Recipe: Pear and Crunchy Granola Muffins

/ icookandcode / 2 Comments

Time: 1 Hour
Difficulty: Medium
When: Dessert | Snack | Breakfast

My Experience

The muffins stuck a little but aside from that minor set back they tasted great.

My Suggestions

  • Follow the recipe. Measure the ingredients or the muffins may not rise
  • Serve warm for best taste

Ingredients

  • 300g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • 125g light muscovado sugar
  • 250ml whole milk
  • 2 free-range eggs, beaten
  • 100g butter, melted
  • 2 small ripe pears, peeled, cored and cut into small pieces
  • 100g crunchy granola

Makes 16

Directions

1. Preheat the oven to 180ºC/gas mark 4 and line a couple of muffin trays with Paper Cases (affiliate link).

2. Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.

3. Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.

4. Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

Recipe from Christmas with Gordon Ramsay

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Recipe: Panna Cotta with Pomegranate Sauce

/ icookandcode / 4 Comments

Time: 1 Hour
Difficulty: Easy
When: Dessert | Sweet Snack

My Suggestions

  • The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
  • Do not add rum if you do not like the taste
  • If you cannot find sheets of gelatine, you can use powdered gelatine
  • Caster sugar is super fine sugar
  • Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones

Ingredients

  • 2 medium sheets leaf gelatine (11 x 7.5cm)
  • 250ml double cream
  • 50g caster sugar
  • 50ml milk
  • 15ml dark rum, or to taste
  • Block of good-quality dark chocolate, for grating

FOR THE GLAZE:

  • 20g caster sugar
  • 275ml pomegranate juice

Directions

1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.

2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.

3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.

4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.

5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.

Recipe from Christmas with Gordon Ramsay

Recipe: Simple Bacon Wrapped Water Chestnuts

/ icookandcode / 6 Comments

Time: 30 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Suggestions

  • Serve warm for best taste
  • Marinate the water chestnuts over night (but not necessary)
  • Try adding chillies to the sauce to add spice to it

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 1 pound bacon
  • 2 (8 ounce) cans water chestnuts

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.

Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13 inch baking dish.

Pour or spread the sauce over the wraps.

Bake the water chestnut wraps for 10 to 15 minutes or until crispy.

Recipe by allrecipes.com

Recipe: Simple Spicy Tuna Fish Cakes

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Time: 1 Hour
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I based this recipe off of Gordon Ramsay’s recipe. Since I didn’t have all the ingredients I made some substitutions. It turned out great!

My Suggestions

  • Make more spicy mayonnaise sauce
  • Add more spring onions and basil

Ingredients

  • 1 Boiled Potato
  • 2 cans (15 oz) good-quality canned tuna
  • 3 spring onions, trimmed and sliced
  • 1 tsp sriracha sauce or as needed
  • 2 eggs, beaten
  • 2 basil leaves
  • Vegetable oil, for frying
  • Sea salt and freshly ground black pepper

FOR THE SAUCE:

  • 1 tablespoon of mayonnaise
  • 1/4 tablespoon of sriracha sauce

Directions

First make the dipping sauce. Mix together all the sauce ingredients. Taste and adjust the flavours as necessary. Set aside. 1/4 tablespoon of sriracha per 1 tablespoon of mayonnaise or adjust to your liking.

Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the spring onions, boiled potato, sriracha sauce, and basil and season with salt and pepper. Add the beaten eggs. Mix well.

Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties. THIS IS CRITICAL!

Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce either on the side or on top.

Recipe: Griddled Pineapple with Spiced Caramel

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Time: 30 Mins.
Difficulty: Easy
When: Dessert | Snack

My Experience

Desserts for one or two have to be really easy or else you won’t bother. This griddled pineapple strikes just the right balance. It can be ready in minutes and adds another dimension to a familiar fruit. To test if youth pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.

The caramel sauce is the hardest part about this recipe, making this sauce has been hit or miss for me. I have made this sauce about 10 times for other recipes but have yet to perfect it every time. Sometimes it comes out perfect and other times it sticks to the pan!

My Suggestions

  • To get the grill marks on the pineapple make sure to press down hard while grilling
  • Add ice cream on the side – it would go well with the hot pineapple
  • Be careful with the caramel sauce as it sticks to the pan I suggest watching a YouTube video on how to do this

Ingredients

  • 1 ripe pineapple
  • 4 tbsp caster sugar, plus a little extra for sprinkling
  • 1 vanilla pod, seeds removed
  • Pinch of Chinese five-spice powder
  • 20g butter, cut in half
  • 150ml double cream

Directions

  1. First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Cut along the inside edge of wedges to remove the core. Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm of skin attached.
  2. Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
  3. To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3-4 minutes until the sugar has dissolved and is turning a dark golden brown. Remove from the heat, add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to combine, and then add the remaining cream.
  4. To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Crostini – Bocconcini & Chilli

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Time: < 20 Mins.
Difficulty: Very Easy
When: Appetizer | Snack

My Experience

A simple appetizer with authentic Italian tastes! Aside from the presentation this recipe is not very impressive.

My Suggestions

  • Presentation is key
  • The basil gives this recipe authentic Italian flavours

Ingredients

  • 3×150 g buffalo mozzarella balls
  • crostini
  • 1 red chilli
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • a little fresh basil

Directions

Tear 3 x 150g balls of buffalo mozzarella into quarters, then top each of your hot crostini with one of the quarters. Deseed and finely chop a fresh red chilli and sprinkle this over the mozzarella. Add a little seasoning and finish with a drizzle of extra virgin olive oil. Lovely with a little fresh basil torn over.

Recipe from Jamie Oliver

Recipe: Simple Red Wine Sangria

/ icookandcode / 2 Comments

Time: 10 Mins.
Difficulty: Very Easy
When: Big Dinner | Group | Night

My Experience

This recipe is a simple refreshing drink for your long day or get together. I tried this recipe twice to perfect it and my suggestions tell all.

My Suggestions

  • Use 7 Up instead of ginger ale or club soda. The lemon and citrus flavours make this drink much better!
  • Do not use brandy or rum most people will not like it. Stick to the wine my fellow Italian.
  • I added pears but I would try apples
  • Ensure to use a container that has a filter for the spout to catch the pulp from the oranges and lemon
  • Put two or more wedges of fruit in each glass
  • Ensure to chill over night

Ingredients

  • 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
  • 1 Lemon cut into wedges
  • 1 Orange cut into wedges
  • 2 Tbsp sugar
  • 1 Shot brandy
  • 2 Cups 7 Up ginger ale or club soda

Directions

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.

If you’d like to serve right away, use chilled red wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

Recipe from Deaf Chef at Large

Recipe: Bacon, Pea & Goat Cheese Frittata

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Time: 40-60 Mins.
Difficulty: Easy
When: Brunch | Breakfast | Lunch

My Experience

A simple Fritatta that tastes great for a quick and easy lunch. I really liked the goat cheese.

My Suggestions

  • Play with the proportions of the ingredients to fit your needs
  • Too many peas make this recipe stale
  • Add more goat cheese

Ingredients

  • 1 1/2 tbsp butter
  • 8 slices of smoked bacon (chopped)
  • 7oz peas (make sure they’re thawed)
  • a few basil leaves (roughly sliced, or torn)
  • 8 large eggs, beaten
  • 5oz goat cheese log with rind (thickly sliced)
  • sea salt and black pepper
  • Parmesan (grated)
  • large handful of arugula leaves
  • 2-3 tbsp Classic Vinaigrette

Directions

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate.

Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve. Yummy!

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Blueberry Pancakes

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Time: 1 Hour
Difficulty: Easy
When: Brunch | Breakfast

My Experience

A simple pancake recipe that is filling and tastes great. The ricotta is a nice touch!

My Suggestions

  • Making small pancakes are more presentable
  • Add butter or oil each time you fry  to get that golden color

Ingredients

  • 125g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 Tbsp caster sugar
  • 2 eggs, separated
  • 100ml whole milk
  • 125g ricotta cheese
  • 100g fresh blueberries, plus extra to serve
  • oil and butter, for frying
  • Greek yoghurt and runny honey, to serve

Directions

Sift flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.

In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.

Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.

To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Beef Wellington

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Time: 2-3 Hours
Difficulty: Hard
When: Big Dinner | Holiday | Reunion

My Experience

Since I have been making a lot of Gordon Ramsay’s recipes I decided to try his favourite a Beef Wellington. It turned out great!

My Suggestions

  • Make sure you have a lot of time because you need to freeze the wellington 3 times
  • The shape of the beef makes this recipe easier – try to find a nicely shaped beef
  • Prepare. Prepare. Prepare.

Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 2 egg yolks beaten with 1 tsp water

Directions

  1. Heat oven to 220C/fan 200C/gas 7. Sit the1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  3. Heat 2 tbsp of the olive oil and 50g butterin a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Gordon Ramsay