This week she cooked a meal for DAFT (The Devoted to Animals Fundraising Team). The proceeds went to First Step Dog Rescue which saved Archie from a certain death.
Archie is so full of life and she is eternally grateful that he has been able to make the most of every single minute he has been allocated since.
The meal is a chance for all the DAFT group to get together. All the guests pay a set price per head and choose a 3 course meal from the menu. The profit is donated to a worthy animal cause.
Some of the recipes have already appeared on Dinner with Zelda Manners, such as:
Archie is so full of life and she is eternally grateful that he has been able to make the most of every single minute he has been allocated since.
The meal is a chance for all the DAFT group to get together. All the guests pay a set price per head and choose a 3 course meal from the menu. The profit is donated to a worthy animal cause.
Some of the recipes have already appeared on Dinner with Zelda Manners, such as:
- Butter Crust Tartlets
- Zelda's version of Johnny Cash's Chilli
- Pithiviers
- Quorn with Red Wine and Mushrooms
So here are a few of the others...
WARMING VEGETABLE SOUP
Serves 6
1tbsp olive oil
1 onion
salt and pepper
1tsp mild curry powder
2 litres vegetable stock
3 carrots, peeled and cubed
½ swede, peeled and cubed
2 parsnips, peeled and cubed
Heat oil and fry onion. Add curry powder and stir well.
Pour in the stock and add the other vegetables.
Pour in the stock and add the other vegetables.
Puree until smooth.
When ready to eat, reheat.
To 'posh it up', serve with single cream, some coarsely ground black pepper and a sprig of parsley.
Serve with dessert biscuits.
When ready to eat, reheat.
To 'posh it up', serve with single cream, some coarsely ground black pepper and a sprig of parsley.
FRUIT FOOL
Serves: 6-8
500g
/ 17oz fruit (can be fresh or frozen)
75g / 3oz caster sugar
500g tub fresh custard, chilled
142ml pot fresh double cream
Dessert biscuits to serve
75g / 3oz caster sugar
500g tub fresh custard, chilled
142ml pot fresh double cream
Dessert biscuits to serve
Put 450g of the fruit into a saucepan with the sugar. (Keep 50g back for serving).
Heat
and simmer gently without a lid until soft and pulpy.
Remove
from the heat and leave to cool.
Purée in a blender or food processor. If you wish, pass the mixture through a sieve to remove the pips, pressing down with the back of a wooden spoon.
Purée in a blender or food processor. If you wish, pass the mixture through a sieve to remove the pips, pressing down with the back of a wooden spoon.
Add
the custard and stir well to combine.
Whip the cream in a large chilled bowl until thick.
Fold
it through the fruit mixture.
Chill
thoroughly.
Spoon the fool into attractive serving glasses and put some of the reserved fruit on the top of each.Serve with dessert biscuits.
CHOCOLATE CHEESECAKE
Serves 8
100g butter
110g caster sugar
150ml whipping cream
350g dark chocolate
2tbsp cocoa powder
400g cream cheese
1 small packet chocolate
buttons
Grease and flour a 10inch
springform tin.
Put the biscuits in a
large bowl and bash with the end of a rolling pin.
Melt the butter and mix it
with the biscuits and 10g of the caster sugar.
Press into the bottom of
the tin and refrigerate.
Whip the cream until soft
peaks form.
Melt 300g of the chocolate
and allow to cool slightly. Add it to the whipped cream and stir in the cocoa.
Beat the cream cheese with
the remaining sugar.
Fold this into the cream
chocolate mixture.
Spread the mixture on top
of the crushed biscuits.
Refrigerate for at least
an hour.
Grate the remaining
chocolate and sprinkle most of it over the top along with the buttons.
Cut into slices and serve
with cream and more of the chocolate sprinkles.