Gordon Ramsay’s summer fruit trifles Serves: 4 Total…

Gordon Ramsay’s summer fruit trifles

Serves: 4

Total time: 25 -30 mins
(plus cooling time)

Ingredients

200g strawberries, hulled and quartered
600g other mixed berries (e.g. blueberries, blackberries, raspberries)
3tbsp caster sugar
100g amaretti biscuits
600ml good-quality ready-made vanilla custard, chilled

Method

Put the berries and sugar in a non-stick pan and heat gently for a few minutes until the fruit begins to soften.

Transfer to a bowl and leave to cool completely. Using a slotted spoon, remove a spoonful of fruit for the topping and set aside.

Place the amaretti biscuits in a deep bowl and lightly crush with the end of a rolling pin.

Reserving a handful, tip the rest into a large glass bowl (or divide among individual glasses.)

Spoon half the custard over the amaretti, followed by half of the fruit compote. Repeat these layers and top with a sprinkling of crushed amaretti and the reserved fruit to serve.

Spooky Spider Cupcakes

Spooked at the thought of all the Halloween temptations we are about to experience at the scariest season of the year?

Well you need not fear – these Spooky Spider Cupcakes are lighter on the waistline, and are sure to be all the fright at your next Halloween party.

The cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze, just a smear – just enough to help the sprinkles and eyeballs adhere to the cupcake.

And the verdict in my house, everyone thought they were SPOOK-tacular!

If you follow my Facebook Fan Page^[1] and suddenly stopped seeing my posts, here’s why: Facebook made changes to get people to pay to promote their posts.

Easy fix, to continue seeing my recipes on Facebook, go to the top of my fan page and under “Liked” click “Add
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Spooky Spider Cupcakes
gordon-ramsay-recipe.com
Servings: 18 • Size: 1 cupcake • Old Points: 3 pts • Points+: 4*
Calories: 139.5 • Fat: 3.5 g • Carb: 26 g • Fiber: 2 g • Protein: 1.5 g • Sugar: 17 g
Sodium: 291 mg

Ingredients:

16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
3/4 cup + 2 tbsp canned 100% pure pumpkin
3/4 + 2 tbsp cup water

For the glaze:

1/2 cup + 2 tbsp confectioners’ sugar
4 tsp unsweetened cocoa powder
1 tbsp 1% milk, plus 1 tsp if needed
1/4 tsp vanilla extract
pinch of salt

For the toppings:

6 tbsp chocolate sprinkles
black string licorice, cut into 2 inch strips (Wilton)
Wilton eyeball candy

Directions:

Preheat oven to 350°. Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you’ll have to adjust the other ingredients)

Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.

Place sprinkles in a bowl.

Using
a spatula or butter knife, spread just under 1 tsp of the glaze over
the cupcake, then quickly dip into the bowl of sprinkles. Quickly add
eyes before glaze dries.

To add legs, poke holes with a bamboo stick, then insert. Can be made the night before. Makes 18.

*Nutritional info includes everything except eyes and legs.

References

^{^} Facebook Fan Page (www.facebook.com)

Parmesan-Panko Crusted Halibut

by Pam on October 18, 2012

Our good friend Jake gave us some halibut he caught while in Alaska. This recipe was inspired by my mother in law Fran who makes the best halibut! She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper. I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt and pepper then coated the fish in it. I air baked it on high heat until it was flaky and tender on the inside and crunchy on the outside. It was truly one of the best halibut dishes I have ever had. The fish was fresh and delicious and the Parmesan panko topping made it extra special.

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.

Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

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If you feel like it, click HERE^[1] to vote for me. Thanks!

The voting period runs for the next seven weeks, from October 14 – November 30.

Print^[2]

Parmesan-Panko Crusted Halibut

Yield: 2-4

Prep Time: 10 minutes plus 20 minutes in the refrigerator

Cook Time: 15 min.

Total Time: 45 min.

Ingredients:

2 halibut fillets, skin remove
1 tbsp olive oil, divided
1/2 lemon juice
Sea salt and freshly cracked pepper, to taste
1/2 cup plain panko crumbs
1/4 cup of Parmesan cheese
1 tbsp fresh parsley, chopped
1/4-1/2 tsp garlic powder
Cooking spray

Directions:

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

Recipe and photo by For the Love of Cooking.net
Inspired by Fran Pritzl

References

^{^} HERE (awards.redtri.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)