Made with mulled wine* and frozen berries this exceptional dessert with certainly impress your guests around the dinner table on a cold, rainy winter’s eve! *Usually made with red wine and spices.
- 600 g Frozen black berries or rasberries
- 75g Castor sugar
- 1/2 A lemon juiced
- 200ml red wine (something like a shiraz)
- 1 Star anise
- 1 Cinnamon stick
- 2 Cloves
- 2 Orange peel strips
- 10 Slices of white bread
- Crème fraîche or whipped cream to serve
Put the fruit, sugar and lemon juice
into a pan and cook over a medium heat for 5 minutes or until the fruit
has released a lot of juice but has only just started to break down.
Pour the mixture into a fine sieve set over a bowl and put aside for 20
minutes or until all the juice has drained from the fruit.
Put the fruit syrup into a small pan
with the wine, spices and orange peel. Bring to a simmer and cook for 5
minutes before covering and putting aside for an hour to infuse the
flavours into the syrup.
Line 6 small pudding moulds with
clingfilm, leaving enough overhanging to cover the puddings later. Use a
5cm round biscuit cutter to cut 6 discs from 2 pieces of bread, to fit
the bases of the moulds. Using the remaining bread, cut out 6 x 7cm
discs for the lids and then as many rectangles, roughly 4cm x 5cm wide,
as you can. Dip the smaller circles in the syrup then put into the bases
of the moulds. Repeat with the rectangular pieces, fitting them around
the sides of the moulds and making sure they overlap a little so they
stick together. Fill each mould with fruit right to the brim and top up
with a tbsp or so of the syrup. Finally, soak the larger discs of bread
in the syrup and put on top of the puddings, then cover with the
overhanging clingfilm. Chill any remaining syrup.
Put the finished puddings onto a baking tray in the fridge and set a second tray on top with something heavy to secure it in place. This weighting will help seal the puddings and make sure they come out in one piece when served. Leave the puddings in the fridge for 6-8 hours or overnight before serving.
This recipe was created by expert baker, Edd Kimber and published on www.olivemagazine.com.
This is gonna be your new favourite way to have cauliflower! Whole Roasted Cauliflower – A lovely low card side dish or a vegetarian main course! Crisp, tender, and SO delicious.
Ingredients list for the whole roasted cauliflower
- 1 head of cauliflower
- fresh thyme
- 2 bay leaves
- 4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
- 1/3 cup (70)g melted butter
- freshly cracked pepper
Preheat your oven to 200°C. Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.
Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.
Original recipe attribution, with thanks: https://www.eatwell101.com/whole-roasted-cauliflower-recipe
These potato stacks make a great side dish or appetizer that your family and guests will definitely enjoy. They are packed with flavor thanks to the pairing of thyme, garlic and parmesan when cooking the patatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.
A good tip for cutting the potatoes in very thin slices is to use a mandoline slicer as it goes faster and more evenly and in this way potatoes don’t oxidize.
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
- Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
- Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
- Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
- Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
- Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
Original recipe attribution, thank you: https://www.homecookingadventure.com/recipes/parmesan-potato-stacks
About the ingredients:
No just low carb it’s also Vegetarian, GF and Lactose Free: Because it has cashew cream in it instead of dairy milk or cream it is friendly for lactose-free folks. So vegetarians, folks with celiac disease and low carb lovers will all be happy with this one.
- 1 head garlic
- 1 teaspoon extra-virgin olive oil
- ½ cup raw cashews pieces 2.25 ounces
- ¾ cup filtered water
- 1 egg
- 4 ounces chevre or fresh goat cheese
- 1 tablespoon chopped mixed fresh herbs such as thyme rosemary and sage
- ¾ teaspoon salt
- ¼ teaspoon Freshly ground pepper
- 2 medium zucchini stem cut off (1.5 pounds)
- 1 small eggplant stem cut off (1.25 pounds)
- 1 small sweet onion peeled and cored
- 1 medium tomato cored and thinly sliced
- ½ cup shredded Parmesan Reggiano or Hard Aged Goat Cheese
- Fresh basil for garnish
- Preheat oven to 350 degrees. Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves. Place root-side down on a double layer of aluminum foil and drizzle olive oil over the exposed garlic clove ends. Wrap foil into a packet and transfer to the oven (seam side-up.) Roast garlic until soft, fragrant and starting to brown, 45 minutes to 1 hour. Remove from oven and open packet and allow garlic to cool.
- Puree cashew pieces and water in blender until completely smooth, 1 ½ to 2 minutes, scraping down sides occasionally. Squeeze garlic out of papery skins into the cashew mixture and discard skins. Add egg, chevre or fresh goat cheese, chopped mixed herbs, salt and pepper and puree until smooth and creamy.
- Cut zucchini, eggplant and onion lengthwise as thinly as possible into sheets with a mandolin or very sharp knife.
- Coat a 9 by 9 inch baking dish or other 2 ½ quart baking dish with cooking spray. Spoon about ¼ cup chevre sauce onto bottom of the baking dish. Layer a third of the zucchini, eggplant and onion into the bottom of the dish. Layer in ½ cup chevre sauce. Top with another layer of vegetables and sauce. Top with a final layer of vegetables, tomatoes, and any remaining chevre sauce. Cover with a layer of parchment and then cover with foil and transfer to the oven.
- Bake until completely cooked through and the vegetables are soft, 1 hour to 1 hour 15 minutes. An instant read thermometer inserted into the center of the casserole will register 180 degrees or higher. Remove foil and top with the Parmesan or aged goat cheese. Return to the oven until the cheese is melted, 8 to 10 minutes. Remove from oven and allow to cool 15 minutes before garnishing with basil and serving.
Recipe attribution, with thanks: https://alldayidreamaboutfood.com/roasted-garlic-and-chevre-lasagne-low-carb-and-gluten-free