Chocolate Beef Chilli with Jalapeno And Cheese Scones

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019)chocolate beef chilli with jalapeno and cheese scones

Ingredients for the Chilli :
50g salted butter
300g minced beef
1 small white onion or shallot, finely chopped
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chillies, chopped
100g smoked bacon lardons
100g fully cured, ready-to-eat chorizo, diced
150ml red wine
400g can cherry tomatoes
300ml water
1 tblsp brown sugar
2 tsp finely chopped fresh or dried oregano
2 bay leaves
1 tblsp tomato ketchup
50g dark chocolate, grated
400g can red kidney beans, rinsed and drained

For the scones :
225g plain flour, plus extra for dusting
1 tblsp baking powder
Pinch of fine sea salt
50g salted butter, chilled and cubed
125g Dubliner cheese, grated
2 jalapeno chillies, finely chopped
125-150ml milk or buttermilk

Serves : 6

Step One : Place a flameproof casserole dish over a medium heat and add half the butter. Once melted, add the minced beef and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.

Step Two : Add the remaining butter to the casserole dish, stir in the onion or shallot, ginger and garlic and cook for two minutes, then stir in the cumin, cinnamon and dried chillies and cook for a further minute. Add the bacon lardons and chorizo and cook, stirring for about three minutes until lovely and crispy.

Step Three : Return the beef to the pan and stir well. Pour in the red wine and cook for two minutes more. Then add the tomatoes, measured water, sugar, oregano, bay leaves and ketchup. Season with salt and pepper, stir well, then cover the pan with a lid and simmer over a low heat for two hours.

Step Four : While the chilli is cooking, make the jalapeno and cheese scones. Preheat the oven to 200oC , gas mark 6, and dust a baking tray with flour. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the grated cheese, followed by half the jalapenos, then gradually mix in enough milk with a fork to make a soft dough.

Step Five : Roll out the dough on a floured work surface into a round, 1 cm deep. Cut into six wedges, place on the floured baking tray and sprinkle the remaining cheese and jalapenos on top. Bake for 15 minutes until golden brown. Transfer the scones to a wire rack and leave to cook for 10 minutes.

Step Six : Remove the lid of the casserole and stir in the chocolate and kidney beans, then simmer, uncovered, for 15 minutes. Serve with the jalapeno and cheese scones.

Raspberry and Rose Chocolate Wafers

Recipe taken from Gifts from the Kitchen: 100 irresistible homemade presents for every occasion by Annie Rigg and courtesy of Easy Living Magazine.

Makes about 24 wafers

A box of thse chocolate wafers would make an ideal gift for mums – they are easy enough for little hands to make as the only cooking required is to melt the chocolate. Freeze-dried raspberries are available online or from good health food shops. As an alternative you could top the chocolate wafers with candied stem ginger or chopped dried fruit and nuts.

Raspberry and Rose Chocolate wafersIngredients:-
150g (5oz) best-quality dark chocolate (72% cocoa solids)
150g (5oz) best-quality white chocolate
3-4 tblsp freeze-dried raspberry crispies (around 25g / ¾ oz)
3-4 tblsp crystallized rose petals
3-4 tblsp pink sugared rose chips or sugar sprinkles

Step One : Line two large baking sheets with non-stick baking parchment.

Step Two : Break the dark and white chocolate into pieces and melt separately in heatproof bowls set over pans of barely simmering water. Stir until smooth, remove from the heat and cool slightly. Spoon heaped teaspoonfuls of melted chocolate on to the prepared baking sheets, spreading the chocolate into discs with the back of the spoon. Scatter with the raspberry crispies, rose petals and rose chips or sugar sprinkles.

Step Three : Set aside to cool and harden completely before removing from the parchment with a palette knife.

Step Four : Stored in an airtight container, these will keep for four to five days.

Link to book containing recipe can be found here …

Devil’s Food Cake

Devils Food CakeServes: 8-10

Sponge Ingredients:-
140g (5oz) plain chocolate
100ml (3 ½ fl oz) milk
2 tblsp cocoa powder
140g (5oz) unsalted butter, plus extra for greasing
140g (5oz) ligh Muscovado sugar
3 eggs, separated
4 tblsp soured cream or crème fraiche
200g (7oz) plain flour
1 tsp bicarbonate of soda

Frosting Ingredients:-
140g (5oz) plain chocolate
40g (1 ½ oz) cocoa powder
4 tblsp soured cream or crème fraiche
1 tblsp golden syrup
40g (1 ½ oz) unsalted butter
4 tblsp water
200g (7oz) icing sugar

Step One : Preheat the oven to 160oC / 325oF / Gas Mark 3. Grease two 20cm (8 inch) sandwich tins and line the bases with baking paper.

Step Two : Break up the chocolate and place in a heatproof bowl over a saucepan of simmering water, add the milk and cocoa powder, then heat gently, stirring until melted and smooth. Remove from the heat.

Step Three : In a large bowl beat the butter and Muscovado sugar together until pale and fluffy. Add the egg yolks, then beat in the soured cream and the melted chocolate mixture.

Step Four : Sift in the flour and bicarbonate of soda, then fold in evenly. In a separate bowl, whisk the egg whites until stiff enough to hold firm peaks. Fold into the mixture lightly and evenly.

Step Five : Divide the mixture between the prepared cake tins, smooth level and bake in the preheated oven for 35-40 minutes, or until risen and firm to the touch. Cool in the tins for 10 minutes, then turn out onto a wire rack.

Step Six : To make the frosting, put the chocolate, cocoa powder, soured cream, golden syrup, butter and water in a saucepan and heat gently until melted. Remove from the heat and sift in the sugar, stirring until smooth. Cool, stirring occasionally, until the mixture begins to thicken and hold its shape.

Step Seven : Split the cakes in half horizontally with a sharp knife to make four layers. Sandwich the cakes together with about a third of the frosting. Spread the remainder over the top and side of the cake swirling with a palette knife.

Tip: Use a metal, ceramic or glass bowl when whisking egg whites. Plastic bowls scratch easily, so may not be grease-free, and will prevent the whites from foaming.

Truffle Cheesecake

Light sponge with a rich chocolate and almond topping laced with rum for an extra special dessert.

Serves: 10

Prep time: 25 mins; Cook time: 1 hour

Base Ingredients:
1 egg;
1oz (25g) caster sugar
1oz (25g) plain flour, sifted;
Few drops vanilla essence

Topping Ingredients:
1 ½ lb (675g) cream cheese
175g/6oz caster sugar
3 eggs, beaten
200g/7oz plain chocolate, melted
2 tblsp milk
5 tblsp dark rum
7oz (200g) carton fromage frais
2oz (50g) ground almonds
cocoa powder for dusting

Step One : Grease and line a 21cm/8 1/2 in spring clip tin.

Step Two : Preheat the oven to Mark 5 / 190oC / 375oF.

Step Three : Whisk egg and sugar together until mixture leaves a trail. Fold in the flour and vanilla essence. Pour into tin, spread evenly and bake for 10 minutes until golden and risen.

Step Four : Turn the sponge onto sugared paper. Wash, grease and re-line the base and sides of spring clip tin. Return sponge to tin. Lower oven to Mark 4 / 180oC / 350oF.

Step Five : Put cream cheese into a bowl and beat in caster sugar and eggs. Add the chocolate, milk, rum, fromage frais and almonds. Beat well and pour on top of sponge base. Bake for 45-50 minutes until set.

Step Six : Turn off oven and leave cheesecake to cool in oven for 2-3 hours.

Step Seven : Dust with cocoa before serving.

Tip: This rich cheesecake is delicious served slightly warm or at room temperature. It is best eaten within 24 hours and is not suitable for freezing.

Click on the book cover to find more cheesecake recipes …

Chocolate and Chestnut Cake

Cuts into 10-12 slices

Ingredients for the cake:
4 medium eggs separated
250g (8oz) caster sugar
90g (3oz) plain chocolate, grated
435g can chestnut puree.

Ingredients for the filling:
150ml (1/4 pint) double cream
30g (1oz) caster sugar
1 tbsp brandy, optional
Icing sugar, for dusting
two 20cm (8in) round sandwich tins, base lined with greaseproof paper

Step One : Set the oven to Gas 4/180oC/350oF.

Step Two : To make the cake: Whisk the egg yolks and the caster sugar together until thick and creamy. Fold in the chocolate and three-quarters of the chestnut puree.

Step Three : Whisk egg whites until stiff, then fold into the chocolate and chestnut mixture. Divide between the tins and level the surface.

Step Four : Bake the cakes in the centre of the oven for 20-25 mins, until they are firm in the centre. Remove from the oven and allow to cool in the tins for 5 mins before turning out on to a wire rack to cool.

Step Five : To make the filling: Lightly whip the cream and sugar together. Mix the brandy, if using, with the remaining chestnut puree, then fold the puree into the cream.

Step Six : Spread filling over one cake layer. Place the other on top. Dust with icing sugar.

Additional recipes for using Chestnuts can be found here …

Raw Peanut Butter and Chocolate Cups

Recipe courtesy of Psychologies Magazine (Summer 2017)

The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious, say Melissa Sharp and Lindsay Stark in Modern Baker: A New Way To Bake (Ebury Press, £26).  This is their take on the peanut butter cup – and they make fab individual desserts, too.

Makes 12 standard cups or 24 mini cups

For the Peanut Butter Base:-

200g peanut butter
180g pitted dates
100g oats
100g ground almonds
1 tsp vanilla extract
2 tblsp coconut oil

For the chocolate topping:-

100g coconut oil
30g raw cacao powder
2 tbsp date syrup

Step One: Grease 2 x 12 hole mini-muffin trays or a 12-hole standard muffin try with a neutral flavoured oil, such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture from sticking).

Step Two:  In a food processor, blend together all the peanut butter base ingredients until they come together in a smooth mass, with no lumps of date.

Step Three:  Divide the mixture evenly among the holes in the tray and press down firmly.  Place the tray in the freezer while you make the topping.

Step Four:  For the chocolate topping, place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is melted.  The date syrup can sink to the bottom, so make sure that you stir the mixture well.

Step Five:  Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour.  These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks.  Defrost for 1-2 hours in the fridge before eating.

Nutrition note:  Dates are rich in minerals, vitamins and fibre.  The humble peanut is often eclipsed these days by more ‘fashionable’ nuts, but it can punch its nutritional weight alongside all of them.

Almost-A-‘Snickers’ Bar

Recipe courtesy of Psychologies Magazine (April 2018)

There’s no eating these nutty bars politely!  Taken from Kate Bradley’s ‘Bliss Bites’ (Hardie Grant, £8.99), they will be inhaled quicker than you can save that ‘mindful eating’ quote on Pinterest.  They’re just so good.

Makes:  12   Prep time:  15 minutes    Setting time:  About 1 hour

Base Ingredients:-

155g activated or raw cashews
45g desiccated coconut
2 tbsl maple syrup

Caramel Ingredients:-

13 medjool dates (about 260g), pitted
60ml maple syrup
90g peanut butter
1 tsp vanilla extract
Pinch of sea salt flakes
65g activated almonds or peanuts, roughly chopped

Chocolate Coating Ingredients:-

150g raw or dark chocolate (at least 70 per cent cocoa solids), melted and cooled

Step One:  For the base, place all the ingredients in your food processor or blender and pulse together until combined.

Step Two:  Line the base of a 20 x 15cm baking tin with baking paper.  Transfer the mixture to the tin and press it firmly and evenly over the base.

Step Three:  Place it in the freezer for about 30 minutes, or until firm.  To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth.

Step Four:  Remove the base from the freezer and spread the caramel layer evenly over the base.  Scatter with the almonds, then return to the freezer until set.

Step Five:  Line a tray with baking paper.  Once frozen remove the ‘Snickers’ mixture from the tin and slice into 12 even-sized bars.

Step Six:  To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray.

Step Seven:  Refrigerate or freeze until they are set.  Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat.   They’ll keep for two weeks in the fridge, and two months in the freezer.

Chocolate Coconut Pots

‘Who could resist this heavenly dessert?’ asks Liz Earle in ‘The Good Menopause Guide’.  ‘It’s a treat for my friends who love the intense, rich flavour – but using relatively healthy ingredients.’ But, Earle warns, take care if chocolate triggers headaches, and eat at lunch to avoid the caffeine interfering with sleep.

Recipe taken from Psychologies March 2018.

Serves:  2    Setting time:  About 2 hours

Ingredients:  35g plain chocolate (85% cocoa), chopped; 6 tbsp coconut cream; 1 tsp coconut oil; 1 tbsp honey or date syrup; 1 medium organic egg, separated; 15g toasted unsweetened coconut flakes

Step One: Put the chocolate into a bowl with 4 tblsp of the coconut cream, the coconut oil and half the honey or date syrup.  Set the bowl over a pan of just-simmering water, making sure the base doesn’t touch the water, and heat until the chocolate melts.  You can also do this in the microwave on the lowest setting.

Step Two: Add the egg yolk to the mixture, and stir in slowly.

Step Three: Whisk the egg white in a separate bowl until thick and mousse-like.  Fold into the chocolate mixture.

Step Four: Divide mixture between two small glasses and chill for 2 hours, until set.

Step Five:  Serve topped with the remaining coconut cream and sprinkled with the toasted coconut flakes.

  • You can also serve this with a few cacao nibs sprinkled on top.

Pancake Day

pancake daySo it’s Shrove Tuesday or Pancake Day today.

My absolute favourite filling is Nutella, sliced banana and vanilla ice cream.    I just love how the warm pancakes melt the ice cream and softens the banana and it just turns into a gooey, chocolatey, yummy delight.  Photographic evidence to follow later.  🙂

What is your favourite topping / filling ?

 

The result …… they were delicious 🙂

photo

Chocolate and salted caramel tart

Caramel TartIngredients – For the Crust:

250g (8oz) digestive biscuits
125g (4oz) butter, melted

Ingredients – For the Caramel:

225g (7oz) caster sugar
10g (3 ½ oz) chilled butter
100ml (3 ½ fl oz) double cream
1 heaped tsp Maldon sea salt

Ingredients – For the Topping:

100g (3 ½ oz) caster sugar
2 eggs
2 extra egg yolks
250g (8oz) dark chocolate
150g (5oz) butter

Ice Cream, to serve

Step One:  Heat oven to 180oC (gas mark 4).  Lightly grease a 23cm (9 in) deep loose-bottomed tart tin.  Blend the biscuits in a food processor until finely crushed.

Step Two:  Place the biscuit crumbs in a bowl, add the butter and mix well.  Press the biscuit mixture evenly into the greased tin and up the sides.  Chill the base in the fridge for 30 minutes or in the freezer for 10 minutes.  Remove the tart tin from the fridge, place in the oven and bake for 15 minutes or until the base feels dry.  Set aside to cool.

Step Three:  To make the caramel, bring the sugar and 100ml (3 ½ fl oz) water to the boil in a saucepan over a medium heat, stirring to dissolve the sugar.  Add the butter, return to the boil and simmer, stirring occasionally, for about 15 minutes or until the mixture is a toffee colour.  Pour in the cream and salt and boil for another 2-3 minutes until slightly thickened.  Allow to cool.

Step Four:  To make the chocolate topping, whisk the sugar, eggs and egg yolk for 4 minutes, or until thick and pale.  Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water (the bowl should not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy.

Step Five:  Spread the caramel over the cooled base and spoon over the chocolate mixture, spreading it evenly.  Bake for about 20 minutes or until it is almost set but still a bit wobbly.  Allow to cool in the tin.  Serve in thin slices with vanilla ice cream.

Tip: A food processor is the quickest way to crush the biscuits for the crust.  Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.

Recipe courtesy of Easy Living Magazine