Tag: Lime

August 10, 2015

Cluck cluck #3

It seems a bit strange to be writing this. Not least because the last few weeks were crazy and I got out of the habit of blogging, but mainly because the hen in question is now a WIFE.

What’s that? You wanna see? Oh ok then, here she is…

As you can see from the size of that smile, we all had a ball. It was an amazing day.

But let’s step back a month or three and finish off her favours. This was without a doubt the guests’ fave recipe so, ladies, all of you who asked me for it, sorry it took so long! Without further ado here is the recipe for white chocolate, lime and coconut popcorn.

Remember to downscale the below if you’re making for a smaller group/movie night.

You will need

450g/1lb plain popcorn kernels

600g/1lb 5oz white chocolate

Coconut oil

2 limes (zest)

Step one

You’re going to want to get a biiiiiig pan (one with a lid unless you want to be finding popcorn in corners for years). You also need several bowls to decant the popcorn into and definitely don’t try to pop it all in one go, I think i did three or four batches.

So. Pop the pan on a med-low heat, and drop a tablespoon of coconut oil in the pan. Add three kernels or so and wait patiently for them to pop.

Don’t put all the kernels in straight away otherwise you will burn some.

Step two

Once the three test kernels have popped pour a load more in to cover the bottom of the pan and replace the lid.

As the kernels start to pop I generally shake the pan a intermittently and hover it above the heat. If the popping slows down, place it fully back on the heat for a few seconds.

When the pan is filling up and there’s a couple of seconds between pops remove it from the heat and pour the popcorn into a bowl.

Step three

Repeat repeat repeat until you’ve used alla that popping corn.

Step four

Zest the limes on the smallest ‘setting’ on your grater.

Step five

Melt the white chocolate in a heatproof bowl. As there’s quite a lot of it, it’s really probably better to do this over a pan of boiling water. Otherwise you risk leaving some foil in there, almost blowing up your microwave and burning 600g of chocolate. There might be a small rage blackout to follow.

While the chocolate is still warm stir in a heaped tablespoon of coconut oil.

Step six

This is the tricky bit, you sort of need to distribute the chocolate and lime evenly amongst your batches of popcorn.

Step seven

Stir in the chocolate as well as you can and spread out on baking trays to set. The chocolate won’t fully harden because of the oil but it’s nice that way, I promise.

That’s all folks.

Final instalment next week – the bringing of everything together.

July 21, 2014

Time for tea

I might have mentioned just a few times all the weddings I’m going to this summer? Just once or twice maybe? The resultant hen/bachelorette/bridal showers are a wonderful excuse to flex my culinary muscles on some afternoon tea sweet treats. So the next couple of weeks feature just that.

There’s one here already if you’re looking to get started, and this little post contains madeleines, a tiny French delight perfect for scoffing with tea. I decided to add some extra flavours to the classic lemon and vanilla, I’m not convinced the French would be too impressed, but you can thank me later.

You will need:

75g/2.5 oz Caster sugar

75g/2.5 oz Plain flour

60g/2 oz Butter

2 eggs

1 tsp Vanilla extract

1 tsp Baking powder

60g/2 oz Raspberries

Zest of a lime

200g/7 oz White chocolate

Madeleine mould

Makes 10000000 (I’m sorry I forgot to count, but about 50 mini ones – maybe 25 normal size? Sufficient anyway)

Step one

Melt all of the butter slowly in the microwave. Do this gradually until it’s just melted, none of this burning it until your house smells like popcorn nonsense please.

Step two

Use a splash of the butter and a pastry brush (or your (clean) fingers) to grease the mould, then dust with flour. To tell the truth if your mould is silicone I’m not entirely convinced this is necessary.

Step three

Grate a lime using the finest side of your grater and crush the raspberries with a fork. I was a little over zealous with the crushing, which made my mixture a bit greyish in the end, so don’t overdo it.

Step four

Finally time to make some cake!

Whisk the eggs until they are light, fluffy and start to thicken. If you don’t know what that means, then whisk them until they look like the bottom right hand picture.

Step five

Carry on whisking gradually adding the sugar. The mixture will thicken and will look less bubbly. Keep going until lifting your whisk leaves ribbons of mixture in the bowl.

Step six, seven and eight

Gently fold in the flour and baking powder with a metal spoon until fully combined.

Add the melted butter. This is weird right? Thanks France…

Whilst folding in the butter add the crushed raspberries, lime zest and vanilla extract. Keep stirring until it’s completely combined. Remember though, softly softly…think about stirring a bowl of baby bunnies.

Step nine

Spoon into mould and cook for 15 minutes on Gas mark 5/190 C/375 F. Leave to cool.

Step ten

Once your madeleines have cooled melt some white chocolate in the microwave and give them a little dunk. I also used a piping bag and the remaining chocolate to drizzle over them when I was done dipping.

Step eleven

Legitimately use the word voila.

January 13, 2014

White chocolate and lime moussabub

Hello friends!

Riding on the success of a chocolate orange mousse I made for Ma’s birthday I thought this weekend would be a perfect time to flex my culinary muscles and invent a new recipe of my very own. It didn’t quite have as many bubbles as the other one I made (you know, from a recipe book by a French pastry chef…) but it was much lighter and fluffier than any syllabub I’ve ever seen. Hence the White Chocolate and Lime Moussabub was born.

A word of caution – make the day before your soiree, or early morning, as it needs a good few hours to set. Also, if you’re thinking to invite the kind of people who choose a cheeseboard rather than dessert then, a) you probably want to save this one for the sweet tooths instead, and b) de-friend them – there are better people in the world.

You will need:

200g White chocolate

110ml Double cream

40ml Full fat milk

3 eggs (or 2 if on the large side)

55g/2 oz Caster sugar

A lime

(Serves 4-6 depending on the size of your pots and tummies)

Step one

Chop chocolate finely. You will hear this time and again if you decide to follow this blog but it really is easiest to use a bread knife/one with a serrated edge for this. The smaller you can chop the better, as you will be using the cream mix to melt it. Place in a large bowl.

Step two

Place milk, cream and lime zest in a small saucepan and heat gently on a low heat. If you want to use a strip of the zest for decoration then put to one side now rather than covering in cream… nobody wants that on their pudding.

Once the mixture has started to boil, pour it through a sieve over the white chocolate and stir until fully melted. If the mix cools down before it fully melts the chocolate then you can place the bowl over a pan of boiling water to melt any stubborn bits.

Taste.

I added some lime juice at this stage – just under half the lime. It depends how much of a citrus taste you want, but I found that to be just right. Stir through thoroughly (and now say that out loud ten times as quickly as you can).

Step three

Separate the egg whites into another bowl. Glass or ceramic is best for this, as plastic bowls can tend to retain some grease, and that will scupper your efforts to whip up your whites.

I tend to crack the egg on the side of the bowl and pass the yolk from shell to shell until all the white has drained away, but whatever works for you.

Keep yolks to one side.

Step four

Whisk! If you don’t have a hand held whisk or a fancy stand mixer then hopefully the Lord blessed you with strong arms.

When the eggs start to fluff up, add the sugar and keep whisking until they are stiff and glossy. People are a bit precious about egg whites but generally I don’t think there’s anything to freak out about, just slow down a bit when they start to stiffen up – the sugar will help stabilise them and it’s unlikely you’ll go over if you’re looking at what you’re doing.

Step five

Whisk the egg yolks in. Your mixture should yellow a bit, and will loose a little of its structure – don’t panic!

Step six

Put a scoop of your eggs (up to a third) into the chocolate mix and fold in to loosen it up (middle photo). This will help you to not knock out all the air from your moussabub, if you do it all at once you’ll lose your bubbles.

Add the rest of the eggs and gently fold the mixture together. Turn the bowl as you do so it to help you get everything together without flattening it. Patience is a must here.

Step seven

Spoon into serving dishes and put in the fridge (allow at least 4 hours I’d say). Try not to disturb them too much, and no poking, those bubbles are precious!

Step eight

Remember that bit of lime peel you put aside? Well, it makes lovely whirly bits for the tops. If you have one of those fancy zester tools then you won’t need my hillbilly method, but this is the best thing I could think of!! If you know how the professionals do it then answers on a postcard please.

At least 20 mins before serving make thin strips from your piece of peel. Curl them up and put them in the handle of a peg as shown above. Leave them to sit until you are ready to rock and roll. Place on top of each dessert.

NB: If you make your mousse the night before then either keep your peel in a bit of water and take out to dry an hour before serving, or wrap in tinfoil and put in the fridge. Don’t cut up and coil until just before you want to use it as they will dry out and shrink.

You might also try breaking up a biscuit (ginger would work well) or grating some chocolate on top for a bit of a different texture.

Step nine

Indulge.