Try Lynne's boozy beauty from Come Dine With Me Portsmouth Serves 6 Ingredients
2. To assemble the trifle, arrange the boudoir biscuits, or sponge fingers, in a large bowl and slowly pour over 100ml sherry and 2 tbsp brandy. Leave to soak for 10 minutes then top with the rhubarb mixture. Gently spoon over the custard, cover and chill. 3. To make the syllabub, mix the lemon juice, sherry and brandy in a large mixing bowl and stir in the sugar until dissolved. Gradually add the cream, whisking by hand as it is poured. Continue whisking for at least 5 minutes until the cream holds soft peaks. 4. Spoon the lemon syllabub over the custard and scatter with the toasted almonds. Chill until for 1-2 hours or until ready to 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.
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Try Sheena's creamy cranachan from Come Dine With Me Portsmouth Serves 6 Ingredients
1. Toast the porridge oats in a dry frying pan over a medium-low heat for 10 minutes, stirring constantly until lightly browned. Remove from the heat and leave to cool. 2. Whip the double cream until soft peaks form and fold in a third of the raspberries and the sugar. 3. In tall dessert glasses, layer the raspberries, fruity cream and oats. Cover with cling film and chill until ready to serve. Just before serving, uncover the glasses and pour a little whiskey over each dessert. 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. A sumptuous soufflé from Lee on Come Dine With Me Portsmouth Serves 6 Ingredients
1. Preheat the oven to 200°C/Gas 6. Butter six ramekin dishes and dust with icing sugar. Place on a small metal tray. Whisk the egg whites until stiff. Gradually whisk in the caster sugar until the meringue is thick and glossy. 2. Mix half the crushed raspberries with the flour and 75ml of the Champagne in a large bowl. Stir in the egg yolks then fold in the meringue mixture. Spoon into the prepared ramekins and bake for about 12-15 minutes until well risen and golden brown. 3. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of gently simmering water until smooth. Remove from the heat and stir in the butter and any remaining soufflé mixture. This will make the mixture very light. Stir the remaining raspberries and Champagne together and pass through a fine sieve into a clean bowl to make a fruit coulis. 4. Divide the ramekins between six plates, taking care as the dishes will be extremely hot. Working quickly, drizzle the chocolate sauce over the soufflés, spoon the coulis on the side and dust lightly with caster sugar. 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. Kate from Come Dine With Me Portsmouth topped these exotic oranges with clotted cream Serves 4 Ingredients
1. Put the sugar in a saucepan and pour over just enough water to cover. Add the cinnamon stick and chilli. Cook over a low heat until the sugar dissolves, stirring regularly, then increase the heat and boil for 8-10 minutes until the liquid is syrupy and just beginning to colour. (Take care because the sugar syrup will be extremely hot.) Remove from the heat and set aside. 2. Put each orange on a board and, holding upright, cut off the skin and pith with a sharp knife. Slice the orange thinly, discarding any pips, and place in a heatproof serving dish. Pour over the spiced syrup and leave to cool completely. 3. Just before serving, scatter with the blueberries. Cut the pomegranate in half and shake or scoop the seeds over the rest of the fruit. Serve with clotted cream. 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. Simon Green kept his guests sweet with these shortbread towers in Come Dine With Me Blackpool Serves 4 Ingredients
1. To make the shortbread, put the butter, icing sugar, rice flour and plain flour into a food processor. Blend until a ball is formed, then wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180ºC/Gas 4. Roll the dough on a lightly floured surface until around 5mm thick. Cut into 9 cm rounds with a biscuit cutter and place on a large baking tray lined with baking parchment. Prick with a fork and bake for 10-12 minutes until pale and crisp. Leave to cool on the tray. 3. Sprinkle roughly a third of the strawberries with sugar in a bowl and leave to stand for 30 minutes. Transfer to a food processor and blend until as smooth as possible. Pass through a fine sieve into a bowl and stir in another third of the strawberries, cut into small pieces. Cut the remaining strawberries in half. 4. Whip the cream with the icing sugar until thick. Take a shortbread biscuit and pipe or spoon some of the cream on top. Place in the centre of a dessert plate. Put halved strawberries around the edge and the strawberry sauce into the centre. Put a second shortcake on top and repeat the method ending with a third shortcake biscuit. 5. Continue until you have made four strawberry stacks on four plates. Sprinkle with sifted icing sugar 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. Andrea Maddocks cooked up a taste of Newcastle with these Geordie cakes in Come Dine with Me Blackpool Serves 4 Ingredients
2. Rub a flat griddle or large non-stick frying pan with the oil and heat over a medium-high heat. Cook the hinnies on each side until golden brown and serve hot. 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. Liam Bird broke his no dessert rule to serve his guests this easy crème brulee in Come Dine With Me Blackpool Serves 4 Ingredients
1. Put the egg yolks, cornflour, sugar and vanilla essence in a large measuring jug or bowl and beat until smooth. 2. Heat the cream in a saucepan until on the point of boiling. Stir into the egg mixture then return to the pan and cook very gently for about 5 minutes, stirring constantly until thickened and smooth. 3. Divide the raspberries between six small ramekins and pour over the vanilla custard. Put on a tray, cover with cling film and chill for 6-8 hours until set. 4. When ready to serve, sprinkle the custards with sugar and caramelise with a cook's blow torch until golden and melted. Serve as soon as the caramel hardens. 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. Noorani Williamson's Come Dine With Me Luton guests tucked into this indulgent creamy pudding Serves 4 Ingredients
1. Whip the double cream in a large bowl until thick. Stir in the sugar, then the vanilla, mascarpone cheese, grated orange zest and juice and 2 tbsp of the rum until thoroughly mixed. Cover and chill until ready to serve. 2. Cut the pineapples in half lengthways and scoop out the flesh. Put on a board and cut into small chunks. Sprinkle the scooped out pineapple halves with the remaining rum. 3. Divide the crushed biscuits between each pineapple and top with the cream mixture. Decorate with cocktail umbrellas, sparklers and mint leaves, if liked. 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. Paragraph. Martin Palmer gave his Come Dine With Me Luton guests a taste of summer with his pud
Serves 4 Ingredients
1. Put the fruit in a colander and stand in the sink for 15-20 minutes so the berries begin to defrost. 2. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Remove the bowl from the heat and stir in the double cream. Remove the vanilla seeds with the point of a knife and stir into the cream mixture. 3. Divide the fruit between four Champagne or wine glasses. Spoon over the cream mixture and serve with amaretti biscuits. 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. Alison Balfour Lynn served a good old boozy trifle as the perfect end to her Come Dine With Me Luton dinner party
Serves 6 Ingredients
1. Arrange the Swiss roll slices in the base of a pretty glass trifle bowl and pour over the cherry brandy or framboise. Leave to soak for a few minutes. 2. Scatter with half the fruit and pour over the custard. Top with the whipped cream and add the remaining fruit to the bowl. Scatter with almonds and dust with icing sugar to 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. |
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