Lincolnshire Poacher Cheese Scones Strictly For Grown Ups Recipes

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!

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.

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.