Makes 6
250g butter
5 eggs
75g caster sugar
250g chocolate.. 70% cocoa
50g plain flour
Preheat oven to 180 c
1. Whisk up the eggs until pale then add the sugar and whisk until well combined.
2. Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine.
3. When melted take off the heat and slowly add egg mixture beating until smooth.
4. Then gradually fold in the flour.. Pour into buttered little ovenproof dishes and chill for 4/5 hours /overnight or up to 2 days
5. When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180
Cooks Notes
These little puds need to be served practically just straight from the oven.
Its really important to not overcook them so the best way is to either set
the timer or really watch the time & bake for exactly 12 mins....they
should be moist & saucy in the centre..
Serve immediately, with little bowls of freshly whipped cream …
You will be an absolute pudding Godess/God when you produce these little delights!!!!
1 large handful of good quality dark chocolate
2 tbls of cold butter in little cubes
Zest of an orange (if you have it)
1 handful of fresh berries (your choice)
1 handful of marshmallows
Break the chocolate into squares and pop into a small bowl over simmering
water.
When the chocolate is melted add the butter cube by cube. The chocolate will have taken on a nice glossy shine.
Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…
This is a fab dessert as its so romantic to share and the mixture of flavours work really well..
If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it!
2 fillets of salmon
2 tbls of olive oil
2 tbls of balsamic vinegar
Extra olive oil for cooking
Snipped chives for garnish
Preheat the oven to 180 - place the salmon fillets on a baking tray drizzled
with olive oil and cook for about 12 to 15 mins depending on the thickness
of the fillet..
Meanwhile warm the olive oil and balsamic … do not boil… drizzle this dressing over the salmon and top with snipped chives…
3 potatoes sliced thinly
2 ripe vine tomatoes sliced
10 fresh basil leaves
1 handful of grated Parmesan cheese
1 handful of breadcrumbs
½ cup of cream
salt & freshly ground black pepper
Build layers of the potato, tomato, basil & cheese (in a small ovenproof dish) sprinkling each layer with salt & pepper as you go.
Tip the cream into the mixture and cook in the oven @ 200/400f, Gas 6 for 30 mins checking to ensure the potatoes are cooked thru.
While the oven is on why not chop up 1 red pepper, 1 red onion, 2 cloves of garlic, 1 courgette and cook for 20 mins sprinkled with a little olive oil…
Firstly make the red wine jus as you can leave it to rest.
1/3 cup of red wine
2 tbls of cold butter cut up into cubes
Salt & Pepper
Place the wine in a small saucepan, boil until reduced to ¼ cup, takes about 6 mins.
Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened. Season and its ready to serve.
Two 8 oz Fillet Steaks
Coarse Salt & very cracked black pepper
2 teasp olive oil
Season Fillets on both sides with coarse Sea Salt, Cracked black Pepper & a drizzle of olive oil
Heat the oil in a small pan on medium high heat. Cook fillets for 3 to 4 mins each side for medium-rare or more to your liking…
Previous week's recipes..
S