Rhubarb Fool

This is one of those easy peasy recipes that is just totally sublime. Now that I've discovered how amazing it is, it will be one of my go-to-recipes! 

3 lbs rhubarb, cut into 1" chunks (fresh or frozen)
1 1/2 C sugar
1/4 C orange juice
2" ginger root, peeled, grated (using a microplane)
2 C heavy cream
7 oz ginger snaps, crushed
1/3 C Cointreau or Stone's ginger wine (optional)

Preheat the oven to 350 degrees F. Layer the rhubarb in a baking dish, and spoon over the sugar and orange juice. Evenly distribute the grated ginger in between the chopped rhubarb.
Cook for about 40 minutes and then set aside to cool for about 10 minutes.
Strain the rhubarb—but be sure to save the gorgeous gingery, rhubarb syrup for serving later! Also, reserve about a dozen pieces of rhubarb to decorate the dessert later.
Blitz the rest of the rhubarb in a blender or food processor and set aside.

In a medium sized bowl, whisk the heavy cream until thick and fluffy, and then gently fold in the rhubarb pureé.
To assemble the dessert—first layer the bottom of a trifle dish with the crushed ginger snaps. Drizzle the Cointreau or ginger wine over the cookies (optional), and then pour on the rhubarb pureé. Top with the reserved pieces of rhubarb and chill until you're ready to serve.
After serving in individual bowls, drizzle with a few tablespoons of the reserved rhubarb and ginger syrup.

This dessert is absolutely divine. I think it has to be one of my all time favorites!

Carrot Soup

There's nothing more comforting than home-made soup. And this soup certainly fits the bill! It's tasty and quick to make, plus it looks beautiful!

Cherry Clafouti

I  just love Clafouti, and in particular when it's made with pears. But I happened to have some sour cherries in the freezer, so I thought I'd adapt my go-to recipe. It was tasty and absolutely stunning with the red cherries popping through the custard!

Chicken Paprika

9 oz penne/shells

1 onion, chopped

4 chicken breasts, cut into thin strips 

1 Tbsp paprika

3 Tbsp olive oil

Salt and paper to taste 

Sauce:

2oz butter

2 oz flour (1/3 C?)

750 ml hot milk

1 tsp Dijon mustard 

4 oz Parmesan cheese

Topping:

3 large tomatoes, 

cubed

Preheat oven to 425 degrees F.

Cook the pasta with the chopped onion, then drain and set aside. 

Season the chicken with the salt, pepper and paprika. Fry in the olive oil for a few minutes until golden and lightly cooked. Spoon them out and set aside to drain on some kitchen paper. 

Make the roux by melting the butter and whisking in the flour. Cook for a few minutes, stirring to smooth out any lumps. Slowly add the hot milk and cook for about 5 minutes. Take care to whisk until the roux has thickened. 

Add the mustard and half of the cheese. Stir well and check the seasoning. 

Add the drained pasta and the onion to the roux. Stir well, and then pour half into a casserole dish. Then add the chicken, and top with the remaining pasta and sauce. 

Top with the chopped tomatoes and sprinkle on the remaining cheese. 

Bake for about 25 minutes. 

Serve with steamed broccoli or green beans. 

Bakewell Tart

Shortcrust pastry 

6oz flour 

3 oz butter

3 Tbsp ice water (or more if you need it)

Sponge:

4 oz butter

4 oz sugar

6 oz flour

I tsp baking powder

2 eggs

2 Tbsp milk

1/2 tsp almond extract (or a smidge more)

6 Tbsp raspberry jam

Slivered almonds 

Shortcrust pastry base: 

Rub the butter into the flour until you have a texture that resembles breadcrumbs. 

Then slowly add the iced water, and mix to form a dough. 

Roll out the dough and line a 12" x 9" tray bake. The dough will be quite thin.

Preheat the oven to 180 degrees C (convert to F)

Sponge:

Beat all the sponge ingredients until they're well blended. 

Carefully spread the pastry base with the raspberry jam, if in doubt add a little more jam!

Then dollop on the sponge mixture and smooth out with a fork, taking care not to disturb the jam.

Sprinkle the top with the slivered almonds. 

Bake for about 25 mins until done and the cake has come away from the outside of the pan. 

Allow to cool in the tray bake.