So a few posts back I showed you the ROLY POLY PAVLOVA I made and I suggested a caramel version would be nice. Well I did it and it was!
Use the same meringue recipe but instead layer it with caramel, hazelnuts and cream!
So This happened.
Brioche! Nutella! Mango! Chocolate Ice Cream!
Literally toasted Brioche, slathered in Nutella and then loaded with sliced Mango and Chocolate Ice Cream!
Happy Wednesday foodie friends!!
If you need a little boost to get over this midweek hump, why not try this little tiddler of a dessert?
OK, it’s ridiculously simple and you would be forgiven for thinking…..boring, but give it a chance and I promise it will deliver!
All you need to do is:
If you want an easy peasy little sweet to make, this is the one for you!
Simply do the following:
They are quite decedent, very creamy and sweet. My top to you would be to make them slightly smaller tun your tempted to do.
You can not underestimate this dessert, it’s a mammoth monster of calories and deliciousness which is a very dangerous pairing.
The base is simply crushed Oreos and butter.
The middle layer is a mixture of peanut butter and more butter.
The topping is a lashing of melted chocolate and even more butter!
Yes it’s dangerous but wow is it divine to eat. I wouldn’t recommend you try this!
I was recently invited to a friends dinner party and offered to make the desserts.
I pondered over what to make for days, I knew she was making a lasagne and so I wanted to take something that was tasty but not too heavy.
In the end I opted for an Eaton Mess. I figured it to be sweet and delicious but slightly in the lighter side due to the fluffy meringues and refreshing fruit.
I decided to use passion fruit because I simply love the taste and for an extra drop of sweetness I added a drizzle of toffee sauce.
It was heavenly
I made this for our Christmas Day dessert, it’s a recipe courtesy of Tom Kerridge.
As you would expect from Mr K the recipe was suitably complex and required quite a bit of prep but the final result was well worth the work.
A creamy, crunchy, alcohol laced, texturally delightful wonder!
I recently had the immense pleasure of eating at one of Simon Rimmers restaurants, Earle in Hale, Cheshire.
I had never been before but had heard good things and as it’s right on my door stop I thought it was about time!
Ambiance: I really liked the atmosphere in this restaurant, the decor was a quirky mix of wood and color and the lighting set a pleasant mood to relax in.
Food: I can say nothing bad! I had a chicken liver parfait to start which was creamy and delicious. The best bit about it however was that they got the proportions of parfait, bread and chutney spot on. Sometimes you find the bread portion is less than adequate, but not at Earle. For the main I had the duck which was divine. The meat was cooked to perfection and the sweet sticky sauce was so moorish, I wished I had bread left from my starter to mop up every drop! Finally I ended on a sticky toffee pudding which was out of this world. A soft sponge which was so light and airy that it seemed to dissolve in the mouth and a toffee sauce which actually makes me want to cry knowing I don’t have a gallon of it to drink right now.
Staff: They were quite busy when we went and I must say, a little disorganized. They couldn’t find our booking to start with but then realized they were looking on the wrong screen and despite confirming our pre orders, brought us menus. Really not huge problems but a little less than perfect.
Price: I wasn’t paying so I can’t say I actually looked at the price but whatever it was, I would have paid!
Overall: 9/10. It would have been 10 if not for the slight staffing issues. A nice place to be and really great food, a definite place to go.
I have been making a lot of profiteroles recently. After the 1st time making Chox pastry I just could not believe how easy it is to do and since then I have been a profiterole baking machine.
I have often heard people say they get a lot of enjoyment out of making bread, that they like the way the gluten comes together and the dough forms. For me, that feeling comes when the wet, gloopy Chox dough transcends into a glossy thick mixture. It’s my therapy.
My favorite filling at the moment is a passion fruit cream, the tang of the passion fruit is amazing with the bittersweetness of the dark chocolate top.
To make the cream simply sieve your passion fruit so your left with a juice without the pips, whisk up a pot of double cream and add the juice plus sugar to taste. You can play around withthe measurements here, I like a really strong passion fruit hit so I go heavy in the passion fruit!
If you need an exact recipe, let me know.