Ingredients


For the crème brulée

700ml/1 pint 5¼fl oz double cream
300ml/10¾ fl oz full-fat milk
2 vanilla pods, split, seeds scraped out with a knife
10 free-range egg yolks
150g/5¼oz caster sugar
4 blood oranges, zest only
250g/8¾oz caster sugar

For the blood orange sauce

200g/7¼oz caster sugar
4 blood oranges, segmented, juice reserved


Preparation method

1.Preheat the oven to 160C/320F/Gas 3. Heat the double cream and milk in a heavy-based pan. Add the vanilla pods and seeds to the cream and milk.

2.In a bowl, whisk the egg yolks with the sugar and orange zest until thick and pale.

3.Just before the cream and milk mixture has boiled, remove it from the heat and pour a little into the egg and sugar mixture. Whisk to combine. Add the egg and sugar mixture to the main milk and cream mixture and mix well.

4.Strain the mixture into four individual ramekins. Place the ramekins into a deep baking tray and pour hot water into the tray until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie in the oven and cook for about 40 minutes, or until just set.

5.Heat the sugar in a dry pan until a caramel forms (do not stir). Pour the caramel on to a silicone baking sheet and leave to cool.

6.Once cooled, place the cooled caramel into a food processor, and blend until almost powder. Sprinkle the caramel onto the set crème brulées.

7.When ready to serve, use a mini-blow torch to melt the top and form a caramel.

8.For the blood orange sauce, melt the sugar in a dry pan. Once the sugar has become a caramel, add the orange juice and stir to incorporate. (NB: Be careful because the mixture will split.) Just before serving, add the blood orange segments.


9.Serve the crème brûlées with the blood orange segments on the side.


Source: http://www.bbc.co.uk/food/recipes/orangescentedcremebr_91387 

My dream cake!! Had to share this. Forget the diet lol . Plus we can all pretend we're 23 again xxx

The sponge
375g S/R flour
200g caster sugar
150g soft light brown sugar
375g stork
6 free range eggs
60g cocoa powder
100ml Greek yogurt

(I use a Nordicware giant cupcake tin)


 Combine the Flour,sugar,stork and eggs

Add the cocoa give a good beat, stir in the yogurt.

Spoon into a prepared Tin and 8-10 fairy cake cases

(I use Dr Oetkercake release spray its fantastic)


 Bake the giant cupcake at 170 for about 1hr and the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool completely.


To finish

2 packets of cadburys white chocolate finger
15 ferrero rocher + 6 more for the buttercream + more for the mini cakes optional
600g icing sugar
300g unsalted softened butter
4 heaped tablespoons nutella
1 tbsp cocoa

Whizz the 6 ferrero rocher in a food processor, In a freestanding mixer whip together the butter, icing sugar, cocoa and nutella, add the processed ferrero rochers. Sandwich the two cakes halves together with a third of the buttercream.
Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case. Spoon the remaining buttercream into a disposable piping bag and snip of the end, then form a swirl on the top half of the cupcake, finish with the remaining 15 ferrero rocher. Tie a little raffia around the base to secure the chocolate fingers. Use the remaining buttercream to top off the cupcakes and top with either more ferrero rocher or grated chocolate.


Source: http://www.josblueaga.com/2013/01/ferrero-rocher-giant-cupcake.html?spref=fb 

V.simple but v.delicious!
 
(55 calories/serving)


 Ingredients:

1 head garlic, skin left on
4 pieces of sliced whole grain baguette (½" thick each)
2 tsp olive oil
Sea salt & fresh black pepper to taste


Directions:

1. Preheat Oven to 400°F.

2. Slice off ½" of the pointy top of the garlic head. Lightly drizzle with 1 tsp. olive oil and season with salt & pepper.

3. Wrap garlic head in a piece of aluminum foil and roast in oven for 50 minutes or until garlic is soft and golden brown.

4. Lightly brush bread slices with remaining olive oil and sprinkle with sea salt.

5. Toast bread in oven until lightly browned.

6. Squeeze roasted garlic out of the head and spread 1 or 2 cloves onto each toasted baguette slice.


Source: http://www.glamour.com/health-fitness/blogs/vitamin-g/2013/01/this-weeks-recipes-for-weight-2.html?mbid=social_fb_fanpage
 

There's something about the colder weather ( ok, any weather!! lol), which makes me want either chocolate or some yummy cake. I think I have a problem! I don't have Tiramisu very often but it's one of my favourite recipes to have as a dessert at a dinner party. Found this delicious ( and simple) recipe on www.bbc.co.uk/recipes 
Enjoy xxx

Ingredients


568ml pot double cream
250g tub mascarpone
75ml Marsala
5 tbsp golden caster sugar
300ml strong coffee , made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder 
 

Method


1.Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

Tips: 

• Some people have added Marsala to the sponge fingers as well as the cream
  for more of a kick.


• Try adding a layer of melted white chocolate over the sponges

 


Source: http://www.bbcgoodfood.com/recipes/9652/bestever-tiramisu 

What better way is there to warm your cockles on a chilly winter’s day than with a big mug of delicious and irresistible hot chocolate? Not only is this hot chocolate recipe laden with booze – not for the kids – but it is also made using almond milk to maximise the luxurious texture and flavour.

Serves 3
Cooking time: 5-10 minutes


What you will need:

500ml almond milk
2 tbsp Horlicks
2 tbsp good quality cocoa powder
2 tbsp drinking chocolate
1 tbsp demerara sugar
3 shots of Amaretto liqueur
1 tsp water to make a corn flour mixture to thicken
3 squares of 70% cocoa dark chocolate (grated)
3 drops of vanilla extract



What you need to do:

1.Place the almond milk into a saucepan and bring to the boil.

2.Next, add in all of the powered ingredients and give it a mix.

3.Turn down the heat and leave to simmer for 5 minutes or so, and gradually add in the grated chocolate and sugar, mixing as you go.

4.When dissolved, add in the Amaretto, vanilla extract and corn flour mixture, and combine.

5.When the mixture has thickened slightly, you’re ready to serve.


Source: http://www.theupcoming.co.uk/2013/01/19/original-recipe-of-the-week-amaretto-hot-chocolate 

Ingredients
2 lbs Beef Stew Meat - cut into 1" pieces
Sea Salt & freshly ground Pepper
4 Tbsp Olive Oil
1 Onion- minced
3 Garlic Cloves - peeled
2 cups Red Wine - Syrah
1 1/2 cups Beef or Veal Stock
1 Orange Zest- cut into 2" strips and juiced
3 sprigs Thyme
1 Bay Leaf
1/2 cup Nicoise Olives - pitted
4 Carrots - diced
1/2 cup flat leaf Parsley - finely chopped
Sea Salt & freshly ground Pepper to taste

Directions

1.Preheat oven to 350°F. Season pieces of beef evenly with salt and pepper. Heat a heavy bottom pan
over high heat.

2.Add olive oil to pan and sear meat on all sides. Remove to a side plate, turn heat down to medium

3.Add onions and saute for a few minutes. Add garlic cloves and comntinue to cook until soft and a light brown.

4.Add the red wine and scrape the bottom of the pan to remove the brown glaze covering the bottom of the pan.
Reduce wine by half and add beef broth, orange juice, orange zest, thyme sprigs and bay leaf. Return the beef to the pan, turn heat to low, cover and place in the middle of the oven.

5.Cook for 2½ hours until meat is tender. Remove cover and add olives and carrots.

6.Continue cooking for another 20 minutes, uncovered. Taste for seasoning and adjust with salt and pepper.


Serve over soft polenta or mashed potatoes. Garnish with chopped parsley.

 
Source: http://winedinedaily.com/recipes/item/stewed-orange-beef-nicoise-olives 

A heart warming French Onion Soup from celebrity Chef Curtis Stone. Perfect for a cold day or as a starter to a great meal

Ingredients

2 TBsp olive oil
6 onions thinly sliced (aprox 3 pounds)
4 garlic cloves, chopped finely
1 bay leaf
2 fresh thyme sprigs
½ cup dry red wine
½ cup sherry
8 cups beef stock
Salt and ground black pepper
6 3/4 inch slices of sourdough bread
6 ounces shredded Gruyère cheese
2 TBsp thinly sliced flat leaf parsley


Directions

1.Over medium heat, place a heavy large pot. Drizzle olive oil into the hot pot and add onions. Cook onions for 1 hour, or until golden, stirring often. Once the onions are soft they will begin to stick to the bottom of the pot and turn a caramel brown color. Scrape the browned onions from the bottom of pot and stir them into the remaining onion mixture.
 
2.Add the garlic, thyme, and bay leaf to the onions and cook for 5 minutes, or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan.

3.Simmer for 5 minutes, or until the liquids reduce by half. Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top. Season the soup lightly with salt and pepper.

4.Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated. Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with more salt and pepper.

5.Preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top. Divide the soup among 6 high-sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet.

6.Place one bread slice, toasted side down, on top of each bowl of soup. Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes, or until the cheese melts and is golden brown. Remove from the broiler and serve.


 Source: http://winedinedaily.com/recipes

310g all-purpose flour
200g granulated sugar
3 eggs
100g dark chocolate finely chopped
2 tablespoons cocoa powder
1 teasp.baking powder
1 teasp. Vanilla paste
pinch of salt


Preheat the oven 180 Celsius degrees (356Fa).

Cream eggs, sugar and vanilla paste until light and fluffy. 

Mix all dry ingredients (flour, sugar, dark chocolate, cocoa powder, baking powder and salt) and add to eggs mixture. Mix until everything is well combined. 


Biscotti dough will be a little bit sticky . Roll the dough into a log 10cm long and 3-4cm wide.

Bake for 20 minutes then remove from the oven, and let the log cool to room temperature on the baking sheet. Do not turn off the oven.

Using a serrated knife, cut the log diagonally into 1,5cm-wide slices. Place
the slices back on the baking sheet and bake for 20 minutes.


Remove from the oven. The biscotti will crisp up as they cool.


 


Source: http://tunacooking.blogspot.fr/2013/01/biscotti-z-czekolada-chocolate-biscotti.html 

Remember to eat Crêpes on Fête de la Chandeleur - February 2nd

Ingredients
3 heaped* tablespoons of flour
2 heaped tablespoons of sugar
2 eggs
1 teaspoon of oil
1 cup of milk 


Makes four Crêpes


Mix flour, sugar and egg until you get a uniform batter with few lumps. Then add oil and milk stop mixing when thin and smooth. For best results let the batter sit in the refrigerator for half an hour.

Heat a frying pan and lightly oil it. Pour batter on to frying pan, tilting and rotating to get an even thin Crêpe, about the thickness of a tortilla.

Cook on medium heat until light brown and then turn. Cook for another minute or two and you’re all done! Put on any topping you like, French favorites include jam, sugar or Nutella.

This recipe is for sweet Crêpes, for non sweet Crêpes follow as above but don’t add any sugar. 


* As much as can be held in the spoon.


Source: http://www.americansinfrance.net/Culture/Making-Crepes.cfm