A Chocolate Temptation

Decadent, dark and devilish this is the one you want to have a passionate love affair with.....of course I mean the chocolate! I stumbled across this recipe on a recent trip to Granada where a chef I met cooked it for me. I have to confess to not being a chocolate lover but was converted after one mouthful, this one has the x rating as far as I’m concerned: gooey, gorgeous and it makes you want more... the secret? - use a good quality chocolate that contains more than 70% cocoa solids and don’t worry if the cheesecake mix looks a little runny, it will set as it bakes. Great cut into squares but I do prefer it as a cake served with a soft vanilla ice cream, a truly wonderful chocolate experience!

Chocolate Brownie Raspberry Cheesecake

Makes about 15 squares or 1 cake
Preparation Time 25 mins
Cooking Time 45 mins

Ingredients
200g dark chocolate (at least 70% cocoa solids)
200g unsalted butter, softened
400g caster sugar
5 eggs
110g plain flour
400g cream cheese
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat oven to 180 degrees C / Gas Mark 4.
2. Grease and line a 30 X 20cm rectangular cake tin. Or to make one cake, line a 20cm spring form cake tin.
3. Place the chocolate in a bowl over a pan of simmering water until melted, set aside to cool slightly.
4. Cream butter and 250g of the caster sugar until pale, then add three of the eggs one at a time beating well after each addition.
5. Stir in the melted chocolate, then fold in the flour.
6. Spread three quarters of the mixture into the lined tin.
7. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
8. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate.
9. Push the raspberries into the top and bake for 40 – 45 mins. Allow to cool, then cut into squares, or if in a tin turn out, cool, before serving, dredge with icing sugar and decorate with raspberries.

A PROPER HOMEMADE PIE

Think good pastry, golden and crisp with a robust filling of free range chicken, mushrooms and leeks, that’s what makes my home-made pie a comforting, warming supper dish. This is one of the favourite recipes I made on BBC2’s Eating With The Enemy. It is really simple to put together and if you prefer, use ready made shortcrust pastry but I have to say there is something wonderful and truly rewarding about a decent home-made pie. The nice thing about this pie is it is posh enough for a dinner party or can be made with normal mushrooms to make it an everyday family dish. Use free range chicken breasts as they have better flavour and texture than mass produced varieties. Happy cooking.

Chicken, Leek and Wild Mushroom Pie

Serves 4-6 people.

Ingredients

For the shortcrust pastry:

400 g plain flour
100 g unsalted butter
100 g lard or refined vegetable fat
½ tsp salt
2 eggs beaten
4 tbsp cold water

Method:

1) Sieve the flour into a large bowl with the salt.
2) Gently rub in the fats into the flour until it resembles coarse breadcrumbs.
3) Make a well in the centre of the dry ingredients.
4) Mix the egg and water together.
5) Add gradually to the well mixing quickly until it forms a dough (you may not need all the liquid).
6) Turn onto a floured board and knead gently until a smooth ball is formed.
7) Wrap in cling film and place in fridge for at least 30 minutes.

For the pie filling:

4 chicken breasts preferably free range cut into chunky cubes
2 leeks sliced into 1cm slices
2 sticks celery finely sliced
A handful of wild dried mushrooms eg: ceps, chanterelles
50 ml Madeira wine
200 ml white wine
250 ml fresh chicken stock {homemade is best}
1tsp fresh thyme
150 ml double cream
100 g salted butter
olive oil
75 g flour
Salt and freshly ground black pepper
Egg yolk to glaze

Method:

1) Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2) Place 50g butter and 2 tbsp oil into a large pan over a low heat to melt. Brown the chicken, then remove. Place another 50g butter and tbsp oil in pan, then cook the leeks and celery until soft.
3) Return chicken to the pan with the thyme. Add flour and stir quickly until fat is absorbed. Add the wine, stirring all the time, followed by the stock, mushrooms and their soaking juice, then the double cream. Season well with salt and pepper. Bring to the boil stirring until thickened, reduce heat and simmer for about 10 – 15 mins, until slightly reduced. Place in pie dish leaving a 1cm gap, leave to cool while you assemble pie.
4) Roll out the pastry a little larger than a 25cm pie dish. Then cover the filling with the pastry, dampening the edges of the dish with a little water (trim excess when cooked). Make a small incision in the centre of the pie to allow steam to escape.
5) Whisk the egg yolk and a small pinch of salt and glaze the top of the pie. Place into a preheated oven Gas mark 7, 200oC/400oF approx 20 – 25 mins, until golden brown.

Relaxed Easter entertaining

As Easter is right at the start of April this year, I have put together a fabulous fish stew, a great ‘one pot meal’ for easy relaxed entertaining over the holiday weekend, bringing with it flavours of sunshine, well we can dream!
The nice thing about this dish is once you have made the base you can add whatever fish or shellfish you fancy, but do stick to the firmer varieties of fish and keep it chunky or the fish will break down too much. Bring the pot to the table lift the lid and wait for the ooh! And make sure you have plenty of bread to mop up the lovely flavours.

Fabulous Fish Stew

Serves 4 to 6
Prep time 15 mins
Cook time 45 mins

1 large onion finely sliced
3 garlic cloves peeled and chopped
1 green pepper deseeded and chopped
a pinch of saffron
1x 680g jar passata {sieved tomatoes available from all supermarkets}
500ml fresh fish stock {available from supermarkets}
250ml medium white wine
3 tblspns olive oil
bay leaf
salt pepper
500g cleaned fresh mussels
1kg mixed white fish - I use 500g monkfish,
500g skinned cod loin cut into 4 to 5cm chunks
4 squid tubes (medium)
100g shelled tiger prawns raw
1 king prawn per person
{use what is best value when you buy}

6 new potatoes {charlotte variety is good }skin on,
cut in half to make approx 12 to 14 - 4cms chunks.
2 lemons cut into wedges to serve
Flat leaf parsley

Method

1) Heat oil in a good deep casserole dish or a heavy based pan.
2) Add onions, pepper, and garlic, cook to soften but not colour.
3) Add wine and fish stock, bring to the boil for 1 minute then add tomato passata, saffron, salt and pepper.
4) Simmer for 10 mins then add potatoes
5) Simmer until potatoes are just starting to go soft about 10 to 15 mins.
6) Add the white fish and bay leaf, bring back to simmer for 4 mins only {you don’t want to overcook the fish} then add the mussels and tiger prawns with lid on for about three minutes until mussel shells have opened and prawns are pink.
7) Right at the end, if using, put in the king prawns with lid on for 1 minute. Check seasoning.
8) Let the dish stand for up to 20 mins.
9) Just before serving scatter some flat leaf parsley.
10) Serve with freshly cut lemon wedges and plenty of crusty bread.

This dish is happy to stand and can be gently reheated as long as you don’t overcook the fish.

Happy Valentines Day !

Hello!

Happy new year to you all! After an exciting Xmas I have not had such a good start to the year. Sadly my father in law passed away suddenly, so we had to return to the UK. On a happier note my daughter Lara has gone off to Australia to join her partner Pete who is a winemaker to work a vintage out there. We are hoping to get out there to see them soon, and am very much looking forward to trying Ozzie cuisine! Lara has informed me that kangaroo steak is very nice mmm perhaps I need to check out some recipes for the blog!
Its is February already the month where love is in the air, so for all you romantics here is a simple breakfast to keep your love ones happy, this is a slight variation on the classic Eggs Benedict but equally as good so give it a try.
I am returning to Espana shortly, and am looking forward to some exciting cooking at the Finca, A Moroccan Feast , A Gourmet Night and a week cooking for 20 yogis who have requested classic Indian food........ all very exciting and challenging and will certainly keep me busy!
I always love receiving your comments so please keep sending them. Happy Valentines day!

Camelia xxxxx

A romantic brunch for two

There is something special about preparing food for the ones we love, and as Valentines Day falls on a Sunday this year, what could be more romantic than a long lie in followed by a lazy brunch?
I have put together a simple menu including my version of the classical Eggs Benedict often only eaten in restaurants, but following the easy recipe for hollandaise you can enjoy this at home. If you really want to cheat you can buy ready made hollandaise in supermarkets but it does taste so much better homemade, you can prepare it in advance and put to one side, it really is very simple. I have also used Cava which is so much cheaper than Champagne but is equally indulgent. Home is the place to be, so set the table, put together your feast and enjoy!

Pomegranate and Cava Cocktail
I bottle of chilled Cava I carton of pomegranate juice,
(or any other juice you prefer)
Quarter fill a jug with the juice and top up with the chilled Cava.
Pour into tall glasses.
For a special effect, dip the rim of the glasses in egg white then sugar.

Chunky Fruit Kebabs with Honey and Coconut
Serves: 2
Ingredients:
1 small pineapple cut into chunks approx 2.5cm
2 Kiwi fruits cut into chunky slices
1 ripe mango peeled and cut into chunks approx 2.5cm
75ml orange juice
1 tbsp clear honey
15grms desiccated coconut, toasted

Method
1. Skewer two pieces of fruit onto cocktail sticks, combining the pineapple, kiwi and mango as you wish. Place the skewered fruit in the refrigerator to chill.
2. In a small saucepan simmer the orange juice with the honey for 1 minute. Stir in the toasted desiccated coconut, pour into a small serving bowl and chill until needed.

Eggs Benedict Ingredients;
1 large beef tomato
olive oil for drizzling
Handful thyme leaves (optional)
Salt and pepper
3 rashers of bacon
2 muffins

For the hollandaise sauce
200grms Butter
2 egg yolks
splash of water
1tbsp
lemon juice

For poaching
1-2tbsp white vinegar
2 whole eggs

Method
1. Slice tomatoes in half, scoop out the seeds and discard. Season the tomato shells and scatter with thyme leaves. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes.
2. In the meantime prepare the hollandaise sauce. Melt the butter in a saucepan. Put the egg yolks and a splash of water into a blender or food processor, along with the lemon juice. Season well. Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little. Continue to blend until sauce thickens. Set aside.
3. Fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1-2tbsp per 1litre of water) to help the eggs hold their shape. Then break four eggs into separate coffee cups (again to help maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
4. Meanwhile grill the bacon slices until crispy. Slice the muffins in half and lightly toast.
5. When ready to serve place one tomato shell on top of each muffin. Break up one slice of the grilled bacon and sprinkle into the bottom of the tomato shells.
6. Once the eggs are poached, drain them on a paper towel and place into tomato shells. Spoon a generous amount of hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with fresh thyme leaves.

Happy Valentine’s Day!

Merry Christmas from sunny Spain!

Hello!
Well I have finally settled in the south of Spain having spent one month touring down from Santander to Malaga. We stopped off in La Rioja to spend time with my daughter Lara and her wine maker partner Pete, it was beautiful, the vines were full of Autumnal colours and of course the Rioja had to be sampled daily! It is strange to see the bodegas of the many wines we buy in our supermarkets such as Faustino and Campo Viejo, to think real people make these wines!! The food has been pretty amazing as they seem to eat every part of the animal in the north, deep fried intestines beautifully bound in a light batter, testicles swinging in the butchers just waiting to be braised in wine and garlic......( gave that a miss!! ) trotters, tails, whole faces of pigs that look like halloween masks apparantley stuffed, but the most fascinating thing I saw has to be air dried donkey!! I have eaten air dried beef and even tuna known as mohama, but Im not sure about eating a donkey!!
Of course the pinchos and tapas are superb and my waistline is evidence of just how much I am loving this food!!
We are now at the finca where I will spend Christmas with my family, and then in the New Year will be organising the cookery classes and I have some bookings for cooking for groups that are coming to the finca. Dont forget if you have a special occasion to celebrate or you fancy a break let me know, the finca is ideal and easily accessible from Bournemouth, and its always sunny!!
Meanwhile have a fabulous Christmas and a joyful New Year is wished for you all. !

Camelia xx

A Yuletide Log To Impress

I just had to share this recipe with you for your Christmas table as this has to be the best chocolate log I have ever tasted. This is one of my family recipes handed down to me by my father, a rich truffle-like sponge with roasted pecans and coated with a creamy, thick, chocolate custard. It may look time-consuming and some of the ingredients are a little expensive but it is truly worth spoiling yourself, for the end result is so yummy you won’t ever want to buy a shop one again!

If you want to get ahead you can make the sponge and freeze it for up to a month ahead, finishing it the day before you want to eat it. It would also make a great centre-piece dessert for New Year’s celebrations - just add sparklers for a really special effect.

I would like to wish you all a very Merry Christmas and a New Year filled with all good things.

Camelia xx

Chocolate Yule Log
Serves 8 to 10

50 grms/2oz Plain flour
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting

For the custard frosting:

5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky

Method for the sponge: Preheat oven to 180c/ gas4 /160c fan
Prepare and line a swiss roll tin 42 x 27cm with non stick baking parchment.
Sift both flours and cocoa powder into large bowl and put aside. In another bowl whisk the eggs and sugar with an electric whisk for about 15 mins until the mix is thick and pale. Fold in pecans, sifted flours, follow with melted butter and maple syrup. The mix should be the consistency of batter. Pour into prepared tin and bake for 15 mins until an inserted skewer comes out clean.
While the sponge is still hot, place a piece of baking parchment larger than the Swiss roll tin onto the work surface; dust with caster sugar, tip sponge onto paper and gently peel the lining paper off. Roll sponge and paper together with paper inside the roll to look like a Swiss roll; roll again in a tea towel, leave to cool.

Custard Frosting: Heat double cream in large saucepan, remove from heat, whisk in maple syrup, coffee, cocoa, egg yolks. Heat gently until slightly thickened, stirring all the time. Do not boil. Remove from heat, pour into another bowl; stir in softened butter, chocolate, and ground pecans in that order, working quickly (butter should be at room temp) keep stirring until sauce is smooth and dark. Put aside; chill for about an hour until set.

To finish: Carefully unroll sponge removing paper. Sprinkle alcohol over the sponge and spread a thin layer of frosting, then tightly re roll sponge. Place log on serving plate, cover with the remaining frosting.
Draw lines with a skewer to look like tree bark. Dust with cocoa powder and decorate - finally sift icing sugar over the log. Beautiful!

Merry Christmas