Recipes

Gluhwein
Gluhwein recipe this austrian way of mulling wine is specially good for parties, as it has a nice fresh taste and transforms cheap wine.

1 large bottle (1 litre) cheap red wine 75-100g sugar to taste 1 teaspoon (5ml spoon) whole cloves 1 teaspoon ground cinnamon juice of 1 orange and 1 lemon

pour the wine into a saucepan. Add the other ingredients. Heat until nearly boiling, then strain into a warmed bowl and serve.

Apple Crumble
4 people
3lb pears, apples
5oz flour
3oz sugar
3oz butter
1tsp marg/butter
Preheat oven to gas mark 4
grease dish with 1 teaspoon of butter
Layout fruit and sprinkle with 4 tablespoons of brown sugar
crumble:
mix flour & sugar
add butter
rub together until fine breadcrumbs
spread over the fruit
cook for 45 minutes

Hot Chocolate Fondant
Serves 2
Ingredients

* 50g unsalted butter, plus extra to grease
* 2 tsp cocoa powder, to dust
* 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
* 1 free range egg
* 1 free range egg yolk
* 60g caster sugar
* 50g plain flour
* Icing sugar to dust
* Vanilla ice cream to serve

Method: How to make hot chocolate fondant

1. Preheat oven to 160˚C/Gas 2.

2. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

Spicy Tomato and Lentil Soup
Ingredients:
1 Onion, finely chopped
15ml Olive Oil
1 Chilli Pepper, chopped
190g Red Lentils
1 celery, chopped
1 carrot, chopped
2 Cans Chopped Tomatos
250ml Water
Salt and pepper to taste
1g Ground Cumin
0.9g Dried Basil

Directions:
Heat the olive oil in a large saucepan. Lightly brown the onions in the oil.
Add the tomatos, chilli pepper, carrots, celery, lentils, cumin and basil to the pan along with the water. Bring to the boil, then reduce the heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper.
For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil