Monthly Archives: October 2015

Delicious Chocolate Mice

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INGREDIENTS

3 oz. cream cheese
2 tbsp. unsalted butter
1 c. confectioners’ sugar
3½ oz. semisweet chocolate
2 round baked chocolate cake layers
4 oz. white chocolate
7 oz. extra-bittersweet chocolate
½ c. Toasted pumpkin seeds
12 black licorice whips
DIRECTIONS

In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
Meanwhile, preheat the oven to 275 degrees F. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90 degrees F on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.

(Source: delish.com)

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Delicious Salad

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Thai Pumpkin Soup

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Ingredients:

1½ kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

Directions:

1 – Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

2 – Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

(Source: bbcgoodfood.com)

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Delicious Autumn Coleslaw

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Ingredients:

handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced

Directions:

Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

(Source: bbcgoodfood.com)

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Delicious Fall Treats

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Pumpkin Bread

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Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Instructions:

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

(Source: onceuponachef.com)

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Delicious Throwback Thursday

Check out the fun way we served guacamole in this throwback to an event last year! T’is the season.

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Even More Delicious Salads

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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© Annabel’s & Co. Catering, 2015

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