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Granny Mouse is dishing on their favourite recipes

Granny Mouse - recipes
Granny Mouse - recipes

Granny Mouse is dishing on their favourite recipes

 

At Granny Mouse Country House & Spa, their chefs are true Culinary Artists, renowned for their exceptional talent, crafting meals that are nothing short of extraordinary. With a passion for innovation, they use a variety of unique ingredients to create dishes that are truly masterpieces.

 

Whether you're craving traditional flavours or a modern twist, the team tailors their creations to suit any palate and dietary requirement.

 

From delicate starters to indulgent desserts, every plate is a testament to their culinary prowess. At Granny Mouse, dining is not just a meal – it’s a delightful experience that’s sure to leave a lasting impression, and they’re sharing these two recipes with you!

 

MOCHA PEANUT BUTTER BAKED ALASKA

 

This delicious coffee sponge topped with a mocha ice cream and topped with a peanut butter meringue is incredible, and easier to make than you think!

 

Ingredients

 

·         For the sponge:

 

o   2 whole eggs

 

o   3 eggs, separated yolks and whites

 

o   150g castor sugar

 

o   60g corn flour

 

o   80g cake flour

 

o   1x double shot of espresso (instant coffee if you do not have a

coffee machine)

 

·         For the ice cream:

 

o   1 litre of cream

 

o   1 tin of condensed milk

 

o   10g of gelatine, bloomed

 

o   2x double shot espresso

 

o   ½ cup of liquid glucose

 

o   1 Tbsp cocoa powder

 

o   50g chocolate pieces or shavings

 

·         For the peanut butter meringue:

 

o   5 egg whites

 

o   200g castor sugar

 

o   2 Tbsp peanut butter

 

Method

 

·         For the sponge:

 

o   In a mixer, add in your 3 egg whites together with 75g of castor sugar and whisk until a stiff meringue mixture is formed.

 

o   In a separate bowl, mix your whole eggs, egg yolks and sugar together. Add in your corn flour and your cake flour and mix until incorporated. Lastly you are going to add in your espresso and mix well.

 

o   Once the meringue is stiff, you are going to add it into the batter, using the folding method.

 

o   Add to a lined baking tray and bake at 180°C for 15-17 minutes.

 

o   Once baked, set aside to cool and then using a cutter, cut out your desired shapes.

 

·         For the ice cream:

 

o   In a pan, melt together the base for your ice cream, which is your liquid glucose, bloomed gelatine sheets and the espresso. Once melted, add in your cocoa powder and set aside.

 

o   To a bowl, add in your cream and condensed milk and mix until incorporated.

 

o   Combine your base mixture with the sweetened cream mix and churn in your ice cream machine.

 

o   Should you not have an ice cream machine, stress not as you can still make this ice cream recipe at home by simply adding in one extra step. Instead of mixing your cream and condensed milk together, you can whip the cream and add that into your base for a nice light scoopable ice cream.

 

o   Once ice cream is ready, layer and sprinkle on your chocolate shavings.

 

o   Freeze until needed.

 

·         For the peanut butter meringue:

 

o   Add all your ingredients to a bowl and whisk, on high, until stiff.

 

Presentation & Plating:

 

1.       Place your cut up shapes of sponge, preferably round, onto a plate.

 

2.       Scoop a generous helping of ice cream and place it on the sponge.

 

3.       Place your meringue mix into a pipping bag and pipe all over your dessert, starting from the bottom and working your way up as fast as possible.

 

4.       The last step is to torch your meringue. Your yummy dessert is now ready to be enjoyed

 

VEGAN THAI MASSAMAN CURRY WITH JASMINE RICE

 

Ingredients

 

·         1 tablespoon Olive oil

 

·         100g massaman curry paste

 

·         1 tin of coconut milk

 

·         1 white onion, sliced

 

·         4g curry leaves

 

·         1 fresh bay leaf

 

·         20g fresh basil

 

·         1 whole carrot, peeled and sliced

 

·         1 sweet potato, peeled and cubed

 

·         15g cashews

 

·         1 teaspoon fine salt

 

·         1 teaspoon soy sauce

 

·         1 teaspoon brown sugar

 

·         1 cup veg stock

 

·         50g broccoli, cut into florets and blanched

 

·         50g cauliflower, cut into florets and blanched

 

·         30g yellow pepper, sliced

 

·         30g red pepper, sliced

 

·         Zest of 1 lemon

 

·         1 ½ cups Jasmine rice

 

·         10g fine salt

 

·         4 cups of water

 

Method

 

·         Add water to a medium size pot and bring to the boil. Add in salt and rice and boil for approximately 15 minutes, making sure the rice does not soften too much. Once at desired texture, strain the rice and rinse off with cold water to stop the cooking process. Set aside.

 

·         To another pot, on a medium heat, add in the massaman curry paste, olive oil, onions, curry leaves, bay leaves and chopped basil and cook until onions start to go slightly transparent. Add in the carrots and sweet potatoes and stir occasionally until the veg becomes caramelised.

 

·         Add in the cashew nuts and season your mix.

 

·         Now that your mix is coming together, add in the soy sauce followed by coconut milk and veg stock.

 

·         Simmer on low until sauce begins to thicken and all the ingredients are well incorporated, absorbing all the different flavours.

 

·         Once the sauce has thickened up and the carrots are well cooked, add in the rest of the veg and the lemon zest which will add a burst of aroma and freshness to the curry.

 

·         Serve over the Jasmine rice and enjoy.

 

Article Courtesy of www.sanda-marketing.com