Sugar and Salt (Day Three)
Here we are, once again half way through the working week, Friday is finally in sight, and the middle of January is somehow upon us.
Welcome back to my Sugar and Salt series, today is day three, and I hope you've enjoyed the last two instalments where I shared two recipes from Home Baker and The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers.
The Hairy Biker's Family Cookbook: Mums Know Best
Today's recipes comes from those friendly northerners who love their food. I absolutely adore this book, as they're filled with home grown recipes from families up and down the country. Plus every recipe has a little paragraph about the family it's come from and what makes it so great. So if you're looking for a truly scrumptious set of recipes this book is the one for you.
Very Special Chocolate Mousse Trio
This recipe comes from a relative of the Hairy Bikers, who made it for a silver wedding anniversary. Three different chocolates are used-dark, milk and white-which takes this dish to a whole other level. I'd definitely suggest investing in some nice glasses to serve this in!
Ingredients
750ml whipping cream
200g dark chocolate, broken into pieces
200g milk chocolate, broken into pieces
200g white chocolate, broken into pieces
150g unsalted butter, divided into 3x50g pieces
3 egg yolks
1 big splash of Drambuie (optional)
Extra dark chocolate to grate on top (optional)
Method
Whip the cream until its firm and pop in the fridge to chill while you prepare the chocolate.
Pop three heatproof bowls over three pans of gently boiling water.
Place one kind of chocolate in each bowl, followed by 50g of cubed butter into each one. Let the butter and chocolate melt gently on their own-do not stir.
Once melted, take the pans off the heat, stir with a fork to mix the butter and chocolate together, then leave to cool.
Once the butter and chocolate mixture is cool enough (about blood temperature), stir an egg yolk into each bowl. Be patient, as if the chocolate is still too warm the eggs will scramble.
Bring out the whipped cream and divide into three. If adding the Drambuie, add to one portion of the whipped cream and add in the white chocolate, then fold together. Fold the other portions of cream into the milk chocolate and dark chocolate.
Now you have three different types of chocolate mousse.
Take the glasses you have chosen to use for serving and spoon in some of the milk chocolate mousse. Layer on a spoonful of the white chocolate mousse followed by a layer of dark chocolate mousse.
Top with grated dark chocolate if you like.
Leave in the fridge to firm up for at least two hours before serving.
Crumpets
Some people view crumpets as a sweet option, whilst others view them as savoury, but honestly, it all just depends on what topping you choose! Once you taste homemade crumpets, you'll never go back to shop-bought ones again!
Ingredients
350ml whole milk
225g strong white flour
125g plain flour
7g sachet fast action dried yeast
1/2 tsp. fine sea salt
1 tsp. caster sugar
1 level tsp. bicarbonate of soda
150ml warm water
Softened butter, for greasing the rings
Method
Put the milk in a saucepan and heat gently until tepid.
Sift the flours into a large bowl and stir in the yeast, salt and sugar.
Make a well in the centre and stir in the warm milk.
Beat well with a wooden spoon for 3-4 minutes until the batter is thick and elastic.
Cover with cling-film and leave to rise in a warm place for an hour or until doubled in size.
Mix the bicarbonate of soda with the warm water.
Beat this into the batter for a couple of minutes and leave to rest in a warm place for a further 30 minutes.
By this time, the batter should look risen and be covered with tiny bubbles.
Heat a flat griddle pan or a large heavy-based non-stick frying pan over a medium-high heat.
Generously butter the insides of 4 crumpet rings or 9cm chef rings and place them in the pan to warm for a minute or two.
Using a dessert-spoon, drop 3 large spoonfuls of the crumpet batter into each ring.
It should come 1.5cm up the sides of each ring, but no more.
Cook for 9-12 minutes or until lots of tiny bubbles have risen to the surface and burst, and the tops look dry and set.
(When you make the last few crumpets, you may find that the batter has thickened and the bubbles take longer to burst. If this happens, prick each one lightly with a cocktail stick).
Carefully lift off the rings-this shouldn't be too difficult as the crumpets will ease back from the sides when they're done. (Use an oven cloth or tea towel and take care as they will be hot.)
Flip the crumpets over with a spatula ad cook on the other side for 2 minutes or until golden brown.
You can keep these crumpets warm while the remaining batter is prepared, or serve immediately with the topping of your choice.
Cook the rest of the crumpets in exactly the same way (this recipes makes 12), washing and buttering the rings well before using each time.
The crumpets can also be cooled and toasted later too!
And there you are!
If you like the sound of these recipes, you 100% should by the book on Amazon, or the follow up book Mum's Still Know Best which is also filled with lots of yummy recipes passed down from generation to generation (both are £20).
Happy Baking,
Charley x
Welcome back to my Sugar and Salt series, today is day three, and I hope you've enjoyed the last two instalments where I shared two recipes from Home Baker and The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers.
The Hairy Biker's Family Cookbook: Mums Know Best
Today's recipes comes from those friendly northerners who love their food. I absolutely adore this book, as they're filled with home grown recipes from families up and down the country. Plus every recipe has a little paragraph about the family it's come from and what makes it so great. So if you're looking for a truly scrumptious set of recipes this book is the one for you.
Very Special Chocolate Mousse Trio
This recipe comes from a relative of the Hairy Bikers, who made it for a silver wedding anniversary. Three different chocolates are used-dark, milk and white-which takes this dish to a whole other level. I'd definitely suggest investing in some nice glasses to serve this in!
Ingredients
750ml whipping cream
200g dark chocolate, broken into pieces
200g milk chocolate, broken into pieces
200g white chocolate, broken into pieces
150g unsalted butter, divided into 3x50g pieces
3 egg yolks
1 big splash of Drambuie (optional)
Extra dark chocolate to grate on top (optional)
Method
Whip the cream until its firm and pop in the fridge to chill while you prepare the chocolate.
Pop three heatproof bowls over three pans of gently boiling water.
Place one kind of chocolate in each bowl, followed by 50g of cubed butter into each one. Let the butter and chocolate melt gently on their own-do not stir.
Once melted, take the pans off the heat, stir with a fork to mix the butter and chocolate together, then leave to cool.
Once the butter and chocolate mixture is cool enough (about blood temperature), stir an egg yolk into each bowl. Be patient, as if the chocolate is still too warm the eggs will scramble.
Bring out the whipped cream and divide into three. If adding the Drambuie, add to one portion of the whipped cream and add in the white chocolate, then fold together. Fold the other portions of cream into the milk chocolate and dark chocolate.
Now you have three different types of chocolate mousse.
Take the glasses you have chosen to use for serving and spoon in some of the milk chocolate mousse. Layer on a spoonful of the white chocolate mousse followed by a layer of dark chocolate mousse.
Top with grated dark chocolate if you like.
Leave in the fridge to firm up for at least two hours before serving.
Crumpets
Some people view crumpets as a sweet option, whilst others view them as savoury, but honestly, it all just depends on what topping you choose! Once you taste homemade crumpets, you'll never go back to shop-bought ones again!
Ingredients
350ml whole milk
225g strong white flour
125g plain flour
7g sachet fast action dried yeast
1/2 tsp. fine sea salt
1 tsp. caster sugar
1 level tsp. bicarbonate of soda
150ml warm water
Softened butter, for greasing the rings
Method
Put the milk in a saucepan and heat gently until tepid.
Sift the flours into a large bowl and stir in the yeast, salt and sugar.
Make a well in the centre and stir in the warm milk.
Beat well with a wooden spoon for 3-4 minutes until the batter is thick and elastic.
Cover with cling-film and leave to rise in a warm place for an hour or until doubled in size.
Mix the bicarbonate of soda with the warm water.
Beat this into the batter for a couple of minutes and leave to rest in a warm place for a further 30 minutes.
By this time, the batter should look risen and be covered with tiny bubbles.
Heat a flat griddle pan or a large heavy-based non-stick frying pan over a medium-high heat.
Generously butter the insides of 4 crumpet rings or 9cm chef rings and place them in the pan to warm for a minute or two.
Using a dessert-spoon, drop 3 large spoonfuls of the crumpet batter into each ring.
It should come 1.5cm up the sides of each ring, but no more.
Cook for 9-12 minutes or until lots of tiny bubbles have risen to the surface and burst, and the tops look dry and set.
(When you make the last few crumpets, you may find that the batter has thickened and the bubbles take longer to burst. If this happens, prick each one lightly with a cocktail stick).
Carefully lift off the rings-this shouldn't be too difficult as the crumpets will ease back from the sides when they're done. (Use an oven cloth or tea towel and take care as they will be hot.)
Flip the crumpets over with a spatula ad cook on the other side for 2 minutes or until golden brown.
You can keep these crumpets warm while the remaining batter is prepared, or serve immediately with the topping of your choice.
Cook the rest of the crumpets in exactly the same way (this recipes makes 12), washing and buttering the rings well before using each time.
The crumpets can also be cooled and toasted later too!
And there you are!
If you like the sound of these recipes, you 100% should by the book on Amazon, or the follow up book Mum's Still Know Best which is also filled with lots of yummy recipes passed down from generation to generation (both are £20).
Happy Baking,
Charley x
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