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Nann bread

Posted by Nigel Brown
Nigel Brown
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on Thursday, 01 August 2013
Nigel brown's Naan breadThe perfect accompaniment to any Indian meal...

Ingredients

  • 175ml warm/tepid milk
  • 1 teaspoon dried active baking yeast
  • 1 teaspoon caster sugar
  • 250g plain flour
  • 1 teaspoon salt
  • 4 tablespoons ghee
  • 2 tablespoons plain yoghurt
  • 2 teaspoons chopped coriander

Method

Whisk the warm milk with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm pear drop shaped naans.

Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the coriander. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Vanilla Ice Cream

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 25 July 2013
Vanilla ice creamHere's hoping the heatwave continues...

Ingredients

  • 500ml double cream
  • 1 vanilla pod, split
  • 100g caster sugar
  • 150ml natural yoghurt (flavoured if you wish)
  • 4 egg yolks

Method

Heat the cream (bring almost to boiling point, then remove it from the heat) and add the vanilla pod and seeds. Leave to infuse until the cream is completely cool. Remove the pod and leave the vanilla seeds in the cream.

Over a low heat dissolve the sugar in the yoghurt, then turn up the heat and boil rapidly for 2 minutes. Leave the mixture to cool for 2minutes minutes.

Place the egg yolks in a basin and begin whisking while trickling in the hot syrup. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.

Strawberry jam

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 11 July 2013
Nigel Brown's strawberry jam recipeWith a British win at Wimbledon (finally), it's time to turn our attention to the abundance of English strawberries that are oh so ready for the jam pot!

Ingredients

  • 1kg fresh strawberries, washed and hulled
  • 800g caster sugar
  • 1 squeezed fresh lemon (juice only)

Method

In a heavy bottomed saucepan, crush the strawberries with a potato masher.

Add sugar and lemon juice. Stir over low heat until the sugar is dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.

Transfer to hot sterile jars, leaving 1cm headspace, and seal.

Burger Recipe

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 July 2013
Nigel Brown's burger recipeWe're heading for a heatwave so home-made burgers should totally be on your menu this weekend!

Ingredients

  • 1kg minced beef
  • 1 small onion, finely chopped
  • 4 tablespoons fine breadcrumbs
  • 1 egg, lightly beaten
  • 1 red chilli, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon mustard powder or mustard
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, crushed

Method

Add all prepared ingredients to large mixing bowl, mix well with your hands.

Wet your hands in cold water and shape into burgers. Flatten them into about 1 inch thick.

Cook on medium heat for 5 minutes each side.

Focaccia

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 27 June 2013
Nigel Brown FocacciaEmbrace your inner Italian with this oven-baked bread...

Ingredients

  • 1/2 teaspoon honey
  • 7g yeast
  • 160ml warm water
  • 250g plain flour
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil

Method

1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add 125g flour, salt and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the remaining flour. Knead the dough until smooth, elastic and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1cm thick. Place in greased 20x30cm tin or baking tray. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.

4. Poke dimples in the focaccia and drizzle 1 tablespoon of the olive oil on top. Bake in the preheated oven for 15 minutes.

Conquering cuisines

Posted by Young Ladies About Town
Young Ladies About Town
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on Monday, 17 June 2013
Indian, Chinese, Italian…How many different cuisines have you sampled?

According to research conducted by continental food brand unearthed®, the majoirty of Brits try between just one and seven different cuisines in their lifetime. And with 193 countries in the world each producing their very own delicacies, this means that few of us discover the range of delights available.

Last week, unearthed® set out to smash this standard (and set a new world record while they were at it) by creating and hosting the biggest ever tasting menu. Over a 24 hour period, one dish from every country was presented to a stream of eager samplers. A team of four chefs spent 130 hours prepping and cooking the dishes, which included everything from English strawberries and cream to Korean rice cakes to Zambian toasted ants (yes, really!)
Unearthed-Main

We Young Ladies About Town dropped in on the feast for an hour, during which we tried Bulgarian Ayran (a salty, yoghurty beverage), Cambodian Longan (a fruit like a lycee), Jamaican Goat Stew (a hearty flavour, similar to lamb) and Australian king prawns (as you’d expect!) We left just before the Congonese grass hoppers were served…

The event was opened to the public over the weekend, with all proceeds going to Action Against Hunger.

Rumour has it that a cookery book featuring all 193 recipes is in the pipeline. Just to whet your appetite, here’s the recipe from Portugal (ant-free, we hasten to add). Enjoy!

Portugese Chicken and Chorizo Casserole
Unearthed-Recipe-176
Ingredients

2 red onions
200g chorizo sausage
200g chicken breast
1L chicken stock
Half savoy cabbage, shredded
2 large tins chickpeas, drained
Juice one lemon

Method
1.    Heat dash olive oil in large saucepan. Add chicken, sliced onions and diced chorizo.
2.    Cook gently until soft, about 10 minutes. Season well.
3.    Add stock. Bring to boil. Add cabbage and chickpeas and simmer 4-5 minutes until cabbage is cooked.
4.    Serve in bowls with squeeze of lemon juice and drizzle of olive oil.

For more information visit www.discoverunearthed.com

Duck breasts with Calvados apple sauce

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 13 June 2013
Nigel Brown recipeA mere four ingredients is all that is required to create this delicious dish...

  • 4 duck breasts
  • 20g salted butter
  • 4 firm apples, sliced
  • 200ml Calvados

Method

1. In a nonstick frying pan, add the breasts to the pan skin side down and cook over high heat for 2 minutes. Reduce heat to low and cook for 5 more minutes on each side.

2. Melt the salted butter in a separate frying pan on high heat, add the apples and cook for 2 to 3 minutes or until golden brown.

3. Reduce to low heat and cook the apples for 10 minutes.

4. Reduce heat to very low and deglaze the pan with Calvados.

5. Serve the duck breasts immediately with the Calvados sauce.

Treacle Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 06 June 2013
This traditional English dessert is sure to put a smile on everyone's face this summertime...Treacle Tart

Ingredients

  • 50g fresh white breadcrumbs
  • 150g shortcrust pastry
  • 6 tablespoons golden syrup
  • 1 teaspoon lemon juice

Method

Preheat oven to 200 C.

In a saucepan, combine the breadcrumbs, syrup and lemon juice. Heat gently over medium low heat until just melted. Remove from heat and allow the mixture to cool.

Roll out the pastry and line a 20cm (8 in) flan or baking dish. Pour the cooled syrup mixture over the pastry.

Trim the pastry over-hanging from the dish.

Bake for 25 to 30 minutes or until the pastry is golden brown. Serve hot or cold with whipped vanilla cream, ice-cream or custard.

Rhubarb, Ginger and Tea Tiramisu

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 30 May 2013
This is a dessert that will certainly impress...

Rhubarb, Ginger and Tea Tiramisu

Ingredients
  • Strong cold tea
  • 300g rhubarb
  • 4 tspn diced preserved ginger root
  • 1 tbsp caster sugar
  • 3 tbsp water
  • 25ml Raspberry liqueur

Filling
  • 250g mascarpone cheese
  • 30g icing sugar
  • 200ml whipping cream
  • 1 vanilla pod
  • Amaretti biscuits
  • 25ml Raspberry liqueur

Topping
  • 50g Cocoa powder
  • 50g Icing sugar

Method

Cut the rhubarb into 2cm lengths and place it into a thick bottom pan, add the caster sugar, water and diced ginger and heat until the sugar has dissolved while cooking the rhubarb gently until it is soft but still has a firmer centre. Quickly remove from the heat and transfer into a cold bowl to cool.

For the filling

In a separate bowl, add the vanilla seeds to the mascarpone and icing sugar and gently mix and soften using the back of a spoon. In a separate bowl, gently whisk the whipping cream until just beginning to leave a light ribbon effect on the surface. Fold the mascarpone with the whipped cream together.

Take a Martini-style cocktail glass and place a heaped tablespoon of gingered rhubarb in the bottom of the glass keeping back some to layer up with.

Continue filling the remaining space with the amaretti biscuits and sprinkle with the raspberry liqueur and cold tea followed by the mascarpone mix. Now sprinkle some of the crushed amoretti biscuits over the top, keep layering all the ingredients until you finally fill the glass with the remaining mascarpone mix.

Place in the fridge for two hours to set.

Decorate by sieving the cocoa powder and icing sugar together over the top of the glasses and serve.

Tomato Ravioli

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 16 May 2013
Almost too colourful to eat this pasta dish will delight...

Nigel Brown recipe

Ingredients

  • 200g '00' plain flour
  • 2 eggs
  • 1 medium onion, chopped
  • 1 fresh red chilli, chopped
  • 4/6 tomatoes
  • 1 tablespoon fresh thyme
  • 250g grated Parmesan cheese
  • salt & pepper

Method

1. Pour the flour into a donut shape on your work surface, crack the egg into the middle and add a pinch of salt. Use your hands to fold together and then knead the pasta dough for about 10 to 12 minutes.

2. Using a rolling pin or pasta maker make rectangles approximately 2mm thick, 10cm wide and 30cm long.

3. Fry off the onion and chilli; add the tomatoes and season with salt and pepper. Cook until tender, before removing from the heat and add the thyme and grated Parmesan cheese.

4. Using a teaspoon, make small evenly spaced fillings of the tomato mixture along the middle a pasta rectangle, ensuring the end fillings are at least 1.5cms from the edge. Fold the pasta over the filling and use your fingers to seal around each filling before cutting out the ravioli shape.

5. Cook the ravioli in salted, boiling water for approximately 4 minutes then drain and serve with some olive oil tossed through and sprinkled with Parmesan cheese or serve with some additional tomato and basil sauce if preferred.

Spicy chicken wings

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 09 May 2013
Spice up your life with this simple recipe. I defy you to eat this without licking your fingers. A lot.

Spicy Chicken wings by Nigel Brown

Ingredients
  • 6 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 4 tbsp runny honey
  • 3 tbsp hot chilli sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp grain mustard
  • 24 chicken wings

Method

1. Place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large re-sealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.

2. Remove the chicken from the refrigerator and bring to room temperature.

3. Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.

4. Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until crispy and sticky, turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear.

5. Serve with your favorite dips and salads.

Cheese Omelette

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 02 May 2013
Sometimes the simplest recipes are the best - and this one will certainly brighten up brunch!
Cheese omelette recipe by Nigel Brown
Ingredients

  • Rapeseed oil and butter for frying
  • 1 medium onion, sliced or 2 spring onions
  • 3 eggs, beaten
  • salt and pepper
  • 40g Gruyere cheese (grated)

Method

Heat a frying pan with oil and butter and add to the pan the onions and fry them until they are softened.

Whisk the eggs and add the seasoning. Pour into the pan and cook slowly until the top is just starting to cook. Place the onions back on top and add the grated cheese.

Place the pan under a grill to finish off - 2 minutes.

Carefully fold over the omelette and serve.

Bakewell Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 24 April 2013
This traditional English dessert makes a wonderful afternoon tea treat...

Nigel Brown's bakewell tart

Ingredients

  • 100g shortcrust pastry
  • strawberry or raspberry jam
  • 60g butter
  • 60g caster sugar
  • 1 large egg few drops of almond extract (optional)
  • 1/2 tsp lemon zest
  • 200g ground almonds
  • 1/4 tsp baking powder
  • 1 tablespoon of flaked almonds Icing sugar for dusting

Method

1. Pre-heat the oven to 190 C

2. Grease or line a 20cm (8 in) fluted tart tin.

3. Roll the pastry into a round shape a little larger than the tin.

4. Spread jam evenly over the bottom of pastry base.

5. Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add the optional almond extract.

6. Add the ground almonds and baking powder into the wet mixture

7. Spread this mixture over the jam layer. Sprinkle flaked almonds on top.

8. Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar and serve.

Ciabatta Bread Recipe

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 18 April 2013
An Italian classic that is sure to impress any dinner guest... 

Ciabatta Bread recipe

Ingredients
  • 355ml water
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 450g bread flour
  • 1 1/2 teaspoons dried yeast

Method

1. Place all the dry ingredients into a mixing bowl and mix well together. Combine all the wet ingredients to the dry ingredients and mix together well. The dough will be quite sticky and wet once all the ingredients have been combined together so resist the temptation to add more flour.

2. Place the dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

3. Lightly flour or use lined baking trays. Divide into 2 pieces, and form each into either 2 round or long loves. Place loaves on prepared trays, dimple the surface and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

4. Preheat the oven to 220 degrees.

5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle shelf. Bake for 25 to 30 minutes. During baking, sprinkle the loaves with water every 5 to 10 minutes for a crispier crust.

Peanut Butter Fudge

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 April 2013
Easter eggs all gone? How about trying this cheeky peanut butter fudge recipe. It'll definitely hit the sugar rush spot!

Peanut butter fudge

Ingredients
  • 110g salted butter
  • 475g soft brown sugar
  • 125ml whole milk
  • 200g peanut butter (smooth)
  • 1 teaspoon vanilla essence
  • 425g icing sugar

Method

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently.

Remove from heat. Stir in peanut butter and vanilla. Pour over icing sugar in a large mixing bowl.

Beat until smooth; pour into a 20cm square baking dish. Chill until firm and cut into squares.

Mushroom Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 27 March 2013
We should have seen the last of the winter warmers, but it's so cold outside! This should help see off the chill...

Nigel Brown's mushroom soup

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 small onions, diced
  • 1 tablespoon minced garlic
  • 12 medium mushrooms, chopped
  • 4 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons coarsely ground black pepper
  • 6 medium potatoes, peeled and diced to 2cm cubes
  • 750ml strong chicken or vegetable stock (I use OXO stock cubes)

Method

1. Heat 1 tablespoon of the oil in a medium pot until hot, then add the onions. Sauté the onions over medium heat until they begin to turn clear, then add the minced garlic, and continue to sauté until aromatic.

2. Add the mushrooms with the remaining oil to the pot and reduce temperature to low/medium. Toss the mushrooms briefly then put the lid on the pot and steam for 2 minutes.

3. Remove the lid and turn the heat back up to medium, and toss the mushrooms until they have softened, then add the parsley.

4. Stir through the parsley, salt and pepper, then add the chopped potatoes. Add the stock and turn the heat up to medium-high, bringing the soup to the boil.

5. Allow soup to simmer, stirring occasionally until the potatoes are soft. Remove from the heat and allow the soup to stand for 5 minutes.

6. Using a blender, blend the soup until it is smooth..

7. Once blended, return the soup to the hob over medium heat, stirring frequently, until heated through. Serve

Swiss Roll

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 21 March 2013
This timeless dessert makes a tasty afternoon treat...

Nigel Brown Swiss Roll recipe

Ingredients

  • Vegetable oil or butter for greasing
  • 3 large eggs
  • 125g caster sugar
  • 125g plain flour
  • 1 tablespoon water
  • Strawberry jam
  • Extra caster sugar for rolling

Method

1. Preheat the oven to 200 C

2. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.

3. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface. Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge. Fold in a tablespoon of water.

4. Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little if necessary.

5. Lay out a clean damp cloth or a couple of sheets of damp kitchen paper on your work surface - this is to stop the paper slipping when you roll the cake. Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.

6. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.

7. Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.

8. Now you're ready to roll!

9. Dust with a little caster sugar or icing sugar, slice and serve.

Basic Sushi

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 14 March 2013
There's no need to be scared to give sushi a go, with this simple recipe...

Nigel Brown sushi

Ingredients

  • 150g Sushi rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons caster sugar
  • 1 1/2 teaspoons salt
  • 4 seaweed sheets
  • 1/2 cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger
  • 1 avocado - peeled, stone removed and cut into small strips
  • 225g smoked salmon, crab meat or tuna, flaked

Method

1. In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice. 2. Preheat oven to 150 C / Gas mark

2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3. Centre one seaweed sheet on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the seaweed sheet, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Simnel Cake

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 06 March 2013
Easter is edging closer and this cake is a classic...

Simnel Cake

Ingredients

  • 175g caster sugar
  • 500g dried Fruits
  • 130g sultanas
  • 4 tbsp orange liqueur
  • 2 tspn ground ginger
  • 175g unsalted butter, softened
  • 3 whole eggs, beaten
  • 225g plain flour
  • 1 tsp freshly ground nutmeg
  • 2 tsp ground mixed spice
  • 500g marzipan
  • 1 tbsp apricot jam
  • Icing sugar, for dusting

Method

Mix all the dried fruits in a bowl with the liqueur and leave to stand for 1 hour.

Grease and line an 18cm cake tin with non-stick baking parchment. Preheat the oven to 150°C, gas mark 2.

Put the butter, sugar and ground ginger in a large bowl and beat well until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Stir in the flour and spices, then the dried fruit with any juices left in the bowl. Mix well.

Using about a quarter of the marzipan, make 11 oval balls, about the size of a mini egg, and set aside.

Shape half of the remaining marzipan into a ball and roll out onto a surface dusted with icing sugar to an 18cm circle. Spoon half the cake mixture into the tin and spread in an even layer. Lay the paste over the cake mixture, pressing it down gently. Spoon the remaining cake mixture on top and level.

Bake the cake for about 2 and a half hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Transfer the cooled cake to a serving plate and brush the top with the apricot jam. Roll out the remaining marzipan as above and press down onto the top of the cake. Pinch decoratively around the edges. Arrange the marzipan balls on top, sticking them with a little apricot jam.

Finally, dust with icing sugar and serve.

Chocolate macaroons

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 27 February 2013
Easter is edging closer - but don't let the chocolate eggs steal all the limelight!

Nigel Brown's chocolate macaroons

Ingredients
  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
  • 2 medium egg whites

The filling ingredients
  • 50g chopped milk/dark chocolate
  • 2 tsp warm skimmed milk

Method

Heat oven to 180C. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff and fold them into the dry ingredients.

Fill a piping bag fitted with a plain nozzle. Pipe 24 small rounds, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet brush, then leave for 1o mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and place onto your cooking plate.

To make the filling, place the chocolate into a heatproof bowl and gently melt over a pan of warm water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together


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