You are currently browsing the tag archive for the ‘recipe’ tag.


No news on computer but this recipe always cheers me up. Take care and keep laughing!
Sarah x

First Night Design

Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick…

View original post 93 more words


Still raining? Still not the Spring-going-into-Summer weather you’re hoping for? Warm yourself up with one of Ron’s luscious soups. And keep your fingers crossed that this time tomorrow I will have my computer back from the hospital!

Ron's Rants...

I thought it was time I cobbled up a new vegetarian soup recipe as I tend to stick with two favourites lately, Roasted Cauliflower & Potato which, frankly, is amazingly good (I’ve made it with King Edwards and with Rooster, and I prefer Rooster, though both are very good – not just my opinion, by the way), and Cannellini Beans and Vegetables .

If the Cauliflower and Potato has a downside, it’s a

View original post 881 more words


Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah


Food and art are the stuff of life.

Take care and keep laughing!

Sarah

The Flash Cook

Those of us who have been to art museums lately (ahem . . . or some time in the not-so-distant past) have squinted at our share of incredibly literal titles for works of art. You know, Woman with a Hat orVase with Twelve Sunflowers.  I’m sure someone who knows a lot more about art than I do can provide some reasonable explanation for this but, as a layperson, I find it curious that an artist would take so much time to paint something and then choose to give it a title that reduces it to its components.  There was a time when paintings were given titles that directed your viewing experience in some way – The Happy Accidents of the Swing  or Starry Night. Those two titles help you interpret what you are seeing. In case you thought that the woman in the swing was freaked out…

View original post 679 more words


Sounds delicious!

Take care and keep laughing!

Sarah


This ‘Depression Cake’ recipe should prove useful at a time when we’re all struggling to survive on so little … and it actually looks delicious!

Take care and keep laughing!

Sarah

Belle Grove Plantation Bed and Breakfast

This Sunday will be my husband’s birthday. Each year, Brett looks forward to just one thing; a cake that his grandmother made him every year since he can remember. Even when he left home in 1982 to join the Navy, Grandma Johnson would bake this cake and ship it to where ever he was station. When she passed away in 1997, I pick up where she left off.

The cake that she would make was called an “Eggless, Butterless, Milkless Cake“. What it really is a Depression Era cake. Depression cakes, also known as “War Cakes” date back to World War I. The recipe  was in a pamphlet distributed by the United States Food Administration in 1918 entitled “War Economy in Food“. War Cakes are listed under “Recipes for Conservation Sweets.” The United States Food Administration stressed the importance of reducing sugar…

View original post 502 more words


Source: piarecipes.blogspot.com via First Night Design on Pinterest

I adore Sweet and Sour Chicken.  Actually, I adore anything sweet and sour!  Click here for the recipe.

Take care and keep laughing!

Sarah


A delicious-sounding potato and yam accompaniment to any meal or a stand-alone dish for vegetarians.

 

The Celiathlete

As I mentioned, my CSA bin was exploding this past week with treats to help make any Thanksgiving feast complete.  Honestly…everything in there would go in a Thanksgiving meal.  And if I was making a Thanksgiving meal…that would be ideal.  As it was, being the token vegetarian among my roommate’s family, I am always asked to supply a vegetable dish.  And as I had green beans in my bin…I went with that.  Although, I honestly could have provided a healthy and fresh side item (forget canned yams and cranberry sauce…I could have made it from scratch with fresh and local ingredients), I stuck with what I was told to bring and let them open up canned yams and cranberry sauce.  That’s their tradition.

But I’m a firm believer in fresh is best and therefore now had a plethora of Thanksgiving fruits and vegetables to play around with.  As a result…I…

View original post 510 more words


An apricot and its cross section

An apricot and its cross section (Photo credit: Wikipedia)

This apricot delight has to be one of the most delicious of mousses and I’ve been making it for years.  Just looking at the list of ingredients makes me salivate!  It also makes a great option during the holiday season when you want something sweet but cannot face a helping of Christmas pudding or a mince pie.  On the other hand, it makes a welcome change to brandy butter or cream on either of the latter!

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah


Guinness Cake

© First Night Design.  Adaptation of White Roses, Chrysanthemums in a Vase, Peaches and Grapes on a Table with a White Tablecloth by Henri Fantin-Latour (1836-1904) from Wikimedia.

I love food!  In whatever setting, whether on the sofa in front of the television, a picnic in the park, a family get-together or an informal dinner party (I’m not so devoted to the formal).  Combine good food with stimulating conversation and copious amounts of laughter and I’m in heaven.

I have an extremely sweet tooth.  Actually, that’s a lie.  I used to have a very sweet tooth but it has lessened the older I’ve become, to the relief of my waistline.  But give me Bread and Butter Pudding,  Tarte au Citron, homemade Banana Ice Cream, or Raspberry Trifle, and I’ll follow you anywhere!

It was a Twitter conversation about favourite cakes with Maree Gecks of Marzipants UK, and a shared love of Lemon Drizzle Cake, that inspired this post.  Thank you, Maree!

While I now find many cakes and pastries too stodgy and have never liked fruit cakes (too dry, for the most part), Guinness Cake touches my soul.  I can’t pretend it’s my recipe for it was given to me by the actress Mary Conlon when we were both training at drama school in the 1970s.  It is sublime.  And it doesn’t matter if you abhor stout (I loathe it myself) for you will still enjoy a slab or two or more of this exquisite concoction.  It also makes a great alternative to Christmas Cake (I tend to eat only the Royal Icing and marzipan on one of those!), iced or not.

MARY CONLON’S GUINNESS CAKE

1lb self-raising flour
1lb sultanas
½ pint of Guinness (or more!)
3 eggs
½ lb butter
½ lb brown sugar
1 teaspoon mixed spice*

Melt the butter in a saucepan with the Guinness and sultanas until the latter are swollen with the stout. Allow to cool. Beat the eggs and sift in flour and mixed spice, and fold into the mixture.  Line a round/oblong tin with greaseproof paper (unless it’s non-stick) and spoon into mixture. Place in medium oven (l60¬∞C (325¬∞F) Gas Mark 3) for 2 hours until cake is cooked.  Test the centre with a knife and if it comes out clean it’s cooked.

Mixed spice is a British blend but is similar to the American Pumpkin Pie Spice.  According to Wikipedia, it typically contains Cinnamon (or cassia), Nutmeg, and Allspice, although Ginger and Cloves, among other spices, are often added.

  • Delicious if eaten warm with double cream, ice cream or brandy butter.
  • Needless to say, I always make double the measures and sprinkle the mixed spice in with abandon.

Enjoy!  Take care and keep laughing.

About First Night Design

TRANSLATE

Award-Free Blog

About Me

about.me

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14,772 other followers

Archives

Categories

Artists 4 Peace

Twitter

FND on Twitter

Facebook

FND on Facebook

YesterdayAfter

© Sarah Vernon and First Night Design 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah Vernon and First Night Design with appropriate and specific direction to the original content.

Judith Barrow

Writer & Author

Sophia Riley Kobacker

it's all about the story, possums...

Tropical Affair

Observations of the illusion through the eyes of wonder...

Doodlewash®

Adventures in Watercolor Painting and Sketching, Watercolour Magazine, with Charlie O'Shields

Luanne Castle's Writer Site

Memoir, poetry, & writing theory

SeanMunger.com

Official Site of Speaker, Historian and Author Sean Munger

Life in Russia

The Bridge between two countries

London Life With Liz

A lifestyle blog with a little bit of everything.

Brotherly Love

A personal exploration of autism from a brother’s perspective, including family relationships, philosophy, neuroscience, mental health history and ethics

%d bloggers like this: