Monthly Archives: May 2010

Blueberry Compote with Strawberries and Stroopwaffles

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(OK, i made up this recipe so i dont really have a name for it 🙂 )

SERVES 4

INGREDIENTS
1 tub Marscapone Cheese
6 Stroopwaffles (4 whole and 4 halves)
4 Large strawberries chopped into segments
4 twists of lemon peel (for garnish)

Bluberry Compote Ingredients & Method
1 cup blueberries
1 tsp corn flour
1 1/4 C water
1/4 C castor sugar
grated juice and rind of one lemon

– Combine cornflour & castor sugar & water in a saucepan and heat on a medium heat until water clears
– Add the blueberries, lemon rind and juice
– Cook over low heat until mixture thickens
– Place aside to cool a bit

METHOD
– Place a whole stroopwaffle on a dessert plate
– Spread (generously) 1TBls of marscapone
– Place a spoon of bb compote onto the marscapone and add some chopped strawberries
– Place a half Stroopwaffle on top with a dollop of marscapone
– Garnish with a lemon peel

tip: you should have some syrup of the blueberry compot left which can be drizzled on the plate – just adds to the presentation 🙂

YUM2THREE Inspiration

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Food : “Material, usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.”

So, this is the first definition i found online and although correct to the blandest of kinds it is this simple word that has inpired me to write this blog.

Food is my passion.

It excites me and i want to share that excitement with others so that whether it be restaurant reviews, recipes, interesting facts or food tips; I can share, with you, some of the twinkle that brightens my days…. Enjoy! xx

PRUNE, PECAN and CELERY STUFFED CHiCKEN

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(I found this recipe in a magazine – it’s quick, easy and DELICIOUS! A dinner party must 🙂 )


Serves 4

INGREDIENTS
1 stick celery, trimmed and diced
30g pecan nuts chopped
75g California prunes, chopped (i just used fresh prunes from Waitrose)
Freshly ground black pepper
2 tsp fresh sage, chopped (i used about 4/5 chopped leaves)
4 skinless chicken breasts
8 slices pancetta
2 tbsp olive oil

METHOD
– Preheat the oven to 180C, 350F, Gas 4.
– Mix together the celery, pecans, prunes, pepper and sage in a small bowl.
– Make a slit in each chicken breast and stuff each one with the prune mixture.
– Stretch 2 slices of pancetta with the back of a knife, place a chicken breast on top and wrap the pancetta around it. Repeat with the remaining chicken breasts.
– Place the stuffed breasts on a non-stick baking tray (i used a pyrex dish) and drizzle with olive oil (see below).


– Bake in a preheated oven for 20-25 minutes until cooked through but still moist 🙂
– serve with a grean salad or vegetables of your choice.

tip: The great thing about this recipe is that the ingredients dont include dairy so you can prep before hand. I would suggest making the stuffing and slitting the chicken before your guest arrive.