I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
- In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
- Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
- Empty the cream and milk into a pan and bring to the boil.
- Place the chocolate into bowl in pieces.
- Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
- Crack the egg into a dish and using a hand mixer, mix until fluffy.
- Once chocolate has cooled, pour egg into bowl and mix through.
- Remove biscuit base from fridge and pour in the chocolate mix.
- Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
- Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
- This can be chilled and kept for later. Serve at room temperature.
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
- Heat oil in a large fry pan and fry the onions until browned and softened
- Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
- Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
- Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
- Season, serve and sprinkle the toasted cashews on top. Yummy!
Goes well with a little glass of Rioja.
After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.
Goat is a new taste for me and my partner and I would thoroughly recommend it.
1 x Goat Joint (this was 1.1kg) was enough for about 4 people.
2 x onions – red or white (I used 1 of each)
2 cloves of garlic or 1 tbsp granules
1″ ginger root or 1 tbsp ginger paste or granules
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp gram masala
Juice of 1/2 lemon
2 Green Chillies
Salt & pepper to taste
1 tbsp ground almonds (optional)
4 -6 cloves
- Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
- Preheat oven to 160 deg.
- Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
- Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
- Place into a lightly oiled baking tin and cover with tin foil loosely.
- Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
- I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.