Recipe #4 – White Chocolate Truffle Torte

Hey Guys,

So after watching an episode of ‘The Great British Bake off’ I was practically drooling everywhere, I really wanted to try a more unusual dessert. Now, I am not sure if this counts as unusual but let me explain, when I make puddings and desserts I usually just make a simple sponge cake because it’s easy, and simple to make. When I thought about making this I thought it would have been really difficult but actually, it wasn’t! So for me this is something different, hence it’s unusual to me….

Anyway, this is soooo delicious, even just the white chocolate truffle filling on its own I could eat it’s so good! It also does not require many ingredients, and if you are a baker you are likely to have this all in your kitchen.

Ingredients

For the bases;

– Butter (to grease)

– 3 eggsIngredients

– 100 g castar sugar

– 100 g self-raising flour

For the white chocolate sauce;

– 250 g white chocolate

– 50 g castar sugar

– 5 egg yolks

– 425 mL double cream

Collage CStep 1: Chop the white chocolate into small chunks, and put the castar sugar for the white chocolate into a pan with 5 tablespoons of water and heat up until the sugar has dissolved and it starts to boil. This is a syrup, and should be added to the white chocolate whilst hot. Add the egg yolks to this mixture and mix all together. I had difficult getting the chocolate to melt so I put some water in a pan and the bowl on top to heat it up, but you have to be careful, not sure if anything would happen to the eggs so take your time and it will all melt. Pour the double cream into another bowl and stir it until it leaves a trail.

 

 

 

 

 

 

Collage AStep 2: Next you want to fold the two mixtures together so slowly add the cream to the other bowl and fold as you add it. There will be a lot of this mixture, and once it is all folded together (see right) you want to cover the bowl in clingfilm and place in the fridge to cool. I left it in the fridge for about 3 hours, it needs to be spreadable yet not completely set so that you cannot spread it.

 

 

 

 

 

 

Collage BStep 3: Preheat the oven to 190 °C (gas 5). Brush the bases of 2 cake tins, and stick baking paper to it. Whisk the 3 eggs and castar sugar together and sieve the self-raising flour and fold the mixture, to try and get as much air as possible. It doesnt look like a lot of mix to split between the two tins bt it rises well, so make sure it completely spreads over the tin and both of them have roughly the same amount of mixture. Place in the preheated oven for 20 minutes until golden and leave out to cool.

 

 

 

 

 

 

Collage EStep 4: Now comes the good part! You’re white chocolate should be set enough so that you can turn it upside down over your head and you don’t get covered in it (You don’t have to do that but its funny for everyone if you do and it goes wrong 😛 ). Place one of the bases on a plate and essentially smother it in the sauce, its likely it will run everywhere, you can place the sauce in the freezer for a while to speed up the cooling, but you should be able to paste it on. Once you have covered the first base place the second one on top, and do the same. I was not looking for presentation, so I poured it all over to completly coat it all! And I must say, divine!

 

 

 

 

So that is how you make a white chocolate truffle torte! I placed this finished product in the freezer so it set and served chilled, and it can be stored in the fridge for up to 3 days! Most of the ingredients for this I already had so this did not cost me a lot at all which is always good, and if you were to buy these ingredients from a shop there would be plenty leftover to make other desserts and cakes.

See you later! 🙂

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Recipe #3 – Spag Bol!

Hey Guys,

This week I thought I would share my spaghetti bolognese! Its really quick unless you are a slow cook like me…..and, for the first time I used quorn mince! Thought I would give the vegetarian version a go, mainly because I saved £2 by just buying the veggie option! :O (a whole £2! That’s so much!!!!).

Anyway, more about all that after;

Ingredients:

– 500 g bag of frozen quorn mince

– As much spaghetti as you usually like

– 2 cartons of passata Ingredients

– 1 onion

– Olive oil

– 3 carrots

– Bacon (I used 12 rashers, but it depends how much bacon you want in it)

– Garlic Ciabatta

– 200 mL beef stock

– Cheese

– 2 cloves of garlic

Collage 1

 

 

Step 1: Chop the garlic, carrots and the onion. Cut the bacon, I remove all of the fat of the bacon so I probably lose about a quarter of what I could put in, I also used 12 rashers because I was making this in bulk!

 

 

Collage 2

 

Step 2: After chopping the vegetables, place the frozen quorn mince into a large saucepan with some olive oil, you do not need to defrost it, you cannot really overcook it and it takes about 12 minutes from frozen to cook. Whilst this is being done, fry the bacon until cooked. Once done add the onion and fry this for a further 5 minutes until the onion is soft and brown, you can then add the carrots after on their own to soften them up slightly or, like me, you can add the quorn mince, carrot and garlic all in one go to the bacon and onion.

 

 

Collage 3

 

Step 3: After a further 5 minutes or so, *add the stock and passata to the mix and mix all together, bring to the boil and allow to simmer for as long as you would want (max 2 hours) all you are doing here is heating everything up, but I tend to let it simmer for about an hour.

*Note – before adding the stock and passata you can add some white wine and allow this to boil off before adding the stock, its not completely necessary.

 

 

Collage 4

 

 

Step 4: About 10 minutes or so before you have finished step 3, cook your spaghetti and your garlic ciabatta (190 °C for 12 minutes approx), and once all done serve and top with cheese if you like! With this there was also a lot of the bolognese left over, so I put that in a container for freezing, probably enough for 4 more portions, I didnt have portion sized containers so I will either be having big portions or when defrosted half will be stored in the fridge for the next day, when cooking this once defrosted you should add a small amount of beef stock (or just normal water) just to stop it all burning and cook it for about 10 minutes then its ready to go!

 

 

My first year at Uni I would always be making this, I never used quorn mince before but I feel like its such a better alternative, for the same amount as lean beef mince (for the fridge) you save £2, you therefore have no rush to use it. Also, this seems to absorb the flavour a lot better than lean beef. In terms of ‘does it taste different?’, not at all! Maybe if it was on its own but in something like this you don’t taste the mince, its just the tenderness that’s different. Whilst I am personally not a vegetarian I will most certainly be using this to what I previously have been doing.

This all cost under £10 with a few bits leftover for other dishes and with more portions for the freezer so this is definitely worth it if you are on a budget yet want something different.

See you soon! 😀

Recipe #2 – Lasagne!

Hey Guys!

This week we made lasagne. It was actually my first time making this, I tend to just go for a simple pasta bake however I thought I would try something new.

Okay, the ingredients;Ingredients

– 1000 g lean beef mince

– 200 mL hot beef stock

– about 3 tablespoons olive oil

– a block of cheese

– lasagne sheets (standard box of about 500 g will be more than plenty for this)

For the tomato sauce;

– 2 onions

– 2 garlic cloves

– 2 tbsp tomato purée

– 200 mL white wine (I use blossom hill a small bottle (187 mL) they only cost about £2)

– 1200 g tinned chopped tomatoes (3 x 400 g tins)

For the white sauce we used Dolmio cheesy white sauce simply to save time, and we have never made white sauce before, plus this was cheaper…they had an offer on! 😀

LET’S GET TO IT!!!

Collage Picture 1

Step 1: Heat 1 tbsp of olive oil in a pan and add the chopped onion and garlic. Cook until brown and soft. Then add the tomato paste, cook for a little longer whilst stirring continuously. Add the wine like you are a true italian! I believe it is italian to add wine to dishes like this, I hope that is not offensive….It is also tradition for the french to drink wine whilst cooking! That I can say because I am half french…but I diagress. So the wine is added, you need to bring to the boil and allow it to reduce, it takes about 5 minutes. After this add the tinned tomato and allow to simmer for 20 minutes.

Step 2: During this time you need to a) prepare the beef stock, and b) brown the mince meat for about 10 minutes. This is where timing comes in! When all of that is done, combine the tomato sauce, the beef stock and the mince meat together. Bring to the boil and simmer for 30 minutes.

 

Step 3: Preheat oven to gas mark 4 (approx 180 degrees centigrade), oil a dish then in this order add layers of meat, lasagne sheets, white sauce, and repeat 2 more times so you have 3 layers of each and the top is topped with white sauce. After this you can add your cheese to the top. We opted for normal cheddar cheese, but you usually use mozzarella strands. We also decided to use the entire block because we are cheese lovers and cheese is the best invention. After this place in the oven for 45 minutes until lightly browned.Collage Picture 2 Collage Picture 3

After this has cooked you have an amazing lasagne which I thoroughly enjoyed eating, it was delicious and there were leftovers with 4 of us eating it! Easily 6 portions there, so they could be frozen for later and cooked from frozen by just doubling the cooking time above. It’s very likely I will be doing another italian dish….I just love italian food! This was all purchased from morrisons for just a little over £15, with some things left over and just from this to get 6 decent portions I would definitely say it’s is good value for money!

See you soon 😀

Collage Picture 4

 

 

Recipe #1 – Calzone’s/ Pizza’s

Hey Guys,

A few days ago I made Calzone’s with my friend. So, I thought I would make a post for it and show you guys how to make them! (It’s really easy, just fold the pizza in half….. but let’s make a long post about it! :O yay!)

So, the ingredients…

IngredientsFor the dough;

225 g plain strong flour

90 mL milk*

50 mL water*

1 sachet yeast

25 mL olive oil

A pinch of salt

* The milk and the water, should technically be at room temperature, I don’t believe we allowed this to happen but it made no difference to our food!

For the filling;

Add whatever you want for the filling. We opted for mild cheddar cheese, a lloyd grossmon tomato and basil sauce thickened up with some tomato purée. We also added some chicken tikka, oven baked ham, and salami meat.

Addition of yeast, water, milk mix to flour

 

Step 1: Sieve the flour into a bowl, and in another bowl, mix together the water, the milk, and the yeast. Once done, make a well in the flour and add the mixture to the flour.

 

 

 

Dough after addition

Step 2: Mix well and try to get as much air into the mixture as possible. Once you see the result in the picture to the left, flour the work surface and knead the dough for 5-10 minutes getting as much air in as possible. Whilst kneading the dough add the olive oil to the dough, just drizzle it on a bit at a time.

 

 

 

Step 3: After kneading the dough, return to the bowl (means less dishes when washing up :L), cover with clingfilm or a damp towel and put somewhere warm (we opted for the microwave as there was no room anywhere else). Leave for about 1-2 hours to rise, here are the before and after pictures;

Dough side by sideStep 4: Add a pinch of salt, and knead the dough for a further 5 minutes. You then cut the dough up into smaller pieces, for reasonably sized calzones I would suggest 3 pieces. You can allow these to rise again if you wish, we did not. Also preheat oven to gas mark 8.

Step 5: Roll out the smaller pieces of dough and place on a baking sheet that is lightly floured so they can be removed easily. Leaving an edge, fill one half of your calzone with all your toppings, wet the edge and then fold over the empty half to stick. The dough should be thick enough so that the filling does not burst out, but not too thick that you cannot put a lot of filling in. If you are just doing a pizza just cover all the top with your filling. Place in the oven for about 8-12 minutes until golden. The calzone should be hard like a brick and not soft still. Leave to cool slightly and then enjoy 😀

Finished Calzone Inside Calzone Pizza

And that is how you make calzone’s and pizza’s, they were delicious! All of the ingredients were bought for under £10, we chose to buy them at Tesco. There are other alternative stores where this can all be bought. When buying the ingredients we tried to get the cheapest items with the best quality. There was also some flour left over, enough to repeat this recipe a few more times.

See you soon!