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Recipe by Sarah - 06 Feb 2010

chocolatey goodness for Valentine's Day

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Easy and impressive for a Valentine's treat. It's a really versatile recipe and can be doubled, tripled, quadrupled for maximum pleasure.

Ingredients:  

*double cream and 
*chocolate (dark, milk or white) in equal quantities (i.e. 100ml cream/100g choc; 1 fl oz/1 oz or as much as you want/can afford...
plus any flavourings etc alcohol-based is good (Bailey's, rum, brandy, amaretto, dodgy looking liqueurs from Christmas)

What to do:
heat cream in a pan till it bubbles around the edge.
take off the heat. 
chop the chocolate and add to the hot cream.
stir till the chocolate is melted.
add flavouring, but not too much

How to use this wondrous food:
If you manage to avoid eating it all with a spoon straight away...
  • Use as a hot sauce or chill and reheat later.
  • Cool to room temperature and whisk to a mousse - use a cake filling/topping etc.
  • Pour into shot glasses, chill and top with a bit of cream for a posh pud - great for Valentine's - a shot glass is enough to look trendy, provide a lush pud and just enough choc to avoid substantial weight gain by your partner!
  • Chill till firm, roll into balls and then in cocoa for truffles.

I have used this for the ultimate choc cake - mousse as filling and covering, melted over the mousse for a glaze and truffles to decorate mmmm...
 
Tip or trick by Barry - 04 Feb 2010

Interactive Soup Video

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Welcome to the ultimate INTERACTIVE soup video.This video alone will show you the skills to make not just one soup, but a whole host of variations.Try it for yourself and get SORTED!! 

*keep your eyes peeled for pranks, jokes and maybe a little nudity. haha

Tip or trick by Ben - 08 Jan 2010

SORTED on Market kitchen

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Tune into the Good Food Channel’s ‘Market Kitchen’ on Wednesday 13th January 2010 @ 7pm to watch as the SORTED crew go head to head cooking agianst the presenters.

Everyone is challenged to knock up a few great recipes with simple store cupboard ingredients ideal for students struggling with January budgets. Quick, simple, cheap, fun recipes!

Recipe by Ben - 08 Jan 2010

Cheese and beer on toast!

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Every student knows how to make cheese on toast. This twist combines the classic idea of Welshe rarebit with another ingredient synonymous with students – beer!

  • butter (25g)
  • plain flour (25g)
  • beer, preferably ale (125ml)
  • strong cheddar cheese (125g)
  • blob of wholegrain mustard
  • splash of Worchestershire sauce
  • pinch of salt
  • couple of slices of bread, preferably wholegrain.

 

pre-heat the grill.

melt the butter in a small pan and throw in the flour.

cook out on a gentle heat to form a thick paste for a minute or two, keep it moving.

pour in the ale a bit at a time, stirring well to incorporate each time.

grate the cheese and add to the mix, heating gently to melt.

toast the bread until lightly golden.

beat in the mustard and Worcestershire sauce and season to taste.

spoon the mix onto the toast and place under the hot grill to bubble and turn golden.

 

Tip

Don’t forget to swig at the rest of the beer as you cook. Chefs treat!

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