Tag: cream

Food and drink

Chocolate Eclairs

minceandskirlie

More baking! This post was inspired by an invitation to a new baking club in Aberdeen. It’s an invitation I sadly couldn’t take up as I’m too caught up in bits and pieces for my wedding but it put the idea into my head to bake something sweet for the weekend.

I think everyone’s got fond memories of chocolate eclairs filled with cream don’t they? The soft choux pastry filled with rich cream that goes everywhere when you bite into it. Topped with delicious chocolate. Yum. I consulted my pastry bible – Michelle Roux’s Pastry and found a couple of recipes for choux pastry and eclairs. I won’t post the full recipes here as they’re straight out of the book. In future I’m just going to post recipes that I feel are my own or I’ve jumbled together from enough sources to make them my own. Continue reading “Chocolate Eclairs” →

Food and drink

Panna Cotta

minceandskirlie

Time for another dessert post! It’s been a while.

Some of the best puddings are the most simple and Panna Cotta is about as simple as it gets. Essentially just warm cream, set with gelatine and usually flavoured with vanilla. For the recipe I had a look around the internet and my books for some good examples then cobbled together something I figured would work for the quantity I wanted to make. This is mostly based on the always excellent Felicity Cloake “Perfect Panna Cotta” recipe in the Guardian but I left out the buttermilk (didn’t have any or wanted to try to find any) and used semi-skimmed instead of full-fat milk. Continue reading “Panna Cotta” →

Food and drink

Improvised venison and hazelnut spaghetti

minceandskirlie

A while ago we were given a present of some venison lorne sausage. Normally I’d try to avoid the square sausage as an evil weegie creation that most people should avoid at all costs. Like Rangers fans. But as this was a gift I thought I’d give it a go and a bit of improvisation was in order. Continue reading “Improvised venison and hazelnut spaghetti” →

Food and drink

Potatoes Dauphinoise

minceandskirlie

Potatoes Dauphinoise… sounds difficult doesn’t it? This is a classic French dish after all so I don’t expect it’s easy. At least that’s what I thought. It makes regular appearances on Masterchef and various other haughty food programmes. It must take skill or they wouldn’t do it?

Actually no. Basically it seems all you do is slice up some tatties then pour some cream over them before sticking them in the oven for 45 minutes. Couldn’t be much easier in fact. Continue reading “Potatoes Dauphinoise” →

Food and drink

Pheasant in a cream sauce

minceandskirlie

With a month to go until the City of Aberdeen Bakery Hughes 10k I’m out running most evenings to get the miles under my belt. I’m determined to try to get a 10k time below 50 mins this year so I’m aiming for sub 55 minutes next month. That doesn’t leave a lot of time during the week for cooking but I was able to get this pheasant dish together on Thursday. Continue reading “Pheasant in a cream sauce” →