Hello there,
I decided to write a post on recipes I used recently for my dad's birthday dinner. I am not much of a cook myself. So I feel that anybody could use these recipes. Most of these you could prepare the night before, which for those who are very busy will help out!
***Everything in these recipes I tried to use a low fat alternative as my dad has a heart condition and needs to keep to a relatively low fat diet. So you can use full fat things with them***
Starter
- Baked Camembert with cooked tomatoes, bread and homemade cheese and chive coleslaw.
What you will need -
1-2 Boxed Camembert (depending on how many people you are cooking for)
2-4 Thyme sprigs
5-6 Tomatoes on the vine (depending on how many people you are cooking for)
Bread to serve
(Houmous optional)
Heat oven to 180/200. Take the camembert out of the wrapper and place back in box. Slash the cheese a few times and put the sprigs of thyme in the top. Bake on a baking tray for 20mins or until gooey. This is optional with the tomatoes -
2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
2 Tsp brown sugar
Salt and Pepper
Put the tomatoes on a baking tray, cover with the ingredients above and put them in at the same time as the cheese.
Serve with the bread and the homemade coleslaw.
Cheese and Chive Coleslaw
What you will need -
1 White Cabbage
1 Carrot coarsely grated
1 Red Onion halved and thinly sliced
3 Tbsp low fat mayonnaise
3 Tbsp low fat natural yoghurt
1 Tsp Dijon mustard
20g of chives
100g reduced fat mature cheddar grated
Cut the cabbage in half, then into quarters. Remove and discard the core, then thinely shed the cabbage. Put into a large mixing bowl. Then add the carrot, onion, mayo, yoghurt and mustard. Snip in most of the chives.
Mix all together. Season with salt and pepper. Cover and chill. When ready to serve add the cheese and the remaining chives.
Main
- Steak with peppercorn sauce.
Chips, onion rings and Garden Peas.
Steak
2 tbsp olive oil
1 tbsp red wine vinegar
125ml beef stock
2 heaped tbsp double cream
Oven Chips
Onion Rings
Garden Peas
Heat the oil in a frying pan. Season the steak with salt and pepper. Fry for 2-3 mins (RARE) 4-5 (MEDIUM) Rest for 5 mins while you make the sauce.
Pour excess oil from the pan and add the red wine vinegar. Let this bubble, then add the stock and boil until it reduces by half. Stir through the cream. Add any extra pepper you think it may need.
Serve with Chips, onion rings and peas.
** I had a rump steak and fried it for 1 minute 30 seconds each side**
** This was a perfect medium/rare**
Dessert
- Black Forest trifle
You may serve this in a big dish or in large wine glasses.
I found this dish in Dunelm Mill for £3.99
You will need -
500ml fresh ready made low fat custard
100g plain chocolate, broken into pieces
400g pre made choolate brownies
Jar of cherries or cherry pie filling x2
300g double cream
200ml reduced fat crème fresh
25g icing sugar
grated chocolate and cherries to decorate
*** with the cherries you can choose what is available. Fresh cherries, cherry pie filling or tinned ***
First put the fresh custard into a pan with the broken chocolate pieces. Gently heat, stirring until the chocolate has melted. Cover with cling and leave to cool.
Arrange the brownies, cherries and custard however you like in your chosen dishes.
Lightly whip the cream, icing sugar with the crème fresh until soft peaks form. Then place on top of the custard. Grate chocolate and place a cherry on top if you have it.
Chocolate Mint Marbled 4 Layer Cake
Cake
250g Unsalted softened butter
250g Caster sugar
4 Large eggs
225g Self Raising Flour
1 Tsp Baking Powder
25g Cocoa Powder
1/2 Tsp Mint Extract
1/2 Tsp Green food colouring
** I doubled these quantities to make 4 cakes, you can always just do 2**
Cream Filling
150ml Double cream
15g Icing sugar
1/2tsp Green food colouring
Mint Cream Frosting
600ml Double Cream
50g Icing Sugar
1/2 Tsp Mint Extract
1/2 Green food colouring
To decorate
250g unsalted softened butter
500g icing sugar
Cocoa powder and Green food colouring to colour
1/2 Tsp mint extract
Small bar of dark chocolate
Bag of mint chocolate aero bubbles
Preheat the oven to 180c and grease 4 8" cake tins.
Place the butter and sugar in a bowl and cream together.
Crack the eggs in one by one and mix together.
Fold in the flour and baking powder.
Separate the mixture into two bowls.
In one bowl add the cocoa powder, add as much or as little.
I prefer making it quite a deep rich brown colour.
In the other bowl add the green food colouring and mint extract.
I wish I had added a little more colouring, as they looked more yellowy when cooked.
Then take a spoonful of each mixture and place in the cake tins.
It doesn't matter where you place them as you swirl them all together when finished.
Place in the middle of the oven and cook for 20mins/or until golden brown.
** cooking times may vary**
Take out of the oven and place on cooling racks.
While the cakes are cooling you can make the creams and icing.
** Again depending on how many cakes you make you will need to vary the ingredients you use**
Place the cream, icing sugar, mint extract and green food colouring into a mixer.
Blend together until firm.
Once the cakes are cool, sandwich them together with the cream.
The frosting isn't that much different - but when mixing you want to take it a little bit thicker.
It needs to be quite stiff as you need it to cover the whole cake.
Mix together like before and cover the whole cake with it.
Finish off with buttercream decorations and aero chocolate bubbles.
** Cooking times may vary**
These recipes worked really well for me, so if I can do it anybody can!
Thank you for reading,
Nat xxx
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