I tried to put the title in Aramaic but then, searching the internet, I found out that in the language of Jesus, there is no mention of bread. I found bread in the Syriac version of the Lord’s Prayer, which is not the original Aramaic. Well, I can not argue with that as my knowledge of both is zero and I decided to go for the English version, thank you very much. Why have I put this title? Because I am writing a recipe with our daily bread, an old, traditional, English one. And it is just amazing because I have never thought of a desert so delicious with bread, the main ingredient. Apart from the desert I used to eat, sometimes, when I was a child, with bread and sugar, very popular among children those days. You just had a slice of bread, damp it with a bit of water and sprinkle sugar on top. And there it was, something quick and nice for the craving children. Now I will write about something that requires a bit of work, but not too much and it is much more tasty. Imho, it is very easy to make and delicious, and I know as I did it myself, lots of times and following different recipes. Today, I am presenting you a very good one, though I haven’t made it yet. It is from “The Lady” magazine, from 30 of November 2004. I will also mention what you can replace as, you know, being creative in the kitchen, is a MUST.
Chocolate Bread and Butter Pudding
- 400 ml (3/4 pint) double cream (replace with milk if you don’t have cream)
- 200 ml (7 fl oz) Baileys Irish Cream liqueur (or serve yourself and forget about using it in the recipe)
- 200 g (7 oz) caster sugar (or any organic substitute you use)
- 2 vanilla pods, split in half lengthways (or 2 tbsp vanilla sugar)
- 6 free-range egg yolks (you can do without)
- 6 whole free-range eggs
- 10 slices brioche, each slice about 1 cm (1/2 inch) thick (or our daily bread)
- 200 g (7 oz) dark chocolate (at least 70 % cocoa solids), chopped (please, please, leave the chocolate alone)
- Place the cream, Baileys, sugar and vanilla pods in a large saucepan and heat, stirring, until the sugar has dissolved. Remove from the heat and cool. Remove the vanilla pods.
- Pre-heat the oven to 140 °C/ 275˚F or Gas Mark 1 and grease a shallow 2-3 pint capacity ovenproof dish. Whisk the egg yolks and eggs together in a large bowl and strain in the cream mixture. Whisk lightly to blend. Cut the brioche slices in half diagonally and arrange in the dish in slightly overlapping layers. Pour the cream mixture over the top and leave for 10 minutes.
- Melt the chocolate in a microwave oven or by placing it in a heatproof bowl over a pan of hot water, making sure that the water does not touch the bowl. Pour over the top of the pudding. I don’t have to say to dip your fingers in the chocolate. 😉 Place in a baking dish half-filled with warm water and transfer to the oven. Bake until set, about 50 minutes.
Posted in Desserts, English, English, F word, Vegetarian
Tagged baileys irish cream, bread and butter pudding, bread and butter pudding desert, briosche, chocolate bread and butter pudding, chocolate bread and butter pudding recipe, dark chocolate, dark chocolate. desert recipe, double cream, eggs, English desert, English recipe, liqueur, pudding recipe, the Lady, the lady magazine, traditional recipe
Hello! I invite you to go Indian again, with a delicious korma, chicken korma. I must say chicken is not the best of meat but it is light and if freshly cooked, delicious. All kinds of meat are good as long as they are eaten with moderation. I found out that myself, long time ago, when exaggerating with meat, I felt so sick, I hated the sight of it for weeks. Well, when it is too much, it is too much. I don’t want to be boring or get bored, although sometimes, both happen, at the same time. It is just a passing moment. 🙂 Continue reading, please. 😉 Or not.
Before I get to the actual recipe, I would like to recommend something. I just don’t know how to introduce it. It goes well with this recipe and any Indian and Asian food: “The Arabian Nights: Tales from a Thousand and One Nights”. I started reading it and got immersed into a very different world, beautiful and unique, quite like Indian food. They both come from Asia, in the books there are several references and stories about India so, yes, it goes down well. Like a good wine, imho. I so amazed by this book that I started reading it after so many years. When I was a child I read a few stories, and now, getting some volumes of it (I don’t have them all, and what I read is really from a 1987 Romanian edition) I love it. Read it yourself and I think you would love it too.
Back to food, that is an important part of the Tales. Here it comes chicken korma, with a home made korma. I got the recipe from “Cookshelf Chicken” by Tom Bridge, looong time ago.
- 750 g (1 lb/ 10 oz) chicken meat, cut into cubes
- 300 ml (1/2 pint / 1 1/4 cups) double (heavy) cream
- 1/2 tsp garam masala
- 2 garlic cloves
- 2.5 cm (1 inch) fresh ginger root, coarsely chopped
- 50 g (1 3/4 oz / 1/3 cup) blanched almonds
- 6 tbsp chicken stock
- 1 tsp ground cardamom
- 4 cloves, crushed
- 1 tsp cinnamon
- 2 large onions, chopped
- 1 tsp coriander seeds
- 2 tsp ground cumin seeds
- pinch cayenne
- 6 tbsp olive oil
- salt and pepper
- coriander, to garnish
- Place all the ingredients for the korma paste into a blender or food processor and blend together until a very smooth paste is formed.
- Place the cubes of chicken in a bowl and pour over the korma paste. Stir to coat the chicken completely with the paste. Cover and chill in the refrigerator for 3 hours to allow the flavours to permeate the chicken.
- Simmer the meat in a large saucepan for 25 minutes, adding a little chicken stock if the mixture becomes too dry.
- Add the double cream and garam masala to the pan and simmer for a further 15 minutes. Allow the korma to stand for 10 minutes before serving. Garnish the chicken korma with fresh coriander and serve with basmati rice.
Posted in Chicken, Dishes, F word, Indian
Tagged almonds, cardamom, cayenne pepper, chicken korma, chicken korma recipe, chicken recipe, chicken stock, cinnamon, Cookshelf Chicken, coriander, cumin seeds, double cream, garam masala, garlic, Indian food, indian recipe, korma, tom bridge, tom bridge cookshelf chicken, traditional recipe
I will be quick today. I have to go somewhere and I don’t have much time for stories. I just want to tell you that this is a very easy and quick dessert, loved by everyone and the source of it is a card named ‘Delicious Meals Made Easy’ from London, in the time when London found out that it would host the Summmer Olympic Games.
Preparation: 15 minutes
- 1 tbsp orange juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 284 ml (10 fl oz) pot of double cream
- 275 g (10 oz) natural yogurt
- 450 g (1 lb) fresh raspberries (or frozen ones, defrosted, but I don’t recommend)
- 100 g (4 oz) plain chocolate mini flakes, lightly crushed
- 4 mint sprigs to decorate
- In a bowl, mix together orange juice, ground cinnamon and nutmeg. Set aside. Whip cream in a bowl until stiff peaks form. Stir in yogurt and orange juice mixture.
- Put three-quarters of the raspberries in a food processor or blender. Process until smooth. Using a spoon, press the purée through a fine sieve into a bowl. Discard seeds.
- Divide half the cream mixture between 4 dessert dishes. Pour half raspberry purée over the mixture in the dishes. Gently swirl through the 2 mixtures to create a marbled effect. Sprinkle over half the chocolate flakes.
- Top with the remaining cream mixture, raspberry purée and chocolate flakes. Put remaining whole raspberries on top. Decorate with mint sprigs and serve at once.
Posted in Desserts, F word, Vegetarian
Tagged cinnamon, Delicious Meals Made Easy, Dessert, dessert recipe, double cream, easy recipe, mint leaves, nutmeg, orange juice, plain chocolate, raspberry, raspberry dessert, raspberry dessert recipe, yogurt
I will definitely eat this, at its own home. Soon. Even if it’s going to be in my kitchen. I did this years ago, and I was a bit disappointed. The form collapsed but the taste was good, so it was ok in the end. I used the recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. Location: London.
What memories I’ve got from London! I can talk for days and not get tired. One of this memories is this cool dessert just perfect for these hot days. This dessert is very romantic for me, so I see it eaten with someone I love, or you love and love and love…
- 1 vanilla pod
- 300 ml (1/2 pint, 1 1/4) cups single cream
- 15 ml ( 1 tbsp) powdered gelatine
- 45 ml (3 tbsp) milk
- 5 egg yolks
- 50 g (2 oz, 1/4) cup caster sugar
- 300 ml (1/2 pint, 1 1/4) cups double cream
- chocolate leaves and a sprinkling of cocoa powder, to decorate
- Put the vanilla pod and single cream into a small pan. Slowly bring to the boil, then turn off the heat, cover and infuse for 30 minutes. Remove the pod – rinsed well and dried, it can be stored and used again.
- Sprinkle the gelatine over the milk and leave to soften.
- Lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Bring the single cream almost to the boil again, then whisk into the egg mixture.
- Set the bowl over a pan of barely simmering water and cook the custard, stirring, until it thickens enough to coat the back of a wooden spoon. Remove from the heat, add the soaked gelatine and stir until dissolved.
- Strain the custard into a clean bowl. Cover with a piece of wet greaseproof paper, to prevent a skin forming and leave to cool.
- Whip the double cream in a bowl until it just holds soft peaks, then fold it into the cooled custard.
- Rinse individual moulds or a 1.2 litre (2 pint, 5) cup ring or fancy mould with water. Pour in the cream mixture and chill for at least 4 hours, or until set.
- To unmould the Bavarian cream, dip the mould right up to the rim in very hot water for about 5 seconds. Place a serving plate on top, then quickly invert the mould and remove. Decorate with chocolate leaves and a sprinkling of cocoa powder.
Posted in Desserts, English, F word, Vegetarian
Tagged Bavarian cream, bavarian cream recipe, cocoa, cream, double cream, egg yolk, gelatine, german recipe, The Practical Encyclopedia of Easteuropean Cooking, traditional recipe, vanilla pod
I am in the mood of writing today and have the spare time too, so I take advantage to put something here, something about food, as I haven’t done this for quite a while. I know that you don’t mind. 🙂 I just hope you haven’t lost faith of ever seeing a recipe here, after so much poetry and songs. Just you wait, mister! 😉
The recipe that follows is new to me, I have just found it in Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’ from 2005. In case you have the book, try the recipes, they seem nice and easy, if not, take a look in here. I have chosen this one because it has tarragon, which is a favourite spice of mine, so fragrant and in a way, cooling. If you try this out, let me know how you like it, I know I like it from the title. Also, I found this soup perfect for a cold day of autumn, when I would like to warm up, apart from that special one. 🙂
Chicken & Tarragon Soup
- 55 g (2 oz) unsalted butter (again, at least 80-82 % fat, please)
- 1 large onion, chopped
- 300 g (10 1/2 oz) cooked skinless chicken, shredded finely
- 600 ml (1 pint) chicken stock
- 1 tbsp chopped fresh tarragon (dried one goes well, if you don’t have fresh, but remember, dry spices are stronger in flavour so use 1 tsp of dried tarragon here)
- 150 ml (5 fl oz) double cream (don’t worry about the fat, you need it for the cold that comes, it won’t stay on your hips or elsewhere but it will be used to keep you warm)
- fresh tarragon leaves, to garnish (or a pinch of dried tarragon)
- deep-fried croutons, to serve
- Melt the butter in a large saucepan and fry the onion for 3 minutes.
- Add the chicken to the pan with 300 ml (1/2 pt) of the chicken stock.
- Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the remainder of the stock and season with salt and pepper to taste.
- Add the chopped tarragon, then transfer the soup to a warm tureen and stir in the cream.
- Serve in bowls garnished with fresh tarragon and croutons.
Posted in Chicken, Dishes, English, F word, Soups
Tagged chicken, chicken & tarragon soup, chicken & tarragon soup recipe, chicken and tarragon soup, chicken soup recipe, chicken stock, Chicken. Simple and delicious easy-to-make recipes, croutons, double cream, Marks & Spencer Chicken. Simple and delicious easy-to-make recipes, recipe with tarragon, soup, soup recipe, tarragon
I love Creme Brulee. Who doesn’t? Here is a recipe from the already-known book: “Good Housekeeping Cookery Book” , 1985. I remember the first time I made this, several years ago. The compliments given made my heart happy and encouraged me to continue cooking so here I am today, sharing my little experience for good food and fine recipes.
Today my recipe is for a special occasion, it is for a birthday dear and special to me, so this is for you, my love. ❤
- 600 ml (20 fl oz) double cream
- 1 vanilla pod
- 4 egg yolks
- 100 g (4 oz) caster sugar
- Pour the cream into the top of a double saucepan or into a mixing bowl placed over a pan of simmering water. Add the vanilla pod and warm gently until almost boiling, the remove from the heat. Remove the vanilla pod.
- Beat together the egg yolks and 50 g (2 oz) of the caster sugar until light in colour. Gradually pour on the cream, stirring until evenly mixed.
- Stand 6 individual ramekin in dishes in a roasting tin, then pour in enough hot water to come halfway up the sides of the dishes. Pour the custard mixture slowly into the ramekins, dividing it equally between them.
- Bake in the oven at 150°C, 300°F, mark 2 for about 1 hour until set. Do not allow the skin to colour. Remove from the tin and leave to cool, then refrigerate overnight.
- Sprinkle the remaining sugar evenly over the top of each Creme Brulee and put under a preheated hot grill for 2-3 minutes until the sugar turns to a caramel. Leave to cool, then chill before serving. This is delicious served with a selection of fruit, such as freshly sliced strawberries and peaches and stoned cherries.
Happy birthday, my heart!
Posted in Desserts, F word, Vegetarian
Tagged Creme Brulee, creme brulee recipe, double cream, French cuisine, french dessert, french recipe, Good Housekeeping Cookery Book, my flower, vanilla pod
I remember that I have made this recipe for the first and only time in London, when we were waiting for a guest. This chicken Veronique seemed tasty, exquisite and elegant for a party. And it proved it was. I found it in “Good Housekeeping All Colour Party Cookbook” 1992. I really love this recipe. It is fit for a king and I would eat it often. If you really want to make an impression on somebody, try this out for a romantic dinner or not. And prepare your nose and your tongue for an indulgence. Because you’re worth it!
- 50 g (2 oz) butter
- 1 tbsp chopped fresh tarragon (or 2 tsp dried tarragon)
- finely grated rind of 1 lemon
- 1 garlic clove, skinned and crushed
- 1,5 kg (3 lb) chicken
- 300 ml (1/2 pint) chicken stock (or water, but it won’t taste the same)
- 150 ml (1/4 pint) dry white wine
- 150 ml (5 fl oz) double cream
- 175 g (6 oz) green grapes, halved and seeded
- freshly ground pepper
- Soften the butter in a bowl with the tarragon, lemon rind, garlic and salt and pepper to taste. Put half the mixture in the cavity of the bird.
- Truss the chicken with the thread or fine string. Spread the remainder of the mixture over the outside of the bird (especially the legs), then stand on a rack in a roasting tin. Pour the chicken stock under the rack.
- Roast the chicken in the oven at 200°C/ 400°F, Gas Mark 6 for about 1 1/4 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Turn the bird and baste every 15 minutes or so during roasting.
- Carve the chicken into neat portions, then arrange on a warmed serving platter, cover and keep warm.
- Make the sauce. Blot off any excess fat from the roasting tin with absorbent kitchen paper, then place the tin on top of the cooker. Pour the wine, then boil to reduce to about half the original volume, stirring and scraping the tin to dislodge sediment.
- Stir in the cream and continue simmering and stirring until thick, smooth and glossy. Add the grapes and heat through, then taste and adjust seasoning.
- Pour a little of the sauce over the chicken, arranging the grapes as attractively as possible on each portion. Serve immediately, with the remaining sauce and grapes handed separately in a sauceboat, accompanied by crisply cooked mange-touts or French beans and a simple dish of plain boiled rice. Don’t forget about a chilled dry white wine. 🙂
Posted in Dishes, English, F word, French
Tagged chicken, chicken recipe, chicken stock, chicken Veronique, chicken veronique recipe, chicken with grapes, double cream, dry white wine, French cuisine, french recipe, Good Housekeeping - All Colour Party Cookbook, grapes, lemon rind, recipe with grapes, tarragon