Apple Swan

Whether you need a center piece for your fruit platter, or just want to make fruit fun, the Apple Swan does the job. It's really simple, yet looks complicated. I recommend using big apples for this, as you can get the wings as far back as is did. Also, you should brush lemon juice onto every part without skin to prevent browning.



Ingredients



All you need is a preferably big apple, washed.

Method
1.Make two slices, each equal thickness, from the top of the apple down, leaving about 1cm from the core. Discard/eat the end slice, and put the other aside.

2.Place the apple with the now flat side down, and cut along the apple horizontally until just before the core. Then cut straight down from the curved side until it meets the end of your first cut, producing a segment. Repeat with the other side, so it looks like the picture. Both these segments are now called 'segment A'.

3. Take the first 'segment A', leave 1/2cm gap, and cut down and across like before to create another segment. This is now called 'segment B'. Repeat on the other side so it looks like the picture.












 4.Repeat as many times as possible. On a big apple you should manage to create 3 segments, but 2 is fine. Align the segments with a small space inbetween to create the look of layered feathers.

 5.Cut out a small rectangle from the top of the apple, around 1cm deep.

6.Take the slice of apple you put aside, and cut a head and neck out of it, using the apple's curvature to create the curved neck. 












7.After a little carving and chipping away, push the base of the neck into the hole on the top and your swan is ready.

Egg Separator

'Gone are the days of egg yolk being passed over eggshells'

Today I would like to share something that has made my life so easy. Don't be fooled by the simplicity, it's an incredible kitchen gadget. You crack an egg into it, and it leaves the yolk on top, letting the white drain into a bowl. It saves time and effort, and is really worth the cheap price tag. I recommend getting a stainless steel one, because the others are hard to wash. 
I don't know what brand my one is, but this one looks similar.

Double Chocolate Gateau with Lime Cream and Chocolate Ganache

This recipe is originally by Gordon Ramsey found in the BBC Good Food magazine (which my mum has old copies of stashed away - my goldmine), which I have altered in certain places such as the topping. My recipe for the chocolate curls was found in my trusty Chocolate Bible by Christine McFadden and Christine France. For a teenager like myself it takes a lot of stress - you may have to try out the ganache a few times as it separates easily. Keep clear of your mother for this one - the mess caused mine a bit of a head ache.

Ingredients:

120g Dark Chocolate

5 Eggs, Separated

220g Caster Sugar

200g Butter, Softened

90g Plain Flour, Sifted

Filling:

284ml Pot of Double Cream

200g Pot of Half Fat Creme Fraiche

Grated Zest of 2 Limes

Ganache:

150g Dark Chocolate

142ml Pot of Double Cream

25g Grated Dark and White Chocolate

Curls:

100g Dark Chocolate

4tsp White Vegetable Fat (Margarine)

Recipe:

1. Grease and dust a 24cm cake tin. Heat oven to 160C/gas 3. Melt 120g dark chocolate. Cool for 5 mins. Beat in yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.

2. Whisk the egg whites to firm peaks then beat in remaining 120g of sugar in 3 batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then gently fold in alternate spoonfulls of flour and remaining meringue.

3. Spoon into tin and bake for 40-45 minutes. Test center with metal skewer, it should come out clean. Remove, cool for 10 minutes, before turning it out of the tin. When cooled completely, cut in half carefully with large serrated knife.

4. To make filling: in a bowl beat the double cream until thickened, then mix in the creme fraiche and zest. 

5. Spread one half of the cake with all the zesty cream and sandwich together with the other half.

6. To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat, stir continuously until smooth. Then cool and pour over cake. 

7. Spread icing evenly over the top of the cake and around the sides using a palette knife. While the icing sets, sprinkle the grated chocolate on top and around the sides. 

8. Making the curls: Melt 100g of chocolate with 4 tsps of white vegetable fat and pour into a lined ramekin. Put in fridge to set.

9. Remove chocolate from ramekin and use a swivel-bladed peeler to produce short, chunky curls.

10. Once the icing has set, place a large ring cutter in the center of the cake and fill with chocolate curls. Carefully remove the ring and allow the curls to cascade gently out.