Chocolate mousse with cubed strawberries and coulis

I love chocolate, especially the dark one with a minimum of 80% cocoa almost too bitter for most to just chomp on but this the real goodness. Top that with chilli, yum yum. Today I decided to use this piece of heaven in my mousse and then topped it with some milk chocolate mousse. I also made a plain chocolate mousse for my seven year old thinking he may not like the dark chilli chocolate but I WAS WRONG! He loved it and ate and cleaned the plate 💃🏾#happymommy

200g chocolate of choice
2 egg yolks
2 gelatine leaves
300mls  double cream + 1tbs caster sugar lightly whipped


Get 6 small stainless steel rings and seal their bases with a cling film

Method

Place the gelatine leaves in ice cold water for 5 minutes
Melt chocolate using bain marie method
Squeeze out the excess water from the gelatine leaves and add the gelatine to the melted chocolate and mix generously till they have dissolved
Add the egg yolks and quickly mix until all incorporated
Add the lightly whipped cream and whisk till silky smooth

Divide the mousse into the prepared rings and chill in fridge for at least 2 hours.

For the coulis:
200g strawberries
2 tbs caster sugar
1tsp vanilla extract
1/2 tsp lemon juice

Clean and hull the strawberries remove about 4 from the punnet or more depending on their size
Cut the 4 strawberries into small cubes and set aside
Place the remaining strawberries in a pan and add the other remaining ingredients.
Stir the mixture constantly to prevent burning and sticking on the base of the pan
When the fruits have softened and turned into a purée like consistency remove from heat and seive to remove pips
Add the cubed strawberries to the coulis and mix well until the fruits are nicely coated and glossy

When ready to serve  carefully remove the mousse from the rings, discarding the cling film
Place mousse on a plate and top up with the glazed fruits or decorate with the fruits.

Enjoy

Molten Lava Cake

Simple, deliciously gooey and extremely rich chocolate dessert for all the choc lovers out there. Beauty of it is you can prep this as far ahead as you can then stick it in the oven as you are having your dessert. Cooks in no time.

Molten Lava Cake

Prep Time: 30 min
Cook: 14 min
Yield: 6 cakes
Level: Easy

Ingredients
150g dark chocolate
50 milk chocolate
10 tablespoons soft butter
1/2 cup all-purpose flour
1 1/2 cups caster sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons raspberry liqueur (optional)

Directions
Preheat oven to 180C

Grease 6 ramekins with butter and coat around with sugar then chill.
Melt the chocolates and butter in the microwave, or on ban marie
Add the flour and sugar to chocolate mixture.
Stir in the eggs and yolks until smooth.
Stir in the vanilla and orange liqueur. Divide the batter equally into the ramekins
Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny.
Sift some icing sugar onto the serving plates
Run a knife around the edges to loosen and invert onto dessert plates.

Autumnal foods

This evening I had fun cooking and eating this dish, after weeks of ordering the pheasant and partridges from Waitrose (and not getting them) I decided to go back to Ocado just so I can eat these. So you can imagine the joy I had when my order came on Sunday afternoon.

Pheasant on brussel sprouts, served with butternut purée and pickled blackberries. Beautiful.

Pretend you've spent a lot of time in the kitchen just for your guests: Make them feel special.

I like my dessert to be interesting, to have minutely variant textures that marry together and work. I want them to look like I have spent a lot of time labouring in the kitchen (when I haven't). I want my guests to be left wanting more, to take time eating and savouring every spoonful (not to slosh it all in one go because they just want it done with.

It's even more fun when I'm getting help from the kids, having them suggest and decide what else should be included in our meals. Tonight with the help of my seven year old son this is what we came up with: vanilla and white chocolate creme brûlée served with rolled tuille biscuits (both recipes can be found in previous posts) and a flared strawberry and strawberry coulis.
(My blow torch has run out of gas so I improvised by placing the creme brûlée under a grill)

Cold weather pudding

The beautiful thing about cold weather is that I get to eat all these delicious yummy puds without a shred of guilt and I have started early. It also means that I don't have to cook or make them everyday as these desserts are made in bulk: bread pudding; sticky toffee; rice puddings (endless list).

So I made this sticky toffee, moist, light and the sauce makes it sticky and moreish. I mus admit though that I tend to reduce the sugar quantities on the sauce otherwise it will be sickly, but drizzle a little bit of cream on top when I'm eating yum yum.

For the pudding:
60g unsalted butter
60g caster sugar
150g dates pitted and chopped into small pieces
1teaspoon bicarb
150g self raising
2 eggs
250ml warm water

Toffee sauce:
200g butter
200g dark muscovado sugar
400mls double cream
1tsp vanilla extract

Preheat oven to 180C
Instructions:
Add bicarb to the water then the chopped dates and leave to soak for 10 minutes
Pour the date mixture into a food processor and blitz for about 2 minutes
Whisk butter till soft, add sugar and whisk again then add the two eggs
Add the flour then the blitzed date mixture and fold until all is incorporated
Pour into a small loaf tin and bake for 35-40minutes

Add the sauce ingredients and cook on medium heat for about 5minutes stirring all the time ensuring the sauce doesn't burn
Pour generously over pudding on serving or pour over and allow the sauce to soak in.
(Recipe from Nigel Slater)

Smoked salmon and Gouda cheese salad with raspberry sauce

loving this salad and I think it's a must try. I made this as a starters for my dinner party to celebrate my husband's birthday last week. A winner with the 20 people I catered for.

Smoked salmon, Gouda cheese on herb salad served with raspberry sauce

Scrumptious raspberry sauce: must try

Ingredients
1/4 cup champagne vinegar
4-1/2 teaspoons sugar
1/4 teaspoon kosher salt
1-1/2 cups fresh raspberries, divided
1 package (5 ounces) spring mix salad greens
4 ounces Gouda cheese, shaved
1/3 cup Brazil nuts, chopped and toasted
2 shallots, thinly sliced

Directions
Place the vinegar, sugar, salt and 1/4 cup raspberries in a food processor; cover and process until pureed.
Divide salad greens among eight salad plates; top with cheese, nuts, shallots and remaining raspberries.
Drizzle with dressing. Yield: 8 servings.

Recycling Monday

Who said leftovers had to be boring, my family voted for a recreation of the Sunday meal as they did not want me to "kill" the beautiful beef (this means they did not want me to over cook it in the process of re-making a different meal). I would like to say I'm glad I listened  because tonight's meal was even better than yesterday even though we did not have Yorkshire peas and had corn as a side.

Tender Rack of Lamb

Rack of lamb is the most beautiful any day anytime meat, be it a normal family meal or that special meal with important people. How you cook it defines what occasion and makes it special for that particular time.

I admit that it can be dear but it's just well worth the extra pound sometimes.

Trim off the excess fat from the rack, season the rack with salt and pepper then pan fry the rack on both sides for about five minutes turning regularly.

Put meat in the oven and 180C for 14minutes for medium-rare or longer depending on liking. Allow meat to rest for about 15 minutes before cutting it.

Enjoy.

Packed lunch ideas: Mini Toad in a hole

My children love their Toad in a hole for supper so last week I did a trial run on miniature 'Toads' cooked in muffin cups. They loved them, I asked if they would be happy to have these as packed lunch and I got squeals and jumps of excitement.

So last night I made these; very easy, no additives, no preservatives, economical and most of all children will enjoy them.

Yorkshire Pudding recipe:
Serving: 3 children

62g plain flour
1 egg
150mls milk
Pinch salt
1 1/2tbs olive oil (avoid using dripping this time as children will be eating this cold and dripping will congeal when cold)

3 sausages halved and skin removed

Preheat oven to 200C
Divide oil into six muffin tray holes and place tray in oven for oil to heat up
Mix together the pudding ingredients and whisk till smooth and lump free.
Divide mixture into the hot cups and gently drop a half sausage in each slot
Return to oven and cook for 25minutes.
Cool completely before packing into the lunch boxes

I added 1frubes yoghurt, carrot and cucumber sticks, a cup cake and Capri-sun for a drink plus water for the day.

Cost: less than £1 per head for the whole lunch and it will all be eaten up.

Passion Fruit Parfait

As requested by my seven year old passion fruit loving son who kindly asked for passion fruit based dessert (second time this week), I decided to make Passion Fruit Parfaits (thanks to the GreatBritishChef recipes)

Passion Fruit Parfait
Servings: 6

Ingredients
Passion fruit parfait recipe
120g of caster sugar
3 eggs
100ml of double cream
75ml of concentrated passion fruit purée

Sauce
6 passion fruits
100g caster sugar

Preheat the oven to 160°C

Method
Whisk eggs and caster sugar till thickened
Add purée and double cream and whisk briskly

Divide mixture into six greased and sugar coated ramekins
Place ramekins into an baking tray and half fill the tray with hot water (or enough to cover 3/4 of the ramekins
Bake for 40-45 minutes or until set
Remove from tray and allow parfaits to cool

To make the sauce,
Cut open the fruits and scrape the contents into a pan, add sugar and bring the contents to boil until sugar is dissolved to achieve a syrupy mixture. Allow to cool.
Run knife around the inside of the ramekins to loosen the parfait and place parfaits onto serving
plates. Pour over some of the passion fruit syrup and use remaining syrup to decorate plate

You can serve this with a quenelle of vanilla ice cream or creme chantilly and a biscuit

Molten Lava Cake

If you are a chocolate lover and have no time to fuss about in the kitchen then this is your dessert of choice. It's simple, it's sweet, rich, moist and yes it does hit the spot 

SimpleFoods

Molten Lava Cake

Prep Time: 30 min
Cook: 14 min
Yield: 6 cakes
Level: Easy

Ingredients
150g dark chocolate
50 milk chocolate
10 tablespoons soft butter
1/2 cup all-purpose flour
1 1/2 cups caster sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons raspberry liqueur (optional)

Directions
Preheat oven to 180C

Grease 6 ramekins with butter and coat around with sugar then chill.
Melt the chocolates and butter in the microwave, or on ban marie
Add the flour and sugar to chocolate mixture. 

Stir in the eggs and yolks until smooth.
Stir in the vanilla and orange liqueur. Divide the batter equally into the ramekins
Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny.
Sift some icing sugar onto the serving plates
Run a knife around the edges to loosen and invert onto dessert plates.

Meringue cake

I am calling this a meringue cake because I have no idea what to call it. I sat at home today thinking about what dessert to make for tonight's dinner. I did not want mousse (we have had that twice in one week), we had creme brûlée last night and the night before we had tuile baskets filled with fruits. I had a lemon sponge in the kitchen which I had not filled yet so I stumbled on an idea to make meringues then layer them on the cake the result was beautiful melt in the mouth dessert. The lemonnes of the sponge was lightly coming trough, mixing with the light airy meringue which was complimented by the chambord cream chantilly and the fresh burst of the fruits. Ah.........heaven!!
                               
                                       

Meringue Recipe
Preheat oven at 100C

3egg whites at room temp
175g caster sugar
50g icing sugar sifted

Cream chantilly
200ml double cream
1tbs caster sugar
5ml vanilla chambord (or vanilla extract will do)
Sponge
1 shop bought lemon sponge (creams and fillings sliced out/removed) (I make my own sponge). You
only need one half of the cake so you are better of making your own to avoid waste.

Whisk the egg yolks till they foam soft peaks
Gradually add the caster sugar whilst whisking at the same time 1tbs at a time)

When all sugar has been added, add the icing sugar and whisk
(I have now decided to add both sugars prior to whisking as this not only saves time but also minimises the chances of over whisking my meringues).Place meringue into a piping bag fitted with a 0.5cm nozzle

Cut the sponge into rectangles (size of choice) and divide each rectangle into two (lengthwise)
Pipe the meringue onto the cakes and bake in oven for 20minutes

When meringue is ready, allow to cool on cooling rack until you are ready to use.

Add cream, sugar and (vanilla extract or chambord) and whip until just firm
Pipe or scoop the cream onto the meringue, decorate with fruits and drizzle some berry coulis if you have some.

Enjoy

Simple chocolate mousse recipe

Here is a recipe for an all easy make ahead dessert that will wow your guests.

Chocolate Mousse Serves: 6 Difficulty: medium Ingredients 250g plain chocolate, coarsely chopped 125ml water, divided 30g butter 3 egg yolks 2 tablespoons sugar 300ml whipping cream, whipped Method Prep:30min › Cook:5min › Extra time:4hr › Ready in:4hr35min In a microwave or bain marie, heat chocolate, 60ml water and butter until the chocolate and butter are melted. Remove from heat and cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 70 degrees C, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into six dessert glasses. Refrigerate for 4 hours or overnight.

Brandy snaps Recipe

I enjoyed making these brandy snaps today as a request from the kids.

Here's How
Makes 16
Prep time +\_ 30 minutes
Cook time 6-8minutes
Difficulty: easy

INGREDIENTS
For the brandy snaps
50 g butter
50 g caster sugar
2 tbsp golden syrup
50 g plain flour
1tsp ground ginger
1tsp freshly grated nutmeg
1tbs lemon juice

For the filling
150 ml whipping cream
1tsp vanilla extract

METHOD
1. preheat the oven to 180C/gas 4. Line a baking tray with greaseproof paper and oil the handle of a wooden spoon.

2.Melt together the butter, sugar and golden syrup and leave to cool a little. Stir in the flour, brandy and spices; grate in the lemon zest.

3.Drop small spoonfuls of the mixture onto a baking tray, spaced well apart, as they will spread in the oven. It is best to cook the snaps in two batches so you'll have time to shape them while they are still pliable.

4.Bake for 6-8 minutes. They're ready when the mixture has spread out to lacy, golden discs. Remove from the oven and leave to cool for a minute before shaping.

5.Use the oiled wooden spoon handle to shape the brandy snaps into cylinders and leave on a rack to cool. If they become too brittle, return to the oven for a minute to soften. Repeat with the remaining mixture.

6.For the filling: whisk the cream and vanilla extract to soft billowing peaks. Spoon into a sandwich bag and snip off one corner to make a piping bag. Pipe the cream into the brandy snaps just before serving.

Crispy duck breast

Duck breast is one of those meats that can be played up or down to suit each occasion and it works all the time. For that special dinner I tend to pan fry it and serve with orange sauce or red current jus with baby potatoes and asparagus or any other green beans.

For a midweek family dinner I flash fry skin side down for 2 minutes then 1 minute in the other side then cook in oven for 15 minutes. This gives me to use the duck cooking time to scramble up some dessert before serving time.

Tonight I did just that toss the duck breasts I the oven whilst I prepared the Eton Mess (I make myself sound organised but anyone can do it).

Passionberry dessert

I love scouring the Internet to search recipes and the tweaking them to my liking, by the time I'm finished with the recipe it's nothing that the original. I find that fulfilling, satisfying and enjoyable, at the end of the day all we want is an idea and then give birth to our own personalised products.

Tonight I decided on the 'Passionbery' dessert to keep my gorgeous six year old happy because he shares the same food passion as his mom.

Makes six individual desserts:

200g fresh raspberries made into a purée
6passion fruit juices only
5 gelatine leaves
300ml double cream whipped

3 egg whites whisked to soft peaks
175g caster sugar

50g White chocolate melted into 20ml of double cream

Instructions:
Whisk egg whites until they foam soft peaks, gradually add the sugar (one tbs at a time) to make a meringue, divide meringue into 2 clean bowls
Dissolve the gelatine according to pack instructions then divide equally into 2 bowls
Mix the raspberry purée with half of the gelatine (reserve a little bit of the purée for decorating) and meringue in one bowl and then add half the whipped cream and fold, chill in fridge
Mix the remaining gelatine with the passion fruit, then add the meringue followed by folding in the whipped cream.

Spoon in the raspberry mousse followed by the passion fruit then chill until set.
When ready decorate your plate with the white chocolate and the remaining raspberry purée

Enjoy

Spun sugar baskets: Recipe

Delicately intricate these baskets are fun and so enjoyable to make but be careful this sugar is very very hot. Make sure there are no children around and that you have covered your work surfaces with old newspapers or parchment paper to avoid unnecessary cleaning.

Spun sugar baskets: Recipe

Ingredients:

100ml cold water
500g caster sugar
1 Tbsp glucose syrup (optional – it will help prevent your sugar crystallizing)

Tools required:

Sugar thermometer (useful but you can do without)
Saucepan
Pastry brush
Ladle

Method:

1. To help prevent unnecessary clean up, cover your counter tops with baking paper.

2. Get an ice water bath ready so that you can plunge your saucepan into it when necessary and grease a ladle or bowl onto which you will spin your sugar.

3. Put all of your ingredients into a heavy-based saucepan, over a low heat. Keep a low heat until the sugar has completely dissolved. Don’t stir or shake the pan at this stage as you’ll get sugar crystals forming around the edge of the solution. If this happens, brush down the sides with a pastry brush dipped in cold water.

4. Once the sugar has completely dissolved, increase the heat to maximum and boil vigorously until the syrup turns a light golden colour or when it reaches 185°C on a sugar thermometer.

5. Briefly and gently, plunge the base of the saucepan into a bowl of iced water, stirring with a metal dessert spoon in order to prevent the caramel from over-cooking or burning.

6. Using a fork, drizzle the caramel in a thin stream over the ladle. Hold the ladle at the top of the handle and beware of sugar dropping onto your arm or hand. If the caramel starts to harden, place
over a low heat to melt.

 7. Allow the sugar basket to cool slightly before gently twisting off.

FILL THE BASKETS UP WITH WHIPPED CREAM TOPPED UP WITH SOFT FRUITS.  mine is accompanying a Strawberry jelly cheesecake

                                                         ENJOY

Candied Orange and cream puffs

I got gasps and wows on this easy to make desserts (well; I say easy but it took me 90minutes to make the puff pastry). My children loved not only eating it but they took mummy's duties and they got snap happy and took the pictures for me.

Make your own pastry for that extra home touch or buy from your local shop (I will post the puff pastry recipe separately because this post is about the dessert.

1 block puff pastry rolled out and cut into discus
(Allow to rest on room temp before rolling out and also after cutting)
Cook pastry according to pack instructions and let it cool completely
1large Orange (half of it cut into thin discs and the remaining half peeled and segmented)
3 ripe kiwi peeled and cut into halves
A handful raspberries

150g caster sugar
1tbs water
1tsp chambord (or vanilla extract)

200mls double cream
25g caster sugar
Whip the  cream and sugar together till firm but not thick

Mix caster sugar and water together then place on a hob and dissolve the sugar on medium heat
When sugar is dissolved, increase heat, add the orange segments and segments into the syrup and watch them bubble away
Remove from heat when syrup has thickened and turned into a pale gold colour
Strain the fruits and spread on a cooling rack with parchment paper on top of it

Spread cream on top of the puffs then decorate with fruits as desired
Use the remaining juicy syrup to drizzle over the dessert and enjoy

Custard and Jelly Dessert Recipe

Custard and Jelly Recipe

4 sheets gelatine leaves
450ml cold water

200g soft fruit of choice
50g caster sugar or +\_ to suit own taste
100mls water
2tbs chambord or cassis (optional)
1tsp vanilla extract

6 small glasses to serve in or 1 big bowl

Soak the gelatine in cold water for 5 minutes
In the meantime add the 100mls of water, sugar, vanilla and 3/4 of the fruits and bring to boil until the liquid becomes syrupy
Put the liquid through a sieve  and discard the seeds
Return to the heat
Squeeze out the water from the gelatine and add the gelatine into the fruit syrup


Mix well until gelatine has fully dissolved and remove from heat
Add the chambord or cassis if using

Divide the remaining fruits into the glasses top with jelly and allow to cool before putting in fridge to set.

Custard:

3egg yorks
2tbs sugar
300mls double cream
25g white chocolate broken into small pieces (optional)
1tsp vanilla extract

Whisk together egg yolks and sugar
Heat cream, vanilla and chocolate until chocolate has melted or crea starts to bubble but not boiling (scolding point)

Gradually add the cream mixture to the egg in a steady stream whist whisking at the same time.
Using bain marie method; place bowl with custard over pot of simmering water and continue whisking for three to four minutes,mustard should start to thicken
If using a spoon (has to be wooden), custard will be ready when it costs the back of the spoon.

Leave this to cool, pout over jelly and leave to set until you are ready to eat

(You can serve custard with plain cakes or fruits or on its own. Choices are endless.) tastes much much better than shop bought powders and Ambrosia.

Creamy potato bake ( potato au gratin)

A beautiful accompaniment to hearty meaty dishes delectable home comforts especially during the cold seasons and an alternative to the usual roast, mashed or crushed potatoes.

The quantities can be altered depending on how many people you are cooking for. I am cooking for six people three of which are children so I have halved the normal quantities
500g King Edward potatoes
200ml milk
100ml double cream
50g grated Gruyere cheese
1/2tsp freshly ground nutmeg
Clove garlic split in half
25g butter
30g plain flour

Melt the butter over medium heat, add flour and mix thoroughly ensuring that you have no lumps
Remove from heat and gradually add the milk then cream
Add half of the nutmeg and return to heat
Simmer for 1minute and set aside

Wash, peel and cut the potatoes thinly (5mm thick disks)
Boil for about three minutes then drain the water

Rub the split garlic onto the base of your casserole dish
Sprinkle the remaining nutmeg
Layer the potatoes on and sprinkle half the remaining cheese, then potatoes again
Pour over the sauce and drench the potatoes
Sprinkle remaining cheese and bake for 1 1/2hours at 180C or until the top has become golden brown.

Creamy White Sauce Recipe

I know packet sauces save us a whole lot of time but if we think about it, we still need to add milk, sometimes cheese and still have to boil and simmer.

If we took our time to make our own sauces, play around with herbs and experiment, we may come up with someone unique, preservative free, packed full of natural flavours and we will enjoy far much more than the shop bought products that are synthesised.

Today I am sharing with you my homemade creamy cheese sauce to go with anything; from chicken to pastas, mushrooms and or potato bakes. All you need is to twist and tweak a bit by adding white wine, or some crushed garlic or some nutmeg sprinkling omit flour and add cream or put both.

All you need is:

50g butter
60g plain flour
300ml milk
100 ml white wine (if using)
400mls double cream (which can be used as a substitute to flour)
Salt and pepper to taste (optional)
Freshly milled nutmeg
50g cheese (cheddar or Gruyere is fine) grated

Put butter in a pan and melt, add flour and mix thoroughly ensuring mixture is lump free
Remove pan from heat and gradually add milk whilst stirring every time
Add the cheese and mix

All done

If you decide to go for the wine option
 You will need to melt your 1tbs butter, add milk and bring to boil, add cream and then wine then grate in the cheeses.

Job done

Simple mayonnaise

So we got talking on Facebook as people do these days and a mayonnaise recipe was mentioned in passing. I have now decided to peruse through my scrap book and found it, so whilst waiting for my chocolate tray bake to cool I have decided to copy the Mayo recipe here. This may come in handy when my book is tattered or the kids decide draw and paint on them.

4 free-range egg yolks
2 tsp ready-prepared English mustard
1 tbsp white wine vinegar
570ml/1 pint vegetable oil
sea salt and freshly ground white pepper

If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt and pepper and the mustard. Pulse once or twice to blend.

Add the mustard and vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil and whisk until it's well blended in. Add a little more oil and whisk again.

Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin it with a little bit of warm water.

Adjust the flavouring by adding more vinegar or mustard, if desired, and season with sea salt and white pepper.

If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt and pepper and the mustard. Pulse once or twice to blend.

Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of
water.
Taste, adjust the flavouring by adding more vinegar or mustard, if desired, and season with a little more sea salt and white pepper to taste.

The mayonnaise can be served at once or kept in the fridge for up to a day.

Poached pear and chambord cream

Make any dinner special with this all year round simple dessert. We can never have enough of this, all I need to do is alternate the wines I use to poach and that is enough to vary the flavours making each dessert special.

Red wine poached pear served with chambord whipped cream

Serves 4
You will need

3/4 bottle of any red wine of choice (remember if you can't drink it it's not good enough for your cooking)
Four ripened pears (I use Rocha pears) peeled
200g caster sugar
1tsp vanilla extract
1cinammon stick

Put all the ingredients in a deep pot with your pears upright/bottom side down
Simmer over medium heat for 20minutes before transferring to preheated oven for 45mins-1hr
Remember to turn the pears regularly for even colouring and that intense all round flavour
Return to hob for the final 10-15minutws to thicken the sauce
Serve with vanilla ice cream or whipped cream

Macaroons

In my bid to provide the kids with snacks and goodies to enjoy at home while I'm at work I made a few treats for them. Among these were macaroons which were a hit at home and at work (the young and the old united).

Makes 20

Ingredients:
Macaroons;
200g icing sugar
200g caster sugar
200g ground almonds
4egg whites in separate bowls (2 in each)
4tbs water
1tsp almond extract
Red food colouring

Filling
90g soft butter
150g icing sugar sifted

Method
Mix ground almonds and icing sugar together and blitz in a food processor for about three minutes
Remove from processor and transfer into a large clean bowl
Add 2egg whites and fold into a paste
Add a few drops of the colouring and mix thoroughly

In a clean pan; add the caster sugar and water and simmer over medium heat until sugar has dissolved stirring constantly
Once sugar has dissolved stop stirring and let the liquid come to a boil and thickens slightly
Set pan aside and let cool slightly

Meanwhile, whisk the remaining 2 egg whites until it forms soft peaks
Whilst whisking the egg whites, gradually add the sugar syrup in a slow steady stream until the meringue is stiff and the peaks stay on the whisk when lifted
Add 2tbs of the meringue to the almond paste and gently fold to loosen the mixture
Add the remaining meringue and lightly fold until all is incorporated

Heat oven to 150C
Line 2 baking trays with parchment paper
Transfer macaroon mixture to a large piping bag fitted with a 1cm plain nozzle
Pipe up the macaroons leaving enough space in between
Leave the macaroons to rest for an hour to form skin

Bake macaroons for 25minutes and leave them to cool in the oven for thirty minutes
Transfer to wire rack and allow to cool completely

Filling:
Add butter to half the icing sugar and whisk till mixture is soft, smooth and pale
Add remaining icing sugar and mix well
Transfer mixture to a piping bag
Pipe filling over one macaroon and sandwich with another
Keep in an airtight container
Can last up to 2-3days

Duck breast with peaches and tarragon sauce

I always play it safe when it comes to cooking duck breast and stick to the usual orange sauce or redcurrant sauce. Today I decided to try peaches as an accompaniment and boy oh boy was it a result or what. Let's just say I will definitely use it again and again and again.

It was hailed the best; and in my son's words "mommy, this meat is tender and succulent and the peaches are all soft and and fresh. It really does go together". You see I trust this natural chef and judge of mine and I trust him dearly.

Serves 4-6
DUCK BREAST WITH PEACHES AND TARRAGON
Ingredients:
4 boneless breasts with skin on
1tbs butter
2 echallion shallots thinly sliced
6tbs vermouth or any dry white wine
6tbs chicken broth
3 medium peaches sliced into think slices
1tbs freshly chopped tarragon leaves or roughly torn
2tsp mild honey
Salt and pepper to taste

Heat oven to 200C
Score the skin with a sharp knife and season with salt and pepper

Heat pan over medium heat and add the breasts skin side down and fry for about 6 minutes
Transfer breasts to oven and roast for about 8-10 minutes
Transfer duck to chopping board and rest

Discard most of the fat from pan and leave about 1tbs
Put pan over medium heat and add butter to the pan, add shallots and sauté till tender (about 2minutes).
Add wine and simmer till reduced by half (2minutes), add the chicken broth and simmer (2minutes) to reduce liquid before adding the peaches, tarragon, honey and remaining salt and pepper.
Stir till sauce is bubbling (1minute)
Slice the breasts and serve with the peaches and sauce from fruit accompanied with asparagus or green beans.

Lemon meringue pie

One thing that puts us off cooking from scratch is the amount of time we have to spend prepping the foods, getting the ingredients right and by the time food gets to the table; one is knackered and lost appetitive. The amazing thing about cooking your own food though is, you get to play around with ingredients, recreate recipes and add personalised flavours and probably find shortcuts that the chefs don't always tell you about.

Lemon meringue pie, my all time favourite but just thinking about making it sometimes puts me off the idea of making one. Today, however, I bumped into Merry Berry's idea and boy did we jump on it (me and my nine year old got so excited we couldn't wait any longer.

No pastry making, no fiddling with lemons making the lemon curd; so so easy I dare you to try it too!

150g crushed digestive biscuits
100g +\_ melted butter
175g caster sugar
3egg whites

2 lemons zested and muiced
1 can condensed milk
3 egg yolks

Method
Mix together the crushed biscuits with the melted butter and spread into a 23cm round pie dish
(Set aside)
Mix together condensed milk, lemon zest and juice and the egg yolks and mix thoroughly ( mixture
will start to thicken instantly)
Pour over crushed biscuits and chill for about 20minutes

Meanwhile; whisk the egg whites into a meringue
Gradually add the sugar inbetween mixing (a tablespoon at a time) until all is incorporated
and mixture forms stiff peaks and does not fall the whisk when lifted 
Scoop meringue onto the curd in circular motion from the outside going inwards

Bake in preheated oven at 190c for 30-40minutes till meringue top has some golden browned top or singed.

Serve warm.

Extra matured rib eye steak

Food especially red meats are much much nicer if they are given those extra days of attention allowing them to mature, tenderise and mellow. When you finally eat, the meat just melts in your mouth, almost no need to chew it as it just disintegrates in your mouth.

This piece was 28 days matured when I bought it and I gave it an extra 3 days wrapped in a muslin cloth in my fridge. Look at the marble effect and heightened colour I have achieved, and the test and flavour intensity you achieve is remarkable.

I do this with my lamb too and I can not recommend this enough, just leaving your meat in the fridge for those 2 or three days will make a difference and your meals will be most enjoyable. If you do not have space in your fridge you can always ask your butcher to mature it for you and you pick it up when you need it.

Tuille biscuits

So I love my desserts and I cannot think about eating my meals and not finish off with a nice dessert. I love making tuille biscuits because I can shape them into different shapes to fit and suit my mood depending on the meals I am eating. I have posted the recipe before so feel free to scroll down to the previous posts. 

Sweet chilli beef stir fry

Quick, tasty and healthy too, dinner in a flash. It has been very hot today and there is no room for stodgy heavy potato dishes. Tonight I decided to go lazy and have time to spend with the children and made the beef stir fry. Here we go:

1pkt Amoy wholewheat noodles
400g sirloin steak cut into thin strips
1 cubes sweet chilli melts
1tsp sesame seeds
1tsp sesame oil
12 basil leaves
1tbs vegetable oil
Mixed vegetables

Put the sesame oil in the pan and heat, add the basil leaves and fry for one minute
Remove basil leaves from pan
Add vegetable oil and beef and fry for three minutes
Add the vegetables and cook for two minutes then add the sesame seeds
Add the sweet chilli melts and cook for a further two minutes.

Cook noodles according to pack instructions
Drain the water, add the stir fry and toss the basil leaves.
Serve and enjoy

Toad in the hole (twist)

As a busy mother I always have to juggle multiples of chores and still like to give my children the best I can in terms of food. I also hate spending too much time in the kitchen so will always try to come up with quick and easy meals that my family will enjoy. I also try bring a twist to the usual recipes every time so the children don't know what to expect from the same dinners.

We decided on having Toad in the hole (sausages cooked in Yorkshire pudding) but instead of making  cooking this the traditional way I decided to add mustard, horseradish, and some strips of smoked cured bacon. I also removed the skin from the sausages resulting in beautifully cooked, soft and delicious sausages. This was a success.

125g plain flour
125ml milk mixed with 125ml water
 1tsp grainy mustard
6sausages skin removed
2 eggs
1/2 tsp horseradish salt and pepper to taste
Mix all ingredients together and whisk until thoroughly mixed

Heat oven at  220 Celsius
Add the dripping to the tray and leave to melt and heat up for five minutes
Pour in the butter (it should sizzle as you pour it in the tray
Quickly arrange the sausages and bake for 25-30 minutes
Serve with mash or baby potatoes with seasonal veg.

Tenderstem broccoli, baby potatoes and the Toady.

Make do with what you have

I struggled to come with dinner ideas today, I was so tired from cleaning, ironing homework, all the usual malarkey we as mothers go through everyday. I had quail eggs, plum tomatoes and asparagus, did not want the hassle of scotch quail eggs as I usually prepare them and did not want the stress of poaching and trimming the tiny little things. So this is what I came up with in the end. I mad the hollandaise sauce at last minute. If you need recipe you can scroll down my previous posts there is one.

I made aero peppermint ice cream with dessert in mind but also utilised the whites by making meringue boats. Ice cream did not set on time which was just as well I had a second option of my meringue which I loaded with vanilla cream and threw in on raspberries. Ah, genius me 😊

Boiled quail eggs on blanched asparagus and gem lettuce leaf 

Meringue boats with vanilla cream, fresh raspberries and raspberry coulis

Sticky soy chicken wings

400g chicken wings
2tbs soy sauce
2tbs kicap manis
4 cloves garlic crushed
50g fresh ginger grated
1/2cup honey
Juice of one lemon
Zest of one lemon
Small bunch fresh thyme chopped

Add all ingredients together, mix and cover with cling film and chill overnight (if you are like me, then 2hours will do the trick)

Heat oven at 180C and cook for 25-30minutesor until the chicken juices run clear.
Garnish with some chopped spring onion.
EASY!!!

Profiteroles with chambord laced cream

These easy to make profiteroles will see you hailed kitchen goddess leaving your guests looking for more.

Ready to be filled and decorated

Ready to enjoy

Choux Pastry
110g butter at room temp
240ml water
Pinch salt
4 eggs

Filling
300mls double cream
1tsp vanilla extract
5mls chambord (optional)
(Whip the above ingredients till thickened, do not over whip or cream will split)

Ganache
200g dark chocolate
50ml water
1tbs caster sugar
(Add water and sugar together and heat to boiling point, melt chocolate then add the syrup/sugar mixture and mix thoroughly until you achieve a glossy consistency)

Method
Prep: 30min - Cook 22min -
1. Preheat oven to 200C

Bring water and butter to a boil
Stir in flour and salt and mix vigorously till dough forms a ball and leave sides of the pan
Transfer dough to a mixing bowl and allow to cool for 2/3minutes
Beat in one egg at a time using wooden spoon or stand mixer making sure each egg is thoroughly mixed before adding the next.
Place mixture into a piping bag or use a tablespoon to scoop and drop dollops onto lined baking tray.

Bake profiteroles for 20-25minutes till golden brown
Pierce the middle of the profiteroles to allow the inside to dry
Leave to cool completely and dry out on a wire rack

When profiteroles are completely cool, pipe in some cream into each and arrange onto a serving dish
Drizzle with the chocolate ganache and serve or refrigerate till ready to use.

Layered chocolate mousse

Me and the kids enjoyed making dessert tonight well the boys were more interested in tasting and licking bowls and the girl in giving instructions. It was a family effort, which rare for a midweek dinner preparation.

175g dark chocolate
175g milk chocolate
8 egg whites
2 egg yolks
50g castor sugar
2 tbs milk

175g white chocolate
175mls double cream whisked to stiff peaks
1 egg white

Break all chocolates separately to small pieces
Get 3 heat proof bowls and place the chocolates in each

Melt the dark chocolate over a pan of simmering water (ensuring that the bowl does not touch the bottom of the pan of water)
When chocolate has melted, add 1tbs milk and mix
Remove from heat, add egg yolk and mix quickly
Set aside

Repeat same with the milk chocolate and set bowl aside

Whisk the egg whites till they form soft peaks, then gradually add the castor sugar and whisk till you get firmer peaks.
Divide the egg white mixture between the dark no milk chocolates and gently fold until well incorporated.
Set aside

Melt the white chocolate as above allow to cool (remember there is no egg yolk in this one)
Add the whisked egg white and fold lightly
Add the double cream and fold gently

Scoop some white chocolate mousse into the glasses and chill for 30minutes (if pushed for time like me, freeze for 5-10minutes before layering the next chocolate and repeat the process. Chill the mousse for about one hour to allow them to set or as long as you are prepared to wait (if you can resist the temptation.
Easy Peasy (no not really but worth it).

Mine

His