Viennese Whirls / Custard Creams

Stewie you loved these again one to impress the girls as long as they are not dieting 

The chocolate version above just add some chocolate spread to the icing
you can of course miss out the strawberry garnish , do you remember that I gave you one that I had taken the strawberry off but yo could still tell , by the way girls love strawberries

Ingredients

• 250g/9oz very soft butter
• 50g/2oz icing sugar, plus extra to decorate
• 250g/9oz plain flour
• 50g/2oz cornflour
• ½ tsp pure vanilla extract

For the filling

• 100g/3½oz soft butter
• 200g/7oz icing sugar, plus ½ tsp for dusting
• ½ tsp pure vanilla extract
• if my friend Jordan makes these here are some more hints
• you can also add some custard powder or melted white chocolate to the icing about 2 tea spoons powder or around 25g of white choc
• make sure you have the butter really soft before you add icing sugar its messy and you think its not going to work but it will be patient

• 
  
  
  
  
  

  Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper.
  2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.again you think its not going to work but it will suddenly come together in a ball, its a good idea to chill it for 5 mins as well 
  3. roll into small balls and press down with a fork. or cut into shapes then chill for 5 mins whilst oven is heating
  4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
  5. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. put the buttercream icing onto the remaining biscuits and sandwich  Put on a serving plate and dust with sifted icing sugar. Serve
     
     
     
     
     
     Remember you can cut into shapes to perhaps this one for valentines day same mix just cut into hearts then cut out smaller heart with red icing and then flick over white chocolate
     
     
     
     
     
     
     
     
     
• 
  

Self Saucing Lemon Pudding

this was not actually one of your favourites as I quote you said"lemon is technically a fruit mum" and all who know you will understand this but it is so easy to make that I though I would include it, you did eat it all up by the way :)

INGREDIENTS

• 50g butter
• 200g caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the zest from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• icing sugar for dusting

METHOD

1. Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
2. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 4O-45 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.Good cold too

PORK AND LEEK MEATBALLS IN CIDER MUSHROOM SAUCE

so money is tight your fed up with beef mince and tomato based sauce this is perfect

Ingredients for MEATBALLS

PKT PORK MINCE
1 COOKED LEEK
PARSLEY
1 0Z PARMIGIANA
2 SLICE BREAD MADE INTO CRUMBS
1 EGG
TABLE SPOON CRANBERRY SAUCE

Mix together and form into balls put in fridge to chill and firm up

Ingredients for sauce

glass of cider
3/4 tub crepe fraiche
some leek
2 garlic cloves
teaspoon grain mustard
8 mushroom

• fry of mushrooms leek garlic in a little oil or butter
• add creme fraiche and mustard
• add some water or stock to loosen
• then boil till thickens
• finish with parsley

grill meatballs for 10 to 15 mins then add to sauce

cook gently for another 10 mins

serve with pasta some more parmigiana and a parsley sprinkle