The sauce for this prawn dish is absolutely delicious! It is creamy and cheesy and brings all the flavours together. No bread is needed to mop up the sauce as the pasta absorbs it all. Give it a try, you will love it! Feeds 4 hungry adults.
250g spaghetti 30ml butter 400g prawns 3 cloves of garlic, minced 65ml dry white wine 250ml cream 125ml chicken stock 50g parmesan cheese, grated a handful of parsley, chopped
Cook the spaghetti according to the packet instructions. Place a large saucepan onto medium-high heat and add the butter. Add the prawns and garlic and stir-fry for 2 minutes. Now add the white wine and cook until reduced by half. Add the cream, chicken stock and parmesan and turn the heat down to a slow simmer. Cook until the sauce has thickened. Add the cooked spaghetti to the mixture and give everything a thorough mix-through. Finish with a scattering of parsley before serving.
This is a glorious, genuine dark chocolate cake with an intense chocolate and red wine glaze. I use a Pinot Noir red wine as the berry notes mix perfectly with the dark chocolate aromas.
220g DeVilliersChocolate Intense or other dark chocolate, chopped 250ml sugar 200g butter, cubed 4 eggs 3,7ml salt 83ml flour
Glaze: 220g DeVilliersChocolate Intense or other dark chocolate, chopped 62ml butter, cubed 2,5ml salt 125ml icing sugar 125ml pinot noir or any other red wine
Preheat your oven to 180℃ and grease and flour a loose-bottom cake tin of 22cm in diameter. Add the chocolate, sugar and butter to a heatproof bowl and set it oven a saucepan of simmering water. Stir the mixture for 3 minutes or until melted and remove from the heat. Keep on stirring until the chocolate is completely smooth. Scrape the chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Set aside and allow to cool completely.
Set the mixer onto medium speed and add the eggs, one at a time. Turn the mixer onto its highest speed. Keep beating on high speed until the mixture has a very thick, mousse-like consistency. Turn the mixer down to a low speed and add the salt and flour. Mix until smooth. Pour the batter into the prepared cake tin and bake for 60 minutes. It is important to test the cake for doneness by inserting a toothpick into the cake’s centre and checking that it comes out clean. If the toothpick/cake tester is sticky, bake the cake for a few minutes longer and test again. Remove the cake from the oven and place it on a cooling rack. Cool the cake in the tin.
For the glaze: Add the chopped chocolate, butter and salt to a heatproof bowl set over a saucepan with simmering water. Stir for 3 – 5 minutes until melted. Remove the bowl from the saucepan. Sift the icing sugar directly into the melted chocolate mixture and whisk to combine. Add the red wine to a small saucepan and place on the heat to warm the wine. Remove the wine from the heat as soon as small bubbles start appearing at the edges of the pan. Drizzle the wine into the chocolate mixture while whisking continuously until all the wine is incorporated. Set the glaze apart for about 10 minutes so that it can thicken. Place the cold cake onto a cooling rack set inside a baking sheet and pour the glaze evenly over the cake. Allow the glaze to set – about 2 hours.
Preheat your oven to 190℃. Peel, core and cut the apples into quarters. Cut the quarters into chunks. Add the apple pieces to a small saucepan with the sugar and 45ml water. Cook over a low heat, stirring occasionally, for about 5 minutes. Spoon the apple into an ovenproof dish or individual ramekins. Put aside.
For the crumble: Add the oats, flour, butter, sugar and cinnamon to a mixing bowl. Rub the butter into the mixture with your fingers until it has an even crumb texture. Spoon the crumb mixture onto the apple chunks. Place in the oven and bake for 20 – 25 minutes. Serve slightly warm with vanilla ice cream.
My Whisk and I 