Food - Kitchen Gossip

Nutritional advice, cooking and baking tips and general food industry gossip for all aspiring and professional foodies

Comfort Food Recipes

Some of our Queerlife staffers share their favourite comfort food recipes with you this week.
Be warned though, some of these are quite decadent.

John Jack's Hazelnut Brownies
Ingredients :
70 gr of dark chocolate (more than 50% cocoa)
200 gr of caster sugar
50 gr of butter
2 egg yolks
75 gr of flour
100 gr of hazelnuts, dry roasted and cracked

Directions :
Bring to the boil 2 tbs of water, just as it starts simmering add the chocolate and the butter, remove from the heat and stir well. Let the mixture cool down until lukewarm.
In a large bowl whisk the eggs and the sugar until the mixture takes a light yellow colour, then add the warm chocolate, the flour and half of the hazelnuts.Start your oven at 325°F (160°C).
Pour the batter into a large square or rectangular baking tin (Teflon or silicon).
Cook for 30 min at a temperature of 325°F (160°C).
Remove from the tin and cut the cake into even squares (putting your knife in some cold water each time you cut). Sprinkle with the remaining hazelnuts.
Serve these chocolate and hazelnut brownies with some caramel flavoured custard for example. The absolute best!!!!

Merline's Berry Syllabub
Ingredients :
Recipe for 6 people :
4 Greek style, natural yoghurt
100g strawberries
100g raspberries
50g blackcurrants
100g blackberries
50g redcurrants
1/2 lemon juice
1 bunch fresh mint
25g pink peppercorns

Directions :
1) Put the thoroughly washed fruits, except half of the strawberries, half of the raspberries and the redcurrants (that you will need for garnishing the glasses at the end), as well as the yoghurt and 5 or 6 leaves of mint (finely chopped), in a food processor.
Blitz for about 20 seconds.
2) Fill, half way up six nice glasses. Put on top of each them some of the strawberries (cut in small dices) and raspberries that you have left over. Finely top up, each glass with the rest of the yoghurt mixture.
3) Arrange the berries, that you kept on the side at the beginning of the recipe, with some mint leaves in a nice pattern on the top of each glass. Finish each glass with a sprinkle of few pink peppercorns.

Taliesin's Celtic Pancakes
Ingredients :
2 cups flour
1/2 tsp salt
2 1/2 cups whole milk
2 eggs
1 oz unsalted butter
Additional butter for frying
granulated sugar
lemon juice

Directions:
1. Beat the milk and eggs together in a bowl. In another bowl, sift the flour and salt together; add half the milk and egg mixture, stirring constantly.
2. Melt the butter and whisk it in. Whisk in the rest of the remaining milk and egg mixture.
3. Allow the batter to stand at least two hours.
4. Melt 1 tbs butter in frying pan, add 1/4 cup batter and tip until the pan is evenly coated. Keep the pan moving as you cook to prevent sticking. When the underside is golden brown, flip the pancake and cook the other side.
Slide onto an oven proof platter; sprinkle with sugar and lemon juice and then, roll up.
Keep warm in a 300 degree oven until ready to serve.

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