All good things come to an end, like a delicious wedding breakfast savoured, a pudding enjoyed, or a romantic candle lit dinner, you have to finish your meal in the end. Simon and Ros have been preparing meals for restaurant goers, bride and grooms and shoppers for over 30 years, and it's time for the cooking to end.

"We would like to thank all of our valued customers both long ago and not so long ago, we have had an amazing time preparing sumptuous puds, dishing up and serving you at your table, and of course sharing your big day with fun, joy and happiness. Thank you for your custom to Smugglers Catering, for your kind recommendations, and long term friendships. We couldn’t have asked for better clients to cater for."

Simon and Ros are now concentrating on providing amazing stays at their White Hart Cottages, available today. Come visit them and say hi one day, and stay in one of the most picturesque historic towns in Suffolk.

Time for something sweet

3 Williams pears
7oz caster sugar
Pinch cinnamon
Pinch chilli
1 sheet puff pastry
A squeeze of lemon juice
A nob of butter

Peel the Williams pears, Half, core and drizzle with lemon juice to stop them discolouring.

Heat the sugar gently in a pan until melted and a pale gold colour. Add a knob of butter and carefully shake the pan until it is full incorporated. Don’t let it get too hot or it will burn and become bitter. Add the pears round side down into the caramel which you have dusted with cinnamon and chilli. (The cinnamon adds flavour and the chilli adds a little bite to the pear) and allow o cook for a second or so. Divide the caramel into four oven proof dishes. Lay in carefully the pear halves.
Cover with a sheet of puff pastry and tuck in the manner of tucking in the baby!

These can be prepared earlier in the day and cooked later. (It is best to warm the caramel on the stove before cooking as this stops the caramel from sticking to the dish)

Bake the dishes in a hot oven until the pastry is crisp, golden and well risen. Let them rest for a minute or so (but not too long) to allow the caramel to settle down and turn out onto a plate.

Raspberry fool in a white and dark chocolate cup

A little chocolate (White or dark or both)
!/4 pt whipped cream
1 punnet of raspberries
Icing sugar to taste
1 sheet of gelatine
6 acetate strips (food grade)

First melt the chocolate use good chocolate for this. Prepare the acetate strips by making a crease in the middle and placing them on a sheet of paper. Make two paper piping bags.

Pipe the chocolate onto the strips until it is well coated. Secure them with a bulldog clip and place in the chillier to set.

Puree the raspberries with icing sugar and a squeeze of lemon juice and add a sheet of gelatine, Fold into the whipped cream and pour into the moulds. Smooth the top and chill.

When good and cold carefully peel away the plastic and plate up.

Vanilla Crème Chantilly

Split and scrape the seeds from a vanilla pod add to the cream with a sprinkle of icing sugar. Whip until light and fluffy.
Chill until needed. Form into neat egg shape with a warm spoon.

Soft butter
4 oz granulated sugar, divided
4 large eggs
3 tablespoons Grand Marnier
1/8 teaspoon salt
1 teaspoon powdered sugar
Preheat oven to 400°; place a heavy baking sheet on middle rack.
Coat 6 (8-ounce) ramekins with butter, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
Place egg yolks and sugar along with the liqueur in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale.
Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Posted On: Thursday, October 7th, 2010 @ 9:45 am | 0 Comments


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