Hi everyone and welcome to the blog. This week’s blog is dedicated to a festive feast for a right royal occasion, the marriage of Prince William and Catherine Middleton. This week’s recipes are Omelette Arnold Bennett, Traditional Game Pie, King Size After Dinner Mint and the herb of the week is Common Chicory.
Royal Weddings Friday 29th April 2011 see the marriage of Prince William of Wales and Miss Catherine Middleton, it is expected to attract 2.5 billion television viewers from around the world.
Since the arrival of television, Royal weddings have attracted enormous public attention, with millions of people all over the world watching in addition to the invited guests. In contrast, the marriage of the future King George V to Princess May of Teck (later Queen Mary) in 1893 in the Chapel Royal, St. James's Palace, was a quiet affair: the chapel seats only 100. Various venues have been used for Royal weddings over the last century. Since 1904, most members of the Royal Family have chosen to be married in London.
The Chapel Royal in St. James's Palace was a popular setting for marriage during the reign of Queen Victoria. She married her husband, Prince Albert, in the Chapel Royal on 10 February 1840. Their eldest daughter, Victoria, was also married there in 1858. Westminster Abbey became a popular venue for Royal weddings when Princess Patricia of Connaught chose it for her marriage to the Honourable Alexander Ramsay in 1919. It was the first time for 650 years that the Abbey had been used for a Royal wedding. Westminster Abbey was also chosen for the marriage of King George V's daughter (Mary, Princess Royal) to Viscount Lascelles (later Earl of Harewood) in February 1922. It was later the setting for the weddings of two of the King's sons: Prince Albert, Duke of York (later King George VI) to Lady Elizabeth Bowes-Lyon (later Queen Elizabeth The Queen Mother) in April 1923, and Prince George, Duke of Kent, to Princess Marina of Greece in November 1934.
Prince Henry, Duke of Gloucester, was due to marry Lady Alice Montagu-Douglas-Scott in Westminster Abbey. Because of the sudden death of the bride's father, the Duke of Buccleuch, they were married instead in the private chapel at Buckingham Palace in November 1935. Westminster Abbey was also the scene of the weddings of The Queen (as Princess Elizabeth) and The Duke of Edinburgh on 20 November 1947; Princess Margaret and Mr. Antony Armstrong-Jones (later Earl of Snowdon) on 6 May 1960; Princess Alexandra and the Hon. Angus Ogilvy (later Sir Angus) on 24 April 1963; Princess Anne (now The Princess Royal) and Captain Mark Phillips on 14 November 1973; and Prince Andrew (now The Duke of York) and Miss Sarah Ferguson on 23 July 1986. The Prince of Wales, by contrast, married Lady Diana Spencer in St. Paul's Cathedral on 29 July 1981.
During the nineteenth century, St. George's Chapel, Windsor Castle, was a popular venue for Royal weddings. Probably the grandest wedding to take place in the chapel was in 1863, when The Prince of Wales (later Edward VII) and Princess Alexandra of Denmark (later Queen Alexandra) were married there. The ceremony was witnessed by Queen Victoria from the Catherine of Aragon closet, as she was in mourning for her husband, Prince Albert. Many of Queen Victoria's other children also married in St. George's Chapel, including Princess Helena, Princess Louise, Prince Arthur and Prince Leopold. More recently, Prince Edward (now The Earl of Wessex) married Miss Sophie Rhys-Jones in St. George's Chapel on 19 June 1999 in a traditional service attended by 560 guests. The marriage of The Prince of Wales to Mrs. Camilla Parker Bowles was dedicated in St. George's Chapel following a civil ceremony in Windsor's Guildhall on 9 April 2005.
Most Royal marriages are solemnised by the Archbishop of Canterbury, with carriage processions taking the Royal couple and members of the Royal Family to and from the marriage venue. During a Royal wedding, the Royal Family traditionally sits on the right-hand side of the church, with the guests of the bridegroom, if he is not a member of the Royal Family, on the left. If the bridegroom is a member of the Royal Family, he has a supporter (for example, Prince Edward to The Duke of York) or supporters (for example, Prince Andrew and Prince Edward to The Prince of Wales), instead of a best man. A non-Royal bridegroom marrying a Royal bride does have a best man. Not all Royal marriages have taken place in London. The Duke of Kent married Miss Katharine Worsley in 1961 in York Minster. In 1992 The Princess Royal married Commander Timothy Laurence, Royal Navy (now Vice Admiral Laurence), at a private ceremony at Crathie Church, near Balmoral Castle in Scotland.
Since the arrival of television, Royal weddings have attracted enormous public attention, with millions of people all over the world watching in addition to the invited guests. In contrast, the marriage of the future King George V to Princess May of Teck (later Queen Mary) in 1893 in the Chapel Royal, St. James's Palace, was a quiet affair: the chapel seats only 100. Various venues have been used for Royal weddings over the last century. Since 1904, most members of the Royal Family have chosen to be married in London.
The Chapel Royal in St. James's Palace was a popular setting for marriage during the reign of Queen Victoria. She married her husband, Prince Albert, in the Chapel Royal on 10 February 1840. Their eldest daughter, Victoria, was also married there in 1858. Westminster Abbey became a popular venue for Royal weddings when Princess Patricia of Connaught chose it for her marriage to the Honourable Alexander Ramsay in 1919. It was the first time for 650 years that the Abbey had been used for a Royal wedding. Westminster Abbey was also chosen for the marriage of King George V's daughter (Mary, Princess Royal) to Viscount Lascelles (later Earl of Harewood) in February 1922. It was later the setting for the weddings of two of the King's sons: Prince Albert, Duke of York (later King George VI) to Lady Elizabeth Bowes-Lyon (later Queen Elizabeth The Queen Mother) in April 1923, and Prince George, Duke of Kent, to Princess Marina of Greece in November 1934.
Prince Henry, Duke of Gloucester, was due to marry Lady Alice Montagu-Douglas-Scott in Westminster Abbey. Because of the sudden death of the bride's father, the Duke of Buccleuch, they were married instead in the private chapel at Buckingham Palace in November 1935. Westminster Abbey was also the scene of the weddings of The Queen (as Princess Elizabeth) and The Duke of Edinburgh on 20 November 1947; Princess Margaret and Mr. Antony Armstrong-Jones (later Earl of Snowdon) on 6 May 1960; Princess Alexandra and the Hon. Angus Ogilvy (later Sir Angus) on 24 April 1963; Princess Anne (now The Princess Royal) and Captain Mark Phillips on 14 November 1973; and Prince Andrew (now The Duke of York) and Miss Sarah Ferguson on 23 July 1986. The Prince of Wales, by contrast, married Lady Diana Spencer in St. Paul's Cathedral on 29 July 1981.
During the nineteenth century, St. George's Chapel, Windsor Castle, was a popular venue for Royal weddings. Probably the grandest wedding to take place in the chapel was in 1863, when The Prince of Wales (later Edward VII) and Princess Alexandra of Denmark (later Queen Alexandra) were married there. The ceremony was witnessed by Queen Victoria from the Catherine of Aragon closet, as she was in mourning for her husband, Prince Albert. Many of Queen Victoria's other children also married in St. George's Chapel, including Princess Helena, Princess Louise, Prince Arthur and Prince Leopold. More recently, Prince Edward (now The Earl of Wessex) married Miss Sophie Rhys-Jones in St. George's Chapel on 19 June 1999 in a traditional service attended by 560 guests. The marriage of The Prince of Wales to Mrs. Camilla Parker Bowles was dedicated in St. George's Chapel following a civil ceremony in Windsor's Guildhall on 9 April 2005.
Most Royal marriages are solemnised by the Archbishop of Canterbury, with carriage processions taking the Royal couple and members of the Royal Family to and from the marriage venue. During a Royal wedding, the Royal Family traditionally sits on the right-hand side of the church, with the guests of the bridegroom, if he is not a member of the Royal Family, on the left. If the bridegroom is a member of the Royal Family, he has a supporter (for example, Prince Edward to The Duke of York) or supporters (for example, Prince Andrew and Prince Edward to The Prince of Wales), instead of a best man. A non-Royal bridegroom marrying a Royal bride does have a best man. Not all Royal marriages have taken place in London. The Duke of Kent married Miss Katharine Worsley in 1961 in York Minster. In 1992 The Princess Royal married Commander Timothy Laurence, Royal Navy (now Vice Admiral Laurence), at a private ceremony at Crathie Church, near Balmoral Castle in Scotland.
Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday (also Resurrection Day or Resurrection Sunday). The chronology of his death and resurrection is variously interpreted to be between AD 26 and 36, traditionally 33.
Easter marks the end of Lent, a forty-day period of fasting, prayer, and penance. The last week of the Lent is called Holy Week, and it contains Good Friday, commemorating the crucifixion and death of Jesus. Easter is followed by fifty-day period called Eastertide or the Easter Season, ending with Pentecost Sunday. Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. It occurs during the spring, in March or April; the method for determining the date of Easter Sunday is complex, based on lunisolar calendar.
Easter is linked to the Jewish Passover by much of its symbolism, as well as by its position in the calendar. In many European languages, the words for "Easter" and "Passover" are etymologically related or homonymous. The term "Pascha", from the same root, is also used in English to refer to Easter. Easter customs vary across the Christian world, but decorating Easter eggs is a common motif. In the Western world, customs such as egg hunting and Easter Bunny extend from the domain of church, and often have a secular character.
Easter marks the end of Lent, a forty-day period of fasting, prayer, and penance. The last week of the Lent is called Holy Week, and it contains Good Friday, commemorating the crucifixion and death of Jesus. Easter is followed by fifty-day period called Eastertide or the Easter Season, ending with Pentecost Sunday. Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. It occurs during the spring, in March or April; the method for determining the date of Easter Sunday is complex, based on lunisolar calendar.
Easter is linked to the Jewish Passover by much of its symbolism, as well as by its position in the calendar. In many European languages, the words for "Easter" and "Passover" are etymologically related or homonymous. The term "Pascha", from the same root, is also used in English to refer to Easter. Easter customs vary across the Christian world, but decorating Easter eggs is a common motif. In the Western world, customs such as egg hunting and Easter Bunny extend from the domain of church, and often have a secular character.
My first recipe is Omelette Arnold Bennett recipe by Sophie Grigson, courtesy of Good Food Channel website
Serves 1-2, takes 5mins to prepare and 10mins to cook.
100g x Undyed Smoked Haddock
Milk, to cover
1 x Bay Leaf
1 x Slice of Onion
2 x Parsley Sprigs
4 x Eggs
black pepper
A knob of butter
2 tbsp x Double Cream, whipped
1-2 tbsp x Freshly Parmesan, grated
Milk, to cover
1 x Bay Leaf
1 x Slice of Onion
2 x Parsley Sprigs
4 x Eggs
black pepper
A knob of butter
2 tbsp x Double Cream, whipped
1-2 tbsp x Freshly Parmesan, grated
Place the smoked haddock in a saucepan. Add in enough milk to cover the haddock, together with the bay leaf, onion and parsley. Simmer the haddock gently for 3-4 minutes until the flesh is opaque. Remove the haddock and skin and flake it. Whisk the eggs in a bowl and season with salt and freshly ground pepper. Melt the butter in a heavy-based medium frying pan over a moderate heat. Pour in the whisked eggs, tilting the pan to spread them evenly.
Fry the omelette until the top is almost set but still slightly runny. Scatter over the smoked haddock flakes and spoon over the double cream. Sprinkle over the Parmesan cheese. Meanwhile, preheat the grill until hot. Finish the omelette off under the grill until brown and bubbling.
Fry the omelette until the top is almost set but still slightly runny. Scatter over the smoked haddock flakes and spoon over the double cream. Sprinkle over the Parmesan cheese. Meanwhile, preheat the grill until hot. Finish the omelette off under the grill until brown and bubbling.
My next recipe is Traditional Game Pie, recipe by Mary Berry, courtesy of Good Food Channel website.
Serves 8, takes 30mins to prepare and takes 3 1/4hrs to cook.
1 tbsp x Sunflower Oil
1 kg x Mixed Game Meat, cubed - (It is hard to be specific on the exact quantities of each type of game in the mix as it depends on what is in season, a mix can consist of around one third venison, one third pheasant and partridge, and one third a combination of wild duck, pigeon, rabbit or hare).
150g x Streaky Bacon, snipped into 2cm pieces
75g x Butter
60g x Flour
200ml x Port
600ml x Chicken Stock
2 tbsp x Redcurrant Jelly
1 x Orange
2 x Large Onions, roughly chopped
1 x 390g Jar of Pickled Walnuts, drained and halved
500g x Puff Pastry
2 x Eggs, beaten for the glaze
1 kg x Mixed Game Meat, cubed - (It is hard to be specific on the exact quantities of each type of game in the mix as it depends on what is in season, a mix can consist of around one third venison, one third pheasant and partridge, and one third a combination of wild duck, pigeon, rabbit or hare).
150g x Streaky Bacon, snipped into 2cm pieces
75g x Butter
60g x Flour
200ml x Port
600ml x Chicken Stock
2 tbsp x Redcurrant Jelly
1 x Orange
2 x Large Onions, roughly chopped
1 x 390g Jar of Pickled Walnuts, drained and halved
500g x Puff Pastry
2 x Eggs, beaten for the glaze
Put the oil, game and bacon in a non-stick pan and brown over a high heat until sealed. Remove with a slotted spoon and set aside. Add the butter to the pan, sprinkle in the flour and gradually blend in the port, stock and redcurrant jelly. Bring to the boil, stirring all the time. Season with salt and pepper and add the whole orange and chopped onion. Cover and simmer over a low heat for about 2½ hours, until the game is tender.
Lift the softened orange into a sieve placed over a bowl. Halve, and push the orange through the sieve collecting any juice. Gradually stir this juice into the stew and add the pickled walnuts. Turn the pie filling into a shallow pie dish and place a pie funnel in the centre. You could also use an inverted cup (without a handle), instead of the funnel. Leave to cool overnight.
Preheat the oven to 220C/gas 8. Roll out the pastry on a lightly floured surface to a little larger than the size of the dish. Cut a strip from around the pastry, about 2.5cm wide. Moisten the lip of the pie dish and use this thin pastry strip to cover the lip. Brush with beaten egg. Carefully lift the rolled pastry on top of the filling and push down the edges with your fingers so that they stick to the pastry on the lip of the dish. Trim off any excess pastry and flute the edges. Glaze with more beaten egg. Cut out shapes from the pastry trimmings, and use to garnish the top. Remember to glaze these too. Bake in the centre of the preheated oven for about 30-40 minutes, until the pastry is golden and the meaty sauce bubbling. If the pastry gets too brown, as it cooks, cover loosely with aluminium foil. Serve piping hot.
Lift the softened orange into a sieve placed over a bowl. Halve, and push the orange through the sieve collecting any juice. Gradually stir this juice into the stew and add the pickled walnuts. Turn the pie filling into a shallow pie dish and place a pie funnel in the centre. You could also use an inverted cup (without a handle), instead of the funnel. Leave to cool overnight.
Preheat the oven to 220C/gas 8. Roll out the pastry on a lightly floured surface to a little larger than the size of the dish. Cut a strip from around the pastry, about 2.5cm wide. Moisten the lip of the pie dish and use this thin pastry strip to cover the lip. Brush with beaten egg. Carefully lift the rolled pastry on top of the filling and push down the edges with your fingers so that they stick to the pastry on the lip of the dish. Trim off any excess pastry and flute the edges. Glaze with more beaten egg. Cut out shapes from the pastry trimmings, and use to garnish the top. Remember to glaze these too. Bake in the centre of the preheated oven for about 30-40 minutes, until the pastry is golden and the meaty sauce bubbling. If the pastry gets too brown, as it cooks, cover loosely with aluminium foil. Serve piping hot.
Herb of the week – Common chicory (Cichorium intybus)
Common chicory is also known as blue sailors, succory, and coffeeweed. Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf or witloof. When flowering, chicory has a tough, grooved, and more or less hairy stem, from 30 to 100 centimetres (10 to 40 in) tall. The leaves are stalked, lanceolate and unlobed. The flower heads are 2 to 4 centimetres (0.79 to 1.6 in) wide, and bright blue. There are two rows of involucral bracts - the inner are longer and erect, the outer are shorter and spreading. It flowers from July until October. The achenes have no pappus (feathery hairs), but do have toothed scales on top.
Wild chicory leaves are usually bitter. Their bitterness is appreciated in certain cuisines, such as in the Liguria and Puglia regions of Italy and also in Catalonia (Spain), in Greece and in Turkey. In Ligurian cuisine the wild chicory leaves are an ingredient of preboggion and in Greek cuisine of horta; in the Puglian region wild chicory leaves are combined with fava bean puree in the traditional local dish Fave e Cicorie Selvatiche. By cooking and discarding the water the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies and other ingredients. In this form the resulting greens might be combined with pasta or to accompany meat dishes.
Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types of which there are many varieties:
Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red leaved type as radicchio. Also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads.
Sugarloaf looks rather like cos lettuce, with tightly packed leaves.
Belgian endive is also known as French endive, witlof in Dutch or witloof in Belgian Dutch, witloof in the United States, chicory in the UK, as witloff in Australia, endive in France, and chicon in parts of northern France and in Wallonia. It has a small head of cream-coloured, bitter leaves. It is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up. The plant has to be kept just below the soil surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from light and so preserve its pale colour and delicate flavour. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste. The harder inner part of the stem, at the bottom of the head, should be cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 different countries. The technique for growing blanched endives was accidentally discovered in the 1850s in Schaerbeek, Belgium.[8] Endive is cultivated for culinary use by cutting the leaves from the growing plant, then keeping the living stem and root in a dark place. A new bud develops but without sunlight it is white and lacks the bitterness of the sun-exposed foliage. Today France is the largest producer of endives. Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native), although its use as a coffee additive is also very popular in India, parts of Southeast Asia, South Africa and southern United States, particularly in New Orleans. It has also been popular as a coffee substitute in poorer economic areas, and has gained wider popularity during economic crises such as the Great Depression in the 1930s. Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "coffee crisis" of 1976-79.
Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includes Tansy, and is similarly effective at eliminating intestinal worms. All parts of the plant contain these volatile oils, with the majority of the toxic components concentrated in the plant's root.
Chicory is well known for its toxicity to internal parasites. Studies indicate that ingestion of chicory by farm animals results in reduction of worm burdens, which has prompted its widespread use as a forage supplement. Chicory (especially the flower) was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987). Inulin, the dietary fiber found in Chicory, finds application in diabetes and constipation.
Common chicory is also known as blue sailors, succory, and coffeeweed. Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf or witloof. When flowering, chicory has a tough, grooved, and more or less hairy stem, from 30 to 100 centimetres (10 to 40 in) tall. The leaves are stalked, lanceolate and unlobed. The flower heads are 2 to 4 centimetres (0.79 to 1.6 in) wide, and bright blue. There are two rows of involucral bracts - the inner are longer and erect, the outer are shorter and spreading. It flowers from July until October. The achenes have no pappus (feathery hairs), but do have toothed scales on top.
Wild chicory leaves are usually bitter. Their bitterness is appreciated in certain cuisines, such as in the Liguria and Puglia regions of Italy and also in Catalonia (Spain), in Greece and in Turkey. In Ligurian cuisine the wild chicory leaves are an ingredient of preboggion and in Greek cuisine of horta; in the Puglian region wild chicory leaves are combined with fava bean puree in the traditional local dish Fave e Cicorie Selvatiche. By cooking and discarding the water the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies and other ingredients. In this form the resulting greens might be combined with pasta or to accompany meat dishes.
Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types of which there are many varieties:
Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red leaved type as radicchio. Also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads.
Sugarloaf looks rather like cos lettuce, with tightly packed leaves.
Belgian endive is also known as French endive, witlof in Dutch or witloof in Belgian Dutch, witloof in the United States, chicory in the UK, as witloff in Australia, endive in France, and chicon in parts of northern France and in Wallonia. It has a small head of cream-coloured, bitter leaves. It is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up. The plant has to be kept just below the soil surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from light and so preserve its pale colour and delicate flavour. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste. The harder inner part of the stem, at the bottom of the head, should be cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 different countries. The technique for growing blanched endives was accidentally discovered in the 1850s in Schaerbeek, Belgium.[8] Endive is cultivated for culinary use by cutting the leaves from the growing plant, then keeping the living stem and root in a dark place. A new bud develops but without sunlight it is white and lacks the bitterness of the sun-exposed foliage. Today France is the largest producer of endives. Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native), although its use as a coffee additive is also very popular in India, parts of Southeast Asia, South Africa and southern United States, particularly in New Orleans. It has also been popular as a coffee substitute in poorer economic areas, and has gained wider popularity during economic crises such as the Great Depression in the 1930s. Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "coffee crisis" of 1976-79.
Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includes Tansy, and is similarly effective at eliminating intestinal worms. All parts of the plant contain these volatile oils, with the majority of the toxic components concentrated in the plant's root.
Chicory is well known for its toxicity to internal parasites. Studies indicate that ingestion of chicory by farm animals results in reduction of worm burdens, which has prompted its widespread use as a forage supplement. Chicory (especially the flower) was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987). Inulin, the dietary fiber found in Chicory, finds application in diabetes and constipation.
My final recipe is King Size After-Dinner Mints, courtesy Delicious Magazine Website
Serves 8-10 takes 15mins to make plus chilling
200g x Dark Chocolate (70% Cocoa solids)
1 x Large Free-Range Egg, white only
220g x Icing Sugar
1 tsp x Peppermint Essence
A few drops of green food colouring
1 x Large Free-Range Egg, white only
220g x Icing Sugar
1 tsp x Peppermint Essence
A few drops of green food colouring
Grease and line a 18cm x 28cm shallow tray with baking paper. Melt half the chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the water to touch the bowl). Pour into the tray, shake until evenly spread, then put in the fridge to harden. Meanwhile, make the fondant. Put the egg white in a clean bowl and gently stir with a fork to break up. Sift the icing sugar into a bowl, then add half to the egg white. Stir with a wooden spoon until mixed. Add the peppermint essence, stir well, then beat in the rest of the icing sugar to make a smooth, thick, spreadable paste. Add a few drops of green food colouring until it becomes the palest green colour.
Once the chocolate has hardened, spread a thin (about 2mm) layer of the peppermint cream fondant over it using a palette knife, then put back in the fridge for 30 minutes to 1 hour until set. Once the peppermint cream has set, melt the rest of the dark chocolate over simmering water. Let it cool slightly, then spread another layer of dark chocolate over the set peppermint cream, tipping the tray in all directions so the chocolate evens out over the surface. Leave in the fridge to set. Once set, remove from the tray and transfer to a plate or board and serve.
Once the chocolate has hardened, spread a thin (about 2mm) layer of the peppermint cream fondant over it using a palette knife, then put back in the fridge for 30 minutes to 1 hour until set. Once the peppermint cream has set, melt the rest of the dark chocolate over simmering water. Let it cool slightly, then spread another layer of dark chocolate over the set peppermint cream, tipping the tray in all directions so the chocolate evens out over the surface. Leave in the fridge to set. Once set, remove from the tray and transfer to a plate or board and serve.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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