Easter Milkshakes

So did not update last week and thought I would give you two Easter treats. I love a milkshake sweet and delectable. You can put anything. There are two (yes, two recipes) that are Easter themed. Super yummy.

Serves 2

Creme Egg Milkshake

3 Creme Eggs, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
1 Creme Egg cut in quarter (optional)

1. In a blender, blend the creme eggs, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with 2 quarters of creme egg and squirt a bit of chocolate sauce.

Malteaster Bunny Milkshake

3 Malteaser Bunnies, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
2 Mini Malteser Bunnies (optional)

1. In a blender, blend the malteaser bunnies, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with a mini malteaser bunny and squirt a bit of chocolate sauce.

Salted Caramel (V)

It was caramel week on the bake off so I tried my hand at salted caramel. Plus this was used in another recipe.

200g Granulated Sugar
100g Salted Butter
150ml Double Cream
1 tsp Salt

1. Get a pan and put over a high heat on the hob add the granulated sugar and stir (never leave it and don't stop stirring, otherwise it will burn). Use a heat resistant spatula.

2. The sugar should begin to go golden brown and then eventually turn into a liquid. This will take some time and effort.  Once it does add the butter and keep stirring. It will spit so be careful. Reduce to a medium high heat. And stir until combined.

3. Then gradually introduce the cream. When all the cream has been added allow to boil for a minute. Then add the salt and give a final stir. Leave to cool before putting in a container.

Serving Suggestions

: Ice Cream, Apple Pie, Cookies. Literally anything you want.

Movember 4 Course - Main Course - Lamb Shank with Mo Sauce

So the Main course I am serving delicious fall from the bone lamb shanks with Mo Sauce (well Mint Sauce but we are going with the Movember theme)

Serves 2

2 Lamb Shanks
Olive Oil
3 Carrots, peeled and chopped
1 Onion, diced
2 Garlic Cloves
125ml Red Wine
500ml Lamb Stock
Sprigs of Thyme
2 Bay Leaves

Mo Sauce
Bunch of Mint
Salt and Pepper
5 tbsp Hot Water
5 tbsp White Wine Vinegar
1  tbsp Caster Sugar

1. Preheat the oven for 200c/180c fan assisted. Take a large casserole dish or large roasting tray and place on hob. Heat the olive oil in the dish/tray. Add the shanks to the dish and add salt and pepper. Brown the shanks all over. I would recommend doing this one shank at a time. Remove from pan

2. Fry the onions and carrots until softened (should take 5 minutes). Add the thyme, bay leaves and garlic and fry for a couple of minutes.

3. Add the stock and wine. Add the lamb shanks to the dish. Then add the lid to the pan or cover with fin foil tightly. Then cook for 2 hours so the lamb is tender. When finished leave on the side for 10 minutes to rest and serve with mashed potatoes.

Mo Sauce

1. Grind the salt and pepper on the mint and roughly chop and add to small dish. Then add the hot and let it cool. Once cooled add the white wine vinegar and caster sugar and mix well. You only need a bit of mint sauce on the lamb.

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Duck Breast and Plum Sauce with Mashed Potatoes and Kale

So after picking up a few plums, the main recipes that came to mind were mainly fruity ones so I thought why not try something savoury with plums. Duck is a bit pricey but looking at the prices the leg is the cheapest part coming at around £2 for 2 in Asda but you might get a cheaper deal on duck in your local butchers or in the reduced section. A lovely romantic meal for two.

Serves 2

2 Duck Breasts/Leg
1 tsp of Thyme
1 Star anise
25g Butter, plus extra for the kale.
Kale

Mash Potatoes
Potatoes (Preferably Maris Piper)
About 25ml Double Cream
Knob of Butter
Dash of Milk

Plum Sauce
3 Shallots, finely chopped
About 8 plums, de stoned and cut into quarters
Splash of Red Wine
300ml Beef Stock
1tsp Cranberry Sauce
1tsp Butter
2 tbsp Demerara Sugar


1. Begin by making the sauce. Put the butter in a pan and leave until it melts. Add the shallots and cook until softened. Add the plums and sugar to the pan and continuously stir until the sugar is gone. Then add wine, stock and cranberry sauce to the pan and let it simmer for about 20-25 minutes on a low heat. Taste and season if necessary.

2. Heat an oven to 180/160c fan assisted. Score the duck skin and season both sides. Heat a medium frying pan place the duck in the pan and if using breast place skin side down and if using a duck leg put it on either side. Fry for about 5 minutes or until sealed.

3. Turn the duck over and add the butter, thyme and star anise. Once this has melted, occasionally baste the juices of the duck by tipping the frying pan and spooning the mixture over the duck. Then put it all in an oven-proof dish and put in the oven for about 10 minutes if cooking with breast. If you are cooking with leg put it in for about 20-25 minutes.

4. While that is being done put two pans of water on to boil and to one add potatoes and the other kale. Kale will need about 5-10 minutes simmering. Potatoes will need 10-15 minutes. Drain when each are done. Return both to the pan.

5. Add butter to the kale and mix it in. With the potatoes add the milk, cream and butter. Mash the potatoes and make sure its all mixed in. The potatoes should be creamy and smooth. Taste and season if needed.

6. When the duck is done, baste and leave to rest. Then, if using breast, cut the breast into slices. Put a dollop of mash and kale next to each other. Add the duck breast, resting on the top. Drizzle the plum sauce over. Serve with a nice red wine.

Prawn Cocktail

A classic starter which originated in the 1970s and in my own opinion is a timeless classic. Quick and easy to make and is a real crowd pleaser.

Serves 2

4 Tiger Prawns
175g King Prawns
Knob of Butter
1 tsp Parsley (Dried or Fresh)
2 cloves of garlic, crushed
2 Little Gem lettuces, washed and torn
2 tsp Paprika

Thousand Island Dressing
5 tbsp Mayonnaise
5 tbsp Tomato Sauce
2 tsp Lemon Juice
Shake of Tabasco (optional)
Shake of Worcestershire Sauce
Pepper
Salt

1. Fry the butter in a small frying pan. Add the garlic and the tiger prawns and fry until the prawns go bright red.

2. Make the Thousand Island dressing by adding all of the ingredients into a bowl and mix well. Add the king prawns and mix further.

3. Get a large wine glass (suggested size seen below), and place 1 little gems worth of lettuce in each glass, add the prawn/thousand island mixture on top of that. Add a tsp of paprika on top of the mixture for each glass. On the side of the glass add the tiger prawns. Serve with brown bread and a side plate to put the discarded shells.



Tip
You will need a large wine glass so that you can get the food out. A wine glass which can hold half a bottle or more is ideal. And when you aren't serving prawn cocktail from them, they make great drinking companions.

Meatloaf

An Italian dish in origin, but quite a popular dish in the USA. Such a filling dish that is quick and easy to cook.

Serves 4

Meatloaf
500g Minced Beef
3 Slices worth of breadcrumbs
1 Large Egg
3 tbsp Parmesan
2 tbsp Tomato Puree
Pack of Streaky Bacon
1 Garlic clove, crushed
1 Onion, finely sliced
2 tsp Oregano

Tomato Sauce
300ml Passata
200ml Beef Stock
1 Garlic Clove, Crushed
1 Onion, finely sliced
1 Small Glass of Red Wine
Shake of Worcestereshire Sauce
1 tsp of Brown Sugar
Torn up Basil

1. Preheat the oven to 200/180 fan assisted. Line a loaf tine with the streaky bacon.

2. Take a food processor or blender and add the egg, beef, breadcrumbs, parmesan, tomato puree, garlic, onion and oregano. Blend together.

3. Add this to the tin. Cover with the over hanging bacon. And put in the oven for an hour. It will shrink in the oven.

4. For the tomato sauce: fry the onion and garlic in a pan with a bit of olive oil. Add the brown sugar and Worcestershire sauce for a minute. Then add the stock and red wine and leave to boil for 5 minutes. Add the passata and heat through. Then blend until smooth.

5. Slice the loaf and pour over the meatloaf. Serve with salad, basil and potatoes.

Flying Scotsman

Taken from one of the 'Come Dine With Me' episodes and I have made this quite a few times. Just changed one thing and that is the sauce. Not a big fan of whiskey so made a peppercorn sauce. Tastes lovely and a great winter warmer.

Servings: 4

4 Chicken Breasts
Pack of back bacon
1 Haggis
Olive Oil
Salt and Pepper

Sauce
125 ml Chicken Stock
2 tsp of cornflour mixed with a bit of water
150 ml double cream
2 tsp of ground up pepper

1. Preheat the oven to 180c

2. Using 2 pieces of cling film, put the chicken breasts between them. Flatten

3. Take the haggis and make 4 patties and place in the middle of the flatten chicken breasts. Roll the chicken around and wrap in bacon.

4. Place on a baking tray with a drizzle of olive oil and cook for 40 minutes (35 minutes if fan assisted).

5. To make the sauce heat the stock on the hob and add the cornflour mixture to thicken up.

6. Begin to stir in the double cream. Once combined add the peppercorn and heat for a couple of minutes until thickened.

7. Serve

Serving Suggestions: Roast potatoes and mixed vegetables