potato skins

Autumn Recipes & cocktails – Ready For The Weekend 🍨🍹

Published by
September 7, 2018 12:04 pm

It's dull, cold and rainy here at the MM head office. so i'm going to share with you some of my favourite cold night recipes with you.

Plus, it's also Friday so i'll throw in a cocktail or too as well! (Don't worry i'll keep it simple 😋🍸)

🍫🍰 Chocolate and Cointreau self-saucing puddings 🍫🍰

Easy - Serves 4  -  35 minutes
autumn chocolate sauce

 

PUDDINGS

100g of unsalted butter, softened plus extra for greasing

150g of caster sugar

free-range eggs

oranges, zested and juiced

175g of plain flour

2 tsp baking powder

2 tbsp of cocoa powder

SAUCE

6 tbsp of cocoa powder

100g of soft brown sugar

400ml of water, boiling

30ml of Cointreau

TO PLATE

tub of vanilla ice cream

1 Preheat the oven to 180ºC/Gas mark 4 and grease 4 ramekins

2 Cream the butter and sugar together, and then add the eggs, orange juice and zest. Mix the flour, baking powder and cocoa powder together and then fold this into the butter mixture
  • 100g of unsalted butter
  • 150g of caster sugar
  • free-range eggs
  • oranges
  • 175g of plain flour
  • 2 tsp baking powder
  • 2 tbsp of cocoa powder
3 Divide the mixture evenly between the ramekins and use any leftover to make small additional puddings
4 For the sauce, mix the cocoa powder and brown sugar together and sprinkle over the ramekins
  • 6 tbsp of cocoa powder
  • 100g of soft brown sugar
5 Pour 100ml boiling water over the mixture in each ramekin, and then place the ramekins into the oven for 10-15 minutes. Add the Cointreau evenly to the ramekins, then bake for a further 5 minutes
  • 400ml of water
  • 30ml of Cointreau
6 Serve with a large dollop of vanilla ice-cream
  • tub of vanilla ice cream

🍴 Bacon stuffed spuds 😍

Easy - Serves 4 - 2 hours 10 mins

potato skins

 

baking potatoes, large

head of broccoli

rashers of smoked streaky bacon

large onion, very finely sliced

garlic cloves, very finely sliced

red pepper, diced

leek

100g of mature cheddar

2 tbsp of olive oil

3 pinches of salt

1 pinch of black pepper

1 Preheat the oven to 180°C/gas mark 4
2 Wash the potatoes and use a fork to prick all over. Rub with a little olive oil and season with salt
  • baking potatoes, large
  • 1 pinch of salt
  • 1 tbsp of olive oil
3 Place the potatoes on a baking tray and bake in the oven for 1 1/2 hours, or until crispy and cooked through
4 Meanwhile, cut the broccoli down into small florets. Cook in salted boiling water for 3 minutes, then strain and plunge into iced water. Leave in the iced water to cool for 5 minutes
  • head of broccoli
  • 1 pinch of salt
5 Warm a tablespoon of olive oil in a non-stick pan over a medium heat. Dice the bacon into roughly 2cm squares, then fry the bacon in the pan until just starting to crisp
  • 1 tbsp of olive oil
  • rashers of smoked streaky bacon
6 Add the onion, garlic and pepper to the pan and cook on a low heat for 10 minutes, until just starting to colour. Turn the heat off and add the broccoli to the pan. Set aside
  • large onion, very finely sliced
  • garlic cloves, very finely sliced
  • red pepper, diced
7 Remove the potatoes from the oven and allow to cool slightly. Then cut the potatoes in half lengthways. Scoop out the potato flesh into a bowl, taking care to leave the skin intact
8 Roughly mash the potato with a fork. Mix in the bacon, onion, garlic, pepper and broccoli, adding a pinch of salt and pepper. Pile the mixture back into the skins
  • 1 pinch of black pepper
  • 1 pinch of salt
9 Wash the leeks then split lengthways and shred finely. Place on top of the potatoes along with the grated cheese
  • leek
  • 100g of mature cheddar
10 Return the filled potato skins to the oven and bake for 20 minutes, or until the cheese is golden and the leeks are beginning to brown. Serve immediately

🍹Baileys Pumpkin Spice Latte 🍹

Baileys latte

 

50ml. Baileys® Pumpkin Spice

150ml. Coffee

50ml. Milk

2tbsp Whipped Cream

0.25tsp Ground Nutmeg

1piece(s) Cinnamon Stick

0.9 units of alcohol per serve

Equipment

  • 1 x
    Blender
  1. Pour coffee into a glass.

    Add 150ml warm coffee to a tumbler or mug.

 

  1. Add Baileys Pumpkin Spice.

    Pour in 50ml Baileys Pumpkin Spice to the tumbler or mug.

 

  1. Add milk.

    Top with 50ml milk.

 

  1. Add whipped cream, a sprinkle of nutmeg and a cinnamon stick.
  2. Garnish with 2tbsp whipped cream, 1/8 tsp ground nutmeg and a whole cinnamon stick.

all food recipes from - Greatbritishchefs

Cocktail recipe from - TheBarUK

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This post was written by millermetcalfe

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