Chocolate Mousse

When the rich, bubbly texture of chocolate mousse hits my tongue I am immediately transported back to my childhood kitchen table.  It is reminiscent of my four siblings and I persevering through mounds of steamed broccoli in the hope that our courageous efforts would be rewarded with a delightfully chocolaty dessert that satisfied our sweet tooth.  This mousse does not disappoint, tingling every eagerly awaiting taste bud. 

Serves 4

- 165g good quality 70% chocolate

- 8 medium egg whites 

- 1/4 tsp lemon juice

- 20g sugar

Method:

1. Melt the chopped chocolate in a large heatproof bowl over a pan of simmering water.

2. Whisk the egg whites with the lemon juice on a medium speed until they form soft peaks.  Turn up the whisk to a high speed and gradually add the sugar.

3. Whisk until you get firm peaks then take a third of the egg whites and whisk briskly into the melted chocolate then immediately fold the remaining egg whites using a large spatula.

4. Pour the mousse into individual serving bowls or glasses and leave to set in the fridge for a minimum of 6 hours before serving.  

(recipe adapted from the Times Magazine)

Tapenade bruschetta

Tapenade is the taste of Provence, evoking images of swathes of purple lavender fields espousing their flirtatious aroma through the thick summer’s air.  What I love most about this brushetta is how the rich, bitter oil from the olive seeps through the dry bread to create a succulent crunch.  The ultimate domestic goddess would bake her own bread.  I however, am more than happy to use a good quality fresh loaf from a local bakery.

Method:

-          1 fresh baguette

-          200g tapenade (green or black depending on your personal preference) 

-          olive and marinated peppers to decorate

1. Cut the baguette vertically so that each slice is approximately an inch thick
2. Toast the slices of bread until golden
3. Spread the tapenade generously over the toasted bread and garnish with sliced olives and marinated pepper. 

Gluten free dill and smoked salmon blinis

The ultimate party treat!  The extravagant combination of a glass of chilled, bubbly champagne and a smoked salmon blini are the kind of luxuries you can imagine being lavished upon the guests at Toad Hall in the Wind in the Willows.  But perhaps the real beauty in these delectable treats is the simplicity in their creation.

Makes approximately 30

- 12.5g yeast
- 350g gluten free, plain flour
- 285ml milk, lukewarm
- 2 egg yolks
- 145ml milk, tepid
- 4 egg whites, whisked
- chopped fresh dill

- 250g soured cream
- a packet of smoked salmon
- cooked prawns
- 1 lemon
- fresh dill to garnish
- salt and pepper

Method:

1. Make a thin paste out of the yeast and 225g of the sifted flour diluted with the lukewarm milk.
2. Leave the paste to ferment for two hours in a warm room atmosphere and then add the rest of the flour (115g), the egg yolk, a pinch of salt, the tepid milk, the chopped fresh dill and mix together without letting it acquire any body.  Finally add the egg whites of four whisked eggs.
3. Let the preparation ferment for half an hour, and when about to serve, cook the blini quickly in the same way as a pancake, in a lightly oiled frying pan, turning once risen and golden.
4. Leave the cooked blini to cool slightly then blob a teaspoon of soured cream on top and arrange the smoked salmon and cooked prawn.
5. Drizzle the blini with lemon, sprinkle with dill and season lightly.  

(recipe adapted from bbc food)

Charity Cake Sale for Childreach International

In its starring role in an episode of Sex and the City, Magnolia’s Bakery, Greenwich Village, New York, sparked the international cupcake craze.  This edible piece of transient art provides a feast for both the eyes and the mouth.  Having tried and tested numerous recipes the Hummingbird Bakery Cook Book is undeniably the best.  My personal copy is now lathered in stale cake mixture and sticky fingers.  This basic vanilla sponge is as light as air and relatively low fat as far as cakes go (minus the icing).

Makes 12 

- 120g plain flour 

-140g caster sugar

- 1 1/2 teaspoons baking powder

a pinch of salt 

- 40g unsalted butter, at room temperature 

- 120ml whole milk

- 1 egg 

- 1/4 teaspoon vanilla extract 

- 250g icing sugar 

- 80g unsalted butter, at room temperature 

- 25ml whole milk 

- a couple of drops of vanilla extract 

Method: 

1. Preheat the oven to 170ºC. 

2. Beat the flour, sugar, baking powder, salt and butter together with an electric whisk until you get a sandy consistency and it is well combined. 

3. Gradually pour in half the milk and beat until fully incorporated.

4. Mix the the egg, vanilla extract and remaining milk in a separate bowl then pour into the flour mixture and beat for a couple of minutes until the mixture is smooth. 

5. Spoon the mixture into paper cases until two thirds full and bake in a preheated oven for 20-25 minute, or until lightly golden and the sponge bounces back when touched.  A skewer inserted into the middle should come out clean.  

6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.  

7. Meanwhile beat the icing sugar and butter together with an electric whisk until the mixture comes together and is well mixed.  Turning the whisk down to a slow speed gradually pouring in the milk and vanilla extract. 

8. Once the mixture is well incorporated turn the whisk up to a high speed and beat until light and fluffy for approximately 5 minutes.  The longer the icing is beaten the lighter and fluffier it becomes.  

9. Spoon or pipe the vanilla icing on top of the cooled cakes and decorate to your taste.   

Gluten and Lactose Free Mini Victoria Sponges

Cupcakes for my Sister's Wedding

The Art of Michelin Star Cookery - A Day at the Waitrose Cookery School

Prawn and Leeks with a Bisque Foam

Sous-vide Venison Steak with Black Pudding and a Celeriac Purée

                                                   

Tiramisu

Homemade White Loaf

Bread is one of life’s scrumptious staple foods.  The simple combination of bread smeared in butter or gently dipped in a good olive oil proves that food doesn't have to be complicated to delight any gourmet’s taste buds.  As a child I remember thinking that Edmund from the Lion the Witch and the Wardrobe could have suffered far more distasteful combinations than bread and water in his punishment under the White Witch’s wrath.  This traditional loaf has a soft and fluffy centre, a thick crust and is at its most delicious straight out the oven.

Makes 1 large loaf

- 675g strong white, granary or wholemeal flour
- 2 teaspoons of salt
- 20g butter
- 20g fresh yeast
- 450ml water, lukewarm

Preheat the oven to 220ºC (200ºC fan oven)

1. Grease the loaf tins or the baking tray.
2. Measure the flour into a large bowl, add the salt and rub in the butter until the mixture resembles fine breadcrumbs.
3. Make a well in the centre, crumble in the fresh yeast and then pour in the water.
4. Mix by hand and knead into a ball in the bowl.
5. Turn out onto a clean, lightly oiled surface (this will stop the dough from sticking) and knead for approximately 4 minutes (brown bread will not require as long).  Return the dough to the bowl, cover with cling film and leave to rise in a warm environment for around 1-1 1/2 hours until the dough has doubled in size.
6. Knock back the dough and knead again for 2-3 minutes then either divide into tins or place onto the baking tray.  Cover with lightly oiled cling film and leave to prove for around 30 minutes.
7. Remove the cling film and slide the bread into the preheated oven.  To give the bread a thick crust place a tray of boiling water in the bottom of the oven to create steam.
8. Bake the loaf for approximately 30 minutes until evenly browned and a hollow sound is made when the loaf is knocked on the base.    

(this recipe has been adapted from Mary Berry's Aga Cookbook)