25 February 2013

Monday munchies: Raspberry soufflés

Unfortunately I only took one photo last time I made these (it was for a dinner party so I couldn't really take my time over making them!) but I think they look delicious enough that one photo does them justice!  A lot of people I know are really scared about making soufflés but these honestly are quite easy and won't sink, trust me!

Raspberry soufflés
Makes 4

150g raspberries
100ml water
1 tablespoon granulated sugar
3 large eggs
50g golden caster sugar
2 tablespoons icing sugar

Preheat the oven to 170 degrees/150 degrees fan.  Add the raspberries, water and granulated sugar to a small pan and heat on the hob.  Stir until the raspberries have cooked down into a sauce.  Taste the sauce to check that it is sweet enough (the exact amount of sugar you need to add will vary based on personal preference and the time of year that you buy the raspberries)

Divide the sauce between four ramekins, leaving about a teaspoon of sauce in the pan, and allow to cool.  Separate the eggs and whisk the egg whites until it forms stiff peaks.  Add a spoonful of the golden caster sugar and the remaining raspberry sauce and mix again.

Mix the remaining golden caster sugar into the egg yolks then add a tablespoon of the egg white mixture into the yolks.  Fold in the rest of the egg whites using a metal spoon.  Spoon the mixture into the ramekins.

Place the ramekins on a baking tray and cook for 15 minutes.  Before serving, sift the icing sugar over the top and voilà!

14 February 2013

Baby love

I'd like to introduce you all to my baby nephew, Tyler.  He was born on Thursday 7th February 2013 weighing 6 pounds and 11 ounces and screaming his little lungs out! I'm completely besotted and cannot get enough of this little man! Max, on the other hand, isn't particularly pleased about being overshadowed.....

As you can imagine with them living only ten minutes from us, we've spent quite a lot of time this week visiting - so far I've managed to avoid nappy changes in favour of cuddles, although I've been told they'll be coming shortly!  I don't mind though - I'm such a proud auntie that I'll do any of it at the moment! ♥

11 February 2013

Monday munchies: Millionaire's flapjack

My brother got me the Gü chocolate cookbook for Christmas (best brother ever!) so I decided to put it to good use and made some millionaire's flapjack to take into the office.  The verdict?  Well they all disappeared before most of my department had a chance to try them....

Millionaire's flapjack
Makes 16

200g unsalted butter
125g light soft brown sugar
100g golden syrup
220ml condensed milk
225g oats
100g dark chocolate

Preheat the oven to 170 degrees/150 degrees fan.  Melt 125g butter, 50g sugar, 20ml condensed milk and the golden syrup on the hob.

Add the oats and spread evenly into a square baking tin.  Bake in the oven for 10-15 minutes.

While the flapjack is cooling, melt the remaining sugar, butter and condensed milk together.  Simmer for 5-10 minutes.

Pour the caramel over the flapjack and set in the fridge.

Melt the chocolate in a bowl over a saucepan of boiling water and spoon over the set caramel.

Put the flapjack back into the fridge to allow the chocolate to set.

Once set, cut into squares and they're ready to eat!  A perfect cross between flapjack and millionaire's shortbread - let me know if you try them!

4 February 2013

Monday munchies: Leek, asparagus and gruyère quiche

I made this over Christmas for my first attempt at a quiche (nothing like heaping the pressure on myself when I've promised to take it to my parents' for Boxing Day tea!)  It's a bit of a combination of two recipes but it worked out well so I thought I'd share it...

Leek, asparagus and gruyère quiche
Serves 8

300g plain flour
140g butter
2 eggs
284ml double cream
70g gruyère
1 leek
75g asparagus spears
8 tbsp cold water

20cm flan tin

Preheat oven to 200 degrees/180 degrees fan.  Tip the flour and butter into a bowl and rub together with your fingers until mixed together and crumbly.

Add the water and squeeze the mixture into a ball.  If the mixture feels sticky, dust with a little flour.

Roll out the pastry until it is large enough to cover the flan tin.

Place the pastry over the top of the tin and press into the corners using a small ball of dough.

Cut off the excess pastry from around the edge of the tin and prick the base with a fork.  Chill the base in the fridge for 20 minutes.  Slice the leeks and asparagus spears diagonally and set aside.

Blind bake the base for 20 minutes, then remove the baking beans and greaseproof paper and cook for a further 5-10 minutes or until golden brown.  In a large bowl, beat the eggs, gradually add in the cream and season.

While the base is cooling, sauté the asparagus and leeks in a pan with a drizzle of oil.

Grate the gruyère and sprinkle over the base.

Scatter the vegetables over the cheese and pour over the egg mixture.

Bake in the oven for 20-25 minutes until set and golden.  Leave to cool before removing from the tin.

You can use the basic quiche recipe for any flavour you like - let me know if you try something different!

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