Finally, be patient with this cake – it does take a little time and effort but trust me  – it is totally worth it !

Ingredients

• 6 eggs
• 300g self raising flour
• 300g caster sugar
• 2 tsp  baking powder
• 250g tub mascarpone cream cheese
• 250ml cream
• 250g lemon curd
• 6 / 8 passion fruit
• 150g dessciated coconut
• 200g icing sugar

Method

1. Preheat the oven to 160⁰C. Line round cake tins with parchment paper.
2. Weigh out flour. Add in baking powder.
3. Using an electric whisk, beat the eggs and sugar for about 10mins until it reaches a thick and creamy consistency. This aerates the cake mixture and creates a light, fluffy texture to the cake. To know when ready, the mixture should hold a shape.
4. Now, fold in the flour. Folding involves using a large meal spoon and very gently stirring the flour through the creamed mixture until it all disappears.
5. Using a spatula, transfer the cake mixture to the tins and bake in the preheated oven for about 15mins.
6. The cake will be firm to touch and move away slightly from the edges of the tin when baked. In addition to this put a skewer into the middle of the mixture, if it comes out clean it is cooked.
7. Transfer to a wire tray to cool and remove the parchment paper.
8. When cooled cut each cake along the centre to create not one but now two discs.
9. To make the filling – whip the cream until it forms stiff peaks, cut the passion fruit in half – scoop out the seeds and strain through a sieve. Remove and discard the seeds. Stir the lemon curd, passion fruit juice and cream together. While the cake cools, allow the cake mixture to chill and harden slightly in either the fridge or freezer. This just makes it far easier to fill later.
10. When ready – place a disc of sponge flat down, using a spatula or palette knife spread over the filling. Repeat until you reach the top layer. Cover and refrigerate while you make the icing.
11. In a bowl mix together the mascarpone, icing sugar and passion fruit juice until it forms a stiff consistency.
12. Remove the cake from the fridge and spread the icing all over the top and sides. Sprinkle coconut over the top and gently press into the sides.
13. Transfer to a clean serving platter and enjoy.
14. Should keep for up  to 4 days .

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Chorizo, spinach and goats cheese frittatta - After Cooking

Chorizo, spinach and goats cheese frittatta - Before Cooking

Ingredients

• 3 small potatoes
• 50g chorizo sausage
• 150g spinach
• 10 sun blushed tomatoes
• 75 g goat’s cheese
• 50ml cream
• 4 eggs
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp grated nutmeg
• Handful of fresh herbs

Method

1. Peel and really thinly slice the potatoes. Rinse through under cold water and pat dry with a kitchen towel.
2. Slice the chorizo into cubes or slices
3. Whisk the eggs and cream together. Season and stir in nutmeg.
4. Heat the oil and butter in a large frying pan over a low to medium heat
5. Fry the potatoes in a single layer on the pan for 10 – 15mins until softened.
6. In another pan, fry the chorizo and spinach.
7. When the potatoes have softened spoon the chorizo and spinach mixture over the potatoes. Top with the sun – blushed tomatoes. Then pour over the eggs mixture
8. Place the slice of goat’s cheese on top.
9. Cook on a low heat for 5 mins, then transfer to under the grill for ¾ mins until a golden brown colour.
10. Serve with a small side salad with red onion and a balsamic dressing.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Chicken, Spinach and Artichoke Bake - Mmmm...

This one pot dish is perfect as a mid week dinner. When served it looks rather rustic but, you know, I think that is the way it should be. The artichoke hearts are amazing in this dish and add a subtle background flavour to this dish. The baby spinach is in season and looks so fresh. I think potatoes work best in this beautiful main course but penne or fusilli pasta would also be fine. Obviously this recipe can be very easily adapted for a vegetarian – just omit the chicken and salami and add in some extra vegetables. Give it a go and enjoy the creamy, melty textures of this Italian inspired meal.

Serves 2
Ingredients

• 1/ 2 chicken fillets
• 50g / 7 slices good quality salami
• ½ jar of artichoke hearts in olive oil
• 250g baby spinach leaves
• 4 potatoes
• 1 tbsp olive oil
• 20g butter
• 1 onion
• 4 cloves garlic
• 10 mushrooms
• 200ml cream
• Splash white wine
• Pinch grated nutmeg
• Salt and pepper
• 50g grated mature cheddar
• 50g grated parmesan

Method
Ok let’s get organized and prepared first. Preheat the oven to 180⁰C.

1. Peel and half the potatoes lengthways.
2. Parboil for 5/7 mins.
3. Peel and dice onion and garlic.
4. Thinly slice the mushrooms.
5. Dice the chicken.
6. Heat the oil and butter in the frying pan – sauté the onion, garlic, chicken and mushrooms for 4 mins. Add the salami and continue to cook for another for 5 mins.
7. When cooked slice the potatoes into thick slices. Add the potato, spinach and artichoke in to the pan.
8. Then splash in the white wine and allow to reduce down.
9. Add in the cream, nutmeg and seasoning.
10. Allow to cook for about 5 mins
11. Transfer to a buttered oven proof dish, sprinkle with the grated cheddar cheese
12. Bake in the oven for 40mins.
13. Serve wit a chilled glass of sauvignon blanc.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Sexy Dark & White Chocolate Malteaser Mousse

Serves 4

Ingredients

• 75g white chocolate
• 75g milk chocolate
• 2 eggs
• 125ml double cream
• 2 packets malteasers

Method

1. Whip the cream until it forms stiff peaks.
2. Separate the eggs. Set the yolks (yellows) aside.
3. Whisk the egg whites until they also form stiff peaks (fluffy clouds)
4. Place a heat resistant (pyrex) bowl over a small pan filled with a small amount of simmering water. Break the chocolate into the bowl and melt the milk chocolate first.
5. In a separate bowl break the white chocolate into small pieces and then melt this over the simmering water.
6. At this point you should have egg yolks in a bowl, whipped egg whites in a bowl, whipped cream in a bowl and two more bowls one with melted milk chocolate and one with white chocolate.
7. Ok, now you are going to be working simultaneously with both milk and white chocolate mixtures.
8. Mix half the egg yolk into the milk chocolate mixture and the remaining hallf into the white chocolate mixture.
9. Then stir half the cream into the milk chocolate mixture and the remaining half into the white chocolate mixture.
10. Now gently fold half the egg whites into the milk chocolate mixture and the remaining half into the white chocolate mixture.
11. Ok mousses done. Now its time to start layering.
12. With a rolling pin / bottle roughly crush one packet of malteasers
13. From the other packet place one whole malteaser in the bottom of each glass. Spoon over 4/6 teaspoons of milk chocolate mousse. Sprinkle on a layer of crushed malteasers. Set in the fridge for 10 mins. Remove, pop in another malteaser and then spoon in 4/6 teaspoons of white chocolate mousse. Again sprinkle on a layer of crushed malteasers.
14. Repeat this last step twice more and allow to set for at least four hours in the fridge.
15. Overnight is best and please do not be tempted to out it in the freezer. It doesn’t work.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Smoked Salmon, Red Onion and Dill Tartlet

Enjoy with a fresh green salad and a glass of prosecco.

Ingredients

• 200g Shortcrust pastry
  - 200g plain flour
  - 100g butter
  - Few tbsp cold water
• 250g smoked salmon
• 3 eggs
• 250ml double cream
• 1 red onion
• 2 tbsp chopped fresh dill
• Salt and pepper
• ½ fish stock cube

Method

1. Preheat oven to 200C
2. Short crust Pastry – Cut the butter into small squares. Rub the butter into the flour until it looks like breadcrumbs. Slowly, using a knife stir in some cold water until it all comes together in a ball. Knead for a minute of two, wrap in cling film and chill in the fridge for 30mins
3. Shred the salmon into strips. Finely slice the red onion, chop the dill up finely.
4. Whisk the eggs and cream together, season with salt and pepper. Dissolve the fish stock in 50mls hot water. Allow to cool a little and add this to the egg and cream mixture.
5. Add the salmon, onion and dill to the egg mixture. Set aside.
6. Remove the pastry from the fridge – roll out and line a quiche dish. Bake blind for 15mins. (Baking blind means putting the pastry in the quiche dish – then line it with parchment / greaseproof paper and put something dry like rice / pasta in it to weigh it down. After 20 mins – remove and discard)
7. When the pastry has been baked – pour in the filling. Return to the oven and bake until firm and a golden colour, about 35mins.
8. Remove from the oven, cool on a wire tray.

This tart is best served at room temperature with a green salad and a garlic and lemon vinaigrette.
This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

This recipe will save you a fortune, rescue your body from that dreadful MSG and save you hundreds of calories.
Ok so I know it looks like a massive amount of ingredients but it’s not really and, a lot of ingredients for the satay sauce, you will have in your store cupboard for months. I have packed it with loads of fresh vegetables in order to get our vitamins and anti-oxidants and boost our immune systems. Also if you want to be extra healthy – you can use whole wheat noodles.

Ingredients

Serves 2

• 2 chicken fillets ( 4 chicken thighs off the bone) thinly sliced
• 1 tbsp vegetable oil
• 1 carrot, peeled, thinly sliced diagonally
• ½ green pepper thinly sliced
• ½ red pepper thinly sliced
• 1 onion thinly sliced
• Mushrooms thinly sliced
• Handful frozen peas / mange tout
• Large handful of dry roasted peanuts
• 1 chicken stock cube
• 1 cup water
• Handful of chopped coriander

Satay Marinade

• 3 cloves garlic (crushed)
• ½ red chilli – finely diced
• ½ green chilli – finely diced
• ½ cm fresh ginger ( ½ tsp powder ginger)
• 4 spring onions diagonally sliced
• 1 tbsp sesame oil
• 2 tbsp sweet chilli sauce
• 2 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 4 tbsp water
• Salt and pepper

Method

1. To begin, prepare the marinade. Ok, heres the hard part – PUT ALL THE INGREDIENTS IN A BOWL AND STIR!!!!! Yep, that’s it. Add in the strips of chicken, allow to marinade for about 20mins (if possible 24 hours).
2. Prepare all the vegetables.
3. Boil a saucepan of salted water for the noodles. Cook according to the packet instructions.
4. Heat 1 tbsp oil in a wok, when hot add in the chicken, stir-fry for 3 or 4 mins until a little brown.
5. Add in the vegetables, chicken stock cube and a cup of water and simmer away for 20 mins.
6. Mix the noodles through the chicken satay, sprinkle in the peanuts and garnish with chopped coriander.
7. Serve and enjoy with a glass of white wine or a beer.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Mmmmmm Fajitas!

These beef fajitas are so tasty and ridiculously quick and easy. The depth of heat and intensity can be varied to your own liking but I think this recipe is just right. These fajitas are a great Friday night dinner and an even better sharing meal with friends over a couple of beers. I do feel it is vital to serve the fajitas with sour cream and home made guacamole. Please try to make your own, there is no comparison to that green stuff in a jar they call guacamole. There is a small amount of mince in this recipe which does make it more economical and health conscious so if possible try to get some lean round steak mince from one of our local butchers. Lets utilize our great local resources. Also don’t be afraid to try it with an even more heart healthy turkey mince. I highly recommend the whole wheat tortillas. They are an easy way of incorporating more fibre into our diets and you hardly notice the difference in the flavour. I hope you enjoy and as usual, all feed back is welcomed. Join me next time for the most sumptuous, warming and delicious classic French Beef Bourguignon with creamy mash and green beans. Perfect for our dark and dreary winter evenings.

Ingredients

Serves 2

• 250g lean minced beef
• 1 red onion
• ½ red, green and yellow pepper
• ½ sachet of fajita seasoning (any flavour or variety)
• 1 lime
• Tortillas
• 100g cheddar cheese (grated)

Sauce

• 5 tomatoes
• 3 cloves garlic
• ½ red chilli
• ½ green chilli
• Salt and pepper

Guacamole

• 1 ripe avocado
• 1 tablespoon of mayo
• ¼ red chilli
• Salt and pepper

Method

If possible, in advance pour the seasoning over the mince and allow to marinade.

Prepare the guacamole. Cut the avocado lengthways, and twist. Remove the stone and peel the avocado. Mash the avocado with the mayo, chilli, seasoning and a squeeze of lime juice. If you are not using the guacamole for a while expect a little browning. Putting the lime juice and the stone in with the guacamole will slow down this browning.

Peel and slice the onion. Deseed the pepper and thinly slice.

Heat the pan, add 1 tbsp oil and brown off the mince. As it cooks, make the salsa.

Roughly chop the garlic and chilli. In a liquidizer whizz up all ingredients for the sauce. Add the vegetables into the mince and pour in the salsa. Allow to cook out for about 15 mins. Before serving squeeze in some lime juice.

Warm the tortillas for 1 minute in the microwave.

To serve, place the tortilla on the plate. In the centre, longways, place some of the mince mixure, top with sour cream, guacamole, cheese and if desired some crunchy iceberg lettuce. Wrap and enjoy with a cold beer.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Pork, Bacon and Cabbage Pie
Serves 4

• 6 thick pork and leek sausages
• 50g unsalted Butter
• 1 large Onions, finely sliced
• 4 cloves garlic
• 100g lardons of Bacon or smoky rashers
• 125g cabbage of leeks, finely shredded
• 6 medium potatoes, peeled and finely sliced
• 2 tbsp Thyme, leaves only
• 450ml cream
• 300ml beef stock
• 2 Bay leaves
• 2 egg yolks
• black pepper and salt

Method

1. Preheat the oven to 170°C/gas 3. Boil the kettle.
2. Peel and slice the onion into half moons. Melt 50g butter into the pan, season the pan, this really incorporates the flavour and fry the onions on a low heat for 15 – 20mins.
3. As they cook, peel and thinly slice the potatoes. Peel and garlic and mince.
4. When the onions are cooked, remove, set aside and brown the sausages for a few minutes. Remove from the pan and slice into thick diagonal sausages.
5. Plunge the cabbage into the boiling water and allow to soften a little.
6. Then fry the lardons or bacon pieces for a minute or two.
7. Remove from the pan and also remove the cabbage from the water.
8. Rub a large gratin dish (30cm x 21cm x 6cm) liberally with 25g of the butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and freshly ground pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, freshly ground pepper and thyme. Spoon over the cooked cabbage and bacon. Top with another layer of potato slices and season again with salt, freshly ground pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, freshly ground pepper and thyme.
9. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Allow to cool slightly, then pour over the egg yolks and whisk to combine. Pour over the sausage and potato pie until the liquid just covers the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for two hours.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

In the recipe, I suggest fresh raspberries, however I have tried them with tinned raspberries which are a lot cheaper and do the job just fine. Also, I do recommend butter for the cupcakes, although margarine is a totally acceptable alternative and far cheaper. For the butter icing, however it is essential to use real butter, which is softened. I do suggest using muffin or bun cases as the chocolate tends to stick to the bottom of the tin otherwise. The chocolate pieces are coated in flour as it supposedly prevents the chocolate sinking to the bottom. Honestly, I haven’t managed this yet. I hope you enjoy the muffins, be sure and let me know how you get on with them.

Next time I am looking forward to sharing a recipe with you which uses some of the gorgeous sausages we are so fortunate to have from our fabulous local butchers here in Kilcock.

Ingredients

• 200g self raising flour
• 200g castor sugar
• 200g butter
• 4 eggs
• ½ tsp baking powder
• Pinch of salt
• ½ tsp vanilla essence
• 150g raspberries
• 100g white chocolate

Butter Icing

• 150g icing sugar
• 75g soft butter
• 50g raspberries

Method

• Preheat the oven to 160˚C.
• Line a muffin or bun tin with muffin cases.
• Chop the chocolate into very small cubes and coat in a little flour.
• Put all the cupcake ingredients, except the chocolate and raspberries in a bowl and beat with an electric mixer (this can be done by hand but will take a lot of time and effort).It should take a couple of minutes with an electric beater and be a thick creamy consistency.
• Now with a spoon gently mix in the chocolate and raspberries. Try not break up the raspberries too much.
• Using two spoons or a spoon and a knife spoon the mixture into the cases, place on the middle shelf of the oven and bake for 20mins.
• When cooked, remove from the tin and allow to cool.
• Butter icing is nothing to be scared of, and so tasty. Simply using a spoon in a small bowl, mix the soft butter and the icing sugar. To minimize the mess, gradually add in the icing sugar, bit by bit until all combined. Then add the raspberries and stir gently until the icing turns the most sumptuous pink colour.
• If you want to be fancy, pipe on the butter icing, for the more home-made look just spoon it on using the back of a dessert spoon . By all means feel free to add sprinkles or a little raspberry on top if you have any left over.
• Keep in an airtight tin if possible or at least covered in cling film, and if you manage to not eat them all in the one afternoon, they should last 3 to 4 days.

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

Thai Chicken Noodle Soup

Ingredients

• 1 chicken fillet
• 4 cloves garlic
• 1 chilli (red/green)
• 1 corn on the cob ( tin of sweet corn)
• 1 tin coconut milk
• 75g egg noodles
• 1 chicken stock cube
• 4 scallions
• 1 pepper (red/green/yellow)
• 1 tsp fish sauce
• 1 tbsp vegetable oil
• Optional kaffir lime leaves (dried)
• Optional Small bunch of coriander

Method

1. Hold the corn cob upright on a chopping board, and slice down shaving the kernels off. Prepare all your ingredients, finely dice the garlic, deseed and finely slice the pepper and chillies, cut the scallions diagonally.
2. Boil up the kettle for the stock. Cut the chicken into skinny, long strips.
3. In a large saucepan, heat up the oil and fry the sweet corn, peppers, scallions and chillies for 4/5 mins.
4. Pour in the coconut milk and bring to the boil, put the chicken stock cube into the empty can and pour in the boiling water, add the stock into the saucepan and then refill the tin with boiling water and add that in.
5. Add in the chicken, the noodles, the fish sauce and the lime leaves and simmer for 15 mins.
6. Remove the lime leaves and discard, stir in the chopped coriander.
7. Serve and enjoy!

This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.