Tag: Comfort
Ultimate Hot Chocolate

Ultimate Hot Chocolate

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Most people who know me know that I’m not a hot drinks person. Offer me a tea or coffee and I’m the one who goes  ‘have you got water?’ But I have to admit that a good hot chocolate at the right time is a great thing. This week I’ve been invidulating an art exhibition in an edgy, rustic, barn kind of a place. Whilst it’s great for the art, it’s major downside is that it’s FREEZING. Luckily a flask of this hot chocolate has been there to stop me from turning into an ice cube. When it’s made with milk, cream and chocolate, not just water and powder, it becomes a thick, sweet and nourishing, which is really needed for the current weather!

I love making confectionary and so I’ve included a recipe for marshmallows here. It does take a little time to do, and I’d recommend making them at least 2 hours before you use them, so if that’s too much to ask you can easily use shop-bought ones. I will say though that these little marshmallow blobs are really good in this, and making them is really worth it!

Recipe

Serves 2

Time: 10 minutes for the hot chocolate, 30 minutes plus setting time for the marshmallows

Ingredients

For the marshmallow

  • 150g Granulated sugar
  • 5g Liquid glucose
  • 1 Large egg white
  • 3 Gelatine sheets

For the hot chocolate

  • 450ml Whole milk
  • 50g Dark chocolate
  • 70g Milk chocolate
  • 80ml Single cream
  • 1/4 tsp Cinnamon
  • Pinch of salt
  • A few chilli flakes (optional)

To decorate

  • 100ml Double cream, whisked to soft peaks
  • Some chopped hazelnuts and raspberries (optional)

Method

  1. Begin by making the marshmallow. Put the sugar and 150ml water into a medium sized saucepan. Bring to the boil whilst stirring over a medium heat.
  2. Once the mixture starts to boil stop stirring and leave it until it reaches 127˚C. Whilst waiting for this to happen leave the gelatine to soak in 50ml water.
  3. Put the egg whites into a very clean metal or glass bowl and whisk up to firm peaks (a stand alone mixer is really useful for this as in a bit you’re going to have to whisk for a long time in a bit, but if you don’t have one (like me) an electric hand whisk will also work).
  4. When the sugar reaches the right temperature add the gelatine and the water it’s soaking in and stir to dissolve.
  5. Continue whisking the eggs and simultaneously pour the syrup into them in a slow stream until it’s all whisked in.
  6. Continue to whisk for another 15-20 minutes until the mix is thick and holds it’s shape – the mixture should also have mostly cooled to room temperature by then.
  7. Line a baking tray with clingfilm, and then sift a little cornflour and icing sugar in an even layer over it. Transfer the marshmallow mix into a piping bag with a round nozzle and pipe blobs of marshmallow onto the lined tray. (Alternatively you can line a small tin with clingfilm, icing sugar and cornflour and pour the mixture into it to set). Leave for at least an hour (or better over night) to set completely.
  8. When your marshmallows are ready it’s time to make the hot chocolate.
  9. Put the milk and chocolates into a medium sized saucepan and heat whilst whisking until the chocolate is completely melted.
  10. Then pour in the cream and add the cinnamon, salt and chilli flakes and whisk to combine. Continue to heat until it just reaches the boil and then serve…
  11. Pour this hot chocolate into a mug and serve with freshly whipped cream, raspberries, hazelnuts and your perfect marshmallow blobs!

Thanks for reading!

Emma x
Chocolate, Orange and Thyme Pancakes

Chocolate, Orange and Thyme Pancakes

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As the title of this blog is Cocoa and Thyme I thought it was about time I make a recipe to show these two ingredients at their best. Whilst it’s not yet an every-day flavour pairing, chocolate and thyme is a contemporary flavour combo that’s becoming very popular in fine dinning restaurants. Since pancake day is on Tuesday I’ve decided to incorporate it into a delicious pancake dish!

It’s a bit of an acquired flavour combo so I understand that it probably won’t be for everyone, but if you like being a bit adventurous it’s a worthwhile experiment. However, these pancakes are also insanely fluffy and delicious, so even if you’re not up for wacky flavours I’d recommend making them and topping them with whatever topping you tend to go for. In my case that’s lemon juice and sugar, but nutella, banana, golden syrup, bacon, strawberries, or anything else that takes your fancy will also go really well with these.

Recipe

Serves 4

Time: 45 minutes

Ingredients

For the Orange syrup

  • 190g Sugar
  • 110ml Water
  • 190ml Orange juice
  • 1 tbsp Cornflour
  • 2 tbsp Butter

For the Chocolate sauce

  • 50g Dark chocolate
  • 25g Butter
  • 125ml Double cream
  • 1 tbsp Caster sugar
  • Thyme leaves, chopped

For the Pancakes

  • 300g Self-raising flour
  • 1 ½ tbsp Baking powder
  • 60g Caster sugar
  • 2 Large eggs
  • 200ml Milk
  • Vegetable oil for greasing

Method

  1. Begin by making the orange syrup. Whisk together the sugar and water in a pan over a medium heat until the sugar is dissolved. Bring the mixture to the boil.
  2. Then, in another bowl whisk the orange juice and cornflour. Pour this mixture into the sugar and water pan and simmer whilst whisking constantly, until the mixture thickens. Stir in the butter until melted and then leave covered, to keep warm, until needed.
  3. Then make the chocolate thyme sauce. Put the chocolate into a heatproof bowl over a pan of simmering water and leave to melt. In another pan put the butter, sugar and cream and heat gently until melted together.
  4. Pour the chocolate into the cream mix and add the chopped thyme leaves. Stir until smooth. Pour into a jug and set aside until later.
  5. Now make the pancakes. Put the flour, baking powder and caster sugar into a bowl. Mix to combine and then make a well in the centre. Add the egg and milk in the well and then whisk until combined and smooth.
  6. Put a large frying pan with 1 tbsp of vegetable over a medium heat. Using a ladle pour a neat circle of batter into the middle of the pan. Leave to cook for 1-2 minutes, until bubbles start to form on top, and then turn over and cook on the other side.
  7. Once cooked on both sides, (when brown spots start to form on the surface you know they’re done) transfer them onto a large plate.
  8. Repeat with the rest of the batter, creating a stack of pancakes. In between each pancake pour a little of the orange syrup to keep the pancakes moist. Once all the batter is used pour the chocolate sauce over the stack. Serve with fresh orange segments, thyme leaves and the rest of the orange syrup and chocolate sauce.

Thanks for reading, and happy pancake day!

Emma x

 

 
Salted Caramel, Raspberry + Chocolate Brownie Pudding

Salted Caramel, Raspberry + Chocolate Brownie Pudding

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When I was younger my favourite dessert was chocolate sponge with custard, and this is a bit of a deluxe adaption on that warming comfort food classic. As usual I’ve gone a bit over the top on the indulgence, but it’s totally worth it. Fudgy chocolate brownie, with a salted caramel sauce underneath, and topped with fruity bursts of raspberries is the ultimate comforting pudding.

For the keen beans out there you’ll also notice that the brownie mix is pretty similar, ney identical to that in my Mississippi mud pie recipe. The is because I’m a) short on time this week and b) it works so well in this that it made sense to rework it into this recipe. So if by chance you made and enjoyed my Mississippi mud pie you’ll probably like this to!

(Note: It’s pretty rich, so a smallish tray will feed more people than you think!)

Recipe

Serves 10

Time: 45 minutes

Ingredients

  • 160g Butter
  • 220g Dark chocolate
  • 3 Medium eggs
  • 210g Caster sugar
  • 40g Plain flour
  • 100g White chocolate, roughly chopped
  • 6 tsp Salted caramel (Homemade or shop bought)
  • 100g Raspberries
  • Cream to serve

Method

  1. Preheat the oven to 180°C. Grease a glass, 30x20cm oven-proof dish with butter and set aside for later.
  2. Now make the brownie mix. Put the butter and chocolate into a bowl over a pan of simmering water and leave to melt.
  3. Take another bowl and whisk the eggs until pale and fluffy with an electric whisk. Add the sugar and continue to whisk until it leaves a trail when the whisk is taken out.
  4. Fold the chocolate into the eggs, sieve in the flour and add the chopped white chocolate. Fold everything again until combined.
  5. Take the caramel sauce and pour it over the base of your greased dish. Pour the brownie mix over the top and spread over evenly. Finally sprinkle over the raspberries and push them into the batter slightly.
  6. Bake in the oven for 20-25 minutes, until the brownie is just cooked. Don’t leave it in the oven for too long, you want it to be gooey and soft in the middle.
  7. Serve with fresh rapberries and cream!

Thanks for reading!

Emma x
Croque Monsieur

Croque Monsieur

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I’m not gonna lie to you, this is essentially a glorified cheese and ham toastie – but man is it a good cheese and ham toastie! It’s a ‘I think I just heard the hallelujah chorus when I took a bite’ kinda good if you hear me.

Unlike most toasties this one is a) French and b) has a cool cheese sauce in it which makes it incredibly tasty. It may seem like a bit of an efffort to take out a pan and make a sauce for a sandwhich, but trust me, it’s 100% worth it. You’ll also probably have some of this sauce left over, in which case keep it – it’s great on leeks, cauliflower, or with pasta and will keep in the fridge for 2-3 days!

I should point out that it’s not strictly traditional to put tomatoes in a croque monsieur, but hey, this is a blog and I like a bit of a fruity/sharp tang in the middle of my toastie. But it’s totally optional, so if you’re not a fan of tomatoes don’t let it put you off.

 

Recipe

Serves 1

Time: 15 minutes

Ingredients

For the Cheese sauce

  • 13g Unsalted butter
  • 13g Plain flour
  • 125ml Milk
  • 1/2 tsp English mustard
  • 35g Strong cheddar cheese, grated

For everything else

  • 2 Thick slices of white bread
  • 2 Slices of honey smoked ham
  • 2 Cherry tomatoes, sliced thinly
  • 100g Gruyere Cheese, grated

Method

  1. Begin by making the cheese sauce. Put the butter into a small saucepan and melt over a medium heat.
  2. Add the flour and stir to form a paste. Cook this paste in the pan for 1-2 minutes.
  3. Slowly add the milk to the paste, stirring in between each addition to make a really smooth sauce. I find using a whisk really helpful here as it helps to break up the lumps, and make sure you pour the milk in slowly as otherwise your sauce will be lumpy.
  4. When all the milk in incorporated, continue to whisk over a medium heat until the sauce thickens enough to hold its shape a little. Then add the mustard and grated cheddar cheese and whisk until the cheese is melted and all combined. Set aside for later.
  5. Pre-heat the oven to 180C. Take your bread, butter it lightly and then put it, butter side up, into the oven to crisp up. Once just starting to brown take it out.
  6. Turn the bread slices over so you’re working on the non-crispy sides. Spread the slices with the cheese sauce (about 1 tsp on each). Then put a ham slice on each bit of bread. Arrange the tomato slices on one of the pieces of bread and then sprinkle half of the grated Gruyere over them.
  7. Put the bread slice without tomatoes ontop of the one with tomatoes, crisp side out, to make a sandwich. Sprinkle the rest of the gruyere over the top and then bake in the oven for 5 minutes, until the cheese is bubbling and starting to brown.
  8. Take out of the oven and serve warm with a side salad!

Thanks for reading!

Emma x
Baked Egg Pots

Baked Egg Pots

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Now that it’s 2018 we’re into the new year and new years resolutions are flying all over the place. One that I’ve taken on along with thousands of others over the country is to eat more healthily. Whilst I can’t see this lasting long for the main reason that I write a bi-weekly food blog and I love patisserie, I thought a detox January would be a good way of exploring healthy food. So you can expect a month full of healthy (or healthy attempts) of recipes.

I first heard of baked eggs when I was on French exchange and loads of my friends were being served them by their host families. Since then I’ve wanted to give it a go and so now here we are! I instantly liked making these as I could just delve into my fridge and pull out the first things I could see which I thought would work well together. Whether you have some leftover roast chicken, or some about-to-go-off tomatoes, this is a great way of using it up. I’ve included three variations at the bottom of the post to get your imagination running as to how you could personalise your own baked egg pot.

As well as being really versatile in terms of ingredients, they also have loads of uses. As they’re so quick to make they’re a great little warm snack for a cold day, or you could serve them as simple starters at a dinner party. This is especially useful as they take very little preparation and can be easily altered to suit different dietary requirements! Alternatively you could do what I do and make one for lunch and serve it with a side salad to get a healthy, high-protein meal.

Recipe

Serves 4

Time: 10 minutes prep, 15 minutes to cook

Ingredients

  • 3 Plum tomatoes
  • 1 Small pepper (I went for yellow)
  • 12 tsp Light Cream cheese
  • 8 Large eggs
  • 2 Cherry tomatoes
  • Pinch of salt and pepper
  • Basil to garnish

Method

  1. Pre-heat the oven to 180C.
  2. Chop the plum tomatoes into chunks and put them into the bottoms of 4 ramekins.
  3. Chop the pepper up into chunks and again distribute them between the ramekins.
  4. Take a teaspoon and put three little blobs of cream cheese into each pot.
  5. Crack two eggs into each pot – you don’t need to whisk them up or anything, just pop them straight in.
  6. Chop the cherry tomatoes into quarters and put two quarters into each pot.
  7. Season with salt and pepper (a very important step so do not miss!)
  8. Bake in the oven for 15-20 minutes, the time will vary depending on how you like your eggs cooked.
  9.  Take out of the oven and garnish with fresh basil. Eat with bread and/or a side salad!

Variations-

Smoked salmon – Take out the plum tomatoes and instead add 1 handful of wilted spinach to each pot. Then put some smoked salmon in with the cream cheese before you put on the eggs. Serve with sour cream and chives!

Bacon and Cheese – If you’re not bothered about the whole healthy eating thing you can use full fat cream cheese, or even go two steps further and add bacon and cheddar cheese to make them really indulgent.

Chicken and Sweetcorn – Take some leftover roast chicken, or chopped up cooked chicken breast, and 4 tbsp cooked sweetcorn and divvy it up between the pots with the cream cheese, eggs and seasoning.

Thanks for reading!

Emma x