Magically Delicious...: A Night at the Races!!

Sunday, 22 January 2012

A Night at the Races!!

Another Ball on Thursday night in Rochestown Park again but the meal was totes different!! It was soo Yummy!!!! The Chicken had a peppercorn sauce over it whcih was really different!!! We had Apple Pie for dessert which went down a treat!! But what made the night for us was the JagerBombs at all the tables we were all expecting fish bowls but this was a great treat!!!!!

What topped it all off was some much needed KC'c the next day beautiful King Crole really helped after those Jagerbombs!!!!

7 comments:

Megan O Donnell Fitzgerald23 January 2012 at 14:56
I don't care how nice the food in Rochestown Park was, nothing will EVER beat good old KC's!!
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Kevobee24 January 2012 at 03:03
Next time your at KC's I recommend getting the philly steak.. its about a euro more expensive than everything else but it is well well worth it!
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Sandra29 January 2012 at 13:19
The hotel should cut out the middle man and get KC's to cater in future! :)
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Fiona30 January 2012 at 05:25
Love the philly steak too!!! I Know I think we should get KC's to cater at every ball in the future!!!
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emes12330 January 2012 at 05:43
Ya I agree the meal at the ball was nice! But the kcs the next day was amazing..took a risk and ordered the chimichanga instead of my usual enchilada..and I'm glad I did:)
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laurarice30 January 2012 at 11:51
The jagerbombs were such a great treat, recommend them for every ball!!
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felicity4 February 2012 at 07:38
Kc's should deliver!!!
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Light Philadelphia with Cadbury milk chocolate – Chocolate Philadelphia

Choccy Philly Cheesecake

INGREDIENTS

100g digestive biscuit
35g unsalted butter
100ml double cream
480g chocolate Philadelphia
2 tsp sugar (1tsp for the biscuit, 1tsp for the filling)
2 well beaten eggs
20g plain flour
Icing sugar for dusting, if desired

INSTRUCTIONS

Set the oven to Gas Mark 6 (200C)
Whiz up the biscuits with the sugar until sandy
Pour in the melted butter while still whizzing
Empty the mixture into a large, round, spring form tin
Press down with the back of a spoon til even and firm
Cook in the oven for just 5 minutes
Take it out the oven and set it aside
Turn the oven down to Gas Mark 3 (170C)
Put the chocolate Philadelphia and sugar into the blender and start whizzing at full speed
While still whizzing, pour in the eggs bit by bit, then add the flour and cream
Blend until it’s lump-free
Pour the mixture on top of the biscuit base and bake in the oven for 45 minutes to an hour until it’s well-cooked at the edges and firm but slightly wobbly in the middle
Turn off the oven and leave the door ajar for another 45 minutes to an hour
Take out the oven, run a knife round the edges and chill in the fridge for and hour (or as long as you can stand to wait

The result is a rich (but not too rich) chocolate cheesecake with a thin base, cakey edges and an almost fudgy middle. Truly yummy.

You can serve it a few ways. I like it plain with a glass of wine, or you might like it with a coffee or even dusted with icing sugar and served with lightly whipped double cream and raspberry sauce (made by heating one part water with one part seedless raspberry jam).

Red Velvet Cupcake Receipe!

I tried making my own Cupcakes with this receipe they were not a success but try it out let me know how you get on!!!!

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Method

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Magically Delicious...

Sunday, 22 January 2012

A Night at the Races!!

7 comments:

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