Valentines Eton Mess <3

It is Valentines; this recipe is so simple but is a great treat for your loved one.  With heart-shaped meringues sweet berries and cream, a great desert after your romantic meal.

This need not be just for Valentines, it is tasty, creamy and decadent for any time of the year!!

Ingredients:

Meringue;

4 large organic egg whites

115g caster sugar

115g icing sugar; sieved

red food colouring

Sauce;

150g fresh strawberries

1 tbsp. icing sugar

Cream;

2 tubs double cream

3 tbsp. white sugar

1 tsp vanilla essence

A handful of fresh blueberries

Strawberries for decoration

Redcurrants for decoration

Method:

Pre-heat oven to 100 degrees, line a baking sheet with parchment paper (you can stick this paper down with blobs of the meringue mixture later) Make the meringue in advance as they taste better after being left in a warm oven for a few hours.

Whisk the egg whites on a medium speed to be stiff, the bowl should be able to sit above your head without dropping any mixture, with soft peaks forming when you move the whisk.

Next turn up the speed and add the white sugar a spoonful at a time; once all mixed in the mixture should be glossy.

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Then fold in the icing sugar, again a little at a time. Add a drop of food colouring, fold in to make the meringue pink, then pop into a piping bag.

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Pipe small hearts out onto the prepared tray and bake in the oven for 2 hours.  Turn the oven off after the 2 hours and leave the meringues in there for a few more hours.

In a blender blitz up the strawberries and icing sugar to be a sauce, set aside.

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Whisk the cream up, when it starts to thicken add the sugar and vanilla, whisk the cream to become thick.

Crumble in some of the meringue hearts reserving some for decoration.

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Stir in the blueberries.  In layers starting with a little sauce layer up the mess, to have sauce  then cream and so on.  Decorate with redcurrants, sliced strawberries and a meringue heart each.

 

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Happy Valentines Day,

If you are in the Costa del Sol the full recipe is featured in the Seaside Gazette!

❤ Love Lulu ❤

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Lulu’s Christmas part 4…Cranberry sauce, Sprouts with Pancetta and Boozey Chocolate log

Hola Amigos!!

I hope you are all looking forward to Christmas!

It has been a while since I blogged 😦  and I am sorry, it has been a very busy few weeks!

Lululemonandlace will now be featuring in B Magazine each month, you can locate this magazine in Gibraltar so if you are in the area please pick up a copy, my first article is in the December issue!!

To make up for my lack of recipe updates I am sharing 3 new recipes!!  All for Christmas as I know you will be thinking about what to eat and cook.

First is my Cranberry sauce, I make this with rosemary and port,  it really is a tasty side to your festive roast…..

Cranberry Sauce with Rosemary and Port

This recipe is so easy to make and quick, yet tastes delicious. I love to make a massive batch of this and jar it up to eat for a few months after Christmas. It is perfect with your Turkey, or with your cheese board.  I also use this in my chicken wrapped in pancetta recipe:

https://lululemonandlace.com/recipes/comfort-foods/chicken-stuffed-with-blue-cheese-cranberry-wrapped-in-pancetta/

It is a versatile sauce and can be eaten with almost anything……..this batch was eaten in one evening!

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This recipe made 1 jar!

Ingredients:

300g fresh Cranberries

250g sugar (granulated or caster is fine)

2 sprigs Rosemary

60ml Port

Method:

Pop everything into a saucepan and bring to a boil.

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Cook for around 5-8 minutes then remove the rosemary sprigs carefully.  You do not want to overpower the flavour of the cranberries.

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remove the rosemary sprigs carefully

Let this simmer for around 15-20 minutes or until it has reduced and thickened.  That’s it!!

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Pop into sterilised jars if storing or into a nice dish if serving up right away.

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and nearly gone!

Next is Sprouts!!!

I make this recipe every year at Christmas, this year as we have them growing, I added some pomegranate seeds for colour and sweetness, it tasted great!!  The sprouts here in Spain are HUGE, in England if bought from the supermarket they can be rather small so I would keep them whole, here they are almost like mini cabbages, so best to cut in half!

Sprouts with Pancetta, Chestnuts and Pomegranates

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Ingredients:

1 kilo Sprouts halved if large

Cooked Chestnuts, I used 2 packs of 180g

Pancetta diced small, you can use the pre-diced packs. Use both packs.

Parsley large handful chopped

50g Butter

1 Pomegranate seeds only

Method:

Prepare and wash the sprouts.

Pop into a large pan with salted water and bring to the boil and cook until they are tender but with a bite.

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In another pan fry the pancetta until crisp and brown.

Add the chestnuts, fry for a few minutes.

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Now add in the butter and sprouts, stir through until everything is well combined.

Turn off the heat, taste and season if needed…remember the pancetta is very salty. I added a little pepper.

Now stir in the parsley and pomegranates.

Serve!!

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Lastly I would like to share my chocolate log recipe, it is the best Christmas day dessert…

I love chocolate desserts this one is similar to a gateau which is one of my favourites.  It has no flour in, so is gluten-free, and as one of my Aunts is lactose intolerant I made one of the logs dairy free too.

I have been baking this recipe for a few years now, it came originally from a Mary Berry Roulade recipe.  I love Mary Berry her recipes are always amazing.

Similar to an Angel cake method; the cake is made by folding in egg whites to create a bouncy, air packed batter, which makes the cake moist yet slightly chewy like a brownie and very delicious!

For me it has to be filled with fresh whipped cream and berries that have been soaked in booze.  I used a Spanish Orange Liquor, you can use Grand Marnier or Cointreau…or any alcohol really would do, perhaps brandy or rum could work!!

For the dairy free log, I use a pre-made chocolate fudge icing filling, I usually like to make my own fillings but my Aunt introduced me to Betty Crocker’s Chocolate Fudge icing, which not only is it dairy free it also tastes amazing.  I mean it is that good that I could literally eat it out of the tub like ice-cream!

You can decorate your logs however you wish, you could cover it in chocolate and draw a fork through it to create the tree textures or just leave it with all of its cracks and dust it with icing as I have.

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This recipe is for 2 logs, halve the ingredients if you are only making one log.

Cooking time 20-25 minutes

Difficulty Easy

Ingredients:

12 eggs at room temperature

12 oz. good quality dark chocolate at least 70% cocoa

12 oz. caster sugar

4 Tbsp. good quality cocoa powder

10fl oz. Double Cream

1 tub Betty Crocker chocolate fudge icing

A punnet of the following berries; raspberries, blueberries and redcurrants.

Small glass of orange liquor

Icing sugar for dusting

Baking paper

Shallow baking tray approx. 9”x13”

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Method:

Pre-heat oven to 180 degrees and prepare your baking tray with some baking paper.

Melt your chocolate in a bowl above a saucepan of hot water, make sure the bowl does not touch the water.  I also try to break the chocolate into even bits so it melts at the same time.  Once melted set aside to cool a little.

Next separate your eggs.  As this recipe uses a lot of eggs crack them over a little bowl first to get your whites, then transfer the whites into your large mixing bowl, and yolks into another mixing bowl.  Just to be sure not to get any yolk in the white mix!!

Whisk the egg whites to have peaks, the whites should be able to be tipped upside down without falling out of the bowl.  Set aside.

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Get the bowl with the egg yolks and add the sugar and whisk on high until the mixture is thick and creamy.

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Pour the cooled chocolate into the yolk bowl and gently stir until well combined.

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Get the egg whites and using a large metal spoon stir a spoonful of this into the chocolate mix to loosen it up, then carefully fold in the rest of the egg whites spoonful by spoonful to create air, it will become almost like elastic and bouncy once folded in.

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Sift in the cocoa powder and again gently fold it in so you retain the air in the batter.

Pour into your prepared trays and move the tin around until the mixture is evenly spread.

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Pop into the oven for 20-25 minutes.

When they are ready the top should be firm, mine cooked in exactly 22 minutes!

Once cooked remove from the oven and let them cool in the trays.

In the meantime, get your fruit in a bowl and pour over the booze, stir and set aside.

Whisk your cream up to be nice and thick but still spreadable.

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Now for the roll…

Take a piece of baking paper larger than the cake, place on your work surface and dust over some icing sugar.  Carefully place your cooled cake top side down onto the baking sheet.

Spread over the filling but try not to over fill, and keep it as even as possible.

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Next sprinkle the fruit over evenly, again do not put in too much as they will just fall out when you roll the cake.  I also like to drizzle a few spoons of the alcohol over the cake too.

Now to roll take a hold of the baking paper and carefully but firmly lift the cake at one end using the paper to create a first roll.

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Tuck and roll but do not touch the cake, only use the paper to roll.

You may lose some of the filling and it will also crumble/crack a little, this is fine do not worry.  It needs to have the cracks to look like a log.

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Once rolled wrap tightly in the baking paper, then some foil and pop in the fridge to set a little.

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You can make this the night before and then put the cake together on the day.

When ready to plate up, place your logs into your own design, I used a little of the fudge icing to stick them together, then gave it a light dust of icing and decorated with some redcurrants.

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YUMMY!!

Hope you like these recipes!

Love Lulu xx

❤ ❤ ❤

 

TBT…..Chicken Stuffed with Blue Cheese & Cranberry wrapped in Pancetta

HOLA!!!!

Thought I would re-blog one of my first recipes on my Blog, I have updated it and added a printer friendly option 😉

This is a great recipe for this time of year, its hearty comforting and tasty! Give it  a read ❤

March 2015:

Chicken Stuffed with Blue Cheese & Cranberry wrapped in Pancetta

This dish is a regular for me especially if I have friends over for dinner.  It started from the Cranberry sauce, I made loads of it one Christmas and was trying to think of recipes and ways to just use it up!  Plus I also love blue cheese!  This recipe is a great winter warmer, the flavours really work well together.  My Cranberry Sauce is made with port which goes really well with the blue cheese, you can use any cranberry sauce, I will be sharing my recipe on here soon…… Continue reading

Two new recipes.. Lentil & Bacon Soup and Creamy Mushroom & Gorgonzola Risotto….

Good Afternoon!!

Here are a couple of new recipes I have cooked this week, I had a little holiday recently so haven’t cooked as much as I would have liked.

The first is a soup,  I really fancied a soup the other night, and don’t judge me but I do love a tin of soup!! The local shop here doesn’t sell Heinz or Baxters ;-), not like England where you can nip to the corner shop and pick up a tin!! So I looked in the cupboards and decided to make something hearty.

My Aunt had lots of lentils in, a few pieces of bacon so there it was Lentil and Bacon Soup…..Yum!

LENTIL & BACON SOUP

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Ingredients

3 cups yellow split pea lentils

7 cups water

1st salt

6 rashers of bacon diced

1 onion diced

3 celery sticks diced

3 carrots sliced

3 garlic grated

1″ chunk ginger grated

2 bay leaves

1 tbsp cumin

handful fresh thyme

3 cups stock (I used some beef stock my aunt had in the freezer left over from a roast 🙂 but there wasn’t enough so I added a oxo too)

1 tsp garam masala

optional 1 tsp chilli flakes

salt

pepper

1 tbsp oil

optional fried onions for the topping

Method

In a deep saucepan pour in the lentils and the water, and a teaspoon of salt. Bring to the boil and let this bubble away, stirring every so often as it can stick. You want the lentils to be cooked but with a slight bite, the liquid should be thick. The consistency you are looking for is like mushy peas. Do not throw away the water you need all of this.

Whilst the lentils are cooking heat another deep pan and fry your bacon until crispy, I didn’t add oil at first as it gives off a lot of oil. But if it sticks drizzle in a little.

Once crispy set aside.

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Then to the same pan pour in a little more oil if needed and add in the onions, celery and carrots. Sweat them on a high heat until soft but not brown.  Then add in the garlic and ginger, the bay leaves, thyme sprigs and cumin and cook for a few minutes.

Pour in the stock

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Cover the pan with a lid and let this bubble away while the lentils are cooking, cook until the carrots are tender. Once they are tender remove the bay leaf and thyme sprigs then blitz the stock to be smooth.

Once the lentils are cooked you can add these to the stock pan.

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Stir this well. Then add in the bacon.

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At this point taste the soup and see if it needs seasoning, it should already have enough salt, as we added salt to the lentils and the stock and bacon should be salty…..but you may want to add in some black pepper. I also added in some chilli flakes.

Then sprinkle in the garam masala, stir and let the soup cook for another 5 minutes.

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Serve with crispy fried onions on top…..soooooo good!

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xxxx Continue reading