Tiramisu

Serves 6

It took me well into my twenties before I would even try tiramisu. I always considered it a ‘grown-up’ dessert, and well, I’m not even sure I’m that yet! I think it was the combination of coffee and a
liqueur. I’ve never been a fan of alcohol in a dessert. Yet, when I did try Tiramisu there was no turning back. I was lucky, I had an amazing one, in Ibiza of all places. The barometer for desserts for me has always been my Mum. Let’s just say she has tasted one or two, in fact she may have been caught on one or more occasions eating desserts that weren’t even hers! (A video never lies!) So when she oohed and aahed and insists I try the dessert she had gotten i gave in.
Since my first taste, I spent a long time trying to recreate the creaminess of that Tiramisu. It had a
wonderful balance of coffee to liqueur, no one flavour over-powered the other.
So, here is what will be a beautiful, easily put together dessert, that could wow at your Christmas table this year.

Ingredients:

3 large egg yolks
2 large egg whites
4 tablespoons castor sugar
250g/9oz mascarpone cheese
150ml/5floz strong espresso coffee
3 tablespoons Tia Maria (coffee liqueur)
Approx 20 finger biscuits
Grated chocolate or cocoa powder to garnish

Method:

1.       Beat the egg yolks with the sugar until the form soft peaks.

2.       Fold in the mascarpone.

3.       In a separate bowl, whisk the egg whites until stiff.

4.       Add gently to the mascarpone mixture.

5.       Place the coffee and Tia Maria in a shallow dish.

6.       Dip the biscuits into the coffee mix but don’t let them soak up too much liquid.

7.       Assemble the tiramisu in your chosen dish with one layer of biscuit and one layer of   mascarpone.

 

8.       Finish with a dusting of cocoa powder or grated chocolate.

 

If you have any questions/comments please contact me, I’d love to hear from you.

Enjoy!

Don’t forget my Kids Cookery Course in Stamullen, Co.Meath over the Christmas Holidays. Wed 2^nd Jan – Fri 4^th.

www.facebook.com/jillskitchen2012/         Email: jillskitchen2012@gmail.com

Banana, walnut and chocolate chip bread

www.siobhanbyrnephotography.com

 
You may recognise this picture if you are a fan of my facebook page https://www.facebook.com/Jillskitchen2012
as it's currently the profile picture. It was taken at a photoshoot I did with the fabulous Siobhan Byrne, you can check out her work at
http://www.siobhanbyrnephotography.com/.
We had a super time making and styling the photograghs and my willing assistants Fiona Cranwell & Gemma Brown, I can't thank you enough for all your help.
I only wish I could take such beautiful photograghs as Siobhan, but alas, my strength lies elsewhere.

So onto the recipe....

I remember making my first banana bread. I decided to just add bananas, no walnuts or choclate chips. i wanted unadulterated Banana Bread. But, in my enthusiasm I over worked the mixture and turned out a rather springy, chewy concoction.
So in my follow up attempts I decided to not only add in some extra ingredients but I also learnt NOT to over-mix (thank you Avoca for the lesson and the original recipe for this banana bread). Once you follow this simple rule you should have a wonderful, moist bread.

Ingredients:

225G/8oz plain flour
110g/4oz castor sugar
1 egg, beaten (if there are egg allergies omit this and add an extra tablespoon of sunflower oil)
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon ground cinnamon
75ml/3fl oz sunflower oil
½ teaspoon vanilla extract
65g/2 ½ oz walnuts, chopped
4 medium-sized ripe bananas, mashed
25g/1oz milk chocolate chips

 

Method:

Sift the flour, salt, baking powder and cinnamon into a bowl.
Stir in the sugar.
Mix in the egg, sunflower oil and vanilla essence, BUT DO NOT BEAT.
Fold in the walnuts, mashed bananas and chocolate chips, using a fork.
Spoon into a lined 900g/2lb loaf tin and bake in a preheated oven  - 180⁰C/350⁰F/Gas Mark 4
for 50-60 minutes.
Loaf should be golden brown and spring back when prodded with your finger.
Leave for 10 minutes, then turn out onto a wire rack to cool and as always....

Enjoy!

Moroccan Lamb with Couscous



Picture courtesy of franceinlondon.com

If anyone reading this is planning on buying my affections with a Christmas gift I would suggest that a Tagine would be very much appreciated in my household!!
It's just one of those things I've never gotten around to buying but I've wanted one 'like forever'!
So this Moroccan Lamb is missing the word 'tagine' at the end because it was cooked in a casserole dish in the oven. I have no idea if it would taste different if it was cooked in a tagine, but it sure would look more spectacular when being served to the table.

Regardless of serving dishes, this Moroccan lamb is such a warming, satisfying and aromatic dish that how it’s served will become irrelevant fairly quickly!

Note: Some people seal and brown the lamb by tossing in flour and then frying, however, as I don’t like to use flour in dishes where I don’t expect it, I never toss my meat in flour. I do however brown it in a pan, just without the flour. So, it’s a purely personal decision.

Note 2: This is best made the day before you plan on serving it so the spices can infuse the dish, and then cook at the lowest setting on your cooker for about 2/3 hours before serving.


Ingredients:

Serves 8

1.5lbs/680g  tender lamb, cubed
2 medium red onions, finely chopped
1 clove of garlic, crushed and chopped
1 medium aubergine, cubed
1 medium courgette, cubed
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cinnamon
2 400g tins chopped tomatoes
2 400g tins coconut milk
1 pint stock (bouillon or fresh stock)
150g apricots, chopped in bite size pieces
Rock salt and freshly ground black pepper
3 tablespoons of olive oil or coconut oil
Handful of chopped coriander – for garnish


Method:

Heat 1 tablespoon olive oil and fry the onions until sizzling but not brown.
Add the garlic and fry for 20 seconds, just to release it’s flavour.
Remove from the pan and add to the casserole dish.
Heat 1 tablespoon of olive oil and add the cubed lamb, toss in pan, browning on all sides and remove to casserole dish.
Add another tablespoon of olive oil and gently fry the aubergine and courgette for 2/3 minutes.
Remove to casserole dish.
Add the spices to the pan and allow to cook for about 30 seconds on medium heat, this releases their aromatic flavour.
Deglaze the pan with the stock and pour this over the ingredients in the casserole dish.
Add the tomatoes, coconut milk and apricots to the casserole, cover with the lid.
If assembling the day before serving, you can make it to this point and refrigerate it.
Otherwise, place in preheated oven at the lowest setting for 2/3 hours.
If you don’t have the time you can cook it at 180⁰C/350⁰F/Gas 4 for 45 minutes.
Serve, family-style, and garnish with fresh coriander.


This dish is great served with rice, but I love to serve it with couscous, which is traditionally known as a North African grain. I love it’s simplicity and  short cooking time.
Most couscous you buy now in your local supermarket will only take 6-8 minutes to cook.
TIP: Use stock or bouillon instead of water to add to the couscous as this gives it a wonderful flavour that you cannot get with just water.


For my Moroccan lamb I add 1 large handful of soaked raisins (soak in boiling water for 10 minutes) once the couscous is cooked. The sweetness adds another depth to the north African spices in the lamb and complements it beautifully.

Enjoy!

Sun-dried Tomato Bread

I adore this bread. My friends will lay testament to that fact because I’m sure at this point they have had sun-dried tomato bread over kill!

You can change it up and add olives instead of the tomatoes and add a few fresh herbs as well.

I make this bread with dried yeast as I find it easier to work with than fresh yeast. But, by all means fire ahead and use fresh if you like. The amount is included in the ingredients list.

My fabulous little bakers all made their own bread this week at their cooking classes in Jills Kitchen, so if the kids can do it so to can you!

Ingredients:

Makes 4 small loaves

675g/1 ½ lb/6 cups strong bakers flour
10ml/2 tsp salt
25g/1oz/2 tbsp castor sugar
1 sachet (7g) dried yeast  (25g/1oz fresh yeast)
400-475ml/14-16fl oz/1.5 – 2 cups warm milk
15ml/1 tbsp tomato puree
75ml/5 tbsp oil from jar of sun-dried tomatoes
75ml/5 tbsp extra virgin olive oil
75g/3oz/3/4 cup rained sun-dried tomatoes, chopped
1 large onion, chopped

Method:

Sift the flour, salt, sugar and yeast into a bowl and make a well in the centre.
(If using fresh yeast, mix with 150ml/1/4 pt/2/3 cup warm milk and add to the flour).
Mix the tomato puree into the milk and mix well (or remaining milk if using fresh yeast).
Add the flour and milk to the dry ingredients.
Mix together until a dough has formed.
Turn out onto a floured surface and knead for about 10 minutes.
This will allow the gluten in the flour to work, it should be smooth and elastic.
Return to a clean bowl, cover with a damp cloth and leave to rise in a warm place (e.g hot press/airing cupboard) for approx 2 hours, at least until it has doubled in size.
On a floured surface knock it back again (knead it), and add the tomatoes and onions.
Knead until these are evenly distributed.
Shape into four rounds and place on a greased baking sheet.
Cover with a cloth and leave to rise again for another 45 minutes.
Bake in a preheated oven at 190⁰C/375⁰F/Gas 5 for about 45 minutes, or until the loaves sound hollow when tapped on the underside.
Leave to cool on a wire rack.

This is delicious sliced, drizzled with pesto and covered with mozzarella, then toasted in the oven or under a grill until the mozza melts!

Enjoy!