Dovers House Bed and Breakfast - Our Vegetarian Vegetable and Potato Fritters

Here at Dovers House Bed and Breakfast Looe, we are always looking for new idea's for interesting Breakfasts for our Guests.

For Guests staying with us in our B and B for more than a few days, a full English can become a little dull, so we always endevour to put a Breakfast Special on daily. We also try and provide different breakfasts for those who are Vegetarian (as the bog standard Supermarket veggie sausage can get a bit old).

Whilst making up another batch of my Homemade Vegetarian Sausages, I thought I would also whip up something a little different to put on as a Special. It is somewhat of a random concoction, but I have to say, these fritters are a delicious change from the Norm. I only wish I had taken a photo to show you all...

Ingredients:

• 2 Large Potatoes - boiled and mashed
• 2 Carrots
• Around 10 Mushrooms
• 10 Cherry Tomatoes
• 1 Red Onion
• A Handful of chopped Parsley
• Around 200g of Mature Cheddar Cheese
• Salt and Pepper
• 2 Eggs
• 3 Slices of Bread (Brown tends to be tastier) made in breadcrumbs
• Eggs to serve

Method (The easyt part!!):

• Add the Carrots, Mushrooms, Onion and Tomatoes to a food processer and roughly chop.
• Mix in with the mashed potato, Parsley and Cheese.
• Season well then add the breadcrumbs and egg.
• Then heat a frying pan on a low heat, and pack spoonfuls of the mixture into poaching rings/potato cake moulds. Remove the mould swiftly and fry for a few seconds before flipping. 
• For a crispy potato cake you may wish to fry for another 5-10mins, or you can put them into the oven until you are ready to eat them.
• Top the fritters with either Poached or Fried eggs for that ultimate breakfast indulgence and a sprinkle of ground black pepper and or some more grated cheese. 

Enjoy!!!!

For more Recipes follow our weekly blog, and to find out more about our B and B near Looe visit www.dovershouse.co.uk 

Dovers House B and B Near Looe Proudly Presents - Our Chocolate Orange Mousse cake

www.dovershouse.co.uk

Unfortunately for our Waist lines - every day at our B and B near Looe is the perfect day for cake, pudding, dessert or just plain old deliciousnsess!!!

However Our Chocolate Orange Mousse Cake is The perfect treat that isn't actually that naughty!!!

Try this Chocolate Orange Mousse cake for a lighter pudding after a heavy meal. Its rich and zesty for that perfect melt in the mouth Sensation....

Always looking to make life easier, I usually whip up the cake part the night before, then it feels like this dessert takes no time at all.

Ingredients:

Sponge Base - 

• 110g Caster Sugar
• 110g Plain Flour
• 110g Butter or Margerine
• 1tsp baking powder
• 2 Eggs
• 2 and 1/2 tbsp cocoa powder
• 2-3 drops of orange essence 
• 2 drops of vanilla essence 
• Chocolate chips optional

Chocolate Mousse -

• 4 Eggs Seperated
• 200g chocolate of your choice (a rich in cocoa solids dark chocolate usually works best)
• Juice and Zest of 2 Oranges or the zest of two oranges and a generous dash of orange liqueur if you want to be a bit naughty!! 

Method:

• Combine all of the sponge ingredients together in a mixer, then turn out into a greased springform/clip tin and bake at around 180C for approx 20 minutes. Once the knitting needle test has proved a success remove from the oven and leave to cool - the cake needs to be as cold as possible before adding the mousse topping. 
• Whip up the egg whites until stiff.
• Meanwhile, melt the chocolate in the microwave and then leave to cool slightly. 
• Once the chocolate has begun to cool, add the orange juice/liquer and the rind and mix vigorously. Then add the egg yolks. It may look at this point that it has gone a bit wrong, but just keep stirring until the mixture is glossy and smooth.
• Fold in the egg whites softly trying to keep as much air in as possible.
• Then turn out onto the sponge and leave to set for 1-2 hours.

 To serve - either leave it plain and simple or decorate with a dusting of cocoa powder or light and dark chocolate curls. Then serve on its own, or with a shot of orange liqueur for the over eighteens ;) 


Keep an eye on our blog for more recipe idea's, and check out our website www.dovershouse.co.uk to see what Dovers House B and B Looe is all about.

Dovers House Bed and Breakfast Looe - Our Mango and Ginger Cheesecake Creation

A Cheesecake to remember!

This exotic, creamy cheesecake is the perfect end to any meal (or the perfect snack to keep in the fridge!!). We had this after a Thai Curry and the Mango flavour and cooling effect really was the ticket.

We've laid out this recipe in a three stage approach, but it is very easy and quick. You just need to leave a few hours before you want to eat this so it can fully set.



 

1. The Base 

Ingredients:

100g Ginger biscuits

200g Digestive biscuits

50g mixed nuts (almonds, brazils, walnuts)

1/4 tsp cinnamon

100g butter melted

Blend all dry ingredients add in the melted butter, combine and turn into a greased 10 inch round loose bottom cake tin. Press the mixture evenly and firmly to form the base and refrigerate whilst carrying on with step 2.

2. The Filling

Ingredients:

600ml double cream

75g caster sugar

500g mascarpone cheese

50g mixed nuts(almonds walnuts brazils)

1/4 tsp cinnamon

1/2 tsp vanilla essence

2tbls maple syrup

Method:

Blend the nuts with the cinnamon and then add to the remaining ingredients. Whisk the mixture until stiff peaks form and smooth it over the prepared base.

3. The Mango Topping

Mango Pulp/puree (usually tinned in the world foods ilse around 800g)

Juice and grated rind of 1 lemon

Arrowroot/cornflour to thicken (approx 2tblsp)

Add the Mango to a pan on a low heat and slowly bring to a low simmer. Mix the arrowroot/cornflour with some cold water and stir into the Mango until thickened. Remove from the heat and leave to cool stirring occasionally to stop a skin forming. When the mango is cooled, spread evenly over filling and put back into fridge to set for around 2 hours.

Then....Enjoy!!!!

Learn more about us at Dovers House by visiting our website www.dovershouse.co.uk or find us on Facebook.

My Homemade Maple and Nut Fudge Recipe

My Recipe for homemade Maple and Nut Fudge is definitely for those with a very sweet tooth!!

Maple Nut Fudge

I made some variations to several recipes I came across and came up with this fudge which is slightly sticky in texture with a nice nutty crunch.

Boiling the Fudge - Would recommend using a deep pan!!

Ingredients:

350g Caster Sugar
100g Butter (doesn't really matter salted or not)
300ml Milk
100g of mixed nuts crushed (I used a cinnamon nut selection but Pecans would be great also) 
A dash of vanilla extract
A generous swirl of Maple Syrup (the real kind)







Method:

Its basically a very easy method, but you may get a little arm ache!!

Add the Sugar, Butter and Milk to a deep think bottomed pan and stir constantly until melted. Once melted, bring to the boil for around 20 minutes whilst stirring. The fudge will expand massively but don't be scared, just keep stirring! They say to use a sugar thermometer and remove from the heat once it reaches around 115C, however I didn't have one to hand so just stirred on the boil until it reached a light caramel colour.

My fudge in its homemade origami box

Remove from the heat, add the vanilla, syrup and the crushed nuts, and leave for a few minutes, then go back and stir some more! It needs to be stirred until it reaches a thicker consistency and looses some of its shine.

Once you are happy with the mixture, pour it into a greased small tin, either a narrow one for a traditional fudge shape or a small tray bake tin around 18cm square.

Leave to cool and then cut into squares as you would like it.

For Presentation I created my own little origami gift box - there are so many on line demo's for this,

Finally - enjoy the beautiful taste of your hard work!!!

www.dovershouse.co.uk