Chocolate Orange Fudge Sauce

This months Center Parcs Challenge was inspired by Easter and encouraged us to make some sweet treats.  I often make cakes but haven't made confectionery for ages so this was just the excuse I needed to head out, to get the ingredients, to make some yummy fudge. Or so I thought..!

However, I must admit that it went down hill from there as I couldn't decided on a recipe.  I did eventually pick one but even as I was reading it, it didn't sound quite right.  And my prediction was confirmed the next morning when I found the unset fudge mixture sitting in the fridge.

So it was farewell to chocolate orange fudge but HELLO to hot chocolate orange fudge sauce which I can tell you was truly delicious over ice cream.  To be exceptionally decadent I actually decided to have mine in the bath.


Here's the recipe which is really simple.

You will need:

• 250g chocolate (I used dark but you could use milk if you prefer)
• 397g tin of condensed milk
• 1 tsp orange zest

Recipe:

• Pour the tin of condensed milk into a microwavable  bowl.
• Break up the chocolate and add to condensed milk.
• Microwave gently until everything has melted (be careful not to burn).
• Mix util chocolate and condensed milk has combined.
• Add orange zest and stir.
• Reheat as required.

I am writing this post as part of my role as Center Parcs Family Blogger. To be in with the chance to become one yourself and win a short break to a Center Parcs Village of your choice, share your chocolate innovations! Show us your pictures and recipes, and tweet us including the hashtag #CPFamilyBreaks and your blog link to @tots100 and @CenterParcsUK. The challenge ends at 4pm on the 29th March.  

Good Luck!

Banana and Oat Teething Biscuits - Baby Led Weaning Recipe

I have had 2 rather over ripe bananas sitting in the fruit bowl for some time and yesterday seemed like the last day of their life span.  We are due a weekly shop and therefore have no eggs so I was on the hunt for something I could make for Nye using cupboard ingredients. Whilst googling I came across a recipe for some lovely teething biscuits which I have adapted.

Ingredients:

• 1 cup oats
• 1/2 cup wholemeal flour
• 1/2 plain flour (I used spelt flour)
• 1/2 teaspoon of cinnamon
• 1 teaspoon baking powder
• 2 small overripe bananas, mashed
• 3 tablespoons oil (I used rice bran)

Directions:

1. Pre heat the oven to 180°c 
2. Mix the 'dry ingredients' in a large bowl (oats, flour, cinnamon and baking powder)
3. Mix the wet ingredients in a small bowl (bananas and oil)
4. Add the wet ingredients to the large bowl of dry ingredients and stir until combined.
5. Once combined, take a teaspoon of mixture and roll into a long snake.
6. Place the 'snake' on the baking paper and squash down flat.
7. Bake in a pre heated oven for 12-15 minutes.

Cheesy Lentil and Pepper Quiche Recipe

I have almost used up my previously baked lunch items for Nye and I was recommended the Lentil Quiche Recipe from The Baby-led Weaning Cookbook by Gill Rapley & Tracey Murkett.


I've adapted the original recipe to what I had available in my fridge so here's my version.  I had enough left over pastry from the 9inch dish to make a mini quiche which I have photographed.


This recipe has no salt as it is for for Nye but you could use Salted Butter or add some to the mix to taste.

Cheesy Shortcrust Pastry:

• 200g (7oz) - Plain Flour]
• 100g (3 1/2oz) - Unsalted Butter
• 100g (3 1/2oz) - Grated Cheese
• 3 tbsp - Cold Water

- Lightly grease the baking tin (I used a 9inch sq tin so I can cut it easily into fingers)
- Rub the butter and flour together until the mixture looks like fine breadcrumbs then add the cheese and lightly mix.
- Slowly add the water and stir in with a knife until the mixture comes together.
- Knead the pastry on a lightly floured surface until it forms a stiff dough.
- Roll it out to fit your chosen baking tray
- Blind bake in oven  @ 190°C (375°F/Gas Mark 5) for 10-12 minutes




Lentil Quiche Filling:

• Unsalted Butter for frying
• 1 Garlic Clove, finely chopped
• 2 spring onions, finely chopped
• 175g (6oz) - Red lentils, rinsed in cold water and drained
• 600ml (1pint) - Milk
• 2 sprigs Fresh Thyme
• 2 eggs
• 75g (2 1/2oz) - Cheese, grated
• 1 sweet red/orange/yellow pepper, sliced

- Heat the butter in a pan and fry the garlic and spring onions until soft.

- Add the lentils and stir.

- Add the milk and Thyme and bring to the boil.

- Reduce the heat, cover and simmer for 30-40 minutes (most of the liquid will be absorbed)

- Check and stir the mixture every 5 minutes.  It is done when the lentils are soft.  

- Preheat oven to 190°C (375°F/Gas Mark 5)

- In a bowl/jug beat the egg and stir in half the cheese.

- Fish out the Thyme Sprigs and add the egg mix to the lentils and stir until mixed (be careful the pan is not too hot or it will scramble!)

- Pour the mixture into the pre-cooked pastry case and bake in the oven for 45 minutes.

Chocolate and Orange Blossom Mousse

I made my first ever chocolate mousse.  Previously I had incorrectly assumed it was difficult.  I found out that it is in fact easy (as long as you have LOTS of bowls and a electric beater!) Although I don't think you could argue there is much nutritional value other than pure happy indulgence!

I forgot to take a picture :( This is from here

I adapted Jamie Oliver's Recipe from here. (My version uses half and half dark and milk chocolate, alternate orange flavouring to make it a little lighter on the intense chocolate hit.)

Jenni's Chocolate and Orange Blossom Mousse.
Makes 4 small and delicious portions.  Double recipe for more.

Ingredients
* 150g chocolate (I use 100g dark 70% & 50g milk)
* Sea Salt
* 4 Large Eggs
* 50g Caster Sugar (2 1/4 heaped tbsp)
* 150ml double cream
* 1 tsp of orange blossom water (I got this from Waitrose)
* 1 tbsp cocoa powder

Instructions:
1. Melt chocolate adding a small pinch of salt.
2. Separate eggs into whites and yolks.
3. Add the sugar to the yolks and bear until silky smooth (sugar will dissolve)
4. Whisk whites adding a tiny pinch of salt until soft peaks form (can be held over head without falling)
5. In another bowl beat the cream until slightly thick. (just whipped)
6. Add orange blossom water and cocoa powder to yolks and mix.
7. Fold through melted chocolate until well combined.
8. Tip in egg whites and fold in figure of 8 until mix is smooth and evenly coloured.
9. Pour into cups/dishes and leave in fridge to set for 1-2 hours.

ENJOY!

Tuesday Linking Love

More links this lovely Tuesday evening.

I love flowers!

 

I still REALLY want to make a patchwork blanket for Nye.  This one is gorgeous and matches my plans for his changing table....

OMG crochet booties

And finally... food for thought! These look fresh and delicious.

Lemon Creme Fraiche Sponge

Had a friend round for tea the other day and needed to throw some baking together pretty quickly.  It was mid-week and stores in the fridge were dwindling. So I threw the following together, despite a lack of anything similar online (I usually google to check that my ideas of what goes together arent TOTALLY off the wall.)

So here goes:

photo from pinterest (I forgot to take a photo)

Basic sponge a la delia with a fresh lemon twist.

Ingredients
For an 8 inch (20 cm) cake:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs at room temperature
6 oz (175 g) very soft butter
6 oz (175 g) golden caster sugar
½ teaspoon vanilla extract (ours has run out so I used a packet of vanilla sugar from Lidl,
For the filling:
7 fl oz (200 ml) (half a tub) Creme Fraiche
Pre-heat the oven to gas mark 3, 325°F (170°C)

For the topping:

1/2 cup water
1 lemon juice and rind
1/2 cup caster sugar

This recipe is taken from How to Cook Book One and Delia's Complete How To Cook

Method

Put the flour and baking powder in a sieve and sift it into the bowl.

Add all the other cake ingredients to the bowl (soften butter in microwave if necessary).

Use electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. 

Divide the mixture between 2 tins, and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook and don't open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, I shove in a fork to see if it comes out clean.

Next, remove from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack and wait till they cool before adding the filling.

Place the first sponge cake on a plate or cake stand, then spread the creme fraiche evenly over the surface.

Next place the other cake on top, press it gently so that the filling oozes out at the edges.

Finally prepare the lemony topping.
Heat the water and sugar in a saucepan over a medium heat and add in the grated rind and juice of one lemon and heat until it thickens and bubbles.

Poke a few holes in the top of the sponge for the lemon to drizzle through then poor the sticky mixture on top and quickly spread with a knife before it cools and hardens.

Cake

Baking cake makes me feel human again. Breastfeeding taking its toll...

Tuesday Linking love

I've been back on Pinterest with a vengeance.  Here's a couple of images from this week that I've been admiring.

Firstly H&M have tracked me down and started sending me catalougues, this cannot lead to good things.  I bought some stuff from their home range for our bathroom and for dressing our table at Christmas and I am now addicted.  It reflects the seasons trends and is SO cheap.

I'm going to try and copy this, once I get round to it...

and finally some FOOD for thought.

Tis my birthday tomorrow, let's see if I can get round to making a yummy cheesecake as I have been dreaming.  A bit like this...

5 ambitions for 2012

Morning and Happy New Year!

I thought I'd have a go at writing down some ambitions for 2012.  I have in the past had a habit of setting some rather tiresome goals for myself that tend to trip me up before I've even started.  I remember one year I set a list of 15 things I wanted to do each day, like read a chapter of a book, drink at least 2litres of water etc. Things like that though admirable shouldn't be attempted in one go they will only lead to failure, and I find once one falls off the radar I tend to give up on them all!

The first of the dinner table meals.

Last year I don't think I set myself any goals, other than to get married in April, which we did successfully.  But, nevertheless 2011 was a big year for us.  Not only was it the year we got 'hitched',  it was also the year we settled properly into our home and even learnt how to DIY together.  But I suppose most importantly it was the year we started our family, or at least the prospect of being 3 + dog.

2012 will be one hell of a year.  It will be the first time I am ever called mum, the first time I really learn to put the needs of someone other than myself first.  That's not to say I'm a selfish self centred person, but I just know life is about to change forever and for the better in many ways.

My goals for 2012 are things I'd like to improve upon this year, things that will keep me focused on living better and in a more content way.  Part of my is a bit nervous about writing them down in 'print' if you will because that makes them official things I have stated, but also because many of them are so traditional in that I want to be better at organising our house!

So here goes nothing:

1. Create and maintain a home routine, revolving around our babies needs, feeds, sleeps etc.
(i.e mission keep baby happy)
2. Look after meal times, always have breakfast, lunch and dinner and make lunch for Neil to take to work the night before.
3. Create a (REALISTIC) weekly & monthly cleaning schedule to keep on top of housework so I don't get overwhelmed.
4. Watch less TV, take more walks & make the most of National Trust Membership.
5. Learn more about blogging (tips and tricks) and practise my photography skills.

I started off thinking I'd do 12, but uncharacteristically I thought I'd set myself less challenges in the hope that I can keep to the ones I have set without being a slave.

Delicious Toffee Apple Muffins (Perfect for breakfast)

I have invented one of my first ever baking recipes, I normally don't trust myself to alter the wet and dry ingredients for fear of failure.  However I am pleased to report it's not as scary as first thought and these muffins are DELICIOUS!

For the cake mix:

• 110g butter
• 110g soft brown sugar
• 110g self-raising flour
• 1 tsp baking powder
• 1 handful of chopped walnuts
• 1 handful of oats
• 2 x eggs, beaten
• light sprinkling of cinnamon

For the apple:

• 30g butter
• 30g soft brown sugar
• 0.5 x lemon, juice only
• 2 x eating apples 1 x bramley apple, peeled, cored and sliced

• Preheat the oven to 200C/400F/Gas 6.

I always make the apple first, I'm not really sure why!

• Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat
• When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice
• Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for 4-5 minutes then take off the heat and leave for later.

Putting together the cake mix -

• Cream together the butter and sugar in a large mixing bowl
• Add the flour and baking powder, mixing well, as you do
• Gradually add the beaten eggs and then stir in the walnuts and oats
• Gently fold in the apple mixture
• Half fill 12 muffin cases with mixture
• Top with a sprinkling of brown sugar, cinnamon, oats and chopped walnuts
• Bake in the oven for around 13minutes.

Chocolate Oaties

Last night I had the urge for some chocolate oat biscuits like I used to have at break time when I was at Middle School in Long Stratton.  They always came out warm from the oven and had a soft and sweet chocolate icing topping.

I made something similar with my friend Nicky during my A-levels so I thought I'd see if I could look for a recipe online.  All the recipes use a chocolate topping rather than what I remember being a slightly gooey chocolate icing.

In the end I went for this recipe - (Adapted from here)

Ingredients

Serves: 24

• 225g (8 oz) margarine
• 225g (8 oz) caster sugar
• 225g (8 oz) self-raising flour.
• 140g (5 oz) porridge oats
• 55g (2 oz) cocoa
• Icing sugar and 2 tsp cocoa powder for covering

Preparation method

Prep:15  mins | Cook:15  mins | Extra time:30min, chilling

1.

In a large pan melt together margarine and sugar.

2.

When sugar is completely dissolved remove from heat and mix in oats, cocoa and nuts. Mix in self-raising flour.

3.

Turn into a 20x30cm (13x9 in) baking tray and press down well.

4.

Bake at 180 C / Gas 4 for 15 minutes.

5.

Cool then cover with chocolate icing. Chill to set.

Ultimate Chilli Con Carne with a difference

Another left over recipe which was oh so yummy!  I adapted the amazing recipe from Dinner Diary and I have no doubt with fresh beef that also works wonderfully.

Chilli Con Carne
Serves Four

4 tbsp olive oil
1 tsp of dried chilli
4 garlic cloves, roasted and smashed
1 red/orange/yellow pepper, charred and then finely chopped

Spice Mix
2 tsp ground cumin
2 tsp ground coriander
5 black peppercorns
1 clove
1 tbs franks red hot sauce
2 tsps ground cinnamon
1 tsp smoked paprika
1 tsp lawrys seasoning salt

2 tbsp tomato purée (or left over tomato sauce)
500g red kidney beans

1 bowl of diced leftover roast beef
1 large onion, finely chopped

Bay leaf
250ml red wine
300ml beef stock (plus more boiling water as the sauce cooks, if required)
400g left over tomato sauce or chopped tomatoes
Worcestershire sauce (about a tablespoon)
1 tsp cocoa powder

To Serve
Juice of half a lime
Handful of chopped coriander

Directions
Roast the garlic in the over for about 20 minutes, on 190 degrees, before leaving to cool down.

Blacken the pepper on top of the hob (if you have a gas hob, otherwise roast in the oven) and then transfer to a plastic bag to steam for a few minutes. Remove from the bag, skin, deseed and then chop finely.

At the same time, toast the coriander and cumin in a frying pan on a low heat, for about 10 minutes. Once cooled, grind them up with some black pepper and a clove and transfer to a bowl, add the other powdered spices.

While both these things are happening, open, rinse and put aside until later on.

In a large pan, brown the seasoned meat, add some more oil and soften the onions for about five to 10 minutes. Then add the pulped garlic and dried chilli, the bay leaf and the diced pepper and cook for another five minutes.

Add the powdered spices and cook for a couple of minutes. Add 2 tbs of thick tomato sauce  and cook for two minutes. Return the meat to the pan and combine with the spice paste. Deglaze with the wine, then follow with the stock, tomatoes, a dash of Worcestershire sauce and more seasoning. Bring to the boil, reduce the heat and simmer for aprox 20min, checking there is enough liquid as you go along.

After 20min add the beans and cook for a further  20min. Just before the end of the cooking time, add the cocoa powder and cook for another five minutes. Serve with a squeeze of lime and a handful of chopped coriander stirred through.

Tasty leftover turkey pie

Getting to the end of the week and we're still left with a bowl of cooked turkey from the delicious roast that Neil made for us.

We've already done the obligatory curry but now it's time to clear out the fridge before this weeks big shop and this is what I came up with.

Turkey, chorizo and mushroom pie with flaky thyme and parmesan crust.

Makes enough for 4. Heat oven to  220 degrees/ 420 Fahrenheit.

First start with the pastry - You will need: (recipe adaptation)

• 
  
• 250g/8oz plain flour
• 2 pinches of salt
• 110g/4oz butter, cubed
• 65-70ml/5-6 tbsp cold water
  A handfull of fresh chopped thyme
  A small scattering of finely grated parmesan

Let's make it!

1. Put the flour, salt, grated parmesan and chopped thyme in a large bowl and add the cubes of butter.
2. Use fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
   
   
   Watch technique0:46 mins
3. Using a knife, stir in just enough of the cold water to bind the dough together.  
4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.
5. Alternatively using a food processor, put the flour, butter, parmesan, thyme and salt in the food processor and pulse until the fat is rubbed into the flour.
6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
7. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using
   

   
   

   Whilst the crust is chilling start preparing the filling: (inspired by)

• 1 tablespoon of olive oil
• 3 thinly sliced shallots
• 1 heaped bowl of left over turkey 
• 1 bunch of asparagus, halved
• 1 punnet of mushrooms halved (approximately 2 cups)
• 100g of chorizo sliced and roughly quatered
• handful of thyme sprigs
• 2 tablespoons of plain flour
• 400ml of chicken stock
• 200ml of milk

Stage 2

1. Heat the oil on a medium heat in a large non stick frying pan, add the chopped shallots and sauté until soft.  
2. Add the chorizo and mushrooms to the pan and cook from 5 mins.
3. Next add the left over turkey and sprigs of thyme and stir and season to taste until all ingredients are warmed through (5-10min)
4. While the pan is slowly heating, collect the pie crust from the fridge, dust a flat and clean surface with flower and roll out half the pastry to fit the dish you are using allowing for it to line the side.
5. Place asparagus in frying pan then lay the rolled pastry in to the dish, prick with a fork and blind bake in the over for 8-10minutes.
6. While the pastry base is in the oven add two tablespoons of flour to the pan and stir.  
7. With the pan off the heat, gradually stir in the stock, followed by the milk and bring to the boil slowly.
8. Remove pastry from oven, take out baking weights and fill.
9. Quickly roll out remainder of pastry and lay on top of the filling tucking in the sides.

Bake for 20minutes or until golden, share and enjoy!