Archive for the ‘Sour Cream’ Category

Baked Blackberry and lemon curd cheesecake

September 15, 2015

Baked Blackberry and lemon curd cheesecake

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Simple Prawn Kedgeree and Dill Soured Cream

August 17, 2015

Simple Prawn Kedgeree and Dill Soured Cream

Perfect Goulash (Felicity Cloake)

April 3, 2014

(serves 4)
600g shin of beef (or chuck steak if unavailable)
3 tbsp sweet Hungarian paprika
1 tbsp flour
1 tsp salt
1 tsp caraway seeds
2 tbsp lard
2 onions, thinly sliced
1 green pepper, cut into rounds
Juice of 1 lemon
150ml sour cream (optional)
Chives (optional)

Cut the beef into large chunks. Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat. Heat the oven to 140C/gas mark 1.

Melt the lard in a heavy-based casserole dish over a medium-high heat, and then brown the meat in batches, being very careful not to crowd the pan. Remove when golden and crusted, and set aside.

Scrape the bottom of the pan and add the onions and pepper, adding a little more fat if necessary. Cook until soft and starting to brown, then pick out the peppers and set aside. Stir the remaining flour and spice mixture into the onions and cook for a couple of minutes, stirring. Return the beef to the pan and add water just to cover. Scrape the bottom of the pan again, then put in the oven for 2.5 hours.

Stir the peppers and lemon juice into the goulash and cook for another half hour, or until the meat is very tender – you can remove the lid to let the sauce reduce if you like. Check the seasoning, then dollop the sour cream, if using, on top of the goulash and snip the chives over it all before serving with crushed boiled potatoes or egg noodles.

Chocolate Fudge Cake Pops

January 25, 2014

CHOCOLATE FUDGE CAKE POPS
Makes 24
Plain chocolate
100g
Butter
100g
Soft light brown sugar
100g
Egg, beaten
1
Soured cream
60ml
Vanilla extract
1 tsp
Self-raising flour
100g
Cocoa powder
2 tbsp
1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has dissolved. Allow to cool for 5 minutes.
2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add to chocolate mixture and beat well.
3. Sift the flour and cocoa into the pan and stir well until all combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates, lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge cubes.

Coffee Cheesecake (Jamie Oliver)

December 16, 2013

Coffee Cheesecake (Jamie Oliver)

Coffee Cheesecake (Jamie Oliver)

October 16, 2013

Coffee Cheesecake (Jamie Oliver)

Lamingtons (Dan Lepard)

October 9, 2013

Makes 16 medium-size lamingtons

125g unsalted butter, melted
300g caster sugar
250g sour cream
3 tsp vanilla extract
50ml sunflower oil
5 medium eggs
300g plain flour
3 tsp baking powder

For the chocolate syrup coating
300g dark chocolate
30g cocoa
300g caster sugar
200ml milk
1 or 2 x 250g bags desiccated coconut

1 Take a 25cm square cake tin and line the base and sides with non-stick baking paper. Heat the oven to 170C/150C fan/325F/gas mark 3.

2 Pour the melted butter into a mixing bowl with the sugar, sour cream, vanilla extract and oil, beat for a minute or so until smooth, then add the eggs, one at a time, and beat each one in well before adding the next.

3 Sift in the flour and baking powder, and stir well. Spoon the batter into the tin, cover the top with a lid of foil and then bake for about an hour (remove the foil after 40 minutes) until a skewer poked in comes out clean. Cool the cake in the tin, covering the top with clingfilm or foil as it cools, to keep it moist.

4 Next, make the coating. Finely chop the chocolate, set aside, then whisk the cocoa, sugar and milk in a pan and bring to the boil. Remove it from the heat, stir in the chocolate and leave until just warm before using.

5 Slice the cake into squares, pour the warm syrup into a bowl deep enough to submerge the cake squares in it, and have a tray ready with coconut thickly spread across it. Using a pair of forks or just your fingers, dip the lamingtons into the syrup, then roll them in the coconut.

6 Allow the chocolate to set for a few hours before eating. They will keep well if you store them in an airtight container.

Mushroom Tarragon and Peppercorn Pie

October 4, 2013

Mushroom Tarragon and Peppercorn Pie

Mushroom Tarragon and Peppercorn Pie

October 2, 2013

Mushroom Tarragon and Peppercorn Pie

New York Cheesecake

March 19, 2013

New york Cheesecake