MY GOLDEN PEAR http://mygoldenpear.com Food you'll love Thu, 08 Jun 2017 13:57:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Easy No Bake Raspberry Cheesecake http://mygoldenpear.com/2017/05/08/easy-no-bake-raspberry-cheesecake/ Mon, 08 May 2017 11:04:40 +0000 http://mygoldenpear.com/?p=2019 There are two ingredients which I have limited success with when baking – yeast and gelatine.  When using yeast I simply don’t have the patience for the all the waiting around and gelatine is just very hit and miss with me especially if I’m adding it to a cold mixture.  I had decided to make […]

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There are two ingredients which I have limited success with when baking – yeast and gelatine.  When using yeast I simply don’t have the patience for the all the waiting around and gelatine is just very hit and miss with me especially if I’m adding it to a cold mixture.  I had decided to make a raspberry cheesecake last week and went for the more traditional recipe which included gelatine.  I spent a small fortune on the ingredients and set about creating my masterpiece.  Well not quite the masterpiece I had hoped for – I ended up with a bowl of stringy, gelatinous goo.   Straight in the bin it went.

Easy No Bake Raspberry Cheesecake

A couple of days later my daughter had a day off school so I thought I’d use one of my tried and tested ‘cheat’ recipes for a foolproof baking session with her.  Instead of the gelatine we used flavoured jelly cubes and it was a resounding success.  So much easier and more flavourful too.  So this easy no bake raspberry cheesecake might not be very authentic but it is very, very tasty.

Easy No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 - 10 servings

No Bake Raspberry Cheesecake

This is such an easy no bake cheesecake - perfect for Spring and Summer dining.

Ingredients

  • 400g shortbread biscuits (finely crushed)
  • 1 tblsp crushed praline
  • 150g butter, melted
  • 135g raspberry jelly cubes
  • 80ml boiling water
  • 500g cream cheese
  • 1 tin (385g) condensed milk
  • 60ml freshly squeezed lemon juice
  • 240g fresh raspberries, blended and sieved to remove seeds

Instructions

  1. Combine the crushed biscuits, praline and melted butter together.
  2. Press half the mixture into a greased 23cm springform cake tin, setting aside the other half of the mixture.
  3. Add the jelly cubes and boiling water to a small pan and heat gently until all the jelly has melted. Set aside to cool.
  4. Add the cream cheese, condensed milk and lemon juice to a bowl and beat until well combined. Add the cooled jelly and raspberry puree and mix thoroughly.
  5. Pour over the crust and chill until set.
  6. Press the remaining crumb mixture evenly on top of the set filling and refrigerate.

Notes

The crushed praline which I use in the crumb is not absolutely necessary but it does give a nice crunch. I make up a batch and keep it in a tupperware for when I'm baking. It keeps for months.

If you want to reduce the cost or the calories then only make half the crumb mixture and don't add any to the top of the cheesecake.

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Easy No Bake Raspberry Cheesecake

When my son came home from school I heard my daughter telling him that she’d made a cheesecake.

“You’ve got to try some – it’ll blow your mind” she said.

Easy No Bake Raspberry Cheesecake

Enjoy!

Easy No Bake Raspberry Cheesecake
Easy No Bake Raspberry Cheesecake

 

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Burgundy Chicken Casserole http://mygoldenpear.com/2016/10/04/burgundy-chicken-casserole/ http://mygoldenpear.com/2016/10/04/burgundy-chicken-casserole/#comments Tue, 04 Oct 2016 12:30:49 +0000 http://mygoldenpear.com/?p=1817 Autumn is here and what’s  not to love.  Lovely sunny days, crisp fresh evenings, the gorgeous colours all around us and this rich, warming Burgundy chicken casserole served with a dollop of buttery mash and a glass of red wine. Perfect! This rather delectable Chicken Casserole ticks all the boxes for a warm and comforting Autumnal […]

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Autumn is here and what’s  not to love.  Lovely sunny days, crisp fresh evenings, the gorgeous colours all around us and this rich, warming Burgundy chicken casserole served with a dollop of buttery mash and a glass of red wine.

Perfect!

Burgundy Chicken Casserole

This rather delectable Chicken Casserole ticks all the boxes for a warm and comforting Autumnal meal.  I could go on and on about the gorgeous aroma, the delicious sauce and the juicy, fall off the bone chicken but it’s probably much easier to just say that it’s been a firm  family favourite for at least the past 20 years and never fails to please.

Give it a go – you won’t be disappointed.

Burgundy Chicken Casserole

Burgundy Chicken

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Burgundy Chicken

A simple and delectable chicken casserole - perfect heart warming food.

Ingredients

  • 15 ml olive oil
  • 1 kg chicken thighs, skin on
  • 2 ml salt
  • 2 ml smoked paprika
  • 1 small onion, chopped
  • 1 red pepper, diced
  • 250 g brown mushrooms, sliced
  • 2 ml dried thyme
  • 30 ml plain flour
  • 250 ml chicken stock
  • 100 ml red wine
  • 15 ml tomato paste
  • 2 ml salt
  • 2 ml sugar
  • 5 ml Worcestershire sauce
  • 12 baby onions, peeled

Instructions

  1. Preheat oven to 160°C (325°F).
  2. Heat the olive oil in a pan and brown the chicken, skin side down until nice and crisp.
  3. Arrange the chicken, skin side up in an oven proof baking dish.
  4. Sprinkle the chicken with the salt and smoked paprika.
  5. Cover and bake for 30 minutes.
  6. While the chicken is in the oven, prepare the sauce by adding the onion and red pepper to the pan drippings and sauté until soft.
  7. Add the mushrooms, thyme and a little extra oil if necessary and stir fry until soft.
  8. Sprinkle in the flour and stir through to mix well.
  9. Add the chicken stock, red wine, tomato paste, salt, sugar and Worcestershire sauce and stir until thickened.
  10. When the chicken is done, uncover and pour off any excess fat.
  11. Pour the sauce over and add the onions to the dish.
  12. Cover and bake for a further 45 mins.
http://mygoldenpear.com/2016/10/04/burgundy-chicken-casserole/

Enjoy!

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Carrot Cake http://mygoldenpear.com/2016/06/22/carrot-cake/ http://mygoldenpear.com/2016/06/22/carrot-cake/#comments Wed, 22 Jun 2016 15:50:44 +0000 http://mygoldenpear.com/?p=1962 I have to admit that carrot cake is not my favourite cake.  That is not to say that I would ever refuse a slice if it was offered to me but it just would not be top of my list of favourite cakes.  It is, however, my husband’s favourite cake.  So with Father’s Day fast […]

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I have to admit that carrot cake is not my favourite cake.  That is not to say that I would ever refuse a slice if it was offered to me but it just would not be top of my list of favourite cakes.  It is, however, my husband’s favourite cake.  So with Father’s Day fast approaching I suggested to my daughter that we make a carrot cake as a surprise for her Dad.  She was not impressed with the idea as her favourite would be a chocolate cake.  After much persuasion she finally agreed and we decided we would make it on the Saturday.  Saturday morning arrived and we were sitting round the table having breakfast when my daughter asked her Dad, “Dad, why do you have to like carrot cake?”  That was it – the secret was out and my daughter still doesn’t understand how her Dad guessed he was getting a carrot cake for Father’s Day because she “never actually told him he was getting carrot cake.”

Carrot Cake

It was a very easy cake to make and went down a treat with our afternoon tea.  It definitely gets better after a day or two so keep that in mind if you are going to make it.

Carrot Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Serving Size: 8 generous servings

Carrot Cake

A simple and delicious carrot cake for a perfect tea time treat.

Ingredients

  • 400g carrots, trimmed and grated (Approx 2 large carrots)
  • 100g roughly chopped pistachio kernels
  • zest of 1 lime
  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 4 large eggs
  • 275g light brown sugar
  • 250ml sunflower oil
  • Cream Cheese Frosting
  • 50 g butter, at room temperature
  • 250 g cream cheese, chilled
  • 275 g icing sugar, sifted
  • Juice from ½ a lime

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Grease and line 2 x 20cm x 4cm sandwich tins.
  3. In a large bowl, mix the carrots, pistachios and lime zest and leave to the side.
  4. Into another bowl, sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and whisk well.
  5. Fold the carrot mixture into the flour and egg mixture and mix well until just combined.
  6. Divide the mixture evenly into the two sandwich tins and bake in the middle of the oven for 30 - 35 mins.
  7. Test with a skewer and once done, leave to rest for 10 minutes before removing from the tins.
  8. Remove the cakes from the tins and leave until completely cool on a wire rack.
  9. For the Cream Cheese Frosting
  10. Whisk the butter until light and fluffy.
  11. Add the cream cheese and whisk until well combined.
  12. Add the icing sugar and lime juice and whisk until well combined and nice and thick.
  13. To Finish
  14. Add cream cheese frosting to the top of one cake and sandwich the remaining cake on top.
  15. Add more cream cheese to the top layer and a thin layer all around the sides.
  16. Decorate (I made some pistachio praline which I then blitzed and sprinkled on the top).
http://mygoldenpear.com/2016/06/22/carrot-cake/

Carrot Cake

 

Enjoy!

I’m joining in with Honest Mum’s Tasty Tuesdays linky

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and with A Mummy Too’s Recipe of the Week linky

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Recipe adapted from Sarah Randell

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Lemon Drop Martini http://mygoldenpear.com/2016/06/11/lemon-drop-martini/ http://mygoldenpear.com/2016/06/11/lemon-drop-martini/#comments Sat, 11 Jun 2016 15:26:49 +0000 http://mygoldenpear.com/?p=1866 I definitely go through phases with my cocktails.  At the moment my absolute favourite has to be the Lemon Drop Martini. Slightly sour, slightly sweet and very, very drinkable. I normally use Absolut Citron Vodka but if I don’t have any then normal Vodka works just as well – just add the lemon zest to the cocktail […]

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I definitely go through phases with my cocktails.  At the moment my absolute favourite has to be the Lemon Drop Martini.

Slightly sour, slightly sweet and very, very drinkable.

I normally use Absolut Citron Vodka but if I don’t have any then normal Vodka works just as well – just add the lemon zest to the cocktail shaker with the other ingredients to extract some of those lovely lemon oils for added flavour.

Lemon Drop Martini

Lemon Drop Martini

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Lemon Drop Martini

Ingredients

  • 60ml Citron Vodka
  • 30ml Cointreau
  • Freshly squeezed juice from ½ lemon
  • 15ml sugar syrup (see note below

Instructions

  1. Add all ingredients to a cocktail shaker.
  2. Add fresh ice and shake vigorously.
  3. Strain into a chilled glass and decorate with a twist of lemon zest.

Notes

To make your own sugar syrup - add 1 cup sugar and 1 cup water to a pan. Bring to the boil, stirring all the time to dissolve the sugar. As soon as the sugar has dissolved, remove from the heat and leave to cool. Store in the refrigerator.

http://mygoldenpear.com/2016/06/11/lemon-drop-martini/

Lemon Drop Martini

I’m looking at my watch as I write this to see if it is cocktail hour yet – not quite but I can tell you that in about half an hour or so I’ll be sipping on a delicious Lemon Drop Martini.

Cheers

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Pancakes for Shrove Tuesday or Pancake Day http://mygoldenpear.com/2016/02/08/pancake/ Mon, 08 Feb 2016 13:45:13 +0000 http://mygoldenpear.com/?p=1591 So tomorrow is Shrove Tuesday and the kids have placed their order for pancakes. For breakfast they want the thick, spongy Scotch pancakes with bacon and maple syrup and after school they want these thin pancakes (which I call crêpes) with Nutella.  I’m not sure they fully understand the meaning of Pancake Day and that […]

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So tomorrow is Shrove Tuesday and the kids have placed their order for pancakes. For breakfast they want the thick, spongy Scotch pancakes with bacon and maple syrup and after school they want these thin pancakes (which I call crêpes) with Nutella.  I’m not sure they fully understand the meaning of Pancake Day and that Lent follows soon after.  I wonder how long they would last if they had to give up something important for the next six weeks?  I might just test them out for fun.

These pancakes are so quick and easy and yes I know it’s easy to buy the mixture from the supermarkets but ‘made from scratch’ tastes so much better and the kids love getting involved.  I haven’t had one stuck to my ceiling yet and that’s not from lack of trying by the kids.

Enjoy with lemon, sugar and cinnamon, Nutella, caramel sauce, fresh fruit and cream – basically anything you want really.

Just enjoy!

Classic Pancakes  

Pancakes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 pancakes

Pancakes

Ingredients

  • 175g plain flour
  • 20g caster sugar
  • pinch of salt
  • 2 large eggs
  • 400 ml milk

Instructions

  1. Sift the flour, sugar and salt into a mixing bowl.
  2. Add the two eggs to the dry mixture and beat well with a balloon whisk.
  3. Add the milk and combine well with the whisk.
  4. Leave the mixture to rest in the refrigerator for 30 minutes.
  5. Heat a 20cm non-stick pan until hot and pour just enough mixture to thinly coat the bottom of the pan.
  6. After about 1 - 2 minutes the edge of the pancake will be nice and crispy and the bottom of the pancake nicely browned.
  7. Flip the pancake and cook for another 1 - 2 minutes on the other side.
  8. Serve warm with fresh lemon juice and sugar and cinnamon.
http://mygoldenpear.com/2016/02/08/pancake/

 

Spring border

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A Proper Pickle and Pastrami Sandwich http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/ http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/#comments Mon, 30 Nov 2015 13:13:28 +0000 http://mygoldenpear.com/?p=1823 The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available.  At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers.  This, according to him was where you got […]

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The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available.  At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers.  This, according to him was where you got the best hot beef on rye sandwiches – ever!  He even had me Google the restaurant to see if it was still open.
Pastrami and Pickle Sandwich 2
The pictures on Google were definitely tempting so I thought I would have a go at making my own hot beef sandwich and I have to say the results were delicious.  Why oh why is Pastrami not used more in this country – it is so tasty? To top it all I tried one of  the new pickles from English Provender.  They have brought out a range of four Proper Pickles – Traditional Proper Pickle (Chunky); Traditional Proper Pickle (Finely Chopped); Pickled Onion Proper Pickle or Beetroot Proper Pickle which are available from Waitrose or Asda.  Normally I’m wary of buying pickles because I don’t like big chunks of vegetables but when I saw the finely chopped pickle I was sold.
Pastrami and Pickle Sandwich 1
As you can see in the  picture above the different root vegetables have been very finely chopped and are encased in the most delicious and tangy blend of spices to make a wonderful accompaniment to any sandwich.

Kale chips

Another first for me were the kale chips.  I’ve seen them in so many of the latest cook books and magazines but just never got round to trying them until now.  Let’s just say I have them with everything now.  Baked until crispy and tossed with a pinch of rock salt – you can’t stop eating them.

I would highly recommend giving this tasty sandwich a go.  There is nothing complicated about it – just a combination of great tasting ingredients.  Warning – make plenty and don’t be shy with the filling.

A Proper Pickle and Pastrami Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

A Proper Pickle and Pastrami Sandwich

Ingredients

  • Kale, chopped with all tough pieces removed
  • Olive oil
  • Rock Salt
  • Sour Dough bread, sliced
  • Butter
  • Pastrami, sliced
  • English Provender Finely Chopped Pickle

Instructions

  1. Preheat oven to 200° (400°F).
  2. Drizzle the kale with olive oil and use your hands to toss until the kale is fully covered in oil.
  3. Place the kale on a baking tray making sure it is not overcrowded.
  4. Bake in the oven until the leaves are nice and crispy - about 8 minutes.
  5. Remove from oven and toss with a pinch of rock salt.
  6. Turn your oven off. Place pastrami slices into the oven to warm up. You want it just warm not hot.
  7. Set to one side.
  8. Place a knob of butter in a frying pan and heat until melted.
  9. Place the slices of sour dough bread into the pan and press down lightly until you have some nice colour and crispy edges. You don't want to toast the bread just give it a bit of extra flavour and crunch.
  10. Remove from pan and set on serving platter.
  11. Layer the warm pastrami on the untoasted sides of the bread.
  12. Spoon a generous amount of Proper Pickle on your sandwich.
  13. Add the kale chips to your sandwich or serve as a side dish.
  14. Top with another slice of bread.
  15. Eat and enjoy.
  16. Repeat process because one is simply not enough!
http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/

Pastrami and Pickle Sandwich

This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100

Enjoy!

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Scones for National Cream Tea Day http://mygoldenpear.com/2015/06/26/scones-for-national-cream-tea-day/ http://mygoldenpear.com/2015/06/26/scones-for-national-cream-tea-day/#comments Fri, 26 Jun 2015 09:14:02 +0000 http://mygoldenpear.com/?p=1804 Light, feathery scones topped with strawberry jam and clotted cream – a match made in heaven. Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention.  A light feathery scone topped with strawberry jam and finished off with a dollop of cool, […]

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Light, feathery scones topped with strawberry jam and clotted cream – a match made in heaven.

Scones
Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention.  A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.

Scones

This is my treat once a week. A couple of good books from the library, a quiet corner in the local coffee shop and my scone, jam and cream.

Perfect ‘me’ time.

Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 - 7 scones with a 7 cm cutter

Scones

Ingredients

  • 450g self raising flour
  • Pinch of salt
  • ½ tsp Baking Powder
  • 100g butter, room temperature
  • 1½ tblsps caster sugar
  • 3 tblsps sultanas (optional)
  • 250ml milk

Instructions

  1. Preheat oven to 200° C (400° F).
  2. Mix together the flour, salt and baking powder into a mixing bowl.
  3. Rub the butter into the dry mixture with your fingers until the mixture resembles fine breadcrumbs.
  4. Add the sugar and sultanas.
  5. Add enough milk to the mixture to make a soft dough. Mix very lightly with a palette knife.
  6. On a floured surface, pat the mixture out to a thickness of 1.5 cm and cut into rounds with a pastry cutter (do not twist the pastry cutter as this will stop the scones from rising).
  7. Place on a baking tray and bake for 13 - 15 minutes until firm.
  8. Remove from the oven and cool on a wire rack.
http://mygoldenpear.com/2015/06/26/scones-for-national-cream-tea-day/

Scones

Enjoy!

 

 

I’m adding this post to the following weekly link ups :

The lovely Supergolden Bakes who hosts the CookBlogShare linky

CookBlogShare_zps90bcfc92

 

and Honest Mum’s Tasty Tuesdays linky

9VwhltV

Scones

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Mushroom & Cheese Tart http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/ http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/#comments Tue, 28 Apr 2015 09:37:21 +0000 http://mygoldenpear.com/?p=1741 One of the things I love about cooking is the presentation of the finished article.  I’m quite happy pottering away in the kitchen working on the finishing touches but with two young kids it’s become less and less about good looking food and more about speed and shortcuts. This mushroom & cheese tart looks very rustic but is […]

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One of the things I love about cooking is the presentation of the finished article.  I’m quite happy pottering away in the kitchen working on the finishing touches but with two young kids it’s become less and less about good looking food and more about speed and shortcuts.Mushroom & Cheese Tart This mushroom & cheese tart looks very rustic but is the perfect quick tart.  A couple of minutes to fry some mushrooms and onions, mix up some eggs, cheese and herbs.  Unwrap some ready made puff pastry.  Throw it all together and into the oven and by the time you’ve cleaned everything up you have a delicious tasting tart.  Perfect to take on a picnic, a light lunch with a mixed salad or even as a starter.
Mushroom & Cheese Tart
Mushroom & Cheese Tart

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 servings for a light meal or 4 servings as a starter

Mushroom & Cheese Tart

Ingredients

  • 200g ready rolled puff pastry
  • 1 tblsp olive oil
  • 200g mixed mushrooms, sliced
  • 1 small onion, sliced thinly
  • 1 large egg
  • 100g Garlic & Herbs cream cheese
  • 20g finely grated parmesan cheese
  • a handful of flat-leaf parsley, coarsely chopped
  • 50g ricotta cheese
  • 6 fresh thyme sprigs

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Heat the oil in a large frying pan and add the mushrooms and onions.
  3. Stir occasionally until the mushrooms and onions are nicely caramelised. Set to one side.
  4. Add the egg to a mixing bowl and mix well with a fork. (Keep a tiny bit to one side for glazing the tart).
  5. Add the cream cheese to the beaten egg and mix well.
  6. Add the parmesan cheese and parsley.
  7. Mix well and season with salt and pepper.
  8. Place the pastry sheet (should measure approx. 21cm x 21cm) on a lined baking sheet.
  9. Spoon the mushroom mixture onto the pastry and spread out evenly - leaving a clean border about 3cm wide all the way round.
  10. Fold the border up and over the mushroom mixture to create a rim.
  11. Scatter the crumbled ricotta and thyme leaves over the top.
  12. Brush the pastry edges with the left over egg.
  13. Place in the oven for 15 minutes until nicely golden brown.
http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/

Mushroom & Cheese Tart

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

CookBlogShare_zps90bcfc92

Honest Mum’s Tasty Tuesday linkup

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and A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

Recipe source : Australian Women’s Weekly

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Lemon Pudding http://mygoldenpear.com/2015/04/19/lemon-pudding/ http://mygoldenpear.com/2015/04/19/lemon-pudding/#comments Sun, 19 Apr 2015 15:59:17 +0000 http://mygoldenpear.com/?p=1724 Today’s been a real duvet day. Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day.  But it’s not to be. It’s cold, windy and very grey.  A day to be indoors messing around in the kitchen I think.  After a quick check to see […]

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Today’s been a real duvet day.

Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day.  But it’s not to be. It’s cold, windy and very grey.  A day to be indoors messing around in the kitchen I think.  After a quick check to see what I had in the fridge all I could rustle up were some fresh lemons so a lemon pudding it would have to be.

Lemon Pudding
There is nothing fancy about this lemon pudding but it is deliciously moist and tangy and very light.  I used to make it at school so it uses the most basic of ingredients and is very simple to make.  It is a pudding of two layers – the top being a very light sponge and the bottom is a thick custard/mousse like consistency.

Simple and delicious!
Lemon PuddingI serve mine warm with pouring cream (because everything tastes better with cream – right?) but it would be just as good with ice cream or even just on its own.
Lemon Pudding
Enjoy!

Lemon Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemon Pudding

Ingredients

  • 90g butter (I used Flora margarine)
  • 115g castor sugar
  • Zest and juice from 2 lemons
  • 60g Self Raising flour
  • 2 large eggs, separated
  • 140ml milk (I used semi skimmed)

Instructions

  1. Preheat oven to 180° C (350° F).
  2. Lightly grease an 18cm ovenproof dish .
  3. Cream the butter, sugar and lemon zest until light and fluffy.
  4. Add the flour and beat until just incorporated.
  5. Add egg yolks, milk and lemon juice and mix thoroughly.
  6. Beat egg whites until stiff peaks. Fold into the creamed mixture.
  7. Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
  8. Pour enough water into the roasting tin until the base is covered by approx. 2cm of water.
  9. Bake in the oven until top is golden and springy to the touch.
http://mygoldenpear.com/2015/04/19/lemon-pudding/

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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A Mummy Too’s Recipe of the Week linky

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and Honest Mum’s Tasty Tuesday linkup which is being hosted by Le Coin de Mel this week.

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Brandy Sidecar http://mygoldenpear.com/2015/04/04/brandy-sidecar-2/ http://mygoldenpear.com/2015/04/04/brandy-sidecar-2/#comments Sat, 04 Apr 2015 14:22:29 +0000 http://mygoldenpear.com/?p=1703 Well I’ve finally succumbed to all the gorgeous cocktails that Lucy of Supergolden Bakes teases us with every week. When it comes to cocktails I normally stick to a few safe options which I know will hit the spot but if you are a regular reader of Supergolden Bakes (and if you’re not then you should […]

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Well I’ve finally succumbed to all the gorgeous cocktails that Lucy of Supergolden Bakes teases us with every week. When it comes to cocktails I normally stick to a few safe options which I know will hit the spot but if you are a regular reader of Supergolden Bakes (and if you’re not then you should be) you will be tempted with something new almost every week.
Brandy Sidecar
Of course, making cocktails is not a cheap exercise and I certainly don’t have the choice of drinks that Lucy has but I do have some of the basics.  After a bit of research I found that I could rustle up a Classic Brandy Sidecar. My first attempt was good but just a touch too sour for my liking. I added in the orange juice to sweeten it slightly and rimmed my glasses with sugar which made it very drinkable.

Brandy SidecarSo, not quite a classic Brandy Sidecar but if like me you prefer something slightly sweeter then this version is worth a try.

Mmm I might just have to try another one to make sure 🙂  It is the holidays after all.

Brandy Sidecar

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 serving

Brandy Sidecar

Ingredients

  • 2tblsp sugar
  • zest of 1 orange
  • 25ml Brandy
  • 50ml Cointreau
  • Juice of 1 lemon
  • Juice of ½ orange
  • Ice cubes

Instructions

  1. Mix the sugar and orange zest together in a shallow saucer.
  2. Wet the rim of your cocktail glass with some lemon juice.
  3. Dip the edge of the cocktail glass in the sugar and zest mixture. Leave to dry.
  4. Add the Brandy, Cointreau, lemon juice, orange juice and 4 - 5 ice cubes to a cocktail shaker.
  5. Shake well for at least a minute.
  6. Strain into your cocktail glass.
http://mygoldenpear.com/2015/04/04/brandy-sidecar-2/

Brandy Sidecar
Enjoy!

I’m linking this post up to Supergolden Bakes CookBlogShare weekly linkup.

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