Tag Archive | #Halloween

Halloween Profiteroles

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Happy Halloween

As you know, I blog from my mobile phone, meaning I use the WordPress app instead of sitting at my laptop (I just don’t get the time). Blogging on the go is so easy and convenient.

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Scary stuff

However recently I haven’t been getting many posts into the ‘blogs I follow’ page. At first I just presumed that you were all too busy to blog, but the other day my very own post didn’t appear…. Even after hours of refreshing the page nothing happened. I even uninstalled and then reinstalled the app. Still nothing.

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I’m sorry that I haven’t been visiting your blog, but i’ve made Halloween profiteroles for you all to make amends! Oh, and one more thing…. This is the last post that my rubbish SD card will ruin. I’ve lost the photos of the choux pastry process! You’ll be glad to know that i’ve now taken the SD card out of my phone and banished it to the depths of The Glen House…

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Chocolate Profiteroles

Ingredients:
For the choux pastry
200ml cold water
1/2 tsp caster sugar
85g unsalted butter, diced small
Pinch of salt
115g strong flour
3 medium eggs beaten

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Place the butter, water, pinch of salt and sugar into a pan. Place over a low heat until the butter has melted and the liquid looks milky. Then increase the heat and allow the mix to come to the boil, as it starts to boil take it off the heat and add the flour and mix well. Return to the heat for a couple of minutes and beat vigorously until a smooth paste is formed.

Once the paste curls away from the side of the pan take it off the heat and let it cool. Beat in the eggs one by one, stirring vigorously until the paste is smooth and glossy.

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Place the mixture into a piping bag and allo. I find standing the filled bag in a glass makes it easier to manage.

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Pipe the mix onto a lined baking tray. Rub the top of the piped mix (on the right) with a wet finger (on the left) to ensure a crisper top. Bake for 15 minutes until golden brown. Don’t open the oven. Remove the buns from the oven and prick the base of each one. Place back on the back on the baking tray with the hole facing upwards and return to the oven for a couple of minutes. This will help dry out the middle of the bun.

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For the cream filling:
450ml cream
1 tbsp icing sugar

Lightly whip the cream and icing sugar until soft peaks are formed. When the profiteroles are cold, using a piping bag fill the holes in the buns.

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Filling with cream

For the chocolate topping:
100ml cream
175g good quality chocolate

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Break the chocolate up and add to a bowl with the cream over a pan of hot water. Stir until glossy and then allow to cool a little.

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Halloween Profiteroles

Happy Halloween! Join me over at Angie’s blog The Novice Gardener for her weekly #FiestaFriday party!

Melissa xx
You can find me on Facebook and Twitter, stop by and say hello!

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Halloween Salad

Today is yet another bank holiday in Ireland, but I’m off to work so i’ll make this quick! I made this simple autumnal salad at the weekend to go with chicken and a cheese board. The sharp onion is perfectly matched by the bursts of sweetness from the pomegranate.

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My sort of cheese board

Ingredients :
1 medium onion
Handful of red cabbage
1 pomegranate

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Slice the onion and cabbage as thin as you possibly can and then as small as the pomegranate seeds. It’s no easy task, so aim for a rustic look! Cut the pomegranate in half, then take a wooden spoon and bash the top of the pomegranate over a bowl. Hey, if it works for Jamie Oliver, then it will work for you. There needs to be fairly even amounts of the three ingredients to give balance.

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Combine the three ingredients in a bowl and leave it to settle. The juice of the pomegranate seeds will seep out, softening the blow of the raw onion. Taste it. You might want to add a little salt or a splash of olive oil, or squeeze of lime. I didn’t, but you can. Then that’s it, eat away.

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You can find me on Facebook and Twitter, stop by and say hello.

Happy Monday!

Melissa xx