Tag Archives: dessert

Supper Club Night at Jen’s Kitchen

Dear all!

I am holding a number of supper club nights over the summer at our home at Clonfadda. What’s a supper club? Basically I’m opening my home and kitchen up as a kind of underground restaurant.

You can book in with 6 or 7 of your friends, or book yourself in and meet new people.

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Tiramisu- My “secret” recipe

Who doesn’t love Tiramisu? Even people who don’t like coffee like tiramisu.  Regular readers will have seen my tiramisu cake, which is VERY popular and velvety smooth to have as a dessert at the end of a meal. And although it takes a little while to make, it’s very simple.

Tiramisu

The essential ingredients- good coffee and cocoa powder

My Tiramisu Recipe 
Ingredients:
For the sponge
4 large eggs
100g caster sugar
100g self raising flour
30g cocoa powder
For the filling
1 tablespoon instant coffee (Fine granules)
150ml boiling water
50ml tia maria
3 x 250g mascarpone cheese
300ml cream
3 tablespoons icing sugar
65g grated dark chocolate
For the decoration
100g finely chopped dark chocolate
2 tablespoons cocoa powder
Method:
Preheat the oven to 180oC. Grease a Swiss roll tin and line with baking paper, or line two round 7” tins.
For the sponge, place the eggs and sugar in a large bowl and whisk together for about five minutes, or until the mixture is very pale and thick. Sift over the flour and cocoa and fold in gently using a metal spoon or spatula.

Tiramisu

Mixing the flour and cocoa in….

Pour the mixture into the prepared cake tin (tins) and tilt the tin to level the surface.
Bake for 20 minutes, until cooked. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
For the filling, dissolve the coffee in the boiling water and add the tia maria. Set aside to cool. Brush the tops of each cake with the alcohol/ coffee mixture. Wrap sponges in clingfilm until ready to ice.
Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar. Decide on your serving dish, what you make the dessert in, is what you will put on the table so choose carefully.  Add broken bits of the cake to the dish, then spread 1/2 of the mascarpone icing over the soaked sponge.

Tiramisu
Scatter over 1/2 of the grated chocolate.
Place the second sponge on top in pieces if you have to to make it fit (you won’t see this as it chills), spoon over the rest of the coffee mixture then spread more of the icing over the soaked sponge. Spread the rest of the icing in a thicker layer over the top layer. Chill for at least two hours in the fridge before final decoration- of- you guessed it- more grated chocolate! Divine!
Tiramisu

This isn’t a review- its a thank you

I couldn’t wait to visit Blairscove Restaurant near Durrus.  Chris Woodward, son in law of the owners Philippe and Sabine De Mey, attended the Ballymaloe Cookery Course at the same time as me, and I had promised him, and his wife Anne that we would visit.  So we did.  To be fair a Bank Holiday in West Cork is always a busy place, but we got the booking in early, and arrived hungry after a days orienteering.

The view when you park is worth stopping for.  That evening the weather was stormy, but dry, and the true spirit of the sea was evident! No picture as was too hungry.

Anne is renowned for her cocktails, so it would have been rude not to partake… Who doesn’t love a glass of Elderflower Royale?

Cocktail time

Cocktail time

The starter buffet was always going to be a winner.  Amy introduced everything to us, and it was almost impossible to decide.  I was very restrained, unlike some others I could mention.  Star dish of the buffet for me were the oysters.

The starter buffet- love the clam shell

The starter buffet- love the clam shell

We had each ordered something different for main course.  And it took quite a while to decide.  Blairscove are famous for grilling the local produce on the roaring fire grill in the dining room, it didn’t disappoint.  My lamb was so tender, and the unusual sounding aubergine cheesecake accompaniment gave a touch of bitterness to the sweet lamb. I had seen the first of the lambs running around in the Spring when I visited for the first time, and the lovely layer of fat is testament to the lush grass of the area.

Local lamb at Blairscove

Local lamb at Blairscove

Robert made an excellent choice in the turbot, and it was served on a really beautiful dish, lucky for Anne I had only a small handbag with me….

The turbot maincourse

The turbot maincourse

Nigel had the sticky pork belly, lightly spiced, it lost none of its pork flavour.

Sticky pork Belly

Sticky pork Belly

And then dessert, our server introduced all the delights, and then we had to choose.

The dessert trolley

The dessert trolley

I have to admit, my eyes were bigger than my belly. But really, how could you resist?  There was a distinct quiet at the table while the sweet delicacies were being “inhaled”.  My nephew said it was the best rice pudding he’d ever had.  Praise indeed from a child who’s mother cooks a rice pudding to die for.

Robert thought it was one of the best meals he’d ever had.  This is from the guy who has eaten in the Fat Duck.

Nigel said any restaurant that had the buffet of that calibre for the starter was a winner in his eyes.

And as for me?  I was delighted to catch up with friends, as I knew the food was going to be as good as reported.  We plan to return in September, and hopefully spend more than an evening.  As an aside we had great fun playing “beat the intro”, the pianist, who I believe had been paying there for years, was a real added bonus to the ambience.

Go there. Book it now.  Tell them I sent you.