Tuile biscuits

I normally serve my creme brûlée accompanied by berries and an almond thin. Tonight I did not have almonds so I had to find an alternative. I decided on an all easy 'crispy thin' and crunchy tuile which I prepared whilst my husband was loading the dishwasher and the biscuits were ready before the table had been wiped.

Tuile biscuits are a versatile addition to any dessert and will transform your ordinary pudding into a classy dish which you can serve to your guests over a dinner party. Just make sure to follow the recipe below, I was in a rush so used a tbs instead of tsp because I just wanted to get it done with so I can go to bed.

I promise to make them again over the weekend and this time maybe top them with lemon curd or make fruit baskets with them.

Chocolate tuile

 Preparation: 3minutes

Cooking time: 10 minutes

Easy to make

YOU NEED

1 egg white (from large egg)

60g caster sugar

30g sifted plain flour

30g melted unsalted butter

1/2tsp vanilla extract 

1 tsp cocoa powder (optional)

ADDITIONAL

Baking tray with Teflon

Slightly oiled rolling pin

METHOD

Whisk egg white lightly using fork 

Add the sugar and carry on whisking till mixture is frothy

Add the flour, vanilla extract and melted butter and mix (and cocoa powder, if using)

Put 4tsp of mixture onto Teflon (easier to put on each corner of the Teflon) and spread a little using back of spoon

Bake for 10minutes

Remove tuile and place onto slightly oiled rolling pin to shape

Repeat process with remaining batter mixture 

You can shape tuiles into any desired shapes

Chicken curry

I used to be scared of cooking curries, and resorted to paying 40 precious Pound Sterlings as a Saturday treat for my family. Half the times we would not enjoy the food and I would watch painfully as the leftovers went into the food bin for compost. Nowadays, I make my own and I don't have to wait for Saturdays anymore as I can have curry whenever I want (time allowing) and they are enjoyed by everyone.

Tonight I decided to use my chicken and shrimps from Sunday's dinner and ended up with a shrimp korma, chicken curry, chapatis and samosas (the only thing I did not make was the filo pastry) from scratch. Ok so my chapatis did not come out as beautifully rounded, but this is the joy of home cooking, every product is different from the other, authentic and rustic.

You do know that I'm up early for my day job, therefore have to catch some sleep. Recipes will follow tomorrow. Please be patient.

Crispy duck breast

Many people think that duck, like chicken has to be well done, I find duck to be most delicious and tender when pink. I hate the cardboard taste you get when duck is well done, therefore prefer mine just pink. 😘 Nice, quick and easy to make for midweek no fuss but good food dinners.

Pan fried duck breast on sautéed Chinese leaf

2 duck breasts
Salt and pepper to season
3 juniper berries crushed

Score the breasts with sharp end of the knife
Rub salt, pepper and juniper berries well over the duck breasts and allow to rest for at least 10 minutes to allow the meat to relax and tenderise.
Heat pan over high heat and when pan is hot place the breasts skin side down. Move the meat around to avoid sticking to pan and or burning.
Fry the meat for about 5minutes before turning over and fry for another three minutes. Drain off excess fat that has been rendered and put meat back to skin side down and fry for a further 5minutes
Remove from pan and allow to rest

I know duck goes well with orange sauce and or Recurrants jus but I've found my own cheat sauce which does the job just fine.

Mix your normal gravy and prepare as per pack instructions then add a tablespoon of chambord and simmer. If you do not have Chambord then a tablespoon of red currant jelly added to your gravy will do superbly.

Serve the duck breast on sautéed Chinese leaf to go with mashed or crushed potatoes and asparagus tips.

Desserts made easy

This dessert looks like I have spent a life time in the kitchen making it,-- and I have, because I choose to make my own pastries over shop bought ones. If you fancy having a go, you can start by buying ready to roll puff pastry from your local supermarket. The rest is easy as 1 2 3.

Raspberry millefuille

I sheet ready to roll puff pastry
300g double cream cream (whipped)
400g raspberries
Icing sugar to dust

Roll out the pastry and bake in pre-heated oven @ 180 degrees Celcius for 25 to 30minutes, place oven rack over pastry to stop it from puffing up
When done, place oven rack over pastry and press to flatten a bit.

Put cream in a piping bag and cut tip at about 3cm diameter. Pipe out the cream as in picture
Place raspberry onto each tip of the cream
Layer your pastries as in picture and finish off with a sprinkle of icing sugar.

If you time you can sprinkle some sugar onto the pastry prior to decorticating and blow torch to give that crunchy extra touch.

Sweet potato crisps

Lunch for one, when you can't be bothered to cook but feel hungry enough to eat. 

You don't need a recipe for this, it's s straight forward s it looks but really really filling to stop anyone snacking until dinner time.

Rosemary and Thyme Rack of Lamb with Recurrants

lamb rack or 8 cutlets
Sprig Rosemary
2 teaspoons fresh thyme leaves
1 teaspoon fresh mint chopped
2tbs olive oil
1 echalion shallot finely chopped
Salt and pepper to taste

In a large pan mix all the ingredients together, add the meat and mix well using your hands.

Place large pan on high heat and allow it to become very hot.
Sear the meat in batches for about three minutes. When all the meat has been cooked, transfer to an oven proof dish and cook at 180 degrees for 10 minutes for medium rare or 15 minutes for well done.

Rack of lamb on baby cabbage with redcurrants and baby potatoes

Marsala Poached Pears

I have always poached my pears in red wine with a drop of chambord, today however, I decided to use Marsala. I did not have enough caster sugar so I improvised with Light Muscovado sugar, the result was amazing, I got layers of flavours with the sweetness of the Marsala and the smoky Muscovado coming through and the spice from the cinnamon. I will not be going back to the original recipe again. 

4 ripened Rocha Pears peeled

150g caster sugar

2 cinnamon sticks

Vanilla pod split open

1cup Marsala (you can use red wine if you don't have Marsala)

Add ingredients in a heavy based pan or pot. Simmer on hob at medium heat for 20minutes. 

Transfer to oven at 180 deg Celcius for about 90 minutes

Finish off on the hob again for about 20 minutes to thicken the sauce. 

Put 1 pear on a plate standing upright, spoon over the sauce and serve

Marsala Poached Pear with quenelle of vanilla whipped cream.