An Italian pick me up

It's not surprising that Tiramisù is the Italian for “pick me up”. 

Whilst Tiramisu is likely the most well-known and well-loved Italian dessert, it's a real pick me up in whatever language you happen to be cooking in.

Here's my twist on this favourite dessert. 

Ingredients: 

3 egg yolks

75g or 3 ounces of caster sugar 

2 x 250g/9 ounce tubs of mascarpone cheese 

85ml of Kahlua or coffee liqueur

200ml of cold strong coffee or espresso (espresso is best option)

14 boudoir or sponge finger biscuits

2 x Cadbury flakes 

Cocoa powder for dusting 

Method: 

1. Place the egg yolks in a bowl with the caster sugar and beat together until the colour is pale and the consistency is thick. An electric hand whisk works best for this. 

2. Add the mascarpone cheese tubs and whisk gently and slowly until the mixture is pale and really smooth. 

3. Add one tablespoon of the Kahlua or coffee liqueur and whisk until all combined. 

Set to one side 

4. Mix the cold coffee with the remainder of the Kahlua in a shallow dish. 

To assemble 

Dip half the boudoir biscuits into the coffee mixture until they are soaked but not disintegrating and arrange the first lot of biscuits in the bottom if four glass coffee cups, breaking them up if necessary to fit.

Add half the mascarpone mixture divided equally between the four glass cups. 

Break up the flake into small crumbly pieces and sprinkle over the mascarpone mixture. 

Repeat the layers of biscuit soaked in coffee, mascarpone and flaked flake - you will get two layers in each glass. 

Cover with cling film and refrigerate 

Serving suggestions: 

Just before serving sprinkle each one with cocoa powder

The beauty of this dessert is in the layers as well as the taste so serving in glass dishes/cups works really well. 

For party fancies make the same mixture and serve in shot glasses with extra coffee liqueur for a delicious late night sugar rush.  

Variations: 

* swap out the coffee liqueur for something like Baileys for a tiramisu twist 

Enjoy this little pick me up 

Brenda 

Xx

Brenda’s Recipe for roast spiced Winter vegetables

Ingredients:

Carrots

Parsnips

Red Onion

[You can also add squash and red pepper but it works very well with just carrots and parsnips]

Ground cumin

Ground coriander

Orange zest

Garlic (fresh or ground]

Brown sugar

Salt and pepper

Preparation:

Cut and prepare the carrots and parsnips into uneven wedge/chunks about 1 – 2 inches.

Par boil the veg so as they are soft but with a little bit of resistance – you will finish them in the oven.

Cut and slice the onion into large uneven chunks – you actually break it up into layers and cut the layers.

Put a shallow dish of a decent amount of olive oil into an oven and heat until it is piping hot. (If you are saving on washing up after Christmas dinner then use an aluminium foil dish) 

The spice girls (I mean the spice mix):

While that is happening you can prepare the spice mix

Add two teaspoons of ground coriander and ground cumin to a dish/mixing bowl (I use a mug at times)

Add two teaspoons of brown sugar (light or medium rather than muscovado)

Zest a large orange and add that to the mix

Add a couple of grinds of salt and pepper from a grinder

Crush and mince one garlic clove or add half a teaspoon of dried garlic

Mix all of this together and set to one side

The smell should be fantastic

Back to the veg: 

Drain the parsnips and carrots very well – there should be no moisture as it will cool down the oil. 

Take the tray of oil out out of the oven and if you can place it over a ring of the hob turned up high so as the veg sizzle when they hit it. Then add the onion and mix around – all the time getting a good sizzle.

Finally add the mix of spices and seasoning and give it a good mix around.

The smell at this stage should be of pungent orange and garlic and spices.

Get the mix back into a hot oven and bake until the veg are all soft and caramelised and gorgeous. I always give it about 25-30 minutes.

Serving suggestion:

Serve with your Christmas turkey for a real heart warming taste of seasonal sumptuousness. K

For an even better effect, bring to the table straight from the oven and let people help themselves to large dollops. 

For larger gatherings you will have to increase the amount of veg and also adjust the spices accordingly. This is also great with roast chicken and roast beef all year round.

Brenda 

xx

Chicken Korma from scratch

This is a favourite of mine from the takeaway so I decided to have a go at making it at home. This is the recipe I used:

Ingredients:
One white onion
One red pepper
Three medium chicken breasts
Olive oil
Chicken Korman Curry Paste (available in a jar)
Fresh Coriander
One can of coconut milk
50ml water
50 ml Double Cream
1 teaspoon of sugar
Half teaspoon of dried ginger or a piece of fresh ginger

Method:
Dice the onion and cut the red pepper into strips.
In a non-stick pan fry off the onion and red pepper until they are soft.
Add half of the jar (small jar) of curry paste and cook for about 2 minutes on a medium heat. Do not burn the paste.
Add the ginger and stir in well. The smell should be amazing at this stage!
Add 50ml water and stir until it has mostly evaporated off.
Dice the chicken and add to the pan.
Stir until sealed with all the wonderful curry paste and juices.
Add the can of coconut milk and stir in well.
Add the sugar
Add the double cream
Turn the heat down to medium low and stir so as all the wonderful creaminess and flavours infuse into the chicken which needs to cook all the way through (should take about 10-15 minutes)
Chop the fresh coriander and sprinkle over the top. Turn the heat down.

Serve: 
This is a dish that needs to be placed in the centre of the table so as people can serve themselves.
Serve with pilau rice or basmati rice, some warm naan breads and for an extra treat some popadoms which you can buy and pop yourself in a pan (the younger kids will love watching them burst into life).

I forgot to take a photo of this dish but I promise you it was so delicious. Next time I make it I will take some pics.....

Brenda

French Toast

Ingredients:
3 eggs
3-4 slices of bread
2 tablespoons of milk
Olive oil
Knob of butter

Method:
Put the eggs and the milk into a wide bottomed bowl (so as you can dip the bread easily when you are ready for cooking) and whisk them lightly. Add pepper to taste. I never add salt to the recipe.

You must have a non-stick pan so as to avoid the French toast sticking. Heat the pan and add a small splash of olive oil.

Soak the bread in your egg mixture and place onto the pan. Turn the heat down and flip the French toast - cooking for about 2-3 minutes on each side.

The French toast should be crisp and firm.

For adults I cut the bread into halves and arrange on a plate. Serve with a knob of butter. It can also be served with ketchup or honey or anything you like! A really yummy treat is to spread a little chocolate spread on top.

For the kids, I cut the bread with a ginger bread man cookie cutter before I put it onto the pan. 

I serve it with a knob of a butter and a glass of juice and it makes for the perfect breakfast, brunch or lunch.

For a more substantial lunch, I add some beans......


Brenda