Resourceful and creative bits and bats

… the praline sprinkle

This “sprinkle” is another addition to your “store cupboard” that can be made ahead. Perfect for your alternative trifle or just plain useful!

Praline

75g/3oz almonds, unblanched

75g/3oz caster sugar

Praline is largely used for adding to and flavouring cream, ice cream, butter cream or whatever takes your fancy. You can use it in large pieces or shards or blitzed into a coarse powder. It keeps well so long as you transfer it into an air-tight jar. Should the mood take you it can even be blitzed into a paste.

Place the sugar into a frying pan (I used a pan measuring 28cms/11” in diameter) and then the almonds on top. Heat the sugar and almonds on as low a heat as possible. Resist the urge to prod/stir/mess with! Patience is eventually rewarded the sugar begins to melt and when the almonds begin to “pop”, and your sugar is a good colour - turn it out onto a non-stick sheet (or oiled slab if you want to be posh). The melting of the sugar takes approximately 20 minutes.

Leave the praline sheet where it is until it is well and truly set. You can then break it up and blitz into a coarse powder or as you wish. It's stating the obvious I know – you'll get 175g/6oz of praline.

Please note that when blitzing you will need ear plugs and warn anyone nearby that isn't totally deaf they soon will be!

Photo guide coming up.

Resourceful and creative bits and bats ...

... the biscuit photos

I use these biscuits for so many occasions – to serve with pre-dinner drinks, with cheese and chutney – you could be cheffy and add piped paté - serve as a canapé.

ready to roll, or rather bake.

don't forget to egg wash.

they really do smell wonderful.

The world is your cheese biscuit!

Resourceful and creative bits and bats …

… the tried and tested are the best!

What follows is the easiest and best biscuit recipe you'll ever use. Stand by and watch a whole batch disappear. These biscuits will become your best friend.

Parmesan biscuits

Makes 25-30

100g/4oz cold unsalted butter, cut into chunks

100g/4oz plain flour, plus extra for dusting

pinch salt

pinch cayenne pepper

1 heaped tsp mustard powder

50g/2oz finely grated mature cheddar cheese

50g/2oz finely grated Parmesan, plus extra to decorate

1 egg, beaten

Preheat oven to 180c/160fan/Gas 4.

Place the butter and flour into a food processor with the salt, cayenne, mustard powder and cheeses. Process together then pulse the mixture in short spurts until you notice the mixture coming together. It will eventually bind without the need for egg or water. Tip the mixture onto a sheet of cling film and use the cling film to bring it together into a round. Chill in the fridge for at least 30 minutes. Leaving longer will do no harm.

Lightly flour a work surface and roll out the pastry thinly. Cut out the biscuits in shapes to suit the occasion. Lay them on a greased or non stick baking tray – 2cm apart. You'll need two trays.

Brush the surface with egg and sprinkle over a little of the finely grated Parmesan. Bake for 10 minutes or until golden brown.

Use a palette knife to ease the biscuits off the tray and place on a rack to cool.

They will keep for a few days – good luck with that - take my advice and bake and freeze when there's no-one around – otherwise the aroma from the oven will bring everyone into the kitchen and it'll be bye bye biscuits!

Photos up next.

Surf and Turf continued!

Note to self – add to your “buy now” shopping list – the black pudding freezes and frozen scallops are easily available. Chorizo has a long life – check out your charcuterie selection at your favourite supermarket.

Pre-heat oven to warm 150Fan/179c/Gas 3.

Fry your black pudding on both sides until it begins to crisp, remove from the pan and set aside on a baking tray.

Fry your diced chorizo until it begins to crisp, set aside with the black pudding and place in a low oven to keep warm and continue crisping.

Add a knob of butter to the frying pan – the pan has to be hot - sear your scallops quickly on both sides so they have colour then add to the black pudding and chorizo.

For the Marsala sauce you will need :

100g/3½oz chicken stock

3 tbsp of Marsala

25g/1oz unsalted butter

Add the chicken stock to the hot frying pan – take care – then add the Marsala and finally the butter. Stir for a couple of minutes until it thickens - you're ready to plate :

One generous tablespoon of champ

Add your slice of black pudding

Scatter your diced chorizo

Place three scallops on the top

Drizzle, generously with the sauce

“Supper size” looks like this :

Devour!

Another idea … for a starter, supper or dinner party

Surf and Turf – but not as you know it

You can make this dish as a starter or larger for a supper or even a dinner party.

For one person as a starter :

Champ

1 slice of Black Pudding per person

60g diced Chorizo

3 Scallops per person

Marsala Sauce

I always make heaps of champ – it has so many uses and never gets wasted!

Pea and Spring Onion Champ

1.5kg Potatoes, scrubbed

100g butter

500ml/18 fl oz milk (or if a richer consistency

75% milk to 25% double cream)

450g frozen peas

75g spring onions, chopped

4 tbsp chopped parsley

salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for absolute “lump free”. Add half the butter – 50g, after mashing or ricing. Place the milk/cream in a pan with the peas and onions and boil, gently, for 4/5 minutes. Add the parsley, take off the heat.

Add the potatoes, keep some of the milk back – you may not need it all. Season to taste and beat until creamy and smooth – add more milk if required.

Serve piping hot with a knob of butter melting in the centre unless your making it ahead in which case add the butter when warming either on a very low heat on the hob or in a foil tray in a warm oven.

There's more to come!

Sticky Toffee Apples and Sprinkles …

… the photos

By the way, the apples can be made now and frozen. If you don't fancy them in “trifle” mode how about warmed and spooned over ice cream, topped with a generous drizzle of warmed toffee sauce – just a thought.

cooking in the pan

on top of the cake

drizzled with toffee sauce

the walnut sprinkles

the pecan sprinkles

For the pecans, it's exactly the same recipe as given for the walnuts.

It's an easy alternative for those who don't like Christmas Pudding or Trifle … there's another thought!

Resourceful and creative desserts …

… the Sticky Toffee Orange completed and the Sticky Toffee Apples.

At the end of the previous post I said to “stand by for the recipes and the photos”. You can find them all in the “Radio Recipes” and I hope you enjoy!

I discovered during the radio programme yesterday that there are those of you who don't like oranges. Not a problem – here's the answer :

Sticky Toffee Apples

50g unsalted butter

5 medium Cox apples – peeled, quartered and

diced into cubes

½ tsp of powdered cinnamon

2 tbsps soft brown sugar

1 tbsp of lemon juice

20ml Calvados

Using a large frying pan melt the butter then add the apples and cinnamon and cook gently for 20 minutes. Add the sugar, lemon juice and Calvados and cook gently for a further 7/8 minutes. Cool.

This recipe will give you 370g of apples.

Assemble in the same way as the Sticky Toffee Orange :

1.5cm slice of cake, cut into 3 and then 3 again

giving you 9 cubes, place in the bottom of your

serving dish

Add a heaped spoonful of apples

Add a generous drizzle of warmed toffee sauce

Decorate with sprinkles – choose either

salted walnuts or salted pecans

Photos up next!