Fat Friday #53 Cheats Millionaires' Shortbread

Getting back to basics on this Fat Friday with a classic teatime snack. Made from a base of shortbread, a middle of caramel and a top layer of chocolate, Millionaire Shortbread is made quickly when you know a couple of shortcuts. 

Recipe (found in my old notes from a past pastry lesson written on an envelope) Makes around 15 squares

Ingredients:

• 218g cold butter
• 312g flour
• 93g sugar
• Carnation caramel x 1 tin 
• 438g milk chocolate

Equipment:

• Brownie tin lined with baking parchment 
• Bowl 
• Palette knife 
• Saucepan full of water with a heatproof bowl above it
• Wire Rack

Method:

1) Preheat oven to GM 4/ 350F/180C.

2) In a bowl, with your hands rub the cold butter into the flour and sugar until it looks like breadcrumbs.

3) Combine the mixture with your hands and then press as tightly as you can into the brownie tin and bake for 20 minute or until the base is golden. Leave the base to cool completely.

4) Once that base is cooled, spread the carnation caramel over the base evenly with the palette knife. Place the almost completed shortbread in the fridge.

5) Melt the chocolate in the heatproof bowl set above simmering water and stir occasionally. 

6)Once the chocolate is completely melted than spread on top of the caramel layer and leave to set. 

(Optional step 7) Sprinkle with edible glitter/sprinkles/confetti/whatevers)

Later peeps and happy Friday!

Fat Friday #52 Hot Cookie Dough Dessert

Note: This recipe is to share, however you will be temped to eat the whole thing. You have been warned.

Happy Friday! I love cookies. There have been multiple recipes on this blog dedicated to cookies.
This is some next level cookie-ness! Quite honestly I was just sick of paying for cookie dough desserts, and not really knowing what ingredients go into them. So this recipe now gets made when "cookie munchies" hit. 

Enjoy. You are welcome. 

Recipe (Adapted from Nadia's Kitchen by Nadia Hussain) Makes 1 large cookie Serves 2 generously or 1 Penny Serving. 

Ingredients:

• 125g plain flour
• 1/4 teaspoon bicarbonate of soda
• 85g salted butter, softened
• 150g golden caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 100g dark chocolate chips
• 100g milk chocolate chips
• Optional: Vanilla ice cream to serve

Equipment:

• Bowl x 2
• Sieve
• 8 inch/20cm tart dish 
• Wooden Spoon

Method:

1) Sieve the flour and bicarbonate of soda into one bowl and set aside.

2) In another bowl, mix the sugar, butter, vanilla and the egg until its completely combined. 

3) Add the dry ingredients into the wet mixture and mix to create a dough. Mix in those yummy chocolate chips

4)Press the dough into the tart dish to cover the bottom. Place in the fridge for 15 minutes. (Note or do what I did and bake it the next day)

5) Preheat oven to 190c/170c/Gas Mark 

6) Bake in the oven for 12 minutes. 

7) Remove the dish from the oven carefully. The dough will be very soft but its a cookie DOUGH dessert... so thats what you would expect.

8) Serve with ice cream or eat as is! 

Have a great weekend!

Fat Friday #50 Peanut Butter Oreo Brownie

Happy 50th Fat Friday! This is now one of favourite recipes and its such a unique way of making a brownie. The bottom layer is a peanut crumble layer, the middle is a layer of oreos and top layer is a chocolate brownie layer. Its worth the extra effort and can be served, with some clotted cream, as a dessert too.

Recipe (adapted from Primrose Bakery Everyday by Martha Swift)
Peanut Butter layer ingredients:
225g plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
170g golden caster sugar
115g dark brown sugar 
75g milk chocolate chips
125g unsalted butter
250g chunky peanut butter
1 large egg
1 tablespoon milk
2 x packets of Oreos

Equipment:
Brownie tin (33x23cm) greased and lined with silicone paper
Sieve
Bowl
Wooden spoon/Handheld whisk

Method:
1)Preheat oven to GM 4/180C/350F.
2)In a bowl, mix throughly the flour, bicarbonate of soda, baking soda, salt, sugars and chocolate chips.
3)Add the butter and peanut butter into the dry ingredients and mix until it becomes crumbly.
4)Mix the egg and milk into the crumbly mixture, until a dough forms.
5)Tip the dough into the lined brownie tin and spread with your (clean) hands until the base is completely covered.
6)Arrange a nice layer of oreos on top of the peanut butter. Put to once side.

Brownie Layer ingredients:
160g golden caster sugar
60g dark chocolate chunks
125g milk chocolate chunks
25g cocoa powder
100g plain flour
200g unsalted butter, melted
2 large eggs

Equipment:
Bowl
Hand whisk/wooden spoon

Method:
1)Tip the sugar, chocolate chunks, cocoa powder and plain flour into a bowl. Mix well.
2)Add the melted butter, followed by the eggs and mix until combined.
3)Spread the brownie mixture on top of the oreos in the brownie tin.

To finish:
1)Bake for 35-40 minutes or until the top is firm, but still a little soft in the middle. Don't over bake or this brownie will dry out.
2)Allow to cool completely before cutting into squares and consume. Life is good. 

Happy Friday everyone!

Penny Reviews:Restaurant-Lakeside Park

As a belated birthday gift my granparents took me to a restaurant that I've always wanted to go to. Lakeside Park, located on the Isle of Wight, is known for its high class restaurant and spa facilities. Its located in Wootten Bridge, near a lovely and scenic lakeside. The restaurant is presented in a modern, clean and crispy white decor. 

When entering the restaurant we were welcomed warmly and shown to our booked table. We were read the specials and explained that we could order from the fixed menu or the a la carte menu. I ordered a Kir Royale, cause it was my (belated) birthday and cause why not. Drinks came promptly after we ordered them. We were left alone to decide what we would like and after about 5 minutes we ordered.

For my starter I ordered the scallops with pork belly, cauliflower puree and mango puree. The presentation was incredible! Art on a plate or slate rather. I'm not fussy on slates for plates but the black against the cauliflower and scallops, it really popped. The saltiness pork against the fishy scallop then partnered with the fruity mango was balanced well with a number of different flavours and textures. 

Main course was also beautifully presented, I did feel it need a little more colour however. It was a fillet of halibut served with Parisian potatoes, curly kale and braised red cabbage. The halibut was perfectly cooked but I did find 2 thin bones-it happens with fish- and perfectly seasoned too. The potatoes and curly kale were also perfectly cooked, however the red cabbage was bitter and I felt that it was a little out of place on the dish.

Now dessert took ages to order. With the restaurant filling up, our waitress was a little flustered and passed us a number of times before we had to ask for a dessert menu. The Lakeside 'Toffee Crisp' looked interesting, so I ordered that! Dessert was hand prepared, so it did take a little while, but it was worth the wait. The dessert itself was made up of a blood orange sorbet, chocolate popping candy 'soil', a dark chocolate cup filled with a caramel sauce and a chocolate mousse topped with crispy oranges. One of the best desserts I've ever had!

Overall, the whole experience was amazing. The menu is pricey, so its worth a visit for a special occasion. The staff were kind if a little over flustered and familiar, some of the staff were a little unprofessional by stating that my Nan was 'doing a runner' when she was just going to use the restroom. Which made us a little uncomfortable. But other then that, both the waiter and waitress were nice enough. 

Fat Friday #44: Pear Conde

Welcome to Fat Friday! This recipe is an easy warm dessert that can be made with little to no effort. I really quite like this as a warm breakfast if I have a long day ahead of me. Make this in advanced for a cold dessert or eat straight away for a warm dessert. 

Recipe: Pear Conde (Recipe kindly provided by my pastry tutor Faye) 

Ingredients:
500ml milk
50g sugar
50g Pudding rice
10g Butter
1 teaspoon of grated nutmeg
1 egg yolk
Vanilla essence

Caramel Pears
1/2 a pear chopped thinly
15g butter
1 tablespoon of brown sugar

Equipment
Small molds lined with cling film
Knife
Chopping board
Saucepan 
Frying pan
Wooden spoon 
Platlett knife
Spoon

1. Put the milk into a saucepan to warm it through, add the pudding rice, vanilla and nutmeg. Stir until cooked through. (This will take ages but keep stirring from time to time)
2. In a pan heat up 15g of butter until melted, add the pears and 1 tablespoon of brown sugar and cook until the pears have a golden brown colour on each side. This should take around 5-10 minutes depending on how thin you slice the pears, I found using a platte knife really helps flipping them over. Once cooked take them out of the frying pan carefully to cool. 
3. Once the rice has been cooked through, add the sugar, butter and egg yolk and mix through. 
4. Cook through for another 3 minutes and leave to cool for 3 mins.
5.Spoon the rice mixture into the lined moulds and place in the fridge for about 2 hours or until set. 
6. Carefully ease the rice pudding out of the mould and place on a plate. 
7. Place the pears decoratively on top of the pudding and eat. 

Happy Baking!

Fat Friday #19 Hazelnut Cake with Pistachio Ice-Cream & Cream Toasted Almond Cream

December. You know what that means right? Its shopping time! Lucky enough for me, I've finished all my Christmas shopping now which is a big relief. In the next couple of weeks there will be a some Christmas recipes coming up soon. Maybe on Fat Friday or who knows. Its my most busy time of year but I hope your not too busy enough to make this restaurant dessert.

Its a nut themed dessert with a sweet hazelnut cake, savoury pistachio ice cream and a luxury almond cream. Its a fairly simple dessert which takes minimal effort with maximum 'wow' reaction at all that 'effort'.

Recipe: Makes 8 servings 

Cake:

·       225g ground hazelnuts, sieved

·       50g plain flour, sieved

·       1 teaspoon baking, sieved

·       3 eggs

·       200g castor sugar

·       200g butter, melted and cooled

·       Juice of 1 lemon

Pistachio ice-cream:

·       200g pistachio’s

·       300ml milk

·       7g milk powder

·       200ml double cream

·       6 egg yolks

·       60g castor sugar

·       10ml glucose

Toasted almond cream:

·       700ml double cream

·       100ml milk

·       75g toasted sliced almonds

·       110g sugar

·       3 gelatine leaves

Equipment:

·       Mixing bowl x 2

·       Sieve

·       Saucepan x 3

·       23 inch cake tin lined with silicone paper

·       Baking sheet

·       Whisk

·       Fine sieve

·       Ice cream machine

·       Small bowl

·       Small mould

·       Liquidizer

·       Sugar thermometer

For the pistachio ice cream:

1.    Bake pistachios in an oven 170c/Gas Mark 3/ 325f for a few minutes to release some of the nuts oils.

2.    Place the milk, milk powder, and cream into a pan. Bring gently to the boil, add the pistachios. Wait until cooled and then liquidize until smooth.

3.    Return to the plan and bring back to the boil.

4.    Meanwhile, whisk the eggs, glucose and sugar.

5. Pour half the pistachio mix into the eggs, whisking constantly.

6.    Return the pan to the heat. Heat to 84c using a sugar thermometer.

7.    Strain immediately through a fine sieve and cool.

8.    Place into an ice cream machine.

For the cake:

1.    Pre-heat oven to 170c/Gas Mark 3/ 325f.

2.    Melt the butter in a pan and allow to cool before using.

3.    Mix the ground hazelnuts, flour and baking powder together.

4.    Whisk the eggs and sugar together until pale, then slowly whisk in the melted butter.

5.    Fold in the hazelnut mixture followed by the lemon juice.

6.    Pour the mixture into the lined cake tine and bake for 40 minutes.

7.    Remove from oven and leave to cool on a wire rack.

For the Almond cream

1.    Toast the almonds like the pistachios as above. Put cream, milk, almonds and sugar into a pan and bring to the boil.

2.    Remove and infuse the almonds for 40 minutes.
3.    Place the gelatine in cold water until gooey.
4.    Bring the cream mixture back to the boil and remove again from the heat.
5.    Add the gelatine and sieve to remove the almonds.
6.    Pour into small moulds of your choice and set for 4 hours.

To complete:

1.    Cut the cake into 8 pieces.
2.    Dip the mould into a little hot water to realise the almond cream.
3.    Scoop a little of the ice cream on top of the cake.  

Are you nuts over this dessert? Would you order it at a restaurant?

Fat Friday #18 Rice Pudding Terrine served with a Salted Liqorice Parfait and Bitter Chocolate Sorbet

Welcome to Novembers last Fat Friday. This quite an usual dessert, it sounds like something that would grace the table of a nice little kitch restaurant. Well for now it will grace this blogs Fat Friday #18. I was not convinced to start with, but tasting the finished dessert was sweet, salty and creamy all in one. Its a great dinner party dessert and will impress dinner guests. Tuille is a type of very thin biscuit that can be shaped as soon as it comes out of the oven. However, in this recipe they are kept straight for height. Also for future reference, a parfait is a type of mousse and as Donkey says: "Everybody like parfait!"

Recipe: Makes 1 terrine, which will serve 6-8 people (recipe kindly  provided by my pastry tutor).

Rice Pudding:

·       50g sugar

·       75g risotto rice

·       350ml milk

·       100ml double cream, plus 100ml extra lightly whipped cream

·       1 ½ leaves gelatine

·       1 vanilla pod split lengthways

Pastry Cream:

·       100ml milk

·       75ml double cream

·       40g sugar

·       1 egg yolk

·       5g cornflour

Rice Tuilles

·       35g egg whites

·       40g icing sugar

·       100g reserved rice pudding

Salted Liquorice parfait

·       200ml double cream

·       100ml water

·       150g sugar

·       6 egg yolks

·       40ml liquorice essence

·       Fine sea salt

Bitter Chocolate Sorbet

·       750ml water

·       250ml milk

·       50g sugar

·       75ml glucose

·       100g cocoa powder

·       240g bitter chocolate

Equipment:

·       Saucepan

·       Rubber spatula

·       Bowl x 3

·       Blender

·       Pastry brush

·       Baking sheet

·       Whisk

·       Measuring jug

·       A square container that is suitable for freezing x 2

·  Ice cream machine

·  Fine sieve

 

For the rice pudding

1.    In a saucepan, simmer the pods, milk, cream, rice and sugar for 20 minutes until thick and creamy. 

2.    Remove from the heat and reserve 100g of the rice pudding for tuilles.  

3.    Place the gelatine in cold water until it is soft and add to the remaining rice pudding. Place both the rice puddings in the fridge to cool.

For the pastry cream:

1.    Bring the cream and milk to the boil.

2.    Whisk the egg yolk, sugar and flour.

3.    Combine the two mixtures and return to the pan until thickened. Leave to cool

For the rice tuille:

1.    Place the egg whites, sugar and rice pudding into a blender and puree to a smooth-ish texture.

2.    Chill in the fridge for 1 hour.

3.    Brush onto a sill matt using a pastry brush into a thin strips and bake on gas mark 3/170c/ 325f for 5 minutes or until golden brown.

For the parfait:

1.    Whisk the cream to ribbon stage. So almost whipped but not quite there.

2.    Place the sugar and water into a pan and cook to a deep caramel.

3.    Whisk the egg yolks until pale.

4.    Once the caramel is ready, slowly add the eggs whilst whisking.

5.    Fold in the cream and essence and place into a square shaped container and freeze.

Bitter Chocolate sorbet:

1.    Place the water, milk, sugar and glucose in a pan and bring to the boil.

2.    Whisk the cocoa powder into the milk mixture and pour the hot liquid over the chocolate to melt it. Whisking as you go.

3.    Strain through a fine sieve and freeze in an ice cream machine.

To Serve:

1. Cut the rice pudding into a rectangle on a plate.
2. Cut the parfait into a rectangle shape and place directly place on top of the pudding. Make sure its not too thick.
3. Scoop a little of the ice cream and place on top of the parfait.
4. Quickly place a tuille biscuit on top. Nom.

So would you order this dish? What do you think of the combination?