The trials and tribulations of tiramisu

Here's the thing – lots of people like trifle, lots of people dislike coffee – even if you like coffee chances are you don't like coffee flavoured desserts – it's not high up on the favourite flavour list of kids either.

If you like the idea of tiramisu but not the coffee, here's an alternative that I hope will appeal – especially to the kids.

I've mentioned this recipe way back on the blog but thought it worth repeating – especially since we're getting into summer now and a recipe for a light dessert will be very useful. In addition to which, this is easy. You can dress it up for a supper or dinner party dessert in individual glasses, or make one large version for a party pud.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional)

20 sponge fingers or Madeira cake * see note

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

2 x Cadbury's Flake for decoration

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd :

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

For the kids, bash a Flake in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” bash a chocolate disc to decorate instead. Check out “Here goes nothing” and “Not a bad effort” if you'd like the recipe for the discs.

Cling film and fridge until you're ready to serve.

*Cake note :

You could bake your own Madeira case if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why note use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side. You could use a lemon drizzle cake instead of the Madeira.

The “tiddy” (individual) version is coming next!

Here it is again

At Easter time I mentioned “perfect products” and in particular the puff pastry sheet.

Hence, here it is again.

This is another variation of mine, on a theme of Stromboli, but using the sheet.

Pizza Puffs

1 x 375g puff pastry sheet, defrosted

1 sweet onion, medium size, finely diced

100g mature cheddar cheese, grated

1 tsp Dijon mustard

3 tbsp tomato paste

1 egg, beaten

Generous pinch of oregano or garlic Italian seasoning

Preheat oven 180fan/200c/Gas 6

Place a dampened J cloth on your work surface and then the pastry on top. Unroll the sheet, leaving it on the wrapping paper, lengthways in front of you.

Spread the mustard on the sheet, then the tomato paste. Sprinkle a layer of cheese, then the finely chopped sweet onion. The quicker you move, so as not to allow the pastry to warm, the better. Roll up the pastry tightly, so that it resembles a long sausage roll, you'll find that using the wrapping paper will help you control the roll, then chill in the fridge for at least 10 minutes. After chilling trim each end of the roll and then cut into 12 circles. Lie the circles flat on a non stick baking sheet (grease the sheet if not non stick) brush each circle with the beaten egg. Sprinkle with oregano.

Bake for 12/15 minutes.

You have choices – you can keep this recipe vegetarian or try adding 100g of smoked meat of your choice, i.e. salami, ham, pepperoni. You could add 120g of finely chopped chestnut mushrooms and/or baby spinach leaves. Try mixing the cheese – 50g mature cheddar and 50g Parmesan - it works really well.

Photos on their way!

After the event

I promised I'd report back on the card night – the bad news is the girls lost – bring on the re-match - grrr!

The good news is that my tray bake was a great success!

Here are the photos :

I know that in the previous blog I suggested using any leftovers in a wrap for lunch. However my friend is “confined to barracks” as they say, recovering from an operation so the following day I went to visit – a visitor who brings supper is always welcome!

Later I received a lovely message saying, “delicious” and “yum” with a recipe request – my work here is done.

Since this is my recipe I feel it only right that it should have a name, so the ordinary tray bake is now called “A Tickle Tray” - just because it tickles your taste-buds – so much more inviting than “tray bake”.

An adaptable friend

Who'd have thought that a tin of corned beef could be so adaptable – an ordinary, boring store cupboard ingredient.

Here are the photos showing its transformation!

Try to resist the pasties until they've had a chance to cool.

Here's the hash :

Happy brunch, lunch or supper!

Comfort food again!

It occurs to me that I should include a favourite and an alternative for those who like their meat. Here's another pasty variation - again tried and tested.

Spicy corned beef, potato and onion pasty

3 medium jacket potatoes – baked, cooled, peeled and cubed

and set aside in large mixing bowl

1 medium onion, finely chopped

1 tbsp rapeseed oil

1 garlic clove finely chopped (or 1 tsp of garlic paste)

1 tsp each ground cumin, coriander and curry

powder (strength to suit your personal taste)

salt and black pepper

1 x 340g tin corned beef – *see below

2 puff pastry sheets – **see below

1 egg, beaten

Corned beef

*Tip time – make sure that your tin of corned beef has been placed in the fridge before use. It will not be a pretty sight if you use it straight from your store cupboard or pantry.

Divide your corned beef into 5 thick slices – approximately 1.5cms each. Cut each slice into 4 and then into 4 again – a total of 16 cubes per slice.

Each pastry sheet, unrolled, measures approximately 38cms. Keeping the pastry on its paper wrapping, cut the sheet in half - 19cms approximately. Each half measures 22cms approximately – divide each half into quarters measuring 11cms each.

Using a medium sized frying pan fry the onion and garlic gently for 2/3 minutes. Add the cumin, coriander and curry powder and continue to fry so that the spices release their flavour.

Season the cubed potatoes with salt and black pepper, add the onions, garlic and spices and then add the corned beef cubes, mix together gently.

Pre-heat oven 200c/180fan/Gas 6

Egg wash the edges of the pastry pieces. Place a heaped tablespoon of mixture towards the left side of each piece of pastry then fold over and press edges down gently to seal and complete the pasty. Brush with beaten egg.

Bake for 25 minutes.

**The recipe gives you 8 pasties, hence 2 puff pastry sheets. You could use 1 sheet – 4 pasties and use the remaining mixture as a corned beef hash – posh it up – use a ring to serve the hash and top with an egg – cooked however you prefer, poached is perfect but fried if that's your bag!

I do love a flexible recipe – photos coming next.

Travels with my friend – Part 4

To complete the picture, I should add that there are the usual bits and pieces – Intros of various breads and antipasti but in an understated way – keeping it short and definitely appetising.

There are steaks and salads and a selection of sides too.

There are many gluten free choices and if there's nothing that takes your fancy speak up, if there's a dish that you like the look of but isn't gluten free they'll try and change it for you so it is.

The staff are lovely – attentive without sitting on your shoulder, if you know what I mean.

I couldn't finish these travels without a couple of photos to back up my mouth, as it were, so here they are :

Grilled Baby Goats Cheese et al

Twice Baked Red Leicester & Chive Soufflé

I should have said at the outset – this menu tempts you to try dishes with ingredients you wouldn't ordinarily choose. A case in point – the dreaded piccalilli which is part of the soufflé – this is up there on my food hate list with sago. This condiment conjures up a vision, usually at Christmas time, of this bright yellow jar with huge lumps of stuff – I discovered later it was mixed vegetables – smothered in a strong mustard dressing, if you can call it that – ugh!

This piccalilli with the soufflé was delicious – I'm a changed woman!

Value for money? The best I've had in a long time.

Would I go back? In a heartbeat.

Ascoughs Bistro – telephone 01858 466966

ascoughsbistro@aol.com

Travels with my friend – Part 3

Please don't be alarmed – there will not be 50 parts to this trip!

Our lunch is at Ascoughs – a bistro located at 24-26 St. Mary's Road, Market Harborough LE16 7DU.

The lunch menu is priced at two courses for £12 and three for £16. In this day and age I'd call that better than good value – I can hear you saying “that's fine if the food is good” and of course you'd be right.

I'm not going to give you the whole menu – just a couple of options from the starter, main and dessert :

Starters

King scallops, English Asparagus, Pesto, Pine Kernels,

Endive, Parmesan, Parma Ham Shards

Grilled Baby Goats Cheese, Peppadew Peppers, Sauce Romesco,

Toasted Almonds, Olive Tapenade

Mains

Breast of Chicken, Goats Cheese, Stem Broccoli,

Charred Gem, Olive, Sauce Paloise

Twice Baked Red Leicester & Chive Soufflé,

Pickled Vegetables, Piccalilli, Pea Shoot and Baby Leaf Salad

Desserts

Dark Chocolate Mousse, Salted Caramel Bon Bons,

Praline Macaron, Peanut Butter Fudge

Warm Scotch Pancakes, Fig Jam, Sultana Emulsion,

Rum & Raisin Ice Cream

It makes you want to loosen your belt just reading it.

Part 4 is the last of these travels, I promise!