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Showing posts from June, 2015

MICROWAVE PUDDINGS IN MINUTES

LIME CHEESECAKES

3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve

Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.

NUTELLA & BAILEYS FUDGE

300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate

Line a 20cm square tin with greaseproof paper.Put all the ingredients exc…

SMOKY RIBS

oil, for greasing
1kg pork ribs
4tbsp Dijon mustard
2tbsp cider vinegar
3tbsp brown sugar
1tbsp Worcestershire sauce
2tsp tabasco sauce
1tbsp smoked paprika
1tsp mixed dried herbs

Preheat oven to 160c/140c fan/gas 3.Grease a roasting tin and add the ribs,plus 4tbsp of water.
Cover with foil and cook for 30 mins.Remove from the oven.Uncover and drain off the liquid.Stir in the rest of the ingredients.Use a spoon to turn the ribs until coated.Cover with foil again and cook for another 30 mins.Turn up the oven to 200c/180c fan/gas 6.Remove the foil and cook for 10 mins.
Transfer the ribs to the BBQ and cook for 5-10 mins, turning, until they start to blacken.

DRY RUBS & MARINADES

ORANGE & COKE MARINADE

100ml coca cola
2tbsp  orange marmalade
1tbsp sunflower oil
1tbsp orange juice
1/2 level tsp cayenne pepper
grated zest of 1 orange
1tsp dried oregano


BOURBON MARINADE

50ml bourbon
3tbsp honey
2tbsp Worcestershire sauce
2tbsp soy sauce
2tbsp sunflower oil
1tbsp Dijon mustard

CRANBERRY GLAZE

4tbsp cranberry sauce
3tbsp maple syrup
3tbsp orange juice

FLORIDA GLAZE

3tbsp apricot conserve
2tbsp soy sauce
2tbsp lime juice
1tbsp Dijon mustard
1tsp grated lime zest

MEXICAN MOLE RUB

4tbsp chilli powder
2tbsp cocoa
2tsp brown sugar
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp ground allspice
1tbsp sunflower oil

CAJUN RUB

4tbsp smoked paprika
2tsp dried thyme
2tsp dried oregano
1tsp cayenne pepper
1tsp garlic granules
1tbsp sunflower oil