out the dough on a floured surface until it is about 5mm thick.
Use cutters to cut out about 12 prams.
Place apart on the baking sheets.
Bake in preheated oven for about 8-10 minutes, until the cookies are pale golden.
Allow to cool completely on a cooling tray before icing.
Make the icing:
Place the sifted icing sugar into a bowl add about 2 tablespoons of lemon juice and mix together – Add half teaspoons of lemon juice very gradually until you have a stiff icing (If it suddenly becomes too runny add a little more icing sugar).
Half the mixture into two bowls, and add a drop of pink food colouring to one bowl & a drop of blue to the other. Mix well to combine the colour.
Spoon into separate piping bags (look out for disposable piping bags – they are really easy to use).
Take the fondant icing and roll out thinly on a flat surface – scatter with sifted icing sugar to prevent sticking. Cut out using the pram cutter – keep rolling and reusing the icing until you have 12 prams.
Take each biscuit and brush with a very small amount of honey or jam and place the fondant icing pram onto the biscuit.
Take the piping bag and carefully outline the pram and make or write any design you fancy. Repeat using all the biscuits.
Allow the icing to set before packaging or eating!
About this post~
This is a guest post from the happy egg co. No Payment was received..
Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.
To celebrate the launch of Paddington Bear coming to the big screen in November, 50 statues of the fictional bear are on the streets of London. Today I have a guest post from Borough Market’s with an ultimate marmalade sandwich recipe..
Celebrating Paddington’s first glimpse of Borough Market..
Paddington couldn’t fail to love this marmalade sandwich:
Plain and simple, no fancy twists, but made with the finest ingredients a bear could wish for.
1kg Seville oranges
1 Unwaxed lemon
1.75kg granulated sugar (no need for preserving sugar)
Wash the oranges and lemon well and then put them in your pan and cover with water.
I weighed down the fruit with a small dish to stop it bobbing above the surface.
Cover with a lid and then boil for 1-2 hours until the peel feels soft and can be easily pierced with a fork.
Meanwhile enjoy the ambrosial citrus scent wafting around your kitchen.
Remove the fruit from the water and allow to cool.
Measure the liquid left in your pan, you will need about 1.25 litres.
If you have too much you can reduce it by boiling, too little - just add a splash of water.
Now for the fun, and many hands do make light work; it’s time to prepare the fruit.
Quarter the oranges and lemon.
Take a spoon and scrape the pith, flesh and seeds into a large sieve set over a bowl.
Slice the peel into coarse or fine shreds, the choice is yours (it wasn’t mine as an impatient seven year old will always mean thick slices).
Put the peel into the pan with the measured cooking water.
Take a rubber spatula and squash as much juice as you can from the pulp in the sieve and tip this into the marmalade pan.
Put the remaining pips and pulp into a muslin square and tie up (or take the pop sock approach) and then dangle this down into your pan too.
The pith and pips contain masses of pectin which will set the marmalade later.
Bring the pan up to the boil and then remove your bag, or sock, and give it a squeeze to release as much of the valuable pectin as possible back into the marmalade.
Tip in the sugar and place the pot on a low flame.
Once the sugar has dissolved you can up the heat and bring the marmalade to a rolling boil.
Watch it carefully, you don’t want it bubble over.
Give it a stir and skim the froth from the surface from time to time (or you will have cloudy marmalade).
Now you’re on the home straight. Your marmalade will take about 25 - 45 minutes at a fast boil to reach setting consistency (there are so many variables - the heat, the width of your pan, the amount of pectin, so I can’t be precise).
Test the setting consistency after 25 minutes by spooning some hot marmalade straight onto one of your plates from the freezer, allow it to cool for a couple of minutes.
Now push the marmalade with your fingertip, if it’s ready it will form a wrinkly skin as you do so.
If not, continue to boil and check at 5 minute intervals.
Once ready leave the marmalade to cool for 15 minutes, skim off any last foam and ladle into the hot jars.
Cover with waxed disks if using, and seal with lids or cellophane at once.
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
handful of olives
1/2 cup (2 ounces) grated cheese
Turn on Plancha.
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done.
Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining 1 1/2 tablespoons dressing.
Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
These fab sandwiches in true Alice in Wonderland style are not all that they seem.
While they may look like white bread spread with butter and filled with salad they are actually made with thinly sliced white chocolate cake topped with delicious olive oil white chocolate ganache flavoured with just a hint of chamomile tea, a thin layer of chocolate ‘grass’, fresh British strawberries, mint leaves and strawberry jam pepped up with black pepper and orange blossom water.
White Chocolate Cake
100g/31/2oz good quality white chocolate, broken into pieces
100g/31/2oz plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
Pinch of fine salt
85g/3 oz butter, at room temperature
100g/31/2 oz caster sugar
1 medium eges
85g/3oz soured cream
1 vanilla pod, slit lengthways and seeds scraped out of the pod
White Chocolate, Olive Oil and Chamomile Ganache
3 tablespoons whipping cream
11/2 tablespoon light olive oil
2 teaspoons runny honey
Pinch of salt
1 chamomile tea bag
100 g/31/2 oz pack good quality white chocolate, finely chopped
White Chocolate ‘grass’
200g/7 oz good quality white chocolate, broken into pieces
1 teaspoon powdered wheatgrass
100g/31/2oz strawberry jam
Large pinch roughly crushed black peppercorns
1 teaspoon light olive oil
1 teaspoon orange blossom water
200g/7oz small British strawberries, hulled, thinly sliced crossways
15g/1/2 oz pack fresh mint, leaves torn from the stems
To make the cake
Preheat the oven to 180oC/160oC fan assisted/Gas Mark 4.
Cut a large piece of non-stick baking paper a little larger than a 30 x 20 x 5cm/12 x 8 x 2inch shallow cake tin or a roasting tin with the same base measurement.
Snip diagonally into the corners then press the paper into the tin so that the base and sides are lined with paper.
Add the chocolate to a bowl, set over a saucepan of gently simmering water and leave until melted.
Mix the flour, bicarbonate of soda, baking powder and salt in a bowl and set aside.
Add the butter and sugar to a large bowl and beat with an electric mixer for 4-5 minutes, scraping down the sides from time to time until light and fluffy.
Beat in the egg then the soured cream and vanilla until smooth.
Gradually mix in the flour then fold in the melted chocolate.
Spoon the mixture into the lined tin and spread into an even layer.
Bake for 17-20 minutes until pale golden on the top and the cake springs back when pressed lightly with a fingertip.
Leave to cool in the tin.
To make the Ganache
Add the cream, oil, honey and salt to a small saucepan.
Snip the top off the teabag and add the tea to the pan, bring just to the boil take off the heat and leave to infuse for 5 minutes.
Add the chocolate to a bowl, bring the cream mixture back to the boil then pour through a fine sieve over the chocolate.
Stir until the chocolate has melted.
Cover with clingfilm and chill well in the fridge until thick enough to spread.
For the White Chocolate ‘grass
Melt the chocolate in a bowl over simmering water as before.
Stir in the wheatgrass powder.
Spread over a large sheet of non-stick baking paper or sheet of acetate set on a baking sheet until a rectangle a little larger than the size of the cake tin.
Stick the edges of the paper or acetate to the baking tin with a little melted chocolate to stop it curling.
Chill in the fridge.
For the Jam
Mix all the ingredients together and chill in the fridge.
When ready to assemble the sandwiches
Lift the cake from the tin, peel away the paper then cut into 3 thin 30cm/10 inch strips.
Cut a very thin slice from the top, bottom and sides of the cake to remove the brown crust.
Cut each strip into 5 squares then each square into 2 triangles.
Spread half the triangles with the chilled ganache.
Trim the edges of the white chocolate ‘grass’ with a hot knife then cut into triangles the same size as the cake, wiping and warming the knife to make cutting easier.
Lift chocolate triangles onto the cake triangles with a palette knife.
Top with the sliced strawberries and mint leaves.
Spread the remaining cake triangles with the jam and add these jam side downwards.
Arrange on non-stick baking paper, wrap and tie with string to resemble a savoury sandwich and chill in the fridge until ready to serve or up to 2 hours.
The cake, ganache and white chocolate ’grass’ can all be prepped the night before.
Wrap the cake in clingfilm still on the baking paper to stop it drying out.
White chocolate can also be coloured with a little finely ground green tea leaves.