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Want to impress this weekend? Try our Raspberry Marscarpone cheesecake with White chocolate ganache, fresh berries and chocolate crust
This decadent cheesecake is excellent for celebrations and special occasions, the rich creamy filling is complimented by tangy fresh fruit and the chocolatey crunch of the crust.
Weekend Soups: This weekend why not try our curried celeriac (celery root) soup with parsnip chips and crème fraiche?
Celeriac is one of my favorite vegetables, it the U.S, it’s often referred to as celery root. The root vegetable is not actually the root of your standard celery stick, but it is a member of the same family, it has a similar texture to a parsnip with a sweet, mild celery flavor. The flavors of curry and celeriac really complement each other in this warming wintery soup.
Easy Dinner Party Dessert of The Month: Amaretto and Coffee Tres Leches with Dulce De Leche Caramel Mousse and Caramelized Bananas
Tres Leches cake is a popular dessert in Latin America and is essentially a buttery white cake prepared with three milks, usually a combination of condensed milk, evaporated milk and cream. This recipe is a take on Tres Leches cake and uses rich brioche bread as the base which then gets soaked in a combination of condensed milk with Amaretto liqueur and espresso, then layered with caramel whipped cream and caramelized bananas. This quick, no bake recipe is a must try for all Banoffee pie and Tres Leches cake lovers.
Add a special touch to your Christmas day table with flower pot bread rolls flovoured with cheddar cheese, herbs and crispy bacon
These individual breads are perfect for stylish dinner parties and add a really unique touch to any table. The bread dough is rolled out into a thin rectangle and covered with fillings before being tightly rolled up and cooked in small terracotta pots. Small terracotta flower pots can be found at garden centres and craft shops
This might possibly be the most intense cheesecake I have ever made, I call it “crack cheesecake” for a number of reasons, firstly it’s hard to get hold of, so you have to make it yourself, secondly like a class A drug because it’s highly addictive and thirdly, it’s probably not the healthiest of substances to indulge in. All jokes aside though, this cheesecake is incredible; it starts with a rich chocolate cookie crust then a soft creamy Nutella cheesecake mousse, Ferrero Rocher chocolates are then placed into the first layer before adding Nutella and then the second layer, which make slicing the cake like a treasure hunt for nuggets of crispy hazelnut chocolate. The last layer is a creamy Marscarpone cheesecake mousse flavored with rich Almond scented Amaretto liqueur which also gives it a boozy kick. This all gets topped off with caramel, fresh raspberries more chunks of chocolate, make sure you have plenty of friends and family to share this with and you’ll be popular for weeks to come!
What to cook in November : Autumn Salad with roasted pear, crispy prosciutto, Roquefort and candied pecans
Why not try this delicious seasonal salad as an appetizer at your thanks giving feast or for an Autumn get together with friends, the earthy blue cheese is complimented by the sweet sticky roasted pears and crunchy salty proscuitto
This recipe has been kindly shared with the Food Bible by foodie enthusiast Danette Saye, from Houston, Texas. I was lucky enough to get a sneaky taste of this dish by chance when I spotted it on show at our Houston offices, Danette, who’s always feeding her colleagues with her delicious home cooked gourmet creations happily shared the recipe with me after I told her how delicious it was. It’s actually a very simple recipe indeed which combines cooked pumpkin puree (which can be bought precooked in a can), whipped cream, rich Marscarpone cheese and hint of delicious autumn spices, which are often referred to as pumpkin spice here in the U.S. The dip is then served in a hollowed out pumpkin and served with fresh fruit and cookies for dipping, something I’ve never seen in the U.K, however I think it’s a really cool way integrate even more of that seasonal squash and pumpkin into your life!
Ideas for Seasonal Squash
It's squash season!!! Delicata, acorn, blue hubbard, sunshine, butternut, buttercup, spaghetti... Just a few of the myriad varieties of this sweet, smooth and versatile vegetable. Fun fact: "pumpkin pie filling" is usually made with butternut squash as sweet squash has a much nicer flavor and texture. Pumpkins are best used for jack-o-lanterns and roasted seeds - use squash for all of your dessert projects! Pictured here, is a fantastic 20-min meal:
preheat oven to 350, cut delicata squash lengthwise, scoop out seeds, brush with butter and bake until soft (about 15-20 min). Meanwhile, sautée several thinly sliced leeks in butter and a sprinkle of salt in a saucepan. Cover and let caramelize over low heat. Add cooked rice (wild, brown, basmati, black, red... Whatever you prefer), and a scoop or two of cream cheese or mascarpone, and stir well. Fill soft delicata "boats" with mixture. Top with fresh herbs. Optional: drizzle balsamic reduction and/or grate a bit of parmesan over the top and place under the broiler for a few seconds. Yum!
Posted by: Jordan Von Trapp
Warming Spicy Chai Latte, perfect for right now!
Sweet, spicy, gingery chai lattes are on my mind as the season changes... It is actually very easy (not to mention healthier and easier on your wallet!) to make a fantastic version at home. I like this simple version from Vermont:
Fiddle head cuisine spiced chai concentrate recipe
I put fresh whole milk in the frother and add the warm concentrate.
Did you know that "chai" simply means "tea" in Hindu? So when you ask for a delicious cup of chai tea, you are actually asking for a "tea tea"! The spiced version we in the West call "chai," is technically "masala chai" (black tea with aromatic spices).
Posted by: Jordan Von Trapp
Recipe of the month: The Best Chocolate Brownie Recipe in the World
Although the title of this recipe sounds incredibly arrogant and presumptuous, I truly believe this is quite possibly the best chocolate brownie recipe you’ll ever try. As a professional chef I have produced these brownies at least 40 times and the typical reaction from most people is that they are best brownies they've ever tasted. I think they are so good because the recipe is really simple without lots of additional flavorings, chocolate chips or nuts (of course you can add those if you like). The brownies simply let the flavor of the chocolate shine and are moist and tender, almost like a cross between fudge and cake, they have a wonderful buttery flavor and sticky, chewiness – they are an all-round winner! I highly recommend you give this recipe a go and just try keeping them in the house for more than one day without them disappearing!
It's time to put root vegetables back on the menu
With the autumn officially here it’s now time to start embracing the wonderful selection of root vegetables coming into season! With their deep earthy flavors and rich wholesome nutrients they are perfect for creating dishes for the colder months when we just need something warming and a bit more substantial. Here is a few of my favorite root vegetables and some ideas of what to do with them!
Often called beets in the US, these wonderful roots are packed with rich earthy flavor and a vibrant red color. Also look out for golden beetroot which is bright yellow in color, I like to peel and slice each variety and roast them separately. For the red beetroot season them with olive oil, red wine, balsamic vinegar, salt and pepper and cover with foil, roast at 400F/200c for an hour until tender. Repeat the same process with the golden beetroot, but switch out the red wine for white wine and balsamic for white wine vinegar. Once cooled place on a platter and sprinkle with goats cheese and walnuts for an amazing autumn salad
Jerusalem Artichokes are often called sun-chokes in the United States, they are from the same family as the sunflower and are actually the tuberous roots of a rather tall flowering plant.
Their flavor is hard to describe, very rich and delicate and almost creamy. I love making a puree from these to serve alongside venison or wild game, they also make an incredible soup, try adding some shredded confit duck for a luxurious touch!
Celeriac, which is also called celery root, has a texture similar to rutabaga or turnip with a very pleasant sweet, mild celery flavor. The root is not actually the root of the common celery stick, however it is part of the same family.
Celeriac is wonderful when boiled and mashed with butter and cream, a touch of truffle oil and Parmesan cheese. Also try replacing half of the potatoes in a gratin for celeriac to add a wonderful delicate earthy flavor
Most of us have grown up with carrots as a staple dish, usually boiled and served plain. Why not try roasting them with some honey and sesame seeds?
Another great way to cook carrots is to braise them, cut the carrots in half length ways and then in half across the middle and place into a deep sided roasting dish, cover with chicken stock, a generous knob of butter and a few sprigs of thyme and some freshly ground black pepper. Cook at 400F/200c, covered with foil for about an hour until tender, drain the braising juices into a pan and simmer on high until reduced into a delicious glaze to pour over the carrots
Too often parsnips get left to Sunday lunch or Christmas day, certainly in the UK anyway. They look like white carrots but are more starchy like potatoes with a wonderful sweet flavor. I love adding them to a gratin to give it a subtle sweetness or roasting with honey and sesame seeds. Parsnips pair really well with curry flavor, so making a rich creamy soup with a hint of curry powder is definitely one of my favorite things to do with them, the soup is especially good on cold winter days.
Butternut squash has to be one of my favorite vegetables and although it isn't a root at all, I wanted to include it on this list because it's wonderful for this time of year and has many similarities to root vegetables
One of my favorite things to with butternut squash is simply to cut it into wedges and bake with some paprika, olive oil and seasoning, once cooked top with some caramelized red onions, crumbled blue cheese and walnuts
Making your Own Herb Flavored Olive Oil
Flavored olive oils are an amazingly simple and easy way to add instant flavor to your cooking, oils will soak up any flavors you add and as long as the herbs and spices are completely submerged in the olive oil they won’t go bad. You can make flavored olive oils very easily and it’s a great way to use up left over fresh herbs. To make flavored olive oil you simply need one large bottle of good olive oil with an opening large enough to squeeze in the flavoring ingredients.
Begin by pouring about one third of the oil into a separate container, store the spare oil and keep for another time. Pour the remaining two thirds of the oil into a saucepan and add your flavoring ingredients, place on a medium high heat and cook for approximately 5 minutes until the herbs look like they are starting to sizzle. Remove the pan from the heat and allow the oil to cool completely for a few hours before carefully pouring back into the bottle, use your hands to add any sprigs of herbs or ingredients that need a little extra help getting into the bottle, top up the bottle with extra oil if needed. The oil is ready to use straight away however the longer you leave it, the more the flavor will intensify, here are some flavoring ideas:
Garlic & herb olive oil (great for Italian cooking and focaccia bread)
1 teaspoon black peppercorns, 10 cloves of garlic (peeled and cut into quarters), 3 sprigs fresh thyme, 12 fresh sage leaves, 2 sprigs fresh rosemary, 3 bay leaves, 1 teaspoon dried oregano, 1 teaspoon onion powder
Smokey herb olive oil (great for Cajun style food and barbecues)
1 teaspoon pink peppercorns, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 8 fresh sage leaves, 4 sprigs fresh thyme, 2 dried red chilies, 3 bay leaves, 5 cloves of garlic (peeled and cut into quarters)
Spicy herb and garlic olive oil (great for adding a kick of heat)
1 teaspoon black peppercorns, 8 cloves of garlic (peeled and cut into quarters), 10 small dried red chilies, 3 sprigs fresh thyme, 1 teaspoon dried oregano, ½ teaspoon chili powder, 3 bay leaves
Curry flavored olive oil (great for curries)
1 teaspoon black peppercorns, 5 cloves of garlic (peeled and cut into quarters), 2 tablespoons mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon curry powder, 3 sprigs of fresh curry leaves, 1 tablespoon fenugreek seeds, 1 inch piece ginger root (roughly chopped)