Tag Archives: mocha

Top 3 Easter Recipes of all Time

Woohoo it’s the lovely long Easter weekend coming up

Now is the perfect time to gather together, have a giggle and, of course, eat something rather delicious.

In preparation, I have been looking back through our diaries and cookbooks to find the three best Easter recipes. And here they are.

Enjoy everyone and happy Easter!

 


Lamb Apricot Stuffing

Roast Lamb with Apricots

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 24g (11.3g sat) per portion

Ingredients

  • Leg of lamb 1.8kg (4lb), or shoulder, boned out
  • Salt and freshly ground black pepper
  • Spinach leaves 110g (4oz)
  • Ready-to-eat dried apricots 175g (6oz), chopped
  • Onion 1, peeled and finely chopped
  • Breadcrumbs 75g (3oz)
  • Chopped mint 2 tbsp fresh or 1–2 tsp dried
  • Egg 1, beaten
  • Olive oil
  • Lamb or vegetable stock 300ml (1⁄2 pint)
  • Port 150ml (1⁄4 pint)
  • Cornflour or gravy granules
  • Mint sprigs to garnish

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.
  2. To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.
  3. Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.
  4. Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.


Hot Cross Bun & Butter Pudding

Hot Cross Bun & Butter Pudding

  • Servings: 6
  • Difficulty: medium
  • Print

Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Hot cross buns 6 large, each sliced into 3 horizontally
  • Butter 50g (2oz), softened
  • Apricot jam 175g (6oz)
  • Double cream 300ml (½ pint)
  • Milk 300ml (½ pint)
  • Golden caster sugar 2-3 tbsp
  • Eggs 4, lightly beaten

Instructions

  1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
  2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
  3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
  4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
  5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
    35-40 minutes or until just set and golden. Serve warm.


 

Mocha Easter Cake

Mocha Easter Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 657 per portion
Fat 39g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Unsalted butter 250g (9oz), cut into small pieces and softened
  • Caster sugar 250g (9oz)
  • Eggs 4 large, beaten
  • Self-raising flour 250g (9oz)
  • Baking powder ½ tsp
  • Coffee essence 2 tbsp
  • Dark chocolate 350g (12oz), broken into small pieces
  • Soured cream 284ml tub
  • Mini Easter eggs to decorate

Instructions

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and lightly flour a 20cm (8in) round cake tin. Line base with non-stick baking paper.
  2. Put butter, caster sugar and eggs into a large mixing bowl. Sift in self-raising flour and baking powder, then beat well, until smooth. Spoon half the mixture into another bowl and add coffee essence. Stir well.
  3. Fill cake tin with alternate spoonfuls of both cake mixtures, then swirl a skewer through mixture to create a marbled effect.
  4. Bake for 50 minutes–1 hour, or until well risen and a skewer inserted in the centre comes out clean. Cool on a wire rack.
  5. Put chocolate into a bowl set over a pan of gently simmering water and stir until melted.
  6. Add soured cream and stir it in with a wire whisk. Using a palette knife, quickly spread and swirl warm icing over cake. Leave to set at room temperature and decorate with mini Easter eggs.


 

AND as a special Easter treat we have a very lovely competition for you.

Win a Crock-Pot

Here’s your chance to win a fantastic Crock-Pot Thyme Slow Cooker as used (and loved) by our very own managing editor.

ENTER

 

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#delicious

Coffee Culture

Coffee shops are springing up on high streets all over the country, which may seem to indicate that we are drinking a lot more coffee – truth is we are actually drinking a lot more milk.

Coffee Culture 2013The latte, as its names suggests, is mainly hot flavoured milk, and the choice of flavouring can be comfortingly familiar or enticingly revolutionary!

Coffee houses have made a spectacular comeback in the 21st century. Gone are the days of steamy hot-water machines, formica-topped tables and juke boxes in the corner. Instead, you find comfortable chairs, a choice of cup sizes and a whole new range of flavours, such as gingerbread and banoffee.

The latest incarnation of coffee-house culture made its way to these shores from Italy and America, and the Brits have embraced it wholeheartedly, enthusiastically adapting it to suit.

According to research carried out for Taylerson’s Coffee Syrups, amaretto is particularly popular with the over 40s whereas ginger is taking over from the ever-popular vanilla and hazelnut.

Caramel is another favourite, and during the festive season everyone gets carried away with novelty flavours, such as Christmas cake. Seasonal changes make drinks more fun, and some coffees work hot or cold. Spiced Chai flavourcoffee, for example, is a lovely warming drink in the depths of winter, and yet is popular iced in the hottest summer.

Making a frappe

Mocha, mint choc, strawberry and banana all make a great iced coffee drink, or frappe (pronounced ‘frapay’), which is a kind of milkshake for grownups. Baristas – the people who prepare the coffee (from the Italian for ‘bartender’) – often use frappes as their ‘signature’ drink, and occasionally include alcohol to make it even more interesting. Making a frappe couldn’t be simpler. All you need is some crushed ice and about 10ml of flavoured syrup to 200ml of cold milk. Whizz them all together in a blender and seconds later it’s ready. Pour into a tall, frosted glass and you’ve got a long, cool, refreshing drink. Top it off with chocolate flakes, cream or even mini marshmallows.

For coffee suggestions see the 2013 Dairy Diary.

Cappuccino CakesAnd for coffee lovers, here
are some scrummy little
Cappuccino Cakes.
A taster of the gorgeous
recipes to be found in the
2013 Dairy Diary.

 

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