Friday, 28 September 2012

Peanut butter squares

I am a big fan of no bakes. In fact, sometimes, nothing beats mixing comforting ingredients in a pan, adding some more delicious ingredients, placing in a baking tin and allowing the mixture to cool, then cutting into chunks is perfection. I have tried a number of no bake recipes and have to say the sweet and salty bars from Nigella's Kitchen that I have previously blogged about is my favourite bake. The recipe that I will share is adapted from Nigella's How to be a Domestic Goddess book and is currently my number 2 favourite no bake. The combination of sweet and salty is repeated or should I say invented from "How to be a domestic goddess book" (as this was released 10 years before Nigella's Kitchen) but the saltiness isn't as intense as the sweet and salty bars.
I wasn't entirely convinced with the suggested base of muscavado sugar, icing sugar, unsalted butter and peanut butter, and felt that the base should have more structure. I then omitted the icing sugar and replaced this with chocolate digestives to give my base some more of an oomph. I also reduced the suggested topping of 200g milk chocolate and 100g plain chocolate to 100g milk chocolate and 50g dark chocolate. I have to try and save some calories somewhere!
Here is how my peanut butter squares turned out:

I first started by weighing the biscuit and peanut butter mixture. As per usual I ran out of a key ingredient, so I added two custard creams to bulk out the base.


I then combined the biscuits and peanut butter in a food processor and let this pulse until everything combined. I then added melted butter to the mixture.

Once everything was combined I placed in an oven dish. I also melted the milk and dark chocolate and poured and smoothed over the top of the mixture. Unfortunately I did not take pictures of this, but here is how the mixture looked pre setting.

Overall, another quick and easy no bake dish. Perfect for children and grown ups alike.

Ingredients (My adaptations are in red)
For the base
50g dark muscovado sugar
200g icing sugar (I omitted this)
50g unsalted butter
200 smooth peanut butter (I used crunchy peanut butter).

For the topping
200g milk chocolate (I used 100g milk chocolate)
100g plain chocolate (I used 50g dark chocolate)
1 tablespoon butter.

Method
Stir all the ingredients for the base together until smooth. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.
To make the topping, melt the chocolates and butter together and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.


xxx
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Tuesday, 25 September 2012

Jamaican Saltfish fritters

Nothing beats saltfish fritters for an instant feeling as though you are in the Caribbean islands. If I were to rank my top 3 carnival foods, saltfish fritters would be on top of my favourite lists followed by festivals and jerk chicken. As I previously stated on my previous blogs posts: I love Jamaican food, love Levi Roots and what better way to share my enthusiasm by sharing another offering from Levi Roots "Reggae Reggae" cook book. This cookbook is the perfect book for all those who are not that familiar with Caribbean food, and covers the basics staple meals, snacks, drinks and desserts from the Caribbean islands.
Saltfish fritters are salted cod (readily available in Asda's world foods aisle), cut and mixed in a batter, then shallow fried. They are the perfect snack if you want instant taste of the Caribbean.
Although the recipe I share is to make 6, I never make 6 at a time, I usually triple the recipe. Here is how my fritters turned out:




Ingredients serves 6
275g skinless, boneless cod fillets
275g self-raising flour
2 spring onions, finely chopped
1 scotch bonnet chilli, deseeded and chopped
600ml vegetable oil

Method
Scrap the excess salt off the fish with a knife and then rinse in warm water. Put into a pan, bring to the boil and cook for 2-3 minutes.
Put the flour into a large bowl and add the spring onions and chilli.
Drain the salt cod and rinse again, then break the fish into small pieces and add to the flour mixture. Pour in 200ml cold water and, using a spoon, stir until the batter easily pours of the spoon, adding about 50ml more water, if needed.
Heat the oil in a large, deep frying pan, add 6 seperate spoonfuls of the mixture to the oil and cook for a further 7 minutes pale golden and crispy. Drain and serve.

I am sharing this to Credit Crunch Munch blog challenge founded by Helen over at Fuss Free Flavours and Camillia at Fab Food 4 All. This month (April 2015) is guest hosted by Michelle at Utterly Scrummy Food For Families, as salt fish is a cheaper fish ingredient, it is an economical way of eating fish and perfect for picnics and lunches.

xxx
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Monday, 24 September 2012

Nigella's Bourbon glazed ribs with cornbread

Although we have yet to reach the month of December, I feel the recipes from Nigella's Christmas book can be eaten throughout the year, even in the summer months. This recipe, bourbon glazed ribs with spoon bread (a combination of sweetcorn and cornbread, although I used more cornmeal than sweetcorn) was described by Nigella as "the perfect holiday supper", and I must agree, this is the perfect easy evening meal which will please everyone, especially those who love ribs.
 As with many off my other cook books I pencilled in this recipe a while ago, but only got round to making this after reading Maya Angelou's "I know why the caged bird sings" and suddenly wanted to try foods from the "deep south". I believe the bourbon glazed ribs and cornbread is a meal that is from the "deep south" the Bourbon originates from Kentucky and cornbread is a bread commonly eaten within African American households.
The combination of the bourbon and musavodo sugar is my favourite sticky ribs recipe so far, and I think the marinade would work well with chicken thighs. Here is how my ribs and cornbread turned out:
Bourbon glazed ribs, corn bread and salad

I first started preparing the ribs in the morning as I am a firm believer of seasoning and marinading, so started with marinading the ribs in an oven dish. I left the ribs to marinade for 6 hours, although the recipe states it is best to marinade overnight (unfortunately I was pressed for time the night before).
Ribs pre baking

An hour and a half before I wanted to eat my ribs and cornbread I started making the corn bread. This was super easy, I placed all the ingredients into my food processor and mixed away.
Cornbread micture
I then placed the corn bread into an oven dish and placed in the oven, alongside the dish with the ribs. I placed the ribs on the top shelf of my oven and the cornbread on the shelf beneath.
Cornbread ready to be baked
After an hour the ribs and cornbread was ready. I turned the ribs around after thirty minutes to ensure the ribs were not burnt on one side.
Cornbread cooked


Recipe for bourbon-glazed ribs and corn bread to serve 8
24 pork spare ribs
100g dark muscovado sugar
175ml bourbon
2 x 15ml tablespoon soy sauuce
2 x 15ml mustard
2 x 15 ml tomato ketchup

Method
Put the ribs into a freezer bag and add the other ingredients to form a marinade. Place in the fridge, putting the bag into a bowl to avoid drips or spillages, and leave overnight.
The next day, remove the ribs from the fridge, and preheat the oven to 220 C/gas mark 7
Pick the ribs out of the marinade and put them into a shallow roasting tin, then pour the marinade into a saucepan..
Cook the ribs for 1 hour, turning them over halfway through cooking.
When the ribs are cooked, bring the marinade to a boil and cook for about 7 minutes or until it is thick and glossy. Plate up the ribs, then pour the bourbon sauce over them.


xxx
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Sunday, 23 September 2012

Grasshopper cake

I have wanted to improve my cake decorating skills of late, and although I have tried once to make a chocolate circle cake (with roll out icing, different coloured icing cut into circles and placed on top of one another) this was a bit of disaster. I purchased Peggy Porschen, legendary cake maker to the Royals, cake decorating book in the new year and was completely overwhelmed with the elaborate time consuming decorating designs, I have not made one thing from this book.
I noticed an Easy Cake Decorating book in The Works and the cake decorating seemed really easy! I promptly purchased this wonderful book published by Love Food and book marked several decorating recipes that I must try. A cake that really caught my eye was a grasshopper cake, named after the Creme de Menthe cocktail, a cake covered with green butter cream and flavoured with peppermint. I thought the flavour combinations of peppermint and chocolate, a classic, would be a first for me to try. Plus I have never used food colouring in my cakes before.
Here is how my grasshopper cake turned out (apologies for bad pictures from my iphone).


Grasshopper cake
Grasshopper decorated with chocolate mints

The recipe for the cake is a simple chocolate cake (and I'm sure many of you have your favourite) to serve 8 poured into a 20cm deep cake or spring form tin.
I will share the recipe for the frosting.
200g/7oz unsalted butter, softened
250 ml/ 9fl oz double cream
400 g icing sugar, sifted
1tsp peppermint extract
few drops of green food colouring
3 packets of chocolate mints (I brought mine from Aldi)

Method
Slice the cake horizontally into three rounds.
For the frosting, place the butter in a bowl and beat with an electric handheld whisk for 2-3 minutes until pale and creamy. Beat in two thirds of the cream then gradually beat in the icing sugar. Add the rest of the cream and continue beating for 1-2 minutes until the butter cream is light and fluffy. Stir in the peppermint extract and enough food colouring to give a pale green colour.
Sandwich the rounds together with half the butter cream frosting. Spread the remaining butter cream over the top and sides of the cake. Decorate with the chocolate shavings (I used chocolate mint balls).

My wonderful new cake decorating book
The Easy Cake Decorating book is a fantastic cake decorating book for beginners a la moi. I was so impressed with my grasshopper cake I'll be making a grasshopper pie next week
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Saturday, 22 September 2012

Weight watchers chocolate cake

I love chocolate cake. I also really love low fat chocolate cake and am always scouring for low fat recipes: I may as well try to limit the calories. I discovered this chocolate cake recipe from the Weight Watchers website and I was intrigued how a two layered chocolate cake could only have 330 calories per slice. Of course, there was differences in the ingredients in a low calorie chocolate cake primarily the use of more liquids such as milk or water to "bulk out" the cake. But, in order to shave of the calories I am more than happy to add liquids, whisk egg whites separately if I can recreate a low fat cake. The chocolate cake in question only took 30 minutes to bake which I think is quick for a low calorie cake as I have made cakes from Harry Eastwood's "Red Velvet and Chocolate Heartache" which has taken an hour.
Anyway, here is how my chocolate cake turned out:
Low fat chocolate cake.
I decorated with strawberries, honey comb pieces and chocolate drops, all were random ingredients that were available from my store cupboard/fridge. However, I would never decorate a cake again with strawberries as the strawberries turned out to be sour, so perhaps blueberries next time.

I started making the cake by adding all the dried ingredients into a bowl.


I then added the liquid ingredients into a free standing mixer to combine, and then added the dried ingredients.

Egg and milk mixture

Liquid mixture
Once all the ingredients were thoroughly combined I poured into two sandwich tins and once cooked for thirty minutes, left to cool.


The recipe for the cake can be found here: http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeId=7016662.

Overall, this is a lovely alternative to the calorific cakes we love so much. If you have overindulged recently but still want to eat cake, this is the perfect sweet treat.

xxx







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Wednesday, 19 September 2012

Spanish pork and chorizo stew.

As previously stated in my blog posts, I am a big fan of Spanish food and I love to attempt to recreate Spanish classics or traditional recipes with a Spanish dish. I'm always intrigued on how the professional chefs take on this classic cuisine, as I think sometimes classics such as paella, can easily become un authentic with the numerous short cuts and not so traditional ingredients.
The recipe that I will share, taken from Deliah Smith's How to Cheat at cooking is Spanish pork and chorizo stew is not a classic dish, as it uses new potatoes, but it also uses classic Spanish ingredients such as chorizo. This book was given to me by a friend, and although I did not grow up with Deliah on my tv screens growing up, I certainly know that she is one of the iconic tv chefs. The book uses simple cheats to make dishes quicker, such as canned peppers or jarred onions to make everything that much quicker. As this dish is cooked in the oven, it gives the cook, me, plenty of time to chill as the oven is doing all the hard work.
Here is how my Spanish pork and chorizo stew turned out (a bit random but I was craving peas).




As per usual I started by seasoning the pork with all purpose seasoning, only a tea spoon this time as the chorizo is salty.


I then par boiled some new potatoes for around 6 minutes. Whilst the new potatoes was boiling away I chopped an onion, green, yellow and red pepper to be cooked in this one pan dish.





I then placed the pork, peppers and onion in a roasting dish and added passata and olives in the oven dish. When the new potatoes were cooked I placed the new potatoes in the roasting tin and mixed everything together.







I was pleased of the taste of this dish, and it reminded me of Nigella's Spanish chicken and chorizo bake. The flavours of the chorizo and paprika really came through and it made a lovely dinner.

Recipe for Spanish Pork and chorizo stew. I have made several amendments to this dish, and my alterations are in red.
450g piece trimmed shoulder of pork.
450g small salad potatoes
100g chorizo sausage
250g Odysea roasted red peppers in oil, drained and halved (I used 3 fresh peppers, red, green and yellow)
1 fat clove garlic, peeled, halved and thinly sliced.
1 large red onion, peeled and cut into thick slices
6 sprigs fresh thyme (I used dried thyme)
1 tablespoon of olive oil
1/4 teaspoon of saffron strands (I omitted this from the recipe)
2 tablespoon white wine vinegar
150ml dry white wine (I omitted this from the recipe) 
300g jar Heniz tomato frito (I used passata) 
2 heaped tablespoons mixed green and black olives (I used a 100g packet of olives from Asda)

Method
Preheat the oven to gas mark 1, 140C. Chop the pork into 2.5cm chunks and pop it straight into a flameproof casserole. Then chop the chorizo into slightly smaller chunks before you toss it in to join the pork. Next, add the halved drained peppers, the garlic and the onion. After that, add the thyme, some seasoning and the olive oil and toss everything together.
Next, using a pestle and mortar, crush the saffron to a powder and mix the wine vinegar. Add this to the casserole, followed by the white wine, tomato frito, olives and potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1 1/2 hours.
Enjoy
xxx



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Friday, 14 September 2012

Vegetable enchilladas.

I can count on one hand the vegetarian evening meals I have had this year, the grand total is 3. I love meat, mainly chicken and am always sceptical of ever making a vegetarian dish. Besides the falafel burgers I made in March, I haven't tried a vegetarian dish until now. I received a copy of BBC Vegetarian magazine last year at the Good Food Winter show, which kinda changed my perception of vegetarian food. I stumbled upon a recipe for vegetarian fajitas, which used butternut squash, refried beans and aubergines instead of the usual chicken or beef. I was intrigued to find out whether vegetables still could give this classic dish the same amount of feel good factor.
When I made this dish I did not intentionally plan on making this dish, instead I had plans for another chicken dish, but I thought I would try something different, something vegetarian, something healthy.  I did not have all the ingredient to make this as it was on the spur of the moment, so I omitted the butternut squash and refried beans as the recipe stipulated, and instead replaced with mushrooms and peppers. Whilst I was making my replacement and amendments, I thought, let's turn one classic into another and instead of vegetable fajitas, I'd make vegetable enchiladas and make the taco sauce from my Every Day Mexican cook book.
Here is how my vegetable enchiladas turned out:
Baked enchilladas.
Enchilladas with chunky chips.


I started by cutting the aubergines into small pieces, peeling  the mushrooms and cutting and slicing the peppers and also added garlic. I then seasoned with my favourite seasoning, all purpose, cajun seasoning, garlic black pepper and cayenne pepper (I like my food hot!).
Seasoned vegetables.
I then fried these vegetables in two tablespoons of stir fry oil and fry light.
Vegetables frying.

Meanwhile I made my taco sauce. I can't say this is authentic taco sauce, as yet again I did not have all the ingredients, but I made do with my store cupboard ingredients. I chopped four tomatoes, added garlic, tomato ketchup, all purpose seasoning and West Indian chili sauce (I did say this was not authentic) and used a potato masher to bind the ingredients together to make my taco sauce. I then grated some cheddar cheese to go inside the my tortilla.
My interesting taco sauce.

I began to fill the tortilla with the vegetables in the middle, then sprinkled some cheese and added two tablespoons of taco sauce, I then rolled the tortilla and placed sealed side down in a greased oven proof dish.
Enchiladas rolled and ready for sauce to be drizzled over.
Once I rolled my fajitas, I added the remaining taco sauce over all of the fajitas and added the remaining cheese over the fajitas - turning my dish into enchilladas.
Taco sauce and cheese over enchilladas.

I baked for 25 minutes until all the cheese was melted.

I am entering this dish to book marked recipes as I book marked this recipe in November 2011. Booked Marked recipes is a blogging challenge hosted by tinned tomatoes http://www.tinnedtomatoes.com/ and founded by Ruth's kitchen experiments http://justaddeggs.blogspot.co.uk/ and encourages readers to vegetarian  recipes that they have book marked from magazines, books, bloggers etc. I really am loving these blog hops :-)


Recipe for vegetable enchiladas - this is adapted from my BBC Christmas Vegetarian magazine, and my Everyday Mexican book as I used the ingredients I had in my store cupboard.
Serves - 4
Ingredients.
For the wraps
1 aubergine
400 grams of mushrooms
1 red onion
1 red pepper
1 green pepper
1 yellow pepper
1.5 tablespoon of all purpose seasoning
1 tablespoon cayenne pepper
1 tablespoon cajun seasoning
2 tablespoon olive oil
50 grams of cheese
packet of tortillas

For the taco sauce
1 tablespoon olive oil
1 -2 fresh hot chillies
3 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon ground coriander
1 tsp brown sugar
200 grams ripe tomatoes, peeled, and coarsely chopped
juice of 1/2 lemon
salt and pepper.

1) Cut the mushrooms, peppers and aubergines into bite size pieces, season with all purpose seasoning, cayenne pepper, and cajun seasoning. Slice the red onion and mix with the vegetables.
2) Heat the frying pan and add the 2 tablespoon of olive oil, add the vegetables and let the vegetables cook for 5 minutes.
3) Meanwhile, heat the oven and grate the cheese and place to one side.
4) Start making the taco sauce, add all the ingredients for the taco sauce and place in a bowl. Using a potato masher, press down on the tomatoes and season to taste.
5) When the vegetables are cooked, fill the tortillas with the vegetables and add a tablespoon of cheese and two tablespoons of the sauce mixture into the middle of the tortilla.
6) Place the rolled tortillas sealed side down in a baking tin, and once all the tortillas are rolled, place the remaining tomato sauce and cheese over the tortillas. Cook for 20-25 minutes.
7) Enjoy.


xxx

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Thursday, 13 September 2012

Crispy parmesan-coated sea bass

Growing up in a Jamaican family I would often have fish once a week, usually fried hake eaten on a Sunday.  I also remember having escovtich snapper or saltfish (salted cod) sometimes in the week, and I also adored these dishes. Fried hake, escovtich snapper and saltfish are, in my opinion the most popular fishes eaten in the Caribbean. Despite loving the traditional fishes I have grown up eating I wanted to venture out of my comfort zone and try a  fish that I've never eaten before in order to introduce my tastebuds to new culinarilly delights.
Many of my cook books feature  fish dish as there are such a variety of the different types of fishes you can have, so I knew I would be spoilt for choice when trying a new fish dish. I do think fish can be expensive, so I  decided on purchasing some reduced priced fish in Asda, and I was lucky one week when I found that the supermarket was reducing sea bass; I brought three.
I scoured through some of my favourite cook books to find a recipe that would compliment my new choice in fish, and remember noticing a recipe in a book entitled "One ingredient four ways" which was given to me by my colleagues at my former placement. This book has over 200 recipes, and focuses on one ingredient, and shows the reader how to make recipes from this ingredient in four different ways - hence the title of the book. The recipe "crispy parmesan-coated sea bass" appealed to me as I would have never thought combining cheese with fish.
As usual I made some amendments to the recipe I seasoned the fish with all purpose seasoning, black pepper and parsley, I could never imagine making a dish without my trusted all purpose seasoning, and often when a dish says to use salt, I immediately replace with all purpose seasoning (unless it is a cake) and decided on not frying the sea bass in oil, instead brushing in oil and baking for 25 minutes. Here is how my dish turned out:


I added basmati rice and vegetables to complete my healthy dinner and this dish was definitely a winner. The fish was moist, flavoursome, and delicious. I would recommend this dish as a lovely healthy evening meal.

Seasoned sea bass and haddock fillets pre cooking

Recipe for sea bass toss in parmasean - serves - 4
Ingredients
4 sea bass fillets, skin on and pin boned (I used whole fish)
3 tablespoons of olive oil
Juice and grated rind of 1 lemon
100g freshly grated parmesan cheese
1 small bunch fresh parsely, finely chopped
salt and pepper (I used all purpose seasoning).

Method
Preheat the oven to gas mark 4. Brush the oven dish with a little of the oil and lay the fillets in the oven dish, skin-down. Drizle over a little of the remaining oil, give each fillet a good squeeze of lemon juice and season with salt and pepper.
Mix the lemon rind, Parmesan cheese and parsely together and scatter evenly over the fish. Drizzle over the remaining oil. Cook in the oven for around 20-25 minutes or until the fish is just cooked and golden - the exact cooking time will depend on the thickness of the fillets. Serve immediately.


 xxxx
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Monday, 10 September 2012

Nigella's Sweet and Salty crunch bars.

This lovely treat is taken from my favourite cookbook Nigella Kitchen and was one of my first dishes I created from this cook book. I was introduced with the combination of sweet and salt via this recipe and this is the perfect chocolate treat for those that need a pick me up. The rocky road crunch bars are a wonderful combination of milk and dark chocolate (sweet) and peanuts for salty elements. I've made several amendments to Nigella's recipe, firstly to lower the calories, and secondly because I was not keen on having 250g of peanuts.
Here is how my sweet and salty crunch bars turned out: 
Sweet and salty crunch bars
I cut these little bad boys into little squares, and was able to store in an air tight container and they last for up to four days. I first measured the chocolate ingredients, but soon realised I did not have quite 300 g of (milk or plain) chocolate so I used 8 chocolate digestives, 120g mixed chocolate (plain, milk and chocolate morsels) and 2 tablespoons of golden syrup.
Chocolate digestives and chocolate pieces.
I then crushed the biscuits and placed in a pan to melt.
Chocolate mixture in pan
The mixture melted quick and I quickly taken this off the heat and added 125g peanuts, instead of the 250g stipulated in the recipe.
I pressed the mixture in the tin and left to set for four hours.
Rocky road mixture in tin.
After four hours the rocky roads are set and ready to cut.
Yum!
Recipe for sweet and salty crunch bars from Nigella's Kitchen
200g milk chocolate (I used a combination of 120g of milk and dark chocolate)  
100g dark chocolate
125g unsalted butter (I used 80 g low fat spread)
1 tablespoon golden syrup
250g salted peanuts (I used 125g peanuts)
2 crunchie bars (I ommited this from my mixture) 

Method 

Line your springform pan with aluminum foil or use a foil pan.
Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.
I am entering this to Forever Nigella, hosted this month by Working London Mummy http://www.workinglondonmummy.com/ and organised by Maison cupcake http://blog.maisoncupcake.com/forever-nigellaI think these sweet and salty crunch bars would make a lovely lunch time treat. 

I am also entering this to Alpha bakes organised by Caroline Makes http://carolinemakes.blogspot.co.uk/ and The more than occasional baker http://themorethanoccasionalbaker.blogspot.co.uk/,  and hosted this month by Caroline makes. Alphabakes is a monthly blogging challenge randomly selecting a letter from the alphabet which people can bake with an ingredient starting with that letter. As I have used peanuts, this fulfils this baking challenge.

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Sunday, 9 September 2012

Mississipi Mud Pie.

This sweet American pastry dessert is my sister's favourite, she loves this dessert so much she asked me to bake her this for her birthday. I'm unsure why the Americans refer to this as a pie, as to me it's a chocolate tart, but what is in a name. I have made this dessert several times over the last few years, and have experimented with the filling combinations. I have used a dark chocolate filling, milk chocolate filling, white chocolate filling, half dark, half milk chocolate filling etc. I prefer this with a milk chocolate filling with dark chocolate shavings over the top. My sister requested a milk chocolate filling with a white chocolate shavings over the top, so a milk chocolate with white chocolate shavings it was. The pictures for the end results are not the best, but the texture, flavour and gooeyness is delicious, I must share. Here is how my Mississippi Mud Pie turned out:
Mississippi mud pie.
I made the white chocolate topping first and melted the white chocolate and placed and spread on a piece of baking paper. I left this to set until the pie was made and cooled.
White chocolate melted
I started by making the pastry for the tart, this was a combination of plain flour, butter softened and caster sugar.
Dry ingredients for pastry.
I then added an egg to the mixture and formed into a ball.
Pastry moulded into a ball.
I let the pastry chill in the fridge for thirty minutes, until firm and ready to roll into flan dish. Meanwhile, I began to make the topping. I placed milk chocolate ( and few sneaky pieces of dark chocolate), butter and golden syrup into a pan on a low heat until melted.
Filling ingredients in the pan.
Melted filling
Once the filling was melted I took the pan off the heat, and rolled out my pastry and placed in my flan dish.
Pastry rolled out 
Unfortunately I forgot to take a picture of the pastry in the flan dish, but after I done this I poured, very carefully the filling into the flan dish.
Pie pre baking.
After around 35 minutes the pie was cooked, I tested this by inserting a knife into the mixture, and once no wet filling appeared on the knife, I knew the pie was cooked.
Mississippi mud pie straight out of the oven.
I then let the pie cool and tore pieces of the white chocolate topping and placed on top.
My old and trusted baking card
Recipe for Mississippi Mud pie.
Serves 8-10
175g self-raising flour
25g caster sugar
40g margarine
40g white vegetable fat (I used 80g margarine)
1 egg, beaten

Filling and topping.
175g golden syrup
75g butter or blocked margarine
175 g plain (dark) chocolate broken in pieces (I used 140g milk and 35g dark chocolate)
3 eggs
50g plain melted chocolate (I used white chocolate).

Method
1) Sift the flour, sugar and salt into a bowl. Rub in the fats with your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg to give a smooth dough. Wrap in oiled cling film and chill for about 30 minutes.
2) Roll out the pastry on a lightly flavoured surface and use to line a 23cm (9 inch) round pie dish. Trim and crimp the edges. Chill for 30 minutes.
3) Preheat oven to 180C/35-F/gas mark 4. For the filling, put the syrup, fat and chocolate pieces into a pan over the gentle heat, and stir until melted. Whisk the eggs together then beat in the chocolate mixture. Pour into the pastry case.
4) Bake for 30-35 minutes, or until the filling is set, then leave to cool completely.
5) For the chocolate topping, spread the melted chocolate as thinly as possible on a non-stick baking parchment and chill until it sets hard. Peel the chocolate off the paper and break into small pieces.
6) Arrange the chocolate pieces on the pie and chill.

xxx
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