Tag: whisk

Hairy Bikers’ chocolate yule log

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The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

  • Soft butter for greasing
  • 6 large eggs, separated
  • 150g caster sugar
  • 50g cocoa powder

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence

Decoration

  • Fresh holly leaves or leaves made from ready-to-roll coloured icing
  • Icing sugar or desiccated coconut

Method

  1. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
  2. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
  3. Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
  4. Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter. 
  5. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
  6. When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
  7. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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

  • £151+ 26%
  • £101-£150 17%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 10%
  • Less than £30 10%
  • I don’t know yet 5%
  • I’m not setting a budget 11%

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Maple-Mustard Vinaigrette

Maple-Mustard Vinaigrette

by Pam on May 13, 2013

We had friends bringing us fresh razor clams and trout they freshly caught on Sunday. We made a huge clam[1] & trout feast along with a beautiful salad topped with this maple-mustard vinaigrette and fresh bread. I really loved how sweet and tangy this vinaigrette was. It paired great with the salad I served and was a big hit with everyone.

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.



Print[2]

Save[3]



Maple-Mustard Vinaigrette






Ingredients:

3 tbsp canola oil
1 tbsp olive oil
2 tbsp real maple syrup
3 tsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 clove of garlic, minced
Se salt and freshly ground pepper, to taste

Directions:

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ clam (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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.

That’s goodtoknow

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.

Loved this recipe? Try these too!

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%

Thanks, your vote has been counted!

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