Showing posts with label cherries. Show all posts
Showing posts with label cherries. Show all posts

Wednesday, 2 January 2013

Oven Cooked Cherry And Apple Porridge ...

Trying to be more healthier, this breakfast I made quickly and when I came in from a run. I placed all the ingredients in the oven proof dish and popped it in the oven. By the time I was showered and dressed it was almost ready  and no need to add any sweet topping...


Serves 1

Ingredients
  •  Sunflower oil ( low fat) spray for greasing oven bowl
  • 100g Porridge oats
  • 50g ( 1 small) eating apple peeled and core taken out,chopped into small chunks
  • 50g Glazed cherries cut into halves
  • 3/4 Pint (400ml) of semi skimmed milk or a touch more if you like it milky
  • Half a tsp of ground cinnamon
  • Splash of milk

Method
  • Pre heat ( fan ) oven to 180c
  • Spray a medium bowl with oil spray
  • Place the oats, halved cherries and chop apple into the bowl
  • Mix in the milk
  • Sprinkle with the cinnamon
  • Cook in a pre heated oven for around 35 minutes
  • Leave to cool 5 minutes
  • Serve with a splash of cold milk ....



Tuesday, 4 December 2012

Chocolate Chip And Cherry Bread Pudding ...

 
Bread and butter pudding made with French chocolate chip brioche loaf, cherries and topped with flaky chocolate. So yummy....




You will need

Margarine for spreading onto bread and greasing

8 slices of French chocolate chip brioche loaf

50g Glazed cherries

2 tsp Cinnamon

350ml Milk

100 ml Double cream

3 Eggs

40 g Caster sugar

2 Small twirls or small piece of flake




Method


 Grease a medium size dish with some margarine

On a plate trim the crusts off the Brioche loaf, spread one side with margarine and cut into 2 triangles

Arrange 8 triangles at the bottom of the dish butter sides upwards

Sprinkle 10g sugar,1 tsp cinnamon and 50g of cherries evenly over the bread

Place the next 8 half's of bread over the mixture and sprinkle 10g of sugar and 1 tsp of cinnamon over and set aside

Gently warm the milk and cream over a low heat,making sure it don't boil

Meanwhile whisk the 3 eggs and 20g sugar together until pale

Take the milk of the heat just before boiling and mix with a wooden spoon into the eggs and sugar

Sieve the mixture to remove any lumps

Pour the custard mix over the bread and butter pudding

Break the mini chocolates over and leave to soak in for about 20 minutes

Place in a pre heated  oven 180°C/350°F/Gas Mark 4 for about 30 - 35 minutes until golden

Remove and leave to stand 10 minutes before serving

taste great with a little pouring cream



Saturday, 8 September 2012

Speedy roast lamb with cherry and red wine sauce...


Try with barbecued lamb too ...


There’s no need to spend hours in the kitchen with this speedy roast that is ready in under 40 minutes and served on a bed of crushed new potatoes with a delicious cherry sauce.

Serves 4

Preparation time: 25 minutes

Cooking time: 30-40 minutes

You will need

  • 550 g (1¼ lb) boneless lamb leg joint
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 500 g (1lb 2 oz) ready washed baby new potatoes
  • 120 ml (4 fl oz) full fat crème fraiche
  • 2 tablespoons fresh chopped mint

Cherry sauce

  • 2 small star anise
  • ½ orange, grated rind and juice
  • ½ lemon, grated rind and juice
  • 4 tablespoons red wine
  • 2 teaspoons caster sugar
  • 4 tablespoons water
  • 2 teaspoons cornflour
  • 200 g (7 oz) British cherries, stalks and stones removed
  • Steamed green beans to serve

Method

  • Preheat the oven to 210ºC/425ºF/Gas Mark 7. 
  • Season the outside of the lamb with salt and pepper then rub with oil. 
  • Heat a small frying pan with a metal handle or a roasting tin on the hob, add the lamb and fry for 4-5 minutes, turning until browned. 
  • Transfer to the oven and roast for 25-30 minutes for medium or 35 minutes for well done.
  • Meanwhile, add the potatoes to a saucepan of boiling water and simmer for 15 minutes.

To make the sauce

  • Add the star anise, orange and lemon rind and juice, the wine, sugar and 3 tablespoons of water to a medium sized saucepan, heat gently for 5 minutes, stirring from time to time.
  • Mix the cornflour with the remaining 1 tablespoon water then add to the sauce with the cherries and cook gently for 5 minutes, stirring frequently until the cherries are just softened, the sauce has thickened and is a deep cherry red.
  • Wrap the lamb in foil and leave to stand for 5 minutes. 
  • Drain and coarsely crush the potatoes with a fork then mix in the crème fraiche, chopped mint and salt and pepper. 
  • Spoon the potatoes on to serving plates, thinly slice the lamb and arrange on top, add any meat juices to the sauce and reheat if needed then spoon around the lamb. 
  • Serve with steamed green beans if liked.

Recipe and photo credit by -  Seasonal Berries


Thursday, 30 August 2012

White chocolate and cherry cheesecake...



All American favourite... A great pudding to take to a barbecue party. Make the day before as it improves with chilling.



Serves 10-12

Preparation time: 35 minutes

Cooking time: 40-45 minutes

Chilling time: overnight or 6 hours

Biscuit base

  • 50 g (2 oz) butter, plus a little extra for greasing
  • 250 g (9 oz) digestive biscuits
  • 2 tablespoons golden syrup

Cheesecake

  • 200 g (7 oz) white chocolate, broken into pieces
  • 675 g (1½ lb) Philadelphia full fat cream cheese
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 200 ml (7 fl oz) double cream
  • 4 medium eggs
  • 225 g (8 oz) British cherries, stalks and stones removed

Topping

  • 250 ml (8 fl oz) carton full fat crème fraiche
  • 175 g (6 oz) British cherries


Method

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  • Lightly butter a 23 cm (9 inch) springform tin. 
  • Put the biscuits into a plastic bag and crush with a rolling pin or blitz in a food processor. 
  • Melt the measured butter in a saucepan with the golden syrup, stir in the biscuit crumbs, mix well then press over the base and two thirds of the way up the tin sides.
  • Bake the biscuit crust for 5 minutes then take out of the oven and lower the oven temperature to 150ºF/300ºC/Gas Mark 2.
  • Melt the chocolate in a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  • Take off the heat, stir briefly and leave to cool for 5 minutes.
  • Beat the cream cheese, sugar and vanilla together in a bowl with an electric whisk or in a food processor. 
  • Gradually beat in the cream until thick once more then beat in the eggs one at a time, beating until smooth before adding the next one. 
  • Stir in the melted chocolate.
  • Scatter the stoned cherries over the biscuit lined tin then spoon the cheesecake mixture over the top.
  •  Bake for 35-45 minutes until the cheesecake is firm around the edge and just beginning to colour while still slightly soft in the centre. 
  • Turn off the oven, open the door slightly and leave to cool completely. 
  • Chill in the fridge overnight or for at least 6 hours.

When ready to serve 

  • Loosen the edge of the cheesecake with a knife, remove the tin and transfer to a serving plate. 
  • Spread the crème fraiche on top then decorate with the cherries on stalks. 
  • Cut into wedges to serve.


Guest Post Credits- Seasonal Berries

Tuesday, 28 August 2012

Flaming cherries jubilee...

Impress your friends...


Need a quick and easy dessert that will create a stir, then this easy cherry compote fits the bill, add a splash of Cointreau or brandy at the end, warm through then light with a long match, stand well back and wait for the applause.


Serves 4

Preparation time: 10 minutes

Cooking time: 13 minutes

You will need

  • 1 lemon, pare rind from lemon with a vegetable peeler and squeeze juice
  • 200 ml (7 fl oz) water, plus little extra
  • 75 g (3 oz) caster sugar
  • 400 g (14 oz) British cherries, stalks and stones removed
  • 4 tablespoons Cointreau or brandy


  • Scoops vanilla ice cream to serve


Method

  • Add the lemon rind, juice, water and sugar to a small frying pan and simmer gently for 5 minutes, stirring from time to time until the sugar has completely dissolved.
  • Boil for 3 minutes until syrupy.
  • Add the cherries and cook over a low heat for 5 minutes until they are softened and the juices have coloured the syrup.
  • Lift out and discard the lemon rind.
  • Add the liqueur or brandy and bring just to the boil, flame with a lit match (use extra long ones so you don’t burn fingers) making sure to stand well back then take to the table.
  • When the flames subside spoon into dishes and serve with scoops of ice cream.


Tip:

  • Look out for a cherry stoner when you are next shopping, this handy gadget makes light work of pressing out the cherry stones, it is about the size and price of a garlic press, but once you have one, you will wonder how you ever managed without it!


About this post-

Recipe and photo credit by-  Seasonal Berries

Monday, 27 August 2012

Cherry clafoutis...



French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.



Serves 6

Preparation time: 20 minutes

Standing time: 15-30 minutes

Cooking time: 35-40 minutes

What you need

  • 100 g (4 oz) plain flour
  • ¼ teaspoon salt
  • 50 g (2 oz) caster sugar
  • 2 medium eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Grated rind of ½ orange
  • 50 g (2 oz) butter, melted plus extra 15 g (½ oz) to grease the tin
  • 300 ml (½ pint) semi skimmed milk
  • 300 g (11 oz) British cherries, stalks and stones removed
  • Icing sugar, sifted, to decorate

Method

  • Sift the flour and salt into a bowl, add the sugar then the eggs, egg yolks, vanilla, orange rind and melted butter, whisk until smooth. 
  • Gradually whisk in the milk until smooth and frothy. 
  • Set aside for the batter to rest for 15-30 minutes.
  • Preheat the oven to 180ºC /350ºF/Gas Mark 4. 
  • Generously butter a 20 cm (8 inch) diameter by 4 cm (1½ inch) deep round cake tin with a fixed base, add the cherries and heat in the oven for 5 minutes until sizzling hot.
  • Quickly pour in the batter then return to the oven and bake for 30-35 minutes until the pudding puffs around the edges and the centre is just set and cooked like a custard tart. 
  • Take out of the oven, dust the top generously with sifted icing sugar and serve warm with spoonfuls of crème fraiche or vanilla ice cream. 
  • The dessert will sink as it cools so don’t be alarmed.


Recipe and photo credit by - Seasonal Berries

Friday, 24 August 2012

Mini cherry and lemon drizzle cakes...


 Quick and easy

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.

Makes 18

Preparation time: 25 minutes

Cooking time: 10-12 minutes

What you need


50 g (2 oz) soft margarine

50 g (2 oz) caster sugar

75 g (3 oz) self-raising flour

1 egg

1 lemon, grated rind and juice

18 British cherries, about 125 g (4½ oz) in total, stalks and stones removed

75 g (3 oz) granulated sugar

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.

Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.

Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. Meanwhile mix the lemon juice and granulated sugar together in a bowl.

Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with non-stick baking paper. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. Serve warm or cold.

Guest Post Credits-  Seasonal Berries

Sunday, 5 August 2012

Black Forest Cupcakes....



 Extra special

Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

Makes 12

Preparation time: 30 minutes

Cooking time: 20-25 minutes

Cakes

  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract

Topping

  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional

Method

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  • Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  • Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth. 
  • Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  • Transfer the cakes in their cases to a wire rack to cool completely. 
  • Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run. 
  • Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened. 
  • Take off the heat and leave to cool.
  • Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth. 
  • Spoon into a piping bag fitted with a large star nozzle.

When ready to serve,

  • Skewer the top of the cakes and drizzle the kirsch over the top, if using. 
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.


Recipe and photo credits-  Seasonal Berries


Saturday, 4 August 2012

Caramelised cherries with amaretti semi freddo...



Amazing hot and cold combo

Semi freddo is the Italian for semi frozen and this is quite literally how this easy ice cream is served, there are no fiddly beatings to do once it goes into the freezer, mix together, freeze and 3-4 hours later you have a fab summer pud that complements the hot caramel cherries perfectly.

Serves 4

Preparation time: 30 minutes

Freezing time: 3-4 hours

Cooking time: 5-7 minutes

You will need

Amaretti semi freddo

  • 3 medium eggs, separated
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 400 ml (14 fl oz) double cream
  • 150 g (5 oz) amaretti biscuits, finely chopped

Caramelised cherries

  • 200 g (7 oz) granulated sugar
  • 6 tablespoons cold water
  • 6 tablespoons boiling water
  • 400 g (14 oz) British cherries, stalks and stones removed

Method

To make the semi freddo

  • Add the egg yolks, sugar and vanilla to one large bowl, the egg whites to another and the cream to a third slightly smaller bowl. 
  • Whisk the egg whites with a handheld electric mixer until stiffly peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together for 4-5 minutes until thick and pale.
  • Rinse the whisk beaters, dry and then softly whip the cream.
  • Fold the cream into the egg yolk mix then the crushed biscuits and finally the whisked egg whites. 
  • Spoon the mixture into a large metal loaf tin, cover the top loosely with clingfilm then freeze the mixture for 3-4 hours or until firm enough to scoop.
  • About 30 minutes before serving, add the granulated sugar and cold water to a frying pan for the caramelised cherries, heat gently until the sugar has dissolved, stirring very occasionally. 
  • Increase the heat and boil for 3-5 minutes, without stirring until the syrup is golden.
  • Take the pan off the heat, add 2 tablespoons boiling water and stand well back as the hot syrup will spit. 
  • When the bubbles have subsided slightly tilt the pan to mix the extra water into the syrup. 
  • Drizzle 6 tablespoons of the hot caramel over a baking tray lined with non-stick baking paper.
  • Quickly add the 4 more tablespoons of boiling water to the syrup still in the pan then the cherries, heat together for 3-4 minutes until the syrup has remelted and the cherries have softened and coloured the syrup. 
  • Set aside until ready to serve. 
  • Transfer caramel on the paper to the fridge to harden.
  • Scoop the just set semi freddo into bowls, reheat the caramelised cherries, if needed, spoon over semi freddo and decorate with the chilled caramel, broken into shards. 
  • Serve immediately!

Tip:

  • Short of time? Serve the caramelised cherries over scoops of good quality ready made vanilla ice cream.


Recipe and photo credits- Seasonal Berries

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