Mat's brother was getting married and due to lots of people travelling to Dover they decided to make a proper weekend of it by having a get together the night before. Its a great idea as people get chatting before the wedding and get to know each other over a glass or two of wine.
It was held in the National Trust visitor centre on top of the White Cliffs and even if in the dark was a great venue. All day his mom, myself and a few other family members prepared the buffet, there were quiches and cupcakes, sandwiches and pizza. It was the first time i had ever seen pinwheel sandwiches which look great but are so simple - cut off the crusts, roll out the bread with a rolling pin, spread with pate or layer up smoked salmon, roll up and slice into discs.
One of the things I was in charge of were the triple decker cucumber sandwiches, which looked very pretty layered up and the herby cream cheese really lifted them to something special. They even turned out like the picture on BBC Good Food.
I also made peanut butter squares (from a recipe by Lorraine Pascale) the night before, which I can't wait to make again as they are really easy and I loved eating all the leftover bits that fell off as I tried to slice them. Even Mat who hates peanut butter and was disgusted I was creating something he hates so much - tucked in and is now a convert.
I also made individual baked cheesecake cupcakes with raspberries and a white chocolate and lemon biscuit base - quite weighty as baked cheesecakes generally are but still delicious.
Peanut butter squares
Makes 16
Ingredients:
• 150g/5½oz butter
• 200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)
• 250g/9oz digestive biscuits
• 200g/7oz soft light brown sugar
• 300g/10½oz crunchy peanut butter
• 1 tsp vanilla extract
Method:
• Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).
• Melt the butter in a large pan over a low heat.
• Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff.
• Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.
• Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).
• Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve.
Raspberry cheesecake cupcakes
Makes 10
Ingredients:
• 8 white chocolate cookies
• 45g/1¾oz butter, melted
For the filling
• 300g/10½oz cream cheese
• 1 tbsp plain flour
• 90g/3¼oz caster sugar
• 1 tsp vanilla extract
• 3 tbsp soured cream
• 100g/3½oz raspberries
• lightly whipped double cream or crème fraîche, to serve
Method:
• Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
• Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
• Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
• For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
• Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
• Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
• Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
• To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.
No comments:
Post a Comment