|
Have you got a recipie to share? Email us your favourites and we'll add them for everyone to try! And don't forget a few pictures!
   
Click on the icons above to visit our delicious home-made dishes
________________________________________________________________
Puds
Chocolate & Banana Pancakes – with thanks to Rodda’s
Ingredients
100g plain flour
Pinch salt
Zest of 1 lemon
1 medium egg
300ml semi skimmed milk
100g plain chocolate, broken into small pieces
Oil for frying
2 bananas, quartered and sliced
Cornish clotted cream
Method
Sift flour and salt into a large bowl and stir in the lemon zest. Make a well in the centre and break in the egg. Beat well, adding the milk gradually to form a smooth batter. Leave to stand for 30 minutes.
Meanwhile, place the chocolate in a bowl over a pan of simmering water to melt.
Heat a little oil in a 24cm pancake pan and pour a tablespoon of the batter in the bottom and tip the pan until it covers the whole base. Cook for 1 minute each side until golden. Turn onto baking parchment. Repeat to make 8 pancakes.
Spread melted chocolate over a pancake, scatter over ¼ sliced banana and fold up. Repeat with the remaining pancakes. Serve with a dollop of clotted cream
Brownie (From Ralph's Store baker, Richard Wallis)
200g Green and Black Dark Chocolate (the best and darkest you can afford)
175g Heritage Unsalted Butter
325g Caster Sugar
130g Heritage Plain Flour
3 Carter's Eggs
Icing Sugar to decorate
All these ingredients are available at Ralph's Food store!
Makes about 12 small portions, 6 good sized portions, or 1 really big it's-been-a-very-bad-day portion.
- Preheat the oven to 170c
- Place the chocolate in a heat-proof bowl over a saucepan of simmering water - best not to let the base of the bowl come in contact with the water, it might burn the chocolate. Allow the chocolate to gently melt, stirring every now and then.
- Once the chocolate has melted - it should be smooth - take the saucepan off the heat. Now add the caster sugar and stir well; all the sugar needs to be combined with the chocolate.
- Then add the flour, mixing until combined with the sugar/chocolate mix.
- Now give the eggs a little beating, then add to the sugar/chocolate/flour mix and stir well. It should look thick and smooth.
- Pour the mix into a prepared baking tray (one that is lined with greaseproof paper) and place into the pre heated oven for about 30 - 35 mins.
- The brownie should have a flaky top, with a soft centre; It shouldn't wobble when shaken. If it does wobble, give it another 5 mins.
- Allow the brownie to cool completely. A warm brownie, although tasting great, does not cut well.
- Dust with icing sugar
The key to this recipe is the quality of the chocolate, it needs to be really good. You can also double the amounts and make nice chunky blocks of brownie.
The brownie can be served on its own, or with ice cream, clotted cream or custard.
How to make ice cream without a freezer – by Sallie Eden
This is a great way to make ice cream at home and a fun thing to do at parties, on the beach or at BBQs (you'll need an insulated bag)
What you need:
A medium sized plastic bag (make sure it's good quality so it doesn't split)
A round washing up bowl or other large bowl
Lots of ice cubes (you can buy bags of ice in most supermarkets or make your own)
Two or three tablespoons of table salt
And for the ice cream itself (quantities vary according to the flavour you use and how sweet you like your ice cream - experiment until you get it just right)
Milk (or if you want it really creamy you can use half milk and half double cream or plain Greek yoghurt)
Sugar – vanilla sugar is best
Flavours e.g. strawberries or other fruit cut into small pieces, broken up chocolate flake, cinnamon, Amaretti etc. or you can
just use flavoured yoghurt instead of plain yoghurt
My current favourite is strawberry and banana – for two generous portions you'll need a small tub of plain yogurt, a mashed banana, with a squeeze of lemon juice to prevent it going brown, and half a punnet of strawberries, chopped up small. Mix thoroughly.
Place the ice cubes in the washing up bowl – enough to half fill it, then add the salt and mix together – no need to be too thorough.
Place your ice cream ingredients in the plastic bag and tie the top. Then place the plastic bag into the bowl and rotate it, making sure it remains in the ice, not on top of it. Depending on how energetically you carry out this bit, after about 5-6 minutes your ice cream should be about the consistency of soft-serve ice cream and after a further 4-5 minutes it should be properly “scoopable”.
For children's parties you can place bowls of different ingredients along a table so that each child can make their own variety – smarties, fruit, nuts (Careful!), chocolate buttons, broken biscuits and so on.
Enjoy!
| 
