150g Butter, softened
3 Cloves garlic, crushed
2tbsp Chopped fresh parsley
2 Small sticks of french bread
Pepper
1 - Mix together the butter, garlic and parsley in a bowl until well combined. Season with pepper to taste and mix well.
2 - Cut the french bread into thick slices.
3 - Spread the flavoured butter over one side of each slice and reassemble the bread on a large sheet of thick of kitchen foil.
4 - Place into a pre-heated oven GM6 for 15 minutes or until bread is crispy and butter has melted. Serve hot.
Friday, 3 June 2011
Italian Chocolate Truffles - Makes 24
175g Dark chocolate
50g Icing (confectioners) sugar
50g Ground almonds
50g Milk chocolate
40g Unsalted butter
2tbsp Amaretto (almond-flavoured liqueur)
1 - Melt the dark chocolate with the liqueur in a bowl set over a saucepan of hot water, stirring until well combined.
2 - Add the butter and stir until it has melted. Stir in the icing sugar and the ground almonds.
3 - Leave the mixture in a cool place until firm enough to roll into balls.
4 - Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them.
5 - Place the truffles in paper cases and chill.
50g Icing (confectioners) sugar
50g Ground almonds
50g Milk chocolate
40g Unsalted butter
2tbsp Amaretto (almond-flavoured liqueur)
1 - Melt the dark chocolate with the liqueur in a bowl set over a saucepan of hot water, stirring until well combined.
2 - Add the butter and stir until it has melted. Stir in the icing sugar and the ground almonds.
3 - Leave the mixture in a cool place until firm enough to roll into balls.
4 - Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them.
5 - Place the truffles in paper cases and chill.
Ratatouille Vegetable Grill - Serves 4
2 Medium onions
1 Garlic clove
1 Medium red pepper
1 Medium green pepper
1 Medium aubergine
2 Medium courgettes
2 Tins of chopped tomatoes
1 Bouquet garni
2tbsp Tomato puree
900g Potatoes
75g Mature cheddar cheese, grated
2tbsp snipped fresh chives, to garnish
Salt and Pepper
1 - Peel and finely chop the onions and garlic. Rinse, deseed and slice the peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2 - Place the onion, garlic and peppers into a large saucepan. Add the tomatoes and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring half way through. Stir in the prepared aubergine and courgettes and cook, uncovered for a further 10 minutes, stirring occasionally.
3 - Meanwhile, peel the potatoes and cut into 2.5cm. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and set aside.
4 - Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato evenly over the vegetables.
5 - Preheat the grill to medium heat, sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden. Serve garnished with snipped chives.
1 Garlic clove
1 Medium red pepper
1 Medium green pepper
1 Medium aubergine
2 Medium courgettes
2 Tins of chopped tomatoes
1 Bouquet garni
2tbsp Tomato puree
900g Potatoes
75g Mature cheddar cheese, grated
2tbsp snipped fresh chives, to garnish
Salt and Pepper
1 - Peel and finely chop the onions and garlic. Rinse, deseed and slice the peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2 - Place the onion, garlic and peppers into a large saucepan. Add the tomatoes and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring half way through. Stir in the prepared aubergine and courgettes and cook, uncovered for a further 10 minutes, stirring occasionally.
3 - Meanwhile, peel the potatoes and cut into 2.5cm. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and set aside.
4 - Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato evenly over the vegetables.
5 - Preheat the grill to medium heat, sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden. Serve garnished with snipped chives.
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