Lincolnshire Poacher Cheese Scones Strictly For Grown Ups Recipes

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!

Steps:

• Split the sponges in half then spread each half thinly with raspberry jam.
• Sandwich each half back together and cut into quarters.
• Place in the base of three and a half pint (2 litre) glass trifle bowl.
• Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
• Roughly crush the ratafia biscuits and sprinkle over the raspberries.
• Chill for 3-4 hours.
• Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
• Transfer to a heatproof jug and leave to infuse for 10 minutes.
• Remove the vanilla pod from the milk.
• Place the egg yolks, cornflour and sugar in a bowl and whisk together.
• Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
• Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
• Cook gently for two minutes unit the custard is a thick pouring consistency.
• Quickly pour the custard into a cold bowl to prevent further cooking.
• Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
• Set aside and leave to cool.
• Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
• Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
• Whip the remaining cream until it holds it shape.
• Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

LINCOLNSHIRE POACHER CHEESE SCONES - STRICTLY FOR GROWN UPS!

Steps:

• Pre-heat oven to 180°C.
• Sieve flour & baking powder and salt, then add butter and rub together.
• Then add 5oz of the grated cheese followed by the eggs.
• Continue to work the mixture together by hand.
• With the ingredients worked in, pour the mixture out of the bowl onto the worktop.
• Gradually add the milk into the mixture as it is worked together.
• Use a little flour to stop the dough sticking to the worktop.
• Gently roll out the dough to about 1" - 1 1/2" inch thick, then using a pastry cutter (2" diameter).
• Cut out, arrange on a greased baking tray.
• Brush with egg-wash, as an option the remainder of the cheese could be sprinkled on top, bake for 10-12 minutes.
• Serve hot, split and spread with butter!

MAC-N-CHEESE FOR GROWN-UPS

Steps:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

AUTHENTIC TURKISH CACIK

Steps:

• Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal).
• Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt.
• Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer.
• Now sprinkle a very tiny amount of lemon and lime juice over the Cacik.
• Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge.
• Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.

SPEZI FOR GROWN UPS

Steps:

• Pour triple sec or vodka and cola over ice, stir, and garnish with lemon.