There is nothing more warming after a day cheering the children from the sidelines in the cold wind and pouring rain than a steaming bowl of soup. To serve with warm crusty homemade bread you either neither to be ultra efficient or have a partner in crime to put in the oven as you are on your way home. These days lots of places sell freshly baked so I am guilty of resorting to picking up a loaf on the way.
Archive for the ‘cream’ Category
We are in the season of strawberries and there are so many different recipes to create. This is not necessarily to be restricted to strawberries but they work so well together. I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.
Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence. I remember it by 2 x 2 x 2 + 2.5.
2oz / 50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
2 1/2 fl oz / 75ml double cream
Juice of lemon (optional)
Over a very gentle heat combine the butter, sugar and golden syrup.
Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other. Do not allow it to burn.
As the last of the butter melts stir well to mix
Remove from the heat and add the vanilla essence. This is the time to add the lemon. I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.
Allow to cool slightly before adding the cream. Mix well so that all ingredients form a combined thick gloopy sauce.
This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before. As it cools the sauce becomes thicker.
Serve over fresh strawberries and enjoy. My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it. Now such a firm favourite one son will only eat strawberries with this on.
Try it out on your own brood and see what they think. Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.
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This is a very simple bake that we had as a main course but would work equally well as a side dish if you lessened the bacon, I would probably use small lardons. Very popular and deliciously rich.
Bacon cut into bite size pieces
Onion – chopped
Leeks – sliced
Garlic – chopped very finely
Cream – single is fine for this
Heat some of the olive oil and fry the bacon till it is well cooked
Remove from the pan into a roasting dish. Add the onion to the now empty pan with the remainder of the olive oil.
As the onion softens add in the leeks on a low heat, continue to stir them and break up any bits still in rounds.
Sprinkle the garlic over this as you stir
Meanwhile cut the potatoes into chunky slices and add them tIo a pot of already boiling water. You want them just softening so keep an eye on them, they can become mash very quickly.
When the leeks are cooked add them to the bacon and then drain the potatoes before adding them. Cover the mixture with cream and stir well.
Pop in a hot oven for half an hour and serve piping hot with warm crunchy bread and a crisp salad or vegetables of your choice.
There is a slimmers version to this; Cook in the oven with chicken or vegetable stock instead of the cream, then just before serving add some fromage frais and stir well to give it that rich creaminess without the calories.
Other additions could be cheese grated over the top for added flavour although these flavours do blend very well together and don’t necessarily need the extra.
Just picking up milk for home at the supermarket and wondering what on earth to come up with for pudding after our Sunday Roast. Middle Son being helpful added a pavlova case and toffee sauce to the basket. I added the raspberries and cream and together we put this very quick and simple pudding on the table later that day.
Meringue Pavlova case – we used a shop bought one
Raspberries – I used frozen and defrosted them
Place the pavlova case in a serving dish
Take out a few whole raspberries for decoration later on. Mix the remainder of the raspberries with most of the toffee sauce.
Add the mix to the pavlova case.
Whip the cream so it stands in peaks and then cover the raspberry mix generously.
Use the saved raspberries to decorate and then dribble toffee sauce over the whole pudding. we added a sprig of mint to finish it all off.
Enjoy, but don’t expect any left for the next meal. This disappeared off the plates so fast with many appreciative grunts.
See how you would do this differently and let me know.
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