Thursday, 31 October 2013

Chestnut and chocolate mousse cake – Recommended Recipe!

Chestnut and Chocolate Mousse Cake – serves 10.

250g boiled or roasted chestnuts, peeled
250ml full fat milk
250g unsalted butter, plus extra for greasing
250g dark chocolate (70% cocoa solids)
4 large eggs, separated
125g caster sugar
Raspberries, cream and chocolate to serve

1.       Preheat the oven to 160C/Gas 3. Grease and line a deep 22cm round loose-bottomed tin. Put chestnuts and milk in a small pan, boil and simmer for 1 min then remove from heat. Puree in blender.
2.       Melt butter and chocolate in bowl over a pan of hot water. Remove bowl from pan, stir in chestnut puree.
3.       With clean, dry beaters, whisk egg whites until stiff. Add ½ the sugar and whisk again until stiff. Put yolks and remaining sugar in another bowl and whisk until pale.
4.       Stir the egg yolk mixture into the chocolate mixture. Fold in egg white mix. Put in cake tin and bake for 55-60 mins.
5.       Leave to cool before removing from the tin. Serve with raspberries, whipped cream and grated chocolate.

Per serving: 470 calories, 22g saturated fat.
Source: unknown.

Saturday, 12 October 2013

Cheddar cornbread muffins - Recommended Recipe!

Cheddar Cornbread Muffins – makes 12, 10 mins to prepare, 20 mins to cook

50g butter, melted
150g strong cheddar, coarsely grated plus extra slices to serve
300g fine cornmeal or fine polenta
150g self-raising flour, sifted
½ tsp bicarbonate of soda
½ tsp salt
2 eggs
280ml buttermilk
175ml milk
Tomato chutney and salad leaves, to serve
1.     Preheat oven to Gas 5/190C/fan 170C. Use a tablespoon of the melted butter to grease a 12-hole non-stick muffin tin. Put a heaped tablespoon of cheese to one side, along with the extra cheese slices you will need to serve the muffins, then combine the rest of the dry ingredients in a large mixing bowl. In a separate bowl, mix the eggs, buttermilk, milk and remaining melted butter together.
2.     Pour the wet ingredients into the dry and lightly mix together until just combined. Don’t overwork the mixture. Spoon into the muffin holes and sprinkle with the reserved grated cheese. Bake for 20 mins, until raised and golden.
3.     Transfer to a wire rack to cool slightly. Serve warm, split horizontally and filled with a dollop of tomato chutney, some salad leaves and extra slices of cheese. Alternatively, the muffins can be wrapped individually and frozen for upto 3 months.
Per serving: 250 kcal, 2g sugar, 11g fat, 5.5g saturated fat, 0.8g salt.
Source: Tesco instore recipe card