Double cream has a minimum fat content of 48% whereas crme fraiche has 30%, and single cream
70g Scottish Heather Honey 2 sprigs of fresh lavender if possible 100g single cream
METHOD TOAST the oats in a dry frying pan for just a few minutes and toast evenly.
Stir in the single cream
, the tea and the egg yolk.
75oz) fresh white breadcrumbs, 1 whole egg and 1 egg yolk, 25g caster sugar, 50g (2oz) flaked almonds, icing sugar to decorate and single cream
INGREDIENTS (serves 2) # 4oz dark chocolate # 4fl oz single cream
# As much Baileys as you would like # Selection of cut fruit and biscuits METHOD: Put chocolate, cream and Baileys together in a small heavy based saucepan over low to medium heat and stir until the chocolate has melted.
Ingredients: 2 pheasants (plucked and dressed), 1lb fresh chestnuts (prepared and pureed), 1/3 gill claret, 2oz grated strong Cheddar cheese, 1lb wild mushrooms (cooked in butter), 2 tablespoons vegetable oil, 1/6 gill whisky, 1 egg, salt, pepper, nutme g, 1 pint pheasant stock, 1/4 pint single cream
, 2oz butter, chopped chervil.
Savoy Cabbage 25p each YOUR ALDI SHOPPING LIST 2 Bagels 4 Large Eggs 1 tsp Pesto 25g Salted Butter, plus some extra for spreading 20ml Single Cream
24g Fresh Spinach Leaves 1 ripe Avocado Freshly squeezed Lemon Juice Salt and Black Pepper 3 Melt the butter small saucepan add the egg mixture cook on a gentle stirring until set still soft.
com) 160ml single cream
60ml pineapple juice Fresh pineapple slices 40g unsalted butter 20g brown sugar 1/2 tsp cinnamon Cover pineapple slices in butter, sugar and cinnamon and bake in the oven for 20 minutes until golden brown.
570ml/1 pint milk 55ml/2fl oz single cream
1 vanilla pod or 1/2 tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 1 Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
THE BASIC RECIPE INGREDIENTS 100g cocoa powder, sifted 180ml boiling water 250g unsalted butter, softened 220g caster sugar 120g brown sugar 2 tsp vanilla extract 5 eggs 150g plain flour FOR THE GLAZE 100g dark chocolate 1 tsp vanilla extract 60ml single cream
1 Preheat oven to 160degC.
ROAST TURKEY TAGLIATELLE PESTO PASTA BUY Bernard Matthews Farms roast turkey breast chunks (100g) x2, PS2 Tagliatelle (500g), 95p Onion, 14p Red pesto sauce (190g), 89p Tomato, 17p Single cream
(150ml), 50p USE 200g turkey breast chunks 300g tagliatelle Onion, sliced 2 tbsp pesto sauce 150ml single cream
From the store cupboard: 15ml olive oil, salt and pepper to taste METHOD 1 COOK the tagliatelle following instructions on the pack.
MILLIONAIRE'S MUD PIE For a decadent dessert look no further than this recipe by Cathryn Dresser INGREDIENTS: FOR THE CRUST 150g unsalted butter, melted, 350g Bourbon biscuits, 1 1/2 tbsp cocoa powder FOR THE CARAMEL 397g tin condensed milk caramel, 1/2 tsp sea salt FOR THE CHOCOLATE FILLING (MUD) 100g milk chocolate, 100g dark chocolate, 200g unsalted butter, soft, 300g light muscavado sugar 4 large eggs, lightly beaten, 4tbsp cocoa powder, 250ml single cream
TOPPING 300ml pot of whipping cream, whipped METHOD: 1.