In preparation for the Royal Baby, it's been reported that Kate Middleton is taking cooking lessons.
Her teacher is Antonella Fresolone, Kate and William's new housekeeper who moved from being one of the Queen's top 3 housemaids. While we're not quite sure what she's learning to cook, here's what we're hoping will end up on the Royal menu.
Chocolate Biscuit Cake
It's rumoured that Wills wanted to forgo tradition and opt for one of these scrumtious treats for the couple's wedding cake. Although on the day the Royal Wedding cake was revealed to be mainly made of fruit, this one was served at the reception. We'd like to think that Kate's learning how to whip one up as a scrummy dessert for William after a hard day helicoptering.
2 tbs golden syrup
225g Digestive Biscuits. crushed
200g bar Plain Chocolate
Melt the butter and golden syrup in a pan
Add the crushed digestive biscuits and mix
Add the broken chocolate and melt and mix
Put in a lined 1lb loaf tine and put in the fridge to set.
Take out of the fridge about half an hour before you want to serve as this will make it easier to cut.
Find this recipe and more over at My Dish.
Italian Sausage Soup With Tortellini
Kate's new teacher Antonella is known for her impeccable Italian cooking. Kate herself is fond of making sausages - this seems the perfect dish to bring the two together.
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Find this recipe and loads more over at All Recipes
Homemade Baby Food
Homemade baby food has been on the up for a while now - knowing exactly what's in the food your baby eats is kind of refreshing. We're not sure you've noticed but Kate's actually got a little one on the way herself so will almost certainly be reading up on baby recipes.
1 tsp olive oil
1 large carrot, peeled and chopped
1 potato, peeled and chopped
1 tbsp peas, fresh or frozen,
2 tbsp sweetcorn kernels, frozen or tinned (unsalted)
Heat the olive oil in a small pan over medium heat. Add the carrot and fry until soft, about 5 minutes.
Add the potato, peas, sweetcorn and water and stir to mix. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, stirring occasionally to prevent sticking.
Puree by pushing through a sieve or by using a liquidizer. Add a little more water if a thinner consistency preferred.
Find this recipe and more over at Ask A Mum.
A Little Something To Impress The Queen
We're guessing having the Queen as your grandmother-in-law can be more than a little intimidating. Learning how to cook her what her former chef Michael Sealey claims is her favourite speciality dish might be a top idea then. Oeufs Drumkilbo, as the dish is known, sounds a lot like posh prawn cocktail to us but who are we to judge?
450 ml mayonnaise
4 hard boild eggs, chopped, some slices reserved for the decoration
230 g prawn, shelled, cooked and chilled
230 g lobster meat, cooked and chilled
3 tomatoes, peeled, cored and diced
1 tsp anchovy essence
6 drop(s) Tabasco sauce
1 tsp tomato puree
4 sheet(s) gelatine
150 ml warm fish stock
fresh herbs, to decorate
Soak the gelatine in cold water. Squeeze out and dissolve in the warm fish stock.
In a bowl mix half of the fish stock with the mayonnaise. Stir in anchovy essence, tomato purée and a few drops of Tabasco and stir until smooth and well combined. Add prawn, lobster meat, eggs and tomatoes and toss gently. Fill into a glass bowl and refrigerate until set.
Decorate with egg slices and herb leaves, glaze with the remaining fish stock and gelatine mixture and cool until set completely.