Earl Grey Infused Chocolate Pots

Earl Grey Infused Chocolate Pots

Chocolate Pots have to be one of the easiest desserts to make (you would have to try really hard to get them wrong)....and unfortunately for the waistline, they are even easier to eat. These Chocolate Pots do have a little twist though, which sets them apart from other chocolate pot recipes and ensures a bit more of an adult taste. The Chocolate Pots here have been infused with a hint of Earl Grey tea and taste absolutely divine, especially if you're a fan of the chocolate orange combo.

O-Teas, a UK based speciality tea company, sent me some of their tea range to sample recently (I'm in love with their ginger tea which is so warming) and challenged me to use their Earl Grey tea in one of my recipes, hence these Chocolate Pots were born. This quintessentially British tea is typically a black tea, flavoured with oil from the rind of a bergamot orange. If you didn't know, bergamot is an intensely flavoured citrus fruit somewhere between the flavour of an orange and lemon, with a little grapefruit thrown in for good measure....and it works very well with chocolate!

The pyramid shaped bags make them ideal for infusing flavour and I used a couple of the tea bags to infuse the cream and milk, which forms the base of the chocolate pots. Once the cream had reached boiling point I whipped the tea bags out and poured the hot cream over the chocolate (I used half milk and half dark chocolate) to melt it. Doing it this way gave the Chocolate Pots a lovely subtle hint of earl grey flavour but if you wanted a stronger taste I would empty the contents of the tea bags into the cream then strain it through a sieve once the cream has come to the boil.

The Chocolate Pots will happily sit in the fridge for a few days so it's an ideal make ahead dessert for a summer BBQ or you could even freeze them if you wanted to. They have a fantastic silky smooth texture and are very very moreish- my waistline can vouch for that.

Chocolate Pots


Earl Grey Infused Chocolate Pots


By Beth Sachs

Ingredients:
225ml Double Cream
175ml Milk
2 Earl Grey Tea Bags
200g Milk Chocolate, chopped
200g Dark Chocolate, chopped

Instructions:
Step 1: Put the cream, whole milk and tea bags in a pan and bring to the boil
Step 2: Remove the tea bags and pour the cream over the chocolate.
Step 3: Mix well and pour into small glasses. Chill before serving.

Meal Plan 15th - 21st August 2016

Meal Plan

I can't believe the school holidays are nearly half over already! At least the weather is looking up this week -  I just hope it lasts until next weekend as we're off to a wedding in Bristol. We've decided to drive up and back in a day so we don't have to fork out on a Hotel.... I forsee three very tired children on Sunday!

The kids have christened their new wetsuits today - a fab little buy from Aldi's new store in Bideford - I'll definitely be shopping there as often as I can. The choice of fruit and veg looked a lot better than my local Lidl.

Anyway on to this weeks meal plan. I'm working on a few commissioned posts this week so I've tried to incorporate them into my 'plan' where I can. What's everyone else cooking/baking this week?

Monday 15th August
Smoked Salmon and Runner Bean Pasta

Tuesday 16th August
Pea Risotto

Wednesday 17th August
Lamb Skewers with Pita Bread, Hummus and Salsa

Thursday 18th August
Slow Cooker Lemon and Garlic Chicken, Rice and Peas

Friday 19th August
Leftover Slow Cooker Lemon and Garlic Chicken and Pasta

Saturday 20th August
Off to Bristol for a wedding

Sunday 21st August
Fridgebottom Frittata

Giveaway: A Month's Supply of Kelly's Ice Cream

Kelly's Ice Cream

I recently took part in the Kelly's of Cornwall Ice Cream Scooping Challenge which is running throughout the whole of August. The aim of the challenge was to come up with a brand new Ice Cream Sundae recipe to tickle the taste buds. I obliged (obviously, because who can refuse proper Cornish Ice Cream) and came up with this amazing Strawberry Honeycomb 'Cheesecake' Sundae recipe using their Honeycomb Crunch Ice Cream.

Strawberry Honeycomb Cheesecake Sundae recipe


Kelly's have kindly given me a month's supply of Ice Cream vouchers to giveaway on my blog so one of you can enjoy a bowl (or several bowls in this case) of their yummy Cornish Ice Cream this summer. You could even try recreating my Strawberry Honeycomb 'Cheesecake' Sundae recipe, or perhaps invent a new Sundae recipe of your own.

To enter the giveaway all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway

Strawberry Honeycomb 'Cheesecake' Sundae

Strawberry Honeycomb Cheesecake Sundae

Kelly's of Cornwall, makers of yummy Cornish ice cream got in touch recently to see if I'd like to get involved with their Summer Scooping Challenge...er yes! The aim of the challenge was to create an Ice Cream Sundae recipe using some of their products, that would act as the perfect summer dessert.

If you know me, you will know my absolute favourite summer dessert is cheesecake - I could it eat it for breakfast, lunch and dinner given the chance....and I did once! So with cheesecake firmly in mind I set about making a Strawberry 'Cheesecake' Ice Cream Sundae and ended up creating something truly amazing. They were so good I ate both myself - the kids didn't get a look in.

I used a Honeycomb Crunch ice cream for this recipe to give it some added crunchiness but a normal vanilla or strawberry would work well too. I also wanted the ice cream to be quite soft, to try and emulate the texture of a traditional cheesecake, so I took the ice cream out of the freezer about 10 minutes before scooping. However, if you wanted a firmer texture, take the ice cream out of the freezer at the time you need it and follow Kelly's top tips to get that elusive perfect scoop...
  • 1. Dip your ice cream scoop in some very hot water, then dry off with a paper towel before inserting into the ice cream.
  • 2. Use metal ice cream scoop if possible as it ensures a strong scooping action.
  • 3. Pull the scoop towards you and the ice cream should curl into a perfect scoop.

Strawberry Honeycomb 'Cheesecake' Sundae


STRAWBERRY HONEYCOMB 'CHEESECAKE' SUNDAE




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Strawberry Honeycomb 'Cheesecake' Sundae
An ice cream cheesecake sundae recipe using crushed digestive biscuits as the base, 2 scoops of honeycomb ice cream, sliced strawberries with a reduced sugar strawberry sauce drizzled on top.
Ingredients
Instructions
Step 1: Mix together the melted butter and crushed digestives in a bowl and spoon half the mixture into the 2 sundae bowls.Step 2: Place 2 scoops of Honeycomb Ice Cream into the sundae bowls. It's best if it's on the softer side so take out of the freezer about 10 minutes before using.Step 3: Place the strawberries over the top then drizzle with strawberry sauce. Finally sprinkle over the remaining digestives and serve.

Details
Prep time: Cook time: Total time:
Yield 2


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Strawberry Honeycomb Cheesecake Sundae

Strawberry Honeycomb Cheesecake Sundae

Disclosure: I received an ice cream hamper from Kelly's Ice Cream in order to take part in the challenge. All thoughts are my own.

Cornish Splits with Jam and Clotted Cream

Cornish Splits with Jam and Clotted Cream

Traditional Cornish Splits ..... just a little bit yummy don't you think? Being Cornish I'm obviously biased but they really do tickle my taste buds with the sweet doughy-ness of the roll, the silky smooth clotted cream and the tangy fruit jam. These beauties are super easy to make too, especially if you've got a breadmaker handy, but the dough can be made by hand if you prefer. There is just something really comforting and homely about splits. The sweet, yeast levened rolls were traditionally piled high and wrapped in tea towels then 'split' with finger and thumbs ready for their glorious crowning with jam and clotted cream. Understandably they were everyone's favourite tea time treat in these parts but have lost favour in recent years due to the popularity of the scone. It's definitely time for a split revival!

If jam and clotted cream doesn't tickle your fancy as a filling, you could always try a thunder and lightening split, which is clotted cream and syrup! These in particular bring back lovely childhood memories at my grandparents house, where Nana would emerge from the kitchen with a plate of thunder and lightening splits literally dripping in clotted cream and syrup. I can taste them now....

Cornish Splits


As luck would have it, Afternoon Tea week starts today and runs until the 14th August so why not roll up your sleeves, get your pinny on and give these Cornish splits a go. Whether you go for the traditional jam and clotted cream or thunder and lightening you won't be disappointed.


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Cornish Splits with Jam and Clotted Cream
A traditional yeast levened roll filled with jam and clotted cream for a 'proper' Cornish cream tea experience
Ingredients
  • 1 TSP Dried Yeast
  • 450g Strong White Flour
  • 2 TBSP Sugar
  • 75g Butter, cubed
  • 1/2 TSP Salt
  • 1 Egg
  • 250ml Whole Milk
  • Tub of Clotted Cream Clotted Cream
  • Jar of Raspberry Jam
Instructions
Step 1: To make the dough in a breadmaker, put all the ingredients APART from the clotted cream and jam in your breadmaker pan and select a soft roll dough program (setting 15 with a Panasonic SD-2500 for example). If you prefer to make the dough by hand I'd recommend following this recipe from Rodda's.Step 2: Once the dough is ready, turn out and knead a little before splitting into 8 equal size pieces. Shape into 8 rolls and place on a greased baking sheet.Step 3: Preheat the oven to 220c/200cfan. Leave the rolls to prove under a tea towel for 30 minutes before baking for about 20 minutes in the oven.Step 4: Leave to cool before splitting open and filling with the jam and clotted cream.

Details
Prep time: Cook time: Total time:
Yield 8


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Cornish Splits with jam and clotted cream


#TeaTimeTreats - I'm entering these splits into the Tea Time Treats blogging challenge co-hosted by Karen at Lavender and Lovage, Jo at Jo's Kitchen and Travels for Taste blog, which this month is celebrating all things Afternoon Tea!

Tea Time Treats


Meal Plan 8th -14th August 2016

Meal Plan


We enjoyed a weekend of Olympics action here and have a busy week ahead. Picnics on the beach (weather permitting), a double sleepover for my eldest two, a trip to The Milky Way, a swimming party, Rockpooling with Cornwall Wildlife Trust and some much needed gardening and cleaning at home....who said the summer holidays were relaxing?! It's just the way I like it to be honest...busy busy busy.

Food wise I'm trying to clear out one of my freezers so I can give it a much needed defrost session - I thought new freezers were meant to be self defrosting? Just another job on the to do list!

Monday 8th August
Thai Red Prawn Curry with Basmati Rice

Tuesday 9th August
Tortellini Pasta Soup

Wednesday 10th August
Homemade Kievs, Wedges and Broccoli

Thursday 11th August
Smoked Salmon and Pea Risotto

Friday 12th August
Slow Cooker Pork Fillet, Sweet Potato Mash, Runner Beans

Saturday 13th August
Panini's, Coleslaw and Salad

Sunday 14th August
Leftovers....or maybe a trip to the pub

Pudim De Leite Condensado to celebrate Rio2016

Pudim De Leite Condensado

Finally, they have arrived! We're a sport mad household here so the Rio Olympics have been greatly anticipated for quite a while. Tonight, it will all begin in the iconic Maracana stadium with Andy Murray carrying the Union Jack flag during the opening ceremony..... can't wait!

To celebrate the start of the Olympics I've cooked up a Brazilian feast to enjoy this evening. We'll be tucking into Brazil's national dish Feijoada, a stew made with black beans, beef and pork and finishing our meal with this traditional Brazilian milk flan dessert, made with condensed milk, eggs and whole milk. Pudim De Leite Condensado is traditionally made in a bundt tin but I used 4 large ramekins instead and it worked pretty well. Very much like a creme caramel in taste and texture, the tropical fruits give it a lovely tangy twist.

Pudim


Wherever you are, I hope you enjoy the weeks of sport ahead! We certainly will.

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Pudim De Leite Condensado
A Brazilian milk flan dessert served with caramel sauce and tropical fruits.
Ingredients
  • 4 TBSP Caster Sugar
  • 397g tin of Condensed Milk
  • 400ml Whole Milk
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 1 Mango, chopped (I used Nature's Finest ready prepared mango in coconut water)
Instructions
Step 1: Preheat the oven to 180cStep 2: In a heavy bottom pan heat the sugar on a medium heat and stir until dark golden brown. Pour equally into 4 ramekins. It wont fully cover the base of each but don't worry!Step 3: In a standing mixer or with a handheld whisk, mix together the condensed milk, milk, eggs and vanilla extract for 3 minutes. Pour into the ramekins.Step 4: Cover each ramekin with foil then place in a large roasting tin. Pour in enough boiling water so it goes a third of the way up the ramekins.Step 5: Bake in the oven for 30 - 35 minutes.Step 6: Leave to cool then chill overnight.Step 7: Take out of the fridge 1 hour before serving, run a knife around the ramekin then turn out onto small dessert plates. Top with the diced mango and eat.

Details
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Yield 4


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Pudim De Leite Condensado

Pudim De Leite Condensado

Sweet Potato Macaroni Cheese

Sweet Potato Mac n Cheese

Foolishly, I've been trotting along quite happily thinking there was nothing I could do to better my classic Mac n Cheese recipe. It tastes great, it's never let me down, it's a great carrier of leftover ham and all sorts of vegetables, the kids like it, hubby likes it, I love it....turns out though, I could better it.

THIS little beauty is my new favourite Macaroni Cheese recipe, containing the quite unlikely ingredient of sweet potatoes. It has an unusual but highly addictive smoky sweet flavour, thanks to the sweet potatoes and smoked paprika in the sauce, but it's also intensely creamy and indulgent. Not one, but two cheeses are used in this one, the classic extra mature cheddar and also crumbled salty feta which contrasts so well with the sweetness of the potatoes.

The colour is a rather vibrant orange, which makes it look like it's been made with fake plastic burger cheese, but if you can get past the lurid colour you wont be disappointed. There is absolutely nothing I could do to better this recipe and I'm not even going to try.

Have I sold it to you yet? I hope so because you will never look back once you've tasted this. Promise.

Sweet Potato Mac n Cheese



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Sweet Potato Macaroni Cheese
Macaroni Cheese with sweet mashed potato and salty feta cheese
Ingredients
  • 500g Sweet Potato, cubed and diced into 2cm chunks
  • 300g Macaroni Cheese
  • 4 TBSP Butter
  • 4 TBSP Plain Flour
  • 1 TSP Dijon Mustard
  • 1/4 TSP Smoked Paprika
  • 150g Extra Mature Cheddar, grated
  • 75g Feta, crumbled
Instructions
Step 1: Preheat the oven to 200c. Put a large pan of water on a high heat. Step 2: Once the pan of water is boiling add the sweet potato cubes and cook for 10 minutes until soft. Use a slotted spoon to transfer the sweet potato to a plate. Mash using a fork.Step 3: Using the same water cook the macaroni as per packet.Step 4: Meanwhile, in another pan melt the butter and add the flour. Stir for a minute then whisk in the milk. When the sauce has thickened take it off the heat and add the mustard, smoked paprika and cheddar.Step 5: Drain the macaroni and mix together with the sweet potato and cheese sauce. Spoon into oven proof dish and top with the crumbled feta and a sprinkle more of smoked paprika.Step 6: Bake for 20 minutes until bubbling.

Details
Prep time: Cook time: Total time:
Yield 4

I'm entering this into August's Pasta Please blogging challenge co-hosted by Jac and Chris

Giveaway: Joseph Joseph M-Cuisine™ Egg poacher

Joseph Joseph M Cuisine Egg Poacher

Poached eggs are my nemesis. I just can't get it right whatever I try. So when Joseph Joseph, the innovative household product specialists approached me to try out their M-Cuisine™ Egg poacher I couldn't refuse. The M-Cuisine™ Egg poacher is simply a microwave egg poacher which makes cooking poached eggs a doddle. 2 Eggs can be cooked to perfection in just over a minute, so you are never too far away from a healthy snack of poached eggs on toast.

Joseph Joseph have kindly given me an M-Cuisine™ Egg poacher to give away to one of my readers. All you need to do to be in with a chance of winning is to fill in the Rafflecopter widget below. UK entrants only please.

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Smoked Haddock and Garlic Prawn Kedgeree

Smoked Haddock and Prawn Kedgeree

Torrential downpours have been pretty much the order of the day here. It's rained solidly for 11 hours and heavy enough to interrupt the satellite signal. This meant I had to deal with three over-tired children (we were at a music festival until very late last night) with no Peppa Pig to help me out. On a positive note I did receive a couple of nice parcels in the post today, one of them being a great little gadget from Joseph Joseph to try out - the M Cuisine Egg Poacher.

I love eggs, but poached eggs are my downfall. They NEVER go right. I've tried all the tricks. I've even asked my Mother to watch me make them to understand where I'm going wrong...but no, still not got the knack. Hopefully then, the arrival of the microwaveable egg poacher will mean I can put my past failures to bed!


Instructions are simple. Just fill the compartments with water, crack in an egg (you can make 2 at a time), cover with a bit more water and microwave for just over a minute....it really couldn't be easier. Not even I could get this wrong.

I decided to top this easy smoked haddock and garlic prawn kedgeree, a weeknight favourite here, with said microwaved poached egg and it was a lovely change to the normal quartered boiled eggs I put on top. This is mildly spiced to cater for children, but still very tasty and very welcome at the end of a wet and miserable summers day.

Keep your eyes peeled for an upcoming giveaway where I'll be giving away an M Cuisine Egg Poacher to someone who hopefully has as many problems with poached eggs as I do!
Smoked Haddock and Prawn Kedgeree



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Smoked Haddock and Garlic Prawn Kedgeree
A yummy rice dish flavoured with smoked haddock and prawns
Ingredients
  • 300g Long Grain Rice
  • 1 Onion, chopped
  • 1 Garlic, chopped
  • 2 TBSP Olive Oil
  • 1 TBSP Mild Curry Powder
  • 4 Skinless Smoked Haddock Fillets, cut into chunks
  • 150g Cooked King Prawns
  • Handful Parsley, chopped
  • 1 Lemon, quartered
  • 4 Eggs
Instructions
Step 1: Cook the long grain rice according to packet, drain and set aside. If you are making the poached eggs the traditional way bring another pan of water to the boil too.Step 2: Meanwhile in a large frying pan gently fry the onion and garlic in 1 TBSP of the oil until soft.Step 3: In a large bowl mix together the other TBSP of oil with the curry powder then toss through the smoked haddock chunks. Add to the pan and cook for 5 minutes.Step 4: Add the cooked rice back into the pan along with the cooked garlic prawns, Warm through and serve with the parsley and wedge of lemonStep 5: Top each bowl with a poached egg.

Details
Prep time: Cook time: Total time:
Yield: 4
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