Giveaway winner!!

Thanks to everyone who took the time to enter my first giveaway! There was an amazing 699 entries! chosen number on random.org was number 4 Congratulations to the winner! go here to find out if you are a winner! http://www.youtube.com/watch?v=4F5_ll-MHn8&feature=youtu.be

Apple turnovers

Ingredients

55g soft brown sugar

25g butter
1 apple, cored, halved, thinly sliced
25g raisins
½ tsp ground cinnamon

Ready to roll puff pastry

1 free-range egg, beaten

Method

1. Preheat the oven to 220C or Gas mark 7.
2. Place the sugar and butter in a frying pan and melt . Add the apple, raisins and cinnamon and stir well 
3. Roll out the puff pastry and have a circle mould or you can cut into squars and do the triangle ones but i prefer the circle ones. Once rolled spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple and press down the edges with a fork.
4. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is   golden brown and puffed and leave to cool. Alternately you could always reopen the seal and add freshly whipped cream and also make a royal icing mixture to glaze the top of the turnover.
5. Dust the apple turnover with icing sugar and serve and enjoy!

My first ever giveaway!!

CONTEST NOW CLOSED! WINNER WILL BE ANNOUNCED SHORTLEY GOODLUCK EVERYONE! come on and enter my first blog giveaway, this giveaway ends on the 22nd july and will announce the winner on the 23rd july! come on and give it ago it could be your lucky day and you can spend the gift voucher on anything you want! a Rafflecopter giveaway

EASY Fresh Cream Horns

   

    Ingredients

• butter, for greasing
• plain flour, for dusting
• 100gready-rolled puff pastry
• 1 free-range egg, beaten
• 175ml double cream, whipped until soft peaks form when the whisk is removed 
• 1 tbsp icing sugar, plus extra for dusting
• Strawberry jam
  
  
  Glacier cherry
  
  
• You will need horn moulds for this
  
  
  Method
  1. Preheat the oven to 200C or gas mark 6. Grease the cream horn tin moulds with butter as the butter will stick better and if you used oil it will taste the cream horns.
• 2. Roll the ready-rolled puff pastry rectangle out onto a lightly floured work surface and cut the pastry into 1cm strips.
• 3. Wind one pastry strip around one of the prepared horn tins, starting at the tip. Overlap the edges as you wind the pastry strip around, finishing at the wider rim of the tin and if it doesnt fill in the gap just wind another strip around the top of the other one!
• 4. Brush the pastry with egg wash and place into the oven on a cooling wire and cook for 10-15 minutes until the pastry is golden and risen. Once cooked take of the moulds and leave on a cool wire. Once cool twist from the moulds do not try and take it of when its still warm as it will just fall apart.
• 5. In each horn place a teaspoonful of jam in each one and with your prewhipped cream pipe into the horns and decorate with a cherry and serve and enjoy!

Holiday

So on sunday the 23rd it was my birthday and i had a fab time! I got told that i was going to Blackpool on the 29th! i was so happy so i am going to take 9 days of from this blog and i will post a recipe as soon as im back, been busy packing and getting things ready for blackpool, I cant wait to get away , This will be my first holiday really because ive never been abroad and ive only been to london and northern ireland, So this will be a big journey and fingers cross i will enjoy it. I im really looking forward to the pleasure beach even though im scared of rollercoasters but i think im the age now to go on it accept that im on it and im going to have to deal with it! Wish me luck!
There will be loads of pictures taken i can assure! Cant wait to try all the yummy food and candyfloss nom! Well i hope everyone has a good week when im away!

FryLight 1 cal butter cooking spray review

Firstly id like to thank Frylight for giving me the opportunity to review their new butter flavour!

Frylight 1 Cal spray is different from all the other oils and fats. Fry Light is reinforced with super non-stick sunflower lecithin.Each 1 Cal spray of Fry Light replaces up to 30 Cals of 
cooking oil in shallow frying.

Frylight is available at supermarkets including Sainsbury’s, Tesco, Asda and Morrison’s. 

Frylight isn't just used for cooking its also an anti stick spray to, So if your baking you can spray your tins and baking sheets and your cakes and biscuits wont stick and also they wont crumble. You can use this for stir fry's, sauteing vegetables and even making roast potatoes.

All varieties of Frylight is vegan and vegetarian friendly, so anyone can use it and is a great healthy option to.

For more anwsers and questions please head to their website and please like and follow there facebook page and twitter.

http://frylight.co.uk/

https://www.facebook.com/FryLight1Cal

http://twitter.com/FryLight1Cal

What did i get?
I received 3 bottles of butter frylight spray along with a few recipes to try out in my box.

How did i use it and what did i think.
At first i was wondering how could this really work? How could i get the same great taste and be less calouries.
The first thing i used it on was my tea which was an omelette and the recipe was in the booklet i got given with the sprays. 

I put the frying pan on at a low temperature and sprayed 6 sprays as my pan was 30 cm's waited for the spray to bubble and then poured in my eggs. I let it cook for 5 minutes and i was amazed at how easy the egg lifted from the bottom of the pan and it was so easy to flip without it sticking to the bottom! I then added my cheese and ham and folded it in half and flipped it again on the other side and it still wasn't sticking, I was really amazed at how good it was from not sticking to the pan. Once the Omelette was cooked the cleaning up was so easy all i had to do was give it a wipe with the cloth and that was it clean, no mess, no grease and no extra pans to wash up.
Now this was the important part, What did it taste like? Well it tasted just like an Ordinary Omelette but you couldnt tell if it was cooked in butter or Frylight Cal spray. The results i recieved with just making an Omelette amazed me and i cant wait to try out more recipes or even cakes to see how they turn out but overrall im so pleased to have got the opportunity to actually try this product. I think im going to have to go out and buy the whole collection!
Thanks Frylight for making my cooking a more easy experience and also less hassle with the clearing up!

White chocolate profiteroles with strawberry cream and strawberry coulis

Ingredients

Choux pastry
100g unsalted butter, plus extra for greasing
300ml water
140g plain flour, sifted
Pinch of fine salt
Pinch of sugar
4 large eggs, lightly beated

For the coulis
300g straberries, washed and hulled
40g icing sugar, sifted and a teaspoon for dusting

Decorations
300g white chocolate
Double cream for whipping
2 tbsp icing sugar to sweeten cream
4 tbsp straberry coulis

Method
1. Preheat oven to 200 degrees or gas mark 6. For the Choux Pastry. In a pot place the butter water sugar and salt in to the pot and bring to the boil, Once the butter had melted take of the heat and add the flour and keep mixing with a wooden spoon. Place back on to the heat until the pastry comes away from the sides and take of the heat and place in a bowl to cool.
2. Once you can touch the pastry, with the back of your hand and it feels slightly warm add the egg bit at a time and keep mixing. At first it will look like it has curdled but keep beating. Once all the egg is in and its been mixed, Place in a piping bag and place on a oven tray which either has grease-proof paper on or a silicon mat and pipe to a medium size, or whatever size you feel like doing. Once done place in oven and cook for 20-30 minutes until they feel like cardboard (do not worry about this as its just a term)
3. Place a pot of water on to the cooker and bring up to the boil and place a bowl on top. Once out of the oven place on a cooling wire but on the bottom of the profiteroles pierce a hole to let the steam out and also to fill later. While your waiting for your profiteroles to cool make your strawberry coulis. Place the strawberries and icing sugar in a blender or blitzer and blitz until a puree consistency or until its smooth and place in the fridge to cool. Whip up the double cream and add the icing sugar. Add 4 tbsp of your coulis to the cream for the strawberry cream, taste it to see if you need anymore coulis. Add the chocolate to the bowl on top of the pot of water and turn down the heat.
4. Insert the piping bag into the bottom of the profiteroles and fill. Do this for all of them and then once your chocolate is melted place the top of the profiteroles into the white chocolate and place back on the cooling wire to cool. Once all of the profiteroles are done place in the fridge to set
5. Serve 5 each and on the side place you strawberry coulis and enjoy!

Malteaser cake with chocolate icing

Ingredients

• 175g butter, softened

• 175 light muscovado sugar

• 4 eggs

• 215g self-raising flour

• 55g good-quality cocoa

• 175ml milk

For the icing

• 80g butter

• 105g 70% cocoa dark chocolate, broken into chunks

• 1 egg

• 330g icing sugar

• 2tbsp milk

• Maltesers 

You will need 2 x 16 cm cake tins for this

Method

Oven temperature 180 C, gas mark 4. Beat the butter and sugar together until light and fluffy, gradually beat in the eggs one by one, Then by the flour, cocoa and the milk. Divide between the greased and lined cake tins and bake in the oven for 35 - 40 minutes, TOP TIP to know when the cake is done put a skewer in the middle and if it comes out clean its done also another tip is to touch the top of the cake and if it springs back its also cooked.
Once cooked tip out the cakes and place on a wire rack. Make the icing. Melt the butter and chocolate gently in the microwave or on the stove with a pot of water and place the bowl on top, this is called a ban marie, once melted cool for 5 minutes, then beat in the egg with an electric whisk, followed by the icing sugar and milk and leave for a few minutes so it can firm up a bit.

Assembling

Place one cake on a plate  placing the top down on the plate so you have a smooth top, then spread half the icing on top and with the malteasers halve the bag and crush the halve in a bowl and sprinkle over one halve before placing on the second cake doing the same as the first cake and spread halve of the icing left. Once done place the rest of icing in a piping bag with a star nozzle and going out round the sides and then coming in to the centre to portion it, something like this

To make the decorate chocolate lines all you need is 100g any chocolate and place over a ban marie (pot of simmering water) and once melted place in a piping bag, get a piece of grease proof paper and draw your design. Once done place in the fridge to cool and thats you ready to decorate/garnish. Any melted chocolate left i just poured about 4 tbsp of boiling water in to make my hot chocolate sauce!

For this whole cake i used white chocolate and chocolate malteasers, this picture was taken in college as we had to come up with an idea using malteasers but its easy to make and it was a success!

Sea bass with a herb crust served on a spicy red pepper sauce

This was actually one of my exams at college and i passed!

I don’t usually eat fish until i tried this! I love the pepper sauce it goes well with the sea bass.

Sea bass with a herb crust served on a spicy red pepper sauce

SERVES 4

FOR THE FISH CRUST

100g panko breadcrumbsZest of 1 lemon 3 tbsp of chopped fine herbs1/2 garlic clove, minced2 bay leaves 10 sprigs thymeSeasoning sauce 100ml  4 sea bass fillets
 70g Piquilla peppers
10g fresh flatleaf parsley leaves
3 tbsp mayonnaise
3 tbsp extra-virgin olive oil
11/2 tsp hot pepper sauce, or to taste
1 tsp Dijon mustard
1 clove garlic, peeled
1/2 tsp kosher salt
50g Parmesan cheese
1 apple for garnish
1 red pepper, diced for garnish
Flatleaf parsley, for garnish
Squeeze some lemon before serving to give it that extra bite of sourness.

FOR THE PEPPER SAUCE

1 Put all the ingredients for the crust, except the sea bass, into a blender and blend together until it forms a breadcrumb texture, season both sides of fish and place the crust on top of the skin.

2 To make the pepper sauce, puree the peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside.

3 Pan-fry the seasoned sea bass fillets skin-side down, when the skin and crust is crisp turn the bass over and take the pan off the heat sprinkle some cheese over the crust/skin and put under grill until  has melted.

4 Take the pepper sauce and bring up to the boil on a pan, once boiled, divide between four plates, place fish on top and garnish with some red pepper squares, diced apple, and flatleaf parsley.

whats in my knife kit?

We all know to be a professional or a cook you need to have a good set of knives/equipment. This is what is in mine.

A wine opener for the time we did waitressing

A vegetable peeler

A preparing knife

A palette knife

A zestier

Another preparing knife but jagged edges this time

A juice grinder

A permenant pen

A boning knife for flexability for boning and skinning fish

A chopping/chefs knife

A pink wooden spoon

A set of tongs

A spactuala

A piping bag with a plain and star nozzle

A wisk

A knife sharperner 

A gas lighter

and finally a tasting spoon

This is all what is in my knife set and is what i use daily, when using the knifes everyday there going to grind down so instead of binning them and get a newer pair all you have to do is take it to a cook shop and they will regrind the edges for you.

Remember its not how much you spend on a knife or how popular it is, its the person who is using it that makes a difference when cutting things!

Pear and Frangipane tart

For the pastry

225g plain flour, plus extra for dusting

110g butter

110g caster sugar

3 medium egg yolks, lightly beaten

For the frangipane

125g butter, softened

125g caster sugar

2 eggs

125g ground almonds

1 tbsp plain flour

Tin of Pears

Method

1. Make the pastry. Tip the flour onto a work surface. Cut the butter into cubes and dot over the flour. Sprinkle with the caster sugar. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Wrap in cling film and chill for at least 30 minutes.

2. Make the frangipane filling. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Mix well and chill until needed.

4. Preheat the oven to 190°C/fan170°C/gas 5. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. Trim off any excess pastry and spread the frangipane evenly on top spread the bottom with strawberry or raspberry jam and then put the frangipane filling on top.

5. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Lift into the pastry case and arrange in a circle. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Cool in the tin slightly, then remove and transfer to a wire rack and Serve.

sticky coffee pudding with coffee inspired icecream

ice cream recipe.

750ml double cream

300g caster sugar

6 egg yolks

250 ml boiling coffee

1. separate the eggs and keep the egg yolks, place in a boil with the sugar and whisk

2. in a pot heat the double cream until its came to the boil

3. add half the mixture to the egg yolks and sugar and mix, place back into the pot with the rest of the mix and place back onto the heat stirring consistently ( you make a sauce anglaise which is a think custard)

4. add the coffee and mix, place in an ice cream maker (we have one in work) and churn for 2 hours then placing in the freezer

p.s i you dont have a ice cream make just whisk place in the freezer for an hour and go back and whisk again and place back into the freezer for another hour and whisk again for the final time and place back into freezer once frozen and easy to scoop just place on any dessert or just eat it as it is!

sticky ingredients.

110g butter

340g brown sugar

2tbsp syrup

4 eggs

400g s. flour

275 g dates

480 ml boiling water

2 tsp bicarb soda

30 ml cold coffee

sauce.

130ml double cream

65g butter

65g/ brown sugar sugar

15 ml cold coffee

1 tbsp golden syrup

Method

1. grease the moulds and set the oven at 200 degrees

2. cream the butter and sugar together until it goes light in colour, add the syrup and eggs and beat until combined, add the self rising flour and mix again

3. in another bowl add the dates and the boiling water and blend to form a purée, then add the bicarb soda and the coffee and add to the other mixture and mix together

4. place in the moulds and bake for 20 -30 minutes. prepare the sauce by adding the butter, brown sugar and golden syrup in a pot once butter and sugar has dissolved and come to the boil add the double cream and coffee and mix ( it will harden up once the cream is added but just replace back on to the heat and keep mixing it will re turn to a sauce consistency)

5. bring puddings out of oven , place on a plate and pour sauce on top and add your delicious coffee ice cream and enjoy!

annelouise hall

Welcome to the food world of annelie rainbow

Hello and welcome to my food world/blog, this page is designed for recipes, inspirational pictures, food questions, reviews and giveaways. i also put my name on my dishes either my full name, annelouise hall or ALH or a silver bench surface or AH to prove i have actually made the dishes! thanks for taking the time to visit my page and i hope you like reading and looking at the recipes and pictures
Heres my website to! http://annelierainbowfoodworld.webs.com/