This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]
Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour or so to spare in the kitchen. This dessert is the ideal compromise, it’s quick to prepare, tastes divine and looks pretty fancy and festive. Using ready-made meringues is a great time saver and they’re the perfect sweet complement to the rich dark chocolate ganache and velvety chestnut cream filling.
6 meringue nests (you can make your own if you have time)
100g dark chocolate, chopped
300ml double cream
150g chestnut puree
1 tbsp brandy, whisky or rum (optional)
sugar to taste (optional – I never need it)
edible glitter or chocolate shavings to decorate
Heat 100ml of the cream, so that it is quite warm but not boiling. Place the chopped chocolate in a bowl and pour the cream over it. Let it sit for a minute or two so that the chocolate can melt and then stir it well to create a smooth ganache. Leave to cool a little before spooning a tablespoon of the ganache into the centre of each meringue nest. Place in the fridge whilst you make the filling.
Whip the remaining cream until it starts to thicken, you want it to remain quite soft. Fold in the remaining ganache and the chestnut puree (plus the alcohol and sugar if you’re using it) and whip the mixture again until it holds a fairly firm peak.
Transfer it to a piping bag fitted with a star-shaped tip and pipe the cream mixture generously onto the meringue nests, piling it up to create a Christmas tree effect. Finish them off with a dusting of edible glitter or chocolate shavings.
You can also find Coriander Cooks over at www.brandballot.com
Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]
Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.
First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.
Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.
For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.
If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.
And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.
After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles!
To start with though I thought that I would take advantage of the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries
60g butter (room temperature)
120g cream cheese
60g icing sugar
Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.
Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!