I think if you ask most women you will find that the one thing that is very dear to their heart is chocolate.  Oh, I know there are some exceptions to the rule, but in this house, for this woman . . . chocolate anything plucks the strings of my chocolate loving heart.

Here, today . . . for Mother's Day are some of my all time favourite Chocolate Desserts.  From the simple to the sublime . . .   Happy Mother's Day to all my UK Friends!

  

*Millionaires' Shortbread*
Makes 24 squares
Printable Recipe

These are fabulous. The three textures . . . crisp shortbread base, gooey caramel centre and the crisp chocolate shell on top make for a decadently moreish bar. Bet you can't eat just one!!

For the Shortbread Base:
9 ounces flour
3 ounces caster sugar
6 ounces butter, cut into bits
For the Caramel:
4 ounces butter
4 ounces soft light brown sugar
2 - 397g tins of sweetened condensed milk
For the chocolate topping:
7 ounces good quality plain chocolate




Pre-heat the oven to 180*C/375*F. Butter a 13 by 9 inch swiss roll tin. Set aside.

Weigh the flour, sugar and butter into a bowl. Rub the butter into the flour and sugar with your fingertips until the mixture resembles fine breadcrumbs. Knead the mixture until it forms a dough. Press this into the base of the prepared tin, smoothing out evenly. Prick all over with a fork. Bake for 20 minutes, until firm to the touch and very lightly browned. Remove from the oven and cool.

To make the caramel, place all the caramel ingredients into a saucepan. Heat gently until the sugar has dissolved, stirring constantly. Bring to the boil, still stirring, then reduce the heat to low and cook very gently for about 5 minutes or so until the mixture has thickened slightly. Do not stop stirring as the mixture will catch and burn if you don't keep it moving. Remove from the heat and pour over the cooled shortbread base. Allow to cool completely.

To make the chocolate topping, break the chocolate into pieces and place into a bowl that you have set over simmering water. (Don't allow the bowl to touch the water) Melt completely, stirring occasionally. Pour over the cold caramel and leave to set. Cut into squares or bars to serve.

Note - you can vary the chocolate topping by melting about 3 ounces of each, dark, milk and white chocolate separately. Drop by dollops onto the top of the caramel and lightly swirl together to cover. Leave to set before cutting.



*Chocolate Cola Cake*
serves 8
Printable Recipe

A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.

For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract

For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink

For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)

To serve: Mini marshmallows

Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.

Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.

To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.

Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.



*Chocolate Chunk Muffins*
Makes 8 muffins
Printable Recipe

Lovely big and moist muffins, chock full of delicious chunks of chocolate. Mmm . . . mmm . . . good!

180g of plain flour (1 1/2 cups)
150g of caster sugar (3/4 cup)
1/2 tsp salt
2 tsp baking powder
80ml of vegetable oil (1/3 cup)
1 large free range egg
80ml of milk (1/3 cup)
1 tsp vanilla extract
9 ounces of good quality chocolate cut into chunks (1 1/2 cup)
(I favour Green and Black's Organic Dark  Milk chocolate myself)



Preheat oven to 180*C/350*F/ gas mark 4. Line 8 muffin cups with paper liners. (Fill the remaining cups 1/4 with water to help prevent the pan from scorching). Set aside.

Whisk the flour, sugar, salt, and baking powder together. Whisk together the oil, egg, milk and vanilla. Add all at once to the flour mixture. Mix only until the dry ingredients are moistened, without overmixing. Fold in the chocolate chips.

Using an ice cream scoop, place one scoop into each lined cup. Bake for 20 to 25 minutes, or until well risen and a toothpick inserted in the centre comes out clean. Delicious warm or cold!

 

*Sea Salt Chocolate Snaps*
Makes 8 to 10 snaps
Printable Recipe

Sweet, rich, salty, crunchy . . . there isn't a sense these don't tingle!

100g (3 1/2 ounces) dark chocolate (You want a good quality one
with at least 70% cocoa solids. I used Lindt)
a good handful of shelled pistachio nuts, roughly chopped
a handful of raw macadamia nuts, roughly chopped
7 or 8 cubes of candied ginger, roughly chopped
a handful of dried cranberries, roughly chopped
flakes of sea salt

 

Break the chocolate up and place it into a bowl. Place the bowl over simmering water, without allowing the bottom of the bowl to touch the water. Leave alone without stirring for about 8 minutes. Halfway through the melting time, push the unmelted chocolate down into the melted parts. Turn out the heat and just let sit until it is all melted.

Line a large baking sheet with some non stick baking paper. Spoon out little disc shapes of the melted chocolate onto the paper, spreading it out thinly with the bottom of the spoon. While the chocolate is still warm, scatter the chopped nuts and fruits in combination over the chocolate. (Pistachio and cranberries are nice. Macadamia and cranberries are also nice. Macadamia and ginger is lovely as well.) Sprinkle a little sea salt over each.

Place the tray in the refrigerator to chill for 15 to 20 minutes. Carefully lift from the paper and serve.

 

*Flourless Chocolate Cake*
Makes one 9 inch cake
Printable Recipe
There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested.

8 ounces semi sweet chocolate, chopped into bits
4 ounces of dark chocolate, chopped into bits (you want one that is at least 60% cocoa solids.)
8 ounces butter (1 cup)
9 ounces of caster sugar (about 1 1/4 cups)
6 large free range eggs, separated
Sifted icing sugar to serve




Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.

Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.

Beat the egg whites until stiff using clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.

Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.

Dust with icing sugar and cut into wedges to serve.





*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

 

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!

 

*Chocolate Chip Cookie Dough Bread Pudding*
Serves 12 (I have successfully cut this down to a third of a recipe)
Printable Recipe

Three little words . . . deliciously decadently MOREISH! May I add Nom Nom!!

For the Bread:
1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes
(About 7 cups, or 455g)
1/4 cup of unsalted butter, melted (57g)

For the Custard:
3 large free range eggs
3 cups of half and half (675ml of a mixture of half cream and half milk)
1/2 cup of granulated sugar (95g)
1/2 cup soft light brown sugar, packed (100g)
1/8 tsp salt
2 tsp vanilla extract

For the Cookie Dough:
1/4 cup unsalted butter, at room temperature (57g)
1/4 cup granulated sugar (48g)
1/2 cup soft light brown sugar, packed (100g)
1 TBS half and half or cream
1 tsp vanilla extract
1 cup all purpose flour (99g)
1/4 tsp salt
3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)




Pre-heat your oven to 200*C./400*F/ gas mark 6. Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets. Bake in the preheated oven for 8 to 10 minutes until golden. Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.

Place the bread cubes into a 13 by 9 inch baking pan. Whisk together all of the custard ingredients. Pour this over the bread. Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.

Cream together the butter and sugars for the cookie dough until light and fluffy. Beat in the vanilla and cream. Mix in the flour and salt until incorporated. The dough should come together in large clumps. Stir in the chocolate chips.

Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed. Crumble the remaining dough over top.

Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

Adapted from the Cookie Dough Lover's Cookbook by Lindsay Landis



*Fudge Walnut Brownies*
Makes 24
Printable Recipe

I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I’d be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish, or you can add chocolate chips instead. They then become double chocolate fudge brownies!

8 ounces (1 cup) butter
140g (1 cup) plain flour
4 ounces good quality bitter chocolate
4 large free range eggs
400g (2 cups) sugar
1 TBS vanilla essence (YES 1TBS)
Pinch salt
60g (1/2 cup) cup walnut halves, broken into pieces




Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 8 inch square glass baking dish. Tap out any extra flour.

Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!

Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones. Let cool a bit before cutting into squares.

 

*Peanut Butter Cookie Dough Brownie Torte*
Serves 8
Printable Recipe

Peanut Butter and Chocolate are a marriage made in heaven. This is a tasty, moist brownie pie, just stogged full of peanut butter cookie dough. Oh so scrummy. Top with a scoop of vanilla ice cream to serve if you dare!

For the Brownie part:
3 ounces continental style dark chocolate (at least 70%cocoa solids)
3 ounces butter (1/4 cup plus 2 TBS)
2 large free range eggs
1 TBS vanilla
1/4 tsp salt
12 ounces of sugar (1 1/3 cup approx.)
6.5 ounces plain flour (1 1/4 cups)

For the Peanut Butter Cookie Dough part:
8 ounces creamy peanut butter (1 cup)
2 ounces caster sugar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup)
4 TBS butter, melted
2 TBS plain flour
1 tsp vanilla
1 large free range egg, beaten

Vanilla Bean Ice cream to serve (optional)




Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round baking tin and line with parchment paper. Butter the parchment paper. Set aside.

Make the brownie batter. Melt the chocolate and butter together in a saucepan, stirring until smooth and amalgamated. Stir in the sugar, vanilla and salt. Beat in the eggs, one at a time. Fold in the flour. Set aside.

Cream together the peanut butter and sugars for the cookie dough part. Stir in the beaten egg, butter and vanilla. Stir in the flour.

Drop the peanut butter batter into the prepared pan in mounds spaced somewhat apart. Drop the brownie batter in between the peanut butter mounds. Drag a knife through to swirl the batters together somewhat and then smooth the top over.

Bake for 45 to 50 minutes until completely set and shiny on top. Allow to cool completely before slicing into wedges to serve. A scoop of vanilla ice cream goes very well!

I am still feeling really, really blah . . . I have no appetite and no energy.   I sure hope that I start feeling better soon.  This is no fun . . . 

 

We had the Missionaries for tea today. There are two sets of two each here in Chester, now . . . but you are only allowed to feed two at a time. One set has a car and the other doesn't. Today we had the car-less ones and next week we'll have the other pair.

 

 We've only ever had girl missionaries once . . . I liked to spoil them too . . . and it was fun to share recipes with them . . . but that was only once for a few months.  They were nice girls, well . . . young women really.  They helped to pack up our books for us when we were moving back up here to Chester from Brenchley in Kent.

 

Girls add a special touch to everything they do . . . the nicest thing was when I was unpacking the books and found a little note from one of them.  She had drawn a little picture and left a message and tucked it in amongst the books.  It was so nice to see . . . and helped me to feel a bit less bereft . . .
Boys/men . . . not quite the same, but special in their own unique ways.  I do like to spoil them all . . . and part of how I do that is feeding them whenever I can.

 

Today I did my special oven baked pork chops for the lads.  They went down a real treat along with mash and carrots . . . salad (girls like salad, boys not so much), crusty rolls . . . and for dessert some scrummy Fluffer Nutter Brownies (Look for them tomorrow) and a little taste of home . . . pistachio pudding.

 

I managed to get one photo of the chops plated, but that is all.  Todd doesn't like me photographing the food when they are here.  He's afraid they will think I'm a bit of a nut, I think . . . but that's ok.  I don't mind who thinks I am a nut . . . so I got one photo.

 

The others . . . I took them in the kitchen when I was plating up . . . what the eye don't see the heart don't grieve they say, and Todd was none the wiser . . . 

You want a nice thick pork chops for these . . . old fashioned ones with a bit of fat and bone.  Those are the more tender ones.  It's more of a method than a recipe really . . . very simple and very delicious.  You can adapt it to as many servings as you wish.  They are always very well received.  And today . . . well, today was no exception. ☺

 

*Oven Baked Breaded Pork Chops*
These directions are for one chop, but can be multiplied
to as many as you want to serve.
Printable Recipe


This is more of a method than a recipe.  It is the way I have been doing my breaded pork chops for years and years.  They always end up tender and moist.  The crumbs on the bottom don't always stick, but they do meld into the juices to make a luscious sauce and the crumbs on the top always stay put.  All in all they are truly delicious.

1 bone in pork chop per person
salt, pepper, dried sage and garlic powder
2 TBS of fine dry bread crumbs per chop
butter to dot
apple juice

Preheat the oven to 200*C/400*F.  Line a large shallow baking tray with foil and lightly grease the foil.  Onto the baking sheet place as many chops are you are wanting to serve.  Obviously if you are only cooking one or two you will want a smaller baking tray.  Dust the top surface of each chop with some salt, pepper, sage (rubbed between your fingertips) and garlic powder to taste.  Then sprinkle a tablespoon of bread crumbs evenly over top of each one. Dot with butter.  Pour apple juice into the baking tray evenly around the chops, trying not to disturb the crumbs on top. Place the tray into the oven and bake for 15 to 20 minutes, checking to make sure the apple juice does not boil dry in the pan.  Once the crumbs have begun to brown on top, remove the pan from the oven.  Carefully turn each chop over without disturbing the crumb topping and repeat the process for seasoning and crumbing on the underside.  If you need more juice in the pan, once again pour it around the chops.

  Return the pan to the oven and cook for another 15 to 20 minutes, until nicely browned on top and the juices have thickened into a bit of a sauce.  Check every 10 minutes or so to make sure the pan is not going dry and top up with more juice if need be.  Serve hot with some of the pan juices spooned over top.  Fabulous!

 

This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.

 

All you need is fruit, day old bread, softened butter, and some sugar.
Simple ingredients that everyone has in their home.  Put together in a simple way.  Anyone can make it, no real skill is involved.

 

So simple and easy to do that even a child could do it with supervision.  If you can butter bread . . . you can make this.



Softened and sweetened fruit, layered between buttered slices of bread . . . dusted with demerara sugar for extra crunch and sweetness . . .

 

Then baked until the bread is golden brown and crisply moreish . . .

 

Serve warm with lashings of cream or custard.

 

This is not a keeper, unless you are a fan of soggy bread, but that is so not a problem as you will have no leftovers.  Trust me on this.



 *Blackberry & Apple Charlotte*
Serves 4
Printable Recipe

The best blackberries for pudding and desserts are the ones you pick early in the season.  This is when they are the juiciest.  Older berries have a lot of seeds.  I always pick mine early and then freeze them so that I can make delicious pudding such as this simple one all the way through the winter!  Other berries such as black currants are nice done this way as well.

2 large cooking apples (Bramley)
caster sugar to taste
340g of blackberries (fresh or frozen, about 3/4 pound)
150g of softened butter (2/3 cup)
6 to 8 medium thick slices of day old bread, crusts removed
demerara sugar to sprinkle

 

Peel, core and roughly chop the apples.  Put them into a large saucepan along with 1 TBS of water.  Place over low heat.  Cook gently for about 10 minutes, until the apples are softened, but not collapsed into applesauce.   Add sugar to taste, then gently fold in the blackberries.  Remove from the heat and set aside.

Preheat the oven to 180*C/350*F/ gas mark 4. 

Butter the slices of bread well on one side.  Using 2/3 of the bread, line a 2 pint pie dish, placing them butter side down and cutting them to fit.  Spread the apple and blackberry mix over this.  Cut the remaining bread into rectangles and place on top of the fruit, buttered side up, covering it completely.  Sprinkle with demerara sugar.

Bake in the heated oven for 45 minutes, or until the bread topping is golden brown and crisp.  Serve immediately with "lashings" of cream or warm custard!

Simple desserts like this make the Toddster a very happy man.  That makes me a very happy woman.  Win/Win!

(Waiting to go into the oven.)

The Toddster and I discovered a 99p store the other day at our local trading estate. I am sure it's been there for a few months, but we had never been in it until the other day.   Everything in the shop is only 99pence, and not a penny more, and in some cases, even less.  There is a lot of tat in there admittedly,  but there's also lots of name brand stuff in there too.  It's quite amazing.  We ended up going twice this week.

I picked up packages of waffles the other day, with 8 in a pack for . . . you guessed it, 99p a pack.  I couldn't resist, so I bought several packs . . . and then when I got them home, I thought . . . what am I going to do with all these waffles???

 
(Fresh out of the oven.)

It's crazy what you find yourself buying when it's a bargain.  The number of times I've purchased all the buy one get one free deals at the grocery store is nobody's business . . . things I wasn't even shopping for, but . . . meh . . . it's free!  I'm trying to do better with that now, truly I am.  It's not really a bargain if it's something you weren't going to buy in the first place!!

 
(Dusted with Icing Sugar)

So anyways, I found myself with several packs of the waffles and we can only eat so many . . . and so I sat there and tried to think of something I could make with some of them that wasn't "waffle-ee!"  They are kind of like a cross between cake and bread . . . and pancakes . . . perfect dessert material, and so . . .

 

I made a type of bread pudding with them.  Not just any bread pudding though.  You know me . . . I like things to be a bit different, kind up charged up if I can.



Last month I bought a HUGE bag of dried cranberries at Costco . . . another one of those deals I couldn't resist . . . we love cranberries and I like the dried ones in my morning oats from time to time.  So I decided that I would try to incorporate some of them into this pudding.



Cranberries and white chocolate go really well together, and so I decided to use some white chocolate as well . . . and well . . . my favourite type of sweet loaf is Cranberry and orange, and so I used this flavor as well.  I macerated the cranberries in Orange Liqueur and orange juice to plump them up a bit.  Fabulous!

 

Altogether this worked very, very well.  Almost too well.  I haven't been able to keep my fork out of it ever since it came out of the oven.  I keep digging in for . . . just one more bite.  It seriously needs to be locked up!

 

In other words . . . to die for.   I think you'll find I'm right when I say it is pretty near impossible to resist.  This may be the best "bread" pudding I've ever made!!



But don't just take my word for it.  Try it out for yourself . . . just  remember . . . you've been warned!



*Cranberry and White Chocolate Waffle Pudding*
serves 6 to 8
Printable Recipe

This may be the best pudding you have ever baked or eaten.  You have been warned.  This is very hard to resist.

450g of waffles (about 14)
150g of dried sweetened cranberries (1 cup)
1 TBS orange flavored liqueur
200g of good quality white chocolate, chopped (about 1 1/4 cups)
55g of golden caster sugar (1/4 cup)
1 heaped TBS of plain flour
3 large free range eggs
the juice and finely grated zest of one orange
500ml of double cream (2 cups)
sifted icing sugar to dust

Preheat the oven to 170*C/325*F/ gas mark 3.  Butter a medium sized glass oven dish.  Set aside.

Put the cranberries into a microwave proof bowl, along with the orange liqueur and orange juice.  Heat on high for one minute.  Stir and set aside to infuse for 10 minutes.  Drain the cranberries, reserving the juices.

Cut the waffles into 1 inch cubes.  Place half of the waffle cubes in the prepared baking dish.  Sprinkle with half of the  infused cranberries and the chopped chocolate.  Top with the remaining waffle cubes.  Sprinkle with the remaining chopped chocolate and cranberries.  Drizzle the juices over all.

Whisk together the flour, orange zest and sugar in a bowl to combine.  Whisk in the eggs and cream until thoroughly combined.  Pour this mixture evenly over the waffles.  Gently press the waffles down to help absorption.  Let stand for 10 minutes.

Bake in the heated oven for 35 minutes, or until golden brown.

Dust with icing sugar and serve warm, spooned out into bowls along with cream or ice cream.

There are some lovely looking cauliflowers in the shops at the moment. This is the season when those lovely tightly knit curded plentiful heads are in abundance, fresh and localy grown. A member of the Brassica family, it is one of my favourites and is at it's very best at this time of year. You can also get the Italian variety, or Romanesco, which whilst green in colour and very ornamental looking, is quite similar in flavour and texture.



You want to look for nice, heavy heads of cauli's, with fresh green leaves, not leaves that look wilted, yellowing or dry. Your cauli's should have fresh looking white or cream coloured curds, with no sign of mildew or rot, and the buds should be tight and crisp, and not at all rubbery. A rubbery cauliflower is one that's been picked for some time and not been kept properly stored! Pass any that are not perfect by! (I'd ruther have frozen cauli's than one of those!)

Cauli's can be kept loosely wrapped and stored in the refrigerator. A relatively fresh one from the garden or market will keep for up to two weeks, properly stored in the refrigerator, whole . . . or about a week, if broken up into florets.



Sweet and nutty we just love this vegetable.  We have it in soups and curries, lovely cauliflower cheese's and gratins, stir fries, and raw with creamy dips. In any way shape or form, if cauliflower is on the menu, that is a happy day for us! I've never tried to grow my own, but may do one year, you just never know!



This is a lovely soup which perfectly showcases the lovely flavor of this beautiful vegetable. If you are a fan of cauliflower, then you will love this.  It's easy to make and also freezes well,  without the brioche crumbs.  In the freezer it will keep well for up to 3 months. (Defrost completely and then re-heat. You can make fresh crumbs while it is heating up.) The crumb topping adds a delicious crunch, but you must eat it right away before the soup makes them sog up.




*Cauliflower Soup with Brioche Crumbs*
Serves 6 as a starter, 4 as a main
Printable Recipe


This is a very simple soup which really showcases the lovely flavour of Cauliflower. I think the Brioche Crumbs are the perfect topping. It is quite simply, a lovely dish.

50g butter (1/4 cup)
1 medium onion, peeled and chopped
1 cauliflower, trimmed and cut into florets
500ml hot vegetable stock (2 cups)
300ml whole milk (1 1/4 cup)
300ml single cream (1 1/4 cup)
sea salt and white pepper to taste
1 small brioche roll
1 fat clove of garlic, peeled and roughly chopped
1 TBS finely chopped fresh flat leaf parsley



First make the Brioche Crumbs. Pre-heat your grill to high. Place the torn Brioche roll into the food processor along with the garlic. Blitz to form bread crumbs. Spread the crumbs out on a baking tray and then place under the grill. Grill for 5 to 6 minutes, stirring from time to time and keeping a close watch on them, until toasted and golden brown. Remove from the grill and toss together with the chopped parsley in a bowl. Set aside while you make the soup.

Place the butter in a large saucepan. Melt over medium low heat. Add the onion and saute for several minutes, stirring, until softened. Do not allow to colour. Add the cauliflower florets and cook, stirring, for one minute. Add the hot stock and the milk. Bring to the boil, then reduce the heat and simmer for a further 5 to 6 minutes, or until the cauliflower is tender. Using your stick blender, if you have one, blend until smooth. Otherwise you will have to use either a food processor or a regular blender. (Be very careful as hot things in blenders and food processors can be quite explosive! I always cover mine with a towel to be on the safe side and also only blend in small batches.) Return the soup to the saucepan, stir i nthe cream and then heat through. Season to taste with some sea salt and white pepper.

To serve, divide equally amongst heated soup bowls, and sprinkle with the Brioche Crumbs. Serve immediately.



This soup was the perfect way to test my new Breville 2 in 1 hand blender which was sent to me from Littlewoods.  I have long been a fan of the hand held stick blender and when I was asked to test this one out I jumped at the chance.  Stick blenders are so much more convenient to use than regular blenders, and a lot easier to keep clean.



This Breville 3 in 1 hand blender is like the Cadillac of hand blenders.   With a powerful 400w motor, it has the oomph and strength of a professional model hand held blender.  It has two speeds, and with it's professional quality stainless steel leg it's very hygenic.



It comes with a nicely sized 500ml plastic beaker, which is ideal for blending smoothies and liquids and making salad dressings.  Today I used it right in the soup pot to blitz my cauliflower soup to an ultra smooth puree, lickety split.

 

It also comes with a 500ml chopper attachment, which is perfect for chopping meats, herbs, nuts and vegetables.  This is going to be a real favourite of mine.  I have been wanting to buy myself a small size food processor for a time now, for when I only want to chop an onion or a few odd bits, without having to drag out the whole huge food processor.



This nice piece of kit came in very handy the other day when I was making my cookie crumbs for the parsnip tarts I made.  It worked like a dream and in no time at all and with very little hassle I had perfect cookie crumbs.  And it was a breeze to clean up after.

I also used it today for the brioche crumbs for the soup and the garlic.



Another wonderful feature is the stainless steel whisk attachment which is perfect for whipping up some cream or egg whites.  Not strong enough to beat cake batters I don't think, although it would probably also work very well with pancake or Yorkshire pudding batters as they are quite thin.  Just make sure you do them in a deep bowl, or you will end up with it all over the kitchen (as I did today).  It's a pretty powerful little whisk!

The handle is very easy to hold onto as well, with a comfortable rubber grip.  Easy to operate and comfortable to use, this Breville hand blender has a powerful 400watt motor, two speed levels and a detachable end for easy cleaning.  I give this a 10 out of 10 for ease of use, performance, looks and ease of cleaning.

Many thanks to Littlewoods for having sent me this beautiful piece of kit!

The Breville 3 in 1 hand blender

selling for £89