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Ricky Murray

Cooking good food on a budget and full flavours

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desserts

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

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Almond and apricot samosas

Now and again I feel like something sweet or a dessert so I made some almond and apricot samosas and they’re super quick, cheap and scrummy.

1 packet or spring roll pastry

1 egg, beaten

3.5oz (100g) butter

3.5oz (100g) caster sugar

1 egg, beaten

3.5oz (100g) ground almonds

0.35oz (10g) flour

Pre-heat deep fryer to 180c.

To make the frangipane, cream the butter and sugar until aerated and fluffy, gradually beat in one of the eggs. Mix in the almonds and flour then mix lightly.

Open the pastry packet and cut in half lengthways (cover with a damp cloth to stop it drying out).

Take a piece of pastry and pipe or spoon a little of the filling onto the pastry (just like in my chicken samosa recipe, refer back to that), fold diagonally 3-4 times to form triangular parcels (bushing with the beaten egg to seal.

When you get the end, brush the exposed edge with beaten egg, fold over and seal.

Deep fry for 4-5 minutes until evenly golden brown.

Hardly any cooking involved.

Enjoy.Almond samosa.jpg

 

Different take on a cheesecake

Cheesecakes are a huge this in my family and everyone loves them so I wanted to make something a little different and use the cheese I was sent, so I thought id go with a jelly cheesecake. Please check the link at the bottom for ‘Rickettfieldcheese’

CHEESECAKE

5.2oz (150g) ‘Rickettfield apricot cheese

4 gelatine leaves

125ml milk

125ml double cream

2.8oz (80g) sugar

BASE

12floz water

9 apricots, peeled, pitted, chopped

14 oz (400g) sugar

4 gelatine leaves

Start by making the base, add the water, apricots and sugar to a large pan over a medium heat, bring to the boil and then simmer for 10-15 minutes and remove from the heat.

Place 4 gelatine leaves in a bowl of cold water to soak for 5 minutes, meanwhile crush all the apricots in the bottom of the pan with a potato masher then strain through a cheese cloth or muslin and discard the pulp (I save for making jam), place back on a low heat, remove the gelatine leaves from the water then squeeze out any excess liquid, stir these into the apricot mixture, once dissolved remove from the heat and its now time to decide if you want a big cheesecake or little ones……. I went with little ones so pour the jelly into glasses (about halfway up) then into the fridge for about 1-2 hours to set.

When they’ve set you can get on with the topping.

Put the last 4 gelatine leaves into the bowl of cold water, meanwhile in a large pan over a medium heat add the milk, double cream and sugar heat while stirring until its just about to boil, remove the gelatine, squeeze out any excess liquid and stir into the mixture until dissolved then stir in the apricot cheese.

Pour this into the glasses over the apricot base then into the fridge for 1-2 hours until set and enjoy!

This takes little cooking and if done in a big bowl, its sure to wow everyone!

Rickettfieldcheese

JellyCheesecake

 

 

Cinnamon churros with an apple and cinnamon dip and a luxurious chocolate dip

These really do answer any sweet tooth that comes along!! Big big favourite in my family and friends and always getting asked to make them

Apple & cinnamon purée 
5-6 apples, peeled and cored, sliced

2tsp cinnamon 

100ml water
Chocolate sauce
7oz dark choco chips

3tbsp golden syrup

3 1/2floz whole milk

3 1/2floz double cream

1tsp vanilla extract 
Churros
2oz butter melted

1tsp vanilla extract

250g plain flour

1tsp baking powder

12floz boiling water

2oz caster sugar & 2tbsp cinnamon mixed
To begin with make the apple purée, put all the ingredients in a pan and simmer for 10-15 minutes, and purée with a hand blender or processor, set aside for later.

Pre-heat deep fat fryer to 180c.

Place the boiling water, melted butter and vanilla extract to a jug, mix well, sieve the flour and baking powder into a large bowl then pour in the contents of the jug, beat with a wooden spoon until no lumps remain and leave to rest for 15-20 minutes. While that’s resting make the chocolate dipping sauce, place all ingredients into a pan and slowly heat while stirring until you have a glossy sauce. To fry the churros you can use a piping bag or a spoon dipped in hot water each time will work, I used a piping bag. Pipe about a 3inch length of dough into the hot fat and cut off with a pair of scissors, fry until golden brown and remove with a slotted spoon and repeat. Sprinkle with a little of the sugar and cinnamon mix and enjoy. You’ve done the cooking so let the washing wait 🤣

The best chocolate brownies

A treat for the weekend and you don’t get anymore indulgent than this! These chocolate brownies are the best!
7oz unsalted butter

12oz dark chocolate chips

3 medium eggs

9oz unrefined dark muscovado sugar

2oz self raising flour 
Preheat oven to 190c (gas 5) and lime a square tin with baking paper.

Melt the chocolate and butter in a bowl over a pan of boiling water.

Whisk the eggs until they’re pale and fluffy then whisk in the sugar until thick, gently fold in the chocolate.

Sieve and fold the flour into the mixture is smooth.

Pour it into the lined tin, bang on the work surface to make sure it’s in all the corners.

Bake for 25-30 minutes until the top has an almost paper thin crust.

After cooking allow to cool and then cut.

Twist on a bread and butter pudding

For a sweet homely treat why not try my Twist on a bread and butter pudding with a homemade caramel sauce 
3 croissants, cut into pieces

1 banana, sliced

2oz sultanas 

12floz whole milk

2floz double cream

2 eggs 

2oz sugar

1tsp vanilla extract 

1/2tsp cinnamon powder

1/2oz ground almonds
For the caramel

3oz butter

7oz sugar

4 1/2floz double cream, room temp 
Pre-heat oven to 180c (gas4).

Grease a small oven dish ready for baking.

Put the milk and cream into a high sided pan over a medium heat and bring to scalding point (just before it starts to boil) don’t let it boil, remove from the heat and stir in the vanilla and cinnamon. 

In a mixing bowl, beat the eggs and sugar together until pale. 

Slowly add the milk mixture to the eggs while whisking constantly until incorporated, strain your custard into a separate bowl if needed. Next chuck your croissants in along with the bananas and sultanas and let them soak a little of the custard up.

Pack all this into the oven dish and top up the custard to the very top, push down a little and sprinkle over the ground almonds.

Into the oven for 30-40 mins or until the custard has set and golden brown.
While that’s cooking, make the caramel its simple, in a heavy bottom high sided pan over a medium to high heat add the sugar and with a plastic spatula stir continuously until melted. Add the butter and keep stirring, this can spit and crackle to step back, add the double cream while stirring. Simmer until it’s the thickness you want and serve.

Keylime pie

Me and my partner often get invited over to a mutual friends house for a coffee and treat so when we got there this time and she had done keylime pie I was more than happy!! We always swap recipes and talk food so she gave me this recipe to share and it’s a must have!

4 egg yolks

Zest of 4 limes

1/2 cup fresh lime juice

One tin of condensed milk

Half a pack of plain digestives

5tbsp butter, melted

Put the digestives in food processor with the melted butter and whizz until combined. Press the biscuit mixture into a lightly greased round tin to create the base.

Bake for 8 minutes at 160c (gas 3).
Put all wet ingredients in a bowl and whisk everything together. Pour over the biscuit base then pop back in the oven and bake for further 15 to 20 minutes. Garnish with whipped cream when pie is cooled and sprinkle lime zest over the top.

If you have any ingredients left over like she had then you can always make mini ones for a rainy day.

Credit to Tracey Ramsey.

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Valentine’s cake

If you like scones you will love this as the dough is a scone mixture. Quick to make and looks good. oozing with strawberry jam.

8oz self-raising flour
1tsp cornflour
1/2tsp salt
1oz butter
2tbsp caster sugar
6floz milk
2-3tbsp strawberry jam

Pre-heat oven to 200c (gas 6).
Mix together the flour, cornflour and salt and then rub in the butter until it resembles breadcrumbs.
Stir in the sugar and add the milk until a soft dough is formed (you might not have to use all the milk).
Lightly knead on a floured surface until the dough is smooth.
Roll out into a rectangle and about the thickness of a pound coin, spread the jam all over the dough equally.
Roll up the dough from the longest side like you would a Swiss roll. Bring the ends together, nip and just adjust it and shape a heart.
Make small incisions all over the surface. Brush the top with milk.
Bake in the oven for 15-20 minutes until golden brown and the jam is oozing out.

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Chocolate and salted caramel tart

This chocolate caramel tart will fix those cravings. Its rich thick and full of scrummy badness which we all love and really easy to make.

16oz milk chocolate, broken into bits

8oz double cream

8oz plain flour

4oz butter, cooled, cubed

3oz sugar

1 large egg

1 small tin sweetened condensed milk

1tsp rock salt

Pre-heat oven to 220c (gas 7).

To get things started pour the condensed milk and salt into a bowl that fits on top of a high sided pan. Fill the pan with water over a medium heat but make sure the water doesn’t touch the bottom of bowl. Place the bowl on top of the pan. Place some foil over the top then simmer for 1 and a half to 2 hours stirring occasionally until it becomes thick and the desired caramel colour then allow to cool.

That’s the hard part over!! next for the pastry. Rub the butter into the flour until it resembles breadcrumbs, add the sugar and mix. Mix in the egg and form a soft dough (you may need to add a little milk). Knead a little then wrap in cling film and chill in the fridge for 30 minutes. Roll out on a lightly floured surface until the thickness of a pound coin. Place in a 9inch throw away tin foil tart tin. You can take the time to crimp the edges like I did but you don’t have to then prick the bottom with a fork. Pull off a tiny bit of pastry from the edge then use this to push the pastry into the corners of the tin. Cut off the excess from around the edges. Line the tart case with baking paper and then fill with baking beans or rice will do. Bake in the oven for 12-15 minutes, remove the baking beans and paper and cook for a further 10 minutes or until the base is golden-brown and cooked through then allow to cool.

Next for the chocolate ganache. Pour the cream into a heavy based pan over a medium heat stirring constantly until warm but not boiling. Remove from the heat and pour in the chocolate then stir until all the chocolate has melted. If any lumps remain place back over the heat for a few minutes then allow this to cool a little.

Next to build the tart spread some caramel over the bottom of the pastry about the thickness of a pound coin. Cool in the fridge for 20 minutes then slowly pour the chocolate over the top to fill it. Place in the fridge to set for 2-3 hours.

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