Hump Day Goodness!!!

Hey lovely people!

It's that time of the week again and this weeks recipes have been carefully selected from the deliciously, amazing "queen of baking" Lorraine Pascale... and boy do I need some good desserts in my life this week. 

Do you ever have weeks where no matter what you do, who you see, whatever makeup you buy yourself, just none of it makes you feel any better??? I don't know if it's just a female thing, or if the males in our lives go through it too... but this week has been exactly like that for me. Therefore I felt it was only right to share some of these incredibly sugary (and exceptionally bad for you) recipes for you all lovely people, who might feel the same way I do this week.

Chocolate mousse with raspberries

Ingredients

200ml double cream
150g dark chocolate (at least 70% cocoa solids)
50g milk chocolate
3 very fresh medium eggs
3 tbsp caster sugar
50g fresh raspberries
2 tsp icing sugar, to decorate

1. Put the double cream in a small pan on a medium heat and leave to warm up.

2. Meanwhile, snap the chocolate up into small pieces. Once the cream is just starting to steam, remove it from the heat and add the chocolate. Don’t stir it (tempting though it is!), but just leave it to sit and melt for about 5 minutes or so.

3. In the meantime, separate the eggs, putting the yolks in a mug or small bowl and the whites in a large spotlessly clean bowl (or the bowl of a freestanding electric mixer, if using).

4. Whisk the whites, preferably using a hand-held electric whisk (or the electric mixer), until they reach a medium peak. To test, stick the whisk into the egg white and then flip it handle side down. The peak should look like a floppy Noddy’s hat, not standing up straight to attention. If so,

then add 1 tablespoon of the sugar and whisk it up again until the whites begin to become shiny. Then while continuing to whisk, add another tablespoon of the sugar. Make sure that the whites are whisked up well and all of the sugar is dissolved before whisking in the final tablespoon

of sugar.

5. Meanwhile, have a look at the chocolate. It may not look like it, but the chocolate will most likely be melted by now, so stir everything together. Then add the egg yolks and stir to combine.

6. Once the whites are lovely and thick and glossy, stir in a spoonful of the chocolate mixture. This will loosen the whites up a bit and make it easier to manage the next step. Gradually pour all of the chocolate into the egg whites and then gently fold them together. Try not to be too heavy-handed

or over mix this, as it is good to keep as much air as possible in it.

7. Divide between the four 150ml glasses or ramekins and lightly press the raspberries into the tops. Cover each one loosely with cling film and then pop in the fridge for 30 minutes or so to firm up (or if you want to eat them ASAP, put them in the freezer for 15 minutes). These can be made in

the morning for a dinner party in the evening. If in the fridge for that long, I like to take them out 15 minutes or so before I need them so that they are not too cold for the guests.

8. Just before serving, decorate the top of the mousse with icing sugar. I hold a piece of paper with a straight edge quite closely over the part I don’t want the icing sugar to be on and then dust away (through a fine sieve).

Cookies and cream fudge brownies

Ingredients

165g/5½oz butter, plus extra for greasing

200g/7oz dark chocolate, grated 

3 free-range eggs

2 free-range egg yolks

1 vanilla pod, seeds only

165g/5½ oz soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

pinch salt

154g/5½oz pack chocolate biscuits

2g icing sugar, for dusting

1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.

3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.

4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.

5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

As if those recipes didn't contain enough chocolatey goodness, but I have also included a delicious Easter inspired, chocolate cocktail! What can I say guys... I like my chocolate!!! :D 

Easter Flip Cocktail

Ingredients

25ml. Vodka

35ml. White Crème De Cacao

1 Egg

35ml. Vanilla Cream

5ml. Sugar Syrup

1 sprinkle Nutmeg

1 sprinkle(s) Chocolate Shavings

1. Fill a cocktail shaker with ice cubes.

2. Add Smirnoff No. 21 Vodka, white crème de cacao, egg, vanilla cream and sugar syrup to the shaker.

3. Using a jigger, measure 25ml Vodka, 35ml white crème de cacao, 35ml vanilla cream and 5ml sugar syrup into the shaker.

4. Shake the mixture vigorously until the surface of the shaker feels chilled.

5. Using a cocktail strainer, strain the mixture into a Martini glass.

6. Using the fine side of a grater, grate the side of a whole nutmeg onto the drink to garnish. Sprinkle chocolate shavings to complete.

So there you go my lovely little chickens! Get yourself into the kitchen, dust off your aprons and bake these delicious chocolatey desserts! They will make any dull day seem that little bit brighter... and even if it's just for the 5 minutes while you eat it... it will be the most delightful 5 minutes you can imagine!!!

Take care lovelies. x

Hump Day in a hurry!!!

Hey lovely people!

So it's Wednesday and that means it's food & drink time. Today I am feeling a bit under the weather so it's very much a no makeup and pyjama day, and I really don't want to move off the couch for too long so I'm feeling quite inspired by Jamie Oliver's concept of 15 minute meals. With that being said, I don't want a boring old run of the mill dinner, I want some good grub... So here is what I've narrowed my choices down to:

Golden Chicken, Braised Greens & Potato Gratin

For the gratin
800g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ bunch fresh sage
100 ml single cream
30g Parmesan cheese

For the chicken
4 x 120g skinless higher-welfare chicken breasts
few sprigs fresh rosemary
2 rashers smoked higher-welfare streaky bacon

For the greens
200g baby leeks
200g baby spinach
200g frozen peas

Method

Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat

Start Cooking

Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer • Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf

Halve the leeks lengthways, rinse under the tap, then finely slice • Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often • Finely slice the bacon and add to the chicken pan, tossing regularly • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top • Serve with the gratin.

Pork Tacos, Spicy Black Beans & Avocado Green Salad

For the pork

350g skinless higher-welfare pork belly

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

For the beans

olive oil

1 good pinch cumin seeds

spring onions

cloves of garlic

1 x 400g tin of black beans

For the salad

1 fresh red or green chilli

2 little gem lettuces

½ a bunch fresh coriander

1 ripe avocado

1 large ripe tomato

1 eating apple

low-salt soy sauce

1 tablespoon extra virgin olive oil

1 lime

To serve

Lingham's chilli sauce

4 tablespoons fat-free natural yoghurt

8 corn taco shells

Method

Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat

Start Cooking

Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly • Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan • Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer

Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato • Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top • Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste • Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together • Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.

So there are two pretty delicious looking and sounding recipes for a fast and efficient "hump day" dinner. But of course, it would be a shame not to include a little alcoholic tipple to wash down all of that scrummy food now wouldn't it??? So on that note I have chosen another easy recipe, one that won't take too long off the couch just like the dinner options above.

Wicked Champagne Cocktail

3-4 pomegranates 

caster sugar, optional

1 bottle Champagne, chilled 

Method

You can use good Prosecco (Italian sparkling wine) rather than Champagne for this recipe, and quite honestly, you'd never know the difference. Also, you get great results from puréed peaches or even strawberries instead of pomegranates, but I always think it's best to stick to what's in season.

First of all, cut your pomegranates in half and take their seeds out. The easy way to do this is to hold one half of a pomegranate cut-side down in your hand and bash the top of it with a spatula so the seeds come tumbling out – make sure you've got a bowl underneath to catch them all!

Whiz the seeds for 5 to 10 seconds in a food processor, pour through a sieve and you'll have some lovely pomegranate juice. If the pomegranates are particularly sharp, feel free to stir in a little sugar to sweeten, although I usually don't.

All you need to do is put about 5cm of pomegranate juice into a Champagne flute, then top it up with your Champagne.

You should by this time, be well and truly stuffed... and if not... then maybe a little dessert would go down a treat. But to save yourself the added hassle of having to cook a delicious dessert from scratch, you should just take this little short-cut and buy yourself one of these bad boys:

This is of course a Gü Pud, of the Chocolate Mousse variety. If you haven't already tried it then OMG you are in for a treat. It is a rich intense dark chocolate ganache mousse and it will be the only mousse you will ever eat again!

Anyway, after all that food you will no doubt be stuffed and will most likely want to to lie down and rub your belly. But it was sooooooooo worth it eh???

Take care lovelies. x

Hump Day Deliciousness... And getting older!

Hey lovely people!

So it's Wednesday again, and the 2nd of April, can you believe it??? This has quite literally been the quickest start to the year ever! My mum always used to say to me that when I got older, the time would start to fly by quicker than I could imagine, and I always thought she was talking nonsense... but it really does feel that way. I'm 29 in June and 30 next year... I still feel 18!!!

Anyway, less of the nostalgia. Today's choice of recipes include some of Martha Stewart's greatest dessert creations... all in the honour of feeling young... and I'll perhaps throw in another little cocktail at the end, just to make the "getting older" part feel a bit better.

Martha Stewart's Coconut Balls

Ingredients

1 cup unsalted butter
1/4 cup icing sugar & extra for dusting
2 cups plain flour
1/4 teaspoon salt
2 cups dessicated coconut

Directions

1. Preheat oven to 180 degrees Celsius
2. Cream the butter with icing sugar until fluffy
3. Mix in flour & salt until combined
4. Stir in coconut
5. Roll dough into 1 inch balls
6. Place balls 2 inches apart on tray
7. Bake until just starting to brown (15-20 mins)
8. Roll warm cookies onto icing sugar until coated
9. Leave to cool completely

Martha Stewart's Moist Devil's Food Cake

Ingredients
Cake

1 1/2 cups unsalted butter
3/4 cup good quality cocoa powder
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Mrs. Milman's Chocolate Frosting

24 oz semi-sweet chocolate
4 cups whipping cream
1 teaspoon light corn syrup

Directions

Cake - 1st process

Heat oven to 180 degrees Celsius
Butter 3x 8"x2" cake pans
Sift cocoa into a bowl, add boiling water and whisk
Leave until cool
Cream butter until fluffy
Beat in the vanilla
Drizzle in eggs a little at a time and beat between each additional egg
Sift together the flour, baking powder and salt in a large bowl
Whisk milk into the cocoa mixture
Alternatively add dry & wet ingredients (start & end with dry)
Divide batter evenly between the 3 cake pans

Mrs. Milman's Chocolate Frosting
Place chocolate & cream into a heavy pan
Cook over low heat stirring constantly until combined & thick
Remove pan from heat
Stir in the corn syrup
Transfer to a large metal bowl
Leave until cool enough to spread

Cake 2nd Process

Bake cakes until tester comes out clear (35-45 mins)
Transfer layers to cooling rack
Reserve the prettiest layer for the top
Place one cake layer on serving platter
Spread 1 1/2 cups of chocolate frosting on top of this layer
Add the 2nd cake layer
Spread another 1 1/2 cups of chocolate frosting on top of this layer
Top with the 3rd & final cake layer
Cover outside of the cake with the remaining chocolate frosting
Serve

Kinky Pink Cocktail

Ingredients

1/4 Raspberry vodka
1/3 Cranberry Juice
2 measurements of Peach Schnapps
Raspberry infused sugar to rim glass

Directions
Add cranberry juice & peach schnapps to cocktail shaker with ice
Shake vigorously and drain into sugar rimmed glass
Add vodka

ENJOY!!!

So there you go lovely people. Give those desserts a try and top them off with a few glasses of a Kinky Pink. Don't even think about the calories in these treats, as they are off the scale. They are intended to be enjoyed as a rare treat every now and again... so go on... treat yourself!

Take care lovelies. x