Tag Archive for summer recipes

Two gorgeous summer recipes, to be good a colourful salad, and to be naughty, a trio of chocolate mousse

JC RECIPE – Summer 2014 – Courgette and artichoke salad with anchovies dressing

courgette artichoke and anchovies salad 037_800x532

The anchovies dressing in this colourful salad gives a wonderful gentle original flavour, the lemon adds the necessary tangy taste. If you don’t like anchovies, you can always replace them with sardines.

For 8, preparation time 40 minutes – Cooking time 30 minutes for the artichokes bottoms

Ingredients

500g of frozen artichokes bottoms, defrosted

3 large courgettes

250g of anchovies

15g of flat fresh parsley

One lemon

Two oranges

One red onion

Coarse sea salt

Pepper

Method

  • Cut all the artichokes bottoms in four pieces and place them on an oven tray
  • Add some olive oil all over and roast them at 180C for 30 minutes; let them cool down after that
  • Slice the courgettes thinly and place them on a serving dish
  • Cut the onion thinly, and chop the parsley
  • Prepare some segments with the oranges and keep them aside
  • In a food processor, prepare a paste with the anchovies
  • To make your dressing, add the anchovies paste, the juice of the lemon, the parsley, the onion, some olive oil, and some pepper
  • Lay the artichokes bottoms and the courgettes; add the dressing on top and decorate with the orange segments
  • Add a bit of coarse sea salt and some pepper

 

JC RECIPE – Trio of White, milk and dark chocolate mousse

Chocolate mousse may 2014 025_800x532

Nothing like a chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress

Dark chocolate mousse

6 medium eggs or 5 large

200g of dark chocolate

Method

  • Separate eggs whites from the yolks
  • With an electric whisk, beat the egg whites until very firm
  • Melt the chocolate and add the yolks. Mix very well.
  • Add the chocolate mix to the whites and beat again well.
  • Keep aside

Milk chocolate mousse

6 medium eggs or 5 large

200g of milk chocolate

Method

  • Follow the same process with the milk chocolate to make the milk chocolate mousse

White chocolate mousse

200g of white chocolate

200 of double cream

3 eggs

  •  Whip the double cream until it is fluffy and not too firm
  • Separate the egg whites from the yolk
  • Beat the eggs whites until very firm
  • Melt the chocolate in a small over a bowl of boiling water, or in the microwave for one minute
  • Mix the chocolate with the cream and add the egg yolk
  • Mix this preparation with the egg whites

In a large bowl alternate dark chocolate, white, and then milk.

Keep in the fridge at least six hours or overnight if you can.

Enjoy the last few days of British Summer – Jewish Chronicle Summer recipes 2013

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Nutty burgers with spinach and carrot buns

Preparation time: 30 mins

Cooking time: 30 mins

 

Ingredients:

 

500g minced beef

1 red onion, finely chopped

20g finely chopped fresh flat parsley 

60g ground walnuts

60g chopped pistachios

2 medium eggs

Salt, pepper

A generous shake of cumin, paprika and turmeric

Sunflower oil for brushing

 

For the dressing:

4 tbsp mayonnaise,

1 tsp ketchup

1 tsp mustard

 

To serve:

Fresh baby spinach, sliced red onions, sliced tomatoes, sliced pickled cucumbers

 

Method:

 

  • Put all the burger ingredients and seasonings in a bowl.
  • Mix all the ingredients very well with your hands.
  • Form your burgers and brush both sides with oil.
  • If you have a BBQ, cook the burgers on both sides
  • To oven bake, cook at 180C for about 30 minutes, turning halfway.
  • To make the dressing, mix all the ingredients. Spoon some over each burger before topping with a bun.

 

Spinach and grated carrot burger buns

Preparation:

Cooking: 20 mins

Makes: 20 medium size rolls

 

Ingredients:

 

250g fresh spinach

3 sachets fast action dried yeast

2 large carrots, grated

1 tbs caster sugar

500g-600g of strong white bread flour

Approximately +/- 300ml of warm water

6 tbsp sunflower and olive oil

Salt, pepper

 

Method:

 

  • Rinse the spinach and reduce it in a large pan.
  • Let it cool down a bit and puree the spinach
  • In a small bowl, dilute the dried yeast in a bit of warm water
  • Cook the grated carrots for 5 minutes in the pan on the hob with one tsp of caster sugar and keep aside, you will add them only before you cook the bread (you need to do that so they are not so wet when you incorporate them in the bread)
  • In a large bowl, mix the flour, sugar, yeast, spinach puree, some salt, pepper and sunflower oil until you form a neat ball.
  • If, touching the dough, you feel you need more water or flour, add them very gradually. You should be able to touch the dough without it sticking to your fingers too much.
  • On a clean worktop, knead the dough for about 15 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
  • Leave the dough to rest and rise on your worktop and cover it with the bowl at least 1.5 hour to 2 hours until the dough at least doubles in size. The room should be warm to help the rising and proving process.
  • After two hours, preheat the oven to 200°C. Add the carrots and knead the dough for a few minutes until they are amalgamated. 
  • Form burger buns and cook for about 10-15 minutes until they sound hollow when tapped on the underside.

 

Courgette spaghettis salad with sundried tomatoes and tomatoes

Prep time: 15 minutes

 

4 large courgettes

12 sundried tomatoes cut in half

12 cherry tomatoes cut in half

Olive oil

White wine vinegar

Salt and pepper

25g of fresh basil

Mustard

Honey

 

  • Wash your courgettes and cut both ends
  • Using a spiral slicer, form your spaghettis and cut them in three; if you have not got a spiral slicer, cut you courgettes in julienne trying to cut on the whole length
  • Add the tomatoes and sundried tomatoes
  • Chop the basil thinly
  • In a bowl, add 8 table spoons of olive oil, 2 of white wine vinegar, the chopped basil, a generous tea spoon of mustard, and one of teaspoon of honey; stir well
  • Add the dressing to the salad and mix well before serving

 

Three melons fruits salad with water melon granita

 

This refreshing and pretty fruits salad will be the perfect desert or afternoon tea treat in a hot summer day.

 

Serves 6-8

 

Ingredients

  •  One small water melon
  • One galia or honeydew melon
  • One cantaloupe melon

 

Preparation

20 minutes

 No cooking time, but allow one hour for the water melon juice to become frozen and make into granita.

 

Method:

  •  Using a melon baller, form little balls with the three different melons, keeping them in different bowls
  • Keep the juice produced by the water melon and freeze it at least for one hour to make it into granita
  • Using transparent cups or tall glasses, alternate the different colours of melon balls
  • Once it is frozen, simply prick a fork into the frozen water melon juice to obtain some granita
  • Add the granita on top of the water melon balls and serve
  • You can use half of the melon or water melon to serve the rest of the fruit salad

 

Jewish Chronicle Recipes, cakes cakes cakes!!!

cakes

Jewish chronicle charlotte and bake off
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  • DSC00933

 

JC summer recipe 2013, cakes

June 27th, 2013 and June  6th 2013

 White chocolate and red fruits charlotte

 Creamy and light dessert with summer berries, a sweet and sharp combination,  Make the day before 

200g of white chocolate

300ml of double cream

3 egg whites from 3 large eggs 

150g of raspberries

150g of blueberries

150g of blackberries

3 or 4 strawberries

250g of sponge fingers biscuits

50ml of milk

One vanilla pod 

One Charlotte or large jelly dish

  •  Prepare your charlotte dish by lining a small round piece of baking paper at the bottom of the dish
  • Warm the milk in a saucepan with the vanilla pod cut in half in the length
  • Break up150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie), or in the microwave for one minute, stir, and an additional minute if it is not completely melted; do not melt it for two minutes in one go as the chocolate might burn in the microwave
  • Whip the double cream until it is fluffy and not to firm
  • Whisk the egg whites until firm
  • Mix the chocolate with the cream and the egg whites with a wooden spoon to make sure you keep the fluffy and light texture of the eggs
  • Keep aside 50g of each fruits, and the strawberries to decorate the Charlotte when it will be out of the dish the following day
  • Start creating the Charlotte; add some chocolate mousse at the bottom of the dish
  • Dip enough sponge finger biscuits in the vanilla milk to put all around the dish, the sugary side outside to be visible when you will get the Charlotte out the dish
  • You then need to alternate layers of red fruits, white chocolate mousse, biscuits, finishing with the cream at the bottom; you need to use all the ingredients
  • Leave overnight in the fridge
  • To get the cake out of the dish, put some hot water at the bottom of your sink
  • Leave the cake at the bottom of the sink for two minutes
  • Put a serving plate on top of the Charlotte cake and turn over the dish; the cake should come off of the Charlotte dish and stay beautifully straight
  • Do not forget the remove the baking paper disk on top of the cake
  • Decorate the Charlotte with the extra fruits and make some white chocolate pieces using a potato peeler and the 50g extra white chocolate
  • French Fruits cake (on show)

 

220g of self raising flour
100 g of crystallised fruits
50g sultanas
125 g caster sugar

125 g margarine or butter
3 eggs
10 cl of old Rum

Cut the crystallised fruits in cubes. Warm the Rum and add the sultanas to it. Leave it to soak for 30 minutes. Then, drain the sultanas and add 10g of flour on them, making sure you do not mix the flour to them, you must still see the white of the flour. Add 10g of flour on the crystallised fruits without taking of the flour.

Separate the white from the yolk of the eggs. Mix the yolks with the sugar. Melt the margarine and pour it on the preparation. Add 200g of flour. With an electric whisker, beat the white until firm. Add them to the sugar/flour/egg mixture. Add the fruits. Put some melted margarine in a rectangular 25cm baking tray, put 10g of flour all over the tray, and remove the excess by putting it upside down. Put the mixture and bake at 180C (th 6) for 45 minutes approximately. Leave it to cool down before you remove from the tray.