Quick cold Coffee topped with Oreo Ice Cream

me and my girlfreind just made these and i thought it was delicious so here it is , perfect for a hot summers day. Very easy to make. 

 This recipe serves 2 smallish cups 

(not a lot but double the amounts if you feel like)

Ingredients

400 ml of cold milk 

2 Tablespoons of instant coffee granules

100g of caster sugar 

1 Teaspoon of vanilla essence 

4 scoops of  ice cream we used oreo (I will add a recipe to my blog  for this soon) chocolate works really well too. 

Equipment 

Blender 

Method 

Add all ure ure Ingriedients except 2 scoops of Oreo ice cream to the blender

Blend well till mooth a throthy 

Pour into two glasses 

Place the remaining scoops on top of each glass and enjoy .

Let me know how it goes, and have a great day.

Bread and Butter Pudding

BREAD & BUTTER PUDDING

A British classic, great served with Custard or Vanilla ice cream. 

This recipe serves 12 so you can freeze some for another time.

INGREDIENTS

1 large loaf of white bread or for best results use brioche 

10 eggs

2 litre of milk 

200g butter

1 tablespoon of vanilla extract 

400g caster sugar

200g of sultanas

METHOD

Pre-heat your oven to 180 ℃.

Butter all the Bread and set aside. 

Beat the eggs, milk, sugar and vanilla essence together until smooth and set aside. 

Grease the deep baking tray and layer with the buttered bread. 

Then, spread over a handful of sultanas.

Pour 1/5 of the milk mixture over evenly and press the bread to soak it up

Repeat this 5 times but with the last stage forget the sultanas as they wil burn in the dry heat of the oven.

Now you are ready to bake, this should take around  35- 40 mins

When you remove your pudding it is probably best to leave to cool for at least 10 minutes. 

Now portion out and enjoy.

Let me know how it goes, thanks. 

Chicken Chasseur

Chicken Chasseur

Another recipe to try out , love this one tastes great with creamed mashed potato and is very easy to do, serves 6 - 8 people.

Prep time 10 mins, cook time 1 hour 10 mins. 

Ingredients

8 chicken legs or thighs (skins on)

400 ml of red wine 

2 tablespoons of olive oil

2 onion roughly chopped

500g (2 small pack of button mushrooms)

6 garlic cloves crushed ( 2 small tablespoon of garlic puree)

4 tablespoon of tomato puree

1 L of chicken stock.

6 Thyme sprigs

2 sage sprigs 

50g of salted butter

Method

Heat 1 tablespoon of olive oil and add 25g of butter in the large sauce pan (with lid) do not cover yet.

Take your chicken legs season well with salt and pepper and fry for 4 minutes on each side this should make them golden brown and slightly crispy, Remove from pan and Set aside.

Add another tablespoon of olive oil , 25g of butter and heat the pan then add the onions and cook for 3 mins.

Then add the mushrooms, garlic, sage, thyme  and cook for another 5 minutes season well with salt and pepper 

Now add the red wine and reduce on a low heat for 5 minute

(The smell now should be amazing)

Add the chicken stock and the chicken legs put a lid on the saucepan and leave to cook for 35 - 40 mins 

Take the lid off and add the tomato puree and stir well 

Leave to cook again for 10 minutes with the lid off. 

Now you should be ready to serve and enjoy. 

Please let me kno how it goes in the comments.

Creamy Carrot & Potato Soup

Hey  there.... my name is Dylan and welcome to my food blog.

 I work full time as a chef and I would love to share some simple easy and effective  

 recipes with the world.

 I  want to start with something very simple but also very tasty.

  CREAMY CARROT & POTATO SOUP

serves roughly 8 -10 small bowls.

INGREDIENTS

6 large carrots peeled and chopped

2 large potatoes peeled and chopped

1 onion finely chopped

1 tablespoon of vegetable stock

1000 ml of water

100 ml of double cream

METHOD

Make up the veg stock by boiling the water  adding the veg boullion and giving it a good stir (with a whisk).

Heat the oil in the pan, add the roughly chopped onions, cook out for 3 minutes making sure not to brown them, then add the potatoes, carrots and veg stock.

At this stage, add a teaspoon of pepper and a half tablespoon of salt.

Leave to cook for 15 mins and then give it a good stir.

Leave for another half  hour on a low heat.

Now, add about 100 ml of double cream .

And you are ready to blitz, this should make it smooth and creamy., serve with a nice wedge of crusty bread and real whipped butter.

ALSO If you like spice add in a teaspoon of chilly flakes when frying your onions and this will give it a lovely spicy bite.

Please let me know how it goes in the comments.