Riding this boat off to the South seas might lead to disaster... but make it and eat it and it might be better than treasure
Serves 5 Ingredients
1. Halve the pineapples lengthways. Take out the central cone but keep the pineapple cone in tact. Slice the pineapple flesh. 2. Mix together the chosen fruits and pile back into shells. Add liqueur to fruit if desired
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A boozy, summer jelly to remind you how to relax
Serves 5 Ingredients
1. Divide the ripe fruit into 5 small glasses. If possible, arrange the kiwi fruit at the top. Pour a shot of vodka into each glass, and place all the glasses on a tray and chill in the refrigerator. 2. Put the vegetable gel powder in hot water (not boiling) and add sugar, stirring until dissolved. 3. Remove the bowl from the heat, and let it sit at room temperature for a minute or two. 4. Remove the chilled fruit, still in the glasses, from the refrigerator, and pour the dissolved mix over your fruit. 5. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the refrigerator. 6. Place in iced bain-marie or in the refrigerator for an hour to set. 7. To serve, dip the glass in to a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. On the plate put an arrangement of mixed fruit and dust with a touch of icing sugar. 8. Put the jelly in the middle and serve with cold cream or soya cream for vegans. This is a nice, simple way to make a lovely pudding, as done by Dan Redfern in the Liverpool leg of the third series of Come Dine With Me.
Serves 5 Ingredients
1. Oil a cake tin and preheat oven to 180°c. 2. Arrange the pears, cut side down on the base of tin (in a star pattern is very pretty). Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. 3. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. 4. Sprinkle with the brown sugar and return to the oven for a further 10 minutes. Christopher made Auntie Vi's Trifle in his Come Dine With Me Celebrity Special pud.
Serves 4-6 Ingredients
1. Stir the custard powder and sugar together in a medium bowl and stir in a little of the milk to make a smooth paste. Bring the milk to a gentle simmer in a large pan on the hob and slowly whisk into the custard paste. Return the custard to the pan and cook over a low heat, stirring constantly until thickened and smooth. 2. Generously sandwich the sponge halves together with the jam and place in bottom of glass serving bowl. Cover with sherry - I like the sponge completely soaked, but you can adjust according to taste. 3. Pour the custard over the sponges and spread evenly to the sides of the bowl. Cover the surface with cling film to prevent a skin forming and put fridge until set. 4. Before serving, whip the cream until it forms soft peaks. Remove cling film and spoon the cream onto the custard. Decorate with walnuts and cherries. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. An English classic, Eton mess pushes all the right buttons: summer picnics, fresh berries, meringue and Pimm's in the park. How will Philip's Come Dine With Me Celebrity Special guests judge his attempt to pull their heartstrings?
Serves 6 Ingredients
1. Break the meringues into small pieces and toss in a large bowl with the strawberries, raspberries and blueberries. 2. Sprinkle with sifted icing sugar, drizzle with strawberry coulis and lightly fold in the double cream. 3. Spoon into dessert dishes or tumblers and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Ben Huckerby had his guests in a wobble with this jelly based-dessert from Come Dine With Me West Yorkshire
Serves 6 Ingredients
2. Divide the swiss roll between six pretty glasses. Pour the jelly and fruit over the swiss roll. Cover and leave in the fridge for several hours to set. 3. Whip the cream with the sugar and vanilla in a large bowl until thick. Crush the meringue nests into small pieces and fold into the cream. Add the remaining summer fruits and stir well. 4. Spoon the fruit cream on top of the jelly and decorate with sprigs of mint and sifted icing sugar. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Tony goes for a perennial dessert winner with this chocolate mousse recipe. Find out what else went on when Come Dine With Me went to Newport
Serves 6-8 - See Image Ingredients
2. Allow the tofu to stand for about 15 minutes or until roughly 80ml of liquid has drained out. Discard the liquid and transfer the tofu to a food processor. Blend until just smooth. 3. Soften the chocolate with the maple syrup in a double boiler or bowl over pan of hot water, set over a low heat. Stir gently with a rubber or plastic spatula until it’s melted and combined. 4. Pour the chocolate mixture into the food processor with the tofu and add the vanilla extract and salt. Blend until creamy, scraping down the sides once or twice to ensure everything is well mixed. 5. Spoon the mousse into four espresso cups or wine glasses and leave to set for an hour or so in the fridge before serving. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold Julia Knight looks to set things off with a chilli chocolate depth-charge of a dessert
Serves 5 - See Image Ingredients
2. Whisk egg whites until they form peaks, add sugar and whipped cream and fold into the chilli mixture. Pour into individual cups, garnish with cream and cherries and decorate saucer with kiwi and strawberries. 3. Chill for a minimum of 4 hours before serving. Ashley gets creative with this artistic pud. Will her flair win the day and the Come Dine With Me Sunderland crown?
Serves 5 Ingredient:
Method: How to make brandy snap cups with blackberry and lemon ice 1. To make the blackberry and lemon ice, dissolve the sugar in 125ml water over a low heat, stirring occasionally. Bring to the boil and boil hard, without stirring, for 2 minutes. Remove from the heat and leave to cool. 2. Puree the blackberries and lemon juice in a blender or food processor. Add the cooled syrup to the fruit and blend together thoroughly. Press through a fine sieve into a freezer-proof container and cover with a lid. Freeze for 3-4 hours until slushy, then remove and smash with a fork to break up the ice crystals. Return to the freezer for a further 4 hours. 3. To make the brandy snap cups, preheat the oven to 190ºC/gas mark 5. Sift the flour, ginger and cream of tartar into a bowl. Put the butter, sugar and syrup in a small pan over a low heat and stir until the sugar dissolves. Cook gently for a minute then remove from the heat and stir in the flour mixture until smooth. 4. Spread half the brandy snap mixture over a shallow non-stick baking sheet. Bake in the centre of the oven for 5-7 minutes or until the mixture has spread thinly across the baking sheet and has become brown and bubbly in places. 5. Remove from the oven and while still warm, cut into roughly 21x 6cm rectangles – make a template from baking parchment or cardboard if you like. Working very quickly, roll the rectangles into cylinders and place inside a 6cm plain cutter for 30 seconds to set the shape. Gently ease out of the cutter and put aside while another four cylinders are created. If the biscuit becomes too hard, pop back in the oven for a few seconds until softened. 6. Spread the remaining brandy snap mixture over the baking sheet and cook for 5-7 minutes as before. Whilst still warm, cut out five discs using the 6cm plain cutter and five small discs using a 3cm cutter. Cut five 10cm discs out of the remaining biscuit to form saucers for the cups and put on a baking tray lined with baking parchment. 7. Return the 6cm discs to the oven for a few seconds until warm. Immediately press the brandy snap cylinders into the warm biscuits to make cup shapes. Put on the saucers. Return the smaller discs to the oven for a few seconds then place one in the overlapping crease of each cup and bend backwards to make handles. Chill in the freezer until hard. 8. To serve, scoop the blackberry and lemon ice into the brandy snap cups. Top with whipped cream and serve immediately. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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