Blackberry Mousse




Ingredients:

8 oz (250 g) blackberries
¼ cup (50 g) sugar
Juice from ½ lemon
Just under 2 tsp powdered gelatine
Just over  ¼ cup (70 ml) heavy cream
1 egg white







Preparation:


  • Wash the blackberries. Heat them with the sugar and lemon juice over a low heat for 10 minutes.
  • Leave to cool and pass through a fine sieve into a bowl.
  •  Mix the gelatin with 2 tablespoons of water in a cup and leave to soak for 5 minutes.
  • Then stir in a hot bain – marie until it has dissolved.
  •  Slowly stir this into the blackberries.
  • Beat both the cream and egg white until stiff. 
  • When the blackberry purée begins to set, first fold in the cream and then the egg white.
  •  Place in dessert bowls and refrigerate for several hours. 
  • Serve decorated with whipped cream and whole blackberries.


Basic Recipe for Ice - cream



Ingredients:


4 egg yolks
½ cup (150 g) sugar
2½ cups (500 ml) milk or cream














Preparation:


  • Beat the egg yolks with the sugar until foamy and creamy.
  •  Pour into a saucepan and warm over a low heat , stirring carefully.
  • Gradually add the milk, stirring continuously. Leave the mixture to cool completely, stirring occasionally.
  • Put the mixture into an ice-cream machine or in the deep-freeze and allow to set. Serve with a flavored mousse  or cream.



































Christmas Pudding



Serves 8-10

Ingredients:

½ cup (100 g) beef suet
¼  cup each of candied orange peel and lemon peel
½ cup (100 g) candied cherries
½ cup (100 g) almonds
¾ cup (150 g) each of raisins and currants
1 cup (100 g) flour

5 oz (150 g) bread crumbs
½ cup (100 g) brown sugar
Grated rind and juice of 1 lemon

2 large pinches of cinnamon, cloves and pimiento
½ tsp salt

Juice of one orange
About 1 cup of milk
3 eggs
3 Tbs Cognac

Preparation:


  • Chop the suet, candied orange and lemon peel, cherries, and almonds up into small pieces; wash the raisins and currants in hot water.

Basic Recipe for Pelmeni


Ingredients:

½ cup (100 ml) milk
1 pinch of salt
1½ cups (200 g) flour
1 tsp oil











Preparation:


  • Mix the milk with the same amount of water and the salt.
  •  Add the flour and work into a dough.

Poffert - Raisin cake




Ingredients:

1 lb (500 g) flour
1 tsp baking powder
2 cups (400 ml) milk
2 eggs
¾ cup (150 g) raisins and currants
1 packet of vanilla sugar
A pinch of salt




Preparation:

  • Combine all the ingredients to make a semi-solid batter. 
  • Butter two small tins (7 in or 18 cm in diameter) and fill them with the batter. 

Salade Niҫoise - Niҫoise Salade



Serves 4

Ingredients:

8 smallish, firm tomatoes
Salt, black pepper
1 green pepper
2 onions
1 cucumber
2 boiled potatoes
4 oz (100 g) cooked runner beans
24 black olives
1 can tuna in olive oil
6 Tbs olive oil from Provence
2 Tbs red wine vinegar
1 Tbs chopped basil
2 hard – boiled eggs
12 anchovy fillets


Preparation:

  • Wash, quarter, and lightly salt the tomatoes.

Dorada a La Sal - Sea Bream in a Salt Crust

                                                                   
                                                                       Ingredients:


1 sea bream prepared ready for cooking
(about 3 lbs/1.5 kg)
Juice of 1 lemon
3 garlic cloves
1 twig of thyme
4-6 lbs (2-3 kg) coarse sea salt
2 untreated lemons





Romesco sauce

Ingredients:

¼ cup (50 g) almonds
3 garlic cloves
1 tomato
Salt, black pepper
¼ cup (50 ml) olive oil
1 Tbs (10 ml) wine vinegar

Preparation:

Preheat the oven to 460 ˚ F (250 ˚C). Rinse the fish and season inside with lemon juice. Cut the garlic
cloves in half and place inside the fish together with the thyme.

Drinks with Scotch Whisky - Toddy



Ingredients:

3 tsp sugar
1 cup (200 ml) Scotch whisky
Cloves


Preparation:
  • Prewarm a tumbler with warm water. Place the sugar in the glass and pour in 1 cup (200 ml)

boiling water.

Boxty Pancakes (Potato pancakes)


Ingredients:

1 lb (500 g) potatoes
2 Tbs flour
1 tsp baking powder
½ tsp salt
¾ cup (150 ml) milk



Preparation:
  • Peel, grate, and wrap the potatoes in a clean cloth, and twist the ends of the cloth tightly to squeeze out the liquid starch. Collect the liquid starch in a container.

Tartelettes Tatin - Apple Tartlets


Short pastry 

Ingredients:

  • 4 apples (Granny Smith)
  • 1½ Tbs (20 g) butter
  • ½  cup (100 g) sugar







Preparation:

  • Prepare the short pastry from the flour, cold butter and sugar in a proportion of 3:2:1 and 1 or 2 eggs and a pinch of salt.