BLOOD ORANGE AND MINT STACK WITH HAZELNUT AND ROSEMARY PRALINE AND BOURBON MASCARPONE
This is a swift dessert to make with pungent herbs and even a dash of bourbon.
Serves 2
2 blood oranges A few sprigs of mint Half a sprig of rosemary
Small handful of hazelnuts
4 tbsp of mascarpone Half a tbsp of bourbon 50g sugar
“I’m a fairly decent cook, but I learn new things with every video I watch. Sometime just the pictures are inspiration enough!”
BECCI, BATH
“I couldn’t cook at all until my wife got me a subscription for Christmas. Some recipes are still
over my head but I am learning a lot, and even the kids are eating my food these days. Keep it up!”
JOE, SOMERSET I design the recipes based on how
people actually cook at home; to be simple and quick while maximising flavour and texture. My Everyday recipes are ideal for mid-week suppers with something suitable for all abilities and time allowances, whilst the Easy Entertaining recipes are designed for a visual wow factor as well as the all- important flavour.”
GET TECHIE Learning the principles and chemistry behind cooking is important for anyone wanting to truly master the art. For instance, what reaction causes egg whites to make mallow meringues or pump up a soufflé? What kind
of heat should be applied in what circumstances, convection, conduction or radiation? Many of Te Devilled Egg’s tutorials include great techie know-how which help to perfect dishes every time.
Regular topics include organic food, sustainable shopping and even a bit of the history and etymology behind the foods and ingredients we love. For example, did you know that lasagne may well have been invented by the British?
SUBSCRIBE FROM ONLY £15 PER YEAR Packages start from just £15 a year with the full package priced at only £45 a year. A perfect and more than affordable gift-to-self or for a foodie in your life, and you can even pay monthly to spread the cost. Members also get exclusive Facebook VIP access, where they can contact Devilled Egg chefs directly for cookery tips, share creations and enter competitions. You’ll also get detailed ingredient analysis and test recipes, delivered straight to your inbox.
Visit
www.thedevilledegg.com to sign up and start cooking. Christmas gift vouchers are also available.
The Ultimate Cookery Resource.
With a massive online archive of techniques, in-depth video tutorials, and hundreds of recipes, our expert guidance is always to hand.
Subscribe to get access to our huge and ever-growing library!
THE DEVILLED EGG DON’T BURN IT. LEARN IT.
WWW.THEDEVILLEDEGG.COM
1 Line a baking tray with greaseproof paper. Place the sugar into a saucepan with 1 tablespoon of water and heat gently until the sugar has dissolved.
2 In the meantime, remove the leaves from the rosemary and chop finely. Roughly chop the hazelnuts and peel
and slice the oranges.
3 Mix the bourbon into the mascarpone.
4 Once the sugar has melted, increase the heat to high, once the sugar is starting to colour add the rosemary and hazelnuts. Wait for the sugar to turn a terracotta colour and immediately pour onto the baking tray. Leave to cool and then roughly chop.
5 Slice the mint and assemble – orange then mint, topped with the mascarpone and finally sprinkled with the chopped hazelnut praline.
FOODLOVERMAGAZINE.COM | 59
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72