This page is dedictated to recipes: At the moment I'm sharing some of my favourite Stay at Home recipes: Simple, using store cupboard ingredients and best of all tasty: Do join in and share some of your favourites via my facebook site fb.me/lisarosewright.author

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Being at home all day seems to make me crave comfort food. These gluten free Vesuvius puddings are a favourite. Delicious, moreish and easy to make with only five ingredients usually found in the store cupboard they are perfect for a lockdown feast!

 

Ingredients per person:

1 egg

1oz caster sugar

1oz dark chocolate (Lidl 55% cooking chocolate is perfect)

1oz butter

½oz ground almonds or chestnut flour or plain flour

 

Melt the chocolate with the butter and leave to cool (a few seconds in the microwave makes this a simple procedure or place in a bowl over a pot of hot water until it melts). Beat the egg and sugar until thick and mousse like. This gives the soufflé-like texture and rise so don’t skimp on the beating! Stir in the melted, cooled chocolate mixture. Fold in the ground almonds or flour. Pour into greased individual ramekins.

This can all be done the night before and the puddings left in the fridge overnight or until required. When ready to eat, pop the dishes into a deep baking dish half filled with boiling water. Bake for 10 mins in a medium hot oven (200°c) until puffed up and the crust is just set. The puddings should still be runny inside.

Turn out and drizzle with cream or eat directly from the ramekin with cream poured into the centre. Guaranteed to make being at home feel better.

 

 

 

This is another stay at home comfort food. Who needs Ben & Jerry’s when you can make your own lockdown ice cream? Because this recipe uses condensed milk it will set smooth without churning. The great thing is that you can pretty much invent any flavour you fancy, what better way to spend time at home?

 

To make 1litre of ice cream:

500g/ ½ litre condensed milk

½ litre whipping cream

1tsp vanilla essence

1tbsp of liqueur of your choice (this makes the ice cream scoop easier as alcohol has a lower freezing point but can be omitted.)

Whip the ingredients above until thick and stiff then add your flavourings and freeze overnight.

 

Flavourings:

Use your imagination but here are a few…

 

Coffee liqueur plus a strong, cold espresso coffee

Raisins soaked overnight in rum

A mars bar cut into tiny squares and mixed in with chocolate liqueur

Nougat pieces or toffee pieces

Plum or raspberry jam swirled through the part set mixture

Grated lemon rind and limoncello liqueur

 

Please feel free to post more ideas and photos on my facebook page. Fb.me/lisarosewright.author I’d love to hear from you.

 

 

 

There is something relaxing about making bread and now is the perfect time to indulge in some relaxation and exercise (all that kneading!) This is a very simple bread recipe which can be changed about to create flatbreads, rolls, filled breads or whatever shape you fancy. I use a mixture of brown and white flour for flavour but you can use all white or all brown if you prefer. I leave the dough to rise in the fridge overnight, the next day you just have to knock it back and shape.

 

500g plain flour (I use 50/50 wholemeal and white flour)

10g salt

30g butter, softened

15g/1 ½ tbsp dried active yeast

310ml tepid water

1tsp sugar

Dissolve the sugar in 100ml of the tepid (neither hot nor cold to the touch) water then sprinkle the yeast on top. Whisk and leave in a warm place for 15minutes or until it begins to froth. Meanwhile sieve the flour and salt then rub in the butter. Mix in the activated yeast and enough extra water (you may not need the entire 310ml ) to form a soft dough.

Tip the dough onto a lightly floured worktop and knead for 10 minutes until it is smooth and the dough bounces back when lightly pressed. Put the dough ball into a lightly oiled bowl and cover with cling film. Leave the dough to rise in the fridge overnight. I feel this slow rise gives a better texture and flavour to the bread but you can leave it in a warm place for a couple of hours until it is doubled in size if you prefer.

The next morning or when the dough has doubled in size, tip it onto a lightly floured worktop and fold it inwards until the air is knocked out and the dough is nice and smooth. This is when you can shape the dough. This mixture will make four short baguettes, 12 rolls or 12 flatbreads. For the baguettes, divide the dough into four then roll each piece under your hands until it forms a sausage around 12”/ 30cm long. Place the four sausages side by side in a tray 8x12” (20x30cm). For the rolls, divide the mixture into 12 and roll each piece under your hands to form a ball. Place in a 3x4 configuration in the same size tray. For flatbreads, make a ball as above then flatten and roll out into a circle around 6cm diameter.

I like to stuff the dough with cheese or sundried tomatoes or even chocolate. Pop the filling inside after shaping and then gently roll to cover it.

Leave the shaped dough to rise in a warm place covered with clingfilm then bake at 200°c until the base sounds hollow when tapped. For the flatbreads. Don’t leave them to rise but fry in a little olive oil over a medium heat until they puff up and brown slightly.

 

 

 

This is a really simple pudding though you do need readymade Pain au Chocolate or Neapolitans as they are called in Spain. Still, it’s worth keeping some in the freezer for this variation on a bread and butter pudding! This is serve six…possibly!

6 pain au chocolate

3eggs

1pint / ½ litre whole milk or a mix of milk and cream

3tbsp orange marmalade (optional)

 

Cut or break the pain au chocolate into pieces and place in the bottom of a 1½ pint ovenproof dish. Whisk the eggs and milk until just mixed then add the marmalade if using. Pour over the pain au chocolate and leave for at least 30minutes to soak.

Pop the dish into a medium oven 180°c for 30-40 minutes until just set.

Serve alone or with cream or custard and enjoy being at home!

 

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