Now, that's what I call a productive evening, my husband is asking me for mercy, he's trying to loose weight and records all he eats on myfitnesspal. Poor chap, I cook like there's no tomorrow:) I need to adopt some people to join my family (does it sound like a sect?) so my husband can breath a sigh of relief.
I made my lovely celeriac fritters from approx. 500g of celeriac which served the two us very generously but it would easily serve 4 as a starter.
My celeriac fritters with herby yogurt
Celeriac - peel and slice thinly, if big cut into halves
Prepare two not too deep bowls - one with egg beaten with fork, add salt and pepper; the second bowl with breadcrumbs either on their own or mixed with spoon of paprika and a generous spoon of ground cumin. Heat some oil in a frying pan, coat each slice of celeriac in egg then in the breadcrumbs/ breadcrumbs mix and fry on a medium gas until golden brown, but pierce with a small nice to make sure that the celeriac is thoroughly cooked.
Herby yogurt
Mix thick natural yogurt (half a 500g pot) with a tbsp of lemon juice and herbs of your choice, I like mixing dill parsley and chives or mint but can be herbs de provence dry mix. Spoon generously over the fritters.
I also baked last night pavlova and assembled this morning in a rush.
Pavlova with mixed berry compote
For the meringue:
3 eggs
150g of caster sugar
1/2 tsp of white wine vinegar
Whisk the eggs to soft peaks and then while whisking add 1 tbsp of sugar at the time, wait around 20 seconds before adding the next one, continue until all sugar whisked in, fold in vinegar. Preheat the oven to 160C (fan assisted) and using whatever you have (ideally it should be a palette knife which I couldn't find so I used a big knife) spoon the mixture onto the baking paper. Turn the temperature down to 100C and bake for 1.5 hours. Ideally leave in the oven overnight to cool completely, gently remove the baking paper and put on a plate. On top of the meringue I spooned 250ml of half fat crème fraîche and to finish mixed berry compote.
Mixed berry compote:
I only had around 200g of frozen mixed berry, I heated this in a small pan on a low gas adding some muscovado light brown sugar and a tbsp of limoncello. Cool and spoon on the pavlova to finish.
And finally this is when my husband held his breath I did as well the black bean chocolate cake. I used a recipe from the guardian's Cook section on Saturday. Here is a link:
http://www.guardian.co.uk/lifeandstyle/2013/mar/02/10-best-bean-recipes
but the recipe comes from http://atastylovestory.com/
The only change I made was that I added 25g of dark chocolate and 25g of milk chocolate.
It's still cooling hence the photo in the baking tin. Can't wait to try but given that it's almost 11pm and I don't want to upset my husband any further will wait until the morning:) Goodnight!
I made my lovely celeriac fritters from approx. 500g of celeriac which served the two us very generously but it would easily serve 4 as a starter.
My celeriac fritters with herby yogurt
Celeriac - peel and slice thinly, if big cut into halves
Prepare two not too deep bowls - one with egg beaten with fork, add salt and pepper; the second bowl with breadcrumbs either on their own or mixed with spoon of paprika and a generous spoon of ground cumin. Heat some oil in a frying pan, coat each slice of celeriac in egg then in the breadcrumbs/ breadcrumbs mix and fry on a medium gas until golden brown, but pierce with a small nice to make sure that the celeriac is thoroughly cooked.
Herby yogurt
Mix thick natural yogurt (half a 500g pot) with a tbsp of lemon juice and herbs of your choice, I like mixing dill parsley and chives or mint but can be herbs de provence dry mix. Spoon generously over the fritters.
I also baked last night pavlova and assembled this morning in a rush.
Pavlova with mixed berry compote
For the meringue:
3 eggs
150g of caster sugar
1/2 tsp of white wine vinegar
Whisk the eggs to soft peaks and then while whisking add 1 tbsp of sugar at the time, wait around 20 seconds before adding the next one, continue until all sugar whisked in, fold in vinegar. Preheat the oven to 160C (fan assisted) and using whatever you have (ideally it should be a palette knife which I couldn't find so I used a big knife) spoon the mixture onto the baking paper. Turn the temperature down to 100C and bake for 1.5 hours. Ideally leave in the oven overnight to cool completely, gently remove the baking paper and put on a plate. On top of the meringue I spooned 250ml of half fat crème fraîche and to finish mixed berry compote.
Mixed berry compote:
I only had around 200g of frozen mixed berry, I heated this in a small pan on a low gas adding some muscovado light brown sugar and a tbsp of limoncello. Cool and spoon on the pavlova to finish.
And finally this is when my husband held his breath I did as well the black bean chocolate cake. I used a recipe from the guardian's Cook section on Saturday. Here is a link:
http://www.guardian.co.uk/lifeandstyle/2013/mar/02/10-best-bean-recipes
but the recipe comes from http://atastylovestory.com/
The only change I made was that I added 25g of dark chocolate and 25g of milk chocolate.
It's still cooling hence the photo in the baking tin. Can't wait to try but given that it's almost 11pm and I don't want to upset my husband any further will wait until the morning:) Goodnight!
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