Showing posts with label Pears. Show all posts
Showing posts with label Pears. Show all posts

Tuesday, 17 January 2012

His And Hers Valentines Day Meal....



For Her-

Crostini au Gratin with Walnuts Pears

Serves 2

Ingredients

  • ½ baguette
  • 2 tbsp rapeseed oil
  • 150 g/5 oz grated Västerbottensost cheese
  • 200 ml/7 fl oz crème fraiche
  • 2 pears
  • 2 tbsp light muscovado sugar
  • 1 large pack mixed salad e.g. frissée, radicchio and lollo rosso
  • 75 g/3 oz walnuts
  • Salt and pepper


Preparation

  • Preheat the grill to 250°C/475°F/ High.
  • Cut the baguette into 1 cm/½ inch slices, brush both sides with a little oil and toast under the grill for a couple of minutes until golden brown.
  • Mix the cheese with the crème fraiche and put a dollop on each crostini.
  • Cut the pears into 12 wedges. Brush with oil and arrange with the crostini on a baking tray.
  • Sprinkle a little sugar over both creamed cheese and pears and grill until the creamed cheese is nicely browned.
  • Remove and serve on a bed of lettuce leaves.
  • Scatter with walnuts and drizzle with rapeseed oil if desired. Season with salt and pepper.



For Him- 

Luxurious Shellfish Pizzas

Makes 20 small bite size or 2 large pizzas

Ingredients

  • 25 g/1 oz fresh yeast
  • 150 ml/5 fl oz water
  • 1 tsp caster sugar
  • 1 tbsp rapeseed oil
  • 225–275g/8-10oz plain flour
  • ½ tsp salt
  • 1 tbsp fennel seeds or dill seeds
  • 10 scallops
  • 20 fresh mussels
  • 20 scampi
  • 2 sliced red onions
  • 1 pack fresh spinach
  • 150 g/5 oz grated
  • Västerbottensost
  • Black pepper


Preparation

  • Preheat the oven to 250°C/475°F/Gas 9.
  • Mix the yeast with water warmed to 37°C/98°F.
  • Add sugar, oil, flour, salt and fennel seeds and knead for 10 minutes until the dough is smooth and elastic. 
  • Leave to rise for 30 minutes.
  • Halve the scallops.
  • Wash the mussels and tap them sharply. Discard any that do not shut.
  • Divide the dough into 20 small pieces or make 2 large pizzas. 
  • Roll out each one thinly. 
  • Arrange the filling on top and sprinkle with cheese.
  • Bake for 10 minutes or until the mussels have opened and the pizzas are golden brown. 
  • Sprinkle lightly with pepper.


Monday, 9 January 2012

Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....

  
Serves 4

Prep time 20 minutes

Cooking time 20 minutes

Pre heat grill to medium

Approximate cost per portion £2.50


Ingredients

  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve

Method

  • Heat a large non-stick pan on the stove and add in half the sugar.
  • When the sugar starts to brown and caramelise, add in the walnuts pecans.
  • Coat them well in the sugar them pour out on to a plate and allow to cool.
  • Cut the baguette into 8 thin slices.
  • Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  • Peel and cut the pears into halves.
  • Remove the core and then cut into 16 wedges.
  • Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  • Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  • Drizzle with olive oil, orange zest and half of the orange juice.
  • Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  • Drizzle each slice with a teaspoon of white wine if you wish.
  • This gives a little extra flavour.
  • Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  • Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  • Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.

To serve,

  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.


Recipe and photo credit by-  French Goats Cheese

Tuesday, 20 December 2011

Apple and Pear Crumble....



Simple fruit filling, the crumble topping is made from the Jordans Honey Country Crisp and honey, and served with silky soft cinnamon cream...


Prep time: 20 mins

Cook time: 40 mins

Serves 6

Ingredients

  • 125g butter
  • 4 eating apples, thinly sliced
  • 2 pears, thinly sliced
  • 100g honey
  • 80g light brown soft sugar
  • ½ tsp vanilla extract
  • 150g plain flour
  • 100g Jordans Honey Country Crisp
  • 1tsp ground cinnamon
  • 200ml double cream
  • Honey, to serve

Method

  • Preheat the oven to 180 C/ fan 170 F/ Mk 4. 
  • Butter a 1 litre ovenproof baking dish with 25g of the butter.
  • Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.
  • Meanwhile, rub together the remaining butter with the flour. 
  • Stir in the remaining sugar, and the Jordans Honey Country Crisp. 
  • Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.

 To serve 

  • Whip the cream until thick, and stir in the cinnamon. 
  • Sweeten with extra honey if desired. 
  • Serve the crumble warm with the cream on the side.




Recipe and photo credits- Jordans Cereals


Thursday, 1 December 2011

Poached Pears in Biddenden Red Wine....



What you need
  • 4 Firm English Pears
  • 200ml (1/2 pt) Biddenden Red Wine
  • 100gms golden caster sugar
  • 1 tsp cinnamon
  • 1 cinnamon stick

How to make

  • Peal the pears leaving the stalks on.
  • Place them in a pan so they fit snugly.
  • Pour over the wine and add the sugar and cinnamon.
  • Gently bring them to the boil and simmer until tender.
  • Serve cold with cream.


Recipe and photo credit by- Biddenden Vine Yards


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