Brandy Snaps ©
Brandy Snaps!!!!!
There is nothing more delicious than home made “Brandy Snaps.” I first discovered them at the age of nine, when I was invited by an English family for a sleep over……ever so exciting…..The mother, for tea, suggested ‘We’ make “Brandy Snaps!!!!!” This was too thrilling for words……..
I never forgot the “Brandy Snaps,” and the tradition followed on when I had children and right up to this very day!
The History is interesting too, because contrary to belief they have no ‘brandy’ in them! Click on the ‘wikipedia’ link below…….
http://en.wikipedia.org/wiki/Brandy_snaps
For Henry John and Irene!
Orange Cake and Chocolate Biscuits and Brandy Snaps! YUM!!!!
Makes 20
Oven 180.C/ 350.F
Ingredients
65 g butter
60 g light brown sugar ( small granules )
55 g Golden Syrup
60 g plain flour
Pinch of Ginger powder
For Filling
150 ml heavy cream or whipping cream
50 g shelled lightly roasted pistachio…
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Salmon Caviar Canapés And Lemon Crème Fraîche ©
Time to start thinking about Christmas!
As Christmas approaches, here is a very nice recipe for special occasions, simple to make and always looks and tastes delicious!
Easy
8-10 Persons
Ingredients
1 tsp grated lemon zest
1 tbs lemon juice
125 ml Crème Fraîche
100 g Salmon Caviar in jar
Dill Sprigs and chives washed and dried.
4-5 slices of white crustless bread
Soft butter for buttering bread.
Method
1.Place cream in bowl.
2. Wash lemon and add to bowl 1 tsp lemon zest, grated on finest holes of zester.
3. Mix in 1 tbs lemon juice, drop by drop. Place cream in “Star” nozzle piping bag.
4. Butter 4-5 slices of white or brown crustless bread. Using 3-4 cm diameter cutter , cut into rounds.
5. Pipe onto bread your cream mixture, holding your piping bag 90 degrees to your bread.
6. Decorate with salmon caviar, using a teaspoon.
7. Wash Dill, pinch off sprigs…
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My Avocado Dip ©
Now this is an oldie, but can’t be left out of the Avocado Week!
This is one of my favourite dips. It has a beautiful texture, colour and delicate taste.
Easy
4-6 Persons
Ingredients
1 ripe avocado
100g cream cheese ( Philadelphia )
1 very small finely grated onion
Lemon juice to taste
Salt and freshly ground pepper
4 drops Tabasco
Coriander sprig, or parsley for decoration
Method
1. Press avocado gently to make sure it is ripe all over.
2. Peel and place in blender, together with the rest of the ingredients.
3. Blend until smooth.
4. Taste and get seasoning just right. It should be tasty, remember it will be eaten with a biscuit.
5. Spoon out into serving bowl. If not using straight away, drizzle with a few drops of lemon juice and seal very tightly with cling film , to prevent browning. Store in fridge.
6. Decorate with a coriander or parsley sprigs just before serving. ( Pour off lemon…
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