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with valentines day around the corner thought we could post some dinner sugestions
Mushroom ravioli with herbs
Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oilSift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.
2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.
3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.
4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.
5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.
6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.
Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.
3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.
4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).
5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.
6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.
7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.
8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.
9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.
10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.
Pear pancakes with Caramel sauce
Pancake batter
115 g (4 oz) plain flour
1 egg
300 ml (10 fl oz) semi-skimmed milk
1 tbsp sunflower oilFilling
115 g (4 oz) fromage frais
3 tbsp ground almonds
1 tbsp caster sugar
¼ tsp pure almond extract
5 ripe dessert pears
lemon juice
icing sugarcaramel sauce.
Ingredients
120g (4 oz) light brown sugar
120g (4 oz) butter
100ml cream or full cream milkPreparation method
1.Preheat the oven to 200°C (400°F, gas mark 6). Place the batter ingredients in a food processor or blender and process until smooth. Alternatively, whisk together, adding the milk gradually. Pour into a jug and leave to stand for 30 minutes.2.Heat a 15 cm (6 in) pancake or frying pan and add a few drops of oil. Pour in 1 tbsp of the batter and tilt the pan to coat the bottom evenly. Cook until the underside of the pancake is brown, then turn it over and cook for 10 seconds on the other side. Slide the pancake out onto a plate. Repeat to make 12 pancakes in all, turning each one out onto the plate, and separating with greaseproof paper. Set aside. The pancakes can be prepared in advance and frozen, if you like.
3.To make the filling, put the fromage frais, almonds, sugar and almond extract in a bowl and mix well. Peel, quarter and core the pears. Chop 4 into small dice; cut the remaining pear into neat slices and sprinkle with lemon juice to prevent discoloration.
4.Spoon 1 tbsp of the almond mixture onto a quarter area of each pancake and top with a spoonful of diced pear. Fold over each pancake into quarters to make a triangle, enclosing the filling. Place on a greased baking tray, sprinkle generously with icing sugar and bake for 8–10 minutes.
5.Meanwhile, make the caramel sauce.
1.Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved but not burned.2.Stir in the cream or milk and heat gently until bubbling, stirring continually. Remove from heat and serve warm.
6.Serve the pancakes on individual plates, drizzled with the Caramelsauce. Arrange the reserved pear slices next to the pancakes and serve.
@angelbabe wrote:
with valentines day around the corner thought we could post some dinner sugestions
Mushroom ravioli with herbs
Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oilSift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.
2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.
3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.
4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.
5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.
6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.
Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.
3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.
4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).
5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.
6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.
7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.
8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.
9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.
10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.
Do ya drink the rest of the brandy?!! lol
@anc wrote:
@angelbabe wrote:
with valentines day around the corner thought we could post some dinner sugestions
Mushroom ravioli with herbs
Ingredients
3 tbsp extra virgin olive oil
4 shallots, chopped
1 garlic clove, chopped
450 g (1 lb) mushrooms, finely chopped
3 tbsp brandy
30 g (1 oz) dried porcini mushrooms, soaked, drained and finely chopped
100 g (3½ oz) fresh wholemeal breadcrumbs
55 g (4 oz) Parmesan cheese, freshly grated
2 eggs
2 tbsp chopped fresh parsley or basil
1 tsp chopped fresh marjoram or ¼ tsp dried marjoram
250 g (9 oz) mange-tout or sugarsnap peas
2 tbsp tiny tender sprigs of fresh thyme
1 tbsp extra virgin olive oil (optional)
salt and pepper
Herb and garlic jus:
750 ml (1¼ pints) chicken or vegetable stock
175 ml (6 fl oz) dry white wine
1 garlic clove, chopped
1 tbsp fresh thyme leaves or ¼ tsp dried thyme
4 courgettes, thinly sliced or coarsely diced1 Batch of quantity fresh pasta dough
Ingredients
450 g (1 lb) strong plain flour
pinch of salt
4 eggs, beaten
1 tbsp extra virgin olive oilSift the flour onto a clean work surface or into a large mixing bowl. Make a well in the centre and add the salt, eggs and oil.
2. using your hands, gradually mix the flour into the eggs and oil, until the mixture begins to form a firm dough. If necessary, add a few drops of water.
3. Knead the dough for about 10 minutes or until it is smooth and elastic. The dough should still be firm. Add a little extra flour if the dough becomes sticky.
4. Wrap the dough tightly in a polythene bag or with cling film and set it aside to rest for 30 minutes before rolling and cutting. Do not place in the fridge.
5. Cut the dough into quarters, as smaller portions are easier to manage. Roll out the dough very thinly on an unfloured surface, turning it over and around occasionally to prevent it from sticking, then cut it into the chosen shapes such as lasagne, cannelloni or thin tagliatelle noodles.
6. The pasta may be cooked immediately or allowed to dry for up to 30 minutes before cooking. It is a good idea to leave pasta to dry on clean tea-towels if it is slightly sticky. Hang strands over a pasta drying rack, or lightly flour them and coil into nests.
Preparation method
1. Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.2. Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.
3. Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.
4. Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).
5. Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.
6. Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.
7. Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.
8. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.
9. Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.
10. Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.
Do ya drink the rest of the brandy?!! lol
well ya know what they say about brandy and it is valentines day after all :oops: :wink: :lol:
:lol: :lol: :lol:
Luxury honeycomb ice cream
Ingredients
75g (3 oz) caster sugar
2 tablespoons golden syrup
2 tablespoons bicarbonate of soda, sifted
600ml (1 pint) double cream
1 (397g) tin condensed milk
45ml (1 1/2 fl oz) vodka this can be replaced with any flavouring you like reallyPreparation method
1.To make the honeycomb, place a heavy-bottomed saucepan on the hob and heat the caster sugar and golden syrup until the sugar melts and caramelises.2. Add the sifted bicarbonate of soda and stir well when it starts to bubble. Pour the mixture onto a greased baking tray and allow to cool in the fridge.
3.For the ice cream, whip the cream until it has soft peaks and double the volume. Fold in the vodka and condensed milk and whisk until firm.
4. Break the honeycomb and it mix well into the cream mixture.
5.Pour it into a container and freeze for at least eight hours, stirring ever hour or so to keep it smooth
omg I have died and gone to heaven twice now – printer in action, at this rate I am going to run out of ink – ooooooooooo sounds yummy!! lol :lol:
glad ya like them
Cheesy Vegetable Smooth Soup
any cheese will do as it all melts.
Ingredients
1x 1lb Fresh Mixed Veg (swede,carrots, cabbage, celery,leek any veg is fine)
1 Red Onion Cubed
2 Medium Potatoes Skined & Cubed
2 OXO vegetable Stock Cubes
1 Tablespoon of Garlic Smooth Puree
Garlic Pepper – any other Herbs are fine
Olive Oil to Brown Veg
380ml Boiling Water
Between 100-150g Cheese Grated finely melts easierPreparation method
1.Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.
2.Add in Garlic Puree.
3.Add the mixed veg and brown for 2-4 minutes to seal in flavours.
4.Add the made up vegetable stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.
5.Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)
6.Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.
7.Serve with warm french bread.
8.(Freezes lovely and will keep in fridge for a max 3 days)
Totally Bananas
Ingredients
1 Large Banana
Squirty Cream
5 Fresh Strawberries
1 Fresh Kiwi Fruit
A handful Chocolate Covered Raisins OR peanuts
2 Scoops Vanilla Ice Cream
1/2 blocks Cooking Chocolate
1 Cadbury’s flake
1 Crunchie Bar or Chocolate Covered Honeycomb
Preparation method
1. Remove the Peel from the Banana & slice the Banana in half from top to bottom placing it onto a large plate, then using a potato peel remove the skin of the Kiwi fruit and slice it up to get 6 slices then Chop the Strawberries in half2. Put the Slices of Kiwi and Strawberries on either side of the Banana from top to bottom.
3. Squirt three blobs of squirty cream one at the top of the Banana, one in the middle and one at the Bottom
4. Drop on to the mixture the Chocolate Raisins/Peanuts and then crumble the flake over the whole thing saving just a 2 small bits to go in the ice cream.
5. Break up the Crunchie over the whole mixture (either smash it up into little bits in the pack before opening or crumble by hand) and then put two scoops of ice cream between the squirty cream
6. Melt the cooking chocolate by placing it in a bowl over a pan of steaming water then when melted drizzle over the whole dessert.
7. Finally put the two blocks of flake you reserved earlier into the top of the ice cream scoops
If you’re not too hungry dont make this – its not worth the effort and you wont eat it all!
@angelbabe wrote:
glad ya like them
Cheesy Vegetable Smooth Soup
any cheese will do as it all melts.
Ingredients
1x 1lb Fresh Mixed Veg (swede,carrots, cabbage, celery,leek any veg is fine)
1 Red Onion Cubed
2 Medium Potatoes Skined & Cubed
2 OXO vegetable Stock Cubes
1 Tablespoon of Garlic Smooth Puree
Garlic Pepper – any other Herbs are fine
Olive Oil to Brown Veg
380ml Boiling Water
Between 100-150g Cheese Grated finely melts easierPreparation method
1.Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.
2.Add in Garlic Puree.
3.Add the mixed veg and brown for 2-4 minutes to seal in flavours.
4.Add the made up vegetable stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.
5.Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)
6.Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.
7.Serve with warm french bread.
8.(Freezes lovely and will keep in fridge for a max 3 days)
oooo I am gonna give this one a bash too – never thought of putting cheese into a veg soup! I have a french cheffy friend who gives me tubs of veg soup – so I may well surprise her with this version! Will be touché! Thank you x
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