Beef Cobbler

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I’m sharing a tasty meal for you to enjoy. It’s relatively quick and easy to make, so perfect for a midweek meal, and will feed a family when combined with fresh vegetables.

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10ml vegetable oil

1 medium onion, chopped

500g minced beef

1 medium carrot, chopped

1 beef stock cube

1 Knorr herb flavour pot

15ml Bisto gravy powder

175g self raising flour

15ml cornflour

175g self raising flour

0.25ml Colemans mustard powder

Pinch salt

25g butter, cubed

25g Parmesan cheese, grated

50g Cheddar cheese, grated

2 eggs, beaten

Oven temperature: 200°C

1. In a saucepan, heat the oil gently and add the onion. Cook until starting to soften, but not brown.

2. Add the minced beef and cook until browned.

3. Add the chopped carrot and stir through.

4. Dissolve the stock cube in 100ml boiling water and add to the saucepan along with the Knorr flavour pot.

5. Bring to the boil, then reduce the heat and cook for 15 minutes until the carrots are softened.

6. To make the cobbler (scone) topping, in a large bowl place the flour and mustard powder and stir together to combine.

7. Add the cubed butter and, using your fingers, rub the butter into the flour until it resembles breadcrumbs.

8. Stir in the cheeses.

9. Beat the eggs and add approx 2/3 of these to the flour and butter mixture. Combine with a fork until it starts to bind together, then knead gently until it forms a ball, adding more egg as required.

10. Turn the cobbler mix out onto a floured surface and gently roll out to a thickness of about 1cm.

11. Using a 5cm circular cutter, cut out as many rounds as you able to get from the mixture, re-forming and rolling as required.  Set aside briefly whilst you thicken the minced beef.

12. Mix the Bisto and cornflour together and add cold water to mix to a runny paste, the consistency of single cream.

13. Increase the heat under the mince and return to the boil.

14. Add the Bisto and cornflour mixture and stir constantly until thickened. It is essential that you continue to stir this whilst it thickens or you will get a lumpy gravy!

15. Season to taste.

16. Transfer the mince to a heatproof dish and top with the cobbler rounds, overlapping as required.

17. Brush the top of the cobblers with the remaining beaten egg and transfer the dish to the oven.

18. Bake for 20 minutes, until the cobblers are browned.

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19. Serve with plenty of freshly steamed vegetables.

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Rosewater meringues

Having recently been sent a bottle of Nielsen Massey Rosewater to try and loving the simplicity of a good meringue, I was keen to develop my basic meringue recipe to make this light and delicate dessert.
4 Egg whites (8tbs egg white)
225g (8oz) Caster sugar
5ml (1tsp) Cornflour
5ml (1tsp) White vinegar
5ml (1tsp) Nielsen Massey Rosewater
Pink gel paste food colouring (optional)

1. Preheat your oven to 130C.

2. Line two baking trays with baking parchment.

3. Making sure your mixing bowl is very clean and grease free (or your egg whites won’t whisk up), whisk the egg whites until they form soft peaks.

4. Gradually add the caster sugar, a spoon at a time, whilst continuing to whisk.  Your mixture will become thick and very glossy.

5. Mix the cornflour, vinegar and Rosewater together then fold into the meringue mix (add any paste colouring at this point too, if desired).

6. Spoon the meringue mixture into a piping bag (I use disposable ones, to save on the washing up!) Snip off the bottom of the bag horizontally to give you a 1cm cut.

7. Pipe even sized circles onto the parchment, approx 3cm in diameter.

8. Place in your preheated oven for 60 minutes, until dry.

9. Remove from the oven. If you gently remove one from the baking parchment and tap the base, you’ll know it’s cooked because it’ll give you a hollow sound.

10. Allow to cool completely on a cooling rack.

I’ve sandwiched mine together with some double cream which I’ve whipped up with some icing sugar and 5ml of the Nielsen Massey Rosewater to make a decadent, deliciously light and summery dessert.

You can see in my photos that I’ve created a ‘striped’ effect on my meringues.  This is incredibly simple, but effective to do. Using a disposable piping bag, pinch the bottom point between your thumb, fore and middle fingers.  Turn the bag inside out, over your hand and arm.  Keeping your hand inside and the point pinched to hold it still, use a clean cocktail stick to smear stripes of your chosen gel colour down the inside of your bag. Gently turn the bag back the correct way and fill with your meringue mixture.  The first couple of piped meringues will be more subtle in colour and the stripes less defined than subsequent ones.

I was sent a bottle of the Nielsen Massey Rosewater free of charge. I was under no obligation to develop or publish a recipe using the product.

Cherry & Almond Crumble

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Looking for a quick and simple pudding?  Then look no further.  As I was on a course with work today, and my hubby was cooking dinner, I wanted something that was quick and tasty for dessert.  I always have the basics in my cupboards but I also had a jar of pitted cherries that I’d bought in Lidl recently, so put a tasty recipe together in about 5 minutes ready for the oven. (Apologies for the photo quality, it was taken on my phone).

Crumble
110g (4oz) Self Raising flour
60g (2oz) Ground almonds
85g (3oz) Demerara sugar
85g (3oz) Butter, chilled

Filling
680g (24oz) jar (350g/12 1/4oz drained weight) pitted cherries in syrup (Lidl)
30g (1oz) Granulated sugar
5ml (1tsp) Almond extract
10ml (2tsp) cornflour
15ml (1tbs) cold water

1.   Preheat the oven to 180C/350F/Gas 4.
2.   Mix together the flour, almonds and sugar.
3.   Cut the butter into small cubes and rub into the flour/almond/sugar mixture until it resembles bread crumbs.
4.   Drain the cherries, putting the juice into a small saucepan.
5.   Place the drained cherries in the bottom of a 25cm/10″ round dish.
6.   Add the granulated sugar to the cherry syrup and bring to the boil.
7.   Continue to boil for 5 minutes until reduced by a third.
8.   Mix the cornflour with the cold water.
9.   Add the almond extract and the cornflour mixture to the boiling syrup.
10. Continue to boil, STIRRING CONSTANTLY, until thickened.
11. Pour thickened cherry syrup onto your cherries in the dish.
12. Sprinkle your crumble mix over the top evenly.
13. Cook for 30-35 minutes until golden.
14. Remove and serve hot with custard / ice cream / cream according to your preference.

Hope you enjoy this as much as we did this evening.

Rosie
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