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
For me, this recipe was a surprise the first time I saw it. I haven’t thought before of proper food with fruits. In my mind, fruits go with desserts, not other dishes. When I tasted this meal, I liked it. And I think you would agree if you are open to try. Plus, you can cook it ahead so if you want to eat it next day, all you have to do is to put the casserole in the preheated oven and this is it. Simple and easy. I have to say that I have found this recipe in Ann Ager’s book “Cooking in a hurry” edited in 1980 and I cooked it some years ago when I was in London. I would like to cook it again, someday. 🙂
Braised pork in orange sauce
Advanced preparation and cooking time: 45 min.
Preparation and cooking time on the day: 40 min.
- 2 medium onions, peeled and chopped
- 3 tbsp oil
- 500 g (1 1/4 lb) pork fillet, cubed seasoned flour
- 300 ml (1/2 pint) pure orange juice
- 150 ml (1/4 pint) chicken stock (or water if you don’t have stock)
- 225 g (8 oz) carrots, peeled and grated
- pinch of ground cinnamon
- freshly ground black pepper
- 2 oranges, peel and pith removed, cut into segments
- 150 ml (1/4 pint) double cream
- 2 tbsp chopped walnuts
- Fry the chopped onion in the oil for 3 minutes over low heat. Dust the cubed pork in seasoned flour and add to the onion. Cook over moderate heat until the meat is lightly browned on all sides.
- Gradually stir in the orange juice and chicken stock. Bring to the boil and add carrot, cinnamon, salt and pepper. Cover and simmer gently for 30 minutes.
- Stir in the orange segments, double cream and walnuts and allow to cool.
- Transfer to a casserole, cover and chill in the refrigerator overnight.
- On the day: cook in a covered casserole in a preheated oven at 180°C, 350°F, Gas Mark 4, for 40 minutes. In case you eat this immediately, skip the “chill overnight” step. And enjoy the flavours!
Posted in Dishes, English, F word, Pork
Tagged Ann Ager, Ann Ager Cooking in a hurry, braised pork, braised pork in orange sauce, braised pork in orange sauce recipe, carrot, chicken stock, cinnamon, Cooking in a Hurry, double cream, orange, orange juice, orange sauce, pork, pork fillet, pork recipe, walnut
Yes, this is a very tasty dessert for two. Or more. The moment I have made this recipe I fell in love with cheesecake. My favorite cheesecake is the strawberry one, but you can do it with other fruits like mangoes, bananas, kiwi or all at once. Be creative. I have to say one thing. There are a lot of utensils to wash after the fun in the kitchen, so just ask your significant one to do it for you. Joking. But a little help is always welcomed. Another thing I have discovered and liked was digestive biscuits, especially those with dark chocolate.
The recipe is taken from “Good Housekeeping, Cookery Book”, 1985. You know what is my favorite part? Eating the cheesecake. 😉 So please, won’t you make it for me, once? Please! 🙂
- 75 g (3 oz) butter (don’t fool yourself with margarine)
- 175 g (6o oz) chocolate digestive biscuits, finely crushed (try dark chocolate ones)
- 50 g (2 oz) desiccated coconut (if you don’t like it, skip this one)
- 250 g strawberries (or 2 medium mangoes, or 2 bananas or 5 kiwi fruit, etc)
- 150 ml (1/4 pint) pure orange juice (you know you can make your own)
- 30 ml (2 level tbsp) gelatine
- 350 g (12 oz) full fat soft cheese (I use 2 Philadelphia cream cheese, plain)
- 100 g (4 oz) caster sugar
- 2 eggs, separated
- 30 ml (2 tbsp) lemon juice
- 300 ml (10 fl oz) double cream
- 3 strawberries to decorate (or 3 kiwi fruit)
- Lightly oil a 22 cm (8 1/2 inch) spring release cake tin. Base-line with greaseproof paper and grease the paper. If you ask me, I would choose a rather larger cake tin, let’s say about 25 cm, or an oval/ round Jena glassware. And no grease or greaseproof paper at all.
- Melt the butter in a saucepan and stir in the biscuit crumbs and coconut. Press into the base of the prepared tin. Chill in the refrigerator for 30 minutes.
- Wash the strawberries and mash them or use the blender for a short while. You don’t want strawberry juice. With mangoes you have to peel them cut the flesh from the flat oval stone, discard the stone and roughly chop or mash the flesh. With bananas or kiwi you can apply the same treatment.
- Put the orange juice into a bowl and sprinkle in the gelatine and leave to soak for a few minutes. Place over a pan of simmering water and stir until dissolved. Leave to cool for 5 minutes.
- Beat the cheese and sugar until smooth, then beat in the egg yolks and lemon juice. Stir in the strawberries and gelatine mixture. Lightly whip the cream and fold into the mixture. By now you have used a lot of utensils. Told you so! 😉 Oh, you can taste a bit.
- Whisk the egg whites until stiff and carefully fold into the cheese mixture. Pour into the prepared tin (this part is not for mature, busy, angry, over-worked adults: leave a little cream in the bowl and use your fingers to clean it or ask the children to do that and have some fun) and place in the refrigerator for 3-4 hours until firm. Or make the cheesecake in the evening and leave it over night in the refrigerator.
- To serve, carefully remove the cheesecake from the tin. Decorate with strawberries (or kiwi fruit). Now you can enjoy yourselves. 🙂
Posted in Desserts, F word, Vegetarian
Tagged banana, butter, cake tin, caster sugar, cheesecake, cheesecake recipe, chocolate digestive biscuits, coconut, digestive biscuits, double cream, egg, full fat soft cheese, gelatine, Good Housekeeping Cookery Book, Jena glassware, kiwi, lemon juice, mango, orange juice, soft cheese, strawberry, strawberry cheesecake, strawberry cheesecake recipe