Almond berry brie appetiser (as recommended by Halle Berry!)
Serves 4 2 350g wheels of brie ( I used camembert) 2 tbsp raspberry jam 3 tbsp light brown soft sugar 1 tbsp honey flaked almonds
Preheat oven to mark 5/190C/375F. Cut 4 rounds of the brie to fit snugly into ramekins. Place one layer of cheese in the ramekins. Mixjam, 2 tbsp sugar and honey in a bowl. Divideevenly between ramekins. top with remaining brie. Sprinkle with remaining tbsp sugar and flaked almonds. Cook for 8 - 10 minutes until soft. put under gril for 2- 3 minutes. Serve with crackers and/or breadsticks.
2 tbsp olive oil 225g / 80z closed cup mushrooms , quartered 1 thin leek finely sliced 2 tbsp flour 300ml good beef stock 150ml good red wine 1 tbsp of soft brown sugar 2 tsp tomato puree
trim the meat cubes of any excess fat an tip the meat into a bowl. Add the mustard, oil and parika and season with salt and pepper. Stir well so that all the meat is coated and leave to marinade for a minimum of 30 minutes.
Pre-het the oven to 160C 325F, gas 3.
Heat one tablespoon of oil in a large deep frying pan or casserole dish, brown the meat until golden all over. Using a slotted spoon, transfer to a plate. Add the mushrooms and fry for a couple of minutes and suing a slotted spoon, transfer to the plate with the meat.
Add the remaining oil and leeks to the pan and fry for a few minutes. Add the flour and stir. Add the stock and wine and bring to the boil,s tirring. Add the sugar and tomato puree,s eason iwth saltand pepper and return the meat and the mushrooms to the pan. Bring to the boil, cover and transfer to the oven for about 1.5 - 2 hours or until the meat is tender. Serve with mash.
Peppermint Cream Snowballs
Makes about 30.
1 egg white, plus 1 whisked egg white for glue 400g icing sugar 1 tsp peppermint essence or oil 200g desiccated coconut
Beat theegg white until it is frothy but not stiff
Sieve the icing sugar into the egg white - enough to produce a fairly stiff mixture - then add a few drops of the peppermint essene or oil.
Knead the mixture into a firm mouldable paste and roll into small balls. Dip each ball into the whisked egg white, then into the coconut.
Leave in a warm place to dry for a couple of hours.
I actually stuck mine in the fridge for 24 hours and they tasted great straight out of the fridge.
Anyone want the receipe for the cranberry and vodka semifreddo - it was lovely, ever so alcoholic though. Will bring recipe into work if anyone wants it.
-------------------- I have the talent of single-minded determination and foc....hey, look, dog!
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