Tag: baking tray

Banana chocolate cups

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Ingredients

  • 200g plain chocolate, broken into pieces
  • 150ml double cream
  • 4tbsp ready-made vanilla custard
  • 1 small banana, peeled and sliced
  • 6 sprigs fresh redcurrants or 75g raspberries
  • 2tsp cocoa powder
  • 1tbsp golden syrup, warmed

That’s goodtoknow

To make mini chocolate cases use 12 mini silicone muffin cases. Drop a spoonful of melted chocolate into the base then brush up the sides of the case with a small clean paint brush.

Method

  1. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted then remove from the heat and stir until smooth. Cool for 10mins, stirring occasionally.
  2. Place 6 silicon cupcake cases on a baking tray. Using a pastry brush liberally brush the melted chocolate inside the cases to coat them completely. Place the baking tray in the fridge for about 15mins until the chocolate has set. Keep the rest of the chocolate warm by setting the bowl over the pan of hot water again.
  3. Brush another layer of melted chocolate in the cases and chill again until set. Very carefully peel away the silicone cases and place the chocolate cups on a serving plate.
  4. Whip the cream until softly peaking then fold in the custard. Divide between the chocolate cups. Top with the bananas and redcurrants then dust lightly with cocoa powder and drizzle with warmed golden syrup. Serve within 2-3hrs of filling.

By Nichola Palmer

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German Roasted Potato Salad

German Roasted Potato Salad

by Pam on October 7, 2012

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad.  I found this recipe on Use Real Butter[1] that looked simple yet tasty.  I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base.  It was a snap to make and it was light and delicious.  It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees.  Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray.  Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through.  Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through.  Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined.  Add the bacon crumbles to the potatoes followed by the parsley.  Drizzle the vinegar mixture on top and mix until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve warm.

Print[2]



German Roasted Potato Salad




Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.



Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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