Pineapple Mousse

I have done this before with a fresh lemon but saw an internet comment about how nice it was with pineapple

Milk, Evaporated, 200g                     

Jelly, Lemon, Unprepared   

Tin crushed pineapple or liquidize rings

Save some pieces of pineapple for decoration

Make up jelly with pineapple juice and allow to partially set
Whisk evaporated milk till thick and creamy
Whisk in jelly and pineapple; allow to set slightly
Pour mousse into dish
Chill until required; decorate with pineapple pieces and crushed nuts

Rhubarb and Custard Tart

Rhubarb is doing really well so thought I would give this a try - based on a recipe for Rhubarb and custard bars but I made in a flan dish.

·         1 cup all-purpose flour

·         2 tbsp sugar

·         4 oz cold butter

·         FILLING:

·         1 cup sugar

·         5 tablespoons all-purpose flour

·         1/2 cup heavy whipping cream

·         2 large eggs, beaten

·         1 ½ - 2 cups finely chopped fresh or frozen rhubarb, thawed and drained

·         TOPPING:

·         3 ounces cream cheese, softened

·         1/4 cup icing sugar

·         1/4 teaspoon vanilla extract

·         ½  cup heavy whipping cream, whipped

1.    In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.

2.    Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator

Chinese Chicken and Mushroom

A quick and tasty Chinese dish for 2

1 tbsp, vegetable oil

½ onion, chopped into chunks

1 clove, garlic, crushed and chopped (or pureed)

8 mushrooms, quartered

1 breast chicken, cubed and fried

1 ladle chicken stock

2 tbsp cornflour mixed to paste with water

A pinch of salt, or to taste

1 tsp soya sauce, or to taste

1 tsp, oyster sauce, or to taste

Heat oil in a wok on high heat, until hot.

Add onions and garlic and fry for 1 minute.

Next add in the mushrooms and chicken and fry for two minutes.

Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.

Then gradually add the 2 tablespoons of cornflour mixture. 

Once this mixture is well incorporated the sauce should thicken. 

Add salt, soy sauce and oyster sauce and serve with rice.

Decorate with chopped spring onion/chives.

Crab and Brie Stuffed Mushrooms

Starter for 6 people; if they do not like mushrooms omit the stalks and bake the mix in ramekins

6 large mushrooms

salt and freshly ground black pepper

1 bunch spring onions chopped

2 Tbs minced fresh parsley or 1 dried

1/4 cup freshly grated Parmesan cheese

1 medium slice of brie 

1/2 cup panko bread crumbs - I used a mix of these and plain

2 tins white crab meat
2 tsp lemon juice

Remove the stems from the mushrooms, chop them finely and fry in a little oil with the onions.

Remove rind from brie and cut into 1/4-inch cubes.

Spray the bottom of the mushroom caps with oil and place on a tray.

In a bowl mix the onions, parsley, lemon juice, Parmesan, brie, and panko.  

Lightly fold in the drained crab meat as mixture should not be too wet. 
Season with salt and pepper to taste.

Spoon the filling into the mushroom caps, and bake 15-20 minutes, or until the mushrooms are browned and the filling is hot and bubbly.  

Rosemary Potatoes

These make a nice change from roast potatoes and looked good with the tiny rosemary flowers

6 medium potatoes
2-3 tbsp Olive Oil
Chopped rosemary
1 tsp minced garlic
Salt & Pepper

Oven Fan 160 Gas 5
Chop potatoes into small cubes
Boil in salted water for 5 minutes
Drain and let potatoes dry
Toss potatoes in oil, pepper, garlic and rosemary
Spread out thinly on a foil covered tray
Bake for 30-40 minutes turning often till golden
Turn up heat slightly if not going brown

Welsh Lamb

Normally cook lamb with just oil and rosemary but this recipe is a little different and makes lovely gravy

Shoulder or Leg of Lamb (about 5 lbs)
1 1/2 tsp ginger
4 tbsp honey
1 tbsp chopped rosemary
cider

Coat lamb with salt, pepper, ginger and rosemary
Place in pan top up and pour half the honey on top
Put a good amount of cider in pan
Cook for 1 hour basting with the cider at half hour intervals
Add more cider if required
Turn joint over and pour over rest of honey
Cook for 1 hour basting with the cider at half hour intervals
Turn joint over and cook for last 30 minutes
Cover joint with foil if getting too burnt
Use pan juices to make gravy