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Les délicieuses recettes de décembre
Red Mullet with Thyme and Orange
Peel the oranges and slice into segments, reserving any juice. Use one bunch of thyme to stuff the fish, along with some of the orange segments. Surround the fish with the remaining slices of orange and pour over any reserved juice, along with the white wine.
Season the fish with sea salt and ground pepper and dot with butter. Bake at 200C, gas mark 6 for 20-25 minutes until the fish is flaky.
Serve with the orange slices and juice from the dish.
100g caster sugar
125ml fresh clementine juice (from about 5 clementines)
10g freshly grated clementine peel
1 clementine, segmented (for garnish)
Bring the cream and sugar to the boil in large saucepan over a medium heat, whisking until the sugar dissolves. Increase the heat and boil for 3 minutes, stirring constantly and adjusting the temperature to avoid boiling over. Remove from heat.
Now carefully add the clementine juice and peel while continuing to stir. Leave to stand for 10 minutes. Stir again to blend, the mixture may begin to thicken.
Divide the mixture among six glass ramekins or any decorative cup, so that they are about 2/3 full. Chill over night to set and garnish with fresh clementine segments before serving.
Nutty White Chocolate and Cranberry Brownies
200g dark chocolate (70% cocoa)
300g granulated sugar
2tsp vanilla extract
125g plain flour
a pinch of salt
100g white chocolate chunks
40g walnut pieces
40g hazelnut pieces
40g almond pieces
100g dried cranberries
Preheat the oven to 180C (gas mark 4). Grease a deep baking tray and line with greaseproof paper.
Break up the dark chocolate and place with the butter in a bowl over a saucepan of simmering water. Melt gently, stirring occasionally. Allow to cool slightly.
Beat the eggs with the sugar and vanilla extract until thick and creamy. Stir in the melted chocolate mixture. Sift in the flour and salt then fold in gently. Add the white chocolate chunks, nuts and cranberries and mix gently.
Pour the mixture into the baking tin and cook for 20 minutes. The top should have a glossy film and the centre should still be slightly gooey. Leave to cool before cutting into squares.