Body & Soul11 mins ago
Tuesday's Menu with Vegetarian Option for those interested Starters:
18 Answers
Creamy risotto with sorrel
OR
Avocado with prawns
OR
Spicy 3 bean soup
Mains: Cold cuts of Topside of Beef, Wholegrain mustard and Honey roast ham, and some smoked chicken to go with freshly picked salad leaves ( lambs lettuce, radicchio, chicory, baby spinach, rocket, lollo biondo) Hot house tomatoes, freshly pulled scallions, and cucumber, freshly dug new potatoes
homemade coleslaw and red cabbage appleslaw - cabbages cut this morning!!
OR
Char-grilled rib-eye steak - grilled just the way you like it - with all the trimmings
OR
Dressed crab
Cream cheese with garlic and herbs stuffed mushrooms, crumbed and deep fried, salad
OR
Spanish Omelette with peas, potatoes, mixed diced sweet peppers, and corn
OR
Spicy courgette bake
Puds: Raspberry mousse cake
OR
Fresh fruit salad
OR
Tarte au chocolat with Tia Maria cream
12 cheeses including a new cornish soft blue that's absolutely yummy
Wines and other drinks as usual
OR
Avocado with prawns
OR
Spicy 3 bean soup
Mains: Cold cuts of Topside of Beef, Wholegrain mustard and Honey roast ham, and some smoked chicken to go with freshly picked salad leaves ( lambs lettuce, radicchio, chicory, baby spinach, rocket, lollo biondo) Hot house tomatoes, freshly pulled scallions, and cucumber, freshly dug new potatoes
homemade coleslaw and red cabbage appleslaw - cabbages cut this morning!!
OR
Char-grilled rib-eye steak - grilled just the way you like it - with all the trimmings
OR
Dressed crab
Cream cheese with garlic and herbs stuffed mushrooms, crumbed and deep fried, salad
OR
Spanish Omelette with peas, potatoes, mixed diced sweet peppers, and corn
OR
Spicy courgette bake
Puds: Raspberry mousse cake
OR
Fresh fruit salad
OR
Tarte au chocolat with Tia Maria cream
12 cheeses including a new cornish soft blue that's absolutely yummy
Wines and other drinks as usual
Answers
1 to 18 of 18
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Here we go recipe for Mercia's Raspberry Mousse Cake for jb!
Ingredients:
For the mousse:
•4x125g/4½oz punnets raspberries
•3 tbsp Liquid **
•2 tbsp icing sugar
•2½ leaves leaf gelatine
•2 tbsp caster sugar
•150ml/¼ pint double cream
** By liquid I mean you can use water if you want, or orange juice, but booze is nice! Framboise, which is a raspberry liqueur is the best, but you can use brandy if you like.
Method
Put 1½ punnets of raspberries into a bowl. Pour over the liqueur and icing sugar and stir gently, until the icing sugar has melted. Leave to stand whilst making the mousse.
.Place the gelatine in a bowl of cold water to soften, making sure that it is completely submerged.
Put the rest of the raspberries into a saucepan with the caster sugar and mash lightly with a fork - you want them pulpy, not pureed, and heat gently until sugar is dissolved.
.Whilst the raspberries are still hot, lightly squeeze the water out of the gelatine and add to the hot raspberries.
When the raspberry mixture is cold and starting to set, whisk the cream to soft peak consistency and gently stir it into the raspberry mixture. Refridgerate.
Ingredients:
For the mousse:
•4x125g/4½oz punnets raspberries
•3 tbsp Liquid **
•2 tbsp icing sugar
•2½ leaves leaf gelatine
•2 tbsp caster sugar
•150ml/¼ pint double cream
** By liquid I mean you can use water if you want, or orange juice, but booze is nice! Framboise, which is a raspberry liqueur is the best, but you can use brandy if you like.
Method
Put 1½ punnets of raspberries into a bowl. Pour over the liqueur and icing sugar and stir gently, until the icing sugar has melted. Leave to stand whilst making the mousse.
.Place the gelatine in a bowl of cold water to soften, making sure that it is completely submerged.
Put the rest of the raspberries into a saucepan with the caster sugar and mash lightly with a fork - you want them pulpy, not pureed, and heat gently until sugar is dissolved.
.Whilst the raspberries are still hot, lightly squeeze the water out of the gelatine and add to the hot raspberries.
When the raspberry mixture is cold and starting to set, whisk the cream to soft peak consistency and gently stir it into the raspberry mixture. Refridgerate.
Cake Ingredients
3 large eggs, separated
225g caster sugar
140g plain white flour
1 tsp baking powder
Method
1.Preheat the oven to 190C, gas mark 5. Butter, flour and line two 20.5cm sandwich cake tins.
2.Using an electric whisk, beat the egg yolks with the sugar for 2 minutes. Add 75ml warm water, then continue whisking for about 10 minutes until really creamy, light and fluffy. ( I know it seems tedious, but it IS worth it!!)
3.Put the flour and baking powder into a sieve, then gently sieve and fold into the egg mix in three batches.
4.Whisk the egg whites until they hold firm peaks, then fold them very gently into the egg and flour mixture. Divide the mixture between the two tins and bake for 20 minutes. Turn the cakes out immediately on to a wire rack to cool.
When completely cold, sandwich together with most of the mousse. Reserve a little for the top, spread over and then top with the drained reserved raspberries. To serve slice and add a spoonful of reserved liquid on a plate, and pour a little cream into raspberry/liqueur juice to look pretty.
PS - I think you can serve this with cream as there is only a 1/4 of a pint of whipped cream in the whole recipe and the sponge is fatless!
Let me know what you think!!
3 large eggs, separated
225g caster sugar
140g plain white flour
1 tsp baking powder
Method
1.Preheat the oven to 190C, gas mark 5. Butter, flour and line two 20.5cm sandwich cake tins.
2.Using an electric whisk, beat the egg yolks with the sugar for 2 minutes. Add 75ml warm water, then continue whisking for about 10 minutes until really creamy, light and fluffy. ( I know it seems tedious, but it IS worth it!!)
3.Put the flour and baking powder into a sieve, then gently sieve and fold into the egg mix in three batches.
4.Whisk the egg whites until they hold firm peaks, then fold them very gently into the egg and flour mixture. Divide the mixture between the two tins and bake for 20 minutes. Turn the cakes out immediately on to a wire rack to cool.
When completely cold, sandwich together with most of the mousse. Reserve a little for the top, spread over and then top with the drained reserved raspberries. To serve slice and add a spoonful of reserved liquid on a plate, and pour a little cream into raspberry/liqueur juice to look pretty.
PS - I think you can serve this with cream as there is only a 1/4 of a pint of whipped cream in the whole recipe and the sponge is fatless!
Let me know what you think!!
1 to 18 of 18
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