Tuesday, 29 December 2009
Now a days when we think of a Prawn Cocktail something from the 80's is likely to pop into our heads... I always think of Prawn Cocktails as a Christmas starter (probably as this is what we used to have a Christmas when I was younger.
So I was watching Gary Rhodes Christmas special the other day and he did a great take on a Prawn Cocktail by turning it into a posh layered cake.
So I would like to share the recipe, which is good as a light lunch as well as a starter!
RECIPE: Festive Prawn Cocktail cakes, layered with a prawn and cucumber filling topped with roaster red pepper and king prawns.
You will need:
1 pack of king prawns
1 pack of lettuce or spinach
3 tablespoons of mayo
1 tablespoon of ketchup
1 red pepper roasted and skinned
Cake ring to layer fillings
1. Firstly roast a red pepper in the oven, when roasted remove the skin and allow to cool, using your cake ring molds now cut out the circular shape.
2. In a bowl mix 3 tablespoons of mayo with 1 tablespoon of ketchup and season to taste. (Put some aside if you would like to add extra)
3. Now mix in half the pack of king prawns and dice some cucumber to add in too!
4. Take your cake ring and put one of the red pepper circles at the base.
5. Next layer in some spinach then add the prawn and cucumber sauce filling.
6. Then repeat and layer some more spinach and finally the top being the red pepper circle.
7. On the red pepper decorate with the remaining prawns and decorate the plate.
8. You can swirl some ketchup and pepper over the top of the cake after removing the rings.
And its as simple as that a modern take on a traditional classic!
Wednesday, 16 December 2009
The festive cooking has started! I spent some time yesterday in the kitchen after finishing in the Apparition office for the day. I am creating some little after dinner sweets for a party I am attended at the weekend and I thought they made beautiful foodie gifts!
I actually got this recipe out of the 'signed' Nigella Christmas book my lovely boyfriend bought me for Christmas last year!
These bon bons are designed to look like miniature Christmas Puddings so they are very festive and great for parties!
RECIPE: Wonderfully Festive Christmas Pudding Bon Bons, soaked in Sherry and topped with white chocolate and cherry.
You will need:
For the bon bons:
125g Dark Chocolate (I used Green and Blacks cooking chocolate)
350g of cooked or leftover Christmas Pud
1 spoon of golden syrup
100g White Chocolate
Cherries red and green to decorate (I couldnt find the green so I used icing!)
1. Cook the Christmas Pudding, I bought a ready made one from the supermarket and cooked it in the microwave leaving it to cool for a few hours before cooking.
2. Once cooled, break up the Christmas pudding into a bowl
3. Then add the sherry
4. Followed by some golden syrup
5. You will then need to melt your dark chocolate, this bind's the mixture!
6. Add the chocolate to the mixture and if you can get them use some disposable gloves for the next part... it can be messy!
7. Make small truffle sized balls out of the mixture
8. Line a baking tray with foil and once made put these in the fridge to cool
9. Once cooled for around half an hour to an hour melt some white chocolate
10. Add a small amount of white chocolate to decorate the top of you miniature puddings
11. Finally you can cut up the cherry and add icing in my case to create the holly on top of the puddings.
They taste great they are quite rich too which means you cant eat them all at once.
Whilst I promote 'health' I understand this might not be the healthiest of recipes but I believe that in moderation it is healthy to indulge otherwise I find you just binge which is much worse!
Tuesday, 15 December 2009
Hello everyone and Merry Christmas!
Christmas is here which means finally I have some time off to get festive and start cooking again! I am so sorry for abandoning you lately.
But I am back in cooking action, and have some tasty Christmas treats to share with you this season!
THESE ARE RECIPES ALL COMING SOON...
How about my super healthy filo mince pies, I use reduced sugar mincemeat, filo (lighter option) pastry and topped with a dusting of icing sugar and almonds!
Or we could go the more traditional option with the cased mince pies...
These Christmas Rocky roads are always a favourite...
Plus I made up a recipe for gift wrapped, chocolate and mincemeat muffins (think of mince pies in a muffin!) and white chocolate and cranberry ones... very festive!
During the next few weeks I WILL be posting again.
At the weekend for a Christmas party we are having with our friends I am making a Yule Chocolate Log (Nigella Style) some Christmas pudding bons bons and my filo mince pies.
So Christmas lovers stay tuned for more recipes coming soon!