250 gram tub Italian Mascarpone

7 small fairy cakes or medium sponge cake

300 grams ready made custard  

nip of tia maria, quarter pint strong coffee

cocoa powder to decorate 

Mix custard and mascarpone until creamy, place fairy cakes or sponge on bottom of medium size casserole dish.  Pour rum and coffee over cakes and allow to soak for an hour or until liquid is totally absorbed by the cake.  Pour creamy custard and mascarpone mixture over the top, sprinkle with cocoa powder and place in the fridge for a couple of hours to chill.  Then serve in individual dishes.  Serves max of 6 to 8 people.        

Beef Bourginon


Beef Bourginon

1lb popeseye steak, cubed

1 medium onion, sliced into small pieces

8 rashers streaky bacon, cubed

1/4 lb of mushrooms, 1/4 lb shallots whole, 1/4 lb carrots sliced

half bottle of french claret, teaspoon of cornflower

Pour wine into a large sauce pan, add beef, bacon, mushrooms, onion, carrots and shallots, allow to marinade for two hours. (Add more wine if necessary to cover all ingredients.) Simmer for an hour or until beef is cooked and tender. Thicken sauce with cornflower add salt and pepper to taste. Serve on a bed of rice. Serves 4 to 6 people.