In America there is a debate between bakers in the south and bakers in the north about whether there is sugar in a proper cornbread or not. Up north, and in Canada actually, we use some sugar in our cornbread and our corn muffins. Down south they do not. In their eyes, once sugar is added . . . it becomes a cake.
I am a huge fan of quick breads . . . muffins, loaves . . . scones, biscuits. Scones and biscuits are really quite similar. The basic ingredients are essentially the same . . . flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar.
The method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.
I guess the main difference is in texture. Generally speaking, Scones are crumbly and biscuits are flaky!
I think another difference lies in the type of fat which is used, and in how you incorporate it. Traditionally in biscuits the fat is cut in with a pastry blender and in scones it is rubbed in with the fingertips.
In a scone, more often than not you will use butter and in
a biscuit . . . vegetable fat of some sort, but that is not always the
case . . . and too, scones tend to be more on the sweet side than the
savoury.
These flaky savoury breads I am showing you here today are called biscuits . . . but they use butter instead of vegetable oil and the fat is rubbed into the flour mixture, instead of cut into it with a pastry blender . . .
So in those respects they are more like scones . . . but
they are not sweet in the least. These are also a bit sturdier and flakier than a
scone . . .
Which is not to say that they are heavy, because they are not heavy in the least.
These are delightfully light and filled with lovely layers .
. . flaky buttery layers . . . with pockets oozing with rich soft goats cheese . . .
and lovely little flecks of oniony chives. These go wonderfully with soups and stews . . . with sliced meats and cheeses. Heck they would even be fabulous with bacon and eggs for breakfast.
We enjoyed them today with hot mugs of soup. They went down a real treat. I had halved the recipe because I did not have enough goats cheese to do a full recipe.
I forgot to pick some up when I did my shopping yesterday . . . but happily they turned out just beautifully, despite halving the recipe. Flaky. Rich. Savoury. Moreish.
*Flaky Goat Cheese and Chive Biscuits*
Makes 16 2-inch square biscuits 
Preheat the oven to 220*C/425*F/ gas mark 7.
Sift the flour, baking powder and soda into a bowl. Whisk in the salt, pepper and parmesan cheese. Drop in the butter. Work it into the flour mixture using your fingertips or a pastry blender, until you have the butter about half incorporated and half pea sized bits remaining.
Stir in the chives and crumble in half of the goats cheese. Add the
buttermilk a bit at a time, stirring it in with a fork, until the dough
just begins to clump together and there are no dry floury bits
remaining. You may need all of the buttermilk, or less, or more,
depending on your flour and the day. Gently knead in the bowl a few
times to form a ball.
Mentally divide the dough in quarters lengthwise.
Crumble 2/3 of the remaining goats cheese into the centre two quarters.
Fold the outer two quarters over to meet in the centre from the short
edges. Turn the dough so that the short side is facing you.
Sprinkle
the remaining goats cheese down one half of this and fold the other half
over to enclose, like a book. Pat out gently to flatten slightly and
then roll it up into a loose spiral beginning at the narrow end. Pat
the dough out into an 8 inch square that is about 3/4 inch thick.
Trim
the edges with a sharp knife and then using a straight up and down cut
with a sharp knife, cut into 16 2-inch squares. Place them onto a
baking sheet which is lined with baking paper, leaving several inches in
between each.
Bake for 15 to 18 minutes until they are well risen and golden brown. Allow to cool for five to ten minutes prior to indulging. Best on the day they are baked, but these will keep at room temperature for several days. Reheat in the oven for a few minutes to crisp up.
Note - You can successfully cut the recipe in half and it works fine. Also you can freeze the biscuits prior to baking for use at another time. Freeze solid on the baking sheet and then pack into zip lock bags to bake off when you like. Partially thaw prior to baking.
One of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow wild in the hedgerows all across the country. They are quite prolific and need little or no care really, which is probably why they can be found in such abundance. They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground. I, for one, don't really mind. We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . . and I try to freeze as many as I can as well, for winter time treats. We grown our own in our garden . . . well, I say that. We actually planted tayberries, but they've become blackberries for the most part. The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.
(Click on the above picture to enlarge for more detail.)
One of the first things I was taught, amongst other things, when I went to Culinary school was the proper use and care of knives. A good knife is one of your most important tools as a chef, or a cook . . . and it's really important that a person knows how to use and care for them properly. Not only are they one of the most important tools in the kitchen, but they are also one of the most dangerous tools in the kitchen, so proper care and safety is essential! Knives must always be handled with respect, used correctly and taken care of so that a professional performance can be achieved.
Some safety rules for knife use are:
- Always carry your knifes, point held downwards
- Knives placed on tables must be placed flat and not project over the edge of the table
- When using knives, always concentrate on the job at hand.
- Keep knives sharp and use the correct knife for the correct purpose.
- After use, always wife the knife, blade away from the hand.
- Keep knife handles clean and do not leave in the sink.
- Never misuse knives. After use wash, rinse, dry and safely put away.
- Colour coding of knife handles can assist in preventing cross contamination
It goes without saying that for a tool as important as a knife you will want to invest the most that you can in them, as you will want them to be of good quality and to last you for a lifetime. It is more than worth the money to invest in something as important as a good set of knives. My mother is still using the same knives she purchased back in the 1950's. They may have seemed expensive at the time, but they have more than paid for the initial investment through the years and have served her very well. When I was getting kitted out for culinary school, the knives were the major part of my financial investment, aside from the course. I can never under-estimate the important of having good tools to work with. Some of the best quality chefs kitchen knives can be found online at kitchen specialist websites such as Milly's Store.
It's important to remember also that speed is not essential when using your knives properly. When watching celebrity chef's on the telly, they always whiz through their chopping amazingly quickly and it can be impressive to watch. Don't forget that they have had years of professional training and experience . . . and their knifes are really sharp The most dangerous tool in the kitchen is a dull knife. Never forget that. Remember also, that control is much more important than speed. With time and experience you may well become just as fast as they are, but really all you want to be is safe.
So, with good quality knives, taken care of and used safely . . . you can be well assured that you are well on your way to becoming a master chef in your home kitchen.
Following on from yesterday's post on a Chinese Combo Plate Number Nine, here are the delicious Sweet and Sour Chicken Balls which went along with the Beef and Broccoli which I cooked for us the other day.
If you go to a Chinese Buffet (in Canada at least ) these are the first things to disappear! Followed closely by the won tons and the chicken wings!
I have been making these delicious Sweet and Sour Chicken Balls since the late 1970's, which reminds me of a really funny story about them.
I have been making these delicious Sweet and Sour Chicken Balls since the late 1970's, which reminds me of a really funny story about them.
Haha funny, not the other kind. My ex used to love these chicken balls and I often made them for him.
We had an electric deep fat fryer which I used to cook them in, and I used to use a paper grocery sack to shake them in and get rid of any excess fat when they were done.
We had an electric deep fat fryer which I used to cook them in, and I used to use a paper grocery sack to shake them in and get rid of any excess fat when they were done.
One night I was making some of these for a snack. When you are in your early 20's you can eat almost anything for a snack without gaining weight. Well we could at any rate.
We often made a pizza or a box of Kraft Macaroni and Cheese as a snack in the evening. We would eat it all and then go to bed without any indigestion keeping us up all night.
Imagine that!
Back to the chicken balls.
Back to the chicken balls.
I had just shook them in the paper sack when the young lad from a couple of doors down came in. We used to organize teen dances with him for charity, so he often came over to talk to my husband.
I can remember him standing in the kitchen talking to my ex and knocking the ashes off the end of his cigarette into the paper sack holding the chicken balls. Of course I was so shy and hesitant in those days I didn't have the courage to tell him what he was doing.
So my ex did not get his chicken balls that night at any rate!
This was the same young lad whom my husband caught sitting in our car in our garage necking with his girl friend one night as well.
This was the same young lad whom my husband caught sitting in our car in our garage necking with his girl friend one night as well.
You know those days . . . nobody locked anything. We were not afraid of being robbed or stabbed in our sleep . . . we were so trusting.
Now . . . again . . . back to the chicken balls.
These might look like they are a lot of work, but really they are not.
These might look like they are a lot of work, but really they are not.
There is a simple sauce that you can make well ahead of time if you wish.
Then there is a simple batter that you just mix your chicken breast chunks in.
It's quite a thick batter, and it may not look like it's going to do anything, but trust me, once those balls hit the hot fat it balloons out and you end up with lovely crisp coated little bites of chicken.
It's quite a thick batter, and it may not look like it's going to do anything, but trust me, once those balls hit the hot fat it balloons out and you end up with lovely crisp coated little bites of chicken.
Each crisp batter balloon contains moist little nuggets of chicken breast.
The batter is light, fluffy and delicious. Oh, so yummy.
This sauce is perfect . . . with just the right balance of sweet and sour and a nice colour.
This sauce is perfect . . . with just the right balance of sweet and sour and a nice colour.
It would go well with won tons and other things also . . . dumplings, spring rolls, etc.
It's just a really nice sauce. I think you will like it.
The two together are just gorgeous, and when you combine these with that lovely Chinese Beef and Broccoli which I showed you yesterday . . .
The two together are just gorgeous, and when you combine these with that lovely Chinese Beef and Broccoli which I showed you yesterday . . .
Well, you have a fabulous meal indeed! Inexpensive and easy to make and one which is a real family pleaser.
*Sweet and Sour Chicken Balls*
Serves 4
Printable Recipe
This may seem a bit convuluted and lengthy, but if you are organized, it happens quite quickly and it worth every ounce of effort. These are as good as any you might find in a restaurant. You can make the sauce the day before and just reheat it when you need it.
For the sauce:This may seem a bit convuluted and lengthy, but if you are organized, it happens quite quickly and it worth every ounce of effort. These are as good as any you might find in a restaurant. You can make the sauce the day before and just reheat it when you need it.
1/2 tsp seasoning salt
1/4 tsp garlic powder
You will also need:
4 boneless, skinless chicken breasts, cut into bite size pieces
oil for frying
To
make the sauce, whisk together the ketchup, soy sauce, vinegar and both
sugars in a saucepan. Whisk together the water/juice and the corn
flour until well blended. Whisk this vigorously into the ketchup
mixture. Place over medium high heat and cook, whisking constantly
until the mixture bubbles and thickens. Cook for several minutes, then
set aside and keep warm. If you are making it the day before or
earlier in the day, pour it into a sealable container and refrigerate.
Reheat gently when you are ready to serve.
Combine
the flour and corn flour for the chicken balls in a bowl, along with the
baking powder, soda, seasoning salt, garlic powder and sugar. Whisk
in the water to make a thick batter, whisking vigorously. You want a
thick batter which will cling to the pieces of chicken, but you don't
want it too thick., it should flow somewhat. If you need to you may
add a little bit more water at a time to get the right consistency. It
should be like extra tacky glue. Add the chicken pieces, stirring them
in with your hand and making sure that all are well coated with the
mixture.
Heat about 4 inches of oil in a large heavy
saucepan or a deep fat fryer, to 190*C/375*F. Carefully add the coated
chicken pieces a few at a time (I add about 12) and fry them in the hot
oil, stirring occasionally until they are golden brown, about 4 to 5
minutes. If they are browning quicker than that your oil is too hot.
Scoop them out onto some kitchen paper toweling and keep warm while you
cook the rest.
For the egg fried rice, I simply followed this recipe, leaving out the pineapple and the chicken.
Serve immediately with the warm sweet and sour sauce. For the egg fried rice, I simply followed this recipe, leaving out the pineapple and the chicken.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
I wouldn't like to call myself predictable, but I guess there are some choices which I
Interestingly enough the food here in the UK isn't all fish and chips and roast beef or curries. They're also very fond of macaroni here, and other pasta's too. In fact it is said that at the beginning of the 19th century they used to call their dandies "macaronis" because the wigs which they wore were said to resemble macaroni!
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There is a saying over here which goes . . . "There's naught so queer as folk." I believe that would apply in this instance!
Apple and Bramble (blackberries) have to be the quintessential flavour combination for September here in the UK. That's when the apples are ripe and the hedgerows are bursting with fresh blackberries, free for the picking.
When we lived down in Kent, we were surrounded by orchards and we were welcome to go scrumping each autumn, which is the word they use to describe picking up the windfalls.
I do so love the names that they give to their puddings over here in the UK. (Pudding itself is another word for dessert!) You are going to absolutely love this Apple and Bramble Hat that I am showing you here today.
It's a steamed pudding, with a suet crust . . . coming out almost like a steamed pie really. Just look at that flakey pastry crust there . . . you can see the juices from the fruit on the bottom of the plate.
I suppose they call it a "hat" because this pudding slightly resembles a Turkish Fez hat. Pie, pudding, hat . . .
it doesn't really matter what it is called. Just know that it is absolutely delicious, and a lot easier to make than you would suppose.
If you click here, you will see a photo tutorial I did on how to do the crust, in a previous post. It's the same method for this.
This pudding is filled with lots of lovely tart cooking apple and sweet purple blackberries, with some warm baking spices, butter and a bit of lemon juice . . .
all steamed until beautifully blended together for a really delicious and hearty early autumn pudding.
You tear the "hat" open a bit while it's still hot and prior to serving and drop in a nice dollop of clotted cream if you wish. It's not essential, but comes highly recommended.
Otherwise you can just spoon it into bowls, warm . . . and serve it with some vanilla ice cream, pouring cream or custard (creme anglaise.) That of course is up to you and how decadent and naughty you feel like being. ☺
A delciously simple steamed pudding filled with lightly spiced and sugared apples and blackberries, and butter . . . You are supposed to tear open the top and pop in a tablespoon of clotted cream prior to eating, but this is optional.
225g of self raising flour (1 1/2 cup plus 2 TBS)
pinch salt
110g of shredded suet (1/2 cup)
(can use an equivalent of grated frozen butter if you wish, but the pudding
will be richer)
6 to 8 TBS cold water
1 1/2 pounds cooking apples, peeled, cored and thinly sliced
a small punnet of fresh blackberries (about 1 cup)
75g of soft light brown sugar (6 TBS packed)
1/4 tsp ground cloves
the finely grated zest of 1 lemon and the juice of 1/2 lemon
50g unsalted butter (1/4 cup)
clotted cream (optional)
Butter
a 2 pint pudding basin (4 cup) really well. Sift the flour and salt
into a bowl. Drop in the suet and give it a swirl. Stir in enough
cold water to make a soft, light dough. Knead lightly and roll out on a
lightly floured board to a large circle 1/4 inch thick.
*Apple and Bramble Hat*
Serves 6
Serves 6
A delciously simple steamed pudding filled with lightly spiced and sugared apples and blackberries, and butter . . . You are supposed to tear open the top and pop in a tablespoon of clotted cream prior to eating, but this is optional.
will be richer)
1/4 tsp ground ginger
1/2 tsp ground cinnamon Cut off one
quarter of it and set aside. Use the remaning 2/3 of the dough to line
the pudding basin, sealing the cut edges well together. You should
have somewhat of an over hang. Mix together the sugar, cloves, ginger,
cinnamon and lemon zest.
Layer the apples and blackberries in the
pudding basin, sprinkling a bit of the sugar mixture in between the
layers. Gather up the remaining dough and refoll it into a circle large
enough to cover the top of the fruit.
Dot the butter over top of the
fruit, and then cover with the dough circle, tucking it down around the
edges. Trim the edge of the bottom pastry and then fold it over the
lid, dampening it to secure it and pressing it together firmly.
Cover
with a piece of well-buttered pleated greaseproof paper, allowing room
for the pudding to rise. Secure with some string around the edge of
the bowl. Place in the top of a steamer and steam for 2 to 2 1/2 hours,
topping the steamer off with boiling water as necessary.
Turn out
onto a warmed serving plate and tear the top of the pudding open. Drop
in the clotted cream. Serve warm.
Note - If you don't have brambles try using some sultana raisins instead. Then it would taste somewhat like a dutch apple pie!
Note - If you don't have brambles try using some sultana raisins instead. Then it would taste somewhat like a dutch apple pie!
We had the Missionary Elders over for dinner the other night. They are always such nice young lads. I love to have them in our home and I do so love to spoil them. I usually try to cook them something which reminds them of home. They both really enjoyed this and have requested the recipe from me so that they can either make it for themselves or pass it on to their mums/girlfriends when they get home.
I think Cauliflower is one of my favorite vegetables, and cauliflower cheese is one of my favourite things to do with it . . . with a dish like that you don't really need any meat . . . rich and indulgent and very, very tasty.
Today I decided to kick it up a notch or two and added a puff pastry crust. Talk about good . . .
I love pies of any kind. If it's got a crust on top . . . I'm well ready to get stuck in!
I confess . . . I put my hand up. I like hot dogs, and not what passes for hotdogs over here in the UK . . . I mean the frankfurter type of hot dog . . . smoked and from the chiller cabinet, not a tin. Nothing grosser than a tinned hot dog. Trust me on this.
We're usually starving when we get home from church on Sundays. If I've been smart I will have gotten up early enough to get something into the slow cooker, but if I haven't we have to resort to whatever I can come up with at short notice, because . . . we are absolutely famished by that time!
*Chai Cupcakes*
Makes one dozen
Printable Recipe
A delicious cupcake, with spicy warm flavours, and a delicious lemony buttercream icing on top!
For the cupcakes:
8 ounces self raising flour (1 3/4 cups)
1/4 tsp baking powder
pinch salt
1 TBS chai tea powder
2 1/2 ounces unsalted butter, softened (about 1/4 cup)
5 ounces soft light brown sugar (3/4 cup)
2 large free range egg whites
5 fluid ounces of sour milk
(To sour milk add 1 tsp of lemon juice to a measuring beaker and add
milk to the measure required. Let stand for 5 minutes before using. You
can also use an equivalent amount of buttermilk)
For the Icing:
5 ounces butter, softened (1/2cup plus 2 TBS)
10 ounces icing sugar, sifted (generous 2 cups)
the juice of one lemon as required
a few drops of yellow foodcolouring if desired
Preheat the oven to 180*C/350*F/Gas mark 4. Line a 12 cup muffin tin with paper liners. Set aside.
Sift the flour, baking powder, salt and chai tea powder together into a medium bowl. In a separate bowl cream the butter and brown sugar together until smooth and light. Add the egg whites, slowly beating them in until the mixture is well amalgamated. Stir in the flour mixture along with the buttermilk, mixing until well combined. Divide the mixture equally amongst the prepared cups. Bake for 20 minutes, or until they test done and the top springs back when lightly touched. Remove from the oven and allow to cool for 5 minutes before removing from the pans to a wire rack to cool completely.
To make the icing beat all of the ingredients together, adding only enough lemon juice to make an icing of proper spreading consistency. You may or may not need it all. Add 1 TBS at a time. Spread over the tops of the cooled cupcakes. Sprinkle with sprinkles if desired. Delicious!
*Lemon Meringue Cupcakes*
Makes 12
Printable Recipe
Delicious cupcakes with a tart lemon glaze, a lovely lemon curd filling and topped with a crispy baby meringue!
For the cupcakes:
4 ounces unsalted butter, room temperature (1/2 cup)
4 ounces caster sugar (2/3 cup)
2 large free range eggs
the finely grated zest of one unwaxed lemon
1/2 tsp lemon extract
4 ounces self raising flour (scant cup)
1/2 tsp baking powder
For the glaze:
the finely grated zest of one unwaxed lemon
the juice of one lemon
1/3 cup caster sugar
You will also need:
a jar of lemon curd, homemade or storebought
a container of mini meringues
Preheat the oven to 180*C/350*F/gas mark 4. Line a 12 hole bun tray with 12 cupcake cases. Set aside.
Place all the cupcake ingredients into a bowl. Beat well with an electric whisk until light and fluffy. Divide the mixture evenly between the cupcake cases. Bake for 15 minutes, or until well risen and the centres spring back when lightly touched. Remove from the oven and transfer to a wire rack.
Mix the lemon juice, lemon zest and caster sugar for the glaze together, stirring to combine well. While the cupcakes are still warm, and using a melon baller, remove a bit from the centre of each cupcake, and discard. Brush the edges and the centre area with the glaze. Fill the hollow with some lemon curd and pop a meringue onto the top. Serve immediately.
*Lemon and Poppyseed Cupcakes*
Makes 12
Printable Recipe
There is something that is quintessentially delicious about combining lemon and poppyseeds! I'm not sure what it is. I only know it works. Toast the poppyseeds for even more flavour!
225g self raising flour (1 2/3 cups)
175g golden caster sugar (2/3 cup)
the zest of two unwaxed lemons
1 TBS poppyseeds, toasted
3 large free range eggs
100g natural yoghurt (about 1/2 cup)
175g butter, melted and cooled slightly (1/2 cup, plus 1 TBS)
For the Icing:
225g butter, softened (1 cup)
400g icing sugar, sifted (about 3 cups)
the juice of one lemon
few drops yellow food colouring
icing flowers, sprinkles or lemon slice candies to decorate
Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 hole muffin tin with paper liners. Set aside.
Whisk together the flour, sugar, lemon zest and poppyseeds. Beat the eggs into the yoghurt and them tip this mixture into the dry ingredients along with the melted butter. Mix together with a wooden spoon, until lump free. Fill the cake cases about 2/3 full. Bake for 20 to 22 minutes, until a skewer poked in the centre of one comes out clean. Cool in the pan for about 5 minutes before removing to a wire rack to finish cooling completely before icing.
To make the icing, beat the softened butter until really soft. Gradually beat in the icing sugar and lemon juice. Add just enough food colouring to give you a pale yellow colour. Spread on top of the cupcakes in a decorative manner. Top with some decorations. Store in an airtight container.
*Gingerbread Cupcakes with Lemon Icing*
Makes 12
Printable Recipe
Ohhh . . . soft, sticky and moist and chock full of lovely ginger flavour, these cupcakes are real husband *pleasers* . . . and, come to think of it, wife *pleasers* too!
60g butter (generous 4 TBS)
50g soft light brown sugar (4 TBS)
2 TBS golden syrup
2 TBS dark treacle
(If you can't get the golden and dark treacles,
do use 4 TBS mild molasses instead)
1 tsp ground ginger
80 ml whole milk (5 1/2 TBS)
1 large free range egg, beaten
2 pieces of preserved stem ginger in syrup,
drained well and chopped finely
140g self raising flour (1 cup)
For the Topping:
the juice of one lemon
(bring the lemon to room temperature and roll it on the counter
a few times under the palm of your hand before squeezing)
200g icing sugar, sifted (generous 1 1/2 cups)
1 piece of stem ginger in syrup, drained and chopped
1 TBS chopped candied ginger
Pre-heat the oven to 170*C/325*F/Gas Mark 3. Line a muffin tin with paper cakes and then set aside.
Place the treacles (or molasses) butter, sugar and ground ginger into a largish saucepan. Place over medium low heat and heat gently until the butter has melted and all have blended well together. Remove from the heat and allow to cool a bit.
Beat together the milk and the egg. Stir this into the warm mixture along with the stem ginger. Sift the flour over top and fold it in until well combined. Spoon into the muffin cases, dividing it equally amongst them all.
Bake for 20 minutes, or until they spring back when lightly touched, or when a skewer inserted into the centre of one comes out clean. Transfer to a wire rack to cool.
Squeeze the lemon juice into a bowl, removing all the pips. Gradually stir in the sifted icing sugar, stirring until smooth and thick, yet still spoonable. Spoon this icing over the cakes. Combine the chopped stem ginger and candied ginger and then sprinkle a bit over the top of each one. Let set before serving.
Today I baked a Fresh Blackberry Tart with Spiked Creme Anglaise recipe from a cookery book I have had for a while by Kelly Jaggers, called Not so Humble Pies. This is blackberry season here in the UK at the moment and they are something that I have a lot of and that I love to use in the autumn.
He's cheeky. He's handsome. He's one of my favourite Princes. He's a ginger . . . and he's turning 30 on Monday, the 15th September. Happy Birthday Prince Harry!
The totally unique and indulgently delicious Luxury Ginger Curd is perfect for celebrating the birthday of our own favourite ginger-haired Royal! Prince Harry will no doubt be celebrating his 30th birthday on Monday with the best and most luxurious food and drink so enjoy a little luxury of your own with The English Provinder Co. Luxury Ginger Curd.
Perfect drizzled over lemon sponge cake or swirled through ice cream, the Ginger Curd is simply heavenly with creamy vanilla cheesecake or meringue. Create your own delicious dessert using the following recipe for a fabulous English Provender's White Chocolate and Ginger Curd Cheesecake It's a winner/winner!
*White Chocolate and Ginger Curd Cheesecake*
Serves 8Place the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until melted.
Place the mascarpone in a bowl and whisk in the ginger curd until smooth. Whisk in the melted chocolate. Spoon over the base and chill for 1 to 2 hours.
Carefully loosen and remove from the tin and decorate with grated chocolate or chocolate curls. Cut into slices to serve.
SCRUMPTIOUS!
RRP: £2.49 and available from The English Provender Co.
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