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Tuesday, 29 April 2014

Rich and Light Chocolate Mousse

A light fluffy mousse but with the richness of dark chocolate.  Very easy to make.


175 g dark chocolate 72% cocoa
3 egg yolks
350 ml cream lightly whipped
70 g white sugar
110 ml water

I normally make individual puddings and line 8 moulds with cling film in preparation for the mousse mix.

Start by heating gently the water and sugar.  The sugar water should reduce to a point where it is slightly syrupy and coats the back of a teaspoon. (But not too thick!)

While heating the sugar water melt the chocolate either on low power in a microwave or in a bowl set over simmering water.

Put the egg yolks in a bowl and whisk in the sugar water.  Now stir in the melted chocolate, careful not to over mix it but enough that it is mixed in.

Fold in the whipped cream incorporating all the chocolate.

Finally fill the moulds and place in the fridge until set.  The mousse starts to set very quickly so you will need to work efficiently.

When ready take the mousse out of the mould and peel the clingfilm.  Serve with a fruit coulis, whipped cream, ice cream and dust with icing sugar.

As an alternative try adding a raspberry into each mould when about half full and then finish filling.  I have even tried adding a little chilli into the chocolate mix - doesn't suit everyone but worth a go!

Tuesday, 22 April 2014

Sticky Toffee Pudding

Sticky Toffee Pudding with Toffee sauce - a great British classic and a very easy recipe to make.
225 g stoned chopped dates
110 g butter
170 g white sugar
225 g self raising flour
3 eggs
250 ml tea (I like Tetley)
Tsp bicarbonate soda
Pre-heat your oven to 160C

Start by soaking the dates in the tea for approx 15mins.

In a mixing bowl cream together the butter and sugar until the butter has taken all the sugar.  Now one at a time whisk in the eggs to the butter.  I usually whisk them pretty vigorously to help the sponge be as light as possible.
stir in the flour

Once the eggs have been whisked in stir in the flour using a spatula or wooden spoon until all the flour has been incorporated.

Add the dates and tea to the mix and stir in with 1 tsp bicarbonate
and, if you want, a splash of vanilla essence.

Line your cake tin with greaseproof paper or, alternatively, grease the tin with butter and flour and pour in the cake mix.  Place in the pre-heated oven for 40 mins.  Serve with ice cream, cream or toffee sauce.

For the Toffee sauce  in a saucepan over a gentle heat melt a large knob of butter with a spoon of light brown sugar and a spoon of dark brown sugar.  Once the sugar starts to melt and bubble carefully add a good splash of brandy, stir the mix together and continue to heat gently.  Now add a good splash of double cream and continue to heat.  The sauce will start to thicken.  Serve the sauce when you have your desired consistency.

To make the sauce lighter or thinner add more cream.  The amount of dark sugar you use will affect the colour and flavour of the sauce.  Have fun experimenting!!

Wednesday, 9 April 2014

Salmon and Broccoli Quiche

Salmon and broccoli add a nice richness and flavour to this classic quiche.

Ingredients to make a 26cm quiche;- 1 quantity short crust pastry, 1 head broccoli, 300 g fresh salmon, 4 eggs and 50 ml double cream.

Roll out your pastry to line your flan case and bake it "blind" for 10 minutes in a pre heated oven at 200C.

Trim the florets from the head of broccoli and blanch them in boiling lightly salted water.  I can't bear soggy broccoli so I blanch them so that they still have a little "bite".

Cut the salmon into 1cm pieces and gently fry them in a little oil.

Whisk your eggs together with the cream.  Add some salt and pepper to season the mix.

Once your pastry case has cooked turn the  oven down to 160C.

Allow the pastry to cool a little then add the salmon and broccoli as evenly as possible and pour over the egg mixture.  Back in the oven for approx 20 -25 minutes until the egg has set and there you go one of the easiest dishes you will cook!

Serve the quiche hot with some fresh chips and salad or keep it until cool and serve with coleslaw, salad and a jacket potato.  Delicious!