250g tenderstem broccoli, blanched 200g streaky bacon 1 large / 2 small avocado pear, pitted and peeled 60ml peanuts, toasted
Blue Cheese Dressing: 60ml sour cream 60ml mayonnaise 60ml milk 100g blue cheese, crumbled 15ml parsley, chopped 15ml lemon juice a pinch of salt
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the bacon on the baking sheet and bake in the oven until crispy. Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.
For the dressing: Add all the ingredients to a jug and whisk together to amalgamate.
Drizzle the dressing on the salad and sprinkle the peanuts over before serving.
Line a 22cm x 11cm loaf tin with plastic wrap, leaving enough plastic to make an overhang (so that you can fold it on top of the mousse later on). Tip: wet the loaf tin before lining it – the water will help the plastic “stick” to the the tin. Add the white chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat, give it a good stir and set it aside for about 5 minutes to cool. Add 15ml of the boiling water to a small cup and sprinkle 2,5ml of the gelatine over. Stir the mixture continuously until the gelatine has dissolved completely – about 2 minutes of constant stirring. Add the gelatine and one egg yolk to the melted chocolate and stir to combine. Add 125ml cream to a mixing bowl and beat with electric beaters until soft peaks form. Add the cream to the chocolate mixture and stir through until combined. Add one egg white to a clean mixing bowl and beat with an electric whisk until soft peaks form Fold the egg white into the chocolate mixture with a spatula. Pour the mixture into the prepared tin and refrigerate for 1 hour or until the white chocolate layer is set.
Repeat the process with the milk chocolate and half of the remaining ingredients. Pour over the white chocolate mousse and place back in the refrigerator for another hour or until set.
Repeat with the dark chocolate and the remaining ingredients. Pour over the milk chocolate layer and place in the refrigerator for a minimum of 6 hours.
Serve the mousse with a chocolate sauce or plenty of berries.
This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.
2 large pears 30ml butter 30ml honey 1 lemon 500g ready-made pastry 200g goats cheese a handful of pecan nuts a handful of thyme leaves egg-wash: 1 egg + 15ml milk
Preheat your oven to 200℃ and line a baking sheet with baking paper. Peel and core the pears and cut them into thin wedges lengthwise. Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice. Add the butter and honey to a large frying pan over medium-high heat. Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised. Remove the pear slices but reserve the honey caramel in the pan. Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet. Arrange the pear slices over the pastry within the border. Now break up the cheese and arrange it randomly between the pear. Scatter the pecan nuts and the thyme leaves over the pear and goats cheese. Drizzle the leftover caramel from the pan over the tart. Whisk the egg and milk together and brush the pastry border with it. Bake the tart for 20 minutes until the pastry is beautifully golden. Serve slightly warm.
An old classic for jelly lovers and perfect to enjoy at a pool party!
4 x 85g packets powdered jelly, 4 different colours/flavours 225g digestive biscuits 125g butter, melted 125ml boiling water 20ml powdered gelatine 500g cream cheese 200ml condensed milk
Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours. Cut the jelly into cubes and set aside. Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray. Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand. Melt the butter and add it to the biscuits with the engine running. Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator. Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth. Scrape down, add the condensed milk and mix for a minute or so. Add the cooled gelatine mixture and blend well. Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together. Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula. Cover the tin with plastic wrap and refrigerate overnight. Slice the tart with a clean sharp knife and serve.
Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper. Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy. Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture. Add the vanilla. Sift the flour, baking powder and salt together in a bowl. Turn the mixer to a low speed and add the flour mixture and milk alternately. Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes. Cool the cake on a cooling rack until completely cold and slice into squares.
For the Coconut Chocolate Ganache: 180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes 120ml cream
Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water. Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth. Now take the bowl from the heat and stir the ganache. Drizzle the ganache over the cake slices while still slightly warm. Decorate with roasted coconut flakes.
This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!
30ml Aperol 30ml gin 30ml lime juice 30ml simple syrup 60ml soda water
Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker. Add 3 ice cubes and shake the mixture for about 1 minute. Pour the contents into a glass and top with soda water. Garnish with edible flower ice cubes before serving.
These pretty flower jellies can be served as a light dessert or as a palate cleanser. The wine may be replaced with grape or any other clear juice.
6 eggs edible flowers 10ml powdered gelatine 45ml cold water 45ml sugar 150ml very hot water 75ml white wine or clear fruit juice
Poke a hole in the bottom of the eggs and pour out the insides. Thoroughly wash the inside of the shells and wipe dry. Push the edible flowers inside the empty shells. Pour 45ml water into a bowl and sprinkle the gelatine on top. Set aside to bloom for 5 minutes. Add the sugar to the gelatine and pour in the hot water. Stir the mixture until the sugar and gelatine has dissolved completely. Set aside to cool for a few minutes and then add the white wine. Mix well and allow to cool to room temperature. Pour the gelatine mixture into the egg shells and refrigerate until firm. (about 6 hours) Peel the egg shell away and serve the flower jellies.
Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper. Add the butter to a heatproof bowl. Break the chocolate into pieces and add it to the butter. Set the bowl over a saucepan with simmering water and allow to melt. Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm. Add the sugar and vanilla to the chocolate mixture and stir through. Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture. Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through. Chop the remaining 120g milk chocolate in to chunks the size of peas. Stir the chocolate into the brownie mixture. Scoop the batter into the prepared baking tin and bake for 30 minutes. Remove from the oven and cool completely before slicing it into 16 squares. The brownies keep well in a sealed container for 3 – 4 days.
I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!
500ml cream 1 X 385g can of condensed milk 15ml mild curry powder 5ml ground cinnamon 15ml ground turmeric yellow food colouring cinnamon quills (sticks) to decorate sugar cones or bowls
Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice! Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks. Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap. Place in the freezer for at least 6 hours. Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.
Spray a 12-hole muffin tin with cooking spray. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Warm the milk until tepid and pour it into a mixing bowl. Add the butter, yeast and sugar to the milk and stir until the butter has melted. Add the egg and whisk together. Turn the mixer on a low speed and add the liquids. The dough will be VERY sticky! Turn the mixer to medium speed and knead for 6 minutes. You want a dough that is soft, smooth and elastic. Place the dough in an oiled mixing bowl and cover with a clean tea towel. Set aside to proof for 90 minutes. Lightly dust a work surface with flour and roll the dough to a large rectangle. Sprinkle the chopped chocolate over the length, in the centre.
Now fold the sides over so that you have a dough layer, chocolate layer and another 2 dough layers. Roll the folded dough with a rolling pin so that the chocolate bits roll into the dough. Divide and cut the dough into 12 equal pieces. Cut each piece into 3, keeping the top attached. Plait the dough and then roll up each plaited piece and place it in a muffin hole. Cover the muffin tin with a tea towel and allow to proof for 20 minutes. Preheat your oven to 180℃. Brush the rolls with the egg wash and bake for 20 minutes. Serve slightly warm with a cup of coffee.
My Whisk and I 