Tag: whisk

Chocolate and cherry pavlova

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What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

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You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.

Ingredients

  • 6 large egg whites
  • 300g caster sugar
  • 1tbsp corn flour
  • 1tbsp white wine vinegar
  • 30g cocoa powder
  • 300ml double cream
  • 50g icing sugar
  • 200g fresh cherries
  • 30g hazelnuts, roughly chopped
  • Small handful fresh mint leaves, to garnish

Method

  1. Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
  2. Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
  3. Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
  4. Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 24%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 11%
  • Less than £30 10%
  • I don’t know yet 6%
  • I’m not setting a budget 12%

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Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s chilly and rainy here today, perfect for making soup. This popular Skinnytaste soup recipe is from the archives, which I posted over a year ago. I never really loved the photo so I gave it a face lift and hopefully it will inspire you to make it this week for your family.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits[1].

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
 

Ingredients:

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water 
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

References

  1. ^ Easy Garlic Cheddar Biscuits (www.gordon-ramsay-recipe.com)

The Hummingbird Bakery gingerbread men

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You don’t have to use a gingerbread man cutter with this Hummingbird Bakery recipe, but it’s so much fun to decorate each one individually! Leaving the dough to rest overnight makes the cookies better the next day.

Ingredients

For the cake:

  • 400g plain flour
  • ¾ tsp bicarbonate of soda
  • 2tsp ground ginger
  • 2tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 180g unsalted butter, at room temperature
  • 125g soft dark brown sugar or dark muscovado sugar
  • 1 egg
  • 125g black treacle

For the royal icing:

  • 1 egg white
  • ½ tsp freshly squeezed lemon juice
  • 310g icing sugar, sifted
  • food colouring, optional
  • gingerbread biscuit cutters
  • a baking tray, lined with greaseproof paper

Method

For the cake:

  1. Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
  2. Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream on slow speed until light and fluffy. Turn the mixer up to medium speed and beat in the egg and treacle, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
  3. Turn the mixer back down to slow speed and slowly add the flour mixture a couple of tablespoons at a time, stopping often to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Once an even dough has formed, take it out of the mixer, divide into 3 and wrap each piece in clingfilm.
  4. Leave to rest overnight in the fridge.
  5. When you are ready to bake the cookies, preheat the oven to 170°C (325°F) Gas 3.
  6. Take the dough out of the fridge and leave to soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4 mm with a rolling pin. Cut out shapes with the biscuit cutters. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10–15 minutes.
  7. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

For the royal icing:

  1. Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar. Stir in a couple of drops of food colouring, if using, and decorate the cookies.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

By The Hummingbird Bakery

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

Thanks, your vote has been counted!

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