08-23-2016, 10:32 AM
Join Date: Aug 2016
Moncharm - recipes
Recently we've been creating our own recipes and would love to share them with everyone. Here are a few to get things started. Watch out for more and please let us know what you think!
Stilton & fig salad with honey-thyme drizzle
Gently warm together the honey and thyme leaves in a small pan for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Dressing: mix together the cider vinegar and rapeseed oil with some seasoning.
- 4 tbsp honey
- 1 tsp thyme leaves
- 1 tbsp cider vinegar
- 2 tbsp rapeseed oil
- 2 tbsp hazelnuts, toasted and roughly chopped
- 1 small fennel bulb, trimmed and finely sliced
- 2 handfuls rocket leaves
- 200g Stilton, thinly sliced
- 2 ripe figs
To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad.
Finally drizzle the thyme-infused honey over the figs and cheese.
Cheese Platter, figs, chutney
Peel and core the apples and cut them into slices. Bake the apple slices in the 50 g butter and 50 g sugar until softer but still firm enough so they can ‘stand up’ as you build the pie. Drain the apples and keep the juices aside.
- 175 g cold butter in little cubes
- 300 g self raising flour
- 125 g brown sugar
- 1 egg yolk a pinch of salt lemon zest of
- 1/2 lemon 5 to 6 tart, firm apples
- 50 g butter and 50 g sugar for baking the apples
- Cinnamon powder
Mix self raising flour, salt, sugar, butter in cubes and the lemon zest. Rub with fingertips until you have a mixture resembling bread crumbs. Add the egg yolk and quickly kneed everything into a supple dough. You can let the dough rest for 30 minutes in the fridge.
Preheat the oven at 180ºC / 356.00ºF.
Line a buttered baking dish (20-22 cm) with the dough. Be creative and arrange the apple slices in a nice pattern. A little bit of extra work, but worth it, because it looks impressive.
Bake the pie for 30 minutes. When light golden brown get it out of the oven, but keep the oven on. Now warm up the butter-sugar-apple juices you kept behind and add some cinnamon powder. Let it bubble for a few minutes. Now pour this mixture over the pie and put it back in the oven for another 10 minutes. Serve warm with some crème fraîche.
Raspberry and rose mousse cheesecake
For the base
For the filling
- 150g Digestive biscuits
- 40g Butter (unsalted) melted
Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of 6 glasses and place in the fridge to set.
- 1 large egg white
- 25g sugar
- 500g Raspberries
- 1½ tsp Rose water
- 3 tbsp Water
- 600ml Double cream
Place the egg white and sugar into a heatproof bowl and set over a pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and let it cool down.
Place the raspberries (keep 6 for decoration) into a large pan with the rose water and 3 tbsp water. Cook the raspberries over a medium heat, until they begin to soften, about 3-4 minutes.
Remove from the heat and mash the berries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.
In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white mixture, then add the cooled raspberry puree and continue to combine with gentle folding actions.
Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Use the reserved raspberries or a rose petal to decorate the top of each pudding.
- Delices de Bourgogne
- Elmhirst Brillat-Savarin
- Pear chutney, apricot chutney, quince jelly
- Choose for your fruit salad fully textured and tropical fruits.
- Purple dragon fruit