All posts filed under: Recipes

Pan Fried Sea Bass with Spinach and Tenderstem Broccoli

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Before I went on holiday, I was told that they key to solving a problem that I’ve had with my stomach for a couple of years was to cut out sugar for 6 weeks. What I didn’t realise was that this meant cutting out most carbs (except Brown Rice, Sourdough Bread and a few Pulses), all fruit, tea, coffee, alcohol – and the list goes on. Knowing that I was going to Australia, I decided to start the day I got back. I lasted 6 days without sugar and on the 7th day gave into a tripple chocolate chip cookie from Gails Bakery, oops. If I wasn’t such a sweet freak and I didn’t live and breath food, this could potentially have been a doddle – but I just can’t give up the things that I love. However, the recipe below does prove that you can still eat a delicious meal – it’s just the pudding afterwards that is the problem! Ingredients (serves 2) 2 Sea Bass fillets Pack of Tenderstem Broccoli Pack of ready …

Wholemeal Chocolate Chip Cookies

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My boyfriend’s little brother LOVES chocolate and asked me to bake some chocolate chip cookies for him. The only flour that we had in the flat was Wholemeal Plain Flour and there were no weighing scales so I had to look online to convert grams into ml. I also used a mixture of Dairy Milk and Dairy Milk with Crunchie bits in (they do a large bar of this in Australia!). The result – a melt in mouth cookie with a great texture from the Wholemeal flour and a welcome crisp from the Crunchie bits in the chocolate. I have converted the recipe into ml and I have to say it’s really easy – there’s minimal cleaning afterwards too! Ingredients 215ml Wholemeal Plain Flour 1 1/2 tsp Baking Powder 1/4 tsp Salt 230g Chocolate (1/2 and 1/2 Dairy Milk and Dairy Milk Crunchie) 6 tbsp Butter, softened 200ml Dark Muscovado Sugar 2 Eggs Method 1. Place Flour, Baking Powder and Salt into a bowl and set aside 2. Melt 1/3 of the chocolate in a …

No bake Rhubarb Cheesecake

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Hemingway parties are always full of delicious food and the annual bonfire party is no exception. Each year, a range of pies and an array of puddings (including the infamous ‘bonfire cake’) are made to feed the 100+ guests. This year, I helped out by making a couple of puddings. I made the no bake rhubarb cheesecake and the bonfire cake, this year made from Panatonne and decorated with a rich chocolate butter cream, Cadbury’s flakes, mint Matchsticks, Terry’s chocolate orange segments and Smarties. The cheesecake was a bit of an experiment. Jacks mum and I decided to add rhubarb pulp to the cheese topping and make a jelly out of the rhubarb juice for the top. The result: There wouldn’t be a Hemingway bonfire party without carved pumpkins – so we set to work and carved away. Unfortunately mine is the rather amateur looking one! No bake rhubarb cheesecake Recipe 1 pack Hobnobs 50g unsalted butter, melted 2 x 250g tubs marscapone 400g fresh rhubarb 100g golden caster sugar 3 tbsp water 100g golden …

Chocolate soufflé recipe

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I have had the fear of God put into me about making soufflé. I have often wanted to try one but been put off by countless disasters that I have seen on TV. My boyfriend needed a couple of egg yolks for dinner a couple of weeks ago and rather than seeing the egg whites go to waste, I decided to bite the bullet and make a chocolate soufflé. It was probably one of the easiest puddings that I have made in a while. Chocolate soufflés are notoriously harder to manage as the chocolate is so dense that it can ruin the whipped egg white. The way to get around this is by taking a small amount of egg white out and adding the chocolate to this before folding it back into the rest of the egg whites. I’d suggest to serve with Haagen Daaz Vanilla Ice Cream. Ingredients Serves 4 100g good quality dark chocolate (I always use Lindt. This time I used 50% Cocoa) 50g Golden Caster Sugar 4 Egg Whites 2 Egg …

Duck Egg Lemon Curd Cake

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Why have I never used duck eggs in my baking before?! I tried Clarence Court duck eggs in a lemon curd cake over the weekend and I have to say, I’m converted! A sponge baked with duck eggs is lighter, fluffier and richer than a cake baked with chicken eggs. The duck egg yolk has more fat than a chicken egg (which makes the cake richer) and it’s white has more protein (meaning fluffier when whipped). I decided to bake a simple lemon sponge and I filled it with lemon curd. The result? Try it for yourself! Ingredients 200g self raising flour 200g golden caster sugar 200g unsalted butter 4 duck eggs (I substituted one duck egg for one chicken egg) zest of one lemon 1 tsp baking powder 2 tbsp milk Method 1. Pre heat oven to 180degrees c 2. Cream butter and sugar together 3. Sift in the flour and add all of the other ingredients. Whisk together until the batter is smooth and creamy 4. Spoon into a cake tin and bake …